KitchenAid Corp - KitchenAid® KSB560 5-Speed Blender Product Demo

KitchenAid® KSB560 5-Speed Blender Video

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KitchenAid® KSB560 5-Speed Blender Features

  • View 1

    • Powerful Motor:
      • 0.9 horsepower motor & Intelli-Speed™ control
      • Most powerful premium blender
    • Exceptional Blending System:
      • Combination of patented blade and unique pitcher contours forces contents up, around and down for consistent blending



    • Patented Blade:
      • Sharp blade tines positioned on four different planes for fast, thorough, consistent blending
    • Durable:
      • Steel-reinforced coupler
      • Built for continuous blending
    • Versatile:
      • Stir, chop, mix, puree, liquefy, crush ice and pulse mode
      • Shatter-resistant 56 oz. blend-and-serve pitcher
  • View 2

    • One-piece Pitcher:
      • No need to disassemble and reassemble
      • Dishwasher-safe pitcher eliminates food traps
      • Withstands extreme temperatures
      • Stain and scratch resistant













    • Easy-add Lid:
      • Use removable cap cup to add more ingredients
    • Comfortable Handle:
      • Soft inner grip for firm, comfortable, non-slip control
    • Easy to Clean:
      • Clean Touch™ control pad wipes clean in an instant


KitchenAid® KSB560 5-Speed Blender 360/Zoom

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KitchenAid® KSB560 5-Speed Blender Factory Tour

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KitchenAid® KSB560 5-Speed Blender Recipes

  • Hollandaise Sauce


    3 Egg Yolks, separated

    2 T. Lemon Juice

    1/4 t. Salt

    Pinch of Cayenne Pepper

    1/2 Cup Butter, melted.

    Blend first 4 ingredients for 5-10 seconds, then drizzle in melted butter and blend for another 15 seconds or until smooth.

  • Chocolate Pot de Creme


    1 Cup Chocolate Chips

    1/4 Cup Egg Substitute

    1/2 t. Vanilla

    3/4 Cup Half and Half, Scolded

    Add first 3 ingredients in KitchenAid Blender. Scold half and half and pour into blender.

    Blend for 25-30 seconds or until smooth.

    Pour into 4 small cups and chill for 4-6 hours.

  • Fresh Herb Vinaigrette


    11/2 Cup White Wine Vinegar

    Pinch of Salt and Pepper

    Fresh Rosemary and Basil Leaves

    2 Cloves of Garlic

    1 Cup Extra Virgin Olive Oil

    Blend first 4 ingredients 10-15 seconds. While blender is still on, drizzle in the olive oil. Continue to blend for 10-15 seconds after all the gone.

  • Milk Shake


    3 Cups Fresh Fruit

    1 1/2 Cups Vanilla Ice Cream

    2 Cups Milk

    Cover and blend on liquefy for 10-15 seconds.

  • Apple Honey Shake


    1 Q. Chilled Apple Juice or Cider

    1/4 Cup of Honey

    2 Cups Orange Juice

    2 t. Orange Rind

    Blend and pour over ice. Garnish with mint and apple slice.

  • Margarita


    1 Cup Ice

    8 oz. Tequila

    1/2 oz. Triple Sec

    1/2 oz. Lime Juice

    Add all ingredients in blender. Pulse on crush ice setting for 30 seconds. Run a lime wedge around the glass and dip in salt. Pour and enjoy!

  • Tzatziki Sauce


    8 oz. Greek Yogurt

    2 Cucumbers, peeled, seeded and diced

    2 T. Extra Virgin Olive Oil

    1 T Fresh Dill

    3 Cloves of Garlic

    Salt and Pepper to Taste

    Put all ingredients into blender and blend until well combined. Cover and refrigerate for 1 hour.


  • Carribbean Grilled Shrimp



    1/2 Cup Lime Juice

    4 Garlic Cloves

    2 T. Achiote Seeds or equal parts Turmeric and Paprika

    2 t. Allspice Berries

    2 t. Dried Oregano

    2 t. Salt

    1 1/2 t. Whole Black Peppercorns

    1/2 Cup Extra Virgin Olive Oil

    1 Pineapple, peeled, cored, and chopped into 1/2 in. thick slices

    2 Onions, cut into 1/2 in. wedges

    3 Sprigs, fresh Oregano

    1 lb. Shrimp

    1 Lemon, cut into wedges

    Soak the skewers in cool water for 30 minutes. Blend lime juice, garlic, achiote seeds, allspice berries, oregano, salt and peppercorns in a KitchenAid Blender until smooth. Gradually add olive oil to the mixture as the blender is running to create an emulsion. Assemble the skewers with 3 shrimp, 3 pineapple wedges, and 2 onion pieces and transfer to a shallow pan. Add three sprigs of fresh oregano to the pan of skewers once they are finished being assembled. Pour the achiote paste over the skewers evenly and marinate for 1-3 hours. Prepare a charcoal grill to high heat. Place the skewers on the grill and cook about 3-4 minutes a side. Serve with a squeeze of lemon.

  • Bearnaise Sauce


    3 Eggs Yolks

    2 t Lemon Juice

    ½ Cup of Butter

    ¼ t Salt

    Pinch of Cayenne Pepper

    1 t Chopped Shallots

    1 Small Sprig Chopped Tarragon

    2 Peppercorns

    ¼ Cup Vinegar

    In a small sauce pan heat butter to a bubble.
    In a blender, add egg yolks, lemon juice, salt and cayenne pepper. While blending at high speed, gradually add the hot butter. Blend for about 15 seconds or until the sauce has thickened and is smooth. That is your basic blender hollandaise sauce.
    To make the béarnaise component:
    In a skillet simmer shallots, tarragon, peppercorns, salt and vinegar.
    Cook until the liquid has been reduced by 2/3. Add this mix to the hollandaise, cover, and blend on high for about 4 seconds.

  • Sesame Noodles


    2 Scallions, sliced

    1 Garlic Clove

    1 T Fresh Ginger Root

    2 T Soy Sauce

    1 T Hot Sauce

    1 T Sesame Oil

    1 T Rice Wine Vinegar

    1 T Sugar

    1 T Peanut Oil

    1/3 Cup Chunky Peanut Butter

    1/3 Cup Sesame Seeds

    1/4 Cup Cold Water

    Fresh cilantro

    1 T Chopped Peanuts

    In a blender add scallions, garlic, fresh ginger root, soy sauce, hot sauce, sesame oil, rice wine vinegar, sugar, peanut oil, chunky peanut butter and sesame seeds and blend. Add cold water and then continue blending. Now to a large glass bowl add the cold noodles and toss with the sauce. Now garnish with julienne scallions, fresh cilantro, chopped peanuts and toss.

  • Spicy Corn Salad


    1 T Lime Juice

    1 Jalapeno, seeded and minced

    1 1/2 t Honey

    1/4 t Cumin

    1/4 Cup Extra Virgin Olive Oil

    4 Ears Corn, shucked and kernels sliced off

    2 Cucumbers, peeled, halved, deseeded and sliced

    1/2 Vidalia onion, thinly sliced

    Salt and Pepper

    In a KitchenAid Blender add the jalapeno, honey and cumin, pulse until blended. Gradually add the extra virgin olive oil and continue blending. Add corn kernels to the bowl. Add cucumbers to the bowl. Add onions to the bowl. Pour the dressing over the salad, toss season with salt and pepper then serve.

  • Eggplant Salad


    1/4 Cup Olive oil

    1 t Turmeric

    1 t Cumin

    1/2 t Red Pepper Flakes

    1/2 Cup Lime Juice

    8 Garlic Cloves

    1/2 Cup Cilantro

    3 lbs Eggplant, 1 inch thick slices

    3 Plum Tomatoes, halved lengthwise

    4 Peppers, halve and seed

    1 Jalapeno, halve and seed

    In a blender add olive oil, turmeric, cumin, red pepper flakes, lime juice, garlic, and cilantro and pulse until blended. Toss the marinate over the cut vegetables and let it sit for 30 minutes. Preheat the grill to medium heat. Grill all the vegetables for about 4 to 5 minutes until cooked but not mushy. Let the vegetables chill and then cut into bite size pieces. Garnish with lemon juice, olive oil, and salt.

  • Green Goddess Dressing


    1 Avocado, peeled and pitted

    1 Cup Mayonnaise

    2 T Green Onion

    1 Clove Garlic

    1 T Lemon Juice

    1 t Tarragon, fresh or dried

    5 Anchovies

    Salt and Pepper

    In a KitchenAid blender, combine the avocado, mayonnaise, green onion, garlic, lemon juice, tarragon, anchovies, salt and pepper. Process until smooth, adding water if necessary. Chill for 24 hours before serving.


KitchenAid® KSB560 5-Speed Blender Long Copy

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