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TIPS FOR GREAT RESULTS
MIXING TIPS
Mixing time
Your KitchenAid Stand Mixer will mix
faster and more thoroughly than most
other electric mixers� Therefore, the
mixing time in most recipes must be
adjusted to avoid over-beating�
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"
section�
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 Speed 1 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�
*Included with select models only� Also available as an optional accessory�
18 | TIPS FOR GREAT RESULTS
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All manuals and user guides at all-guides.com
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 seconds of mixing on Speed 1� 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
900 g (7 cups) all-purpose flour or 800 g
(6 cups) whole-wheat flour when making
dough in a 4�3 L bowl�
Do not use recipes calling for more than
1 kg (8 cups) all-purpose flour or 800 g
(6 cups) whole-wheat flour when making
dough in a 4�8 L bowl�
14/06/2018 15:29:28
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