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Mixing Guide
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.
6 SPEEDS FUNCTION
O
OFF ( ) and/or Eject
1
LOW speed 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.
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