Arm/Roller
Posi oning
Chart
for
Bread
Dough
and
other
mixing
op ons.
NOTE:
Arm/Roller
posi oning
are
just
sugges ons
and
will
depend
on
the
s
ff
ness
of
the
dough.
You
will
always
want
the
roller
to
be
close
enough
to
the
rim
of
the
bowl
to
apply
gentle
pressure
to
the
dough
as
it
passes
between
the
roller
and
the
side
of
the
bowl.
However,
make
sure
the
roller
is
far
enough
away
from
the
rim
of
the
bowl
as
not
to
push
the
dough
up
and
out
of
the
bowl
or
to
force
the
roller
to
move
too
harshly
towards
the
middle
of
the
bowl.
If
this
happens,
adjust
the
roller
a
li le
further
away
from
the
rim
of
the
bowl
and
reduce
speed
just
a
bit.
Recipe/Technique
Posi oning
Tension
Knob
Arm/Roller
Posi on
Star ng
Speed
Kneading
bread
dough
(1
‐
3
cups
of
fl
our).
Tightened
(by
turning
towards
you)
to
secure
the
arm
so
it
cannot
move
back
to
the
rim
of
the
bowl.
Roller
should
be
1
inch
from
the
rim
of
the
bowl.
Begin
on
low
and
follow
speci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
chart
on
page
5.
Kneading
bread
dough
(3
‐
5
cups
of
fl
our).
Tightened
(by
turning
towards
you)
to
secure
the
arm
so
it
cannot
move
back
to
the
rim
of
the
bowl.
Roller
should
be
about
2
inches
from
the
rim
of
the
bowl.
Begin
on
low
and
follow
speci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
chart
on
page
5.
Kneading
bread
dough
(5
‐
9
cups
of
fl
our).
Tightened
(by
turning
towards
you)
to
secure
the
arm
so
it
cannot
move
back
to
the
rim
of
the
bowl.
Roller
should
be
about
3
inches
from
the
rim
of
the
bowl.
Begin
on
low
and
follow
speci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
chart
on
page
5.
Kneading
bread
dough
(9
‐
15
cups
of
fl
our).
Tightened
(by
turning
towards
you)
to
secure
the
arm
so
it
cannot
move
back
to
the
rim
of
the
bowl.
Roller
should
be
about
4
inches
from
the
rim
of
the
bowl.
Begin
on
low
and
follow
speci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
chart
on
page
5.
Kneading
bread
dough
(16
‐
21
cups
of
fl
our).
Tightened
(by
turning
towards
you)
to
secure
the
arm
so
it
cannot
move
back
to
the
rim
of
the
bowl.
Roller
should
be
as
far
away
from
the
rim
of
the
bowl
as
it
will
go.
Begin
on
low
and
follow
speci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
chart
on
page
5.
Combining
wet
and
dry
ingredients
Loosened
(by
turning
away
from
you)
to
allow
free
movement
of
arm/roller
back
and
forth.
Roller
should
rest
fl
ush
against
the
rim
of
the
bowl.
Begin
on
low
and
follow
spe
‐
ci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
Chart
on
page
5.
Creaming
bu er
and
sugar
for
cookies,
cakes
or
icing.
Loosened
(by
turning
away
from
you)
to
allow
free
movement
of
arm/roller
back
and
forth.
Roller
should
rest
fl
ush
against
the
rim
of
the
bowl.
Begin
on
low
and
follow
spe
‐
ci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
Chart
on
page
5.
Aera ng
ingredients
(such
as
egg
whites
or
whipping
cream).
Loosened
(by
turning
away
from
you)
to
allow
free
movement
of
arm/roller
back
and
forth.
Roller
should
rest
fl
ush
against
the
rim
of
the
bowl.
Begin
on
low
and
follow
spe
‐
ci
fi
c
recipe
instruc ons,
referring
to
the
Speed
Control
Conversion
Chart
on
page
5.
10
