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KitchenAid KSM500QAC0 Instructions And Recipes Manual

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STAND MIXER
INSTRUCTIONS
AND
RECIPES
1-800-541-6390
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Summary of Contents for KitchenAid KSM500QAC0

  • Page 1 ® STAND MIXER INSTRUCTIONS RECIPES 1-800-541-6390 Detailslnside...
  • Page 2 Replacement Warranty If you reside in the United __\.__ .._. the quality of our We' re so confident States and your KitchenAid <_' mixer should fail within the first year of "(_._t'":products meets the ownership, simply call our toll-free ..

  • Page 3: Table Of Contents

    Electrical Requirements ..................Troubleshooting Problems ................. About Your Mixer Bowl-Lift Models ....................Tilt-Head Models ....................Using Your KitchenAid _'Attachments .............. Mixing Time ....................Mixer Use ......................Care and Cleaning ................... Beater to Bowl Clearance ................. Speed Control Guide- 10 Speed Mixers ............

  • Page 4: Important Safeguards

    Call the KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more information. 8. The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury. 9. Do not use the mixer outdoors.

  • Page 5: Warranty

    Rico on page 4 for details on how to arrange for service, KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you.

  • Page 6: For Puerto Rico

    Box 218, St. Joseph, MI 49085-0218. Arranging for Service Outside the United States and Puerto Rico mixer for information on how to Consult your local KitchenAid dealer obtain service. or the store where you purchased the Ordering Accessories and Replacement...

  • Page 7: Electrical Requirements

    3. If the flat beater hits the bowl, with the above steps, see the stop the mixer. See "Beater to Bowl KitchenAid Warranty on page 3. DO Clearance," page 11. NOT return the mixer to the retailer - they do not provide service.

  • Page 8: Bowl-Lift Models

    Bowl-Lift Models* Stand Mixer Features Motor Head Speed Control Lever (see page 7) Beater Height Bowl Lift Handle 'not snown Adjustment Screw (not shown, see page - " Beater Spring Latch and Bowl Pin Shaft (not shown) Locating Pins Flat Beater 5 Quart }tainless Wire Whip...
  • Page 9 Assembling Your Bowl-Lift Mixer To Attach Bowl To Attach Flat Beater, Wire Whip, or Dough Hook 1. Be sure speed control is OFF and 1. Turn speed control to OFF and mixer is unplugged. 2. Place bowl lift handle in down unplug.

  • Page 10: Tilt-Head Models

    Tilt-Head Models* Stand Mixer Features Attachment (see page 15) Motor Head L Attachment Knob Motor Head Locking Lever no1 snown) Speed Control Beater Shaft Lever (see page 12) Beater Height Adjustment Screw Flat Beater (see page 11) _ee page 10) 4½...
  • Page 11 Assembling Your Tilt-Head Mixer To Remove Flat Beater, Wire Whip Or Dough Hook 1. Turn speed control to OFF and unplug. 2. Pressbeater upward as far as possible and turn left. 3. Pull beater from beater shaft. To Attach Bowl 4.

  • Page 12: Using Your Kitchenaid _'Attachments

    Mixing Time Your KitchenAid _R_ Mixer will mix faster adjusted to avoid overheating. With and more thoroughly than most cakes, for example, beating time may other electric mixers. Therefore, the be half as long as with other mixers.

  • Page 13: Care And Cleaning

    Care and Cleaning whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately. Do Injury Hazard not wash wire whip, burnished Unplug mixer before inserting dough hook and burnished flat or removing beaters. beater in a dishwasher. Do not store beaters on shaft.

  • Page 14: Speed Control Guide- 10 Speed Mixers

    Speed Control Guide- 10 Speed Mixers 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. SLOW MIXING For slow mixing, mashing, faster stirring.

  • Page 15: Mixing Tips

    In general, mixing a cake with the KitchenAid _"mixer will take about baking. Sticky fruits should be dusted with flour for better distribution in half the time called for in most cake the batter.
  • Page 16 1 pint ..... GRADUALLYto 8 Whipping Stages Whipping Stages With your KitchenAid _ mixer, egg Watch cream closely during whites whip quickly. So, watch whipping. Because your KitchenAid _ carefully to avoid overwhipping. This mixer whips so quickly, there are just list tells you what to expect.

  • Page 17: Attachments And Accessories - General Information

    Accessories General Information 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.

  • Page 18: Appetizers, Entrees, And Vegetables

    Crabmeat I,&l 1 package (8 oz.) light Place cream cheese, cottage cheese, and cheese cream mayonnaise in mixer bowl. Attach bowl and flat 1 cup reduced-fat beater to mixer. Turn to Speed 6 and beat about cheese cottage 1 minute, or until well blended. Stop and scrape cup reduced-calorie bowl.
  • Page 19 Layered Mexican Place cream cheese in mixer bowl. Attach bowl and 1 package (8 oz.) light cheese cream flat beater to mixer. Turn to Speed 2 and mix about cup shreddedhot 30 seconds. Stop and scrape bowl. Add Monterey pepper Monterey Jack cheese.
  • Page 20 Spinach and Cheese Crostini 1 baguette loaf, cut Place baguette slices on baking sheet. Bake at into _-inch slices 375°F for 4 to 6 minutes, or until toasted. Set aside. 2 teaspoons butter or Melt butter in 10-inch skillet over medium heat. margarine Add onion and garlic.
  • Page 21 Mushroom-Onion Tartlets To make Pastry Crusts, place cream cheese and Pastry Crusts 4 oz. light cream 2 tablespoons butter in mixer bowl. Attach bowl cheese and flat beater to mixer. Turn to Speed 4 and beat butter tablespoons about 1 minute. Stop and scrape bowl. Add ¾ cup or margarine, divided flour.
  • Page 22 Stuffed New Potatoes 8 small new red Cut potatoes in half. Scoop out insides of potatoes, potatoes, boiled in leaving Y_-inchshells. Place insides of potatoes in skins mixer bowl. Attach bowl and flat beater to mixer. cup reduced-fat sour Turn to Speed 2 and mix about 1 minute. Add sour cream cream, margarine, garlic salt, and thyme.
  • Page 23 Mashed Potatoes Warm mixer bowl and flat beater with hot water; 5 large potatoes (about 2_ Ibs.), peeled, dry. Place hot potatoes in bowl. Attach bowl and quartered, and flat beater to mixer. Gradually turn to Speed 2 and boiled mix about 1 minute, or until smooth.
  • Page 24 Herbed Whipped Squash 1 large butternut Scoop cooked squash out of shell and place in squash, baked mixer bowl. Attach bowl and wire whip to mixer. (about 3 cups Turn to Speed 4 and beat about 30 seconds. Add cooked) all remaining ingredients.
  • Page 25 Garden Quiche Baked Pastry Shell Follow procedure for Baked Pastry Shell. Cool (see page 39) 10 minutes. 1 tablespoon oil Meanwhile, heat oil in large non-stick skillet over 1 small onion, medium-high heat. Add onion and bell pepper. chopped Cook about 1 minute, stirring frequently. Add 1 medium green bell mushrooms.

  • Page 26: Cakes And Frostings

    Quick Yellow Cake 2_ cups all-purpose Combine dry ingredients in mixer bowl. Add flour shortening, milk, and vanilla. Attach bowl and flat 1_ cups sugar beater to mixer. Turn to Speed 2 and mix about 3 teaspoons baking 1 minute. Stop and scrape bowl. Add eggs. powder Continuing on Speed 2, mix about 30 seconds.
  • Page 27 Caramel Walnut Banana Torte Topping To make Topping, place brown sugar, butter, and 1 cup firmly packed cream in small saucepan. Heat over low heat just brown sugar until butter melts, stirring constantly. Pour over 72 cup butter or bottoms of three 8- or 9-inch round baking pans. margarine Sprinkle with walnuts.
  • Page 28 Angel Food Cake Mix flour and _ cup sugar in small bowl. cups all-purpose flour Set aside. cups sugar, divided Place egg whites in mixer bowl. Attach bowl and cups egg whites wire whip to mixer. Gradually turn to Speed 6 and (about 12 to 15 egg whip 30 to 60 seconds, or until egg whites are...
  • Page 29 Old-Fashioned Pound Cake Combine dry ingredients in mixer bowl. Add butter, 3 cups all-purpose flour milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix 2 cups sugar about 1 minute. Stop and scrape bowl. Turn to 3 teaspoons baking powder...
  • Page 30 Chocolate Cake 2 cups all-purpose Combine dry ingredients in mixer bowl. Add flour shortening, milk, and vanilla. Attach bowl and flat 1_ cups sugar beater to mixer. Turn to Speed 2 and mix about 1 teaspoon baking 1 minute. Stop and scrape bowl. Add eggs and powder chocolate.
  • Page 31 Chocolate Almond Brownie Cake Cake To make Cake, melt chocolate and butter in squares (1 oz. each) medium saucepan over low heat, stirring constantly. semi-sweet Remove from heat; cool slightly. chocolate Place egg whites in mixer bowl. Attach bowl and cup butter wire whip to mixer.
  • Page 32 Applesauce Cake 1_ cups aft-purpose Combine dry ingredients in mixer bowl. Add flour applesauce, margarine, and eggs. Attach bowl and 1 cup whole wheat flat beater to mixer. Turn to Speed 2 and mix about flour 1 minute. Stop and scrape bowl. Turn to Speed 4 1_ cups sugar and beat about 30 seconds.
  • Page 33 Chocolate Frosting Place butter in mixer bowl. Attach bowl and flat 1 cup butter, softened beater to mixer. Turn to Speed 4 and beat about 2 tablespoons light corn syrup 1_ minutes, or until creamy. Stop and scrape bowl. 4 cups powdered Add corn syrup.
  • Page 34 Yield: 12 to 16 servings (frosting for 2-layer or 13x9x2-inch cake). Per serving: About 228 cal, 0 g pro, 41 g carb, 7 g fat, 0 mg chol, 98 mg sod. Fluffy KitchenAid Frosting Place sugar, cream of tartar, salt, water, and corn cups sugar syrup in saucepan.

  • Page 35: Cookies, Bars, And Candies

    Creamy No-Cook Mints Place cream cheese, flavoring, and food color in 3 ounces fight cream cheese mixer bowl. Attach bowl and flat beater to mixer. teaspoon mint Turn to Speed 2 and mix about 30 seconds, or until flavoring smooth. Continuing on Speed 2, gradually add 2 drops green food powdered sugar and mix about 1_ minutes, or until color or color of...
  • Page 36 Divinity Place sugar, corn syrup, and water in heavy cups sugar saucepan. Cook and stir over medium heat to hard 3/_ cup light corn syrup ball stage (248°F). Remove from heat and let stand cup water until temperature drops to 220°F, without stirring. egg whites 1 teaspoon almond...
  • Page 37 Macadamia Chocolate Chunk Cookies 1 cup firmly packed Place brown sugar, sugar, margarine, vanilla, and brown sugar eggs in mixer bowl. Attach bowl and flat beater to cup sugar mixer. Turn to Speed 2 and mix about 30 seconds. 1 cup margarine or Stop and scrape bowl.
  • Page 38 Peanut Butter Cookies cup peanut butter Place peanut butter and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to cup butter or margarine, softened Speed 6 and beat about 1 minute, or until mixture cup granulated sugar is smooth.
  • Page 39 Fudge Brownies Melt _ cup margarine and chocolate in small 1 cup margarine butter, softened saucepan over low heat; cool. Place remaining 4 squares oz. each) _ cup margarine, sugar, and vanilla in mixer bowl. unsweetened Attach bowl and flat beater to mixer. Turn to Speed chocolate 2 and mix about 30 seconds.
  • Page 40 Lemon Cream Cheese Bars Crust Place Crust ingredients in mixer bowl. Attach bowl cups all-purpose and flat beater to mixer. Turn to Stir Speed and mix flour about 1 minute, or until well blended and mixture cup powdered sugar starts to stick together. Press into ungreased 1 cup (2 sticks) chilled 15_xl 0_xl -inch baking pan.

  • Page 41: Piesand Desserts

    KitchenAid Pie Pastry Place flour and salt in mixer bowl. Attach bowl and cups flat beater to mixer. Turn to Stir Speed and mix all-purpose flour about 15 seconds. Cut shortening and butter into teaspoon salt pieces and add to flour mixture. Turn to Stir Speed...
  • Page 42 4 g pro, 68 g carb, 19 g fat, 0 mg chol, 2 tablespoons 301 mg sod. margarine or butter KitchenAid Pie Pastry for Two-crust Pie (see page 39) Country Pear Cobbler Combine all Filling ingredients, except pears, in...
  • Page 43 1 minute. Slowly stir small amount of milk mixture 1 teaspoon vanilla into yolks. Add yolk mixture to saucepan. Cook over KitchenAid Baked medium heat 3 to 4 minutes, stirring constantly. Pastry She// Remove from heat. Add margarine and vanilla; cool.
  • Page 44 Vanilla Cream Pie CONTINUED VARIATION S Chocolate Cream Pie Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed on page 41. Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod.
  • Page 45 Lemony Light Cheesecake Crust Spray bottom and sides of 9-inch springform pan 15 reduced-fat creme- with no-stick cooking spray. filled chocolate To make Crust, combine cookie crumbs and butter sandwich cookies, in medium bowl; mix well. Press mixture firmly into finely crushed (about 1_ cups crumbs) bottom of springform pan.

  • Page 46: Yeast Breads And Quick Breads

    General instructions ,€ For Making And Kneading Yeast Dough with the Rapid Mix Method "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, <...

  • Page 47: Bread Making Tips

    (3) Turn to bread making the KitchenAid way. the oven to 400°F for 1 minute; , Start out with an easy recipe, like then turn it off;...
  • Page 48 Shaping A Loaf Bread Making Tips o 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.
  • Page 49 Basic White Bread Place milk, sugar, salt, and butter in small saucepan. cup low-fat milk Heat over low heat until butter melts and sugar tablespoons sugar dissolves. Cool to lukewarm. teaspoons salt tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine bowl.
  • Page 50 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 46. Mix together _ cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
  • Page 51 Whole Grain Wheat Bread cup plus 1 Dissolve 1 tablespoon brown sugar in warm water tablespoon brown in small bowl. Add yeast and let mixture stand. sugar Place 4 cups flour, powdered milk, _ cup brown 2 cups warm water sugar, and salt in mixer bowl.
  • Page 52 French Bread 2 packages active dry Dissolve yeast in warm water in warmed mixer yeast bowl. Add salt, butter, and flour. Attach bowl and 2_ cups warm water dough hook to mixer. Turn to Speed 2 and mix (105°F to 115°F) about 1 minute, or until well blended.
  • Page 53 Honey Oatmeal Bread Placewater, honey, and butter in small saucepan. 1_ cups water Heat over low heat until mixture is very warm cup honey (120°F to 130°F). cup butter margarine Place 5 cups flour, oats, salt, and yeast in mixer 5_-6_cups aft-purpose bowl.
  • Page 54 Light Rye Bread Place honey, molasses, salt, butter, caraway seed, cup honey and boiling water in small bowl. Stir until honey cup light molasses dissolves. Cool to lukewarm. 2 teaspoons salt 2 tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine bowl.
  • Page 55 Dill Batter Bread 2 packages active dry Dissolve yeast in warm water in warmed mixer yeast bowl. Add 1 tablespoon honey and let stand 5 minutes. cup warm water (105°F to 115°F) Add cottage cheese, remaining 3 tablespoons 4 tablespoons honey, honey, onion, butter, dill seed, salt, and soda.
  • Page 56 Vegetable Cheese Bread 2 packages active dry Dissolve yeast in warm water in small bowl. yeast Set aside. 1 cup warm water Combine whole wheat flour, 2 cups all-purpose (105°F to 115°F) flour, sugar, and salt in mixer bowl. Attach bowl 2 cups whole wheat and dough hook to mixer.
  • Page 57 Blueberry Oat Bread Combine dry ingredients in mixer bowl. Add milk, 2 cups all-purpose flour butter, orange peel, and eggs. Attach bowl and flat 1 cup rolled oats beater to mixer. Turn to Stir Speed and mix about 30 seconds. With spoon, gently stir in blueberries. 1 cup sugar 1_ teaspoons baking...
  • Page 58 Cinnamon Swirl Rounds 1 cup firmly packed Place brown sugar, sugar, butter, flour, cinnamon, brown sugar and walnuts in mixer bowl. Attach bowl and flat 1 cup sugar beater to mixer. Turn to Speed 2 and mix about 1 minute. cup butter or margarine, softened Turn dough onto lightly floured surface.
  • Page 59 Rapid Mix Cool Rise White Bread 6-7 cups all-purpose Place 5_ cups flour, sugar, salt, yeast, and butter in flour mixer bowl. Attach bowl and dough hook to mixer. sugar tablespoons Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about teaspoons salt...
  • Page 60 Crusty Pizza Dough 1 package active dry Dissolve yeast in warm water in warmed mixer yeast bowl. Add salt, olive oil, and 2_ cups flour. Attach 1 cup warm water bowl and dough hook to mixer. Turn to Speed 2 (105°F to 115°F) and mix about 1 minute.
  • Page 61 Baking Powder Biscuits 2 cups all-purpose Place flour, baking powder, salt, and shortening in flour mixer bowl. Attach bowl and flat beater to mixer. 4 teaspoons baking Turn to Stir Speed and mix about 1 minute. Stop powder and scrape bowl. teaspoon salt Add milk.
  • Page 62 Sour Cream Coffee Cake Combine brown sugar, cinnamon, and walnuts in cup firmly packed small bowl. Set aside. brown sugar 1_ teaspoons cinnamon Combine flour, sugar, baking powder, baking soda, 1 cup chopped and salt in mixer bowl. Add margarine, sour cream, walnuts or pecans and vanilla.
  • Page 63 Pancakes Combine flour, baking powder, sugar, and salt in 1_ cups all-purpose flour mixer bowl. Add all remaining ingredients. Attach 2 teaspoons baking bowl and flat beater to mixer. Turn to Speed 4 and powder mix about 30 seconds, or until ingredients are 1 teaspoon sugar combined.

  • Page 64: Kitchenaid _R_ Attachments And Accessories

    Attachments For More information call 1-800-541-6390 Multi-Function Attachment Pack 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). Food Grinder Model Grinds meat, firm fruits and vegetables, and dry bread.
  • Page 65 Attachments For More information call 1-800-541-6390 Food Tray Model Holds large quantities of food for quicker and easier juicing, pur6eing and grinding. For use with FGA. Sausage Stuffer Model _" and _A" s tuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links.
  • Page 66 Attachments For More information call 1-800-541-6390 Grain Mill Model Grinds low-moisture grains from very fine to extra coarse textures. Opener Model Opens cans quickly, leaves edges smooth and snag-free. Pasta Roller Set Model KPRA Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.
  • Page 67 Attachments For More information call 1-800-541-6390 Citrus Juicer Model JE Juices citrus fruits quickly and thoroughly, strains out pulp, Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with Food Grinder. Water Jacket Model K5AWJ...
  • Page 68 Attachments For More Information call 1-800-541-6390 Pouring Shield Model KPS2CL Minimizes splash-out when adding ing redients. Bowl Covers 2 pack, non-sealing bowl covers are dishwasher-safe (top rack). Mixer Covers Model K45CR (For 4_ quart mixers) Model K5CR (For 5 quart mixers) To protect mixers when not in use.
  • Page 70 FOR THE WAY IT'S MADE2 ® Registered trademark/TM Trademark! the shape of the mixer is a trademark of KitchenAid, U.S.A. 9706634 Rev. B © 2002. All rights reserved. Printed in USA (dZw902)

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