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7
SUGGESTED SPEED CONTROL GUIDE
FOLD
• Adding ingredients at the end of mixing
• Blending dry ingredients
1
• Has the gentle start – use for stirring
and starting all mixing/whipping tasks
• Adding dry ingredients (flour) to
batters and liquids to dry ingredients
or batters
• Begin creaming fats with sugars
• Rubbing fat into flour for piecrusts,
biscuits, scones
• Begin to whip eggs or cream
• Stirring ingredients to blend without
adding air
• Making crumb toppings
7
• Whipping potatoes
• Whipping cream, cream cheese, or
butter for easy spreading
2
• Stirring
• Adding dry ingredients such as nuts,
chocolate morsels, dried fruits
• Creaming batters without adding air
– such as cheesecake
• Begin mashing potatoes
• Mixing some pastry doughs
• Mixing muffins
8
• Whipping cream
• Whipping potatoes
• Whipping egg whites – adding sugar
to whipped egg whites
3
• Kneading yeast doughs
• Creaming
• Mixing batters, cookie doughs
• Adding eggs to batter/dough
• Mixing heavy ground meat mixtures
(meatloaf, meatballs, pâté)
• Mixing frostings
9
• Whipping egg whites
• Whipping cream
4
• Mixing packaged cake mixes
• Mixing batters, cookie doughs
• Creaming to make light and fluffy
• Adding eggs to batter/dough
• Mixing frostings
10
• Whipping cream – using gradual
increase from Speed 1
• Whipping egg whites
• Whipping butter to make compound
or whipped butters
• Mixing egg/sugars mixtures until light
and fluffy
5
• Creaming to make light and fluffy
• Adding eggs to creamed mixtures
• Mixing frostings
11
• Whipping egg whites
• Whipping frostings until fluffy
6
• Adding eggs to creamed mixtures
• Mashing potatoes
• Whipping egg whites until frothy
• Beating whole egg yolks until ribbons
form
12
• Whipping egg whites – using gradual
increase from Speed 1
• Whipping frostings until fluffy
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