KitchenAid KSM100PSWW Use & Care Guide - Page 18

Mixing Tips

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ENGLISH 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 tortes, 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 traditional and non-packaged 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." Adding Ingredients Always add ingredients as close to side of bowl as possible, not directly into the 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 "Beater to Bowl Clearance" on page 14. 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 prevent 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 mixer speed only after the mixture has thickened. To select the best mixing speeds, use the Speed Control Guide on page 15. 16

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16
ENGLISH
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
tortes, 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 traditional
and non-packaged 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 on page 15.
Adding Ingredients
Always add ingredients as close to side
of bowl as possible, not directly into the
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 “Beater to Bowl Clearance” on
page 14.
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 prevent 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 mixer speed only after the
mixture has thickened.