Kenwood KVC65, Инструкция по эксплуатации

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Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
• For best results, always use soft room temperature butter and margarine when
making cakes.
Whisk
For eggs, cream and soufflés.
Important
• To avoid splashing of ingredients gradually increase the speed.
•
Do not use the whisk for heavy mixtures (all in one cakes and
creaming fat & sugar) as you could 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.
Recipe/ Process
(Max)
(Minutes)
KVC65 KVL65
Egg Whites 12 (420g) 16 (560g)
Min

Max
1½ - 2
Fatless Sponge 620g 930g 4-6
Cream 1 L 2 L 1 ½ - 3
Mayonnaise
• For best results scrape
down the bowl after the
addition of the oil and run
for a further 10 secs at max
speed.
2 Egg Yolks
10g Mustard
200mls Vegetable Oil
Max
1 – 1 ½
Pancake Batter
• Add flour to the bowl
first, followed by the wet
ingredients.
• Mix on minimum speed to
incorporate ingredients.
250g Flour
500g Milk
200g Eggs
‘Min’ speed for
10 secs. Then
increase to
max speed for
45 – 60 secs
1
Eggs sizes used = medium sized (Weight 53 – 63g)
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
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