KENWOOD CHEF AND MAJOR KM001 – KM006 series

recipes

See important points for bread making on page 2.

ingredients

method

white bread stiff British-type dough

1.36kg (3lb) strong plain flour

15ml (3tsp) salt

25g (1oz) fresh yeast; or 15g/20ml (12oz) dried yeast + 5ml (1tsp) sugar

750ml (114pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml (9floz) boiling water to 500ml (18floz) cold water

25g (1oz) lard

1dried yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and the sugar and leave to stand for about 10 minutes until frothy.

fresh yeast: crumble into the flour.

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

2Pour the liquid into the bowl. Then add the flour (with fresh yeast if used), salt and lard.

3Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1, adding more flour if necessary, until a dough has formed.

4Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean.

5Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size.

6Re-knead for 2 minutes at speed 1.

7Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size.

8Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls.

When ready, the bread should sound hollow when tapped on the base.

shortcrust pastry

ingredients 450g (1lb) flour, sieved with the salt

5ml (1tsp) salt

225g (8oz) fat (mix lard and margarine straight from the fridge)

About 80ml (4tbsp) water

hint Don’t overmix

method 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour.

2Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.

3Add the water and mix at minimum speed. Stop as soon as the water is incorporated.

4Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.

ingredients

method

pavlova

3 large egg whites

175g (6oz) caster sugar

275ml (10 fl.oz.) double cream

fresh fruit eg raspberries, strawberries, grapes, kiwi fruit

1Whisk the egg whites on a high speed until they form ‘soft peaks’.

2With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition.

3Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8” in diameter.

4Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark 2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1 and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool down.

5When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit.

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Kenwood KM001, KM006 manual Recipes, Pavlova

KM006, KM001 specifications

The Kenwood KM001 and KM006 are standout kitchen machines that exemplify the brand's commitment to quality, performance, and versatility. Both models are designed to enhance your culinary experience, making them ideal for home bakers and aspiring chefs alike.

The KM001, also known as the "Chef Classic," boasts a powerful motor with a capacity of 1,000 watts, allowing it to handle heavy mixtures with ease. Its robust metal body ensures durability, while the stylish design complements any kitchen aesthetic. The KM001 is equipped with a 4.6-liter stainless steel mixing bowl, perfect for preparing larger quantities of ingredients.

One of the standout features of the KM001 is its planetary mixing action, which ensures that ingredients are mixed thoroughly, reaching every corner of the bowl. This feature reduces mixing time and guarantees consistent results in baking and cooking. The machine’s versatility is further highlighted by its inclusion of a variety of attachments, such as a dough hook, whisk, and K-beater, allowing users to tackle a wide range of recipes.

On the other hand, the Kenwood KM006, also referred to as the "Chef XL," takes performance to the next level with its 1,300-watt motor. This model comes equipped with a larger 6.7-liter bowl, making it suitable for larger batch cooking and baking. The KM006 is designed with advanced features such as a built-in digital scale, which allows for precise ingredient measurements directly in the bowl.

Both models utilize a user-friendly interface, with multiple speed settings to accommodate various mixing tasks—from gentle folding of ingredients to high-speed whipping of cream or egg whites. They also feature a splash guard, making it easy to mix without creating a mess in the kitchen.

In terms of technology, Kenwood's emphasis on versatility is evident in the KM006's capability to connect with more than 25 optional attachments, turning the kitchen machine into everything from a food processor to a pasta maker. The machines’ versatility is also bolstered by their ability to easily switch between tasks, saving time and maximizing efficiency.

In summary, the Kenwood KM001 and KM006 are powerful kitchen machines that cater to diverse cooking needs, with advanced features, exceptional durability, and compatibility with a wide array of attachments. Whether you are a novice cook or a seasoned chef, these models are engineered to support your culinary journey and elevate your kitchen experience.