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Mixing Guide
FOOD
Cakes (mixes and from scratch)
Cookie Dough
Mashed Potatoes
Frosting
Egg Whites (for meringues, etc.)
Whipped Cream
Instant Pudding
Bread
General Mixing Tips
• Place liquid ingredients in bowl first and then add dry ingredients.
• Always stay near mixer during use.
• To begin mixing, use the lower settings 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.
• When preparing package cake mixes, use setting 2 for low speed,
setting 4 for medium speed, and setting 6 for high speed. For best
results, mix for the time stated on the package directions.
The following mixing guide is a suggestion for selecting mixing speeds. Begin on
setting 2 and increase to desired speed, depending on the recipe consistency.
ATTACHMENT
Flat Beater
Flat Beater
Flat Beater
Flat Beater
Whisk
Whisk
Whisk
Dough Hook
• 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.
SETTING
4–6
4–6
6–8
6–8
10–12
12
2
2–4
7
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