Kenwood KM800 Mixing tools and some of their uses, To use your mixer, Points for bread making

the mixer

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 insert a tool

to remove a tool

hints

	to use your mixer
1	Turn the head-lift lever anti-clockwise and raise the mixer head till it
	locks.
2	Turn till it stops	then push.

3Fit the bowl onto the base - press down and turn clockwise

4Turn the head-lift lever anti-clockwise and lower the mixer head till it locks.

5Select a speed, then switch on by turning the speed switch.

●Switch to pulse P for short bursts.

6 Unscrew.

●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

		KM300, 400, 410 models		KM600, 800, 810 models
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

speeds

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 6

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