RECOMMENDED ATTACHMENT USES
Flat Beater
Normal to heavy mixtures:
Speeds 1 through 4
Cakes, creamed frostings, cookies, pie
pastry, biscuits, quick breads, meat loaf,
mashed potatoes
Balloon Whisk
For mixtures that need air incorporated:
Speeds 3 and 4
Eggs, egg whites, heavy cream, boiled
frostings, sponge cakes
, angel food
cakes, mayonnaise
Dough Hook
For slower mixing, mashing, kneading
yeast doughs and stirring:
Speeds 1 to 2 (1 is best for yeast doughs)
Breads, rolls, pizza dough, coffee cakes,
buns
HINTS AND TIPS
For most recipes, it is better to begin your
mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the
particular task.
When mixing larger quantities you may
need to increase the mixer speed due to
the amount of mixing required and the
larger load on the machine.
When building a recipe that requires the
additional of dry ingredients such as flour,
slow the speed down whilst these
ingredients are being added to avoid a
snow storm effect. Once the extra
ingredients begin combining then slowly
increase the appropriate speed for the
particular mixing task.
Operating your Stand Mixer
Accessory
Food
Maximum
Loading
Operation
Time
Speed
Control
Function
Wire Whip
Cream
250 ml
10 minutes
5
6
For whipping cream, egg
whites and boiled
frostings
Egg White
12 pcs
3 minutes
Dough hook
Flour
1000 g
5 minutes
1
2
For slow mixing, mashing,
faster stiming. Use to mix
and knead yeast doughs,
heavy batters and
candies
Salt
8 g
Yeast
20 g
Sugar
10 g
Water
500 g
Lard
20 g
Beater
Flour
100 g
5 minutes
1
2
3
4
For mixing semi-heavy
batters
Castor Sugar
100 g
Margarine
100 g
Egg
2 pcs