10
Speed Control Guide – 10 Speed Stand Mixers
All speeds have a 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
Kneading
stirring. 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,
Whipping,
and boiled frostings. For whipping
Fast Whipping
small 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
Spiral Dough Hook efficiently
kneads most yeast dough within
4 minutes.
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