KitchenAid 7 & 9 Speed Hand Mixers

Hassle-Free Replacement Warranty

KitchenAid offers a one-year Hassle-Free Replacement Warranty. If your mixer fails within the first year of ownership, KitchenAid will provide a free replacement and arrange for the return of the faulty unit. The replacement unit is also covered by a one-year warranty.

For residents of the 50 United States: Call the Customer Satisfaction Center at 1-800-541-6390 (Mon-Fri 8 AM-8 PM, Sat 10 AM-5 PM Eastern Time) with your shipping address. Use original packaging to return the failed mixer, including proof of purchase (receipt, credit card slip).

For Puerto Rico: Service must be handled by an Authorized KitchenAid Service Center. Contact the Customer Satisfaction Center for locations.

After Warranty Expires: For service information, call 1-800-541-6390 or write to Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218.

Outside US & Puerto Rico: Consult your local KitchenAid dealer or the store where purchased for service information.

Ordering Accessories & Parts: Call 1-800-541-6390 or write to the Customer Satisfaction Center.

Proof of Purchase & Product Registration

Keep your sales receipt as proof of purchase for warranty service. Mail the product registration card to enable KitchenAid to contact you for safety notifications.

For Your Records:

• Model Number: [Space for entry]
• Serial Number: [Space for entry]
• Date Purchased: [Space for entry]
• Store Name: [Space for entry]

Important Safeguards

Safety Alert Symbol: This symbol ⚠️ indicates potential hazards that can cause death or injury. Always read and obey safety messages. DANGER means immediate hazard, WARNING means potential hazard.

• Read all instructions.
• Do not immerse the mixer or cord in water or other liquids.
• Close supervision is required when used near children.
• Unplug the mixer when not in use, before attaching/detaching parts, and before cleaning.
• Keep hands, hair, clothing, and utensils away from moving parts during operation.
• Do not operate a damaged mixer. Return for service.
• Use only recommended KitchenAid attachments.
• Do not use outdoors.
• Do not let the cord hang over edges or touch hot surfaces.
• Remove accessories before washing.
• Product is for household use only.

SAVE THESE INSTRUCTIONS

Electrical Requirements

Volts: 120V A.C. only. Hertz: 60 Hz.

The mixer has a polarized plug (one blade wider than the other) to reduce electric shock risk. It fits a polarized outlet one way. If it doesn't fit, reverse the plug. If it still doesn't fit, contact a qualified electrician. Do not modify the plug.

Troubleshooting Problems

If the mixer malfunctions:

• Check if it's plugged in.
• Check the circuit fuse or breaker.
• Unplug and plug it back in.

If problems persist, refer to the KitchenAid Warranty (page 3). Do not return the mixer to the retailer for service.

Mixer Features (KHM7T, KHM9P)

KitchenAid Artisan 7-Speed and Professional 9-Speed Hand Mixers offer:

• Extra low speeds: For better control with heavy mixtures.
• Soft Start™ Speed: Prevents splattering at the start of mixing.
• Clean Touch™ Speed Control: Easy to use and clean, with a digital display showing speed.
• Electronic Sensor: Maintains steady beater speed as mix firmness changes.
• Turbo Beater™ Accessories: Open shape, no center post for thorough mixing, less splashing, and minimal food collection.

The mixer is designed for cookie doughs, cake batters, mashing potatoes, whipping cream/egg whites, kneading dough (with optional hooks), and blending (with optional rod).

Key Components:

• Comfort Designed Handle: Reduces arm fatigue.
• Easy-To-Use Speed Control: Fingertip control.
• Round Power Cord: Does not trap ingredients.
• Easy-To-Clean Design: Smooth styling, no trapping crevices.
• Oversized Beater Ejection Button: For easy, single-handed ejection.
• Non-Tip Heel Rest: Holds mixer stable when not in use.
• Air Vents: Positioned to prevent clogging.
• Optional Pro Whisk: For fluffier whipped cream/egg whites, smooth sauces/puddings. Included with KHM9P.
• Turbo Beater™ Accessories: Self-cleaning, dishwasher-safe stainless steel.

KitchenAid Quality: Built to meet KitchenAid standards for performance and durability.

How to Use the Mixer

Attaching Accessories:

1. Unplug the mixer.
2. Accessories have a collar (D) or no collar (C). The mixer has specific openings (A, B) for each.
3. Insert accessory with collar (D) into the larger opening (B), aligning flanges and pushing until locked.
4. Insert accessory without collar (C) into the smaller opening (A), aligning flanges and pushing until locked.

Removing Accessories:

1. Stop the mixer using the "Off" button.
2. Unplug the mixer.
3. Press the Ejector Button (E) to release accessories.

Operating the Speed Control:

1. Plug mixer into an outlet.
2. Press "On"; Speed Indicator flashes "0" (ready).
3. Touch "On" again to start on Speed 1.
4. Use Up Arrow (▲) to increase speed, Down Arrow (▼) to decrease speed.
5. Press "Off" to stop. Unplug before removing accessories.

Speed Control Guide

7-Speed Mixer: Start on lowest speed, move up as needed. Flashing "0" indicates ready.

• Speed 1: Slow stirring, combining, starting procedures. Good for nuts, chips, cheese, onions, olives. Helps prevent splashing.
• Speed 2: Pancake batter.
• Speed 3: Heavy mixtures (cookie dough), light cream cheese spreads, batters, gelatin mixtures.
• Speed 4: Heavy cream cheese mixtures, mashing potatoes/squash.
• Speed 5: Muffins, quick breads, batter breads, cake batters, frostings. Blending butter/sugar.
• Speed 6: Whipping heavy cream, mousse mixtures.
• Speed 7: Beating egg whites, meringue mixtures.

Note: Turbo Beaters are not for bread dough. Use optional dough hooks.

9-Speed Mixer: Start on lowest speed, move up as needed. Flashing "0" indicates ready.

• Speed 1: Slow stirring, combining, starting procedures. Good for nuts, chips, cheese, onions, olives. Helps prevent splashing.
• Speed 2: Flour and dry ingredients with liquids.
• Speed 3: Pancake batter.
• Speed 4: Heavy mixtures (cookie dough), light cream cheese spreads, batters, gelatin mixtures.
• Speed 5: Muffins, quick breads, heavy cream cheese mixtures, mashing potatoes/squash.
• Speed 6: Batter breads, blending butter/sugar, frostings.
• Speed 7: Finishing cake/other batters, whipping heavy cream/mousse.
• Speed 8: Beating egg whites.
• Speed 9: Beating meringue mixtures.

Note: Turbo Beaters are not for bread dough. Use optional dough hooks.

Accessories

• Liquid Blender Rod: For smoothies, milkshakes, soups, sauces. Attaches like a beater, mixes 8-32 oz. liquid. Hand wash.
• Dough Hooks: For kneading yeast bread doughs. Dishwasher-safe.
• Pro Whisk: For fluffier whipped cream/egg whites, smooth sauces/puddings. Dishwasher-safe.

Order at www.KitchenAid.com or call 1-800-541-6390.

Care and Cleaning

General: Unplug mixer before cleaning. Do not immerse in water. Wipe with a warm, sudsy cloth, then a damp cloth. Dry with a soft cloth.

Accessories (Turbo Beaters, Pro Whisk, Dough Hooks): Remove before cleaning. Dishwasher-safe or hand wash in warm, sudsy water. Rinse and dry.

Liquid Blender Rod: Remove before cleaning. Hand wash in warm, sudsy water. Rinse and dry.

Power Cord: Wipe with a warm, sudsy cloth, then a damp cloth. Dry with a soft cloth.

Recipes

Raspberry Cream Cheese Spread

Ingredients: 1 pkg (8 oz) light cream cheese, 3 tbsp seedless raspberry preserves, 1/4 tsp grated orange peel.

Instructions: Combine ingredients in a bowl. Beat on Speed 3 for 1 minute until smooth. Serve with mini-bagels or crackers.

Yield: 10 servings. Per serving: ~64 cal, 2g pro, 6g carb, 4g fat.

Honey-Walnut Cream Cheese Spread

Ingredients: 1 pkg (8 oz) light cream cheese, 2 tbsp honey, 1/4 cup chopped walnuts.

Instructions: Combine cream cheese and honey. Beat on Speed 3 for 1 minute. Add walnuts, beat on Speed 1 for 20 seconds. Serve with mini-bagels or crackers.

Yield: 10 servings. Per serving: ~80 cal, 3g pro, 5g carb, 6g fat.

Dilled Salmon Mousse

Ingredients: 2 envelopes unflavored gelatin, 3/4 cup water, 1/2 cup reduced-calorie mayonnaise, 1 cup nonfat plain yogurt, 2-3 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, dash cayenne pepper, 1 can (14.5 oz) red salmon, drained and flaked.

Instructions: Soften gelatin in water. Heat until dissolved, cool slightly. Beat mayonnaise and gelatin mixture on Speed 3 (30 sec). Add remaining ingredients (except salmon), beat on Speed 3 (30-60 sec). Stir in salmon. Pour into mold, refrigerate 4+ hours. Serve with crackers or cocktail breads.

Yield: 16 servings. Per serving: ~72 cal, 7g pro, 2g carb, 4g fat.

Cheese And Salsa Crostini

Ingredients: 2 egg whites, 1/4 cup chopped green onions, 1/4 cup chopped ripe olives, 1/4 cup shredded reduced-fat sharp Cheddar cheese, 1/4 cup shredded reduced-fat Monterey Jack cheese, 4 slices pumpernickel bread (crusts removed), 1/4 cup thick and chunky salsa.

Instructions: Beat egg whites on Speed 7 (1-1.5 min) until stiff peaks form. Add onions, olives, cheeses, beat on Speed 1 (10-20 sec). Spread on bread slices. Bake at 350°F for 15-20 min until puffed and golden. Cut into quarters, top with salsa.

Yield: 8 servings. Per serving: ~39 cal, 2g pro, 4g carb, 1g fat.

Mashed Potatoes

Ingredients: 2 lbs russet potatoes (peeled, quartered, boiled), 1/4 cup margarine/butter, 1/2 tsp salt, 1/8 tsp black pepper, 1/4-1/3 cup lowfat milk.

Instructions: Drain potatoes, return to saucepan. Add margarine, salt, pepper. Beat on Speed 3 (20 sec). Slowly add milk, beat on Speed 3 (45 sec) until smooth. Serve.

Yield: 8 servings. Per serving: ~137 cal, 3g pro, 19g carb, 6g fat.

Variations: Garlic, Carrot and Leek, Pesto.

Squash and Apple Bake

Ingredients: 1 cup chicken broth, 1/4 tsp cloves, 2 acorn squash, 2 tsp margarine/butter, 1 medium onion, 1 medium apple, 2 tbsp egg substitute, 1/4 cup bread crumbs, 2 tsp margarine/butter.

Instructions: Cook squash in broth. Scoop out pulp. Sauté onion and apple. Beat squash pulp on Speed 3, add egg substitute, beat on Speed 4, add onion mixture, beat on Speed 1. Combine bread crumbs and margarine, sprinkle over squash. Bake at 350°F for 25-35 min.

Yield: 6-8 servings. Per serving: ~124 cal, 3g pro, 24g carb, 3g fat.

Savory Sweet Potatoes

Ingredients: 2 lbs sweet potatoes (boiled), 1/3 cup sliced green onions, 1/2 tsp dried marjoram, dash cayenne pepper, 1/3 cup reduced-sodium chicken broth, 1/2 cup nonfat sour cream.

Instructions: Mash potatoes with onions, marjoram, pepper on Speed 3 (10 sec). Add broth, beat on Speed 6 (30 sec). Add sour cream, beat on Speed 3 (20 sec). Serve.

Yield: 8 servings. Per serving: ~166 cal, 4g pro, 36g carb, 1g fat.

Overnight Sausage and Egg Brunch

Ingredients: 1 lb turkey Italian sausage, 1 medium onion, 1 pkg (8 oz) light cream cheese, 1 tsp marjoram, 1/2 tsp salt, 1/4 tsp cayenne pepper, 1 cup egg substitute, 1 can (12 oz) evaporated milk, 9 slices French bread, 1 pkg (16 oz) frozen chopped broccoli, 1 cup shredded Cheddar cheese.

Instructions: Cook sausage and onion. Beat cream cheese, marjoram, salt, pepper. Add egg substitute, milk, beat. Layer bread, sausage mixture, broccoli, Cheddar in dish. Pour cream cheese mixture over. Refrigerate 8+ hours. Bake at 350°F for 1 hr 15 min.

Yield: 12 servings. Per serving: ~264 cal, 18g pro, 17g carb, 14g fat.

Skillet Chicken Florentine

Ingredients: 2 medium shallots, 4 oz light cream cheese, 1/4 cup bread crumbs, dash nutmeg, 1 pkg (9 oz) frozen spinach, 4 boneless chicken breasts, 1/2 cup shredded Swiss cheese, 1 can (14.5 oz) diced tomatoes.

Instructions: Sauté shallots. Mix cream cheese, shallots, crumbs, nutmeg. Add spinach, mix. Spread on chicken breasts, fold. Brown chicken in skillet. Add tomatoes, cook covered 8-12 min.

Yield: 4 servings. Per serving: ~306 cal, 39g pro, 16g carb, 11g fat.

Beer Batter Cheese Bread

Ingredients: 2.5 cups flour, 1 pkg yeast, 2 tbsp sugar, 1 tsp salt, 1.5 cups shredded Cheddar cheese, 1 cup beer, 2 tbsp margarine/butter, 1 egg, 1/2 tsp hot pepper sauce.

Instructions: Combine dry ingredients and cheese. Heat beer and margarine to 120-130°F. Add to flour mixture with egg and sauce, beat. Add remaining flour, beat. Let rise (45-60 min). Place in greased pan, let rise (20-30 min). Bake at 350°F for 40-45 min.

Yield: 16 servings. Per serving: ~132 cal, 6g pro, 18g carb, 4g fat.

Apple Waffles

Ingredients: 2 egg whites, 3 tbsp melted margarine/butter, 1 cup lowfat milk, 1.75 cups flour, 1 tbsp baking powder, 1/2 tsp cinnamon, 1 cup shredded apple.

Instructions: Beat egg whites until stiff. Beat yolks, margarine, milk. Add dry ingredients, beat. Add apple, beat. Fold in egg whites. Cook in waffle iron.

Yield: 6 servings. Per serving: ~242 cal, 7g pro, 34g carb, 9g fat.

Peach Coffeecake

Ingredients: 1 ripe peach, 1/2 cup sour cream, 1/4 cup margarine/butter, 1/2 cup sugar (divided), 1/4 cup egg substitute, 1 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 peach (sliced).

Instructions: Mash peach, mix with sour cream. Cream margarine/sugar, add egg substitute, peach mixture. Add dry ingredients, beat. Pour into dish. Drizzle with reserved peach mixture, top with slices, sprinkle sugar. Bake at 350°F for 30-35 min.

Yield: 9 servings. Per serving: ~169 cal, 3g pro, 26g carb, 6g fat.

Chocolate Chip Cookies

Ingredients: 1 cup sugar, 1 cup brown sugar, 1 cup margarine/butter, 2 eggs, 1.5 tsp vanilla, 3 cups flour, 1 tsp baking soda, 1/4 tsp salt, 12 oz chocolate chips.

Instructions: Cream sugars, margarine, eggs, vanilla. Add dry ingredients, beat. Add chocolate chips, beat. Drop onto baking sheets. Bake at 375°F for 10-12 min.

Yield: 54 servings. Per serving: ~117 cal, 1g pro, 17g carb, 5g fat.

Apple Gingerbread

Ingredients: 1.5 cups flour, 1/2 cup sugar, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ginger, 1/4 tsp salt, 1/3 cup margarine/butter, 1 egg, 1/2 cup molasses, 1/2 cup apple juice.

Instructions: Combine all ingredients in bowl. Beat on Speed 1 (30 sec), then Speed 5 (30 sec). Pour into pan. Bake at 350°F for 25-30 min.

Yield: 9 servings. Per serving: ~233 cal, 3g pro, 39g carb, 7g fat.

Oatmeal-Nut Snack Cake

Ingredients: 1.5 cups oats, 1.25 cups boiling water, 1/2 cup margarine/butter, 1.5 cups brown sugar, 2 eggs, 1.5 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt, 1/2 cup walnuts.

Instructions: Combine oats and water, let stand. Cream margarine, sugar, eggs. Add dry ingredients, beat. Add oatmeal, walnuts, beat. Spread in pan. Bake at 350°F for 30-35 min.

Yield: 16 servings. Per serving: ~235 cal, 4g pro, 35g carb, 9g fat.

Buttercream Frosting

Ingredients: 1/4 cup butter, 1/2 tsp vanilla, 2 tbsp lowfat milk, 2 cups powdered sugar.

Instructions: Combine all ingredients. Beat on Speed 5 (30-60 sec) until smooth.

Yield: 16 servings. Per serving: ~75 cal, 0g pro, 13g carb, 3g fat.

Variation: Maple Buttercream Frosting (add 1/4 tsp maple extract).

Whipped Cream

Ingredients: 1 cup heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla.

Instructions: Beat cream on Speed 6 (30 sec) until soft peaks. Gradually add sugar and vanilla, beat until stiff.

Yield: 16 servings. Per serving: ~48 cal, 0g pro, 1g carb, 5g fat.

Variations: Amaretto, Cappuccino, Spiced.

Chocolate Whipped Cream

Ingredients: 1 cup heavy cream, 2 tbsp cocoa powder, 1/4 cup powdered sugar, 1/4 tsp vanilla, 1/4 tsp rum extract.

Instructions: Beat cream and cocoa on Speed 1 (30 sec). Beat on Speed 6 (30 sec) until soft peaks. Gradually add sugar, vanilla, rum extract, beat until stiff.

Yield: 16 servings. Per serving: ~53 cal, 0g pro, 2g carb, 5g fat.

Meringue Dessert Tarts

Ingredients: 4 egg whites, 1/8 tsp cream of tartar, 3/4 cup sugar.

Instructions: Beat egg whites on Speed 7 (30 sec) until frothy. Add cream of tartar, beat on Speed 7 (1 min) until soft peaks. Gradually add sugar, beat (6-7 min) until stiff. Spoon onto baking sheet, make indentation. Bake at 275°F for 35 min. Let stand in oven 2 hours. Serve with fillings.

Strawberry Yogurt Filling: 1 pkg (8 oz) cream cheese, 1.5 cups strawberry yogurt, 3 tbsp powdered sugar, 2 cups strawberries. Beat until smooth. Refrigerate. Spoon 1/4 cup into tarts, top with strawberries.

Chocolate Mousse Filling: Melt chocolate chips and water. Stir in almond extract. Cool. Beat cream on Speed 6 until soft peaks. Add sugar, beat. Add chocolate mixture, beat. Refrigerate. Spoon 1/4 cup into tarts, top with almonds.

Yield: 8 servings. Per serving (tart/strawberry): ~205 cal, 7g pro, 34g carb, 6g fat. Per serving (tart/chocolate): ~285 cal, 5g pro, 33g carb, 17g fat.

Lemon Pudding Cake

Ingredients: 3 eggs (separated), 3/4 cup lowfat milk, 1/4 cup lemon juice, 1 tsp lemon peel, 1 cup sugar, 3/4 cup flour, 1/4 tsp salt.

Instructions: Beat egg whites until stiff. Beat yolks, milk, lemon juice, peel. Add dry ingredients, beat. Beat until smooth. Fold in egg whites. Spoon into dish, place in water bath. Bake at 350°F for 35-45 min.

Yield: 6 servings. Per serving: ~241 cal, 6g pro, 48g carb, 3g fat.