Manual Kenwood km 250 (page 7 of 40) (English, German, Dutch, French)

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General Information

Use the whisk for eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, souffles etc.

Use the 'K' beater for cakes, biscuits, pastry, icing, fillings, mashing potatoes, gateaux, eclairs.

Use the dough hook for yeasted mixtures.

The speed control gives a completely variable range of speeds and these should be selected according to

type of ingredients and quantities used. Generally, the following speeds are recommended:

Whisk Gradually turn up to maximum speed. If mixture shows signs of splashing keep speed lower.

'K' Beater Cream fat and sugar on low speed, increasing gradually to medium. For very small quantities

keep to a lower speed. Beat fat, sugar and eggs on medium to fast speed. Fold in flour, fruit

etc on low speed. Do not overmix at this stage.

Mix biscuits on medium speed.

Rub fat into flour on low speed.

Dough Hook Commence on speed 1, gradually increasing to 2.

Recipes

White Bread

3 lb/1350g strong plain flour

3 level tsp/15 ml salt

1 oz/25g fresh yeast or

oz/15g or 20 ml dried yeast

1 tsp/5ml sugar

/2 pts/750 ml warm water

1 oz/25g lard

Dried yeast

Sprinkle the dried yeast into the warm water,

add the sugar and allow to stand for

approximately 10 minutes or until the mixture

is frothy.

Fresh yeast

Crumble the yeast into the flour and add the

sugar.

Ensure that all the liquid is in the bowl add

the

lard,

flour and salt.

Knead for approximately 45 seconds to 1

minute on speed 1 then increase to 2 until a

dough is formed, adding a little more flour if

necessary.

Knead for a further 2 minutes approximately

on speed 2 until the dough is smooth and

elastic and leaves the sides of the bowl

clean.

Place the dough in a greased polythene bag

and leave somewhere warm to double in

bulk about 1-1

Vfe

hours. Return to the bowl

and knead again for 2 minutes on speed 1.

Fit into 4 x 1 Ib (450g) greased tins (which

should be half full). Cover and prove until

doubled in bulk.

Cook at 450°F/230°C/Gas Mark 8 for 30-35

minutes. When cooked the loaves should

sound hollow when rapped on the bottom.

Hints

• Best results are obtained by using 'strong'

flour, but plain flour may be used if it is

not available.

• It is not necessary to warm utensils or to

rise dough in a warm place, but this

speeds up the growth of the yeast.

Brown Bread

Follow the recipe for white bread using 2 Ib/

900g wholemeal flour and 1 lb/450g white

flour.

Important

Different batches of flour vary considerably

in the quantities of liquid required and the

stickiness of the dough can have a marked

effect upon the load imposed on the machine.

You are strongly advised, therefore, to

adhere exactly to the quantity stated and to

keep the machine under observation whilst

the dough is being mixed. The operation

should take no longer than 3

/2 minutes.

Pizza Napoletana .Oil

Base

1 oz/25g fresh yeast or 4 tsp/20 ml dried

yeast plus 1 tsp/5 ml caster sugar

/2 pt/250 ml warm water

1 oz/25g lard

2 tsp/10 ml salt

1 lb/400g strong plain flour

Topping

1 lb/400g onions, skinned and chopped

011

for frying

2 lb/800g tomatoes, skinned and sliced

2-3 tsp/10-15 ml oregano

salt and pepper

12 oz/300g Mozzarella cheese

4 oz/100g anchovy fillets

Black olives

Make the bread dough, following the method

for white bread. After the first rising, re-knead

the dough and roll out to form two 12 in/30 cm

circles. Place onto suitable baking trays.

Lightly fry the onions in the oil and then

spread over the pizza base to within

in/2.5 cm

of the edge. Place the sliced tomato over

the onion and sprinkle with oregano and

seasoning.

Slice the cheese using the thin slice of the

High Speed Slicer and Shredder, and spread

over the tomato. Decorate with anchovies

and olives. Allow to prove for 30 minutes,

then bake in a pre-heated oven 425°F/220°C/

Gas Mark 7 for approximately 20-25 minutes

or until cooked.

...... _.. J

Rich Fruit Cake.

8 oz/200g butter

8 oz/200g moist brown sugar

1 tbsp/20 ml black treacle

grated rind of an orange or lemon

4 eggs

10 oz/250g plain flour

VA.

tsp/1.2 ml nutmeg

V* tsp/1.2 ml cinnamon

Vi tsp/1.2 ml mixed spice

tsp/1.2 ml salt

2 tbsp/40 ml brandy, rum or sherry

/2 lb/600g mixed dried fruit

2 oz/50g almonds (chopped)

Place the butter, sugar, treacle and grated

rind in the bowl and beat on speed 3-4

increasing to a higher speed as the ingredients

combine. Beat until light and fluffy, then

scrape down the bowl and beater. Add the

eggs,

one at a time, beating to a smooth

consistency between each addition.

Mix in the flour on minimum speed then add

the fruit and nuts.

Place in a 8

/2"/22 cm round cake tin, greased

and lined with a double thickness of

greaseproof paper. Cook for the first hour at

150°C/300°F/Mk 2 then at 140°C/275°F/Gas

Mark 1 for a further 2Vi hours.

When the cake is

cold,

remove from tin, turn

upside down, pierce with a skewer in several

places and pour on the brandy, rum or

sherry. When this has soaked in, wrap in

greaseproof paper or foil and place in an

airtight tin. Use as desired.

Hints

• Use the spatula provided to scrape

ingredients away from the sides of the

bowl.

• Use the butter at room temperature, or

warm the bowl by filling with hot water

and stand the 'K' beater in it whilst weighing

out the ingredients. Dry thoroughly before

using.

e Start the creaming on a low speed while

the ingredients combine, then increase to

a higher speed but not so high that the

mixture is thrown up the sides of the bowl

and not mixed properly. A higher speed

can be used with larger quantities.

• Use a low speed to incorporate flour and

fruit into the mixture.

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Kenwood km 250 Manual

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