Manuel d'utilisation / d'entretien du produit Professional 600 du fabricant KitchenAid
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BOWL LIF T ST AND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside 9708307C.
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 year 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.
3 T able of Contents Hassle-Free Replacement Warranty .....................................Inside Front Cover Product Registration Card ...................................................Inside Front Cover Stand Mixer Safety ..........................
4 IMPORT ANT SAFEGU ARDS 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 liquid. 3. Close supervision is necessary when any appliance is used by or near children.
5 Length of Warranty: One Year Full Warranty from date of purchase. KitchenAid Will Pay For Your Choice of: Hassle-Free Replacement of your stand mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
6 KitchenAid ® Stand Mixer W arranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for stand mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center.
7 Please read the following before calling your service center. 1. The stand mixer may warm up 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.
8 O F F /0 S TIR R E S E T Bowl Lift Stand Mixer Features Motor Head Bowl Height Adjustment Screw Bowl Lift Handle (not shown) Attachment Knob Attachment Hub (See the “Attachments and Accessories” section.
9 Assembling Y our Bowl Lift Mixer To Attach Bowl 1. Be sure speed control is OFF and stand mixer is unplugged. 2. Place bowl lift handle in down position. 3. Fit bowl supports over locating pins. 4. Press down on back of bowl until bowl pin snaps into spring latch.
10 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 the mixing bowl. 4. Slide pouring shield collar around beater shaft, centering collar over rim of bowl.
11 Using Y our 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 mixt.
12 Bowl, white flat beater and white spiral dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished spiral dough hook and burnished flat beater should be hand washed and dried immediately.
13 Speed Control Guide 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.
14 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.
15 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 .
16 ® Attachments and Accessories 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.
17 Crabmeat Dip 1 package (8 oz) light cream cheese 1 cup reduced-fat cottage cheese 1 ⁄ 4 cup reduced-calorie mayonnaise 1 can (6 1 ⁄ 2 oz) crabmeat, flaked 1 tablespoon lemon juice 3 tablespoons chopped green onions 1 ⁄ 2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl.
18 1 package (8 oz) light cream cheese 1 ⁄ 2 cup shredded hot pepper Monterey Jack cheese 1 ⁄ 4 cup bean or black bean dip 1 ⁄ 2 cup thick and chunky salsa 1 ⁄ 2 cup chopped green onions 1 ⁄ 4 cup sliced pitted ripe olives Place cream cheese in mixer bowl.
19 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 ⁄ 4 teaspoon paprika 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped pecans Nutty Cheese Ball Place all ingredients, except pecans, in mixer bowl.
20 Mushroom-Onion T artlets Pastry Crusts 4 oz light cream cheese 3 tablespoons butter or margarine, divided 3 ⁄ 4 cup plus 1 teaspoon all-purpose flour 8 oz fresh mushrooms, coarsely chopped 1 ⁄ .
21 Herbed Whipped Squash 1 large butternut squash, baked (about 3 cups cooked) 1 ⁄ 4 cup butter or margarine, melted 1 ⁄ 2 teaspoon dried tarragon leaves 1 ⁄ 8 teaspoon salt 1 ⁄ 8 teaspoon black pepper Scoop cooked squash out of shell and place in mixer bowl.
22 Appetizer Cream Puffs with Creamy F eta Olive Filling Cream Puffs 1 cup water 1 ⁄ 2 cup butter or margarine 1 ⁄ 4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 1 package (8 oz) light cre.
23 Mashed P otatoes 5 large potatoes (about 2 1 ⁄ 2 lbs), peeled, quartered, and boiled 1 ⁄ 2 cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1 ⁄ 8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry.
24 Baked Pastry Shell (see the “Pie Pastry” section) 1 tablespoon oil 1 small onion, chopped 1 medium green bell pepper, chopped 8 oz sliced fresh mushrooms 6 eggs 1 ⁄ 3 cup low-fat milk 1 table.
25 1 cup salsa, divided 2 cups soft bread crumbs 1 small onion, chopped 1 egg 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 ⁄ 2 teaspoon garlic salt 1 ⁄ 4 teaspoon pepper 1 pound lean.
26 Filling 2 tablespoons butter or margarine 3 boneless, skinless chicken breast halves, cut into 1 ⁄ 2 " pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crimini mushrooms, halve.
27 2 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 3 cups sugar 3 teaspoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer.
28 Topping 1 cup firmly packed brown sugar 1 ⁄ 2 cup butter or margarine 1 ⁄ 4 cup whipping cream 1 cup chopped walnuts Cake 1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup butter or margarine, softened 1 cup (2.
29 1 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 2 cups sugar, divided 1 1 ⁄ 2 cups egg whites (about 12 to 15 egg whites) 1 1 ⁄ 2 teaspoons cream of tartar 1 ⁄ 4 teaspoon salt 1 1 ⁄ 2 teaspoons vanilla or 1 ⁄ 2 teaspoon almond extract Mix flour and 1 ⁄ 2 cup sugar in small bowl.
30 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1 ⁄ 2 teaspoon salt 2 cups butter, softened 1 ⁄ 2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract.
31 Italian Cream Cake 5 eggs, separated 1 ⁄ 2 cup butter or margarine 1 ⁄ 2 cup shortening 1 3 ⁄ 4 cup sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla 2 cups coconut 1 cup chopped pecans Place egg whites in mixer bowl.
32 Chocolate Cake 2 cups all-purpose flour 1 1 ⁄ 3 cups sugar 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz each) unsweetened chocolate, melted Combine dry ingredients in mixer bowl.
33 Sunshine Chiffon Cake 2 cups all-purpose flour 1 1 ⁄ 2 cups sugar 1 tablespoon baking powder 1 ⁄ 2 teaspoon salt 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1 ⁄ 2 teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl.
34 Chocolate Almond Brownie Cake Cake 7 squares (1 oz each) semisweet chocolate 1 ⁄ 2 cup butter or margarine 3 eggs, separated 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond extract 2 tablespoons all- p.
35 Double Lemon Cake Roll To Make Cake: Place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute.
36 Gingered P ear Upside-Down Cake Topping 1 ⁄ 2 cup packed brown sugar 1 ⁄ 4 cup butter or margarine 1 tablespoon light corn syrup 1 tablespoon finely chopped crystallized ginger 1 large ripe pea.
37 Cappuccino F udge Cupcakes Cupcakes 1 ⁄ 2 cup butter or margarine, softened 1 1 ⁄ 2 cups sugar 3 eggs 3 ⁄ 4 cup milk 1 tablespoon plus 2 teaspoons instant espresso or coffee granules 1 3 ⁄ .
38 Caramel Creme Frosting 1 ⁄ 2 cup butter or margarine 1 cup firmly packed brown sugar 1 ⁄ 4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1 ⁄ 2 teaspoon vanilla Melt butter in medium saucepan. Add brown sugar and milk, stirring to blend.
39 Buttercream F rosting 1 ⁄ 3 cup butter or margarine, softened 1 ⁄ 4 cup whipping cream or evaporated milk 1 teaspoon vanilla 1 ⁄ 4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer.
40 COOKIES, BARS, AND CANDIES Creamy No-Cook Mints 3 ounces light cream cheese 1 ⁄ 4 teaspoon mint flavoring 2 drops green food color or color of choice 4 1 ⁄ 4 -4 1 ⁄ 2 cups powdered sugar Superfine sugar Place cream cheese, flavoring, and food color in mixer bowl.
41 Chocolate F udge Butter 2 cups sugar 1 ⁄ 8 teaspoon salt 3 ⁄ 4 cup evaporated milk 1 teaspoon light corn syrup 2 squares (1 oz each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-qt saucepan.
42 Divinity 3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water 2 egg whites 1 teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F).
43 Chocolate Chip Cookies 1 cup granulated sugar 1 cup brown sugar 1 cup butter or margarine, softened 2 eggs 1 1 ⁄ 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour 12 ounces semisweet chocolate chips Place sugars, butter, eggs, and vanilla in mixer bowl.
44 P eanut Butter Cookies 1 ⁄ 2 cup peanut butter 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 2 cup granulated sugar 1 ⁄ 2 cup brown sugar 1 egg 1 ⁄ 2 teaspoon vanilla 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups all-purpose flour Place peanut butter and butter in mixer bowl.
45 Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 ⁄ 2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz) light cream cheese 1 ⁄ 2 c.
46 Sugar Cookies 1 ⁄ 2 cup butter or margarine, softened 3 ⁄ 4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer.
47 Raisin-Apricot Oatmeal Cookies 1 ⁄ 2 cup butter or margarine 1 ⁄ 2 cup shortening 3 ⁄ 4 cup granulated sugar 1 ⁄ 4 cup packed brown sugar 2 teaspoons vanilla 2 eggs 2 cups quick cooking oat.
48 Almond Kisses 3 egg whites 1 1 ⁄ 2 cups sugar 1 teaspoon almond extract 2 cups sliced almonds Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 10 and whip about 2 minutes, or until soft peaks form. Reduce to Speed 4 and gradually add sugar, beating about 1 minute.
49 Crispy Cheese W afers 3 cups (12 oz) shredded extra sharp Cheddar cheese 3 ⁄ 4 cup butter or margarine, softened and cut up 1 1 ⁄ 2 cups all-purpose flour 1 ⁄ 2 teaspoon cayenne Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer.
50 Pie P astry 2 1 ⁄ 4 cups all-purpose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening, well chilled 2 tablespoons butter or margarine, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer.
51 Lemony Light Cheesecake Crust 15 reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 1 1 ⁄ 2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 o.
52 T awny Pumpkin Pie 1 can (16 oz) pumpkin 3 ⁄ 4 cup firmly packed brown sugar 3 eggs 1 teaspoon cinnamon 1 ⁄ 2 teaspoon ginger 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon cloves 1 1 ⁄ 4 cups low-fa.
53 Double Chocolate Mousse with Raspberry Sauce Mousse 6 oz bittersweet chocolate, chopped in 3 ⁄ 4 " chunks 6 oz white chocolate, chopped in 3 ⁄ 4 " chunks 2 cups whipping cream, divide.
54 Raspberry Filled Almond Meringue Dessert Meringue 2 cups toasted slivered almonds, finely chopped 8 egg whites, room temperature 1 tablespoon vanilla 1 teaspoon white vinegar 2 cups powdered sugar .
55 “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.
56 Bread Making Tips 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 ® brand way.
57 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. Starting at a short end, roll dough tightly. Pinch dough to seal seam. Pinch ends and turn under.
58 Basic White Bread 1 ⁄ 2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 1 1 ⁄ 2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
59 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed in the “Shaping a Loaf” section. Mix together 1 ⁄ 2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
60 Whole Grain Wheat Bread 1 ⁄ 3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole-wheat flour 3 ⁄ 4 cup powdered milk 2 teaspoons salt 1 ⁄ 3 cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl.
61 F rench Bread 2 packages active dry yeast 2 1 ⁄ 2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl.
62 Honey Oatmeal Bread 1 1 ⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup butter or margarine 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan.
63 Light Rye Bread 1 ⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspoons salt 2 tablespoons butter or margarine 2 tablespoons caraway seed 1 cup boiling water 2 packages active dry yeast 3 ⁄ 4 cu.
64 Dill Batter Bread 2 packages active dry yeast 1 ⁄ 2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2 tablespoons grated fresh onion 4 tablespoons .
65 V egetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole-wheat flour 3-3 1 ⁄ 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoon.
66 Blueberry Oat Bread 2 cups all-purpose flour 1 cup rolled oats 1 cup sugar 1 1 ⁄ 2 teaspoons baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon allspice 3 ⁄ 4 cup.
67 Basic Sweet Dough 3 ⁄ 4 cup low-fat milk 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoons salt 1 ⁄ 2 cup butter or margarine 2 packages active dry yeast 1 ⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temperature 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
68 Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 4 cup all-purpose flour 1 1 ⁄ 2 tablespoons cinnamon 1 ⁄ 2 cup chopped walnuts or pecans 1 recipe “Basic Sweet Dough” Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl.
69 Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 3 1 ⁄ 2 teaspoons salt 3 packages active dry yeast 1 ⁄ 4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) vegetable oil Place 5 1 ⁄ 2 cups flour, sugar, salt, yeast, and butter in mixer bowl.
70 Crusty Pizza Dough 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1 ⁄ 2 teaspoon salt 2 teaspoons olive oil 2 1 ⁄ 2 -3 1 ⁄ 2 cups all-purpose flour 1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1 ⁄ 2 cups flour.
71 Herb Garlic Baguettes 1 package active dry yeast 1 teaspoon sugar 1 ⁄ 4 cup warm water (105°F to 115°F) 3 1 ⁄ 4 -3 1 ⁄ 2 cups all-purpose flour 1 tablespoon chopped fresh basil or 1 teaspoo.
72 Herb Pull-Apart Rolls 1 package active dry yeast 1 cup warm water (105°F to 115°F) 1 ⁄ 2 cup butter or margarine, melted 3-3 1 ⁄ 2 cups all-purpose flour 2 tablespoons sugar 1 1 ⁄ 2 teaspoons salt 1 ⁄ 4 teaspoon thyme 1 ⁄ 4 teaspoon oregano 1 ⁄ 4 teaspoon dill Dissolve yeast in warm water in warmed mixer bowl.
73 Banana Nut Bread 1 ⁄ 3 cup shortening 1 ⁄ 2 cup sugar 2 eggs 1 3 ⁄ 4 cups all-purpose flour 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1 ⁄ 2 cup chopped walnuts or pecans Place shortening and sugar in mixer bowl.
74 Lemony Raisin Bread 1 package active dry yeast 1 cup warm milk (105°F to 115°F) 4-4 ¹⁄₂ cups all-purpose flour 1 cup raisins 1 ⁄ 4 cup sugar 1 teaspoon salt 1 teaspoon grated lemon peel 1 ⁄ 2 cup vegetable oil 1 ⁄ 2 cup butter or margarine, melted 4 egg yolks, beaten 1 egg white 1 tablespoon water Dissolve yeast in warm milk.
75 Raisin Bran Muffins 1 cup boiling water 1 cup wheat bran 1 cup raisins 1 cup brown sugar 1 ⁄ 2 cup sugar 1 ⁄ 2 cup shortening 2 eggs 2 cups buttermilk 1 1 ⁄ 2 teaspoons vanilla 2 1 ⁄ 2 cups.
76 P epper Cheese Muffins 1 cup buttermilk 1 ⁄ 3 cup butter or margarine, melted 2 eggs 2 cups all-purpose flour 4 oz (1 cup) shredded pepper cheese 1 tablespoon sugar 2 teaspoons baking powder 1 te.
77 Sour Cream Coffee Cake 1 ⁄ 2 cup firmly packed brown sugar 1 1 ⁄ 2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 1 1 ⁄ 2 cups granulated sugar 3 teaspoons baking.
78 Caramel Apple Kuchen 1 recipe “Basic Sweet Dough” 2 cups firmly packed brown sugar 6 tablespoons all- purpose flour 2 teaspoons cinnamon 6 tablespoons butter or margarine, softened 6-8 apples (8 cups), peeled and thinly sliced Divide dough in half.
79 Light and Fluffy P ancakes 4 eggs, separated 1 cup cottage cheese 1 ⁄ 3 cup all-purpose flour 1 ⁄ 4 teaspoon salt Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to 2 1 ⁄ 2 minutes, or until egg whites are stiff but not dry.
80 Model FPPA Three popular KitchenAid ® attachments have been packaged in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP). Multifunction Attachment P ack K i t c h e n A i d S t .
81 Attachments – For More Information, call 1-800-541-6390 F ood T ray ® Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. For use with FGA. Sausage Stuffer Custom Model SSA 3 ⁄ 8 " and 5 ⁄ 8 " stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links.
82 Grain Mill C u s to m Model GMA Grinds low-moisture grains from very fine to extra coarse textures. Attachments – For More Information, call 1-800-541-6390 Custom P asta Roller Set Model KPRA Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Linguine Fini Cutter.
83 Citrus Juicer Custom Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. Attachments – For More Information, call 1-800-541-6390.
OFF/0 S T IR R E S E T Profess i o n a l H D OFF/0 S TIR R E S E T 84 P ouring Shields Model KN1PS (fits all 5-qt bowl-lift models except the 5-qt KV models) Minimizes splash-out when adding ingredients. Model KN256PS (fits all 6-qt and KV 5-qt bowl-lift models) Minimizes splash-out when adding ingredients.
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® Registered trademark/™ Trademark/ the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9708307C © 2010. All rights reserved. Printed in U.
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 Professional 600 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 Professional 600 - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation KitchenAid Professional 600, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le KitchenAid Professional 600 va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le KitchenAid Professional 600, 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 Professional 600.
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 Professional 600. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei KitchenAid Professional 600 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.
