Mixing guide
The following mixing guide is a suggestion for selecting mixing speeds. Begin on
speed 1 and increase to desired speed depending on the recipe consistency.
OFF and/or Eject
LOW speed for folding or mixing in dry ingredients, muffins,
or quick breads
To cream butter and sugar; most cookie dough
MEDIUM speed for most packaged cake mixes
Frosting and mashed potatoes; kneading dough
Beating egg whites; kneading dough
HIGH speed for whipping cream; kneading dough
0
1
2
3
4
5
TURBO
Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips:
SPEED
FUNCTION
mixing tips
55
Use a large mixing bowl so that ingredients spread out for easier mixing.
Have butter or margarine at room temperature.
Add ingredients one at a time and thoroughly mix after each addition.
Add flour one cup at a time.
To add chips or nuts to a very thick dough or batter, we recommend stirring them in by
hand at the very end of the recipe.
