Chef KM334 - Food Processor KENWOOD - Free user manual and instructions

USER MANUAL Chef KM334 KENWOOD

Chef KM330/KM350 series Major KM630/KM650 series instructions istruzioni instrucciones Bedienungsanleitungen gebruiksaanwijzingpage 4 instructions 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.

Switch off and unplug before fitting or removing tools/attachments, after use and before cleaning.

eep your fingers away from moving parts and fitted attachments.

ever leave the machine on unattended.

Never use a damaged machine. Get it checked or repaired: see ‘service and customer care’.

Never operate the mixer with the head in the raised position.

Never let the cord hang down where a child could grab it.

ever let the power unit, cord or plug get wet.

Never use an unauthorised attachment or more than one attachment at once.

Never exceed the maximum capacities.

When using an attachment, read the safety instructions that come with it.

Take care when lifting this appliance as it is heavy. Ensure the head is locked and that the bowl, tools,

utlet covers and cord are secure before lifting.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Children should be supervised to ensure that they do not play with the appliance.

nly use the appliance for its intended domestic use. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions. before plugging in

ake sure your electricity supply is the same as the one shown on the underside of your machine.

This appliance conforms to EC directive 2004/108/EC on Electromagnetic Compatibility and EC regulation no. 1935/2004 of 27/10/2004 on materials intended for contact with food. before using for the first time 1 Read these instructions carefully and retain for future reference. 2 Remove all packaging and any labels. 3 Wash the parts: see ‘care and cleaning’. know your Kenwood kitchen machine EEnngglliisshh 4know your Kenwood kitchen machine

know your Kenwood kitchen machine attachment outlets high-speed outlet slow-speed outlet

ixer head outlet catch bowl bowl seating pad

ead-lift lever on/off and speed switch power unit K-beater whisk

the mixing tools and some of their uses K-beater

For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato.

For yeast mixtures. to use your mixer 1 Turn the head-lift lever clockwise and raise the mixer head till it locks. Ensure the bowl seating pad is correctly fitted with the symbol uppermost.

hen turn. 3 Fit the bowl onto the base - press down and turn clockwise 4 Lift the mixer head slightly then turn the head-lift lever anti-clockwise and lower the mixer head till it locks. 5 S witch on by turning the speed switch to the desired setting.

witch to pulse for short bursts. 6 Switch off and unplug after use. to remove a tool 7 Turn and remove. hints

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 important

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 CHEF MAJOR shortcrust pastry

Flour weight: 680g - 1lb 8oz Flour weight: 910g - 2lb stiff yeast dough

Total weight: 2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz soft yeast dough

Total weight: 2.5kg - 5lb 8oz Total weight: 5kg - 11lb fruit cake mix

Total weight: 2.72kg - 6lb Total weight: 4.55kg - 10lb egg whites

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. whisk

Gradually increase to ‘max’. dough hook

Start on ‘min’, gradually increasing to 1. important Ensure that no bowl tool is fitted or stored in the bowl when using other outlets. for cleaning see page 10

The whisk or K-beater knocks against the bottom of the bowl or isn’t reaching the ingredients in the bottom of the bowl.

djust the height using the spanner provided. Here’s how: 1 Unplug the appliance.2 Raise the mixer head and insert the whisk or beater.3 Lower the mixer head. If the clearance needs to be adjusted, raise the

ixer head and remove the tool. Ideally the whisk and K-beater should be almost touching the bottom of the bowl

4 Using the spanner provided loosen the nut sufficiently to allow adjustment of the shaft . To lower the tool closer to the bottom of the bowl, turn the shaft anti-clockwise. To raise the tool away from the bottom

f the bowl turn the shaft clockwise. 5 Re-tighten the nut.6 Fit the tool to the mixer and lower the mixer head. (Check its position see points above). 7 R epeat the above steps as necessary until the tool is set correctly. Once

his is acheived tighten the nut securely. dough hook - this tool is set at the factory and should require no adjustment. problem

The mixer stops during operation. solution

Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine. If this happens, switch off and unplug the mixer. Remove some of the ingredients to reduce the load, and allow the mixer to stand for a few minutes. Plug in and reselect the speed. If the mixer does not restart immediately allow to stand for additional time. to fit and use your splashguard (if supplied) 1 Raise the mixer head until it locks.2 Fit the bowl onto the base. 3 Push the splashguard onto the underside of the mixer head until fully located. The hinged section should be positioned as shown. 4 Insert required tool.5 Lower the mixer head.

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. troubleshooting

attachment attachment code flat pasta maker A T970A

12 optional dies plus biscuit maker can be fitted) roto food cutter AT643 comes with 5 drums fruit press A T644 multi food grinder A T950A comes with a fine, medium and coarse screen,

small and large sausage nozzle and a kebbe maker grain mill A T941A citrus press A T312 pro slicer/grater A T340 includes 7 cutting plates blender 1.5 l acrylic AT337, 1.6 l thermo resist glass AT358,

.5 l stainless steel AT339 mini chopper/mill AT320A comes with 4 glass jars and 4 lids for storage continuous juicer AT641 ice-cream maker CHEF AT956A, MAJOR AT957A potato peeler CHEF AT444, MAJOR AT445 colander and sieve CHEF AT992A, MAJOR AT930A plastic bowls CHEF 19659A, MAJOR 26538A stainless steel bowls CHEF 36385A, MAJOR 36386A with handles splashguard CHEF & MAJOR 36667A flexible beater CHEF AT501, MAJOR AT502 cover CHEF, 533722, MAJOR 606397 the attachments available To buy an attachment not included in your pack, see service and customer care.

cleaning and service care and cleaning

Always switch off and unplug before cleaning.

A little grease may appear at outlet when you first use

t. This is normal - just wipe it off. power unit, outlet covers

Wipe with a damp cloth, then dry.

Never use abrasives or immerse in water. bowls

Wash by hand, then dry thoroughly or wash in the dishwasher.

lways ensure that plastic bowls are loosely packed in the dishwasher to prevent distortion.

If you have a stainless steel bowl never use a wire brush, steel wool or bleach to clean it. Use vinegar to remove limescale.

Keep away from heat (cooker tops, ovens, microwaves).

ash by hand, then dry thoroughly or wash in the dishwasher. splashguard

Wash by hand, then dry thoroughly. service and customer care

f the cord is damaged it must, for safety reasons, be replaced

servicing or repairs (in or out of guarantee)

Contact the shop where you bought your machine.

Designed and engineered by Kenwood in the UK.

2002/96/EC. At the end of its working life, the product must not be disposed of as urban waste. It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service. Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the constituent materials to be recovered to obtain significant savings in energy and resources. As a reminder of the need to dispose of household appliances separately, the product is marked with a crossed-out wheeled dustbin.

recipes See important points for bread making on page 6.

ingredients method ingredients This quantity is for KM630/KM650 series. For KM330/KM350 series, halve the quantities and add all the flour in one go method

tiff yeast dough 1.36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (

9fl oz) boiling water to 500m l (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

inutes 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.

nead at minimum speed for

econds. 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

owel. 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 yeast dough 2.6kg (5lb 12oz) ordinary plain flour

⁄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.recipes continued

illing and decoration method ingredients method ingredients hint method strawberry and apricot gâteau 3 eggs 75g

alve 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

nd 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

hen 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

⁄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.

carrot and coriander soup ingredients

1 clove garlic crushed

480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet

600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet

10-15ml (2-3tsp) ground coriander

salt and pepper method 1 Melt the butter in a pan, add the onion and garlic and fry until soft. 2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap. 3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result. 4 Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked. 5 Adjust the seasoning as necessary and add extra liquid if required.13sécurité

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