Cuisinart SM-55 SM-55 Manual - Page 7

SUGGESTED SPEED CONTROL GUIDE FOLD • Adding ingredients at the end of mixing • Blending dry ingredients • Has the gentle start - use for stirring and starting all mixing/whipping tasks • Adding dry ingredients (flour) to batters and liquids to dry ingredients or batters 1 • Begin creaming fats with sugars • Rubbing fat into flour for piecrusts, biscuits, scones • Whipping potatoes 7 • Whipping cream, cream cheese, or butter for easy spreading • Begin to whip eggs or cream • Stirring ingredients to blend without adding air • Making crumb toppings • Stirring • Adding dry ingredients such as nuts, chocolate morsels, dried fruits 2 • Creaming batters without adding air - such as cheesecake • Begin mashing potatoes • Mixing some pastry doughs • Mixing muffins • Kneading yeast doughs • Creaming • Mixing batters, cookie doughs 3 • Adding eggs to batter/dough • Mixing heavy ground meat mixtures (meatloaf, meatballs, pâté) • Mixing frostings • Mixing packaged cake mixes • Mixing batters, cookie doughs 4 • Creaming to make light and fluffy • Adding eggs to batter/dough • Mixing frostings • Whipping cream 8 • Whipping potatoes • Whipping egg whites - adding sugar to whipped egg whites 9 • Whipping egg whites • Whipping cream • Whipping cream - using gradual increase from Speed 1 • Whipping egg whites 10 • Whipping butter to make compound or whipped butters • Mixing egg/sugars mixtures until light and fluffy • Creaming to make light and fluffy 5 • Adding eggs to creamed mixtures • Mixing frostings 11 • Whipping egg whites • Whipping frostings until fluffy • Adding eggs to creamed mixtures • Mashing potatoes 6 • Whipping egg whites until frothy • Whipping egg whites - using gradual 12 increase from Speed 1 • Beating whole egg yolks until ribbons • Whipping frostings until fluffy form 7