Kenwood KWL90 Mode D'emploi page 14

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Egg Whites
Fatless Sponge
Cream
Pancake Batter
• Add flour to the bowl first,
followed by the wet ingredients.
• Mix on minimum speed to
incorporate ingredients.
Mayonnaise
• For best results scrape down the
bowl after the addition of the oil
and run for a further 10 secs at
max speed.
Eggs sizes used = medium sized (Weight 53 – 63g)
Whipping cream used = Fresh Whipping cream with minimum 38% Fat content
Whisk
For eggs, cream and soufflés.
Important
• To avoid splashing of ingredients gradually increase the speed.
• Do not use the whisk for heavy mixtures (all in one cakes and
creaming fat & sugar) as you could 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.
5L Bowl
8 (280g)
620g
0.5L
200mls Vegetable Oil
(Max)
7L Bowl
16 (560g)
930g
2L
250g Flour
500g Milk
200g Eggs
2 Egg Yolks
10g Mustard
10
(Minutes)
1½ - 2
Min Max
4-6
1 ½ - 3
Min
10 secs
Max
45-60
secs
Max
1 – 1 ½