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33
THE VITAL INGREDIENTS continued
MIXTURE MIXING TASK APPROX. MIXING TIME
Butter & Sugar Creaming 3-4 minutes (or until mixture
is light and creamy)
Pastry Combining/rubbing butter &
flour for pastry or crumble
The addition of liquid
ingredients to form
pastry dough
50-60 seconds (or until
ingredients resemble
course bredcrumbs
20-30 seconds
(or until ingredients have
just come together)
Cake, muffin beater Incorporating wet and
dry ingredients
30-40 seconds (or until all
ingredients are combined)
Biscuits & cookie mixtures Incorporating wet and
dry ingredients
30-40 seconds
(or until all ingredients
are well combined)
Thin/light batters
(ie. Pancakes)
Incorporating wet and
dry ingredients
40-50 seconds (or until all
icing is smooth)
Icing Incorporating wet and
dry ingredients
30-40 seconds (or until all
ingredients are combined)
Frosting Creaming butter
Combining icing sugar, butter
& liquid ingredients
1-2 minutes (or until butter is
smooth & creamy)
50-60 seconds (or until
mixture is light and fluffy)
NOTE:
Longer mixing times may be required
for larger or double quantities.
Do not use the Scraper Beater for
mixing heavy dough (bread, pizza etc) or
whisking egg whites.
The above timings are to be used as a
guide only.
When adding flour to the mixing bowl,
always use splash guard and ensure the
mixer is on the folding/kneading setting.
This will prevent flour from escaping
the bowl.
Fig. 3
TIP:
The Scraper Beater can also be used as
a spatula when removing cake, biscuits
or other mixtures form the mixing bowl
(see Fig. 3).
BEM800_IB_Issue_0110.indd 33 10/12/09 10:00 AM