Kenwood KM200 User Manual

KENWOOD

KM200 - KM260

Your new Kenwood Food Mixer will make food preparation a simple and enjoyable task. To reap maximum benefit from your mixer keep it ready to use on a convenient worktop for whenever you need it. A large range of attachments is available which will enable you to explore further culinary delights. (Please note some attachments are for special international markets only.)

Connecting

Before switching on make sure that the voltage of your electricity supply is the same as

that indicated on the rating plate.

KEY

1 Planetary Drive/Beater socket 2 Slow Speed Outlet 3 Slow Speed Locking Catch 4 Juice Extractor Outlet 5 High Speed Outlet 6 On/Off and Speed Control Switch 7 Body 8 Mixer Head Release Catch

9 Bowl

Attachments Model 10 K Beater

11 Dough Hook

12 Whisk 13 Mincer A920 14 Sausage Adaptor A926

15 Kebbe Maker A927

16 Pasta Extruder A936

17 Slow Speed Slice/Shredder A948

18 Coffee Grinder A979

19 Grainmill 20 Cream Maker A927

Power

A941

Model

Can

Opener A978 22 Bean 23 Juice Extractor A959 24 Liquidiser A989/A990 25 Spice Mill A938 26 High Speed Slicer/Shredder A929 27 Continuous Juice Separator A935 28 Potato Peeler

29 Cofender

30 Stainless Steel Bowl(For Chefs) 18749

31 Splashguard

32 Cover

and

Peel Slicer A932

(For

Chefs) A934

Potato Peeler

(For Chefs - Round Bowls) Colander (For Majors) A930

Stainless Steel Bowl (For Majors) 18748

Majors - Round Bowls) 31227 Splashguard (For Chef

(For

Majors) A952

and

Sieve A992

and

Sieve

(For

Chefs

and

'D'

Bowl) 30238

Chefs) 29022

For ease of reference the attachments are colour coded to the outlets.

Important Note This appliance complies with European Economic Community Radio Interference Directive 82/499/EEC.

Assembling

Bowl and Attachments

Raise the mixer head by pressing the push button release catch (A),

OR by turning the latch in an anti-clockwise direction (B). Lift the head until it locks in the open position. (Use in this position when fitting the bowl, whisk, 'K' beater, dough hook, potato peeler, colander and sieve.)

Fit the plastic plate, ribs down, in the recess.

Place the bowl in the recess

engaging the lugs in the bayonet slots in the base of the bowl. Press down on the bowl and turn in a clockwise direction to lock. (Reverse the operation to remove.)

Lower the head by pressing the push button release catch (A) OR turn the latch in an anticlockwise direction (B) and push the head down firmly until it locks in the closed position.

Planetary Action

Your Kenwood mixer operates with planetary action which ensures that all parts of the mixture in the bowl are thoroughly mixed.

Maximum Quantities

To obtain the best results the following recommended quantities should not be exceeded:

Shortcrust pastry Yeast dough

Cake mixture (Fruitcake)

Egg whites - minimum

-maximum

Models KM201.KM210&KM220

1'/Plb68Og

3 Ib 1.36 kg flour

6 Ib 2.72 kg

total weight of ingredients

flour

Models KM230 & KM250

2lb910gflour

3 Ib 1.36 kg flour

10lb4.55kg

total weight of ingredients

Assembling Bowl and Attachments Cont...

To fit attachments to the beater socket, raise the mixer head. Gently slide the attachment into the outlet turning slowly in the direction shown in the diagram, until a stop is reached.

Press firmly upwards until the

attachment clicks into position. To remove the attachment turn clockwise until it is free to withdraw.

Note

The 'K' beater and whisk were correctly set in the factory and should not need further adjustment.

If for any reason adjustment becomes necessary proceed as follows:

Disconnect mixer from mains supply.

Raise the head and insert beater/whisk attachment to be adjusted.

3. Hold the attachment and slacken nut with a suitable spanner (C).

Lower the head and rotate the attachment up or down the shaft (D). For best results the beater/whisk

should be as close to the base of the bowl as possible.

5. Raise the head and holding the attachment tighten the nut.

Hint

If when the machine is run, the 'K' beater knocks the bowl,

then adjustment is too low.

To remove the slow speed outlet cover, pull the locking catch to the side and pull off the cover.

Remove the juice extractor outlet

cover by either pressing down and lifting free, or simply by lifting free.

If a plastic plug is fitted, unscrew this before fitting the attachment.

Remove the high speed outlet cover by lifting free.

Mixer Controls

To select a speed simply turn the control to the desired number.

Note

If your speed control is fitted with 'pulse', turn to this position for a quick burst of power.

The pulse will operate for as long as it is held in position.

Important

Overload Protection (WHEN FITTED)

If your mixer is fitted with an overload protection device, it will stop automatically if overloaded. If this happens switch off, raise the mixer head to expose the green button. Allow the mixer to stand for a few minutes then press the button so mixing can continue. continue.

Note

Do not allow the bowl to be exposed to direct heat (ie do not dry over a cooker or in the oven). Do not use the bowl in the microwave.

Service

In the event of failure contact your local distributor for assistance.

Use

attachments

Keep hands clear of rotating cutting blades. Do not use more than one attachment at a time.

Care

The bowl, whisk, 'K' beater and dough hook may be washed in sudsy water. Your mixer needs only to be wiped over with a damp cloth. Always switch off and remove plug from power supply. Never use abrasives and never put the machine in water. After initial use a small amount of grease may appear at the outlets 2 and 4 (see page 2) after running in. This may be wiped away and will not effect the performance

of your machine.

General Information

Use the whisk for eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, souffles etc. Use the 'K' beater for cakes, biscuits, pastry, icing, fillings, mashing potatoes, gateaux, eclairs. Use the dough hook for yeasted mixtures.

The speed control gives a completely variable range of speeds and these should be selected according to type of ingredients and quantities used. Generally, the following speeds are recommended:

Whisk Gradually turn up to maximum speed. If mixture shows signs of splashing keep speed lower. 'K' Beater Cream fat and sugar on low speed, increasing gradually to medium. For very small quantities

keep to a lower speed. Beat fat, sugar and eggs on medium to fast speed. Fold in flour, fruit etc on low speed. Do not overmix at this stage. Mix biscuits on medium speed. Rub fat into flour on low speed.

Dough Hook Commence on speed 1, gradually increasing to 2.

Recipes

...... _.. J

White Bread

3 lb/1350g strong plain flour 3 level tsp/15 ml salt

1 oz/25g fresh yeast or

/2 oz/15g or 20 ml dried yeast 1 tsp/5ml sugar 11/2 pts/750 ml warm water 1 oz/25g lard

Dried yeast

Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.

Fresh yeast

Crumble the yeast into the flour and add the sugar.

Ensure that all the liquid is in the bowl add

the

lard,

flour and salt. Knead for approximately 45 seconds to 1 minute on speed 1 then increase to 2 until a

dough is formed, adding a little more flour if

necessary. Knead for a further 2 minutes approximately

on speed 2 until the dough is smooth and

elastic and leaves the sides of the bowl

clean.

Place the dough in a greased polythene bag

and leave somewhere warm to double in bulk about 1-1 and knead again for 2 minutes on speed 1. Fit into 4 x 1 Ib (450g) greased tins (which should be half full). Cover and prove until doubled in bulk. Cook at 450°F/230°C/Gas Mark 8 for 30-35 minutes. When cooked the loaves should sound hollow when rapped on the bottom.

Vfe

hours. Return to the bowl

Hints

• Best results are obtained by using 'strong' flour, but plain flour may be used if it is not available.

• It is not necessary to warm utensils or to rise dough in a warm place, but this speeds up the growth of the yeast.

Brown Bread

Follow the recipe for white bread using 2 Ib/ 900g wholemeal flour and 1 lb/450g white

flour.

Important

Different batches of flour vary considerably in the quantities of liquid required and the stickiness of the dough can have a marked effect upon the load imposed on the machine. You are strongly advised, therefore, to adhere exactly to the quantity stated and to

keep the machine under observation whilst the dough is being mixed. The operation should take no longer than 31/2 minutes.

Pizza Napoletana .Oil

Base

1 oz/25g fresh yeast or 4 tsp/20 ml dried yeast plus 1 tsp/5 ml caster sugar

/2 pt/250 ml warm water 1 oz/25g lard 2 tsp/10 ml salt 1 lb/400g strong plain flour

Topping

1 lb/400g onions, skinned and chopped 011

for frying 2 lb/800g tomatoes, skinned and sliced 2-3 tsp/10-15 ml oregano salt and pepper 12 oz/300g Mozzarella cheese 4 oz/100g anchovy fillets Black olives

Make the bread dough, following the method

for white bread. After the first rising, re-knead the dough and roll out to form two 12 in/30 cm circles. Place onto suitable baking trays.

Lightly fry the onions in the oil and then spread over the pizza base to within 1 in/2.5 cm of the edge. Place the sliced tomato over the onion and sprinkle with oregano and seasoning.

Slice the cheese using the thin slice of the

High Speed Slicer and Shredder, and spread over the tomato. Decorate with anchovies and olives. Allow to prove for 30 minutes, then bake in a pre-heated oven 425°F/220°C/ Gas Mark 7 for approximately 20-25 minutes or until cooked.

Rich Fruit Cake.

8 oz/200g butter 8 oz/200g moist brown sugar 1 tbsp/20 ml black treacle grated rind of an orange or lemon 4 eggs 10 oz/250g plain flour

VA.

tsp/1.2 ml nutmeg V* tsp/1.2 ml cinnamon Vi tsp/1.2 ml mixed spice

tsp/1.2 ml salt 2 tbsp/40 ml brandy, rum or sherry 11/2 lb/600g mixed dried fruit

2 oz/50g almonds (chopped) Place the butter, sugar, treacle and grated

rind in the bowl and beat on speed 3-4 increasing to a higher speed as the ingredients combine. Beat until light and fluffy, then scrape down the bowl and beater. Add the eggs,

one at a time, beating to a smooth consistency between each addition. Mix in the flour on minimum speed then add

the fruit and nuts. Place in a 81/2"/22 cm round cake tin, greased and lined with a double thickness of greaseproof paper. Cook for the first hour at

150°C/300°F/Mk 2 then at 140°C/275°F/Gas

Mark 1 for a further 2Vi hours. When the cake is upside down, pierce with a skewer in several places and pour on the brandy, rum or sherry. When this has soaked in, wrap in greaseproof paper or foil and place in an airtight tin. Use as desired.

cold,

remove from tin, turn

Hints

• Use the spatula provided to scrape ingredients away from the sides of the bowl.

• Use the butter at room temperature, or warm the bowl by filling with hot water and stand the 'K' beater in it whilst weighing out the ingredients. Dry thoroughly before using.

e Start the creaming on a low speed while

the ingredients combine, then increase to a higher speed but not so high that the mixture is thrown up the sides of the bowl and not mixed properly. A higher speed

can be used with larger quantities.

• Use a low speed to incorporate flour and fruit into the mixture.

Victoria

6 oz/150g margarine 6 oz/150g caster sugar 3 eggs 6oz/150g SR flour

Jam

Icing sugar Cream the margarine and sugar on speed 3-

4 until combined and then on a higher speed

until light and fluffy. Scrape the mixture from the sides of the bowl and beater, and add the eggs one at a time on maximum speed

beating to a smooth consistency between

each addition. Add the flour on minimum

speed,

incorporate.

Bake in 2 x 7718 cm sandwich tins, greased and lined for 20-30 minutes at 190°C/375°F/ Gas Mark 5 until golden and springs back when lightly touched. Turn onto a wire rack and allow to jam and dust with icing sugar.

Sandwich.

mixing just long enough to

cool.

Sandwich together with

Hints

•

Use soft tub margarine straight from the

refrigerator for 'all in one' cakes, and block margarine at room temperature for creamed cakes.

•

When creaming, if the margarine is

warm the bowl by filling with hot water and stand the 'K' beater in it for a few minutes. Empty and dry thoroughly before mixing.

•

If the beater is not mixing to the bottom of

the bowl, check adjustment of the beater (see page 4).

•

Start the creaming on a low speed whilst

the ingredients combine then increase to a higher speed, but not so high that the mixture is thrown up the sides of the bowl and not properly mixed. A higher speed can be used with larger quantities.

•

It may be necessary to stop the machine

and scrape the bowJ down ocassionally with the spatula provided.

Short Crust Pastry

1 lb/400g flour sieved

1 tsp/5 ml salt together 8 oz/200g fat (a mixture of lard and margarine straight from the refrigerator) 4 tbsp/80 ml water (approx)

Cut the fat up roughly and add to the flour in the bowl. Mix on speed 1, increasing to speed 4-5 until the mixture resembles

breadcrumbs, but switch off before it becomes greasy in appearance. Add the water and mix on the lowest speed just long enough to incorporate.

Pastry is normally cooked at 200°C/400°F/Gas

Mark 6, but this will depend on the filling.

Use as desired.

Hints

•

Use the fat straight from the refrigerator.

•

Take care not to overmix the ingredients.

firm,

<fe

Choux

2 oz/50 g butter

/4pt/125 ml water 3 oz/75g plain flour pinch of salt 2 eggs

Melt the butter in the water then bring to boiling point. Remove from heat, add sieved flour and salt, then beat for a few minutes over a very gentle heat with a wooden spoon until the paste forms a ball and the sides of the saucepan are clean. Allow this to cool slightly, then place in the mixing bowl. beater add the eggs a little at a time.

Once the egg has been added, increase to maximum speed and beat for 30-60 seconds. Use as desired (eg eclairs, profiteroles).

Pastry_

Switch to speed 2 and using the 'K'

Strawberry Apricot Gateau

Sponge fi

3 eggs ''IF 3 oz/75g caster sugar 3 oz/75g plain flour

Filling and Decoration

pt/125 ml double cream sugar to taste 8 oz/200g strawberries 8 oz/200g apricots

Halve the apricots and remove the stones. Cook gently in a very little water with sugar to taste until soft. Clean and halve strawberries.

Make the sponge by whisking the eggs and sugar on maximum speed until very pale and thick. Remove the bowl from the machine and carefully fold in the flour using the whisk

in one's hand. Transfer the mixture to two 7 in/18 cm greased and lined sandwich tins. Cook for approximately 20 minutes at 350°F/

180°C/Gas Mark 4 until the cake springs

back when lightly touched. Remove from tins

and cool on a wire rack. Use the whisk

attachment to whip the cream on a high

speed until stiff, add sugar to taste. Roughly

chop the apricots and a third of the

strawberries and carefully fold into half the

cream.

Sandwich the two cakes together

with this mixture. Spread the remaining

cream on top of the cake and decorate the top with the remaining strawberry halves.

Hint

•

Take care when adding the flour to ensure

a light and airy result.

Chilled Lemon Cheesecake

Biscuit Base- [Tni A

8 oz/200g digestive biscuits ^J W 4oz/100g butter

Filling

1 tbsp/20 ml gelatine

VA.

pt/125 ml water 4 eggs, separated 4-6 oz/100-150g caster sugar (depending upon taste) 3 large lemons

10 oz/250g curd cheese or fromage frais,

sieved

Fruit and cream to decorate (optional) Using the liquidiser attachment, drop pieces

of biscuits onto the revolving blades on

maximum speed to form biscuit crumbs. This

should be carried out in two or three batches.

Melt the butter in a saucepan, add the biscuit crumbs, stir well then press lightly into an 8V2 in/21 cm spring clip tin. Leave to chill whilst preparing the filling.

Dissolve the gelatine in the water, in a bowl over a saucepan of hot water.

Whisk the egg yolks and sugar on maximum

speed using the whisk attachment until the

mixture is pale and creamy. Add the curd

cheese or fromage frais to the egg mixture

and continue whisking until smooth. Reduce

to speed 5, add the lemon

gelatine mixture and whisk until all ingredients

are incorporated. Transfer the mixture to

another bowl and chill until the point of

setting is reached.

Whisk the egg whites on maximum speed

until stiff, and carefully fold into the cheeseckae

mixture using a metal spoon. Pour the mixture

onto the biscuit base and chill until set.

Remove the sides of the springclip tin and

decorated with fruit and whipped cream as

desired.

gues

4 egg whites

9 oz/225g icing sugar (sieved)

Line baking trays with non-stick baking parchment. Place the egg whites and icing sugar in the bowl and whisk on maximum speed until it stands in peaks (about 10 minutes). Fit a large piping bag with 172.5 cm Star nozzle and half fill with meringue mixture. Pipe shapes on to the prepared trays. Bake the meringues in a very slow oven 110°C/ 225°F/Gas Mark V4 until they are firm and crisp (approximately 4-5 hours)

Hints

•

Meringues should be stored in an airtight

tin.

•

If the meringues start to brown, prop open

the oven door a little.

rind,

juice and

KENWOOD

KM200 - KM260

Gebruiksaanwijzing

Uw nieuwe KENWOOD keukenrobot zal van het koken een eenvoudige en

aangename taak maken.

Bewaar het toestel op een handig aanrecht, niet in de kast, zodat het met een

draai aan de knop klaar staat om iedere taak groot of klein voor u te verrichten.

Een brede gamma hulpstukken staat te uwer beschikking, die u zullen helpen de culinaire kunst beter te beheersen. Alvorens het toestel aan te sluiten, nazien of het aantal volts van uw elektrische

installatie overeenkomt met het aantal volts aangeduid op het apparaat.

Onderdelen

Planetansche houder voor

deegarmen

Kap

van

Vastzetter voor langzaamlopende

hulpstukken

Dop

van

Dekplaat

In-uitschakelaar

Robot

Loszetknop

Mengbeker

K-klopper

Deeghaak

Garde

Vleesmolen

Worstenadaptor

Pastamaker

Snijmachine & rasp Koffiemolen

Graanmolen

Roommaker

20 21

Blikopener

Snijboonmachine

hulpstukken

langzaamloop

vruchtenpersaansluiting van

snelloop aansluiting

aansluitlng

snelheidsregelaar

Model

A920 A926 A937 A936 A948 A979 A941 A927 A978 A932

Model 23 Citruspers A995 24 Mixerbowl A989/A990 25 Minimixer A938 26 Ultrasnelle snijmachine A929

& rasp

27 Sapcentrifuge A935

28 Aardappelschilmachine A934

(Voor

Chef) Aardappelschilmachine A952 (Voor

Major)

29 Vergiet

30 Inox mengbeker 18749

31 Deksel (Voor

32 Overtrek 29022

zeef A992

(Voor

Chef - Ronde Vergiet

zeef A930

(Voor

Major)

(Voor

Chef) Inox mengbeker 18748 (Voor

Major)

de Major - Ronde Deksel 30238 (Voor

(Voor

Chef Chef)

Kom)

'D' Kom)

Chef

Kom)

en de

31227

Mixer en Toebehoren

Gebruik van

robot en aanbrengen van

Breng de kop omhoog door op loszetknop te drukken (A), of door het klinkje helemaal naar links te draaien (B), breng de kop omhoog

totdat deze zich in open stand vastzet.

De keukenmachine behoort zich in deze stand te bevinden wanneer u de kom of een van de kloppers, de aardappelschilmachine of de zeef op hun plaats aanbrengt.

hulpstukken

Plaats de rubberen schijf met uitsnijdingen naar onder in de uitdieping.

Planetarische Werking

Dankzij de planetarische aktie van de KENWOOD keukenmachine worden zowel

de kleinste als de grootste hoeveelheden perfekt vermengd en zijn de resultaten werkelijk optimaal.

Plaats de kom in de uitdieping, waarbij de lippen in de bajonnetsleuven in de bodem

van de kom gebracht moeten worden. van de kom en draai de kom met de wijzers van de klok mee om het vast te zetten. Druk om de kom te verwijderen op de handvaten en draai de kom tegen de wijzers van de klok alvorens het uit de uitdieping te tillen.

Druk op de handvaten

Druk om de kop naar omlaag te brengen de loszetknop (A) in of draai het klinkje tegen de wijzers van de klok (B) en druk de kop naar beneden totdat deze zich in gesloten stand vastzet.

Maximale Hoeveelheden

Om uitstekende resultaten te bekomen mogen deze maximum

hoeveelheden niet overschreden worden:

Biscuitdeeg gistdeeg cakedeeg

Eiwitten - minimum

maximum

Model KM201.KM210

11^lb/680gbloem

lb/1.36

6lb/2.72

alle ingredienten samen

KM220 Model KM230

bloem

alle ingredienten samen

5'A

lb/1 kg

lb/2.6

lb/5 kg

KM250

bloem

+ 28 hidden pages