Kenwood KPL90 Instructions Manual page 9

Recommended capacities
Shortcrust pastry
Bread dough
(stiff yeasted)
Soft yeasted dough
(enriched with butter and eggs)
Fruit cake mix
(Creaming fat and sugar method)
Egg whites
Whipping cream
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool Recipe/Process
K-beater Creaming butter/margarine and
sugar
Beating eggs into cake mixes
Folding in flour, fruit etc
All In one cake mixes
Pastry & Biscuits – rubbing fat
into flour
Royal Icing
Mashed Potatoes
Whisk Egg Whites
Fatless sponges
Cream
Dough For Yeasted dough mixes
Hook
Flour weight
Flour weight
Total weight
Flour weight
Total weight
Total weight
Number
Weight
Recommended Speed
Start on 'Min' and gradually increase to 'Max'
'4' to 'Max'
'Min' to '1'
Start on 'Min' and gradually increase to 'Max'
'Min' to '2'
'Min' to '1'
Start on 'Min' and gradually increase to 'Max'
Gradually increase to 'Max'
Gradually increase to '4-6'
'Min' speed for 45 - 60 secs.
Then increase to speed '1'
Re-knead on speed '1'
6
Min Qty.
340g/12oz
350g/12oz
550g/1lb 3oz
250g/9oz
480g/1lb 1oz
900g/1lb 15oz
(3 Egg mix)
1
(35g)
125ml
Max Qty.
910g/2lb
1.5kg/3lb 5oz
2.4kg/5lb 5oz
2.6kg/5lb 12oz
5kg/11lb
4.55kg/10lb
(15 Egg mix)
16
(605g)
2 litres