Manuel d'utilisation / d'entretien du produit KSMc50 du fabricant KitchenAid
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BOWL -LIF T ST AND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 KitchenAid.com.
Pr o of of Pur c ha se & Pr o du ct Re gi s tr at io n Always keep a copy of the sales receipt showin g the date of purchase of your Stand Mixer . Proof of purchase will assure you of in-warrant y servic e. Before you use your Stand Mixer , please fill out and mail your product registrat ion card packed with the unit.
1 T ab l e of Co nt e nt s INTROD UCTION Proof of Purchase & Product Registrat ion ..... .......... ......... .......... .......... .. Inside Fro nt Cover Stand Mixer Safet y ....... .......... .......... .......... .......... .......... .........
2 T ab l e of Co nt e nt s RECIPE S Appeti zers, Entrees, and V egetables ........ .......... .......... .......... .......... .......... .......... .......... 20 Cakes and Fro stings ....... .......... .......... .......... .......... .......... ....
3 I M P O R T A N T S A F E G U A R D S When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instruct ions. 2. T o prote ct again st risk of electric al shock, do not put Stand Mixer in water or other liquid .
4 El e ct ri ca l Re qu ir e me nt s V olts: 120 A.C. Hertz: 60 The wattage ratin g for your Stand Mixer is printed on the trim band or on the serial plate. Do not use an extensi on cord. If the power cord is too short, have a qualified electri cian or serv iceman install an outlet near the appliance .
5 Bo w l- Li ft S ta nd Mi xe r F ea tu re s Solid State Speed Contr ol K itc h e n A id St . Joseph, Michigan USA Of f Stir 2 4 6 8 10 C A U T I O N : U n p l u g b e f o r e i n s e r t i n g o f r .
6 Bo w l- Li ft S ta nd Mi xe r F ea tu re s Access ory Hub with Hub Cover Hub cover removes to reveal the multip urpose accessory hub. The hub powers a variety of accessories that simpli fy food prepar ation and add culina ry versa tility (see pages 16-19).
7 As s em bl in g Y ou r Bo wl -L i ft St an d Mi x er Pre-Us e Cleanin g Be fo re us in g y ou r S ta nd Mi xe r f or th e f ir st ti me , w as h t he mi xi ng bo wl an d a cc es so ri es (s ee “C ar e a nd Cl ea ni ng ” o n p ag e 1 4) . Attach ing Mixin g Bowl 1.
8 Us i ng th e P ou ri ng Sh i el d* Attach ing the Pou ring Shield* 1. Make sure the speed control lever is set to OFF . 2. Unplug the Stand Mixer or disconnect power . 3. Attach desired accesso ry and raise the mixing bowl. 4. Slide pourin g shield collar around beater shaft, centeri ng colla r over rim of bowl.
9 Us i ng Y ou r Ki tc he n Ai d ® Ac c es so ri es Flat Beater for normal to heavy mixtures: cakes biscui ts creame d frosti ngs quick breads candie s meat loaf cookie s mashed potatoe s pie pastry .
10 Sp e ed Co nt r ol Gu id e – 10 Sp ee d Mi xe rs Speed Use For Descri ption STIR STIR F or slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter , add liquids to dry ingredients, and combine heavy mixtures.
11 Speed Use For Descri ption STIR STI R For slow stirring, combining, mashing, starting all mixing procedures. 1 SL OW MIXING For slow beating, mashing and kneading yeast doughs. 2 MIXING , For mixing cookie and cake batters. BEA TING 3 BEA TING, F or beating, creaming and medium fast CREAMI NG whipping.
12 Mi x in g Ti ps Conver ting Y our Recipe for the Mixer The mixing instru ctions for recipes in this book can guide you in conve rting your own favorite recipes for preparati on with your Kitchen Aid ® mixer . Look for recipe s simila r to yours and then adapt your recipes to use the proce dures in the simila r Kitche nAid recipes.
13 Eg g Wh it es Pl ac e ro om t emp er atu re egg whi te s in cl ea n, d ry b owl . At ta ch bo wl and Wire Wh ip *. T o av oid spl as hin g, gra du all y tu rn to des ig nat ed spe ed a nd wh ip to d esi re d st ag e. S ee c har t be lo w . AMOUNT SPEED 1 egg white .
14 Bowl, white flat beater and white Dough Hook may be washed in an automat ic dishwa sher . Or , clean them thorough ly Ca r e an d Cl ea ni ng in hot sudsy water and rinse completely before drying. Wire Whip , burnish ed Dough Hook and burnishe d flat beater should be hand washed and dried immedi ately .
15 T ro ub le sh oo t in g Pr ob le ms Please read the following before callin g the service center . 1. The Sta nd Mixer may bec ome warm dur ing use. Und er heavy loa ds with ext ended mix ing time per iods, you may not be abl e to comf orta bly touc h the top of the Sta nd Mixer .
16 Op t io na l St an d Mi xe r Ac ce ss o ri es Mounti ng Acces sory 1. T urn mixer off and unplug. 2. Loosen Accesso ry Knob by turning it counte rclockwise . 3. Remove Accesso ry Hub Cover . 4. Insert Accesso ry shaft housing into Access ory hub, makin g certai n that Access ory power shaft fits into square Accesso ry hub socket.
17 Ac c es so ri es - So ld Se pa r at el y F or Mo r e In fo rm at io n Ca l l 1- 80 0- 54 1- 63 9 0 Multi- Funct ion Acces sory Pack Model FPP A Kitche nAid has packa ged its three most popula r Access ories in one carton . It includes a Rotor Slicer/ Shredd er (RVSA ), F ood Grinder (FGA), and Fruit / V egetable Straine r P arts (FVSP).
18 Grain Mill Model GMA Grinds low-moi sture grains from very fine to extra coarse texture s. KitchenAid St. Joseph, Michigan USA O ff Stir 2 4 6 8 10 Solid State Speed Control Can Opener Model CO Opens cans quickl y , leaves edges smooth and snag-fr ee.
19 Lock Unlock M o d e l K 5 S S M a x . W a tts 3 2 5 V o lts 1 1 5 H z 6 0 H O U SEH O LD U S E O N LY Made in U. S.A. ® M o d e l K 5 S S M a x . W a tts 3 2 5 V o lts 1 1 5 H z 6 0 HOUSEHOLD USE ONL Y M a d e in U.
20 Cr a bm ea t Di p 1 packag e (8 oz.) light cream cheese 1 cup reduced- fat cottag e cheese 1 ⁄ 4 cup reduced-cal orie mayonn aise 1 can (6 1 ⁄ 2 oz.
21 1 cup shredded sharp Chedda r cheese 1 cup shredded Swiss cheese 1 packag e (8 oz.) light cream cheese 2 tables poons chopped fresh chives 2 teaspo ons Worces tershire sauce 1 ⁄ 4 teaspoon paprik a 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped pecans Nu t ty Ch ee s e Ba ll Place all ingredi ents, except pecans, in mixer bowl.
22 1 baguet te loaf , cut into 1 ⁄ 2 -inch slices 2 teaspo ons butt er or margar ine 1 ⁄ 2 cup finely chopped onion 1 clove garlic , minced 1 packag e (9 oz.
23 Mu s hr oo m- On io n T ar t le ts P astry Crusts 4 oz. light cream cheese 3 tables poons butter or margarine , divide d 3 ⁄ 4 cup plus 1 teaspo on all-pu rpose flour 8 oz.
24 2 medium sweet potato es, cooked and peeled 1 ⁄ 2 cup low-fat milk 1 ⁄ 3 cup sugar 2 eggs 2 tables poons butter or margarine 1 ⁄ 2 teaspoon nutmeg 1 ⁄ 2 teaspoon cinnam on Crunch y Praline .
25 Ma s he d P ot at o es 5 large potat oes (about 2 1 ⁄ 2 lbs.), peeled, quarte red, and boiled 1 ⁄ 2 cup low-fat milk, heated 2 tables poons butter or margarine 1 teaspo on salt 1 ⁄ 8 teaspoon black pepper Wa rm mixer bowl and flat beater with hot water; dry .
26 Bl a ck Be an F ri tt at a 2 cups fat-fre e egg substi tute or 8 eggs 1 ⁄ 4 cup low-fat milk 1 tables poon oil 1 ⁄ 2 medium red bell pepper , chopped 4 green onions , sliced 1 can (16 oz.) black beans, rinsed and draine d 1 cup shredded Monter ey Jack cheese Place egg substit ute and milk in mixer bowl.
27 Baked Pastry Shell (see page 43) 1 tables poon oil 1 small onio n, chopped 1 medium green bell pepper , chopped 8 oz. sliced fresh mushro oms 6 eggs 1 ⁄ 3 cup low-fat milk 1 tables poon chopped fresh parsle y 1 teaspo on salt 5 drops hot pepper sauce 1 cup (4 oz.
28 2 1 ⁄ 4 cups all-purpo se flour 1 1 ⁄ 3 cups sugar 3 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspo on vanil la 2 eggs Combin e dry ingredie nts in mixer bowl. Add shorten ing, milk, and vanilla .
29 T opping 1 cup firmly packed brown sugar 1 ⁄ 2 cup butter or margar ine 1 ⁄ 4 cup whipping cream 1 cup chopped walnut s Cake 1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup butter or margar ine, softened 1 cu.
30 1 1 ⁄ 4 cups all-purpo se flour 1 1 ⁄ 2 cups sugar , divided 1 1 ⁄ 2 cups egg whites (about 12 to 15 egg whites ) 1 1 ⁄ 2 teaspoon s cream of tartar 1 ⁄ 4 teaspoon salt 1 1 ⁄ 2 teaspoon s vanill a or 1 ⁄ 2 teasp oon almo nd extrac t Mix flour and 1 ⁄ 2 cup sugar in small bowl.
31 Do u bl e Ch oc ol at e P ou nd Ca ke 3 cups all-pur pose flour 2 cups sugar 1 ⁄ 2 cup unsweetened Dutch- processed cocoa powder 3 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 cup butter , softened 1 1 ⁄ 4 cups low-fat milk 1 teaspo on vanil la 5 eggs Chocol ate Glaz e 2 square s (1 oz.
32 Su n sh in e Ch if fo n Ca k e 2 cups all-pur pose flour 1 1 ⁄ 2 cups sugar 1 tables poon baking powder 1 ⁄ 2 teaspoon salt 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspo o.
33 Ch o co la te A lm on d Br ow ni e Ca k e Cake 7 square s (1 oz. each) semi-s weet chocol ate 1 ⁄ 2 cup butter or margar ine 3 eggs, separa ted 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond extrac t 2 tables poons all- purpos e flour Glaze 1 square (1 oz.
34 Ap p le sa uc e Ca ke Combin e dry ingredie nts in mixer bowl. Add applesa uce, margar ine, and eggs. Attach bowl and flat beater to mixer . T urn to Speed 2 and mix about 1 minute. Stop and scrape bowl. T urn to Speed 4 and beat about 30 seconds. T urn to Stir Speed and add apple and walnuts , mixing just until blende d.
35 Bu t te rc re am F ro st in g 1 ⁄ 3 cup butter , softe ned 1 ⁄ 4 cup cream or evapor ated milk 1 teaspo on vanil la 1 ⁄ 4 teaspoon salt 4 cups powdere d sugar , divided Low-fat milk, if necess ary Place butter in mixer bowl. Attach bowl and flat beater to mixer .
36 Ca r am el Cr e me F r os ti ng 1 ⁄ 2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄ 4 cup low-fat milk 1 cup miniatur e marshm allows 2 cups powdere d sugar 1 ⁄ 2 teaspoon vanill a M el t m a rg ar i ne in me di um sa uc ep an .
37 Ch o co la te F ud ge Butter 2 cups sugar 1 ⁄ 8 teaspoon salt 3 ⁄ 4 cup evaporated milk 1 teaspo on light corn syrup 2 square s (1 oz. each) unswee tened chocol ate 2 tables poons butter or margarine 1 teaspo on vanil la 2 cup chopped walnut s or pecans Butter sides of heavy 2-quart saucepa n.
38 Di v in it y 3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water 2 egg whites 1 teaspo on almon d extrac t 1 cup chopped walnut s or pecans Place sugar , corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F ).
39 Ma c ad am ia C ho co la te C hu nk Co ok i es 1 cup firmly packed brown sugar 3 ⁄ 4 cup sugar 1 cup margarin e or butter , softene d 2 teaspo ons vani lla 2 eggs 2 1 ⁄ 4 cups all-purpo se flour , divided 1 ⁄ 2 cup unsweetened cocoa powder 1 teaspo on bakin g soda 1 ⁄ 2 teaspoon salt 1 packag e (8 oz.
40 P ea nu t Bu tt er C oo ki es 1 ⁄ 2 cup peanut butter 1 ⁄ 2 cup butter or margar ine, softened 1 ⁄ 2 cup granulated sugar 1 ⁄ 2 cup brown sugar 1 egg 1 ⁄ 2 teaspoon vanill a 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups all-purpo se flour Place peanut butter and butter in mixer bowl.
41 F ud ge B ro wn ie s 1 cup margarin e or butter , softene d 4 square s (1 oz. each) unswee tened chocol ate 2 cups sugar 1 teaspo on vanil la 3 eggs 1 cup all-purp ose flour 1 ⁄ 2 teaspoon salt 1 cup chopped walnut s or pecans Melt 1 ⁄ 2 cup margar ine and chocol ate in small saucepa n over low heat; cool.
42 Le m on Cr ea m Ch ee se Bar s Crust 2 cups all-pur pose flour 1 ⁄ 2 cup powdered sugar 1 cup (2 sticks) chilled butter , cut into chunks Cream Cheese Filling 1 packag e (8 oz.
43 Ki t ch en Ai d Pi e P as tr y 2 1 ⁄ 4 cups all-pur pose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening, well chilled 2 tables poons butter or margarine , well chilled 5-6 table spoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer .
44 Ap p le Pi e 1 cup sugar 2 tables poons all-pu rpose flour 1 teaspo on cinna mon 1 ⁄ 8 teaspoon nutmeg 1 ⁄ 8 teaspoon salt 6-8 mediu m tart cooking apples , peeled , cored, and thinly sliced 2 .
45 V an il l a Cr ea m Pi e 1 ⁄ 2 cup sugar 6 tables poons all-pu rpose flour 1 ⁄ 4 teaspoon salt 2 1 ⁄ 2 cups low-fat milk 3 egg yolks 1 tables poon margar ine or butter 1 teaspo on vanil la Kitchen Aid Bake d Pastry Shell (see page 43) Combin e sugar , flour , and salt in heavy saucepan.
46 Le m on y Li gh t Ch ee se c ak e Crust 15 reduc ed-fat creme- filled chocola te sandwi ch cooki es, finely crushed (about 1 1 ⁄ 2 cups crumb s) 2 tables poons butter or margarine , melted Fillin g 3 packag es (8 oz.
47 “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 ingredien ts inclu ding yeast into bowl, except last 1 to 2 cups flour .
48 Br e ad Ma ki n g Ti ps Making bread with a mixer is quite differ ent from makin g bread by hand. Theref ore, it will take some practice before you are completely comforta ble with the new process. Fo r your conven ience, we offer these tips to help you become accust omed to bread making the KitchenA id way .
49 Divide dough in half. On lightly flour ed surfac e, roll each half into a rectangle, approx imately 9x14 inches. A rolling pin will smooth dough and remove gas bubble s. Starti ng at a short end, roll dough tightly . Pinch dough to seal seam. Pinch ends and turn under .
50 Ba s ic Wh it e Br ea d 1 ⁄ 2 cup low-fat milk 3 tables poons sugar 2 teaspo ons salt 3 tables poons butter or margarine 2 packag es activ e dry yeast 1 1 ⁄ 2 cups warm water (105°F to 115°F) 5-6 cups all-pu rpose flour Place milk, sugar , salt, and butter in small saucepan.
51 B as ic Wh it e Br ea d VA RIA TIONS Cinnam on Bread Prepar e dough, divide, and roll out each half to a rectan gle, as direct ed on page 49. Mix together 1 ⁄ 2 cup sugar and 2 teaspoons cinnam on in small bowl. Spread each rectangl e with 1 tablespoon softened butter or margarine.
52 Wh o le Gr ai n Wh ea t Br ea d 1 ⁄ 3 cup plus 1 tables poon brown sugar 2 cups warm water (105°F to 115°F) 2 packag es activ e dry yeast 5-6 cups whole wheat flour 3 ⁄ 4 cup powdered milk 2 teaspo ons salt 1 ⁄ 3 cup oil Dissol ve 1 tablespoo n brown sugar in warm water in small bowl.
53 F re nc h Br ea d 2 packag es activ e dry yeast 2 1 ⁄ 2 cups warm water (105°F to 115°F) 1 tables poon salt 1 tables poon butter or margar ine, melted 7 cups all-pur pose flour 2 tables poons cornme al 1 egg white 1 tables poon cold water Dissol ve yeast in warm water in warmed mixer bowl.
54 Ho n ey Oa tm e al Br ea d 1 1 ⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup butter or margar ine 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-pu rpose flour 1 cup quick cooking oats 2 teaspo ons salt 2 packag es activ e dry yeast 2 eggs 1 egg white 1 tables poon water Oatmeal Place water , honey , and butter in small saucepan .
55 Li g ht Ry e Br e ad 1 ⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspo ons salt 2 tables poons butter or margarine 2 tables poons caraway seed 1 cup boiling water 2 packag es activ e dry yeast .
56 Di l l Ba tt er B re ad 2 packag es activ e dry yeast 1 ⁄ 2 cup warm water (105°F to 115°F) 4 tables poons honey , divide d 2 cups large curd cottag e cheese 2 tables poons grated fresh onion 4.
57 V eg et a bl e Ch ee se B re ad 2 packag es activ e dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole wheat flour 3-3 1 ⁄ 2 cu ps all-pu rpose flour 2 tables poons sugar 2 teaspo ons sal.
58 Ba s ic Sw ee t Do ug h 3 ⁄ 4 cup low-fat milk 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoon s salt 1 ⁄ 2 cup butter or margar ine 2 packag es activ e dry yeast 1 ⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temper ature 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-pu rpose flour Place milk, sugar , salt, and butter in small saucepan.
59 Ci n na mo n Sw ir l Ro un d s 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup butter or margar ine, softened 1 ⁄ 4 cup all-purpose flour 1 1 ⁄ 2 tablespo ons cinnam on 1 ⁄ 2 cup chopped walnut s or pecans 1 recipe Basic Sweet Dough (see page 58) Place brown sugar , sugar , butter , flour , cinnamo n, and walnut s in mixer bowl.
60 Ra p id Mi x Co o l Ri se Wh it e Br ea d 6-7 cups all-pu rpose flour 2 tables poons sugar 3 1 ⁄ 2 teaspoon s salt 3 packag es activ e dry yeast 1 ⁄ 4 cup butter or margar ine, softened 2 cups very warm water (120°F to 130°F) Place 5 1 ⁄ 2 cups flour , sugar , salt, yeast, and butter in mixer bowl.
61 Ba n an a Nu t Br ea d 1 ⁄ 3 cup shortening 1 ⁄ 2 cup sugar 2 eggs 1 3 ⁄ 4 cups all-purpo se flour 1 teaspo on bakin g powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1 ⁄ 2 cup chopped walnut s or pecans Place shorte ning and suga r in mixer bowl.
62 Ba k in g P ow de r Bi sc ui ts 2 cups all-pur pose flour 4 teaspo ons baki ng powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup low-fat milk Melte d margari ne or butter , if desired Place flour , baking powder , salt, and shortenin g in mixer bowl.
63 So u r Cr ea m Co ff ee C ak e 1 ⁄ 2 cup firmly packed brown sugar 1 1 ⁄ 2 teaspoon s cinnam on 1 cup chopped walnut s or pecans 3 cups all-pur pose flour 1 1 ⁄ 2 cups sugar 3 teaspo ons baki.
64 P an ca k es 1 1 ⁄ 2 cups all-purpo se flour 2 teaspo ons baki ng powder 1 teaspo on sugar 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fat-free egg substi tute or 2 eggs 1 1 ⁄ 4 cups low-fat milk 3 tables poons shorte ning, melted Combin e flour , baking powder , sugar , and salt in mixer bowl.
65 Length of W arranty: 50 United States, the Distri ct of Columbia , and Puerto Rico: One-ye ar limit ed warra nty from date of purchase. Kitche nAid Will P ay F or: 50 United States and the Distri ct of Columb ia H as sl e -f re e replace ment of your Stand Mixer .
66 Ha s sl e- F re e Re pl ac em e nt W ar ra nt y – 50 Un it ed St a te s an d Di st ri ct of Co lu mb ia We ’re so confide nt the quality of our produc ts meets the exacting standa rds of Kitche.
67 Ho w to O rd er Ac c es so ri es an d Re pl ac e me nt P ar ts T o order accessories or replacement parts for your Stand Mixer in the 50 United States, District of Columbia, and Puerto Rico, call toll-fr ee 1-800 -541-6390 Monda y throug h Fr iday , 8 a.
® Registered tradem ark/™ T rademark/ the shape of the stand mixer is a trademark of KitchenA id, U.S.A. © 2008. All rights reserv ed. Printed in USA.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté KitchenAid KSMc50 c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du KitchenAid KSMc50 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation KitchenAid KSMc50, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le KitchenAid KSMc50 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le KitchenAid KSMc50, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du KitchenAid KSMc50.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le KitchenAid KSMc50. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei KitchenAid KSMc50 ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
