User manual KENWOOD KM310

[. . . ] When using an attachment, read the safety instructions that come with it. before plugging in Make sure your electricity supply is the same as the one shown on the underside of your machine. The wires in the cord are coloured as follows: Blue = Neutral, Brown = Live. [. . . ] This is normal - just wipe it off. when you first use power unit bowls G G G G G tools G G splashguard G Wipe with a damp cloth, then dry. If you have a stainless steel bowl, never use a wire brush, steel wool or bleach. Discolouration of the K beater, whisk and dough hook may occur if placed within a dishwasher. Wash by hand, then dry thoroughly. service and customer care If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer. G UK G G Eire other countries G G If you need help with: using your machine servicing or repairs (in or out of guarantee) call KENWOOD on 023 92392333 and ask for Customer Care. Have your model number ready - it's on the underside of the mixer. Alternatively, contact your authorised KENWOOD repairer: look in Yellow Pages under `Electrical appliance repairs'. Contact the shop where you bought your machine. guarantee UK only If your machine goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified; it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it. G G G G G G This guarantee does not affect your statutory rights. 6 KENWOOD CHEF KM300, 400, 410 / MAJOR KM600, 800, 810 recipes See important points for bread making on page 2. ingredients G G G G G method 1 2 3 4 5 6 7 8 G white bread stiff British-type dough 1. 36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (1/2oz) dried yeast + 5ml (1tsp) sugar 750ml (11/4pts) warm water: 43°C (110°F). Use a thermometer or add 250ml (9fl oz) boiling water to 500ml (18fl oz) cold water 25g (1oz) lard dried yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and the sugar and leave to stand for about 10 minutes until frothy. Then increase to speed 1, adding more flour if necessary, until a dough has formed. Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean. Put the dough into a greased polythene bag or a bowl covered with a tea towel. Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. [. . . ] Spread the remaining cream on top and decorate with the remaining strawberries. meringues 4 egg whites 250g (9oz) icing sugar, sieved Line your baking tray with non-stick baking parchment. Whisk the egg whites and sugar at maximum speed for about 10 minutes until it stands in peaks. [. . . ]