Kenwood Mixer KM010 User Manual

instructions  
Kenwood Chef and Major KM010 – KM020 series  
Congratulations on buying a Kenwood. With such a wide range of attachments available,  
it’s more than just a mixer. It’s 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 KM010 – KM020 series  
know your Kenwood kitchen machine  
know your Kenwood kitchen machine  
attachment outlets high-speed outlet  
medium speed outlet  
slow-speed outlet  
tool socket  
the mixer mixer head  
outlet catch  
bowl  
head-lift lever  
on/off and speed switch  
power unit  
K-beater  
whisk  
dough hook  
spatula  
splashguard  
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KENWOOD CHEF AND MAJOR KM010 – KM020 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.  
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K-beater  
whisk  
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dough hook  
For yeast mixtures.  
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to use your mixer  
1 Turn the head-lift lever 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 clockwise and lower the mixer head till it locks.  
5 Switch on by turning the speed switch to the desired setting.  
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Switch to pulse  
for short bursts.  
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to remove a tool 6 Turn and remove.  
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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 there’s no grease or egg yolk  
on the whisk or bowl.  
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Use cold ingredients for pastry unless your recipe says otherwise.  
points for bread making  
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.  
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important  
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maximum capacities  
CHEF  
MAJOR  
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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 Flour weight: 2.6kg - 5lb 12oz  
Total weight: 2.5kg - 5lb 8oz  
Total weight: 2.72kg - 6lb  
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Flour weight: 910g - 2lb  
Flour weight: 1.5kg - 3lb 5oz  
soft yeast dough  
Total weight: 5kg - 11lb  
Total weight: 4.55kg - 10lb  
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fruit cake mix  
egg whites  
speed switch ᕤ  
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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  
dough hook  
Gradually increase to ‘max’.  
Start on ‘min’, gradually increasing to 1.  
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for cleaning see page 7  
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KENWOOD CHEF AND MAJOR KM010 - KM020 series  
troubleshooting  
problem  
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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. Here’s 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.  
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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.  
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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.  
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6 Remove the splashguard by raising the mixer head and sliding it down.  
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KENWOOD CHEF AND MAJOR KM010 - KM020 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 AT970A  
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  
food processing attachment AT640 includes 3 cutting plates as standard and a knife blade  
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  
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standard chipper part number 639083  
liquidiser 1.5 l acrylic AT337, 1.5 l glass AT338  
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  
flexible beater CHEF AW44001, MAJOR AW44002  
cover CHEF, 533722, MAJOR 606397  
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KENWOOD CHEF AND MAJOR KM010 - KM020 series  
cleaning and service  
care and cleaning  
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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.  
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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).  
Stainless steel tools can be washed by hand or in a  
dishwasher.  
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tools  
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Non stainless steel tools (coated) should only be washed  
by hand, then dried thoroughly.  
Wash by hand, then dry thoroughly.  
splashguard  
service and customer care  
If the cord is damaged it must, for safety reasons, be replaced  
by KENWOOD or an authorised KENWOOD repairer.  
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UK  
If you need help with:  
using your machine  
servicing or repairs (in or out of guarantee)  
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call KENWOOD Customer Care on 023 9239 2333.  
Have your model number ready - it’s on the underside of the mixer.  
spares and attachments  
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call 0870 2413653.  
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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  
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bought it, we will repair or replace it free of charge provided:  
you have not misused, neglected or damaged it;  
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it has not been modified;  
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it is not second-hand;  
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it has not been used commercially;  
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you have not fitted a plug incorrectly; and  
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you supply your receipt to show when you bought it.  
This guarantee does not affect your statutory rights.  
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KENWOOD CHEF AND MAJOR KM010 - KM020 series  
recipes  
See important points for bread making on page 3.  
white bread stiff British-type dough  
1.36kg (3lb) strong plain flour  
15ml (3tsp) salt  
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ingredients  
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25g (1oz) fresh yeast; or 15g/20ml ( ⁄2oz) dried yeast + 5ml (1tsp) sugar  
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750ml (1 ⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add  
250ml (9floz) boiling water to 500ml (18floz) cold water  
25g (1oz) lard  
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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 manufacturer’s 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.  
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When ready, the bread should sound hollow when tapped on the base.  
shortcrust pastry  
450g (1lb) flour, sieved with the salt  
5ml (1tsp) salt  
225g (8oz) fat (mix lard and margarine straight from the fridge)  
About 80ml (4tbsp) water  
Don’t overmix  
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ingredients  
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hint  
method 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour.  
2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks  
greasy.  
3 Add the water and mix at minimum speed. Stop as soon as the water is  
incorporated.  
4 Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.  
pavlova  
3 large egg whites  
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ingredients  
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175g (6oz) caster sugar  
275ml (10 fl.oz.) double cream  
fresh fruit eg raspberries, strawberries, grapes, kiwi fruit  
method 1 Whisk the egg whites on a high speed until they form ‘soft peaks’.  
2 With the whisk operating on speed 5, gradually add the sugar one  
tablespoon at a time, whisking after each addition.  
3 Line a baking tray with silicone paper, then spoon the meringue onto the  
paper forming a nest approximately 20cm/8” in diameter.  
4 Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark  
2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1  
and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to  
cool down.  
5 When ready to serve, peel off the silicone paper and place on a serving  
dish. Whip the cream until soft peaks form then spread over the top of  
the pavlova and decorate with the fruit.  
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KENWOOD CHEF AND MAJOR KM010 - KM020 series  
recipes continued  
scrumptious chocolate cake  
225g (8oz) butter, softened  
250g (9oz) caster sugar  
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ingredients  
4 eggs  
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water  
30ml (2tbsp) milk  
5ml (1tsp) almond essence  
50g (2oz) ground almonds  
100g (4oz) self raising flour  
5ml (1tsp) baking powder  
50g (2oz) unsweetened cocoa powder  
method 1 Cream the butter and sugar on a low speed gradually increasing to a  
higher speed until the mixture is light and fluffy. Scrape down the bowl  
and beater.  
2 Beat the eggs in a jug and whilst the mixer is operating on a high  
speed, gradually add the egg a little at a time until incorporated. Switch  
off and scrape down.  
3 Incorporate the dissolved coffee, milk and almond essence on a low  
speed. Add the ground almonds, sieved flour, baking powder and  
cocoa. Mix on a low speed to incorporate.  
4 Divide the mixture between two 20cm/8” cakes tins that have been  
lined with greased greaseproof paper. Level the tops then bake at  
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to  
the touch.  
5 Turn out and cool on a wire rack.  
chocolate mousseline filling  
275g (10oz) plain chocolate, broken into pieces  
225ml (8 fl.oz.) double cream  
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ingredients  
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method 1 Melt the chocolate by placing in a bowl over a pan of barely  
simmering water.  
2 Whisk the cream starting on a low speed gradually increasing to a  
higher speed until it forms soft peaks.  
3 When the chocolate has melted remove the bowl from the heat and,  
using a large spoon fold into the cream.  
4 Spread the chocolate filling between the cooled cakes.  
honey and nut spread using the liquidiser  
25g chopped nuts  
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ingredients  
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875g clear honey at room temperature  
method 1 Place the ingredients into the liquidiser in the above order.  
2 Blend together using the pulse control for 5 seconds  
3 Use as required.  
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Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK  
KW89494/1  
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