User manual KENWOOD KM550

[. . . ] Turn till it stops Fit the bowl onto the base - press down and turn clockwise To lower the mixer head, raise it slightly, then turn the head lift lever clockwise. Unscrew. P G Switch off and scrape the bowl with the spatula frequently. Before whisking egg whites, make sure there's no grease or egg yolk on the whisk or bowl. Use cold ingredients for pastry unless your recipe says otherwise. points for bread making Never exceed the maximum capacities below - you'll overload the machine. [. . . ] If you hear the machine labouring, switch off, remove half the dough and do each half separately. maximum capacities CHEF MAJOR CH EF 1 2 3 min 0 important G P G G shortcrust pastry stiff yeast dough British type soft yeast dough continental type fruit cake mix egg whites G G G G G G G Flour weight: 680g - 1lb 8oz Flour weight: 1. 36kg - 3lb Total weight: 2. 18kg - 4lb 13oz Flour weight: 1. 3kg - 2lb 14oz Total weight: 2. 5kg - 5lb 8oz Total weight: 2. 72kg - 6lb 12 Flour weight: 910g - 2lb Flour weight: 1. 5kg - 3lb 5oz Total weight: 2. 4kg - 5lb 5oz Flour weight: 2. 6kg - 5lb 12oz Total weight: 5kg - 11lb Total weight: 4. 55kg - 10lb 16 CH EF 1 2 3 min 0 K-beater G G G G G whisk dough hook G G speed switch creaming fat and sugar start on min, gradually increasing to `max'. folding in flour, fruit etc Min - 1 all in one cakes start on min speed, gradually increase to max. Start on `min', gradually increasing to 1. 2 P 1 min 0 3 4 5 6 P max for cleaning see page 6 2 KENWOOD CHEF AND MAJOR KM001 ­ KM006 series troubleshooting G solution G problem The whisk or K-beater knocks against the bottom of the bowl or isn't reaching the ingredients in the bottom of the bowl. Ideally the whisk/K-beater should be almost touching the bottom of the bowl 6 Raise the head, hold the whisk/K-beater and tighten the nut. G solution G problem The mixer stops during operation. Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine. Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes. If the mixer does not restart immediately allow to stand for additional time. to fit and use your splashguard CH EF 1 Raise the mixer head until it locks. 3 Push the splashguard on until fully located The food chute should be min 1 4 5 6 G G 7 positioned as shown . Bake at 230°C/450°F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. shortcrust pastry 450g (1lb) flour, sieved with the salt 5ml (1tsp) salt 225g (8oz) fat (mix lard and margarine straight from the fridge) About 80ml (4tbsp) water Don't overmix Put the flour into the bowl. Cook at around 200°C/400°F/Gas Mark 6, depending on the filling. pavlova 3 large egg whites 175g (6oz) caster sugar 275ml (10 fl. oz. ) double cream fresh fruit eg raspberries, strawberries, grapes, kiwi fruit Whisk the egg whites on a high speed until they form `soft peaks'. With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition. Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8" in diameter. Place the baking tray into an oven preheated to 150°C/300°F/Gas Mark 2, then immediately reduce the temperature to 140°C/275°F/Gas Mark 1 and bake for 1 hour. When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit. ingredients G G G G G method 1 2 3 4 5 6 7 8 G ingredients G G G G hint G method 1 2 3 4 ingredients G G G G method 1 2 3 4 5 7 KENWOOD CHEF AND MAJOR KM001 ­ KM006 series recipes continued ingredients G G G G G G G G G G method 1 2 3 4 5 scrumptious chocolate cake 225g (8oz) butter, softened 250g (9oz) caster sugar 4 eggs 5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water 30ml (2tbsp) milk 5ml (1tsp) almond essence 50g (2oz) ground almonds 100g (4oz) self raising flour 5ml (1tsp) baking powder 50g (2oz) unsweetened cocoa powder Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. [. . . ] When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit. ingredients G G G G G method 1 2 3 4 5 6 7 8 G ingredients G G G G hint G method 1 2 3 4 ingredients G G G G method 1 2 3 4 5 7 KENWOOD CHEF AND MAJOR KM001 ­ KM006 series recipes continued ingredients G G G G G G G G G G method 1 2 3 4 5 scrumptious chocolate cake 225g (8oz) butter, softened 250g (9oz) caster sugar 4 eggs 5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water 30ml (2tbsp) milk 5ml (1tsp) almond essence 50g (2oz) ground almonds 100g (4oz) self raising flour 5ml (1tsp) baking powder 50g (2oz) unsweetened cocoa powder Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Incorporate the dissolved coffee, milk and almond essence on a low speed. [. . . ]