8 • PM30 & PM40 O
WNER
/O
PERATOR
M
ANUA
L
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. M
ASHING
P
OTATOES
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. C
AKE
B
ATTERS
AND
C
OOKIE
D
OUGH
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
D
OUGH
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.
Important - In mixing heavy dough be sure to use the spiral dough hook, be sure not to overload
the mixer (see the capacity chart), and be sure to start the mixer on low speed.
8. B
ISCUIT
M
IX
Use the wire whip. Mix shortening and dry ingredients until shortening is blended and mixture is
granular in appearance. Turn off mixer. Scrape bowl down with bowl knife. Store in covered
can until ready for use. (Use beater or dough hook when adding liquid; start mixing on slow
speed. Do not over mix.)
B
OWL
A
CCESSORIES
1. Bowl Dollies – This device is a low profile cart used for transporting a bowl that is loaded with
product from one place to another.
