MIXING GUIDE
MIXING GUIDE
Each implement has been designed to do a specific type of work and should only be used for its intended purpose. Although a
particular implement may be used in a lighter mixture than normal, it should never be used in a heavier mixture, as this can
result in damage to the mixer.
DO NOT exceed the recommended maximum single batch quantities of products in the mixing bowl
Product Implement Capacity* MM-5 Capacity* MM-7 Speed
Cakes or Pudding Mixtures
Mashed Potatoes
Flat Beater
Flat Beater
6 Pounds
3 Pounds
10 Pounds
4 Pounds
Medium
Medium
Dough, Bread and Pizza
Basic Yeast Dough
Soft Yeast Dough
(60% AR) **
Dough Hook
2 Pounds
3 Pounds
3 Pounds
4 Pounds
Low
Egg Whites Wire Whisk 1 Pint (12-16) 1 Pint (12-16) High
* Total weight of all ingredients.
** % Absorption Ratio (AR) = Water weight divided by flour weight.
If high gluten flour is used, reduce total capacity by 10%. AR below 60% is not recommended.
Dough capacities are based on 70% water and 12% flour mixture.
Note: 3 cups of flour = 1 Ib; 2 cups of water = 1 Ib.
LUBRICATION, PARTS REPLACEMENT AND SERVICE
LUBRICATION
The mixer has been permanently lubricated. Do not add oil or grease.
PARTS REPLACEMENT
Use the replacement parts lists on pages 8 -13, and the parts distributors list included in
the Owner's Information Packet to order spare parts. Specify model and serial numbers,
part number and part name.
SERVICE CENTER
For repair consult the factory-authorized service center list included in the Owner's
Information Packet for the closest service center.
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