10
English
Mixing Tips
Converting Your Recipe
for the Stand Mixer
The mixing instructions found in this
book can be used to convert your
favorite recipes for use with your
KitchenAid
®
Stand Mixer.
To help determine a mixing
procedure, your own observations
and experience will be needed. Watch
the batter or dough and mix only
until it has the desired appearance
described in your recipe such as
“smooth and creamy.” Use the
“Speed Control Guide,” Page 9, to
help determine proper mixing speeds.
Adding Ingredients
The standard procedure to follow
when mixing most batters, especially
cake and cookie batters, is to add:
1
⁄3 dry ingredients
1
⁄2 liquid ingredients
1
⁄
3 dry ingredients
1
⁄2 liquid ingredients
1
⁄3 dry ingredients
Use STIR Speed until ingredients have
been blended. Then gradually increase
to desired speed.
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, the
beater is not far enough into the
bowl. See “Beater to Bowl Clearance,”
page 7.
Cake Mixes
When preparing packaged cake mixes,
use 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
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 speed only after mixture has
thickened.
Kneading Yeast Doughs
ALWAYS use the dough hook to mix
and knead yeast doughs.
Use Speed 2 to mix or knead yeast
doughs. Use of any other speed
creates high potential for unit failure.
NEVER use recipes calling for more
than 0.87 kg (7 cups) all-purpose
flour or 0.81 kg (6 cups) whole wheat
flour when making dough with a
4,25 liter (4.5 qrt) tilt-head mixer.
NEVER use recipes calling for more
than 1.00 kg (8 cups) all-purpose
flour or 0.81 kg (6 cups) whole wheat
flour when making dough with a
4,8 liter (5 qrt) tilt-head mixer.
