Kenwood Titanium Chef Patissier XL KWL90 Bedienungsanleitungen Seite 13

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Pastry & Biscuits
– rubbing fat into
flour
All In one cake
mixes
Recipe/ Process
Creaming butter/margarine and
sugar
Beating eggs into cake mixes
Folding in flour, fruit etc
Eggs sizes used = medium sized (Weight 53 – 63g)
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and
mashed potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• To fully incorporate the ingredients, stop mixing and scrape
down the bowl with the spatula frequently.
• Use cold ingredients for pastry unless your recipe says
otherwise.
5L Bowl
Flour Weight 500g
Total Weight 2kg
Creaming Beater
For creaming and mixing soft ingredients.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• When creaming fat and sugar for cake mixes, always use the
fat at room temperature or soften it first.
5L Bowl
1.79kg
(Max)
7L Bowl
910g
4kg
(Max)
7L Bowl
4.55kg
9
(Minutes)
Min 1
2
Min Max
45 – 60
secs
(Minutes)
Min Max
4
Min Max
1 – 4
Min 1
30 – 60
secs