User manual KENWOOD KMC550-KMC500 DATASHEET

[. . . ] The correct fuse cover is identified by colour and a replacement may be obtained from your Kenwood Authorised Repairer (see Service). An electric shock hazard may arise if an unwanted non-rewireable plug is inadvertently inserted into a 13A socket outlet. This machine complies with European Economic Community Directive 89/336/EEC. before using for the first time Wash the parts: see `care and cleaning', page 6. [. . . ] know your Kenwood kitchen machine high-speed outlet slow-speed outlet tool socket mixer head outlet catch bowl bowl seating pad head-lift lever on/off and speed switch power unit K-beater whisk dough hook spatula splashguard important - UK only attachment outlets the mixer 1 the mixer K-beater whisk dough hook the mixing tools and some of their uses For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato. For eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, soufflés. Don't use the whisk for heavy mixtures (eg creaming fat and sugar) - you could damage it. For yeast mixtures. CH EF to use your mixer and raise the mixer head till it locks. 3 Fit the bowl onto the base - press down and turn clockwise 4 Turn the head-lift lever anti-clockwise and lower the mixer head till it locks. to remove a tool 6 Turn and remove. 1 Turn the head-lift lever anti-clockwise hints 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 important shortcrust pastry stiff yeast dough soft yeast dough fruit cake mix egg whites 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 K-beater whisk dough hook 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. Bake at 230°C/450°F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. white bread soft yeast dough 2. 6kg (5lb 12oz) ordinary plain flour 1. 3 litre (21/4pts) milk 300g (10oz) sugar 450g (1lb) margarine 100g (4oz) fresh yeast or 50g (2oz) dried yeast 6 eggs, beaten 5 pinches salt Melt the margarine in the milk and bring to 43°C (110°F). dried yeast (the type that needs reconstituting): add the yeast and sugar to the milk and leave to stand for about 10 minutes until frothy. Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Add the remaining flour and mix at minimum speed for 1 minute, then at speed 1 for 2 - 3 minutes until smooth and evenly mixed. Half fill some 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. Bake at 200°C/400°F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. ingredients method 1 2 3 4 5 6 7 8 ingredients This quantity is for KMM7XX series. For KMC550-KMC500 DATASHEET series, halve the quantities and add all the flour in one go method 1 2 3 4 5 6 7 8 Makes about 10 loaves. 7 recipes continued strawberry and apricot gâteau 3 eggs 75g (3oz) caster sugar 75g (3oz) plain flour 150ml (1/4pt) double cream Sugar to taste 225g (8oz) strawberries 225g (8oz) apricots Halve the apricots and remove the stones. To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. [. . . ] To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. Fold in the flour by hand using a large metal spoon do this carefully to keep the sponge light. Put the mixture into two 18cm (7") greased and lined sandwich tins. Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes until the cake springs back when lightly touched. [. . . ]