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Whip cream, crush berries, knead dough, mix batter, and more with what some call Sweden's greatest kitchen machine. It puts 450 watts to work, along with a variety of attachments to quickly process numerous foods. Its superior motor design automatically adjusts torque to the load and as a result strains less and is far less likely to "walk" across your counter too. The timer allows you to start the mixer, set a time, and move to a different task while the machine goes to work. The unique roller and scraper design produce smooth, silky, elastic dough quickly and easily, effectively mimicking hand kneading. As the stainless steel bowl rotates, the deeply fluted roller perform like "fingers" while the scraper acts as the palm of the hand, scraping and massaging in a rhythmic motion. The white stationary bowl can be used to beat up to 18 egg whites for a gorgeous meringue or to cream butter and sugar for baking. When this bowl is used the whisks drive from below via a center column in the bowl, and this arrangement permits unimpeded access to the top of the bowl, with no overhead motor drive to get in the way.
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Technical Details
- Model DX200WH, N24- Aluminum/Plastic stand, stainless steel bowl
- 10 1/2" W x 15" D x 14 3/4" H; Cord length 58"
- 8 Qt. capacity bowl holds up to 15 lbs. of dough
- Includes: Bowl Cover, Plastic Scraper Arm, Roller, Spatula Attachment, Double Whisk Attachment, Dough Hook, Plastic Bowl
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By A. Nelson
I really wanted to love this mixer. It has a lot of things going for it with a powerful yet quiet motor, large bowl, solid construction, timer, attachments, and a three year warranty, but it doesn't knead dough!
Let me start from the begining. I love to make bread and am a perfectionist about it. I started out with 4.5 quart Kitchenaid model. It lasted three years and needed one $80 repair. I then bought the 5 qt model, the motor burnt out in two months. It was still under warranty, so a new one was sent to me. The next one lasted almost three months and the motor burned out. Another new one was sent and it lasted 9 months, then needed an $80 repair, three months later it needed a $30 repair. I wasn't abusing the machines, just using them for bread dough. By this point I decided to get away from Kitchenaid and find a better mixer.
The next logical choice is a Bosch. I read negative reviews about this and talked to people. It sounded like it works great, but with heavy use it won't last more than ten years. All the other home use machines that I came across seemed weak as well. I started looking into commercial mixers, which was very frustrating because there are of course no consumer reviews on them. I found a few on ebay and called about some. One sales rep told me to stay away from one I was looking at because it couldn't handle dough. I was a amazed that $1000+ dollar mixer could not handle dough. What is it good for? whipping cream? My $10 hand mixer can do that.
Then I came across the Electrolux Assistent or Magic Mill and I thought my problem was going to be solved. It got amazing reviews as a dough mixer, and people seemed to love it. I also read that it was hard to get used to, but I was sure I could figure it out. I tried, and tried, and tried, but could not get it to knead the dough properly. Most of the time it stayed in the middle while the bowl spun around it. I changed the lever position, tried the roller, tried without the scraper, but could not get it to work. After 12 minutes the dough wasn't properly kneaded, the temperature wrong, and the dough was a bit dried out. Needless to say, the loaves didn't have a proper rise, and ended up quite dense. After three weeks and I don't know how many failed loaves I returned it. I had a 30 day money back guarantee, thank goodness!
I should add that it did work well for really sticky doughs, like rolls or ciabatta, but for anything else, it was awful!
I went back to commercial mixer research and called a local chain bakery. I bought an 8 qt Globe which they have had sucess with. I hope this will be the end of the mixer trauma!
By Ellen Drew (Trinidad, West Indies)
I live in Trinidad where Electrolux Kitchen Assistents have been on the market for more than forty years. I bought mine in 1966 and it's still going strong, I mix five loaves at a time and bake them all together. I use it to make cakes, to mince and grind and I've only had to replace the roller once.
In 1989 I bought another Kitchen Assistent for my daughter as part of her wedding presents. Now that she has three hungry teenagers to feed she's still thanking me for buying her the Assistent.
By James Wire (Stranded In, Iowa United States)
This stand mixer is great for making breads. The motor does not mind working hard. It is quiet and powerful. The only draw back is the bowl is VERY heavy.
By Joella Olson (Oregon)
I bake a lot. Bread, cookies, cakes, muffins, etc. The bread I make is a family recipe that makes 6 loaves of whole grain bread that you can add an assortment of "what not" to it and it still tastes great. This mixer was an item of necessity I negoitated with my husband when we remodeled our kitchen 3 years ago. Just one of the appliances we had to have. And I'm so glad. And despite what other reviewers have said, it is also very good for making cookies, muffins, cakes, and a lot of other batter goods. The reason it works so well for me is that fact that it takes the load (dough 6 loaves of bread!)and when properly used, will mix other stuff as well. Pizza dough (a batch that makes 4 huge pizzas), large amounts of cookie dough (even peanutbutter cookies). The trick I found was to move the arm back and forth periodically during mixing. This grabs and incorporates batter/dough left in the middle and brings back into the rest of the action. Brilliant. And while I haven't actually used the wire whip yet, I'll bet it works just as well any other machine for whipping cream, egg whites, or what-have-you. The learning curve was maybe about a month until I had the "duh" moment when I realized I needed to move the arm now and then. And I love the bowl scraper. This machine is a good investment for someone who bakes often and in large quantities. Sure beats hand kneading 10-12 pounds of bread dough!
By Charles Edmondson (Orange Park, Florida)
I have owned this mixer for two years and am completely satisfied with it. However, I could not understand its operation from looking at pictures before I bought it, so I want to describe it to potential buyers.
The large stainless steel bowl has a 1/2" shaft protruding from the bottom with a slot cut in it. This shaft fits into the power unit and the slot engages a pin which allows the power unit to rotate the bowl. The only powered function is this turning of the bowl.
The large arm above the bowl is spring-loaded. The arm is permanently attached to a vertical pivot at the left rear of the power unit (see the "creaming butter and sugar" picture I have uploaded). There is a large pin on the right side of the arm which you can pull up several inches. You first seat the bowl on the power unit, then pull up on the pin and swing the arm forward so the right end is over the bowl. Then you put the fluted beater inside the bowl and let the large pin drop into the end of the beater. The beater can spin freely on this pin.
The top of the beater has a rubber u-shaped groove which rides against the top edge of the bowl. The spring is constantly pulling the beater against this groove. As the bowl rotates, it causes the beater to turn. The bowl edge is like a "big gear" turning the "little gear" of the beater. Thus the beater rotates much faster than the bowl.
As you see from the picture there is also a scraper that rides along the inside edge of the bowl. This scraper pivots freely but dough or batter pushes it against the side of the bowl. It can be lifted out of its support to take it out of the bowl.
The beauty of this arrangement is that if a large amount of dough or batter gets between the beater and the bowl, the beater is simply pushed away from the bowl edge temporarily and stops, as the rubber groove loses contact with the rotating bowl. This prevents the beater from jamming and stalling, and the motor from overloading. The spring immediately pulls it back after dough has passed behind it.
I use this machine mostly for cakes and cookies, and one downside is that it does not work well when creaming cold butter and sugar. The hard shortening pushes the beater away from the bowl and the mixing stops. You simply need to allow the shortening to come to room temperature.
Since the inside rim of the bowl drives the beater, you need to avoid scraping a spatula across the edge of the bowl while mixing, since grease in this area might cause the beater to slip. I also avoid cracking eggs on the edge of the bowl.
The only other caution I have is the weight of the stainless steel bowl. It is quite large and heavy, and there is no handle on the outside (unlike a KitchenAid). It can be awkward to hold this heavy bowl as you are pouring or spooning out batter.
Highly recommended.
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