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KitchenAid KSMc50 manuel d'utilisation

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Le mot vient du latin "Instructio", à savoir organiser. Ainsi, le manuel d’utilisation KitchenAid KSMc50 décrit les étapes de la procédure. Le but du manuel d’utilisation est d’instruire, de faciliter le démarrage, l'utilisation de l'équipement ou l'exécution des actions spécifiques. Le manuel d’utilisation est une collection d'informations sur l'objet/service, une indice.

Malheureusement, peu d'utilisateurs prennent le temps de lire le manuel d’utilisation, et un bon manuel permet non seulement d’apprendre à connaître un certain nombre de fonctionnalités supplémentaires du dispositif acheté, mais aussi éviter la majorité des défaillances.

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Tout d'abord, le manuel d’utilisation KitchenAid KSMc50 devrait contenir:
- informations sur les caractéristiques techniques du dispositif KitchenAid KSMc50
- nom du fabricant et année de fabrication KitchenAid KSMc50
- instructions d'utilisation, de réglage et d’entretien de l'équipement KitchenAid KSMc50
- signes de sécurité et attestations confirmant la conformité avec les normes pertinentes

Pourquoi nous ne lisons pas les manuels d’utilisation?

Habituellement, cela est dû au manque de temps et de certitude quant à la fonctionnalité spécifique de l'équipement acheté. Malheureusement, la connexion et le démarrage KitchenAid KSMc50 ne suffisent pas. Le manuel d’utilisation contient un certain nombre de lignes directrices concernant les fonctionnalités spécifiques, la sécurité, les méthodes d'entretien (même les moyens qui doivent être utilisés), les défauts possibles KitchenAid KSMc50 et les moyens de résoudre des problèmes communs lors de l'utilisation. Enfin, le manuel contient les coordonnées du service KitchenAid en l'absence de l'efficacité des solutions proposées. Actuellement, les manuels d’utilisation sous la forme d'animations intéressantes et de vidéos pédagogiques qui sont meilleurs que la brochure, sont très populaires. Ce type de manuel permet à l'utilisateur de voir toute la vidéo d'instruction sans sauter les spécifications et les descriptions techniques compliquées KitchenAid KSMc50, comme c’est le cas pour la version papier.

Pourquoi lire le manuel d’utilisation?

Tout d'abord, il contient la réponse sur la structure, les possibilités du dispositif KitchenAid KSMc50, l'utilisation de divers accessoires et une gamme d'informations pour profiter pleinement de toutes les fonctionnalités et commodités.

Après un achat réussi de l’équipement/dispositif, prenez un moment pour vous familiariser avec toutes les parties du manuel d'utilisation KitchenAid KSMc50. À l'heure actuelle, ils sont soigneusement préparés et traduits pour qu'ils soient non seulement compréhensibles pour les utilisateurs, mais pour qu’ils remplissent leur fonction de base de l'information et d’aide.

Table des matières du manuel d’utilisation

  • Page 1

    BOWL -LIF T ST AND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 KitchenAid.com[...]

  • Page 2

    Pr o of of Pur c ha se & Pr o du ct Re gi s tr at io n Always keep a copy of the sales receipt showin g the date of purchase of your Stand Mixer . Proof of purchase will assure you of in-warrant y servic e. Before you use your Stand Mixer , please fill out and mail your product registrat ion card packed with the unit. This card will enable us t[...]

  • Page 3

    1 T ab l e of Co nt e nt s INTROD UCTION Proof of Purchase & Product Registrat ion ..... .......... ......... .......... .......... .. Inside Fro nt Cover Stand Mixer Safet y ....... .......... .......... .......... .......... .......... ......... .......... .......... .......... .......... 3 Import ant Safeguards ...... .......... .......... .[...]

  • Page 4

    2 T ab l e of Co nt e nt s RECIPE S Appeti zers, Entrees, and V egetables ........ .......... .......... .......... .......... .......... .......... .......... 20 Cakes and Fro stings ....... .......... .......... .......... .......... .......... .......... .......... .......... .......... ..... 28 Cookie s, Bars, and Candies .......... .......... [...]

  • Page 5

    3 I M P O R T A N T S A F E G U A R D S When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instruct ions. 2. T o prote ct again st risk of electric al shock, do not put Stand Mixer in water or other liquid . 3. Close superv ision is nece ssary when any appli ance is used by or n[...]

  • Page 6

    4 El e ct ri ca l Re qu ir e me nt s V olts: 120 A.C. Hertz: 60 The wattage ratin g for your Stand Mixer is printed on the trim band or on the serial plate. Do not use an extensi on cord. If the power cord is too short, have a qualified electri cian or serv iceman install an outlet near the appliance . Model KSMC50 Only: Wa tts 350 V olts 120 A.C. [...]

  • Page 7

    5 Bo w l- Li ft S ta nd Mi xe r F ea tu re s Solid State Speed Contr ol K itc h e n A id St . Joseph, Michigan USA Of f Stir 2 4 6 8 10 C A U T I O N : U n p l u g b e f o r e i n s e r t i n g o f r e m o v i n g p a r t s Motor Head Bowl Height Adjust ment Screw (not shown, see page 14) Bowl Lift Handle (not shown) Spring Latch and Bowl Pin (not [...]

  • Page 8

    6 Bo w l- Li ft S ta nd Mi xe r F ea tu re s Access ory Hub with Hub Cover Hub cover removes to reveal the multip urpose accessory hub. The hub powers a variety of accessories that simpli fy food prepar ation and add culina ry versa tility (see pages 16-19). Access ory Knob Knob secures Stand Mixer access ory to the hub. Bowl-L ift Handl e Sturdy b[...]

  • Page 9

    7 As s em bl in g Y ou r Bo wl -L i ft St an d Mi x er Pre-Us e Cleanin g Be fo re us in g y ou r S ta nd Mi xe r f or th e f ir st ti me , w as h t he mi xi ng bo wl an d a cc es so ri es (s ee “C ar e a nd Cl ea ni ng ” o n p ag e 1 4) . Attach ing Mixin g Bowl 1. Be sure speed control is OFF and mixer is unplugged . 2. Pl ac e bo wl l ift ha[...]

  • Page 10

    8 Us i ng th e P ou ri ng Sh i el d* Attach ing the Pou ring Shield* 1. Make sure the speed control lever is set to OFF . 2. Unplug the Stand Mixer or disconnect power . 3. Attach desired accesso ry and raise the mixing bowl. 4. Slide pourin g shield collar around beater shaft, centeri ng colla r over rim of bowl. Using the Pour ing Shiel d P our i[...]

  • Page 11

    9 Us i ng Y ou r Ki tc he n Ai d ® Ac c es so ri es Flat Beater for normal to heavy mixtures: cakes biscui ts creame d frosti ngs quick breads candie s meat loaf cookie s mashed potatoe s pie pastry Wire Whip* for mixtures that need air incorporat ed: eggs sponge cakes egg whites angel food cakes heavy cream mayonn aise boiled frostin gs some cand[...]

  • Page 12

    10 Sp e ed Co nt r ol Gu id e – 10 Sp ee d Mi xe rs Speed Use For Descri ption STIR STIR F or slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter , add liquids to dry ingredients, and combine heavy mixtures. 2 SLOW MIXING For slow mixing, mashing, faster stirring. Use to mix heavy batt[...]

  • Page 13

    11 Speed Use For Descri ption STIR STI R For slow stirring, combining, mashing, starting all mixing procedures. 1 SL OW MIXING For slow beating, mashing and kneading yeast doughs. 2 MIXING , For mixing cookie and cake batters. BEA TING 3 BEA TING, F or beating, creaming and medium fast CREAMI NG whipping. 4 F AST BEA TING, F or whipping heavy cream[...]

  • Page 14

    12 Mi x in g Ti ps Conver ting Y our Recipe for the Mixer The mixing instru ctions for recipes in this book can guide you in conve rting your own favorite recipes for preparati on with your Kitchen Aid ® mixer . Look for recipe s simila r to yours and then adapt your recipes to use the proce dures in the simila r Kitche nAid recipes. F or exampl e[...]

  • Page 15

    13 Eg g Wh it es Pl ac e ro om t emp er atu re egg whi te s in cl ea n, d ry b owl . At ta ch bo wl and Wire Wh ip *. T o av oid spl as hin g, gra du all y tu rn to des ig nat ed spe ed a nd wh ip to d esi re d st ag e. S ee c har t be lo w . AMOUNT SPEED 1 egg white .. .......... . GRADU ALL Y to 10 2-4 eg g whites .......... ... GRADU ALL Y to 8 [...]

  • Page 16

    14 Bowl, white flat beater and white Dough Hook may be washed in an automat ic dishwa sher . Or , clean them thorough ly Ca r e an d Cl ea ni ng in hot sudsy water and rinse completely before drying. Wire Whip , burnish ed Dough Hook and burnishe d flat beater should be hand washed and dried immedi ately . Do not wash Wire Whip, burnis hed Dough Ho[...]

  • Page 17

    15 T ro ub le sh oo t in g Pr ob le ms Please read the following before callin g the service center . 1. The Sta nd Mixer may bec ome warm dur ing use. Und er heavy loa ds with ext ended mix ing time per iods, you may not be abl e to comf orta bly touc h the top of the Sta nd Mixer . Thi s is nor mal. 2. The Sta nd Mixer may emi t a pun gent odo r [...]

  • Page 18

    16 Op t io na l St an d Mi xe r Ac ce ss o ri es Mounti ng Acces sory 1. T urn mixer off and unplug. 2. Loosen Accesso ry Knob by turning it counte rclockwise . 3. Remove Accesso ry Hub Cover . 4. Insert Accesso ry shaft housing into Access ory hub, makin g certai n that Access ory power shaft fits into square Accesso ry hub socket. It may be neces[...]

  • Page 19

    17 Ac c es so ri es - So ld Se pa r at el y F or Mo r e In fo rm at io n Ca l l 1- 80 0- 54 1- 63 9 0 Multi- Funct ion Acces sory Pack Model FPP A Kitche nAid has packa ged its three most popula r Access ories in one carton . It includes a Rotor Slicer/ Shredd er (RVSA ), F ood Grinder (FGA), and Fruit / V egetable Straine r P arts (FVSP). F ood Gr[...]

  • Page 20

    18 Grain Mill Model GMA Grinds low-moi sture grains from very fine to extra coarse texture s. KitchenAid St. Joseph, Michigan USA O ff Stir 2 4 6 8 10 Solid State Speed Control Can Opener Model CO Opens cans quickl y , leaves edges smooth and snag-fr ee. K itchenA id St. Joseph, Michigan USA Of f Stir 2 4 6 8 10 Solid State Speed Cont ro l K itchen[...]

  • Page 21

    19 Lock Unlock M o d e l K 5 S S M a x . W a tts 3 2 5 V o lts 1 1 5 H z 6 0 H O U SEH O LD U S E O N LY Made in U. S.A. ® M o d e l K 5 S S M a x . W a tts 3 2 5 V o lts 1 1 5 H z 6 0 HOUSEHOLD USE ONL Y M a d e in U. S. A . Heav y D ut y C A U T I O N : U n p l u g b e f o r e i n s e r t i n g of re mo ving pa rt s Solid State Speed Contr ol Ki[...]

  • Page 22

    20 Cr a bm ea t Di p 1 packag e (8 oz.) light cream cheese 1 cup reduced- fat cottag e cheese 1 ⁄ 4 cup reduced-cal orie mayonn aise 1 can (6 1 ⁄ 2 oz.) crabme at, flaked 1 tables poon lemon juice 3 tables poons chopped green onions 1 ⁄ 2 teaspoon garlic salt 3 drops hot pepper sauce Place cream chees e, cotta ge cheese , and mayonnai se in m[...]

  • Page 23

    21 1 cup shredded sharp Chedda r cheese 1 cup shredded Swiss cheese 1 packag e (8 oz.) light cream cheese 2 tables poons chopped fresh chives 2 teaspo ons Worces tershire sauce 1 ⁄ 4 teaspoon paprik a 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped pecans Nu t ty Ch ee s e Ba ll Place all ingredi ents, except pecans, in mixer bowl. Atta[...]

  • Page 24

    22 1 baguet te loaf , cut into 1 ⁄ 2 -inch slices 2 teaspo ons butt er or margar ine 1 ⁄ 2 cup finely chopped onion 1 clove garlic , minced 1 packag e (9 oz.) frozen chopped spinac h, thawe d and squeez ed dry 1 packag e (8 oz.) light cream cheese 1 ⁄ 4 cup roasted red pepper s 1 ⁄ 2 cup shredded Chedda r cheese Place baguet te slice s on b[...]

  • Page 25

    23 Mu s hr oo m- On io n T ar t le ts P astry Crusts 4 oz. light cream cheese 3 tables poons butter or margarine , divide d 3 ⁄ 4 cup plus 1 teaspo on all-pu rpose flour 8 oz. fre sh mushrooms , coarse ly chopp ed 1 ⁄ 2 cup chopped green onions Fillin g 1 egg 1 ⁄ 4 teaspoon dried thyme leaves 1 ⁄ 2 cup shredded Swiss cheese T o make P astry[...]

  • Page 26

    24 2 medium sweet potato es, cooked and peeled 1 ⁄ 2 cup low-fat milk 1 ⁄ 3 cup sugar 2 eggs 2 tables poons butter or margarine 1 ⁄ 2 teaspoon nutmeg 1 ⁄ 2 teaspoon cinnam on Crunch y Praline T opping 2 tables poons butter or margarine , melted 3 ⁄ 4 cup corn flakes 1 ⁄ 4 cup chopped walnut s or pecans 1 ⁄ 4 cup firmly packed brown su[...]

  • Page 27

    25 Ma s he d P ot at o es 5 large potat oes (about 2 1 ⁄ 2 lbs.), peeled, quarte red, and boiled 1 ⁄ 2 cup low-fat milk, heated 2 tables poons butter or margarine 1 teaspo on salt 1 ⁄ 8 teaspoon black pepper Wa rm mixer bowl and flat beater with hot water; dry . Place hot potatoe s in bowl. Attach bowl and flat beater to mixer . Gradually tur[...]

  • Page 28

    26 Bl a ck Be an F ri tt at a 2 cups fat-fre e egg substi tute or 8 eggs 1 ⁄ 4 cup low-fat milk 1 tables poon oil 1 ⁄ 2 medium red bell pepper , chopped 4 green onions , sliced 1 can (16 oz.) black beans, rinsed and draine d 1 cup shredded Monter ey Jack cheese Place egg substit ute and milk in mixer bowl. Attach bowl and Wire Whip* to mixer . [...]

  • Page 29

    27 Baked Pastry Shell (see page 43) 1 tables poon oil 1 small onio n, chopped 1 medium green bell pepper , chopped 8 oz. sliced fresh mushro oms 6 eggs 1 ⁄ 3 cup low-fat milk 1 tables poon chopped fresh parsle y 1 teaspo on salt 5 drops hot pepper sauce 1 cup (4 oz.) reduced- fat shredded Swiss cheese F ollow procedure for Baked P astry Shell. Co[...]

  • Page 30

    28 2 1 ⁄ 4 cups all-purpo se flour 1 1 ⁄ 3 cups sugar 3 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspo on vanil la 2 eggs Combin e dry ingredie nts in mixer bowl. Add shorten ing, milk, and vanilla . Attach bowl and flat beater to mixe r . T urn to Speed 2 and mix about 1 minut e. Stop and scr[...]

  • Page 31

    29 T opping 1 cup firmly packed brown sugar 1 ⁄ 2 cup butter or margar ine 1 ⁄ 4 cup whipping cream 1 cup chopped walnut s Cake 1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup butter or margar ine, softened 1 cup (2 medium) mashed ripe banana 1 teaspo on vanil la 3 eggs 2 1 ⁄ 2 cups all-purpo se flour 1 1 ⁄ 4 teaspoon s baking powder 1 teaspo on bakin g s[...]

  • Page 32

    30 1 1 ⁄ 4 cups all-purpo se flour 1 1 ⁄ 2 cups sugar , divided 1 1 ⁄ 2 cups egg whites (about 12 to 15 egg whites ) 1 1 ⁄ 2 teaspoon s cream of tartar 1 ⁄ 4 teaspoon salt 1 1 ⁄ 2 teaspoon s vanill a or 1 ⁄ 2 teasp oon almo nd extrac t Mix flour and 1 ⁄ 2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bow[...]

  • Page 33

    31 Do u bl e Ch oc ol at e P ou nd Ca ke 3 cups all-pur pose flour 2 cups sugar 1 ⁄ 2 cup unsweetened Dutch- processed cocoa powder 3 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 cup butter , softened 1 1 ⁄ 4 cups low-fat milk 1 teaspo on vanil la 5 eggs Chocol ate Glaz e 2 square s (1 oz. each) unswee tened chocol ate 3 tables poons marga[...]

  • Page 34

    32 Su n sh in e Ch if fo n Ca k e 2 cups all-pur pose flour 1 1 ⁄ 2 cups sugar 1 tables poon baking powder 1 ⁄ 2 teaspoon salt 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspo on vanil la 2 teaspo ons grat ed lemon rind 7 egg whites 1 ⁄ 2 teaspoon cream of tartar Combin e flour , sugar , bakin g powder , and salt in mixe r [...]

  • Page 35

    33 Ch o co la te A lm on d Br ow ni e Ca k e Cake 7 square s (1 oz. each) semi-s weet chocol ate 1 ⁄ 2 cup butter or margar ine 3 eggs, separa ted 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond extrac t 2 tables poons all- purpos e flour Glaze 1 square (1 oz.) semi- sweet chocol ate 1 teaspo on short ening T opping 1 ⁄ 2 cup whipping cream 1 tables [...]

  • Page 36

    34 Ap p le sa uc e Ca ke Combin e dry ingredie nts in mixer bowl. Add applesa uce, margar ine, and eggs. Attach bowl and flat beater to mixer . T urn to Speed 2 and mix about 1 minute. Stop and scrape bowl. T urn to Speed 4 and beat about 30 seconds. T urn to Stir Speed and add apple and walnuts , mixing just until blende d. P our batter into greas[...]

  • Page 37

    35 Bu t te rc re am F ro st in g 1 ⁄ 3 cup butter , softe ned 1 ⁄ 4 cup cream or evapor ated milk 1 teaspo on vanil la 1 ⁄ 4 teaspoon salt 4 cups powdere d sugar , divided Low-fat milk, if necess ary Place butter in mixer bowl. Attach bowl and flat beater to mixer . T urn to Speed 4 and beat about 1 minute, or until creamy . Stop and scrape b[...]

  • Page 38

    36 Ca r am el Cr e me F r os ti ng 1 ⁄ 2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄ 4 cup low-fat milk 1 cup miniatur e marshm allows 2 cups powdere d sugar 1 ⁄ 2 teaspoon vanill a M el t m a rg ar i ne in me di um sa uc ep an . A d d b ro w n s ug a r a nd m il k; m ix . H ea t t o bo il i ng . C o ok ab o ut 1 mi nu t e, st[...]

  • Page 39

    37 Ch o co la te F ud ge Butter 2 cups sugar 1 ⁄ 8 teaspoon salt 3 ⁄ 4 cup evaporated milk 1 teaspo on light corn syrup 2 square s (1 oz. each) unswee tened chocol ate 2 tables poons butter or margarine 1 teaspo on vanil la 2 cup chopped walnut s or pecans Butter sides of heavy 2-quart saucepa n. Combi ne sugar , salt, evapor ated milk, corn sy[...]

  • Page 40

    38 Di v in it y 3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water 2 egg whites 1 teaspo on almon d extrac t 1 cup chopped walnut s or pecans Place sugar , corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F ). Remov e from heat and let stand until temper ature drops to 220° F , witho ut stir[...]

  • Page 41

    39 Ma c ad am ia C ho co la te C hu nk Co ok i es 1 cup firmly packed brown sugar 3 ⁄ 4 cup sugar 1 cup margarin e or butter , softene d 2 teaspo ons vani lla 2 eggs 2 1 ⁄ 4 cups all-purpo se flour , divided 1 ⁄ 2 cup unsweetened cocoa powder 1 teaspo on bakin g soda 1 ⁄ 2 teaspoon salt 1 packag e (8 oz.) semi-s weet baking chocol ate, cut [...]

  • Page 42

    40 P ea nu t Bu tt er C oo ki es 1 ⁄ 2 cup peanut butter 1 ⁄ 2 cup butter or margar ine, softened 1 ⁄ 2 cup granulated sugar 1 ⁄ 2 cup brown sugar 1 egg 1 ⁄ 2 teaspoon vanill a 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups all-purpo se flour Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to m[...]

  • Page 43

    41 F ud ge B ro wn ie s 1 cup margarin e or butter , softene d 4 square s (1 oz. each) unswee tened chocol ate 2 cups sugar 1 teaspo on vanil la 3 eggs 1 cup all-purp ose flour 1 ⁄ 2 teaspoon salt 1 cup chopped walnut s or pecans Melt 1 ⁄ 2 cup margar ine and chocol ate in small saucepa n over low heat; cool. Place remaini ng 1 ⁄ 2 cup marga [...]

  • Page 44

    42 Le m on Cr ea m Ch ee se Bar s Crust 2 cups all-pur pose flour 1 ⁄ 2 cup powdered sugar 1 cup (2 sticks) chilled butter , cut into chunks Cream Cheese Filling 1 packag e (8 oz.) light cream cheese 1 ⁄ 2 cup powdered sugar 2 tables poons flour 2 eggs 1 teaspo on vanil la Lemon Fillin g 4 eggs 2 cups granula ted sugar 1 ⁄ 4 cup all-purpose f[...]

  • Page 45

    43 Ki t ch en Ai d Pi e P as tr y 2 1 ⁄ 4 cups all-pur pose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening, well chilled 2 tables poons butter or margarine , well chilled 5-6 table spoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer . T urn to Stir Speed and mix about 15 seconds. Cut shorten ing and butt[...]

  • Page 46

    44 Ap p le Pi e 1 cup sugar 2 tables poons all-pu rpose flour 1 teaspo on cinna mon 1 ⁄ 8 teaspoon nutmeg 1 ⁄ 8 teaspoon salt 6-8 mediu m tart cooking apples , peeled , cored, and thinly sliced 2 tables poons margar ine or butter Kitchen Aid Pie Pastry for T wo-crus t Pie (see page 43) Combin e sugar , flour , cinna mon, nutmeg, and salt in lar[...]

  • Page 47

    45 V an il l a Cr ea m Pi e 1 ⁄ 2 cup sugar 6 tables poons all-pu rpose flour 1 ⁄ 4 teaspoon salt 2 1 ⁄ 2 cups low-fat milk 3 egg yolks 1 tables poon margar ine or butter 1 teaspo on vanil la Kitchen Aid Bake d Pastry Shell (see page 43) Combin e sugar , flour , and salt in heavy saucepan. Add milk and cook over medium heat until thickene d, [...]

  • Page 48

    46 Le m on y Li gh t Ch ee se c ak e Crust 15 reduc ed-fat creme- filled chocola te sandwi ch cooki es, finely crushed (about 1 1 ⁄ 2 cups crumb s) 2 tables poons butter or margarine , melted Fillin g 3 packag es (8 oz. each) light cream cheese 1 cup sugar 1 tables poon all- purpos e flour 4 eggs 1 ⁄ 4 cup lemon juice 1 teaspo on grate d lemon [...]

  • Page 49

    47 “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 . 1. Place all dry ingredien ts inclu ding yeast into bowl, except last 1 to 2 cups flour . 2. Attach bowl and Dough Hook. Raise mixer bowl [...]

  • Page 50

    48 Br e ad Ma ki n g Ti ps Making bread with a mixer is quite differ ent from makin g bread by hand. Theref ore, it will take some practice before you are completely comforta ble with the new process. Fo r your conven ience, we offer these tips to help you become accust omed to bread making the KitchenA id way . NOTE: The dough hook is either an in[...]

  • Page 51

    49 Divide dough in half. On lightly flour ed surfac e, roll each half into a rectangle, approx imately 9x14 inches. A rolling pin will smooth dough and remove gas bubble s. Starti ng at a short end, roll dough tightly . Pinch dough to seal seam. Pinch ends and turn under . Place, seam side down, in loaf pan. Follo w directi ons in recipe for rising[...]

  • Page 52

    50 Ba s ic Wh it e Br ea d 1 ⁄ 2 cup low-fat milk 3 tables poons sugar 2 teaspo ons salt 3 tables poons butter or margarine 2 packag es activ e dry yeast 1 1 ⁄ 2 cups warm water (105°F to 115°F) 5-6 cups all-pu rpose flour Place milk, sugar , salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolve s. Cool [...]

  • Page 53

    51 B as ic Wh it e Br ea d VA RIA TIONS Cinnam on Bread Prepar e dough, divide, and roll out each half to a rectan gle, as direct ed on page 49. Mix together 1 ⁄ 2 cup sugar and 2 teaspoons cinnam on in small bowl. Spread each rectangl e with 1 tablespoon softened butter or margarine. Sprinkl e with half of sugar mixture. Finish rolling and shapi[...]

  • Page 54

    52 Wh o le Gr ai n Wh ea t Br ea d 1 ⁄ 3 cup plus 1 tables poon brown sugar 2 cups warm water (105°F to 115°F) 2 packag es activ e dry yeast 5-6 cups whole wheat flour 3 ⁄ 4 cup powdered milk 2 teaspo ons salt 1 ⁄ 3 cup oil Dissol ve 1 tablespoo n brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour ,[...]

  • Page 55

    53 F re nc h Br ea d 2 packag es activ e dry yeast 2 1 ⁄ 2 cups warm water (105°F to 115°F) 1 tables poon salt 1 tables poon butter or margar ine, melted 7 cups all-pur pose flour 2 tables poons cornme al 1 egg white 1 tables poon cold water Dissol ve yeast in warm water in warmed mixer bowl. Add salt, butter , and flour . Attach bowl and Dough[...]

  • Page 56

    54 Ho n ey Oa tm e al Br ea d 1 1 ⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup butter or margar ine 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-pu rpose flour 1 cup quick cooking oats 2 teaspo ons salt 2 packag es activ e dry yeast 2 eggs 1 egg white 1 tables poon water Oatmeal Place water , honey , and butter in small saucepan . Heat over low heat until mixtu[...]

  • Page 57

    55 Li g ht Ry e Br e ad 1 ⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspo ons salt 2 tables poons butter or margarine 2 tables poons caraway seed 1 cup boiling water 2 packag es activ e dry yeast 3 ⁄ 4 cup warm water (105°F to 115°F) 2 cups rye flour 3 1 ⁄ 2 -4 cups all-purpose flour Place honey , molasses, salt, butter , caraway seed, an[...]

  • Page 58

    56 Di l l Ba tt er B re ad 2 packag es activ e dry yeast 1 ⁄ 2 cup warm water (105°F to 115°F) 4 tables poons honey , divide d 2 cups large curd cottag e cheese 2 tables poons grated fresh onion 4 tables poons butter or margarine , soften ed 3 tables poons dill seed 3 teaspo ons salt 1 ⁄ 2 teaspoon baking soda 2 eggs 1 cup whole wheat flour 3[...]

  • Page 59

    57 V eg et a bl e Ch ee se B re ad 2 packag es activ e dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole wheat flour 3-3 1 ⁄ 2 cu ps all-pu rpose flour 2 tables poons sugar 2 teaspo ons salt 2 tables poons butter or margarine 1 cup warm low-fat milk (105°F to 115°F) 1 ⁄ 4 cup chopped sun-dr ied tomatoes 2 teaspo ons inst ant minced o[...]

  • Page 60

    58 Ba s ic Sw ee t Do ug h 3 ⁄ 4 cup low-fat milk 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoon s salt 1 ⁄ 2 cup butter or margar ine 2 packag es activ e dry yeast 1 ⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temper ature 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-pu rpose flour Place milk, sugar , salt, and butter in small saucepan. Heat over low heat unt[...]

  • Page 61

    59 Ci n na mo n Sw ir l Ro un d s 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup butter or margar ine, softened 1 ⁄ 4 cup all-purpose flour 1 1 ⁄ 2 tablespo ons cinnam on 1 ⁄ 2 cup chopped walnut s or pecans 1 recipe Basic Sweet Dough (see page 58) Place brown sugar , sugar , butter , flour , cinnamo n, and walnut s in mixer bowl. At[...]

  • Page 62

    60 Ra p id Mi x Co o l Ri se Wh it e Br ea d 6-7 cups all-pu rpose flour 2 tables poons sugar 3 1 ⁄ 2 teaspoon s salt 3 packag es activ e dry yeast 1 ⁄ 4 cup butter or margar ine, softened 2 cups very warm water (120°F to 130°F) Place 5 1 ⁄ 2 cups flour , sugar , salt, yeast, and butter in mixer bowl. Attach bowl and Dough Hook* to mixer . [...]

  • Page 63

    61 Ba n an a Nu t Br ea d 1 ⁄ 3 cup shortening 1 ⁄ 2 cup sugar 2 eggs 1 3 ⁄ 4 cups all-purpo se flour 1 teaspo on bakin g powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1 ⁄ 2 cup chopped walnut s or pecans Place shorte ning and suga r in mixer bowl. Attach bowl and flat beater to mixer . T urn [...]

  • Page 64

    62 Ba k in g P ow de r Bi sc ui ts 2 cups all-pur pose flour 4 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup low-fat milk Melte d margari ne or butter , if desired Place flour , baking powder , salt, and shortenin g in mixer bowl. Attach bowl and flat beater to mixer . T urn to Stir Speed and mix about 1 minut e[...]

  • Page 65

    63 So u r Cr ea m Co ff ee C ak e 1 ⁄ 2 cup firmly packed brown sugar 1 1 ⁄ 2 teaspoon s cinnam on 1 cup chopped walnut s or pecans 3 cups all-pur pose flour 1 1 ⁄ 2 cups sugar 3 teaspo ons baki ng powder 1 teaspo on bakin g soda 1 ⁄ 2 teaspoon salt 1 cup margarin e or butter , softene d 1 cup reduced- fat sour cream 1 teaspo on vanil la 3 [...]

  • Page 66

    64 P an ca k es 1 1 ⁄ 2 cups all-purpo se flour 2 teaspo ons baki ng powder 1 teaspo on sugar 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fat-free egg substi tute or 2 eggs 1 1 ⁄ 4 cups low-fat milk 3 tables poons shorte ning, melted Combin e flour , baking powder , sugar , and salt in mixer bowl. Add all remaining ingredi ents. Attach bowl and flat beat[...]

  • Page 67

    65 Length of W arranty: 50 United States, the Distri ct of Columbia , and Puerto Rico: One-ye ar limit ed warra nty from date of purchase. Kitche nAid Will P ay F or: 50 United States and the Distri ct of Columb ia H as sl e -f re e replace ment of your Stand Mixer . See the follow ing page for detail s on how to arrang e for replac ement. OR In Pu[...]

  • Page 68

    66 Ha s sl e- F re e Re pl ac em e nt W ar ra nt y – 50 Un it ed St a te s an d Di st ri ct of Co lu mb ia We ’re so confide nt the quality of our produc ts meets the exacting standa rds of KitchenAi d that, if your Stand Mixer should fail within the first year of owners hip, KitchenAid will arrang e to deliver an identical or comparable replac[...]

  • Page 69

    67 Ho w to O rd er Ac c es so ri es an d Re pl ac e me nt P ar ts T o order accessories or replacement parts for your Stand Mixer in the 50 United States, District of Columbia, and Puerto Rico, call toll-fr ee 1-800 -541-6390 Monda y throug h Fr iday , 8 a.m. to 8 p.m. (Eastern Time), or Saturday , 10 a.m. to 5 p.m. Or write to: Custom er Satis fac[...]

  • Page 70

    ® Registered tradem ark/™ T rademark/ the shape of the stand mixer is a trademark of KitchenA id, U.S.A. © 2008. All rights reserv ed. Printed in USA. (6397dZw608) W10171783A[...]