Kenwood CHEF Instrucciones página 9

Tool Recipe/ Process
K-beater Creaming butter/margarine and
sugar
Beating eggs into cake mixes
Folding in flour, fruit etc
Pastry & Biscuits
– rubbing fat into
flour
All In one cake
mixes
Whisk Egg whites
Fatless sponges
Cream
(Fresh whipping Cream used,
38% fat content. Processing
times may vary, depending on
fat content of cream)
Mayonnaise
Pancake Batter
Eggs sizes used = medium sized (Weight 53 – 63g)
* This is for guidance only and will vary depending on the exact recipe and ingredients being processed
Recommended Usage Chart
Maximum Capacities
Chef Chef XL
2.72kg 4.55kg
(9 Egg mix) (15 Egg
Flour Weight 680g 910g
Total Weight 2kg
12 (455g) 16 (605g)
620g 930g
(6 Egg Mix) (9 Egg Mix)
1L
Egg yolk 2
Mustard 10g
Vegetable Oil 200ml
Flour 250g
Milk 500g
Eggs 200g
Min Max
mix)
Min Max
Min 1
Min 2
5kg Min Max
Min Max
2L Min 4-6
Max
'Min' speed for
10 secs. Then
increase to
max speed for
45 – 60 secs
Hints and Tips
* (Minutes)
4 • To avoid splashing of ingredients
gradually increase the speed.
• When creaming fat and sugar for
1 – 4
cake mixes, always use the fat at
30 – 60 secs
room temperature or soften it first.
2
• To fully incorporate the ingredients
stop mixing and scrape down the
bowl with the spatula frequently.
45 – 60 secs
• Use cold ingredients for pastry unless
your recipe says otherwise.
1½ – 2
Important
4 – 6
• To avoid splashing of ingredients
gradually increase the speed.
• The whisk is not suitable for
1½ – 3
making all in one cake mixes as
these mixes are too heavy and
will damage it.
• Best results achieved when eggs are
at room temperature.
• Before whisking egg whites, make
sure there is no grease or egg yolk
on the whisk or the bowl.
1 – 1½ • For best results scrape down the
bowl after the addition of the oil and
run for a further 10 secs at max
speed.
1 • Add flour to the bowl first, followed
by the wet ingredients.
• Mix on minimum speed to
incorporate ingredients.