Very confusing contradiction by Ankarsrum

In the instruction manual online it says:

"Use the dough hook for low hydration yeast doughs"

And

"Use the roller and scraper for yeast dough recipes with higher hydration"

In the instruction manual that came with the Ankarsarum it says:

"Use the dough hook for wheat bread doughs and slack bread doughs"

And in the recipe book that came with the Ankarsarum it has you making 70-80% hydration baguettes with the dough hook and 64% hydration dough with the roller.

Does anyone understand the seeming contradictions in when they say to use the dough roller vs the dough hook? I am incredibly confused.