Kenwood Mixer KMC500 Series User Manual

instructions  
Kenwood Chef and Major KMC500 – KMM700 series  
Congratulations on buying a Kenwood. With such a wide range of attachments available, its  
more than just a mixer. Its a state-of-the-art kitchen machine. We hope you’ll enjoy it.  
Robust. Reliable. Versatile. Kenwood.  
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
the mixer  
the mixing tools and some of their uses  
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed  
potato.  
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.  
K-beater  
whisk  
dough hook  
For yeast mixtures.  
to use your mixer  
1 Turn the head-lift lever anti-clockwise and raise the mixer head till it locks.  
to insert a tool 2 Push up till it stops then turn.  
3 Fit the bowl onto the base - press down and turn clockwise ᕣ  
4 Turn the head-lift lever anti-clockwise and lower the mixer head till it locks.  
5 Switch on by turning the speed switch to the desired setting.  
Switch to pulse  
for short bursts.  
P
to remove a tool 6 Unscrew.  
hints  
Switch off and scrape the bowl with the spatula frequently.  
Eggs at room temperature are best for whisking.  
Before whisking egg whites, make sure theres no grease or egg yolk  
on the whisk or bowl.  
Use cold ingredients for pastry unless your recipe says otherwise.  
points for bread making  
important  
Never exceed the maximum capacities below - you’ll overload the  
machine.  
If you hear the machine labouring, switch off, remove half the dough  
and do each half separately.  
The ingredients mix best if you put the liquid in first.  
maximum capacities  
CHEF  
MAJOR  
shortcrust pastry  
stiff yeast dough  
Flour weight: 680g - 1lb 8oz  
Flour weight: 1.36kg - 3lb  
Total weight: 2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz  
Flour weight: 1.3kg - 2lb 14oz  
Total weight: 2.5kg - 5lb 8oz  
Total weight: 2.72kg - 6lb  
12  
Flour weight: 910g - 2lb  
Flour weight: 1.5kg - 3lb 5oz  
soft yeast dough  
Flour weight: 2.6kg - 5lb 12oz  
Total weight: 5kg - 11lb  
Total weight: 4.55kg - 10lb  
16  
fruit cake mix  
egg whites  
speed switch ᕤ  
K-beater  
creaming fat and sugar start on min, gradually increasing to ‘max’.  
beating eggs into creamed mixtures 4 - ‘max’.  
folding in flour, fruit etc Min - 1  
all in one cakes start on min speed, gradually increase to max.  
rubbing fat into flour min - 2.  
whisk  
Gradually increase to ‘max’.  
Start on ‘min’, gradually increasing to 1.  
dough hook  
for cleaning see page 6  
2
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
troubleshooting  
problem  
The whisk or K-beater knocks against the bottom of the bowl or isn’t  
reaching the ingredients in the bottom of the bowl.  
Adjust the height. Heres how:  
solution  
1 Unplug.  
2 Raise the mixer head and insert the whisk or beater.  
3 Hold it, then loosen the nut ᕡ  
4 Lower the mixer head.  
5 Adjust the height by turning the shaft. Ideally the whisk/K-beater should be  
almost touching the bottom of the bowl ᕢ  
6 Raise the head, hold the whisk/K-beater and tighten the nut.  
problem  
The mixer stops during operation.  
solution  
Your mixer is fitted with an overload protection device and will stop if  
overloaded to protect the machine. If this happens, switch off and  
unplug the mixer. Remove some of the ingredients to reduce the load,  
and allow the mixer to stand for a few minutes. Plug in and reselect the  
speed. If the mixer does not restart immediately allow to stand for  
additional time.  
to fit and use your splashguard  
1 Raise the mixer head until it locks.  
2 Fit the bowl onto the base.  
3 Push the splashguard onto the underside of the mixer head until fully  
located. The hinged section should be positioned as shown.  
4 Insert required tool.  
5 Lower the mixer head.  
During mixing, ingredients can be added directly to the bowl via the  
hinged section of the splashguard .  
You do not need to remove the splashguard to change tools.  
6 Remove the splashguard by raising the mixer head and sliding it down.  
3
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
the attachments available  
To buy an attachment not included in your pack, call your KENWOOD repairer.  
attachment code  
attachment  
flat pasta maker AT970A  
additional pasta attachments  
(not shown) used in conjunction  
with A970A  
AT971A tagliatelle  
AT972A tagliolini  
AT973A trenette  
AT974A spaghetti  
pasta maker AT910 comes with maccheroni rigati die  
(12 optional dies plus biscuit maker can be fitted)  
roto food cutter AT948A comes with 4 drums  
multi food grinder AT950A comes with  
a
large sausage nozzle  
b small sausage nozzle  
kebbe maker  
c
grain mill AT941A  
citrus juicer AT312  
pro slicer/grater AT998A includes 3 cutting plates as standard  
optional plates for AT998A a extra coarse shredder part number 639021  
b rasping plate part number 639150  
c
standard chipper part number 639083  
liquidiser 1.5 l acrylic AT337, 1.5 l glass AT338, 1.5 l stainless steel AT339  
multi-mill AT320 comes with 4 glass jars and 4 lids for storage  
non-stop centrifugal juicer AT935A  
ice-cream maker CHEF AT956, MAJOR AT957  
potato prep attachment CHEF AT934A, MAJOR AT952A  
colander and sieve CHEF AT992A, MAJOR AT930A  
stainless steel bowls brushed: CHEF 343270, MAJOR 343268  
splashguard CHEF & MAJOR 693766  
cover CHEF, 533722, MAJOR 606397  
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b
c
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1
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
cleaning and service  
care and cleaning  
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.  
power unit, outlet covers  
bowl  
Wipe with a damp cloth, then dry.  
Never use abrasives or immerse in water.  
Wash by hand, then dry thoroughly or wash in the dishwasher.  
Never use a wire brush, steel wool or bleach to clean your  
stainless steel bowl. Use vinegar to remove limescale.  
Keep away from heat (cooker tops, ovens, microwaves).  
Wash by hand, then dry thoroughly or wash in the dishwasher.  
Wash by hand, then dry thoroughly.  
tools  
splashguard  
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)  
call Kenwood Customer Care on 023 92392333.  
Have your model number ready - its on the underside of the mixer.  
spares and attachments  
call 0870 2413653.  
other countries  
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.  
6
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
recipes  
See important points for bread making on page 2.  
white bread stiff yeast dough  
1.36kg (3lb) strong plain flour  
15ml (3tsp) salt  
ingredients  
1
25g (1oz) fresh yeast; or 15g/20ml ( ⁄2oz) dried yeast + 5ml (1tsp) sugar  
750ml (114pts) warm water: 43˚C (110˚F). Use a thermometer or add 250ml  
(9fl oz) boiling water to 500ml (18fl oz) cold water  
25g (1oz) lard  
method 1 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 manufacturers instructions.  
2 Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),  
salt and lard.  
3 Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,  
adding more flour if necessary, until a dough has formed.  
4 Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic  
and leaves the sides of the bowl clean.  
5 Put the dough into a greased polythene bag or a bowl covered with a tea  
towel. Then leave somewhere warm until doubled in size.  
6 Re-knead for 2 minutes at speed 1.  
7 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.  
8 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 yeast dough  
2.6kg (5lb 12oz) ordinary plain flour  
1.3 litre (214pts) milk  
300g (10oz) sugar  
450g (1lb) margarine  
100g (4oz) fresh yeast or 50g (2oz) dried yeast  
6 eggs, beaten  
5 pinches salt  
ingredients  
This quantity is for KMM700 series.  
For KMC500 series,  
halve the quantities and add all the  
flour in one go  
method 1 Melt the margarine in the milk and bring to 43˚C (110˚F).  
2 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 manufacturers instructions.  
3 Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour.  
4 Mix at minimum speed for 1 minute, then at speed 1 for a further minute.  
Scrape down.  
5 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.  
6 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.  
7 Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes for loaves or 15  
minutes for rolls.  
8 When ready, the bread should sound hollow when tapped on the base.  
Makes about 10 loaves.  
7
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KENWOOD CHEF AND MAJOR KMC500 – KMM700 series  
recipes continued  
strawberry and apricot gâteau  
3 eggs  
ingredients: sponge  
filling and decoration  
75g (3oz) caster sugar  
75g (3oz) plain flour  
1
150ml ( ⁄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.  
method 1  
Wash and halve the strawberries.  
To make the sponge, whisk the eggs and sugar at maximum speed until very pale  
and thick.  
2
3
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.  
4
Put the mixture into two 18cm (7”) greased and lined sandwich tins.  
Bake at 180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back  
when lightly touched.  
5
6
Turn out onto a wire rack.  
7
8
9
Whisk the cream at maximum speed until stiff. Add sugar to taste.  
Roughly chop the apricots and a third of the strawberries. Fold them into half the  
cream.  
Spread this over one of the sponges, then put the other sponge on top.  
Spread the remaining cream on top and decorate with the remaining strawberries.  
10  
11  
meringues  
4 egg whites  
250g (9oz) icing sugar, sieved  
ingredients  
Line your baking tray with non-stick baking parchment.  
Whisk the egg whites and sugar at maximum speed for about 10 minutes until it  
stands in peaks.  
method 1  
2
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star  
3
nozzle).  
1
Bake at 110˚C/225˚F/Gas Mark ⁄  
4
for about 4 - 5 hours until firm and crisp. If they start  
4
to brown, leave the oven door slightly ajar.  
Store meringues in an airtight tin.  
shortcrust pastry  
450g (1lb) flour, sieved with the salt  
5ml (1tsp) salt  
ingredients  
225g (8oz) fat (mix lard and margarine straight from the fridge)  
About 80ml (4tbsp) water  
Don’t overmix  
Put the flour into the bowl. Chop the fat up roughly and add to the flour.  
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.  
Add the water and mix at minimum speed. Stop as soon as the water is  
incorporated.  
hint 1  
method 2  
3
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.  
4
carrot and coriander soup  
25g (1oz) butter  
ingredients  
1 onion chopped  
1 clove garlic crushed  
480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet  
600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet  
cold chicken stock  
10-15ml (2-3tsp) ground coriander  
salt and pepper  
method 1 Melt the butter in a pan, add the onion and garlic and fry until soft.  
2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach  
the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap.  
3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.  
4 Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the  
soup for 30 to 35 minutes or until cooked.  
5 Adjust the seasoning as necessary and add extra liquid if required.  
8
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Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK  
KW89129/2  
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