KitchenAid 5KSM7990XESL - Инструкция по эксплуатации - Страница 8

English

8

flat Beater for normal to heavy mixtures  

(Recommended operating time is 1-10 minutes, depending upon recipe):
 cakes 

biscuits 

creamed frostings 

quick breads 

candies  

meat loaf 

cookies 

mashed potatoes 

pie pastry

Wire Whip for mixtures that need air incorporated  

(Recommended operating time is 1-30 minutes, depending upon recipe):
 

eggs  

sponge cakes 

egg whites  

angel food cakes 

heavy cream  

mayonnaise 

boiled frostings 

some candies

Dough hook for mixing and kneading yeast doughs 

(Recommended operating time is 1-10 minutes, depending upon recipe):
 

breads  

coffee cakes 

rolls  

buns

SETTING UP YOUR STAND MIXER

Adjusting Your Beater to Bowl Clearance 

NOTE: When properly adjusted,  

the flat Beater will not strike on the 

bottom or side of the bowl. If the  

flat Beater or the Stainless Steel  

Whip is so close that it strikes the  

bottom of the bowl, coating may  

wear off the flat Beater (for coated 

beaters) or wires on Stainless Steel 

Whip may wear.
Scraping sides of bowl may be  

necessary under certain conditions 

regardless of beater adjustment. The 

Stand Mixer must be stopped to scrape 

bowl or damage to mixer may occur.

Using Your KitchenAid Accessories

USING YOUR STAND MIXER

Your Stand Mixer is adjusted at the factory so the flat Beater just clears the bottom  

of the bowl. If, for any reason, the flat Beater hits the bottom of the bowl or is too  

far away from the bowl, you can correct the clearance easily.
 1.  Turn speed control to “0” (off).
  2.  Unplug Stand Mixer or disconnect power. 
  3.  Raise Guard.
  4.  Lower the bowl to the down position.
  5.   Turn Beater height Adjustment Screw slightly counter clockwise (left)  

to raise flat Beater or clockwise (right) to lower flat Beater.

  6.   Make adjustment with flat Beater, so it just clears surface of the bowl.  

If you over adjust the screw, the Bowl Lift Lever may not lock into place.

W10308298C_01_EN.indd   8

7/19/12   4:40 PM