Bedienungsanleitung KitchenAid 5K45SSEOB Classic Mixer (Seite 15 von 244) (Alle Sprachen)

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OPERATING THE STAND MIXER

Tightenattachmentknobbyturning

clockwiseuntilattachmentiscompletely

secured to Stand Mixer.

OPERATING THE STAND MIXER

Loosenattachmentknobbyturning

itcounterclockwise.Rotateattachment

slightlybackandforthwhilepullingout.

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overbeating.

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.

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our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ouror800g

(6cups)wholewheatourwhenmaking

dough in a 4.28 L bowl.

Do not use recipes calling for more than

1kg(8cups)all-purposeouror800g

(6cups)wholewheatourwhenmaking

dough in a 4.8 L bowl.

TIPS FOR GREAT RESULTS

W10572619A_01_Final.indd 15 4/12/13 8:41 AM

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