KitchenAid ACCOLADE 400 Instructions And Recipes Manual
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KitchenAid ACCOLADE 400 Instructions And Recipes Manual

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™
ACCOLADE
400
TILT-HEAD

STAND MIXER

INSTRUCTIONS AND RECIPES
1-800-541-6390
Details Inside
®
FOR THE WAY IT'S MADE.
™

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Summary of Contents for KitchenAid ACCOLADE 400

  • Page 1: Stand Mixer

    ™ ACCOLADE TILT-HEAD STAND MIXER INSTRUCTIONS AND RECIPES 1-800-541-6390 Details Inside ® FOR THE WAY IT’S MADE. ™...

  • Page 2: Hassle-Free Replacement Warranty

    KitchenAid that, if your Stand Mixer should fail within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your “failed” Stand Mixer returned to us.

  • Page 3: Table Of Contents

    Important Safeguards...2 Electrical Requirements ...3 Troubleshooting Problems ...3 FEATURES AND OPERATION 5 Quart Tilt-Head Mixer Features ...4 Assembling Your 5 Quart Tilt-Head Mixer ...5 Using Your Stand Mixer Accessories...7 Mixing Time ...7 Mixer Use ...7 Care and Cleaning ...8 Beater to Bowl Clearance...8 Speed Control Guide ...9...

  • Page 4: Important Safeguards

    Call the KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more information. 7. The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury. 8. Do not use the Stand Mixer outdoors.

  • Page 5: Electrical Requirements

    30 minutes before turning it back on. - If the problem is not due to one of the above items, see the KitchenAid Stand Mixer Warranty on page 78. - Do not return the Stand Mixer to the retailer as they do not provide...

  • Page 6: Quart Tilt-Head Mixer Features

    5 Quart Tilt-Head Mixer Features Motor Head Speed Control Lever Beater Height Adjustment Screw Stainless Steel Wire Whip Dough Hook Attachment Hub (see page 12) Bowl Lock Plate Attachment Knob Motor Head Locking Lever (not shown) Beater Shaft Flat Beater...

  • Page 7: Assembling Your 5 Quart Tilt-Head Mixer

    Assembling Your 5 Quart Tilt-Head Mixer To Attach Bowl 1. Turn speed control to OFF. 2. Unplug Stand Mixer or disconnect power. 3. Unlock motor head. 4. Tilt motor head back and lock. 5. Place bowl on bowl lock plate.
  • Page 8 OFF. This automatically resets the mixer. Wait a few minutes. Slide the Speed Control Lever to the desired speed and continue mixing. If unit does not restart see the KitchenAid Stand Mixer warranty on page 78.

  • Page 9: Using Your Stand Mixer Accessories

    Dough Hook for mixing and kneading yeast doughs: breads rolls pizza dough Your KitchenAid ® Stand Mixer will mix faster and more thoroughly than most other electric Stand Mixers. Therefore, the mixing time in most WARNING...

  • Page 10: Care And Cleaning

    Or, clean them Beater To Bowl Clearance Your mixer is adjusted at the factory so that 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, clearance can be corrected as follows: 1.

  • Page 11: Speed Control Guide

    Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to the mixer. ® feature which automatically starts the mixer at a For slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.

  • Page 12: Mixing Tips

    The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes.

  • Page 13: Egg Whites

    ...GRADUALLY to 10 1 cup ...GRADUALLY to 8 1 pint...GRADUALLY to 8 Whipping Stages Watch cream closely during whipping. Because your KitchenAid mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics: Begins to Thicken Cream is thick and custard-like.

  • Page 14: Attachments And Accessories

    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;...
  • Page 15 Attachments – Stand Mixer Attachment Packs For More Information call 1-800-541-6390 The keys to a lifetime of convenience and flavor are available in three handy collections. Model FPPA Includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).
  • Page 16 Attachments – For More Information call 1-800-541-6390 Food Grinder Model FGA Grinds meat, firm fruits and vegetables, and dry bread. Sausage Stuffer Model SSA 3⁄8" and 5⁄8" stuffing tubes make Bratwurst, Kielbasa, Italian or Polish Sausage and breakfast links. Pasta Maker Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna.
  • Page 17 Attachments – For More Information call 1-800-541-6390 Fruit/Vegetable Strainer Model FVSFGA Makes preparing jams, purées, sauces and baby foods quick and easy. Food Tray Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding. Rotor Slicer/Shredder Model RVSA Includes 4 cones: thin and thick slicer, fine and coarse shredder.
  • Page 18 Attachments – For More Information call 1-800-541-6390 Pasta Roller and Cutter Set Model KPRA Makes lasagna noodles, fettuccini and linguine fini. 3 piece set includes Roller, Fettuccine Cutter and Spaghetti Cutter. Pasta Cutter Companion Set Model KPCA This all-metal, two cutter set will make spectacular angel hair pasta or lusciously thick egg noodles from your fresh pasta sheets.
  • Page 19 Attachments – For More Information call 1-800-541-6390 Ice Cream Maker Model KICA Enjoy up to 2 quarts of homemade ice cream, sorbet, and other frozen desserts - without ice, salt, or hand cranking! Includes freeze bowl, drive assembly, dasher, and bowl adapter ring.
  • Page 20 Can Opener Model CO Opens cans quickly, leaves edges smooth and snag-free. Pouring Shield Model KN1PS Minimizes splash-out when adding ingredients. Mixer Cover Model KMCC1 To protect mixers when not in use. Made of cotton and polyester, they are machine washable.

  • Page 21: Appetizers, Entrees, And Vegetables

    Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat, 12 mg chol, 180 mg sod. Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel.
  • Page 22 1 cup salsa Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.
  • Page 23 60 seconds, or until warm. Cool slightly. Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers.
  • Page 24 To make Pastry Crusts, place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add flour. Turn to Speed 2 and mix about 1 minute, or until well blended.
  • Page 25 Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch pie plate. Bake at 400°F for 20 minutes, or until set. Clean bowl and beater. Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer.
  • Page 26 Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds. Drop dough onto greased baking sheets forming 36 mounds, 2 inches apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and bake 25 minutes longer. Turn off oven. Remove pans from oven.

  • Page 27: Mashed Potatoes

    Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth. Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed.
  • Page 28 Set aside. Place eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes. Sprinkle half of cheese in pastry shell. Top with vegetables.
  • Page 29 VARIATION Mexican Appetizer Meatballs Form meat mixture into 1-inch balls. Place in 13x9x2-inch rectangular baking pan. Bake at 400°F for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired. Yield: 18 servings (2 meatballs per serving).
  • Page 30 Pour hot filling into 2-quart casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly.

  • Page 31: Cakes And Frostings

    Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds.
  • Page 32 8- or 9-inch round baking pans. Sprinkle with walnuts. To make Cake, place sugar and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add banana and vanilla. Continuing on Speed 2, mix about 30 seconds.
  • Page 33 ⁄ cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites are frothy. Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 2 are almost stiff but not dry.
  • Page 34 Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.
  • Page 35 Italian Cream Cake Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.
  • Page 36 Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add eggs and chocolate. Continuing on Speed 2, mix about 30 seconds.
  • Page 37 Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip. Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 2 ⁄...
  • Page 38 Remove from heat; cool slightly. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 1 to 2 minutes, or until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.
  • Page 39 2 teaspoons grated lemon peel To make Cake, place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute.
  • Page 40 To make Cake, place granulated sugar, shortening, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Continuing on Speed 2, add eggs and mix about 45 seconds longer. Continuing on Speed 2, add remaining cake ingredients and mix about 30 seconds.
  • Page 41 To make Cupcakes, place butter in bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to Speed 4 and add eggs, one at a time, beating for 30 seconds after each addition.
  • Page 42 Place powdered sugar in mixer bowl. Add brown sugar mixture and vanilla. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Turn to Speed 4 and beat about 1 minute, or until smooth and creamy. Spread on cake while warm.

  • Page 43: Buttercream Frosting

    Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, vanilla, salt, and 1 cup powdered sugar.

  • Page 44: Cookies, Bars, And Candies

    Cool to lukewarm (110°F). Stir in vanilla. Pour mixture into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 8 minutes, or until fudge stiffens and loses its gloss. Quickly turn to STIR Speed and add walnuts, mixing just until blended.
  • Page 45 220°F, without stirring. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about ⁄...

  • Page 46: Chocolate Chip Cookies

    12 ounces semi-sweet chocolate chips Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds.
  • Page 47 4 g fat, 6 mg chol, 81 mg sod. Place butter and brown sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add flour, baking powder, and salt. Turn to Speed 2 and mix about 1 ⁄...
  • Page 48 Powdered sugar, if desired Place Crust ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 1 minute, or until well blended and mixture starts to stick together. Press into ungreased ⁄...
  • Page 49 Sugar Cookies Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about ⁄ minutes. Stop and scrape bowl. Add egg and vanilla.
  • Page 50 0 mg chol, 5 mg sod. Place cheese and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds. Turn to Speed 4 and beat about 30 seconds, or until well blended. Add flour and cayenne.

  • Page 51: Pies And Desserts

    5-6 tablespoons cold water Pie Pastry Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 15 seconds. Cut shortening and butter into pieces and add to flour mixture. Turn to Stir Speed and mix 30 to 45 seconds, or until shortening particles are size of small peas.
  • Page 52 Chill while making Filling. To make Filling, place cream cheese, sugar, and flour in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds longer.
  • Page 53 Speed 2, slowly add milk and mix about ⁄ minutes. Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F for 40 to 50 minutes, or until knife inserted near center comes out clean. Yield: 8 servings.
  • Page 54 Stir each until completely mixed. Cover bowls and refrigerate about 2 hours. Pour white chocolate mixture into mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and beat 4 to 4 peaks form. Spoon about of 6 stemmed dessert dishes.
  • Page 55 Raspberry Filled To make Meringue, place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 foamy. Continuing on Speed 8, add vanilla and vinegar. Whip about 5 seconds. Add powdered sugar.

  • Page 56: Yeast Breads And Quick Breads

    5. When dough clings to hook, knead on Speed 2 for 2 minutes, or until dough is smooth and elastic. See Illustration C. 6. Tilt mixer head back and remove dough from hook. Follow directions in recipe for rising, shaping and baking.

  • Page 57: Bread Making Tips

    ® water on the rack below. (3) Pre- warm the oven by setting at 400°F for 1 minute; then turn it off; place the bowl on the center rack of the oven and close the door.

  • Page 58: Shaping A Loaf

    Bread Making Tips • Some large recipes and soft doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added. The sooner all the flour is added, the less likely the dough will climb the hook.

  • Page 59: Basic White Bread

    -inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F for 30 minutes, or until golden brown. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf).
  • Page 60 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 56. Mix together ⁄ cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.

  • Page 61: Whole Grain Wheat Bread

    -inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 30 minutes longer. Remove from pans immediately and cool on wire racks.

  • Page 62: French Bread

    Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky.

  • Page 63: Honey Oatmeal Bread

    Heat over low heat until mixture is very warm (120°F to 130°F). Place 5 cups flour, oats, salt, and yeast in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute.
  • Page 64 Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.
  • Page 65 Add cottage cheese, remaining 3 tablespoons honey, onion, butter, dill seed, salt, and soda. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. Add eggs. Continuing on STIR Speed, mix about 15 seconds.
  • Page 66 Combine whole wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, butter, and warm milk to flour mixture and mix about 1 and scrape bowl.

  • Page 67: Baking Powder Biscuits

    Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Attach bowl and flat beater to mixer. Turn to STIR Speed and mix about 30 seconds. With spoon, gently stir in blueberries. Spoon batter into 9x5x3-inch baking pan that has been greased on the bottom only.

  • Page 68: Basic Sweet Dough

    Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes. Continuing on Speed 2, add remaining flour, at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.

  • Page 69: Cinnamon Swirl Rounds

    1 teaspoon vanilla Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Turn dough onto lightly floured surface. Roll dough to 10x24-inch rectangle. Spread sugar-cinnamon mixture evenly on dough.
  • Page 70 When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400°F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks. Yield: 32 servings (16 slices per loaf).

  • Page 71: Crusty Pizza Dough

    1 tablespoon cornmeal Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute. Continuing on Speed 2, add remaining flour, at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl.
  • Page 72 ⁄ cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough...
  • Page 73 1-inch pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 400°F for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.
  • Page 74 Place shortening and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 6, beat about 1 minute longer.
  • Page 75 Place 3 cups flour, raisins, sugar, salt, and lemon peel in mixing bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add milk mixture, oil, butter, and egg yolks to flour mixture and mix about 1 minute.
  • Page 76 30 seconds, or until ingredients are combined. Spoon batter into greased or paper-lined muffin pans. Bake at 400°F for 20 minutes, or until toothpick inserted in center comes out clean. Remove from pans immediately. Serve warm. Yield: 24 servings (1 muffin per serving).
  • Page 77 Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside. Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined.
  • Page 78 Combine flour, baking powder, sugar, and salt in mixer bowl. Add egg yolks, milk, and butter. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 30 seconds, or until ingredients are combined. Stop and scrape bowl. Continuing on Speed 4, mix about 15 seconds, or until smooth.
  • Page 79 ⁄ teaspoon salt Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and beat 2 to ⁄ minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

  • Page 80: Warranty Information Warranty For The 50 United States

    Warranty: One Year Full Warranty from date of purchase. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion 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.

  • Page 81: Warranty For Puerto Rico

    Failure to do so can result in death or electrical shock. Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer or the store where you purchased the Ordering Accessories and Replacement Parts To order accessories or replacement parts for your Stand Mixer, call toll-free 1-800-541-6390, 8 a.m.
  • Page 83 ® FOR THE WAY IT’S MADE. ™ ® Registered trademark/™ Trademark/the shape of the mixer is a registered trademark of KitchenAid, U.S.A. 9703467 Rev. A © 2004. All rights reserved. Printed in USA (dZw404)

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