Oster FPSTSM5101, Руководство пользователя

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English-9
M
ixing
g
uide
Please keep in mind that the various mixing tasks and related speeds listed
in the following table may vary slightly from recipe to recipe.
For most recipes, it is better to begin your mixing on a slower speed until
the ingredients begin combining, then move to the appropriate speed range
for the particular task.
When mixing larger quantities you may need to increase the Stand Mixer
speed due to the amount of mixing required and the larger load on the
machine.
When building up a recipe that requires the addition of dry ingredients,
such as flour, slow the speed down while these ingredients are being added
to avoid a snow storm effect. Once the extra ingredients begin combining,
slowly increase to the appropriate speed for the particular mixing task.
S
peed
S
etting
R
ange
M
ixing
t
aSk
R
ecoMMended
a
cceSSoRy
LOW
1-3 FOLDING & KNEADING
Folding
Kneading- Doughs
(pastry, bread, scones, etc.) Standard Beaters
Dough Hooks
MEDIUM
4-6 LIGHT MIXING
Kneading- Heavy Doughs
(large quantities)
Beating- Packaged Mixes
Beating- creaming sugar and butter Standard Beaters
Dough Hooks
HIGH
7-9 CREAMING & BEATING
Whisking- Light Batters
Beating- Cake Mixes, Heavy Batters,
Icings, etc. Standard Beaters
Whisks
VERY HIGH
10-12 WHIPPING & AERATING
Whisking- Egg Whites, Cream, etc. Standard Beaters
Whisks