SUGGESTED SETTINGS:
Setting 1:
To knead dough or to start beating ingredients
Setting 2 & 3:
Low speed - to mix dry ingredients, to fold in or blend
ingredients
Setting 4:
To mix liquid ingredients or when adding liquids to dry
ingredients
Setting 5 & 6:
Particularly suited for bread dough
Setting 7:
For the alternate addition of dry and liquid ingredients
Setting 9 & 10: Medium speed - to mix packaged cake mixes
Setting 11:
To whip butter and sugar icings
Setting 12 & 13: To beat to a light fluffy consistency
Setting 14:
To whip mashed potatoes
Setting 15:
To whip cream
Setting 16:
High speed – to whip egg whites
HELPFUL HINTS:
1. Never poke any kitchen utensils such as spoons, knives, etc. into the
rotating Beaters/Dough Hooks.
2. Do not reach into the mixing bowl while Beaters/Dough Hooks are
rotating.
3. The Hand Mixer is designed for short-time operation, a maximum of 10
minutes of continuous mixing. Switch it off after 10 minutes and allow
the motor to cool for 30 minutes.
4. To avoid excessive spattering and flour dusting, lower the Beaters/Dough
Hooks fully into the ingredients that are to be processed before turning
the Mixer on and turn off before removing.
5. Start at the lowest setting to prevent the dry ingredients from dusting
and the liquids from spattering. You can vary the speed settings while
the hand mixer is in use.
6. Use a higher setting for heavier dough
7. After 9 minutes 59 seconds the Timer goes back to ‘00’.
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Booklet_DLHM-564_ENG:Salton Booklet 5/15/09 3:21 PM Page 5
