fruit cake

125g (5oz) block margarine (cut into cubes)

125g (5oz) caster sugar

2 eggs

80 - 100mls (5-6tbsp) milk

275g (11oz) mixed fruit

200g (8oz) self raising flour 5mls (1tsp) mixed spice

1Fit the knife blade and place the cubed margarine and sugar in the bowl.

2Mix until smooth, light and fluffy, scraping down as necessary.

3Add the eggs one at a time.

4Add the flour, spices and milk. Pulse until ingredients combined.

5Add the fruit using the pulse.

6Pour the mixture into a greased and lined 7”/18cm round cake tin. Bake in a preheated oven 150°C/300°F/Gas Mark 2 for approximately 2 hours or until cooked. Turn out of the tin when cool.

whisked sponge

3 eggs

75g/3oz caster sugar

75g/3oz plain flour (sieved twice)

1Fit the twin beater geared whisk and add the sugar and eggs into the bowl.

2Whisk until the mixture is thick and leaves a trail.

3Fold the flour in carefully by hand using a metal spoon.

4Pour the mixture into a deep lined and greased 7”/18cm cake tin. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for approximately 25minutes or until the cake springs back when touched.

5Remove from the tin and cool on a wire rack.

white bread

500g(1lb 2oz) strong white bread flour 5mls (1tsp) salt

15g(12oz) lard

15g (12oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.

300mls (11fl oz) warm water, 100mls (312 fl oz) boiling water to 200mls (712 fl oz) cold water

1Dried yeast (the type that needs reconstituting): Add the yeast and sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.

Fresh yeast: crumble into the flour

Other types of yeast: follow the manufacturer’s instructions.

2Fit the knife blade and add the flour (with fresh yeast if used), salt and lard. Process for a few seconds to evenly distribute the ingredients.

3Then with the motor running quickly pour the liquid in a steady stream down the feed tube until the mixture forms an elastic soft dough. This will take about 45 - 60 seconds.

4Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or a plastic bag, and leave in a warm place for 45 - 60 minutes or until doubled in size.

5Re-knead by hand for 2-3 minutes. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable. Shape into a loaf or 15 rolls and place on greased baking trays and leave until double in size.

6Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls. When ready they should sound hollow when tapped on the base.

Head Office Address:

 

Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK

 

www.kenwoodworld.com

 

Designed and engineered by Kenwood in the UK

 

Made in China

18318/5

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Kenwood FP620, FP615 manual Fruit cake, Whisked sponge, White bread

FP615, FP620 specifications

The Kenwood FP620 and FP615 food processors are part of Kenwood's innovative kitchen appliance line, designed to simplify meal preparation for home cooks and professional chefs alike. These versatile kitchen companions stand out due to their advanced features, robust construction, and user-friendly design.

The Kenwood FP620 boasts a powerful 1000-watt motor, ensuring efficient and quick processing of a variety of ingredients. With multiple speed settings and a pulse function, users can achieve precision in chopping, mixing, and blending, adapting to different recipes with ease. This model comes with a sizable 3-liter bowl, ideal for preparing large quantities, making it perfect for families or gatherings. The bowl's ergonomic design and integrated handle ensure comfortable handling, while the pour spout makes transferring mixtures effortless.

The FP615 is equally impressive, featuring a slightly smaller 2.1-liter bowl, which is well-suited for smaller tasks and kitchens with limited space. It also has a robust motor capable of handling various tasks, including kneading dough, slicing vegetables, and emulsifying dressings. Both models come equipped with a selection of attachments, including a reversible slicing and grating disc, a plastic kneader, and an emulsifying whisk, offering a complete solution for diverse culinary needs.

One noteworthy technology featured in both models is the innovative 'Compact and Storage' design, which allows for easy storage of attachments in the bowl. This feature helps to keep the kitchen organized and clutter-free. Additionally, the safety mechanisms in place prevent accidental operation, providing peace of mind during use.

With a sleek, modern design and durable plastic and stainless-steel components, both processors are built to withstand frequent use while adding a touch of elegance to any kitchen counter. Their simple yet effective controls make them accessible to users at all skill levels, whether they are culinary novices or seasoned professionals.

In conclusion, the Kenwood FP620 and FP615 food processors offer exceptional performance, versatility, and safety features. These appliances not only enhance the cooking experience but also save valuable time in meal preparation, making them invaluable tools for any home chef.