Filter
Top Products
3. MERINGUES
Use the wire whip. Meringues can be made perfect by the gradual addition of sugar to eggs that
have not been beaten too stiffly.
4. M
AYONNAISE
Use the wire whip. Depending on the quantity of mayonnaise to be made, a commercially
purchased 1 gallon, 2 gallon or 6 gallon oil dropper attachment should be used. This oil dropper
attachment is attached to the mixer and automatically adds oil to the batch at a controlled rate of
flow. Most mayonnaise recipes contain whole eggs, corn or cottonseed oil, vinegar, sugar, salt,
mustard and white pepper. The eggs should be placed in the mixing bowl first and beaten for
approximately five minutes at high speed. The speed should then be reduced to slow speed and
add the dry ingredients that have already been mixed together. Mix at high speed for approxi-
mately five minutes. Then the oil dropper should be turned on so that the oil is gradually added to
the batch for 10 to 20 minutes, after which time the vinegar is poured in slowly. The mixing
should be discontinued after the vinegar has been thoroughly mixed into the batch. The last
operation in making mayonnaise involves stopping the mixer, scraping the upper part of the bowl
with a spatula or bowl scraper to make sure that every portion will be evenly mixed into the
recipe. Mayonnaise becomes a thicker and more stable product when the oil is added very
slowly.
5. MASHING POTATOES
Use the batter beater and pre-heat the bowl and beater. Start the operation on low speed. When
the potatoes have been broken up, stop the mixer and add the milk or cream, butter and season-
ing. Many operators like to change to the wire whip or to the four wing whip for whipping in the
milk or cream since more of a whipping action is obtained to produce a fluffier mashed potato.
6. CAKE BATTERS AND COOKIE DOUGH
Use the batter beater. Butter or shortening can be thoroughly creamed in about 10 minutes. The
butter or shortening should be at room temperature. Sugar should be added to recipes at a me-
dium speed. When all of the sugar has been added, stop the mixer and scrape down the sides of
the mixing bowl with a spatula, or bowl scraper, to insure a smooth mix. Be careful not to add
sugar until the butter or shortening has been thoroughly creamed. Some recipes call for yolks and
whites to be beaten separately. This is not necessary with your mixer, as the mechanical mixing
is efficient enough to allow the addition of whole eggs. When adding dry ingredients, stop the
mixer occasionally and scrape the upper part of the bowl with a spatula or bowl scraper to make
sure that every portion will be efficiently mixed into the recipe. Always operate the mixer on
slow speed while adding dry ingredients. Do most of the beating before the flour and milk are
added. Over beating after addition of these two ingredients causes a sub-standard mixture.
7. M
IXING DOUGH
Always use the dough hook for mixing heavy dough mixtures. Do not overload the mixer with
batches that are too large. (See the capacity chart for capacities of the various size bowls.)
Remember - an increased mixing time means a decreased fermentation time. Weighing ingredi-
ents each time you mix will ensure a standard product. Stop the mixer occasionally to lower the
dough mass from the hook and to scrape the bowl.
PM60 & PM80
OWNER/OPERATOR MANUAL •
9