Loading ...
Loading ...
Loading ...
14
Egg Whites
Whipped Cream
12
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 6
WHIPPING STAGES
Frothy:
Large, uneven air bubbles.
Begin to hold shape:
Air bubbles are fine and compact; product
is white.
Pour 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
59 mL Gradually to 10
118 mL Gradually to 10
236 mL Gradually to 8
472 mL Gradually to 8
WHIPPING STAGES
Begins to thicken:
Cream is thick and custard-like.
5. When dough clings to hook, knead on
Speed 2 for 2 minutes or until dough
is smooth and elastic.
6. Unlock and raise Tilt Head or lower bowl
on Bowl Lift and remove dough from hook.
NOTE: These instructions illustrate bread
making with the Rapid Mix method. When
using the conventional method, dissolve yeast
in warm water in warmed bowl. Add remaining
liquids and dry ingredients – except last
250 mL to 500 mL flour. Turn to Speed 2
for about 1 minute, or until ingredients are
thoroughly mixed. Proceed with steps
4 through 6.
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.
NOTE: Watch cream closely during whipping;
there are just a few seconds between
whipping stages. DO NOT OVERWHIP.
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.
Before You Call For Service
Please read the following before calling
your service center.
1. The mixer may warm up during use. Under
heavy loads with extended mixing time
periods, you may not be able to comfortably
touch the top of the unit. This is normal.
2. The mixer may emit a pungent odor,
especially when new. This is common with
electric motors.
3. If flat beater strikes bowl, stop the mixer.
See “Beater-to-Bowl Clearance.”
If your mixer should malfunction or fail to
operate, please check the following:
1. Is your mixer plugged in?
2. Is the fuse in the circuit to the mixer in
working order? If you have a circuit breaker
box, be sure the circuit is closed.
3. Are the bowl and pouring shield* properly
in place?
4. Model 5KPM50 is equipped with an
overload device. If the mixer is overloaded,
the Overload Reset Button will pop out and
the mixer will shut off (see page 7). Turn the
Speed Control Lever to OFF. Wait a few
minutes, then push in the Overload Reset
Button. Turn the Speed Control Lever to the
desired speed and continue mixing.
HOW TO OBTAIN SERVICE:
All service should be handled locally by an
authorized KitchenAid Service Center. Contact
the dealer from whom the unit was purchased
to obtain the name of the nearest authorized
KitchenAid service facility.
*Included with some models.
Specifications subject to change without notice.
13
English
W10544160C_v04.indd 14 6/1/15 3:02 PM
Loading ...
Loading ...