I am a relatively new baker - about a year- I am using the Electrolux and am generally very happy with the machine. At least it doesn't jump off the counter like my KA used to. That said, I have noticed that many recipes provide times and speeds for the KA. The Electrolux has many more speeds and a different mixing scheme. Is there a rule of thumb for converting from KA to other brands? I realize such times are just suggestions but would be a great place to start.
Dave
Hammelman's "Bread" has lots of this kind of technical information, including mixing times for various speeds and types of mixers. I can't imagine anyone newbies being disappointed with this book. It may even be at your local library!
MommaT, Novice Baker