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KitchenAid KP26M1XCE5 Instructions And Recipes Manual

Bowl lift stand mixer
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BOWL LIFT STAND MIXER
INSTRUCTIONS AND RECIPES
1-800-541-6390
Detai[s[nside

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  Summary of Contents for KitchenAid KP26M1XCE5

  • Page 1 ® BOWL LIFT STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Detai[s[nside...
  • Page 2 Hassle-Free Replacement Warranty We're so confident If you reside in the 50 United the quality of our States and your KitchenAid Stand )roducts meets the Mixer should fail within the first year standards of ownership, simply call our toll-free Customer Satisfaction...
  • Page 3 Your Mixer Bowl Lift Stand Mixer Features ................Assembling Your Bowl Lift Mixer ............... Assembling Your Pouring Shield ................ Using Your KitchenAid _ Attachments ..............Mixing Time ...................... Mixer Use ......................Care and Cleaning ................... Beater to Bowl Clearance .................
  • Page 4 Satisfaction Center at 1-800-541-6390 for more information. 7, The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury, 8, Do not use the Stand Mixer outdoors, 9, Do not let the cord hang over edge of table or counter, 10.
  • Page 5 Service and District of must be provided by an Columbia. Authorized KitchenAid Service Center. See the KitchenAid ® Stand Mixer Warranty Puerto Rico on page 4 for details on how to arrange for service. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY...
  • Page 6 Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer Stand Mixer for information on how or the store where you purchased to obtain service. Ordering Accessories Replacement Parts To order accessories or replacement...
  • Page 7 Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your Stand Mixer is printed 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.
  • Page 8 Bowl Lift Stand Mixer Features Motor Head Attachment page (see Attachment Speed Contro[ Knob Knob Bowl Lift Handle (not shown) Bowl Height Adjustment Screw Beater Shaft --Stainless Steel Bowl Locating Pins Bowl Handle Bow[ _ii ¸ ;i i ii iiiii Wire Whip Flat Beater...
  • Page 9 Assembling Your 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.
  • Page 10 Assembling Your Pouring Shield* To Attach Wide Mouth To Attach Pouring Shield (fits all Pouring Shield (fits all 6-quart 5-quart bowl-lift models except KV 5-quart bowl-lift models) the 5-quart KV models) 1. Be sure speed control is OFF and 1. Be sure speed control is OFF and Stand Mixer is unplugged.
  • Page 11 Mixing Time Your KitchenAid ® Stand Mixer will mix recipes must be adjusted to avoid overbeating. With cakes, for example, faster and more thoroughly than most other electric Stand Mixers. beating time may be half as long as with other Stand Mixers.
  • Page 12 Care and Cleaning Bowl, white flat heater and white NOTE: Always be sure to unplug spiral dough hook may be washed Stand Mixer before cleaning. Wipe an automatic dishwasher. Or, clean Stand Mixer with a soft, damp cloth. Do not use household/commercial them thoroughly in hot sudsy water cleaners.
  • Page 13 Speed Control Guide - 10 Speed Mixers All speeds have the Soft Start feature which automatically starts the Stand Mixer at a lower speed to help prevent ingredient splash-out and "flour puff" at startup then quickly increases to the selected speed for optimal )erformance.
  • Page 14 Stand Mixer works more quickly than to the bottom of the pan during other mixers. In general, mixing a cake with the KitchenAid _ Stand baking. Sticky fruits should be dusted with flour for better distribution Mixer will Lake about half the Lime the batter.
  • Page 15 ..GRADUALLYto 8 1 pint (500 mL) ..GRADUALLYto 8 Whipping Stages Whipping Stages With }/our KitchenAid _ Stand Mixer, Watch cream closely during egg whites whip quickly. So, watch whipping. Because }!our KitchenAid carefully to avoid overwhipping.
  • Page 16 The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid ® Attachments require no extra power unit to operate them; the power unit is built-in. Attachment Knob Attachment...
  • Page 17 Crabmeat 1 package (8 oz.) light Place cream cheese, cottage cheese, and cream cheese mayonnaise in mixer bowl. Attach bowl and flat ? cup reduced-fat beater to mixer. Turn to Speed 6 and beat about 1 cottage cheese minute, or until well blended. Stop and scrape cup reduced-calorie bowl.
  • Page 18 Layered Mexican Place cream cheese in mixer bowl. Attach bowl and 7 package (B oz.) light cream cheese flat beater to mixer. Turn to Speed 2 and mix about cup shredded hot 30 seconds. Stop and scrape bowl. Add Monterey pepper Monterey Jack cheese.
  • Page 19 Nutty Ball Cheese ? cup shredded sharTp Place all ingredients, except pecans, in mixer bowl. Cheddar cheese Attach bowl and flat beater to mixer. Turn to ? cup shredded Swiss Speed 4 and beat about 1 minute, or until well cheese blended.
  • Page 20 Mushroom-Onion Tartlets Pastry Crusts To make Pastry Crusts, place cream cheese and 4 oz. hght cream 2 tablespoons butter in mixer bowl. Attach bowl cheese and flat beater to mixer. Turn to Speed 4 and beat 3 tablespoons butter about 1 minute.
  • Page 21 Sweet Potato Puff 2 medium sweet Place potatoes in mixer bowl. Attach bowl and potatoes, cooked flat beater to mixer. Turn to Speed 2 and mix and peeled about 30 seconds. Add milk, sugar, eggs, cup low-fat milk 2 tablespoons butter, nutmeg, and cinnamon.
  • Page 22 Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs To make Cream Puffs, heat water, butter, and ? cup water salt in a medium saucepan over high heat to a full Vz cup butter rolling boil. Reduce heat and quickly stir in flour, margarine mixing vigorously until mixture...
  • Page 23 Mashed Potatoes Warm mixer bowl and flat beater with hot water; 5 large potatoes (about 27/_Ibs.), peeled, dry. Place hot potatoes in bowl. Attach bowl and quartered, flat beater to mixer. Gradually turn to Speed 2 and boiled mix about 1 minute, or until smooth.
  • Page 24 Garden Quiche Baked Pastry Shefl Follow procedure for Baked Pastry Shell. Cool (see page 50) 10 minutes. tablespoon Meanwhile, heat oil in large non-stick skillet over 7 small onion, medium-high heat. Add onion and bell pepper. chopped Cook about 1 minute, stirring frequently.
  • Page 25 Mexican Meat.loaf 7 cup salsa, divided Place _ cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper 2 cups soft bread crumbs in mixer bowl. Attach bowl and flat beater to mixer. 7 small onion, Turn to STIR Speed, mix about 30 seconds. Add chopped beef and turkey.
  • Page 26 Chicken Mushroom Casserole with Cheese Puff Topping Filling To make Filling, melt butter in large skillet over 2 tablespoons butter medium heat. Add chicken and onion. Cook and or margarine stir 3 minutes. Add mushrooms. Cook and stir 3 boneless, skinless 5 minutes.
  • Page 27 Quick Yellow Cake cups aft-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. ©...
  • Page 28 Caramel Walnut Banana Torte Topping To make Topping, place brown sugar, butter, and Y cup tffrnly packed cream in small saucepan. Heat over low heat just brown sugar until butter melts, stirring constantly. Pour over V_ cup butter bottoms of three 8- or 9qnch round baking pans.
  • Page 29 Angel Food Cake 7_ cups aft-purpose Mix flour and _/_ cup sugar in small bowl. flour Set aside. 1_ cups sugan divided Place egg whites in mixer bowl. Attach bowl and 1_ cups egg whites wire whip to mixer. Gradually turn to Speed 6 and (about 72 to 15 egg whip 30 to 60 seconds, or until egg whites are whites)
  • Page 30 Old-Fashioned Pound Cake Combine dry ingredients in mixer bowl. Add butter, 3 cups afl-purTpose flour milk, vanilla, and almond extract. Attach bowl and 2 cups sugar flat beater to mixer. Turn to STIR Speed and mix teaspoons baking about 1 minute. Stop and scrape bowl.
  • Page 31 Italian Cream Cake 5 eggs, separated Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 21/2 cup butter margarine to 3 minutes, or until egg whites are stiff but not cup shortening dry.
  • Page 32 Chocolate Cake Combine dry ingredients in mixer bowl. Add 2 cups all-purpose flour shortening, milk, and vanilla. Attach bowl and flat 7_ cups sugar beater to mixer. Turn to Speed 2 and mix about teaspoon baking 1 minute. Stop and scrape bowl. Add eggs and powder chocolate.
  • Page 33 Sunshine Chiffon Cake Combine flour, sugar, baking powder, and salt in 2 cups all-purpose flour mixer bowl. Add water, oil, egg yolks, vanilla, and 1_ cups sugar lemon rind. Attach bowl and wire whip to mixer. 7 tablespoon baking Turn to Speed 4 and beat about 1 minute. Stop and powder scrape bowl.
  • Page 34 Chocolate Almond Brownie Cake Cake To make Cake, melt chocolate and butter 7 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 35 Double Lemon Cake Roll Cake To make Cake, place eggs in mixer bowl. Attach 4 eggs bowl and wire whip to mixer. Turn to Speed 8 and cup granulated sugar whip eggs about 3 minutes, or until very thick and cup water lemon colored.
  • Page 36 Gingered Pear Upside-Down Cake To make Topping, combine brown sugar, butter, Topping cup packed brown and corn syrup in small saucepan. Cook and stir sugar over medium-low heat for 3 to 5 minutes, or until cup butter smooth. Pour evenly into 9dnch round or square margarine cake pan that has been sprayed with no-stick...
  • Page 37 Cappuccino Fudge Cupcakes To make Cupcakes, place butter in bowl. Attach Cupcakes cup butter bowl and flat beater to mixer. Turn to Speed 6 and margarine, softened gradually add sugar, beating about 3 minutes, 1_ cups sugar until light and fluffy. Turn to Speed 4 and add eggs, 3 eggs one at a time, beating for 30 seconds after each cup milk...
  • Page 38 Caramel Creme Frosting cup butter Melt butter in medium saucepan. Add brown sugar margarine and milk, stirring to blend. Heat to boiling. Cook ? cup h'rmly packed about 1 minute, stirring constantly. Remove from brown sugar heat. Add marshmallows. Stir until marshmallows cup low-tat milk melt and mixture...
  • Page 39 Buttercream Frosting Place butter in mixer bowl. Attach bowl and flat V, cup butter or margarine, softened beater to mixer. Turn to Speed 4 and beat about V4 cup whipping cream 1 minute, or until creamy. Stop and scrape bowl. or ew__poratedmilk Add cream, vanilla, salt, and 1 cup powdered sugar.
  • Page 40 Creamy No-Cook Mints 3 ounces light cream ¢,) Place cream cheese, flavoring, and food color in cheese mixer bowl. Attach bowl and flat beater to mixer. V4 teaspoon mint Turn to Speed 2 and mix about 30 seconds, or until <...
  • Page 41 Chocolate Fudge Butter Butter sides of heavy 2-quart saucepan. Combine sugar, salt, evaporated milk, corn syrup, and 2 cups sugar chocolate in pan. Cook and stir over medium heat 7/_ teaspoon salt until chocolate melts and sugar dissolves. Cook to V4 cup evaporated milk soft ball stage (236°F) without...
  • Page 42 Divinity 3 cups sugar Place sugar, corn syrup, and water in heavy cup light corn syrup saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove From heat and let stand cup water until temperature drops to 220°F, without stirring.
  • Page 43 Chocolate Chip Cookies Place sugars, butter, eggs, and vanilla in mixer 7 cup granulated sugar bowl. Attach bowl and flat beater to mixer. Turn to 7 cup brown sugar Speed 2 and mix about 30 seconds. Stop and 7 cup butter marLqarine, softened scrape bowl.
  • Page 44 Peanut Butter Cookies Place peanut butter and butter in mixer bowl. cup peanut butter Attach bowl and flat beater to mixer. Turn to cup butter margarine, softened Speed 6 and beat about 1 minute, or until mixture cup granulated sugar is smooth.
  • Page 45 Lemon Cream Cheese Bars Crust Place Crust ingredients in mixer bowl. Attach bowl 2 cups all-purTpose and flat beater to mixer. Turn to STIR Speed and flour mix about 1 minute, or until well blended V_ cup powdered sugar mixture starts to stick together. Press into ungreased ? cup (2 sticks) chilled 15_/_x101/zxl-inch baking pan.
  • Page 46 Sugar Cookies Place butter and sugar in mixer bowl. Attach bowl 7Z cup butter marLqarine, softened and flat beater to mixer. Turn to Speed 2 and mix 3/ cup sugar 30 seconds. Turn to speed 4 and beat about ? egg lY_ minutes.
  • Page 47 Raisin-Apricot Oatmeal Cookies V_ cup butter or Place butter, shortening, vanilla, sugars, and eggs in margarine mixer bowl. Attach bowl and flat beater to mixer. V_ cup shortening Turn to Speed 2 and mix about 30 seconds. Stop _/4cup granulated sugar mixer and scrape bowl.
  • Page 48 Almond Kisses 3 egg whites Place egg whites in mixer bowl. Attach bowl and ?V_cups sugar wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. ? teaspoon almond extf_]ct Reduce to Speed 4 and gradually add sugar, 2 cups sliced almonds beating about...
  • Page 49 Crispy Cheese Wafers Place cheese and butter in mixer bowl. Attach bowl 3 cups (12 oz.) shredded extra shar_p and flat beater to mixer. Turn to Speed 2 and mix Cheddar cheese about 45 seconds. Turn to Speed 4 and beat about _/ cup bu_ter or 30 seconds, or until well blended.
  • Page 50 Pie Pastry Place flour and salt in mixer bowl. Attach bowl and 2_ cups afl-purT:_oseflour flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Cut shortening and butter into teaspoon salt pieces and add to flour mixture.
  • Page 51 Lemony Light Cheesecake Crust Spray bottom and sides of g-inch springform 75 reduced-tat creme- with no-stick cooking spray. filled chocolate To make Crust, combine cookie crumbs and butter sandwk:'h cookies, in medium bowl; mix well, Press mixture firmly into finely crushed (about ?_ cups crumbs) bottom...
  • Page 52 Tawny Pumpkin 1 can (16 oz.) Place pumpkin, brown sugar, eggs, cinnamon, pumpkin ginger, salt, and cloves in mixer bowl. Attach bowl cup rirmly packed and flat beater to mixer. Turn to Speed 2 and mix brown sugar about 30 seconds. Stop and scrap bowl. Continuing eggs on Speed 2, slowly add milk and mix about 1_/_ 7 teaspoon cinnamon...
  • Page 53 Double Chocolate Mousse with Raspberry Sauce Mousse To make Mousse, place bittersweet chocolate 6 oz. bittersweet one 3- to 4-cup microwave-safe bowl. Place white chocolate, chopped chocolate in a second microwave-safe bowl. Cover in _-inch chunks each with waxed paper. Place one bowl at a time 6 oz.
  • Page 54 Raspberry Filled Almond Meringue Dessert To make Meringue, place egg whites in mixer Meringue 2 cups toasted slivered bowl. Attach bowl and wire whip to mixer. Turn to almonds, finely Speed 8 and whip about 1_/_minutes, or until chopped foamy. Continuing on Speed 8, add vanilla and 8 egg whites, room...
  • Page 55 ,< General instructions Making Kneading Yeast Dough with Rapid 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, the traditional method is to dissolve yeast in warm water.
  • Page 56 KitchenAid ® hot water. (2) The bowl can be brand way. placed on the top rack of an •...
  • Page 57 Shaping A Loaf Pinch ends and turn under. Place, Divide dough in half. On lightly floured surface, roll each half into a seam side down, in loaf pan. Follow rectangle, approximately 9x14 inches. directions in recipe for rising and A rolling pin will smooth dough baking.
  • Page 58 Basic White Bread cup low-tat milk Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar 3 tablespoons sugar dissolves. Cool to lukewarm. 2 teaspoons salt 3 tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine...
  • Page 59 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 57. Mix together Y_ cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
  • Page 60 Whole Grain Wheat Bread Dissolve 1 tablespoon brown sugar in warm water % cup plus 1 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 61 French Bread Dissolve yeast in warm water in warmed mixer 2 packages active dry yeast bowl. Add salt, butter, and flour. Attach bowl and 27_ cups warm water PowerKnead Spiral Dough Hook to mixer. Turn to (105°F to 115°F) Speed 2 and mix about 1 minute, or until well 7 tablespoon...
  • Page 62 Honey Oatmeal Bread 7V_cups water Place water, honey, and butter in small saucepan. V_ cup honey Heat over low heat until mixture is very warm (120°F to 13O°F). V_ cup butter or margarine First place oats, then 5 cups flour, salt, and yeast in 5_-6_ cups all-purpose mixer bowl.
  • Page 63 Light Rye Bread Place honey, molasses, salt, butter, caraway seed, V4 cup honey and boiling water in small bowl. Stir until honey V_ cup h_qht molasses dissolves. Cool to lukewarm. teaspoons salt tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine bowl.
  • Page 64 Dill Batter Bread Dissolve yeast in warm water in warmed mixer 2 packages active dry yeast bowl. Add 1 tablespoon honey and let stand 5 minutes. 7/z cup warm water (105°F to 115°F) Add cottage cheese, remaining 3 tablespoons tablespoons honey, honey, onion, butter, dill seed, salt, and soda.
  • Page 65 Vegetable Cheese Bread Dissolve yeast in warm water in small bowl. 2 packages active dry yeast Set aside. 7 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 cups whole wheat and PowerKnead...
  • Page 66 Blueberry Bread 2 cups all-purpose Combine dry ingredients in mixer bowl. Add milk, flour butter, orange peel, and eggs. Attach bowl and flat 7 cup rolled oats beater to mixer. Turn to STIR Speed and mix about 7 cup sugar 30 seconds.
  • Page 67 Basic Sweet Dough Place milk, sugar, salt, and butter in small saucepan. _X cup low-tat milk Heat over low heat until butter melts and sugar V_ cup sugar dissolves. Cool to lukewarm. 1V4 teaspoons salt V_ cup butter Dissolve yeast in warm water in warmed mixer marLqarine...
  • Page 68 Cinnamon Swirl Rounds 7 cup h'rmly packed Place brown sugar, sugar, butter, flour, cinnamon, brown sugar and walnuts in mixer bowl. Attach bowl and flat 7 cup sugar beater to mixer. Turn to Speed 2 and mix about cup butter or 1 minute.
  • Page 69 Rapid Cool Rise White Bread Place 5_/_cups flour, sugar, salt, yeast, and butter in cups all-puqaose flour mixer bowl. Attach bowl and PowerKnead Spiral 2 tablespoons sugar Dough Hook to mixer. Turn to Speed 2 and mix teaspoons salt about 20 seconds. Gradually add warm water and mix about 1Y_minutes longer.
  • Page 70 Crusty Pizza Dough Dissolve yeast in warm water in warmed mixer 7 package active dry yeast bowl. Add salt, olive oil, and 2//_cups flour. Attach 7 cup warm water bowl and PowerKnead Spiral Dough Hook to (105°F to 115°F) mixer. Turn to Speed 2 and mix about 1 minute. teaspoon salt Continuing...
  • Page 71 Herb Garlic Baguettes Dissolve yeast and sugar in warm water. 1 package active dry yeast Place 3Y4cups flour, basil, oregano, thyme, garlic, 1 teaspoon sugar and salt in bowl. Attach bowl and PowerKnead cup warm water Spiral Dough Hook to mixer. Turn to Speed 2 and (105°F to 115°F) mix 30 seconds.
  • Page 72 Herb Pull-Apart Rolls Dissolve yeast in warm water in warmed mixer I package active dry yeast bowl. Add ¼ cup butter, 2 cups flour, sugar, salt, I cup warm water thyme, oregano, and dill. Attach bowl and (105°F to 115°F) PowerKnead Spiral Dough Hook to mixer.
  • Page 73 Banana Nut Bread Place shortening and sugar in mixer bowl. Attach cup shortening bowl and flat beater to mixer. Turn to Speed 6 and cup sugar beat about 1 minute. Stop and scrape bowl. 2 eggs Continuing on Speed 6, beat about 1 minute 1_ cups all-purpose flour longer.
  • Page 74 Lemony Raisin Bread Dissolve yeast in warm milk. Set aside. 7 package active dry yeast Place 3 cups flour, raisins, sugar, salt, and lemon 7 cup warm milk peel in mixing bowl. Attach bowl and (105°F to 115°F) PowerKnead Spiral Dough Hook to mixer.
  • Page 75 Raisin Bran Muffins Pour boiling water over bran in medium bowl. Add 1 cup boifing water raisins. Set aside. 1 cup wheat bran 1 cup mtsins Place brown sugar, sugar, and shortening in mixer 1 cup brown sugar bowl. Attach bowl and fiat beater to mixer.
  • Page 76 Pepper Cheese Muffins Place buttermilk, butter, and eggs in bowl. Attach 7 cup buttermilk bowl and flat beater to mixer. Turn to Speed 4 and cup butter marLqarine, melted beat 1 minute. Stop and scrape bowl. Combine eggs flour, cheese, sugar, baking powder, parsley, baking 2 cups aft-purpose soda, salt, and pepper.
  • Page 77 Sour Cream Coffee Cake Combine brown sugar, cinnamon, and walnuts cup firmly packed brown sugar small bowl. Set aside. 7_ teaspoons cinnamon Combine flour, granulated sugar, baking powder, 7 cup chopped baking soda, and salt in mixer bowl. Add butter, walnuts or pecans sour cream, and vanilla.
  • Page 78 Caramel Apple Kuchen Divide dough in half. Press each half into greased ? rectfpe Basic Sweet Dough (see page 67) 13x9x2-inch baking pan. Gently Tress edges Y_inch 2 cups h'rmly packed u T sides. brown sugar Cover. Let rise in warm place, free from draft, 45 to 6 tablespoons all-...
  • Page 79 Light Fluffy Pancakes Place egg whites in mixer bowl. Attach bowl and 4 eggs, separated wire whip to mixer. Turn to Speed 8 and beat 2 to 7 cup cottage cheese 2//_minutes, or until egg whites are stiff but not dry. cup aft-purpose flour Place egg whites in another...
  • Page 80 Attachments For More Information call 1-800-541-6390 Multi-Function Attachment Pack Model FPPA Three popular KitchenAid attachments have been packaged one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and FruidVegetable Strainer Parts (FVSP). Food Grinder Model Grinds meat, firm fruits and vegetables, and dry bread.
  • Page 81 Attachments For More Information call 1-800-541-6390 Food Tray Model Holds large quantities of food for quicker and easier juicing, pureeing and grinding. For use with FGA. Sausage Stuffer Model Y_"and %" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA.
  • Page 82 Attachments For More Information call 1-800o541-6390 Grain Mill Model Grinds low-moisture grains from very fine to extra coarse textures. Can Opener Model Opens cans quickly, leaves edges smooth and snag-free. Pasta Roller Model KPRA Makes lasagna noodles, fettuccini linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.
  • Page 83 Attachments For More Information call 1-800o541-6390 Citrus Juicer Model 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.
  • Page 84 Attachments For More information call 1-800-541-6390 Pouring Shields Model KPS2CL (fits all 5-quart bowl-lift models except the 5-quart KV models) Minimizes splash-out when adding ingredients. Model KN2PS (fits all 6-quart and KV 5-quart bowl-lift models) Minimizes splash-out when adding ingredients.
  • Page 85 FOR THE WAY IT'S MADE'. M @ Registered trademark/TM Trademark/ the shape of the mixer is a trademark of KitchenAid, U.S.A. 9708307 © 2003. All rights reserved. Printed in USA (dZwl0O3)
  • Page 86 ® BOWL LIFT STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Detai[s[nside...
  • Page 87 Hassle-Free Replacement Warranty We're so confident If you reside in the 50 United the quality of our States and your KitchenAid Stand )roducts meets the Mixer should fail within the first year standards of ownership, simply call our toll-free Customer Satisfaction...
  • Page 88 Your Mixer Bowl Lift Stand Mixer Features ................Assembling Your Bowl Lift Mixer ............... Assembling Your Pouring Shield ................ Using Your KitchenAid _ Attachments ..............Mixing Time ...................... Mixer Use ......................Care and Cleaning ................... Beater to Bowl Clearance .................
  • Page 89 Satisfaction Center at 1-800-541-6390 for more information. 7, The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury, 8, Do not use the Stand Mixer outdoors, 9, Do not let the cord hang over edge of table or counter, 10.
  • Page 90 Service and District of must be provided by an Columbia. Authorized KitchenAid Service Center. See the KitchenAid ® Stand Mixer Warranty Puerto Rico on page 4 for details on how to arrange for service. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY...
  • Page 91 Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer Stand Mixer for information on how or the store where you purchased to obtain service. Ordering Accessories Replacement Parts To order accessories or replacement...
  • Page 92 Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The wattage rating for your Stand Mixer is printed 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.
  • Page 93 Bowl Lift Stand Mixer Features Motor Head Attachment page (see Attachment Speed Contro[ Knob Knob Bowl Lift Handle (not shown) Bowl Height Adjustment Screw Beater Shaft --Stainless Steel Bowl Locating Pins Bowl Handle Bow[ _ii ¸ ;i i ii iiiii Wire Whip Flat Beater...
  • Page 94 Assembling Your 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.
  • Page 95 Assembling Your Pouring Shield* To Attach Wide Mouth To Attach Pouring Shield (fits all Pouring Shield (fits all 6-quart 5-quart bowl-lift models except KV 5-quart bowl-lift models) the 5-quart KV models) 1. Be sure speed control is OFF and 1. Be sure speed control is OFF and Stand Mixer is unplugged.
  • Page 96 Mixing Time Your KitchenAid ® Stand Mixer will mix recipes must be adjusted to avoid overbeating. With cakes, for example, faster and more thoroughly than most other electric Stand Mixers. beating time may be half as long as with other Stand Mixers.
  • Page 97 Care and Cleaning Bowl, white flat heater and white NOTE: Always be sure to unplug spiral dough hook may be washed Stand Mixer before cleaning. Wipe an automatic dishwasher. Or, clean Stand Mixer with a soft, damp cloth. Do not use household/commercial them thoroughly in hot sudsy water cleaners.
  • Page 98 Speed Control Guide - 10 Speed Mixers All speeds have the Soft Start feature which automatically starts the Stand Mixer at a lower speed to help prevent ingredient splash-out and "flour puff" at startup then quickly increases to the selected speed for optimal )erformance.
  • Page 99 Stand Mixer works more quickly than to the bottom of the pan during other mixers. In general, mixing a cake with the KitchenAid _ Stand baking. Sticky fruits should be dusted with flour for better distribution Mixer will Lake about half the Lime the batter.
  • Page 100 ..GRADUALLYto 8 1 pint (500 mL) ..GRADUALLYto 8 Whipping Stages Whipping Stages With }/our KitchenAid _ Stand Mixer, Watch cream closely during egg whites whip quickly. So, watch whipping. Because }!our KitchenAid carefully to avoid overwhipping.
  • Page 101 The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid ® Attachments require no extra power unit to operate them; the power unit is built-in. Attachment Knob Attachment...
  • Page 102 Crabmeat 1 package (8 oz.) light Place cream cheese, cottage cheese, and cream cheese mayonnaise in mixer bowl. Attach bowl and flat ? cup reduced-fat beater to mixer. Turn to Speed 6 and beat about 1 cottage cheese minute, or until well blended. Stop and scrape cup reduced-calorie bowl.
  • Page 103 Layered Mexican Place cream cheese in mixer bowl. Attach bowl and 7 package (B oz.) light cream cheese flat beater to mixer. Turn to Speed 2 and mix about cup shredded hot 30 seconds. Stop and scrape bowl. Add Monterey pepper Monterey Jack cheese.
  • Page 104 Nutty Ball Cheese ? cup shredded sharTp Place all ingredients, except pecans, in mixer bowl. Cheddar cheese Attach bowl and flat beater to mixer. Turn to ? cup shredded Swiss Speed 4 and beat about 1 minute, or until well cheese blended.
  • Page 105 Mushroom-Onion Tartlets Pastry Crusts To make Pastry Crusts, place cream cheese and 4 oz. hght cream 2 tablespoons butter in mixer bowl. Attach bowl cheese and flat beater to mixer. Turn to Speed 4 and beat 3 tablespoons butter about 1 minute.
  • Page 106 Sweet Potato Puff 2 medium sweet Place potatoes in mixer bowl. Attach bowl and potatoes, cooked flat beater to mixer. Turn to Speed 2 and mix and peeled about 30 seconds. Add milk, sugar, eggs, cup low-fat milk 2 tablespoons butter, nutmeg, and cinnamon.
  • Page 107 Appetizer Cream Puffs with Creamy Feta Olive Filling Cream Puffs To make Cream Puffs, heat water, butter, and ? cup water salt in a medium saucepan over high heat to a full Vz cup butter rolling boil. Reduce heat and quickly stir in flour, margarine mixing vigorously until mixture...
  • Page 108 Mashed Potatoes Warm mixer bowl and flat beater with hot water; 5 large potatoes (about 27/_Ibs.), peeled, dry. Place hot potatoes in bowl. Attach bowl and quartered, flat beater to mixer. Gradually turn to Speed 2 and boiled mix about 1 minute, or until smooth.
  • Page 109 Garden Quiche Baked Pastry Shefl Follow procedure for Baked Pastry Shell. Cool (see page 50) 10 minutes. tablespoon Meanwhile, heat oil in large non-stick skillet over 7 small onion, medium-high heat. Add onion and bell pepper. chopped Cook about 1 minute, stirring frequently.
  • Page 110 Mexican Meat.loaf 7 cup salsa, divided Place _ cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper 2 cups soft bread crumbs in mixer bowl. Attach bowl and flat beater to mixer. 7 small onion, Turn to STIR Speed, mix about 30 seconds. Add chopped beef and turkey.
  • Page 111 Chicken Mushroom Casserole with Cheese Puff Topping Filling To make Filling, melt butter in large skillet over 2 tablespoons butter medium heat. Add chicken and onion. Cook and or margarine stir 3 minutes. Add mushrooms. Cook and stir 3 boneless, skinless 5 minutes.
  • Page 112 Quick Yellow Cake cups aft-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. ©...
  • Page 113 Caramel Walnut Banana Torte Topping To make Topping, place brown sugar, butter, and Y cup tffrnly packed cream in small saucepan. Heat over low heat just brown sugar until butter melts, stirring constantly. Pour over V_ cup butter bottoms of three 8- or 9qnch round baking pans.
  • Page 114 Angel Food Cake 7_ cups aft-purpose Mix flour and _/_ cup sugar in small bowl. flour Set aside. 1_ cups sugan divided Place egg whites in mixer bowl. Attach bowl and 1_ cups egg whites wire whip to mixer. Gradually turn to Speed 6 and (about 72 to 15 egg whip 30 to 60 seconds, or until egg whites are whites)
  • Page 115 Old-Fashioned Pound Cake Combine dry ingredients in mixer bowl. Add butter, 3 cups afl-purTpose flour milk, vanilla, and almond extract. Attach bowl and 2 cups sugar flat beater to mixer. Turn to STIR Speed and mix teaspoons baking about 1 minute. Stop and scrape bowl.
  • Page 116 Italian Cream Cake 5 eggs, separated Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 21/2 cup butter margarine to 3 minutes, or until egg whites are stiff but not cup shortening dry.
  • Page 117 Chocolate Cake Combine dry ingredients in mixer bowl. Add 2 cups all-purpose flour shortening, milk, and vanilla. Attach bowl and flat 7_ cups sugar beater to mixer. Turn to Speed 2 and mix about teaspoon baking 1 minute. Stop and scrape bowl. Add eggs and powder chocolate.
  • Page 118 Sunshine Chiffon Cake Combine flour, sugar, baking powder, and salt in 2 cups all-purpose flour mixer bowl. Add water, oil, egg yolks, vanilla, and 1_ cups sugar lemon rind. Attach bowl and wire whip to mixer. 7 tablespoon baking Turn to Speed 4 and beat about 1 minute. Stop and powder scrape bowl.
  • Page 119 Chocolate Almond Brownie Cake Cake To make Cake, melt chocolate and butter 7 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 120 Double Lemon Cake Roll Cake To make Cake, place eggs in mixer bowl. Attach 4 eggs bowl and wire whip to mixer. Turn to Speed 8 and cup granulated sugar whip eggs about 3 minutes, or until very thick and cup water lemon colored.
  • Page 121 Gingered Pear Upside-Down Cake To make Topping, combine brown sugar, butter, Topping cup packed brown and corn syrup in small saucepan. Cook and stir sugar over medium-low heat for 3 to 5 minutes, or until cup butter smooth. Pour evenly into 9dnch round or square margarine cake pan that has been sprayed with no-stick...
  • Page 122 Cappuccino Fudge Cupcakes To make Cupcakes, place butter in bowl. Attach Cupcakes cup butter bowl and flat beater to mixer. Turn to Speed 6 and margarine, softened gradually add sugar, beating about 3 minutes, 1_ cups sugar until light and fluffy. Turn to Speed 4 and add eggs, 3 eggs one at a time, beating for 30 seconds after each cup milk...
  • Page 123 Caramel Creme Frosting cup butter Melt butter in medium saucepan. Add brown sugar margarine and milk, stirring to blend. Heat to boiling. Cook ? cup h'rmly packed about 1 minute, stirring constantly. Remove from brown sugar heat. Add marshmallows. Stir until marshmallows cup low-tat milk melt and mixture...
  • Page 124 Buttercream Frosting Place butter in mixer bowl. Attach bowl and flat V, cup butter or margarine, softened beater to mixer. Turn to Speed 4 and beat about V4 cup whipping cream 1 minute, or until creamy. Stop and scrape bowl. or ew__poratedmilk Add cream, vanilla, salt, and 1 cup powdered sugar.
  • Page 125 Creamy No-Cook Mints 3 ounces light cream ¢,) Place cream cheese, flavoring, and food color in cheese mixer bowl. Attach bowl and flat beater to mixer. V4 teaspoon mint Turn to Speed 2 and mix about 30 seconds, or until <...
  • Page 126 Chocolate Fudge Butter Butter sides of heavy 2-quart saucepan. Combine sugar, salt, evaporated milk, corn syrup, and 2 cups sugar chocolate in pan. Cook and stir over medium heat 7/_ teaspoon salt until chocolate melts and sugar dissolves. Cook to V4 cup evaporated milk soft ball stage (236°F) without...
  • Page 127 Divinity 3 cups sugar Place sugar, corn syrup, and water in heavy cup light corn syrup saucepan. Cook and stir over medium heat to hard ball stage (248°F). Remove From heat and let stand cup water until temperature drops to 220°F, without stirring.
  • Page 128 Chocolate Chip Cookies Place sugars, butter, eggs, and vanilla in mixer 7 cup granulated sugar bowl. Attach bowl and flat beater to mixer. Turn to 7 cup brown sugar Speed 2 and mix about 30 seconds. Stop and 7 cup butter marLqarine, softened scrape bowl.
  • Page 129 Peanut Butter Cookies Place peanut butter and butter in mixer bowl. cup peanut butter Attach bowl and flat beater to mixer. Turn to cup butter margarine, softened Speed 6 and beat about 1 minute, or until mixture cup granulated sugar is smooth.
  • Page 130 Lemon Cream Cheese Bars Crust Place Crust ingredients in mixer bowl. Attach bowl 2 cups all-purTpose and flat beater to mixer. Turn to STIR Speed and flour mix about 1 minute, or until well blended V_ cup powdered sugar mixture starts to stick together. Press into ungreased ? cup (2 sticks) chilled 15_/_x101/zxl-inch baking pan.
  • Page 131 Sugar Cookies Place butter and sugar in mixer bowl. Attach bowl 7Z cup butter marLqarine, softened and flat beater to mixer. Turn to Speed 2 and mix 3/ cup sugar 30 seconds. Turn to speed 4 and beat about ? egg lY_ minutes.
  • Page 132 Raisin-Apricot Oatmeal Cookies V_ cup butter or Place butter, shortening, vanilla, sugars, and eggs in margarine mixer bowl. Attach bowl and flat beater to mixer. V_ cup shortening Turn to Speed 2 and mix about 30 seconds. Stop _/4cup granulated sugar mixer and scrape bowl.
  • Page 133 Almond Kisses 3 egg whites Place egg whites in mixer bowl. Attach bowl and ?V_cups sugar wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. ? teaspoon almond extf_]ct Reduce to Speed 4 and gradually add sugar, 2 cups sliced almonds beating about...
  • Page 134 Crispy Cheese Wafers Place cheese and butter in mixer bowl. Attach bowl 3 cups (12 oz.) shredded extra shar_p and flat beater to mixer. Turn to Speed 2 and mix Cheddar cheese about 45 seconds. Turn to Speed 4 and beat about _/ cup bu_ter or 30 seconds, or until well blended.
  • Page 135 Pie Pastry Place flour and salt in mixer bowl. Attach bowl and 2_ cups afl-purT:_oseflour flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Cut shortening and butter into teaspoon salt pieces and add to flour mixture.
  • Page 136 Lemony Light Cheesecake Crust Spray bottom and sides of g-inch springform 75 reduced-tat creme- with no-stick cooking spray. filled chocolate To make Crust, combine cookie crumbs and butter sandwk:'h cookies, in medium bowl; mix well, Press mixture firmly into finely crushed (about ?_ cups crumbs) bottom...
  • Page 137 Tawny Pumpkin 1 can (16 oz.) Place pumpkin, brown sugar, eggs, cinnamon, pumpkin ginger, salt, and cloves in mixer bowl. Attach bowl cup rirmly packed and flat beater to mixer. Turn to Speed 2 and mix brown sugar about 30 seconds. Stop and scrap bowl. Continuing eggs on Speed 2, slowly add milk and mix about 1_/_ 7 teaspoon cinnamon...
  • Page 138 Double Chocolate Mousse with Raspberry Sauce Mousse To make Mousse, place bittersweet chocolate 6 oz. bittersweet one 3- to 4-cup microwave-safe bowl. Place white chocolate, chopped chocolate in a second microwave-safe bowl. Cover in _-inch chunks each with waxed paper. Place one bowl at a time 6 oz.
  • Page 139 Raspberry Filled Almond Meringue Dessert To make Meringue, place egg whites in mixer Meringue 2 cups toasted slivered bowl. Attach bowl and wire whip to mixer. Turn to almonds, finely Speed 8 and whip about 1_/_minutes, or until chopped foamy. Continuing on Speed 8, add vanilla and 8 egg whites, room...
  • Page 140 ,< General instructions Making Kneading Yeast Dough with Rapid 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, the traditional method is to dissolve yeast in warm water.
  • Page 141 KitchenAid ® hot water. (2) The bowl can be brand way. placed on the top rack of an •...
  • Page 142 Shaping A Loaf Pinch ends and turn under. Place, Divide dough in half. On lightly floured surface, roll each half into a seam side down, in loaf pan. Follow rectangle, approximately 9x14 inches. directions in recipe for rising and A rolling pin will smooth dough baking.
  • Page 143 Basic White Bread cup low-tat milk Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar 3 tablespoons sugar dissolves. Cool to lukewarm. 2 teaspoons salt 3 tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine...
  • Page 144 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 57. Mix together Y_ cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
  • Page 145 Whole Grain Wheat Bread Dissolve 1 tablespoon brown sugar in warm water % cup plus 1 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 146 French Bread Dissolve yeast in warm water in warmed mixer 2 packages active dry yeast bowl. Add salt, butter, and flour. Attach bowl and 27_ cups warm water PowerKnead Spiral Dough Hook to mixer. Turn to (105°F to 115°F) Speed 2 and mix about 1 minute, or until well 7 tablespoon...
  • Page 147 Honey Oatmeal Bread 7V_cups water Place water, honey, and butter in small saucepan. V_ cup honey Heat over low heat until mixture is very warm (120°F to 13O°F). V_ cup butter or margarine First place oats, then 5 cups flour, salt, and yeast in 5_-6_ cups all-purpose mixer bowl.
  • Page 148 Light Rye Bread Place honey, molasses, salt, butter, caraway seed, V4 cup honey and boiling water in small bowl. Stir until honey V_ cup h_qht molasses dissolves. Cool to lukewarm. teaspoons salt tablespoons butter Dissolve yeast in warm water in warmed mixer or margarine bowl.
  • Page 149 Dill Batter Bread Dissolve yeast in warm water in warmed mixer 2 packages active dry yeast bowl. Add 1 tablespoon honey and let stand 5 minutes. 7/z cup warm water (105°F to 115°F) Add cottage cheese, remaining 3 tablespoons tablespoons honey, honey, onion, butter, dill seed, salt, and soda.
  • Page 150 Vegetable Cheese Bread Dissolve yeast in warm water in small bowl. 2 packages active dry yeast Set aside. 7 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 cups whole wheat and PowerKnead...
  • Page 151 Blueberry Bread 2 cups all-purpose Combine dry ingredients in mixer bowl. Add milk, flour butter, orange peel, and eggs. Attach bowl and flat 7 cup rolled oats beater to mixer. Turn to STIR Speed and mix about 7 cup sugar 30 seconds.
  • Page 152 Basic Sweet Dough Place milk, sugar, salt, and butter in small saucepan. _X cup low-tat milk Heat over low heat until butter melts and sugar V_ cup sugar dissolves. Cool to lukewarm. 1V4 teaspoons salt V_ cup butter Dissolve yeast in warm water in warmed mixer marLqarine...
  • Page 153 Cinnamon Swirl Rounds 7 cup h'rmly packed Place brown sugar, sugar, butter, flour, cinnamon, brown sugar and walnuts in mixer bowl. Attach bowl and flat 7 cup sugar beater to mixer. Turn to Speed 2 and mix about cup butter or 1 minute.
  • Page 154 Rapid Cool Rise White Bread Place 5_/_cups flour, sugar, salt, yeast, and butter in cups all-puqaose flour mixer bowl. Attach bowl and PowerKnead Spiral 2 tablespoons sugar Dough Hook to mixer. Turn to Speed 2 and mix teaspoons salt about 20 seconds. Gradually add warm water and mix about 1Y_minutes longer.
  • Page 155 Crusty Pizza Dough Dissolve yeast in warm water in warmed mixer 7 package active dry yeast bowl. Add salt, olive oil, and 2//_cups flour. Attach 7 cup warm water bowl and PowerKnead Spiral Dough Hook to (105°F to 115°F) mixer. Turn to Speed 2 and mix about 1 minute. teaspoon salt Continuing...
  • Page 156 Herb Garlic Baguettes Dissolve yeast and sugar in warm water. 1 package active dry yeast Place 3Y4cups flour, basil, oregano, thyme, garlic, 1 teaspoon sugar and salt in bowl. Attach bowl and PowerKnead cup warm water Spiral Dough Hook to mixer. Turn to Speed 2 and (105°F to 115°F) mix 30 seconds.
  • Page 157 Herb Pull-Apart Rolls Dissolve yeast in warm water in warmed mixer I package active dry yeast bowl. Add ¼ cup butter, 2 cups flour, sugar, salt, I cup warm water thyme, oregano, and dill. Attach bowl and (105°F to 115°F) PowerKnead Spiral Dough Hook to mixer.
  • Page 158 Banana Nut Bread Place shortening and sugar in mixer bowl. Attach cup shortening bowl and flat beater to mixer. Turn to Speed 6 and cup sugar beat about 1 minute. Stop and scrape bowl. 2 eggs Continuing on Speed 6, beat about 1 minute 1_ cups all-purpose flour longer.
  • Page 159 Lemony Raisin Bread Dissolve yeast in warm milk. Set aside. 7 package active dry yeast Place 3 cups flour, raisins, sugar, salt, and lemon 7 cup warm milk peel in mixing bowl. Attach bowl and (105°F to 115°F) PowerKnead Spiral Dough Hook to mixer.
  • Page 160 Raisin Bran Muffins Pour boiling water over bran in medium bowl. Add 1 cup boifing water raisins. Set aside. 1 cup wheat bran 1 cup mtsins Place brown sugar, sugar, and shortening in mixer 1 cup brown sugar bowl. Attach bowl and fiat beater to mixer.
  • Page 161 Pepper Cheese Muffins Place buttermilk, butter, and eggs in bowl. Attach 7 cup buttermilk bowl and flat beater to mixer. Turn to Speed 4 and cup butter marLqarine, melted beat 1 minute. Stop and scrape bowl. Combine eggs flour, cheese, sugar, baking powder, parsley, baking 2 cups aft-purpose soda, salt, and pepper.
  • Page 162 Sour Cream Coffee Cake Combine brown sugar, cinnamon, and walnuts cup firmly packed brown sugar small bowl. Set aside. 7_ teaspoons cinnamon Combine flour, granulated sugar, baking powder, 7 cup chopped baking soda, and salt in mixer bowl. Add butter, walnuts or pecans sour cream, and vanilla.
  • Page 163 Caramel Apple Kuchen Divide dough in half. Press each half into greased ? rectfpe Basic Sweet Dough (see page 67) 13x9x2-inch baking pan. Gently Tress edges Y_inch 2 cups h'rmly packed u T sides. brown sugar Cover. Let rise in warm place, free from draft, 45 to 6 tablespoons all-...
  • Page 164 Light Fluffy Pancakes Place egg whites in mixer bowl. Attach bowl and 4 eggs, separated wire whip to mixer. Turn to Speed 8 and beat 2 to 7 cup cottage cheese 2//_minutes, or until egg whites are stiff but not dry. cup aft-purpose flour Place egg whites in another...
  • Page 165 Attachments For More Information call 1-800-541-6390 Multi-Function Attachment Pack Model FPPA Three popular KitchenAid attachments have been packaged one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and FruidVegetable Strainer Parts (FVSP). Food Grinder Model Grinds meat, firm fruits and vegetables, and dry bread.
  • Page 166 Attachments For More Information call 1-800-541-6390 Food Tray Model Holds large quantities of food for quicker and easier juicing, pureeing and grinding. For use with FGA. Sausage Stuffer Model Y_"and %" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. For use with FGA.
  • Page 167 Attachments For More Information call 1-800o541-6390 Grain Mill Model Grinds low-moisture grains from very fine to extra coarse textures. Can Opener Model Opens cans quickly, leaves edges smooth and snag-free. Pasta Roller Model KPRA Makes lasagna noodles, fettuccini linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.
  • Page 168 Attachments For More Information call 1-800o541-6390 Citrus Juicer Model 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.
  • Page 169 Attachments For More information call 1-800-541-6390 Pouring Shields Model KPS2CL (fits all 5-quart bowl-lift models except the 5-quart KV models) Minimizes splash-out when adding ingredients. Model KN2PS (fits all 6-quart and KV 5-quart bowl-lift models) Minimizes splash-out when adding ingredients.
  • Page 170 FOR THE WAY IT'S MADE'. M @ Registered trademark/TM Trademark/ the shape of the mixer is a trademark of KitchenAid, U.S.A. 9708307 © 2003. All rights reserved. Printed in USA (dZwl0O3)