M Ixing Tips - KitchenAid 5KSM150PS Instructions Manual

Converting Your Recipe
for the Stand M ixer
The mixing instructions found in this
book can be used to convert your favorite
recipes for use w ith your KitchenAid
Stand M ixer.
To help determine a mixing procedure,
your ow n observations and experience w ill
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 w hen
mixing most batters, especially cake and
cookie batters, is to add:
1
⁄ dry ingredients
3
1
⁄ liquid ingredients
2
1
⁄ dry ingredients
3
1
⁄ liquid ingredients
2
1
⁄ dry ingredients
3
Use STIR Speed until ingredients have
been blended. Then gradually increase to
desired speed.
Alw ays add ingredients as close to
side of bow l as possible, not directly into
moving beater. The Pouring Shield can be
used to simplify adding ingredients.
NOTE:
If ingredients in very bottom of
bow l are not thoroughly mixed, the beater
is not far enough into the bow l. See
" Beater to Bow l Clearance," page 7.

M ixing Tips

Cake M ixes
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 w ith flour
for better distribution in the batter.
Liquid M ixtures
M ixtures containing large amounts of
liquid ingredients should be mixed at
low er 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) w hole w heat flour w hen
making dough w ith 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) w hole w heat flour w hen
making dough w ith a 4,8 liter (5 qrt)
tilt-head mixer.
10