Kitchenaid/Hobart mixer manual & attachment question
Well, my eagle-eyed wife called me this morning to tell me she had spotted a standmixer at a yardsale she passed. I went over to check it out and found it was a Kitchen K45ss mixer made by Hobart. Got it for $20, and it runs great. Has the paddle, dough hook, whisk, and bowl. Been wanting one for years!
Now, does anyone know how I can get an owners manual?
And I know you can get a meat grinder attsachment for it. Has anyone used one? Does it work well?
Thanks in advance for input!
SCORE!!! Probably an old one which is a good thing, metal instead of nylon gears inside so more durable and long lasting. Check the link below for owners manual info. I got my K5-SS about 1980 and it's like new and it has seen a lot of heavy use. My long time dream is to find one of the industrial 8 qt. Hobart mixers. My old 1950's, hand me down from grandma, free standing Oster electric meat grinder just died so I bought the Kitchenade Food Grinder last week with one of those $10 off coupons at Bed Bath & Beyond. Haven't used it yet though.
Wow! You did good! I've had a K45SS since the mid-80s. It walked itself off the counter once, got a tiny dent in the body, and never missed a beat. A truly great machine.
I'm embarrassingly anal about keeping owners' manuals and all I have for this is an attachments and parts list and a warranty. I don't think I ever had an owners' manual as such and don't really think you need one.
As for attachments, I have the meat grinder, sausage stuffer, pasta roller. and pouring shield. I never use the pouring shield. Too much trouble to take out of the closet. I used to make sausage quite a bit, but haven't in many years. I don't recall any problems with the meat grinder, but it's been too long since I've used it to be able to be more specific than that. I use the pasta rollers all the time and wouldn't be without them. They make it so easy to quickly whip up a batch of fresh pasta that except for shells and such shapes I rarely buy dried pasta any more.
You're gonna love it. I truly believe it's the best of all the Kitchen Aids ever made.
I have a Hobart from the 1980s (working great) and the useful part of the instruction manual consists of this:
Use the whisk for whisking -- e.g., beating egg whites and whipping cream.
Use the paddle for somwhat heavier stuff -- e.g., cake batters, fudge, cookies, the beginning stages pf bread dough
Use the dough hook for the heavy stages of bread dough. Bread dough will knead quite quickly. and is ready when the surface is wmooth and non-sticky (some people finish it off with a few minutes of kneading by hand, but I never have),
Often, you'll want to use a spatula to scrape down the sides.
Oh, and use low speed at the start of mixing to avoid a kitching-cleaning disaster.
Using those guidelines has served me perfeclty.
Attachments, in my experience, are a gamble. I ordered the ice-cream maker from the new, and it didn't fit the Hobart. The reaction from customer service was, "Oh, too bad." Hundred bucks down the drain. I wouldn't buy a new KitchenAid mixer.
Did you know that you can adjust the clearance of the flat beater from the bowl on Kitchenaid mixers? I had a similar problem and fixed it by going to the user manual -- there's a fix there! If your user manual is not nearby, then you can go here (for tilt-top machines):
The fix is on page 14 of the manual.
If you have a bowl-lift type mixer, then go here:
The fix is on page 10 of the manual.
I have a 6 year old KitchenAid I bought at Costco for $249.00. You got a killer deal! Way to go!
Try contacting the company about a owners manual. I did that with a George Foreman grill that was given to me for free. I contacted them on the internet and they sent me the manual to download. Worked great, just printed it and stapled it together.
I have the meat grinder which I bought to make raw dog food but have since started making my own sausages both link and bulk. Really easy, really tasty and much less fat then commercial sausage. Although I use a pork shoulder for the sausage with all of the attached fat, my sausages hardly put out any grease when cooking. Kind of makes me wonder how much fat really is in the commercial stuff. I got my recipes of the internet and so far have made, spicy italian, maple breakfast, bratwurst and chorizo. For the links, I go to my neighborhood butcher and the casing. If you don't use them all, put them in a small container with water and freeze for next time.
Couple of extra things to do with the KitchenAid and paddle. Makes short work of pork or beef for shredded meat, great for mashed potatoes and deviled egg filling.
I don't use mine daily, but when I do I fall in love with it all over again and it has a proud place on my counter!