The Mixing Tools And Some Of Their Uses:

Whisk ● For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.

Power Whisk ● Use the whisk for heavy mixtures (eg creaming fat and sugar)

K-beater ● For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato.

dough hook ● For yeast mixtures.

Speed Switch:

K-beater
● Creaming fat and sugar, start on min, gradually increasing to ‘max’
● Beating eggs into creamed mixtures 4 - ‘max’.
● Folding in flour, fruit etc Min - 1
● All in one cakes start on min speed, gradually increase to max.
● Rubbing fat into flour min - 2.

Whisk / Power Whisk
● Gradually increase to ‘max’.

Dough hook
● Start on ‘min’, gradually increasing to 1.

Setting The Height  Of Whisk Or K-beater:

● Adjust the height by turning the shaft.
Ideally the whisk / K-beater should be almost touching the bottom of the bowl with a 3 ~ 5mm gap.