Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 1
®
professional
stand mixer
Instruction Booklet
Model: KM-1078
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 3
IMPORTANT: Please note that this model KM-1078 does not include a
blender attachment.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug will fit in a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician. Do not modify the plug in any way.
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DESCRIPTION OF PARTS
4
3
1. Mixer Base
7
2. Mixer Head
5
3. Accessory Shaft
6
8
4. Hooking Pin
1
5. Mixer Speed Dial
6. Mixer Head Lock/Unlock Lever
7. Splash Guard with Spout
8. Stainless Steel Bowl
9. Whisk
12
9
10
11
10. Flat Paddle Beater
11. Dough Hook
12. Accessory Head
BEFORE FIRST USE
1. Unpack and remove all parts and packaging materials from the carton.
2. DO NOT plug the power cord into any outlet before reading these
instructions and ensuring that the Mixer Speed Dial is in the off ‘0’ position.
3. Wash the Bowl, Whisk, Flat Paddle Beater, Dough Hook and Splash Guard in
warm, soapy water. Rinse and dry thoroughly.
4. Wipe the Mixer Base and Head with a clean, damp cloth. Dry thoroughly
with a soft cloth.
NOTE: DO NOT use harsh detergents or abrasive cleansers on any part of
the appliance. DO NOT immerse the Base or power cord and plug in
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water or any other liquid.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 4
HOW TO ASSEMBLE / DISASSEMBLE
IMPORTANT: Before inserting and removing accessories or raising or lowering
the Mixer Head, switch off the mixer and remove the plug from the electrical
outlet.
Assembling the Bowl
To install the Bowl place the bottom of the Bowl on the turntable in the Base.
Turn the Bowl clockwise until it locks into position.
Disassembling the Bowl
To remove the Bowl, turn counter-clockwise and lift away from the Base.
Assembling the Whisk, Flat Paddle Beater, and Dough Hook
Align the Accessory Head of the Whisk, Flat Paddle Beater or Dough Hook with
Hooking Pin on Accessory Shaft on the underside of the Mixer Head. Push the
accessory as far as it will go into the Accessory Shaft and turn counter-clock-
wise, hooking Whisk, Flat Paddle Beater or Dough Hook over pin.
Disassembling the Whisk, Flat Paddle Beater, and Dough Hook
To remove the Whisk, Flat Paddle Beater or Dough Hook push up and twist
clockwise to release from Hooking Pin on Accessory Shaft.
NOTE: The Bowl and Accessories can only be removed when the Mixer Head is
raised.
Adding or Removing the Splash Guard
Before attaching the Whisk, Flat Paddle Beater or Dough Hook, raise the Mixer
Head and place the Splash Guard onto the rim of the Stainless Steel Bowl and
turn the opening of the Pouring Spout to the desired position.
NOTE: You do not need to remove the Splash Guard to change tools.
To remove the Splash Guard, raise the Mixer Head and lift Splash Guard away
from the Stainless Steel Bowl.
Raising or Lowering the Mixer Head
Push the Mixer Head Lock/Unlock Lever. The Mixer Head will rise and lock into
place automatically.
To lower the Mixer Head, push the Lock/Unlock Lever and gently push
down on the top of the Mixer Head until it locks into place.
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HOW TO USE
1. Position the Base on a level, dry and stable work surface next to a 120 volt
A.C. outlet. Ensure that the Mixer Speed Dial is in the off ‘0’ position.
2. Push the Mixer Head Lock/Unlock Lever. The Mixer Head will rise
automatically.
3. Install the Bowl and desired accessory.
4. NOTE: If you wish to use the Splash Guard, add this accessory before
adding the desired attachment on the Accessory Shaft.
5. Ingredients may be added at this time into the Bowl. Use the Pouring
Spout to guide ingredients directly into the bowl.
6. Lower the Mixer Head until it clicks into place.
7. Plug the Mixer into the outlet.
8. Select the Mixer speed by slowly turning the Mixer Speed Dial to the
desired speed.
9. While the mixer is in the on position, use the Pouring Spout to guide any
additional ingredients.
10. Upon completion of mixing, turn the Mixer Speed Dial to the off ‘0’
position.
11. Unplug the power cord.
12. Push the Mixer Head Lock/Unlock Lever to raise the Mixer Head.
13. Remove the Splash Guard and the attachment from the Accessory Shaft.
14. Remove the Bowl from the Base.
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HOW TO USE MIXER SPEED DIAL
The Speed Control should always be set on the lowest speed when starting,
then gradually increased to the desired higher speed to avoid ingredients
splashing out of Bowl.
See chart below for suggested speed control settings.
TASK
ATTACHMENT
Flat paddle beater
Flat paddle beater
Flat paddle beater
Flat paddle beater
Flat paddle beater
Flat paddle beater
SETTING
1-2
Folding in ingredients
Stirring
1-4
Pastries
2-5
Cake (mixes or from scratch)
Cookie dough
Mashed potatoes
4-7
4-7
6-8
Whipping cream or egg whites Whisk
7-10
2-4
Bread
Dough hook
Dough hook
Pizza dough
2-4
Pulse action
When the Mixer Speed Dial is held in the Pulse position, the mixer will start.
It will continue to run until you release the Mixer Speed Dial. Use this
position for short mixing and blending tasks or for short bursts of power. This
setting should be used for no more than one minute at a time.
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HINTS FOR MIXING
1. The Whisk is used for most whipping tasks. Speeds 7 – 10 should be
used for creaming and whipping of meringues, mayonnaise, salad
dressings, mousses, frostings, etc.
2. The Flat Paddle Beater is used for most mixing tasks. Speeds 4 – 7 for
cake & cookie mixes; speeds 2 – 5 for pastries. The lowest speed should
be use to fold in dry ingredients.
3. The Dough Hook is used for heavier doughs such as yeast dough and
short crust pastry. Speeds 1 – 2 should be used to start mixing then
increase speed to 3 – 4 as the ingredients combine. As the dough ball
forms, lower the mixer speed to 1 –2.
4. For light mixes requiring maximum mixing performance such as
mayonnaise and meringue, the higher bowl speed is recommended. For
large volumes, the bowl speed should be reduced to low, especially for
thick mixtures.
HELPFUL HINTS
1. Add flour one cup at a time
2. Add ingredients one at a time, thoroughly mixing after each addition
3. Use butter or margarine at room temperature
4. Always add ingredients as close as possible to the sides of the bowl and
not directly into in the middle of the Bowl. Use the Splash Guard with
Pouring Spout as a guide
5. Never scrape down sides of bowl when the mixer is on. If scraping is
necessary turn the Mixer to the off ‘0’ position first
6. When mixing dry ingredients always start off at the lowest speed to
avoid ingredients splashing out
7. Chill the bowl and whisk in the freezer for approximately 15 minutes for
best results when making whipped creams
8. Thoroughly dry the bowl and whisk when making meringues
9. Do not over-knead dough as it will prevent the dough from rising
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CARE AND CLEANING
Before cleaning the Stand Mixer, ensure that the power cord is unplugged
from the electrical outlet.
1. Push the Mixer Head Lock/Unlock Lever. The Mixer Head will rise
automatically.
2. Remove Bowl, accessory and Splash Guard.
3. Wipe the Mixer Base and the power cord with a damp cloth. Dry with a
soft cloth. DO NOT immerse the Mixer Base or power cord and plug in
water or any other liquid.
4. DO NOT use harsh detergents or abrasive cleansers on any part of the
appliance.
5. Wash the accessories and Splash Guard in warm soapy water. Dry.
6. Store the Mixer in a dry accessible place. Place the Whisk, Flat Paddle
Beater and Dough Hook in the Bowl. Do not store the accessories in a
drawer with other kitchen utensils as they may become damaged.
7. DO NOT wind the power cord around the Mixer Base as the residual heat
from the motor may damage the cord.
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RECIPES
White Bread
1 package .25 oz (8 g) dry yeast
1 tbsp. (15 ml) sugar
1 cup (250 ml) lukewarm water
3/4 cup (180 ml) lukewarm milk
3 ozs. (60 g) butter, melted
4 cups (1L) flour
1 tsp (5 ml) salt
1. Combine the first five ingredients in a small bowl and allow to stand in a
warm place until mixture begins to froth. About 10 minutes.
2. Inset dough hook into the mixer head. Sift flour and salt into the mixing
bowl.
3. Start the mixer at speed 1 or 2, gradually add yeast mixture. Knead on
speed 4 or 5 for 3 to 4 minutes or until the dough forms a smooth ball.
Mixture will be wet and sticky. Remove dough from bowl using a spatula.
4. Place dough in a greased bowl, turning once to grease the top of the
dough. Cover and let rise in a warm place until doubled in size, about
40 – 50 minutes.
5. Punch down, fold sides to centre and turn the dough over. Remove the
dough from the bowl and place onto a well-floured surface. Lightly knead
dough with palm of your hands until smooth and elastic.
6. Cut dough in half and shape into two loaf pans. Cover loosely with plastic
wrap and allow to rise in a warm place until doubled in size. About
30 – 40 minutes. Preheat oven to 400°F (200°C).
7. Bake for approximately 30 minutes. Baked loaves sound hollow when
tapped.
Variations:
Breadsticks
1. Follow steps 1 – 5 from the White Bread recipe above.
2. Cut dough into 8 portions. In each portion cut 3/8” (1 cm) length slices.
3. Cut each slice into 3/8” (1 cm) strips and roll into thin long sticks.
4. Place onto a baking tray lined with parchment paper. Brush breadsticks
with milk and sprinkle with poppy or sesame seeds or seal salt.
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5. Bake at 400°F (200°C) for 15 minutes or until dry and crisp and
golden brown.
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Bread Rolls
1. Follow steps 1 to 5 in the White Bread recipe above.
2. Cut the dough into 12 portions and roll each portion into an even soft ball.
3. Place each ball of dough onto a baking tray lined with parchment paper.
Cover in plastic wrap and allow to double in size, about 20 – 40 minutes.
Brush with egg wash (a mixture of egg yolk and tepid water) and sprinkle
with a mixture of poppy and sesame seeds.
4. Bake at 400°F (200°C) for 15 – 20 minutes.
Vanilla Sponge Cake
4 eggs, at room temperature
2/3 cup (170 ml) superfine sugar
1/3 cup (85 ml) custard powder
1/2 tsp. (5 ml) vanilla extract
2/3 cup (170 ml) all-purpose flour
1 tsp (5 ml) baking powder
1. Grease and flour 2 - 8” (20 cm) cake pans. Preheat oven to 350°F
(180°C).
2. Insert whisk into mixer head. Place the egg whites and sugar in the
mixing bowl and start mixing on speed 9 – 10 for about 8 minutes or
until very thick and creamy.
3. Stop the mixer and remove the whisk from the mixer head.
4. Triple sift the dry ingredients. Insert the flat paddle beater and fold in the
sifted mixture on speed 1-2. Do not over fold as you will loose the air
bubbles.
5. Spoon the mixture evenly into the 2 prepared cake pans and bake for
approximately 15 minutes or until the sponge comes away from the sides
of the pan.
6. Once cooked run a knife around the sides of the cake. Turn onto a
cooling rack and gently tap the bottom of the pan to loosen the cake.
Allow the cake to cool before using.
7. To serve, cut the cut into two layers and spread with middle with jam or
whipped cream. Place the top layer on the cake. Top with sifted icing
sugar or more whipped cream. Cut into wedges and serve with
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fresh berries.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 11
Banana Cake
6 oz. (180 g) butter, cut in pieces, room temperature
1-1/2 cups (375 ml) sugar
2 eggs
2-1/4 cups (560 ml) all-purpose flour
1/2 tsp. (3 ml) salt
1 tsp. (5 ml) cinnamon
1/2 tsp. (3 ml) nutmeg
1/2 cup (125 ml) buttermilk
1 tsp. (5 ml) white vinegar
1 tsp. (5 ml) vanilla extract
1-1/2 cups (375 ml) banana, very ripe and mashed
1. Preheat oven to 350°F (180°C). Grease and flour a 8” (20 cm) Bundt pan.
2. Insert the whisk attachment. Beat butter and sugar on mixing speed 7 – 8
until well combined. Add eggs, one at a time, beating well between each
addition.
3. Stop the mixer and remove the whisk from the mixer head.
4. Insert the flat paddle beater. Reduce mixing speed to 1 – 2. Add 1/2 the
sifted dry ingredients and 1/2 the buttermilk at a time. Mix in the vinegar
and vanilla. Add bananas and mix until combined.
5. Pour mixture into the prepared pan and bake for about 40 minutes or until
cooked when tested with a skewer.
6. Allow cake to cool in pan for 5 minutes before transferring to a wire rack
to cool.
Butter Frosting
8 oz. (250 g) butter or margarine, softened
3 cups (750 ml) icing sugar
2 – 3 tbsp. (30 – 45 ml) milk
1-1/2 tsp. (8 ml) vanilla (optional)
1. Insert the whisk attachment.
2. Place butter or margarine in the mixing bowl.
3. Beat on mixing speed 4 – 5 until light in colour
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4. Reduce mixing speed to 1 and mix in remaining ingredients until combined.
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Chocolate Chip Cookies
4 oz. (125 g) butter, softened
1/2 cup (125 ml) brown sugar, firmly packed
1/2 cup (125 ml) sugar
1 tsp. (5 ml) vanilla extract
1 egg
1-3/4 cups (430 ml) flour
1 cup (250 ml) chocolate chips
1. Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment
paper.
2. Insert flat paddle beater.
3. Place butter, sugars and vanilla in the mixing bowl. Set the mixing speed
to 1 –2 until the butter starts to break up and combine with the sugars.
Increase the mixing speed to 7 and mix until light and creamy.
4. Add egg and vanilla. Mix until well combined. Reduce mixing speed to 1
and add flour and chocolate chips.
5. Roll tablespoon amounts into balls and place onto the cookie sheet. Press
lightly with the back of a fork. Ensure that the cookies are well spaced to
allow for spreading.
6. Bake in oven for about 10 –13 minutes or until golden brown. Do not
overcook. Cool on wire racks.
Crepes
1-1/2 cups (375 ml) all purpose flour
pinch salt
2 eggs
1-1/4 cups (310 ml) milk
1 tbsp. (15 ml) oil
1. Insert flat paddle beater attachment.
2. Sift flour and salt into mixer bowl.
3. In a small bowl, combine eggs and milk then add to mixing bowl. Start
mixing with the mixer speed on 1. Increase speed to 5 and beat well to
remove any lumps.
4. Mix in oil and allow to stand for 1 hour.
5. Grease heated skillet. Pour about 1/3 cup (85 ml) of batter into the skillet
to make each crepe.
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6. Cook quickly until lightly brown. Turn and brown other side.
Sprinkle with lemon juice and sugar. Roll and serve hot.
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Waffles
2 cups (500 ml) all-purpose flour
2 eggs, separated
2/3 cup (170 ml) milk
1/2 cup (125 ml) water
3 ozs. (90 g) butter, milted
2 tbsp. (30 ml) fine sugar
1. Preheat waffle maker.
2. Insert flat paddle beater in mixer head.
3. Using the mixing bowl combine sifted flour, egg yolks, milk, water and
butter. Set the mixing speed on 5. Mix until smooth. Transfer to a large
bowl. Wash and dry the mixing bowl and flat paddle beater.
4. Using the clean mixing bowl and the whisk attachment in place, beat egg
whites on mixing speed 10 until soft peaks form. Gradually add the
sugar and beat until the sugar is dissolved.
5. Fold the egg white mixture into the batter.
6. Follow the directions to cook waffles included with your waffle maker.
Meringues
2 egg whites
3 ozs. (90 g) fine sugar
3 ozs. (90 g) icing sugar
1. Preheat oven to 250°F (120°C). Line two cookie sheets with parchment
paper.
2. Insert whisk in mixer head.
3. Place the egg whites in the mixing bowl. Beat egg whites on speed 10
until stiff but not dry.
4. With the mixer on speed 10 gradually add fine sugar.
5. Reduce mixing speed to 1 and fold in icing sugar. Mix until stiff and shiny.
6. Using a star shaped nozzle on a piping bag, pipe small meringues onto the
prepared cookie sheet. If you do not have a piping bag, use two teaspoons.
7. Bake for 10 minutes, reduce heat to 200° F (100° C) and continue
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cooking for 20 – 25 minutes.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 14
A short supply cord is provided to reduce the hazards of becoming entangled
in or tripping over a long cord. Extension cords may be used if care is
exercised in their use. If an extension cord is used, the marked electrical rating
of the detachable power-supply cord or extension cord should be at least as
great as the electrical rating of the appliance. If the appliance is of the
grounded type, the extension cord should be a grounded 3-wire cord. The
extension cord should be arranged so that it will not drape over the counter
top or table top, where it can be pulled on by children or tripped over.
LIMITED WARRANTY
Salton Canada warrants that this appliance shall be free from defects in material and
workmanship for a period of one year from the date of purchase. During this
‘in-warranty’ period, defective products will be repaired or replaced at the discretion
of the retailer and/or Salton Canada. This warranty covers normal domestic usage
and does not cover damage which occurs in shipment or failure which results from
alteration, accident, misuse, abuse, glass breakage, neglect, commercial use or
improper maintenance.
A defective product should be returned to the original place of purchase within the
retailer’s stipulated return/exchange period*. If you are unable to have a defective
product replaced under warranty by the retailer, please check our website at
assistance by mail, e-mail, fax or telephone as listed below.
To ensure prompt ‘in-warranty’ service securely package and return the product to us
prepaid. Be sure to include the original proof of purchase and a description of the
defect along with your address and postal code.
For repairs not covered by the warranty, please contact us for assistance.
SALTON CANADA
Customer Service Department
81A Brunswick,
Dollard-des-Ormeaux,
Quebec, Canada H9B 2J5
E-mail: [email protected]
Fax: 514-685-8300
Tel: 514-685-3660
* Return/exchange policies at each retailer vary and may differ from the SALTON Canada 1 year limited
warranty period.
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