Whirlpool Tilt Head Mixer KSM120BLQSM0 User Manual

							59
ESPAÑOL
INSTRUCCIONES GENERALES
Para conectar
 1.  Haga girar la perilla de control 
de la velocidad hasta la posición 
OFF (APAGADO).
  2.  Desenchufe la batidora o 
desconecte la energía.
  3.  Afloje la perilla para accesorios 
girándola a la izquierda y quite 
o levante la cubierta abisagrada 
del centro de conexión para 
accesorios. 
  4.  Inserte la cubierta del eje 
para accesorios en el centro 
de conexión para accesorios 
asegurándose de que el eje 
de potencia para accesorios 
encaje en el conector del 
centro de conexión cuadrado. 
Es posible que sea necesario 
girar el accesorio hacia atrás 
y hacia adelante. Cuando el 
accesorio se encuentre en la 
posición adecuada, la clavija del 
accesorio encajará en la ranura 
que se encuentra sobre el borde 
del centro de conexión.
  5.  Ajuste la perilla para accesorios 
girándola en sentido horario 
hasta que el accesorio esté 
completamente afirmado en 
la batidora.
    6. 
Conecte a un contacto de pared 
de conexión a tierra de 
3 terminales.
Para quitar
  1.  Haga girar la perilla de control 
de la velocidad hasta la posición 
OFF (APAGADO).
  2.  Desenchufe la batidora o 
desconecte la energía.
  3.  Afloje la perilla para accesorios 
girándola a la izquierda. Gire el 
accesorio levemente hacia atrás y 
hacia adelante mientras que jala 
hacia afuera.
  4.  Vuelva a colocar la cubierta 
del centro de conexión para 
accesorios. Ajuste la perilla para 
accesorios girándola a 
la derecha.
  Peligro de Choque Eléctrico
Conecte a un contacto de 
pared de conexión a tierra 
de 3 terminales.
No quite la terminal de 
conexión a tierra.
No use un adaptador.
No use un cable eléctrico 
de extensión.
No seguir estas 
instrucciones puede 
ocasionar la muerte, 
incendio o choque eléctrico.
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							ENGLISH
APPETIZERS AND ENTRÉES60
MUSHROOM-ONION TARTLETS
YIELD:24 TARTLETS
Place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl a\
nd flat
beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Add 
3⁄4cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended.
Form mixture into ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl
and beater.
Divide chilled dough into 24 pieces. Press each piece into miniature muf\
fin cup
(greased, if desired).
Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over me\
dium heat.
Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool
slightly.
Place egg, remaining 1 tablespoon 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 for
15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.
PER SERVING: (2 TARTLETS) ABOUT 98 CAL, 4 G PRO, 8 G CARB, 6 G FAT, 
33 MG CHOL, 83 MG SOD
4 ounces light cream cheese
3 tablespoons butter or margarine, divided
3⁄4cup plus 1 teaspoon all-purpose flour 8 ounces fresh mushrooms,
coarsely chopped
1⁄2cup chopped green onions
1 egg
1⁄4teaspoon dried thyme leaves1⁄2cup shredded Swiss cheese
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							®
FOR THE WAY IT’S MADE.TM
ENGLISH
Place all ingredients except pecans in mixer bowl. Attach bowl and fla\
t 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.
PER SERVING:(2 TABLESPOONS) ABOUT 65 CAL, 4 G PRO, 1 G CARB, 5 G FAT, 
13 MG CHOL, 109 MG SOD
1 cup shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
1 package (8 ounces) light cream cheese 2 tablespoons chopped fresh
chives
2 teaspoons Worcestershire sauce
1⁄4teaspoon paprika1⁄2teaspoon garlic powder1⁄4cup finely chopped pecans
NUTTY CHEESEBALL
YIELD: 24 SERVINGS
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							ENGLISH
APPETIZERS AND ENTRÉES
Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt,
oregano, pepper, and olives in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix for 1 minute.
Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on
paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm
from chafing dish.
TANGY BARBECUE SAUCE
YIELD:
2 CUPS
Combine all ingredients in a heavy saucepan. Mix well and cook over medi\
um heat
10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce
and store covered in refrigerator until needed.
PER SERVING: ABOUT 108 CAL, 4 G PRO, 12 G CARB, 5 G FAT, 25 MG CHOL, 
240 MG SOD
1 pound ground beef
2 egg yolks
1⁄3cup dr y bread crumbs1⁄3cup Parmesan cheese
2 tablespoons chopped parsley
3⁄4teaspoon garlic salt
1⁄2teaspoon oregano1⁄4teaspoon pepper
2 tablespoons chopped stuffed olives
1⁄4cup olive oil
Tangy Barbecue Sauce (recipefollows)
62
MEATBALL HORS D’OEUVRES
YIELD: 30 MEATBALLS
11⁄4cups brown sugar
1 cup ketchup
1 tablespoon dr y mustard
2 tablespoons Worcestershire sauce 2 tablespoons vinegar
1 cup strong coffee
1⁄2cup finely chopped onion
1 teaspoon salt
1⁄8teaspoon pepper
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							Place eggs, water, and flour in mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix for 30 seconds.
Remove flat beater and attach dough hook. Turn to Speed 2 and knead 2 minutes.
Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest
15 minutes before extruding through Pasta Maker.
PER SERVING:ABOUT 94 CAL, 4 G PRO, 17 G CARB, 1 G FAT, 42 MG CHOL, 
14 MG SOD
TIP: To Cook Pasta, Add 1 tablespoon salt and 1 tablespoon oil to 6 quarts boiling
water. Gradually add pasta and continue to cook at a slow boil until pasta is\
 “al
dente” or slightly firm to the bite. Pasta floats on top of the water as it cooks, so stir
occasionally to keep pasta cooking evenly. When done cooking, drain in a
colander.
For Spaghetti, Flat Noodles, and Macaroni, cook entire recipe as above.
For Lasagna, cook half the recipe at a time.
63APPETIZERS AND ENTRÉES
4 large eggs (
7⁄8cup eggs)
1 tablespoon water 31⁄2cups sifted all-purpose flour
BASIC EGG NOODLE PASTA
YIELD:
114POUNDS DOUGH
ENGLISH
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							ENGLISH
YEAST BREADS AND QUICK BREADS64
Place milk, sugar, salt, and butter in
small saucepan. Heat over low heat until
butter melts and sugar dissolves. Cool 
to lukewarm.
Dissolve yeast in warm water in
warmed mixer bowl. Add lukewarm
milk mixture and 4
1⁄2cups flour. Attach
bowl and dough hook to mixer. Turn to
Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining
flour, 
1⁄2cup at a time, and mix until
dough clings to hook and cleans sides
of bowl, about 2 minutes. Knead on
Speed 2 about 2 minutes longer, or until
dough is smooth and elastic. Dough will
be slightly sticky to the touch.
Place dough in greased bowl, turning 
to grease top. Cover. Let rise in warm
place, free from draft, about 1 hour, 
or until doubled in bulk.
Punch dough down and divide in half.
Shape each half into a loaf, as directed on page 66, and place in grease\
d
8
1⁄2 41⁄221⁄2-inch loaf pans. Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Bake at 400°F until golden brown, about 30 minutes. Remove from pans
immediately and cool on wire racks.
PER SERVING: ABOUT 95 CAL, 3 G PRO, 18 G CARB, 1 G FAT, 0 MG CHOL, 
148 MG SOD
VARIATIONS
Cinnamon Bread: Prepare dough, divide, and roll out each half into a rectangle, as
directed for  Basic White Bread on page 64. Mix together 1⁄2cup sugar and
2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablesp\
oon
softened butter or margarine. Sprinkle with half of sugar mixture. Finis\
h rolling and
shaping loaves. Place in well-greased 8
1⁄2 41⁄221⁄2-inch loaf pans. Cover. Let rise
in warm place, free from draft, about 1 hour, or until doubled in bulk. If desired,
brush tops with beaten egg white. Bake at 375°F for 40 to 45 minutes,\
 or until
golden brown. Remove from pans immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf)
PER SERVING: ABOUT 111 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 
152 MG SOD
1⁄2cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine 2 packages active dr y yeast
11⁄2cups warm water (105°F  to 115°F)
5 to 6 cups all-purpose flour
BASIC WHITE BREAD
YIELD: 32 SERVINGS (16 SLICES PER LOAF)
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							65
ENGLISH
YEAST BREADS AND QUICK BREADS 
BREAD MAKING TIPS
Making bread with a stand mixer is quite different than making bread by hand.
Therefore, it will take some practice before you are completely comfortable with the 
new process. For your convenience, we offer these tips to help you become 
accustomed to breadmaking the KitchenAid way.
• Start with an easy recipe, such as Rapid Mix Cool Rise White Bread (page 68\
)
until you are familiar with using the dough hook.
• ALWAYS use the dough hook to mix and knead yeast doughs.
• NEVER exceed Speed 2 when using the dough hook.
• NEVER use recipes calling for more than 8 cups all-purpose flour or 6 \
cups whole
wheat flour when making dough with a 4
1⁄2-quart mixer.
• NEVER use recipes calling for more than 10 cups all-purpose flour or 6\
 cups
whole wheat flour when making dough with a 5-quart mixer.
• NEVER use recipes calling for more than 12 cups all-purpose flour or 8\
 cups
whole wheat flour when making dough with a 6-quart mixer.
• Use a candy thermometer or other kitchen thermometer to ensure that liquids are
at the temperature specified in the recipe. Liquids at higher temperat\
ures can kill
yeast, while liquids at lower temperatures will retard yeast growth.
• Warm all ingredients to room temperature to ensure a proper rise. If yeast \
is to be
dissolved in the bowl, always warm the bowl first by rinsing with warm water.
• Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless
specified otherwise in recipe.
• Here are some alternative rising methods: (1) Place the bowl of dough on a wire
rack over a pan of warm water. (2) Place the bowl on the top rack of an
unheated oven over a pan of hot water on the rack below. (3) Turn oven to
400°F for 1 minute, then turn it off; place the bowl on the center rack of the oven
and close the door. 
• Always cover the bowl with a towel to retain warmth and to protect it from drafts.
Sixty-Minute Rolls: 
Increase yeast to 3 packages and sugar to 
1⁄4cup. Mix and
knead dough as directed for  Basic White Breadon page 64. Place in greased
bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about
15 minutes. Turn dough onto lightly floured surface. Shape as desired (see
following suggestions). Cover. Let rise in slightly warm oven (90°F) about 
15 minutes. Bake at 425°F for 12 minutes, or until golden brown. Remo\
ve 
from pans immediately and cool on wire racks.
Curlicues:  Divide dough in half and roll each half to 12 9-inch rectangle. Cut
12 equal strips about 1 inch wide. Roll each strip tightly to form a coil, tucking
ends underneath. Place on greased baking sheets about 2 inches apart.
Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball
and place in greased muffin pan. With scissors, cut each ball in half, then
quarters.
Yield: 24 servings (1 roll per serving)
PER SERVING: ABOUT 130 CAL, 4 G PRO, 25 G CARB, 2 G FAT, 0 MG CHOL, 
198 MG SOD
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							•Rising times may vary due to temperature and humidity in your kitchen. Dough has
doubled in bulk when indentation marks remain after you press the dough \
lightly
with your fingers.
• Most bread recipes give a range for the amount of flour to be used. En\
ough flour
has been added to the dough when the dough clings to the hook and cleans\
 the
sides of bowl. If dough is sticky or humidity is high, slowly add more fl\
our, about 
1⁄2cup at a time, NEVER exceeding the recommended flour capacity. Knead after
each addition until flour is completely worked into dough. If too much\
 flour is
added, a dry loaf will result.
• Some types of dough, especially those made with whole-grain flours, ma\
y not
form a ball on the hook. However, as long as the hook comes in contact with the
dough, kneading will be accomplished.
• Some large recipes and soft doughs may occasionally climb over the colla\
r of the
hook. This usually indicates that the dough is sticky and more flour s\
hould be
added. The sooner all the flour is added, the less likely the dough wi\
ll climb the
hook. For such recipes, try starting with all but the last cup of flour in the initial
mixing process. Then add the remaining flour as quickly as possible.
• When done, yeast breads and rolls will be deep golden brown in color. Also,
most loaves of bread will have pulled away from the sides of their loaf \
pans, and
tops of done loaves will sound hollow when tapped. Freshly baked loaves \
and
rolls should be turned onto racks immediately after removing from oven to prevent
sogginess.
SHAPING A LOAF
ENGLISH
YEAST BREADS AND QUICK BREADS66
Divide the dough in half. On a lightly floured
surface, roll each half into a rectangle,
approximately 9 14 inches. A rolling pin will
smooth the dough and remove gas bubbles. 
Starting at a short end, roll the dough tightly. 
Pinch to seal the seam.
Pinch the ends and turn them under. Place the
dough, seam side down, in a loaf pan. Follow 
the directions in the recipe for rising and baking.
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							WHOLE GRAIN WHEAT BREAD
YIELD:32 SERVINGS (16 SLICES PER LOAF)
Dissolve 1 tablespoon brown sugar 
in warm water in small bowl. Add
yeast and let mixture stand.
Place 4 cups flour, powdered milk, 
1⁄3cup brown sugar, and salt in mixer
bowl. Attach bowl and dough hook 
to mixer. Turn to Speed 2 and mix
about 15 seconds. Continuing on
Speed 2, gradually add yeast mixture
and oil to flour mixture and mix about
1
1⁄2minutes longer. Stop and scrape
bowl, if necessary.
Continuing on Speed 2, add
remaining flour, 
1⁄2cup at a time, 
and mix until dough clings to hook*
and cleans sides of bowl, about 
2 minutes. Knead on Speed 2 about 
2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place,
free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half into a loaf as dire\
cted on
page 66. Place in greased 8
1⁄2 41⁄221⁄2-inch loaf pans. Cover. Let rise in warm
place, free from draft, about 1 hour, or until doubled in bulk.
Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and\
 bake 
30 minutes longer. Remove from pans immediately and cool on wire racks.
PER SERVING: ABOUT 112 CAL, 4 G PRO, 19 G CARB, 3 G FAT, 2 MG CHOL, 
146 MG SOD
*Note: Dough may not form a ball on hook. However, as long as hook comes in contact with dough, kneading will be accomplished. Do not add more than the maximum a\
mount of flourspecified or a dry loaf will result.
67
ENGLISH
YEAST BREADS AND QUICK BREADS
1⁄3cup plus 1 tablespoon brown sugar, divided
2 cups warm water (105°F  to 115°F)
2 packages active dr y yeast 5 to 6 cups whole wheat flour3⁄4cup powdered milk
2 teaspoons salt
1⁄3cup oil
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							ENGLISH
YEAST BREADS AND QUICK BREADS68
Place 51⁄2cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add
warm water and mix about 1
1⁄2minutes longer.
Continuing on Speed 2, add remaining flour, 1⁄2cup at a time, and mix until dough
clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed\
 2 about
2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest 20 minutes.
Divide dough in half. Shape each half into a loaf as directed on page 66\
. Place 
in greased 8
1⁄2 41⁄221⁄2-inch loaf pans. Brush each loaf with oil and cover loosely
with plastic wrap. Refrigerate 2 to 12 hours.
When ready to bake, uncover dough carefully. Let stand at room temperature 
10 minutes. Puncture any gas bubbles which may have formed. Bake at 400°F 
for 35 to 40 minutes. Remove from pans immediately and cool on wire rack\
s.
PER SERVING: ABOUT 110 CAL, 3 G PRO, 21 G CARB, 2 G FAT, 0 MG CHOL, 
251 MG SOD
6 to 7 cups all-purpose flour
2 tablespoons sugar
3
1⁄2teaspoons salt
3 packages active dr y yeast
1⁄4cup butter or margarine, softened
2 cups ver y warm water  (120°F to 130°F)
RAPID MIX COOL RISE WHITE BREAD
YIELD: 32 SERVINGS (16 SLICES PER LOAF)
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