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