Mixing Tips - KitchenAid 4-C Recipes & Instructions

PLANETARY ACTION is Exclusive with KitchenAid ... During mix-
ing, the Beater or Whip moves around the stationary Bowl, at the
same time turning in the opposite direction on its own axis. Diagram
shows the complete mixing and coverage of Bowl made by path of
the Beater.
Your KitchenAid Food Preparer will mix faster and more thor-
oughly than other electric mixers and, therefore, the mixing time
specified in most recipes must be reduced to avoid overheating.
EXCLUSIVE
ROUND-THE-BOWL
MIXING...
MIXING TIPS
Adding Ingredients
The standard procedure to follow when mixing most batters, especially cake and
cookie batters, is to add:
1/3
dry ingredients
½ liquid ingredients
1/3
dry ingredients
1/2
liquid ingredients
1/3
dry ingredients
Cold Ingredients
It is a good idea to take cold ingredients out of the refrigerator approximately one hour
before mixing time.
Creaming.. . Ingredients should be at room temperature for best results in creaming.
Cream butter, margarine, shortening or cream cheese first, then add sugar, eggs, dry
ingredients and liquid, individually.
Eggs . . . When eggs are to be separated, you may find them easier to separate cold.
Then allow them to warm to room temperature. If cold eggs from the refrigerator are
added to creamed butter and sugar, the mixture may curdle. When whole eggs are
specified, each egg should be completely beaten into the mixture, separately, to avoid
breaking down the emulsion. Fresh eggs require more beating than storage eggs.
Adding Nuts, Raisins or Candied Fruits...
Solid materials are folded in last with a few seconds of mixing on Speed 1. The batter
should be thick enough to prevent the fruit or nuts from sinking to the bottom of the
pan while baking. Sticky fruits should be dusted with flour to prevent them from stick-
ing together.
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.
Whipping egg whites
An accumulation of oil or detergent on Bowl will prevent proper whipping of egg
whites. Bowls should either be dishwasher washed or thoroughly washed by hand in
hot sudsy water, rinsed completely with hot water and thoroughly dried.
7