Mixing Tips - KitchenAid KP2671X Series Instructions And Recipes Manual

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
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
more quickly than other mixers. In
general, mixing a cake with the
KitchenAid mixer will take about half
®
the time 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 13
and 15.

Mixing Tips

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mixer works
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14
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 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 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.