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10
Speed Control Guide – 10 Speed Stand Mixers
All speeds have a feature that automatically
starts the Stand Mixer at a lower speed to
help avoid ingredient splash-out and “flour
puff” at start-up, then quickly increases to
the selected speed for optimal performance.
Speed Used for Accessories Description
1 Stirring For slow stirring, combining,
mashing, starting all mixing
procedures. Use to add flour and
dry ingredients to batter, and add
liquids to dry ingredients. Do not
use Speed 1 to mix or knead yeast
doughs.
2 Slow Mixing, For slow mixing, mashing, faster
Kneading stirring. Use to mix and knead yeast
doughs, heavy batters, and candies;
start mashing potatoes or other
vegetables; cut shortening into flour;
mix thin or splashy batters.
4 Mixing, For mixing semi-heavy batters, such
Beating as cookies. Use to combine sugar
and shortening and to add sugar to
egg whites for meringues. Medium
speed for cake mixes.
6 Beating, For medium-fast beating (creaming)
Creaming or whipping. Use to finish mixing
cake, doughnut, and other batters.
High speed for cake mixes.
8-10 Fast Beating, For whipping cream, egg whites,
Whipping, and boiled frostings. For whipping
Fast Whipping small amounts of cream, egg
whites or for final whipping of
mashed potatoes.
NOTE: Use Speed 2 to mix or
knead yeast doughs. Use of any
other speed creates high potential
for Stand Mixer failure. The
Spiral Dough Hook efficiently
kneads most yeast dough within
4 minutes.
W10523279B.indd 10W10523279B.indd 10 10/31/2012 2:30:36 PM10/31/2012 2:30:36 PM
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