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Mixing Guide
6 SPEEDS
FUNCTION
0
OFF and/or Eject
1
LOW speed for folding or mixing in dry ingredients, muffins, or quick breads
2
To cream butter and sugar; most cookie dough
3
MEDIUM speed for most packaged cake mixes
4
Frosting and mashed potatoes; kneading dough
5
Beating egg whites; kneading dough
6
HIGH speed for whipping cream; kneading dough
Mixing Tips
Cookie dough is one of the thickest doughs to mix. Make it easier by following these tips:
• Use a large mixing bowl, like the one provided, to spread out ingredients for easier mixing.
• Have butter or margarine at room temperature.
• Add ingredients one at a time, thoroughly mixing after each addition.
• Add flour one cup at a time.
• If adding chips or nuts to a very thick dough or batter, we recommend stirring them in by hand at the very end of the recipe.
All manuals and user guides at all-guides.com
The following mixing guide is a suggestion for selecting mixing speeds. Begin on
speed 1 and increase to desired speed, depending on the recipe consistency.
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