FEATURES AND BENEFITS
1.
Makes it easy to attach accessories and scrape sides of bowl.
2.Top Cover
3.High Speed Power Outlet Blender and Food Processor attachments (sold separately) connect to the rear power outlet on top of the stand mixer.
4.Mid Speed Power Outlet Citrus Juicer attachment (sold separately) connects to the front power outlet on the top of the stand mixer.
4a. Mid Speed Power Outlet Plug
5.Slow Speed Power Outlet
Large Meat Grinder and Pasta Maker attachments (sold separately) connect to the power outlet located behind the slow speed outlet cover on the front of the stand mixer head.
5a. Slow Speed Outlet Cover Release Lever
6.Accessory Power Port
Chef’s whisk, flat mixing paddle, dough hook and splashguard connect to this port.
7.5.5 Quart Stainless Steel Bowl with Handles
Handles make the bowl easy to hold, scrape and remove. Oversized bowl lets you mix larger quantities.
8.
Securely locks stand mixer head into raised
9.On/Off, Fold and Speed Control Dial 12 speeds for precision mixing.
10.
Turns off stand mixer after selected time has elapsed.
11.Chef’s Whisk
Used for incorporating air into ingredients/mixtures. Most frequently used for whipping eggs, egg whites or heavy cream. The chef’s whisk would be used in recipes for angel food cake, chiffon cake, meringue or dacquoise, some types of candy such as divinity, and for whipping potatoes after they have been mashed using the flat mixing paddle.
12.Flat Mixing Paddle
Used for stirring, mixing, beating ingredients/mixtures. Most frequently used for mixing cookies, cakes, batters (use flat mixing paddle to start the batter for yeast breads then switch to dough hook for a more evenly mixed dough), and frostings. It is also used for making piecrusts, biscuits and shortcakes, dough for pasta, combining ingredients for meatloaf or meatballs, and mashing potatoes.
13.Dough Hook
Used for the final mixing and kneading of yeast doughs for breads, rolls, pizza/ focaccia, and
14.Splashguard with Pour Spout Prevents spattering when mixing and adding ingredients.
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