KENWOOD CHEF AND MAJOR KM030 – KM040 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 MAJOR KM040, CHEF KM030 manual Recipes, Pavlova

CHEF KM030, MAJOR KM040 specifications

The Kenwood MAJOR KM040 and CHEF KM030 stand out in the world of kitchen appliances for their versatility, efficiency, and impressive range of features. Both models belong to Kenwood's esteemed line of stand mixers, designed to cater to both amateur cooks and professional chefs.

The MAJOR KM040 is a powerful kitchen machine that features a robust 1500-watt motor, allowing for efficient mixing, kneading, and blending of even the toughest ingredients. Its 6.7-liter stainless steel bowl offers ample capacity for large batches, making it perfect for families or event catering. The KM040 is equipped with a variety of attachments, including a dough hook, K-beater, and whisk, allowing users to tackle a wide range of culinary tasks, from bread and pastry making to whipping cream or egg whites. This model is also built with a 3 bowl speed and a pulse function for precise control.

In contrast, the CHEF KM030 is a slightly smaller model but boasts its own unique set of features. With a 1000-watt motor, it is still powerful enough to handle most mixing jobs. The CHEF KM030 comes with a 4.6-liter stainless steel bowl, making it ideal for home bakers who don't require the larger capacity of the MAJOR. It offers similar attachments, including the K-beater and dough hook, plus it has a planetary mixing action that ensures thorough and consistent mixing results.

Both models employ Kenwood's signature EasyDirectional design, which allows for easy access to the bowl and attachments while reducing the risk of spills. Additionally, they feature a built-in safety mechanism that prevents the machine from operating if the head is tilted, ensuring user safety during operation. Another highlight is the compatibility with various optional attachments, including food processors, pasta makers, and blenders, enabling the user to expand the machine's capabilities significantly.

Durability is a key characteristic of both the MAJOR and CHEF models, thanks to their high-quality construction and materials. The design is not only functional but also attractive, with a sleek aesthetic that fits well in any modern kitchen. Cleaning is streamlined with removable parts that are dishwasher safe, making post-cooking cleanup a breeze.

In conclusion, whether choosing the more powerful MAJOR KM040 or the compact CHEF KM030, users can expect high performance and versatility, transforming their culinary adventures with ease. These stand mixers embody Kenwood's commitment to quality and innovation, ensuring every cooking experience is enjoyable and efficient.