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Kenwood FHM155SI kFlex Manual

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recommended speed chart - metal mixing bowl
tool/attachment function recommended
speed
processing
time (mins)
maximum capacities hints and tips
Whisk Egg whites Max 2 – 3
6 (200g) important
•
The whisk is not suitable for making all
in one cake mixes as these mixes are too
heavy and will damage it. Always use the
knife blade or creaming beater.
•
Best results are obtained when the eggs are at
room temperature.
•
Ensure the bowl and whisks are clean and free
from grease before whisking.
Egg and sugar for fatless sponges Max 8 – 10 3 (150g)
Whipping cream Mid – Max 2 – 3 125ml to 500ml/1pt
Dough tool Yeasted mixes Mid – Max 8 – 10 1kg/ 2lb 4oz total weight •
Do not process for longer than 10minutes.
•
Place the dry ingredients in the bowl and add the
liquid down the feed tube whilst the appliance
is running. Process until a smooth elastic ball of
dough is formed.
White Bread Flour 8 – 10 600g/1lb 5oz flour weight
Wholemeal Bread Flour 8 – 10 500g/1lb 2oz flour weight
Re-knead Max 2 – 3 1 Kg/2lb 4oz total weight
Creaming beater Creaming fat and sugar Mid – Max 2 – 3 250g/9oz fat
250g/9oz sugar
•
For best results fat should be allowed to soften at
room temperature (20°C) before creaming.
• The creaming beater is designed for creaming and
mixing soft ingredients. Do not use with heavy
recipes such as dough or hard ingredients, for
example those containing fruit stones, bones or
shells.
• Add eggs slowly to creamed mixture to
incoprporate.
• Fold in the flour using pulse or minimum speed.
All in one cake mix (7-8 Egg mix) Max 1 1.5Kg/3lb 8oz total weight
Fruit Cake Mix (6 Egg mix) Max 2 – 3 1.65Kg/3lb 10 oz total
weight
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