10
OPERATING THE STAND MIXER
7
Replace attachment hub cover. Tighten
attachment knob by turning
it clockwise
.
NOTE: See the Use and Care Guide of each specific attachment for recommended speed
settings and operating times.
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 blend-
ed. Then gradually increase to desired speed.
Always add ingredients as close to side of bowl
as possible, not directly into moving beater.
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.
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 4.28 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.
TIPS FOR GREAT RESULTS
TIPS FOR GREAT RESULTS
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