The Fresh Loaf

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Kitchenaid Artisan Mixer Problems with Kneading

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TastefulLee's picture

Kitchenaid Artisan Mixer Problems with Kneading



I have also experienced this to a lesser degree, of the arm moving about, sort of shaking, on the higer levels of power.  I have never attempted to knead dough past the 2nd setting per manufacturer's instructions, but I can't seem to keep this thing still no matter what.

I'd really appreciate any suggestions or information - between the carpel tunnel and my lower back and hip problems I could really use this machine for kneading if I can just get it to work properly.

Thanks in advance!

BluesmanEP's picture

I just take a large rubber-band and loop it between the tilt-lock lever and the accessory socket.  The band keeps a constant tension on the locking lever, forcing it into the locked position.


Good luck!

TastefulLee's picture

...I never would have thought of that. I am planning to make dough this afternoon and will try your trick. Thanks!

LindyD's picture

Might take a look at this thread, which talked about a similar problem:

And solutions...

Doc.Dough's picture

It is possible that the tilt lock is maladjusted and won't fully latch or is loose even when engaged.

There is an adjustment screw that is accessible when the mixer is tilted up.  A half turn one way or the other will tell you where you are.  It needs to be snug but not so tight that it doesn't latch.

Max capacity for that mixer is ~3 lb of dough. And it doesn't handle stiff dough well. And for high hydration doughs you should use the paddle instead of the hook, and speeds above 2 when the dough is behaving like a batter.


TastefulLee's picture
TastefulLee I should probably go look for the manual huh? Thanks for the tips...

Doc.Dough...when you say it doesn't handle stiff doughs well - do you (or anyone) have a rough idea of the minimum hydration it would be able to deal with so I have a gauge? Again, I appreciate all the information and welcome more of the same.

:))) Lisa

Doc.Dough's picture

I do (did) a bagel dough with high gluten flour at 55% and it would do it for a 1 Kg batch, but not at 1500 g.  But your Artisan is a MUCH better machine than the 600Pro.  The big drawback is that at low speed it doesn't cool well because the motor is so inefficient at that end of the speed curve.  That is one reason why the 5 min max at speed 2 is what they want to limit you to.  Of course at speed 2 it gets hotter than at speed 4 just because of the power consumption vs speed vs torque vs efficiency trades.  If the gear train will handle the torque, use as high a speed as you want but it does not like high loads as it sees with stiff dough banging around in the bowl.  You can break it - many have, and Kithenaid says tough luck.  If you are handy you can buy parts and repair it yourself but it is not economical in most locations to have it repaired professionally.

tomcatsgirl's picture

This is not really relevant but who else would understand. My husband bought me the Architect series Kitchen Aid almost two years ago this coming Christmas. Not only do I make breads but I do a lot of cake decorating of recent custom orders that people are paying for. Friends really. Anyways I was ultra impressed with my new toy it's large shiny bowl made me so happy. I have been happy mixing and kneading away until three weeks ago when the darn thing seized up on me in the middle of mixing up a batch of fondant. Mind you when I received my lavish gift I gave my "old" kitchenaid to a friend at work this kitchen aid happened to be roughly 30 years old? It was purchased in the early 80's it belonged to my mother. By nature my husband comes to the rescue and within moments has my prized possession in pieces with his diagnosis. A couple of gears (teeth) were broken.  Seriously I almost cried! Of course we did not buy a warranty the kitchen aid I was using was antique never ever had a problem with it. Kitchen Aids last forever. Or so I thought. I also "assumed" they would warranty their products longer then a year. So my husband orders the parts himself and fixes it. $40 bucks later it's mixing again but you can still hear that it's not just right. The darn thing was very exspensive and really I am mad! I have not made anything so tough that it would cause the gears to break my fondant is finished on the counter with hand kneeding and this was not my first batch in this mixer. You know they just don't make things like they use to.  If it breaks again do we keep fixing it or pay kitchenaid and arm and a leg to fix it? Probably not I just can't seem to justify paying for a new if it's just gonna break in a year and half. Okay my rants over.