User manual KENWOOD KM550

[. . . ] Ensure the head is locked and that the bowl, tools, outlet covers and cord are secure before lifting. 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 machine complies with European Economic Community Directive 89/336/EEC. important - UK only G G G before using for the first time 1 Remove all packaging. [. . . ] 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'. 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. 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. 2 Raise the mixer head and insert the whisk or beater. 3 Hold it, then loosen the nut 4 Lower the mixer head. 5 Adjust the height by turning the shaft. 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. If this happens, switch off and unplug the mixer. Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes. Knead at minimum speed for 45 - 60 seconds. 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. Then leave somewhere warm until doubled in size. 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. Bake at 230°C/450°F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. 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. Chop the fat up roughly and add to the flour. [. . . ] Add the ground almonds, sieved flour, baking powder and cocoa. Divide the mixture between two 20cm/8" cakes tins that have been lined with greased greaseproof paper. Level the tops then bake at 180°C/350°F/Gas Mark 4 for approximately 30 minutes until springy to the touch. chocolate mousseline filling 275g (10oz) plain chocolate, broken into pieces 225ml (8 fl. oz. ) double cream Melt the chocolate by placing in a bowl over a pan of barely simmering water. [. . . ]