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Generally you would use the food processor for mixing/blending/chopping all the dry ingredients (and maybe the butter if you are making something like cookies).
Separately mix all the really wet ingredients together in a mixing bowl/large measuring cup.
Then combine the dry ingredients from the food processor with the wet ingredients in a mixing bowl (you can fold the dry into the wet if you used a bowl to mix the wet ingredients together. If you used a measuring cup for the wet, then it's usually better to put the dry ingredients into the mixing bowl first, making a depressed area in the center, and then add the wet into the dry.)
There should be a small lever on the base in front of and below the bowl. It will move to 2 positions. It sounds like you have it set for the small bowl but are using the large bowl. Press down on the lever and move it to the other side. If I'm right, that should correct the problem.
One thing many KitchenAid mixer owners complain about is that it's
difficult to scrape the bowl while the mixer is running. Because the
beater rotates around the inside of the bowl, and because the beater
doesn't actually touch the bowl, you have to stop the mixer frequently
to scrape the sides of the bowl to make sure all the ingredients are
Two companies have come up with fixes for that problem -- the
BeaterBlade+ and the SideSwipe.
They are available for most KA mixers.
Cook's Magazine tested both in January 2009 and liked the SideSwipe a
tad more than the BeaterBlade
because they thought it performed a little better on a particularly
heavy cookie dough, but one reviewer on another forum commented that
dough tends to bunch up on the SideSwipe's inner parts.
In any case, I have the BeaterBlade+, mainly because it was available
from Amazon for $30, no tax, free shipping, and I didn't feel like
driving around to find the other.
Both are made of very strong plastic and have silicone scrapers on the
edges of the blades. The scrapers do touch the bowl and thus provide a
constant scraping of the ingredients, assuring that everything gets
mixed in. I've found that I rarely have to stop the mixer, except to
make sure that the ingredients that cling to the beater itself are
Place the ingredients into the bread machine, liquid first, then flour and dry ingredients, make a little pit in the top of the flour and put the yeast in there. Then start the machine. You add fruit and nuts later, usually there is a beep for adding things.
The freezer bowl is sensitive. Go ahead and thaw it out until you can hear the liquid swishing around inside - usually letting warm water run through it is sufficient for thawing. Then refreeze the bowl, making sure the bowl is sitting flat/level in the freezer. When making ice cream with this unit, letting the freezer bowl sit out for even 20 minutes can unfreeze it enough so that you only get sludge. Do not remove the freezer bowl until you are immediately ready to pour the ingedients into the bowl. You can even pre-chill your ingredients by letting the ingredients sit in the freezer for about 15 minutes - although I have found that this usually has the opposite effect of what you have just experienced --> the ingredients usually freeze up so fast that the mixing paddle is no longer able to turn.
Freeze the bowl for at least 24 hrs, rather than the 12 hrs the manual suggests - it will make all the difference in the world. For really thick ice cream, freeze the bowl for a day, and then put the ingredients in the freezer until the outer rim becomes frozen. Very delicious!