Kenwood Titanium Chef Baker KVL65 Instructions page 11

Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
• For best results, always use soft room temperature butter and margarine when
making cakes.
Recipe/ Process
Egg Whites
Fatless Sponge
Cream
Mayonnaise
• For best results scrape
down the bowl after the
addition of the oil and run
for a further 10 secs at max
speed.
Pancake Batter
• Add flour to the bowl
first, followed by the wet
ingredients.
• Mix on minimum speed to
incorporate ingredients.
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.
KVC65
12 (420g)
620g
1 L
2 Egg Yolks
10g Mustard
200mls Vegetable Oil
250g Flour
200g Eggs
(Max)
KVL65
16 (560g)
930g
2 L
'Min' speed for
500g Milk
max speed for
7
(Minutes)
Min Max
Max
10 secs. Then
increase to
45 – 60 secs
1½ - 2
4-6
1 ½ - 3
1 – 1 ½
1