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Les langues disponibles
SUGGESTED SPEED CONTROL
• Gentle start – stirring and starting all mixing/
whipping tasks
1
• Adding dry ingredients (flour) to batters, and
liquids to dry ingredients or batters
• Begin creaming fats with sugars
• Rubbing fat into flour for pie crusts, biscuits
and scones
• Begin to whip eggs or cream
• S tirring ingredients to blend without adding air
• Making crumb toppings
• Stirring
• Adding dry ingredients such as nuts, chocolate
2
morsels or dried fruits
• Kneading yeast doughs
• C reaming batters without adding air
– such as cheesecake
• Begin mashing potatoes
• Mixing some pastry doughs
• Mixing muffins
• Creaming
• Mixing batters and cookie doughs
3
• Adding eggs to batter/dough
• M ixing heavy, ground meat mixtures (meatloaf,
meatballs, pâté)
• Mixing frostings
• Mixing packaged cake mixes
• Mixing batters and cookie doughs
4
• Creaming mixtures until light and fluffy
• Adding eggs to batter/dough
• Mixing frostings
• Creaming mixtures until light and fluffy
• Adding eggs to creamed mixtures
5
• Mixing frostings
• Adding eggs to creamed mixtures
• Mashing potatoes
6
• Whipping egg whites until frothy
• Beating whole egg yolks until ribbons form
• Whipping potatoes
• W hipping cream, cream cheese,
7
or butter for easy spreading
• Whipping cream
• Whipping potatoes
8
• Whipping egg whites – add sugar
to whipped egg whites
• Whipping egg whites
• Whipping cream
9
• Whipping cream – using gradual
increase from Speed 1
10
• Whipping egg whites
• Whipping butter to make
compound or whipped butters
• Mixing egg/sugar mixtures until
light and fluffy
• Whipping frostings until fluffy
• Whipping potatoes/vegetables
11
• Whipping cream and egg whites
(gradually increasing speed)
7
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