Manual Kenwood KVL6330S Chef Elite XL (page 9 of 198) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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To use your bowl tools

Ensure the cord is fully unfolded from the

cord storage compartment

m

before

using the Kitchen Machine.

1 Push the head-lift lever

down and

raise the mixer head until it locks

2 Fit the bowl on the base and turn

clockwise

to secure in position .

3 Place the required tool into the socket.

Then push up

and turn

the tool to

lock into position.

Note: If the K-beater or Whisk are

not picking up ingredients from the

bottom of the bowl refer to the “Tool

Adjustment” section.

4 Lower the mixer head by pushing the

head release lever down

and lower

the mixer head until it locks

5 Plug into the power supply and the

‘mixer ready indicator light’ will illuminate.

6 Start the machine by turning the speed

control to the desired speed setting. Use

the pulse (P) position for short bursts of

maximum speed.

7 After use, return the speed control to ‘O’

OFF position and unplug your Kitchen

Machine.

8 Release the tool by turning clockwise

to unlock from the tool socket and then

remove.

Hints

• The fold function

can be used for

folding light ingredients into heavier

mixtures for example meringues,

mousses, fruit fools, Genoese sponges

and soufflés, and to slowly incorporate

flour and fruit into cake mixtures. The

mixer will operate at a constant slow

speed.

• To fully incorporate the ingredients stop

mixing and scrape down the bowl with

the spatula frequently.

• For best results when whisking use eggs

at room temperature.

• Before whisking egg whites, make sure

there is no grease or egg yolk on the

whisk or bowl.

• Use cold ingredients for pastry unless

your recipe says otherwise.

Points for bread making

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.

Important

Ensure that no bowl tools are fitted or

stored in the bowl when using other

outlets.

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Kenwood KVL6330S Chef Elite XL Manual

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