Lakeland 32926, Instruction Booklet

11

A GUIDE TO SPEED SETTINGS 

Attachment 

Speed

Time 

(min)

Use

Tips

Dough hook

1-3

3-5

Use on lower speeds for 
combining dry ingredients 
with liquid, and thicker heavier 
mixtures like biscuits, scones, 
bread dough, pizza bases, 
pastry and muffins. Maximum 
ingredients 1000g flour and 
530g water. For best results 
use speed 1 for 30s, then 
speed 2 for 30s, and then the 
3 speed for 2 to 3 minutes.

Press the start/pause 
button as soon as the 
mixture has formed a 
ball. Press the ‘TILT’ lever 
to raise the arm into 
the upwards position. 
The mixture can now 
be removed using a 
spatula. Always use cold 
ingredients for short 
crust pastry.

Rubberised beater

2-7

3-10

Use on medium speeds to mix 
cakes, batter, dips, icing and 
to cream butter or margarine 
with sugar. Use for medium 
to heavy mixtures. Maximum 
ingredients 660g flour and 
840g water. For best results 
use speed 2 for 20s, then  
speed 7 for more than 2 
minutes 40 seconds.

Butter and margarine 
should be at room 
temperature.

Whisk

8-10

3-10

Use to whisk egg whites, 
meringues and cream. 
Use for light mixtures. 
Minimum ingredients  
3 egg whites. For best results 
use speed 8 or 10 for 3 
minutes.

For best results, 
whisk eggs at room 
temperature.

The stand mixer has ten speed settings for mixing, whipping and kneading ingredients 

for your favourite cakes, bakes, biscuits and breads.
Begin mixing your ingredients on the ’1’ setting, increase the speed settings one at a time 

to the speed you require.
Here is a guide to the attachments and the speeds we recommend.