Breville HANDY MIX DIGITAL BHM500XL Instruction Book page 15

MIXING GUIdE
MEASURING ANd WEIGHING
INGREdIENTS
Weighing Scales
For consistent results it is recommended to
use weighing scales if possible as they provide
greater accuracy than measuring cups. Place
a container onto the scale, tare (or zero) the
scales, then spoon or pour ingredients in until
the desired weight is achieved.
dry Measuring Cups and Spoons
For dry ingredients, use nested plastic or
metal dry measuring cups and spoons.
Do not use tableware cups or spoons. It
is important to spoon or scoop the dry
ingredients loosely into the cup. Do not tap
the cup or pack the ingredients into the cup
unless otherwise directed eg. packed brown
sugar. This extra amount can affect the
critical balance of the recipe. Level the top
of the cup by sweeping the excess with the
back of a knife or spoon handle.
When using measuring spoons for either
liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.
Liquid Measuring Cups
For liquid ingredients, use transparent
plastic or glass liquid measuring cups with
the measurements marked clearly on the
side. Do not use non-transparent plastic
or metal measuring cups unless they have
measurement markings on the side. Place
the cup on a horizontal flat surface and
view markings at eye level. The level of the
liquid must be aligned to the appropriate
measurement mark. An inaccurate
measurement can affect the critical balance
of the recipe.
NOTE
Do not use tableware, cups or spoons
when measuring ingredients.
BHM500XL_IB_A10.indd 15
A speed indicator is conveniently printed on
the motor body with the suggested mixing
tasks for each speed setting. Use this in
combination with the tables below:
USING THE BEATERS
SPEEd MIXING
SETTING TASK
1-5 Light
Mixing
6-10 Beating
11-16 Creaming
USING THE dOUGH HOOKS
SPEEd MIXING
SETTING TASK
1-3 Combining
4-5 Mixing
6-8 (MAX) Kneading
CAUTION
Do not exceed speed 8 when using the
dough hook attachments.
USING THE WHISK
SPEEd MIXING
SETTING TASK
1-7 Whisking
8-12 Creaming
13-16 Whipping
fOR
Dressings, sauces,
adding ingredients
like nuts, chocolate
chips, dried fruit etc.
Custards, icings,
packet mixes,
light batters
Butter and sugar,
cream cheese,
heavy batters
fOR
Pastry
Biscuit dough
Bread dough
fOR
Dressings, sauces,
puddings
Butter and sugar,
egg yolks
Beating cream, egg
whites/meringues,
marshmallow
15
17/09/10 11:07 AM