Kenwood kitchen machine: working with attachments

[Catwoman]

Catwoman, Lenus, come here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=441277.0

[applesauce]

Girls, tell me, please ... I have a Kenwood KM080 and there are a lot of all kinds of attachments to it, but I don't know how to do it

1. applesauce - delicate, like a child's, well rubbed. I cut the skins in advance, but in a blender it is still just chopped pieces, and in the processor on the smallest grater there are such thin "worms" made of apple pulp. And I want it to be rubbed like on a hand grater - that is, like jam, only raw. Maybe you need to buy a juicer attachment, a centrifuge or a press for berries?

2. nut butter - how to grind walnuts into a paste? In the blender and in the multi-chopper, chunks are obtained. I have a mill nozzle, but I don't know if nuts can be put into it. The instructions say that you can grind only dry grains. But nuts still contain oil and some percentage of moisture. Maybe a meat grinder attachment (I have it, but I have not tried it)?

[Anya]

Anya, do you have a pancake grater in your processor? most likely only it will turn out homogeneous applesauce.
In the mill. as far as I know, nuts cannot be ground. And from them, in general, it is possible to get a paste, without adding any other components?

And this is what - for potato pancakes? I have five, but I have never made potato pancakes (and even, to my shame, I don't know what it is)

But nut paste, yes, it should work. You can make it by hand - grind it in a mortar with a pestle, but it's difficult ...

[Ann-Anya]

Ann-Anya, applesauce on a sieve, you should try

Here is such

Ann-Anya, you should try applesauce on a sieve

I have this attachment. Need to try! Thank you!

Added on Friday 25 Mar 2016 10:16 PM

Here is such

Got it. I also have one, but I tried another one, with holes in one direction. Now I'll try this one for potato pancakes. (Yes, and potato pancakes will have to be tried.) Thank you!

applesauce

I was making applesauce for the baby without sugar this year. froze a whole freezer, we eat all winter. but I didn't do it raw. I first baked them in a slow cooker, straight unpeeled, just cut into pieces. and then on a fine sieve-rubbing.

but I didn't do it raw. I first baked them in a slow cooker, straight unpeeled,

Anya, how long did you bake and in what mode in the multicooker? And the skins remained on the sieve after rubbing?

In the mill. as far as I know, nuts cannot be ground. And from them, in general, it can turn out to be a paste, without adding any other components?

I pray nuts in a mini chopper, they are just in a paste, though not very homogeneous

Girls, tell me please, tomorrow comes a set with MA830 noodles for noodles, and I have never made noodles. What flour do you make it with and how do you knead it? I would like to follow all the rules from durum flour, but where to get it and still have semolina made from durum wheat. What it is?

[Ludmila]

Ludmila, I buy Italian, but now you can find it with great difficulty. Girls make on hard grades of semolina, it looks like Italian. I love eggs and never use durum flour purely. I interfere with either 150 c. from. and 50 hard grades, or 50:50.
By the way, Italian homemade pasta is never purely mixed with durum wheat flour. One part is always regular flour

And I want it to be rubbed like on a hand grater - that is, like jam, only raw.

Anya, grind the apples in any way, for example, on some medium-sized grater, in a processor or something else, and then pass them through a sieve-rub, scratching upwards.

If you first cut the apples into pieces and quench a little, then they can be immediately wiped through a sieve.
With any method, you do not need to pre-clean them from seeds, partitions and skin - only from spoiled or heavily soiled places, for example, from a parent ", the stem and the place around it. All the entrapment will still remain on the sieve.
This is how I made 3 buckets of apples.

[cindy18]

cindy18, go here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45519.0

Anya, how long did you bake and in what mode in the multicooker? And the skins remained on the sieve after rubbing?

I tell you how I do it.
My apples, I cut them on such an apple cutter, I throw out the middle. If it's very economical, then you can cook compote from the middle (I sometimes do this, it was just that then there was no time for compote)

I throw the unpeeled ones into a multicooker (I have a Panasonic) in a large one - for 30-40 minutes, in a small one for 20 minutes on the baking program. At the bottom I pour a little water, about 1-2 cm, but the time and amount of water depends on the type of apples. In winter, one box of apples froze to me, so I made such a puree even from frozen apples, it turned out even tastier, having previously thawed them slightly so that they could be cut.
I had a whole wagon of apples, I baked in two multicooker at once, and more than one call. I put the hot apples in a bowl, let it cool down a bit, about 5-10 minutes (the instructions say that it’s not hot to wipe it, but you cannot use it). I had country apples, with wormholes, everything was well rubbed, there was no dirt in the puree). I didn't add sugar, but if your apples are very sour, and you like them sweeter, you can add a little for taste (I didn't add to the sour Antonovka, my child eats it with pleasure). I put them in disposable containers and freezed them. Thawed at room temperature.
I used to try to make applesauce from raw apples - I didn't really like it. No matter how I grind them (I tried different options and a grater, and a grinder), particles were still felt. I liked the baked apples the most. If this year's fall also brings happiness in the form of a wagon of apples, again I will do the same. I like it. It is very economical to feed a child with such mashed potatoes. And natural apples are better than store puree.

[kseniya D]

kseniya D, Ksenia, I wrote that I ice mashed potatoes. I have a freestanding frost. I froze two boxes of bigbox for the baby puree.

I put them in disposable containers and freezed them. Thawed at room temperature.

I warmed up such mashed potatoes from steamed apples and closed them in jars. I store it without a refrigerator, only one on top had a little white bloom (apparently, something got on the lid), all the rest are perfectly preserved.
Made only apples and apples with plums.

I warmed up such mashed potatoes from steamed apples and closed them in jars. I store it without a refrigerator, only one on top had a little white bloom (apparently, something got on the lid), all the rest are perfectly preserved.
Made only apples and apples with plums.

if I did it for myself, I would try it too, but I'm afraid to feed the baby something wrong. yourself, if you eat something wrong, you will sit at the maximum in the "office", but you will take a sip of coal, or maybe you will not smell anything at all, and babies are gentle creatures))

So you can-lids for the child and then sterilize everything together properly. Otherwise, I just rinsed it with boiling water and put it hot.
And in such mashed potatoes, the color change immediately shows if something is wrong.
However, you can freeze it for a child.

girls!!! Well, with each new attachment, for so long I can't adapt, cups came.I really wanted them to grind small portions of food
the chocolate turned out to be a lump, rubbed on a grater
the onion was not chopped properly (I chopped half a glass of onion, added liquid from under the potato pancakes), then poked it with a hand blender
powdered sugar - turned out and well
I haven't tried nuts yet and somehow don't feel like it
who uses, tell me what you are doing?
I know from experience, then everything will work out
thanks in advance!!!!!!!

[Elena]

Elena, for me it is best crushed on a pulse mode. At first, I also could not adapt, I tried to add water. Everything is fine now.

[adjust the beaters]

Girls, tell me what's best adjust the beaters at 096 to beat one egg. Beats two, but one does not.

Lyudmila, all stirring attachments, except for the hook, are adjusted in the same way: using the supplied wrench, release the fixing nut.
Put a sheet of paper folded 8 times on the bottom of the bowl, put the nozzle and the bowl in the standard slots, lower the nozzle all the way to the folded paper at the bottom of the bowl, fix the nut.
Remove the paper, turn on the machine and see that the nozzle works normally at all speeds, does not hit the bowl. If everything is fine, then tighten the nut more reliably, and you will be happy.
If the nozzle bumps against the bowl, release the nut and raise the nozzle by a drop of turn, checking it for beating each time.
The height adjustment procedure is described in the instructions for your machine.
Good luck!

Letter to the Kenwood office of Russia:

Hello!

We have purchased a Chef Sense KVC5030T kitchen machine complete with six attachments.
During operation, almost at the very first use with the AT644 attachment, the following trouble happened (see attached photo).
The auger jammed and fell apart. We processed small frozen currant berries. Most likely, some of them were not thawed well enough and this caused the indicated problem.
It is clear that you will say that this is not a warranty case and we ourselves are to blame, since we unwittingly violated the instructions. So it probably is.
But the residue remains. And questions remain.
If we exclude the marriage of the product itself (if it is necessary to conduct an examination, we can send the contents of the photo to the address you specified), then it is still puzzling that such a solid brand, positioning itself as a premium class and not the cheapest product, does not have the necessary margin of safety (you can see on the break that the plastic is too thin) and elementary protection in the form of turning off the engine when something is jammed in the nozzles. And the fact that the situation of jamming is not so rare can be easily guessed, if you do not forget that there are children in families who can throw a small object into the neck of a meat grinder, auger juicer or any other attachment, and the hostess may lose that something is also small, but solid, which will lead to the same sad consequences.
So the question remains whether the company has done everything to prevent such situations.
In connection with everything described above, please:
1. If Kenwood recognizes the situation as warranted, tell me how and in what order we can replace the broken part.
2. If a few not completely thawed berries can cause such fatal consequences for a new set of equipment worth 100,000 rubles and the company does not recognize this situation as a warranty, please help with the purchase of the specified auger for the AT644 attachment in any available way at the nominal cost of the spare part (I hope they are supplied through network of service centers and are not half the cost of the attachment?)
3. Pay attention to the strength of the attachment parts. For example, this auger can be made of metal rather than plastic. Well, or making the plastic thicker, if you make it solid, and not hollow, is too expensive for Kenwood.
4. Pay special attention to the safety of working with the machines. For this, it is imperative to automatically turn off the processor in case of emergency and emergency situations like the one mentioned.

With respect and hope for an early resolution of the issue,

P.S. I can also note that the plastic material of the auger is really very fragile. Before this machine, we had a KMC 57008. The auger of the corresponding nozzle worked on it for a year, withstood it, but was covered in jaggedness and chips, which clearly speaks of the depressingly low quality of the nozzle materials that does not correspond to the Kenwood brand. In this situation, Kenwood is just right to think about a revocable company and announce a recall for this part (I can't attach a photo because the car has been sold).

when I bought 020 I was sure that add. I do not need nozzles, over time it became clear that I was wrong, now I decided to buy a nozzle AT 941 mill, the owners of this nozzle please share your impressions, is it worth it or not to buy. By the way, I really liked the soufflake 512, I turn on the min speed of the combine and add the flour gradually - it kneads perfectly, the biscuit dough does not fall off, now it's next in line to make cookies with nut flour.

I use this mill. to make whole wheat and rye flour, sometimes amaranth flour. I have been using it for three years already.
It's not really flour. but rather very fine grains / flakes, even if you grind several times .. But for baking purposes, it is quite good. After using it, I disassemble and wash it, then immediately wipe it dry. so far nothing has happened to her (although it is written that you cannot wash). Honestly, I rarely use it, so I can't say anything about durability.
On mine it was written that the nozzle was made in Germany.
This is amaranth flour from such a mill
🔗

[Oktyabrinka]

Oktyabrinka, I have a mill. I used it inactive so far, but I like it very much. Rice, buckwheat, wheat and corn grits were ground for bread. I used ground cereals for my baby son. I am quite satisfied with the degree of grinding. The attachment is not used often, but I am very happy that I have it.
I washed it once. The only thing I don't really understand is whether it is necessary to wash the cereals before grinding. I washed and dried, but it turns out to be troublesome ...

The answer from the representative office pleased:

Pavel, good afternoon!
We appreciate what you wrote honestly, what you broke during the process.
We are ready to meet you and have ordered this spare part.
Let's do this: from us the detail, from you sending at your expense.
If this suits you, then tell the full address with the full name, zip code, etc.
We will ship Majorom Express.

this makes me happy! It would be nice if the cost of delivery was acceptable!

Well, it's not for me, but for my wife's sister in the Volzhsk republic of Mari El. The cost is 553 rubles to the threshold. Sometimes it is more expensive to get to the workshop if it is Moscow or St. Petersburg.
By the way, in service centers this auger is made to order in a week for about 1,500 rubles, which is quite acceptable.
And, unfortunately, this does not remove the problems with the quality of this part.
More interesting is how much it will cost to grind it out of normal material from a decent turner?
Well, or, as an option, you can strengthen the existing one by pouring epoxy inside the cavity.

Refresh your memory, are there 512 and 502 tips for Sens?

Attachments depending on the bowl size:
for small 4.6 l - 501, 511
for large 6.7 l - 502, 512

Girls, good afternoon! Could you tell me, please, has the potato peeler been discontinued? For two years I walked around our favorite machine, until the circumstances allowed me to buy, and took something essentially more for the nozzles (and the kneader), and then there were some surprises - they write in online stores that the potato peeler was discontinued, a sieve-rub I can't go anywhere either. Though there seems to be a multi-shredder ... And on the sitew, the question is - is the KAB992 model only for the Sense series? I have a model KMC055 Chef, and I'm looking for it, I will be grateful for the tips. I have been reading a topic of 400 pages for a week, until I mastered

[Olyusha]

Olyusha, a sieve will suit you. Yes, potato peelers seem to be out of production. There were different responses to them. Some liked it very much, some didn't. So don't be discouraged. I had. For me personally, this is self-indulgence. My hands are faster. Used it only for the young shallow potatoes. And then, it should have been more or less even and of the same size.

[Olyusha]

Olyusha, there are separate devices for peeling potatoes - they are inexpensive and no larger than this attachment in size. Search the Internet. In my opinion, Smile had it.

[Olyusha]

Olyusha, a couple of months ago I bought a potato peeler in an internet store. Judging by the website, the AT 444 is still on sale. If you need to, I can throw a link in a personal.

I just used my own one time .. I didn't like it. And it's a pity to sell - I've been looking for so long. And I will not use it, because after it I have to clean it up. Maybe I'm using it wrong

As a result, on induction (110оС, K-nozzle, speed 1), in 15 minutes I got a normal boiled condensed milk

Olya and I didn't get any signs after 15 minutes, after 45 minutes the color began to change, but by that time the condensed milk was already sticking in lumps - like a dense toffee, after another 10 it all stuck to the shoulder blade and still neither the type nor the taste of boiled condensed milk

[NataST]

NataST, Natasha, what kind of mixer did you make? I'm flexi.
The condensed milk was Rogachevskaya, rather thick. Maybe you should have made the speed higher or also raise the temperature by 5 degrees?
If I still do, I will try with a stopwatch and a thermometer, or even shoot the process.
I'll run out of ice cream, I'll make a new one with dumplings

what is the functional difference between these two nozzles

Flexy whips, and the souffleika should gently stir in.

Well, what is more needed?

What do you cook more often? Flexy whips butter creams, cream, etc. I do this with a whisk as well.
Flexy basically does only one thing: delicately mixes air masses. Mainly proteins in a biscuit and other dishes, for which it is important to mix everything carefully (like with a spatula).

And I like the fact that she, flexi, makes mashed potatoes, well, very airy. For the sake of mashed potatoes, just take it.

Well, I don't know, I get a fairly airy puree with the K-attachment.
And for the sake of mashed potatoes, take a nozzle for 3500 rubles ...

Added Thursday, 18 Aug 2016 2:46 PM

Oh, and also curd casseroles

And very airy casseroles are obtained with a simple whisk.

Added Thursday, April 14, 2016 6:55 PM

It's up to you, I'm talking about the possibilities.

Well, I'm more about indispensability in the household.

[Paul I]

Paul I, Samopal, I don't see the irreplaceability of flexi, although maybe I haven't tasted it. But in my kmm 020 there is an awesome whisk that copes with mashed potatoes, creams, etc.
But I can't even imagine how to replace the souffleika.
But, on the other hand, if you don't often cook biscuits, soufflés, mousses and other things that require such mixing, then you don't need a soufflé. A couple of times you can mix with a spatula)

If I understood correctly, the only plus of the flexo is the ability to collect the cream from the sides of the bowl while stirring. How does she handle this feature?
Considering that my wife often makes buttercream for cakes, this might make sense.

But, in fact, the whisk also beats them well. But the biscuits for these cakes are interfered with with a souffle.

By the way, everywhere these nozzles are 3500. But on ebay I met one ad for 2500.

Pavel, in the ad under your link there is nowhere mention of 2 replaceable rubber attachments. Perhaps there really is only one. Perhaps this explains the difference in price.
Please, when you receive it, write how it really is.

Pavel, do you seem to have a large bowl?

Small.

in the ad under your link there is nowhere mention of 2 replaceable rubber nozzles.

But I never thought about that. Should there be two replaceable ones (three in total?), Or just two? And why do we need these replaceable nozzles, exactly two? However, there are other announcements of this kind, you can clarify.
I'll write to the seller to clarify.

[Paul]

Paul,
In these attachments, a rubber additional attachment is put on the plastic base. The set, at least for KM with induction, includes 2 replaceable rubber nozzles (gray and black) for one stirrer.They are absolutely identical except for the color.
Of course, the rubber there is of high quality, color and smell does not absorb, but what if? And it's not for nothing that the manufacturer completes them by 2.
Therefore, I, like many, use one (gray) for sweet dishes, the other for other meat-fish-vegetable dishes.

[Olya]

Not necessarily two, Olya, in episode 20, one rubber band goes

So, I write:

at least for KM with induction, 2 replaceable rubber nozzles go to one stirrer

Therefore, most likely, for chefs, one elastic band should also be

at least for KM with induction, 2 replaceable rubber nozzles (gray and black) go to one stirrer

It is necessary to look at the instructions, but I suppose that this is precisely for machines with induction and in this version, one nozzle should be for hot, and the other for cold. Something like this.

Added Thursday, April 14, 2016 11:07 PM

By the way, this nozzle is indicated as for the KMC570 and the like.
Nothing is said about Sens KVC5030T.
Will it fit?

[Olga VB]

Olga VB, Olya in the first message is written with a K-nozzle ... She did
Condensed milk Rogachev, I only take it. When 15 minutes passed, I increased the temperature to 120. I will really wait for the details!

Natul, so I kind of did K-shkoy, but nothing stuck to my cup. And if you got it, then I thought about flexi.
Or am I, too, a flexi Chё-t already and had doubts - there is no hope for memory.
Now it’s interesting to do it again and record everything.
Girls-boys, and maybe someone else was making boiled water in the CM with heating and will take part in the discussion?

Girls who use the KAB 992 PL attachment, please tell me, it is suitable for KMS 560.
I was going to order and I'm afraid I'll just throw away the money. And in general, is it worth buying?

[Vitalinka]

Vitalinka, it is still worth it. 992Ya suitable for everyone with a 4 liter bowl