Kenwood CHEF, Instructions Manual

Page: 10 / 217

6
Recommended Usage Chart
Tool
Recipe/ Pr
ocess
Maximum Capacities
* (Minutes)
Hints and Tips
Chef
Chef XL
K-beater
Creaming butter/margarine and sugar
2.72kg
(9 Egg mix)
4.55kg
(15 Egg
mix)
Min
ˆ
Max
4
•
To avoid splashing of ingredients gradually increase the speed.
•
When creaming fat and sugar for cake mixes, always use the fat at room temperature or soften it first.
•
To fully incorporate the ingredients stop mixing and scrape down the bowl with the spatula frequently.
•
Use cold ingredients for pastry unless your recipe says otherwise.
Beating eggs into cake mixes
Min
ˆ
Max
1 – 4
Folding in flour, fruit etc
Fold
ˆ
1
30 – 60 secs
Pastry & Biscuits – rubbing fat into flour
Flour Weight
680g
910g
Min
ˆ
2
2
All In one cake mixes
Total Weight
2kg
5kg
Min
ˆ
Max
45 – 60 secs
Whisk
Egg whites
12 (455g)
16 (605g)
Min
ˆ
Max
1½ – 2
Important
•
To avoid splashing of ingredients gradually increase the speed.
•
The whisk is not suitable for making all in one cake mixes as these mixes are too heavy and will damage it.
•
Best results achieved when eggs are at room temperature.
•
Before whisking egg whites, make sure there is no grease or egg yolk on the whisk or the bowl.
Fatless sponges
620g
(6 Egg Mix)
930g
(9 Egg Mix)
4
–
6
Cr
eam
(Fr
esh whipping Cr
eam used,
38% fat content. Pr
ocessing
times may vary, depending on fat content of cr
eam)
1L
2L
Min
ˆ
4-6
1½ – 3
Mayonnaise
Egg yolk
2
Max
1 – 1½
•
For best results scrape down the bowl after the addition of the oil and run for a further 10 secs at max speed.
Mustar
d
10g
V
egetable Oil
200ml
Pancake Batter
Flour
250g
‘Min’ speed for
10 secs. Then
incr
ease to
max speed for
45 – 60 secs
1
•
Add flour to the bowl first, followed by the wet ingredients.
•
Mix on minimum speed to incorporate ingredients.
Milk
500g
Eggs
200g
Eggs sizes used = medium sized (Weight 53 – 63g) *
This is for guidance only and will vary depending on the exact recipe and ingredients being processed