Sunbeam MixMaster Series Manual page 9

For most recipes, it is better to begin your mixing on a slower
speed until the ingredients begin combining, then move to the
appropriate speed range for the particular task.
When mixing larger quantities you may need to increase the
Stand Mixer speed due to the amount of mixing required and
the larger load on the machine.
When building up a recipe that requires the addition of dry
ingredients, such as flour, slow the speed down while these
ingredients are being added to avoid a snow storm effect. Once
the extra ingredients begin combining, slowly increase to the
appropriate speed for the particular mixing task.
S
peed
S R
etting ange
LOW
1-3
MEDIUM
4-6
HIGH
7-9
VERY HIGH
10-12
M t
ixing aSk
FOLDING & KNEADING
Folding
Kneading- Doughs
(pastry, bread, scones, etc.)
LIGHT MIXING
Kneading- Heavy Doughs
(large quantities)
Beating- Packaged Mixes
Beating- creaming sugar and butter
CREAMING & BEATING
Whisking- Light Batters
Beating- Cake Mixes, Heavy Batters,
Icings, etc.
WHIPPING & AERATING
Whisking - Egg Whites, Cream, etc.
English-9
R
ecoMMended
a
cceSSoRy
Standard Beaters
Dough Hooks
Standard Beaters
Dough Hooks
Standard Beaters
Whisks
Standard Beaters
Whisks