The mixer – Kenwood Chef KM400 series User Manual

Page 4

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background image

K-beater

whisk

dough hook

to insert a tool

to remove a tool

hints

important

shortcrust pastry

stiff yeast dough

British type

soft yeast dough

continental type

fruit cake mix

egg whites

K-beater

whisk

dough hook

the mixer

1

2

3

4

5

6

2

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.

to use your mixer

Turn the head-lift lever anti-clockwise

and raise the mixer head till it

locks.
Turn till it stops

then push.

Fit the bowl onto the base - press down and turn clockwise

Turn the head-lift lever anti-clockwise and lower the mixer head till it locks.
Select a speed, then switch on by turning the speed switch.
Switch to pulse for short bursts.
Unscrew.

Switch off and scrape the bowl with the spatula frequently.
Eggs at room temperature are best for whisking.
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.
The ingredients mix best if you put the liquid in first.

maximum capacities

KM300, 400, 410 models

KM600, 800, 810 models

Flour weight:

680

g -

1

lb

8

oz

Flour weight:

910

g -

2

lb

Flour weight:

1.36

kg - 3lb

Flour weight:

1.5

kg -

3

lb

5

oz

Total weight:

2.18

kg - 4lb 13oz

Total weight:

2.4

kg -

5

lb

5

oz

Flour weight:

1.3

kg - 2lb 14oz

Flour weight:

2.6

kg -

5

lb

12

oz

Total weight:

2.5

kg - 5lb 8oz

Total weight:

5

kg -

11

lb

Total weight:

2.72

kg - 6lb

Total weight:

4.55

kg -

10

lb

12

16

speeds

creaming fat and sugar

start on

min

, gradually increasing to

max

.

beating eggs into creamed mixtures 4

- ‘max’.

folding in flour

,

fruit etc Min - 1

.

all in one cakes start on min speed, gradually increase to max.
rubbing fat into flour min - 2.

Gradually increase to ‘max’.
Start on ‘min’, gradually increasing to

1

.

for

cleaning

see page 6

P

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