17
1
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Whipping cream and egg whites
(gradually increasing speed)
7
• “Cutting in” butter to flour
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
2
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Mixing quick breads (muffins, etc.)
• Creaming butter and sugar
• Whipping cream and egg whites
(gradually increasing speed)
8
• “Cutting in” butter to flour
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
3
• Creaming butter and sugar
• Incorporating eggs
• Kneading bread dough
• Whipping cream and egg whites
(gradually increasing speed)
9
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
4
• Creaming butter and sugar
• Kneading bread dough
• Kneading pasta dough
• “Cutting in” butter to flour
(for pastry/pie dough)
• Whipping cream and egg whites
(gradually increasing speed)
10
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
5
• Creaming butter and sugar
• “Cutting in” butter to flour
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
11
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
6
• “Cutting in” butter to flour
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
12
• Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
SUGGESTED MANUAL SPEED CONTROL GUIDE
NOTE:
Do not exceed Speed 5 when preparing yeast doughs, as this would cause damage to the stand mixer.
