Kenwood KM300 series Instructions Manual page 4

the mixer
the mixing tools nd some of their uses
K-beater For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
whisk For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés. Don't use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
dough hook For yeast mixtures.
to use your mixer
Turn the head-lift lever anti-clockwise
1
locks.
to insert a tool Turn till it stops
2
Fit the bowl onto the base - press down and turn clockwise
3
Turn the head-lift lever anti-clockwise and lower the mixer head till it locks.
4
Select a speed, then switch on by turning the speed switch.
5
Switch to pulse
to remove a tool Unscrew.
5
hints Switch off and scrape the bowl with the spatula frequently.
Eggs at room temperature are best for whisking.
Before whisking egg whites, make sure there's no grease or egg yolk
on the whisk or bowl.
Use cold ingredients for pastry unless your recipe says otherwise.
points for bre d m king
important Never exceed the maximum capacities below - you'll overload the
machine.
If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
The ingredients mix best if you put the liquid in first.
m ximum c p cities
CHEF
Flour weight: 680 g - 1 lb 8 oz
shortcrust p stry
Flour weight: 1.36 kg - 3lb
stiff ye st dough
Total weight: 2.18 kg - 4lb 13oz Total weight: 2.4 kg - 5 lb 5 oz
Flour weight: 1.3 kg - 2lb 14oz Flour weight: 2.6 kg - 5 lb 12 oz
soft ye st dough
Total weight: 2.5 kg - 5lb 8oz
Total weight: 2.72 kg - 6lb
fruit c ke mix
12
egg whites
speeds
K-beater cre ming f t nd sug r start on min , gradually increasing to 'max' .
be ting eggs into cre med mixtures 4 - 'max'.
folding in flour , fruit etc Min - 1 .
ll in one c kes start on min speed, gradually increase to max.
rubbing f t into flour min - 2.
whisk Gradually increase to 'max'.
dough hook Start on 'min', gradually increasing to 1 .
5
and raise the mixer head till it
then push.
P
for short bursts.
MAJOR
Flour weight: 910 g - 2 lb
Flour weight: 1.5 kg - 3 lb 5 oz
Total weight: 5 kg
Total weight: 4.55 kg - 10 lb
16
- 11 lb