Assessments - 5, GPA: 4
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Always switch off and unplug before cleaning. . A little grease may appear at outlet when you first use it. This is normal -just wipe it off. . Wipe with a damp cloth, then dry. . Never use abrasives or immerse in water. . Wash by hand, then dry thoroughly. . If you have a stainless steel bowl, never use a wire brush, steel wool or bleach. Use vinegar to remove limescale. . Keep away from heat (cooker tops, ovens, microwaves). . Wash by hand, then dry thoroughly. . Discolouration of the K beater, whisk and dough hook may occur if placed within a dishwasher. service and customer care . If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer. If you need help with: . using your machine . ordering another attachment . servicing or repairs (in or out of guarantee) call Kenwood Customer Care on 023 92392333. Have your model number ready - it’s on the underside of the mixer. . spares and attachments call 0870 2413653. . Contact the shop where you bought your machine. 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. This guarantee does not affect your statutory rights. 8 recipes See important points for bread making on page 4. ingredients method 1 2 3 4 5 6 7 8 ingredients This quantity is for PM900 series. For PM400 series, halve the quantities and add all the flour in one go method 1 2 3 4 5 6 7 8 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. fresh yeast: crumble into the flour. other types of yeast: follow the manufacturer’s instructions. Pour the liquid into the bowl. Then add the flour (with fresh yeast if used), salt and lard. Knead at minimum speed for 45 - 60 seconds. 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. Then leave somewhere warm until doubled in size. Re-knead for 2 minutes at speed 1. 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. . When ready, the bread should sound hollow when tapped on the base. white bread soft continental-type dough . 2.6kg (5lb 12oz) ordinary plain flour . 1.3 litre (21/4pts) milk . 300g (10oz) sugar . 450g (1lb) margarine . 100g (4oz) fresh yeast or 50g (2oz) dried yeast . 6 eggs, beaten . 5 pinches salt Melt the margarine in the milk and bring to 43°C (110°F). dried yeast (the type that needs reconstituting): add the yeast and sugar to the milk and leave to stand for about 10 minutes until frothy. fresh yeast: crumble into the flour and add the sugar. other types of yeast: follow the manufacturer’s instructions. Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour. Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Scrape down. Add the remaining flour and mix at minimum speed for 1 minute, then at speed 1 for 2 - 3 minutes until smooth and evenly mixed. Half fill some 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 200°C/400°F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. . Makes about 10 loaves. 9 recipes continued ingredients: sponge filling and decoration method 1 2 3 4 5 6 7 8 9 10 11 ingredients method 1 2 3 4 ingredients hint method 1 2 3 4 strawberry and apricot gateau . 3 eggs . 75g (3oz) caster sugar . 75g (3oz) plain flour . 150ml (1/4pt) double cream . Sugar to taste . 225g (8oz) strawberries . 225g (8oz) apricots Halve the apricots and remove the stones. Cook gently in very little water, adding sugar to taste, until soft. Wash and halve the strawberries. To make the sponge, whisk the eggs and sugar at maximum speed until very pale and thick. Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -do this carefully to keep the sponge light. Put the mixture into two 18cm (7”)...
Este manual também é adequado para os modelos :Processadores de alimentos - PM930 (5.84 mb)