Kenwood kitchen machines

[jslada]

jslada, do you need these attachments? It's clear about the meat grinder, but the juicer, it seems, was not praised. Absolutely.
Some time ago I also made the same choice. The main difference, as far as I understood after rereading the topic, is the volume of the bowl.

Can you please tell me the size of the bowls large and small, I can't find it right away, I'm torn, I need to check how it will fit in the dishwasher. Is everything dishwasher safe: bowl, hook, whisk, K-attachment, flexi?

[tany81]

tany81,
large - 21.7x29.6x23.8
small - 17x29.7x23.4 cm
judging by off. sites)

I don't have a big family, and in theory, a large bowl is rarely needed - cakes, guests, etc.

But going to the store and looking at the bowls, I realized that the big one is not so big. But this is by my standards, for someone it is still big.

I don’t wash mine in the dishwasher. I don't want to wash the induction bowl like that, it's not difficult with your hands. Probably in vain I'm afraid

It is very important for me to wash in the dishwasher. I now have a clathronic with heating, there is a heating element on the bowl, I have to wash it carefully. I took it, so to speak, to try it, ken wanted. My children are small, I just have to gnaw the time for my cooking. I love hand washing - relaxation for me, but now I cannot afford such a luxury.

Tell me, please, I got confused with a guarantee. If I order a 010-020-050-060 model overseas, will it be covered by a 5-year warranty? Or is it not an international guarantee and when contacting, in which case the service will need a check from a Russian store? I read the topic for two years, when it came to the point - all the same questions. Thanks for responding

a large bowl definitely doesn't fit in the dishwasher

Why is this? I just dishwasher and wash them. It is in the sink that I find it inconvenient to wash them because they are large.

I measured the height of the bowl, it fits in, the yoke will not interfere. I read the instructions again, I missed it yesterday, they write, you can wash the bowl and nozzles, I just didn't find Flexi. There is still a question with a guarantee, if you buy in a foreign store, will it be possible to issue a 5-year guarantee in Russia, is it international, or service is only on the check of a Russian store? Thank you for your help

Flexi can be washed in the dishwasher, what will it be?

I also mostly wash it in the dishwasher, especially if they are greasy. And flexi soaps. It seems to me that only aluminum parts cannot be shoved into it.

Natus, it's easy there.
I put on the stirrer, pour some water. I turn the lever to the right to tsiferki 3 and set the heating to 100. It boils quickly enough. As soon as the temperature creeps up to 100, then I salt, fall asleep pasta and turn the lever by 1, decreasing the temperature. All. The macaroons are boiling and Ken stirring them in the process. The beauty!

My sink is also very deep, but when washing in it, I use much more water than in the PMM. And if something fat was cooked in Kesh, then in general - you have to wash it several times with clean water, so I usually put everything in a typewriter. It's easier for me.

[Tanyush @ ka]

I am reporting. My cache was in the service center for about a week. The master tested them with a load. Then they contacted the manufacturer about my question. They said that the details are rubbing in. Apparently when cast there may be a notch. But everything will get used to it. After the service, it pours, but quite a bit. Much less.

Tanyush @ kaHow are you Kesha? Have you tested it?

Help with advice - the rubber nozzle for the whisk (for the K-shaped nozzle) is a complete replacement for flexi?

Can you show a photo? The first time I hear about a nozzle for a k-shku.

[kseniya D]

kseniya D, there are no pictures, I saw it in the online store on the off-site, one elastic band, I thought, maybe you can wear it on a K-shaped one if necessary, well, like a sock - and there will be a flash drive. I decided to ask. Here you have a machine with induction and two such rubber bands were included in the kit, what are they put on for k-ku or flexi?

No, they can't put on clothes. Only on flexi.

Now to the point. I looked through topics on how to knead yeast dough, including bread. Began to knead according to the principle of "Kneading bread dough (wheat and wheat-rye) in a combine and manually" from Admin. The question is. Does everyone wear metal at the place where the attachment - the hook - to the combine, is erased during kneading?

Well, on the mind, there is a couple of friction and at the stage of lapping a small amount of shavings may well form. It should pass over time. If after a month of intensive work there is something left, then you can think about it.

This is a subjective opinion. Personally, I don't like Kitchen at all and never wanted him.

Well, objectively, they are about the same. Something better at Kenwood, something to Kitchen. But the choice is really subjective. In-store marketers say Kitchen is bought for its brutal American design and high-quality metallic red. Well, it is clear that this is the choice of those who are not in the subject.

On the other hand, the ordered model has a meat grinder, otherwise my floss has already been dull, I was thinking about buying a new one, but now I, as it were, caught two birds with one stone, which is also important.

Grinder knives can be sharpened. And the one that comes with a set often comes with dull knives. So, in order not to be disappointed, it is also better to sharpen.

Taisiya, yes, indeed, the Classic series does not apply. This means that they do not believe in them that they will work for 5 years without breakdowns.

Aha, and you say the interior is the same ...?
Well, I don’t believe until I figure it out myself, that cheap and expensive models differ in insides only by the power of the motor. Well, this is not accepted by any manufacturer I know. Surely there is a difference in the quality of some small but significant details.

Hello everyone! Today I found out in Kenwood about 060 and 6040. The nozzles are the same for everyone, and not from silumin.

Until you cut, you will not know the truth.

These days fate brought me into contact with a representative of the Kenwood / Delongey firm, the conversation was very interesting and I learned a lot about the model of the Sens series mixers.

Is it in Moscow? Who exactly? The answer can be in a personal.

Okay, so my main question was this: Are the insides of economy class and premium cars really the same?
The answer was yes, only differences in the body and in the motors, or rather in the power.

Here's something I can't believe that this is exactly the case. But until I see it with my own eyes, I won't believe it.
Representatives themselves often have little knowledge of the internal structure of machines. More precisely, the nuances of this. I often come across this.

Yes, the insides are the same for the Chef and Major models.

I doubt it again, if only because of the painfully significant difference in cost. Perhaps the layout is the same, but the quality of the parts may well differ. The logic behind this is quite clear. For example, through you there was a leak of information (especially the representatives themselves reported it) that they say there is nothing to overpay for expensive models, "the insides are the same for the Chef and Major models," What will this lead to? It is clear that any sane person will not overpay for unnecessary "5 years warranty". And this is a significant loss to sales of the premium segment. So something is wrong here.

[Paul I]

Paul I, Welcome back! Excuse me, but the first quote is not mine. Although I also started baking bread with the opuses of Admin and LJ of Lyudmila (now, unfortunately, there is no LJ). Thank God, everything is fine with me, nothing is falling. Here I ordered an old-style USB flash drive, I'm waiting. The next step is a spiral hook (this is a whim, I understand they are not looking for good, but I want to ...) and a food processor. By the way, about opuses - a very good site BREAD BREAD Kirillova, generous talent also shares recipes for all kinds of breads, loaves, pies, and ..... all useful))))

[Peter Push,]

... LJ Ludmila (now, unfortunately, her LJ is not present).

Peter Push, Luda opened her magazine a few months ago.

Now it is called "Luda". The address is the same:
🔗

She also has a blog "Felipe's Virtuoso":
🔗***
(Remove the asterisks.)

And on Google plus "Liudmila Valls":
🔗

[ELa_ru]

ELa_ru, this is not LJ, so sketchy articles. In LJ there is a lot about leaven, flour, dough, bread, experience etc. ((((

In LJ there is a lot about leaven, flour, dough, bread, experience etc. ((((

Please tell me about the old magazine.
Is it completely removed or just not updated? If there is one, can you link here or to personal?

Good day! The kendwut food processor is my dream, please help me choose a model. Often I make dough for pies and dumplings, I need a meat grinder. I can't decide what size of bowl I need ...

Julia, welcome to the forum!
This question is faced by many who are thinking about buying a CM.
Look a couple of dozen pages back on the topic and you will find the answer to your question. If not everything is clear, ask.

[ELa_ru]

ELa_ruThank you !!!!!!!!!!!! Found aaaaaa !!

Added on Monday 29 Aug 2016 04:36 PM

The kendwut food processor is my dream, please help me choose a model. Often I make dough for pies and dumplings, I need a meat grinder. I can't decide what size of bowl I need ...

Julia P... you must decide this question yourself. Start with the desired dough weight. The chef (4.6 l) for steep yeast dough takes maximum flour 1.36 kg (total dough weight 2.18 kg), for majors (6.7 l) flour 1.5 kg (dough weight 2.4 kg) ; for soft yeast, respectively - 1.3 kg (2.5) and 2.6 kg (5 kg). So advises the manufacturer, members of the forum take less flour for the chefs 700 grams.

Please tell me about the old magazine

Miranda! The old magazine is gone for a couple of years. Look here 🔗.

I don’t really understand how much flour I need, I can say for sure that I always knead the dough for 0.5 liters of liquid, so I don’t understand which bowl will fit ... I am considering model 060, but it goes without a meat grinder ...

Let me put my nose in too. It is better to take a 6.7 liter bowl, because today you don't need a lot of dough, but tomorrow you need it.

for steep yeast dough, the maximum flour is 1.36 kg (total dough weight 2.18 kg), for majors (6.7 liters) flour 1.5 kg (dough weight 2.4 kg);

here the difference is small, but for

for soft yeast, respectively - 1.3 kg (2.5) and 2.6 kg (5 kg).

already significant.
We must look at our needs. I am a greedy and maximalist (my father-in-law also infected with gigantism), so you don't need everything to the maximum - here I sit without Kesha and save up (

I have 50 kmx red, kneads and whips perfectly and quickly, and a bowl of 5 liters is enough. But if there was a bowl for 6.7 liters, my Kesha prices would not be

I am considering model 060, but it goes without a meat grinder ...

Any attachment, including a meat grinder, can be purchased separately for KM Kenwood.

[Julia P]

Julia P, for 500 g of flour water, 800 - 840 grams are needed, this is for an average dough in terms of moisture, about the same as in HP. The chef will cope with this, but I would take 060, and then gradually buy in addition all the necessary attachments. But you yourself must decide. Both cars are good, you can say they are at the top of the Kenwood chain. Happy choice)))

Added on Tuesday 30 Aug 2016 06:26 PM

This has never happened, and now again ... First I will do it, and only then I start thinking. This is me about buying a stainless steel kit. I received it today and now ... it weighs twice as much as its native silumin, but will it fit my KMM 770, because it has a capacity of 1200 W, will the motor suffer? Please help - or confirm or develop my doubts. Masinen, in my opinion, replaced my mother for 560, the result was not reported.

Both cars are good, you can say they are at the top of the Kenwood chain. Happy choice)))

According to the classification of Kenwood itself, 050 belongs to the middle segment, and 060 to the premium segment.
Despite the fact that the prices are almost the same.
But both are outgoing assortments.
Kenwood abandons the fourth slot.

Added on Tuesday 30 Aug 2016 07:06 PM

But will it fit my KMM 770, because it has a capacity of 1200 V, will the motor suffer?

If the nest fits, don't let the rest bother you.

a 060 to the bonus

I beg your pardon for the slow-wittedness, I got confused again - will the new classmates have how the number of a similar car will look like? The baits are suitable only for basic ones, because you need cream and dough. The rest is in the house.)
Thank you.

I have 50 kmx red, kneads and whips perfectly and quickly

And I don't like how Kesha kneads yeast dough. The bread maker does a lot better and faster.

[Sonadora]

Sonadora, but I, on the contrary, after I settled in Kesha, I practically abandoned the bread maker. Although the bread maker is good, Mulinex, with two knives.
Maybe you're doing something wrong?

I also like the result from C / P, but Kendel somehow still turns out differently. In general, when he kneads, I leave. Initially, it was my custom to not observe the jambs, but now it’s out of habit. I come, and then Bam and dough for 5.

My pastries are tastier in Kesh. Made the same recipe for pies. Baking is more airy or something.

[Sonadora]

And I don't like how Kesha kneads yeast dough. The bread maker does a lot better and faster.

Sonadora, that's what you want to do with me, but can't in hp (I have Panasonic) get the dough better than Kenwood's. Do not think that I decided to teach you, I will only express my opinion, especially since you are not the first to talk about this. Any dough mixer will perfectly knead the dough of the desired moisture content, in this process it all depends on our manipulations. Kneading is not so difficult, all you need to do is knead the dough until the gluten develops well, which means, bring the dough to a state where it not only does not "smear", but also becomes smooth and gathers into a lump. The right dough is the right bread! Gluten develops faster in an average wet dough of 60 to 65 baking percent. Two simple techniques are known to facilitate kneading the dough - these are autolysis (a pause following the combination of flour and water, 20 - 30 minutes) and double hydration (two-stage introduction of water during kneading - this will ensure the moisture content of the kneaded dough at the level of 60 baking percent - and it's like times the moisture at which gluten develops as quickly as possible). Remember that planetary mixers heat the dough a lot! Therefore, an important factor affecting the rate of gluten development is the temperature of the dough. If, under the same conditions, you knead two pieces of dough in parallel, one with T = 30C, the other with T = 20C, then a lump of smooth silky dough will turn out much faster in the second piece, and in the first one it can fly into snot. Therefore, you should pay attention to the temperature of the water that went into the batch. It is advisable, in general, to use water from ice cubes from the bottom shelf of the refrigerator, it stands there all night or 5 hours, the ice, if it does not melt, I throw it away, I take only ice water. After all, the dough (or sourdough) for three hours of fermentation took room temperature. To reduce the temperature of the dough, simply cooling the remaining water may not solve the problem. And another nuance - the addition of salt to the dough. Our mothers and grandmothers did not use the method of adding salt at the last stage of kneading, but I suggest using it - add salt when the dough has already gathered in a lump.
Let me remind you once again about the baking percentages. The moisture content of dough, dough or sourdough means the weight of water, expressed as a percentage of the weight of the flour (the weight of the flour is always 100%). For example, if the sourdough contains equal parts of water and flour, it has a moisture content of 100%. If there is less water than flour, the figure will be less than 100. If there is more water than flour, the moisture content in baking percentages will be more than 100. 52-58% moisture is a very tough dough. Regular wheat bread has a moisture content of 59-65%. 70% and above - wet dough.
I mix the dough only in Kenwood (in hp I bake less and less). I use autolysis (batch 3 - 5 min.at minimum speed), then 30 min. rest. Main kneading: hook at 1 speed for 10 min. (dough moisture up to 65%); hook at about 2nd speed 7 - 8 minutes (dough moisture up to 72%). Above 75%, I mix with a k-esh at 2 speeds for 8 -10 minutes.

Added Wednesday 31 Aug 2016 11:31 AM

Yes, I don't care how many nests there are, I only need one.
I didn't mean this, but other advantages - power, size, reliability of the construct, quality of performance.)

Bijou, the fact is that the motor of the machine turns all the nests at the same time, although there is only one in operation, and I think that the motor does not care how many nests to turn. My advice to you (this is just my opinion) first decide on the size of the bowl - chef (4.6 l) or major (6.7 l), and then consider options starting from 560 (770). Happy choice)))

[Lena]

Lena, as I understand it, the question was, is the sensor comparable in characteristics with 050, and sensor XL with 060.
I'm also wondering if there will be a premium segment without induction, or if you want power, then take induction.

I'm also wondering if there will be a premium segment without induction, or if you want power, then take induction.

Well yes...
I am not very familiar with letter prefixes. ((KMM, KMS, KVL, KM ... Which of them is who, who is old, who is new, how, at one glance at the name, you can immediately understand what class the car is in front of you .. And if at least some kind of hierarchy has lined up on the old ones, what will be there among the new so that it is no worse than the old - that is the main question.

My advice to you (this is just my opinion) first decide on the size of the bowl - chef (4.6 l) or major (6.7 l)

And there is such an addiction, right? Like the chefs and at 6.7 I met.

Well, okay, wait and see.

And there is such an addiction, right? Like the chefs and at 6.7 I met.

Yes, yeah.
Before the induction and new series, it was possible to understand the size of the bowl by the name - Majors - 6.7 liters, Chefs - 4.6 liters. And the initial stage is Prospero.

And when the inductions appeared, they were called Cooking Chef, which caused some confusion and vacillation. They began to confuse Cooking Chef and just Chef. And then there's the Chef Sense series, inside of which both sizes.

In vain they put the word Chef in different episodes, it confuses newcomers, because old people do not always pronounce the full name in the comments. Well, perhaps, Sense is not called the Chief.

And the size of the bowls is like this:
Cooking Chef Series - 6.7L Bowl
Major Series - 6.7L (almost the same as Cooking Chef, only without induction and full compatibility of all baits with Cooking Chef)
Chef Series - 4.6L (attachments related to the size of the bowl (whisk, ice cream, etc.) - others)
New Chef Sense Series - Both Bowls.

And series that don't get confused:
Prospero - 4.3l.
And then there is MultiOne, similar to Prospero - 4.3L.
New series kMix - 5L.
***
I don't support the fact that they want to remove the series of Majors and Chiefs from production and replace them with Sense. Because the choice between Major / Chef and Cooking Chef was - should / should not be induction and the size of the bowl. All!

And when they are completely discontinued, the choice between Sense and Cooking Chef will not only be about the size of the bowl and the presence / absence of induction.

Although, I could be wrong. Since I only touched the majors and sensei with my hands in the store, the impression is superficial.

On the other hand, development is needed.
Look, the new Boshiki changed their design (now they look like Kenwood), built in scales, sensors for the amount of whipped cream / proteins / yeast dough. Kenwood, too, will soon come up with something new or has already invented it. Maybe the new inductions will be similar to Sense and again the question of choice will again rest on the need / not need induction.

[the sound is not uniform, but as if in waves]

Good day!
Let me consult you. Yesterday we bought a Kenwood 086 kitchen machine. The following question arose when the machine works at low speed (for example 3), the sound is not uniform, but as if in waves... This is not the case at high speed.
And then when I lower it to 3 from a high speed, it already works smoothly. What could it be? Is this normal or should it be returned back to the store?

Is this normal or should it be returned back to the store?

This is most likely the "beat" effect - the appearance of a difference frequency as a result of the superposition of two close frequencies. This is purely acoustics and has nothing to do with mechanics. In my opinion, there is nothing to worry about. This is normal.

[Air]

Air, Nina, I have it too. Mine is almost 2 years old. It's okay.

[Air]

Air, I also have it on 3ke.

I was also scared at the beginning and went to the service to find out - it is normal, since a smooth change in speed, and not strict with a click of a switch, as with other techniques. And it may not be 3, but 3.1, or vice versa, 2.9. Hence the superposition of sounds like that.

On a steep dough, the sound is also jamming, or I don’t know how to describe it, when the hook pushes the dough against the side of the bowl, it restrains it, and then free space, and then it restrains it again. Well, as if a person squeezed through the crowd, somewhere easy, somewhere too tight.

At first it seemed like oh. Plus I was afraid to make an extra move, suddenly I’ll break it. After all, at the office. video and video of any presentations, either there is no sound of the process, or they do not show the full picture. But with my legs I went to the demonstration, listened to the sounds, looked at how my head was moving - everything was just like mine, and stopped being afraid.

And I have been using it for almost three months now, and only recently I stopped slowly peering into the bowl. It is necessary to knead the dough for 10 minutes, well, let it knead it, while I can do other things, weigh or wash something. And in the beginning, after a minute - well, where is the dough. It's ridiculous.

[if i decrease the speed from max to 3]

This is most likely the "beat" effect - the appearance of a difference frequency as a result of the superposition of two close frequencies. This is purely acoustics and has nothing to do with mechanics. In my opinion, there is nothing to worry about. This is normal.

Yes, but then why if i decrease the speed from max to 3, then at 3 speeds the car runs absolutely smoothly? If it was a resonance, then it would always be, right?

I just turned it on for 2 minutes. max speed, then reduced to 3 - it works exactly. Turned off, turned on again at 3 - it works smoothly again. Turned off for 2 minutes, turned on the 3rd speed again - again it works unstably.

By the way, I just listened. So unstable it works ONLY at 3 speeds. On the rest - exactly.

[Air]

Air, as they explained to me, there is not a uniform increase in the number of revolutions between speeds.

For example, let's say 1 speed is 100 rpm, 2 speed is 200 rpm, and speed 3 is not 300 rpm, but 700 at once, but 4 speed is 800, 5 is 900, etc. These are not exact numbers, but just an example.

It is from 2 to 3 speed that there is a sharp increase in speed, and subsequent ones evenly. Therefore, lowering from the maximum by 3, there are no noticeable changes in the sound, but from 0 to 3 it is noticeable.

From 0 to 3 (or rather to 2.5) - these are speeds with a minimum or, more precisely, a smooth increase in revolutions, gradual so as not to drive the car on something viscous / tight, such as a steep dough. And dough more than 2 speeds is not recommended. And then the fun is sharp.

Well, if you twist the car from 40 km / h to 120 km / h, you will also notice a jerk, but from 120 km / h to 150 km / h you will not. Conversely, with decreasing speed.

I don't know if I explained clearly

How do you like the 570, is it rather weak?

A little weak for what?
I had 570, now 080. I did not feel the difference. Even in 570 I liked some of the moments better.

[work]

Miranda, I'm not talking about switching from one speed to another, not during switching, but during work at the third speed. That is, I turn on the third speed, and the sound is like this zhzhzhzhzhzh-zhzh-zzhzhzhzhzhzh-zhzh-zhzhzhzhzhzh... As if in waves.

[Air]

Air, of course, especially since I also have it on 3k, and it is when I raise, not lower.

But they explained it to me like this.
Such a feature of the sound. Do not worry.

What are the moments?

The whites whipped much faster. At first I was even upset when I whipped proteins or made marshmallows at 080. Now I got used to it, but at first the difference was very noticeable. It seems that the rpm at a maximum speed of 570 is more than in induction. No, I'm even sure of that.

[Air]

Air, I understand you very much, after all, I had a strange purchase, which was delayed at the warehouse of a copy, I examined it under a magnifying glass, I experienced every sound, movement at first. But everything is ok

And don't you worry

***

The whites whipped much faster.

I can't compare with other Kens, but compared to other techniques, I agree about squirrels.

Ie.completely different speed of all processes, I got used to it not at once.