KitchenAid K5-A User Manual

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4C

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K-45

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Electric Coffee Mill
Food Waste. Disposers
Built-In Dishwashers
Portable Dishwashers
Trash Compactors
Hot-water Dispensers
Food Preparer Attachments

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WARRANTY

Hobart Corporation warrants this
United States in normal home use, against defective material or workmanship for one (1) year
from date of purchase.

purposes, this warranty shall be for a period of (90) ninety days from date of purchase. All

other models have
through one of its authorized servicing outlets, repair or replace, free of charge, including
service and labor, all parts found to be defective and subject to such warranty. Take the unit,
or ship, prepaid and insured, to the nearest authorized servicing outlet. Repaired unit will be
returned, prepaid and insured.

This warranty does not apply to damage resulting from accident, alteration, misuse or abuse,
nor does it cover breakage of Whips, Beaters or Bowls.

Hobart neither assumes nor authorizes anyone else to assume for it any other obligation or lia-

bility in connection with this KitchenAid product.

KitchenAid Division,

Please keep receip* or purchase verification if service should be required. Thank You.
IMPORTANT

ON THE INSIDE FRONT COVER, TEAR OFF ON PERFORATED LINES AND MAIL.

RETURN OF THIS CARD WILL ENABLE US TO CONTACT YOU IN THE UNLIKELY
EVENT OF A PRODUCT SAFETY NOTIFICATION. THIS IS IN COMPLIANCE WITH THE
PRODUCT SAFETY COMMISSION ACT. WE APPRECIATE YOUR COOPERATION.

If you have any questions not covered in this booklet, or need additional Food Preparer infor-
mation write to: Manager of Home Economics, KitchenAid Division, Hobart Corporation,
Troy, Ohio 45374.

PLEASE FILL OUT YOUR OWNERSHIP REGISTRATION CARD LOCATED

If the Model K5-A Food Preparer is used for industrial or commercial

no

warranty when used for industrial or commercial purposes. Hobart will,

KitchenAid®

Food Preparer, when operated within the

Troy, Ohio 45374

SHOULD YOU EVER NEED SERVICE

PLEASE READ THIS BEFORE CALLING YOUR SERVICING OUTLET:

1.

In normal mixing, the temperature of the motor will rise. When overloaded, however, the
motor can become so hot that hands cannot be laid momentarily on it. If this occurs, imme-

diately stop the Food Preparer and reduce amount of material being mixed.

2.

If Beater strikes Bowl, stop unit. See page 5 for instructions for adjusting Beater to the Bowl.

IF YOUR FOOD PREPARER SHOULD MALFUNCTION OR FAIL TO OPERATE, PLEASE

CHECK THE FOLLOWING:

1.

Is the Food Preparer plugged in?

2.

Is the fuse in the circuit to the Food Preparer in working order? If you have a circuit

breaker box, be sure the circuit

IF SERVICE IS NECESSARY:

to the closest KitchenAid authorized servicing outlet. Please refer to the list of authorized
servicing outlets enclosed with your Food Preparer.

proof of date of purchase.

If service is not satisfactory write: National Service Manager, KitchenAid Division, Hobart

Corporation, Troy, Ohio 45374. Phone [phone]

closed.

is

Take your Food Preparer or ship, packed, prepaid and insured

For in-warranty service, please supply

1k

and Welcome to your new world of

food preparation by KitchenAid.

We urge you to become thoroughly familiar with the following information before using your
Food Preparer.

INDEX

Warranty
Should You Ever Need Service


Important Safeguards
Understanding Your Food Preparer—

Model 4-C

Understanding Your Food Preparer—

Model K-45

Understanding Your Food Preparer—

Model K5-A
Speed Control Guide
Use and Care Tips

Care and Cleaning

Helpful Hints

Planetary Mixing Action
Mixing Tips
Recipes

Baked Treats
Cakes
Cookies and Brownies
Frostings and Candies
KitchenAid Specialties

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Inside Front Cover

Inside Front Cover

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6

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8-10
11-13
14-15
16-17
18-19

Pies and Pastry
Yeast Breads—Models K-45

K5-A only

1
2
3
4

5
5
6
6

7
7

Bread Making Tips
General Instructions—Kneading Bread

Dough

KitchenAid Attachments

General Information
Pouring Chute
Splash Guard
Can Opener
Knife Sharpener
Silver Buffer
Food Grinder
Slicer and Shredder—Rotor Type
Slicer and Shredder—Disc Type
Juice Extractor

Ice Cream Freezer
Colander and Sieve
KitchenAid Attachments—Model

Number Listing..

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&

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Inside Back Cover

20-21

22-32

22

22-23

33
34
34
35
35

35
36-37
38-39

40
41

42-43

44

IMPORTANT SAFEGUARDS

When using electrical appliances, basic

safety precautions should always be fol-

lowed including the following:

1.

Read all instructions.

2.

To protect against electrical hazards
do not immerse Food Preparer in water

or other liquid.

3.

Close supervision is necessary when
any appliance is used by or near chil-

dren.

4.

Unplug Food Preparer from outlet
when not in use, before putting on or

taking off parts, and before cleaning.

Avoid contacting moving parts. Keep

5.
hands, hair, clothing, as well as spat-
ulas and other utensils away from
beater during operation to prevent in-

SAVE THESE INSTRUCTIONS.

jury, and/or damage to the Food Pre-
parer.

Remove Beater, Wire Whip or Dough

6.
Hook from Food Preparer before wash-

ing.

Do not operate any appliance with a

7.
damaged cord set or after the appli-
ance has been dropped or damaged in
any manner. Return appliance to the
nearest authorized servicing outlet for

examination, repair or adjustment.

The use of attachments not recom-

8.
mended by KitchenAid may cause haz-

ards.

9.

Do not use outdoors.

10.

Do not let cord hang over edge of table

or counter, or touch hot surfaces.

1

UNDERSTANDING YOUR FOOD PREPARER

MODEL 4-C

Your new 4-C Food Preparer comes equipped with a 4-quart glass Bowl and an All-purpose
Beater.

A Dough Hook is not available for the 4-C model.

All-purpose Beater. .
attempt to knead yeast breads in this Food Preparer.

1.

Speed Control Knob—acts as both
an "on" and "off" switch and
regulates speed of Beater.

2.

Motor Head—lift for attaching
and removing Bowl and Beater.

3.

Speed Guide and Handle

4.

Attachment Hub (See page 33)

5.

Knob for securing attachments

6.

Beater Shaft—attach All-purpose
Beater here

7.

Heat Resistant Glass Bowl—
(Stainless steel Bowl available as
an optional accessory.)

8.

Bowl Clamping Plate

TO ATTACH BOWL...

Be sure Speed Control (1) is OFF. Tilt back Motor Head

(2), set Bowl (7) on Bowl Clamping Plate (8) and turn

Bowl gently in a clockwise direction.

. is used for all mixing processes.

Do not

TO REMOVE BOWL...

Turn Speed Control to OFF and tilt Motor Head back.
Turn Bowl in a counterclockwise direction.

TO ATTACH AND REMOVE ALL-PURPOSE BEATER

Turn Speed Control to OFF and raise Motor Head. Slip
Beater onto Beater Shaft (6) and press upward as far as
possible. Turn Beater to right, hooking Beater over Pin
(9) on Shaft. To remove. . . press Beater upward as far as

possible and turn to left. Pull Beater from Beater Shaft.

TO CONTROL SPEED...

The Speed Control Knob turns motor "on" and "off" and

regulates steed of Beater. Speed Control should always
be set on lowest speed for starting, then gradually
moved to desired higher speed setting to avoid splash-

ing ingredients out of Bowl. Speed Guide (3) gives the
proper speed settings for various mixing operations. See
page 5 for more detailed Speed Guide information.

2

UNDERSTANDING YOUR FOOD PREPARER

MODEL K-45

Your new K-45 Food Preparer comes equipped with a
Beater, a Wire Whip and a Dough Hook.

Flat Beater . .

A.

such as cakes, creamed icings, candies, pie pastry,
cookies, biscuits, quick breads, meat loaf and mashed

potatoes.

Wire Whip . .

B.

corporate air such as eggs, egg whites, whipped cream,
boiled frostings, sponge or angel cakes, mayonnaise,
milk drinks, waffle batter and some candies.

Dough Hook- . . is used for mixing and kneading yeast

C.

breads.

1.

Speed Control Lever—acts as both "on" and "off"
switch and regulates speed of Beaters.

Motor Head—lift for attaching and removing

2.
Bowl and Beaters.

Motor Head Locking Lever

3.
Attachment Hub (See page 33)

4.
Knob for securing attachments.

5.
Beater Shaft—attach Flat Beater, Whip or Dough

6.

Hook here.
Stainless Steel Bowl

7.

8.

Bowl Clamping Plate—attach Bowl here.

1

/

2

4

-quart stainless steel Bowl, a Flat

. is used for normal and heavy mixtures

. is used for mixtures which need to in-

I

TO ATTACH BOWL

Be sure Speed Control (1) is OFF. Tilt back Motor Head (2)
place Bowl (7) on Bowl Clamping Plate (8) and turn Bowl
gently in a clockwise direction.

TO REMOVE BOWL

Turn Speed Control to OFF and tilt Motor Head back. Turn
Bowl in a counterclockwise direction.

TO ATTACH AND REMOVE BEATER, WHIP OR DOUGH
HOOK...

Turn Speed Control to OFF and raise Motor Head. Slip Beater
onto Beater Shaft (6) and press upward as far as possible. Turn
Beater to right, hooking Beater over the Pin (9) on Shaft. To
move. . . press Beater upward as far as possible and turn to the
left. Pull Beater from Beater Shaft.

TO LOCK AND UNLOCK MOTOR HEAD...

To lock Motor Head down, place Locking Lever (3) in LOCK
position. To unlock, place Lever in UNLOCK position.
NOTE: Motor Head should
ing Food Preparer, especially when mixing heavy batters and

kneading bread dough.

TO CONTROL SPEED

The Speed Control Lever turns motor "on" and "off" and regu-
lates speed of Beater, Whip
trol Lever should always be set on lowest speed for starting,
then gradually moved to desired higher speed setting to avoid
splashing ingredients out of Bowl. See page 5 for Speed Con-
trol Guide.

be kept

in LOCK position when us-

or

Dough Hook. The Speed Con-

re-

3

UNDERSTANDING YOUR FOOD PREPARER

MODEL K5-A

Your new K5-A Food Preparer comes equipped with a 5-quart stainless steel Bowl, a Flat
Beater, a Wire Whip and a Dough Hook.

A.

Flat Beater. .

such as cakes, creamed icings, candies, pie pastry,

cookies, biscuits, quick breads, meat loaf and mashed
potatoes.

B.

A.

It

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9

/



4

Wire Whip. .

corporate air such as eggs, egg whites, whipped

cream, boiled frostings, sponge or angel cakes, may-

onnaise, milk drinks, waffle batter and some candies.

C.

Dough Hook. .

breads.

. is used for normal and heavy mixtures

. is used for mixtures which need to in-

. is used for mixing and kneading yeast

1. Speed Control Lever— 5. Knob for securing attach-
acts as both "on" and
"off" switch and regu-
lates speed of Beaters.

2.

Motor Head—stationary

3.

Spring latch—secures
Bowl.

4.

Attachment hub (See
page 33)

TO RAISE AND LOWER BOWL

To Raise Bowl . . . Rotate Handle (9) back and up until it
snaps into the locked vertical position. Bowl must always
be in this raised, locked position when mixing. To Lower
Bowl. . . rotate Handle back and down.

TO ATTACH BOWL...

Be sure Speed Control (1) is OFF. Bowl Lift Handle
should be in the down position. Fit Bowl Supports (10)
over Locating Pins (8) and press down on back of Bowl

until Bowl Pin (11) snaps into Spring Latch (3). Raise

Bowl before beginning mixing process.

TO REMOVE BOWL...

Bowl Lift Handle should be in the down position. Lift
back of Bowl to remove Bowl Pin from Spring Latch. Lift
Bowl from Locating Pins.

TO ATTACH AND REMOVE BEATER, WHIP OR
DOUGH HOOK...

Turn Speed Control to OFF and lower Bowl. Slip Beater
on Beater Shaft (6) and press upward as far as possible.
Turn Beater to right, hooking Beater over the Pin (12) in

Shaft.

To remove. . . press Beater upward as far as possible and

turn to the left. Pull Beater from Beater Shaft.

TO CONTROL SPEED

Speed Control Lever turns motor "on" and "off" and
regulates the speed of the Beater, Whip or Dough Hook.
Speed Control should always be set on lowest speed for
starting, then gradually moved to desired higher speed
setting to avoid splashing ingredients out of Bowl. See
page 5 for Speed Control Guide.

ments

6.

Beater Shaft—attach Flat
Beater, Whip or Dough
Hook here.

7.

Stainless Steel Bowl

8.

Locating Pins

9.

Bowl Lift Handle

10.

Bowl Supports

11.

Bowl Pin

SPEED CONTROL

1 2 4

6 8

10 -

4

SPEED

NUMBER

1

2

6

8

10

SPEED CONTROL GUIDE

ALL MODELS

STIRRING, FOLDING—Slow

mixing procedures. Use to add flour or other dry ingredients to a batter.. . to add
liquids to dry batter. . . to stir fruits and nuts into heavy batters. . . to crush fruit
or combine heavy mixtures. Use also as a "starting speed" after adding in-
gredients which may splash or spray. When ingredients are combined, a higher
speed may be used.

SLOW MIXING—Slow

heavy batters and candies. . . to start mashing of potatoes or other vegetables...
to cut shortening into flour . . . to beat thin or splashy batters. Use to mix and
knead yeast dough - Models K-45 and K5-A only. Attachments: Can Opener, Co-
lander and Sieve.

MIXING, BEATING—Medium fast beating or creaming, slow whipping. Use to
mix semi-heavy batters such as cookies. .. cream sugar and shortening.. . to add
eggs to cake mixtures . . . to whip frozen mixtures . . . to start whipping large
amounts of cream . . . to add sugar to egg whites for meringues. Attachments:
Food Grinder, Slicer/Shredder, Ice Cream Freezer.

BEATING, CREAMING—Fast

finish cake mixing, doughnuts and other batters. . . to whip large amounts of egg
whites, angel food cakes, whipped cream, egg yolks, sponge cakes, gelatine des-
serts, salad dressings. . . and as a final whipping speed for potatoes or other vege-
tables. Attachments: Juicer, Silver Buffer.

FAST BEATING, WHIPPING—Use

ing. Advance Speed Control
reached.

FAST WHIPPING—Use

especially when small quantities are used, such as
Advance Speed Control
reached. Attachments: Knife Sharpener, Silver Buffer.

NOTE: The Speed Control Lever can be set between the above speeds if a finer

adjustment is desired. The intermediate settings correspond to Speeds 3,
5,7,9.

beating or creaming, faster stirring, mashing. Use to beat

stirring, folding, combining, mashing, starting all

beating or creaming, medium fast whipping. Use to

to whip egg whites. . . to whip boiled frost-

gradually

for very fast whipping of foods mentioned for Speed 8,

gradually

through other speeds until Speed 8 is

1

egg white or

through other speeds until Speed 10 is

Y4

cup cream.

USE AND CARE TIPS

Adjusting Beater to Bowl:

tory so that the Beater just clears the bottom of the Bowl. Dough
Hook on the K-45 and K5-A is shorter than the Flat Beater. If for any
reason the Beater strikes the bottom of the Bowl or is too far away
from the Bowl, clearance can be corrected as follows:

Model 4-C—To

(arrow) to right. To lower the Beater, turn screw to left. Adjust
Beater level so it will just clear lower inner surface of Bowl.

Model

left to raise, and to the right to lower the Beater. Adjustment should
be made with Flat Beater so it will just clear lower inner surface of

Bowl.

Model

should be done by an authorized KitchenAid servicing outlet.

K-45—Lift Motor Head—Turn the screw (arrow) slightly to the

K5-A—Adjustment seldom required but when necessary

raise Beater, turn top screw at rear of mixer pedestal

The Food Preparer is adjusted at the fac-

5

Model 4-C

Model K-45

CARE AND CLEANING

BE SURE TO UNPLUG FOOD PREPARER BEFORE CLEANING
Wipe Food Preparer with a damp cloth. DO NOT IMMERSE IN WATER. Wipe off Beater

Shaft frequently, removing any residue that may accumulate.
Bowls, Beaters, Wire Whips and Dough Hooks may be washed in an automatic dishwasher. Or

clean them thoroughly in hot sudsy water and rinse completely before drying.
Attachments should be washed in hot sudsy water, rinsed and dried thoroughly before storing.
Heat resistant glass Bowl may be used in the oven but should

units or gas burners.

Lubrication:

normal use as a household appliance.

Electrical Requirements:

A.C., 25 to 60 hertz house current.

Motor bearings are self-lubricating and should require no further attention under

Your KitchenAid Food Preparer operates on regular 110 to 120 volt

not

be placed on electric surface

HELPFUL HINTS

Your KitchenAid Food Preparer, with its Planetary Action (see page 7), accom-

plishes the desired mixing results in less time than other mixers.

be avoided.

KitchenAid Beaters are regulated to controlled speeds. Due to the shorter mixing
time required, and since eggs, flour and other ingredients differ, your own observa-

tions and experience will be needed. Watch the batter and beat only until it has the
desired appearance as described in the recipe—such as, "smooth and creamy." Once
you have adjusted your favorite recipes to the shorter KitchenAid mixing time, you
may want to note the new times on your recipes.

IMPORTANT:

Always start mixing on Speed 1. Use Speed 1 until ingredients have

been blended. Then

gradually

increase to desired speed setting.

Overheating must

The Bowl and Beaters are designed to provide thorough mixing
scraping. Usually, scraping the Bowl once, midway through the mixing process, is
sufficient.

The Food Preparer should

back (4-C and K-45) or lowering the Bowl (K5-A).

WARNING: Do not attempt to scrape Bowl while Food Preparer is running as this

could damage Beaters.
Should scraper or other object drop into Bowl, turn motor OFF before

removing.
While Food Preparer is operating, keep out of reach of children.

always

be turned OFF before tilting the Motor Head

6

without

frequent

EXCLUSIVE

ROUND-THE-BOWL

MIXING...

Adding Ingredients

The standard procedure to follow when mixing most batters, especially cake and

cookie batters, is to add:

Cold Ingredients

It is a good idea to take cold ingredients out of the refrigerator approximately one hour
before mixing time.

Creaming..

Cream butter, margarine, shortening or cream cheese first, then add sugar, eggs, dry

ingredients and liquid, individually.

PLANETARY ACTION

ing, the Beater or Whip moves around the

is Exclusive with KitchenAid ... During mix-

stationary Bowl,

same time turning in the opposite direction on its own axis. Diagram
shows the complete mixing and coverage of Bowl made by path of

the Beater.

Your KitchenAid Food Preparer will mix faster and more thor-
oughly than other electric mixers and, therefore, the mixing time
specified in most recipes must be reduced to avoid overheating.

MIXING TIPS

1/3

dry ingredients

½ liquid ingredients

1/3

dry ingredients

1/2

liquid ingredients

1/3

dry ingredients

. Ingredients should be at room temperature for best results in creaming.

at the

Eggs . .

. When eggs are to be separated, you may find them easier to separate cold.
Then allow them to warm to room temperature. If cold eggs from the refrigerator are
added to creamed butter and sugar, the mixture may curdle. When whole eggs are
specified, each egg should be completely beaten into the mixture, separately, to avoid
breaking down the emulsion. Fresh eggs require more beating than storage eggs.

Adding Nuts, Raisins or Candied Fruits...

Solid materials are folded in last with a few seconds of mixing on Speed 1. The batter
should be thick enough to prevent the fruit or nuts from sinking to the bottom of the

pan while baking. Sticky fruits should be dusted with flour to prevent them from stick-
ing together.

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.

Whipping egg whites

An accumulation of oil or detergent on Bowl will prevent proper whipping of egg
whites. Bowls should either be dishwasher washed or thoroughly washed by hand in

hot sudsy water, rinsed completely with hot water and thoroughly dried.

7

•

Banana Nut Bread

•

Cream Puffs

&

Vanilla Custard Filling

•

Bran Muffins

Eclairs

BAKED

TREATS

•

Basic Noodle Dough

•

Baking Powder Biscuits

•

Apple Crumb Coffee Cake

Banana Nut Bread, Cream Puffs & Eclairs

BANANA NUT BREAD

1/3

cup shortening
cup sugar

½

2 eggs

cup sifted flour

1

3

/

4

1 teaspoon baking

powder

Place shortening and sugar in Bowl; attach
Bowl and Beater. Beat at Speed 6 for
ute. Stop and scrape Bowl. Beat 1 minute
more at Speed 6, then turn to Speed 4 and
add eggs. Beat 30 seconds. Stop and scrape

teaspoon soda

½

1

/

2

teaspoon salt

1 cup mashed ripe

bananas

½ cup chopped

walnuts

1

min-

Bowl. Turn to Speed 6 for 1½ minutes. Stop.

Sift together flour, baking powder, soda and

salt. Turn to Speed 1 and add half of ba-

nanas, half of flour mixture, remaining ba-

nanas, then remaining flour mixture; mixing
30 seconds after each addition. Stop and
scrape Bowl. Blend walnuts in on Speed 1,

about 15 seconds.

1

/

2

Pour in greased and floured 9
loaf pan. Bake at 350°F. for 40 to 45 minutes.

Remove from pan and cool on rack.

Yield:

1

loaf

8

X5X3-inch

CREAM PUFFS

1 cup water

1/2 cup butter or

margarine

1/4 teaspoon salt

1 cup sifted flour





*VANILLA CUSTARD

FILLING

1/3

cup sugar
1 tablespoon flour
1 tablespoon corn

starch

1/4 teaspoon salt

1½

4 large eggs





* Vanilla Custard

Filling
Confectioners'



sugar

cups milk

In a saucepan, combine sugar, flour, corn-
starch and salt. Gradually stir in milk. Cook
and stir until mixture thickens and boils;
cook and stir 2 to 3 minutes longer.

1 egg yolk, slightly

beaten

1 teaspoon vanilla

½ cup whipping

cream, whipped

In a sauce pan, heat water, butter and salt to

full rolling boil. Reduce heat and quickly
stir in flour, mixing vigorously with a
wooden spoon until mixture leaves the sides

of the pan in a ball. Remove from heat.

Attach Bowl and Beater and add flour mix-

ture to Bowl. Turn to Speed 2 and add eggs,

one at a time, beating approximately 30 sec-

onds after each addition. Scrape Bowl and

Beater. Mix at Speed 4 for 15 seconds.

**D

rop

dough from metal mixing spoon
onto greased cookie sheet, or squeeze
through pastry tube into any desired shape,
forming mounds 3 inches apart.

Bake at 400°F. for 10 minutes. Lower heat to
350°F. and bake for 25 minutes. Puffs are
ready when doubled in size, golden brown,

and firm to touch. Remove puffs from oven
and cut the side of each with a sharp knife.
Put them back into the turned-off oven.

Keep oven door ajar and let stand for 10

minutes. Cool puffs on racks. Slit top; fill

with Vanilla Custard Filling. Sprinkle with

confectioners' sugar.
Yield: 12 large or 16 medium cream puffs

**F

or

Eclairs

Force mixture through pastry tube or shape
with spatula into 16 fingers, 1 x 4 inches.

Bake on greased cookie sheets at 400°F. for

40 to 45 minutes. Remove at once to racks

and cool away from drafts. Split, fill with
Vanilla Custard Filling. Top with Chocolate
Icing (see page 16). Store in refrigerator.

Stir a little hot mixture into egg yolk; return
to hot mixture. Cook and stir until mixture

just boils. Add vanilla; cool. Beat smooth;

fold in whipped cream.

BRAN MUFFINS

1 cup boiling

water

1 cup bran

Rakes

1/2

cup shortening

1 cup brown sugar

1/2

cup sugar
2 eggs
2 cups buttermilk

Pour boiling water over bran flakes. Let
stand. Place shortening, brown sugar and
sugar in Bowl. Attach Bowl and Beater.
Turn to Speed 4 and cream for 2 minutes.
Add eggs and continue mixing on Speed 4

for 30 seconds. Add buttermilk and continue
on Speed 4 for 1 minute. Stop and scrape
Bowl.

Sift together flour, soda, baking powder and
salt. Gradually add to sugar mixture on
Speed 1, about 30 seconds. Turn to Speed 4
for 1 minute. Stop. Add vanilla, All-Bran or
Bran Buds and bran flakes which have been
soaking in the boiling water. Turn to Speed

1 and mix 30 seconds or until all ingredients

are mixed. Stop.
Store in tightly covered jars or plastic con-

tainers in the refrigerator. Bake in greased
muffin tins at 400°F. for 20 minutes. Add

dates, raisins or nuts as desired.

2½

cups flour

2/2 teaspoons soda

1 teaspoon baking

powder

teaspoon salt

½

1 teaspoon vanilla

2 cups All-Bran or

Bran Buds
Cereal

Yield: 12 large or 16 medium eclairs

This makes about
for 6 weeks in the refrigerator.

Yield: 2

9

dozen muffins

1

/

2

21/4

quarts and will keep

BASIC NOODLE DOUGH

2 eggs

1/2

teaspoon salt

1/4

inch thick. Sepa-

1½ cups sifted flour

Sift flour and salt into Bowl. Drop in eggs.
Attach Bowl and Beater. Mix on Speed 2 un-
til mixture becomes a very stiff paste, about
45 seconds. If it is too moist, more flour must
be added. (You may want to scrape Bowl

and Beater half way through the mixing
time.) Divide dough into halves and roll into
two balls.

Put floured tablecloth or pastry cloth on

wooden board or marble, wooden or enamel

kitchen table. Place dough on cloth and with

floured rolling pin, roll very thin. Turn

dough often, rolling it first on one side, then
on the other, flouring cloth and rolling pin
occasionally. Roll up dough tightly into a

long roll and, with a sharp knife, cut into

crosswise slices about
rate and unroll slices. Place in 200°F. oven

for 30 minutes to 1 hour to dry out. Store in

ajar.

To Cook: Cook in boiling, salted water for 20
to 25 minutes or until tender.

Yield: About 8 ounces

BAKING POWDER BISCUITS

2 cups sifted

flour

1 teaspoon salt

Sift flour, salt and baking powder into Bowl.
Cut shortening into 4 to 5 pieces and drop in
Bowl; attach Bowl and Beater. Turn to
Speed 1 and cut shortening in, about
ute. Stop and scrape Bowl.







h cup milk

2

4 teaspoons bak-

ing powder

1/3

cup shortening

1

min-



APPLE CRUMB COFFEE

CAKE

*

Crumb Topping

½ cup butter or

margarine,
softened

½ cup sugar
½ teaspoon salt

1/4

cup warm water
(105°F. to 115

0

F.)

1 package active

dry yeast

Prepare Crumb Topping and set aside. Place

butter in Bowl; attach Bowl and Beater. Beat
at Speed 6 until butter is consistency of
mayonnaise, about 2 minutes. Stop and
scrape Bowl.

Turn to Speed 1 and add sugar and salt

gradually, about 30 seconds. Increase to

Speed 6 and beat until light and creamy,

about 21/

2

minutes. Stop and scrape Bowl.

Dissolve yeast in warm water. Add yeast

mixture, eggs and milk to butter mixture.

Gradually turn to Speed 6 and beat until
well blended, about 1 minute. Turn to Speed

2 and gradually add flour, about 1 minute.

Turn to Speed 6 for 1 minute. Stop.

Spread batter in greased and floured 9-inch

square cake pan. Arrange apples over dough

and sprinkle with Crumb Topping. Cover;

let rise in a warm place, free from draft, un-

til doubled in bulk, about 1 hour.

Bake at 375°F. for 35 to 40 minutes. Remove

from pan and serve warm or allow to cool

on rack.

Yield: One 9-inch coffee cake

3 eggs at room

temperature

1/4

cup milk at
room
temperature

21/

3

cups flour

3 medium

apples, sliced

Add milk and mix on Speed

1

about 45 sec-

onds or until dough starts to cling to Beater.
Avoid overheating. Stop. Turn dough onto
lightly floured board. Knead dough lightly

until smooth, about 20 seconds. Pat or roll to

1/2

inch thickness. Cut with 2-inch biscuit

cutter.

Place biscuits on greased baking sheets and

brush with melted butter or margarine. Bake

at 450°F. for 12 to 15 minutes. Remove and

serve immediately.

Yield: 1 dozen biscuits

*

CRUMB TOPPING

~ cup sugar
½ cup flour





2 teaspoons

cinnamon

6 tablespoons butter or margarine

Combine all ingredients in Bowl; attach
Bowl and Beater. Mix on Speed 2 about 2
minutes or until mixture is crumbly.

10

•

Quick Plain Cake

•

Standard Plain Cake

•

Easy White Cake

•

Walnut Cake

CAKES

•

Chocolate Cake

•

Old Fashioned Pound Cake

•

Chocolate Pound Cake

•

Angel Food Cake

QUICK PLAIN CAKE

11/

cups sifted

2'/4

cake flour

3 teaspoons bak-

ing powder

1

teaspoon salt

Sift dry ingredients into Bowl. Add shorten-
ing, % cup milk and vanilla. Attach Bowl
and Beater. Turn to Speed 2 and beat 1 min-
ute. Stop.

Add remaining milk and eggs. Turn to
Speed 2 and beat 30 seconds. Stop and
scrape Bowl. Turn to Speed 6 and beat 1
minute.
Pour batter into 2 greased and floured 8 or
9-inch cake pans. Bake at 375°F. for 25 min-
utes or until done. Allow to cool before
frosting.

Yield: One 2-layer cake

STANDARD PLAIN CAKE

3

cups sifted cake
flour

2½ teaspoons bak-

ing powder

1

teaspoon salt

½ cup plus

tablespoons

shortening

Sift together dry ingredients. Place shorten-
ing and sugar in Bowl and attach Bowl and
Beater. Gradually turn to Speed 4 and beat
for 1 minute. Stop and scrape Bowl. Return
to Speed 4 and beat for 1 minute more. Add
eggs, one at a time, beating 30 seconds after
each addition. Stop and scrape Bowl. Return
to Speed 4 and beat until mixture is light
and fluffy, about 1 minute.

Turn to Speed 1 and add a third of the dry
ingredients, half of milk and vanilla, a third
of the dry ingredients, remaining milk and
vanilla and remaining dry ingredients, beat-
ing 15 seconds after each addition. Stop and
scrape Bowl. Turn to Speed 4 and beat 15
seconds. Stop.

Pour batter into 2 greased and floured 9-inch

cake pans. Bake at 350°F. for 35 to 40 min-
utes. Allow to cool before frosting.
Yield: One 2-layer cake









2

3

cups sugar

½ cup shortening



1

cup milk

1

teaspoon vanilla

2

eggs



13/

4

cups plus
tablespoons
sugar

2

eggs

11/4 cups milk

11/

2

teaspoons
vanilla

2

EASY WHITE CAKE

cups sifted cake

3

Hour

cups sugar

3

/

1

4
3 teaspoons bak-

ing powder

Sift dry ingredients into Bowl. Add shorten-
ing and 1 cup milk. Attach Bowl and Beater.
Gradually turn to Speed 6 and beat for 1
minute or until smooth. Stop and scrape
Bowl. Add egg whites, remaining milk and
vanilla. Beat on Speed 6 for 1 minute or un-
til smooth and fluffy. Pour into 2 greased
and floured 8 or 9-inch cake pans. Bake at
350°F. for 35 minutes or until done. Allow to

cool before frosting.

Yield: One 2-layer cake

WALNUT

9 eggs, separated

1½ cups sugar

2 teaspoons

vanilla

~

cup sifted cake
flour

Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until Soft Peaks form (see page 18), about 1
minute, 45 seconds. Gradually add
sugar and continue whipping until very stiff
peaks form, about 1 minute, 15 seconds.

Stop. Transfer egg whites to another large
bowl.

Combine egg yolks, remaining sugar and va-
nilla in Bowl. Attach Bowl and Whip. Beat
on Speed 6 until thick and lemon colored,
about 1 minute. Stop and scrape Bowl. Add
flour, cinnamon and salt and whip on Speed
2 about 30 seconds or until mixed. Stop and
scrape Bowl. Beat on Speed 2 for 15 seconds
longer.

Fold batter gently into egg whites with a

spatula. Then fold in walnuts. Pour into an

ungreased 10-inch tube pan. Bake at 350°F.
for 55 to 65 minutes or until done. Invert pan

and cool completely before removing cake.

Yield: One 10-inch cake

teaspoon

½

1 cup shortening

1½ cups milk

3 egg whites

teaspoon vanilla

1

CAKE

2 teaspoons

cinnamon

1 teaspoon salt

2 cups finely

chopped

walnuts

salt

3

/

4

cup

11

CHOCOLATE CAKE

2 cups sifted cake

flour

1 teaspoon baking

powder

½ teaspoon soda

1 teaspoon salt

1

1

/

3

cups sugar

1

/

2

cup shortening

Sift dry ingredients into Bowl. Add shorten-

ing, % cup milk and vanilla. Attach Bowl utes or until done. Allow to cool before
and Beater. Turn to Speed 2 and beat 1 min-
ute. Stop and scrape Bowl. Beat on Speed 2
for 1 minute more. Stop.

1 cup milk

1 teaspoon vanilla
2 eggs
2 ounces (2

squares)
unsweetened
chocolate,
melted



Add remaining milk, eggs and chocolate.
Turn to Speed 2 and beat for 30 seconds.
Stop and scrape Bowl. Turn to Speed 6 and
continue beating 1 minute. Stop.

Pour batter into 2 greased and floured 8 or

9-inch cake pans. Bake at 375°F. for 25 min-
frosting.

Yield: One 2-layer cake

12

OLD FASHIONED POUND

CAKE

10 eggs, separated

1 pound sweet

butter





1 teaspoon vanilla

Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until egg whites are Stiff But Not Dry (see
page 18). Stop. Remove whites from Bowl.

Place butter and flour in Bowl. Attach Bowl

and Whip. Gradually turn to Speed 2 and
beat 2

minutes. Stop and scrape Bowl. Re-

1

/

2

turn to Speed 2 and continue beating 2
minutes. Stop. Remove butter and flour mix-
ture from Bowl, keeping separate from egg

whites.

Place egg yolks, sugar and vanilla in Bowl.

Attach Bowl and Whip. Beat on Speed 4 for

2 minutes. Stop and scrape Bowl. Turn to
Speed 6 and beat 1 minute. Stop.

41/4



cups sifted, self-
rising flour

2 cups sugar

Turn to Speed 1 and add eggs, one at a time,
beating 15 seconds after each addition. Add
light cream and beat 15 seconds. Turn to
Speed 4 and beat 15 seconds more. Stop.

Pour batter into a well-oiled 10-inch tube
pan and bake at 325°F. for 1 hour, 40 min-
utes or until done. Cool cake completely be-
fore removing from pan. Do not invert pan.

Yield: One 10-inch cake

ANGEL FOOD CAKE

1½ cups sifted cake

1

/2

flour
1% cups sugar
1½ cups egg whites

(12 to 15 eggs)

Sift flour once and measure; sift again three
times with

1/3

cup of the sugar. Sift remain-
ing sugar; keep separate from flour-sugar
mixture.

1/4

11/

z

teaspoons cream

1

1

/

2

teaspoons

teaspoon salt
of tartar
flavoring

Add butter and flour mixture to egg yolk

mixture. Gradually turn to Speed 4 and beat

5 minutes. Stop and scrape Bowl. Add

beaten egg whites. Mix on Speed 2 until
mixed in, about 1 minute. Turn to Speed 4
and beat 10 minutes. If necessary, stop and
scrape Bowl half way through this mixing
process.

Pour batter into a greased and floured 10-
inch tube pan. Drop pan to remove air bub-
bles. Bake at 325°F. for 1 hour, 20 minutes or
until done. Cool cake completely before re-
moving from pan. Do not invert pan.

Yield: One 10-inch cake

CHOCOLATE POUND CAKE

3 cups sifted cake

Hour
3 cups sugar
1 cup cocoa
3 teaspoons bak-

ing powder

1 teaspoon salt

Sift dry ingredients into Bowl. Make a well
in the center and add softened butter, milk
and vanilla. Attach Bowl and Beater. Turn
to Speed 1 for 1 minute or until mixed. Stop
and scrape Bowl. Turn to Speed 6 and beat 5
minutes. Stop and scrape Bowl.

1 cup butter,

softened

1½

cups milk

3 teaspoons

vanilla

3 eggs

1/4

cup

light cream

Place egg whites in Bowl. Attach Bowl and
Whip. Turn gradually to Speed 6 and whip
until whites are Frothy (see page 18), about
20 to 30 seconds. Stop.

Add salt, cream of tartar and flavoring. Turn
to Speed 6 and continue whipping until
whites are almost Stiff But Not Dry, about 2
to 2

1

/

2

minutes.

Turn to Speed 2, and add sifted sugar gradu-
ally, about 1 minute. Stop and scrape Bowl.
Turn to Speed 6 and whip 5 seconds. Stop.

Remove Bowl. Sift about a quarter of the
flour-sugar mixture over the batter. Very
gently fold in with a spatula, making 10 to 12
strokes. Repeat until all flour is gently
folded in.

Pour into ungreased 10-inch tube pan. Bake
at 375°F. for 35 minutes. Let cool in inverted
pan for 1 hour.

Yield: One 10-inch cake

13

COOKIES AND BROWNIES

•

Spiced Oatmeal Cookies

•

Butterscotch Refrigerator Cookies

•

Sugar Cookies

•

Brownies

SPICED OATMEAL COOKIES

1

1

/

2

cups flour

2 teaspoons bak-

ing powder

teaspoon salt

½

2 teaspoons

cinnamon

1 teaspoon ground

cloves

In a separate bowl, sift together flour, bak-
ing powder, salt and spices. Add oatmeal.

Place shortening in Bowl. Attach Bowl and
Beater. Turn to Speed 6 and beat until
shortening is consistency of mayonnaise,
about 2 minutes. Gradually add sugar, about

1

minute, and continue beating until light
and creamy, about 2 minutes. Add egg and
beat about 30 seconds. Stop and scrape
Bowl.

Turn to Speed
ternately with milk in this way: add half of

dry ingredients, all liquid, and remaining

dry ingredients, mixing 10 to
ter each addition. Stop and scrape Bowl.
Turn to Speed
seconds.

Drop by teaspoonfuls on greased baking

sheet. Bake at 350°F. for 20 minutes. Remove

from sheet immediately.

Yield: 3 dozen cookies

REFRIGERATOR COOKIES

cups sifted flour

2/4

2 teaspoons bak-

jug powder

½ teaspoon salt

½ cup shortening

Sift flour, baking powder and salt into Bowl.

Cut shortening into
Bowl. Add sugar, eggs and vanilla. Attach
Bowl and Beater. Turn to Speed

until ingredients are combined, about 30

seconds. Stop and scrape Bowl.












½ teaspoon ground



ginger

i% cups oatmeal

cup shortening

½

1 cup brown sugar
1 egg

cup milk

½

1

cup seeded
raisins

1

and add dry ingredients al-

15

seconds af-

1

and add raisins, about 15

BUTTERSCOTCH



2 cups brown

- sugar







2 eggs

teaspoon vanilla

1

½ cup chopped



walnuts

5

pieces and drop in

4

or

and stir

1

Turn to Speed 2 and beat until ingredients
are thoroughly combined, about 2 minutes.
Add nuts. Turn to Speed

seconds. Stop.

Form into 2 rolls about 2
ter. Wrap in waxed paper, and chill. When
ready to bake, slice off as many cookies as
desired, ½ to
apart on ungreased baking sheet. Bake at

400°F.

sheet immediately.
Yield:

for 8 to

4

dozen cookies

11

/

4

inch thick. Place

10

1

and stir about 30

1

/

2

inches in diame-

1/2

minutes. Remove from

SUGAR COOKIES

1

cup butter or
margarine

1

teaspoon
vanilla

3/4

cup sugar

2 eggs, well beaten

Put butter and vanilla in Bowl. Attach Bowl
and Beater. Turn to Speed 6, creaming to
make smooth mixture, about 2 minutes.
Gradually add sugar, about 30 seconds. Con-
tinue beating 1 minute. Add eggs and con-
tinue beating for 30 seconds. Stop and
scrape Bowl.

Sift dry ingredients together. Turn to Speed.
1 and gradually add dry ingredients until
thoroughly mixed, about

Drop, by teaspoonfuls, on greased baking
sheet (3 inches apart). Bake at
8 minutes. Sprinkle with sugar while still
hot.

Yield:

4

dozen cookies

2

cups flour

I

teaspoon cream

of tartar

½

teaspoon soda

1/4

teaspoon nutmeg

1/

4

teaspoon salt

Sugar

1

minute. Stop.

400°F.

for 6 to

inch

14

Sugar Cookies and Brownies

BROWNIES

1 cup butter or

margarine, soft-



ened

4 ounces (4

squares)
unsweetened
chocolate

1/2

Melt

cup of butter with chocolate; cool.









Add remaining butter and sugar to Bowl. At-
tach Bowl and Beater. Turn to Speed

30

seconds, then increase to Speed 6 and

cream for 2 minutes. Stop and scrape Bowl.

Turn to Speed

4

beating 15 seconds after each addition. Add

2 cups sugar



3 eggs

1 teaspoon vanilla
1 cup sifted flour

teaspoon salt

½



1 cup chopped

nuts

and add eggs, one at a time,

2

for

vanilla and continue on Speed

4 for 15

onds longer. Stop and scrape Bowl.
Add melted and cooled butter and choco-

late. Turn to Speed

2

for

30

seconds. Stop.
Add flour, salt and nuts and mix on Speed I
until well blended, about

30

seconds.

Pour into a greased and floured
inch pan. Bake at

350°F.

for

Cool in pan and cut into small squares.
Yield: 5 dozen brownies

S

15

13X9X2-

45

minutes.

sec-

Fudge and Penuche

Speedy KitchenAid Frosting

PENUCHE



Butter

1½

cups granulated



sugar

1 cup brown sugar

1/3

cup light cream

1/3

cup milk

Butter sides of a heavy 2-quart saucepan. In
it, combine sugars, cream, milk and butter.
Heat over medium heat, stirring constantly,

until sugars dissolve and mixture comes to a
boil. Cook to soft ball stage (238°F.), stirring



2





tablespoons but-
ter or margarine

1

teaspoon vanilla

cup chopped

½

walnuts or
pecans

only if necessary. Immediately remove from
heat and cool to lukewarm (110°F.).

stir.

Pour into Bowl and add vanilla. Attach
Bowl and Beater. Gradually turn to Speed 2
and beat about 5 minutes or until candy be-

comes very thick and starts to lose its gloss.

Quickly stir in nuts on Speed 1 and spread

in buttered shallow pan. Score while warm;
cut when firm.

17

Do not









KITCHENAID SPECIALTIES

•

Whipped Cream

Egg Whites

•

•

Mayonnaise
Mashed Potatoes

•

white is whipped on Speed 10, while a

WHIPPED CREAM

It is advisable to use whipping cream at
least one day old. If cream is too fresh, it
will not whip well. Chill both cream and
Bowl.

Pour cream into Bowl. Attach Bowl and
Whip.
for amount to be whipped, and whip to de-
sired stage (see chart below). Note: for 1 pint
of cream, start the whipping on Speed 4 un-
til cream starts to thicken, then increase to

Speed 6 and whip to desired stage.

Gradually

Amount

1 pint

1 cup
½ cup
¼ cup

turn to Speed designated

SPEED CHART








4, then

Speed

gradually

gradually
grauallf'tb
gradually

to 6
to 6

to 10

larger quantity of egg whites, such as for
Angel Food Cake, is whipped on Speed 6.
Until you are familiar with the machine, it is
advisable to use slightly slower Speeds.
Whip on Speed 6 until whited Begin To
Hold their Shape, then turn to Speed 4, and
continue whipping to the desired stage; Soft
Peak, Stiff, etc.

Add salt, cream of tartar or flavoring, as in
Meringue or Angel Food Cake, immediately
after the whites have been whipped to the
Frothy stage. Or put in the Bowl with the
whites in the beginning. When sugar is to be
added, as in Meringue, it may be added on

Speed 4 when Soft Peaks begin to form.

WHIPPING STAGES

Frothy:

apparent.

Large air bubbles of uneven size are

WHIPPING STAGES

Cream Begins To Thicken:

custard-like consistency. At this stage, it is
used in making refrigerator iccream.

Holds Its Shape:

removed from the cream; cream forrps sçft
peaks. At this stage, its used to foN,Jo
other ingredients in making of desserts and
sauces.

Cream stands in sharp. stiff peaks and

Stiff:

holds its shape. At this stage. it is used as a
topping on cake or desserts, or as a filling for

cream puffs or eclairs.
Cream varies in whipping time. Since it is

just a matter of secondThpt minutes be-
tween whipping stages, "tch the cream
while it is whipping. DO NOT OVERWHIP.

Whip leaves marksvhen

Cream i a thick,

EGGWH

Place egg whites in freshl7c1eaned and

dried Bowl. Attach Bowl and Whip.

ally

turn to Speed 8, and whip to the desired

point (see Whipping Stages). A single egg

Gradu-

Begin To Hold Shape:

and close together, and whole product

seems whiter. The Whip leaves marks when

. removed from the whites.

Soft Peak:

are so soft the tips will bend over.
Almost Stiff: This stage may be rather diffi-

cult to identify at first but it is readily des-
cernable with a little practice. After whites
have passed Soft Peak, they will begin to
stanaLin sharply pointed peaks, but will still

be clWte soft. This is the stage cook books

,usually des%ribe as "stiff but whites will

flow from bowl when bowl is tipped."

Stiff BuøNot Dry:

sIp1y pointed peaks, but are still a uni-
form white color and glisten.

tiff And Dry:

peaks; product will be speckled with white
spots and have a dull appearance.

Stop machine and lift Whip, or dip out a
small spoonful of whites, to observe stages.

Whites will stand in peks, but

Whites stand in stiff, sharp

Air bubbles are fine

Whites stand in stiff,

18

Adding oil to Mayonnaise

MAYONNAISE

2 egg yolks

1

teaspoon

sugar

1 teaspoon dry

mustard

1/4 teaspoon

paprika

Place egg yolks, sugar, mustard, paprika and
salt in chilled Bowl. Attach Bowl and Whip.
Turn to Speed 6 and whip until thoroughly

blended, about 30 seconds. Add vinegar

very slowly, continuing on Speed 6 about 30
seconds longer. Stop

Return to Speed 6 and add '/ cup oil,

at a time, about 3

maining oil, 1 tablespoon at a time, whip-
ping 10 to 15 seconds after each addition or
until oil is completely incorporated. Contin-
uing on Speed 6, gradually add lemon juice,
about 30 seconds, and whip 30 seconds
longer.

Yield: 2 cups















1 teaspoon

2 tablespoons

vinegar

2 cups olive oil or

vegetable oil

tablespoons

2

lemon juice

scrape Bowl.

and

minutes. Then add re-

1

/

2

salt

1

drop

NOTE: If mayonnaise curdles, beat 1 egg

yolk with 1 tablespoon combined
water and vinegar and slowly add
the curdled mixture, beating on

Speed 4.

MASHED POTATOES

5

large, hot,
boiled
potatoes
cup milk, heated

%

Warm Bowl and Beater by rinsing in hot
water and then dry both. Put boiled potatoes
in Bowl. Break up potatoes using fork. At-
tach Bowl and Beater. Turn to Speed 2. Very
gradually turn to Speed 4 and beat until
smooth, about

milk, butter and seasonings. Turn gradually

to Speed 4 and beat until milk is absorbed,
about 15 seconds Turn gradually to Speed 6

and continue beating until fluffy, about 1
minute. Stop.







1

2 tablespoons but-

ter or margarine

1 teaspoon salt



Pepper

minute. Stop. Add heated

19

PIES & PASTRY

•

Pie Crust Pastry

•

Apple Pie

•

Vanilla Cream Pie

(variations for Chocolate, Coconut,

Banana)

•

Pumpkin Pie

•

Lemon Chiffon Pie

PIE CRUST PASTRY

One 10-inch Pastry
Shell



1

11/2

cups flour
½ teaspoon salt
½ cup shortening

3 to 4 tablespoons

cold water

Sift flour and salt into Bowl. Cut shortening
into 4 or 5 pieces and drop in Bowl. Attach
Bowl and Beater. Turn to Speed 1 and stir

until lumps of flour-covered fat are the size

of small peas, about 1 minute. Add water, 1
tablespoon at a time, until all particles are
moistened, about 10 to 15 seconds. Use only

enough water to make pastry form a ball.
Stop.

Chilling in refrigerator at least 10 minutes
before rolling out adds to ease of handling.
Roll to
board, and proceed as usual in making pie
crust.

1/

inch thickness on a lightly floured



Two 8 or 9-inch
Pastry Shells

OR

One 8 or 9-inch







Double Crust

21/4

cups flour

3

/4 teaspoon salt

3/4

cup shortening

5 to 6 tablespoons

cold water





APPLE PIE



6 to 8 tart apples,

pared, cored and



thinly sliced (6
cups

)*

1 tablespoon

lemon juice
(optional)

1 cup sugar

2 tablespoon flour
1 teaspoon

cinnamon

If apples are bland, sprinkle with 1 table-
spoon lemon juice to add tartness. Combine
sugar, flour, spices and salt; mix with apples.
Line 9-inch pie plate with half of pastry. Fill
with apple mixture; dot with butter. Roll out
remaining crust and place on top of pie, cut-
ting slits for steam to escape; seal edges.

Sprinkle with sugar. Bake at 400°F. for 50
minutes or until done.




1/f

teaspoon



nutmeg

1/

teaspoon salt

Pastry for
Double Crust
9-inch pie

2 tablespoons

butter or margarine



Sugar

To bake for unfilled pastry shell: prick sides
and bottom with a fork to allow steam to es-
cape. Bake at 450°F. for 8 to 10 minutes.

Yield: One 9-inch pie
*O

r

use two 1-pound, 4-ounce cans (about 5

cups) pie-sliced apples, drained.

20

VANILLA CREAM PIE

1 cup sugar
6 tablespoons

flour
Salt

2

1

/

2

cups milk

3 eggs, separated

Mix ½ cup sugar, flour and
in heavy 2-quart saucepan. Add milk and
cook on medium heat until thickened, stir-
ring constantly. Lower heat, cover and cook
for 10 minutes longer, stirring occasionally.
Beat egg yolks until frothy. Slowly add a
small amount of milk mixture to yolks; re-
turn to pan and cook at medium heat for 3 to
4 minutes, stirring constantly. Remove from
heat; add butter and vanilla. Cool and pour
into baked pie shell.











11

/

4

teaspoon cream of tartar

1 tablespoon but-

ter or margarine

i teaspoon vanilla

9-inch baked
pie shell

1/4

teaspoon salt

PUMPKIN PIE



2 eggs

1

/

2

cup brown sugar 1 cup milk

1

1

/

2

teaspoons

cinnamon

1/4

teaspoon ginger

1/4

teaspoon
nutmeg








1/4

1

3

/

4



teaspoon salt

cups cooked,

mashed
pumpkin

9-inch unbaked

pie shell

Place eggs in Bowl. Attach Bowl and Whip.
Gradually turn to Speed 6 and whip until

eggs are frothy, about 1 minute. Add sugar
gradually, then spices and salt; continue
whipping 45 seconds. Stop and scrape Bowl.

Turn to Speed 2 and gradually add milk,

about 30 seconds. Add pumpkin and whip

until combined, about 1 minute. Stop.
Pour mixture into unbaked pie shell. Bake at

450°F. for 10 minutes, then reduce to 350°F.
and bake 30 to 35 minutes.

Combine

1/8

teaspoon salt, cream of tartar
and egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip

until Soft Peaks form (see page 18), about 1

minute. Turn to Speed 4 and gradually add

remaining sugar; whip until Stiff Peaks
form, about 1 minute.

Pile meringue lightly on pie and spread to
edges. Bake at 325°F. for about 18 minutes.

Yield: One 9-inch pie

Chocolate Cream Pie

Follow recipe for Vanilla Cream Pie. Add 2

ounces ( squares) unsweetened chocolate,
melted, to filling with the butter and Vanilla.
P'roceed as directed.

Banana Cream Pie

Follow recipe for Vanilla Cream Pie. Slice 2
or 3 ripe bananas into pie shell before pour-
ing in filling. Proceed as directed.

Coconut Cream Pie

Follow recipe for Vanilla Cream Pie Add ½
cup flaked coconut to filling before pouring
into shell. Before baking. sprinkle meringue

1/4

with

cup flaked coconut. Proceed as

directed.

Yield: One 9-inch pie

LEMON CHIFFON PIE

1 tablespoon plain

gelatine

11

/

4

cup cold water



4 eggs, separated

1

/

8

teaspoon salt

1/3

cup lemon juice

Soften gelatine in cld water. Place egg
yolks in Bowl. Attach Bowl and Whip.

Gradually turn to Speed 6 and whip until
thick and lemon-colored, about 1 minute.
Add salt, lemon juice and rind; gradually

add half of the sugar and continue whipping

about 30 seconds. Stop.

Pour mixture into saucepan and cook on

low heat until thickened, stirring constantly.

Remove from heat; add softened gelatine,

and stir until dissolved. Cool.

Wash and dry Bowl and Whip thoroughly.

Place egg whites in Bowl. Attach Bowl and

Whip. Turn gradually to Speed 8 and whip

to Soft Peak stage (see page 18), about ½ to 1

minute. Turn to Speed 4 and gradually add

remaining sugar; whip 15 seconds longer.

Stop.

Add cooled custard mixture. Turn to Speed

4 and whip about 30 seconds. Stop and

scrape Bowl, turning mixture over 3 or 4

times.

Pour into baked pie shell; place in refrig-
e?tor and chill until firm. Serve topped

with whipped cream, if desired.

Yield: One 9-inch pie



1 teaspoon grated

lemon rind



1 cup sugar

9-inch baked pie

shell







-

21

•

Bread Making Tips

•

General Kneading Steps

•

Shaping A Loaf

•

Recipes

YEAST BREADS

Models K-45 and K5-A only

BREAD MAKING TIPS

Never use recipe calling for more than 8

•
cups of flour.

•

You may need to add more flour than rec-

ipe calls for, if humidity is high (up to

cup). Adding flour, ½ cup at a time,
slowly around sides of Bowl, allows you
to add correct amount of flour to remove
stickiness. Allow Dough Hook to knead

each addition of flour until flour is
worked into dough. If more flour is neces-
sary, dough will then become sticky,

clinging to sides and/or bottom of Bowl.

When all dough clings to Hook and cleans

sides of Bowl—enough flour has been

added. Then knead 7 to 10 minutes longer

or until dough is soft, smooth and elastic.

Use a candy or other kitchen thermometer

•
to assure that liquids are at temperature
specified in the recipe. Liquids at higher
temperatures can kill yeast, while liquids
at lower temperatures will retard yeast
growth.



GENERAL INSTRUCTIONS

KNEADING BREAD DOUGH

1

1.

Combine all dry ingredients in Bowl ex-

cept last

1

to 2 cups

fl

our

.*

•

Since cooler temperatures slow down

yeast growth,
warmed or at room temperature for
proper rising of dough. If yeast is to be
dissolved in Bowl, always warm Bowl
first to prevent cooling of recipe liquids.

Bread should be allowed to rise in a warm

•
place, 80°F. to 85°F., free from draft, un-
less otherwise specified in recipe.

Recipe rising times may vary due to tem-

•

perature and humidity in your kitchen.

Dough has doubled in bulk when dent re-

mains after tips of fingers are pressed
lightly and quickly into dough.

all

ingredients should be

2.

Attach Bowl and Dough Hook. Lock

head, or raise K5-A Bowl. Turn to Speed

for approximately 30 seconds or until in-

gredients are mixed.

* When recipe calls for yeast to be dissolved

in warm liquids, add dry ingredients (ex-
cept last 1 to 2 cups flour) to liquid in Bowl

and proceed with Steps 2 through 6.

22

K-45

2

3. Continuing on Speed 2, gradually add liq-
uid ingredients to flour mixture, approx-
imately 30 seconds to 1 minute. Mix 1 min-
ute longer.

5. When dough clings to Hook and cleans
sides of Bowl, knead on Speed 2 for 7 to 10
minutes longer or until dough is smooth and
elastic. Stop.

4. Continue on Speed 2, adding remaining

1/2

flour,
flour gently around sides of Bowl. Mix until

dough clings to Hook, about 5

*If dough starts to climb Hook, this in-

dicates more flour should be added be-
cause dough is too sticky. Turn to Speed 4
for about 1 minute, then return to Speed 2.

cup at a time, as needed. Shake

minutes

.*

6. Unlock and raise head on K-45, or lower

Bowl on K5-A, and remove dough from

Hook. Follow directions in recipe for rising,

shaping and baking.

23

SHAPING A LOAF

Divide dough in half and roll each half into

a rectangle, approximately 9 X 14 inches. A
rolling pin will smooth dough and remove
gas bubbles.

RAPIDMIX COOL RISE

WHITE BREAD

7 to 8 cups flour
3 tablespoons sugar

41/2

teaspoons salt

3 packages active

dry

yeast

Place 6
solved yeast and margarine in Bowl. Attach
Bowl and Dough Hook. Turn to Speed 2 and

mix for about 1 minute. At Speed 2, gradu-
ally add warm water, about 1 minute. Mix 1
minute longer. Continue on Speed 2, adding
remaining flour, ½ cup at a time, as needed.
Mix until dough clings to Hook, about 5
minutes.

11

/

2

cups flour, sugar, salt and undis-






¼ cup butter or



margarine, soft-
ened

2% cups very

tap water

(120°F. to 130

Vegetable Oil

;a:'n

°

.)

Starting at short end, roll dough tightly.
Pinch dough to seal end.

When dough clings to Hook and cleans sides

of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.

Remove Bowl. Cover Bowl with plastic
wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a

14 X 9-inch rectangle. Shape into loaves.

Place in 2 greased 9X5X3-inch loaf pans.
Brush with vegetable oil. Cover loosely with
plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrig-
erator. Uncover dough carefully. Let stand

at room temperature 10 minutes. Puncture
any gas bubbles which may have formed

with a greased toothpick or metal skewer.

Bake at 400°F. for 35 to 40 minutes, or until
done. Remove from baking pans and cool on
wire racks.

Yield: 2 loaves

Pinch ends and turn under. Place, seam side

down, in loaf pan. Follow directions in rec-

ipe for rising and baking.

24







CINNAMON BREAD

1 cup milk

3/

cup water

1/3

cup butter or
margarine

6

1

/

2

to 71

/

2

cups

fLu

6 tailcspoons

sugar

1

/

2

teaspoons salt

1

packages active

2

dry yeast

*C

rum

Combine milk, water and
in a saucepan. Heat over low heat until liq-
uids are very warm (120°F. to 130°F.). Mar-
garine does not need to melt.

Place 6 ci ps flour, sugar, salt and yeast in
Bowl. Attach Bowl and Dough Hook. Turn
to Speed 2 and mix about 1 minute. At
Speed 2, gradually add eggs, then warm liq-
uid mixture, about 30 seco4 Mix 1 minute
longer.

Continuing on Speed 2, add remaining flour,
½ cup at a time, until dough loses stickiness

and clings to Hook, about 5 minutes. Knead
on Speed 2 for 7 to 10 minutes longer or un-
til dough is smooth and elastic. Stop.

Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled i%bulk about 35
minutes.

Meanwhile, combine ½ cup sugar and
cinnamon.

Punch dough down and divide in half. Roll
each half to a 14X9-inch rectangle. Brush
lightly with melted margarine. Sprinkle
each with half of cinnamon-sugar mixture.
Beginning at the 9-inch end, tightly roll

dough and shape into loaves. Place in 2
greased 9X5X3-inch loaf pans. Cover; let
rise in warm place, free from draft, until

doubled in bulk, about 35 minutes.

3

eggs at room
temperature

1

/

2

cup sugar

2

teaspoons
cinnamon

Melted butter or

margarine

1 egg white,

slightly beaten

b Topping

1/3

cup margarine

*

CRUMB TOPPING:

Combine

1/3

cup flour,
cup light brown sugar and 1 teaspoon
ground cinnamon. Add 3 tablespoons soft-
ened butter or margarine. Rub through fin-
gers until mixture is crumbly.

Yield: 2 loaves

FREEZER WHITE BREAD

6 to 7 cups flour

¼ cup sugar

1 tablespoon salt

1,/3

cup instant
nonfat dry
milk solids

2

packages active

dry yeast

Combine 5 cups flour, sugar, salt, dry milk

solids, undissolved yeast and margarine in

Bowl. Attach BO*l and Dough Hook. Turn
to Speed 2and gradually add water, about I

minute. Mix 1 minute longer. Continue on
Speed 2, adding remaining flour, ½ cup at a

time, as needed. Mix until dough clings to

Hook, about 5 minutes.

When dough clings to Hook and cleans sides

of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.

Turn dough out on lightly floured board.

Cover with a towel; let rest for 15 vinutes.

Divide doughnto 2 equal pieces. Form each

piece into a smnoth round ball. Flatten each
ball into a mound, 6 inches in diameter.
Place on greased baking sheets and cover

with plastic wrap. Freeze until firm. Trans-

fer to plastic bags. Hold in freezer up to 4
weeks.

Remove from freezer; place on ungreased
baking sheets.Cover; let stand at rpom tem-
perature until fully thawed, about 4 hdurs.

*R

o

ll each ball to 12>8-inch rectangle.
Shape into loaves. Place in 2 greased 8½X
4½X2½-inch loaf pans. Let rise in warm
place, free from draft, until doubled in bulk,

11/2

about

hours.













2

tablespoons
butter or
margarine

2

cups very
warm water

(120°F. to



130°F.)

1/3

Brush with egg white; sprinkle each with
half of Crumb Topping. Loosely top each
with an aluminum foil "tent." Bake on low-
est rack position at 375°F. for 45 minutes.

Remove foil; bake 5 minutes longer, or just
until golden brown. Remove from pans and
cool on wire racks.

Bake at 350°F. for 35 minutes, or until done.
Remove from pans and cool on wire racks.

Yield: 2 loaves
*T

o

make round loaves: let thawed dough

rise on ungreased baking sheets until
doubled in bulk, about 1 hour. Bake as for

loaves.

25

WHOLEGRAIN WHEAT



BREAD

2

1

/

4

cups warm

water





(105°F. to 1150F.)

1 tablespoon



brown sugar

2 packages active 2 teaspoons salt

dry yeast

7

6

to

cups




wholegrain
wheat flour

Dissolve 1 tablespoon brown sugar in water
and add yeast. Let mixture stand while you
prepare flour mixture.

Combine 5 cups flour, powdered milk, re-
maining brown sugar and salt in Bowl. At-

tach Bowl and Dough Hook. Turn to Speed 2

and mix 30 seconds. Stir yeast and water
mixture to dissolve yeast. While on Speed 2,

gradually add yeast and water to flour mix-

ture, about 30 seconds. Add liquid shorten-
ing and continue to mix 30 seconds longer.

Continuing on Speed 2, add remaining flour,

1/2

cup at a time, as needed. Mix until dough

clings to Hook, about 5 minutes.

When dough clings to Hook and cleanssides
of Bowl, knead on Speed 2 for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.

3/4

cup powdered
milk

1/4

cup plus 2
tablespoons



brown sugar

1%

cup plus 2
tablespoons



liquid shortening

I

CHEDDAR CROWN LOAF

•

1/4 cups milk

1/2

cup water

3 tablespoons but-

ter or margarine

61/2

71/2

to

cups flour

2 tablespoons

sugar



1 tablespoon salt
2 packages active







1 cup shredded

sharp Cheddar



cheese (1/4



pound)



Melted butter or
margarine

1/4 teaspoon cara-





way seed
(optional)

dry yeast

Combine milk, water and 3 tablespoons

margarine in a saucepan. Heat over low heat
until liquids are very warm (120°F. to
130°F.). Margarine does not need to melt.

Place 6 cups flour, sugar, salt and yeast in

Bowl. Attach Bowl and Dough Hook. Turn
to Speed 2 and mix about 1 minute. At

Speed 2, gradually add cheese, then warm

liquid mixturbout 30 seconds. Continue

to mix at Speed 2 until dough clings to

Hook, and starts to clean Bowl, about 3 to 5

minutes.

Continuing on Speed 2, add remaining flour,

¼ cup at a time, until dough loses stickiness,

clings to Hook and cleans sides of Bowl,
about 5 minutes. Knead on Speed 2 for 7

10 minutes longer or until dough is smooth

and elastic. Stop.

Place in greased bowl, turning to grease top.
Cover bowl and let rise in a slightly warm
oven (about 90°F.) for one hour, or until
doubled in bulk.

Punch dough down and divide in half.
Shape each section into a loaf and place in

butt

ere

d* 8½X4%X2

1/4

-inch pans. Each

loaf may also be shaped into a round loaf.

Cover and place in a slightly warm oven

(about 90°F.) for 30 minutes, or until

doubled in bulk. Remove from oven. Bring

the temperature to 400°F. and bake bread

for 15 minutes. Reduce to 350°F. and bake 30
minutes longer. Remove bread from pans
immediately. Place on wire racks and butter
top of loaves.

Yield: 2 loaves
* Pans should be greased with butter, lard or

margarine; bread will stick to pans greased
with vegetable oil.

Place in greased 1w1, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 40 min-
utes.

Punch dough down. Divide dough into 32
equal pieces. Shape each piece into a
smooth ball. Arrange 16 balls in a well-
greased 10-inch tube pan. Brush with melted

margarine and sprinkle with half of the
caraway seed. Arrange remaining balls of
dough on top. Brush with melted margarine
and sprinkle with remaining caraway seed.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 45 min-
utes.

Bake at 375°F. for 40 minutes, or until done.
Remove from pan and cool on wire rack.
Best served warm.

Yield: 1 large loaf

26

Wholegrain Wheat Bread and Cheddar Crown Loaf

27

RYE BREAD

3 cups rye flour

3 cups white

flour

1 tablespoon

sugar

1 tablespoon

salt

1 tablespoon

caraway seed

(optional)

1 package active

dry yeast

Combine flours; in Bowl thoroughly mix 4

1 cup milk

3/4

cup water

2

tablespoons

honey

1 tablespoon

butter or

margarine

1/4

cup cornmeal

1 egg white

tablespoons

2

water

2

/2

cups flour mixture, sugar, salt, caraway seed
and yeast.

Combine milk, water, honey and margarine

in a saucepan. Heat over low heat until liq-

uids are just warm (105°F. to 115°F.). Marga-

rine does not need to melt.
Attach Bowl and Dough Hook. Turn to

Speed
on Speed

and mix for

2,

gradually add warm liquid to

30

seconds. Continuing

2

flour mixture, approximately 1 minute. Mix

1 minute longer. Continue on Speed

2,

add-
ing remaining flour mixture, ½ cup at a
time, as needed. Mix until dough clings to
Hook, about 4 minutes.

When dough clings to Hook and cleans sides

2

of Bowl, knead on Speed

for 7 to 10 min-
utes longer or until dough is smooth and
elastic. Stop.

Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide in half; form
each piece into a smooth ball. Cover; let rest

10 minutes. Flatten each piece slightly. Roll

lightly on board to form tapered ends. Place

2

loaves on

greased baking sheets which
have been sprinkled with cornmeal. Brush
with slightly beaten egg white and water.
Let rise, uncovered, in warm place, free
from draft,

Bake at 400°F. for

minutes.

35

minutes, or until done.

25

Remove from baking sheets and cool on
wire racks.

ENGLISH MUFFINS

1 cup milk

2

tablespoons sugar

1 teaspoon salt

3

tablespoons butter
or margarine

Scald milk. Stir in sugar, salt and margarine;
cool to lukewarm (115

warm water; stir to dissolve yeast.

Place 5 cups flour in Bowl. Attach Bowl and

Dough Hook. Turn to Speed

add lukewarm milk mixture, about
onds; then add dissolved yeast mixture,
about

30

seconds. Continue on Speed 2 until

dough clings to Hook, about

Dough will be sticky.

At Speed

2,

add remaining flour,
time. Knead on Speed
longer. Stop. This dough will be very soft.

Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.

Punch dough down; divide in half. On a
board heavily sprinkled with corn meal, pat
each half of dough into a ½-inch thickness.
Cut into circles with a floured,
cutter. Place on ungreased baking sheets
about 2 inches apart. Cover; let rise in warm
place, free from draft, until doubled in bulk,
about

30

minutes.

Place on a lightly-greased, medium-hot
griddle or skillet, corn meal side down. Bake

until well browned, about 10 minutes on
each side. Cool on wire racks.

To serve, split muffins in half and toast.

Yield: 15 to

18

muffins

1

cup warm water
(105°F. to

1

dry yeast

6

cups

Cornmeal

0

F.). Sprinkle yeast in

2

0

115

package active

flour

2

and gradually

30

2

minutes.

1/2

cup at a

for

3

to 5 minutes

3

-inch cookie

F.)

sec-

Yield:

2

loaves

28

FRENCH BREAD

2

1

/

2

cups warm

water

(105°F.

packages active

2

to

115°F.)

dry yeast

tablespoon salt

1

1

tablespoon cold water

Dissolve yeast in warm water in warmed
Bowl. Add salt, margarine and flour. Attach
Bowl and Dough Hook. Turn to Speed 2 and
mix until well blended, about 2 minutes.
Continue on Speed 2 for 2 minutes longer.
Stop. Dough will be sticky.

Place in greased bowl, turning to grease top.
Let rise in a warm place, free from draft, un-
til doubled in bulk, about

Punch dough down and divide dough into 2
equal parts; roll each into a 12
long. Roll up tightly beginning at long side,
sealing as you roll. Taper ends if desired.

Place loaves on 2 greased baking sheets,

which have been sprinkled with cornmeal.

Cover; let rise in a warm place, free from
draft, until doubled in bulk, about

With sharp knife, make 4 diagonal cuts on
top of each loaf. Bake at 450°F. for 25 min-
utes. Remove from oven and brush with
slightly beaten egg white and water. Return
to oven and bake 5 minutes longer. Remove
from baking sheets and cool on wire racks.

Yield: 2 loaves

*

SOUR DOUGH STARTER

31/2

cups strong,



bread-type flour

1 tablespoon sugar

Combine flour, sugar and undissolved yeast
in a large bowl. Gradually add warm water
to dry ingredients and beat until smooth.
Cover with transparent wrap; let stand in
warm place for 2 days.

To use in recipe: measure out amount called
for in recipe and use as directed.

1

tablespoon but-
ter or margarine,
melted
cups flour

7

1/4

cup corn meal

1

egg white

1

hour.

1 package active





dry yeast

2

cups warm
water

x

15-inch ob-

1

hour.

SOUR DOUGH BREAD

*11/2

cups Sour
Dough Starter

3/4

cup milk
tablespoons

2

sugar

1

teaspoon salt

2

tablespoons but-









ter or margarine

Sour Dough Starter must be prepared two
days before bread is made.

Scald milk. Stir in sugar, salt and margarine;
cool to lukewarm. Dissolve yeast in warm
water, in warmed Bowl. Add lukewarm milk
mixture, Starter and

Attach Bowl and Dough Hook. Turn to

Speed 2 and mix until dough begins to cling
to Hook, about 3 minutes. At Speed 2, add
remaining flour, ½ cup at a time, as needed.
Mix until dough clings to Hook and cleans
sides of Bowl, about 5 minutes. Knead on

Speed 2 for

7

to 10 minutes longer or until

dough is smooth and elastic. Stop.

Place in greased bowl, turning to grease top.

Cover; let rise in a warm place, free from

draft, until doubled in bulk, about

Punch dough down; divide into 3 equal

pieces. Form each piece into a smooth round

ball or a 14-inch tapered roll. Place on

greased baking sheets. With a sharp knife,

make several cuts in crosscross fashion on

tops of round loaves, or make several diago-

nal cifls on tops of long loaves. Cover; let

rise in warm place, free from draft, until

doubled in bulk, about

Bake at 400°F. for 25 minutes, or until done.

Remove from baking sheets and cool on

wire racks.



5

cups flour.

1/4

cup warm water
(105°F. to 115°F.)

1 package active

dry yeast

5 to 6 cups flour

1

1

hour.

hour.

1

/

To replenish starter: Add 1

bread-type flour and

1

2

cups strong,

cup warm water to

remaining Starter. Beat until smooth. Store

covered in warm place. Stir before using. If
not used in one week, remove 1½ cups starter
and follow directions for replenishing.

Yield: 3 loaves

29

SIXTY-MINUTE ROLLS

4 to 5 cups flour
3 tablespoons

sugar



1

teaspoon salt







2 packages active

dry yeast

1 cup milk

1/2

cup water

1/4 cup butter or margarine

cups flour, sugar, salt and un-

1

/

Combine 3

2

dissolved yeast in Bowl. Attach Bowl and
Dough Hook. Turn to Speed 2 and mix for
minute.

Combine milk, water and margarine in a
saucepan. Heat over low heat, until liquids
are very warm (120°F. to 130°F.). Margarine

does not need to melt. Turn to Speed 2 and
gradually add liquid to flour mixture, about
30 seconds. Mix 1 minute longer. Continue

on Speed 2, adding remaining flour, ½ cup

at a time, as needed. Mix until dough clings

5

to Hook, about

Speed 2 for

minutes. Knead dough on

to 10 minutes longer, or until

7

dough is smooth and elastic. Stop.

Place in greased bowl, turning to grease top.

Cover; place bowl in pan of water at about

15

98°F. Let rise

minutes.

Turn dough out onto floured board. Divide
in half and shape as Curlicues or Lucky Clo-
vers (below). Cover; let rise in slightly warm
oven (about 90°F.) for

15

minutes, or until
doubled in bulk. Bake at 425°F. for 12 min-
utes, or until done. Remove from baking

1

sheets and cool on wire racks.

Curlicues:

Roll out each half to a 12 X 9-inch
rectangle. Cut into 12 equal strips (about i
inch wide). Hold one end of strip firmly and
wind closely to form coil. Tuck end firmly
underneath. Place on greased baking sheets
about 2 inches apart.

Lucky Clovers:

Form each half into a 12-
inch roll. Cut into 12 equal pieces. Form into
balls; place in greased muffin pans,
inches. With scissors, cut each ball in half,
then into quarters, cutting through almost to
bottom of rolls.

Yield: 2 dozen rolls

2/4

X 11%-

Shaping Sixty-Minute Rolls
Curlicues and Lucky Clovers

30

Sixty—Minute Rolls

31

MAPLE PECAN ROLLS

*1 Recipe Basic

Sweet Dough

11/2 cups light brown

sugar

3/4

cup maple
flavored

syru



-

p**

6 tablespoons but-

ter or margarine,
softened

11/2

Combine

cups brown sugar, syrup and 6
tablespoons butter in a sauce pan. Bring to a
boil. Cook 3 minutes, stirring constantly.
Sprinkle pecans in 3 ungreased 8-inch
square pans. Pour syrup mixture over

pecans.

Divide dough into 3 equal pieces. Roll each

piece into a 9X7-inch rectangle. Spread
each with 2 tablespoons butter and sprinkle
with a third of remaining brown sugar. Roll
each up from long side and seal edges
firmly. Cut into 1-inch slices. Place, cut side
up, in prepared pans. Cover; let rise in a
warm place, free from draft, until doubled
in bulk, about 45 minutes.

Bake at 400°F. for 25 minutes, or until done.

Invert rolls on plates to cool.

Yield: 3 coffee cakes

**p

ancake

syrup plus 1 teaspoon maple

flavoring

cup coarsely
chopped pecans
tablespoons but-

6

ter or margarine,
softened

1

/2

cup dark brown
sugar

BALLOON BUNS

*1 Recipe Basic

Sweet Dough

30 large marshmal-

lows

cup butter or

½

margarine,
melted

Divide dough in half. Roll out into
thickness. Cut fifteen 3
each half. Dip marshmallows in melted but-
ter; then wrap a dough circle around each
marshmallow, pinching together tightly at
the bottom. Dip in melted butter, then cin-
namon-sugar mixture. Place in greased muf-
fin cups. Let rise 15 to 20 minutes, until light.

Bake 25 to 30 minutes at 375°F. Remove im-
mediately and serve warm.

1 tablespoon

cinnamon

1 cup sugar

1

L/2 inch circles from

1/4

inch

*BASIC SWEET DOUGH

3

/4 cup milk

l/z cup sugar

1

1

/

4

teaspoons salt

½

cup butter or
margarine

1/3

cup warm
water (105°F.
to 115°F.)

Scald milk; stir in sugar, salt and margarine.
Cool to lukewarm (115°F.).

Pour warm water into warmed Bowl.
Sprinkle in yeast and stir until dissolved.
Add lukewarm milk mixture, eggs and 5
cups flour. Attach Bowl and Dough Hook.

Turn to Speed 2 and mix until dough is well
mixed and begins to cling to Hook, about 3
minutes. At Speed 2, add remaining flour,
cup at a time, as needed. Mix until dough
clings to Hook and cleans sides of Bowl,
about 5 minutes. Knead on Speed 2 for 7 to

10 minutes longer or until dough is smooth

and, elastic. Stop.

Place in greased bowl, turning to grease top.

Cover and let rise in warm place, free from

draft, until doubled in bulk, about 1 hour.

Punch dough down and divide dough for

rolls or coffee cakes, as desired.









2 packages

active dry





yeast

3 eggs, at room

temperature

5

to

1

/

-2



flour

61/2

cups

1/2

Yield: 2/2 dozen buns

32

KITCHENAID ATTACHMENTS

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 possi-
bility 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.

ATTACHMENT HUB

Attachment Knob

(1)
(2)

Hub
Attachment Hub

(3)

Socket

(4)

Attachment

Power Shaft

Attachment Shaft

(5)

Housing

(6)

Pin

(7)

Notch

GENERAL INSTRUCTIONS

TO USE:

Attachments are inserted directly into Attachment Hub (2), in this way:

Remove Attachment Hub Cover. (Metal Disc)

1.
by turning it counterclockwise.

Loosen Attachment Knob

2.

Insert Attachment Shaft Housing (5) into Attachment Hub (2), making cer-

3.

tain that Attachment Power Shaft (4) fits into square Attachment Hub
Socket (3). It may be necessary to "rock" Attachment back and forth until
square shaft fits into square socket. When the Attachment is in the proper,
upright position, the Pin (6) on the Shaft Housing will fit into the Notch (7)

on the Hub rim.
Tighten Attachment Knob by turning clockwise.

4.
Some of the Attachments are placed on the Beater Shaft or the Bowl

than in the Attachment Hub. These include the Colander and Sieve, Dough
Hook, Pouring Chute and Splash Guard.

(1)

rather

'

33

TO ATTACH:

Place lip of Chute

over side of Bowl.

POURING CHUTE

TO USE:

Preparer is mixing. ALWAYS USE SPEED 1 WHEN ADDING INGREDIENTS.

Place dry ingredients in the Chute to introduce them into the Bowl, while the Food

SPLASH GUARD

TO ATTACH:

Place on rim of Bowl.

TO USE:

CONTAINING LARGE AMOUNTS OF LIQUID INGREDIENTS SHOULD BE MIXED ON
LOW SPEEDS. Increase speed SLOWLY, and only after mixture has thickened.

The Splash Guard will help to minimize the splash-out of ingredients. MIXTURES

34

—3

CAN OPENER

TO ATTACH:

Loosen Attachment Knob. Insert Shaft
Housing (1) into the Attachment Hub (2) and
tighten Knob. Please read general instruc-
tions, page 33.

TO USE:

Lift Handle (3) and rotate to right side. Hold
the can in a vertical position with the lid
edge under and back of the round knife. Ro-
tate Handle to extreme left. Turn to Speed 2.
The top of the can will be cut and held from

the contents of the can by the magnet. Turn

Speed Control to OFF. Hold can and rotate

Handle to the right to release the can.

IMPORTANT SAFEGUARD

Do not open pressurized (aerosol-type) cans.
Do not open cans of
as lighter fluids.

flammable

liquids such

KNIFE SHARPENER

TO ATTACH:
Loosen Attachment Knob. Insert Shaft
Housing into the Attachment Hub and
tighten Knob. Please read general instruc-
tions, page 33.

TO USE:

Turn to Speed 10. Place cutlery edge to be
sharpened in Groove between the two
Wheels and draw blade from left to right.
DO NOT TRY TO FORCE BLADE DOWN

INTO THE GROOVE. Should the two

Wheels tend to remain apart, it is probably

due to emery dust that collects on the Shaft.

Turn Speed Control to OFF. Pull the Wheels

apart by hand and let them snap together

several times.

SILVER BUFFER

TO ATTACH:

Loosen Attachment Knob. Insert Shaft
Housing into the Attachment Hub and
tighten Knob. Please read general instruc-
tions, page 33.

TO USE:

Apply polish lightly on silver and allow to

dry. If applied too heavily, the polish will
roll up during the polishing process. Turn to
Speed 6, for preliminary polishing; increase
to Speed 10, for final polishing. Turn Speed
Control to OFF. After polishing, wash silver
thoroughly; rinse and dry completely.

35

FOOD GRINDER

•

Sausage

•

Meat Loaf

•

Chopped Chicken Livers

•

Holiday Fruit Cake

SAUSAGE

Requires Sausage Stuffer Attachment.

TO ASSEMBLE:

Insert the Grind Worm (1) into Grinder

Body (2). Place the four-bladed Knife (3)

over the square shank at exposed end of
Grind Worm with flat cutting edges
ward. Place Grinder Plate (4) in position

with the notch in the edge mating with small

pin in the Grinder Body. Turn Ring (5) into
place, drawing up firmly but not too tightly.

TO ATTACH:

Loosen Attachment Knob.
Insert Attachment Shaft Housing (6) into At-
tachment Hub (7) making certain that At-
tachment Power Shaft fits into square Hub
Socket. Tighten Knob. Please read general
instructions, page 33.

TO USE:

Cut food into small strips and feed them
into Hopper (8). Meat especially, should be

cut into long narrow strips. Use Stomper (9)

to press food into Hopper—do not use fin-
gers. For better mix and more tender results,
grind meat twice. Operate on Speed 4.

The two Plates provided give you a choice

of a coarse or fine grind.

out-

1/2

Casing must be soaked
lukewarm water. Run water through casing
to remove salt. Assemble Food Grinder, us-

ing Coarse Plate. Chill Food Grinder.
Season meat as desired or in following pro-

portions:

10 pounds pork

trimmings

1 tablespoon

pepper

Keep meat COLD, as close to freezing as
possible. Cut cold pork trimmings into long
strips for grinding; sprinkle with seasonings.
Add one crushed ice cube per pound of
meat and mix with trimmings before grind-

ing. This will provide a clean cut and thor-

ough mixing of seasonings with trimmings.
Attach Food Grinder. Grind once on Speed

4. Mix ground meat to assure seasonings are
well blended.

Remove Knife and Coarse Plate and put
Sausage Stuffer Horn through Ring. Screw

into place. Grease Stuffing Horn well. Slide
about 3 feet of casing onto the Horn leaving

1/2

inch overlap.

Feed ground meat into Hopper using Stom-
per to press meat into Hopper—do not use
fingers. Operate on Speed 4. Hold casing end
lightly with left hand as meat is forced into

casing. Continue to hold casing very near
end of Stuffer throughout entire operation,
to get more uniform stuffing. For greatest ef-

ficiency, place pan underneath Stuffer to

catch sausage. Place stuffed sausage in re-
frigerator immediately.

Yield: 10 pounds







hour or longer in

7 tablespoons salt

½

teaspoon sage
Ice Cubes

36

MEAT LOAF



HOLIDAY FRUIT CAKE

2 pounds beef,

chuck or round

2 slices dry bread
1 small onion
1 clove garlic

(optional)

2 eggs

2 teaspoons salt

1/4

teaspoon pepper

1/2

teaspoon dried

basil or
marjoram

3 or 4 slices bacon

*T

omato

Sauce

Assemble and attach Food Grinder, using
Fine Plate. Cut beef, bread, onion and garlic
into suitable size for grinding. Turn to
Speed 4 and grind these ingredients twice.
Let fall into Bowl. Add eggs, salt, pepper
and basil or marjoram.

Attach Bowl and Beater. Turn to Speed 1
and mix until well blended, about 30 sec-

onds.

1

/

4

Shape into loaf and place in 9

X5¼X2
inch loaf pan. Place bacon on top of loaf and
cover with Tomato Sauce. Bake at 350'F. for

1 hour.

*T

omato

Sauce
1 cup catsup
1 cup brown sugar

Combine ingredients and stir until smooth.

Yield: 6 to 8 servings

1

4-ounce package
lemon peel

1 4-ounce package

orange peel

1/2

pound candied

cherries

1/z

pound pitted
dates

1%

pound candied
pineapple

1/4

pound citron

1/2

pound seedless
raisins

1%

pound walnuts,
halved

1/4

pound pecans,














1%

cup flour

I

cup shortening
cup sugar

½

1/2



cup honey

5 eggs, well beaten

1

11

/

2

cups flour

1 teaspoon salt

1





teaspoon baking
powder

1

teaspoon all-
spice
teaspoon nutmeg

½

teaspoon ground

½

cloves

1/4

cup orange juice

halved

Assemble and attach Food Grinder using

Coarse Plate. Turn to Speed 4 and grind

3

/4

fruit once. Dredge fruit and nuts in
flour.

Attach Bowl and Beater. Cream shortening

and sugar on Speed 6 until light and fluffy,
about 3 minutes. Reduce to Speed 1 and add
honey and eggs. Gradually increase to
Speed 6 and beat about 2
and scrape Bowl.

Sift together flour, salt, baking powder and
spices.

1

/

2

minutes. Stop

1%

cup

CHOPPED CHICKEN LIVERS

1 pound chicken

livers



3

hard-cooked

eggs



1 small onion







Broil livers until done. Do not overcook. As-
semble and attach Food Grinder, using Fine
Plate. Turn to Speed 4 and grind livers, eggs
and onion.

Add mayonnaise, oil, and salt and pepper to
taste. Put mixture into Bowl. Attach Bowl
and Beater. Turn to Speed 1 for 30 seconds
and increase to Speed 4. Mix until smooth

and fluffy, about 1 minute. Chill. Serve with
assorted crackers.

Yield: 6 servings

2 tablespoons

mayonnaise

1/4

cup cooking oil
or chicken fat
Salt and Pepper

Turn to Speed 1 and add half the flour mix-
ture, orange juice and remaining flour mix-
ture, mixing about one minute after each ad-

dition. Gradually increase to Speed 4 and
continue beating until well blended, about 1

minute. Stop and scrape Bowl.
Turn to Speed 1 and gradually add fruit and

nuts. Mix until well blended, about 30 sec-
onds. Line 2 greased 3½X 7½-inch loaf pans

with waxed paper, allowing an extra edge to

extend above pans on all sides. Pour batter
into pans; do not flatten. Bake at 250°F. for 3
to 4 hours or until done.

Yield: 2 loaves

37

SLICER AND SHREDDER

ROTOR TYPE

TO ATTACH AND ASSEMBLE:

Loosen Attachment Knob. Insert Shaft
Housing (1) into the Attachment Hub
(2) and tighten Knob. Please read
general instructions, page 33.

Attach Shaft (3) to desired Cone.

Insert Cone unit into Housing so that
Shaft fits into square Hub Socket. The
Cone unit is automatically locked into
position with Latch (6).

TO USE:

To use Slicer/Shredder, lift the Handle of
the Hopper Plate (7) and drop food in the
Hopper. Turn to Speed 4 and push down
lightly on Handle. Catch the food in the
Bowl or any other deep bowl.

Never use fingers or a spoon to depress the
food. Always

it by the Handle (8).

use the Hopper Plate, holding

Insert square end of Shaft
opening of Housing (5) and tighten by turn-
ing Cone clockwise.

GUARD: blades are sharp; handle carefully.

Illustration A

IMPORTANT SAFE-

(4)

in square

38

TO CHANGE CONES:

See Illustration A—page 38.
The Latch (6) must be raised to remove Cone
unit. Cones may be easily changed by
inserting square end of Shaft
opening (5) and turning counterclockwise.

CONES AND THEIR USES:

All cones are numbered on the

closed end.
Replacement cones should be

ordered by number.

4

(4)

in square

•

Hot Cheese-Potato Salad

•

Combination Cole Slaw

HOT CHEESE-POTATO

SALAD

6 medium

potatoes,

peeled and
cooked

1 small onion

2 hard-cooked

eggs

4 to 5 stalks celery

1/3

cup vinegar

Assemble and attach Slicer/Shredder, using
Coarse Shredder Cone (No. 2). Turn to

Speed 4 and shred potatoes, onion and eggs.

Replace Shredder Cone with Thin Slicer

Cone (No. 4). Turn to Speed 4 and slice
enough celery to make 1 cup. Mix all in-
gredients except cheese and place in a shal-
low 2-quart broiler-proof baking dish.

2 teaspoons salt

1/4

teaspoon pepper

1 teaspoon dry

mustard

1/3

cup liquid bacon
fat

1/2

pound sharp

Cheddar cheese

NO.1 FINE SHREDDER:

Finely shreds hard and crisp vegetables,
such as carrots, beets, turnips and celery, or
grates nuts, onions, potatoes, hard cheese,

dry bread and fruit rinds.

NO.2 COARSE SHREDDER AND SHOE
STRINGER:

Coarsely shreds carrots, celery, fruit, nuts,
or chocolate. Potatoes can be shredded for
shoestrings, juliennes or hash browns.

NO.3 THICK SLICER:

Gives a uniformly thick slice for all firm
foods ordinarily sliced with a knife. Perfect
for steamed, fried, scalloped or creamed
vegetables.

NO.4 THIN SLICER:

Thinly slices vegetables for cole slaw,
potato chips, sauerkraut, bread and butter
pickles, sliced cucumbers, radishes, celery
and nuts.

Grate cheese with Coarse Shredder Cone

(No. 2) on Speed 4 and sprinkle on top of po-

tato mixture. Broil until golden brown and

bubbly. Serve hot.

Yield: 6 servings

COMBINATION COLE SLAW

1 medium-sized

head cabbage

1 cucumber

1 bunch radishes

Assemble and attach Slicer/Shredder using

Thin Slicer Cone (No. 4). Turn to Speed 8

and slice cabbage and cucumber. Replace

Thin Slicer with Coarse Shredder (No. 2)

and shred radishes, green pepper, carrot and
enough celery to make 1 cup. Mix vege-
tables thoroughly and serve with favorite
dressing.

Yield: 8 servings

39



1 medium green





pepper

1 carrot



4 to 5 stalks celery

SLICER AND SHREDDER

DISC TYPE

TO ATTACH AND ASSEMBLE:

Loosen Attachment Knob. Insert Shaft
Housing (1) into the Attachment Hub (2) and
tighten Knob. Please read general instruc-
tions, page 33.

TO ADJUST:

The Slicer knives can be adjusted. To ad-

just, hold the Shaft of the Slicer Plate point-
ing towards you. Turn the round nut on the
Shaft clockwise for fine slicing and counter-
clockwise for coarse slicing.

Lift latch (3) and swing front portion (4) of
Attachment to open position. Insert Slicer
Plate so that Power Shaft (5) fits into square
Hub Socket. Swing front portion into closed

position and latch.

Note: Slicer Plate only is furnished as stand-
ard equipment
Shredder Plates or an

be purchased.

with this

Ice

attachment—two

Chipper may also

TO USE:

Lift Hopper Plate Handle (7) and drop food
in Hopper. The Bowl or any other deep
bowl may be used to catch food which
drops out at the bottom (6).

Never use fingers or a spoon to press the
food: always

Speed 4 or 6, for soft or cooked foods and
cheese or coconut; Speed 6 or 8 for raw
crisp vegetables such as cabbage or po-
tatoes. Lower Handle and turn to desired
Speed. Press down lightly on Handle as food
goes through. If slicing long thin food such

as celery, place it in the Tube (8), with the
small end first and use the Stomper (9) to

press food into Tube.

40

use the Hopper Plate (7). Use

JUICE EXTRACTOR

TO ATTACH:

Insert round end of metal Shaft (1) into Reamer (2) so that pins fit in slot. Insert square end of
Shaft (3) through Shaft Housing portion of Shield (4). Place Strainer (5), narrow end first, into
slots in Shield.

Loosen Attachment Knob. Insert Shaft Housing (4) into Attachment Hub (6) making certain
that the square end of the Shaft fits into the square Hub Socket. Please read general instruc-
tions, page 33.

TO USE:

Place glass or pitcher under Juice Extractor
to catch juice. Turn to Speed 6. Holding
fruit firmly cupped in hand, bring fruit in

contact with spinning Reamer. Move fruit in
all directions, exerting an inward and down-
ward pressure to extract the juice.

41

ICE CREAM FREEZER

Models

4-C and K-45,

Model K5

2—quart capacity

-A,

4—quart capacity

40

3

TO ASSEMBLE AND ATTACH:

Fill Freezer Can (1) about
mixture; set in Dasher (2) and place Cover (3)

on Can. Fit Freezer Can on Knob in bottom of
Bucket (4). Slip Freezer Shaft (5) through Shaft
Housing (6) on side of Bucket, fitting Freezer
Assembly (7) over Dasher (2) and locking with
Key (8) on other side of Bucket. Turn Freezer

Shaft with fingers to be certain gears will

mesh. Loosen Attachment Knob. Insert Shaft
Housing into Attachment Hub making certain

that Freezer Shaft fits into square Hub Socket.
Tighten Knob. Please read general instructions,
page 33.

3/4

full with ice cream

6

TO FREEZE:
Pack with 1 cup rock salt to each 6 cups crushed ice in alternate layers. Place bowl or deep

pan under Spout (9) to catch salt water during freezing. Turn to Speed 1, and gradually in-
crease to Speed 4, freezing 8 to 10 minutes.

When mixture begins to stiffen, the motor will slow down slightly.

TO REMOVE:

Loosen Knob and remove Shaft and Housing from Hub. Unlock Key (8) and remove Freezer
Assembly from top of Bucket. Drain off excess salt water into sink by carefully tilting Bucket.
Remove at least two inches of ice and salt mixture from around top and sides of Freezer Can.
Wipe top and upper sides of Can with a clean, damp cloth or sponge. TAKE CARE NOT TO

ALLOW ANY OF THE SALT WATER SOLUTION TO ENTER THE FREEZER CAN.

Remove Can Cover and draw out Freezer Dasher carefully. Press ice cream into Can. Put
Cover in place and close opening with either a cork or a plug made from wax paper. Drain off
excess salt water, and repack with ice and salt. Or remove Can from Bucket and place in
freezer.

42

•

Vanilla Ice Cream

•

Chocolate Ice Cream

•

Milk Fruit Sherbet



CHOCOLATE ICE CREAM

VANILLA ICE CREAM

3 cups milk
3 eggs

1

/

8

teaspoon salt

1 cup sugar

Scald 1 cup of milk. Place eggs in Bowl. At-
tach Bowl and Whip. Turn to Speed 6 and
whip until light, about 30 seconds. Turn to
Speed 4 and add salt and sugar gradually.
Stop and scrape Bowl. Pour into a saucepan;
slowly add scalded milk, mixing well. Cook
over low heat or in a double boiler 3 min-
utes or until mixture coats spoon. Chill.









1 cup heavy cream

or sweetened
condensed milk

1 teaspoon vanilla

2 ounces (2 squares)

unsweetened
chocolate

2 cups milk

1 cup sugar

1

/

8

teaspoon salt

Place chocolate and milk in a sauce pan and
heat over hot water or low heat until choco-
late is melted. Combine sugar, salt and egg
yolks, and add to milk, stirring until com-
bined. Cook 3 minutes. Add vanilla. Chill.

Place cream in Bowl. Attach Bowl and
Whip. Gradually turn to speed 6 and whip
until cream Holds Its Shape (see page 18),
about 2 minutes. Turn to Speed 1 and fold in

chocolate mixture, about 30 seconds. Stop.

Pour into Freezer Can and freeze.

Yield: 2 quarts ice cream
For 4-quart Freezer, double recipe.

3 egg yolks,

slightly beaten

1 teaspoon vanilla

1½ cups heavy

cream

Add remaining milk, cream or condensed
milk, and vanilla. Pour into Freezer Can and
freeze.

Yield: 2 quarts ice cream
For 4-quart Freezer, double recipe.

MILK FRUIT SHERBET

2 egg whites
1 cup sugar

3 cups milk

1 tablespoon lemon

juice

Place egg whites in Bowl. Attach Bowl and
Whip. Turn to Speed 8 and whip until Soft
Peaks (see page 18) have formed, about 45
seconds. Stop. Combine with remaining in-
gredients, pour into Freezer Can and freeze.

Yield: 2 quarts sherbet

For 4-Quart Freezer, double recipe.

43

2/3

cup crushed

pineapple or
other fruit

1/4

teaspoon vanilla

COLANDER AND SIEVE

TO ATTACH AND ASSEMBLE:

Place Colander Rim in Bowl and set Per-
forated Disk in Rim. Attach Paddle to Beater
Shaft. Place food in Colander and attach
Bowl.

TO USE:

Turn to Speed 1, for a few seconds, then
turn to Speed 2. If food adheres to sides,
stop and scrape down.

•

Tomato Puree

•

Applesauce

TOMATO PUREE

Cook 8 to 10 tomatoes in boiling water about
8 minutes. Attach Colander, Sieve and

Paddle. Drain tomatoes and place in Colan-
der and Sieve. Turn to Speed 1 and sieve to-
matoes. 11 tomatoes adhere to sides, stop and

scrape down occasionally.

APPLESAUCE

8 medium apples
1 cup water

Core and quarter apples; combine with wa-
ter, sugar and cinnamon in a saucepan.

Cover and simmer until very tender, about

10 to 15 minutes. Remove cinnamon and

drain apples.

Attach Colander, Sieve and Paddle. Place

about half of the apples in Sieve and turn to
Speed 2. Sieve apples for about 1 minute.
Stop. Place remainder of apples in Colander

and Sieve as above.

NOTE: Use wooden spoon cautiously to

Yield: approximately

44



push contents down into Sieve. Stop
and scrape Paddle and Rim of Col-
ander after first half of sieving.

3/4



cup sugar

2 sticks cinnamon

11/2

cups

KITCHENAID ATTACHMENTS

Every KitchenAid Food Preparer has a built-in power unit to make it more than just a mixer.
You may want to add to the utility of your Food Preparer by purchasing some of these time-
saving Attachments. Order these from your dealer or authorized servicing outlet. Always
specify the model number of your Food Preparer and the name and letter designation of the
Attachment when placing an order.

Directions for using the Attachments are found on the precee ding pages.

ALL MODELS

G—Splash Guard

CO—Can Opener JE—Juice Extractor

BU—Silver Buffer

I

Model 4-C only

PC—Pouring Chute

KS—Knife Sharpener

SSB—Stainless

Steel Bowl

FG—Food Grinder

SS—Sausage Stuffer

DVS—Disc Vegetable Slicer

Model K-45 only

RVS—Rotor Vegetable Slicer-Shredder

VF and VC—

Fine and Coarse Grater Plate

VI—Ice Chipping Plate

Model K5-A only

WI—Ice or

Hot Water Jacket

CS—Colander

and Sieve

CF—Ice Cream

Freezer

2—quart capacity

CS—Colander and Sieve

CF—Ice Cream Freezer

2—quart.capacity

CS—Colander and Sieve

CF—Ice Cream Freezer

4—quart capacity

Look for these other

fine KitcheiiAid Products

KitchenAid

DISHWASHERS

Whichever KitchenAid dishwasher you buy, you'll
get outstanding performance and reliability.

That's what built our reputation ever since

KitchenAid dishwashers were introduced over 25

years ago. We make even our lowest priced models
to be as reliable as the highest priced models of
other brands. And to make sure-your KitchenAid
will work properly from the first day you get it,
every one is hooked up and tested before it leaves
our factory. A wide variety of models to choose
from: Built-ins, Dishwasher-Sink Combinations,
Front-loading portables, Convertible-portables
and Top-loading portables.

KitchenAid

TRASH COMPACTOR

It puts a 3,000 lb. squeeze on
all the boxes, cans, bottles and
paper that previously would
fill three or four trash cans so

they fit neatly into just one.
And with KitchenAid, you
can choose to use the
Compactor with or without
trash bags.

KitchenAid

HOT-WATER
DISPENSER

You'll find many uses for it

every day. Instant, steaming
hot water up to 190°F.. . just
by turning a knob. It's hot
enough to make instant foods

or drinks and help with
special clean-up chores.

KitchenAid

FOOD WASTE
DISPOSERS

A KitchenAid Disposer grinds
finer, faster, quieter. .. and
lasts longer. It gets rid of food
waste, even beef bones and
stringy vegetables. In every
way, it's built to last. Choose

from either the batch feed or

continuous feed models.

KitchenAid

ELECTRIC
COFFEE
MILL

With a KitchenAid Coffee
Mill, all the flavor and aroma
of freshly ground coffee goes

in every cup. Simply dial your
favorite grind and flip the
switch. Then brew. .. and
enjoy the incomparable taste
of fresh-ground coffee.

F-11189-B

KitchenAid Division,



HOBARTA

To

..

5374

(Y.-374) Litho in USA











Allentown
Altoona
Erie
Greensburg
Harrisburg
Philadelphia
Pittsburgh
Scranton
Wilkes Barre

RHODE ISLAND:

Central Falls 02853

SOUTH CAROLINA:

Columbia



Greenville

SOUTH DAKOTA:

Rapid City

Sioux

Falls

TENNESSEE:

Bristol

Chattanooga

Knoxville
Memphis
Nashville

TEXAS:

Abilene
Amarillo
Austin
Beaumont
Corpus Christi
Dallas
El Paso
Fort Worth
Harlingen
Houston

Lubbock
San Antonio
Texarkana
Waco
Wichita Falls

UTAH:

Salt Lake City

Rutland

Hobart Sales and Service

18103

1015 Union Blvd.

16602

Hobart Sales and Service
400 S. Greenwood Rd.

16503

Hobart Sales and Service
306 E. 11th St.

15601

Hobart Sales and Service
512 Euclid St.

17111

Hobart Sales and Service
2917 Wayne St.

19136

Hobart Corporation
9135 Torresdale Ave.

15210

Hobart Corporation
1224 Brownsville Rd.

18503

Hobart Sales and Service
302 Penn Avenue

18701

Hobart Sales and Service
55 S. Washington St.

Hobart Sales and Service
444 Broad St.

29205

Jim Fleshman Equipment Co.



749 Saluda Ave.

29609

Hobart Sales and Service
400 McAlister Road

57701

Hobart Sales and Service
2223 S. Hwy. 79

57106

Hobart Sales and Service
5007 West 12th St.

37620

Hobart Sales and Service
56 Pennsylvania Ave.

37404

Hobart Sates and Service
1216-tsOrQalti-*ve. -

37917

Hobart Sales and Service
210 Magnolia Ave.

38126

Hobart Sales and Service
591 Linden Ave.
Hobart Sales and Service

37203

1715 Church St.

79602

Hobart Sales and Service
999 Oak St.

79109

Hobart Sales and Service
2212 Canyon Dr.
Hobart Sales and Service

78701

404 East 2nd
Hobart Sales and Service

77701

2690 South 4th St.

78401

Hobart Sales and Service
1327 Loredo St.

75240

Hobart Corporation
4407 Alpha Road

79902

Hobart Sales and Service
1430 Wyoming Ave.

76104

Hobart Corporation
809 W. Vickery Blvd.
Hobart Sales and Service

78550

521 W. Harrison St.

77002

Hobart Sales and Service
5120 Ashbrook

79416

Hobart Sales and Service
Levelland Highway Rt #5

78212

Hobart Sales and Service
1919 N. St. Marys

75501

Hobart Sales and Service
1102 Bowie St.

76702

Hobart Sales and Service
500 N. 9th St.

76301

Hobart Sales and Service
1206 14th St.

84115

Hobart Sales and Service
3410 South 300 West



439-1504
944-8363



452.4979



834-2015



564-6202



331-8400




881-7600
342-7900
696-1476

728-1150

252-7762



239-3588

348-2680



332-6531



764-3942
6311 4479
523-8410
523-8093
329-3096

677-6962

374-0357
226-2792
833-6022
883-4622
233-7781
532-2122
335-4639
423-8066
666-8031
792-4351
226-2792

794-8021

752-4631

766-0471



487-9955



VIRGINIA:

Charlottesville 22901
Norfolk


Richmond
Roanoke

WASHINGTON:

Seattle



Spokane



Tacoma



WEST VIRGINIA:

Charleston
Clarksburg

Huntington
Parkersburg

WISCONSIN:

Appleton
La Crosse
Madison
Marathon
New Berlin

Oshkosh

WYOMING:

05701 Hobart Sales and Service

23513



23220



24012

98121
99204
98408



25302



26301



25704



26101



54911



54601





53714



54448



53151
54901

Route 4 East

Hobart Sales and Service
1724 Allied St.
Hobart Sales and Service
3300 Azalea Garden Road
Hobart Sales and Service
1739 Kelleys Road
Hobart Sales and Service
3135 Williamson Rd. NW

Hobart Sales and Service
2208 2nd Ave.
Hobart Sales and Service
218 S. Howard St.
Hobart Sales and Service
3424 S. Tacoma Way

Hobart Sales and Service
741 Virginia St., W.
Hobart Sales and Service
132W. Pike St.
Hobart Sales and Service
1601 Washington Ave.
Hobart Sales and Service

550 Fifth St.

Hobart Sales and Service

634 W. Wisconsin
Hobart Sales and Service
912 Caledonia St.
Hobart Sales and Service
3212 Commercial Ave.
Hobart Sales and Service
301 M.,)a St-
Hobart Corporation
2331 S. 170th Se.
Hobart Sales and Service
1209 N. Main St.





773-7183

295-2168
853-0921
353-1275
362-1638

622-1022
747-3893
474-0746

346-9643
624-5962
429-3050
428-0731

739-9141
782-1019
249-7646

782-0100
231-3640

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Birmingham
Dothan
Florence
Mobile
Montgomery

35203
36301
35630
36601
36104

ALASKA:

Anchorage
Juneau

99503 Hobart Sales and Service
99801



ARIZONA:

85281
85719





Tempe

Tucson

ARKANSAS:

72902
72204

93305
94010
95926
95549

93721
92645
90017

94609
98515
93901

92110
95150

95401
95204




Ft. Smith

Little Rock

CALIFORNIA:



Bakersfield



Burlingame



Chico



Eureka



Fresno
Garden Grove

Los Angeles
North Hollywood 91605
Oakland
Sacramento
Salinas
San Bernardino 92410
San Diego
San Jose
Santa Barbara 93103

Santa Rosa

Stockton



















COLORADO:

Colorado Springs 80903



Denver

Grand Junction

CONNECTICUT:

Bridgeport



Hartford

West Haven

80216



81501



06605
06114



06516

DELAWARE:

DISTRICT OF COLUMBIA:

Washington



20018 Hobart Sales and Service

Jacksonville

Miami
Orlando

Pensacola

Sarasota

Tallahassee

Tampa

West Palm Bench

32206

33150
32806
32506
33581
32304
33614
33401

GEORGIA:

Albany
Athens
Augusta

Chamblee

Columbus
Macon
Savannah

HAWAII:

Honolulu

IDAHO:

Boise

31701
30601
30904
30341
31904
31204
31404

96814 Hobart Corporation

83706 Hobart Sales and Service

Hobart Sales and Service
621 N. 9th St.
Hobart Sales and Service
302-A S. Lena St.
Hobart Sales and Service
3705 Florence Blvd.
Hobart Sales and Service
507 St. Louis St.
Hobart Sales and Service
124 Covington Rd.

3217 Arctic Boulevard

Hobart Sates and Service

292 S. Franklin St.

Hobart Corporation

929A South Hohokam

Hobart Sales and Service

2766 N. Country Club Rd. 795-3550

Hobart Sales and Service
2917 Midland Blvd.
Hobart Sales and Service
4706 W. 12th St.

Hobart Corporation
505 E. 19th St.
Hobart Corporation
1801 Bayshore Hwy.

Hobart Sales and Service

173 E. 13th St.

Hobart Sales and Service

Greenwood Heights Dr.

Hobart Sales and Service
175 Fulton
Hobart Corporation

Hobart Corporation
1501 W. 8th St.
Hobart Corporation
13360 Sherman Way
Hobart Corporation
4315 Telegraph Ave.

Hobart Corporation

1584 Silica Ave.

Hobart Corporation

611 E. Atisat St.

Hobart Corporation

1184 W. Baseline St.

Hobart Corporation

5390 Napa

Hobart Corporation
325 Phelan Ave.
Hobart Corporation
236 E. Montecita St.
Hobart Sales and Service
905 W. College Ave.
Hobart Corporation
2511 W. Lane Boulevard

Hobart Corporation
525 South Weber
Hobart Corporation
1325 E 58th Ave.
Hobart Sales and Service
2924 North Ave.

Hobart Sales and Service
3406 Fairfield Ave.
Hobart Corporation
300 Murphy Rd.
Hobart Corporation
636 First Ave.

2830 Bladensburg Rd. N.E.

Hobart Sales and Service
452 E. 8th St.
Hobart Corporation
9100 N.W. 7th Ave.
Hobart Corporation
2605 S. Taylor Ave.
Hobart Sales and Service
5604-5606 N. Davis Hwy.
Hobart Sales and Service
3210 Clark Rd.
Hobart Sales and Service
1366 Btountstown Hwy.
Hobart Corporation
5424 W. Water St.
Hobart Corporation
901 N. Dixie Highway

Hobart Sales and Service

622 Flint

Hobart Corporation
1383 Prince Ave.
Hobart Sales and Service
423 Crawford Ave.
Hobart Corporation
3904 N. Peachtree
Hobart Sales and Service
3802 Glenn Road Expy.
Hobart Sales and Service
3186 Columbus Road
Hobart Sales and Service
2601 Waters Ave

317 Kamakce SE

1517 Main St.



324-4639

794.5277

764.0536
433-3851
262-3255

277-0541
586-3125

968-9401





783-1167
666-2816

322-7171

697-9122

342-9092

443.4981
237-2118

.89,3-3558

483-131

483-1310
983-1107
654-6366
922-9681
422-2754
889-2785
299-9500
293-6333

966.6147

545-1822

463-6101

471-2222

572-3194
243-1548

333-0053
523-8222
934-1108

529-4100

356-1376
759-5702
843-8864
477-9700
924-0414
5764780
884-3466
833-3316

436-7105

93-3558

543-7887
733-0950
458-2361
561-0401
746-5365

236-0004

5364361

343-4521

ILLIONIS:

Aurora
Broadview
Mount Prospect
Peoria
Quincy
Rockford
Springfield

60538
60155
60056
61614
62301
61103
62703

INDIANA:

Evansville
Ft. Wayne

Highland

Indianapolis
Lafayette
South Bend

Terre Haute

47711
46819
46322
46241
47905
46618
47807

IOWA:

Davenport
Des Moines
Dubuque
Sioux City
Waterloo

52803
50313
52001

51103
50701

KANSAS:

Hays
Topeka
Wichita

67601

66604
67214

KENTUCKY:

Lexington
Louisville

40505
40104 Hobart Sales and Service

LOUISIANA:

Baton Rouge
Carencro
Metairie
Shreveport
West Monroe

70816

70520
70002
71103
71291

MAINE:

Westbrook

MARYLAND:

Baltimore
Hagerstown
Salisbury

04102 Hobart Sales and Service



21204



21740



21801

MASSACHUSETTS:



Dedham
N. Dartmouth 02747
Springfield
Worcester

02026



01104



01609

MICHIGAN:

Flint
Grand Rapids
Kalamazoo
Lansing
Marquette
Oak Park
Saginaw
Traverse City

MINNESOTA:



Duluth
Minneapolis
St. Cloud



St. Paul

48507 Hobart Sales and Service
49508 Hobart Sales and Service
49003 Hobart Sales and Service
48906 Hobart Sales and Service
49855
48237
48603 Hobart Sales and Service
49684 Hobart Sales and Service

55806



55405



56301
55117

MISSISSIPPI:

Jackson
Tupelo

39202 Hobart Corporation
38801

MISSOURI:

Cape Girardeau

63701 Hobart Corporation

Hobart Corporation
835 W. Lake St.
Hobart Corporation
2747 S. 25th Ave.
Hobart Corporation
415 S. Williams St.
Hobart Sales and Service
1504 W. Crestwood
Hobart Corporation
640 N. 12th St.
Hobart Corporation
3515 Auburn St.
Hobart Sales and Service
1500 E. Jefferson St.

Hobart Sales and Service
2115 N. Bedford Ave.
Hobart Sales and Service
4227 Bluffton Rd.
Hobart Corporation
9801 Spring Drive
Hobart Corporation

2222 Profit Drive

Hobart Sates and Service

302 Farabee Drive

Hobart Corporation

224 Garst
Hobart Corporation
1662 Locust St.

Hobart Sales and Service

618 E. 4th St.

Hobart Sales and Service

5701 N. Second Ave.

Hobart Sales and Service

53 Locust St.

Hobart Corporation

512W. 7th St.

Hobart Sales and Service

1133 Franklin St.

Hobart Sales and Service

131 W. 8th St.

Hobart Sales and Service

2041 Western St.

Hobart Sales and Service

1140 N. Mostly St.

Hobart Sales and Service



1057 Goodwin Dr.

1010 East Broadway

Hobart Sales and Service

4324 Rhoda Drive

Hobart Sales and Service

Route 1
Hobart Corporation

3209 Ridge Lake Dr.

Hobart Corporation
2037 Texas Ave.
Hobart Sales and Service
504 Louisville Ave.

4 Warren Ave.

Hobart Corporation

1030 Cromwell Bridge Rd.

Hobart Sales and Service
654 Frederick St.
Hobart Sales and Service
Alexander Ave.

Hobart Corporation
Rear 892 Providence Hwy.
Hobart Sales and Service
166 Chase Rd.
Hobart Corporation
467 Cottage St.
Hobart Salts and Service

55 Chandler St.

G-4175 S. Saginaw
4064 S. Division St.
3816 Miller Rd. (at Sprinkle) 349-6767
4631 N. East St.

Hobart Sales and Service



1732 Elm Ave.
Hobart Corporation



12750 North End Ave.
2345 Midland Rd.
10240 A Cherry Bend Road 946-7311

Hobart Sates and Service

2132 W. Third St.

Hobart Corporation

1221 Glenwood Ave. N.

Hobart Sales and Service
R.R. #5 Cheryl Park
Hobart Corporation
345 Atwater

1118 S. Gallatin St.
Hobart Sales and Service



Highway 45 North

South panish













--



897-0586
626-3787
259-8010
688-8533
223-0900
962-8074

866.2394

477-0886
744-5328
838-7797

243-8506
742-6959
288-7722
232-1493

326-3557
283-2119
582-7834
255-8401
233-9632

625-9028
354-1494
2654279

252-6689
585-4389

343-1563
896-8266
835-2518
221-5221

325-1773

772-6478

828-6100
733-6560
546-1334

329-3340
992-5125

734-7191
756-7101

742-7590
534-5131

489-6349

225-1654
542-5938
793-7441

727-3103
377-9622
251-0606
488-0538

948-3772

8424248

334-5094

Joplin


Kansas City
Springfield
St. Louis



MONTANA:



Billings



Helena

NEBRASKA:

Omaha



NEVADA:



Lass Vegas



Reno

NEW HAMPSHIRE:

Manchester

NEW JERSEY:

Fairfield
Manasquan
Morris Plains
Trenton

NEW MEXICO:

Albuquerque

NEW YORK:

Bronx
Buffalo
Elmira
Guitderland
Hauppauge
Johnson City
Long Island City
Newburgh
Olean
Rochester
Syracuse
Utica
Watertown
White Plains

NORTH CAROLINA:



Asheville



Charlotte
Fayetteville
Greensboro



Kinston



Raleigh
Wilmington
Winston Salem

NORTH DAKOTA:



Fargo



Minot

OHIO:



Akron

Bridgeport

Cincinnati

Cleveland

Columbus



Dayton



Lima
Mansfield



Toledo
Youngstown

OKLAHOMA:

Oklahoma City
Tulsa







OREGON:
Eugene
Portland

64801

Hobart Sales and Service































930 Main St.

64111

Hobart Corporation
4130 Penniylvania

62703

Hobart Sales and -Service
1906 E. Meadowmere St.

63110

Hobart Corporation
4044 Clayton Ave.

59102

Hobart Sales and Service
216 Moore Lane

59601

Hobart Sales and Service
140 E. 61h Ave.

68127

Hobart Sates and Service
8939 L St.

89102 Hobart Sales and Service

2407 S. Highland Ave.

89502 Hobart Corporation

145 A. Hubbard Way



03105

Hobart Sales and Service
Route 28 Bypass

07006

Hobart Corporation
4 Gloria Lane

08736

Hobart Corporation

1917 Atlantic Ave.

07950

Hobart Sates and Service
3000 Route #10

08610

Hobart Corporation

40 W. Taylor Ave.

87107-

3115 Claremont St. N.E.

10461 Hobart Sales and Service

1509 Jarrett Place

14206 Hobart Sales and Service

111 Dingens St.

14901 Hobart Sales and Service

402 S. Main St.

12084



Hobart Sates and Service
Charles Park, New Karner Rd.456-0100

11767 Hobart Corporation

1330 Motor Parkway

13790



Hobart Sales and Service
130 Main St.

11101 Hobart Corporation

48-48 Fifth

12550



Hobart Sales and Service
137 Walsh Ave.

14206



Hobart Sales and Service
111 Dingens St.

14623



Hobart Corporation

3000 Winton Rd. South 275-9000

13201 Hobart Sales and Service

100 Tully St.

13502 Hobart Sales and Service

169 Campbell Ave.

13601 Hobart Sales and Service

424 Court St.

Hobart Corporation

10603



606 N. Broadway

28803

Hobart Sales and Service
563 Fairview Road

28203

Hobart Sales and Service
3108 Griffith St.

28306

Hobart Sales and Service
5005 Raeford Road

27403

Hobart Sales and Service
3109 Battleground Ave.

28501

Hobart Sales and Service
1906 West Vernon
Hobart Sales and Service

27606

5706 New Chapel Hill Rd.

28401

Hobart Sales and Service
1220 Dock St.

27105

Hobart Sales and Service
2607 N. Liberty St.

58102

Hobart Sales and Service

18 South 14th St.

58702

Hobart Sales and Service
Highway 2 and 52 W

44310

Hobart Sales and Service
1022 Main St., N.

43912

Hobart Sales and Service
117 County Road

45246

Hobart Sales and Service
217 Northern Blvd.

44135

Hobart Corporation
15416 Industrial Pkwy.

43215

Hobart Corporation
1063 Dublin Rd.

45404

Hobart Corporation
2548 E. Stanley Ave.

45805

Hobart Sales and Service

217 So. Pine St.

44905

Hobart Sales and Service
1222 Park Ave., East

43608

Hobart Corporation -
1156 Expressway Dc., S.

44507

Hobart Sales and Service

3330 Market St.

73106

Hobart Sales and Service

1740 N.W. 5th St.

74104

Hobart Sales and Service
2244 E. 6th St.

97401



Hobart Sales and Service
340 W. 5th St.

97209 Hobart Sates and Service

624-1100
531-1113
866-2394
534-2604

259-7935
442-8750

339-0550 -



385-350-3



323-2155























723-6054

227-9265
223-1100
267-9111
223-1100



345-2470

892-8933
826-8760
732-9070



2344200
797-2366

361-1010
565-8955
826-8761)

472-7779

732-3839,
782-1510
949-7460

274-3239
372-3155
425-7954
288-6370
527-0040
851-0956

763-8576
723-6054

237-5240
839-3820

923-0777
635-0523
771-8833
433-4800
486-7106
223-41t4
222-5976
5894852
729-5418
788-6092

236-5961

939-2254

342-1875

ROTOR SLICER and SHREDDER

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions
should be followed. Please refer to the basic Important
Safeguards as outlined on page 1 of the KitchenAid Food

Preparer Instruction Manual. In addition, these instructions

should be followed:

•

ALWAYS use a completely assembled slicer.

•

NEVER use fingers or a spoon to depress

the food. ALWAYS use the Hopper Plate,

holding it by the handle.

•

Blades on Cones are sharp. Handle carefully.

SAVE THESE INSTRUCTIONS

TO ATTACH AND ASSEMBLE:
Looen Attachment Knob. Insert Shaft
Housing (1) into the Attachment Hub
(2) and tighten Knob.

and Care Guide, pages 33, 38-39.

Please see Use

Insert Cone unit into Housing so that

Shaft fits into square Hub Socket. The

Cone unit is automatically locked into
position with Latch (6).

Attach Shaft (3) to desired Cone.

Insert square end of Shaft (4) in square

opening of Housing (5) and tighten by

turning Cone clockwise.

TO CHANGE CONES:

The Latch (6) must be raised to

remove Cone unit. Cones may be easily

changed by inserting square end of

Shaft (4) in square opening (5) and

turning counterclockwise.

TO USE:
To use Slicer/Shredder, lift the Handle

of the Hopper Plate (7) and drop food

in the Hopper. Turn to Speed 4 and

push down lightly on Handle. Catch
the food in the Bowl or any other-deep
bowl.

Never

depress the food. Always use the
Hopper Plate, holding it by the Handle
(8).

use fingers or a spoon to

SEE REVERSE SIDE

CONES AND THEIR USES: All Cones
are numbered on the closed end.

NO.1 FINE SHREDDER:

Finely shreds hard and crisp vegetables,
such as carrots, beets, turnips and
celery, or grates nuts, onions, potatoes,
hard cheese, dry bread and fruit rinds.

Forr F-3267-C

NO. 2 COARSE SHREDDER AND
SHOE STRINGER:

Coarsely shreds carrots, celery, fruit,
nuts, or chocolate. Potatoes can be
shredded for shoestrings, juliennes or
hash browns.

NO.3 THICK SLICER:

Gives a uniformly thick slice for all
firm foods ordinarily sliced aith a

knife. Perfect for steamed, fried,
scalloped or creamed vegetables.

NO.4 THIN SLICER:
Thinly slices vegetables for cole slaw,
potato chips, sauerkraut, bread and
butter pickles, sliced cucumbers,
radishes, celery and nuts.

KITCHENAID DIVISION

Troy, Ohio 45374

(G-175)

FULL ONE YEAR WARRANTY

ON COMPLETE ATTACHMENT

Hobart Corporation warrants this Attachment to your KitchenAid Food
Preparer, when operated within the United States in normal home use, to

be free of defects in workmanship or material for one year from date of
purchase. Hobart will, through one of its authorized KitchenAid service

outlets, repair or replace, free of charge, including service and labor, all

parts found to be defective and subject to such warranty.

HOW TO ARRANGE FOR SERVICE

•

First consult the list of KitchenAid Authorized Servicing Outlets listed
in the Recipe Instructions Book provided with your Food Preparer and
select the authorized outlet that is most convenient for you.

Take the Attachment, or ship, prepaid and insured, to the authorized

•
servicing outlet. Repaired Attachment will be returned, prepaid and

insured.

•

All service should be handled locally by a KitchenAid Authorized
Service Outlet. If you are unable to obtain satisfactory service in this
manner, contact the Customer Relations Department, KitchenAid
Division, Hobart Corporation, Troy, Ohio 45374. Phone Area Code

513- 335-7171.

WHAT IS NOT COVERED

The above warranties do not apply to damage resulting from accident,
alteration, misuse or abuse. Hobart does not assume any responsibility for
consequential damages. Some states do not allow the exclusion or

limitation of incidental or consequential damages, so the above limitations
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.

6Tb KITCHENAID DIVISION

F-12358

TROY, OHIO 45374

(H-1276)

POURING SHIELD

TO ATTACH:

Place Pouring Shield on rim
Bowl to Food Preparer. Then attach Flat Beater,
Wire Whip or Dough Hook.

K45: Attach Beater, Whip or Dough Hook

with Motor Head tilted up. Lower
Beater attachment through chute

portion

of

Shield.

of

Bowl. Attach

Chute is lined up by turning Shield
until Beater attachment can be
lowered through.

K5A: Attach Beater with Bowl in low

position. Then raise Bowl to Motor

TO USE:

Place or pour ingredients into chute portion

Pouring Shield to introduce them into the Bowl

while Food Preparer is mixing.

TO SCRAPE BOWL . .

Motor Head. Lift Motor Head (K45) or lowir
Bowl (K5A) and scrape as needed.

Head.

. Lift Pouring Shield over

of

POURING SHIELD

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions
should be followed. Please refer to the basic Important
Safeguards as outlined on page 1 of the KitchenAid Food
Preparer Instruction Manual.

SAVE THESE INSTRUCTIONS

KITCHENAID DIVISION

HOBART

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52

Troy, Ohio 45374

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FULL ONE YEAR WARRANTY

ON COMPLETE ATTACHMENT

Hobart Corporation warrants this Attachment to your KitchenAid Food

Preparer, when operated within the United States in normal home use, to

be free of defects in workmanship or material for one year from date of
purchase. Hobart will, through one of its authorized KitchenAid service
outlets, repair or replace, free of charge, including service and labor, all

parts found to be defective and subject to such warranty.

HOW TO ARRANGE FOR SERVICE

First consult the list of KitchenAid Authorized Servicing Outlets listed

•
in the Recipe Instructions Book provided with your Food Preparer and
select the authorized outlet that is most convenient for you.

•

Take the Attachment, or ship, prepaid and

servicing outlet. Repaired Attachment will

insured, to the authorized

be returned, prepaid and

insured.

•

All service should be handled locally by
Service Outlet. If you are unable to obtain

manner, contact the Customer Relations
Division, Hobart Corporation, Troy, Ohio

a KitchenAid Authorized
satisfactory service in this

Department, KitchenAid

45374. Phone Area Code

513- 335-7171.

WHAT IS NOT COVERED

The above warranties do not apply to damage resulting from accident,
alteration, misuse or abuse. Hobart does not assume any responsibility for
consequential damages. Some states do not allow the exclusion or
limitation of incidental or consequential damages, so the above limitations

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.

0

F-12358

KITCHENAID DIVISION



TROY, OHIO 45374

(H-1276)

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Itit€hiiAid®

GRAIN MILL ATTACHMENT

For Models K-45 and K5-A only

Get

Back to Basics

with a
KitchenAid Food Preparer
and Grain Mill Attachment.

Go from

Grain to Bread,

right in your own kitchen.

Grinds Wheat, Corn, Rye, Oats, Rice, Buckwheat and Barley to a fine flour or coarse meal
for bread, cookies, muffins, cereal, casseroles and many other tasty foods.

FLAVOR

Enjoy the whole flavor of natural
grain when you grind your own
flour for cooking and baking.

Wholegrain flours provide sub-

stantially more nutrients than

white flour, even when the white
flour is enriched.

NUTRITION

MONEY SAVINGS

Added to all the benefits of grind-
ing your own flour is the cost sav-
ings you can enjoy as compared
to buying commercially prepared

flour.

Grain Mill Hopper
Funnel also provided
for easy loading of
Hopper.

Grain Mill
Shaft Housing

Fits Attachment
Hub of K45 and
K5-A Food Pre-
parers.

Glass Jar

2-cup capacity
Jar holds
ground flour.

Grain Mill Housing

Made of polished cast
aluminum. Contains the
stationary grinding Burr.

Grind Worm

Moves grain automatically
from Hopper into Burrs for
grinding.

Movable Burr

Turns against stationary
grinding Burr to grind
grain. Made of hardened
metal for long life.

Adjustment Knob

Adjusts from fine to
coarse grind.

Thumb Screws & Lock Washers

Provide a fight fit for
Grain Mill parts during

grinding. Remove easily
for disassembly and
cleaning.

The easy-to-use Grain Mill Attachment gives you freshly ground flour without the time consuming,
hard work of a hand-cranked mill. And your KitchenAid mixer is right there to mix up those
wholegrain foods that add wholesome variety to your menu.

The booklet provided with the Grain Mill gives simple instructions for use and care, information

on grains, and basic wholegrain recipes which can be varied according to your own personal taste.
We hope this delicious corn bread recipe will tingle your tastebuds and tempt you to get

to basics

with KitchenAid.

I

back

BUTTERMILK CORN BREAD

2 cups whole corn meal

leaspoon salt

Vi

1 teaspoon cream of tartar

/i

teaspoon soda



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3 tablespoons brown sugar
1 cup buttermilk
2 eggs

1/4

cup liquid shortening

Instructions written for use with KitchenAid mixer.
Mix corn meal, salt, cream of tartar, soda and brown sugar together thoroughly. Set aside.
Place eggs in Bowl. Attach Bowl and Flat Beater. Turn to Speed 6 and beat for about 30 seconds.

Reduce to Speed 4 and add buttermilk. Beat 15 seconds longer. Stop and scrape Bowl.
Add dry ingredients and liquid shortening to egg mixture. Turn to Speed 2 and mix only until

ingredients are combined, about 30 seconds.
Pour into a greased 8 x 8-inch pan and bake at 425° F. for 20 minutes or until done.
Yield: 16 2-inch squares

VARIATION:

Substitute 1 cup wholegrain wheat flour for 1 cup of the corn meal. Proceed as directed.

Additional attachments that can make your KitchenAid mixer a complete food preparation center:

Food Grinder
Vegetable Slicer

Can Opener







Juice Extractor

Colander and Sieve
Ice Cream Freezer





Knife Sharpener



Silver Buffer
Splash Cover





Pouring Chute
Sausage Stuffer

F-11639



KitchenAid Division



Troy, Ohio

45374



(K-674)

PLEASE FILL OUT COMPLETELY & CLEARLY

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STATE

YOUR

COMPANY

NAME

TELEPHONE NO.

LOC.

CATALOG NO/ST

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ALL RETURNS MUST BE ACCOMPANIED BY SALES RECEIPT, ORIGINAL CARTON & PACKING

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BUYER'S CODE

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