PR E C I S E H E AT M I XI N G BO WL
Yoghurts, tempered chocolate, bread doughs, custards and
risotto… normally these form part of the repertoire of the
master chef.
Now, as passionate home cook, you can short cut your way
to these culinary delights with our handy Precise Heat Mixing
Bowl, which delivers exact heating for these special creations
which require gentle, yet precise handling.
The Precise Heat Mixing Bowl makes a handy addition
to your KitchenAid Stand Mixer, or functions perfectly
as a stand-alone appliance, thanks to its separate power cord.
Expand your possibilities and surprise yourself with new
cooking capabilities!
• 1°C Precision temperature control
Exact temperature control and feedback for even the most delicate cuisine:
sauces, yoghurt, custards, bread dough, chocolate, cheese fondue…
• Chocolate tempering mode
Clear guidance during the chocolate tempering process for crispy, shiny,
smooth chocolate creations
• Independent power supply
Use together with the stand mixer or as a separate heating appliance
• Up to 10 hours heating with separate lid
Ideal for slow cooking and keeping dishes at serving temperature for a long
period of time
• Specifically developed set of standard accessories
(dough hook, wire whisk and flex edge beater)
To knead, whip, mix and stir while cooking
• Digital display with manually adjustable temperature and time setting
Easily set desired cooking parameters, and adapt if needed
• Removable, dishwasher-safe inner cooking bowl
For immediate storage/refrigeration;
Easy clean-up
1
1
The display
Shows the current status at any time during the heating process
The temperature is displayed to the left and the heating/cooking time
to the right
Underneath to the left the “Preheating”, “In Temper” and “Add”
­indicators are also clearly displayed
2
6
3
4
5
Buttons and indicators
2
- Manual/Chocolate mode button
3
- Manual mode indicator
4
- Chocolate mode indicator
5
- Temperature/Time selection toggle button
6
- Start/Cancel button
STANDARD ACCESSORIES
Bowl liner with cool touch handles
Made from stainless steel.
This removable inner cooking bowl is dishwasher-safe;
for easy storage; refrigeration and easy cleaning.
Transparent glass lid with handle
Monitor progress during the heating/cooking process.
Ideal for slow-cooking dishes without needing to use
the stand mixer.
Dishwasher-safe.
Dough hook
To knead dough for breads and other treats.
In aluminium and anti-stick nylon coated.
Wire whisk
6 wire-whisk made from stainless steel wires
and aluminium head.
Flex edge beater
The flexible edge design guarantees faster mixing,
­without having to stop the motor and use a spatula.
In aluminium and anti-stick nylon coated with
silicone side.
RECIPES
Welcome to a world of culinary creativity with the new KitchenAid
Precise Heat Mixing Bowl. It is ideal for chocolate, bread,
and more. We have included some recipes to get you started!
Enjoy!
TEMPERED CHOCOLATE
710 to 740 g c hocolate (milk, semi-sweet, bittersweet), chopped,
or equal amount of chips
Attach Precise Heat Mixing Bowl and flex edge beater to stand mixer.
Place approximately 570 g of chocolate in the Precise Heat Mixing Bowl.
Select chocolate tempering program and press start.
Allow chocolate to melt for 10 to 12 minutes.
Turn stand mixer to speed 1 (stir) and blend melted chocolate.
When prompted (display will flash “add”), gradually add remaining chocolate,
add 60 g (¼ cup) at a time, allowing each batch to melt before adding more.
Press “Temperature/Time selection toggle” center button.
When chocolate has reached the correct temperature, display will show the
“In Temper” icon.
The chocolate is now ready for coating or molding.
What is Tempering Gourmet Chocolate?
When chocolate is molded or used for decorating pastries, coating fruits or a variety
of other edible delights, it should have been tempered correctly.
Tempering chocolate is a highly controlled process, one that requires a keen eye and
learned knowledge of each stage in the process. The KitchenAid Precise Heat Mixing
Bowl features a tempering chocolate mode that allows you to select any temperature
from 21° to 105° C. Perfectly tempered chocolate has a distinctive, glossy, smooth
finish with a crisp snap. It releases easily from candy molds and does not melt quickly
when handled.
Tips for Tempering Chocolate
It is best to use high quality chocolate for optimal results.
Do not allow water to come into contact with the chocolate while melting, as the
chocolate will ‘seize’ up and form hard chunks.
Chop or cut the chocolate into small pieces before adding it into the KitchenAid
­Precise Heat Mixing Bowl.
COFFEE LIQUEUR CHOCOLATE MOUSSE
Servings: approximately 6 (of 120 ml)
420 ml heavy cream, divided
33 g powdered sugar
2 egg yolks, beaten (at room temperature)
340 g (60 % cacao) chocolate chips
2 tbsp coffee liqueur
1 tsp vanilla
Additional sweetened whipped cream and chocolate shavings (optional)
Attach wire whip and bowl to KitchenAid Stand Mixer. Add 240 ml cream. Gradually
turn to high speed 10 and whip cream until soft peaks form, about 1 minute. Stop
and add powdered sugar. Turn to high speed again and whip until stiff peaks form.
Refrigerate sweetened whipped cream until needed.
Attach KitchenAid Precise Heat Mixing Bowl and wire whip to stand mixer. Set
heat to 105°C. When preheated, first add 180 ml cream and then add egg yolks.
­Immediately turn to speed 1 (Stir) and heat for 5 minutes, scraping bowl as ­needed
to prevent eggs from coagulating on sides of bowl. Reduce heat to 38°C. Add
­chocolate, coffee liqueur and vanilla. Turn to speed 1 (Stir) and blend until chocolate
is completely melted and smooth, and mixture cools to 38°C.
Turn off Precise Heat Mixing Bowl and remove bowl insert. Quickly fold in reserved
whipped cream by hand in two additions, folding just until blended. Some streaks of
unmixed whipped cream may be present.
Transfer mixture to serving bowl or individual serving dishes and refrigerate until
firm, about 2 hours. Garnish with additional whipped cream and chocolate shavings
if desired.
HONEY WHEAT BREAD OATS
Servings: 2 loaves
415 ml water
315 g all-purpose flour
390 g (3 cups) whole wheat flour
2 packs active dry yeast
80 ml oil
80 ml honey
2 tsp salt
80 g (1 cup) old-fashioned oats
1 egg white, lightly beaten
Oatmeal
Attach KitchenAid Precise Heat Mixing Bowl and dough hook to stand mixer. Set
heat to 43°C. Once preheated, add water and heat for 5 to 6 minutes. While water
is warming, combine all-purpose flour and whole wheat flour in a medium bowl. Stir
well to mix. Set aside.
Add yeast to water and stir with dough hook on speed 1 (Stir) to mix. Allow mixture
to proof for 3 to 4 minutes. Reduce bowl heat to 32°C. Add oil, honey, salt, oats,
and 520 g (4 cups) of flour mixture. Turn to Speed 2 and mix for 3 to 4 minutes, or
until well blended.
Continuing on Speed 2, add remaining flour mixture, 65 g (½ cup) at a time, until
dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 3 to 4 minutes
longer. Turn stand mixer off and cover/drape a kitchen towel over top of heated
bowl. Set timer to 45 minutes and allow bread dough to rise in heated bowl.
Punch dough down by turning stand mixer to speed 1 (Stir) and knead dough for
10 to 15 seconds. Remove dough from bowl and divide in half. Shape each half into
a loaf and place in a greased 20.3 × 10 × 5 cm loaf pan. Cover and let rise in warm
place, free from draft, until doubled in bulk, about 45 minutes to 1 hour.
Brush tops of loaves with egg white and sprinkle with additional oatmeal. Bake at
190°C for 30 to 40 minutes. Remove from pans immediately and cool on wire racks.
PLAIN YOGHURT
Servings: 8 servings, 1 L (1 quart)
60 ml p
lain yoghurt with active cultures at room temperature
or applicable amount of commercial yoghurt starter
1 L milk, preferable whole or 2 %
Attach KitchenAid Precise Heat Mixing Bowl and wire whip to stand mixer. Set
heat to 105°C. Once preheated, add milk to bowl. Heat milk to 85°C, verify milk
­temperature with a kitchen thermometer, and stir occasionally with wire whip on
speed 1 (Stir). Hold milk at 85°C for at least 1-2 minutes.
Reduce bowl heat to 43°C and allow milk to cool to 43°C, stirring occasionally with
wire whip on speed 1 (Stir). Verify milk temperature with a kitchen thermometer.
Add plain yoghurt and blend on speed 1 (Stir) until mixed, about 30 seconds.
Remove wire whip. Cover milk and hold (culture) at 43°C to 46°C for 5 to 7 hours
or longer. Longer culturing times will yield thicker, more tart yoghurt.
A yellowish liquid (whey) will form during culturing. It can be stirred back
into the ­finished yoghurt or strained through several layers of cheesecloth
for a thicker ­texture.
TECHNICAL SPECIFICATIONS
KitchenAid Precise Heat Mixing Bowl
5KSM1CBT/5KSM1CBL
Wattage
Material cooking bowl (cool touch acc)
Material removable inner bowl
Capacity Bowl
Product dimensions
Packaging dimensions
Master pack dimensions
Master pack
Net Weight (including acc)
Gross weight
Master pack gross weight
Power cord length
Origin of goods
H×W×D
H×W×D
H×W×D
450 W
ABS + PC
Stainless steel
Whole bowl Max 4.7 L,
to marking "MAX FILL" 1.9 L
24.4 × 26.9 × 30.1 cm
27.5 × 36 × 42 cm
29.5 × 43.5 × 74.5 cm
2 units
3.4 kg
4.8 kg
10.8 kg
123 cm
China
No part of this publication may be reproduced and/or
published in print, by photocopying, on microfilm or
in any other manner without the prior written consent
by KitchenAid .
Printer: www.daneels.be
Design: Stojan+Voumard
Photography: Tony le Duc; Studio Ferrazzini Bouchet
© 2015 KitchenAid Europa, Inc.
Nijverheidslaan 3 Box 5
B-1853 Strombeek-Bever
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KitchenAid Europa, Inc.
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© KitchenAid, Responsible editor: Dirk Vermeiren;
KitchenAid Europa, Inc., Nijverheidslaan 3/5, B-1853 Strombeek-Bever
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