Create a smooth, consistent mixture from wet and dry ingredients.

Combining wet and dry ingredients to produce a smooth, consistent mixture in 2 minutes and 30 seconds.

The mixing test is used for many cake making recipes. These recipes include incorporating a range of wet and dry ingredients, and once mixed together, produce a moist mixture.

The mixing test is for the following recipes: cake mixes, pancake batters, butter cakes and cheesecake.

A scraper beater is the ideal attachment for mixing recipes as it scrapes the sides and the base of the bowl as you mix, so you don’t have to stop during the mixing process, to scrape down the bowl.

Whisk two egg whites together to produce perfect, stiff peaks.

Using the whisk attachment, mix egg whites on high speed, until ‘Stiff Peaks’ are achieved. Stiff Peaks are when the egg white mixture becomes ‘shiny’ and stands straight up in peaks. Once stiff peaks are achieved, the mixture will not come out of the mixing bowl, when turned upside down.

2 eggs whites is a small volume for a bench mixer to mix. Without a very good bowl-to-attachment ratio (the attachment sits low into the base of the bowl), a mixer could fail this test.

To obtain the greatest volume when beating egg whites, be sure the bowl and whisk are completely clean and dry before use. The smallest amount of grease or water can prevent the whites from aerating.

Cream butter and sugar together into a light and fluffy mixture in 7 minutes.

The creaming test is often the first baking step in many cookie and cake recipes; and is incorporating the maximum amount of air bubbles into ingredients, so a recipe will rise in the oven and be light in texture.

It is recommended to use soft, but not melted margarine or butter.

A scraper beater is the ideal attachment for creaming recipes as it scrapes the sides and the base of the bowl, so you don’t have to stop during the mixing process, to scrape down the bowl.

The Creaming test is for the following recipes: butter creams, icing, butter cakes

Kneading wet and dry ingredients evenly into a soft ball of dough, in 5 minutes.

The kneading test incorporates and ‘kneads’ ingredients into a ball of dough. The dough hook replicates a hand kneading process by cutting and folding the dough.

Always knead on a low speed.

The Kneading test is for the following recipes: pizza bases, breads, scones, brioche, Focaccia and pasta dough.

Combining wet and dry ingredients into a consistent mixture in 2 minutes, with limited movement of the mixer.

The cookie dough test can be one of the hardest tests for the mixer as the ingredients are dense and stiff. Generally there is very little liquids in the recipes related to this test.

If mixing ingredients with limited liquid components, such as cookie dough or fruit cakes; it is recommended to use the die-cast metal beater. This attachment is perfect for dense mixtures.

The Cookie Dough test is for the following recipes: Cookies, Christmas Cakes, fruit cakes, and mud cakes.

The mixer should remain stable on the benchtop when mixing heavy loads.

When mixing dense ingredients such as dough or cookie dough, the mixer should not move around the benchtop. There should be limited movement to the mixer head.

With its intuitive features, the mixer is easy to use and clean.

This tests encompasses all the features that make using a product easy to use;

• What attachments are available for the mixer
• How easy is it to insert or remove an attachments
• How easy is it to attach and remove the splash guard
• How do I raise and lower the mixer head
• Is it convenient to change the mixing speed
• Is the mixer easy for me to clean
• Is there a cord storage?
• Are safety features incorporated into the mixer?
• Does the wattage suit my needs