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Fabricant : Kenwood Taille : 1.68 mb Nom Fichier : Langue d'enseignement:

Have your model number ready -it’s on the underside of the mixer. Alternatively, contact your authorised KENWOOD repairer: look in Yellow Pages under ‘Electrical appliance repairs’. See our advertisement in Golden Pages. . 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 ingredients method 1 2 3 4 5 6 7 8 ingredients This quantity is for models KM600, 800 and810. For models KM300, 400 and410, halve the quantities and add all the flour in one go method 1 2 3 4 5 6 7 8 recipes See important points for bread making on page 2. white bread stiff British-type dough 1.36kg (3lb) strong plain flour 15ml (3tsp) salt 25g (1oz) fresh yeast; or 15g/20ml (1.2oz) dried yeast + 5ml (1tsp) sugar 750ml (11.4pts) 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 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. Pour the liquid into the bowl. Then add the flour (with fresh yeast if used), salt and lard. Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1, adding more flour if necessary, until a dough has formed. Knead for 3 - 4 more minutes at speed 1 until the dough is smooth, elastic and leaves the sides of the bowl clean. Put the dough into a greased polythene bag or a bowl covered with a tea towel. Then leave somewhere warm until doubled in size. Re-knead for 2 minutes at speed 1. 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. 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 continental-type dough 2.6kg (5lb 12oz) ordinary plain flour 1.3 litre (21.4pts) milk 300g (10oz) sugar 450g (1lb) margarine 100g (4oz) fresh yeast or 50g (2oz) dried yeast . 6 eggs, beaten . 5 pinches salt Melt the margarine in the milk and bring to 43°C (110°F). 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 manufacturer’s instructions. Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour. Mix at minimum speed for 1 minute, then at speed 1 for a further minute. Scrape down. 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. 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. Bake at 200°C/400°F/Gas Mark 6 for 20 - 25 minutes for loaves or 15 minutes for rolls. When ready, the bread should sound hollow when tapped on the base. Makes about 10 loaves. 7 recipes continued ingredients: sponge filling and decoration method ingredients method ingredients hint method ingredients method strawberry and apricot gateau 3 eggs 75g (3oz) caster sugar 75g (3oz) plain flour 150ml (1.4pt) double cream Sugar to taste 225g (8oz...

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