Bedienungsanleitung Kenwood FP270 series (Seite 7 von 111) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Türkisch, Schwedisch, Norwegisch, Finnisch)

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using the attachments

see chart above for speed of each attachment.

ቴ knife blade/ት dough tool

The knife blade is the most versatile of all the attachments. The

length of the processing time will determine the texture achieved.

For coarser textures use the pulse control.

Use the knife blade for cake and pastry making, chopping raw and

cooked meat, vegetables, nuts, pate, dips, pureeing soups and to

also make crumbs from biscuits and bread.

Use the dough tool for yeasted mixes.

hints

knife blade

●

Cut food such as meat, bread, vegetables into cubes

approximately 2cm/3/4in before processing.

●

Biscuits should be broken into pieces and added down the feed

tube whilst the machine is running.

●

When making pastry use fat straight from the fridge cut into

2cm/3/4in.cubes.

●

Take care not to over-process.

dough tool

●

Place the dry ingredients in the bowl and add the liquid down the

feed tube whilst the machine is running. Process until a smooth

elastic ball of dough is formed this will take 60 secs.

●

Re-knead by hand only. Re-kneading in the bowl is not

recommended as it may cause the processor to become unstable.

ቶ twin beater geared whisk

Use for light mixtures only eg egg whites, cream, evaporated milk

and for whisking eggs and sugar for fatless sponges. Heavier

mixtures such as fat and flour will damage it.

using the whisk

1 Fit the drive shaft and bowl onto the power unit.

2 Push each beater securely into the drive head.

3 Fit the whisk by carefully turning until it drops over the drive shaft.

4 Add the ingredients.

5 Fit the lid - ensuring the end of the shaft locates into the centre of

the lid.

6 Switch on.

important

●

The whisk is not suitable for making one-stage cakes

or creaming fat and sugar as these mixes will damage

it. Always use the knife blade for cake making.

hints

●

Best results are obtained when the eggs are at room temperature.

●

Ensure the bowl and whisks are clean and free from grease before

whisking.

recommended speed chart

tool/attachment function speed maximum

capacities

knife blade Cake making 1 – 2 1Kg/2lb 4oz total weight

Rubbing fat into flour 2 250g/9oz flour weight

dding water to combine pastry ingredients 1 – 2

hopping & pureeing 2 400g/14oz chopping lean

eat total weight

Thick soup mixes (500mls liquid to 500g dry 1 – 2 1 litre/1

⁄2 pt

ingredients)

hinner soup mixes/milk 1 – 2 600 ml/18 fl oz

ough tool yeasted mixes 2 340g/12oz flour weight

hisk Egg whites 24

ream 1 – 2 250 ml/7

⁄2 f

l oz

iscs - slicing/shredding Firm food items such as carrots, hard cheeses 2–

ofter items such as cucumbers, tomatoes 1–

rasping disc Parmesan cheese, Potato for German 2–

potato dumplings

citrus press Citrus fruits 1–

liquidiser All processing 2 1.2 litres/1 pt 16 fl oz

mill Herbs 2 10g/

⁄2 oz

Nuts and Coffee Beans 2 50g/2 oz

centrifugal juicer Hard fruit and vegetables ie carrots and apples 2 800g/1lb 12oz

Soft fruit ie tomatoes and grapes 1 500g/1lb 2oz

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Kenwood FP270 series Seite 7

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