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Cord Wrap
Wrap the cord round the heel of the handmixer, using the cleat to
secure in place.
Hints and Tips
When creaming for cake mixtures, use butter or margarine at
l
room temperature or soften before use.
To avoid overloading your mixing bowl, select one of an
l
appropriate size.
Large quantities and thick mixtures may require a longer mixing
l
time.
When whipping cream, use of a high-sided bowl is
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recommended to minimise splashing.
Switch it off as soon as you have got the right consistency.
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Recommended Usage Chart
Please note that these are recommendations only and the speed
you select may depend upon the bowl size, quantities, the
ingredients you are mixing and personal preference.
Gradually increase to the recommended speeds below.
Food type
Beaters
Egg whites
Whipping Cream
(Processing times may
vary, depending on fat
content of cream)
All-in-one
cake mixes
Creaming
Method
Cake Mixes
Batter
Rubbing fat into flour
Adding water to
combine pastry
ingredients
Fruit cake
Creaming fat and sugar
Folding in flour, fruit,
etc.
5
55
6
56
7
57
8
58
9
59
10
60
11
61
12
62
13
63
14
64
15
65
16
66
17
67
18
68
19
69
20
70
21
71
22
72
MAX
23
73
24
74
1 – 10
25
75
(30g-300g)
26
76
200 – 500
27
77
28
78
29
79
Total
1.6kg
weight
30
80
Total
31
81
1.6kg
weight
32
82
1 litre
33
83
34
84
250g Flour
weight
35
85
36
86
900g Total
37
87
weight
38
88
39
89
40
90
41
91
High - Max
Low - High
ml
Low - High
Low - High
Min - Low
Min - Low
5
(Mins)
1 - 3
2 - 3
1 – 2
4 – 5
Max
Low
3 – 4
Max
1
4
1
1
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