Mixing Guide
SPEED SETTING | MIXING GUIDE | EXAMPLE |
1 | Use when mixing dry ingredients or when | |
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| folding two portions of a recipe together, |
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| such as a beaten egg white into a batter. |
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| Use when directions call for LOW speed. |
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| Use for kneading bread. |
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2 | Stir | Use when stirring liquid ingredients or |
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| when gentle action is needed to moisten |
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| dry ingredients. |
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3 | Blend | Use when quick breads require a brisk |
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| action, just enough to blend ingredients but |
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| not enough to develop a smooth batter. |
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4 | Mix | Use when mixing dry ingredients and |
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| liquid ingredients together alternately in |
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| a recipe. |
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5 | Combine | Use when recipe calls for combining |
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| ingredients together. |
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6 | Cake Mixes | Use when preparing packaged cake mixes |
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| or when directions call for MEDIUM speed. |
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7 | Cream | Use when creaming sugar and butter |
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| together. |
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8 | Whip | Use to whip potatoes or to develop a |
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| smooth batter. |
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9 | Whip/Cream | Use to whip whipping cream or to develop |
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| a light, fluffy texture. |
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10 | Desserts | Use to beat air into whipped desserts. |
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11 | Frostings | Use when preparing light, fluffy frostings |
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| and candies. |
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12 | Egg Whites | Use when aerating eggs and egg whites. |
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| Use when directions call for HIGH speed. |
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NOTE: Due to variations in ingredient temperatures and quantities, the Mixing Guide speeds are only suggested. If necessary, adjust speeds as needed to achieve desired results.
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