Mixer Use; Speed Control Guide - 10 Speed Stand Mixers - KitchenAid NSF Certified Commercial Series Instructions Manual

NOTE: Do not scrape bowl while Stand
Mixer is operating.
The bowl and beater are designed to
provide thorough mixing without frequent
scraping. Scraping the bowl once or twice
during mixing is usually sufficient. Turn
Stand Mixer off before scraping.
Speed Control Guide – 10 Speed Stand Mixers
All speeds feature Soft start operation, which minimizes splash-out and flour puff.
The mixer will start slowly before increasing to the selected speed.
Speed Used For
Stir STIR
2 SLOW MIXING For slow mixing, mashing, and faster stirring. Use to
4 MIXING,
BEATING
6 BEATING,
CREAMING
8 FAST BEATING,
WHIPPING
10 FAST
WHIPPING
NOTE: Use Speed 2 to mix or knead yeast dough or fondants. Use of any other speed
with heavy doughs may cause mixer to stop rotating to limit mixer damage. This is
normal operation. If this occurs, turn the speed selector to off, and then turn back
on to a lower speed.

Mixer Use

The Stand Mixer may warm up during
use. Under heavy loads with extended
mixing time, you may not be able to
comfortably touch the top of the Stand
Mixer. This is normal.
If the Stand Mixer becomes overloaded,
it will automatically shut off to prevent
damage. See "Auto-Reset Motor
Protection" in "Assembling Your Bowl
Lift Stand Mixer" section.
Description
For slow stirring, combining, mashing, and starting all
mixing procedures. Use to add flour and dry ingredients
to batter, and add liquids to dry ingredients. Do not use
STIR speed to mix or knead yeast doughs.
mix and knead yeast doughs, heavy batters, and candies;
start mashing potatoes or other vegetables; cut shortening
into flour; mix thin or splashy batters.
For mixing semi-heavy batters, such as cookies.
Use to combine sugar and shortening and to add sugar to
egg whites for meringues. Medium speed for cake mixes.
For medium-fast beating (creaming) or whipping.
Use to finish mixing cake, doughnut, and other batters.
High speed for cake mixes.
For whipping cream, egg whites, and boiled frostings.
For whipping small amounts of cream, egg whites, or
for final whipping of mashed potatoes.
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