Kenwood Mixer MX310 series User Manual

Patissier  
MX310 series  
MX320 series  
instructions  
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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.  
Never use an unauthorised tool.  
Never operate the mixer with the head in the raised position.  
Never let the power unit, cord or plug get wet.  
Never exceed the maximum capacities on page 5.  
Take care when lifting this appliance as it is heavy. Ensure the head is locked and that the  
bowl, tools, and cord are secure before lifting.  
This appliance is not intended for use by persons (including children) with reduced physical,  
sensory or mental capabilities, or lack of experience and knowledge, unless they have been  
given supervision or instruction concerning use of the appliance by a person responsible for  
their safety.  
Children should be supervised to ensure that they do not play with the appliance.  
Only use the appliance for its intended domestic use. Kenwood will not accept any liability if  
the appliance is subject to improper use, or failure to comply with these instructions.  
before plugging in  
Make sure your electricity supply is the same as the one shown on the underside of  
your machine.  
important - UK only  
The wires in the cord are coloured as follows:  
Green and Yellow = Earth,  
Blue = Neutral,  
Brown = Live.  
The appliance must be protected by a 13A approved (BS1362) fuse.  
WARNING: THIS APPLIANCE MUST BE EARTHED.  
Note:  
For non-rewireable plugs the fuse cover MUST be refitted when replacing the fuse. If the fuse  
cover is lost then the plug must not be used until a replacement can be obtained. The  
correct fuse cover is identified by colour and a replacement may be obtained from your  
Kenwood Authorised Repairer (see Service).  
If a non-rewireable plug is cut off it must be DESTROYED IMMEDIATELY. An electric shock  
hazard may arise if an unwanted non-rewireable pug is inadvertently inserted into a 13A  
socket outlet.  
This appliance conforms to EC directive 2004/108/EC on Electromagnetic Compatibility and  
EC regulation no. 1935/2004 of 27/10/2004 on materials intended for contact with food.  
before using for the first time  
1 Remove all packaging, including the fitment around the bowl.  
2 Wash the parts: see ‘care and cleaning’, page 6.  
2
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know your Kenwood kitchen machine  
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)  
3
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the mixer  
the mixing tools and some of their uses  
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed  
potato.  
beater  
flexible beater  
whisk  
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.  
dough hook  
to use your mixer  
1 Push up on the head release lever at the back of the appliance and  
at the same time lift the head until it locks in the raised position.  
to insert a tool 2 Line the pin on the shaft with the slot on the inside of the tool, push  
up and turn clockwise to lock .  
3 Fit the bowl onto the base, press down and turn clockwise to  
lock .  
4 Push up on the head release lever and at the same time lower the mixer  
head .  
5 Switch on and move the speed switch to the desired setting .  
to remove a tool 6 Push up, turn anti-clockwise and pull off.  
hints  
Switch off and scrape the bowl with a spatula when necessary.  
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 states otherwise.  
When creaming fat and sugar for cake mixes, always use the fat at  
room temperature or soften it first.  
Your mixer has been fitted with ‘soft start’ feature to minimise  
spillage. However if the machine is switched on with a heavy  
mixture in the bowl such as bread dough, you may notice that the  
mixer takes a few seconds to reach the selected speed.  
points for bread making  
important  
Never exceed the maximum capacities on page 5 - you will overload  
the machine.  
To protect the life of the machine always allow a rest of 20 minutes  
between loads.  
Some movement of the mixer head is normal. 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.  
At intervals stop the machine and scrape the mixture off the dough  
hook.  
Different batches of flour vary considerably in the quantities of liquid  
required and the stickiness of the dough can have a marked effect  
on the load imposed on the machine. You are advised to keep the  
machine under observation whilst the dough is being mixed; the  
operation should take no longer than 5 minutes.  
4
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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.  
beater  
all in one cakes start on speed 1 - 2, gradually increase to 6.  
rubbing fat into flour 1 - 2.  
whisk  
Gradually increase to 6.  
dough hook  
Start on 1, gradually increasing to 6.  
maximum capacities  
shortcrust pastry  
fruit cake mix  
stiff bread dough  
soft bread dough  
egg whites  
500g flour  
2 Kg total mix  
650g flour  
650g flour  
12 (A minimum of 2 medium size egg whites can be whisked).  
electronic speed sensor  
control  
Your mixer is fitted with an electronic speed sensor control that is  
designed to maintain the speed under different load conditions,  
such as when kneading bread dough or when eggs are  
added to a cake mix. You may therefore hear some variation  
in speed during the operation as the mixer adjusts to the  
load and speed selected - this is normal.  
to use the flexible beater  
(if supplied)  
Carefully fit the flexible wiper blade onto the tool by locating the  
base of the wiper blade into the slot , then feed one side  
into the groove before gently hooking the end in place .  
Repeat with the other side .  
5
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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 µ.  
9 To remove the pouring shield reverse the operation.  
During mixing, ingredients can be added directly to the bowl via  
the chute.  
µ
cleaning and service  
care and cleaning  
Always switch off and unplug before cleaning.  
power unit  
Wipe with a damp cloth, then dry.  
Never use abrasives or immerse in water.  
bowl, tools,  
¸
pouring shield  
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).  
Always remove the flexible wiper blade from the tool before  
cleaning ¸.  
flexible beater  
Wash the flexible wiper blade and tool in hot soapy water, then dry  
thoroughly. Alternatively the parts can be washed in a dishwasher.  
Note: Please inspect the condition of the tool body before and after  
use and also regularly inspect the condition of the wiper blade and  
replace it if there are any signs of wear.  
6
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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 0844 557 3653.  
other countries  
Contact the shop where you bought your machine.  
Made in China.  
IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE  
PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.  
At the end of its working life, the product must not be disposed of as urban waste.  
It must be taken to a special local authority differentiated waste collection  
centre or to a dealer providing this service.  
Disposing of a household appliance separately avoids possible negative  
consequences for the environment and health deriving from inappropriate  
disposal and enables the constituent materials to be recovered to obtain  
significant savings in energy and resources. As a reminder of the need to  
dispose of household appliances separately, the product is marked with a  
crossed-out wheeled dustbin.  
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.  
7
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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.  
page  
strawberries and cream sponge  
rich chocolate cake  
gingerbread  
9
9
10  
10  
11  
11  
12  
12  
13  
13  
14  
14  
15  
15  
16  
16  
17  
17  
18  
18  
raspberry streuselkucken  
lemon curd tartlets  
shortcrust pastry and variations  
citrus meringue pie  
pavlova  
white chocolate mousse  
walnut, almond and hazelnut biscuits  
white chocolate chip brownies  
biscotti  
pecan tart  
white chocolate cake  
mediterranean fruit ring  
chocolate chip walnut loaf  
crushed blackberry syllabub  
no bake lemon cheesecake  
carrot cake  
royal Icing  
8
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recipes  
strawberries and cream sponge  
serves 8-10  
150g (5oz) plain flour  
25g (1oz) corn flour  
6 eggs  
300ml (1⁄  
pint) double cream  
2
15ml (1tbsp) caster sugar  
grated rind and juice of 1 orange  
225g (8oz) strawberries  
75g (3oz) caster sugar  
75g (3oz) butter, melted  
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.  
2 Fit the whisk, place the eggs and sugar in the bowl and whisk at speed 6 until very thick,  
pale and mixture leaves a trail.  
3 Using a metal spoon gently fold in half the flour mixture. Pour half the butter around the  
edge of the bowl and fold in. Gradually fold in the remaining flour mixture and butter.  
4 Pour into prepared tin and bake for 45-50 minutes, until well risen and golden. Turn out onto  
wire rack and leave to cool.  
5 Using the whisk on speed 6, whip the cream, sugar and orange juice together until it forms  
soft peaks. Fold in the orange rind. Reserve 5 strawberries for decoration and slice the  
remainder.  
6 Split the deep cake in half and fill with the whipped cream and sliced strawberries. Decorate  
the top with the reserved strawberries, dust with icing sugar and serve.  
rich chocolate cake  
serves 8-10  
200g (7oz) good quality plain  
chocolate, broken into pieces  
175g (6oz) butter, softened  
175g (6oz) caster sugar  
4 eggs, separated  
75g (3oz) self-raising flour, sifted  
15ml (1tbsp) cocoa powder, sifted  
For the Chocolate Ganache:  
400ml (14fl oz) double cream  
225g (8oz) good quality plain  
chocolate, broken into pieces  
100g (4 oz) ground almonds  
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and base line a 20 cm (8inch) round  
spring-form cake tin. Place the chocolate in a bowl and set over a pan of simmering water,  
until melted.  
2 Using the beater on speed 4, beat the butter and sugar together in the bowl, until pale and  
fluffy. Gradually beat in egg yolks.  
3 On speed 1, mix in ground almonds and melted chocolate. Mix in the flour and cocoa  
powder and transfer to a large bowl.  
4 Using the whisk on speed 6, whisk the egg whites until stiff. Using a metal spoon, fold the  
egg whites into the cake mixture, until well combined.  
5 Transfer to the prepared tin and bake for 45-50 minutes or until just firm to the touch. Cool  
in tin for 5 minutes and then transfer to a wire rack to cool.  
6 Meanwhile for the ganache: place the cream in a saucepan and bring to the boil. Remove  
from the heat, add the chocolate pieces and stir until melted. Leave to cool and chill until  
thickened.  
7 Split the cake and use the ganache to sandwich back together and spread remaining over  
the top, giving a swirled effect.  
9
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recipes  
gingerbread  
serves 8  
300g (10oz) plain flour  
10ml (2tsp) ground ginger  
5ml (1tsp) mixed spice  
100g (4oz) light brown  
muscovado sugar  
150ml (1⁄  
2 eggs  
tsp) bicarbonate of soda 100g (4oz) drained stem ginger  
4
pint) milk  
2.5ml (1⁄  
7.5ml (11⁄  
2
tsp) baking powder  
2
100g (4oz) butter  
in syrup, thinly sliced  
50g (2oz) treacle  
30ml (2tbsp) stem ginger syrup or  
warmed golden syrup, to serve  
150 g (5oz) golden syrup  
1 Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake  
tin. Sift the flour, ground ginger, mixed spice, baking powder and bicarbonate of soda into  
the bowl.  
2 Place the butter, treacle, golden syrup and sugar in a small saucepan and heat gently,  
stirring occasionally, until butter is melted.  
3 Using the beater on speed 1, mix the melted mixture, milk, eggs and 75g (3oz) of stem  
ginger into the dry ingredients until well combined. Pour into the prepared tin and sprinkle  
over the remaining stem ginger.  
4 Bake for 1-11⁄  
hours, or until risen and just firm. Leave to cool in the tin for 10 minutes and  
4
turn out onto a wire rack and allow to cool completely. Cut into 8 pieces. Serve drizzled with  
a little of the stem ginger syrup or warmed golden syrup.  
raspberry streuselkucken  
serves 6-8  
250g (9oz) self-raising flour  
5ml (1tsp) ground cinnamon  
175g (6oz) butter, softened  
100g (4oz) caster sugar  
75g (3oz) ground almonds  
1 egg  
350g (12oz) raspberries  
5ml (1tsp) cornflour  
1 Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 23 cm (9inch) round cake tin.  
Place the flour, cinnamon and butter in the bowl, using the beater on speed 1 mix together  
until the mixture starts to stick together.  
2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not  
over mix.  
3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the  
beater mix to a dough.  
4 Transfer to the prepared tin and using a metal spoon and fingers press over the base and  
about 2.5cm (1 inch) up the sides of the tin.  
5 Toss together the raspberries and cornflour and place in the tin.  
6 Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden.  
Leave to cool for the 30 minutes and then remove from tin and place on a wire rack to cool.  
10  
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recipes  
lemon curd tartlets  
serves 6  
1 quantity of nut shortcrust  
pastry  
juice of 2 lemons  
2 eggs  
For filling:  
125ml (4fl oz) single cream  
raspberries or blueberries, to decorate  
Icing sugar, to dust  
75g (3oz) ricotta cheese  
75g (3oz) caster sugar  
1 Roll pastry out on a lightly floured work surface and using a 11cm (41⁄  
inch) round plain or  
2
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. Cover and chill for 20  
minutes.  
2 Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes.  
Remove the baking beans and paper and bake for a further 5 minutes.  
3 Meanwhile to make the filling: using the whisk on speed 2, whip the ricotta cheese and  
sugar together in the bowl, until well combined. Then with the whisk still running gradually  
whip in the lemon juice, until smooth. Whisk in eggs and cream.  
4 Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases  
and bake for 20 minutes or until filling is set.  
5 Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or  
blueberries and sprinkle with icing sugar.  
shortcrust pastry and variations  
makes sufficient enough pastry for 20-23cm (8-9inch) flan case  
175g (6oz) plain flour  
pinch of salt  
75g (3oz) butter or margarine cut to small pieces  
3 tbsp cold water  
1 Place the flour, salt and butter in the bowl. Using the beater at speed 1, mix until it  
resembles fine breadcrumbs.  
2 Add the water to the mixture, whilst the beater is still turning until the mixture forms a  
dough.  
3 Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough.  
Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out.  
Variations:  
Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to  
the breadcrumb mixture at the end of step 1.  
Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2,  
adding the egg first, then add sufficient water to form a dough.  
Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1.  
11  
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recipes  
citrus meringue pie  
serves 6-8  
1 quantity of rich flan pastry  
see page 11  
1 lemon  
For the meringue:  
3 egg whites  
150g (5oz) caster sugar  
grated lime zest, to decorate  
2 oranges  
2 limes  
65g (21⁄  
oz) cornflour  
2
50g (2oz) caster sugar  
3 egg yolks  
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.  
2 Line the pastry case with greaseproof paper and baking beans and bake blind for 15  
minutes. Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate  
the rind from the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the  
juice and make up to 450ml (3⁄  
pint) with cold water.  
4
3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.  
4 Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and  
bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the  
cornflour mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat  
in the egg yolks and pour into the pastry case.  
5 To make the meringue, place the egg whites in the bowl and using the whisk on speed 6,  
whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.  
6 Spoon the meringue over the citrus filling. Bake for 5-10 minutes or until golden. Serve  
warm or cold.  
pavlova  
serves 6-8  
4 egg whites  
300ml (1⁄  
pint) double cream  
2
225g (8oz) caster sugar  
5ml (1tsp) cornflour  
5ml (1tsp) white wine vinegar  
450g (1lb) fresh soft fruits  
eg strawberries, raspberries or  
peaches, plums and pineapple sliced  
2.5ml (1⁄  
tsp) vanilla essence  
2
1
1 Preheat the oven to 130°C/250°F/Gas 2. Line a baking sheet with baking parchment paper  
and draw a 23cm (9inch) round circle.  
2 Place the egg whites in the bowl. Using the whisk at speed 6, whisk the egg whites, until  
stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition  
until stiff and glossy.  
3 Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon.  
Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow  
well in the centre.  
4 Bake for 11⁄  
hours or until dry but still a little soft in the centre. Switch off the oven and leave  
2
the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool.  
5 Using the Whisk on speed 6, whip the cream until it forms soft peaks. Fill the centre of the  
meringue with whipped cream and pile the fruits on top.  
12  
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recipes  
white chocolate mousse  
serves 4  
175g (6oz) white chocolate,  
broken into pieces  
90ml (3fl oz) milk  
1.25ml (1⁄  
tsp) lemon juice  
4
225ml (8fl oz) double cream  
grated plain chocolate, to decorate  
2 egg whites  
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.  
3 Using the whisk on speed 6, whip the double cream, until it forms soft peaks. Gently fold  
into the chocolate mixture.  
4 Divide the mousse between four glasses and chill for at least 2 hours. Sprinkle with grated  
chocolate and serve.  
walnut, almond & hazelnut biscuits  
makes 20 biscuits  
100g (4oz) hazelnuts  
5 egg yolks  
50g (2oz) chopped walnuts  
finely grated rind of 1 orange  
50g (2oz) flaked almonds  
100g (4oz) caster sugar  
2.5ml (12tsp) vanilla essence  
1 Preheat the oven to 150°C/300°F/Gas 2. Chop hazelnuts. Using the beater on speed 3-4,  
cream together the egg yolks, sugar and vanilla essence in the bowl. Add the walnuts,  
hazelnuts and orange rind.  
2 Line a baking sheet with baking parchment paper and spoon small amounts of the mixture  
onto the prepared sheet, pressing down slightly. There should be enough mixture for 20  
biscuits.  
3 Sprinkle the flaked almonds over the biscuits, pressing in slightly and bake for 18-20  
minutes, until golden brown. Leave to cool on the baking sheet then store in an airtight  
container.  
13  
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recipes  
white chocolate chip brownies  
makes 16  
100g (312oz) 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.  
2 Place the white chocolate broken into pieces into a small saucepan with the butter and heat  
very gently until melted, stirring continuously. Leave to cool for 5 minutes.  
3 Place the eggs, sugar, flour, vanilla and melted mixture into the bowl and mix together with  
the beater on speed 4, until smooth. Add the chopped nuts and the white chocolate chips.  
Mix to combine.  
4 Transfer to the prepared tin and bake for 30-35 minutes. Leave to cool in the tin then cut  
into small squares to serve.  
biscotti  
makes 24  
50g (2oz) flaked almonds  
50g (2oz) butter, softened  
100g (4oz) caster sugar  
1 egg  
225g (8oz) plain flour  
10ml (2tsp) baking powder  
5ml (1tsp) ground coriander  
40g (11⁄  
oz) polenta  
2
15ml (1tbsp) orange liqueur  
finely grated rind 1 small orange  
50g (2oz) pistachio nuts,  
roughly chopped  
1 Preheat the oven to 170°C /325°F/Gas 3. Roast almonds for 5-10 minutes, cool and very  
coarsely chop. Lightly grease a baking sheet.  
2 Using the beater on speed 6, beat the butter and sugar in the bowl, until pale and smooth.  
Beat in the egg, liqueur and orange rind. Add the flour baking powder, ground coriander and  
polenta to the bowl and mix at speed 1 to make a soft dough. Add the nuts and beat at  
speed 1, until well combined.  
3 Turn out onto a lightly floured work surface and knead slightly. Halve the mixture and shape  
each into a 5cm wide, 2cm (3⁄  
inch) deep rectangular shape.  
4
4 Place on the prepared baking sheet and chill for 20 minutes. Bake for about 30 minutes  
until just firm. Transfer to a wire rack to cool for about 10 minutes then cut diagonally into  
1cm (1⁄  
inch) wide slices.  
2
5 Place the Biscotti cut side down on the baking sheet and bake for a further10 minutes, until  
crisp. Cool on a wire rack, store in airtight container.  
14  
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recipes  
pecan tart  
serves 6  
1 quantity of rich flan pastry  
see page 11  
40g(112oz) butter, melted  
5ml (1tsp) vanilla essence  
180ml (6floz) evaporated milk  
2 eggs, beaten  
175g (6oz) pecan nuts  
175g (6oz) light soft brown sugar  
15ml (1tbsp) golden syrup  
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. Line the pastry case with greaseproof paper  
and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a  
further 5 minutes. Remove from the heat. Reduce the oven temperature to  
170°C/325°F/Gas Mark 3.  
3 Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed  
5, whisk together the remaining ingredients, until well combined.  
4 Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on  
top.  
5 Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice  
cream or whipped cream.  
white chocolate cake  
serves 8  
For the cake:  
2.5ml (12tsp) salt  
150g (5oz) butter, softened  
300g (10oz) caster sugar  
4 eggs  
280ml (8floz) milk  
250g (9oz) white chocolate, melted  
For the truffle topping:  
250g (9oz) white chocolate, broken into pieces  
280ml (8floz) double cream  
Dark chocolate shavings, to decorate  
1 tsp vanilla extract  
350g (12oz) plain flour  
12.5ml (212tsp) baking powder  
1 For the cake: preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two  
20cm (8 inch) round cake tins.  
2 Using the beater on speed 4, beat the butter to soften. Add the sugar and beat until pale  
and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent  
curdling.  
3 Sieve the remaining dry ingredients into the bowl beating in at speed 1. Blend the chocolate  
and milk together and then beat into the cake mixture.  
4 Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10  
minutes and then turn out onto a wire rack to cool.  
5 To make the topping, place the chocolate in a bowl set over a pan of simmering water until  
melted. Remove from the heat.  
6 Using the whisk at speed 6, whip the cream until soft peaks form. Fold the chocolate into  
the cream and use to sandwich the cakes together and spread the remaining mixture over  
the top of the cake. Decorate with the dark chocolate shavings. Chill before serving.  
15  
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recipes  
mediterranean fruit ring  
serves 6  
makes 1 loaf  
450g (1lb) strong plain white flour 75g (3oz) sultanas  
5ml (1tsp) ground cinnamon  
2.5ml (12tsp) ground ginger  
2.5ml (12tsp) salt  
50g (2oz) caster sugar  
1
grated rind of ⁄  
15ml (1tbsp) olive oil  
300ml (1⁄  
pint) lukewarm milk  
beaten egg, to glaze  
2
lemon  
7g sachet (11⁄  
2
tsp) fast action  
2
dried yeast  
50g (2oz) chopped almonds  
or walnuts  
1 Sift the flour cinnamon, ginger and salt into the bowl. Add the yeast, nuts, sultanas, sugar,  
lemon, olive oil and milk. Fit the dough hook and mix to a soft dough on speed 1.  
2 Then increase speed to 2-3 and knead for a further 7 minutes until smooth and elastic.  
Remove the dough from the bowl and form into a ball. Return to the bowl, cover, leave to  
rise in warm place for 1-11⁄  
hours or until doubled in size.  
2
3 Transfer the dough to a floured surface and divide into 3 equal pieces. Roll each into a rope  
shape 62cm (25 inches) long. Lay them side by side.  
4 Starting at one end, plait the pieces together. Bring the ends together to form a circle and  
pinch to seal.  
5 Place on a lightly oiled baking sheet, cover with oiled clear film and leave in a warm place to  
rise for 30-45 minutes until doubled in size. Preheat oven to 200°C/400°F/Gas 6.  
6 Brush with beaten egg to glaze and bake for 20-25 minutes or until risen and golden.  
Transfer to wire rack to cool. Serve sliced.  
chocolate chip walnut loaf  
serves 6  
makes 1 loaf  
75g (3oz) caster sugar  
85g (312oz) flour  
5ml (1tsp) vanilla extract  
30ml (2tbsp) currants or raisins  
5ml (1tsp) baking powder  
60ml (4tbsp) corn flour  
130g (412oz) butter, softened  
2 eggs  
25g (1oz) walnuts, chopped  
1
grated rind of ⁄  
2
a lemon  
45ml (3tbsp) plain chocolate chips  
icing sugar, for dusting  
1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g (1lb) loaf tin. Sprinkle 10ml  
(2tsp) of the caster sugar into the pan evenly to coat the base and sides.  
2 Sift the flour, baking powder and corn flour into a bowl. Using the beater on speed 5-6,  
cream the butter to soften. Add the remaining sugar and continue beating until light and  
fluffy. Gradually beat in the eggs, adding a little of the flour mixture to prevent curdling.  
3 Gently fold in the remaining flour mixture, do not over mix. Fold in the vanilla, currants or  
raisins, walnuts, lemon rind and chocolate chips until combined.  
4 Spoon into the tin and bake for 45-50 minutes. Allow to cool in the tin for 15 minutes,  
before transferring to a wire rack to cool completely. Dust over an even layer of icing sugar  
before serving.  
16  
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recipes  
crushed blackberry syllabub  
serves 4-6  
300g/10oz ripe blackberries  
300ml (12pt) double cream  
75g/3oz caster sugar  
1
finely grated rind and juice of ⁄  
30ml (2tbsp) brandy  
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. Carry on whisking until thick and light, but still floppy.  
3 Spoon into individual glasses. Either serve immediately or chill until ready to eat.  
no bake lemon cheesecake  
serves 6-8  
175g (6oz) digestive biscuits  
50g (2oz) butter  
150g (5oz) caster sugar  
grated rind and juice of 3 large lemons  
450ml (34pt) double cream  
25g (1oz) Demerara sugar  
350g (12oz) full fat soft cheese  
Fresh seasonal fruit, to decorate  
1 Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add  
the Demerara sugar and biscuit crumbs and stir well to mix.  
2 Turn biscuit mixture into 20cm (8inch) round spring-form cake tin and press firmly with a  
spoon.  
3 Using the whisk on speed 2, beat the soft cheese and sugar together, until smooth.  
Gradually add lemon zest and juice and beat until well combined. Spoon into a separate  
bowl.  
4 Using the whisk on speed 5, whip the double cream until it forms soft peaks. Fold the  
whipped cream into the cheese mixture.  
5 Slowly pour cheese mixture into the cake tin so that it evenly covers biscuit bottom. Level  
surface, cover and leave in refrigerator overnight until well chilled and set.  
6 Loosen tin side from cheesecake and slide onto plate. Decorate with seasonal fresh fruit.  
17  
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recipes  
carrot cake  
makes 24  
10ml (2tsp) baking powder  
10ml (2tsp) bicarbonate of soda  
2.5ml (12tsp) salt  
3 eggs  
250g (9oz) crushed pineapple  
with juice  
10ml (2tsp) ground cinnamon  
5ml (1tsp) ground nutmeg  
2.5ml (12tsp) ground cloves  
60ml (4tbsp) vegetable oil  
225g (8oz) caster sugar  
175g (6oz) chopped toasted  
pecans or walnuts  
50g (2oz) desiccated coconut  
250g (9oz) grated carrots  
175g (6oz) raisins  
65g (212oz) light soft brown sugar  
500g (1lb2oz) plain flour  
10ml (2tsp) vanilla essence  
1 Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift  
the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a  
bowl and set aside.  
2 Using the beater on speed 2-3, beat together the oil, sugar, brown sugar, vanilla, and eggs,  
until smooth. Reduce speed to 1 and add pineapple, walnuts, coconut, carrots and raisins  
until well mixed.  
3 Gradually beat in the flour mixture on speed 1, until will combined. Pour mixture into the tin  
and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on  
its own or with butter.  
royal icing  
six egg whites  
1500gms (50oz) of icing sugar  
1 Add the six egg whites to the bowl  
2 Fit the beater, on speed 1 gradually add the icing sugar over a period of approx. 2 to 3  
minutes increasing the speed to 6 as the ingredients combine.  
3 As soon as the ingredients have combined continue to run for a further 45seconds.  
4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes  
18  
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42  
ØdœÊ ËßU¥q îU≤~w, ¬Ê ∫Bu‰ ¸« °U ¥p “°U∞t œ«≤v ÇdŒ œ«¸ ÆKLeœˆ ≤AUÊ Ødœˆ v ®uœ  
ÆU°q ¢u§t œ¸ ¢u«≤U¥v Ë ËßU¥q ÆUœ¸ °d œË°U¸ˆ °bßX ¬Ë¸œÊ v ßU“œ °Du¸ ¥p ¥Uœ¬Ë¸ «•∑OUà °t §b«ÖU≤t d¢V  
°N∂uœÈ M∑Z ®bˆ «“ Bd· °OLu¸œ œË¸È §º∑t v ®uœ Ë ¬Ê Uœˆ «ÅKv ¸« §NX •UÅq ØdœÊ Äf «≤b«“È  
ßdË¥f ¸« ≠d«≥r v ßU“œ °U §b«ÖU≤ë d¢V ØdœÊ ¥p ËßOKt îU≤~v «“ ≤∑Oπt ≥UÈ MHv « JU≤v °d«È ∫Oj Ë  
°U¥b ¬Ê ¸« °t ¥p b¸„ îU’ ∫Kv dØe ¢HJOp ®bˆ §Ll ¬Ë¸È «¢ö· ¥U °t ¥p FU ö‹ Çv °dœˆ ®uœ Øt «¥s  
œ¸ ÄU¥UÊ •OU‹ ØU¸Öd °uœÊ ∫Bu‰, ¬≤d« ≤∂U¥b U≤Mb «¢ö· ®NdÈ d¢V Ødœˆ ®uœ.  
CE/69/2002  
«©ö´U‹ Nr œ¸ °U¸ˆ Bd· œ¸ßX ∫Bu‰ Ë≠o ¸≥MLuœ «≤πLs «¸ËÄU¥v  
ßUîX Çs.  
«∞d§U¡ «ô¢BU‰ °U∞L∑πd «∞cÍ «®∑d¥∑r Mt «∞LJMW.  
«∞ªb W «Ë «∞∑BKO∫U‹  
«ß∑FLU‰ «∞LJMW  
«–« «•∑π∑r «∞v ºU´b… °AQÊ:  
«–« ¢Cd¸ ßKp «∞JNd°U¡ ≠OπV, ôß∂U» ¢∑FKo °U∞ºö W, «ß∑∂b«∞t s Æ∂q ØOMuœ «Ë §NW ¢BKO` ªu∞W s Æ∂q ØOMuËœ.  
«∞ªb W Ë¸´U¥W «∞e°Uzs  
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32  
«∞∑PØq.  
•U∞W ®Hd… «∞LCd» °U≤∑EU ˫ß∑∂b«∞NU ≠w •U∞W ™Nu¸ √Í s ´ö U‹  
ö•EW: ¥d§v ≠∫h •U∞W §ºr «_œ«… Æ∂q Ë°Fb «ôß∑ªb«Â Ë√¥CU ≠∫h  
§HHONLU §Ob«. √Ë °Dd¥IW √îdÈ, ¥LJs ¨ºq ≥cÁ «_§e«¡ ≠w ¨ºU∞W «_©∂U‚.  
«¨ºKw «∞ªHUÆW «∞Ld≤W Ë«∞LK∫o («_œ«…) ≠w ∫Ku‰ U¡ ËÅU°uÊ ßUîs £r  
√“¥Kw œ«zLU ®Hd… «∞ªHUÆW «∞Ld≤W ´s «∞LK∫o («_œ«…) Æ∂q «∞∑MEOn  
«°INU °FOb… ´s «∞∫d«¸… ( u«Æb «∞D∂UŒ, «ô≠d«Ê, «≠d«Ê «∞LOJdËË¥n).  
«∞B∫uÊ.«ß∑FLq «∞ªq ô“«∞W «∞∑dß∂U‹ «∞JKºOW.  
.
¸
«°b ô ¢º∑FLq ≠d®U… ßKJOW, Åu· ≠uô–Í «Ë ¢Gºq ≠w ¨ºU∞W  
¢Gºq °U∞Ob, £r ¢πHn §Ob« «Ë ¢Gºq ≠w ¨ºU∞W «∞B∫uÊ.  
•U§e «∞ºJV  
«∞u´U¡,«∞Fbœ,  
«°b« ô ¢º∑FLq ËßUzq ¢MEOn «ØU∞W «Ë ¢GLd «∞u•b… ≠w «∞LU¡.  
¢Lº` °IDFW ÆLU‘ ¸©∂W £r ¢πHn.  
Ë•b… «∞DUÆW  
¸
œ«zLU «ËÆn «∞∑AGOq Ë«≠Bq s «∞JNd°U¡ Æ∂q «∞∑MEOn.  
«∞FMU¥W Ë«∞∑MEOn  
«∞∑MEOn Ë«∞ªb W  
µ
«£MU¡ «∞LeÃ, ¥LJs «{U≠W «∞Lu«œ ∂U®d… ≠w «∞u´U¡ s îö‰ «∞ILl.  
9 ô“«∞W •U§e «∞ºJV, ≤Hc «∞ªDu«‹ «´öÁ °∑ºKºq ´Jºw.  
8 ¸ØV «∞ILl ´Kv •U§e «∞ºJV °u{l «∞M∑u¡«‹ ≠w «∞AIu‚ .µ  
7 «°d ≠∑∫W •U§e «∞ºJV «∞v «∞Lu{l «∞Ld¨u».  
6 «îHi ¸√” «∞LeÃ.  
«∞Lu§uœ ´Kv ¢πu¥n «∞Fb…  
.
5 «°d •U§e «∞ºJV «∞v «Ê ¥B∂` «∞Iºr «∞COo s «∞∫U§e ∑d«ÅHU l «∞∫e  
4 ¸ØV •U§e «∞ºJV ´Kv «∞u´U¡.  
3 «“∞o «∞Iºr «∞COo s •U§e «∞ºJV ¢∫X ÆDFW «∞Leà «∞LK∫IW  
2 ¸ØV «∞u´U¡ Ë«ôœ«… «∞Ld¨u°W.  
.
1 «¸≠l ¸√” «∞Leà «∞v «Ê ¥IHq.  
∞∑dØOV Ë«ß∑FLU‰ •U§e «∞ºJV  
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22  
«∞ªDu«‹ l «∞πU≤V «üîd  
«∞∑πu¥n Æ∂q ¢FAOo ©d· «∞LCd» °d≠o ≠w u{Ft. Ød¸Í ≤Hf  
.
ÆU´b… ®Hd… «∞LCd» ≠w «∞Ao £r ≈œîU‰ √•b §U≤∂w «∞LCd» ≠w  
¸Ø∂w ®Hd… «∞LCd» «∞LdÊ °∫c¸ ≠w «∞LK∫o («_œ«…) ´s ©d¥o ≈œîU‰  
œ«îq ÅMbË‚ «∞∂Ol)  
«ß∑ªb«Â «∞LCd» «∞LdÊ (≠w •U∞W ¢eË¥bÁ  
°C∂j «∞∫Lq l «∞ºd´W «∞LM∑IU… - ≥c« « d «´∑OUœÍ.  
«∞JOp. Ë∞c∞p ≠Ib ¢ºLl °Fi «∞∑GOOd ≠w «∞ºd´W «£MU¡ «∞∑AGOq •OY ¥Iu «∞πNU“  
«•u«‰ «∞∫Lq «∞Lª∑KHW, ∏q ´Mb ´πs ´πOMW «∞ª∂e «Ë ´Mb «{U≠W «∞∂Oi «∞v e¥Z  
«Ê §NU“ «∞LeàeËœ °πNU“ ¢∫Jr ¥d«ÆV «∞ºd´W Ë≥u BLr ∞K∫HUÿ ´Kv «∞ºd´W ¢∫X  
¢∫Jr –Ë πf ßd´W «∞J∑dË≤w  
°OU÷ «∞∂Oi  
´πOs «∞ª∂e «∞DdÍ  
´πOs «∞ª∂e «∞BKV  
e¥Z ØOp «∞HUØNW  
«∞LFπMU‹  
21 (¥LJs îHo U ô ¥Iq ´s °OU÷ 2 °OCW ∑ußDW).  
056 §r œÆOo  
§r œÆOo  
006  
Øπr πLuŸ «∞Lu«œ  
2
005 §r œÆOo  
«∞ºFU‹ «∞IBuÈ  
îDU· «∞Fπs  
«œ«… «∞ªHo  
«°b√ ´Kv 1, Ë«¸≠l «∞v 4 «Ë 6.  
«¸≠l ¢b¸¥πOU «∞v 6.  
≠d„ «∞ºLs ≠w «∞bÆOo 1-2.  
«∞JOp «∞πU≥e «°b√ ´Kv «∞ºd´W 1-2 £r «¸≠FNU ¢b¸¥πOU «∞v 6.  
«∞DuÍ ≠w «∞bÆOo, «∞HUØNW «∞a 1-2  
îHo «∞∂Oi ≠w « e§W Ød¥LOW 3-6  
«∞ºd´W 6.  
«∞LªHIW  
´Lq Ød¥r «∞ºLs Ë«∞ºJd ®GKw «∞πNU“ ´Kv «∞ºd´W 1 l «∞e¥Uœ… ¢b¸¥πOU ≈∞v  
«∞u´U¡ Ë«∞Lu«œ «∞πU¸Í e§NU.  
«∞LFKu U‹ ≥cÁ ≥w «¸®Uœ¥W ≠Ij Ëßu· ¢∑GOd «´∑LUœ« ´Kv ØLOW «∞Le¥Z «∞Lu{uŸ ≠w  
H∑UÕ «∞ºd´W  
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12  
«∞LJMW ¢∫X «∞Ld«Æ∂W «£MU¡ eà «∞FπOs; ¥πV «Ê ô ¥bË «∞∑AGOq °UØ∏d s 5 œÆUzo.  
«∞∑BUÆOW «∞FπOs ∞NU ¢Q£Od Ë«{` ´Kv Ib«¸ «∞∫Lq «∞LºKj ´Kv «∞LJMW. ¥MB` °S°IU¡  
¢∑∂U¥s œ≠FU‹ «∞bÆOo °AJq K∫uÿ ≠OLU ¥ªh ØLOU‹ «∞ºUzq «∞ö“ W ØLU Ë«Ê œ¸§W  
°Os •Os ˬîd, «ËÆn «∞LJMW Ë«ÆAj «∞Le¥Z s îDU· «∞FπOs.  
¢L∑eà «∞Lu«œ ´Kv «≠Cq ˧t «–« Ë{l «∞ºUzq «Ëô.  
«ËÆn «∞∑AGOq, Ë«îdà ≤Bn «∞FπOs Ë«´Lq Øq ≤Bn ´Kv •b….  
˧uœ °Fi «∞∫dØW ≠w ¸√” «∞Leà « d «´∑OUœÍ. «–« ßLFX «∞LJMW ¢πU≥b ∞KFLq ,  
∞∫LU¥W ´Ld «∞LJMW, œ«zLU œ´NU ¢º∑d¥` b… 02 œÆOIW °Os «∞b≠FU‹.  
“¥Uœ… «∞∑∫LOq ´Kv «∞πNU“.  
¥∫c¸ ¢πUË“ «∞LJu≤U‹ ∞KºFU‹ «∞IBuÈ «∞Lu{∫W ≠w ÅH∫W 22 - ¥∑º∂V –∞p ≠w  
≤IU◊ ¢∑FKo °FLq «∞ª∂e  
≥UÂ  
¥∫∑Uà «∞v °Cl £u«Ê ∞KuÅu‰ «∞v «∞ºd´W «∞LM∑IU….  
«∞LJMW l Ë§uœ e¥Z £IOq ≠w «∞u´U¡ ∏q ´πOs «∞ª∂e, ≠Ib ¢ö•k «Ê §NU“ «∞Leà  
«Ê §NU“ «∞LeàeËœ "°u™OHW «∞∂b¡ °∑LNq" ∞∑IKOq «∞∑MU£d «∞v «Æq •b. Ë´Kv «∞d¨r s –∞p, «–« ®GKX  
«∞Gd≠W «Ë «§FKt ©d¥U «Ëô.  
´Mb ´Lq Ød¥r «∞ºLs Ë«∞ºJd ∞Le¥Z «∞JOp, «ß∑FLq «∞ºLs œ«zLU Ë≥u °b¸§W •d«¸…  
«ß∑FLq u«œ °U¸œ… ∞KLFπMU‹ U ∞r ¢b´u ËÅHW «ô´b«œ «∞v îö· –∞p.  
Æ∂q îHo °OU÷ «∞∂Oi, ¢QØb s ´b ˧uœ «∞ºLs «Ë ÅHU¸ «∞∂Oi ´Kv «œ«… «∞ªHo «Ë «∞u´U¡.  
«∞∂Oi «∞cÍ °b¸§W •d«¸… «∞Gd≠W ≥u «ô≠Cq ∞KªHo.  
ö•EU‹ HOb…  
«ËÆn «∞∑AGOq Ë«ÆAj «∞u´U¡ º∑FLö IADW ´Mb U ¥Ke –∞p.  
ô“«∞W ´b… U 6 «œ≠l «∞v «ô´Kv , «°d °FJf «¢πUÁ •dØW «∞ºU´W Ë«îdà «ôœ«….  
5 ®Gq Ë{l H∑UÕ «∞ºd´W ´Kv «∞MIDW «∞Ld¨u°W  
.
4 «œ≠l «∞v «ô´Kv ´∑KW ¢∫d¥d «∞d√” Ë≠w «∞uÆX –«¢t«îHi ¸√” «∞Leà  
.
3 ¸ØV «∞u´U¡ ´Kv «∞IU´b…, «{Gj ∞ößHq Ë«°d l «¢πUÁ •dØW «∞ºU´W ∞öÆHU‰  
.
Ë«°d l «¢πUÁ •dØW «∞ºU´W ∞öÆHU‰  
.
ôœîU‰ ´b… U 2 ¸«Ån «∞LºLU¸ «∞Lu§uœ ´Kv «∞FLuœ l «∞Ao «∞u«Æl œ«îq «∞Fb…, «œ≠l «∞v «ô´Kv  
¥MIHq ≠w «∞u{l «∞Ld≠uŸ.  
1 «œ≠l ´∑KW ¢∫d¥d «∞d√” «∞u«ÆFW îKn «∞πNU“ Ë≠w «∞uÆX –«¢t «¸≠l «∞d√” «∞v «Ê  
ôß∑FLU‰ §NU“ «∞Leà  
îDU· «∞Fπs  
«œ«… «∞ªHo  
∞KªKDU‹ –«‹ «∞ªLOd…  
ô ¢º∑FLq «œ«… «∞ªHo ∞ö e§W «∞∏IOKW ( ∏q ´Lq Ød¥r «∞ºLs Ë«∞ºJd)- ≠Ib ¢Cd °NU.  
∞K∂Oi,«∞Jd¥r, «∞LªOi, «ôßHMπW ´b¥LW «∞ºLs, «∞Ld≤m, ØOp «∞π∂s, «∞LußOW, «∞MHOªW.  
∏q ËÅHU‹ «∞FπOs Ë«∞LJu≤U‹ «∞BK∂W.  
«∞LCd» «∞LdÊ  
«∞LªHIW  
∞ªHo Ë eà «∞LJu≤U‹ «∞ªHOHW. «∞LCd» ¨Od MUßV ∞öß∑ªb«Â l «∞uÅHU‹ «∞∏ªOMW  
«∞LNdËßW.  
∞FLq «≤u«Ÿ «∞JOp, «∞∂ºJX, «∞∫Ku¥U‹, «∞∑∏KOZ, «∞∫Au, «ÅU°l «∞∫KuÈ Ë«∞∂DU©f  
§NU“ «∞Leà  
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02  
œ«îq ÅMbË‚ «∞∂Ol)  
(≠w •U∞W ¢eË¥bÁ  
«∞LCd» «∞LdÊ  
îDU· «∞FπOs  
«œ«… îHo  
i ªHIW  
•U§e «∞ºJV («–« “Ëœ)  
Ë´U¡  
Ë•b… «∞DUÆW  
´∑KW ¸≠l «∞d√”  
H∑UÕ «∞∑AGOq/«ô¥IU· Ë«∞ºd´W  
´ö W ØOMuËœ ÆDFW ¨Od ÆU°KW ∞ö“«∞W  
¸√” «∞Leà  
¢πu¥n «∞Fbœ  
¢Fd≠u« ´Kv JMW «∞LD∂a ØOMuËœ  
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91  
¢Gºq «ô§e«¡: «≤Ed "«∞FMU¥W Ë«∞∑MEOn", ÅH∫W 32.  
¢e«‰ §LOl u«œ «∞∑GKOn, °LU ≠w –∞p Uœ… «∞∑∏∂OX «∞u«ÆFW •u‰ «∞u´U¡.  
Æ∂q «ôß∑FLU‰ ∞KLd… «ôË∞v  
2
1
«∞LπLu´W «_˸˰OW ¸Ær 4002/5391 °∑U¸¥a 72/01/4002 «∞L∑FKIW °U∞Lu«œ «∞L∑ö ºW l «∞DFUÂ.  
¥∑u«≠o ≥c« «∞πNU“ l ¢u§ONU‹ «∞LπLu´W «_˸˰OW CE/801/4002 «∞L∑FKIW °U∞∑u«≠o «∞JNdË GMU©Oºw Ë¢MEOLU‹  
¢QØb «Ê Bb¸ «∞JNd°U¡ «∞L∑u≠d ∞b¥Jr ≥u –«¢t «∞LcØu¸ ´Kv «∞MU•OW «∞∑∫∑OW s «∞LJMW.  
Æ∂q «∞∑uÅOq °U∞JNd°U¡  
¨Od «∞B∫O` √Ë ´b «ô∞∑e«Â °NcÁ «∞∑FKOLU‹.  
«ß∑ªb «∞πNU“ ≠w «ôß∑ªb«Â «∞LMe∞w ≠Ij. ô ¢∑∫Lq doowneK √¥W ºµu∞OW ≠w •U∞W ¢Fd÷ «∞πNU“ ∞öß∑ªb«Â  
¥πV ö•EW «_©HU‰ ∞K∑QØb s ´b ´∂∏Nr °U∞πNU“.  
√Ë œËÊ î∂d… Ë Fd≠W °Uß∑ªb«Â «∞πNU“, ≈ô ≠w •U∞W «ù®d«· ´KONr √Ë «∞∑u§Ot s Æ∂q ®ªh ºRˉ ´s ßö ∑Nr.  
≥c« «∞πNU“ ¨Od BLr ∞öß∑ªb«Â °u«ßDW √®ªU’ (¥∑CLs –∞p «_©HU‰) °Ib¸«‹ ´IKOW √Ë •ºOW √Ë §ºb¥W MªHCW  
¢uîv «ô≤∑∂UÁ ´Mb ¸≠l ≥c« «∞πNU“ •OY «≤t £IOq. ¢QØb «Ê «∞d√” IHö Ë«∞u´U¡ Ë«∞Fbœ Ë«∞ºKp ∏∂∑W °U•JU Æ∂q «∞d≠l.  
«°b« ô ¢∑πUË“ ÆOr «∞ºFW «∞IBuÈ «∞LcØu¸… ≠w «∞BH∫W 22.  
¥∫c¸ «ß∑ªb«Â «∞FπU≤W ´Mb U ¥JuÊ «∞d√” d≠u´U.  
¥∫c¸ ¢Fd÷ Ë•b… «∞DUÆW √Ë «∞ºKp «∞JNd°w √Ë ÆU°f «∞∑uÅOq ∞KLU¡.  
«°b« ô ¢º∑FLq ´b… («œ«…) ¨Od ªu∞W.  
«°b« ô ¢º∑FLq JMW ∑Cd¸…. °q «ØAn ´KONU «Ë «ÅK∫NU: «≤Ed "«∞ªb W" ÅH∫W 42.  
«°b« ô ¢∑d„ «∞LJMW A∑GKW ∞u•b≥U.  
«°o «ôÅU°l °FOb… ´s «ô§e«¡ «∞L∑∫dØW Ë«∞Fbœ «∞LdØ∂W. «°b« ô ¢Cl «ÅU°Fp «∞a ≠w ¬∞OW «∞LHBq.  
«°o «ô©HU‰ °FOb« ´s «∞LJMW Ëô ¢ºL` «°b« ∞KºKp °U∞∑b∞w s •OY ¥LJs ∞DHq «ô ºU„ °t.  
«ËÆn «∞∑AGOq Ë«≠Bq s «∞JNd°U¡ Æ∂q ¢dØOV «Ë «“«∞W «∞Fbœ Ë°Fb «ôß∑FLU‰ ËÆ∂q «∞∑MEOn.  
«∞ºö W  
¢Fd≠u« ´Kv JMW «∞LD∂a ØOMuËœ  
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