Gebruiksaanwijzing /service van het product 9706634D van de fabrikant KitchenAid
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ST AND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside 9706634D.
We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your stand mixer should fail within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your “failed” stand mixer returned to us.
3 T able of Contents INTRODUCTION Hassle-Free Replacement Warranty .....................................Inside Front Cover Product Registration Card ...................................................Inside Front Cover Stand Mixer Safety .............
4 IMPORT ANT SAFEGU ARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To avoid risk of electrical shock, do not put stand mixer in water or other liquid. 3. Close supervision is necessary when this or any appliance is used near children.
5 Length of Warranty: One Year Full Warranty from date of purchase. KitchenAid Will Pay For Your Choice of: Hassle-Free Replacement of your stand mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
6 KitchenAid ® Stand Mixer W arranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center.
7 Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your stand mixer is printed on the trim band or on the serial plate. Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance.
8 Bowl-Lift Models * Stand Mixer Features Solid State Speed Control KitchenAid St. Joseph, Michigan USA Off Stir 2 4 6 8 10 C A U T I O N : Motor Head Beater Height Adjustment Screw (not shown, see .
9 Assembling Y our Bowl-Lift Mixer To Attach Bowl 1. Be sure speed control is OFF and stand mixer is unplugged. 2. Place bowl lift handle in down position. 3. Fit bowl supports over locating pins. 4. Press down on back of bowl until bowl pin snaps into spring latch.
10 Tilt-Head Models * Stand Mixer Features C A U T I O N : KitchenAid St. Joseph, Michigan USA Off Stir 2 4 6 8 10 Solid State Speed Control Motor Head Beater Height Adjustment Screw (see “Beater to.
3. Tilt motor head back. 4. Slip beater onto beater shaft and press upward as far as possible. 5. Turn beater to right, hooking beater over pin of shaft. 6. Plug into a grounded 3 prong outlet. To Remove Flat Beater, Wire Whip Or Dough Hook 1. Turn speed control to OFF.
12 Using Y our KitchenAid ® Attachments Flat Beater for normal to heavy mixtures: cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixt.
13 Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately.
14 Speed Control Guide Number of Speed Stir Speed STIR For 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.
15 Mixing Tips Converting Your Recipe for the Mixer The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid ® stand mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes.
16 Egg Whites 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 .
17 Attachments and Accessories To Attach 1. Turn stand mixer off and unplug. 2. Loosen attachment knob by turning it counterclockwise. 3. Remove attachment hub cover. 4. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket.
18 Crabmeat Dip 1 package (8 oz) light cream cheese 1 cup reduced-fat cottage cheese 1 ⁄ 4 cup reduced-calorie mayonnaise 1 can (6 1 ⁄ 2 oz) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons chopped green onions 1 ⁄ 2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl.
19 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 ⁄ 4 teaspoon paprika 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped pecans Nutty Cheese Ball Place all ingredients, except pecans, in mixer bowl.
20 1 baguette loaf, cut into 1 ⁄ 2 " slices 2 teaspoons butter or margarine 1 ⁄ 2 cup finely chopped onion 1 clove garlic, minced 1 package (9 oz) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz) light cream cheese 1 ⁄ 4 cup roasted red peppers 1 ⁄ 2 cup shredded Cheddar cheese Place baguette slices on baking sheet.
21 Mushroom-Onion T artlets Pastry Crusts 4 oz light cream cheese 3 tablespoons butter or margarine, divided 3 ⁄ 4 cup plus 1 teaspoon all-purpose flour 8 oz fresh mushrooms, coarsely chopped 1 ⁄ .
22 2 medium sweet potatoes, cooked and peeled 1 ⁄ 2 cup low-fat milk 1 ⁄ 3 cup sugar 2 eggs 2 tablespoons butter or margarine 1 ⁄ 2 teaspoon nutmeg 1 ⁄ 2 teaspoon cinnamon Crunchy Praline Topp.
23 Mashed Potatoes 5 large potatoes (about 2 1 ⁄ 2 lbs), peeled, quartered, and boiled 1 ⁄ 2 cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1 ⁄ 8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry.
24 Black Bean Frittata 2 cups fat-free egg substitute or 8 eggs 1 ⁄ 4 cup low-fat milk 1 tablespoon oil 1 ⁄ 2 medium red bell pepper, chopped 4 green onions, sliced 1 can (16 oz) black beans, rinsed and drained 1 cup shredded Monterey Jack cheese Place egg substitute and milk in mixer bowl.
25 Baked Pastry Shell (see “KitchenAid Pie Pastry” recipe) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sliced fresh mushrooms 6 eggs 1 ⁄ 3 cup low-fat milk 1.
26 2 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 3 cups sugar 3 teaspoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer.
27 Topping 1 cup firmly packed brown sugar 1 ⁄ 2 cup butter or margarine 1 ⁄ 4 cup whipping cream 1 cup chopped walnuts Cake 1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup butter or margarine, softened 1 cup (2.
28 1 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 2 cups sugar, divided 1 1 ⁄ 2 cups egg whites (about 12 to 15 egg whites) 1 1 ⁄ 2 teaspoons cream of tartar 1 ⁄ 4 teaspoon salt 1 1 ⁄ 2 teaspoons vanilla or 1 ⁄ 2 teaspoon almond extract Mix flour and 1 ⁄ 2 cup sugar in small bowl.
29 Double Chocolate Pound Cake 3 cups all-purpose flour 2 cups sugar 1 ⁄ 2 cup unsweetened Dutch-processed cocoa powder 3 teaspoons baking powder 1 ⁄ 2 teaspoon salt 1 cup butter, softened 1 1 ⁄.
30 Sunshine Chiffon Cake 2 cups all-purpose flour 1 1 ⁄ 2 cups sugar 1 tablespoon baking powder 1 ⁄ 2 teaspoon salt 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1 ⁄ 2 teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl.
31 Chocolate Almond Brownie Cake Cake 7 squares (1 oz each) semisweet chocolate 1 ⁄ 2 cup butter or margarine 3 eggs, separated 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond extract 2 tablespoons all- p.
32 Applesauce Cake Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add apple and walnuts, mixing just until blended.
33 Buttercream Frosting 1 ⁄ 3 cup butter, softened 1 ⁄ 4 cup cream or evaporated milk 1 teaspoon vanilla 1 ⁄ 4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer.
34 Caramel Creme Frosting 1 ⁄ 2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄ 4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1 ⁄ 2 teaspoon vanilla Melt margarine in medium saucepan. Add brown sugar and milk; mix.
35 Chocolate F udge Butter 2 cups sugar 1 ⁄ 8 teaspoon salt 3 ⁄ 4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-qt saucepan.
36 Divinity 3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water 2 egg whites 1 teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F).
37 Macadamia Chocolate Chunk Cookies 1 cup firmly packed brown sugar 3 ⁄ 4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 2 1 ⁄ 4 cups all-purpose flour, divided 1 ⁄ 2 .
38 P eanut Butter Cookies 1 ⁄ 2 cup peanut butter 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 2 cup granulated sugar 1 ⁄ 2 cup brown sugar 1e g g 1 ⁄ 2 teaspoon vanilla 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups all-purpose flour Place peanut butter and butter in mixer bowl.
39 F udge Brownies 1 cup margarine or butter, softened 4 squares (1 oz each) unsweetened chocolate 2 cups sugar 1 teaspoon vanilla 3 eggs 1 cup all-purpose flour 1 ⁄ 2 teaspoon salt 1 cup chopped walnuts or pecans Melt 1 ⁄ 2 cup margarine and chocolate in small saucepan over low heat; cool.
40 Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 ⁄ 2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1 ⁄ 2 c.
41 KitchenAid Pie P astry 2 1 ⁄ 4 cups all-purpose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening, well chilled 2 tablespoons butter or margarine, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer.
42 Apple Pie 1 cup sugar 2 tablespoons all- purpose flour 1 teaspoon cinnamon 1 ⁄ 8 teaspoon nutmeg 1 ⁄ 8 teaspoon salt 6-8 medium tart cooking apples, peeled, cored, and thinly sliced 2 tablespoo.
43 V anilla Cream Pie 1 ⁄ 2 cup sugar 6 tablespoons all- purpose flour 1 ⁄ 4 teaspoon salt 2 1 ⁄ 2 cups low-fat milk 3 egg yolks 1 tablespoon margarine or butter 1 teaspoon vanilla KitchenAid Baked Pastry Shell (see “KitchenAid Pie Pastry” recipe) Combine sugar, flour, and salt in heavy saucepan.
44 V anilla Cream Pie CONTINUED VARIATIONS Chocolate Cream Pie Add 2 squares (1 oz each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed in “Vanilla Cream Pie” recipe. Per serving (filling and crust): About 368 cal, 8 g protein, 49 g carb, 16 g fat, 86 mg chol, 298 mg sodium.
45 Lemony Light Cheesecake Crust 15 reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 1 1 ⁄ 2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 o.
46 “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 ingredients including yeast into bowl, except last 1 to 2 cups flour.
47 Bread Making Tips 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 way.
48 • Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook.
49 Basic White Bread 1 ⁄ 2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 1 1 ⁄ 2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
50 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, see “Shaping a Loaf” section. Mix together 1 ⁄ 2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
51 Whole Grain Wheat Bread 1 ⁄ 3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole-wheat flour 3 ⁄ 4 cup powdered milk 2 teaspoons salt 1 ⁄ 3 cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl.
52 F rench Bread 2 packages active dry yeast 2 1 ⁄ 2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl.
53 Honey Oatmeal Bread 1 1 ⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup butter or margarine 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan.
54 Light Rye Bread 1 ⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspoons salt 2 tablespoons butter or margarine 2 tablespoons caraway seed 1 cup boiling water 2 packages active dry yeast 3 ⁄ 4 cu.
55 Dill Batter Bread 2 packages active dry yeast 1 ⁄ 2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons .
56 V egetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole-wheat flour 3-3 1 ⁄ 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoon.
57 Basic Sweet Dough 3 ⁄ 4 cup low-fat milk 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoons salt 1 ⁄ 2 cup butter or margarine 2 packages active dry yeast 1 ⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temperature 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
58 Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 4 cup all-purpose flour 1 1 ⁄ 2 tablespoons cinnamon 1 ⁄ 2 cup chopped walnuts .
59 Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 3 1 ⁄ 2 teaspoons salt 3 packages active dry yeast 1 ⁄ 4 cup butter or margarine, 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.
60 Banana Nut Bread 1 ⁄ 3 cup shortening 1 ⁄ 2 cup sugar 2 eggs 1 3 ⁄ 4 cups all-purpose flour 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1 ⁄ 2 cup chopped walnuts or pecans Place shortening and sugar in mixer bowl.
61 Baking Powder Biscuits 2 cups all-purpose flour 4 teaspoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup low-fat milk Melted margarine or butter, if desired Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer.
62 Sour Cream Coffee Cake 1 ⁄ 2 cup firmly packed brown sugar 1 1 ⁄ 2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 1 1 ⁄ 2 cups sugar 3 teaspoons baking powder 1 t.
63 P ancakes 1 1 ⁄ 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fat-free egg substitute or 2 eggs 1 1 ⁄ 4 cups low-fat milk 3 tablespoons shortening, melted Combine flour, baking powder, sugar, and salt in mixer bowl.
64 Multifunction Attachment P ack Attachments – For More Information call 1-800-541-6390 Model FPPA KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).
65 Attachments – For More Information call 1-800-541-6390 F ood T ray KitchenAid St. Joseph, Michigan USA Off Stir 2 4 6 8 1 0 Solid State Speed Control ® Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding.
66 Grain Mill n Aid higan USA Off Stir 2 4 6 8 10 Solid State Speed Control Model GMA Grinds low-moisture grains from very fine to extra coarse textures.
67 Citrus Juicer S tir 2 4 6 8 10 t ate Speed Control Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. W ater Jacket Mod Ma x. W atts 325 Volts 115 Hz 60 HOU USE ONLY Heavy Duty.
68 Solid State Speed Control KitchenAid St. Joseph, Michigan USA Off Stir 2 4 6 8 10 C A U T I O N : P ouring Shield Model KN1PS Minimizes splash-out when adding ingredients. Attachments – For More Information call 1-800-541-6390 Mixer Covers Model K45CR (For 4 1 ⁄ 2 qt mixers) Model K5CR (For 5 qt mixers) To cover mixers when not in use.
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® Registered trademark/™ Trademark/ the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9706634 Rev. D © 2010. All rights reserved.
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