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15
TIPS FOR GREAT RESULTSUSING THE PRECISE HEAT MIXING BOWL
Temperature guide for chocolate recipes
Recipe Temperature Mode
Melt white or milk chocolate
12 oz / 340 g
117° F
(47°C)
Refer to “Programming
the manual mode” section
Melt dark chocolate
12 oz / 340 g
119°F
(48°C)
Refer to “Programming
the manual mode” section
Temper milk or dark chocolate
12 oz / 340 g
bring to 104°F
(40°C),
then gradually reduce to
86-88°F
(30-31°C)
Refer to “Using the
temper mode” section
Temper white chocolate
12 oz / 340 g
bring to 104°F
(40°C),
then gradually reduce to
80-82°F
(27-28°C)
Refer to “Programming
the manual mode” section
Temperature guide for other recipes
Recipe Temperature
Melt marshmallows
10 oz / 284 g
113°F
(45°C)
Melt soft cheese,
32 oz / 906 g
90-120°F
(32-49°C)
Rising bread dough
(Single batch*)
hold at 95-100°F
(35-38°C)
Simmer water
(2 cups)
194°F
(90°C)
Slow cook** as needed
* KitchenAid basic White Bread recipe, see Stand Mixer “Instructions” manual.
** See the “Recipes” book that came with the Precise Heat Mixing Bowl.
W10719715A_EN-Final.indd 15 11/18/14 1:21 PM