User manual KENWOOD HM 320

[. . . ] Shape the dough into a loaf or rolls and place on greased baking trays. Then leave somewhere warm until it has doubled in size. bake at 230°C/450°F/Gas mark 8 for 20-25 minutes (for a loaf) or 10-15 minutes (for rolls). [. . . ] Only use your handmixer for its intended domestic use. Young children should be supervised to ensure that they do not play with this appliance. 2 Rühr- und Knetquirle reinigen (siehe before plugging in G G G Make sure your electricity supply is the same as the one shown on the underside of your handmixer. Important (UK only) The wires in the cord are coloured as follows: Blue = Neutral, Brown = Live. This handmixer complies with European Economic Community Directive 89/336/EEC. “ïi•têní”. G popis ruïního •lehaïe Kenwood (viz obrázek) ቢ Tlaïítko uvolnêní metel/hnêtaïº ባ P¡epínaï rychlosti bêhu ቤ Ulo¥ení •ñºry ብ Hnêtací háky ቦ ‡lehací metly ቧ Ukládací spona G G G before using for the first time 1 Remove all packaging. 2 Wash the beaters and kneaders: see postup pou¥ití ruïního •lehaïe 1 ‡lehací metly nebo hnêtaïe zasuñte do G G 'cleaning'. Know your Kenwood handmixer see illustrations ቢ Tool release button ባ Speed switch ቤ Cable tidy ብ Kneaders ቦ Beaters ቧ Grip clip to use your handmixer 1 Insert the beaters or kneaders– turn and push. Important the kneader with the metal collar will only fit into the round socket. (To remove the tools, press the tool release button. G As the mixture thickens, increase the speed. G If the machine labours increase the speed. G For safety reasons, your handmixer won't work without the beaters or kneaders. Important: When making bread dough we recommend that the dough load does not exceed 450g flour. Always switch off, unplug and remove the beaters or kneaders before cleaning. Never put the handmixer body in water or let the cord or plug get wet. Beaters, kneaders Wash by hand or in your dishwasher, then dry. [. . . ] Inden stikket sættes i stikkontakten G white bread dough 450g/1 lb strong plain flour 10ml/2 tsp dried yeast (the type that requires reconstituting) 5ml/1 tsp sugar 5ml/1 tsp salt 15g/1⁄2 oz lard 250ml/9 fl. Warm water The correct water temperature should be 43°C and can be achieved by mixing one third boiling water with two thirds cold. Place the dried yeast with the sugar and water in a mixing bowl and leave to froth. [. . . ]