Mixing Guide
The following mixing guide is asuggestion for selecting mixing speeds. Begin on
Speed 1 andincrease to desired speed, depending on the recipe consistency.
• When preparing package cake mixes, use Speed 1 for low
speed, Speed 4 for medium speed, and Speed 8 for high
speed. For best results, mix for the time stated on the
package directions.
• Mixtures containing large amounts of liquid ingredients should
be mixed at lower speeds to avoid splashing. Increase speed
only after the mixture has thickened.
• When mixing thin batters, use medium speeds and frequently
stop the mixer to scrape the sides of the bowl with a spatula.
General Mixing Tips
• Place liquid ingredients in a bowl first and then add dry
ingredients.
• Always stay near mixer during use.
• To begin mixing, use the lower speeds until the ingredients
are thoroughly combined. This will reduce splattering.
• Always add ingredients as close to the sides of the bowl as
possible, not directly into the moving attachment.
SPEED 1–10
MIX GUIDE
ATTACHMENT
FOOD
1–4
Stirring
Flat Beater
Instant Pudding
2–4
Folding
Flat Beater
Cakes (mixes andfrom scratch)
2–4
Kneading
Dough Hook
Bread
1–10
Mixing
Flat Beater
Cookie Dough
6–10
Creaming
Whisk
Frosting
6–10
Beating
Whisk
Whipped Cream
1–10
Whipping
Whisk
Egg Whites (for meringues, etc.)
7
