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• For even and thorough mixing, slowly
guide the beaters around the sides and
through the centre of the bowl in the same
direction. Do not overmix.
• Always stop the mixer by moving the speed
control to the ‘0’ (off) position before
raising the beaters out of the mixing bowl.
• When adding ingredients or scraping the
bowl, stop the mixer and rest it on its base
with the bowl below the beaters to catch
any mixture draining from the beaters.
• When folding dry ingredients into delicate
mixtures such as sponge cake, use Speed
1. Do not overmix.
• Always start mixing at slow speeds and
increase the speed gradually to the
recommended speed stated in the recipe
to prevent ingredients splashing out of
the bowl. When adding dry ingredients,
particularly flour, lower the speed to avoid
the ‘snow storm effect’.
Beating Egg Whites
• Separate the yolk and white carefully
ensuring there is no yolk in the egg white.
If some egg yolk is in the egg white, use
the egg shell to scoop the yolk out.
• Best results are achieved when using a
glass or stainless steel mixing bowl. If
using a plastic mixing bowl, rub the inside
of the bowl with ½ a lemon. (This helps
remove any grease). Then wash and dry
thoroughly.
• For best result always ensure that the
beaters and mixing bowl are thoroughly
clean and dry.
• For maximum volume, beat egg whites at
room temperature.
• Beat egg whites using Speed 5. Beating
time can vary depending on the freshness
of the eggs.
Whipping Cream
• Thickened cream gives the best results.
• For maximum volume use well chilled
cream. For best results, chill the bowl and
beaters before whipping.
• Use a deeper bowl to prevent spatter. With
the Beatermix Hand Mixer start by mixing
on Speed 2, then increase to Speed 4 or 5
as the cream thickens.
• If intending to use the cream for piping,
add approximately 2 teaspoons icing sugar
per 300ml of cream before mixing. This
will help the cream hold its shape.
6
Mixing Tips