Patissier MX310 series MX320 series instructions
English w∂¸´ 2 - 18 24 - 19
know your Kenwood kitchen machine ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● safety Switch off and unplug before fitting or removing tools, after use and before cleaning. Keep children away from the machine and never let the cord hang down where a child could grab it. Keep your fingers away from moving parts and fitted tools. Never put your fingers etc in the hinge mechanism. Never leave the machine on unattended. Never use a damaged machine. Get it checked or repaired: see ‘service’, page 7.
know your Kenwood kitchen machine 햲 햳 햴 햵 햶 햷 햸 햹 햺 햻 햽 햾 tool socket mixer head Kenwood badge - this is a non-removable part on/off and speed switch head-lift lever power unit bowl pouring shield (if included) beater whisk dough hook flexible beater (if supplied) 햵 햴 햳 햶 햷 햲 햺 햸 햹 햻 햽 햾 3
the mixer beater ● flexible beater ● whisk ● dough hook ● the mixing tools and some of their uses For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed potato. For creaming and mixing soft ingredients. It is not to be used with heavy recipes such as dough or hard ingredients. For eggs, cream, batters, fatless sponges, meringues, cheesecakes, mousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming fat and sugar) - you could damage it. For yeast mixtures.
beater ● ● ● ● ● whisk dough hook shortcrust pastry fruit cake mix stiff bread dough soft bread dough egg whites ● ● ● ● ● ● ● speed switch These are a guide only and will vary depending upon the quantity of mix in the bowl and the ingredient being mixed. creaming fat and sugar start on 1, gradually increasing to 6. beating eggs into creamed mixtures 3 - 6. folding in flour, fruit etc 1 - 2. all in one cakes start on speed 1 - 2, gradually increase to 6. rubbing fat into flour 1 - 2.
to fit and use your pouring shield 1 Raise the mixer head until it locks. 2 Fit the bowl and the desired tool. 3 Slide the narrow section of the pouring shield under the mixer attachment . 4 Fit the pouring shield onto the bowl. 5 Turn the pouring shield until the narrow section of the shield aligns with the groove on the tool socket . 6 Lower the mixer head. 7 Turn the opening of the pouring shield to the desired position. 8 Fit the chute onto the pouring shield by locating the tabs in the slots 쐅.
● service and customer care If the cord is damaged it must, for safety reasons, be replaced by KENWOOD or an authorised KENWOOD repairer. UK If you need help with: using your machine ● servicing or repairs (in or out of guarantee) 콯 call KENWOOD Customer Care on 023 92392333. Have your model number ready - it’s on the underside of the mixer. ● spares and attachments 콯 call 0844 557 3653. other countries ● Contact the shop where you bought your machine. ● ● Made in China.
recipes Fill your home with the delicious aroma of cakes, pastries and cookies that your Patissier mixer has helped create! Important Beater The speeds in the recipes are based on using the beater. Some adjustment may be necessary if the flexible beater is used instead. Remember the flexible beater should only be used for creaming and mixing soft ingredients.
recipes strawberries and cream sponge serves 8-10 150g (5oz) plain flour 25g (1oz) corn flour 6 eggs 75g (3oz) caster sugar 75g (3oz) butter, melted 300ml (1⁄2 pint) double cream 15ml (1tbsp) caster sugar grated rind and juice of 1 orange 225g (8oz) strawberries icing sugar, for dusting 1 Preheat the oven to 180°C/350°F/Gas 4. Grease and base line a 23cm (9 inch) round spring-form deep cake tin. Sift the flour and cornflour together.
recipes gingerbread serves 8 300g (10oz) plain flour 100g (4oz) light brown 10ml (2tsp) ground ginger muscovado sugar 5ml (1tsp) mixed spice 150ml (1⁄4 pint) milk 2.5ml (1⁄2 tsp) baking powder 2 eggs 7.5ml (11⁄2 tsp) bicarbonate of soda 100g (4oz) drained stem ginger 100g (4oz) butter in syrup, thinly sliced 50g (2oz) treacle 30ml (2tbsp) stem ginger syrup or 150 g (5oz) golden syrup warmed golden syrup, to serve 1 Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake tin.
recipes lemon curd tartlets serves 6 1 quantity of nut shortcrust pastry For filling: 75g (3oz) ricotta cheese 75g (3oz) caster sugar juice of 2 lemons 2 eggs 125ml (4fl oz) single cream raspberries or blueberries, to decorate Icing sugar, to dust 1 Roll pastry out on a lightly floured work surface and using a 11cm (41⁄2 inch) round plain or fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a fork, line with non-stick baking parchment and fill with baking beans.
recipes citrus meringue pie serves 6-8 1 quantity of rich flan pastry see page 11 1 lemon 2 oranges 2 limes 65g (21⁄2 oz) cornflour 50g (2oz) caster sugar 3 egg yolks For the meringue: 3 egg whites 150g (5oz) caster sugar grated lime zest, to decorate 1 Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5.
recipes white chocolate mousse serves 4 175g (6oz) white chocolate, broken into pieces 90ml (3fl oz) milk 2 egg whites 1.25ml (1⁄4 tsp) lemon juice 225ml (8fl oz) double cream grated plain chocolate, to decorate 1 Place the chocolate in a large bowl set over a pan of simmering water, until melted. Stir in the milk and set aside. 2 Using the whisk on speed 6, whip the egg whites and lemon juice until stiff, then using a metal spoon fold into the chocolate mixture, until well combined.
recipes white chocolate chip brownies makes 16 100g (31⁄2oz) hazelnuts or walnuts 75g (3oz) white chocolate 175g (6oz) white chocolate chips 50g (2oz) butter 2 eggs 75g (3oz) caster sugar 5ml (1tsp) vanilla essence 75g (3oz) self-raising flour 1 Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and line an 18cm (7 inch) square tin. Roughly chop the nuts and set aside for later.
recipes pecan tart serves 6 1 quantity of rich flan pastry see page 11 175g (6oz) pecan nuts 175g (6oz) light soft brown sugar 15ml (1tbsp) golden syrup 40g(11⁄2oz) butter, melted 5ml (1tsp) vanilla essence 180ml (6floz) evaporated milk 2 eggs, beaten 1 Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and cover and chill for 20 minutes. 2 Preheat the oven to 190°C/375°F/Gas Mark 5.
recipes mediterranean fruit ring serves 6 makes 1 loaf 450g (1lb) strong plain white flour 5ml (1tsp) ground cinnamon 2.5ml (1⁄2tsp) ground ginger 2.5ml (1⁄2tsp) salt 7g sachet (11⁄2 tsp) fast action dried yeast 50g (2oz) chopped almonds or walnuts 75g (3oz) sultanas 50g (2oz) caster sugar grated rind of 1⁄2 lemon 15ml (1tbsp) olive oil 300ml (1⁄2 pint) lukewarm milk beaten egg, to glaze 1 Sift the flour cinnamon, ginger and salt into the bowl.
recipes crushed blackberry syllabub serves 4-6 300g/10oz ripe blackberries 300ml (1⁄2pt) double cream 75g/3oz caster sugar 30ml (2tbsp) brandy finely grated rind and juice of 1⁄2 lemon 1 Using the beater on speed 3, crush the blackberries with the sugar and lemon zest until you have knobbly, runny mush. Beat in the lemon juice and the cream. 2 Change the beater to a whisk and on speed 5, whisk the mixture, adding the brandy when its beginning to thicken.
recipes carrot cake makes 24 10ml (2tsp) baking powder 10ml (2tsp) bicarbonate of soda 2.5ml (1⁄2tsp) salt 10ml (2tsp) ground cinnamon 5ml (1tsp) ground nutmeg 2.
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