Kenwood Titanium Chef Baker KVC85.004SI Mode D'emploi page 11

Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Recipe/ Process
Pastry &
Biscuits –
rubbing fat into
flour
All In one cake
mixes
Recipe/ Process
Creaming butter/
margarine and sugar
Beating eggs into cake
mixes
Folding in flour, fruit etc
Eggs sizes used = medium sized (Weight 53 – 63g).
* Lower max capacity when using 5L bowl on KVL85 machine. This is due to using
smaller capacity bowl with the Chef XL size bowl tools.
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and mashed
potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• To fully incorporate the ingredients, stop mixing and scrape down
the bowl with the spatula frequently.
• Use cold ingredients for pastry unless your recipe says otherwise.
KVC85 Chef
3.5 L *5 L
340g 680g
Flour
Weight
800g 2kg
Total
Weight
Creaming Beater
For creaming and mixing soft ingredients.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• When creaming fat and sugar for cake mixes, always use the fat at
room temperature or soften it first.
KVC85 Chef
3.5 L *5 L
890g 2.6kg
(Max)
KVL85 Chef XL
*5 L 7 L
500g 910g
2kg 4kg
(Max)
KVL85 Chef XL
*5 L 7 L
1.8kg 4.5kg
7
(Minutes)
Min 1
Min Max
45 – 60 secs
(Minutes)
Min Max
Min Max
1 – 4
Min 1 30 – 60 secs
2
4