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KitchenAid KSM7581 Manual

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14
Mixing Tips
Converting Your Recipes
for the Stand 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”
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 the “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.
… 14 …


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