Kenwood KCC90, Instructions Manual

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Maximum capacities and recommended speeds
The following speeds are a guide only and will vary depending upon the quantity and the temperature of the ingredients being mixed etc.
Shortcrust pastry Flour weight 910g/2lb
Stiff yeast dough Flour weight 350g/12oz – 1.6kg/3lb 8oz
Total weight 550g/1lb 3oz – 2.56kg/5lb 10oz
Soft yeast dough Flour weight 250g/9oz – 2.6kg/5lb 12oz
Total weight 480g/1lb 1oz – 5kg/11lb
Fruit cake mix Total weight 4.55kg/10lb
Egg whites Number
Weight 16
(605g)
Cooking mode Total capacity 3L
Oil Total capacity 250ml
* Egg sizes used = medium sized (Weight 50g)
Tool Recipe/Process Recommended Speed
K-beater Creaming butter/margarine 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’, gradually increasing to ‘Max’
Rubbing fat into flour ‘Min’ to 2
High temperature creaming beater Creaming butter/ margarine and
sugar Start on ‘Min’ gradually increasing to 3
Scraping mixes both hot and
cold from the sides of the bowl Start on ‘Min’ gradually increasing to 3
Whisk For eggs, cream, soufflés. Gradually increase to ‘Max’
Dough hook For yeast mixtures only. Start on ‘Min’, gradually increasing to 1
Stir tool Suitable to use during cooking
to maintain the consistency of
food e.g. chicken, fish, vegeta-
bles and fruit. Use with stir settings only