User manual KENWOOD KMC550-KMC500-AR-CZ-D-DK-E-F-GR-H-I-N-NL-P-PL-RU-S-SF-TR-UK

[. . . ] Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions. Take care when lifting this appliance as it is heavy. 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 ingredients mix best if you put the liquid in first. maximum capacities CHEF MAJOR CH EF important G G G shortcrust pastry stiff yeast dough soft yeast dough 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 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. for cleaning see page 6 2 KENWOOD CHEF AND MAJOR KMC500 ­ KMM700 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. Then add the flour (with fresh yeast if used), salt and lard. 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. 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). [. . . ] meringues 4 egg whites 250g (9oz) icing sugar, sieved Line your baking tray with non-stick baking parchment. Whisk the egg whites and sugar at maximum speed for about 10 minutes until it stands in peaks. Spoon the mixture onto the baking tray (or use a piping bag with a 2. 5cm (1") star nozzle). Bake at 110°C/225°F/Gas Mark 1/4 for about 4 - 5 hours until firm and crisp. [. . . ]