RKSM7581BZ - Food Processor KITCHENAID - Free user manual and instructions

USER MANUAL RKSM7581BZ KITCHENAID

our most powerful stand nd mixer best performing our best performing quietest our quietest r quiet our longest lasting st mixer Instructions and Recipes Instructions et recettes Instrucciones y recetas

2 Year Hassle Free Warranty We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your Stand Mixer should fail within the first two years of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your “failed” Stand Mixer returned to us. Your replacement unit will also be covered by our two year full warranty. Please follow these instructions to receive this quality service. Proof of Purchase & Product Registration Always keep a copy of the sales receipt showing the date of purchase of your Stand Mixer. Proof of purchase will assure you of in-warranty service. Before you use your Stand Mixer, please fill out and mail your product registration card packed If you reside in the 50 United States or Puerto Rico and your KitchenAid

Stand Mixer should fail within the first two years of ownership, simply call our toll-free Customer Satisfaction Center at 1-855-845-9684, 8 a.m. to 8 p.m., Monday through Friday Eastern Time. Give the consultant your complete shipping address. When you receive your replacement Stand Mixer, use the carton and packing materials to pack-up your “failed” Stand Mixer. In the carton, include your name, address, and phone number on a sheet of paper along with a copy of the proof of purchase (register receipt, credit card charge slip, etc.). For a detailed explanation of warranty terms and conditions, including how to arrange for service outside the United States, see pages 5 and 6. Model Number _______________________________________________________ Serial Number ________________________________________________________ Date Purchased _______________________________________________________ Store Name __________________________________________________________ with the unit. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. This card does not verify your warranty. Please complete the following for your personal records:3 2 Year Hassle Free Warranty .................................................................Inside Front Cover Product Registration Card ....................................................................Inside Front Cover Stand Mixer Safety ......................................................................................................... 4 Important Safeguards .................................................................................................... 4 Warranty ........................................................................................................................ 5 For the 50 United States, District of Columbia, and Puerto Rico ............................. 5 Arranging for Service after the Warranty Expires .................................................... 6 Arranging for Service Outside the 50 United States and Puerto Rico ...................... 6 Ordering Accessories and Replacement Parts ......................................................... 6 Electrical Requirements .................................................................................................. 7 Troubleshooting Problems .............................................................................................. 7 About Your Mixer Bowl Lift Stand Mixer Features ....................................................................................... 8 Assembling Your Bowl Lift Mixer ................................................................................... .9 Using the Pouring Shield .............................................................................................. 10 Using Your KitchenAid

SAVE THESE INSTRUCTIONS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions.

2. To avoid risk of electrical shock, do not put Stand Mixer in water or other

3. Close supervision is necessary when any appliance is used by or near

4. Unplug Stand Mixer from outlet when not in use, before putting on

or taking off parts, and before cleaning.

5. Avoid contacting moving parts. Keep hands, hair, and clothing, as well as

spatulas and other utensils away from beater during operation to reduce the risk of injury to persons and/or damage to the Stand Mixer.

6. Do not operate Stand Mixer with a damaged cord or plug or after the

Stand Mixer malfunctions, or is dropped or damaged in any manner. Call the KitchenAid

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. Remove flat beater, wire whip, or dough hook from Stand Mixer before

washing. IMPORTANT SAFEGUARDS

THIS PRODUCT IS DESIGNED FOR HOUSEHOLD

Stand Mixer Warranty for the 50 United States, District of Columbia, and Puerto Rico This warranty extends to the purchaser and any succeeding owner for Stand Mixers operated in the 50 United States, District of Columbia, and Puerto Rico. Length of Warranty: KitchenAid Will Pay For Your Choice of: KitchenAid Will Not Pay For: 2 year Hassle Free Warranty 2 year Hassle Free Warranty. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-855-845-9684.

The replacement parts and repair labor costs to correct defects in materials and workmanship. A. Repairs when Stand Mixer is used in other than normal single family home use. B. Damage resulting from accident, alteration, misuse, or abuse. C. Replacement parts or repair labor costs for Stand Mixers operated outside the 50 United States, District of Columbia, and Puerto Rico. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from state to state.6 Arranging for Service after the Warranty Expires For service information, call toll-free 1-855-845-9684 or write to: Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-

Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer or the store where you purchased the Stand Mixer for information on how to obtain service. Ordering Accessories and Replacement Parts To order accessories or replacement parts for your Stand Mixer, call toll- free 1-855-845-9684 or write to: Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-

WARNING 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. Electrical Requirements Volts: 120 A.C. only. Hertz: 60 The power 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. The maximum rating is based on the attachment that draws the greatest load (power). Other recommended attachments may draw significantly less power. Troubleshooting Problems Please read the following before calling your service center.

1. The Stand Mixer may become

warm during use. Under heavy loads with extended mixing time periods, you may not be able to comfortably touch the top of the Stand Mixer. This is normal.

2. The Stand Mixer may emit a

pungent odor, especially when new. This is common with electric motors.

3. If the flat beater hits the bowl,

stop the Stand Mixer. See the “Beater to Bowl Clearance” section. Keep a copy of the sales receipt showing the date of purchase. Proof of purchase will assure you of in- warranty service. If your Stand Mixer should malfunction or fail to operate, please check the following: - Is the Stand Mixer plugged in? - Is the fuse in the circuit to the Stand Mixer in working order? If you have a circuit breaker box, be sure the circuit is closed. - Turn the Stand Mixer off for 10-15 seconds, then turn it back on. If the mixer still does not start, allow it to cool for 30 minutes before turning it back on. - If the problem is not due to one of the above items, see the “Arranging for Service” section. - Do not return the Stand Mixer to the retailer, as they do not provide service.8 Bowl Lift Stand Mixer Features Speed Control Lever Bowl Lift Lever (Not Shown) Beater Shaft 11-Wire Stainless Steel Elliptical Whip 7 Quart Stainless Steel Bowl Spiral Dough Hook Flat Beater Locating Pins Bowl Support Beater Height Adjustment Screw Motor Head Bowl handle (style may vary depending on model) Attachment Hub (see the “Attachments and Accessories” section) Attachment Knob9 WARNING 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. Assembling Your Bowl Lift Mixer To Attach Bowl

1. Be sure speed control is OFF

and Stand Mixer is unplugged.

2. Place bowl lift lever in down

3. Fit bowl supports over locating

4. Press down on back of bowl

until bowl pin snaps into spring latch.

5. Raise bowl before mixing.

6. Plug into a grounded 3 prong

outlet. To Raise Bowl

1. Rotate lever to straight-up

2. Bowl must always be in raised,

locked position when mixing. To Lower Bowl

1. Rotate lever back and down.

1. Be sure speed control is OFF and

Stand Mixer is unplugged.

2. Place bowl lift handle in down

3. Remove flat beater, wire whip,

or spiral dough hook.

4. Grasp bowl handle and lift straight

up and off locating pins. To Attach Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook

1. Slide speed control to OFF and

3. Turn beater to right, hooking

beater over the pin on shaft.

4. Plug into a grounded 3 prong

outlet. To Remove Flat Beater, Wire Whip, or PowerKnead™ Spiral Dough Hook

1. Slide speed control to OFF and

2. Press beater upward and turn to

3. Pull beater from beater shaft.

Household Stand Mixer Speed Control Plug into a grounded 3 prong outlet. Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See the “Speed Control Guide” section. Pin10 Using the Pouring Shield* Attaching the Pouring Shield

1. Make sure the speed control lever

is set to the OFF/0 position.

2. Unplug the Stand Mixer.

3. Attach desired accessory and raise

4. Slide pouring shield collar around

beater shaft, centering collar over rim of bowl. Using the Pouring Shield* Pour ingredients into the mixing bowl through the chute portion of shield. IMPORTANT: Make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added. *Included with some models. Removing the Pouring Shield

1. Make sure the speed control lever

is set to the OFF/0 position.

4. Lower the bowl support by turning

the bowl-lift lever down.

5. Remove accessory and the mixing

bowl. Cleaning the Pouring Shield Wash in warm, sudsy water. If you wish, you may place on the top rack of your dishwasher. Pouring Chute11 Using Your KitchenAid

Attachments Flat Beater for normal to heavy mixtures: cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixtures that need air incorporated: eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies PowerKnead™ Spiral Dough Hook for mixing and kneading yeast doughs: breads coffee cakes rolls buns pizza dough Mixing Time Your KitchenAid

Stand Mixer will mix faster and more thoroughly than most other electric stand mixers. Therefore, the mixing time in most recipes must be adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other stand mixers. Mixer Use NOTE: Do not scrape bowl while Stand Mixer is operating. The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn Stand Mixer off before scraping. The Stand Mixer may warm up during use. Under heavy loads with extended mixing time, you may not be able to comfortably touch the top of the Stand Mixer. This is normal.12 Care and Cleaning Bowl, coated metal flat beater, stainless steel wire whip, and coated metal spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Do not store beaters on shaft. NOTE: Always be sure to unplug stand mixer before cleaning. Wipe stand mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate. Beater to Bowl Clearance Your Stand Mixer is adjusted at the factory so the flat beater just clears the bottom of the bowl. If, for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, you can correct the clearance easily.

1. Unplug Stand Mixer.

2. Place bowl lift handle in down

4. Adjust so flat beater just clears

bottom surface of bowl when in lifted position by turning screw (A) counterclockwise to raise the bowl and clockwise to lower the bowl. Just a slight turn is all that is required: the screw will not rotate more than 1⁄4 turn (90 degrees) in either direction. (The full range of adjustment is 1⁄2 turn, or 180 degrees.)

5. Place bowl lift handle in up

position to check clearance.

6. Repeat steps 4 and 5 if necessary.

NOTE: When properly adjusted, the flat beater will not strike on the bottom or side of the bowl. If the flat beater or the wire whip is so close that it strikes the bottom of the bowl, coating may wear off the beater or wires on whip may wear.

Lower BowlRaise Bowl13 Speed Control Guide - 10 Speed Stand Mixers All speeds have the Soft Start

feature that 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 STIR For 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. 4 MIXING, For mixing semi-heavy batters, such as BEATING cookies. 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 CREAMING whipping. 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 WHIPPING boiled frostings. 10 FAST WHIPPING For whipping small amounts of cream, egg whites or for final whipping of mashed potatoes. Use with Pasta Maker and Grain Mill attachments. NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments. NOTE: 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.14 Mixing Tips Converting Your Recipes for the Stand 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” 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 the “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.15 Egg Whites Whipped Cream 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 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 1⁄4 cup (50 mL) .....GRADUALLY to 10 1⁄2 cup (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.16 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 Use and Care Guide that came with your Stand Mixer attachments for speed settings and operating time. Hinged Hub Cover Attachment Knob Attachment Housing Attachment Shaft Housing Pin Notch Attachment Hub Socket Attachment Power Shaft17 General Instructions To Attach

1. Turn Stand Mixer off and unplug.

2. Loosen attachment knob by

turning it counterclockwise.

3. Flip up hinged hub cover.

4. 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.

5. Tighten attachment knob by

turning clockwise until attachment is completely secured to Stand Mixer.

6. Plug into a grounded 3 prong

1. Turn Stand Mixer off and unplug.

2. Loosen attachment knob by

turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.

3. Replace attachment hub cover.

Tighten attachment knob by turning it clockwise. WARNING 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.18 FPO General Instructions for Making and Kneading Yeast Dough with the Rapid Mix Method “Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water.

1. Place all dry ingredients including

yeast into bowl, except last 1 to 2 cups flour.

2. Attach bowl and PowerKnead™

Spiral Dough Hook. Raise mixer bowl. Turn to Speed 2 and mix about 15 seconds, or until ingredients are combined.

3. Continuing on Speed 2, gradually

add liquid ingredients to flour mixture and mix 1 to 2 minutes longer. See Illustration A. NOTE: If liquid ingredients are added too quickly, they will form a pool around the PowerKnead™ Spiral Dough Hook and slow down mixing process.

4. Continuing on Speed 2, gently add

remaining flour, 1⁄2 cup at a time. See Illustration B. Mix until dough starts to clean sides of bowl, about 2 minutes.

5. Knead on Speed 2 for 2 more

minutes, or until dough is smooth and elastic. See Illustration C.

6. Lower bowl on mixer and

remove dough from the bowl and PowerKnead™ Spiral Dough Hook. Follow directions in recipe for rising, shaping, and baking. When using the traditional method to prepare a favorite recipe, dissolve yeast in warm water in warmed bowl. Add remaining liquids and dry ingredients, except last 1 to 2 cups flour. Turn to Speed 2 and mix about 1 minute, or until ingredients are thoroughly mixed. Proceed with steps 4 through 6. Both methods work equally well for bread preparation. However, the “Rapid Mix” method may be a bit faster and easier for new bread bakers. It is slightly more temperature tolerant because the yeast is mixed with dry ingredients rather than with warm liquid. ILLUSTRATION A ILLUSTRATION B ILLUSTRATION C19 Making bread with a mixer is quite different from 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 bread-making the KitchenAid

• Start out with an easy recipe, such as the “Basic White Bread” recipe, until you are familiar with using the PowerKnead™ Spiral Dough Hook.

• Always use the PowerKnead™ Spiral Dough Hook to mix and knead yeast doughs.

• Use speed 2 to mix or knead yeast dough or fondants. Use of any other speed with heavy doughs may cause mixer to stop rotating to limit mixer mixer damage. This is normal operation. If this occurs, turn the speed selector to off, and then turn back on to a lower speed.

• Do not use recipes calling for more than 16 cups all-purpose flour or 10 cups whole-wheat flour when making dough with a 7 qt mixer.

• Use a candy or other kitchen thermometer to assure that liquids are at temperature specified in the recipe. Liquids at higher temperature can kill yeast, while liquids at lower temperatures will retard yeast growth.

• Warm all ingredients to room temperature to ensure proper rising of dough. If yeast is to be dissolved in bowl, always warm bowl first by rinsing with warm water to avoid cooling of liquids.

• Allow bread to rise in a warm place, 80°F to 85°F, free from draft, unless otherwise specified in recipe.

• Here are some alternative rising methods to use: (1) The bowl containing the dough can be placed on a wire rack over a pan of hot water. (2) The bowl can be placed on the top rack of an unheated oven; put a pan of hot water on the rack below. (3) Turn the 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. Cover bowl with waxed paper, if desired. Always cover with towel to retain warmth in the bowl and protect the dough from drafts.

• Recipe rising times may vary due to temperature and humidity in your kitchen. Dough has doubled in bulk when indentation remains after tips of fingers are pressed lightly and quickly into dough.

• Most bread recipes give a range for the amount of flour to be used. Enough flour has been added when the dough starts to clean sides of bowl. If dough is sticky or humidity is high, slowly add more flour, about 1⁄2 cup at a time but do not exceed 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.

• When done, yeast breads and rolls should be deep golden brown in color. Other tests for doneness of breads are: Bread pulls away from the sides of pan, and tapping on the top of the loaf produces a hollow sound. Turn loaves and rolls onto racks immediately after baking to avoid sogginess. Bread Making Tips20 Shaping a Loaf

1. Divide dough in half. On lightly

floured surface, roll each half into a rectangle, approximately 9 x 14”. A rolling pin will smooth dough and remove gas bubbles.

2. Starting at a short end, roll dough

tightly. Pinch dough to seal seam.

3. Pinch ends and turn under. Place,

seam side down, in loaf pan. Follow directions in recipe for rising and baking.21 Basic White Bread 1/2 cup (120 mL) low-fat milk 3 tbs (45 mL) sugar 2 tsp (10 mL) salt 3 tbs (45 mL) butter or margarine 2 packages active dry yeast 1-1/2 cups (355 mL) warm water (105°F to 115°F) [40°C to 46° C] 5-6 cups (1.2 to 1.5 L) all-purpose flour 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 4-1/2 cups (1 L) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup (120 mL) at a time, and mix about 1-1/2 minutes, or until dough starts to clean sides of bowl. 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 in the “Shaping a Loaf“ section, and place in greased 8-1/2 x 4-1/2 x 2-1/2" (21.25 x 11.25 x 6.25 cm) baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F (200°C) for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 95 cal, 3 g protein, 18 g carb, 1 g fat, 0 mg chol, 148 mg sodium. VARIATION Extra Bread for the Freezer Increase ingredient quantities by 50 percent and prepare in 6 qt (5.7 L) mixer bowl. In second paragraph, change 4-1/2 cups (1 L) flour to 7 cups (1.735 L). Divide dough into 3 pieces. Yield: 48 servings (16 slices per loaf).22 Whole Grain Wheat Bread 1/3 cup plus 1 tbs (95 mL) brown sugar 2 cups (475 mL) warm water (105°F to 115°F [40°C to 46°C]) 2 packages active dry yeast 5-6 cups (1.2 to 1.5 L) whole-wheat flour 3/4 cup (175 mL) powdered milk 2 tbs (30 mL) salt 1/3 cup (80 mL) oil Dissolve 1 tbs (15 mL) brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups (945 mL) flour, powdered milk, 1/3 cup (80 mL) 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 1-1/2 minutes longer. Stop and scrape bowl, if necessary. Continuing on Speed 2, add remaining flour, 1/2 cup (120 mL) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer. 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 amount of flour specified or a dry loaf will result. 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 in the “Shaping a Loaf“ section. Place in greased 8-1/2 x 4-1/2 x 2-1/2" (21.25 x 11.25 x 6.25 cm) baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and bake 20 to 30 minutes longer. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 112 cal, 4 g protein, 19 g carb, 3 g fat, 2 mg chol, 146 mg sodium.23 French Bread 2 packages active dry yeast 2-1/2 cups (590 mL) warm water (105°F to 115°F [40°C to 46°C]) 1 tbs (15 mL) salt 1 tbs (15 mL) butter or margarine, melted 7 cups (1.75 L) all-purpose flour 2 tsp (10 mL) cornmeal 1 egg white 1 tbs (15 mL) cold water Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky. 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. Roll each half into 12 x 15" (30 x 37.5 cm) rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450°F (230°C) for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks. Yield: 30 servings (15 slices per loaf). Per serving: About 114 cal, 3 g protein, 23 g carb, 1 g fat, 0 mg chol, 221 mg sodium.24 Honey Oatmeal Bread 1-1/2 cups (355 mL) water 1/2 cup (120 mL) honey 1/3 cup (80 mL) butter or margarine 5-1/2 - 6-1/2 cups (1.32 to 1.62 L) all-purpose flour 1 cup (235 mL) quick cooking oats 2 tsp (10 mL) salt 2 packages active dry yeast 2 eggs 1 egg white 1 tbs (15 mL) water Oatmeal Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F [49°C to 54°C]). First place oats, then 5 cups (1.2 L) flour, salt, and yeast 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 warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup (120 mL) at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. 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 directed in the “Shaping a Loaf“ section. Place in greased 8-1/2 x 4-1/2 x 2-1/2” (21.25 x 11.25 x 6.25 cm) baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F (190°C) for 30 to 40 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf). Per serving: About 134 cal, 4 g protein, 24 g carb, 3 g fat, 13 mg chol, 162 mg sodium.25 Crusty Pizza Dough 1 package active dry yeast 1 cup (235 mL) warm water (105°F to 115°F [40°C to 46°C]) 1/2 tsp (2 mL) salt 2 tsp (10 mL) olive oil 2-1/2 - 3-1/2 cups (590-830 mL) all-purpose flour 1 tbs (15 mL) cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2-1/2 cups (590 mL) flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup (120 mL) at a time, and mix about 1-1/2 minutes, or until dough starts to clean sides of bowl. 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. Brush 14" (35 cm) pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450°F (230°C) for 15 to 20 minutes. Yield: 4 servings (1/4 pizza per serving). Per serving: About 373 cal, 11 g protein, 74 g carb, 3 g fat, 0 mg chol, 271 mg sodium. VARIATION Pizza for a Crowd Double the ingredients and prepare in the 7 qt (6.6 L) mixer bowl. Yield: 8 servings (1/4 pizza per serving).26 Basic Sweet Dough 3/4 cup (175 mL) low-fat milk 1/2 cup (120 mL) sugar 1-1/4 tsp (6 ml) salt 1/2 cup (120 mL) butter or margarine 2 packages active dry yeast 1/3 cup (80 mL) warm water (105°F to 115°F [40° C to 46°C]) 3 eggs, room temperature

cups (1.32-1.62 mL) all-purpose flour 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, eggs, and 5 cups (1.2 L) flour. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 2 minutes. Continuing on Speed 2, add remaining flour, 1/2 cup (120 mL) at a time, and mix about 1-1/2 minutes, or until dough starts to clean sides of bowl. 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 shape as desired for rolls or coffee cakes. VARIATION Basic Sweet Dough for a Crowd Double all ingredients and prepare in 7 qt (6.6 L) mixer bowl. In first paragraph, change small sauce pan to medium sauce pan. In second paragraph, change 5 cups (1.2 L) flour to 10 cups (2.4 L) flour.27 Cinnamon Swirl Rounds 1 cup (235 mL) firmly packed brown sugar 1 cup (235 mL) sugar 1/2 cup (120 mL) butter or margarine, softened 1/4 cup (60 mL) all-purpose flour 1-1/2 tbs (22 mL) cinnamon 1/2 cup (120 mL) chopped walnuts or pecans 1 recipe Basic Sweet dough (see the “Basic Sweet Dough“ recipe) Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10 x 24" (25 x 60 cm) rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24" (60 cm) roll, pinching seam together. Cut into 24 slices, 1" (2.5 cm) each. Place 12 rolls each in two greased 13 x 9 x 2" (32.5 x 22.5 x 5 cm) baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 350°F (180°F) for 20 to 25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls. Caramel Glaze 1/3 cup (80 mL) evaporated milk 2 tbs (30 mL) brown sugar 1-1/2 cups (355 mL) powdered sugar 1 tsp (5 mL) vanilla Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place milk mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 2 minutes, or until creamy. Yield: 24 servings (1 roll per serving) Per serving: About 338 cal, 6 g protein, 57 g carb, 10 g fat, 28 mg chol, 219 mg sodium.28 FPO KitchenAidSt. Joseph, Michigan USAOff Stir 2 4 6 8 10Solid State Speed C ontr

attachments have been packaged in one carton. It includes a Rotor Slicer/ Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP). Model FGA Grinds meat, firm fruits and vegetables, and dry bread. Model FVSFGA Makes preparing jams, purées, sauces, and baby foods quick and easy. Comes with Food Grinder. Food Grinder Fruit/Vegetable Strainer29

Custom Custom Attachments - For More Information, call 1-855-845-9684 Food Tray Sausage Stuffer Rotor Slicer/Shredder Model FT Holds large quantities of food for quicker and easier juicing, puréeing, and grinding. For use with FGA. Model SSA 3⁄8” and 5⁄8” stuffing tubes make Bratwurst, Kielbasa, Italian, or Polish Sausage and breakfast links. For use with FGA. Model RVSA Includes 4 cones: thin and thick slicer, fine and coarse shredder.30 Custom Custom Attachments - For More Information, call 1-855-845-9684 Grain Mill Model KGMA Grinds low-moisture grains from very fine to extra coarse textures. Pasta Roller Set Model KPRA Makes lasagna noodles, fettuccini, and linguine fini. 3 piece set includes Roller, Fettuccine Cutter, and Linguine Fini Cutter.31 Custom Model KN2PS (fits all 7-qt wide bowl-lift models) Minimizes splash-out when adding ingredients. OFF/0 STIR