7
Maximum capacities Chef Chef XL
Shortcrust pastry Flour weight 680g/1lb 8oz 910g/2lb
Bread dough Flour weight 1.36kg/3lb 1.6kg/3lb 8oz
(stiff yeasted) Total weight 2.18kg/4lb 3oz 2.5kg/5lb 8oz
Soft yeasted dough Flour weight 1.3kg/2lb 14oz 2.6kg/5lb 12oz
(enriched with butter and eggs) Total weight 2.5kg/5lb 8oz 5kg/11lb
Fruit cake mix Total weight 2.72kg/6lb 4.55kg/10lb
(Creaming fat and sugar method) (9 Egg mix) (15 Egg mix)
Egg whites Number 12 16
Weight (455g) (605g)
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool Recipe/Process Recommended Speed
K-beater Creaming butter/margarine Start on ‘Min’ and gradually
and sugar increase to ‘Max’
Beating eggs into cake mixes ‘4’ to ‘Max’
Folding in flour, fruit etc ‘Fold’ to ‘1’
All In one cake mixes Start on ‘Min’ and gradually
increase to ‘Max’
Pastry & Biscuits – rubbing fat ‘Min’ to’ 2’
into flour
Royal Icing ‘Min’ to ‘1’
Mashed Potatoes Start on ‘Min’ and gradually
increase to ‘Max’
Whisk Egg Whites
Fatless sponges Gradually increase to ‘Max’
Cream
Dough Hook For Yeasted dough mixes ‘Min’ speed for 45 - 60 secs.
Then increase to speed 1 for
approx. 3 – 4minutes.
Re-knead on speed 1
5720000183 Iss 1 KVC50_KVL60 multi_5720000173 Iss 1 KVC50_KVL60 Eng_Arabic 22/05/2014 08:02 Page 7
