KitchenAid Professional 5 Manual
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9 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 avoid ingredient splash-out and “flour puff” at start-up then quickly increases to the selected speed for optimal performance. Number of Speed Stir Speed STIRFor slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, and add liquids to dry ingredients. Do not use STIR speed to mix or knead yeast doughs. 2 SLOW MIXING For slow mixing, mashing, faster stirring. Use to mix and knead yeast doughs, heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters. Use with Can Opener attachment. 4 MIXING,For mixing semi-heavy batters, such as BEATINGcookies. Use to combine sugar and shortening and to add sugar to egg whites for meringues. Medium speed for cake mixes. Use with: Food Grinder, Rotor Slicer/Shredder, Pasta Roller, and Fruit/Vegetable Strainer. 6 BEATING,For medium fast beating (creaming) or CREAMINGwhipping. Use to finish mixing cake, doughnut, and other batters. High speed for cake mixes. Use with Citrus Juicer attachment. 8 FAST BEATING,For whipping cream, egg whites, and WHIPPINGboiled frostings. 10 FAST WHIPPINGFor whipping small amounts of cream, egg whites or for final whipping of mashed potatoes. Use with Pasta Roller and Cutter Set and Grain Mill attachments. NOTE:Will not maintain fast speeds under heavy loads, such as when using Pasta Roller and Cutter Set or Grain Mill attachments. Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for stand mixer failure. The PowerKnead™ Spiral Dough Hook efficiently kneads most yeast dough within 4 minutes.
10 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. For example, the “quick mix” method (sometimes referred to as the “dump” method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step. More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added. For all cakes, mixing times may change because your KitchenAid ® stand mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid ® stand mixer will take about half the time called for in most cake recipes. To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy.” To select the best mixing speeds, use the “Speed Control Guide - 10-Speed Mixers” section.Adding Ingredients Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. NOTE:If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See “Beater to Bowl Clearance” section. Cake Mixes When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions. Adding Nuts, Raisins, or Candied Fruits Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on STIR Speed. The batter should be thick enough to keep the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter. Liquid Mixtures Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.
11 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 ......GRADUALLY to 8 6 or more egg whites ......GRADUALLY to 8 Whipping Stages With your KitchenAid ®stand mixer, egg whites whip quickly. So, watch to avoid overwhipping. This list tells you what to expect. Frothy Large, uneven air bubbles. Begins to Hold Shape Air bubbles are fine and compact; product is white. Soft Peak Tips of peaks fall over when wire whip is removed. Almost Stiff Sharp peaks form when wire whip is removed, but whites are actually soft. Stiff but not Dry Sharp, stiff peaks form when wire whip is removed. Whites are uniform in color and glisten. Stiff and Dry Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance. Whipped Cream Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1⁄4cup (50 mL) .....GRADUALLY to 101⁄2cup (125 mL) ...GRADUALLY to 10 1 cup (250 mL) .....GRADUALLY to 8 1 pint (500 mL) .....GRADUALLY to 8 Whipping Stages Watch cream closely during whipping. Because your KitchenAid ®stand mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics: Begins to Thicken Cream is thick and custard-like. Holds its Shape Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces. Stiff Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs. Attachments and 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. KitchenAid ®Attachments require no extra power unit to operate them; the power unit is built-in. See the Stand Mixer Attachments Use and Care Guide for speed settings and operating times.
12 ® To Attach 1. Turn speed control to OFF. 2. Unplug stand mixer. 3. Loosen attachment knob by turning it counterclockwise. 4. Flip up hinged hub cover. 5. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim. 6. Tighten attachment knob by turning clockwise until attachment is completely secured to stand mixer. 7. Plug into a grounded 3 prong outlet. To Remove 1. Turn speed control to OFF. 2. Unplug stand mixer. 3. Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out. 4. Replace attachment hub cover. Tighten attachment knob by turning it clockwise. ‡Not part of mixer. General Instructions Attachment Hub SocketAttachment Knob Notch Pin Attachment Shaft HousingAttachment Power Shaft‡ Hinged Hub CoverAttachment Housing Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire, or electrical shock.
13 KitchenAid®Stand Mixer Warranty Length of Warranty: One Year Full warranty from date of purchase. KitchenAid Canada Will Pay For: Replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre. KitchenAid Canada Will Not Pay For: A. Repairs when stand mixer is used in other than normal single- family household use. B. Damage resulting from accident, alteration, misuse or abuse, fire, floods, acts of God, or use of products not approved by KitchenAid Canada. C. Any incidental shipping or handling costs to deliver your stand mixer to a designated KitchenAid Service Centre. D. Replacement parts or repair labour costs for stand mixers operated outside Canada. KITCHENAID CANADA DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.Some provinces do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from province to province. How to Arrange for Warranty Service First review the Troubleshooting section, to possibly avoid the need for service. One Year Full warranty from date of purchase KitchenAid Canada will pay for replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre.Take the stand mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired stand mixer will be returned prepaid and insured. If you are unable to obtain satisfactory service in this manner, contact KitchenAid Canada, 200-6750 Century Ave., Mississauga, Ontario L5N 0B7. Telephone 1-800-807-6777.
14 How to Arrange for Out-of-Warranty Service • First review the Troubleshooting section below. • Then, consult your telephone directory for a designated KitchenAid Service Centre near you. If one is not listed contact KitchenAid Service from anywhere in Canada at 1-800-807-6777.• Take the stand mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired stand mixer will be returned prepaid and insured. • All out-of-warranty service should be handled by a designated KitchenAid Service Centre.
15 APPETIZERS, ENTREES, AND VEGETABLES Crabmeat Dip 1 package (8 oz [250 g]) light cream cheese 1 cup (250 mL) reduced-fat cottage cheese 1⁄4cup (50 mL) reduced-calorie mayonnaise 1 can (6 1⁄2oz [195 g]) crabmeat, flaked 1 tbs (15 mL) lemon juice 3 tbs (45 mL) chopped green onions 1⁄2tsp (2 mL) garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl. Add all remaining ingredients. Turn to Speed 6 and beat about 1 minute, or until all ingredients are combined. Refrigerate until well chilled. Serve with assorted crackers or raw vegetables. Yield: 24 servings (2 tbs [25 mL] per serving) Per serving: About 42 cal, 4 g protein, 1 g carb, 3 g fat, 12 mg chol, 180 mg sodium. 4oz (120 g) light cream cheese 1⁄2cup (125 mL) marshmallow cream 1 can (8 oz [250 g]) crushed pineapple, well drained 2 tsp (10 mL) grated orange peel Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Refrigerate at least 2 hours. Serve with sliced fresh fruit, if desired. Yield: 12 servings (2 tbs [25 mL] per serving). Per serving: About 61 cal, 1 g protein, 11 g carb, 2 g fat, 3 mg chol, 58 mg sodium. Creamy Pineapple Fruit Dip
16 1 package (8 oz [250 g]) light cream cheese 1⁄2cup (125 mL) shredded hot pepper Monterey Jack cheese 1⁄4cup (50 mL) bean or black bean dip 1⁄2cup (125 mL) thick and chunky salsa 1⁄2cup (125 mL) chopped green onions 1⁄4cup (50 mL) sliced pitted ripe olives Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds. Spread cheese mixture on 10" (25 cm) serving plate to within 1 or 2" (2.5 or 5 cm) of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired. Yield: 12 servings ( 1⁄4cup [50 mL] per serving). Per serving: About 70 cal, 4 g protein, 3 g carb, 5 g fat, 12 mg chol, 265 mg sodium. Layered Mexican Dip 2 packages (8 oz [250 g] each) light cream cheese, softened 1 package (1.25 oz [35 g]) taco seasoning mix 3 eggs 2 cups (500 g) shredded Marble- Jack cheese 1 can (4 oz [120 g]) green chilies 1 cup (250 mL) light sour cream 1 cup (250 mL) salsaPlace cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 1⁄2minutes, or until fluffy. Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to STIR Speed and mix 15 seconds. Pour mixture into greased 9" (23 cm) springform pan. Bake at 350ºF (180°C) for 40 minutes, or until knife inserted near center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired. Yield: 20 servings (1 wedge per serving). Per serving: About 136 cal, 7 g protein, 5 g carb, 9 g fat, 59 mg chol, 421 mg sodium. Fiesta Cheesecake Appetizer
17 1 cup (250 mL) shredded sharp Cheddar cheese 1 cup (250 mL) shredded Swiss cheese 1 package (8 oz [240 g]) light cream cheese 2 tbs (25 mL) chopped fresh chives 2 tsp (10 mL) Worcestershire sauce 1⁄4tsp (1 mL) paprika1⁄2tsp (2 mL) garlic powder 1⁄4cup (50 mL) finely chopped pecans Nutty Cheese Ball Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables. Yield: 24 servings (2 tbs [25 mL] per serving). Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium. 1 baguette loaf, cut into 1⁄2" (1.25 cm) slices 2 tsp (10 mL) butter or margarine 1⁄2cup (125 mL) finely chopped onion 1 clove garlic, minced 1 package (9 oz [270 g]) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz [240 g]) light cream cheese 1⁄4cup (50 mL) roasted red peppers 1⁄2cup (125 mL) shredded Cheddar cheese Place baguette slices on baking sheet. Bake at 375°F (190°C) for 4 to 6 minutes, or until toasted. Set aside. Melt butter in 10" (25 cm) skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly. Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 tsp (5 mL) Cheddar cheese. Bake at 375°F (190°C) for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm. Yield: 12 servings (2 crostini per serving). Per serving: About 141 cal, 6 g protein, 16 g carb, 6 g fat, 12 mg chol, 324 mg sodium. Spinach and Cheese Crostini
18 Mushroom-Onion Tartlets Pastry Crusts 4oz (120 g) light cream cheese 3 tbs (45 mL) butter or margarine, divided 3⁄4cup plus 1 tsp (180 mL) all- purpose flour 8 oz (250 mL) fresh mushrooms, coarsely chopped 1⁄2cup (125 mL) chopped green onions Filling 1egg 1⁄4tsp (1 mL) dried thyme leaves 1⁄2cup (125 mL) shredded Swiss cheese To make Pastry Crusts, place cream cheese and 2 tbs (25 mL) butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4cup (175 mL) flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater. To make Filling, melt remaining 1 tbs (5 mL) butter in 10" (25 cm) skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired). For Filling, place egg, remaining 1 tsp (5 mL) flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F (190°C) for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm. Yield: 12 servings (2 tartlets per serving). Per serving: About 98 cal, 4 g protein, 8 g carb, 6 g fat, 33 mg chol, 83 mg sodium.