Kenwood KHC29 Instructions Manual page 18

Recommended Usage Chart
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.
Bowl Tool Recipe/ Process
Creaming butter/
margarine and sugar
Beating eggs into cake
mixes
Folding in flour, fruit etc
Pastry &
Biscuits –
rubbing fat
into flour
All in one
cake mixes
Bread
Dough (stiff
yeasted)
Soft
yeasted
dough
(enriched
with butter
and eggs)
Egg whites
Fatless sponges
Cream
Mayonnaise Egg yolks
Pancake Batter
Fruit cake
1.8kg total
(6 egg mix)
Flour weight 450g
Total weight 1.6kg
Flour Weight 500g
Total Weight 805g
Flour Weight 500g
Total Weight 960g
620g
(6 Egg Mix)
250 –
600ml
13
Max
Min
4 Max
Min 1
Min 2
Min Max
Min
3
Min
3
Max
8 Min
Max
Min
4 Max
1l Min
Max
(Mins)
3 – 5
1 – 4
30 – 60 secs
2 – 3
45 – 60 secs
45 – 60 secs
5 – 7
45 – 60 secs
5 – 7
1½ – 3
4 – 6
2 – 4
1 – 2
10 secs
45 – 50 secs