How am i supposed to use the bread hooks? should the bowl be to the side or centered? my dough never seems to come out smooth & shiny but lumpy & bumpy instead. it seems like the dough is just being pushed to the side of the bowl instead of being kneaded. much thanks for help!!!
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Re: bread hook use
Use it to the side. This will pull the dry ingredients off the bowl. If the dough is coming out lumpy, make sure you follow the recipe exactly. Putting dry into wet will give different results than putting wet into dry. If this doesn't end the lumps, try a different type of flour.
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A Spiral Hook Dough Hook is one that is used for making bread dough. It mimics the action of stretching and kneading the dough by hand. This develops the gluten content which is the elastic part of the dough that traps the bubbles of carbon dioxide from the yeast.
You need to encourage movement between the beater and the silver shaft it locks on to. There is nothing that you can unscrew to make it easier. Get a can of CRC and try & get it around the silver shaft at the top of the beater plus you should be able to get a bit in that side slot where the beater engages with that driving pin. Rock (twist) the beater side to side and slowly the grip will loosen and you will be able to encourage it off. Once you have it off you will need to clean out the CRC and polish up that silver shaft. Next is the more difficult part, you need to polish up that hole in the beater. What you are trying to do is remove the build up of flour in the hole so that it is pretty much shiny in there again without being significantly bigger than it was originally. I use a rat tail (round) file to do this job, you are just removing the darker build up in there. When done a good wash and dry and it will be like new again. Keep the hole clean of flour and it may not happen again.
The blade sounds like it's jammed somehow perhaps simply with some food matter.
Ensure the mixer is not plugged in then try removing the bowl, locking the mixer in the down position and pushing up hard on the blade to try and dislodge it. If it comes free and lifts up then try wiggling and rotating it normally off the mount.
Sometimes with use the attachments can become slightly warped requiring more force to lift them before rotating off the mount.
I once used my own Kitchen Aid mixer with the dough hook attachment to make a whole wheat bread dough. When I was done the hook was a bit bent from the hearty dough. There was also some flour in the mount causing it to jam. Removing the hook attachment proved difficult but not imposable.
The Professional 600 has a metal gear housing with a metal gearing. Because of this, the Professional 600 will generally run louder than other stand mixers that may have a nylon/metal mesh gearing.
How long is the bread dough being mixed for? Kitchenaid stand mixers must be used on speed 2 for bread doughs, using the spiral shaped dough hook, and mixing for no longer than 7 minutes.
If the flat beater is getting caught on the bottom of the bowl, pleasure assure the bowl is being seated correctly. You will place the bowl on the mixer arms on the left and right hand side. You will also want to take your fingers along the back of the bowl, where it butts up against the base of the mixer, and press downward. You will hear an audible click as the bowl falls into a spring latch and allows the bowl to sit flush and secure. If this is not being done, the flat beater may strike the bottom of the bowl.
If this was not the cause of the problem, please consult your Use and Care Guide about the beater to bowl adjustment. This is an easy adjustment made with a flat head screwdriver that can quickly correct the problem of a flat beater hitting the bottom of the bowl.
The mixer motor has probably overheated, as proper use and care was not being followed with the stand mixer.
Bread doughs are recommended to be mixed on speed 2 only and never for longer than 7 minutes. With the resistance of a bread dough that is provided against the beater, mixing for over 7 minutes may overheat mixer and cause smoking.
Please consult your use and care guide to refresh your memory about how to properly use your mixer for making bread doughs.
Hi. You should consider a few things. They type of hook you use, can greatly affect your end result. If you're making a yeasted dough with a high protein percentage 12-13%, you should be using an "ED" hook, this is a spiral hook that has a sharp turn at the tip. You can find them on eBay for a competitive price. I believe that Hobart also sells them, but for a higher price. They are very good for mixing pizza type doughs, they also do an excellent job kneading the dough.
Have you checked the flour for lumps before it goes into the mixer? Have you tried sifting the flour?
Are you adding all the liquid and flour at once? If so try adding flour in stages to all the liquid. If you find that this solution helps you, please rate it. Good luck! ricardok45
You probably have stripped the gear in the head section. It can be replaced, but I would consider this a advanced repair since you need to push steel pins out of the shafts to replace the gears. Use google to find a local repair shop, or fix it yourself if your mechanically inclined, parts are available online (and not that expensive).
if you r using it for dough use the roller and scraper it works much better. But if u want to use the dough hook the holes in the middle is where the knob and stick in the arm go into to hold the hook inplace and it also goes in the hole on the side near the scraper hope this helps