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

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


    Item# SM-50TQC-1PKC
    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 addle. Additionally, you can purchase a variety of attachments for the unit: a pasta roller and cutter, pasta extruder, meat grinder, frozen dessert maker, and spiralizer.

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    $349.99 | $299.99

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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
      • Optional Attachments: Pasta Extruder, Pasta Roller & Cutter, Ice Cream Maker, Meat Grinder, and Spiralizer
    • Recipe Videos

      Rosemary Garlic Bread

      Recipe submitted by: Jen Zigizmund

      Servings: Single Loaf
      • 2.25 teaspoon active dry yeast
      • 1 teaspoon honey or sugar
      • 1.25 cups warm water
      • 1.5 teaspoon salt
      • 2.5 cups bread flour, plus extra for dusting
      • 3 cloves of garlic
      • 3 sprigs of rosemary

      Combine yeast, honey or sugar, and warm water in the stand mixer bowl, using the dough hook.

      Let the yeast mixture stand for 5 minutes until it gets foamy. While yeast is activating, chop rosemary and garlic.

      Add salt to the stand mixer bowl.

      Add flour, chopped rosemary, garlic, and mix on low speed until all flour is incorporated and dough begins to pull away from the sides of the bowl.

      Turn off the stand mixer and remove the bowl & dough hook.

      Lightly dust all sides of your dough. Cover with a tea towel and let rise for about 1 hour, until doubled in size. When the dough has risen, gently transfer it onto a flour dusted cutting board. (It’s now essential to keep your touch light, to make sure your bread has lovely air bubbles once baked.

      Dust the dough lightly with flour and then gently shape it into a round loaf.

      Cover with a tea towel and let it rise for another 30 minutes.

      While the dough is rising, preheat your oven to 460F and place your Dutch oven (with the lid) in the oven.

      Once the Dutch oven is hot, carefully place the dough in the hot Dutch oven and cover it with the lid. Cook for 30 minutes covered, and then another 10 minutes uncovered. Once golden, carefully remove the bread from the Dutch oven and let it cool for 15 minutes before cutting.

      Rosemary Garlic Bread


      Recipe submitted by: Jen Zigizmund

      Servings: 8-10
      • 6 egg whites (best to use room temperature egg whites)
      • 1 cup caster/icing sugar
      • 3 teaspoons cornstarch
      • 1 teaspoon white vinegar
      • 1 teaspoon vanilla extract
      • 1 cup whipping cream
      • Strawberries, blueberries and other berries of your choice

      Preheat oven to 300F. Mix the egg whites in your mixer on high speed until stiff peaks form. Slowly add 1/4 of a cup of sugar at a time. Once you added all the sugar, mix on high for another 2 minutes until the egg whites are thick.

      In a small bowl, mix cornstarch, vinegar and vanilla extract well and then add to the egg white mixture. Mix in for 20 seconds to incorporate well.

      Line a baking tray with parchment paper and scoop out the eggwhite mixture. Use a spatula or a spoon to shape the mixture into a round 8-inch nest like a circle. Reduce oven temperature to 250F and place your meringue on the middle shelf.

      Cook for 1 hour and 15 minutes until it’s lightly browned. Leave the pavlova in the turned off oven with the door closed for 2 hours. Whip the cream, and once ready to serve top with whipped cream and fresh berries. Serve right away - the meringue will get soggy the longer it stays out when topped with the whipped cream.


      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
      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