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1
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
Whipping cream and egg whites
(gradually increasing speed)
7
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
2
• Sifting dry ingredients
• Folding in ingredients, such as mix-ins
• Mixing quick breads (mufns, etc.)
• Creaming butter and sugar
Whipping cream and egg whites
(gradually increasing speed)
8
• “Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
3
• Creaming butter and sugar
• Incorporating eggs
• Kneading bread dough
Whipping cream and egg whites
(gradually increasing speed)
9• Mashing potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
4
• Creaming butter and sugar
• Kneading bread dough
• Kneading pasta dough
“Cutting in” butter to our
(for pastry/pie dough)
Whipping cream and egg whites
(gradually increasing speed)
10 • Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
5
• Creaming butter and sugar
“Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
Whipping cream and egg whites
(gradually increasing speed)
11 • Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
6
“Cutting in” butter to our
(for pastry/pie dough)
• Mashing potatoes/vegetables
Whipping cream and egg whites
(gradually increasing speed)
12 • Whip potatoes/vegetables
• Whipping cream and egg whites
(gradually increasing speed)
SUGGESTED MANUAL SPEED CONTROL GUIDE
NOTE: Do not exceed Speed 5 when preparing yeast doughs, as this would cause damage to the stand mixer.
12


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