User manual KENWOOD MAJOR

[. . . ] 1 2 3 min 0 P 1 to insert a tool 2 3 4 5 q to remove a tool 6 hints q q q to use your mixer Turn the head-lift lever clockwise ᕡ and raise the mixer head till it locks. Fit the bowl onto the base - press down and turn clockwise ᕣ To lower the mixer head, raise it slightly, then turn the head lift lever clockwise. CH EF q Switch off and scrape the bowl with the spatula frequently. Before whisking egg whites, make sure there’s no grease or egg yolk on the whisk or bowl. [. . . ] If you hear the machine labouring, switch off, remove half the dough and do each half separately. Maximum capacities CHEF MAJOR ᕢ 1 2 3 min 0 P important q q q CH EF shortcrust pastry stiff yeast dough British type soft yeast dough continental type fruit cake mix egg whites q q q q q q q Flour weight: 680g - 1lb 8oz Flour weight: 1. 0 ᕣ 1 min 2 3 4 5 6 P max ᕤ for cleaning see page 8 4 troubleshooting q solution q problem The whisk or K-beater knocks against the bottom of the bowl or isn’t reaching the ingredients in the bottom of the bowl. Ideally the whisk/K-beater should ᕡ ᕡ be almost touching the bottom of the bowl ᕢ 6 Raise the head, hold the whisk/K-beater and tighten the nut. Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine. Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes. If the mixer does not restart immediately allow to stand for additional time. to fit and use your splashguard CH EF ᕣ 1 Raise the mixer head until it locks. 3 Push the splashguard onto the underside of the mixer head 4 5 6 q q 7 ᕣ until fully located. During mixing the chute cover can be removed and ingredients added directly to the bowl ᕥ. 0 1 min 0 P 3 2 1 min ᕤ P 3 2 1 min 0 ᕥ P 5 the attachments available To buy an attachment not included in your pack, call your KENWOOD repairer. Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8” in diameter. Place 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. When 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. Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Incorporate the dissolved coffee, milk and almond essence on a low speed. Divide the mixture between two 20cm/8” cakes tins that have been lined with greased greaseproof paper. Level the tops then bake at 180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to the touch. ) double cream Melt the chocolate by placing in a bowl over a pan of barely simmering water. Whisk the cream starting on a low speed gradually increasing to a higher speed until it forms soft peaks. When the chocolate has melted remove the bowl from the heat and, using a large spoon fold into the cream. [. . . ] carrot and coriander soup 25g (1oz) butter 1 onion chopped 1 clove garlic crushed 600g (1lb 6oz) carrot cut into 2. 5cm cubes cold chicken stock 10-15ml (2-3tsp) ground coriander salt and pepper Melt the butter in a pan, add the onion and garlic and fry until soft. Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result. Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked. [. . . ]