Since the topic of Kenwood kitchen machines has grown incredibly, I propose to post here only specific information about the use of attachments - a recipe, which attachments were used, in what combinations, how to attach the attachments.

Discussions and joy about the acquisition of technology - in the old topic, there is only dry information, so as not to wander in a vain search later "And I saw somewhere how such and such a nozzle was used. BUT WHERE? !!!!".

At the numerous requests of workers, she opened a separate topic

"Recipes using the Kenwood Kitchen Machine"

Make out recipes and make links to them in this separate topic.
Also, if you see recipes using KM Kenwood somewhere on the forum, do not consider it a work - also give the appropriate link to the new topic.
High Speed ​​Slicer KENWOOD AT340
For kitchen machines series: Chef and Major (replacement for KENWOOD AT998)

High Speed ​​Slicer KENWOOD AT998A01, KENWOOD AT998A02
For kitchen machines of the Chef and Major class

KENWOOD pasta maker AT910
For kitchen machine series: Chef and Major

AT910 001 -...- AT910 013 - inserts for KENWOOD AT910

Roller attachment for rolling out dough KENWOOD AT970A
For kitchen machines series: Chef and Major

Trenette attachment AT971A -...- A974A
For kitchen machine series: Chef and Major
(A971A - tagliatelle - 7 mm, A972A - tagliolini - 4 mm, A973A - Trenette - 1.5 mm, A974A - spaghetti)

KENWOOD sifting and wiping attachment AT930A
For kitchen machines class: Major

Sifting and wiping attachment AT992A
For kitchen machine series: Chef

KENWOOD potato peeler AT444
For kitchen machine series: Chef

KENWOOD potato peeler AT445
For kitchen machine series: Major

Food processor KENWOOD AT640 (food processor)
For kitchen machine series: Chef and Major

Grits mill KENWOOD AT941A
For kitchen machines series: Chef ta Major

Ice cream maker KENWOOD AT956A
For kitchen machines class: Chef

Ice cream maker KENWOOD AT957A
For kitchen machines class: Major

Multi-chopper KENWOOD AT320A
For kitchen machine series: Chef and Major

Meat grinder KENWOOD AT950A
For kitchen machines of the class: Chef and Major

Accessory Compatibility Charts as of May 2015
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
Review of attachments-mills for cereals and grains Kenwood AT941
Well, I'll start !!!
Nozzle corolla miraculously knead biscuits and beat whites, I also make protein-custard and soufflé for "Bird's Milk"

K-shaped nozzle, knead all the batter, muffins, and soft yeast. Knead meat, minced fish well.

rubberized I beat the butter cream with condensed milk with a nozzle. It turns out smooth and elastic! The curd cream is whipped wonderfully!

hook I knead for bread and noodles, dumplings and dumplings!

meat grinder really like! Perfectly grinds and makes sausages

high speed so far only shredded cabbage (y) liked it!

blender, fine milk shakes, and mashed soups.

So far, and all that I remember I will write
I make a biscuit according to the recipe "Vanilla biscuit on boiling water"he is on the forum.
I beat whole eggs + sugar at maximum speed, when I see that they are already fluffy, I turn the speed down to a minimum and slowly add flour + baking powder, immediately sunflower oil and boiling water according to the recipe, literally for a second at 4-5 speed, so that it becomes homogeneous and that's it , pouring into a form lined with paper.
I also bake my own sponge cake on yolks, there have never been any incidents with TTT, but I bake it almost every day and at 2 rates, for orders
Aunt Besya
Quote: Zvezda Askony

Chopper greens and garlic are charmingly chopped.
as well as spices and sugar in powder .. For mastic, such a powder will be coarse, but for any other needs just!
High speed wonderful cuts onions and carrots, zucchini: when the harvesting season is the very thing! Everyone who grows carrots knows that in the fall there is a lot of substandard that cannot be stored for storage. Something goes into salads, the rest I pass through the processor, into containers and into the freezer. In winter, ready for frying, sauces, stuffed cabbage, peppers ... in general, where are the usual carrots!
Citrus juicer the juice squeezes out well, the orange halves are almost dry, there is no splash!
Through sieve I like to wipe cottage cheese. it turns out to be very tender, pasty!
Rubberized I make any muffin dough, cottage cheese for casseroles, cheese cakes!
K-shaped nozzle

Did today mashed potatoes:
Boiled the potatoes, poured the broth into a bowl so that it warms up. After a few seconds, she poured the broth and poured the potatoes into it. Installed a K-shaped nozzle, mixed at minimum speed for a minute. Then I added hot milk and a piece of butter and beat everything at 3 speeds for several minutes.
The puree turned out to be white-white and fluffy!

I have already done shortcrust pastry:
Sift the flour into a bowl, add pieces of butter or margarine and stir for several minutes at 2-3 speeds until a uniform crumb is formed. I stop, add the liquid component - an egg, sour cream or water, depending on the recipe, and knead at a minimum or 1 speed until the dough is ready.

About kneading minced meat A lot has already been said about the K-shaped nozzle, I will give another example. Since yesterday's dinner, boiled rice remained in a saucepan, a kind of stuck together lump. I rolled the meat into the bowl, poured the remnants of rice into it (right in a lump), an egg, favorite seasonings, salt. For a couple of minutes I turned on the K-shaped attachment and the minced meat for the meatballs is ready! How can I imagine how I would knead IT with my hands ... well, I don’t like to get my hands dirty once again
Quote: Zvezda Askony
A340 and A998 - how do they differ from each other?
Zvezda askony,
Here is a photo of these two high speed attachments. The one that is white (first) this is A 998 RK 2... It comes with 6 discs, 2 of them are double-sided. And this attachment has a hole for slicing green beans.

Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments

And here attachment А 340... It has 7 discs, but they are all one-sided.
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
Kenwood kitchen machine: working with attachments
And here are both nozzles:
Kenwood kitchen machine: working with attachments

mayonnaise a whisk

I make mayonnaise very often, but in small portions, always with a whisk. If you do more than one yolk, then of course it is much easier, and if you do it for one, then the main thing is to adjust the whisk low enough so that it goes almost along the bottom.

Cooking is very simple - I throw one yolk and a third or a half teaspoon of mustard, a pinch of salt into the bowl of the food processor and set it to beat at maximum speed. Given the small volume, it is barely whipped, as soon as the mixture brightens slightly, without stopping whipping, I start along the wall, add a little either sunflower or olive oil. The prescribed amount of butter is about a glass, but in reality everything is by eye, I usually put less. The mixture begins to lighten and thicken when half the volume of the oil is poured in - I add a little freshly squeezed lemon juice, maybe a little black pepper, the mixture brightens.
Then it is better to switch to a medium or slow speed, otherwise the mayonnaise will turn out to be over-whipped, and slowly pour in the rest of the oil. My mayonnaise often comes out very thick, so I add a little more milk there - until the desired consistency is reached, this is certainly not according to classic recipes - but it is quite tasty and the consistency is what you need!

If suddenly it didn't work out the first time (like I did the first few times) and the mixture stratified and looked like something incomprehensible, do not throw it away, it is quite possible to add it instead of the second half of the oil to the second portion of mayonnaise.

In general, in the Kenwood recipe book from the official website there are recipes for mayonnaise, I took the original recipe from there, and now I'm doing everything by sight.

I'll tell you about my bad experience (we learn from mistakes!)
On the nozzle AT992 -durshlag-sieve So far I was just sowing flour, rubbing cottage cheese and potatoes for filling into dumplings. Here with cottage cheese, an incident came out once
I put a fine mesh sieve with the rough side down (as for sifting flour), and my cottage cheese was smeared over the sieve and that's it! I had to scrape, turn the sieve and all over again! Conclusion: wipe the cottage cheese only with the rough side up!
By the way, in the instructions about cottage cheese nothing is written at all ... they do not eat it anywhere except Russia, probably
Quote: Kalmykova

Dadusya ! I grind the cottage cheese often, it happens that it is smeared over the sieve. The blades should be well pressed against the sieve, regardless of the side (smooth or rough) they rub well. Sometimes I stop and collect with a spatula from the edges.
Well, s, today I prepared Plombir from Anastasia (THANKS!) In my long-awaited ice cream maker ... If you think that it is easy to catch a frame during production in it, then you are deeply mistaken. Well, what could I do?
Did you notice that the lid rattles a little and is wobbling for everyone? And one side coolly collects from the wall, and the other a little less, I think it is necessary to slightly bend one blade, maybe it crumpled while waiting for me

It's still a view without ice cream

Kenwood kitchen machine: working with attachments

I whisk the mixture


It just poured the mixture

Kenwood kitchen machine: working with attachments

it's in 5 minutes

Kenwood kitchen machine: working with attachments

it's in 10 minutes

Kenwood kitchen machine: working with attachments

it's in 20 minutes

Kenwood kitchen machine: working with attachments

Well, the product itself!

Kenwood kitchen machine: working with attachments

Well, I liked the consistency! My husband is already rushing home, to have a bite to eat! And the neighbor looked, decided to buy a separate kenwood ice cream maker

Quote: AlenaT

... at what speed is recommended ice maker use?
I read the instructions, did not find it.
On the first, second?
In the instructions section "How to use the ice cream maker", point 5. Select the minimum speed and turn on the device. In Russian - page 3, in Ukrainian - page 10, at the very top.

Delicious ice cream for you!

Zvezda askony
By sit .
I bent the blades and bent them back. It got worse.
For some reason, the lock doesn’t snap, so the blades were bent too (though it didn’t help)
Cottage cheese rubs perfectly. If I see a hitch, I slightly bend the blades.
And in general, I concluded that it is better not to touch the blades.
Flour is sieved once or twice. It turns out faster and more accurate than a mug.

Mayonnaise tried to do it did not work.
I beat the whites with a whisk until "soft peaks" - excellent.

Blamange -rubber nozzle - well

Chopper I grind the grass - with a bang!

Low speed shredder is a great thing.
Potatoes. carrots for soup. Omelet cheese.
Washes quickly, gathers and dresses quickly.
Quote: panteracat

But I would not recommend bending the blades all the time. So you can break them (after all, there is nothing eternal anyway). If the lock on the KM is not fastened, then it is better to try to adjust the height of the blades themselves with a wrench, as with whisk nozzles, etc.
Nozzle AT 998 02
Double-sided shredder
Large and small
The side with one long knife - you can shred cabbage and onions
The other side where there are many small sharp holes is a carrot.
If for roasting, it is better to do it on a coarse grater.
If for sauerkraut - lushe on a fine grater - it turns out more delicious.
If you make carrots in a fine shredder and fry - then after adding to the soup - there will be color and taste, but you will not see the carrots!
About multi chopper.
Its convenience is
1) it is glass - that is, no odors remain
2) it's small - and great for a small volume
3) the finished shredded product can be stored directly in this jar, since the set includes 4 jars, 4 lids and a knife.
If you need more volume, then a chopper from a blender.
If it's even bigger then big blender from KM.
But it's still really heavy.
Therefore, I use it when the amount is really decent.
The blender is easy to clean.
Quote: AUV

Hello, please navigate by multi-shredder: how many degrees of grind does it have, or is it something like a conventional grinder like in an attachment for a hand blender, for example? How finely can it grind foods like coffee and sugar?

The AT 320 attachment is the same: yes: as the chopper to the blender.This attachment has no degrees of grinding, the longer you keep it in working condition, the finer the product is crushed. The multi-shredder operates at a certain speed KM Kenwood. The instructions say, I don't remember now. There was one opportunity to try it in action, I didn't like it. I decided that I didn't need it. Having a good coffee grinder (and nothing really replaces it), and a grinder for a submersible blender, you can do without this attachment. But that's what I think. Maybe one of the girls will tell you their opinion.

Quote: Polik

And I, with my mill, ground sugar, oatmeal, buckwheat (y) But it’s not clear where there are 7 degrees of grinding, if already three oats flew out entirely. And why can't you grind coffee and wash it, I spun it all up and washed it, because you can't clean the brush. But for children to cook porridge
Quote: Aunt Besya

Girls, but on AT320A rice for breading for flour will dare, something is scary, suddenly I will blunt knives or burn out? I don't have a miller ...
Quote: Ksun

Aunt Besya , I would not risk it. Maybe it will, of course. I use 320 as a coffee grinder until I buy a stationary one. Fine grains grind normally. But from the dense large (maragojeep), notches appeared on the knives.

Good day, members of the forum! I had a nozzle for a long time already AT 642 A (low-speed grater-shredder + press for berries) and all the hands did not reach her, because there is a high-speed one and a combine is available. Today I cooked borscht and tested it in the end. So I decided to share my impressions with you, maybe someone is interested.

1.metal (the plastic one has already cracked the pusher - dropped)
2.easy to assemble-disassemble-washable
3. as a grater is also nothing. though all the time I had to climb into the drum with my hand, shake out the grated (carrots, beets). well that's okay ...
1. I didn't like the shredder at all! for cabbage at least:. I used a small shredder (well, I don’t love it when large rags of cabbage hang out in the borscht). So she somehow chopped it into dust, not that thinly, it was normal in thickness, but somehow with small pieces and it also goes tautly through the iron throat, I had to press with a pusher - it turned out to be chewed shorter. and again, it was often necessary to pick out cabbage from the drum: spiteful: Although it normally works on a high-speed one with a thin shredder, it is not chewed
2. Very slow. Maybe if I hadn’t used a high-speed or harvester before, I wouldn’t have noticed, but so ...
In short, not AH, it seemed to me! (((((
And yet, it turned out that AT 948A has other drums, and the one to which someone wrote that the nuts and chocolate rubs beautifully, this (642) does not
That's it! I would be glad if my review is useful to someone!)))

Quote: Olyonok

In continuation of the previous post ... I tested the work of the drum for making mashed potatoes from boiled and raw vegetables and fruits (somehow it seems so called). well, like a grater for potato pancakes. I tried to make applesauce. It is also very ineffective for a long time! A lot of unused parts remain above the drum and along the walls of the structure itself
Again disappointment ... Mini chopper AT 320A makes a more homogeneous puree, you can achieve it without any lumps at all! I'm afraid to try the press for berries ... and suddenly I will be disappointed too. However, this is purely my personal opinion. Someone may have made great friends with this nozzle))
P.S. Yes, I forgot, its undoubted advantage is a continuous cycle of work and you do not need to empty any containers

So I finally tried my potato peeler , I expected that it would be cool, but that ttttttaaaaaaakkkkkk cool did not even expect it !!!!!
Here the potatoes were simply washed with water after AT 445, they didn't even have to go through with a knife, they were even and clean
Kenwood kitchen machine: working with attachments
Anyone who still doubts - buy, 3 minutes and 1.5 kg of potatoes are ready and your hands are clean and nerves are whole
One thing is bad ...... already 3 neighbors "got hooked" to go to me to peel potatoes
At what speed do you peel potatoes?
as in the instructions for 3 only possible
Girls, let the moderators forgive me, I can not resist throwing recipe for such a shallow young potatoescooked WITHOUT WATER.
Pour potatoes into the cast iron (I like even unpeeled ones more), there is a bunch of onions (feather), a bunch of dill, parsley (chopped), salt, close the lid, shake it several times so that the greens do not stay just on top, add a tablespoon (less more , to your taste) butter, preferably ghee. No water !!! All on low heat under a completely closed lid, you do not need to interfere, occasionally shake with the lid closed so as not to wrinkle it.
Yummy! It is very easy to prepare, you will not regret it.
Girls, tell me. please, at what speed to cook ice cream in KM 020. Today for the first time I will try ice maker... Something was confused ...

Quote: matroskin_kot

At the minimum speed, at the beginning it was written that the minimum, but about what to add, did not write ..... I did it on the little one. Well, maybe 1 more is possible.
And I have a bad luck with an ice maker. How upset I am - beyond words. I prepared everything, froze the inner bowl for a day. I began to install the nozzle and then there was a problem ... The combine does not snap into place. Some few millimeters are missing, the lever rests from the nest of the meat grinder. These are the features of my car or someone else has come across a similar one. I don't even know what to do.
Quote: matroskin_kot

Everything worked out for me. And look in the whisk itself, maybe there is something stuck there? And so the harvester holder does not fit through? We fix the plastic bowl, then we lower the ice cream maker, put the plastic whisk with a pimp into the hole at the bottom of the ice cream maker, fix the lid and quietly lower the mixer so that the stick and the "hole" coincide ... Click and that's it ... Maybe the mixer didn't get into the hole ice cream makers?
I think it's all about this lever. I tried to press it up. After that, the ice maker, though with difficulty, closed. Maybe it will work out ... True, while I was adjusting the nozzle, I managed to thaw the inner bowl. The ice cream turned out to be very soft. But this is the first "damn", he should be so
Quote: ANYUTA KM 010

Bun, I have not tried ice cream yet, but I realized that it turns out to be soft. If you want solid, then put it in the freezer later. And yet, I read here that before mixing, you need all the ingredients in the freezer on
put half an hour.
I give advice, but I haven't done it yet.
Quote: ANYUTA KM 010

Girls, hello! Today I made ice cream for the first time - an ice cream from Anastasia. Well, it turned out very tasty! Only for my son and me now it is already very sweet. Next time I will try four tablespoons of powdered sugar instead of 6 tablespoons. Or try it with fructose. And I will not put the yolk. Something the yolk is felt. Or maybe you didn't whip it enough. Ice cream, although soft, turned out to be very, very cold. My son loves just that. Didn't let it freeze in the freezer yet.
The only thing that upset me a little was that the CM could not snap into place. He did not give a lever that needs to be moved to insert a meat grinder. I rested against the cap. What we just didn’t do! And they tried to take it off and dress it deeper. Then I turned on the car and pulled it down with my hand. But when she got tired of keeping it that way, she pressed harder and Ken snapped shut.
The ice cream is delicious !!!!
Quote: N @ T @

I have KM 010, the lid in the ice cream maker is made according to the same principle as the main one, it is slightly different in design,
Quote: Olyonok

It's just that, judging by the pictures on the internet, the lid there seems to be different, with the edges bent into a bowl (I don't know how to describe it correctly). And in the car, she just lies on top of the bucket
Quote: N @ T @

Definitely not suitable, there are different lids in the center and with the main lid and ice cream the combine does not snap into place.
the plastic mixer itself in the ice cream maker does not fit snugly into the accessory socket like a whisk or dough hook. It fits on a small pin next to the socket. And this structure is fixed just with the help of a cover, which is very tightly pressed by the hinged part of the KM.Therefore, I think that if the cover is already damaged (it may have fallen), then there may be micro-cracks. And if this does not affect the ice cream, then it will affect the durability of the nozzle itself. Maybe not worth the risk?

Girls! Something I was upset today. I began to try mill... Sugar makes the powder very slowly, and then it stops pouring altogether. I had to give larger.

And when I took it apart to wipe it off, all the millstones were clogged with hard powder. I could not clean it with a brush, I had to wash it. I dried everything thoroughly and covered the oats. Especially for this purpose I bought it in Auchan. The instructions say that you need to grind oats on the largest one. And he completely flew out of there and that's it. Made it smaller. Nothing good. Whole oats fly out, a little dust and very rarely oat skins. Pts. was upset. Someone wrote that the mill is his second favorite nozzle. And I so wanted to cook delicious porridge for my child. I really hope for your help. What am I doing wrong? Maybe the oats are wrong? And sugar may not be in the mill? Please advise who has a mill.

Quote: Kalmykova

Yes, I ground sugar, normal. Maybe you gave the speed? And the millstones are iron and are heated, so the sugar has melted. Check if you assembled the millstones correctly after washing. Maybe there is something that has not been inserted into the grooves, so it flies out entirely. And I love the mill!
I checked several times and grinded the same oats several times at different degrees of grinding. And what should it look like? Where do the skins go?
When the sugar was ground, the mill was very hot and at the finest grinding for 5 minutes, one teaspoon of powder was ground by the mill. What is wrong, I don’t understand?
Quote: Lyi

Anyuta KM 010 check if you fix the attachment well to the KM 010. It is necessary that the attachment fits tightly.
I wrote that the mill is my second favorite nozzle and I still think so.
I didn't grind sugar and oats, but I constantly grind wheat groats, wheat, buckwheat. Now the flour from wheat groats will end and I will write exactly in time how much it takes per kg of wheat groats. Last time I ground 2 kg of cereal and spent about 1.5 hours, according to my feelings. But I did not follow her very much, went about my business and just came up and sprinkled the cereal.
Nevertheless, it seems to me that it is better to grind sugar on a mini grinder (AT320).
Check everything again. Since you shouldn't have.
Good luck, I hope everything will work out.
Thank Lyi Tatyana also suggested to me that sugar should not be ground on it. And I took whole oats, but I needed peeled - without skins. In general, I am very glad! And I inserted the mill all the way, there was no backlash. But it is not inserted until the end of two millimeters. On the forum, I watched a photo of how the meat grinder is attached and realized that everything is fine, it should be so. Hope she will be my favorite bait too

Girls! Yesterday I tried the attachments AT910 (do pasta) AT970 (roll out the dough) and AT974 (spaghetti). Made from durum flour, which I found in the ABC of taste.

It turns out interestingly: in Russia flour from durum wheat is not produced. How is pasta made from durum flour in Russia, for example, Makfa? If imported flour is purchased, then such products should cost several times more. I wouldn't bother with hard varieties. But we have diabetes, and durum products have a lower glycemic index. Now I can make dumplings from hard varieties. In the store there are no such. But this is a digression.
Everything turned out very cool: both horns and spaghetti. Thanks to the recipe that Alexander Svet1 wrote about - a recipe from Admin. The spaghetti is not sticky. Just a question for the owners of AT971-974 attachments. What to do with the spaghetti that come out of the nozzle, if you do not immediately send them to a saucepan of boiling water? I was worn out yesterday. First, I put one piece of each piece. Then the place ran out, I began to lay them in a bunch and periodically lift and separate them from each other in a common pile. It was easier with the horns. It is easier to lay them out one at a time. They dried up quickly and I put them in a paper bag. Let's taste it today. Raw och. Delicious turned out.

Quote: lisenok

Anyuta I make homemade noodles on AT972 and immediately hang them on the tumble dryer. It dries out overnight, and in the morning in plastic boxes and in a closet until the occasion.
My noodles are about 1.5 meters long, so I break them myself at the bend. Well, then I break it down by the size of the box. It is not necessary to disassemble one "macaroni" at all, I will try to describe it. Together with my husband we cut, he holds the canvas and directs it to the noodle cutter, and I catch it with a sheet of cardboard at the exit. If you look at the noodle cutter, the knives are staggered. The far row is "caught" by hand, and the near row is caught on a piece of cardboard. the noodles do not stick together. So you don't need to hang anything one by one.
Quote: angen
I purchased a pasta nozzle AT936A. A very budget option, together with the shipment of less than 30 euros it turned out. Probably AT 971 -... and better and better, after all, they are made of metal, but this plastic-metal AT936A is even nothing. It can make 2 types of pasta, lasagna leaves, spaghetti and flat pasta.
As far as I understand, this is a "prehistoric" version, which is no longer produced, and the remnants are being sold if they are left anywhere. In short, for that kind of money, very much even a nozzle.

Girls, and someone rubbed sea buckthorn through berry press AT 644? Share your impressions, pliz. Is it worth bothering at all (someone wrote that there is a lot of fuss with him)?

Quote: Kalmykova

I pressed currant juice on it. From red - normal, and from black - often it is necessary to clean the sieve of seeds and skin. I think that for large volumes it is necessary to stand alone.
Quote: matroskin_kot

I rubbed raspberries for a long time, tediously, but with my hands it was worse ... Tomatoes through a juicer, probably faster. I rubbed the boiled-baked ones, it seemed normal ... But, for a long time .. Without a lid, at the minimum speed, so as not to spit ...
through the berry press, I did not dare, there are such small holes that you will be tortured to clean it ...
Quote: panteracat

Olyonok, I just rubbed the sea buckthorn yesterday, though through sieve with small holes. Received the purest sea buckthorn juice. I also have a press for berries, but for some reason I didn't use this attachment (I just forgot about it). That year I also rubbed it through a fine sieve. And from the seeds and cake I made a drink. We also need to buy sea buckthorn and try to drive it through AT 644.
Scratched up. Now I am sitting and suffering. Why did I forget about the 644 nozzle. Lies since winter, and has never been used.
I have a sieve with a regular plastic lid that snaps into place. I don't even know what I would have done if the lid had not latched shut. When I just started wiping the sea buckthorn, I did not immediately cover it with a lid. The juice began to spray in all directions.
Quote: Zvezda Askony

I wanted to do the same, but sea buckthorn has very useful pollen on its skin.
So that it does not remain on the attachment, I blended it with honey and granulated sugar. blender too Ken 724
She poured a small mug of cold boiling water into a jug. topped up to a liter - it turned out so delicious !!!!!!!!!!!!!!!!!!!
Quote: Aunt Besya

Today I tested the press on cloudberries. Who knows, a berry with many small seeds! At first, on the advice of the Star, I wiped it through a sieve - I didn't like it, it slowly sprinkles somehow. put the press (fortunately, I remembered about it), rubbed 6 kg twice rinsing the nozzle. Overall, I liked it. The juice with the pulp is obtained, the cake is super-super dry, you can't even boil compote from it!

Oksyusha, I can definitely answer you about AT640.
I ordered AT 640 in Ketniks, I came to pick it up, and in it (in the combine) there were only 3 discs, two of them are double-sided, 3 discs are drawn on the box, and the name is on the back of the box AT 640 V... I didn't take it. They explained to me that they are now producing 640V, and you will not find 640 with 6 disks anywhere. But I decided to look all the same. I called shops, but for which the attachment was designated AT640, it turned out that it was AT 640V with three disks. I returned to Ketniks and bought the AT640V. So they wrote more precisely - At 640V with three disks.
Zvezda askony
Billets 2011

High speed shredder - everything was finely chopped, including tomatoes (since they were strong), multi caviar, eggplant sote, Nezhinsky (proofreader salad)

Wiping sieve
FROM small holes (with scratches to the product)
Red currants, raspberries. The next step is viburnum, I will also wipe it

With big holes
Plum. It turned out to be a wonderful jam. very tasty and tender.
The skins add their own flavor. And without them it is very wonderful. True, I took out the bones by hand so that the wiping knife did not blunt.

Apple juice. cut in half, and tore off the tails
It turns out puree. But when diluted with water, you get a delicious and truly natural apple juice.

make ice cream regularly. So. so that there is always ready-made ice cream in the freezer. I am doing the simplest option
Cream 35% + 200 g of condensed milk. cream 22% + 200 g of boiled condensed milk

Low speed shredder
rubbing potatoes for soup

Wiping sieve
With small holes, scratches down, smooth side up
Sifting flour for a bread maker

Added Wednesday 12 Oct 2016 10:23 PM

Quote: IRISHKA13

Please help me make a choice !!! I just can't figure it out and decide on the choice of a nozzle. Choose between AT340 and AT643... Help me please!!! On what pieces (cubes and slices) does each of these graters rub?

They are both needed
And if you choose, then it's better not 340 but AT998 - if you suddenly find somewhere by accident
340 needs to be washed a little more carefully
643 rinses quickly and that's it
For workpieces only 340 or 998
643 mostly - rub a little
cut the salad into slices
that is, if I were now choosing between them, it would certainly be 998 or 340
and then 643 and the one with the berry rub

Quote: Lelik
Girls, please, tell me, with what nozzle you shred cabbage, carrots? (For example, for pickling cabbage) AT 340?
(I have 020 Kenwood)
AT 340 or AT 998 (998 do not do it anymore - if you are lucky to get it from the stash)
Quote: Kalmykova

Lelik! I shred with a high-speed attachment AT 998, the carrots are a little large, and the cabbage is small. But instantly! And the size does not affect the taste.
So there are also two discs that fit the carrot.
On the second, the carrot turns out to be so thin !!!!
Quote: Deep

The AT998A seems to have been discontinued. In this thread, just above, they wrote that 998 washes easier than 320. Other advantages were kept silent)
There is also a slight difference in completing. The 998 was supplied with three double-sided grating disks, and the 320 was equipped with seven single-sided.
Personally, I visually like the 320th better - it seems to me that it has a wider loading opening, but maybe this is an optical illusion.
Quote: AUV

Not certainly in that way. AT998A has 6 discs, 2 of which are double-sided.
Quote: balbesik

I will share my impressions of the high-speed cutting AT340.
If you need to process a large number of products, that's it !!!
It takes longer to assemble and disassemble than to chop. And I still can't get used to loading the products - until I press the pusher, everything strives to jump out back. Maybe you need to load with the combine turned off? But then wouldn't it be harmful for the motor to turn it on and off?
It seems to be okay, but when the products are not pressed and bounce, then the output is not very beautiful fragments.
In general, if someone is in thought, take or not take, a small photo report:
disk with a bundle of slicing - as for me,: pardon: then the slicing is not super thin at all, but for sote, or, for example, pilaf will go, there is practically no waste:
Kenwood kitchen machine: working with attachmentsKenwood kitchen machine: working with attachments.
Disc for fine shredding, a little more waste:
Kenwood kitchen machine: working with attachmentsKenwood kitchen machine: working with attachments
A disk for a large shredder, the carrots were loaded by pre-cutting them to length:
Kenwood kitchen machine: working with attachmentsKenwood kitchen machine: working with attachmentsKenwood kitchen machine: working with attachments.
And this is an onion on a thin slicer:
Kenwood kitchen machine: working with attachments
Quote: Lyi

Girls, I was not quite happy low speed grater-slicer... It seemed to me slow, I had to press too hard to scroll everything on graters for potato pancakes.
Now I connect this attachment to a separate Kenwood meat grinder too and I can't get enough of it.
Works great, no problem.
I wrote that it might come in handy too.
Quote: OxiSK

I did on AT 340 cabbage, cut the stump, cut the head of cabbage into 8-12 parts, depending on the size, then disassembled each part into bundles of leaves so that they could go into the neck of the nozzle. The attachment shreds very quickly, the preparation process takes longer. Made the job very easy potato peelerwhile she was peeling the carrots, I worked on cabbage, then whack - there is a full bowl of grated carrots, whack - cabbage is also chopped. The only thing I didn't like was that sometimes small pieces of cabbage would jump up, so I threw them back onto the shredder.
I don’t know AT 320 attachment
340 is very convenient. It is fully collapsible - easy to assemble and easy to clean
Plus, unlike the processor, you can shred into any convenient container (I usually shred directly into Ken's bowl
Accordingly, you are not bound by the size of the container.
The principle of assembly and disassembly is equivalent to a cube.
340 fits into a high speed jack.
Shreds very quickly even at 1st speed
For a beautiful cut, it is important to press hard on the pusher. Usually vegetables and fruits "go" well by themselves under their own weight
By the way, the cube perfectly cuts onions for frying.
Unlike Phillips and other others, Ken's nozzles cut perfectly and easily and conveniently and quickly assembled, disassembled and washed.
What I had before Ken was going to be very dreary, and I didn't even want to think about disassembly and washing

Aunt Besya
Quote: Zvezda Askony

Wiping sieve

With small holes, scratches down, smooth side up
Sifting flour for a bread maker
: wow: How much are you baking? I don’t see any sense in sifting for the future, the flour cakes again and loses its volume .. Is it really convenient to collect a sieve for the sake of 500 grams of flour?
By the way, it is convenient to wipe on a sieve cottage cheese for casseroles, cheese cakes, etc. potatoes I tried to wipe it for the subsequent preparation of the casserole, I did not like it at all .. Although, maybe this year I have too starchy potatoes, but the mass turned out to be sticky, viscous and not tasty

Girls! I am today cottage cheese began to wipe through a sieve with large cells. First, she put it with scratches down - she drives the cottage cheese in a circle and does not wipe anything. The disc itself and the plastic pan also rotate. I turned it upside down with scratches - almost the same thing ... I barely rubbed 800 grams. What the hell is this? : -
The speed was "2", the blades were adjusted (you can hear it by the sound that they scrub tightly) ... this is how the disc itself rotated inside the plastic insert, that's what ...
Quote: Kalmykova
The speed was "2", the blades were adjusted (you can hear it by the sound that they scrub tightly) ... this is how the disc itself rotated inside the plastic insert, that's what ...
Quote: kseniya D

Why does your plastic saucepan rotate? I have two notches on top of it that cling to the handles of the bowl (the plastic one that came with the kit) and prevent it from rotating. Cottage cheese, of course, is also smeared at first, but it is wiped off quickly.
Quote: Melania

Who often kneads yeast dough hook - how long does it take for you to knead the dough well? In my instructions there is no information on how long can I work with this hook? I've been kneading the other day for about 30 minutes - but I haven't really kneaded it ... Of course, maybe it's not about the apparatus, but about the composition of the dough. But still - how much on average is it possible to knead with a dough mixer?
Check out the topic here "Kneading bread dough (wheat and wheat-rye) in a combine and by hand"

For example, I first 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 turns out.

Quote: Snowflake21

The dough was kneaded according to the Admin instructions for kneading bread, there was about 8 glasses of flour, kneaded for a minimum of 5 minutes, then for the second 15 minutes - at the second speed the combine shifted decently clockwise, but kneaded. The instructions say that for 010 yeast dough the maximum speed is 1. I'll try on the first one - unsubscribe.
Today I kneaded the dough for a small pizza with 200 grams of flour - I kneaded well, at first I did not collect everything from the bottom, then I added a little flour, and it became good, you will never knead it with your hands or with a mixer.
Quote: Melania

Did you do all the kneading with a hook? For me, if the dough is not very thick, then it seems to be missing from the bottom, that is, the dough remains at the bottom. Maybe that's the way it should be, I don't understand ...
Quote: Kalmykova

I do not knead with a hook, but with a K-shaped nozzle. I like it this way more, and faster. 500 g of flour kneads perfectly. Maybe you just need to lower the nozzle?
Quote: Melania

It seems to me that yeast is better with a hook, but it doesn't drop. And the K-shaped, probably, the thick yeast will not pull very much. I don’t know, I have to try.
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 adding flour to the layer.
The processor kneads the 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
Quote: Lyi

I knead the dough at a minimum speed, very rarely and turn on the soft dough to 1.
And then I knead the dough for about 20 minutes, then it is not viscous, does not stick to hands, that is, it is well kneaded.

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=138203.0
Quote: Lyi

Ken's instructions (page 11) recommend that when working with the hook, increase the speed to only 1.
The dough for 1, and even at a minimum, kneads well in 20 minutes, even if, due to lack of time, I do not take a break in kneading. Although immediately (for a long time already) I read your recommendations,
I try to take a break, as a result, and it is easier to knead and the dough turns out better.
I 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 an imperfect.
And why then does the combine have 12 speeds, if you can't use them?
Quote: Kalmykova

At first I also kneaded with a hook, but then switched to a K-shaped mixer. Pelmeni dough kneads well even strong, but really, at high speeds (3-4) the machine jumps. I make the bread dough liquid, I mix it at 3 speeds. When the gluten has developed and the dough has gathered on the mixer, detached from the bucket, the machine also begins to move. Chuchelka's pies are a favorite recipe, and I make challah from it. Kenwood kneads this dough just brilliantly, just do not forget to use the advice of Admin - you need to give a little rest after mixing, and then the kneading will be faster and better.
And you stand next to the combine and look at how the dough bun rotates Either it is big only on the walls, and the dough inside does not turn over, there is no internal kneading, or the bun is bounced off 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.
Quote: Pilgrim73

I would not say that the hook quickly kneads the dough (the bread maker also kneads quickly, no slower than Kesha). Did you knead it on a unit? And I always add flour not immediately, but a tablespoon at a time through the hole in the lid during the kneading process. Then the flour does not scatter, but evenly interferes with the dough.
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 be completely swollen 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 steeper than during the kneading itself - this is what the flour absorbed the liquid after standing, swelled.

And if you do a rough and quick kneading first 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 shortened and the dough is of better quality.
Quote: Sysopaty

I will add a little, if possible, in order to explain why to take a break before kneading the dough and why kneading the dough after this break is better. This break is called autolysis (according to Raymond Kavel, although he was not the first to think of it). Autolysis stands for "self-eating". After dissolving the flour with water until a homogeneous substance, the dough is left alone at room temperature for 20-30 minutes. At this time, all the elements of flour are activated, proteins and starch swell. Activated enzymes begin to process proteins, in fact, they destroy them and, instead of complex "strong" plexuses, form simpler straight segments of amino acids. The dough becomes pliable, less elastic. At the second stage of kneading, the formation of a more structurally ordered amino acid network is already taking place, scientifically this is called the development of gluten. These processes are especially important when baking bread. The main task of the baker is to develop gluten to the required level according to the recipe. Insufficient gluten (the bread will be hard, it will chew poorly, crumble and quickly stale) is as bad as its excess (the bread will be rubbery, very dense, unpleasant). With a very long kneading or any other way of developing gluten, you can achieve almost complete destruction of gluten, in fact, the protease will destroy all the protein contained in the flour into the smallest particles and the dough will simply turn into, excuse me, a snotty slurry, in theory, the end result of such experiments is all should turn into a liquid - paste.
There are two main ways of developing gluten - mechanical and chemical. Mechanical is ridicule. The chemical is fermentation; in fact, it is "keeping" the dough in a state of calm. Most often, bakers use something in between these two methods. The acidic environment greatly affects the development of gluten, which bakers achieve again in different ways - sponge, fermentation or by directly adding acid directly to the dough before kneading, for example, the most commonly used is ascorbic acid, its plus in baking is that at high temperatures it breaks down into simpler elements and thus does not in any way affect the resulting parameters of the bread - taste, smell, etc.
Gluten is often confused with flour protein itself.This is more of a terminology error, but still, I often met the word gluten in the description of flour. There is no gluten in flour, there are proteins that, after interacting with water, can produce gluten.
I wrote a lot, maybe too much. I'll move on to some practical tips ..
It is very important to know for each specific recipe what we have to do with the flour. The biggest and most common mistake of "novice" cooks who work with the test and follow the trail of others is not understanding the final resultant state of the test. All this happens not through the fault of the pioneer culinary experts or the apprentice culinary specialists, but for the simple reason that it is impossible to accurately characterize the specific state of the test. Even with his hands, everyone crumbles in different ways, not to mention a large selection of home appliances, each of which has its own power, its own algorithms and methods of work / kneading.
A simple example .. dough for homemade noodles / dumplings / dumplings / pasties. It practically does not require kneading. This test only needs a primary batch, exactly to the extent that the water completely saturates the entire bulk component. After that, we calmly put it in the refrigerator for half an hour. Before sculpting, knead until smooth and no more. The dough will roll out well and thinly, will not stick to your hands and will pinch well.
In this topic, by the way, many complained that the kitchen machine is hard to cope with a fairly tight dough. I will share my advice. I make a similar dough in a food processor, before I used manual brown for this, now, after buying a ken and the advent of a larger food processor and a more powerful motor, things have gone even better. I put half the flour and all the water, and as soon as the water has moistened everything, I add the rest of the flour. Knives knead the dough into small crumbs. Then the dough is on the table. Just a few strokes to collect all the crumbs in a ball, film and refrigerator. The result - hands do not fall off, nerves are in place, ken without obviously bad loads "with a hook".
Oh, and one more tip .. If you paid attention to the effect of an acidic environment on the dough. Many people face the problem of laundering various household appliances from dough residues. A weak solution of any acidic medium, such as vinegar, will do all the work for you. The main thing to remember is that metal and acid are bad.
Quote: Lyi

Sysopaty, thanks for the detailed clarification on the test.
Maybe you can explain to me why I did it today in the "Khrushchev" test
is it snotty goo? I had a replacement instead of butter, put home sour cream, it had to be disposed of, but its consistency was like butter, I cut it with a knife. Everything else is unchanged. The kneading was done in a winder for 2 hours and 20 minutes.
Moreover, I had this trouble for the second time. I don’t remember which recipe I used for the first time, but I got the same snotty slurry, I had to throw out the dough, it crawled, and after adding flour to a normal consistency, we got plasticine.
Can't figure out the reason, flour and yeast are good. I made Khrushchev dough before, the recipe is wonderful.
Please forgive the moderators for the off-topic question. But I really don't want to translate products.
Quote: Sysopaty

Your mention of "utilization" and about "plasticine" gives me the opportunity to say that most likely the matter is in sour cream, it was too sour. Very easy to identify by smell. The specific gravity of sour cream in the recipe is significant, sufficient to sabotage such an amount of flour. And if this is so, then the acid of sour cream served as a very strong catalyst for the protease enzyme of flour, and by joint efforts they completely broke up all the glutenin in the flour, but gliadin remained (these are the two main "baking" proteins of flour). Gliadin is not susceptible to acidic conditions. So it turns out that the "elasticity and strength" of the dough is gone, but the "stickiness and ductility" remain.
It is best to taste the ingredients (those that are edible) before adding, especially if they are in doubt. If the taste and smell are normal, then they will behave as they should.

Well, in general, there can be many reasons why this happens (sour cream is most likely, according to all the introductory information that you have voiced), or it may be low-quality water, prolonged fermentation at high temperatures, even the flour itself may be the cause. Sometimes flour is very, very weak, just not able to develop gluten, in this case, very little time is enough for flour to mix.

Tried today juicer... And .... the juice is poured out of the hole where the glass and the juice supply tube are connected from the juicer, the juice splashed, the combine jumped, in general, something is wrong. Tell me, maybe we did something wrong, or is there just a wide gap left between these two tubes? Did anyone have this? Thank you in advance for your cooperation.

Quote: balbesik

Juicer Owner Girls AT641, tell me!
I made juice from apples - I was not impressed with absolutely little juice itself, there is no cake in the container at all, basically everything in the form of puree accumulated in the sieve and under it. After 3-4 apples, it was necessary to disassemble and select by hand, since this puree did not fall into the cake container and did not allow the apples from the vent to pass further. What could it be? I have two versions - either the apples are not suitable, or I am doing something wrong. She worked at 2 speeds.
Quote: N @ T @

I'm not happy with the juicer, but in the cake container - cake, wet, but it still gets into the container. You did something wrong after all
Quote: balbesik

Now about the juicer, the first experience with apples was, to put it mildly, not very ... I wrote about this above. This time I decided to try tomato, and if you don't like it, go to the SHOP.
Verdict, I leave it !!!
With 6 kg of cream, almost 6 liters of juice came out, and I ran the cake again twice, it could have been one more time, but I said my feet to the frog. In general, the last liter was no longer juice, and not even mashed potatoes, but almost tomato paste
Quote: Deep
Nozzle owners AT312, respond.
How does your attachment behave during operation? The video shows that the bowl scrolls during operation. And so it happens with two different juicers.


Twists meat grinder not bad, but somewhere in our country people wrote that a detached one, so to speak, would be more powerful. Sausage stuffs well too. I ground the meat, I never got stuck, but the speed is not very fast. It seems to me that my old Boshik was quicker. And on the combine, it seems, there is a reverse, but I have never used it ...

Quote: Pilgrim73

I have a freestanding Kenwood meat grinder (a beast at work), but I use a nozzle, because I don't want to carry the meat grinder back and forth. For dinner, twisting the meat is quite sufficient for the nozzle, although it does not work so quickly.
Quote: Zvezda Askony

I'm happy with the attachment. The meat is great. And about the speed - if you scroll 2-3 kg - then it doesn't take much time.
The difference will be noticeable if you need to twist 20-30 kg
Quote: Rina

I put a large grate, like the fillet slipped with a bang, but I need a finely dispersed dumpling mass - meatballs for a very elderly person. Still, apparently, you will not have to move the food processor far with chopping knives.
Quote: Lyi

In this case, I scroll through the meat grinder again. The time takes a few minutes and it is convenient that there is no need to wait until the leftover meat passes completely through the knife.
Quote: Admin

Or at the end, add a strong crust of bread, scroll to the end, but collect the scrolled crusts in the palm of your hand.
All the same, the meat will scroll to the end, and the crusts can be pulled out when disassembling the nozzle.
I do like this
In general, I rotate only a large amount of meat in a meat grinder - and so, for every day I break blender, in a bowl with knives, meat of any degree of softness and pieces is obtained
Quote: Kolizeika
As for the meat grinder, my husband and I are delighted with it, everything is so iron, solid, it is a pleasure to work with it. Store mince has not been bought for a hundred years. He grinds everything right. If there are a lot of veins in the meat, then we scroll on a large nozzle, everything is always ok.If strongly sinewy meat is immediately passed through a fine one, then everything will be hammered, it will not twist.
I will add: mine also came with kenwood.
Quote: Admin

Girls, the grill is not chewing meat, it is a dull knife. Knives can be sharpened by themselves (if you know how) or in metal repair, there they sharpen any knives, including for meat grinders
Quote: ollyhka

The meat grinder is excellent, I already wrote, at first my meat also crumpled, then my husband looked, there it is necessary that the knife and sieve fit tightly to each other, and everything is super, try it,
I twist the sinewy meat on the middle one, I like medium and small, somehow I don't use the large one ...
Quote: Olga VB

This is what I found on the official Kenwood website from the Germans (translated by Google)
Meat grinder AT950A
Meat grinder Chef & Major made of high quality plastic and aluminum in high quality metal construction is ideal for minced meat and rotate fish, meat, nuts and vegetables. Meat grinder in size 8 has a 4-blade stainless steel knife, metal screw, metal tray and 3 different perforated plates (fine, medium, coarse), 2 sausage filler and Kebbe attachments. So the grinder is suitable for almost every possible application. This kitchen is a gadget that can determine the type and fat content of the meat itself. In addition, the grinder can be supplemented with a sandy intention and attachment grater.
Meat grinder AT955
The Cooking Chef and Titanium mincer made of die-cast aluminum in high quality metal construction is ideal for minced meat and rotate fish, meat, nuts and vegetables. Meat grinder in the amount of 10 has a 4-blade stainless steel knife, metal screw, metal tray and 3 different perforated plates (fine, medium, coarse), 2 sausage filler and Kebbe attachments. So the grinder is suitable for almost every possible application. This kitchen is a gadget that can determine the type and fat content of the meat itself.
That is, both are suitable for the Chief (070/080/090), similar characteristics and functions ...
Except for the diameter - no difference.
I have 955, - I am very happy
Quote: Chenka

Yesterday I finally made minced meat on AT950. Pork, chicken, onions. Perfectly prayed. Finally, in the old fashioned way, I drove away dried white bread. I opened it, there was no waste inside, except for a couple of veins and a little bread. As I understand it, I was lucky with the meat grinder.

Dough sheeter and pasta attachments
Quote: Pinky

Girls, what's the number noodle cutters? Or are they just for spaghetti? As I understand it, 1.5 mm is the thickness of the dough (for the AT974A attachment)? And what kind of noodles? So I decided to order and got confused.

This is what I took from the Internet store data. But when ordering, check with the manager for the thickness of the cut.

KENWOOD AT 971 - Chop width - 7 mm (for making tagliatelle (long noodles)

KENWOOD AT 972 - Chop width - 4 mm (for making tagliatelle (long noodles)

KENWOOD AT 973 - Cutting width - 1.5 mm. (Trenette attachment)

KENWOOD AT 974 - Chop thickness - 1.5 mm (for making spaghetti)

Quote: Kalmykova

I'm on the defense rolling ! This is one of my favorite attachments. There is a little problem - if the dough is not dense enough, you need to dip the layer in flour. Be sure to start with 1 or 2 (this is the thickness on rolling), you can fold the rolled one into 1 layer and roll it again. If the dough is moist, dip it in flour again. I start with 1, then 2, 4, 6 and sometimes 7. It turns out that layers are ideally even in thickness and consistency. I recommend watching more videos about the use of this nozzle, they told me about folding and a smooth change in thickness. And if you immediately try to ride 5 or 6, you get a terrible ragged horror. Good luck ! You will succeed !
Quote: stun
When using the nozzle 972 (noodles 4mm), the enta noodles come out of the nozzle slightly in pairs (separated easily, but it turns out tedious). So it should be, or am I doing something wrong, or is the nozzle defective? Through the rolling (970) I pass it several times from one to six.
Quote: Sysopaty
If the nozzle does not cut to the end, this is a defect, carry it for a guarantee. And if the dough sticks together after cutting, it is necessary to replace the tighter dough, plus the dough sheets themselves after rolling should be sprinkled with flour and allowed to lie down for a while, but do not overdry it too much, the sheet should fold without problems without consequences.

Here, I highly recommend - an almost real Italian Giuliano Hazan shares his experience on how to make real Italian pasta (if there are no problems with English, try to listen to all the recommendations, he is a fine fellow ..):

preparing a dough for homemade pasta -

rolling homemade pasta sheets -

fettuccine slicing -

Also, I just can't help but lay out a bonus demonstration of the traditional method of making pasta, which was used long before the appearance of all sorts of kitchen helpers, without which we are already like no hands ..
Real Italian "nonnas" make it simple and easy:

tagliate -

tagliatele and capelli di angelo (capelli d'angelo, translated as angel hair, the finest Italian pasta - this is where the skill deserves immense respect!) -
Quote: astra01

In my opinion, the beauty of the dough sheeter is the ability to make a very thin dough. I once made a dough for 9, then cut it into squares, put an apple wedge, a little sugar, pinched it into the oven. Very tasty, crunchy dough! And if it's on a plate and a scoop of ice cream - here's to you dessert, which is very much loved in Europe!
Quote: marlanca

I use the dough sheeter very regularly, I roll the dough on pasties, well, I don’t say about dumplings, khinkali, manti, I make the dough overlapped on achma, and also on lasagne, I also think about Napoleon to put an overlap, the tape comes out by a meter, or even more , cut into the required number of sheets, and that's all ... and it also stretches soooooooo well, chic strudels come out of the stretched dough.

Quote: Nata333
Nozzle owners Grinder mill Kenwood AT941A, please tell me - at the maximum speed (recommended) has anyone tried to grind grain? I will mainly grind wheat on it. Will it look like a store-bought whole grain flour? And how long can you grind on it (it gets hot or not very hot)?
The husband says that she looks flimsy (this is from the photographs), but in the description they say that the millstones are metal?
Are all owners happy? Or are there those who did not like something about her?

I am very happy with my mill. I grind often and for a long time, 3-4 hours without a break, it heats up a little, but I never turn it on at maximum speed, I feel sorry for it, although this speed is recommended in the instructions. The size of the flour you set yourself from 1 to 6. Most often, I grind wheat, it turns out the usual whole grain flour. Last time I buy wheat groats, the one that is darker and coarsely ground, it turns out equally good flour, either from whole wheat or from this cereal.
Kenwood kitchen machine: working with attachments
In this mill I grind flour from wheat or wheat groats,buckwheat or whatever. It is very easy to grind and set the grind level (coarser, finer) that you like. Determine it yourself (I like a little bit large).
And then bake. I baked 50/50 and 70/30 whole grain (ground by me from wheat) to wheat (purchased). Also ground rye, oat flakes, 5 cerealsthat are for porridge.
And then I bake bread from it. There are a lot of recipes here, look here
I bake this recipe especially often
So I really love the mill and use it often.
The main thing is that there is a desire to eat not only white wheat bread, but also other options. Delicious pancakes made from buckwheat flour.
When you grind flour in a mill, it turns out with bran, if you sift them out, then, yes, you will get such flour as purchased. In this case, I prefer not to sift from the bran, but add purchased flour to my flour, if necessary.

Quote: Olex

Girls, can you rub poppy at the mill? And powdered sugar?
Quote: OxiSK

I can't say for sure about the poppy, but she doesn't grind sugar, the millstones are heated and the sugar sticks. I use a mini shredder for this purpose.

Hello everyone! I want to write about my observation about wheat groats... If the wheat groats are dark in color and are coarsely ground, then the bag says: Wheat groats from soft wheat. And the groats that are light and smaller, for some reason, are from durum wheat. We love to cook porridge from dark, coarsely ground wheat. Although we know that it is less useful than the one of the hard varieties. Pay attention to the stores, it says right there on the packaging.

And how delicious: nyam: bread is made with cornmeal. So yellow. I also buy corn grits and grind it into flour with a mill. At all mill - This is one of the very often used attachments. Indeed, in recipes where some other flour is added to the main flour of the highest grade (buckwheat, corn or coarse flour), you can always quickly grind the required amount of additional flour. And there is no need to buy all the flour for future use, and then throw it away after the expiration date.
I have never regretted (y) that I bought a mill attachment.
I have KM020, but they bought me sieve-wipe from KM 010. Even then (for a long time) the question was discussed on the site that they are interchangeable, and it may even be better to buy that way. But there is nothing to compare with. I can only say that I have a rub apples goes almost dry, that is, if you leave it, it will wipe the apple skin.
PS. Speed, as always, I do little.
Quote: Zvezda Askony

Rubbing apples into blanks? If so, what are you doing with them?
I passed the apples through the juicer. Maybe it will be a bustle for wiping
Apples I made dried, sun-dried, marshmallow.
For the marshmallow, first steamed the apples in the oven, a little, 2-3 spoons on a large baking sheet, adding sugar, then rubbed, then dried. But that was once, then I made the marshmallow without rubbing. It turned out deliciously without it. It was better for her to beat a little with a mixer, so that it turned out to be airy, then the marshmallow was better.
My sister passes the apples through the JUICE COOKER, receives separate juice without pulp, delicious and most transparent, and from what remains she makes marshmallow, adding a little sugar, if necessary.
Pastila from drain I rubbed it, since I was "greedy" I could not remove the plums, so after steaming in the oven, I let them rub. Here, a lot remained in the remnant, since the bones did not give the opportunity to descend to the desired height. And then there were a lot of them and I had to mess around with scrap once again.
I always wipe the cottage cheese, and this year I wiped it very well both in the blanks and in the ice cream raspberries, it turned out to be completely pitted, which was very tasty. The same with currant.
Hello everyone)) recently became the happy owner Kenwood Kms 560 I bought it immediately

grater shredder AT340, which is with 7 discs. Made potato pancakes on disk 1. As far as I remember, the seller showed it as a disk for potato pancakes. or I'm wrong? correct me if I'm wrong. I tried it in action meat grinder, great thing! A 700 gram piece of meat (not bad) in less than half a minute without straining, I did not set the speed particularly high, because there was no need to rush. Made meringues whisk attachment, I did not find any problems with picking out the protein from the nozzle, on the contrary, I was completely delighted, I never got such beaten proteins! neither in the old Mulinex harvester, nor in a new blender with a mixer function bought half a year ago, nor in an old, Soviet mixer ... I just didn’t think that in 1.5 minutes you could whip up the proteins, and I didn’t know that they could in principle be possible beat until such a state! I have never eaten such tender and airy meringues in my life. And whipped cream with sahzam to them.The same thing, I didn't know before that you can whip cream to such a state, I poured 70 grams of cream into a bowl, and it turned out to be a whole plate of perfectly whipped, very dense cream. In general, a complete delight. Now I’m on fire to make sausage, but I haven’t bought the casings (guts) yet, while I want to make a kebab, has anyone already done it? I have a few questions, as far as I understand, first we make minced meat, and then insert the kebab attachment, but then it’s not clear, I searched the entire Internet, but I didn’t understand what was going on next, whether wooden sticks were needed, where to insert them, how to form a kebab ? And also, when the minced meat is ready, seasoned with spices, salt, etc., we put it back into the meat grinder with a "kebab" attachment and is there a screw in the same place? Does he grind the whole mass again? or do you need to remove the auger? and how then will the mass advance? can anyone know the realties and be able to explain? or give a link to the video?

Love the nozzle very much 340, shredder, of course, it is not very quick to collect and wash it, but you can immediately rub everything that needs to be rubbed and everything that needs to be shredded, it is very convenient that you can cut everything into separate plates and then mix at your discretion. For example, I made a menu: cabbage soup for the first place, cutlets and a salad of cucumbers, peppers and tomatoes for the second, pancakes for dessert and a ginger drink and up to a heap of orange. Then I collect the nozzle and immediately cut the potatoes on a fine chopper, shredded onions, shredded cucumbers, peppers and tomatoes (I cut a cucumber in half and tomatoes into quarters), shredded ginger into thin plates, I also cut an orange on a thicker shredder (I also have to cut it in half at first cut, because the whole does not fit, unlike kiwi), rub carrots for frying, and so eat with sour cream. If desired, you can also cut the cheese and sausage at the same time. Then I remove this attachment, take out the meat grinder, roll the meat and onions onto the cutlets directly into the bowl, add spices and so on, mix with the K-shaped attachment, remove the meat grinder and, at the end, knead the pancake dough with a whisk. And then I start to cook everything with inspiration, fry, bake, etc.))) It turns out very quickly, conveniently and beautifully

While I was writing all this, I came up with an idea you can chop the ginger on a thin shredder and pickle it !!!!

and you can not chop a cucumber salad, but cut it on a french fries nozzle, the one that is smaller. this is if you do it without a tomato. I also rub Margelan radish on a fine grater, (or turnip) season it with sour cream and it turns out an excellent winter fresh salad. you can also cut a pumpkin on a large cutter for fries, and then cook puree soup, etc. ... in general, the AT340 nozzle is not worth it for me idle.

Freken Bock
I'm already at dicing attachment Sitting Olivier Impressions are slightly ambiguous. For raw, slightly crispy foods - the bomb. Cucumbers, apples - a great cube. I suppressed the potato by a third. The sausage was somehow inaccurately cut, kneaded, tore. And the biggest nuisance is to wash (not wash, namely wash) eight parts. They also come together with more than one light movement of the hand.

Overall, I am very satisfied. But, most likely, after I play enough, he will wait for the season of preparations. Tomorrow, by the way, I'll try to cut the eggplants. Here.

Quote: N @ T @

And I boast - I already made a vinaigrette with this attachment: girl_red: The carrots were slightly overcooked - cut badly, I would say it was crumpled, but I myself am to blame - I did not take them out of the water in time, the rest of the vegetables, including onions, were cut well. The remains are not cut just a little. But so fast!
Quote: Valya

I also prepared a vinaigrette and similarly digested the potatoes I quickly missed everything, but turned the potatoes into mashed potatoes. Naturally, my wine missed her pickled cucumbers, too. Venegret in 3 minutes.
Quote: Valya

I previously wrote about the experience with potatoes, but I thought I had digested it. I collect and disassemble already with closed gases, you will soon get used to it. the other day 2 kg. I missed the onion very quickly and froze it now I just take it out of the freezer and cook it right away, it saves time very much.
I have a more positive experience today. I went a little more responsible to cooking vegetables and everything was perfectly cut and boiled. And eggplant! The attachment coped with them jokingly.
Maybe someone will be interested: cutting vinaigrette. The size of the cubes in relation to the size of the peas.

Kenwood kitchen machine: working with attachments
Quote: AlenaT

Girls of the owner of the cube cutter to Kenwood.
One more question: does this attachment go to Kenwood himself or to his meat grinder?
So you can use it on its own?
And now I read in online stores that this is a nozzle for a Kenwood meat grinder ...
There is a separate Kenwood meat grinder (not a kitchen machine, just a meat grinder). The nozzle fits to her. For kitchen machines Kenwood Chef and Maoir, it is also suitable as a nozzle, without anything else.
Quote: tanya123

It turns out that you can take without a meat grinder?
Does the nozzle fit ???
Dicing attachment 10x10 mm, compatible with meat grinders MG510, MG516, MG450, MG470, MG476, MG477, MG480, MG517. Plastic housing and metal gearbox. Can be washed in the dishwasher.
Quote: Lyi

To prevent boiled vegetables from crinkling, I put them in the neck of the nozzle and NOT I push them into the hole with a pusher. They pass by their gravity. At the same time, even very overcooked potatoes, carrots, etc., do not crumple.
If you boil them chopped, IMHO, a lot of vitamins and appearance are lost, so the beets turn pale, etc.
Quote: Pinky

I cut cubes on this attachment and cooked in a double boiler from Panasonic. Neither the color of the beets has changed, nor the vegetables are boiled. Everything perfectly retained its shape and color. In general, I did this for the first time and I really liked to cook vegetables this way. The only negative is that one bookmark does not fit much. For testing, I immediately made potatoes and carrots at the same time, and the second time I made beets. If you need a little salad, that's enough. And if you need more, you just have to load the steamer several times. Steamed vegetables for 15 minutes, just enough for a normal consistency.
Quote: Homyachok

I tried a big grater-slicer from AT 640 on tomatoes and cucumbers. The cucumbers turned out to be a bit thin, but tolerable. But with tomatoes it is quite a disaster. The rings are very thin and ragged. The view of the salad is not the most beautiful. Was upset:(.
Then she took out a nozzle for dicing... It has a grater-slicer and is quite wide and a disc with a metal mesh. I decided to try to insert only a grater into the nozzle, and put the mesh aside. I connected the attachment to Ken, put in the tomatoes and voila - I got excellent plump, even rings. That's what I needed for my daily salad :). I tried to cut it with cucumbers and carrots. I'm happy with the result.

N @ T @
I have potato peeler for 2 seasons, I only peel young potatoes with it - I like it. On the walls there is not sandpaper, but microthorns (I would say so) made of plastic - I have such a potato peeler, and the old, previous potato peelers were just such a coating, similar to sandpaper
Quote: tatita

I bought a potato peeler two years ago, I use it only in the spring, when the potato is very young. For the old potato, this is complete nonsense, it takes a long time to clean it, so it is still necessary to clean it up later, easier and faster with your hands
Quote: tanya123

Girls help those !!!!!
I want to buy Titanium Major Kitchen Machine KMM023 but I just have meat grinder Kenwood too, and that's what I think, should I buy a car with a meat grinder?
The separate Kenwood grinder is a very good addition to the Ken 020.
I like to connect the attachments to a separate meat grinder more: cube, low speed (the result is a high-speed) grater. This is not counting that a free-standing meat grinder, IMHO, grinds better than a meat grinder attachment to Ken.
I wouldn't buy Ken 023 if I have a separate Kenwood grinder. Buy 020, and for it exactly those attachments that you need.
Good luck.
And I continue to run my 020:-)
Whipped fresh liquids today creamtaken from homemade milk.
The peculiarity of the moment was that the cream was less than a glass,
and they just got lost in the bowl :-)
But in 2 minutes at maximum speed, the cream became a lush air mass,
I didn't even expect it ...
Previously, I tried to do the same with a hand mixer at the maximum - I failed ...
So one more pleasantness is more :-) :-) :-)
Zvezda askony
Quote: AlenaT

And yesterday I was afraid that from the cream butter didn't work instead of cream :-) :-) :-)
When I was doing lazy ice cream - I beat the butter a couple of times.

But unknowingly I thought it was the cream "curled up"
After some time, I found a topic on the forum - about butter.
I made sure that it is really easy.
And in the process of making butter, I saw how normal cream turns into "curdled"
Now I know. And before I did not even suspect about this
This is truly a century, live and learn

Quote: AlenaT

Anya, stick your nose into lazy ice cream :-)
Thanks in advance:-)
I don't remember where the recipe is
I took it from this forum
In a nutshell
500g heavy cream (33 ~ 35%), 1/2 ~ 2/3 cans of condensed milk (200 ~ 250g)
Beat the cream with a mixer until stiff.
Pour condensed milk in a thin stream directly under the mixer blades.
Then to the ice cream maker. After 30 minutes in the freezer for hardening
if you drop a little berries - it will be with berry flavor
Creme brulee
cream 22%
boiled condensed milk
1 can
Cooking method
• Mix the cream and condensed milk, then whisk and send to the ice cream maker.
It's simple

Girls! I can't get enough of my typewriter (020)! This harvester would be worth buying even for the sake of just how it whips whites and rolls out the dough! Today I whipped 8 proteins for the cake-crawled out of the bowl! With my hands or a mixer, I would never have been able to do this in my life. As a result, there was everything in the cream - the combine, the table, and I. The maximum amount of 16 proteins is stated in the passport, but if I got out 8, then where will 16 fit? Should you put the trough?
promised photo report:

first, my husband cut the meat (about 5-6 kg), experts say that the best combination of meat and fat is 60 and 40%, respectively. it is a pity that the machine only makes minced meat, I wish there was also a nozzle for chopping meat. then they filled it with spices, Belarusian "for sausages No. 5" there salt, sugar, coriander, pepper. added garlic, more pepper and lavrushka. All this stood for 12 hours (all night) and the next morning this is what happened
Kenwood kitchen machine: working with attachments

the intestines were washed from salt, soaked for 30-40 minutes in warm water and pulled over the nozzle
Kenwood kitchen machine: working with attachments
pay attention that they are easier and smoother to stretch, there should be a water bubble in the intestine, you can see it in the photo. and also, it is necessary that the minced meat fills the tube so that there is no air. we tie the end of the intestine with a knot or you can use threads, as you like.

respectively, put meat with spices on the top shelf
Kenwood kitchen machine: working with attachments

and begin to fill the intestine with minced meat at low speed, holding the sausage so that it does not fall.

Kenwood kitchen machine: working with attachments

something like this
Kenwood kitchen machine: working with attachments

Kenwood kitchen machine: working with attachments

can be left like this
Kenwood kitchen machine: working with attachments

or do so
Kenwood kitchen machine: working with attachments

we got a whole bucket of sausage

Kenwood kitchen machine: working with attachments
why not weighed? I don't know))) I just forgot about it

Quote: Irinakia

but it is possible without nozzles for pasta to make spaghetti thick in a meat grinder on a wire rack?
no one pouted?
and then something is expensive nozzle for pasta - more than 6 thousand
I am unhappy with this attachment.
Firstly, it is very slow. Although you will have to try it by attaching it to a separate Kenwood meat grinder. So I rehabilitated a low-speed vegetable cutter for myself and now I am satisfied with this vegetable cutter.

But there is one more unpleasant moment. It cleans very poorly after use. You cannot wash it, but while you pick out the remains of the dough from here, you will curse everything. If in rolling out the dough, also without washing, you simply wipe it with a cloth and occasionally remove the remnants of the dough from the edges, then you have to suffer for a long time with this pasta.
In the third, the pasta turns out to be thick.

Kenwood kitchen machine: working with attachments
But this is my opinion, maybe you will like it.

Several running gear recipes (pasta, dumplings, pasties).

Quick pasta dough, a win-win for made / cooked / eaten, per serving for a slightly hungry person:
100 gr flour
1 egg (or two yolks for a richer pasta)
salt and a spoonful of olive oil in the cooking water

Dough for the "real" taste of the pasta , well, for blanks (when you are not in a hurry):
8 eggs
5 yolks
50 gr olive oil
900 gr flour
salt in water when cooking
The pasta from this dough turns out as expected - al dente. Freeze the finished pasta before cooking.

To take flour for pasta from hard grades of general purpose. Flour is the defining ingredient in the paste.

For "beautiful" dinners we buy and use curly pasta. I like farfalle (translated as butterfly) and gemelli (twins), my son - fusilli (springs). The most popular type of curly pasta is capeletti or discus. Italians use it as a salad. And I like it because the sauce goes very well into it. And it's very nice to eat it. Another big plus, if you cook pasta with seafood, the size and shape of this pasta just fits the size of large shrimp, you get a beautiful homogeneous dish. By the way, the word capeletti itself is translated from Italian as "little hat", and in Italy there is another dish, which is also called capeletti, some kind of tortellini (they differ only in the types of filling) - something similar in pinch to some kind of dumplings, but much less. Capeletti is served in a rich chicken broth classically prepared from a capon (specially bred meat rooster, Italians "borrowed" breeding from the French, but they do not prepare capons like the French, the French take out capons for baking, but for broths they bring out chickens or poulards in the same way , though only in classic French cuisine, and now, with our globalization, few people already want to bother, they prepare from factory semi-finished products stuffed with antibiotics). Traditionally served at Christmas. Capeletti is made from squares of dough, pinched with a triangle, then wrapped around the finger with a thick edge and pinched again with two long ends. There is even a myth that this food was invented by a loving chef who wanted to depict the navel of his beloved. Cheto I'm distracted ..

Dough for dumplings / dumplings / pasties / homemade soup noodles etc.
In most cases, the recipe is simple enough.
Flour / liquid, ratio 5/2.
Salt - half a teaspoon for every 100g of liquid, always in the dough!
Liquid - water or kefir / sour milk.

If I make dumplings / dumplings for freezing, I make a "semi-cooked" dough. It does not dry out in the freezer and does not crack, does not soak, the workpieces do not burst during cooking at large temperature drops.
"Semi-brewed" only on the water.
One part is added to the "standard" proportion of water. It turns out 5/3. The salt is the same. Also added 1 tbsp. a spoonful of olive oil for every 100g of liquid. At the first kneading, take all the flour, half of the water in boiling water, salt and oil. After 30 minutes in the refrigerator, add the second part of room temperature water, knead until smooth and into action.

Quote: Lyi

Sysopaty, thanks for the recipes.
Recipes for dumplings and vareniki we have almost the same flour-liquid ratio on dumplings and dumplings. But I use fresh milk, we do not like it on water, and I add 2 eggs.

Recipes for pasties we also have similar flour and water ratio, also custard, I definitely add one egg, but a different principle of preparation. My cheburek dough is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24147.0 with the clarification of post 8.
But your dough is interested, I will try your recipe. Confused by the fact that all the flour is kneaded with half boiling water. Can half boiling water absorb all the flour? I would like to see it in the photo. It would be nice if you laid out your recipe step by step and posted it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=227.0, but here would be given a reference. And then the moderators will be unhappy that we are talking off-topic.
Dough on noodles very interested.I have a simpler one - 1 egg per 100 grams of flour and without olive oil, and you have almost 1.5 eggs per 100 grams of flour. I will do it according to your recipe.
Is the cooking process normal?
It would also be nice to get this recipe step by step by placing it
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=231.0 and a link here.
There are nuances. I see you did not mark everything that I wrote. The main nuance is flour. Secondary, we will immediately cook or it is a blank in the freezer / drying. The general and most important nuance, what and where we want to start up. For example, what sauce will we serve for pasta, if creamy is one thing, meat ezhel, tomato or combined is completely different. Many, for example, are accustomed to making pasta from flour c. from. I think that the pasta made from this flour is only suitable for a delicate creamy sauce, and then, for an amateur ..
Again, it is necessary to separate the concepts of Italian pasta and homemade soup noodles, here everything is individual and the selection of flour, and other ingredients and the method of preparing a semi-finished product, and the method of cooking the final product. That is why I did not distinguish the noodle dough from the category of dumplings / dumplings dough, although there are nuances there, as well as there are nuances between the dumplings / dumplings dough and the same pasties.
As for the question about half the water in boiling water into flour, see a little higher, I described there how I make a tight dough. The method allows you to make a primary batch of any amount of water in any amount of flour (within reasonable limits). The purpose of the kneading is to wet all the flour elements. Kneading and kneading dough are different things, I separate them.

Shl. Looked at the topic with cheburek dough... I don't quite agree with the egg and vegetable oil in the recipe. You can have vodka. Well ... you are great, about the tips for a few rolls and the lack of flour when sculpting. I also do it. But I try to get as little oil as possible into the dough and into the cheburek itself when sculpting.

Quote: Kalmykova

Sysopaty! What did you dislike about kneading bread dough ?

He kneads the dough, and by and large copes in most cases.

I mean specifically kneading the dough with a hook. It all depends on the volume and density of the dough. With a little "tension" he will knead 200g of tight dumplings dough (after the first test, I still try, as I said, not to make the tightest cheburek and dumplings dough with a hook, it's just a pity). Knead up to 500g of tough bread dough. From one and a half kg of bread dough, but it is already necessary that the hydration of the dough is at least 65-70%, atoms and 80%.
That is, in principle, it copes with a large number of dough kneading needs necessary for an average kitchen layman.
And How unitary kitchen machine, in terms of the number of functions and capabilities, most likely there is no alternative to it (or at least I do not know). That is why he is now in my kitchen. But, profile, or in another way, special purpose, tools, of course of the same level, have always been and will be a cut above the tools of a wide range of applications. There is no getting away from this. Well, a clear sign proving this common truth is the "dancing" top of Kenwood, when the norms for the density and volume of the kneaded dough are exceeded. I do not know if it is in the order of things that this very top shakes from side to side in such cases, whether the Kenwood experts have incorporated such a feature into the operation of their machine, or whether this is the "normal" regular operation of this device. But, given my humble opinion of a NON-specialist, most likely something is going wrong somewhere, I just cannot calmly look at his work in this mode.

Several videos, demonstration of kneading dough in Kenwood:

.. can be seen a bit here:

.. or it can be clearly seen here (on a kitchen machine from another manufacturer, but the same operating technology, to make it clear ..):


Yesterday I did liver paste in a blender.
It’s sad!
I suspect that I used the unit for other purposes.
The blender works great if, when mixing, a funnel forms, in which everything happens (did pancakes).
I often had to stop and manually mix the contents.But the consistency, of course, is beyond praise!
Real pate. There are not grains in the bulk (except for the pieces that come across). Well, I couldn't mix everything in it so thoroughly - it's inconvenient!

Quote: Dadusya

I always make pancake dough in a glass blender, the dough always turns out to be homogeneous and there are enough pancakes just for a family of 4 people.
The only note on the pancake blender.
In the process of preparing the dough, you need to walk several times along the inner edges of the blender to remove any flour that may remain there.
And the dough turns out great.
Quote: Dadusya

And I have adapted to the blender: I put eggs, sugar, salt and a liquid component (milk, kefir, whey). Beat literally thirty seconds. I take flour and a spoon and, turning on the blender at medium speed, pour the flour into the formed funnel. With this method, no flour remains on the walls. I always cook by eye, so later I can add both liquid and flour, the main thing is to observe the rule - pour flour into a funnel
At the end I add oil and soda.
Quote: Angelika.al

It is faster and easier for me to do everything with a submersible - it is always at hand. And on the combine, remove the lid, assemble the blender, install, then disassemble everything, wash, in general, it takes a lot of time. I twisted the submerged one with one movement of the hand and in any container do what you need. Here, for example, the soup is on the stove, I do puree in a saucepan with an immersion blender for any displacement, but everything needs to be poured into the KM and the volume is still limited. Well, this is certainly more convenient for someone ... But of course the dough on a pancake in a Kenwood blender turned out super - I did not find a single smallest lump, I spilled it specially through a fine sieve. And the dough itself turned out to be very airy, the pancakes came out lacy.
Quote: Inusya

Well, for nothing! I have already tried it, everything is easily and quickly assembled there. I tried puree soups, and fruit yogurt, and just knocked down the fruit filling for sauce for meat, some of them make dough for pancakes. I still have to try crumbling drinks with ice ...
Now I will not suffer when I roll up the tkemali for the winter. And then submersible skins still come across, but through a sieve I'm too lazy. And then, once and for all.

Quote: astra01

Girls, tell me how the use is different berry press and nozzles wipe-sieve? I understand that the output is about the same, but different performance. You can work with a press with large volumes, and through a sieve puree per serving. One way or I am wrong. I do not have either one or the other nozzle yet, I want to decide which one is better to buy.

As far as I understand, shit is a little different. If you focus on juice, it is better to buy a nozzle - a press. First of all, the sieve is larger, it seems to me, than the press. And if you need to grind the sauce, then a sieve, or flour, for example, or cottage cheese is better. In the press, the cake comes out with a sausage.
That is, decide on your wishes, I only have a sieve, I will not say that I am super happy, but I use it from time to time.

Quote: Kalmykova

The sieve rubs slowly, for juice, I would advise the press - not a single bone will slip through there. Only the mesh is hammered in the press. I didn't press the tomatoes, but the currants - red after 1.5-2 kg, black - after kg - you have to stop and pull out the cake from the inside.
Quote: Zvezda Askony

In the summer I used a sieve to do
1 red currant with sugar
2 lingonberries with sugar
3 raspberries with sugar
4 black currants with sugar (you need to wipe it longer)
5) plum with sugar - it turns out very tasty - it looks a little like honey
6) if you have strawberries, you can also try
7) white currants
8) sugar gooseberries
The order is
I put the sorted berries in a sieve in portions - I wash them. I put a little in a sieve
While rubbing - my next batch of berries.
I know approximately how many berries are needed - to fill the bowl.
Then I weigh - I take away the weight of the bowl. I add granulated sugar. I stir with a K-shaped spatula - until the sugar is completely dissolved.
At 70-80-90 - you can put on a little heating - it will be generally amazing
Then I pour it into cans and into an airgil for sterilization
Raspberries and lingonberries - covered with boiled lids
I sterilize jars before laying in AG - 180 degrees for 20 minutes (with an additional ring). Very comfortably!!!!!!!!!!!!!
But! Important
For wiping, the sieve is "scratched" to the berries!
When sieving flour, smooth side towards flour.
By the same principle as berries - you can wipe tomatoes, They are similar to plums, so are the pulp and skin.
Sito works "tirelessly" in summer

The attachment for the low speed nest is good for making very soft and tender fruits.

Two lattices go to the sieve: One with small cells - the second with large ones.
I only use with small
It is possible that with large holes it will be good for vegetables, since a larger hole is more serious than a "scratch"
So a sieve is a very useful thing for blanks.
Quote: astra01

And in the press there is an opportunity to get not only juice, but also puree, for example, from strawberries?
Quote: Zvezda Askony

And in the press and in the sit, there is an opportunity. It's just a lot faster in a sieve.
And in the press, the result is closer to juice
Quote: astra01

For example, if you need to rub 4 liters of tomatoes for treatment, how is a sieve for this purpose? Or is the press better?
Comment, pliz, who has these attachments !!!
Quote: Lyi

I pass the tomatoes in buckets through a juicer. 15 minutes and a bucket of pitted and peeled tomato is ready. However, I use a Mullinex juicer. Ask who the Kenwood juicer is, I didn’t take it, since Mullinek’s works like a beast. Maybe the juicer from Ken is the same.
A sieve is necessary, without it you will not get pureed cottage cheese, raspberries, etc. I use it constantly.
There is also a press, but it did not impress me right away, because now it is lying somewhere on the shelves.
But it needs to be tested on a freestanding meat grinder, also Kenwood. I also succeeded when I rejected the low-speed grater, and then, when I attached it to a separate meat grinder, I only use it for potato pancakes.
Try asking yourself to visit someone who has both of these devices.
Quote: GruSha

Sifting and wiping attachment AT992A

Last year I rubbed tomatoes for homemade ketchup

Kenwood kitchen machine: working with attachments

Kenwood kitchen machine: working with attachments

Ready-made ketchup
Kenwood kitchen machine: working with attachments
Quote: Admin

And I use it to rub vegetables, wipe for sauces , at home it's like a godsend - very quickly and efficiently, two gratings, different grinding

Kenwood kitchen machine: working with attachments Kenwood kitchen machine: working with attachments Kenwood kitchen machine: working with attachments

The quality is great!

Different attachments
The machine worked a little, I got the impression:

Meat grinder: a great thing with one caveat - right after the purchase you need to adjust the knife to
gratings. It may not work correctly out of the box (chewing meat, I did.
Sharpened correctly, everything is wonderful).

Freezer: works as it should, except for one thing: fixing the ice cream maker, in
the difference from the potato peeler is incorrect, as a result, when the ice cream begins to freeze
the bowl jumps out of the guides and taps.

Pasta: I immediately bought an AT910 and a couple of nozzles for it - everything works as expected,
the pasta is squeezed out, the knife cuts well, the dough to the nozzle turned out to be correct
right away. Concerning noodles: I bought a dough sheeter and a 4mm cutting machine. So far it turns out
not always, sometimes they come out glued in pairs (the dough should be drier, and
nature protests).

Sieve: a good thing, only slightly straining the need to tighten the blades.

Potato peeler: well, a very necessary thing - young potatoes with a bang, old - it is necessary
clean up a little and keep track of the size.

Cubes: they cut well, but more, IMHO, self-indulgence - we don't need so much, and
wash it - try not to cut yourself every time.

High speed slicer: great stuff, in food processor and low speed
I do not feel any need due to the presence of a heap of speeds in the combine. Not
a single knife (from a food processor) is enough, but a knife is so rarely needed that
I will not buy only because of him

Multifunctional shredder (AT320): powdered sugar or mashed potatoes - good, pepper
grind - not very much (whole grains remain, or I add the wrong amount).

Mill (AT941A): effect of whole grain flour, but some grains (rice, wheat)
it is necessary to run it 2 times even at the smallest grind - it's not difficult for me.

Juicer: despite different reviews, I think it works as it should: if
do not press down too much - more juice, if, for example, in the case of carrots, press
stronger - also a salad, my wife is delighted.

In the future, maybe I can buy a citrus press, otherwise it is a complete
satisfaction. Well, I don’t want to discuss the dough mixer itself - it kneads well, maybe it’s better,
but for us, that's what we need.

Quote: ellanna

add my opinion:
Meat grinder: works flawlessly, for the sake of her and bought, as in the old harvester already did not grind very well. The only thing that confuses is that it looks somehow unreliable in appearance, well, it may be too high, but it takes up less space. And grinds perfectly.

Freezer: there is a separate one, with the same principle, if you buy, it is already better with an autonomous cooling unit.

Multifunctional shredder (AT320): I use it very often, I make mashed potatoes for my little daughter, minus, if there is little liquid, the vegetables rise up, you need to remove, shake, put back, by the way, I terribly lack self-stopping, like in my old combine, when you remove from the grooves, it stops itself ... And here we must not forget to stop before that.
I also make mayonnaise in two stages, I like that the jar is closed, I made it, put it in the refrigerator, took another one, made the next dish.

Cubes: an excellent nozzle, we constantly have Olivier buckets (kevudov), hodgepodge, venigrets, the only negative, as mentioned above, that for this money we could make several versions of cubes. And it is easy to wash, especially since there is a special thing for washing knives.

Food processor: On the contrary, I changed my mind about buying a high-speed one, although at first I was upset that the food processor is included. It seemed to me that it was very convenient to immediately go into the right saucepan, and after cutting into cubes I realized that a lot of things are scattered because of the height of the nozzle, but here everything is already in the container. And the knife is mega-convenient in an improved one, it has small teeth. The other day I made a cottage cheese dessert in it, as it is always at hand
Quote: Admin
Here's another:
- yesterday the meat was ground on a fine wire rack (meat grinder) for terrine
Meat terrine with pistachios under a cheese crust in a double boiler

- here I cooked the sauce, passed the vegetables through sieve-wipe
Sauce "Do not waste the good!"

Kenwood kitchen machine: working with attachments

Mill very good, grinding 14 degrees, and high quality

Sieve I also like it, it wipes with high quality, I have already shown mashed potatoes somewhere in the topics.

I recently bought a bailiff for making pasta, including hollow ones, have not yet been used

I have a colossus-combine on the table, and all the attachments are nearby - I use it almost all the time. I show the use of attachments in recipe topics, you can see it there.
Come to my recipes, you will see for yourself

Quote: AlenaT

I am reporting on the use of attachments.
Used sieve-wipe for making homemade tomato paste.
At first I tried to wipe raw tomatoes, but I really didn't like it. Then I ran them in food processor in a slurry (I didn't even clean it from skins and butts), and then rubbed it through a sieve.
The whole operation takes a minimum of time, and the wiping is practically without waste and seeds.
The general verdict is I am satisfied, although I thought that it would be possible to work with raw tomatoes.

High speed I also use the nozzle for cutting into strips, I just cut the product into strips of the required width and shred with a slicer of the required thickness. It turns out great, again in seconds!

Blanks are going at a frantic pace, although cube cutter also necessary.
I realized when I had to cut 5 kg of eggplant by hand into cubes.
I already rubbed a corn on my finger! So this will be the next number of our program!)))
Quote: Pilgrim73
K-shaped nozzle (metal) I usually beat mashed potatoes, cottage cheese, muffin dough.
BUT rubberized nozzle intended for oil creams.

Quote: larisa74

Good evening, answer who has a nozzle-ice makerwhen I took it out of the freezer, liquid leaks from it from above, this is normal or not ... I just bought it yesterday and I don't know what to do now
If there is still a guarantee, change it. It follows refrigerant... My story began after six months of operation, but before that it was not used for six months, that is, the warranty has passed. Now it freezes weaker if I make a double portion it freezes slightly.
I don’t remember anyone else on the forum had the same story, and not just one. As a result, I now have a Mullinex ice cream maker with 20 years of experience, it freezes better than Kenwood.

Recently I wondered whether to buy low speed grater shredder? high speed there is, but, lately, I hardly cook at all, so, sometimes I'll cut a salad, cook soup ... because of such modest volumes, I don't want to get, collect and wash a high-speed shredder, but I was completely lazy to cut it by hand. So, I think, the low-speed one is probably better for a couple of cucumbers and tomatoes? seems to be easier to collect and wash? besides, there is the finest grater for potato pancakes smaller than in a high-speed one?

When I connected for the first time low speed grater to the combine, I completely abandoned it for six months, rejected it due to the fact that it is very slow and I had to press the potatoes with considerable force on the potato pancakes, which is not very good, since it turns out a large "shoulder" that almost turns the combine ...
Then I figured out to connect this low-speed attachment to the freestanding Kenwood meat grinder (I bought it before).
Now I am delighted with my low-speed grater. A full bowl of grated potatoes for potato pancakes in just a few minutes. Disassemble, wash, also a minimum of time.
So ask someone else who owns the low speed grater. I didn't like it when connected to the combine. If you have a separate Kenwood meat grinder, then I definitely recommend that you buy it.


Thanks for the detailed feedback. By the way, I also began to do this for a couple of days, leave high speed constantly in the nest, and cut the salad at once for the whole day, both for lunch and dinner, and then remove the rest into a vacuum container. So it turns out that I use it every day. On the pickle, I pass the cucumbers through a coarse grater, it turns out my favorite size. Tomatoes have so far adapted only through small fries, and then if they are not too soft. about meat, I also asked here, they said that it would not work to cut raw through a cube cutter. But, I bought a spare knife for meat grinder, and my husband promised to saw off 2 blades out of 4. I saw this one on an old Soviet meat grinder. Passing meat through such a knife, it turns out not minced meat, but chopped meat, but until he cut off these blades, and I did not try it, I can not say anything. If this trick succeeds, then homemade sausage will be made without any problems at all!
Quote: a55777

I do not advise. This attachment is good, as already mentioned here, only on the Kenwood meat grinder, but on the combine it is a useless thing. Long, dreary, and everything gets stuck in it, you have to stop and pick out.
If one cucumber - with a knife. I have high speed stands constantly, that is, I take it off only when I need to work with the blender. I use it every day, more often than everyone else. A couple of cucumbers, radishes, a little cabbage - in 15 seconds the salad is ready, wash quickly, I manage in a minute. I also cook super-fast borscht (shredded cabbage, then I change it to a grater and skip carrots and beets), hodgepodge (pickled cucumber on a shallow nozzle-fries perfectly shreds), depending on the mood, shredded salads either on a shredder or on a shallow nozzle- fries. On it I also cut fries, I don't use large ones for these purposes - too large pieces are obtained, and bent strongly.
I only lack cubes - I cut potatoes into soup myself into small cubes, well, I fiddle with meat - we love small pieces of meat, even in pilaf, so every time we fiddle with a piece of meat for half an hour until we make the pieces "by the teeth."Tell me, does a cube cutter handle cutting meat?

P.S. ripe tomatoes IMHO can only be mastered by hand, the only thing I was interested in was the post that you can remove one grate in a cube cutter and cut it into slices ... I really want to try
Quote: Kalmykova

In vain you low speed offend. And rub the chocolate? And I often rub the zucchini on a roll, carrots. And dried parmesan.
Quote: OxiSK

I have 3 nozzles, I love them all. I use the low-speed one mainly for salads, when you need to cover for guests (herring under a fur coat, mushroom clearing, etc.) or children's salads. At medium speed, I use both graters and the main knife if you need to rub a little vegetables and make a little minced meat. Most of all I like the high-speed one, it is going to be washed very easily (in the dishwasher), does not limit the volume of processed vegetables, I chopped cabbage on it in bags, and grated carrots with huge pans. If you single out one of them, then I probably need a high-speed one more. Even now I am thinking about selling my Boshik-cube, and instead of it, buy a nozzle for cutting into cubes.
Quote: AlenaT

I have only a high-speed grater of the above nozzles, so I may not be entirely objective.
But ... it was bought for the season of harvesting and conservation, and as a result, it stood on my bed all summer, as it turned out that it was very convenient and quick to crush green salads with it for every day.
Only the tomatoes were cut by hand, everything else was cut with a thin slicer.
I fell in love with cutting cabbage for salad)))
It was always the most painful ...
And for the at340 I do not use a Kenwood bowl, but two other containers.
I turn one upside down, and put the second on top of it under the nozzle, and thus nothing scatters anywhere and falls directly into the container ...
The exit is in the same place as the entrance !!!)))
Quote: Kalinka 777

Just be careful with the Fries grater. Once I hurried and put it on the wrong side, there was such a loud crackling, I quickly stopped the combine. The nozzle was disassembled, and there 2 teeth were bent in the grater, the inlet was jiggled and a crack formed on the cover from the nozzle
Quote: Kalmykova

I have low speed and high speed. As already mentioned, the high-speed one is good for large volumes, but I doubt about the sausage - cheese. Unless it’s cubes ... For Korean carrots, it’s not quite authentic, the bar is larger and shorter, because the product is inserted vertically into the narrow throat, and naturally cut into short pieces. I have exhibited a photo of carrots and cabbage before. But the speed of chopping allows you to close your eyes to the not quite correct size of carrot blocks, so we often make carrots in Korean. On a low speed it is good to grate chocolate (I hate doing it with my hands), parmesan, zucchini on pancake rolls. The neck is wider at the low speed, so the zucchini does not need to be cut. In short, both are needed. And I have a harvester separately (to a blender), so I grind nuts on it, my mother crumbles beets and carrots in it into borsch, onions, if necessary, very finely.
Quote: AlenaT

AT 340 is preferable if you have to process a large amount of products, for example, during seasonal harvesting, pickling cabbage, and just shred vegetables on a stew.
The chopper bowl will have to be removed and emptied too often.
AT 340 is positioned as a nozzle that can work without stopping for a long time.
Indeed, this season I have reworked a large gym bag of quince (grinded) almost without stopping.
Quote: Chenka

For everyday use, I would recommend a combine - 6 different graters plus a container in which you can do a lot more. Again, it depends on the volume of processed products. I have 4 people, that's enough for me. If more is needed, the alternative is the high-speed slicer AT 340.
And the cubes ... Nice, but in my opinion, not the most vital device. Unless you do olivier and vinaigrette every day.
Quote: Admin

Masha, but I didn't like 7 graters, I took it away.Very strong speed and unwinds the cut along the walls and gets stuck a lot in the lid

All this is not necessary - it will stand idle, like mine, and it costs a lot of money
For nuts, garlic, chocolate and others, a small glass from a blender is perfect, it will break just as well.

Low speed is the same, perfectly cheese and chocolate can be grated on a roller with a handle. You don't have to rub much cheese and chocolate, and the roller will do just fine.

Try the vegetable graters yourself, maybe you will like it. I kissed them several times and cleaned them away the same number of times. My phillipok with fewer graters copes better with slicing, the speed is slower and neatly rubs and cuts, including cubes

Well that's my opinion, my bait tests
Quote: Daria33

If you do not make large workpieces (high-speed grater), and do not cut olivier or vinaigrette often (cube), take a food processor - the same graters and pate can be made on it (grinds very well) and the workpieces can be made just often wake up the bowl, I like it very much
Quote: Masinen

Finally I got used to the grater.
Yesterday I chopped cabbage on a large disc that cuts the onion into rings. Onion and tomato ringlets. Here she cut the tomatoes a hundred and did not crush them, I was in shock !! You can cut it on a plate and lay it out beautifully.
I used to cut fries, but I haven't gotten used to it yet. Half came out well and the other half didn't,
Well, the cube is incomparable !!
Quote: OxiSK

: doctor: I have an AT 640, compared it with the photo of AT 647, they differ in the presence of a fine grater in 647, the other types of slicing and shredding are the same. The 640 discs are double-sided, and the 647 discs are single-sided. So it's up to you to choose.
Quote: Chenka
The new food processor the volume is 4 times larger. Stronger bowl.

And, as the owner 647, I will say my IMHO (family 4 people)
- now I understand why the girls take the high-speed one. Using the 640 for a shredder makes it a pain to remove, empty, and put on the bowl.
- I have enough volume of 1.2 liters, although it could be a little more.
- the presence of a handle is very convenient to remove and pour out and pour out the products.
- the bowl is really pleasantly heavy and durable.
-the nozzle I use, almost every day

Kenwood Food Processor AT640
• Accessory for Kenwood Titanium Chef and Kenwood Titanium Major food processors: chopper
• Plastic bowl, capacity 300 grams
• Includes 3 metal discs: for grating, slicing, stripping, stainless steel chopping knife
• Can be washed in the dishwasher
Kenwood kitchen machine: working with attachments

Kenwood Food Processor AT647
• Accessory for Kenwood Titanium Chef and Kenwood Titanium Major food processors: food processor-chopper
• Impact resistant bowl with Tritan handle
• Bowl volume 1.2 liters
• 6 universal discs included: fine grater, medium grater, coarse grater, fine shredder, coarse shredder, fine straw
• Safety interlock system: built into the cover
• Knives made of stainless steel. become
• Wide neck with pusher
• Can be washed in the dishwasher
Kenwood kitchen machine: working with attachments
Quote: Daria33

On the issue of food processors, the AT 640 has a bowl volume of 1.2 liters, not 300 grams, 300 grams of meat capacity for grinding, and outwardly it is not much less than 647 - 4 times less can hardly be
Quote: Musenovna

I have 647. And I can say that the cup still needs to be emptied often. Because what you rub (cut) in the bowl falls on one side, where you put the food. A bunch is gathered and starts to touch the disk. And either you need to remove the nozzle, shake what to distribute, or empty it, which I do. For large volumes, high-speed is better. Advantage 647 from high-speed knife availability. I use it to grind meat, and it turns into porridge for shortcrust pastry.
647 is good. Well done. Good plastic, comfortable handle.
I have at647 and I don't have a meat grinder yet. I tried to make a kind of minced meat out of a rabbit and turkey, grinds the meat into porridge, the knives are very sharp. I don't know how it will turn out with beef and pork, I haven't tried it, maybe if you turn it on for a second, you get the desired result, but I'm not sure.

Cube cutter

For beetroot stew (raw beets)
Kenwood kitchen machine: working with attachments

raw vegetables
Kenwood kitchen machine: working with attachments

Kenwood kitchen machine: working with attachments

Quote: ellanna

Today I made borscht. I put a nozzle for cutting onion cubes .. then I decided not to bother, I cut a carrot with it, then I thought, thought, and decided to try cabbage with the same cut ... I liked it so much - it's beautiful, there are no those long noodles flying off the spoon. Here is a photo:
Kenwood kitchen machine: working with attachments

Kenwood kitchen machine: working with attachments
Quote: AlenaT

I am reporting. Yesterday I did Olivier. The impressions are ambiguous.
A definite plus is speed, everything is very fast.
The size is the most mine, you can't even say that there is a centimeter cube, it becomes smaller when cutting.
But for the stew I would like a bigger cube, as well as for the vinaigrette.
For borscht, as for me, it is definitely too small ...
Perfectly crumbles: pickled cucumbers, onions, carrots, perfect cube.
Falls out of the nozzle as in advertising)))
There was a problem with the potatoes. The cubes are glued together. And this despite the fact that the potatoes are not overcooked.
Okay, I am guilty of being this sort.
And one more nuance. The instructions warn that all foods must be either raw or well chilled. Next time I will chill the potatoes at least overnight in the refrigerator.
The same situation is with boiled sausage. I forgot to buy the meat, so I used boiled sausages. Their starchiness also played its part. Cool definitely in the fresh zone.
The eggs did not turn out into cubes, but the instructions warned about this - rather, large pieces.
But in general, the salad looked like a salad, not a messy porridge)))
I am very pleased, but I will still carry out the potato test in the hope of a better result. Although it still depends on the variety ...
Wash definitely takes longer than high-speed wash, but there is more filling.
And one more purely constructive moment. In the cube, the role of the product ejector into the bowl is played by a platy disc with ribs, and in the 340 it is a narrow blade, put on the central pin, and it rakes the slices like a spatula. It is much more convenient. In a cube, the product (especially if it is starchy) tends to remain inside the cube and requires mechanical intervention.
Yesterday I stopped the nozzle a couple of times during the cutting of potatoes and manually removed the finished product from there.
And I tried to alternate types of products, but starch did its rotten job and still had to work by hand. I'll try it next time with well chilled potatoes.

And I just read about the fourth speed, at first I missed it, you goof))) But yesterday I did it on it, it was inconvenient on the little one.
And I will definitely cool the potatoes next time.
In, I also subtracted, sausages (and dumplings too, as I understand it) are not recommended
cut with this nozzle, in how!

Quote: ellanna

I suffer every time I insert dough sheeter into the groove ... why is the shaft not spinning so easily .. I thought it was unlucky for me .. But it turns out that everyone has it?
Quote: ellanna

For example, for example, the pin itself on the slicing of pasta can be cranked easily .. but not on the rolling ... Of course I got used to it .. but annoying.
The shaft rotates easily if the rolling is at 1. Then look at what position the rolling protrusion and the slot on the shaft, put it roughly and match so that it matches completely.
Get used to it over time.
Good luck!
Girls, I'm torn sealing rubber ring in the nozzle mini mill, used it every day several times, without it as without hands. I replaced it myself with a ring from blender, it fits well, but it's somehow scary, if it breaks too, I'll be left without two nozzles, but we don't import Kenwoods. Now I'm thinking, how can I replace this gum or buy a new attachment?

Quote: * Lyudmila *

Good day! I'm in grief, today I'm in shredder AT320V crushed rubber band seal so black, can someone tell me where to buy.
Quote: ELa_ru

Set of three O-rings for AT320 chopper attachment.

Type: KW676756
Price: RUB 100.00
Article: 105070275

Kenwood kitchen machine: working with attachments


Quote: Dadusya
What are you using mini shredder? I only grind spices very rarely

in the grinder I also make powdered sugar, baby vegetable puree, dressing for vegetable salad

Quote: OxiSK

The mini-mill is one of my favorite attachments, I use it for grinding sugar, coffee, baby puree and every day for making sauces for salads, I can chop greens.
Quote: tatita

The chopper, - well, I'm very happy with the nozzle, now the family is small and for me it's just an irreplaceable thing, though I've never tried it for garlic, pepper, etc. - the nozzle will not like it, I had it in the kit and after my manual one, there is even nothing, I do everything only on a large lattice, I use it often, I like that it takes up little space.
Quote: Masinen

I just tried a multi shredder. Nozzle class !!! Chopped two tomatoes into the trash !!! In seconds !! I'm so happy that I bought it !! I didn't even think that he would be so super-duper!
I cut them into halves and arranged them so that the knives could enter)
And at the 4th speed I made a tomato sauce, maybe now I'm preparing Chorba)

Quote: Olex

But I wonder if it fits bowl
for combines 84 and 86 series?
Yes, it fits

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