KitchenAid KG25H0XOB Use & Care Guide - Page 23

Mixing Tips

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ENGLISH MIXING TIPS Converting Your Recipe for the Mixer The following mixing instructions can help guide you in converting your own favorite recipes and mixing methods for use with your KitchenAid® stand mixer. The "quick mix" method (sometimes referred to as the "dump" method) is ideal for simple cake recipes. This method calls for combining dry ingredients with most or all-liquid ingredients in one step. More elaborate cake recipes should be prepared using the traditional cake mixing method commonly referred to as the "creaming" method. With this method, sugar and shortening, butter, or margarine are thoroughly mixed (creamed) before other ingredients are added. For all cakes, mixing times may vary because your KitchenAid® stand mixer mixes faster than most other mixers. In general, mixing a cake with a KitchenAid® stand mixer will take about half the time recommended 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 speed for the job, use the Speed Control Guide. Adding Ingredients Always add ingredients as close to the side of the bowl as possible, not directly into the moving beater. The Pouring Shield* can simplify adding ingredients. If the ingredients in the bottom of bowl are not thoroughly mixed, then the beater-to-bowl clearance must be adjusted. See "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 the 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 into the mix during the last few seconds of mixing on the 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 the speed only after the mixture has thickened. 23 *If Pouring Shield is included.

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23
ENGLISH
23
23
23
MIXING TIPS
Converting Your Recipe
for the Mixer
The following mixing instructions
can help guide you in converting
your own favorite recipes and
mixing methods for use with your
KitchenAid
fi
stand mixer.
The ²quick mix³ method (sometimes
referred to as the ²dump³ method)
is ideal for simple cake recipes. This
method calls for combining dry
ingredients with most or all-liquid
ingredients in one step.
More elaborate cake recipes should
be prepared using the traditional
cake mixing method commonly
referred to as the ²creaming³
method. With this method, sugar
and shortening, butter, or margarine
are thoroughly mixed (creamed)
before other ingredients are added.
For all cakes, mixing times may vary
because your KitchenAid
fi
stand mixer
mixes faster than most other mixers.
In general, mixing a cake with a
KitchenAid
fi
stand mixer will take
about half the time recommended 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 ²smooth and creamy.³ To
select the best mixing speed for the
job, use the Speed Control Guide.
Adding Ingredients
Always add ingredients as close to
the side of the bowl as possible, not
directly into the moving beater. The
Pouring Shield* can simplify adding
ingredients. If the ingredients in the
bottom of bowl are not thoroughly
mixed, then the beater-to-bowl
clearance must be adjusted. See
²Beater to Bowl Clearance² 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 the 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 into the mix during
the last few seconds of mixing on
the 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 the speed only after the
mixture has thickened.
*If Pouring Shield is included.