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Mixing Guide
Please keep in mind that the various mixing tasks and related speeds, listed in the table
below, may vary slightly from recipe to recipe. Please refer to it regularly as you develop
your understanding of how different ingredients interact when mixing.
SPEED SETTING RANGE
SLOW
1
LOW
2
MEDIUM
3
HIGH
4-5
VERY HIGH
6-8
Hints & Tips
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.
Generally, there is not one set speed for
an entire recipe. You will need to change
the speed of the mixer depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
MIXING TASK
KNEADING
Doughs (pastry, bread, scones etc.)
FOLDING
Combining or initial mixing of ingredients
Folding
LIGHT MIXING
Beating – sugar and butter, cake mixes
CREAMING & BEATING
Whisking – light batters
Beating – heavy batters/icing
WHIPPING & AERATING
Whisking – egg whites/cream
When mixing larger quantities you may
need to increase the 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 whilst these
ingredients are being added to avoid a
snow storm effect. Once the additional
ingredients begin combining then slowly
increase to the appropriate speed for the
particular mixing task.
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