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Mixing Tips - KitchenAid Professional 600 Series Instructions And Recipes Manual

Bowl-lift stand mixer
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Mixing
Tips
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
_ stand
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
_
stand
mixer
works
more
quickly
than
other
mixers.
In general,
mixing
a cake with
the KitchenAid
_
stand
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-
10-Speed
Mixers"
section.
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"
section.
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 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.
10

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  Also See for KitchenAid Professional 600 Series

This manual is also suitable for:

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