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Mixing Tips - KitchenAid 5KSM150PSABU0 Instructions Manual

Tilt-head stand mixers
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Mixing Tips
Your Recipe
for the Stand Mixer
The mixing instructions found in this
book can be used to convert your
favorite recipes for use with your
KitchenAid _:Stand Mixer.
To help determine a mixing
procedure, your own observations
and experience will 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.
The standard procedure to follow
when mixing most batters, especially
cake and cookie batters, is to add:
_/_ d ry ingredients
_3liquid ingredients
_3 dry ingredients
_3liquid ingredients
_/_ d ry ingredients
Use STIRSpeed until ingredients have
been blended. Then gradually increase
to desired speed.
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
NOTE: If ingredients in very bottom
of bowl are not thoroughly mixed, the
beater is not far enough into the
bowl. See "Beater to Bowl Clearance,"
page 7.
Cake Mixes
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.
Nuts, Raisins, or
Candied Fruits
Solid materials should be folded in
the last few seconds of mixing on
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 speed only after mixture has
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.
NEVERuse recipes calling for more
than 0.87 kg (7 cups) all-purpose
flour or 0.81 kg (6 cups) whole wheat
flour when making dough with a
4,25 liter (4.5 qrt) tilt-head mixer.
NEVERuse recipes calling for more
than 1.00 kg (8 cups) all-purpose
flour or 0.81 kg (6 cups) whole wheat
flour when making dough with a
4,8 liter (5 qrt) tilt-head mixer.