OP
OP
Andy M.
Certified Pretend Chef
If it's still broken when I get it back from the repair shop, I'll definitely take you up on your offer.
HELP! I Think I'm Screwed!
- Thread starter Andy M.
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If you have answers, please help by responding to the unanswered posts.
If it's still broken when I get it back from the repair shop, I'll definitely take you up on your offer.
OP
OP
Andy M.
Certified Pretend Chef
Hmmmmm!
While sitting here thinking about my mixer in the repair shop, I was wondering if I could do something to prevent a recurrence of the problem.
I thought I may have been using too big a recipe and causing undo strain on the gears. I started to reread the manual. The bread making section suggests no more than 10 cups of AP flour or 8 cups of whole wheat flour for a 5-quart mixer. I use 1100 grams of bread flour (just a hair over 9 cups). So it looks like I am in the ball park for quantity.
However, I also came across the following statement: "Do not exceed speed 2 when preparing yeast doughs as this may cause damage to the stand mixer."
Oooops! I always make my bagel dough at speed 4.
Do any of you observe these limitations (or equivalent for your mixer?) when making yeast dough products?
While sitting here thinking about my mixer in the repair shop, I was wondering if I could do something to prevent a recurrence of the problem.
I thought I may have been using too big a recipe and causing undo strain on the gears. I started to reread the manual. The bread making section suggests no more than 10 cups of AP flour or 8 cups of whole wheat flour for a 5-quart mixer. I use 1100 grams of bread flour (just a hair over 9 cups). So it looks like I am in the ball park for quantity.
However, I also came across the following statement: "Do not exceed speed 2 when preparing yeast doughs as this may cause damage to the stand mixer."
Oooops! I always make my bagel dough at speed 4.
Do any of you observe these limitations (or equivalent for your mixer?) when making yeast dough products?
Dawgluver
Chef Extraordinaire
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Andy M. said:
Aha! You have been abusing your KA! Now the truth comes out.
OP
OP
Andy M.
Certified Pretend Chef
Apparently guilty as charged.
Dawgluver
Chef Extraordinaire
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Andy M. said:
Waterboarding it in the commode. Overexerting it. For shame, Andy.
OP
OP
Andy M.
Certified Pretend Chef
And now I'm paying my debt to the mixer gods in the form of a check made out to the repair service.
I always run Lucile on speed 2 when making bread. I have not come close to her 14 cup capacity yet (I am tempted to give it a go though).
OP
OP
Andy M.
Certified Pretend Chef
Lucille is a 6-quart, right?
Do you run it on 2 because the manual said so or was that your determination?
She is the Pro600 and the manual said to run no higher than 2, and there was lots of threatening words about voiding warranties and calling Mixer Protective Services and such.
I will say for bread making I see no reason to run it faster.
I will say for bread making I see no reason to run it faster.
You really don't want to get MPS involved. They won't listen to reason, they assume you are guilty and it's up to you to prove you are not. Of course we have the transcripts on file for this conversation...
Dawgluver
Chef Extraordinaire
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PrincessFiona60 said:
As manditory reporters, I'm not sure we have a choice, PF.
I just checked out the Hobart site...they don't have anything anymore that even resembles what I used to use...The old floor mixer was taller than me.
Greg Who Cooks
Executive Chef
LMAO! Somebody should get the trigger ready to delete all of Andy's DC posts. We don't want to get into the possible area of being a site that condones mixer abuse.... No telling where that would end up...
OP
OP
Andy M.
Certified Pretend Chef
Hey, it was an accident, I swear! I would never hurt my mixer, it gives me things to eat.
Joshatdot
Senior Cook
Hey Andy... what's up with the mixer?
OP
OP
Andy M.
Certified Pretend Chef
Frank, I got it back on Monday. Replaced the nylon gear, gasket and pin. I used it Thursday to make CC cookies with our grandson and it worked normally.
I have already reduced my bagel recipe by a third to reduce strain on the drive train. I'll just make two batches.
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