Mixing Tips - KitchenAid KG25H0XER5 Instructions And Recipes Manual

MIXING TIPS
Converting Your Recipe
for the Mixer
The following mixing instructions
can help guide you in converting
your own favorite recipes and
mixing methods for use with your
KitchenAid '_ Stand Mixer.
The "quick mix" method (sometimes
referred to as the "dump" method)
is ideal for simple cake recipes. This
method calls for combining dry
ingredients with most or all-liquid
ingredients in one step.
More elaborate cake recipes should
be prepared using the traditional
cake mixing method commonly
referred to as the "creaming"
method. With this method, sugar
and shortening, butter, or margarine
are thoroughly mixed (creamed)
before other ingredients are added.
For all cakes, mixing times may
vary because your KitchenAid _
Stand Mixer mixes faster than most
other mixers. In general, mixing
a cake with a KitchenAid _ Stand
Mixer will take about half the time
recommended 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 speed for the
job, use the Speed Control Guide
on page 18.
Adding Ingredients
Always add ingredients as close to
the side of the bowl as possible, not
directly into the moving beater. The
Pouring Shield* can simplify adding
ingredients. If the ingredients in the
bottom of bowl are not thoroughly
mixed, then the beater-to-bowl
clearance must be adjusted. See
page 20 for instructions.
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 the 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 into the mix during
the last few seconds of mixing on
the STIRSpeed. 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 the speed only after the
mixture has thickened.
* If Pouring Shield is included.