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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 Lake about half the Lime
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 on
pages 11 and 13.
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 "Beater to Bowl
Clearance,"
page 10.
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 speed only after mixture
has
thickened.
12
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