instructions
Kenwood Chef KM330 series/Major KM630 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.
KENWOOD CHEF AND MAJOR KM330-KM630 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.
to use your mixer
1 Turn the head-lift lever anti-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
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4 Turn the head-lift lever anti-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.
P
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.
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points for bread making
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important
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.
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
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
Flour weight: 2.6kg - 5lb 12oz
Total weight: 5kg - 11lb
Total weight: 4.55kg - 10lb
16
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
Gradually increase to ‘max’.
Start on ‘min’, gradually increasing to 1.
dough hook
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for cleaning see page 6
2
KENWOOD CHEF AND MAJOR KM330-KM630 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
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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 (if supplied)
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.
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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 KM330-KM630 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 A970A
AT971A tagliatelle
AT972A tagliolini
AT973A trenette
AT974A spaghetti
ታ
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
pro slicer/grater ቨ AT998A includes 3 cutting plates as standard
optional plates for AT998A a extra coarse shredder part number 639021
b rasping plate part number 639150
c
standard chipper part number 639083
liquidiser ቩ 1.5 l acrylic AT337, 1.5 l glass AT338, 1.5 l stainless steel AT339
multi-mill ቪ AT320 comes with 4 glass jars and 4 lids for storage
non-stop centrifugal juicer ቫ AT935A
ice-cream maker ቭ CHEF AT956, MAJOR AT957
potato prep attachment ቮ CHEF AT934A, MAJOR AT952A
colander and sieve ቯ CHEF AT992A, MAJOR AT930A
plastic bowls ተ CHEF 265026. MAJOR 412095
stainless steel bowls ቱ brushed: CHEF 343270, MAJOR 343268
polished: CHEF 638821, MAJOR 642779
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splashguard ቲ CHEF & MAJOR 693766
cover ታ CHEF, 533722, MAJOR 606397
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b
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KENWOOD CHEF AND MAJOR KM330-KM630 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
bowls
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.
Always ensure that plastic bowls are loosely packed in the dishwasher
to prevent distortion.
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If you have a stainless steel bowl never use a wire brush,
steel wool or bleach to clean it. Use vinegar to remove limescale.
Keep away from heat (cooker tops, ovens, microwaves).
Wash by hand, then dry thoroughly or wash in the dishwasher.
Wash by hand, then dry thoroughly.
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tools
splashguard
service and customer care
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If the cord is damaged it must, for safety reasons, be replaced
by KENWOOD or an authorised KENWOOD repairer.
UK
If you need help with:
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using your machine
servicing or repairs (in or out of guarantee)
ట call Kenwood Customer Care on 023 92392333.
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
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If your machine goes wrong within one year from the date you
bought it, we will repair or replace it free of charge provided:
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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 KM330-KM630 series
recipes
See important points for bread making on page 2.
white bread stiff yeast dough
1.36kg (3lb) strong plain flour
15ml (3tsp) salt
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ingredients
1
25g (1oz) fresh yeast; or 15g/20ml ( ⁄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
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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.
white bread soft yeast 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
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ingredients
This quantity is for KM630 series.
For KM330 series,
halve the quantities and add all the
flour in one go
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method 1 Melt the margarine in the milk and bring to 43˚C (110˚F).
2 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.
3 Pour the milk into the bowl. Add the beaten eggs and 2kg (4lb 6oz) flour.
4 Mix at minimum speed for 1 minute, then at speed 1 for a further minute.
Scrape down.
5 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.
6 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.
7 Bake at 200˚C/400˚F/Gas Mark 6 for 20 - 25 minutes for loaves or 15
minutes for rolls.
8 When ready, the bread should sound hollow when tapped on the base.
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Makes about 10 loaves.
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KENWOOD CHEF AND MAJOR KM330-KM630 series
recipes continued
strawberry and apricot gâteau
3 eggs
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ingredients: sponge
filling and decoration
75g (3oz) caster sugar
75g (3oz) plain flour
1
150ml ( ⁄4pt) double cream
Sugar to taste
225g (8oz) strawberries
225g (8oz) apricots
Halve the apricots and remove the stones. Cook gently in very little water, adding
sugar to taste, until soft.
method 1
Wash and halve the strawberries.
To make the sponge, whisk the eggs and sugar at maximum speed until very pale
and thick.
2
3
Remove the bowl and the whisk. Fold in the flour by hand using a large metal spoon -
do this carefully to keep the sponge light.
4
Put the mixture into two 18cm (7”) greased and lined sandwich tins.
Bake at 180˚C/350˚F/Gas Mark 4 for about 20 minutes until the cake springs back
when lightly touched.
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Turn out onto a wire rack.
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Whisk the cream at maximum speed until stiff. Add sugar to taste.
Roughly chop the apricots and a third of the strawberries. Fold them into half the
cream.
Spread this over one of the sponges, then put the other sponge on top.
Spread the remaining cream on top and decorate with the remaining strawberries.
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meringues
4 egg whites
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250g (9oz) icing sugar, sieved
ingredients
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Line your baking tray with non-stick baking parchment.
Whisk the egg whites and sugar at maximum speed for about 10 minutes until it
stands in peaks.
method 1
2
Spoon the mixture onto the baking tray (or use a piping bag with a 2.5cm (1”) star
3
nozzle).
1
Bake at 110˚C/225˚F/Gas Mark ⁄
4
for about 4 - 5 hours until firm and crisp. If they start
4
to brown, leave the oven door slightly ajar.
Store meringues in an airtight tin.
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shortcrust pastry
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450g (1lb) flour, sieved with the salt
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5ml (1tsp) salt
ingredients
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225g (8oz) fat (mix lard and margarine straight from the fridge)
About 80ml (4tbsp) water
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Don’t overmix
Put the flour into the bowl. Chop the fat up roughly and add to the flour.
Mix at speed 1 until it resembles breadcrumbs. Stop before it looks greasy.
Add the water and mix at minimum speed. Stop as soon as the water is
incorporated.
hint 1
method 2
3
Cook at around 200˚C/400˚F/Gas Mark 6, depending on the filling.
4
carrot and coriander soup
25g (1oz) butter
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ingredients
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1 onion chopped
1 clove garlic crushed
480g (1lb 1oz) carrot cut into 1.5cm cubes for a 1.2 l goblet
600g (1lb 6oz) carrot cut into 1.5cm cubes for a 1.5 l goblet
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
method 1 Melt the butter in a pan, add the onion and garlic and fry until soft.
2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach
the maximum 1.2 level or 1.5 level marked on the goblet. Fit the lid and filler cap.
3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.
4 Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the
soup for 30 to 35 minutes or until cooked.
5 Adjust the seasoning as necessary and add extra liquid if required.
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