Kenwood FP582 Instructions Manual page 6

choosing a speed for all functions
tool/attachment function
knife blade Cake making
Rubbing fat into flour
Adding water to combine
pastry ingredients
Chopping/pureeing/pates
whisk egg whites
egg & sugar for fatless sponges
cream
dough tool yeasted mixes
discs - slicing/ Firm food items such as carrots,
shredding/chipping hard cheeses
Softer items such as cucumbers,
tomatoes
disc - Parmesan Parmesan cheese
liquidiser Lighter blending eg. batters,
milkshakes
Soups, sauces, pate and
mayonnaise
multi mill All processing
maximum capacities
l
Shortcrust pastry Flour wt
l
Yeast dough Flour wt
l
One Stage Cake Total wt
l
Chopping meat Total wt
l
liquid with canopy
l
Twin geared whisk
speed
1 – 8
5 – 8
1 – 5
6 – 8
8
8
5 – 8
5 – 8
5 – 8
1 - 5
8
8
8
340g/12oz
500g/1lb 2oz
1.5Kg/3lb 5oz
600g/1lb 6oz
1.5litres/2pts 12fl.oz
6 egg whites
using the attachments
see chart above for speed of each attachment.
knife blade/
The knife blade is the most versatile of
all the attachments. The length of the
processing time will determine the
texture achieved. For coarser textures
use the pulse control.
Use the knife blade for cake and pastry
making, chopping raw and cooked
meat, vegetables, nuts, pate, dips,
pureeing soups and to also make
crumbs from biscuits and bread. It can
also be used for yeasted dough mixes if
the dough tool is not supplied.
Use the dough tool for yeasted mixes.
hints
knife blade
l
Cut food such as meat, bread,
vegetables into cubes approximately 2cm/3/4in before
processing.
l
Biscuits should be broken into pieces and added down the feed
tube whilst the machine is running.
l
When making pastry use fat straight from the fridge cut into
2cm/3/4in.cubes.
l
Take care not to over-process.
dough tool
l
Place the dry ingredients in the bowl and add the liquid down the
feed tube whilst the machine is running. Process until a smooth
elastic ball of dough is formed this will take 60 - 90 secs.
l
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
twin beater geared whisk
Use for light mixtures only eg egg whites,
cream, evaporated milk and for whisking
eggs and sugar for fatless sponges.
Heavier mixtures such as fat and flour will
damage it.
using the whisk
1 Fit the drive shaft and bowl onto the
power unit.
2 Push each beater securely into the drive
k b
head .
3 Fit the whisk by carefully turning until it
drops over the drive shaft.
4 Add the ingredients.
5 Fit the lid - ensuring the end of the shaft locates into the centre
of the lid.
6 Switch on.
hints
l
Best results are obtained when the eggs are at room
temperature.
l
Ensure the bowl and whisks are clean and free from grease
before whisking.
5
dough tool
k b