Mixing Tips - KitchenAid KSM150PSCH0 Mode D'emploi

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
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 13.

MIXING TIPS

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 12.
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
Stand
®
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.
14