12 | TIPS FOR GREAT RESULTS
All speeds have the Soft Start 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 stirring.
Kneading 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, and
Whipping, boiled frostings. For whipping small
Fast whipping 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 dough hook efficiently kneads most yeast dough
within 4 minutes.
Speed control guide - 10 speed Stand Mixers
OPERATING THE STAND MIXER
OPERATING THE STAND MIXER
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