11
A GUIDE TO SPEED SETTINGS
The stand mixer has 6 speed settings for mixing, whipping and kneading ingredients for
your favourite cakes, bakes, biscuits and breads, plus a fermenting setting.
Begin mixing your ingredients on the ’1’ setting, twist the speed dial clockwise to
increase the speed settings one at a time to the speed you require.
Here is a guide to the attachments and the speeds we recommend.
Attachment
Speed
Time
(min)
Use
Tips
Dough hook
1-3
3-5
Use on lower speeds for
combining dry ingredients
with liquid, and thicker
heavier mixtures like
biscuits, scones, bread
dough, pizza bases, pastry
and muffins. Maximum
ingredients 1000g flour and
530g water. For best results
use speed 1 for 30s, then
speed 2 for 20s, then speed 3
for 2-3 minutes until a dough
ball forms.
Turn the speed dial to
‘O’as soon as the mixture
has formed a ball. Press
the ‘TILT’ lever to raise
the arm into the upwards
position. The mixture can
now be removed using
a spatula. Always use
cold ingredients for short
crust pastry.
Beater
2-4
3-10
Use on medium speeds
to mix cakes, batter, dips,
icing and to cream butter
or margarine with sugar.
Use for medium to heavy
mixtures Maximum
ingredients 660g flour and
840g water. For best results
use speed 2 for 20s, then
speed 4 for more than 2
minutes 40 seconds.
Butter and margarine
should be at room
temperature.
Whisk
6
3-10
Use to whisk egg whites,
meringues and cream.
Use for light mixtures.
Minimum ingredients 3 egg
whites. For best results use
speed 5 or 6 for 3 minutes.
For best results,
whisk eggs at room
temperature.
