610918

KitchenAid KSM7589 Manual

13
Zoom out
Zoom in
Previous page
1/72
Next page
English
13
BREAD MAKING TIPSMIXING TIPS
Making bread with a mixer is quite different
from making bread by hand. Therefore,
it will take some practice before you are
completely comfortable with the new
process. For your convenience, we offer
these tips to help you become accustomed
to bread-making the KitchenAid brand way.
• Start out with an easy recipe, until
you are familiar with using the
PowerKnead™ Spiral Dough Hook.
• Always use the PowerKnead™
Spiral Dough Hook to mix and
knead yeast doughs.
• Use Speed 2 to mix or knead yeast
dough or fondants. Use of any other
speed with heavy doughs may cause
mixer to stop rotating to limit mixer
mixer damage. This is normal
operation. If this occurs, turn the
speed selector to off, and then turn
back on to a lower speed.
• Do not use recipes calling for more
than 16 cups (3.8 L) all-purpose our or
10 (2.4 L) cups whole-wheat our when
making dough with a 7 qt. mixer.
• Use a candy or other kitchen
thermometer to assure that liquids
are at temperature specied in the
recipe. Liquids at higher temperature
can kill yeast, while liquids at lower
temperatures will retard yeast growth.
• Warm all ingredients to room
temperature to ensure proper rising
of dough. If yeast is to be dissolved
in bowl, always warm bowl rst by
rinsing with warm water to avoid
cooling of liquids.
• Allow bread to rise in a warm place, 80°F
(27°C) to 85°F (30°C), free from draft,
unless otherwise specied in recipe.
• Here are some alternative rising
methods to use: (1) The bowl
containing the dough can be placed
on a wire rack over a pan of hot
water. (2) The bowl can be placed
on the top rack of an unheated oven;
put a pan of hot water on the rack
below. (3) Turn the oven to 400°F
(204°C) for 1 minute; then turn it
off; place the bowl on the center
rack of the oven and close the door.
Cover bowl with waxed paper, if
desired. Always cover with towel
to retain warmth in the bowl and
protect the dough from drafts.
• Recipe rising times may vary due
to temperature and humidity in your
kitchen. Dough has doubled in bulk
when indentation remains after tips
of ngers are pressed lightly and
quickly into dough.
• Most bread recipes give a range for
the amount of our to be used. Enough
our has been added when the dough
starts to clean sides of bowl. If dough
is sticky or humidity is high, slowly add
more our, about 1/2 cup (125 mL) at a
time but do not exceed recommended
our capacity. Knead after each addition
until our is completely worked into
dough. If too much our is added, a
dry loaf will result.
• When done, yeast breads and rolls
should be deep golden brown in color.
Other tests for doneness of breads
are: Bread pulls away from the sides
of pan, and tapping on the top of the
loaf produces a hollow sound. Turn
loaves and rolls onto racks immediately
after baking to avoid sogginess.
General information
W10728463A_EN_v10.indd 13 10/2/14 5:00 PM
… 13 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for KitchenAid KSM7589 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of KitchenAid KSM7589 in the language / languages: English, French, Spanish as an attachment in your email.

The manual is 3,88 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info