NutriMill Artiste User manual

Bottom Drive Kitchen Mixer
Quick Start Guide | Owner's Manual | Recipes

Congratulations
When you purchase from us you expect the best money can buy,
which is why here at NutriMill we pride ourselves on creating quality,
state-of-the-art kitchen appliances that you can be proud to use in
your home.
The Artiste mixer was designed with you in mind; to provide you with
the ease of creating fresh baked goods, delicious and healthy meals,
and other tasty treats. You'll be eating well, saving time on the prep
work, and have the freedom to make just about any type of food in a
simplified manner. The Artiste mixer is your answer to better health,
more flavor, and nutrition in whatever you choose to prepare.
The Artiste mixer has a compact powerful bottom drive motor,
easy-to-clean parts, and a variety of attachments to accommodate
preparing a wide range of foods, perfect for large or small batches.
For video guides & other resources scan the QR code below or visit:
nutrimill.com/artiste-mixer-resources/

Contents
Important Safeguards 2
Included Parts 3
First Use & Cleaning 4
Getting to Know Your Mixer 6
Bowl Cover 7
Mixing Bowl 7
Wire Whips 8
Dough Hook 8
Tool Speed Guide 9
Baking Bread 10
Whole Wheat Bread 12
White Bread 14
Chocolate Mousse 16
Icing 18
Cinnamon Rolls 19
Carrot Cake 22
Oatmeal Chocolate Chip Cookies 24
Sugar Cookies 25
Ice Cream 26
Waffle Cones 27
Zoodles 28
Curly Fries 29
Potatoes Au Gratin 30
More Attachments 32
Service & Warranty 34
Française 35
1

•To protect against risk of electrical shock DO
NOT put motor base or power cord in water or
other liquid.
•Close supervision is necessary when any
appliance is used by or near children.
•Unplug from outlet when not in use, before
putting on or taking off parts, and before
cleaning.
DO NOT operate any appliance with a
damaged cord or plug or after the appliance
malfunctions, is dropped, or damaged in any
manner. Return appliance to the nearest
authorized service facility for examination,
repair, electrical or mechanical adjustment.
•The use of attachments not recommended
or sold by the manufacturer may cause fire,
electric shock, or injury.
DO NOT use outdoors.
DO NOT let cord hang over edge of work
surface.
DO NOT let cord or unit contact hot surfaces,
including the stove.
DO NOT unplug from electrical outlet by
pulling on the cord. To unplug, grasp the plug
and pull.
•Avoid contacting moving parts. Keeps hands,
hair, clothing, as well as spatulas and other
utensils away from whisks, beaters, blades,
or dough hook and/or other moving parts
during operation to reduce risk of injury to
persons, and /or damage to the appliance or its
attachments.
DO NOT leave mixer unattended while in use.
•Only operate the appliance with covers in place.
•This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of
electric shock, this plug will fit in a polarized
outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does
not fit, contact a qualified electrician. DO NOT
modify the plug in any way.
Please Read All of These Instructions Throughly
When using electrical appliances, basic safety precautions should always be followed
including the following:
Important Safeguards
2

What's Included
Lid With Sliding
Splash Guard
White Plastic Bowl
Mixer Base
Dough Hook
Metal Whip Drive
Wire Whips
3

BEFORE USING FOR THE FIRST TIME
Carefully remove the mixer from it's package and place it on the
counter. As you remove the accessories from the package make sure
all the standard parts are present.
Before using any of the attachments for the first time it is
recommended that they be washed, rinsed well, and dried.
Cleaning & Care
•The Whip Drive should be hand washed in warm soapy water,
rinsed and dried to maintain it’s luster.
•Plastic Bowl & Driveshaft, Splash Ring & Lid, Wire Whips and
Dough Hook are dishwasher safe. (Remove drive shaft from
bowl when washing).
•The mixer base should only be wiped with a damp cloth.
•DO NOT IMMERSE THE MOTOR BASE.
Drive Shaft
The bowl's center drive pole is removed from the bottom of the bowl
by turning counter-clockwise on the tabs firmly and pulling. Make
sure everything is dried well before putting the bowl back on the
mixer base. This prevents corrosion or damage inside the machine.
First Use & Cleaning
4

Metal Whip Drive
Lid With Sliding
Splash Guard
White Plastic Bowl
& Drive Shaft
(Remove Drive Shaft when
placing in dishwasher)
Dough Hook
Wire Whips
Dishwasher Safe
Hand Wash Only
5

Place the mixer base on a clean, stable work surface.
Unwind or pull out the power cord and plug it in.
Push in to store cord, and latch plug behind small notch as shown below.
Familiarize yourself with the motor speed switch “0” is off. The “P”
position is pulse, this setting provides full power while it is held in
position. You can use this to quickly incorporate ingredients. There are
six speeds giving you total control over your mixing.
The Artiste® motor has a safety cut-off switch to protect against
overheating. If the motor is overloaded or overheated, the thermal switch
will stop the motor. To reset the mixer follow these instructions:
1. Unplug
2. Turn knob to zero (0)
3. Wait 5 - 30 seconds
4. Turn on mixer
Getting to Know Your Mixer
6

BOWL COVER
For safety, place the bowl cover on
the bowl when it is in operation. This
prevents accidental contact with
moving parts and helps prevent
splashing at the beginning of mixing.
For easy cleaning of the lid rotate the
sliding lid clockwise until the notch on
the sliding lid lines up with the hole in
the cover. Lift the sliding lid straight
up to separate the two pieces. To re-
connect align the center notch of the
sliding lid with the hole in the cover and
the sliding lid will drop easily into place.
MIXING BOWL
Caution: Do not overload the mixer.
The bowl should not be completely full
when making heavy or stiff dough. You
can do a full bowl of light batter. You
can also completely fill the bowl with
foods when using other accessories, like
the Slicer Shredder or the Spiralizer.
To attach the mixing bowl securely,
ensure that it locks into place. Place
the bowl on the mixer base and
rotate counterclockwise with slight
downward pressure. You will hear and
feel it click into place.
7

DOUGH HOOK
The dough hook is very effective for
kneading dough, even a small, one loaf
batch.
Place the dough hook onto the center
column rotating it clockwise until it is
properly seated.
WIRE WHIPS
The wire whips are very efficient for
mixing light foods, such as cream, egg
whites, batters, and light doughs thin
enough to pour.
Switch to the dough hook before adding
flour to heavy doughs and when adding
nuts, chocolate chips, or other hard
items to your cookies.
First attach the wire whips to the whip
drive then place the assembly onto the
center column until it is properly seated.
8

Tool Speed Guide
Tool/Food Speed Time
Whisks
Egg Whites (2) 6 2 min.
Whipping Cream (1 cup) 5-6 2 min.
Basic Cake Batter
Combine all ingredients 1/2 min.
Recipe mix 4-5 2 min.
Whisks / Dough Hook
Cookie Dough
Cream soft butter 52 min.
Adding flour 21 min.
Switch to dough hook to combine nuts, chocolate chips, etc.
Dough Hook
Yeast Dough
Combine all wet ingredients 31/2 min.
Add flour in portions 2 or 3 5 min.
Speed 1 should be used for initial stirring and combining.
BUTTER, OR OTHER FATS MUST BE SOFTROOM TEMPERATURE.
Important Notice:
The Artiste® Mixer shares some similarities with the Bosch® Universal
Plus Kitchen Machine. Purposely it was designed to have parts that
interchange between the two mixers. The two mixers differ in power
and capacity for some functions; particularly for kneading bread dough.
•Maximum load for bread dough is 6 Lbs.
*This differs from the Bosch® Mixer capacity.
•If your machine becomes overloaded, it may turn off automatically as
a motor protection until the motor has sufficient time to cool.
Most other functions are similar to the Bosch® Mixer.
9

Baking Bread
INGREDIENTS
RISING
KNEADING
BAKING
Use instant yeast or bread machine
yeast. This may be added with dry
ingredients and does not need to
be dissolved in water (if it is know to
be fresh). Store yeast in an airtight
container and refrigerate or freeze
to maintain freshness.
When a recipe calls for oil and
honey, put oil in measuring cup first
and then honey. This allows honey
to slide out more easily.
To test if dough has risen enough,
press finger lightly and quickly
into dough. If indentation springs
back, let rise additional time. If
indentation remains or comes back
slowly, dough has risen enough.
If bread cracks on the sides, it may
be that the dough has not risen
long enough or too much dough
has been put in the pan.
Start counting kneading time as
soon as you have added the last of
the flour.
It is always best to stop kneading
early, rather than to over knead.
Typical kneading time for bread is
5-8 minutes using Speed 2 or 3
depending on the batch size.
Using a meat thermometer is
extremely helpful in determining
when bread is done. Bread is done
when internal temperature is
190ºF-200ºF and the top is golden
brown.
When baking sweet bread or
braided filled breads, it may be
necessary to tent the top with foil
the last 5-10 minutes to avoid over
browning.
10

Artiste Mixer Bread Steps
1. Add ingredients to the bowl in this order: liquids
first, next ⁄ the recommended flour, and other
dry ingredients, (yeast on top). Pulse “P” switch a
few times. Mix on speed 2-3 until just combined.
Optional: before continuing kneading let the
dough rest 15-30 minutes, until bubbly. (This will
enhance the flavor and texture).
2. Gradually add more flour until dough pulls from
sides and bottom of the bowl and forms a ball.
3. Knead dough 5-8 minutes, until smooth and
elastic, so a small piece can be gently stretched
to form a translucent “window,” without tearing.
4. Remove dough from the bowl and place it on a
lightly oiled surface (for whole wheat dough) or
a lightly floured surface (for white dough). Divide
into equal portions depending on pan size. Shape
as desired and place in greased pans. Dough
should fill the pan about half way.
5. Cover and let rise until doubled, 20-60 minutes,
depending on size and shape of dough and room
temperature. You may wish to double rise your
dough. This is best done by letting the dough rise
in the bowl with the cover on and then kneading
for 1 additional minute before shaping into loaves.
6. Bake until golden brown. Filled loaf breads such
as jalapeño cheese or cinnamon swirl typically
take up to 5 minutes longer to bake than
standard loaves.
11

Dough Hook
#64457
Perfect for all doughs and large batches from soft
cookies to whole wheat bread.
12

*Optional ingredient
Whole Wheat Bread
1. With dough hook in place, add water, oil, honey,
salt, about half of the flour, and the yeast into the
mixing bowl. Use the “P” switch to incorporate.
2. Optional step: for enhanced flavor and texture,
allow the batter to sit for 15-30 minutes, until it
becomes bubbly.
3. Slowly increase to Speed 3 or 4 and continue
adding remaining flour, a little at a time, until the
dough pulls away from the sides of the bowl. You
may need all of the flour.
4. Continue kneading at Speed 2 or 3 for 6-8
minutes until the dough is smooth and elastic.
5. Lightly oil your hands and the counter. Divide
dough into equal portions and shape into loaves.
Place in greased loaf pans and let rise until
doubled in size.
6. Bake at 350ºF for 30-40 minutes or until internal
temperature reaches 190ºF.
Small Batch (3 Loaves)
3 Cups Warm Water
1/3 Cup Vegetable Oil
1/3 Cup Honey
1 Tbsp Salt
7-9 Cups Whole Wheat Flour
1 1/2 Tbsp Instant Yeast
1 Tbsp Vital Wheat Gluten*
1 Tbsp Dough Enhancer*
Ingredients
13

White Bread
1. With dough hook in place, add
milk, water, butter, sugar, salt,
about half of the flour, and the
yeast into the mixing bowl. Use the
“P” switch to incorporate.
2. Optional step: for enhanced flavor
and texture, allow the batter to sit
for 15-30 minutes, until it becomes
bubbly.
3. Slowly increase to Speed 3 and
continue adding remaining flour,
a little at a time, until the dough
pulls away from the sides of the
bowl. You may not need all of the
flour. Continue kneading at Speed
2 for 5-6 minutes until the dough is
smooth and elastic.
4. Let rise in bowl until doubled in size.
5. Punch down dough place onto
floured counter and divide dough
into equal portions, shape into
loaves and place into greased loaf
pans. (Or make into one of the
following recipes)
6. Once loaves have doubled in size
bake at 350ºF for 30-40 minutes
or until golden brown and internal
temperature reaches 190ºF-200ºF.
Small Batch (2 Loaves)
1 Cup Warm Milk
1 Cup Warm Water
4 Tbsp Butter, Softened
4 Tbsp Sugar
2 tsp Salt
1 ⁄ Tbsp Instant Yeast
4 ⁄ - 6 Cups White Flour
Ingredients
14

Bread Sticks
Pizza Rolls
Cinnamon Raisin Bread
1. Roll pieces of dough into thin ropes and cut into desired
lengths. Brush with melted butter and sprinkle with any of
the following: sesame seeds, poppy seeds, cinnamon and
sugar, Parmesan cheese, etc.
2. Place on greased or lined baking sheet. Let rise 15-20 minutes.
3. Bake at 350ºF for 15-18 minutes, or until golden brown.
1. Roll dough into a rectangle. Sprinkle dough with cheese and
your favorite pizza toppings: mini pepperoni, cooked beef or
sausage, chopped onions, bell peppers, olives, etc.
2. Roll up and cut into equal size and let rise.
3. Bake at 350ºF for 30-40 minutes Serve baked pizza rolls
with warm pizza sauce for dipping.
1. Roll dough into a rectangle the width of your bread pan.
Spread with melted or softened butter, if desired. Sprinkle
brown sugar and cinnamon down the center of the dough,
leaving a small border on each side. Top with raisins.
2. Beginning at one short end, roll the dough into a loaf. Pinch
the seam to seal and place in a greased loaf pan. Let rise
until doubled.
3. Bake at 350ºF for 30-40 minutes, or until done. Drizzle with
a powdered sugar glaze.
Tip: Soak raisins in warm apple juice for 20 minutes to soften.
15

#MUZ6DB3
Whips should only be used with pourable liquids.
Wire Whips
16

Ingredients
Chocolate Mousse
1. Coarsely Chop the Chocolate and place in a large
bowl. Set a little aside for topping.
2. Fill a sauce pan with water and heat to a low
simmer. Place bowl of chocolate onto the pan to
melt (or use a double boiler). Once fully melted
remove from heat and set aside.
3. Whip egg whites in the Artiste mixer at speed 5-6
until soft peaks form. Gradually add sugar and
continue to whip until stiff peaks occur. Make sure
the mixing bowl and whips are very clean and
completely dry. Any oily residue or moisture will
prevent egg whites from forming.
4. Fold egg whites into chocolate
5. Beat the cold cream in the mixer at speed 5-6
until soft peaks form. Set a couple spoon fulls
aside for topping.
6. Fold whipped cream into mixture.
7. Cover chocolate mousse and refrigerate for
approximately 1 hour or until set.
8. Serve in small cups with preferred toppings.
Mousse
6 oz Bittersweet Chocolate
16 oz (2 Cups) Cold Heavy Cream
3 Large Egg Whites
2 1/2 Tbsp Sugar
*Toppings
Sweetened Whipped Cream
Shaved Dark Chocolate
Cinnamon
Marshmallows
Nuts
Cherries
*Optional ingredient
17

Frosting
Cream Cheese Frosting
Butter Cream Frosting
Royal Frosting
1. Add all ingredients to the Artiste mixing bowl.
Using wire whips, cream until smooth.
2. Spread over your desserts.
1. Cream room temperature butter in your mixer,
using wire whips until smooth and fluffy.
Gradually beat in powdered sugar until fully
incorporated.
2. Pour in milk, extract and food coloring and mix for
an additional 2-3 minutes or until smooth.
3. Spread over your desserts or add to a piping bag.
Stores in refrigerator for up to 1 week.
1. Mix egg whites in mixer until foamy. Slowly add
sugar mixing on low until fully incorporated.
2. Once sugar is incorporated mix on high for 2-3
minutes or until smooth and glossy
3. Add extract and food coloring and mix until
fully incorporated. Adjust with water or sugar as
needed.
4. Add to piping bag and decorate desserts. Allow
frosting to dry for up to 4 hours before stacking.
Cream Cheese Frosting
8 Oz Cream Cheese, Softened
2-3 Cups Powdered Sugar
⁄ Cup Butter, Softened
1 ⁄ tsp Vanilla Extract
Butter Cream Frosting
1 Cup Butter, Softened
1 Tbsp Vanilla Extract
4 Cups Powdered Sugar
1/4 Cup Milk
*Food Coloring As Needed
Chocolate Butter Cream
Replace 1/2 Cup of Sugar with
Cocoa Powder
Royal Frosting
4 Cups Powdered Sugar
4 Egg Whites
1 tsp Preferred Extract (Vanilla,
Lemon, etc.)
*Food Coloring as Needed
Ingredients
*Optional ingredient
18