Instruction/ maintenance manual of the product KP50PS KitchenAid
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ST AND MIXER INSTRUCTIONS AND RECIPES FOR THE WAY IT’S MADE. ® ™ 1-800-541-6390 Details Inside.
We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your 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” mixer returned to us.
1 T able of Contents Hassle-Free Replacement Warranty...........................................Inside Front Cover Product Registration Card ........................................................Inside Front Cover Important Safeguards ..............
2 IMPORT ANT SAFEGU ARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put mixer in water or other liquid.
3 Length of Warranty: One Year Full Warranty from date of purchase. KitchenAid Will Pay For Your Choice of: Hassle-Free Replacement of your mixer. See inside front cover for details on how to arrange for service, or call the Customer Satisfaction Center toll-free at 1-800-541-6390.
4 KitchenAid ® Mixer W arranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for mixers operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center.
5 Electrical Requirements Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire or electrical shock.
6 Bowl-Lift Models * Stand Mixer F eatures Solid State Speed Control K itc h e n A id S t. J o s e p h , M ic h ig a n U S A O ff S tir 2 4 6 8 1 0 C A U T I O N : U n p l u g b e f o r e i n s e r t .
7 Assembling Y our Bowl-Lift Mixer ** See page 5. To Attach Bowl 1. Be sure speed control is OFF and mixer is unplugged. 2. Place bowl lift handle in down position. 3. Fit bowl supports over locating pins. 4. Press down on back of bowl until bowl pin snaps into spring latch.
8 Tilt-Head Models * Stand Mixer F eatures C A U T I O N : U n p l u g b e f o r e i n s e r t i n g o f r e m o v i n g p a r t s K itc h e n A id St.
To Remove Flat Beater, Wire Whip Or Dough Hook 1. Turn speed control to OFF and unplug. 2. Press beater upward as far as possible and turn left. 3. Pull beater from beater shaft. 4. Plug mixer in proper electrical outlet.** To Lock Motor Head 1. Make sure motor head is completely down.
10 Using Y our KitchenAid ® Attachments Flat Beater for normal to heavy mixtures: cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry Wire Whip for mixt.
11 Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire Care and Cleaning Beater T o Bowl Clearance Your mixer is adjusted at the factory so that the flat beater just clears the bottom of the bowl.
12 Speed Control Guide – 10 Speed Mixers Number of Speed Stir Speed STIR 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.
13 Mixing Tips Converting Your Recipe for the Mixer 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.
14 Egg Whites Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below. AMOUNT SPEED 1 egg white .......GRADUALLY to 10 2-4 egg whites .
15 Attachments and Accessories To Attach 1. Turn mixer off and unplug. 2. Loosen attachment knob by turning it counterclockwise. 3. Remove attachment hub cover. 4. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket.
16 Crabmeat Dip 1 package (8 oz.) light cream cheese 1 cup reduced-fat cottage cheese 1 ⁄ 4 cup reduced-calorie mayonnaise 1 can (6 1 ⁄ 2 oz.) crabmeat, flaked 1 tablespoon lemon juice 3t ablespoons chopped green onions 1 ⁄ 2 teaspoon garlic salt 3 drops hot pepper sauce Place cream cheese, cottage cheese, and mayonnaise in mixer bowl.
17 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz.) light cream cheese 2t ablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1 ⁄ 4 teaspoon paprika 1 ⁄ 2 teaspoon garlic powder 1 ⁄ 4 cup finely chopped pecans Nutty Cheese Ball Place all ingredients, except pecans, in mixer bowl.
18 1 baguette loaf, cut into 1 ⁄ 2 -inch slices 2 teaspoons butter or margarine 1 ⁄ 2 cup finely chopped onion 1 clove garlic, minced 1 package (9 oz.) frozen chopped spinach, thawed and squeezed dry 1 package (8 oz.) light cream cheese 1 ⁄ 4 cup roasted red peppers 1 ⁄ 2 cup shredded Cheddar cheese Place baguette slices on baking sheet.
19 Mushroom-Onion T artlets Pastry Crusts 4o z. light cream cheese 3 tablespoons butter or margarine, divided 3 ⁄ 4 cup plus 1 teaspoon all-purpose flour 8 oz.
20 2 medium sweet potatoes, cooked and peeled 1 ⁄ 2 cup low-fat milk 1 ⁄ 3 cup sugar 2 eggs 2 tablespoons butter or margarine 1 ⁄ 2 teaspoon nutmeg 1 ⁄ 2 teaspoon cinnamon Crunchy Praline Topp.
21 Mashed P otatoes 5 large potatoes (about 2 1 ⁄ 2 lbs.), peeled, quartered, and boiled 1 ⁄ 2 cup low-fat milk, heated 2 tablespoons butter or margarine 1 teaspoon salt 1 ⁄ 8 teaspoon black pepper Warm mixer bowl and flat beater with hot water; dry.
22 Black Bean F rittata 2 cups fat-free egg substitute or 8 eggs 1 ⁄ 4 cup low-fat milk 1 tablespoon oil 1 ⁄ 2 medium red bell pepper, chopped 4 green onions, sliced 1 can (16 oz.) black beans, rinsed and drained 1 cup shredded Monterey Jack cheese Place egg substitute and milk in mixer bowl.
23 Baked Pastry Shell (see page 39) 1 tablespoon oil 1 small onion, chopped 1m edium green bell pepper, chopped 8o z. sliced fresh mushrooms 6 eggs 1 ⁄ 3 cup low-fat milk 1 tablespoon chopped fresh parsley 1 teaspoon salt 5 drops hot pepper sauce 1 cup (4 oz.
24 2 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 3 cups sugar 3t easpoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer.
25 Topping 1 cup firmly packed brown sugar 1 ⁄ 2 cup butter or margarine 1 ⁄ 4 cup whipping cream 1 cup chopped walnuts Cake 1 1 ⁄ 2 cups sugar 1 ⁄ 2 cup butter or margarine, softened 1c up (2.
26 1 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 2 cups sugar, divided 1 1 ⁄ 2 cups egg whites (about 12 to 15 egg whites) 1 1 ⁄ 2 teaspoons cream of tartar 1 ⁄ 4 teaspoon salt 1 1 ⁄ 2 teaspoons vanilla or 1 ⁄ 2 teaspoon almond extract Mix flour and 1 ⁄ 2 cup sugar in small bowl.
27 Double Chocolate P ound Cake 3 cups all-purpose flour 2 cups sugar 1 ⁄ 2 cup unsweetened Dutch-processed cocoa powder 3t easpoons baking powder 1 ⁄ 2 teaspoon salt 1 cup butter, softened 1 1 ⁄ 4 cups low-fat milk 1 teaspoon vanilla 5 eggs Chocolate Glaze 2 squares (1 oz.
28 Sunshine Chiffon Cake 2 cups all-purpose flour 1 1 ⁄ 2 cups sugar 1 tablespoon baking powder 1 ⁄ 2 teaspoon salt 3 ⁄ 4 cup cold water 1 ⁄ 2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1 ⁄ 2 teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl.
29 Chocolate Almond Brownie Cake Cake 7 squares (1 oz. each) semi-sweet chocolate 1 ⁄ 2 cup butter or margarine 3 eggs, separated 1 ⁄ 2 cup sugar 1 ⁄ 2 teaspoon almond extract 2 tablespoons all- purpose flour Glaze 1 square (1 oz.
30 Applesauce Cake Combine dry ingredients in mixer bowl. Add applesauce, margarine, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Turn to Stir Speed and add apple and walnuts, mixing just until blended.
31 Buttercream F rosting 1 ⁄ 3 cup butter, softened 1 ⁄ 4 cup cream or evaporated milk 1 teaspoon vanilla 1 ⁄ 4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer.
32 Caramel Creme F rosting 1 ⁄ 2 cup margarine or butter 1 cup firmly packed brown sugar 1 ⁄ 4 cup low-fat milk 1 cup miniature marshmallows 2 cups powdered sugar 1 ⁄ 2 teaspoon vanilla Melt margarine in medium saucepan. Add brown sugar and milk; mix.
33 Chocolate F udge Butter 2 cups sugar 1 ⁄ 8 teaspoon salt 3 ⁄ 4 cup evaporated milk 1t easpoon light corn syrup 2 squares (1 oz. each) unsweetened chocolate 2 tablespoons butter or margarine 1 teaspoon vanilla 2 cup chopped walnuts or pecans Butter sides of heavy 2-quart saucepan.
34 Divinity 3 cups sugar 3 ⁄ 4 cup light corn syrup 1 ⁄ 2 cup water 2 egg whites 1 teaspoon almond extract 1 cup chopped walnuts or pecans Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248°F).
35 Macadamia Chocolate Chunk Cookies 1 cup firmly packed brown sugar 3 ⁄ 4 cup sugar 1 cup margarine or butter, softened 2 teaspoons vanilla 2 eggs 2 1 ⁄ 4 cups all-purpose flour, divided 1 ⁄ 2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 package (8 oz.
36 P eanut Butter Cookies 1 ⁄ 2 cup peanut butter 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 2 cup granulated sugar 1 ⁄ 2 cup brown sugar 1 egg 1 ⁄ 2 teaspoon vanilla 1 ⁄ 2 teaspoon baking soda 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups all-purpose flour Place peanut butter and butter in mixer bowl.
37 F udge Brownies 1 cup margarine or butter, softened 4 squares (1 oz. each) unsweetened chocolate 2 cups sugar 1 teaspoon vanilla 3 eggs 1 cup all-purpose flour 1 ⁄ 2 teaspoon salt 1 cup chopped walnuts or pecans Melt 1 ⁄ 2 cup margarine and chocolate in small saucepan over low heat; cool.
38 Lemon Cream Cheese Bars Crust 2 cups all-purpose flour 1 ⁄ 2 cup powdered sugar 1 cup (2 sticks) chilled butter, cut into chunks Cream Cheese Filling 1 package (8 oz.
39 KitchenAid Pie P astry 2 1 ⁄ 4 cups all-purpose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening, well chilled 2 tablespoons butter or margarine, well chilled 5-6 tablespoons cold water Place flour and salt in mixer bowl. Attach bowl and flat beater to mixer.
40 Apple Pie 1 cup sugar 2 tablespoons all- purpose flour 1 teaspoon cinnamon 1 ⁄ 8 teaspoon nutmeg 1 ⁄ 8 teaspoon salt 6-8 medium tart cooking apples, peeled, cored, and thinly sliced 2 tablespoons margarine or butter KitchenAid Pie Pastry for Two-crust Pie (see page 39) Combine sugar, flour, cinnamon, nutmeg, and salt in large bowl.
41 V anilla Cream Pie 1 ⁄ 2 cup sugar 6 tablespoons all- purpose flour 1 ⁄ 4 teaspoon salt 2 1 ⁄ 2 cups low-fat milk 3 egg yolks 1 tablespoon margarine or butter 1 teaspoon vanilla KitchenAid Baked Pastry Shell (see page 39) Combine sugar, flour, and salt in heavy saucepan.
42 V anilla Cream Pie CONTINUED VARIATIONS Chocolate Cream Pie Add 2 squares (1 oz. each) melted, unsweetened chocolate to filling along with margarine and vanilla. Proceed as directed on page 41. Per serving (filling and crust): About 368 cal, 8 g pro, 49 g carb, 16 g fat, 86 mg chol, 298 mg sod.
43 Lemony Light Cheesecake Crust 15 reduced-fat creme- filled chocolate sandwich cookies, finely crushed (about 1 1 ⁄ 2 cups crumbs) 2 tablespoons butter or margarine, melted Filling 3 packages (8 oz.
44 “Rapid Mix” describes a bread baking method that calls for dry yeast to be mixed with other dry ingredients before liquid is added. In contrast, the traditional method is to dissolve yeast in warm water. 1. Place all dry ingredients including yeast into bowl, except last 1 to 2 cups flour.
45 Bread Making Tips Making bread with a mixer is quite different from making bread by hand. Therefore, it will take some practice before you are completely comfortable with the new process. For your convenience, we offer these tips to help you become accustomed to bread making the KitchenAid way.
46 • 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.
47 Basic White Bread 1 ⁄ 2 cup low-fat milk 3 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine 2 packages active dry yeast 1 1 ⁄ 2 cups warm water (105°F to 115°F) 5-6 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
48 Basic White Bread CONTINUED VARIATIONS Cinnamon Bread Prepare dough, divide, and roll out each half to a rectangle, as directed on page 46. Mix together 1 ⁄ 2 cup sugar and 2 teaspoons cinnamon in small bowl. Spread each rectangle with 1 tablespoon softened butter or margarine.
49 Whole Grain Wheat Bread 1 ⁄ 3 cup plus 1 tablespoon brown sugar 2 cups warm water (105°F to 115°F) 2 packages active dry yeast 5-6 cups whole wheat flour 3 ⁄ 4 cup powdered milk 2 teaspoons salt 1 ⁄ 3 cup oil Dissolve 1 tablespoon brown sugar in warm water in small bowl.
50 F rench Bread 2 packages active dry yeast 2 1 ⁄ 2 cups warm water (105°F to 115°F) 1 tablespoon salt 1 tablespoon butter or margarine, melted 7 cups all-purpose flour 2 tablespoons cornmeal 1 egg white 1 tablespoon cold water Dissolve yeast in warm water in warmed mixer bowl.
51 Honey Oatmeal Bread 1 1 ⁄ 2 cups water 1 ⁄ 2 cup honey 1 ⁄ 3 cup butter or margarine 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour 1 cup quick cooking oats 2 teaspoons salt 2 packages active dry yeast 2 eggs 1 egg white 1 tablespoon water Oatmeal Place water, honey, and butter in small saucepan.
52 Light Rye Bread 1 ⁄ 4 cup honey 1 ⁄ 4 cup light molasses 2 teaspoons salt 2 tablespoons butter or margarine 2 tablespoons caraway seed 1 cup boiling water 2 packages active dry yeast 3 ⁄ 4 cu.
53 Dill Batter Bread 2 packages active dry yeast 1 ⁄ 2 cup warm water (105°F to 115°F) 4 tablespoons honey, divided 2 cups large curd cottage cheese 2t ablespoons grated fresh onion 4 tablespoons .
54 V egetable Cheese Bread 2 packages active dry yeast 1 cup warm water (105°F to 115°F) 2 cups whole wheat flour 3-3 1 ⁄ 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 2 tablespoon.
55 Basic Sweet Dough 3 ⁄ 4 cup low-fat milk 1 ⁄ 2 cup sugar 1 1 ⁄ 4 teaspoons salt 1 ⁄ 2 cup butter or margarine 2 packages active dry yeast 1 ⁄ 3 cup warm water (105°F to 115°F) 3 eggs, room temperature 5 1 ⁄ 2 -6 1 ⁄ 2 cups all-purpose flour Place milk, sugar, salt, and butter in small saucepan.
56 Cinnamon Swirl Rounds 1 cup firmly packed brown sugar 1 cup sugar 1 ⁄ 2 cup butter or margarine, softened 1 ⁄ 4 cup all-purpose flour 1 1 ⁄ 2 tablespoons cinnamon 1 ⁄ 2 cup chopped walnuts or pecans 1 recipe Basic Sweet Dough (see page 55) Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl.
57 Rapid Mix Cool Rise White Bread 6-7 cups all-purpose flour 2 tablespoons sugar 3 1 ⁄ 2 teaspoons salt 3 packages active dry yeast 1 ⁄ 4 cup butter or margarine, softened 2 cups very warm water (120°F to 130°F) Place 5 1 ⁄ 2 cups flour, sugar, salt, yeast, and butter in mixer bowl.
58 Banana Nut Bread 1 ⁄ 3 cup shortening 1 ⁄ 2 cup sugar 2 eggs 1 3 ⁄ 4 cups all-purpose flour 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 ⁄ 2 teaspoon salt 1 cup (2 medium) mashed ripe banana 1 ⁄ 2 cup chopped walnuts or pecans Place shortening and sugar in mixer bowl.
59 Baking P owder Biscuits 2 cups all-purpose flour 4t easpoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup low-fat milk Melted margarine or butter, if desired Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer.
60 Sour Cream Coffee Cake 1 ⁄ 2 cup firmly packed brown sugar 1 1 ⁄ 2 teaspoons cinnamon 1 cup chopped walnuts or pecans 3 cups all-purpose flour 1 1 ⁄ 2 cups sugar 3t easpoons baking powder 1 t.
61 P ancakes 1 1 ⁄ 2 cups all-purpose flour 2t easpoons baking powder 1 teaspoon sugar 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fat-free egg substitute or 2 eggs 1 1 ⁄ 4 cups low-fat milk 3 tablespoons shortening, melted Combine flour, baking powder, sugar, and salt in mixer bowl.
62 Multi-F unction Attachment Pack Attachments – For More Information call 1-800-541-6390 Model FPPA KitchenAid has packaged its three most popular attachments in one carton. It includes a Rotor Slicer/Shredder (RVSA), Food Grinder (FGA), and Fruit/Vegetable Strainer Parts (FVSP).
63 Attachments – For More Information call 1-800-541-6390 F ood T ray K it c h e n A id S t . J o s e p h , M i c h i g a n U S A O ff S tir 2 4 6 8 1 0 Solid State Speed Contr ol ® Model FT Holds large quantities of food for quicker and easier juicing, puréeing and grinding.
64 Grain Mill enAid M i c h ig a n U S A O f f S t i r 2 4 6 8 1 0 S o lid S t a te S p e e d C o n tro l Model GMA Grinds low-moisture grains from very fine to extra coarse textures. Can Opener Model CO Opens cans quickly, leaves edges smooth and snag-free.
65 Citrus Juicer S t i r 2 4 6 8 1 0 S ta te S p e e d C o n tro l Model JE Juices citrus fruits quickly and thoroughly, strains out pulp. P asta Maker ® Model SNFGA 5 plates make thin and thick spaghetti, flat noodles, macaroni, and lasagna. Comes with Food Grinder.
66 Solid State Speed Control K i t c h e n A id St . Jos ep h, Michig an U SA O f f S t i r 2 4 6 8 1 0 C A U T I O N : U n p l u g b e f o r e i n s e r t i n g o f r e m o v i n g p a r t s H e a v y D u ty P ouring Shield Model KPS2CL Minimizes splash-out when adding ingredients.
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® Registered trademark/™ Trademark/ the shape of the mixer is a trademark of KitchenAid, U.S.A. 9706634 Rev. B © 2002. All rights reserved. Printed in USA (dZw902) FOR THE W A Y IT’S MADE.
An important point after buying a device KitchenAid KP50PS (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought KitchenAid KP50PS yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data KitchenAid KP50PS - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, KitchenAid KP50PS you will learn all the available features of the product, as well as information on its operation. The information that you get KitchenAid KP50PS will certainly help you make a decision on the purchase.
If you already are a holder of KitchenAid KP50PS, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime KitchenAid KP50PS.
However, one of the most important roles played by the user manual is to help in solving problems with KitchenAid KP50PS. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device KitchenAid KP50PS along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
