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MIXING GUIDE
1 (Fold)
This is a good starting speed for bulk and dry foods such as flour, butter and
potatoes
2 (Blend)
Best speed to start liquid ingredients for mixing salad dressing.
3 (Mix)
For mixing cakes, cookies and sugar, beating uncooked candy, desserts, etc.
4 (Cream)
For creaming butter and sugar, beating uncooked candy, desserts, etc.
5 (Whip)
For beating eggs, cooked icings, whipping potatoes, whipping cream, etc.
Tips for use
Always immerse the beaters or dough hooks into the food before switching
on. This can avoid splashes.
Use the beaters for processing egg white, cream, mayonnaise, pudding,
puree and light pastries.
The dough hooks are intended for dispersing dough.