Mixing Tips - KitchenAid 5KSM150PS Manual To Expert Results

Converting 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." Refer to the
"Speed Control Guide - 10 Speed Mixers"
section to help determine proper mixing
speeds.
Adding Ingredients
The standard procedure to follow when
mixing most batters, especially cake and
cookie batters, is to add:
/ dry ingredients
1
3
/ liquid ingredients
1
2
/ dry ingredients
1
3
/ liquid ingredients
1
2
/ dry ingredients
1
3
Use STIR Speed 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 ingredients.
NOTE: If ingredients in very bottom of
bowl are not thoroughly mixed, the beater
is not far enough into the bowl. See the
"Beater to Bowl Clearance" section.

Mixing Tips

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.
TM
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 keep 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.
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.
Do not use 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 L (4.5 qt) tilt-
head mixer.
Do not use 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 L (5 qt)
tilt-head mixer.
10