Kenwood kitchen machine: working with attachments

So I got to the dacha and the guests left me for the night))) here are my old-type nozzles. Sense but I want some more cooking
In general, I will sell products that are not used

Help urgently! Someone send a photo of the meat grinder attachment to the kenwood. Very urgent!

Posted Saturday 11 Mar 2017 02:27 PM

And the spiral thing that spins, the end that fits into the socket of the combine

photo of the meat grinder attachment on kenwood view of the sleeve from the end

I don't have a meat grinder, so in words.
Kenwood has two grinder attachments. On new machines the bushing is hexagonal, on old machines it is flat.

[LenaPena)]

LenaPena), took a picture - what do you need?

[LenaPena)]

LenaPena), what happened?

take a picture - what do you need?

This is a slot. On Sens and other new cars of the same series - a hexagon.

[Natasha]

Thank you all very much! I bought a meat grinder today with a burnt out motor, it looks very similar in appearance to those photos that Natasha, showed, thank her very much !!! For 600 rubles.))) Now I'm going to try on) at km 96)))

Thank you all very much! I bought today a meat grinder with a burnt out motor, it looks very similar to those photos that Natasha showed, thank her very much !!! For 600 rubles.)))

If this is Kenwood, then it will fit, there is just AT950

a meat grinder with a burnt out motor

This is savvy!

This is savvy!

Mighty and practical mind !!!

By the way, on our machines (old-style), a lot of things can come up from individual or universal Kenwood appliances, blenders, meat grinders, juicers, shredders

I am reporting! Fitted perfectly!
Thanks to the blue whiting fish, because, according to the girl who sold it to me, the skin was wound, and instead of turning on the reverse, she began to press harder, the meat grinder began to smoke. Be careful, blue whiting is a dangerous animal))))

I am reporting! Fitted perfectly!
Thanks to the blue whiting fish, because, according to the girl who sold it to me, the skin was wound, and instead of turning on the reverse, she began to press harder, the meat grinder began to smoke. Be careful, blue whiting is a dangerous animal))))

Do not repeat the mistake of the whiting mistress. The fish has nothing to do with it. The problem is blunt knives. Sharpen before you work.

By the way, on our machines (old-style), a lot of things can come up from individual or universal Kenwood appliances, blenders, meat grinders, juicers, shredders

that the multi-shredder would fit ...

Added Saturday 11 Mar 2017 08:49 PM

But, by the way, who has a multi-shredder, which socket is attached to Kesha, and, if it's not difficult, take a photo of its part that is attached to the car, butt)))

that the multi-shredder would fit ...

Where will he go

But, by the way, who has a multi-shredder, which socket is attached to Kesha, and, if it's not difficult, take a photo of its part that is attached to the car, butt)))

And it is not attached to the end, if I understand correctly what it is about

By the way, on our machines (old-style), a lot of things can come up from individual or universal Kenwood appliances, blenders, meat grinders, juicers, shredders

A lot, it's true.
I do not know how the high speed jack is, I can not say what is the same. Low speed to Senses, however, has been standard for over 60 years.

For example, a coffee grinder from the 50s of the last century. Cool!
If you can get it anywhere, you can use



Or a pasta maker will work too


Found here by chance a site of a person with a lot of Kenwood retro
This is a selection of his videos 🔗

And if you click on the word Attachments, then the old instructions for the old attachments.

My "retro" FP 404 Kenwood. still of English assembly, 650 W, still works "like a beast". I make a shortcrust yeast dough in it, grind, shred vegetables, squeeze out the juice. And he is already 20 years old!
The only thing that has worn out a lot is this central rod.
🔗
And the second Kenwood (Major Premium) - mostly lives under the table.

If you can get it somewhere, you can use

On eBay, things like this sometimes happen.

[Miranda]

Miranda, Thank you! Informative and interesting! I liked both nozzles. I have a lot of coffee to grind, but I would buy A736 pasta, and a cover would not hurt.

And the second Kenwood (Major Premium) - mostly lives under the table

leostrog, it's scary to read such words straight, because I have KMM 770 (Major Premium). And you didn't try to repair it anymore, what if the master of the ceiling gets caught?

And the second Kenwood (Major Premium) - mostly lives under the table.

And you didn't try to repair it anymore, what if the master of the ceiling gets caught?

I beg your pardon for interfering, what's wrong with him? I'm not in the subject
I had to poke around in this technique, how can I help.

Wai, hostesses! What a bold branch you have .. already from 11 years old! ))
Tell me please! Of course I didn't read the instructions, and a question arose.
1. Machine KMC053. Knead the dough with a hook.
500ml milk
1100g flour
I immediately threw everything into the container and under the hook. Stirred in a minute. A minute later, the car was already becoming clearly too heavy to twist all this and in the area of ​​the connection of the two parts, there was a slight backlash LEFT-RIGHT. I decided not to delay this business for a long time and threw the dough into the oven to rise. As a result, everything mixed well, in just 1.5-2 minutes, but in the end it was hard for the car.
The question is - is this normal? Or is there too much dough in the container? Or is it too thick?
Thanks girls guys!

[booblik500]

booblik500, at what speed did they interfere?
The dough must not be mixed at high speed. Well, for a small bowl too much flour / water, although approx.

The movement of the "head" is normal and any mixer of any brand has.
This is because the hook pushes the dough between itself and the side of the bowl. He does this forcefully when the dough is steep and needs room to move. Moreover, if there was no such movement, the car would have broken down.

Dear, thanks for your reply!
Of course, they interfered at the minimum ... the most minimal. Then he turned on the heat by 1-2%, and back to the minimum.
Well, yes, I thought, before the first test, that there would be a load on the "head" and it would walk at least slightly - here and there ... But its movements, it seemed to me, were somehow unstable. I could insert a spring there, some hard one. So that the backlash is smoother. But if this is normal, then everything is fine))
Is 500/1100 water of flour normal for this KMC 053? No more? And how much dough is usually kneaded in it? I feel I ought to look at the instructions, all the same ... otherwise I look like a fool here))

[booblik500]

Or is it too thick?

booblik500, yes, this is a very cool dough, the moisture content is only 45.5%, bread from such a dough will be heavy, dense and not tasty, plus you did not knead, but only mixed all the ingredients. Ordinary bread has a moisture content of 62-65% of baking percent (the amount of flour is always taken as 100%, from here we calculate the required amount of liquid), for your 1100 g you had to take 700-710 g of liquid. Knead the dough in two stages: first for min. speed for 5 minutes, mix everything, leave alone for 20-30 minutes. and knead further at a speed of min. up to 1 minute 15. Wet dough (80%) can be kneaded at speed 2. For your bowl, the maximum flour is 1.36 kg, while the weight of the dough is 2.18 kg (this is according to the instructions). And also look at the Admin website, google "Kneading the dough with a combine". Good luck to you!

leostrog, it's scary to read such words straight, because I have KMM 770 (Major Premium). And you didn't try to repair it anymore, what if the master of the ceiling gets caught?

yes, it was fixed for me. but this is such a heavy and big fool that I take it out very rarely, but for every day - old. I am completely satisfied with its functions. It's lightweight, mobile and fast. I bought big Kenwood as a kneader. But precisely as a kneader, he is not God only knows what ...

[leostrog]

I bought big Kenwood as a kneader. But precisely as a kneader, he is not God knows what ...

leostrog , sorry for the harassment, but that does not suit you in the big Kenwood dough.

[Peter Push]

Peter Push, thank you very much)
Previously and mixed 650/1000 milk flour - by hand with a spoon. Therefore, everything was liquid, apparently, it was always too lazy to manually knead for a long time.
That time, in KMS 053, when there was 500/1100 water of flour, after a minute, all the dough was "whipped" to the hook and then did not knead .. That is why, I suppose, you recommend leaving it for 20-30 minutes.
Thank you very much, I will study by your keywords from Google. All the best)

[booblik500]

That is why, I suppose, you recommend leaving it for 20-30 minutes.

booblik500, no, that's not why. We need to knead the dough until the gluten develops well, which means bring the dough to a state where it not only does not "smear", but becomes smooth and gathers into a lump. The pause following the combination of flour and water, called autolysis, serves to facilitate kneading the dough, at this time the proteins in the flour swell, this is necessary for the development of this very gluten. It still depends on the "strength" of the flour, the weaker it is, the longer autolysis takes (up to 40 min.)
Another important factor affecting the rate of gluten development is the temperature of the dough. Therefore, you should pay attention to the temperature of the water that goes into the batch, I take water from the bottom shelf of the refrigerator. Kneaders strongly heat the dough during kneading, and the optimum temperature is 18-20 degrees C.
And more - adding salt to the dough. Use the method of adding salt at the last stage of kneading - add salt when the dough has already gathered in a lump.
And, of course, this is the speed of the kneader, for Kenwood from minimum to 1. Remember - the right dough is the right bread! From the beginning it seems that nothing will work out, but then knowledge and experience do their job! Only walking will master the road!

[Peter Push]

Peter Push, wow ... it's a whole technology)
Thank you very much!)

[leostrog]

leostrog , sorry for the harassment, but that does not suit you in the big Kenwood dough.

I am not satisfied with the movements of the hook, especially when kneading a heavy dough with a predominance of rye flour (like Borodinsky). I think that the dough mixes poorly and is ineffective compared to semi-professional kneaders (well, such as, for example)
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Just in case, to prevent questions - I've been baking bread at home for 20 years already, but I've always kneaded it with my hands. until age began to make itself felt and the joints of the hands hurt. After that, I once baked no-knead bread (bread without kneading), but you can't make custard rye like that.

I believe that the dough mixes poorly and is ineffective compared to semi-professional kneaders

Despite the fact that the price category is about the same ...

I think that the dough mixes poorly and is ineffective compared to semi-professional kneaders (well, such as, for example)
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I will not argue strongly, they are good mixers, especially the second, but the first (Ankarsrum) as a combine is a complete squalor, one fastening of the meat grinder is worth it

By the way, according to the category Kenwood also belongs to the semi-professional kneaders. And it is quite correct to compare them. Only now you need to compare the whole range of possibilities in relation to kneaders. Perhaps something Ankarsrum kneads worse than Kenwood. And even if it is ahead of Kenwood in all respects, the reason is rather that Kenwood is not a dough mixer in its pure form, but KM, and here a compromise in favor of universality is possible.

By the way, according to the category Kenwood also belongs to the semi-professional kneaders. And it is quite correct to compare them. Only now you need to compare the whole range of possibilities in relation to kneaders. Perhaps something Ankarsrum kneads worse than Kenwood. And even if it is ahead of Kenwood in all respects, the reason is rather that Kenwood is not a dough mixer in its pure form, but KM, and here a compromise in favor of universality is possible.

Yes. you're right. absolutely. and the price categories are very different.Our Assistent Original is more than 2 times more expensive than Kewood major premium.

Hello comrades! Please tell me Kenwood KMC 053 (well, or just 010 ... I guess 053 is a complete set)
Is it possible to turn it on cold, turn it on immediately at high speed? And then I'm always afraid, I give it a little warm up at idle))))

Is it possible to turn it on cold, turn it on immediately at high speed? And then I'm always afraid, I give it a little warm up at idle))))

Yes, you can.

I take water from the bottom shelf of the refrigerator.

And where is your freezer, bottom or top?

[leostrog]

I am not satisfied with the movements of the hook, especially when kneading a heavy dough with a predominance of rye flour (like Borodinsky). I believe that the dough mixes poorly and is ineffective compared to semi-professional kneaders

leostrog, thank you, I haven't kneaded pure rye dough yet, I'm afraid of it, at most 80% rye flour.

Our Assistent Original is more than 2 times more expensive than Kewood major premium.

About this "Swede" Luda (Marina-aga) said: "Kneading the dough like a god", we can't find it with fire in the afternoon. Sorry again for the harassment.

julia_bb, I have a 2-chamber refrigerator, the freezer is at the bottom. You are probably interested in the water temperature - about 11 degrees, in summer, in the heat, if I put dough on bread, then I throw ice cubes into the water.

You are probably interested in the water temperature - about 11 degrees, in summer, in the heat, if I put dough on bread, then I throw ice cubes into the water.

Yes, thanks, I wanted to know. That is, put water on a shelf, where the air is colder, closer to the freezer. I also have it downstairs.

[julia_bb]

Yes, thanks, I wanted to know. That is, put water on a shelf, where the air is colder, closer to the freezer. I also have it downstairs.

julia_bb, the optimal temperature for the development of gluten, according to experts, is 18 - 20 degrees. Therefore, focus on the temperature in your kitchen, and accordingly take water to mix the temperature you need. Well, something like this ... the instructions for my hp Panasonic also recommends taking water for kneading from the refrigerator. Good luck to you!

For the umpteenth time I clean up the squabble in the branch. Do I need it?
Therefore, I am convincingly once again asking everyone, and especially those who have already sinned by this: do not spoil your nerves, do not add work to me, do not flood in the subject.
It's good that I just clean, and if someone complains to the boss, he can ban it for preventive purposes.

I am not satisfied with the movements of the hook, especially when kneading a heavy dough with a predominance of rye flour (like Borodinsky). I think that the dough mixes poorly and is ineffective compared to semi-professional kneaders (well, such as, for example)
🔗
🔗
Just in case, to prevent questions - I've been baking bread at home for 20 years already, but I've always kneaded it with my hands. until age began to make itself felt and the joints of the hands hurt. After that, I once baked no-knead bread (bread without kneading), but you can't make custard rye like that.

I quite often bake pure rye bread and Borodino bread, too, quite often. Such types of bread should not be kneaded with a hook, the hook, in my opinion, is more suitable for wheat dough, where you need to develop gluten and knead for a long time. I use a rye nozzle, unfortunately, I don’t know how it is called correctly, the one with a replaceable rubber part. She does an excellent job with rye dough, once in the middle of the batch I clean off the remaining flour and, in general, that's all.
I would like to speak in favor of Kenwood. It would be nice to read the instructions and forums before getting started. I bake not only bread (many and different), but also cakes, desserts and more. And I am only convinced that I can live without any devices except Kenwood and its attachments. Has served me faithfully for 3 years.

[Musenovna]

Musenovna, oh, how are you right !!! I already got the impression that a lot of money has been paid, a place in the kitchen has been allocated - that's all that is required from the owner, and then let the device issue products with a quality mark. This happens with most baits, but the hook is "rebellious". And then the bitterness of disappointment.And in case of any failures, you need to go to the bathroom and wash your hands up to the elbow with hungry water - it soothes and evokes the thought "maybe you need to knead something differently, or maybe first read the instructions about speed and weight, and then find out on the internet about flour and its properties, read our branches a little, find out at least what this correct dough looks like and only then knead. " To achieve an excellent result, the correct sequence of the baker's actions is important. Sorry for being frank

For the umpteenth time I clean up the squabble in the branch. Do I need it?
Therefore, I am convincingly asking everyone once again, and especially those who have already sinned by this: do not spoil your nerves, do not add work to me, do not flood the topic.
It's good that I just clean, and if someone complains to the boss, he can ban it for preventive purposes.

Olga VB, I beg your pardon, I also sinned, gave me a hand and again kneading and speed. I will improve. Excuse me.

Either the induction hook is really the best, and I don’t know the problems, or I still understand little about the dough (which is the case), but the quality of different breads and other doughs suits me so much, I love Kenwood so much that I cannot convey ...

[Miranda]

Miranda, if the bread suits you, then this says only one thing - there was the right dough, only good bread comes out of it.
And the hook from the induction Kenwood is the best, here you are right !!! Nothing prevents avid bakers from purchasing it, now it is very affordable, if only the cup would allow.

And the hook from the induction Kenwood is the best, here you are right !!!

I beg your pardon for the stupid question, what is this miraculous "hook"? can someone put a photo in close-up and the order number

[Vlad_Ru]

Vlad_Ru, spiral hook - KW711659
But it is for cars with 6.7 liters. bowl

On the left is the hook in induction, on the right, which is at 020 or 060



The new Titaniums have a spiral hook, but without a shoulder blade at the end. And it is for small bowls. But so far there are no reviews for them. And I don't know what they are called for googling.

Even for small bowls, they buy a spiral hook on the ebee from the Dutch artisans, they wrote about this here. Read in this thread 49-50 pages, there are different links on YouTube and ebay.

[Miranda]

Miranda, and on which hook does the dough climb up?

[Sens]

Sens, according to the one on the right, which is in 020/060 or 023/063
The dough never crawled along the spiral. True, I have never done a watery brioche type and here I cannot say with 100% certainty. But neither bread of different proportions with rye flour, nor yeast, nor dumplings - never fit.

But neither bread of different proportions with rye flour, nor yeast, nor dumplings - never fit.

I don't remember any more about which test the users wrote that it climbs the hook.

I saw such a hook, with the protection of the attachment point, IMHO.