instructions
Kenwood Chef and Major KM010 – KM020 series
Congratulations on buying a Kenwood. With such a wide range of attachments available,
it’s more than just a mixer. It’s a state-of-the-art kitchen machine. We hope you’ll enjoy it.
Robust. Reliable. Versatile. Kenwood.
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KENWOOD CHEF AND MAJOR KM010 – KM020 series
know your Kenwood kitchen machine
know your Kenwood kitchen machine
attachment outlets ᕡ high-speed outlet
ᕢ medium speed outlet
ᕣ slow-speed outlet
ᕤ tool socket
ᕡ
the mixer ቦ mixer head
ቧ outlet catch
ቨ bowl
ቩ head-lift lever
ቪ on/off and speed switch
ቫ power unit
ቭ K-beater
ᕢ
ቮ whisk
ቯ dough hook
ተ spatula
ቱ splashguard
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KENWOOD CHEF AND MAJOR KM010 – KM020 series
the mixer
the mixing tools and some of their uses
For making cakes, biscuits, pastry, icing, fillings, éclairs and mashed
potato.
For eggs, cream, batters, fatless sponges, meringues, cheesecakes,
mousses, soufflés. Don’t use the whisk for heavy mixtures (eg creaming
fat and sugar) - you could damage it.
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K-beater
whisk
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dough hook
For yeast mixtures.
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to use your mixer
1 Turn the head-lift lever clockwise ᕡ and raise the mixer head till it locks.
to insert a tool 2 Push up till it stops ᕢ then turn.
3 Fit the bowl onto the base - press down and turn clockwise ᕣ
ᕡ
4 Turn the head-lift lever clockwise and lower the mixer head till it locks.
5 Switch on by turning the speed switch to the desired setting.
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Switch to pulse
for short bursts.
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to remove a tool 6 Turn and remove.
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hints
Switch off and scrape the bowl with the spatula frequently.
Eggs at room temperature are best for whisking.
Before whisking egg whites, make sure there’s no grease or egg yolk
on the whisk or bowl.
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Use cold ingredients for pastry unless your recipe says otherwise.
points for bread making
Never exceed the maximum capacities below - you’ll overload the
machine.
If you hear the machine labouring, switch off, remove half the dough
and do each half separately.
The ingredients mix best if you put the liquid in first.
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important
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maximum capacities
CHEF
MAJOR
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shortcrust pastry
stiff yeast dough
Flour weight: 680g - 1lb 8oz
Flour weight: 1.36kg - 3lb
Total weight: 2.18kg - 4lb 13oz Total weight: 2.4kg - 5lb 5oz
Flour weight: 1.3kg - 2lb 14oz Flour weight: 2.6kg - 5lb 12oz
Total weight: 2.5kg - 5lb 8oz
Total weight: 2.72kg - 6lb
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Flour weight: 910g - 2lb
Flour weight: 1.5kg - 3lb 5oz
soft yeast dough
Total weight: 5kg - 11lb
Total weight: 4.55kg - 10lb
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fruit cake mix
egg whites
speed switch ᕤ
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K-beater
creaming fat and sugar start on min, gradually increasing to ‘max’.
beating eggs into creamed mixtures 4 - ‘max’.
folding in flour, fruit etc Min - 1
all in one cakes start on min speed, gradually increase to max.
rubbing fat into flour min - 2.
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whisk
dough hook
Gradually increase to ‘max’.
Start on ‘min’, gradually increasing to 1.
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max
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for cleaning see page 7
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KENWOOD CHEF AND MAJOR KM010 - KM020 series
troubleshooting
problem
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The whisk or K-beater knocks against the bottom of the bowl or isn’t
reaching the ingredients in the bottom of the bowl.
Adjust the height. Here’s how:
solution
1 Unplug.
2 Raise the mixer head and insert the whisk or beater.
3 Hold it, then loosen the nut ᕡ
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4 Lower the mixer head.
5 Adjust the height by turning the shaft. Ideally the whisk/K-beater should
be almost touching the bottom of the bowl ᕢ
6 Raise the head, hold the whisk/K-beater and tighten the nut.
problem
The mixer stops during operation.
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solution
Your mixer is fitted with an overload protection device and will stop if
overloaded to protect the machine. If this happens, switch off and
unplug the mixer. Remove some of the ingredients to reduce the load,
and allow the mixer to stand for a few minutes. Plug in and reselect the
speed. If the mixer does not restart immediately allow to stand for
additional time.
ᕢ
to fit and use your splashguard
1 Raise the mixer head until it locks.
2 Fit the bowl onto the base.
3 Push the splashguard onto the underside of the mixer head ᕣ until fully
located. The hinged section should be positioned as shown.
4 Insert required tool.
5 Lower the mixer head.
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During mixing, ingredients can be added directly to the bowl via the
hinged section of the splashguard ᕤ.
You do not need to remove the splashguard to change tools.
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6 Remove the splashguard by raising the mixer head and sliding it down.
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KENWOOD CHEF AND MAJOR KM010 - KM020 series
the attachments available
To buy an attachment not included in your pack, call your KENWOOD repairer.
attachment code
attachment
flat pasta maker ቢ AT970A
additional pasta attachments
(not shown) used in conjunction
with AT970A
AT971A tagliatelle
AT972A tagliolini
AT973A trenette
AT974A spaghetti
ቴ
pasta maker ባ AT910 comes with maccheroni rigati die
(12 optional dies plus biscuit maker can be fitted)
roto food cutter ቤ AT948A comes with 4 drums
multi food grinder ብ AT950A comes with
a
large sausage nozzle
b small sausage nozzle
kebbe maker
c
grain mill ቦ AT941A
citrus juicer ቧ AT312
food processing attachment ቨ AT640 includes 3 cutting plates as standard and a knife blade
pro slicer/grater ቩ AT998A includes 3 cutting plates as standard
optional plates for AT998A a extra coarse shredder part number 639021
b rasping plate part number 639150
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standard chipper part number 639083
liquidiser ቪ 1.5 l acrylic AT337, 1.5 l glass AT338
multi-mill ቫ AT320 comes with 4 glass jars and 4 lids for storage
non-stop centrifugal juicer ቭ AT935A
ice-cream maker ቮ CHEF AT956, MAJOR AT957
potato prep attachment ቯ CHEF AT934A, MAJOR AT952A
colander and sieve ተ CHEF AT992A, MAJOR AT930A
stainless steel bowls ቱ brushed: CHEF 343270, MAJOR 343268
splashguard ቲ CHEF & MAJOR 693766
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flexible beater ታ CHEF AW44001, MAJOR AW44002
cover ቴ CHEF, 533722, MAJOR 606397
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KENWOOD CHEF AND MAJOR KM010 - KM020 series
cleaning and service
care and cleaning
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Always switch off and unplug before cleaning.
A little grease may appear at outlet ᕢ when you first use
it. This is normal - just wipe it off.
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power unit, outlet covers
bowl
Wipe with a damp cloth, then dry.
Never use abrasives or immerse in water.
Wash by hand, then dry thoroughly or wash in the dishwasher.
Never use a wire brush, steel wool or bleach to clean your
stainless steel bowl. Use vinegar to remove limescale.
Keep away from heat (cooker tops, ovens, microwaves).
Stainless steel tools can be washed by hand or in a
dishwasher.
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tools
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Non stainless steel tools (coated) should only be washed
by hand, then dried thoroughly.
Wash by hand, then dry thoroughly.
splashguard
service and customer care
If the cord is damaged it must, for safety reasons, be replaced
by KENWOOD or an authorised KENWOOD repairer.
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UK
If you need help with:
using your machine
servicing or repairs (in or out of guarantee)
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ట call KENWOOD Customer Care on 023 9239 2333.
Have your model number ready - it’s on the underside of the mixer.
spares and attachments
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ట call 0870 2413653.
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other countries
Contact the shop where you bought your machine.
guarantee UK only
If your machine goes wrong within one year from the date you
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bought it, we will repair or replace it free of charge provided:
you have not misused, neglected or damaged it;
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it has not been modified;
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it is not second-hand;
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it has not been used commercially;
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you have not fitted a plug incorrectly; and
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you supply your receipt to show when you bought it.
This guarantee does not affect your statutory rights.
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KENWOOD CHEF AND MAJOR KM010 - KM020 series
recipes
See important points for bread making on page 3.
white bread stiff British-type dough
1.36kg (3lb) strong plain flour
15ml (3tsp) salt
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ingredients
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25g (1oz) fresh yeast; or 15g/20ml ( ⁄2oz) dried yeast + 5ml (1tsp) sugar
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750ml (1 ⁄4pts) warm water: 43˚C (110˚F). Use a thermometer or add
250ml (9floz) boiling water to 500ml (18floz) cold water
25g (1oz) lard
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method 1 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.
2 Pour the liquid into the bowl. Then add the flour (with fresh yeast if used),
salt and lard.
3 Knead at minimum speed for 45 - 60 seconds. Then increase to speed 1,
adding more flour if necessary, until a dough has formed.
4 Knead for 3 - 4 more minutes at speed 1 until the dough is smooth,
elastic and leaves the sides of the bowl clean.
5 Put the dough into a greased polythene bag or a bowl covered with a tea
towel. Then leave somewhere warm until doubled in size.
6 Re-knead for 2 minutes at speed 1.
7 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.
8 Bake at 230˚C/450˚F/Gas Mark 8 for 30 - 35 minutes for loaves or 10 - 15
minutes for rolls.
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When ready, the bread should sound hollow when tapped on the base.
shortcrust pastry
450g (1lb) flour, sieved with the salt
5ml (1tsp) salt
225g (8oz) fat (mix lard and margarine straight from the fridge)
About 80ml (4tbsp) water
Don’t overmix
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ingredients
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hint
method 1 Put the flour into the bowl. Chop the fat up roughly and add to the flour.
2 Mix at speed 1 until it resembles breadcrumbs. Stop before it looks
greasy.
3 Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
4 Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
pavlova
3 large egg whites
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ingredients
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175g (6oz) caster sugar
275ml (10 fl.oz.) double cream
fresh fruit eg raspberries, strawberries, grapes, kiwi fruit
method 1 Whisk the egg whites on a high speed until they form ‘soft peaks’.
2 With the whisk operating on speed 5, gradually add the sugar one
tablespoon at a time, whisking after each addition.
3 Line a baking tray with silicone paper, then spoon the meringue onto the
paper forming a nest approximately 20cm/8” in diameter.
4 Place the baking tray into an oven preheated to 150˚C/300˚F/Gas Mark
2, then immediately reduce the temperature to 140˚C/275˚F/Gas Mark 1
and bake for 1 hour. Turn the heat off but leave the pavlova in the oven to
cool down.
5 When ready to serve, peel off the silicone paper and place on a serving
dish. Whip the cream until soft peaks form then spread over the top of
the pavlova and decorate with the fruit.
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KENWOOD CHEF AND MAJOR KM010 - KM020 series
recipes continued
scrumptious chocolate cake
225g (8oz) butter, softened
250g (9oz) caster sugar
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ingredients
4 eggs
5ml (1tsp) instant coffee dissolved in 15ml (1tbsp) hot water
30ml (2tbsp) milk
5ml (1tsp) almond essence
50g (2oz) ground almonds
100g (4oz) self raising flour
5ml (1tsp) baking powder
50g (2oz) unsweetened cocoa powder
method 1 Cream the butter and sugar on a low speed gradually increasing to a
higher speed until the mixture is light and fluffy. Scrape down the bowl
and beater.
2 Beat the eggs in a jug and whilst the mixer is operating on a high
speed, gradually add the egg a little at a time until incorporated. Switch
off and scrape down.
3 Incorporate the dissolved coffee, milk and almond essence on a low
speed. Add the ground almonds, sieved flour, baking powder and
cocoa. Mix on a low speed to incorporate.
4 Divide the mixture between two 20cm/8” cakes tins that have been
lined with greased greaseproof paper. Level the tops then bake at
180˚C/350˚F/Gas Mark 4 for approximately 30 minutes until springy to
the touch.
5 Turn out and cool on a wire rack.
chocolate mousseline filling
275g (10oz) plain chocolate, broken into pieces
225ml (8 fl.oz.) double cream
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ingredients
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method 1 Melt the chocolate by placing in a bowl over a pan of barely
simmering water.
2 Whisk the cream starting on a low speed gradually increasing to a
higher speed until it forms soft peaks.
3 When the chocolate has melted remove the bowl from the heat and,
using a large spoon fold into the cream.
4 Spread the chocolate filling between the cooled cakes.
honey and nut spread using the liquidiser
25g chopped nuts
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ingredients
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875g clear honey at room temperature
method 1 Place the ingredients into the liquidiser in the above order.
2 Blend together using the pulse control for 5 seconds
3 Use as required.
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