I recommend this product, is perfect for pastry and bread uses, as well for cakes. Good choice.

Posted on: 2010-09-06
By R. Tadeo Ortiz Guzman
Helpful index: 100%

This mixer is absoulutely fabulous. So much easier and more powerful than my 1963 Sunbeam mixer which I still have .. Kitchen aid continues to up hold it excellence in products

Posted on: 2010-08-21
By Gail
Helpful index: 100%

I purchased the Pro 600 because I like to bake bread. The first one I received in November, 2009 stopped working the first time I used it. I resorted to my trusty 25 year old Oster. They sent me a new one and I returned the non-working one (after just 1 try). The second one I received does work, but I am not happy with it. After 3-4 minutes, the machine shuts down and I end up finishing kneading the bread by hand. Once the machine cools off, it eventually will start again - but who wants to wait that long!!!! I called Kitchen-Aid to register my complaint and basically, they told me that I'm SOL. The machine is designed to shut down when it gets hot and it's doing what it's designed to do. I also did not overload the machine. This machine is equipped to handle 8 cups of whole wheat flour (or so they say), when I actually use 6-7 cups of whole wheat flour. So, I was not maxing the capacity out. If you just want to mix a box cake batter, it would be fine (but you would be able to complete that task with a cheaper mixer). If you are a serious bread baker, skip this product. I'm switching to Hobart!

Posted on: 2010-08-19
By homebaker
Helpful index: 0%

My husband coached me in to buying the 600 Professional Series after watching my 5 Series (purchased refurbished 5 yrs ago in 2004) strain under the pressure of whole wheat bread dough. He reasoned that I could sell the old one while it worked well, buy the new model, and have an extended life on my breadmaking. I researched and read that KA had switched out from the plastic gearbox to an "all metal construction" and I thought this would surely be the penultimate of mixers.

I bake once a week for my small family - 1 loaf of 100% whole wheat bread - 3 cups of flour. Half whole wheat all-purpose (stone ground), half cracked wheat. Every 3-4 weeks I make pizza dough with the same recipe. No worries, right?

Yeah, that's what I thought, too. The new machine was so *pretty* and *powerful* - I was hooked like a fish on a line. I noticed the noise factor (WAY noisier and shriller than my old machine), but decided the extra "power" was worth it. Until the machine locked up while working a 3 c. flour loaf of bread. It's not a dense bread - has all of the requisite dough conditioners and vital wheat gluten - but it froze. I freaked out and read in the book that if it overheats, it will cool within 30 minutes and be fine. I stopped freaking out and went about my kitchen tasks, and sure enough, the mixer was fine in 30 minutes & my dough continued its kneading as normal.

Fast forward to August; I've baked bread weekly from December '09 through June '10, took the month of July off to move across country, and picked back up in August. Today, I made a normal 3c. flour recipe and after 4 minutes of kneading on SPEED TWO, I hear some *horrible* screeching from the kitchen. My son and I both run in there at the same time and flip the machine off - when I tentatively turn it back on, the motor works (sounds awful) but the attachment shaft (with dough hook) will not move. aUgH.

I finished my dough by hand while I'm on hold with a KA CSR and after being grilled about how much flour, the fact that I "shouldn't knead it for so long" and shouldn't use more than 9c. of "non-all purpose flour." Ummm... pretty sure that 3 c. of mixed flour isn't *supposed* to strain the "all metal construction" motor, ma'am. The response from the CSR? "Oh." 0_o

So after the appropriate chastisement (from KA to me, of course - I receive 39 lashes with a wet noodle for using the machine with the appropriate amount of flour and an appropriate recipe), they are sending me a new KA 600 Professional Mixer. Not in my chosen colour (meringue), but in glossy white. The difference is that now I will not open it - I will sell it immediately and recoup as much of my money as I can. I'm headed to Bosch Universal-land, where the machines are actually BUILT for bread making.

I'll be hand-kneading dough for a while, but I'll grudgingly say that if making cake, brownie, and cookie doughs are where you're at, this is a perfect machine. I have mixed whole wheat homemade brownies in it, cakes, frostings, and ice cream bases without a problem. It is NOT, however, designed for the serious bread-maker. Which is a shame - because I bought it based on its "powerhouse" label and how much stronger it claimed to be. I now I completely regret selling my older model. :\

Posted on: 2010-08-17
By S. Talbert
Helpful index: 0%

Almost 16 years ago, my husband bought me my first kitchenaide mixer, a 4 qt white one. It still looks and works like brand new. It never scratched, chipped or faded. This year for my 17th anniversary, he bought me my professional size 6 quart mixer as I have established strong baking skills and this skill has begun earning me some extra money. I love this mixer! It is powerful, it is an awesome size, and has allowed me to work less as far as how any batches I make of anything. The ability to adjust the speed is so beneficial that it has opened up the possibilities to make things I couldn't before. I would urge everyone who cooks, to get a kitchenaide mixer regardless of size. It will make your life so much easier in the kitchen! This is an all in one machine that will last a lifetime! I kept my first one, the motor has never broke down, and with my baking, I am sure that I will need to use a second mixer the next time I make a wedding cake! I assure you, there is no other appliance in the kitchen more dependable than this one!

Posted on: 2010-08-09
By Shelly Littleton
Helpful index: 100%