Kenwood kitchen machine: working with attachments

How many raspberries did you load at once?

Even less, I usually read the instructions and follow everything. The question is not about it, it does not close even empty.

[Paul I]

Paul I, I bought the combine itself in the Media Market in Kazan, but I don't remember when, 4-5 years have passed exactly. The nozzle is about a year later, it does not snap into place only with this nozzle (even without the blades), everything is fine with others. Maybe the plastic bowl has a greater thickness, it’s not about the combine, I think. And I can’t make a video and I don’t know how, and I don’t know how, but there’s no one to ask for

Added Monday 05 Sep 2016 05:15 PM

Everything, figured it out. Does not snap into place if removed normally. It turns out that not only for me, it is a pity of course that you have to work without a cover, but this is not fatal, after all, it's better than standing by and holding.

The wiping speed is small and most likely it will not happen.

How is it going! If a lot of liquid is wiped, then even when the minimum speed is turned on, immediately splashes are formed on the sides
And just in general, the wiping sieve is convenient, copes quickly and efficiently

With a cube cutter, I cut boiled carrots and beets, as well as pickled onions. Mash potatoes and eggs.

And if you take potatoes pre-cooked and chilled in the refrigerator, will they cut them? I just wanted this salad attachment. Couldn't you be able to cut potatoes, boiled sausage and eggs properly? In the commercial, they cut it all right

Forum users, tell me. Is it dangerous to buy Kenwood baits from your hands? I found an ad that the dough sheeter is being sold inexpensively, they write that it is new. And suddenly it is defective and you probably won't return it back.

And if you take potatoes pre-cooked and chilled in the refrigerator, will they cut them? I just wanted this salad attachment. Couldn't you be able to cut potatoes, boiled sausage and eggs properly? In the commercial, they cut it all right

Everything cuts perfectly. And it is chilled. But with potatoes, my wife perked up first to cut raw, and then boil the cubes. It turns out better. I do not recommend doing this with eggs)))

Yes, manually. I bought molds from Teskoma, those that are in 3 sizes. Nice, but confusing and long. I cut out circles with a medium-sized mold (we don't like small ones), put the minced meat out of a disposable pastry bag and close it up.

good people, tell me, do you lower the flexi nozzle for 094-096 and the like so that the bottom touches these silicone edges completely and even bends slightly, or do you still leave a slight gap, as for other nozzles?

[Paul I]

Paul I and other members of the forum who have the AT 340 low-speed grater-slicer attachment and the MGX 400 cube cutter can see this. Do AT 340 discs fit the cube cutter? Because these nozzles look the same, I saw in the video that the mount on the cube cutter disk looks like an asterisk, and the AT 340 also looks like this. Is it possible, when assembling a cube cutter, not to put the cutting disc into cubes, but to put only one upper shredder disc? I just have an AT 647 food processor and I always miss a disc with a fine grater there, while the AT 340 has this disc. I don't want to buy only one AT 340 disk.

good people, tell me, do you lower the flexi nozzle for 094-096 and the like so that the bottom touches these silicone edges completely and even bends slightly, or do you still leave a slight gap, as for other nozzles?

I put it, as in the instructions, so that it touches the bottom slightly, but does not bend.

Do AT 340 discs fit the cube cutter?

Unsuitable. There are fundamentally different mounts. They are even inserted into different slots and each through its own gearbox.

[proshka]

proshka, To be honest, I have not heard of this. I have been using it for several years. The only problem is that the dough clogs inward around the edges and after several uses you have to disassemble and clean. Thank God my husband does it, otherwise I disassembled it, but I could not assemble it. I don’t know at all, or I got married. If the dough is very steep, then by 2.5 and 7 it is enough to roll out 2-3 times. In general, the dough sheeter is a super thing.

ludmila_27.79, I read that in the commercial they cut raw potatoes. I cut eggs with an egg cutter. In principle, for salads and vinaigrette, you only need to cut potatoes, and the rest will be cut by a cube cutter in a minute. All the same, a great relief.

Pavel, recently I was looking for a pusher for the AT 340 in online stores of spare parts and saw individual disks. You can buy them. In which particular store I don’t remember, I washed a lot of them. And I bought the pusher in

[Ira]

Ira, Bosch's cube cutter has a grid for two standard sizes of cubes. Everything else is the same. That is, in one of the sizes, the cubes are not exactly cubes, but rather rectangular parallelepipeds This is not at all critical. But it is possible to get larger or smaller slices.

With a cube cutter, only at first glance it seems that you can easily expand the options for cube sizes. Each size requires at least 2 capital parts:
1 - metal disc, cat. cuts the product into washers of the required thickness (in the current model -1 cm, and for a cube, for example 0.7 cm, another disk is needed),

But I'm not sure that this is so. In my Phillipka-cube, the knife that cuts the product into plates does not change its height in relation to the disc, into which the gratings for cutting of different sizes are inserted, but the cubes are different, I can't figure out why: Or maybe I get parallelepipeds, but I didn't pay attention?

[Galina]

Galina, the fact is that the shape is still just close to the cube. Plus how thick they managed to push the product before it was cut horizontally. We cannot use these cubes for an exhibition or for construction. The main thing is that the size of the cutting suits the results.

I want to share my communication with the wiping sieve. I brought a bucket of cherries home from the garden, I was too lazy to pick the seeds, the cherry does not go well with the seeds.
He threw the whole bucket, previously washed, into a saucepan, poured half a glass of water and set it to cook. I cooked for about 20 minutes, took out the cherries and rubbed them on a large wire rack with thorns up. I wiped off how much rubbed, scraps with bones back into the pan and simmer for another hour over low heat.
Then, of course, greed ruined the frayer, and instead of filtering and calming down, I decided to rub it with my hands (by the way, this is not worth doing, fingers are peeled off imperceptibly, but efficiently). In general, all the pulp extracted with the nozzle and hands was poured into strained juice, in which first there were cherries, and then cake and seeds, added sugar and boiled until slightly thickened.
It turned out to be an awesome jam. We are already finishing one can. I think to make the rest of the cherry in the same way, only bypassing the stage of hands, I already have few of them ...

And last year I decided to wipe the pits and plums from the thorns, for something I didn't like. More precisely, everything was rubbed off as it should, only there was such a thunderstorm from the bones beating against the walls of the sieve that I was afraid that the rough side would all rub off against the bone and become dull.
A compote with tarragon is a thing! I also add star anise to compotes, the taste also changes for the better, a zest appears.

Good day. Here's a little sister sent me to this forum. Honestly, I don't have the strength to read all the pages at 1 am, please tell me, for currants: red and black, which is better to use, KAV992PL rub (I have a boss) or I still have such a cone nozzle AT644.
I bought the harvester in the winter and did not even open these attachments. I remember my grandmother made red currant jelly, probably with a cone? And raw or dark? Or is it through the rubbing discs?
And please, are there recipes for Kenwood here on the forum? Throw off the link. All extremely grateful

[Allamanda]

Allamanda, depending on what you want from her. Look at the attachments, it is clear what the output will be ...
And about the boil the same story.
And for recipes it is better to use a search engine. You know better what you want to cook.

for jelly.

for jelly.

Here we go Contents of the section "Fruit and berry preparations"

I rub berries-fruits with a regular rub in the form of a bowl - the quality is good

Oh, I am also pleased with the rubbing, rubbed the red currants and raspberries, boiled "Preventive jam", it turned out great. I dried the cake, got fiber.

Here we go Contents of the section "Fruit and berry preparations"

I rub berries-fruits with a regular rub in the form of a bowl - the quality is good

Thank you kind person for the link

Someone has a grain grinder attachment ?!

[Katerina]

Katerina, maybe you mean the mill? Then I have.

[Anna]

Anna, I mean the grain grinder Jupiter makes for the Kenwoods

[MomAnya]

MomAnya, Anya, and how do you like the mill? I just can't decide on it. I don't understand if I need it and whether it will be in demand.

[4udo]

4udo, Natasha, I love her very much. When baking bread, and not only bread, I replace part of the wheat flour with corn, buckwheat, rice. It is difficult to advise whether this attachment is needed. Definitely not for daily use, but somehow I really liked it.

[4udo]

4udoIf there is a source of grain, it seems to me.

[MomAnya]

MomAnya, Anya, have you tried to grind millet? As it turns out? Does it look like fine semolina or semolina? And in general there is a good degree of grinding or grains are felt?
And yet, is the CM not very stressed when grinding, for example, corn?

[4udo]

I brought a bucket of cherries home from the garden, I was too lazy to pick the seeds, the cherry does not go well with the seeds.

And I pull the seeds out of the cherry with a pin and quickly and the whole berries remain. You need to take the pin and with its opposite end, where the loop is, pull the pit out of the cherry from the side where the cherry has a stick. Can't raw berries go through a sieve-rub? I also want to buy myself this sieve attachment. Only for some reason, for the Major, the AT 930 attachment disappeared from sale. You look at all sites and it is not there. Where can you buy it now?

Added Tuesday 19 Jul 2016 7:10 PM

4udo, I made flour from cereals using a multi-grinder attachment. Of course, she does not grind all the grains, but then I took a sieve and sieved and threw the unmilled ones into the multi-grinder again. So I, too, do not know whether the mill grinds all the grains into cereals?

Added on Tuesday 19 Jul 2016 7:13 PM

please tell me, for currants: red and black, which is still better to use, KAV992PL rub (I have a chef) or I still have such a cone nozzle AT644.

you can try that and that nozzle, they are both for these purposes. Whichever you like best, use that attachment in the future.

[kavilter]

Can't raw berries go through a sieve-rub? I also want to buy myself this sieve attachment.

Luda! can be raw! only the output will be less.
again, depending on what, who needs it. Let's say this option: wipe raw black currants on pure jelly, and the skins for compote, then raw can be, there will be less juice, but you also need to leave something for the compote.
and if the leftovers are on vykinstein, then it is better to boil it in order to take more from each berry.
again, tomatoes for juice - the output from boiled and raw simply cannot be compared.

Added on Tuesday 19 Jul 2016 08:36 PM

kavilter, Anita! I can't today, but tomorrow I'll try to unsubscribe
Yes, today I found a cherry for 120 rubles! hurray and more black currants promised tomorrow

[4udo]

4udo, Natasha, maybe you mean wheat? Have not tried. The degree of grinding is adjustable.But the finer, the longer it grinds. It doesn't bother me, I turn it on, and at this time I do something else in the kitchen, and she grinds. You can grind a second time - I ground rice twice for the baby for porridge.

NOTE:
The bowl from the ice cream maker to Kenwood fits perfectly with the wiping sieve, moreover, nothing gets in the way and even the transparent lid closes tightly
I really liked it

Urgently, give a link or tell us how, with what whisk and at what speed and how much to beat the butter on Ken?

Flexy or whisk. Flexi mass is smoother and denser, more airy with a whisk. I don't know about the time, I look at the consistency.
I beat it gradually to the maximum, increasing it literally for 10-20 seconds at each speed.
I always look at the consistency, I never time the time.

flexi a little longer, but collects well from the walls.
You will feel the consistency yourself: you should get a white, gentle homogeneous airy cream.
The speed is gradually up to maximum, just make sure that it does not overheat, otherwise it will begin to thaw, and this is not good.

you should get a white delicate homogeneous airy cream.

No, we do not need cream, but butter from sour cream.

[Paul]

Paul, like asking how the butter vzbeat, not frombeat, I answered honestly
I didn't knock it down, but it seems to be necessary at not very high speeds. But on what and what nozzle, I will not tell you.
I probably would have tried K-shkoy first on a C grade, and then I would have orientated further.

I make oil with a nozzle. First at 2 speeds, then at third. When the buttermilk starts to drain, I set it to the minimum.

Beat mayonnaise in a multi-chopper. 75 gr. milk 150 vegetable oil. 0.5 tsp ready-made mustard. At the maximum in seconds. Thanks to the girls from the forum. It turns out a full glass of thick sauce.

anyone interested in seeing Kenwood disassembled, you can do it here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114203.0

Look here the topic "Kneading bread dough (wheat and wheat-rye) in a combine and by hand" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

For example, first I make a "rough kneading" of the dough, let it stand for 15-20 minutes to make the gluten swell, and then I do the main batch, about 10-15 minutes, as it actually happens. :) The dough must be kneaded with a hook!
You should ALWAYS stand near the machine and control the batch!
If the dough on the dumplings is very tight, add a little water, then when rolling out the dough, compensate for the lack of flour by sprinkling flour on the layer.
The processor kneads dough for pies, bread very well and qualitatively! The harvester jumps only during the test and at high speed, I just hold it with my hand on top, the dough kneading lasts about 5-7 minutes - this is not tragic.

And check the condition of the rubber legs under the combine, maybe they have already fallen off.
Kenwood is a good harvester, strong - I'm happy with it And any technique has some problems and nuances
Optimally, first knead the dough at 1 speed to mix the products (coarse kneading), let it rest for about 15-20 minutes (turn off the processor), then knead at 2 speeds for about 7-10 minutes. The dough will be very high quality!
When resting, the dough is saturated with liquid, swells, binds, and then, during the main kneading, it immediately grasps with a good bun, and then you adjust the softness of the dough with some flour or liquid additives.

Here you can see the pictures, as an example of kneading, and what happens at the same time Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0I go from what the test needs. And sometimes it is harmful for the dough to knead for a long time, and it is enough to make a good kneading at 2 speeds for the gluten to develop well. I noticed that a long kneading does not always lead to a high-quality dough, either it becomes tougher or softens, which means you need to add flour - and during the main kneading it is better not to do this, it may turn out to be a mess.
Why then does the combine have 12 speeds if you can't use them? ;) And you stand next to the combine and look at how the dough bun rotates Either it is large only on the walls, and the dough inside does not turn over, there is no internal kneading, or the bun fights back with force, the whole is twisted.The dough must be allowed to mix well inside, the gluten should work! I watched it in the bowl of the combine

The bucket x / stove specially has recesses in the bucket, ribs, which are special. for this, they are made so that the dough rotates with high quality, turns over - this is not in the combine, the hope is for a strong hook and high-quality beating against the walls and on the hook. It is better to put all the flour and liquid at once, make a rough and quick kneading of the dough, then turn off the combine for 20-25 minutes, and then do the main batch. Then the flour completely absorbs all the liquid, is saturated with it, the flour swells and the kneading is very high quality and you can immediately see that there is a flour / liquid balance. It rarely happens when you need to add a little more flour.
Flour must absolutely swell in liquid!

And if you constantly add a spoonful, then this does not happen, a new portion of flour spoils the picture of a high-quality dough kneading, interferes with quality control.
And this can be seen later, when the dough is already ready, it melts, and suddenly it becomes cooler than during the kneading itself - this is what the flour absorbed the liquid after standing, swelled.

And if you do at first a rough and quick kneading at a low speed (1), the flour will not scatter, it will be quickly moistened with liquid. And then do the main batch at a speed higher (2). Thus, the kneading time is reduced and the dough is of better quality.

It was said here about fractional kneading, and so on my Cooking Chief 96, I knead the whole grain + oat + corn dough for no more than 10 minutes. Moreover, the hook copes with both thinner and rather steep dough without problems.

Members of the forum, share how you use the K-shaped nozzle and the flexi-nozzle. And then they just lie with me, I just can't figure out why to use them.

[ludmila_27.79]

ludmila_27.79, Lyudmila K-shaped I mix the minced meat. You can make mashed potatoes. And in general it is convenient if you need to mix something. I even made raspberries and strawberries with sugar with it.

Added Wednesday 17 Aug 2016 3:07 PM

I don't have flexi

[Ludmila]

Ludmila, flexi is good for thick butter cream, especially for flowers.
Minced meat just for five plus and the dough is muffin or other thin.

K-shaped mince is just fine!

I'm still experimenting with the rest and there is still no final verdict for which nozzle to take.

I tried cottage cheese cake with three nozzles - a whisk, k, flexi.
There, the first process is to beat the butter, but not enough, 120g. Feels like and at all processes K-shaped more like it. Or flexi first, and then change to K or a whisk.

But with a whisk, I'm lazy to scoop out of it. But it is irreplaceable on proteins or biscuits.

Any thick dough, minced meat. I like to knead sausage. Minced meat does not have time to heat up to the threads. Puree too. Flexy also took it for meat, but it was flimsy for that. I will use it as directed.

I want to publicly thank Kesha for a pleasant Sunday together
My Dear Friend and I processed about 25-27kg of White Naliv apples!
It began with the fact that for the first time in 26 years of my life in Germany I saw these apples at a local peasant's bazaar. "And then Ostap suffered!"
The apples were fresh and clean. I decided to cook applesauce. (Germans - perverts - eat it even with potato pancakes)
On a deep sheet in batches of approx. 4 kg laid out apples and put in the oven. 170 ° -180 ° C.
I put soft baked apples hot on a rub (small holes with scratches up).
That's how many skins, membranes and grains remained from one batch


Then she took off the wiper and put on flexi. Warmed up by 90 ° in mode (2). Poured into jars. All!!!
Whoever cooked applesauce knows how it spits. There was no such problem in Cash.
While wiping and pouring one batch into the jars, the next was baked in the oven.
The day with Kesha was pleasant and productive!

[igel _el]

igel _el, great!

[Elona]

Elona, and before putting in the oven, cut or baked whole? And how long were they in the oven?

[Miranda]

Miranda,

kseniya D, did not cut. I baked it as I bought it. I just rinsed it a little. What is all the beauty
I didn't look for a while - I looked into the oven. She let them fall apart (she took a deep sheet)
While wiping, boiling and pouring the previous batch, the next was ready! About 20-30 minutes.
And we liked baked apples more than boiled ones.