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Keep Your KitchenAid Mixer Running Smoothly with This Simple Fix

By Andrew Janjigian Published

Over time, the attachments and bowl of your KitchenAid may become misaligned, impeding the mixing process or causing excess wear and tear. Luckily, the fix is easy.

KitchenAid stand mixers are adjusted at the factory so that any attachment just clears the bottom of the mixing bowl. But over time, the position of the attachments can shift, so they either scrape against the bowl or stop a little too far away. The former can cause excessive wear and tear, while the latter can mean the attachments don’t make optimal contact with the ingredients. Luckily, it’s easy to check the alignment of a KitchenAid stand mixer with a dime (its 1⁄16-inch thickness is the proper distance between an attachment and the stainless-steel mixing bowl) and, if necessary, adjust it with a screwdriver.

To Check Clearance

Attach paddle to mixer and drop dime into bowl. Turn mixer to lowest speed. If dime doesn’t move at all, there’s too much clearance between paddle and bowl. If dime moves continuously, there isn’t enough clearance. If dime moves slowly around bowl, about ¼ to ½ inch with each pass of paddle, clearance is just right.

To Adjust Mixer

Unplug mixer. On bowl-lift mixer, remove paddle and bowl and locate adjustment screw in neck of mixer. On tilt-head mixer, remove paddle and tilt head back to locate adjustment screw in hinge where top and bottom of mixer meet. With screwdriver, turn screw quarter turn clockwise to increase clearance; turn quarter turn counterclockwise to decrease it. Recheck clearance with dime and repeat adjusting, 1 quarter turn at a time.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.