Springlane Karla Mode D'emploi page 22

Setting the right speed
Note: When processing yeast and heavy dough, do not exceed mixing speed 3
to prevent damaging the stand mixer.
Speed Process
1 Stirring
2 Slow mixing
Mixing and
4
beating
Stirring and
6
beating
Quick stirring
8
and beating
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Accessories
For stirring and mixing and to
initiate all stirring processes. Do
not use this speed for kneading
yeast dough!
For the mixing and kneading of
yeast dough, heavy dough (e.g. for
bread), short pastry, sweets, mas-
hed potatoes, and mixing butter
into flour. For the slow mixing of
batter.
For the mixing of short pastries
and the mixing of butter and sugar
or sugar and egg whites. Medium
speed for ready-mix cakes.
For the frothing, stirring, or bea-
ting of cake dough. High speed for
ready-mix cakes.
For the whipping of cream and
beating egg whites and icing.
Recommendation