Kenwood KVC85, 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)
KVC85 Chef KVL85 Chef XL
3.5 L *5 L *5 L 7 L
Egg Whites 6
(210g)
12
(420g)
8
(280g)
16
(560g)
Min
ˆ
Max
1½ - 2
Fatless Sponge 620g 930g 620g 930g 4-6
Cream 0.35L 1L 0.5L 2L
Min
ˆ
4-6
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.
* Lower max capacity when using 5L bowl on KVL85 machine. This is due to using smaller
capacity bowl with the Chef XL size bowl tools.
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