7
Maximum capacities
Chef
Chef XL
Shortcrust pastry
Flour weight
680g/1lb 8oz
910g/2lb
Bread dough
Flour weight
1.36kg/3lb
1.6kg/3lb 8oz
(stiff yeasted)
Total weight
2.18kg/4lb 3oz
2.5kg/5lb 8oz
Soft yeasted dough
Flour weight
1.3kg/2lb 14oz
2.6kg/5lb 12oz
(enriched with butter and eggs)
Total weight
2.5kg/5lb 8oz
5kg/11lb
Fruit cake mix
Total weight
2.72kg/6lb
4.55kg/10lb
(Creaming fat and sugar method)
(9 Egg mix)
(15 Egg mix)
Egg whites
Number
12
16
Weight
(455g)
(605g)
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool
Recipe/Process
Recommended Speed
K-beater
Creaming butter/margarine
Start on ‘Min’ and gradually
and sugar
increase to ‘Max’
Beating eggs into cake mixes
‘4’ to ‘Max’
Folding in flour, fruit etc
‘Fold’ to ‘1’
All In one cake mixes
Start on ‘Min’ and gradually
increase to ‘Max’
Pastry & Biscuits – rubbing fat
‘Min’ to’ 2’
into flour
Royal Icing
‘Min’ to ‘1’
Mashed Potatoes
Start on ‘Min’ and gradually
increase to ‘Max’
Whisk
Egg Whites
Fatless sponges
Gradually increase to ‘Max’
Cream
Dough Hook
For Yeasted dough mixes
‘Min’ speed for 45 - 60 secs.
Then increase to speed 1 for
approx. 3 – 4minutes.
Re-knead on speed 1
Summary of Contents for KVC50 Chef
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