KitchenAid KP26M1XDP Use & Care Guide - Page 14

Mixing Tips

Page 14 highlights

Mixing Tips Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid® stand mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid® recipes. For example, the "quick mix" method (sometimes referred to as the "dump" method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step. More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added. For all cakes, mixing times may change because your KitchenAid® stand mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid® stand mixer will take about half the time called for in most cake recipes. To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as "smooth and creamy." To select the best mixing speeds, use the "Speed Control Guide" section. Adding Ingredients Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See the "Beater to Bowl Clearance" section. Cake Mixes When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions. Adding Nuts, Raisins, or Candied Fruits Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on STIR Speed. The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter. Liquid Mixtures Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened. 14

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14
Mixing Tips
Converting Your Recipe
for the Mixer
The mixing instructions for recipes
in this book can guide you in
converting your own favorite
recipes for preparation with your
KitchenAid
®
stand mixer. Look for
recipes similar to yours and then
adapt your recipes to use the
procedures in the similar
KitchenAid
®
recipes.
For example, the “quick mix”
method (sometimes referred to as
the “dump” method) is ideal for
simple cakes, such as the Quick
Yellow Cake and Easy White Cake
included in this book. This method
calls for combining dry ingredients
with most or all liquid ingredients
in one step.
More elaborate cakes, such as
Caramel Walnut Banana Torte,
should be prepared using the
traditional cake mixing method.
With this method, sugar and the
shortening, butter or margarine are
thoroughly mixed (creamed) before
other ingredients are added.
For all cakes, mixing times may
change because your KitchenAid
®
stand mixer works more quickly
than other mixers. In general,
mixing a cake with the KitchenAid
®
stand mixer will take about half the
time called for in most cake
recipes.
To help determine the ideal
mixing time, observe the batter or
dough and mix only until it has the
desired appearance described in
your recipe, such as “smooth and
creamy.”
To select the best mixing speeds,
use the “Speed Control Guide”
section.
Adding Ingredients
Always add ingredients as close to
side of bowl as possible, not
directly into moving beater. The
Pouring Shield can be used to
simplify adding ingredients.
NOTE:
If ingredients in very bottom
of bowl are not thoroughly mixed,
then the beater is not far enough
into the bowl. See the “Beater to
Bowl Clearance” section.
Cake Mixes
When preparing packaged cake
mixes, use Speed 2 for low speed,
Speed 4 for medium speed, and
Speed 6 for high speed. For best
results, mix for the time stated on
the package directions.
Adding Nuts, Raisins, or
Candied Fruits
Follow individual recipes for
guidelines on including these
ingredients. In general, solid
materials should be folded in the
last few seconds of mixing on STIR
Speed. The batter should be thick
enough to keep the fruit or nuts
from sinking to the bottom of the
pan during baking. Sticky fruits
should be dusted with flour for
better distribution in the batter.
Liquid Mixtures
Mixtures containing large amounts
of liquid ingredients should be
mixed at lower speeds to avoid
splashing. Increase speed only after
mixture has thickened.