KitchenAid 5KSM150PS Instructions Manual page 13

NOTE: The Stand Mixer may warm up during use. Under heavy loads with extended mixing
time, the top of the unit may become hot. This is normal.
D O not scrape bowi Whiie Stand Mixer
is operating. The b0wl and beater ar e
designed _0 provide thgr0ugh mixing
w!thout frequent scraping. Scraping the
bow! once or _ice during mixing is
usually Sufficient.
All speeds have the Soft start feature which 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.
Action Attachment Description
STIR For slow stirring, combining, mashing, starting
all mixing procedures. Use to add flour and dry
ingredients to batter, and to add liquids to dry
ingredients. Do not use Speed I to mix or knead
yeast doughs.
SLOW A _ For slow mixing, mashing, faster stirring. Use to mix
MIXING _ y and knead yeast doughs, heavy batters and candies,
k
start mashing potatoes or other vegetables, cut
shortening into flour, mix thin or splashy batters.
MIXING, _ _!_\, For mixing semi-heavy batters, such as cookies. Use
BEATING _ i_:_;_ !_ to combine sugar and shortening and to add sugar
to egg whites for meringues. Medium speed for cake
mixes.
BEATING, _ For medium fast beating (creaming) or whipping. Use
CREAMING C,_ to finish mixing cake, doughnut, and other batters.
High speed for cake mixes.
FAST BEATING, For whipping cream, egg whites, and boiled frostings.
WHIPPING
FAST For whipping small amounts of cream, egg whites or
WHIPPING for final whipping of mashed potatoes.
NOTE: The speed control lever can be set between the speeds listed in the above chart to
obtain speeds 3, S, 7, and 9 if a finer adjustment is required. Do not exceed Speed 2 when
preparing yeast doughs as this may cause damage to the Stand Mixer.
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