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WHIRLPOOL KSM50POB0
Owner's Manual


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  • PDF Format
  • Complete manual
  • Language: English
Price: $4.99

Description of WHIRLPOOL KSM50POB0 Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English

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Text excerpt from page 21 (click to view)
BREAD MAKING 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. We recommend you start with an easy recipe, like Basic White Bread, until you become accustomed to making bread the KitchenAid way. The following tips will help: Tips for Mixing and Kneading • ALWAYS use the dough hook to mix and knead yeast doughs. • NEVER exceed Speed 2 when using the dough hook. • NEVER use recipes calling for more than 8 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 41⁄2-quart tilt-head mixer. • NEVER use recipes calling for more than 9 cups of all-purpose flour or 6 cups of whole wheat flour when making dough with a 5-quart tilt-head mixer. • Most bread recipes give a range for the amount of flour to use. When the dough clings to the hook and cleans the sides of the bowl, enough flour has been added. If the dough is sticky or the humidity is high, slowly add more flour (about 1⁄2 cup at a time), but NEVER exceed the recommended flour capacity. Knead after each addition until the flour is completely worked into the dough. If too much flour is added, a dry loaf will result. • Some types of dough, especially those made with whole grain flours, may not form a ball on the hook. However, as long as the hook comes in contact with the dough, kneading will be accomplished. • Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook. For such recipes, try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible. • Use a candy or other kitchen thermometer to assure that liquids are at the temperature specified in the recipe. Liquids at higher temperature can kill the yeast, while liquids at lower temperatures will retard yeast growth. • Warm all ingredients to room temperature to insure the proper rising of dough. If the yeast is to be dissolved in the bowl, always warm the bowl first by rinsing with warm water to prevent cooling of liquids.

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