KitchenAid 690, 670 Pastry Crust, One Crust 6 servings for main dish pie, One Crust 8 servings

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Pastry Crust

One Crust

1cup all-purpose flour 1⁄4 teaspoon salt

1⁄4 cup shortening

1tablespoon cold margarine or butter

2-4 tablespoons ice water

Two Crusts

2cups all-purpose flour

3⁄4 teaspoon salt

1⁄2 cup shortening

3tablespoons cold margarine or butter

5-7 tablespoons ice water

Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and margarine. Pulse 3 to 4 times, about 2 to 3 seconds each time, until crumbly. Sprinkle minimum amount of water evenly over mixture. Pulse 1 to 3 times, about 2 to 3 seconds each time, until mixture pulls away from sides of bowl and forms a loose ball.

Form into a ball (2 balls for 2-crust pie). On lightly floured surface, roll each ball to a circle 2 inches larger than inverted pie plate. Fit into pie plate. Proceed as directed in pie recipe.

To bake single crust shell, flute edges of crust. Prick shell thoroughly with fork. Bake at 425˚F for

9 to 12 minutes, until light golden brown.

To bake 2-crust pie, follow directions in pie recipe.

Yield: 1 pie (6 or 8 servings).

One Crust (6 servings for main dish pie)

Per serving: About 168 cal, 2 g pro, 16 g car, 11 g fat, 0 mg chol, 111 mg sod.

One Crust (8 servings)

Per serving: About 126 cal, 2 g pro, 12 g car, 8 g fat, 0 mg chol, 84 mg sod.

Two Crusts (8 servings)

Per serving: About 265 cal, 3 g pro, 24 g car, 17 g fat, 0 mg chol, 250 mg sod.

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Contents Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards KitchenAid Will Pay For KitchenAid Food Processor Warranty USAHow To Arrange For Service USA Only Length WarrantyRequired Warranty Service for Puerto Rico Standard First Year WarrantyHow To Arrange For Service Outside The USA If You Need Service or AssistanceElectrical Requirements How To Obtain ServiceFood Processor Features Reversible Slicing/Shredding Disc Assembling Your Food Processor Pulse Off Ltra Citrus Press Egg Whip To Assemble Egg WhipTo Disassemble Operating Your Food Processor Piece Food Pusher Disassembling Your Food Processor Care and Cleaning To puree cooked fruits and vegetables except potatoes Add Food Processing TipsUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints Page Appetizers ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PatéSpicy Deviled Eggs Egg white, beaten Cheesy Caramelized Onion SquaresShrimp Dill Dip Medium onionsClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineGorgonzola Cheese Ball Cheesy Hot Salmon DipCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Salads Dressings Chicken Chutney Salad Spicy Jicama SaladDressing ⁄2 medium about 1 lb. Napa cabbage Small red onion Chopped Chicken and Vegetable SaladChinese Coleslaw Spicy DressingShredded Summer Squash Salad Red Cabbage SlawCarrot and Date Salad Hot Chicken SaladTablespoons orange juice ⁄2 teaspoon grated orange peel Medium onion, cut in 4 pieces Slices bacon Hot Potato SaladVegetable Crunch Salad Vinaigrette DressingTablespoons fresh lime juice Creamy Orange DressingSpicy Mexican Dressing ⁄3 cup mild salsaPage Soups Sandwiches Creamy Broccoli Soup Tablespoons fresh parsleyPound broccoli Cups lentils, rinsed, sorted Creamy Lentil Soup⁄2 cup dry sherry French Onion Soup En CasseroleOunces Gruyere or Swiss cheese Large onions ⁄2 teaspoon black pepperWinter Root Soup with Potatoes Cheese Sandwich Spread Calico Corn ChowderChutney Chicken Spread Ham Sandwich Spread⁄2 teaspoon ground cumin Soft pita breads Bean and Veggie Melt⁄4 small red onion Firm medium tomato Clove garlicTablespoons balsamic vinegar ⁄2 teaspoon sugar Vegetable Hoagie⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives ⁄4 red onionPage Vegetables Side Dishes ⁄2 cup white wine vinegar ⁄4 cup fresh dill weed Dilled Cucumbers and OnionsScalloped Potatoes Small onion⁄4 teaspoon dried dill weed Sauteed Zucchini and PeppersShredded Vegetable Sauté Medium bell peppers, red and/or yellow, cut in quartersShredded Beets Cabbage, Onion and Noodle CasseroleHoney-Glazed Carrots Zucchini PattiesCinnamon, if desired ⁄4-1⁄2teaspoon black pepper Rice Pilaf with VegetablesLayered Eggplant Casserole Cup uncooked white riceMain Dishes Onion-Cheese Pie Pastry crust pg.85 Cloves garlicSmall carrot Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan PorkChicken and Broccoli Stir-Fry Cloves garlic Egg white⁄8 teaspoon ginger Pound turkey breast slices Turkey Slices with Fresh Italian Tomato SauceTeaspoons olive oil, divided ⁄2 teaspoon brown sugar ⁄2 teaspoon saltDash white pepper Vegetable Egg Foo Yung⁄2 teaspoon salt ⁄8 teaspoon black pepper Tablespoons reduced- sodium Soy sauceSpicy Chicken Lo Mein Hot cooked rice or chow mein noodles, if desired Beef Chow MeinTablespoon plus Teaspoon peanut oil, divided Tablespoon oyster sauceTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper Chicken-Vegetable FrittataMedium shallot Small zucchini⁄3 cup peanut butter ⁄3 cup water Tablespoon lemon juice Satay Chicken Strips with Peanut Sauce⁄4 teaspoon salt ⁄4 teaspoon black pepper Ham LoafSlices bread, torn in 4 pieces each ⁄2 cup skim or low-fat milk Tablespoon prepared mustardBreads Cracked Wheat Bread ⁄4 cup water ⁄4 cup milk White BreadCinnamon Bread Herb Bread⁄2 cup half and half Oatmeal Raisin Scones11⁄2 cups all-purpose flour ⁄4 cup rolled oats ⁄2-inch piecesCranberry Pear Coffee Cake ToppingCoffee Cake Tablespoons sugar Teaspoon salt Cup poppyseed filling Poppyseed RollsBiscuits Cups bread flour⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadFlavored Butters Tablespoon honey ⁄2 teaspoon cinnamonTeaspoons lemon juice Desserts Carrot Cake ⁄4 teaspoon nutmeg ⁄2 cup pecan halves or piecesPieces ⁄4 cup fresh lemon juice CheesecakeTablespoons sugar Tablespoons, margarine or butter, melted Cup sugarFresh Fruit Tart Pastry crust pg.85Teaspoon water or Egg, beaten Tablespoon water Light Cranberry Cream Cheese Bars Cup plus Tablespoon all- purpose flour, divided⁄3 cup sugar Teaspoons vanilla Tablespoons light corn syrup ⁄4 teaspoon vanilla Instant Chocolate SauceOrange-Chocolate Mousse ⁄3 cup packed brown sugar ⁄4 cup sugarTwo Crusts 8 servings Pastry CrustOne Crust 6 servings for main dish pie One Crust 8 servingsPastry crusts pg.85 1⁄3 cup sugar ⁄4 cup packed brown sugar Apple Pie⁄2 cup sugar ⁄3 cup margarine or butter, cut up Thumbprint CookiesGinger Snap Crust Cookie Crumb CrustChocolate Wafer Crust Vanilla Wafer CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made

690, 670 specifications

The KitchenAid 670 and 690 stand out in the realm of kitchen appliances, specifically designed for culinary enthusiasts and home chefs alike. These models combine power, precision, and versatility, making them an essential addition to any kitchen.

The KitchenAid 670 offers a robust 300-watt motor, which ensures an efficient and powerful performance for various cooking tasks. Its sleek and modern design, available in multiple colors, allows it to complement any kitchen decor. One of its standout features is the 6-quart stainless steel bowl, which provides ample capacity for mixing large batches of dough or batter, making it ideal for baking enthusiasts.

In terms of technology, the KitchenAid 670 incorporates a wide range of speeds, with ten different settings that allow for precise control over mixing consistency. This ensures that whether you’re kneading bread dough or whipping cream, you can achieve the perfect texture every time. Additionally, the tilt-head design provides easy access to the bowl and attachments, enhancing convenience during meal preparation.

The KitchenAid 690 model builds upon the strengths of the 670 by adding additional features to elevate its functionality. It also boasts a powerful motor, but with an enhanced capacity for smoother operation under heavy loads. The 690 introduces a unique pouring shield that helps to minimize mess while adding ingredients during the mixing process. This thoughtful design feature enhances both convenience and cleanliness.

Moreover, the 690 model includes an array of included attachments, such as a dough hook, flat beater, and wire whip. These versatile tools enable users to expand their culinary repertoire, from preparing bread to delicate meringues. The models also offer the possibility of accessorizing further, with available attachments like food grinders, pasta makers, and vegetable spiralizers, allowing for endless culinary creativity.

Ultimately, both the KitchenAid 670 and 690 represent a blend of sophisticated technology and practical efficiency in the kitchen. Their robust construction, coupled with user-friendly designs, ensures that they will remain reliable companions for all cooking adventures. Whether you're a seasoned chef or a home cook, these stand mixers are sure to inspire culinary exploration and creativity. With their durability and innovative features, KitchenAid continues to be a brand synonymous with quality and performance in the culinary world.
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