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General| Power | 500 watts |
|---|---|
| Speeds | 12 speeds |
| Type | Stand mixer |
| Material | Die-cast metal |
| Attachments | dough hook |
| Color Options | Silver, Black |
| Color | Varies by model |
| Bowl Capacity | 5.5 quarts |
Details the 500-watt motor for powerful mixing.
Covers tilt-back head, release lever, and speed dial.
Explains connection points for various attachments.
Describes the 5.5 quart capacity bowl with handle.
Wipe with a damp cloth; avoid abrasives or immersion.
Dishwasher safe or hand wash; avoid wire brushes.
Paddle/hook dishwasher safe; whisk hand wash only.
Top rack dishwasher safe or hand wash.
Adjust racks and monitor oven usage for best results.
Follow recipe steps and measure ingredients accurately.
Use room temperature ingredients and proper butter prep.
Separate eggs carefully and check for freshness.
Melt chocolate gently and test yeast for viability.
Tips on yeast measurement, milk use, and crust texture.
Guidance on flour types, vital wheat gluten, and liquid amounts.
Using thermometers for proofing and internal temperature.
Use room temperature ingredients for easier blending.
Fill and bake pans immediately after mixing.
Cool cakes before frosting and use an offset spatula.
Use room temperature whites, acid, and monitor stages.
Heat egg white mixture to 160°F to eliminate bacteria.
Use heavy or whipping cream for best results; yield doubles.
Whip cream gradually, add sugar/flavorings, avoid over-whipping.
Use gelatin to stabilize whipped cream for longer storage.
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