User manual KENWOOD KM007

[. . . ] 3 Push excess cord into the cord stowage compartment at the back of the machine. Know your Kenwood kitchen machine attachment outlets ᕡ high-speed outlet ᕢ medium speed outlet the mixer ᕣ slow-speed outlet ᕤ tool socket ቦ mixer head ቧ outlet catch ቨ bowl ቩ head-lift lever ቪ on/off and speed switch ቫ power unit ቦ ቭ K-beater ቮ whisk ቯ dough hook ተ spatula ቱ splashguard ᕢ ᕣ ቫ 3 2 1 min 4 5 6 0 P ቭ ቮ ቯ ቧ ተ ቨ ᕤ ቩ ቪ ቱ 3 the mixer CH EF K-beater whisk q q dough hook q the mixing tools and some of their uses For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato. For eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, soufflés. [. . . ] Never use a wire brush, steel wool or bleach to clean your stainless steel bowl. Non stainless steel tools (coated) should only be washed by hand, then dried thoroughly. Service and customer care If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer. q If you need help with: using your machine q servicing or repairs (in or out of guarantee) ట call KENWOOD Customer Care on 023 92392333. Have your model number ready - it’s on the underside of the mixer. Q UK q q q q q q q guarantee UK only If your machine goes wrong within one year from the date you bought it, we will repair or replace it free of charge provided: you have not misused, neglected or damaged it; it has not been modified; it is not second-hand; it has not been used commercially; you have not fitted a plug incorrectly; and you supply your receipt to show when you bought it. ingredients q q q q q method 1 2 3 4 5 6 7 8 q white bread stiff British-type dough 1. 36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (1⁄2oz) dried yeast + 5ml (1tsp) sugar 750ml (11⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml (9floz) boiling water to 500ml (18floz) cold water 25g (1oz) lard 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. Then increase to speed 1, adding more flour if necessary, until a dough has formed. Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean. Put the dough into a greased polythene bag or a bowl covered with a tea towel. Half fill four 450g (1lb) greased tins with the dough, or shape it into rolls. Then cover with a tea towel and leave somewhere warm until doubled in size. Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15 minutes for rolls. [. . . ] Para limpiar el cuenco de acero inoxidable no use nunca un cepillo de alambre o parecido ni use lejía. Fyll några smorda avlånga bakformar till hälften med degen eller rulla till små bullar. Ställ plåten i ugnen förvärmd till 150°C och vrid omedelbart ner temperaturen till 140°C och grädda i en timme. [. . . ]