KM284WH - Robot de cuisine KENWOOD - Free user manual and instructions

USER MANUAL KM284WH KENWOOD

Kenwood Chef KM200, KM300, KM400 series Major KM600, KM800 series

Congratulations on buying a Kenwood. With such a wide range of attachments available, it’s more than just a mixer. It’s a state-of-the-art kitchen machine. We hope you’ll enjoy it. Robust. Reliable. Versatile. Kenwood.

know your Kenwood kitchen machine

Switch off and unplug before fitting or removing tools/attachments, after use and before cleaning. This machine is not intended for use by young children or infirm persons without supervision. Keep your fingers away from moving parts and fitted attachments. Never leave the machine on unattended. Never use a damaged machine. Get it checked or repaired: see ‘service’, page 8. Never use an unauthorised attachment or more than one attachment at once. Never exceed the maximum capacities on page 4. Don’t let children play with this machine. When using an attachment, read the safety instructions that come with it. Only use this machine for domestic food preparation. before plugging in Make sure your electricity supply is the same as the one shown on the underside of your machine. The wires in the cord are coloured as follows: Blue = Neutral, Brown = Live. This machine complies with European Economic Community Directive 89/336/EEC. before using for the first time

1 Remove all packaging.

2 Wash the parts: see ‘care and cleaning’, page 8.

know your Kenwood kitchen machine high-speed outlet citrus juicer outlet the mixer slow-speed outlet tool socket mixer head outlet catch bowl head-lift lever on/off and speed switch power unit

K-beater whisk dough hook

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.

1 Turn the head-lift lever anti-clockwise

to remove a tool 6 hints

and raise the mixer head till it locks.

Turn till it stops then push. Fit the bowl onto the base - press down and turn clockwise Turn the head-lift lever anti-clockwise and lower the mixer head till it locks. Select a speed, then switch on by turning the speed switch. Switch to pulse P for short bursts. 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. maximum capacities

shortcrust pastry stiff yeast dough

British type soft yeast dough continental type fruit cake mix egg whites

Flour weight: 680g - 1lb 8oz

Flour weight: 1.36kg - 3lb Total weight: 2.18kg - 4lb 13oz Flour weight: 1.3kg - 2lb 14oz Total weight: 2.5kg - 5lb 8oz Total weight: 2.72kg - 6lb 12

Flour weight: 1.5kg Total weight: 2.4kg Flour weight: 2.6kg Total weight: 5kg Total weight: 4.55kg 16

speeds creaming fat 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 speed, gradually increase to max. rubbing fat into flour min - 2.

Gradually increase to ‘max’. Start on ‘min’, gradually increasing to 1.

for cleaning see page 8

The whisk or K-beater knocks against the bottom of the bowl or isn’t reaching the ingredients in the bottom of the bowl. Adjust the height. Here’s how:

2 Raise the mixer head and insert the whisk or beater. 3 Hold it, then loosen the nut

4 Lower the mixer head.

5 Adjust the height by turning the shaft. Ideally the whisk/K-beater should

be almost touching the bottom of the bowl

6 Raise the head, hold the whisk/K-beater and tighten the nut.

to fit and use your round/D-shaped splashguard (if supplied)

1 Raise the mixer head until it locks.

2 Fit the bowl onto the base. 3 Push the splashguard on until fully located

. The hinged section should be positioned as shown round and D-shaped

4 Insert required tool. 5 Lower the mixer head ensuring the splashguard follows the shape of the bowl. ● During mixing, ingredients can be added directly to the bowl via the hinged section of the splashguard. ● You do not need to remove the splashguard to change tools. 6 Remove the splashguard by raising the mixer head and sliding it down.

the attachments available

To buy an attachment not included in your pack, call your KENWOOD repairer.

flat pasta maker A970 additional pasta attachments

A971 tagliatelle (not shown) used in conjunction A972 taglionlini with A970 A973 trenette A974 spaghetti pasta maker A936 comes with 6 screens slow speed slicer/shredder A948 comes with 4 drums super mincer A950 comes with a large sausage nozzle b small sausage nozzle c kebbe maker grain mill A941 citrus press A995 liquidiser 1.2 l acrylic A993A, 1.2 l glass A994A, 1.5 l stainless steel A996A A938A comes with 3 glass jars and 3 lids for storage multi-mill A998 comes with 3 cutting plates high speed slicer/shredder optional plates a extra coarse shredder part number 639021 b rasping plate part number 639150 c standard chipper part number 639083 A935 continuous juice extractor CHEF A953, MAJOR A954 ice-cream maker CHEF A934, MAJOR A952 potato peeler colander and sieve CHEF A992, MAJOR A930 kenlyte round bowl CHEF 265026, MAJOR 412095 round splashguard a CHEF & MAJOR 444347 kenlyte D-shaped bowl CHEF 489969 D-shaped splashguard a CHEF 604349 stainless steel bowls polished: CHEF 638821, MAJOR 642779

cover CHEF 533722, MAJOR 606397

cleaning and service

Always switch off and unplug before cleaning. A little grease may appear at outlets and when you first use them. This is normal - just wipe it off.

Wipe with a damp cloth, then dry.

Never use abrasives or immerse in water. Wash by hand, then dry thoroughly. If you have a stainless steel bowl, never use a wire brush, steel wool or bleach. Use vinegar to remove limescale. The stainless steel bowl may also be washed in the dishwasher. Keep away from heat (cooker tops, ovens, microwaves). Wash by hand, then dry thoroughly. Discolouration of the K beater, whisk and dough hook may occur if placed within a dishwasher. Wash by hand, then dry thoroughly. service and customer care If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer.

If you need help with: using your machine

● servicing or repairs (in or out of guarantee) call KENWOOD on 023 92392333 and ask for Customer Care. Have your model number ready - it’s on the underside of the mixer. Alternatively, contact your authorised KENWOOD repairer: look in Yellow Pages under ‘Electrical appliance repairs’. Eire ● See our advertisement in Golden Pages. other countries ● Contact the shop where you bought your machine. UK

If your machine goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified; it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it.

This guarantee does not affect your statutory rights.

See important points for bread making on page 4.

This quantity is for models KM600, 800 and 810. For models KM300, 400 and 410, halve the quantities and add all the flour in one go

white bread stiff British-type dough

1.36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (1⁄2oz) dried yeast + 5ml (1tsp) sugar 750ml (11⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml (9fl oz) boiling water to 500ml (18fl oz) cold water 25g (1oz) lard dried yeast (the type that needs reconstituting): pour the warm water into the bowl. Then add the yeast and the sugar and leave to stand for about 10 minutes until frothy. fresh yeast: crumble into the flour. other types of yeast: follow the manufacturer’s instructions. Pour the liquid into the bowl. Then add the flour (with fresh yeast if used), salt and lard. Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1, adding more flour if necessary, until a dough has formed. Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean. Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size. Re-knead for 2 minutes at speed 1. Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. white bread soft continental-type dough 2.6kg (5lb 12oz) ordinary plain flour 1.3 litre (21⁄4pts) milk 300g (10oz) sugar 450g (1lb) margarine 100g (4oz) fresh yeast or 50g (2oz) dried yeast 6 eggs, beaten 5 pinches salt Melt the margarine in the milk and bring to 43˚C (110˚F). dried yeast (the type that needs reconstituting): add the yeast and sugar to the milk and leave to stand for about 10 minutes until frothy. fresh yeast: crumble into the flour and add the sugar. other types of yeast: follow the manufacturer’s instructions. Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour. Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Scrape down. Add the remaining flour and mix at minimum speed for 1 minute, then at speed 1 for 2 - 3 minutes until smooth and evenly mixed. Half fill some 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base.

Makes about 10 loaves.

filling and decoration

2 3 4 5 6 7 8 9 10 11

strawberry and apricot gâteau

3 eggs 75g (3oz) caster sugar 75g (3oz) plain flour 150ml (1⁄4pt) double cream Sugar to taste 225g (8oz) strawberries 225g (8oz) apricots Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft. Wash and halve the strawberries. To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon - do this carefully to keep the sponge light. Put the mixture into two 18cm (7”) greased and lined sandwich tins. Bake at 180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back when lightly touched. Turn out onto a wire rack. Whisk the cream at maximum speed until stiff. Add sugar to taste. Roughly chop the apricots and a third of the strawberries. Fold them into half the cream. Spread this over one of the sponges, then put the other sponge on top. Spread the remaining cream on top and decorate with the remaining strawberries. meringues 4 egg whites 250g (9oz) icing sugar, sieved Line your baking tray with non-stick baking parchment. Whisk the egg whites and sugar at maximum speed for about 10 minutes until it stands in peaks. Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star nozzle). Bake at 110˚C/225˚F/Gas Mark 1⁄4 for about 4 - 5 hours until firm and crisp. If they start to brown, leave the oven door slightly ajar. Store meringues in an airtight tin. shortcrust pastry 450g (1lb) flour, sieved with the salt 5ml (1tsp) salt 225g (8oz) fat (mix lard and margarine straight from the fridge) About 80ml (4tbsp) water Don’t overmix Put the flour into the bowl. Chop the fat up roughly and add to the flour. Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy. Add the water and mix at minimum speed. Stop as soon as the water is incorporated. Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.

beefburgers ingredients ● 250g (9oz) prime sinewless beef method 1 Cut into 2.5cm (1”) cubes.

2 If you don’t have a mincer, use your liquidiser and mince small amounts at a time. Use speed 2 for 15 seconds maximum. Clean around the blades between one batch and the next. 3 Mix with seasonings such as chopped onion, mixed herbs (fresh or dried), coarse black pepper, and the juice and rind of a lemon. 4 Shape into 2 beefburgers and grill on medium to high heat until thoroughly cooked.

resguardo anti-salpicos

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Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK www.kenwoodworld.com