Owner's Guide Stand Mixers
Flat beater
Spiral dough hook
11-Wire stainless steel elliptical whip
WARNING - Electrical Shock Hazard
To Attach Bowl
To Raise Bowl
To Lower Bowl
To Remove Bowl
To Attach Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook
To Remove Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook
Household Stand Mixer Speed Control
Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See the “Speed Control Guide” section.
Your Stand Mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl. If, for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, you can correct the clearance easily.
NOTE: When properly adjusted, the flat beater will not strike on the bottom or side of the bowl. If the flat beater or the wire whip is so close that it strikes the bottom of the bowl, coating may wear off the beater or wires on whip may wear.
Your KitchenAid ® Stand Mixer will mix faster and more thoroughly than most other electric stand mixers. Therefore, the mixing time in most recipes must be adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other stand mixers.
Warning - Injury Hazard
NOTE: Do not scrape bowl while Stand Mixer is operating.
The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn Stand Mixer off before scraping. The Stand 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 Stand Mixer. This is normal.
Attaching the Pouring Shield
Using the Pouring Shield*
Pour ingredients into the mixing bowl through the chute portion of shield.
IMPORTANT: Make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added.
*Included with some models.
Removing the Pouring Shield
Flat Beater for normal to heavy mixtures:
Wire Whip for mixtures that need air incorporated:
PowerKnead™ Spiral Dough Hook for mixing and kneading yeast doughs:
All speeds have the Soft Start ® feature that automatically starts the Stand Mixer at a lower speed to help avoid ingredient splash-out and “flour puff” at start-up, then quickly increases to the selected speed for optimal performance.
| Speed | Use for | Description |
|---|---|---|
| STIR | STIRRING |
For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead yeast doughs. |
| 2 | SLOW MIXING |
For slow mixing, mashing, faster stirring. Use to mix and knead yeast doughs, heavy batters, and candies; start mashing potatoes or other vegetables; cut shortening into flour; mix thin or splashy batters. |
| 4 | MIXING, BEATING |
For mixing semi-heavy batters, such as cookies. Use to combine sugar and shortening and to add sugar to egg whites for meringues. Medium speed for cake mixes. Use with: Food Grinder, Rotor Slicer/ Shredder, Pasta Roller, and Fruit/Vegetable Strainer. |
| 6 | BEATING, CREAMING |
For medium-fast beating (creaming) or whipping. Use to finish mixing cake, doughnut, and other batters. High speed for cake mixes. Use with Citrus Juicer attachment. |
| 8 |
FAST BEATING, WHIPPING |
For whipping cream, egg whites, and boiled frostings. |
| 10 | FAST WHIPPING |
For whipping small amounts of cream, egg whites or for final whipping of mashed potatoes. Use with Pasta Maker and Grain Mill attachments. NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments. |
NOTE: Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for Stand Mixer failure. The PowerKnead™ Spiral Dough Hook efficiently kneads most yeast dough within 4 minutes.
Converting Your Recipes for the Stand Mixer
Use the following guidelines to adapt your favorite recipes to use with your KitchenAid ® Stand Mixer.
The “quick mix” method (sometimes referred to as the “dump” method) is ideal for simple cakes. This method calls for combining dry ingredients with most or all liquid ingredients in one step.
More elaborate cakes should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter, or margarine are thoroughly mixed (creamed) before other ingredients are added.
For all cakes, mixing times may change because your KitchenAid ® Stand Mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid ® Stand Mixer will take about half the time called for in most cake recipes.
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
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, then 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 2 for low speed, 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
Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on STIR Speed. 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 flour 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.
Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.
|
AMOUNT |
SPEED |
|---|---|
| 1 egg white |
GRADUALLY to 10 |
| 2-4 egg whites |
GRADUALLY to 8 |
|
6 or more egg whites |
GRADUALLY to 8 |
Whipping Stages
With your KitchenAid ® Stand Mixer, egg whites whip quickly. So watch to avoid overwhipping. This list tells you what to expect.
Frothy
Large, uneven air bubbles.
Begins to Hold Shape
Air bubbles are fine and compact; product is white.
Soft Peak
Tips of peaks fall over when wire whip is removed.
Almost Stiff
Sharp peaks form when wire whip is removed, but whites are actually soft.
Stiff but not Dry
Sharp, stiff peaks form when wire whip is removed. Whites are uniform in color and glisten.
Stiff and Dry
Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance
Pour cold whipping cream into chilled bowl. Attach bowl and wire whip.
To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.
|
AMOUNT |
SPEED |
|---|---|
| 1/4 cup (50 mL) |
GRADUALLY to 10 |
| 1/2 cup (125 mL) |
GRADUALLY to 10 |
| 1 cup (250 mL) |
GRADUALLY to 8 |
| 2 cups (500 mL) |
GRADUALLY to 8 |
Whipping Stages
Watch cream closely during whipping. Because your KitchenAid ® Stand Mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics:
Begins to Thicken
Cream is thick and custard-like.
Holds its Shape
Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces.
Stiff
Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.
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. For your convenience, we offer these tips to help you become accustomed to bread-making the KitchenAid brand way.
“Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water.
When using the traditional method to prepare a favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 cup (240 mL) to 2 cups (470 mL) flour. Turn to Speed 2 and mix about 1 minute, or until ingredients are thoroughly mixed. Proceed with steps 4 through 6.
Both methods work equally well for bread preparation. However, the “Rapid Mix” method may be a bit faster and easier for new bread bakers. It is slightly more temperature tolerant because the yeast is mixed with dry ingredients rather than with warm liquid.
KitchenAid ® attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid ® attachments require no extra power unit to operate them; the power unit is built-in.
See the Instructions that came with your Stand Mixer attachments for speed settings and operating time.
WARNING - Electrical Shock Hazard
To Attach
To Remove
Model FPPA
Three popular KitchenAid ® attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).
Model FGA
Grinds meat, firm fruits and vegetables, and dry bread.
Model FVSFGA
Makes preparing jams, purées, sauces, and baby foods quick and easy. Comes with Food Grinder.
Model FT
Holds large quantities of food for quicker and easier juicing, puréeing, and grinding. For use with FGA.
Model SSA
3/8" (1 cm) to 5/8"(1.5 cm) stuffing tubes make Bratwurst, Kielbasa, Italian, or Polish Sausage and breakfast links. For use with FGA.
Model RVSA
Includes 4 cones: thin and thick slicer, fine and coarse shredder.
Model KGMA
Grinds low-moisture grains from very fine to extra coarse textures.
Model KPRA
Makes lasagna noodles, fettuccini, and linguine fini. 3 piece set includes Roller, Fettuccine Cutter, and Linguine Fini Cutter.
Model JE
Juices citrus fruits quickly and thoroughly; strains out pulp.
Model KN2PS
(Fits all 7 qt. wide bowl-lift models) Minimizes splash-out when adding ingredients.
Bowl, flat beater, stainless steel wire whip, and spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Do not store beaters on shaft.
NOTE: Always be sure to unplug stand mixer before cleaning. Wipe stand mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.
Cleaning the Pouring Shield*
Wash in warm, sudsy water. If you wish, you may place on the top rack of your dishwasher.
Please read the following before calling your service center.
Keep a copy of the sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service.
If your Stand Mixer should malfunction or fail to operate, please check the following:
