Kenwood PM400 - Manual (Page 6)

K-beater
whisk
dough hook
to insert a tool
to remove a tool
hints
important
shortcrust pastry
stiff yeast dough
British type
soft yeast dough
continental type
fruit cake mix
egg whites
K-beater
whisk
dough hook
the mixer
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4
the mixing tools and some of their uses
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés.
Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
For yeast mixtures.
to use your mixer
Turn the head-lift lever anti-clockwise
ᕡ
and raise the mixer head till it
locks.
Turn till it stops
ᕢ
then push.
Fit the bowl onto the base - press down and turn clockwise
ᕣ
Turn the head-lift lever anti-clockwise and lower the mixer head till it
locks -
otherwise the mixer won’t work .
Select a speed.
To start, press the green button. To stop, press the red button.
If you raise the mixer head while the machine’s running, the machine
stops.
Unscrew.
Switch off and scrape the bowl with the spatula frequently.
Eggs at room temperature are best for whisking.
Before whisking egg whites, make sure there’s no grease or egg yolk on
the whisk or bowl.
Use cold ingredients for pastry unless your recipe says otherwise.
points for bread making
Never exceed the maximum capacities below - you’ll overload the
machine.
If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
The ingredients mix best if you put the liquid in first.
PM400 PM900
maximum capacities maximum capacities
Flour weight: 680 g - 1 lb 8oz Flour weight: 910 g - 2 lb
Flour weight: 1.36 kg - 3 lb Flour weight: 1.5 kg - 3 lb 5 oz
Total weight: 2.18 kg - 4 lb 13 oz Total weight: 2.4 kg - 5 lb 5 oz
Flour weight: 1.3 kg - 2 lb 14 oz Flour weight: 2.6 kg - 5 lb 12 oz
Total weight: 2. 5 kg - 5 lb 8oz Total weight: 5 kg - 11 lb
Total weight: 2.72 kg - 6 lb Total weight: 4.55 kg - 10 lb
12 16
speeds
ᕤ
creaming fat and sugar start on min , gradually increasing to 5 .
beating eggs into creamed mixtures 4 - ‘max’.
folding in flour , fruit etc Min - 1 .
all in one cakes start on min speed, gradually increase to max.
rubbing fat into flour min - 2.
Gradually increase to ‘max’.
Start on ‘min’, gradually increasing to
1 .
law
for cleaning see page 8
m
a
x
m
in
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