CHEF TITANIUM KMC031 - Robot culinaire KENWOOD - Free user manual and instructions

USER MANUAL CHEF TITANIUM KMC031 KENWOOD

Chef and Major KMO30 - KMO40 series

Congratulations on buying a Kenwood. With such a wide range of attachments available, its more than just a mixer. Its a state-of-the-art kitchen machine. We hope you'll enjoy it

know your Kenwood kitchen machine

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

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 10

Never use an unauthorised attachment or more than one attachment

Never exceed the maximum capacities on page 6.

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, outlet covers and cord are secure before lifting,

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

Never let the power unit, cord or plug get wet.

Do not let infirm people use the appliance without supervision.

Do not let children use or play with the appliance

Only 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 Make sure your electricity supply is the same as the one shown onthe underside of your machine.

This machine complies with European Economic Community Directive 89/336/EEC.

before using for the first time Remove all packaging

Wash the parts: see ‘care and cleaning', page 10.

Push excess cord into the cord stowage compartment at the back of the machine

know your Kenwood kitchen machine attachment outlets @ high-speed outlet @ medium speed outlet @siov-speed outlet @ioo! socket the mixer ® mixer head @ outlet catch @bowi bowi seating pad Ohead-ift lever @D speed switch @ power unit @K-beater ®whisk @) dough hook © spatula @ splashguard

control panel @ timer display @ @ power on indicator light @) timer decrease button @ timer increase button @fold button @) start/stop button @

the mixing tools and some of their uses

For making cakes, biscuits, pastry, icing, fillngs, 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

Turn the head-lift lever clockwise @ and raise the mixer head til it locks. Push up till it stops @ then turn

Fit the bowl onto the base - press down and turn clockwise @

To lower the mixer head, raise it slightiy, then turn the head lift lever clockwise. Lower into the locked position

Connect the mixer to the power supply. The display will show 88:88 and then clear leaving the power on indicator iluminated [_].

Turn the speed switch @ to the desired setting and then press the start/stop button @ to start the mixer. The timer will count up in 1 second intervals. The speed can be changed at any time whilst the mixer is operating,

Stop the mixer by pressing the start/stop button @. The operating time will be displayed and if the machine is re started the timer will continue counting providing no longer than 3 minutes has elapsed. If the mixer is not used Within this time the display will re set to 00:00.

Important - |f at any time, the mixer head is raised during an operation, the mixer will automatically stop and it will not re start when the mixer head is lowered. It will only restart when the head is lowered and the start/stop button & is pressed.

To select pulse turn the speed switch anti clockwise to the @ position. The mixer will run at maximum speed for as long as the switch is held in this position. When the switch is released it will retum to the ‘min’ position and the mixer will stop.

Note: If the mixer is running in the timer mode the pulse function will not operate.

fold button Press and release the fold button Q and the mixer will automatically operate on minimum speed for 2-3 seconds. The button can be held down for a longer operation or pressed repeatedly as needed to combine ingredients. Note: If the mixer is running in the timer mode the fold function wil not operate.

creaming fat and sugar start on min, gradually increasing to ‘max. beating eggs into creamed mixtures 4 - ‘max’

folding in flour, fruit ete 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 10

shortcrust pastry stiff yeast dough

fruit cake mix egg whites

to use the countdown timer

Connect the mixer to the power supply. The display will show 88:88 and then clear leaving the power on indicator visible [7].

Press either the + or — button for one second and the power on indicator will disappear and 00:00 will appear in the display.

Press the + and — buttons until the desired time is displayed. The timer will count up in 5 second intervals. If the buttons are pressed continuously the numbers will change more quickly the longer they are held down. A maximum time of 60 minutes can be set. If a time is not selected within 30 seconds the display will revert to showing the power on indicator.

Press the start/stop button © to start the mixer and the timer will count down in one second intervals.

The mixer operation can be paused at any time by pressing the start/stop button once, this will also pause the timer. To resume the mixing operation press the start/stop button again, the mixer will start and the timer will continue to count down. If the mixer is left in the pause mode for ten minutes the timer will automatically re-set and an audible tone will be emitted for 2 seconds.

The mixing process will automatically stop when the total time has elapsed and an audible beep will be emitted for 5 seconds. The display will flash 00:00 for 5 seconds and then clear showing the power on indicator [7].

Zero the timer by pressing the — and + buttons at the same time. However, if the mixer is not used for 30 minutes the display will automatically reset to 00:00.

CHEF MAJOR Flour weight: 680g - lb 802 Flour weight: 910g - 2lb

Flour weight: 1.36kg - 3lb Flour weight: 1.5kg - 8lb 50z Total weight: 2.18kg - 4lb 1302 Total weight: 2.4kg - 5lb 50z Flour weight: 1.3kg - 2lb 1402 Flour weight: 2.6kg - 5lb 120z Total weight: 2.5kg - 5b 80z Total weight: 5kg - 111b

Total weight: 2.72kg - 6lb Total weight: 4.55kg - 10Ib

Stop mixing and scrape down 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 bowi

Use cold ingredients for pastry unless your recipe says otherwise

points for bread making

Never exceed the maximum capacities stated - 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.

for cleaning see page 10

problem The whisk or K-beater knocks against the bottom of the boul or isn't reaching the ingredients in the bottom of the bou.

Raise the mixer head and insert the whisk or beater.

Hold it, then loosen the nut @

Lower the mixer head.

Adjust the height by turning the shaft. Ideally the whisk/K-beater should be almost touching the bottom of the bowl @

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

problem The mixer stops during operation

Your mixer is fitted with an overload protection device and will stop if overloaded to protect the machine. If this happens, 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 press the start/stop button. If the mixer does not restart immediately allow to stand for additional time:

If for any reason power to the mixer is interrupted and the machine stops working, switch off by pressing the start/stop button, wait a few seconds and then switch on again. The mixer should resume operating straight away.

to fit and use your splashguard

Raïse the mixer head until it Iocks

Fit the bowl onto the base.

Push the splashguard onto the underside of the mixer head @ until fully located. The hinged section should be positioned as shown Insert required tool

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

the attachments available To buy an attachment not included in your pack, call your KENWOOD repairer. attachment attachment code

flat pasta maker (1) ATo704 additional pasta attachments AT9714 tagliatelle ® {not shown) used in conjunction AT972a tagliolini with AT970A ATe73a trenette ATe74A spaghetti pasta maker (2)AT910 comes with maccheroni rigati die (12 optional dies plus biscuit maker can be fitted) roto food cutter (3) AT948A comes with 4 drums multi food grinder (4) ATo50a comes with a large sausage nozzle b_ small sausage nozzle c kebbe maker grain mill (6) ATo414 citrus juicer (6) AT312 food processing attachment (7) T640 includes 8 cutting plates as standard and a knife blade pro slicer/grater (@) ATossa includes 3 cutting plates as standard optional plates for AT998A a extra coarse shredder part number 639021 D rasping plate part number 639150 c_ standard chipper part number 689083 liquidiser @) 1.5 | acrylc AT387, 1.5 | glass ATa38 multi-mill (D aT320 comes with 4 glass jars and 4 lids for storage non-stop centrifugal juicer () AT935A ice-cream maker (2) CHEF AT56, MAJOR AT957 potato prep attachment (5) CHEF ATE34A, MAJOR AT952A colander and sieve (À) CHEF ATe82A, MAJOR AT930A stainless steel bowls (5) brushed: CHEF 843270, MAJOR 843268 splashguard ( CHEF & MAJOR 693766 flexible beater (7) CHEF AW44001, MAJOR AW44002 cover () CHEF, 538722, MAJOR 606397

power unit, outlet covers

cleaning and service

Always switch off and unplug before cleaning

A little grease may appear at outlet @ when you first use it. 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 or wash in the dishwasher. Never use a wire brush, steel wool or bleach to clean your stainless steel bowl. Use vinegar to remove limescale.

Keep away from heat (cooker tops, ovens, microwaves). Stainless steel tools can be washed by hand or in a dishwasher. Non stainless steel tools (coated) should only be washed by hand, then dried thoroughly.

Wash by hand, then dry thoroughly.

service and customer care Hthe cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer.

If you need help with:

servicing or repairs

Contact the shop where you bought your machine

See important points for bread making on page 6

white bread stiff British-type dough

1.36kg (8lb) strong plain flour

dried yeast (the type that needs reconstituting): pour the warm water into the bowil. 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 manufacturers instructions.

Pour the liquid into the bowil. 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 bowi 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

Hal fill four 450g (11b) 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

shortcrust pastry 450g (1lb) flour, sieved with the salt

225g (802) fat (mix lard and margarine straight from the fridge)

About 80ml (4tbsp) water

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

275ml (10 fl.0z.) double cream

fresh fruit eg raspberries, strawberries, grapes, kiwi fruit

Whisk the egg whites on a high speed until they form ‘soft peaks'

With the whisk operating on speed 5, gradually add the sugar one tablespoon at a time, whisking after each addition

Line a baking tray with silicone paper, then spoon the meringue onto the paper forming a nest approximately 20cm/8" in diameter.

Place the baking tray into an oven preheated to 150°C/300°F/Gas Mark 2, then immediately reduce the temperature to 140°C/275'F/Gas Mark 1 and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to cool down.

When ready to serve, peel off the silicone paper and place on a serving dish. Whip the cream until soft peaks form then spread over the top of the pavlova and decorate with the fruit.

scrumptious chocolate cake

225g (80z) butter, softened

250g (90z) caster sugar

5m (ttsp) instant coffee dissoived in 15m (1tbsp) hot water

5m (ttsp) almond essence

50g (20z) ground almonds

100g (402) self raising flour

5m (ttsp) baking powder

50g (20z) unsweetened cocoa powder

Cream the butter and sugar on a low speed gradually increasing to a higher speed until the mixture is light and fluffy. Scrape down the bowl and beater.

Beat the eggs in a jug and whilst the mixer is operating on a high speed, gradually add the egg a little at a time until incorporated. Switch off and scrape down.

Incorporate the dissoived coffee, milk and almond essence on a low speed. Add the ground almonds, sieved flour, baking powder and cocoa. Mix on a low speed to incorporate.

Divide the mixture between two 20cm/8" cakes tins that have been lined with greased greaseproof paper. Level the tops then bake at 180°C/350'F/Gas Mark 4 for approximately 30 minutes until springy to the touch

Turn out and cool on a wire rack.

chocolate mousseline filling 275g (1002) plain chocolate, broken into pieces

225ml (8 fl.oz.) double cream

Mel the chocolate by placing in a bowl over a pan of barely simmering water.

Whisk the cream starting on a low speed gradually increasing to a higher speed until it forms soft peaks:

When the chocolate has melted remove the bowl from the heat and, using a large spoon fold into the cream

Spread the chocolate filing between the cooled cakes.

honey and nut spread using the liquidiser 25g chopped nuts

875g clear honey at room temperature

Place the ingredients into the liquidiser in the above order. Blend together using the pulse control for 5 seconds

service of reparaties

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