Minimum amount of dough for KA 600/ Electrolux DLX ?

[hyybwolf]

I currently have a KA artisan mixer but I have been thinking about getting the pro 600 because of the spiral hook. Or maybe the DLX.
I normally make enough dough for (2) 12" pies, about 23 oz total dough size. Is this dough size too small for these mixers?
Thanks,
Tony

[Matthew]

I currently have a KA artisan mixer but I have been thinking about getting the pro 600 because of the spiral hook. Or maybe the DLX.
I normally make enough dough for (2) 12" pies, about 23 oz total dough size. Is this dough size too small for these mixers?
Thanks,
Tony

Not sure about the KA; definately too small for the DLX. For batches that size you may be best off hand kneading.

[ThunderStik]

I have a KA 600 Pro and its all I use. I usually make 4 pies at a time b ut I would say that the very bottom would be 2@12" or 2@14" somewhere in that area. Maybe 1@16 but I have no data to back thata up.

I would think you could do 2@12 though.

[hyybwolf]

I purchased the Pro 600 today and did a test batch. To my suprise, I was actually able to make a single 12" dough ball with a total flour weight of only 195g (bit over 1-1/2 cups) without any problem. The spiral dough hook worked fantastic with this small amount of dough. A much better kneading then with the Artisan.

I did get a strange rattle/buzzing noise from the 600 though. The motor ran smooth while mixing and then lowered in pitch a bit once the dough formed a ball. But during the kneading process the mixer would make a buzzing/ rattling noise. It wasn't a grinding noise. It would make this noise for 10 seconds or so then stop for 10 seconds or so then do it again. The mixer did this through out the whole kneading process. Don't know if this is normal or not. I would think that this noise would be consistant through out if it was normal when kneading instead of coming and going.My artisan never made this noise. Wouldn't expect this with such a small amount of dough unless it wasn't enough to load the mixer properly.
I'll try a full batch of bread tomorrow to see if it does it. If it does I'll box it up and exchange it.

Tony

[BurntEdges]

Tony,

What speed were you using for kneading?

Their manual indicates to use speed 2.  I had thought that stir or speed 1 might be easier on the machine, so I contacted them about this point.  According to KA, only speed 2 is to be used for kneading.  As it was explained to me, speeds lower than that don't provide sufficient cooling from the internal fan, and speeds faster than that may tax the machine too much.

[ThunderStik]

Tony,
            Dont go easy on the machine, Lay the wood to that thing and beat it to death. I have done this to mine and had zero problems even my last batch which was my biggest to date (4@16"). This way if there is a weak link in that particular machine you will find it before the warranty is up as opposed to just after.

Mine has not made any weird buzzing sounds or anything like that if it bothers you call CS as I hear they are good but I have never personally dealt with them.

[hyybwolf]

Mixing and stirring was done on speed 2. I'm going to make a batch of white bread in a little while. I'll call KA then so they can hear it over the phone.
I won't return it to KA if it's bad. I'll just take it back to BBB and exchange it because I only bought it 2 days ago.

Tony

[hyybwolf]

Just finished making a batch of white bread and the Pro 600 performed effortlessly.
I think the small amount of pizza dough I had made wasn't enough of a load on the hook. The attachment on the 600 is not spring loaded like on an Artisan so I think it was the dough hook that was vibrating on the shaft from time to time.

All seems well. Thanks for the replies.
Tony