KitchenAid 7 Speed Hand Manual
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9 To Operate the Speed Control NOTE: Flashing light indicates ready to operate. Do not touch beaters. If the mixer runs when “0” is flashing, or there is nothing displayed on the speed indicator, do not use it: call 1-800-541-6390to arrange for service.1. Plug the mixer into an electrical outlet. 2. Press the “On” button, and the Speed Indicator will flash “0”. This indicates the mixer is ready to operate. 3. Touch the “On” button again and the mixer will start on speed one. 4. To increase the speed, press the Up Arrow (▲). To decrease the speed, press the Down Arrow (▼). 5. When the mixing job is finished, shut off the mixer by touching the “Off” button. Unplug mixer before removing accessories. WARNING Injury Hazard Unplug mixer before touching beaters. Failure to do so can result in broken bones, cuts or bruises.
10 Speed Control Guide for 7-Speed Mixer The Artisan®7-Speed Hand Mixer should always be set on the lowest speed to start mixing. Move to higher speeds as needed. Flashing 0 Indicates mixer is plugged-in and ready to operate. Speed 1 For slow stirring, combining, and starting all mixing procedures. Use this speed to stir in nuts, chocolate chips, shredded cheese, onions, olives, and other chunky ingredients. Mix flour and other dry ingredients with liquids or other moist mixtures. Helps prevent ingredients from splashing out of bowl. Speed 2 Mix pancake batter. Speed 3 Combine heavy mixtures, such as cookie dough. Mix light cream cheese spreads. Stir batters and gelatin mixtures.Speed 4 Combine heavy cream cheese mixtures. Mash potatoes or squash. Speed 5 Mix muffins, quick breads, batter breads, cake batters, and frostings. Blend butter and sugar. Speed 6 Whip heavy cream and mousse mixtures. Speed 7 Beat egg whites and meringue mixtures. NOTE: The Turbo Beater™ Accessories are not designed for mixing and kneading bread dough. Special dough hook attachments are available. See “Accessories for Your KitchenAid ® Hand Mixer” (page 12) for details and ordering information.
11 Speed Control Guide for 9-Speed Mixer The Professional 9-Speed Hand Mixer should always be set on the lowest speed to start mixing. Move to higher speeds as needed. Flashing 0 Indicates mixer is plugged-in and ready to operate. Speed 1 For slow stirring, combining, and starting all mixing procedures. Use this speed to stir in nuts, chocolate chips, shredded cheese, onions, olives, and other chunky ingredients. Helps prevent ingredients from splashing out of bowl. Speed 2 Mix flour and other dry ingredients with liquids or other moist mixtures. Speed 3 Mix pancake batter. Speed 4 Combine heavy mixtures, such as cookie dough. Mix light cream cheese spreads. Stir batters and gelatin mixtures.Speed 5 Mix muffins and quick breads. Combine heavy cream cheese mixtures. Mash potatoes or squash. Speed 6 Mix batter breads. Blend butter and sugar. Mix frostings. Speed 7 Finish mixing cake and other batters. Whip heavy cream and mousse mixtures. Speed 8 Beat egg whites. Speed 9 Beat meringue mixtures. NOTE: The Turbo Beater™ Accessories are not designed for mixing and kneading bread dough. Special dough hook attachments are available. See “Accessories for Your KitchenAid ® Hand Mixer” (page 12) for details and ordering information.
12 Accessories for your KitchenAid®Hand Mixer Liquid Blender Rod A great way to mix up smoothies, diet drink mixes, chocolate milk, ice tea, and milkshakes. Also invaluable for soups and sauces that require light blending. The 8 1⁄2inch long Liquid Blender Rod attaches to the mixer like a regular beater (see page 8) and can mix from 8 to 32 ounces of liquid. Hand wash with mild detergent. Dough Hooks A must-have attachment for the bread baker! The stainless steel Dough Hooks enable your mixer to knead yeast bread doughs, saving you untold time and effort. The Dough Hooks attach to the mixer like regular beaters (see page 8) and are dishwasher-safe for quick clean-up.Pro Whisk Designed to produce fluffier whipped cream and egg whites, the stainless steel Pro Whisk will also ensure smooth sauces and puddings. The Pro Whisk attaches to the mixer like a regular beater (see page 8) and is dishwasher-safe for easy clean-up. To order these accessories, visit www. KitchenAid.com, or call 1-800-541-6390. Care and Cleaning Always unplug mixer before cleaning. Do not immerse mixer in water. Wipe mixer with a warm, sudsy cloth; then wipe clean with a damp cloth. Dry with a soft cloth. Turbo Beater™ Accessories, Pro Whisk *, Dough Hooks* Always remove accessories from mixer before cleaning. Wash in dishwasher, or by hand in warm, sudsy water. Rinse and wipe dry. Liquid Blender Rod * Always remove blender rod from mixer before cleaning. Hand wash in warm, sudsy water. Rinse, and wipe dry. Power Cord Wipe cord with a warm, sudsy cloth; then wipe clean with a damp cloth. Dry with a soft cloth. *These accessories are not included with all hand mixer models; see “Accessories for Your KitchenAid ®Hand Mixer” for details and ordering information. Electrical Shock Hazard Do not put in water. Doing so can result in death or electrical shock.
13 Raspberry Cream Cheese Spread 1package (8 oz.) light cream cheese 3tablespoons seedless raspberry preserves 1⁄4teaspoon grated orange peel Place all ingredients in small bowl. Beat on Speed 3 about 1 minute, or until smooth and creamy, scraping bowl once or twice. Serve with mini-bagels or crackers, if desired. Yield: 10 servings (2 tablespoons per serving). Per serving: About 64 cal, 2 g pro, 6 g carb, 4 g total fat, 2 g sat fat, 8 mg chol, 128 mg sod. Honey-Walnut Cream Cheese Spread 1package (8 oz.) light cream cheese 2tablespoons honey 1⁄4cup chopped walnuts Place cream cheese and honey in small bowl. Beat on Speed 3 about 1 minute, or until smooth and creamy, scraping bowl once or twice. Add walnuts. Beat on Speed 1 about 20 seconds, or until combined. Serve with mini-bagels or crackers, if desired. Yield: 10 servings (2 tablespoons per serving). Per serving: About 80 cal, 3 g pro, 5 g carb, 6 g total fat, 3 g sat fat, 8 mg chol, 128 mg sod. Dilled Salmon Mousse 2envelopes unflavored gelatin 3⁄4cup water1⁄2cup reduced-calorie mayonnaise 1cup nonfat plain yogurt 2-3 tablespoons chopped fresh dill 1tablespoon lemon juice 1⁄4teaspoon salt1⁄8teaspoon black pepper Dash cayenne pepper 1can (14 1⁄2oz.) red salmon, drained and flaked Spray 1-quart mold with no-stick cooking spray. In small saucepan, sprinkle gelatin over water. Let stand 5 minutes until softened. Heat over low heat, stirring until gelatin is dissolved. Cool slightly. Place mayonnaise and gelatin mixture in medium bowl. Beat on Speed 3 about 30 seconds, or until smooth. Add remaining ingredients, except salmon. Beat on Speed 3 for 30 to 60 seconds, or until smooth. Stir in salmon. Pour into mold. Refrigerate at least 4 hours, or until firm. Remove mousse from mold. Serve with crackers or cocktail breads, if desired. Yield: 16 servings ( 1⁄4cup per serving). Per serving: About 72 cal, 7 g pro, 2 g carb, 4 g total fat, 1 g sat fat, 11 mg chol, 243 mg sod.
14 Cheese And Salsa Crostini Place egg whites in medium bowl. Beat on Speed 7 for 1 to 11⁄2minutes, or until stiff peaks form. Add onions, olives, and cheeses. Beat on Speed 1 for 10 to 20 seconds, or until combined. Spread mixture on bread slices. Place on ungreased baking sheet. Bake at 350°F for 15 to 20 minutes, or until puffed and golden brown. Cut each slice into quarters. Top each quarter with about 1 teaspoon salsa. Yield: 8 servings (2 crostini per serving). Per serving: About 39 cal, 2 g pro, 4 g carb, 1 g total fat, 0 g sat fat, 3 mg chol, 203 mg sod. 2egg whites1⁄4cup finely chopped green onions 1⁄4cup chopped ripe olives 1⁄4cup shredded reduced fat sharp Chedder cheese 1⁄4cup shredded reduced fat Monterey Jack cheese 4slices pumpernickel bread, crusts removed 1⁄4cup thick and chunky salsa
15 Mashed Potatoes 2pounds (about 6 medium) russet potatoes, peeled, cut into quarters, and boiled 1⁄4cup margarine or butter, softened 1⁄2teaspoon salt1⁄8teaspoon black pepper 1⁄4-1⁄3cup lowfat milk, warmed Drain potatoes well. Return to hot saucepan. Add margarine, salt, and pepper. Beat on Speed 3 about 20 seconds, or until potatoes are broken up. Continuing on Speed 3, slowly add milk. Beat about 45 seconds, or until smooth. Serve immediately. Yield: 8 servings (about 1⁄2cup per serving). Per serving: About 137 cal, 3 g pro, 19 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 221 mg sod. VARIATIONS: Garlic Mashed Potatoes Add 6 to 8 large, peeled cloves garlic to potatoes before boiling. Yield: 8 servings (about 1⁄2cup per serving). Per serving: About 140 cal, 3 g pro, 20 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 222 mg sod. Carrot and Leek Mashed Potatoes Add 2 medium carrots, cut into 1-inch pieces, and 1 medium leek, cut into 1-inch pieces, to potatoes before boiling. Cook until tender. Yield: 10 to 12 servings (about 1⁄2cup per serving). Per serving: About 154 cal, 3 g pro, 23 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 231 mg sod. Pesto Mashed Potatoes Prepare potatoes as directed. Add 1⁄4cup prepared pesto. Beat on Speed 3 about 15 seconds, or until blended. Yield: 8 servings (about 1⁄2cup per serving). Per serving: About 176 cal, 4 g pro, 20 g carb, 10 g total fat, 2 g sat fat, 1 mg chol, 276 mg sod.
16 Squash and Apple Bake 1cup reduced-sodium chicken broth 1⁄4teaspoon cloves 2acorn squash (about 3 1⁄2lbs.), washed, cut into halves, and seeds removed 2teaspoons margarine or butter 1medium onion, chopped 1medium apple, peeled, cored, and chopped 2tablespoons fat-free egg substitute 1⁄4cup seasoned bread crumbs 2teaspoons margarine or butter Spray 1-quart casserole dish with no-stick cooking spray. Place broth and cloves in large skillet or Dutch oven. Add squash, cut side down. Bring to a boil. Reduce heat to medium-low. Cook, covered, 15 to 25 minutes, or until squash is soft. Remove squash; cool slightly. Scoop out pulp. Set aside. Meanwhile, melt 2 teaspoons margarine in nonstick skillet over medium heat. Add onion. Cook and stir about 1 minute. Add apple. Cook and stir 3 to 4 minutes longer, or until onion is tender. Place squash in large bowl. Beat on Speed 3 for 15 to 20 seconds, or until broken up. Add egg substitute. Beat on Speed 4 about 30 seconds, or until smooth. Add onion mixture. Beat on Speed 1 about 15 seconds, or until combined. Spoon squash mixture into casserole dish. Combine bread crumbs and 2 teaspoons melted margarine in small bowl. Beat on Speed 1 about 15 seconds, or until blended. Sprinkle evenly over squash. Bake at 350°F for 25 to 35 minutes, or until thoroughly heated. Yield: 6 to 8 servings (about 1⁄2cup per serving). Per serving: About 124 cal, 3 g pro, 24 g carb, 3 g total fat, 1 g sat fat, 2 mg chol, 260 mg sod.
17 Savory Sweet Potatoes 2pounds sweet potatoes (about 3 medium), scrubbed, unpeeled, and boiled 1⁄3cup thinly sliced green onions 1⁄2teaspoon dried marjoram leaves Dash cayenne pepper 1⁄3cup reduced-sodium chicken broth 1⁄2cup nonfat sour cream Drain potatoes well; cool slightly. Cut ends from potatoes. Slip off and discard peels. Place potatoes, onions, marjoram, and pepper in large bowl. Beat on Speed 3 about 10 seconds, or until potatoes are broken up. Add broth. Beat on Speed 6 about 30 seconds, or until smooth. Add sour cream. Beat on Speed 3 about 20 seconds, or until blended. Serve immediately. Yield: 8 servings (about 1⁄2cup per serving). Per serving: About 166 cal, 4 g pro, 36 g carb, 1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod. Overnight Sausage and Egg Brunch 1pound turkey Italian sausage links, cut into 1⁄4-inch thick slices 1medium onion, chopped 1package (8 oz.) light cream cheese 1teaspoon dried marjoram leaves 1⁄2teaspoon salt1⁄4teaspoon cayenne pepper 1cup fat-free egg substitute 1can (12 oz.) evaporated skimmed milk 9slices French bread, sliced diagonally 1-inch thick 1package (16 oz.) frozen chopped broccoli, thawed* 1cup shredded reduced-fat sharp Cheddar cheese Spray 13x9x2-inch baking dish with no-stick cooking spray. Place sausage and onion in medium nonstick skillet. Cook over medium heat about 8 minutes, or until sausage is no longer pink in center and onion is tender. Set aside. Place cream cheese, marjoram, salt, and pepper in medium bowl. Beat on Speed 4 about 20 seconds, or until smooth. Add egg substitute and milk. Beat on Speed 5 about 20 seconds, or until smooth. Layer bread in baking dish. Top with sausage mixture, broccoli, and Cheddar cheese. Pour cream cheese mixture evenly over top. Cover tightly. Refrigerate at least 8 hours or overnight. Uncover dish. Bake at 350°F for 1 hour 15 minutes, or until knife inserted in center comes out clean. Yield: 12 servings. Per serving: About 264 cal, 18 g pro, 17 g carb, 14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod. *Tip:Rinse broccoli under hot water to thaw. Drain well.
18 Skillet Chicken Florentine 2medium shallots, chopped 4ounces light cream cheese 1⁄4cup seasoned bread crumbs Dash nutmeg 1package (9 oz.) frozen chopped spinach, thawed and pressed dry 4boneless, skinless chicken breast halves, pounded slightly to flatten 1⁄2cup shredded reduced-fat Swiss cheese 1can (14 1⁄2oz.) diced tomatoes with roasted garlic, onion, and oregano Spray large nonstick skillet with no-stick cooking spray. Heat over medium heat. Add shallots. Cook about 5 minutes, or until tender. Add 2 tablespoons water, if necessary, to prevent browning. Place cream cheese, shallots, bread crumbs, and nutmeg in medium bowl. Beat on Speed 4 about 30 seconds, or until blended. Break apart spinach with fork. Add to cream cheese mixture. Beat on Speed 3 about 15 seconds, or until blended. Spread one-fourth of mixture on each chicken breast. Fold chicken breast over to enclose filling. Spray large nonstick skillet with no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook about 3 minutes, or until evenly browned. Add tomatoes. Reduce heat to low. Cook, covered, 8 to 12 minutes, or until chicken is thoroughly cooked and filling is hot. To serve, spoon tomatoes over chicken. Yield: 4 servings. Per serving: About 306 cal, 39 g pro, 16 g carb, 11 g total fat, 4 g sat fat, 90 mg chol, 873 mg sod.