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13
Tilt Head Mixer Features
R-5
5
Motor Head
Motor Head
Locking Lever
(not shown)
Attachment Knob
Attachment Hub
Flat Beater
Wire Whip
Dough Hook
Speed
Control
Lever
Bowl Clamping Plate
Beater Shaft
4.8 L (5 Qt)
Stainless
Steel Bowl
Motor Head
English
10
Planetary Mixing Action
Speed Control Guide
PERSONAL INJURY HAZARD
To avoid personal injury and damage
to the beater, do not attempt to scrape
bowl while mixer is operating; turn
mixer off. Should scraper or other
object drop into bowl, turn motor
OFF before removing.
wWARNING
The bowl and beater are designed to provide
thorough mixing without frequent scraping.
Scraping the bowl once or twice during mixing
is usually sufficient.
The mixer may warm up during use. Under
heavy loads with extended mixing time, you
may not be able to comfortably touch the top
of the unit. This is normal.
Your KitchenAid 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.
During operation, the flat
beater moves around the
stationary bowl, at the
same time turning in the
opposite direction on its
own axis. The diagram
shows the complete
coverage of the bowl made
by the path of the beater.
NUMBER OF SPEED
1 STIR For slow stirring, combining, mashing, starting all mixing
procedures. Use to add flour and dry ingredients to batter, add
liquids to dry ingredients, and combine heavy mixtures.
2 SLOW MIXING For slow beating, mashing, faster stirring. Use to beat heavy
batters and candies, start mashing potatoes or other vegetables,
cut shortening into flour, beat thin or splashy batters, and mix
and knead yeast dough. Use with Can Opener attachment.
4 MIXING, BEATING For mixing semi-heavy batters such as cookies. Use to cream
sugar and shortening and add sugar to egg whites for meringues.
Medium speed for cake mixes. Use with attachments: Food
Grinder, Rotor Slicer/Shredder, and Fruit/Vegetable Strainer.
6 BEATING, For beating or creaming, medium fast whipping. Use to finish
CREAMING mixing cakes, doughnut, and other batters. High speed for cake
mixes. Use with Citrus Juice attachment.
8 FAST BEATING, For whipping cream, egg whites, and boiled frostings.
WHIPPING
10 FAST
For whipping small amounts of cream and egg whites. Use with
WHIPPING Pasta Maker and Grain Mill attachments.
NOTE: The Speed Control Lever can be set between the above speeds if a finer adjustment is required.
Mixer Use
NOTE: If liquid ingredients are added too
quickly, they will form a pool around the
dough hook and slow down mixing process.
4. Continuing on speed 2, gently tap
remaining flour around sides of bowl,
125 mL at a time, as needed. Mix until
dough clings to hook and cleans sides
of bowl, about 2 minutes.
Mixing Tips
Mixing and Kneading Yeast Dough
11
NOTE: If ingredients in very bottom of bowl
are not thoroughly mixed, the beater is not far
enough into the bowl. See “Beater to Bowl
Clearance.”
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 sho
uld be folded in the last
few sections of mixing on Stir Speed. The
batter should be thick enough to keep the
fruits and 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 Mixture
Mixtures containing large amounts of liquid
ingredients should be mixed at lower speeds
to avoid splashing. Increase speed only after
mi
xture has thickened.
Converting Your Recipe to the Mixer
The mixing instructions found in this book can
be used to convert your favorite recipes for use
with your KitchenAid Mixer.
To help determine a mixing procedure, your
own observations and experience will be
needed. Watch the batter or dough and mix
only until it has the desired appearance
described in your recipe, such as “smooth and
creamy.” Use the “
Speed Control Guide” to
help determine proper mixing speeds.
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 Stir Speed until ingredients have been
blended. Then gradually increase to desired
speed.
Always add ingredients as clo
se to side of
bowl as possible, not directly into moving
beater. The Pouring Shield can be used to
simplify adding ingredients.
1. Place all dry ingredients including yeast into
bowl, except last 250 mL to 500 mL flour.
2. Attach bowl and dough hook. Lock Tilt Head
down or raise Bowl Lift Handle to up
position. Turn to Speed 2 and mix about
15 seconds or until ingredients
are combined.
3. Continuing on Speed 2
, gradually add liquid
ingredients to flour mixture, about 30 seconds
to 1 minute. Mix 1 minute longer.
English
W10544160C_v04.indd 13 6/1/15 3:02 PM
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