KITCHENAID ACCOLADE 400 - Manuel (Page 12)

10
Converting Your Recipe
for the Mixer
The mixing instructions for recipes in
this book can guide you in converting
your own favorite recipes for
preparation with your KitchenAid
®
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 ®
mixer works more quickly than other
mixers. In general, mixing a cake
with the KitchenAid
® 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 on page 9.
Mixing Tips
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 “Beater to Bowl
Clearance,” page 8.
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
prevent 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.