User manual KENWOOD TITANIUM CHEF BAKER KVC65.001WH

[. . . ] With such a wide range of attachments available, it is more than just a mixer. O Read these instructions carefully and retain for future reference. O If the plug or cord is damaged it must, for safety Reasons, be replaced by Kenwood or an authorised Kenwood repairer in order to avoid a hazard. O Turn the speed control to `O' OFF position and unplug before fitting or removing tools/ attachments, after use and before cleaning. [. . . ] Hints O The fold function can be used for Folding light ingredients into heavier mixtures for example meringues, mousses, fruit fools, Genoese sponges and soufflés, and to slowly incorporate flour and fruit into cake mixtures. The mixer will operate at a constant slow speed. Important Ensure that no bowl tools are fitted or stored in the bowl when using other outlets. 2 Press the on/zero button, the display The display will default to kg/g when first switched on. * The unit weighs in 1g increments and teaspoon/tablespoon measures are recommended for weighing small quantities. *To zero press the on/zero button once. 4 Weigh the required ingredients straight into the bowl. Note: Always place the appliance on a dry, flat, stable surface prior to weighing. Do not apply pressure to the mixer or bowl whilst weighing as this will affect the accuracy of the scales. The weighing function can be used with the mixer head in either the down or up position. count up timer O During operation the display screen will automatically operate as a count up timer. O The timer will count up to 30 minutes and will pause (for up to 30 secs) when ever the speed control is turned to the 'O' position. O To reset the timer to zero when the machine is running press the ON/ ZERO button. This is for guidance only and will vary depending on the exact recipe and ingredients being processed. For best results, always use soft room temperature butter and margarine when making cakes. When creaming fat and sugar for cake mixes, always use the Down the bowl with the spatula frequently. Use cold ingredients for pastry unless your recipe says Eggs sizes used = medium sized (Weight 53 ­ 63g) This is for guidance only and will vary depending on the exact recipe and ingredients being processed. For best results, always use soft room temperature butter and margarine when making cakes. Whisk For eggs, cream and soufflés. Do not use the whisk for heavy mixtures (all in one cakes and Best results achieved when eggs are at room temperature. Before whisking egg whites, make sure there is no grease or egg yolk on the whisk or the bowl. Down the bowl after the addition of the oil and run for a further 10 secs at max speed. [. . . ] 1 Remove the slow speed and high speed outlet covers. 2 With the retention clip pressed in, lift up the head cover and slide forward. 3 To fit an alternative head cover, insert the pegs on the end of the head cap into the two holes on the slow speed outlet. 4 Whilst pressing the retention clip, push the head cover down into place on the mixer head. [. . . ]