Mixing Tips - KitchenAid 7KSM150 Manual

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MIXING TIPS

Converting Your Recipe to the Mixer
The mixing instructions found in this book
can be used to convert your favourite
recipes for use with your KitchenAid 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" 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:
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
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.
*If Pouring Shield is included.
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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" section.
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.
Adding Nuts, Raisins or Candied Fruits
Solid materials should be folded in the last
few sections of mixing on Stir Speed. The
batter should be thick enough to keep
the fruits and 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.
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