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H.Koenig KMC90 Manual

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MIXING ACCESSORIES AND USAGE
Flat whisk : to mix light ingredients such as cake, biscuit and patisserie mixes, icing, garnish
and potato, puree.
whisk : for eggs, cream, batter, Savoyard fondue (with cheese), meringue, cheesecakes,
mousses... do not use the whisk for heavy mixes (butter cream) as it could damage it.
Kneading hook : for heavy mixes such as minced meat ...
flexible whisk for high temperatures : can be used for different type of cooking such as flan,
scrambles eggs and sauce. It's ideal to scrap mixes both hot and cold out of the bowl. Can
also be used for sautéed vegetables.
USING THE TIMER
The timer can be used with all the modes. If you don't set a time, the appliance will
automatically stop after 15min of continued use.
1. Start the appliance. The screen will shown the following and you will hear a short
sound.
2. Press the time selection button , the screen will shown the following . Turn
the temperature selection button till the desired time shows. The time will go one
minute at a time. When you're done, press the time and temperature selection button to
confirm . The maximum time is one hour.
3. Turn the speed button to select the desired speed . The appliance and the timer will
start. The time will count down second by second. You can stop the appliance by placing the
speed lever on OFF/"0". This will also stop the timer, which will restart when the appliance is
turned on again.
4. The appliance will automatically stop when the timer is off.
5. Press the reset button to set the time to zero and set up a new time.
USE THE COOKING MODE
To ensure the appliance functions properly, maintain the temperature captor clean.
● Ensure all the lids are in place.
● Always use hit resistant gear to manipulate the blender, the bowl and the
accessories when they are hot.
● NEVER immerge the bowl into water or any other liquid. You can use a humid cloth
to clean the blender and the bowl, if needed you can add a bit of washing up liquid.
Assemble the mixer as per the instructions manual.
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