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