Kenwood KM001-KM006: the mixer

CH

EF

0

min

1

2

3

P

CH

EF

0

min

1

2

3

P

CH

EF

0

min

1

2

3

P

0

min

max

1

2

3

4

5

6

P

the mixing tools and 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

1

Turn the head-lift lever clockwise 

and raise the mixer head till it locks.

to insert a tool

2

Turn till it stops 

then push. 

3

Fit the bowl onto the base - press down and turn clockwise 

4

To lower the mixer head, raise it slightly, then turn the head lift lever

clockwise. Lower into the locked position.

5

Switch on and turn the speed switch to the desired setting.

●

Switch to pulse 

for short bursts.

to remove a tool

6

Unscrew.

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 bread making

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.

maximum capacities

CHEF

MAJOR

shortcrust pastry

●

Flour weight: 680g - 1lb 8oz

Flour weight: 910g - 2lb

stiff yeast dough

●

Flour weight: 1.36kg - 3lb

Flour weight: 1.5kg - 3lb 5oz

British type

●

Total weight: 2.18kg - 4lb 13oz

Total weight: 2.4kg - 5lb 5oz

soft yeast dough

●

Flour weight: 1.3kg - 2lb 14oz

Flour weight: 2.6kg - 5lb 12oz

continental type

●

Total weight: 2.5kg - 5lb 8oz

Total weight: 5kg - 11lb

fruit cake mix

●

Total weight: 2.72kg - 6lb

Total weight: 4.55kg - 10lb

egg whites

●

12

16

speed switch 

K-beater

●

creaming fat and sugar

start on min, gradually increasing to ‘max’. 

●

beating eggs into creamed mixtures 

4

- ‘max’.

●

folding in flour, fruit etc 

Min - 1

●

all in one cakes 

start on min speed, gradually increase to max.

●

rubbing fat into flour

min - 2.

whisk

●

Gradually increase to ‘max’.

dough hook

●

Start on ‘min’, gradually increasing to 1.

for 

cleaning

see page 38

P

34

the  mixer