Kenwood KM260-Serie Bedienungsanleitung Seite 7

hints ● Switch off and scrape the bowl with a spatula when necessary.
● 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 states otherwise.
●
● When creaming fat and sugar for cake mixes, always use the fat at room temperature or soften
it first.
● Your mixer has been fitted with 'soft start' feature to minimise spillage. However if the machine
is switched on with a heavy mixture in the bowl such as bread dough, you may notice that the
mixer takes a few seconds to reach the selected speed.
points for bread making
important ● Never exceed the maximum capacities stated - you will overload the
machine.
Some movement of the mixer head is normal when mixing heavy loads such as bread dough.
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● The ingredients mix best if you put the liquid in first.
At intervals stop the machine and scrape the mixture off the dough hook.
●
● Different batches of flour vary considerably in the quantities of liquid required and the stickiness
of the dough can have a marked effect on the load imposed on the machine. You are advised
to keep the machine under observation whilst the dough is being mixed; the operation should
take no longer than 6-8 minutes.
speed switch
These are a guide only and will vary depending upon the quantity of mix in the bowl and the
ingredients being mixed.
beater ● creaming fat and sugar start on min gradually increasing
to a higher speed
● beating eggs into creamed mixtures use a medium to high speed
● folding in flour, fruit etc use a low to medium speed
● all in one cakes start on a low speed gradually increasing
to a higher speed
rubbing fat into flour use a low to medium speed
●
whisk ● gradually increase to maximum
dough hook use a low to medium speed
●
shortcrust pastry
sponge cake (one stage mix) 1.6 Kg total mix
fruit cake mix
bread dough
egg whites
maximum capacities
450g flour weight
1.8 Kg total mix
500g flour weight
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