KitchenAid 5KSM150PS Manual Del Usuario página 13

OPEratINg thE StaND mIxEr
Operating the speed control
NOtE: The Stand Mixer may warm up during use. Under heavy loads with extended mixing
time, the top of the unit may become hot. This is normal.
Plug Stand Mixer in proper electrical
1
outlet. Always set speed control lever
on lowest speed to start, then gradually
increase speed to avoid splashing
ingredients. See chart below.
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.
Speed action
1 STIR
2 SLOW
MIXING
4 MIXING,
BEATING
6 BEATING,
CREAMING
8 FAST BEATING,
WHIPPING
10 FAST
WHIPPING
NOtE: The speed control lever can be set between the speeds listed in the above chart to
obtain speeds 3, 5, 7, and 9 if a finer adjustment is required. Do not exceed Speed 2 when
preparing yeast doughs as this may cause damage to the Stand Mixer.
All manuals and user guides at all-guides.com
attachment
Do not scrape bowl while Stand Mixer
2
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.
Description
For slow stirring, combining, mashing, starting
all mixing procedures. Use to add flour and dry
ingredients to batter, and to add liquids to dry
ingredients. Do not use Speed 1 to mix or knead
yeast doughs.
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.
For mixing semi-heavy batters, such as cookies. Use
to combine sugar and shortening and to add sugar
to egg whites for meringues. Medium speed for cake
mixes.
For medium fast beating (creaming) or whipping. Use
to finish mixing cake, doughnut, and other batters.
High speed for cake mixes.
For whipping cream, egg whites, and boiled frostings.
For whipping small amounts of cream, egg whites or
for final whipping of mashed potatoes.
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