Kenwood KCL95 Instructions Manual page 14

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and ingredients being processed.
Recipe/ Process
Pastry & Biscuits – rubbing fat into flour Flour weight
All In one cake mixes
Recipe/ Process
Creaming butter/margarine and sugar
Beating eggs into cake mixes
Folding in flour, fruit etc
Recipe/ Process
Egg whites
Fatless sponges
Cream
Pancake Batter
• Add flour to the bowl first, followed by the wet
ingredients.
• Mix on minimum speed to incorporate ingredients.
Mayonnaise
• For best results scrape down the bowl after the
addition of the oil and run for a further 10 secs at
max speed.
Eggs sizes used = medium sized (Weight 53 – 63g).
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and mashed potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• To fully incorporate the ingredients, stop mixing and scrape down the bowl with the
spatula frequently.
• Use cold ingredients for pastry unless your recipe says otherwise.
(Max)
910g
4kg
Total weight
Creaming Beater
For creaming and mixing soft ingredients
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• When creaming fat and sugar for cake mixes, always use the fat at room temperature or
soften it first.
(Max)
4.55kg
(15 Egg Mix)
Whisk
For eggs, cream and soufflés.
Important
• To avoid splashing of ingredients gradually increase the speed.
• Do not use the whisk for heavy mixtures (all in one cakes and creaming fat and sugar)
as you could damage it.
• 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.
(Max)
16 (605g)
930g
2L
250g Flour
500g Milk
200g Eggs
2 Egg Yolks
10g Mustard
200mls Vegetable Oil
10
Min 1
Min Max 45–60 secs
Min Max
Min Max
Min 1 30–60 secs
Min Max
Min
Max 45–60 secs
Max
(Minutes)
2
(Minutes)
4
1–4
(Minutes)
1½-2
4 -6
1½-3
10 secs
1-1½