Manual Kenwood KVL6300S Chef Elite XL (page 11 of 215) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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Tool Recipe/ Process Maximum Capacities

* (Minutes)

Hints and Tips

Chef Chef XL

Dough

Hook (For

Yeasted

Dough

Mixes)

Bread Dough

(stiff yeasted)

Flour Weight

350g –

1.36kg

350g –

1.6kg

Min 60 secs

Important

• Never exceed the maximum

capacities stated – you may 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.

Yeast

• 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 minutes until frothy.

• Fresh yeast: crumble into the flour.

• Other types of yeast: follow the

manufacturer’s instructions.

• Put the dough into a greased

polythene bag or a bowl covered with

a tea towel. Then leave somewhere

warm until doubled in size.

–

Total Weight

564g –

2.18kg

564g –

2.58kg

Re-knead

Speed 1

60 secs

Soft yeasted

dough

(enriched with

butter and eggs

Flour Weight 250g –

1.3kg

250g –

2.6kg

Min 60 secs

Total Weight 478g –

2.5kg

478g – 5kg 1 3

–

Re-knead

Speed 1

60 secs

Eggs sizes used = medium sized (Weight 53 – 63g)

* This is for guidance only and will vary depending on the exact recipe and ingredients being processed

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Kenwood KVL6300S Chef Elite XL Manual

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