4
Attachments
Attachment
When to Use
Action
Recommended Speed
Use for stirring, mixing,
and beating medium to
heavy mixtures such as
cakes, biscuits, pastries,
icing, fillings, eclairs,
cheesecakes, and mashed
potatoes
Creaming fat and sugar
Start on speed 1;
gradually increase to 5
Beating fat, sugar,
and eggs
Speed 4–7
Folding in flour, fruit, etc.
Speed 1–2,
do not overmix
Use for mixtures that
need to incorporate air
such as eggs, cream,
meringues, mousses, and
souffles
Beating and whipping
mixtures
Gradually increase
speed from 5 to 7
Use for mixing and
kneading bread doughs
containing yeast
Mixing and kneading
doughs
Start on speed 1;
gradually increase to 2
Speeds
0
Standby
1
Stirring
2
Kneading
3
Folding
4
Mixing
5
Beating
6
Creaming
7
Whipping
P
Pulse
