Thinkkitchen PROMIX PLUS Mode D'emploi page 11

TROUBLESHOOTING
Always begin mixing at low speed to prevent splattering, then increasing to higher
speeds as required.
Problem
Unsure on which
attachment to use for
mixture.
Unsure on which speed
setting to use for mixture.
Over-mixing has occurred.
Eggwhites not whipping.
Lumps in batter or dough.
Bread dough is not
combining.
The batter is too firm, and
some ingredients are sticking
to the sides of the bowl.
Mixture is curdling after
eggs have been added
Sugar crystals still visible
after creaming
• Utilize the dough hook solely for preparing yeast or other
bread doughs.
• Use the whisk to aerate egg whites.
• Employ the beater for all other mixing tasks.
• Refer to the MIXING GUIDE above for recommended
speed settings for various mixtures.
• Start mixing at the lowest speed and gradually increase
to higher speeds to prevent splattering.
• Refer to the mixing guide above for recommended
speed settings for various mixtures.
• Ensure that both the whisk and bowl are thoroughly
clean, as even small amounts of fat may impact
whipping performance.
• Sift the flours and sugar before mixing.
• Some brands of flour may absorb more liquid than
others, so additional liquid may be required.
• Avoid using high speeds to knead dough.
• Add more liquid to the batter and use a spatula to
scrape anyfood mixture down the sides of the bowl.
• Add eggs one at a time, beating well after each one.
• Make sure eggs are at room temperature before use.
• Continue to cream until sugar has dissolved, or use
caster sugar.
11
Solution
EN