Mixing time guidelines??
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I am a relatively new baker - about a year- I am using the Electrolux and am generally very happy with the machine. At least it doesn't jump off the counter like my KA used to. That said, I have noticed that many recipes provide times and speeds for the KA. The Electrolux has many more speeds and a different mixing scheme. Is there a rule of thumb for converting from KA to other brands? I realize such times are just suggestions but would be a great place to start.
Dave
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