Precision Master 5.5-QT(5.2L) Stand Mixer - Turquoise

    Precision Master 5.5-QT(5.2L) Stand Mixer - Turquoise


    Item# SM-50TQC
    Delivering power, precision and performance, our newest stand mixer features a 500-watt motor, die-cast metal construction, and 12 speeds that allow for nuance and excellence in performing a variety of preparation tasks. The unit's tilt-back head allows for easy access to its 5.5-quart mixing bowl, while the included splash guard prevents messy countertops. Also included are a chef's whisk, dough hook, and flat mixing paddle. The mixing bowl and all accessories are dishwasher safe, and the stand mixer is available in red, white and brushed chrome. Additionally, you can purchase a variety of attachments for the unit: a pasta roller and cutter, pasta extruder, meat grinder, and frozen dessert maker.


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    Additional Information

    • Features
      • 5.5 quart capacity, polished stainless steel bowl
      • 500 watt motor
      • Die-cast metal construction
      • 12 speeds for precision mixing
      • 59-point planetary mixing action
      • Tilt-back head
      • One power outlet for optional attachments
      • Includes chef’s whisk, dough hook, flat mixing paddle, and splash guard with pour spout
      • Instruction/Recipe book Included
    • Recipe Videos

      Lemon Meringue Pie

      An American classic, Lemon Meringue Pie has been a favourite since the early 19th century. Our version has a marshmallow-like meringue topping. Makes one deep-dish pie.

      Servings: 8 to 12 servings
      • 1 Flaky Pie Crust (page 30), blind baked and cooled

      For the filling:
      • 1 ½ cups (375 ml) granulated sugar
      • ¼ cup (60 ml) , plus 3 tablespoons (45 ml) cornstarch
      • 1 ½ cups (375 ml) water
      • ¾ cup (180 ml) fresh lemon juice
      • 7 large egg yolks (reserve whites for meringue)
      • 5 tablespoons (75 ml or 2/3 stick) unsalted butter, cut into 1-inch (2.5 cm) pieces
      • Zest of 3 lemons

      Meringue topping:
      • 7 large egg whites (reserved from eggs)
      • ¾ cup (180 ml), plus 2 tablespoons granulated sugar, divided
      • 2 tablespoons (30 ml) water
      • 1 teaspoon (5 ml) cream of tartar
      • 1/8 teaspoon (0.5 ml) kosher salt

      Position the oven rack in the upper third of the oven. Set the oven to High broil. Have the prebaked Flaky Pie Crust ready to fill.

      To make the lemon filling, place the granulated sugar and cornstarch in a 2 ½-quart saucepan and stir together. Add the water and lemon juice and stir until smooth. Place over medium heat and cook until slightly thickened, about 3 to 4 minutes.

      Whisk the egg yolks in a separate mixing bowl. While whisking constantly, add about one half of the hot liquid to the egg yolks. Stir the now “tempered” egg yolks into the saucepan together with the remaining liquid and place over medium heat. Stirring or whisking constantly, cook until quite thickened and just beginning to bubble, about 5 to 6 minutes. Add the butter and stir until blended. Stir in the zest until completely blended. Cover until ready to fill pie; keep warm.

      To make the meringue: Put the egg whites, 2 tablespoons (30 ml) of the granulated sugar, the 2 tablespoons (30 ml) water and the cream of tartar into the Cuisinart mixing bowl and stir until smooth. Attach the chef’s whisk and whisk on Speed 3 for 30 seconds. Increase the speed to Speed 12 and slowly add the remaining 3/4 cup (180 ml) of granulated sugar. Add the salt and whip until the egg whites form stiff peaks, about 4 minutes.

      Spread the hot lemon filling into the prepared pie shell. Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around. Make decorative swirls and peaks on the meringue as desired. This makes a generous, meringue topping – if you prefer, use less.

      Broil until lightly browned, about 5 minutes. Remove from oven and cool on a wire rack for one hour, then refrigerate for several hours, uncovered, until completely chilled.


      TIPS: When making a Lemon Meringue Pie, it is important that the filling is hot when topped with the meringue before baking to prevent the meringue from shrinking.

      This pie is best served the day it is made.


      Nutritional analysis per serving (based on 12 servings):
      Calories 393 (38% from fat) • carb. 56g • pro. 5g • fat 17g • sat. fat 10g • chol. 140mg • sod. 105mg • calc. 15mg • fiber 0g

      Lemon Meringue Pie

      Whipped Cream

      Whipped cream can over-whip very quickly. Once it starts getting thick, check it often by lifting the head of the mixer and looking for medium peaks.

      Servings: 3 ½ cups (875 ml)
      • 2 cups (500 ml) heavy cream
      • 3 to 4 tablespoons (45 to 60 ml) confectioners’ sugar, sifted
      • 1 teaspoon (5 ml) pure vanilla extract

      Put heavy cream into the Cuisinart mixing bowl. Attach the chef’s whisk and begin mixing on Speed 1, gradually increasing speed to 12 and mix until thick, 40 seconds. Add the confectioners’ sugar and vanilla extract, being careful not to over-whip. Stop mixer once medium peaks form, about 1 minute total.


      Nutritional analysis per serving (2 tablespoons [30 ml]):
      Calories 122 (93% from fat) • carb. 2g • pro. 0g • fat 11g • sat. fat 8g • chol. 46mg • sod. 0mg • calc. 0mg • fiber 0g

      Whipped Cream
    • Videos
    • Specs and Manuals
      UPC Code
      Unit LxWxH
      14.17" x 7.87" x 14.13"
      Unit Weight
      17.00 lb
      Box LxWxH
      16.50" x 11.20" x 15.90"
      Limited 3 year warranty
      Instruction Booklet

    Parts & Accessories