User manual WHIRLPOOL 5KSM150PSEGP INSTRUCTION FOR USE

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Manual abstract: user guide WHIRLPOOL 5KSM150PSEGPINSTRUCTION FOR USE

Detailed instructions for use are in the User's Guide.

[. . . ] Return appliance to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment. The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury. Remove flat beater, wire whip or dough hook from stand mixer before washing. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 7. [. . . ] To help determine a mixing procedure, your own observations and experience will be needed. Watch the batter or dough and mix only until it has the desired appearance described in your recipe such as “smooth and creamy. ” Refer to the “Speed Control Guide - 10 Speed Mixers“ section to help determine proper mixing speeds. Adding Ingredients The standard procedure to follow when mixing most batters, especially cake and cookie batters, is to add: 1 /3 dry ingredients 1 /2 liquid ingredients 1 /3 dry ingredients 1 /2 liquid ingredients 1 /3 dry ingredients Use STIR Speed until ingredients have been blended. Always add ingredients as close to side of bowl as possible, not directly into moving beater. NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, the beater is not far enough into the bowl. Cake Mixes When preparing packaged cake mixes, use Speed 4 for medium speed and Speed 6 for high speed. Adding Nuts, Raisins, or Candied Fruits 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. Kneading Yeast Doughs ALWAYS use the dough hook to mix and knead yeast doughs. Do not use recipes calling for more than 0. 87 kg (7 cups) all-purpose flour or 0. 81 kg (6 cups) whole wheat flour when making dough with a 4. 25 L (4. 5 qt) tilthead mixer. Do not use recipes calling for more than 1. 00 kg (8 cups) all-purpose flour or 0. 81 kg (6 cups) whole wheat flour when making dough with a 4. 8 L (5 qt) tilt-head mixer. English 10 Mixing and Kneading Yeast Dough “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. Place all dry ingredients including yeast into bowl, except last 125 to 250 g (1 to 2 cups) flour. 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. NOTE: If liquid ingredients are added too quickly, they will form a pool around the dough hook and slow down mixing process. 5. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic. 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 125 to 250 g (1 to 2 cups) flour. Turn to Speed 2 and mix about 1 minute, or until ingredients are thoroughly mixed. [. . . ] For the KitchenAid Classic mixer 5K45SS: Two years Full Warranty from date of purchase. KitchenAid Will Pay For: Replacement parts and repair labor costs to correct defects in materials or workmanship. Service must be provided by an Authorized KitchenAid Service Center KitchenAid Will Not Pay For: A. Repairs when stand mixer is used for operations other than normal household food preparation. [. . . ]

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