How to Start Using Your SM600 Stand Mixer


Have you been wanting to start using your SM600 Stand Mixer but haven’t known where to start? Wonder no more! In this blog post, we’ll go over the basics of how to use your mixer, from attaching the bowl and beater heads to dough hooks, and everything in between. By the time you finish reading this post, you’ll be ready to get started with all sorts of mixer recipes! So let’s get started!

How to Use the Mixing Bowl

1. Lift up the tilt head lever, the mixer head will now move upwards. 

2. Place the mixing bowl cover into its body. 

3. Place the mixing bowl into its holding device and turn the bowl clockwise until it locks into place.

4. Mount the required attachment(Dough hook, Beater, or Whisk)by inserting the top into the output shaft, and turning counterclockwise until it locks into place.

5. Now, fill in your ingredients. Do not overfill the bowl – the maximum quantity of ingredients is 1.5kg. 

6. Lower the mixer head using the tilt head lever.

7. Insert the power plug into a properly installed AC120V 60Hz safety power socket. 

8. Adjust the machine using the speed knob to a speed between 1 and 6 (corresponding to the mixture).

9. For pulse operation (kneading at short intervals), turn the knob to the “PULSE” position. The knob has to be held in this position according to the desired interval length. When the knob is released, it returns automatically to the “0” position. 

10. After kneading/stirring, turn the speed knob back to the “0” position as soon as the mixture has formed a ball. Then remove the power plug. 

11. The mixture can now be released with the help of a spatula and removed from the mixing bowl. 

12. The mixing bowl can now be removed.

How to Use the Included Mixing Attachments

1. Dough Hook

For mixing and kneading yeast doughs.

Levels: 1-3

Time (Min): 3-5

Maximum: 1000g flour and 538g water

Operating Steps: 

Set speed to 1 for 30 seconds. 

Set speed to 2 for 30 seconds. 

Set speed to 3 for 2 – 4 minutes to form a cluster. If continuous operation is over 10 minutes please stop mixing and take a break.


2. Flat Beater

For normal to heavy mixtures such as cakes, creamed frosting, cookies.

Levels: 2-4

Time (Min): 3-10

Maximum: 660g flour and 840g water

Operating Steps: 

Set speed to 2 for 20 seconds

Set speed to 4 for 2 minutes and 40 seconds


3. Wire Whisk

For mixing eggs, egg whites, heavy cream.

Levels: 6

Time (Min): 3-10

Maximum: 3 egg whites (Minimum)

Operating Steps: 

Set speed to 5 or 6 for 3 – 10 minutes

How to Use the Multipurpose Attachment Hub

1. Insert the attachment shaft housing (Pasta maker, meat grinder, vegetable slicer) into the hub, making certain the power shaft fits into the square of the hub socket. If necessary, make the pin on the attachment housing fits into the notch of the hub rim when in the proper position.

2. Tighten the attachment hub knob until the attachment is completely secured to the mixer.

So there you have it – everything you need to know about getting started with your SM600 stand mixer. With these tips under your belt, you’ll be whipping up delicious treats in no time!

Baked Alaska

Baked Alaska

Baked Alaska is the perfect way to end any new year eve meal. Your favorite cake and creamy ice cream are baked together in the VENTRAY oven until they’re golden brown, so every bite is full of flavor.


For the Cake:

• 1 cupcake flour 

• 1 tsp baking powder 

• ½ tsp salt 6 large egg whites, room temperature 

• ¾ cup sugar 

• ¼ tsp cream of tartar 

• 1½ tbs vanilla extract 

• Extra sugar for dusting meringue


For the Ice Cream Layer:

• 2 pints of best-quality ice cream (chocolate and vanilla work well together)


1. Preheat the VENTRAY oven to 400°F. Line a baking sheet with parchment paper.

2. Sift together the cake flour, baking powder; set aside.

3. Beat the egg whites at medium speed in the VENTRAY stand mixer until foamy. Add the sugar, cream of tartar, and vanilla extract; beat until stiff peaks form. Gently fold in the sifted ingredients until just combined.

4. Divide mixture evenly between 2 bowls. Sprinkle each with extra sugar. Place 1 bowl of meringue mixture on the prepared baking sheet; spread into a 9-inch circle. Freeze for at least 2 hours (preferably overnight).

5. Soften ice cream slightly before scooping it into a large bowl. Fold the strawberry mixture into the ice cream. Cover and store in the freezer until ready to use.

6. Place remaining meringue mixture on a parchment-lined baking sheet; spread into an 8 1/2-inch circle. Bake at 350 degrees F for 25 minutes or until golden brown. Cool completely, then freeze for at least 2 hours (preferably overnight).

7. Just before serving, assemble the pavlova: With an offset spatula or large spoon, mound half of the ice cream in the center of one meringue round. Top with another round; gently press down to form a 9-inch disc. Repeat the process with the remaining ingredients to create the second disc.

8. Melt chocolate over a double boiler; spread over each cake round to cover completely. Freeze for 30 minutes, or until chocolate is set.

9. Use parchment paper to slide one disc onto a serving plate; remove the parchment and ice cream from the bottom of the second sheet (invert it onto the first). Remove parchment and ice cream from the top sheet (invert it onto the second disc. Press down gently on both layers together, forming a complete double-layer Pavlova Cake. Cover with plastic wrap, then foil.

10. Freeze until ready to serve.

Cheddar Muffin Bites

Cheddar Muffin Bites

Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins.


• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 5 tablespoons cold unsalted butter grated

• 1 cup Cracker Barrel Extra Sharp Cheddar Cheese grated

• 1/2 cup Cracker Barrel Mediterranean Herb cheddar cheese grated

• 1 1/2 cups cold buttermilk

• Melted butter and parsley flakes to brush on hot muffins



1. Preheat VENTRAY Oven to 400 F.

2. Using VENTRAY Stand Mixer, whisk together flour, baking powder, salt, butter, cheeses, buttermilk.

3. Brush grease on a mini muffin tin.

4. Drop the batter into the muffin tin.

5. Back for 8-10 minutes.

6.  Remove from the oven and brush with melted butter and toss with parsley. 

7. Enjoy.

Make This Recipe With

Warm Cheddar Corn Dip

Warm Cheddar Corn Dip

Yield: 4 servings. Prep Time: 5 mins. Cook Time: 10 mins. Total Time: 15 mins.


• 4 oz. cream cheese, softened

• 1 c. frozen corn, thawed

• 3/4 c. Spicy Chipotle Ranch

• 1 c. shredded Mexican-blend cheese

• Chips (tortilla chips or other chips you desired)



1. In the bowl of VENTRAY Stand Mixer, blend cream cheese, corn, Spicy Chipotle Ranch, and Mexican-blend cheese.

2. Transfer to an ovenproof baking dish and top with Mexican-blend cheese. Bake at 375°F for 10 minutes.

3. Serve with tortilla chips or other chips you desired.


Make This Recipe With

Flourless Chocolate-Coconut Drops

Flourless Chocolate-Coconut Drops

These speedy and delicious chocolate coconut cookies are a great option for your friends or family who avoid gluten.


• 3 cups confectioners’ sugar, sifted

• 3/4 cup Dutch-process cocoa powder

• 1/2 teaspoon fine salt

• 3/4 cup semisweet chocolate chips

• 1 cup roughly chopped toasted almonds

• 3/4 cup sweetened shredded coconut

• 4 large egg whites, room temperature



1. Preheat VENTRAY oven to 325 degrees F.

2. Whisk together confectioners’ sugar, cocoa, and salt in VENTRAY stand mixer. Stir in chocolate chips, almonds, and coconut. 

3. Add egg whites and stir until combined.

4. Drop dough by rounded tablespoons, 2 inches apart, onto backing sheets lined with parchment.

5. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.

6. Let cool completely on sheets on wire racks.

Make This Recipe With

Sugar-Dusted Macaroon Trees

Sugar-Dusted Macaroon Trees

This classic cookie taking on the shape of a snow-dusted evergreen is a great gluten-free cookie option and is an elegant, delicious, and fun Christmas treat.


• 2 1/2 cups finely shredded unsweetened coconut

• 3/4 cup granulated sugar

• 2 large egg whites, lightly beaten

• 5 teaspoons pure vanilla extract

• Pinch of kosher salt

• Confectioners’ sugar, for dusting


1. Preheat VENTRAY oven to 350 degrees F.

2. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in VENTRAY stand mixer.

3. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops.

4. Transfer each tree to a baking sheet lined with parchment, spacing them 1 inch apart.

5. Bake until edges are golden and trees are firm, 12 to 14 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gingerbread Cookies

Gingerbread Cookies

This gluten-free version of gingerbread cookies delivers the perfect texture and gingerbread flavors and is suitable for everyone.


• 2 cups brown rice flour

• 1/2 cup white rice flour

• 1/4 cup tapioca flour

• 1/4 cup cornstarch

• 1 ½ teaspoons baking soda

• 1 teaspoon xanthan gum

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground allspice

• ½ cup butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup light molasses

• 1 large egg

• Cooking spray

• 1 teaspoon granulated sugar







1. Preheat oven to 375 degrees F.

2. Add flours, cornstarch, baking soda, and next 7 ingredients (through allspice) into the bowl of VENTRAY stand mixer, beat until well blended. Add butter, brown sugar, and 1/4 cup granulated sugar, until beat well, add molasses and egg. Then beat until well blended.

3. Lightly coat hands with cooking spray, shape dough into 1-inch balls. Place 2 inches apart on baking sheets covered with parchment paper.

4. Flatten cookies. Sprinkle cookies with 1 teaspoon granulated sugar.

5. Bake at 375° for 10 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

Make This Recipe With

Gluten-Free Snowballs

Gluten-Free Snowballs

These snowballs with amazing texture, are buttery and crumbly. Your family will be licking the bottom of the plate for any remains they can find.


• 1 cup butter, softened

• 1/2 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1-1/4 cups potato starch

• 1 cup cornstarch

• 1 teaspoon xanthan gum

• 1/4 teaspoon salt

• 3/4 cup chopped walnuts or pecans

• Additional confectioners’ sugar


1. Using VENTRAY stand mixer, cream butter, and confectioners’ sugar until light and fluffy, 5-7 minutes. Stir in vanilla.

2. Add the potato starch, cornstarch, xanthan gum, and salt to creamed mixture gradually and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.

3. Shape into 1-inch balls, place on ungreased baking sheets.

4. Bake at 400 degrees F for 9-11 minutes.

5. Cool on pans for 2 minutes before removing to wire racks.

6. Roll warm cookies in confectioners’ sugar.

7. Cool completely on wire racks.

8. Reroll in confectioners’ sugar.

Make This Recipe With

Buckeye Cookies III

Buckeye Cookies III

These chocolate-covered peanut butter balls are simple to make. They are delicious and great for gifting.


• 1 ½ cups creamy peanut butter

• ½ cup butter, softened

• 1 teaspoon vanilla extract

• 2 ½ cups semisweet chocolate chips

• 2 tablespoons shortening

• 4 cups confectioners’ sugar



1. Mix peanut butter, butter, vanilla, and confectioners’ sugar in VENTRAY stand mixer.

2. Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.

3. Melt chocolate and shortening in double boiler.

4. Pour into bowl and dip balls with chocolate.

5. Refrigerate for thirty minutes until chocolate is firm.


Make This Recipe With

Christmas Thyme Cookie

Christmas Thyme Cookie

With Ventray Christmas Thyme Cookie, all of your holiday baking dreams come true this year. 


• 2 Lemons

 1 tbsp lemon juice

 2 tsp lemon zest 

• ½ cup butter room temperature 

• ½ cup granulated sugar 

• 1 tbsp fresh snipped thyme 

• 1 ¼ cups all-purpose flour 

• Green sanding sugar



1. Preheat Ventray oven to 350°F, line baking tray with parchment paper. 

2. Beat butter on medium speed for 30 seconds, add granulated sugar beat until combined. 

3. Add in lemon zest, juice, thyme, add and beat in flour gradually, beat until well combined. 

4. Roll out cookie dough on a floured surface into ½ inch thick cut with a cookie cutter. 

5. Bake for 8 minutes or until edges are golden. 

6. Remove from the oven, cool on the rack, dust with sanding sugar.