Kenwood kMix KMX75 Instructions page 11

Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Egg Whites
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, batters, fatless sponges, meringues,
cheesecakes, mousses, soufflé's
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.
12 (420g)
250g Flour
500g Milk
200g Eggs
2 Egg Yolks
10g Mustard
Vegetable Oil
7
(Max)
Min
1L
200mls
(Minutes)
Max
2 – 3
Min
10 secs
Max
45 – 60 secs
Max
1 – 1 ½
3