why does the mix stay at the bottom of the cruet and not mix with the oil
472805
The oil and vinegar mixture has to be shaken up in order for it to fully mix. If you leave it out in room temperature, it tends to separate again, but if you keep it refrigerated, the mix will remain together a little bit better. It also depends on the type of oil and vinegars that you use. I have noticed that olive oil will separate and congeal in the top of the cruet, but canola oil does not tend to do that.
472806
Try mixing the 'mix' with the vinegar and water first. Let it sit to allow the vinegar and water to 'hydrate' the mix. THEN add the oil. Seems to really help.
472807
The solids are heavier than the oil. The oil coating is on the surface of the solids after mixing, but slowly dissolves in time. Just shake before using.
472808
Instead of just shaking the cruet I've been mixing it with an electric stick and it seems to stay well mixed.
472809
This is the natural state of mixing oil and liquids, like water and vinegar . Since this is a natural product, no "hydrogenated fats" or chemicals to keep it mixed, you simply have to shake it vigorously before each use. It tastes great, better than most bottled products, and you can use a very high quality virgin olive oil and vinegar for the mix, keeping it delicious, healthful and gourmet.
1794726
Tom, I'm afraid I could only guess-supposing you are concerned with any oil base products in your growing-understood. I know these things do dissipate between the oil and water mixtures sometimes used as adhesive...but, again, have no idea how those units were contained. I do know I'd prefer buying them locally in future as they are much cheaper over-the-counter...hope this helps a wee bit... R
1760154
Probably the Deep Shine. Similar but you use less of the deep shine because of the oil in it
195973
Not mixed with anything. It is oil as it comes from the first press of organic rose hips. There is a layer of nitrogen gas on top of the product to prevent oxidation, but this gas doesn't mix with the oil and it dissipates when you open the bottle.
1434865
I mix in gas after i put in the correct amount of oil so i can get %100 of the oil out of the container. I have had small amounts of gas and oil mix in the bottom on several occasions for weeks and weeks with no ill effect. Having said that I would not store gas in the container as it is not approved for it; but would it kill it? I highly doubt it.
347413
It all depends on the oils you get, some oils require that you mix with water and there are also other oils that don't require that you mix with water.
649742
I've never experienced unmixed bottom ingredients, as my mixer seems to "dig in" and "get down." Sometimes I have to scrape the sides, but no more than I had to with my KA. Perhaps considering the order of ingredients added might help - with wet ingredients added first.
2116710
let the oil come up to temp before usually takes care of the problem. drop basket in oil so its not dry before placing food in basket.
1170022
The basket is hard to get in because of the side clips inside the baker unit. If you are pushing down and it still does not go down, then you may need to rotate the turning blade on the bottom of the mixing pan to realign it to the bottom of the baker unit.
895846
I have not encountered that as yet, I only found it difficult to use the storage container that attaches to the bottom of the mixer. sorry
1572911
Good day friend. I'm not exactly sure but my assumption would be that the dough will continue to rise and the higher center may be there to prevent the dough from sticking together. Just a thought. I like mine and it works very well.
690078
It doesn't have. By the way, the eggs very easily stick at the bottom, it doesn't matter how much oil you use. I threw it ways half a year ago. Best,
1442557
When you assemble the unit, the heating element sits in the oil. There is about a 1/2 to 1 inch space between the bottom of the element and the reservoir, so any crumbs from the food that's frying fall to the bottom of the reservoir. Cleaning the element is easy to hand wash..
1617313
I have the same problem. The slow speed it way too fast for a cake mix, and normally a "middle" speed is what you use for that. This one can NEVER blend dry ingredients and is way too fast for wet ingredients. When it starts on low speed, the liquids are thrown to the edge of the bowl and whirl around like a tornado! The ingredients hardly touch the beaters because the ingredients are moving way too fast at the outer edges of the bowl.
217394
We try not to use spray very often, due to the buildup. Instead, I mix about 1 T of oil into my batter - it seems to help with sticking.
970772
Because it holds so little amount of oil, I leave the oil in and disguard it after several uses. It is not worth the trouble of draining, straining, and storing it.
286841
I don't think so, but I habitually do it because i'm used to having to shake such things. It's a bit thick, like the viscosity of fish oil. But I believe it is uniform, no need to shake to mix.