Kenwood kitchen machine: working with attachments

Delivery in Moscow within the Moscow Ring Road 400 rubles. When ordering more than 5000 rubles. is free.
I just ordered it. The discount was entered manually upon order confirmation.
Marinuly, Marina, thank you!

I was also offered a delivery cost of 400 rubles, but when ordering, I got a minimum of 225 rubles and they left me this price. But, the page generally indicates free delivery without a threshold of 5000r.

And I was told that the site generates the cost incorrectly (it was 300 rubles), and the delivery is only 400 rubles

I was told the Moscow Ring Road and 30 km from it 400 rubles delivery of a souffle

Original delivery from them! I live in Novosibirsk, delivery to me = 293 rubles. Soufleyka-discount with a promotional code + delivery = 1893 rubles.

[Irina]

Irina, you are welcome!

[acteroid]

acteroid, Can't you return the car and exchange it for a new one? We have a return to the store within 14 days, and after 14 days only warranty service.

Can you please tell me a berry press attachment (which was given as a gift), is there juice or puree there? I need mashed potatoes ...

[Margitte]

Margitte, the juice is obtained + a tube of cake.

Puree - sieve-rubbing is necessary

[Miranda]

Miranda, and which one is needed for 096? And then on the Kenwood website. There are several of them. And what kind of sufleik do you need - AT 511 or 512? Tell me please

[Margitte]

Margitte, sieve - 930, and the soufflake - 512

[Marinuly]

Hurrah! Got my Flexy Souffleiki!
The kit comes with an additional screw, which is not a word in the instructions. It's a little different - it has a built-in washer. What for? Who knows?

Miranda, which one do you need for 096? And then on the Kenwood website. There are several of them. And what kind of sufleik do you need - AT 511 or 512? Tell me please

While Miranda is gone
511 for 4.6 l bowl. 512 for 6.7 liters.
Marinuly, already answered, but I did not see

[Irinabr]

Irinabr, Irina, and for some reason I had no booklet, but together with the sleeve I had a key

[Irinabr]

Irinabr, Irina, and for some reason I had no booklet, but together with the sleeve I had a key

I also have the key. But why the second sleeve with washer? It would be the same, of course, a spare ...
The book contains information on the help of attachments and the amount of ingredients.
For Chef and for Major.
Tomorrow I'll take a photo in natural light and post it, if necessary and interesting. I tried it today, but the quality is bad, the whole text is not visible

[Irina]

Irina, why the bushing with the washer probably Miranda knows, she will tell us.
And about the background information, of course, it is necessary and interesting. I will wait.

Got my Flexies!

Judging by the picture you have not flexi, but a souffleika
All attachments sold separately come with an add-on. pin and key.

Washer - discussed here (clicking on the word "quote" will transfer to that place)

Kenwood owners, help me understand.

In short - for modern machines, what with a washer, what without - works the same way. For very old models (10-15 years ago and older) - it is necessary with a washer.

[Miranda]

Miranda, Thank you!
I was in such a hurry to share my joy that I confused the name



Well, in the morning the photos are much better.

These are recommendations for the use of nozzles with a souffle, the amount of products, the speed and operating time.





Marinuly,



I do not understand why photos with worse quality than a snapshot are inserted into the gallery. I'm going to study the materiel from the photo ...

[Irina]

Irina, Thank you!

I do not understand why photos with worse quality are inserted into the gallery than a snapshot.

Oh, me too. I don't know what the secret is and what needs to be tweaked, that in the gallery the photos were not so soapy, but were of the same quality as I upload them there. Maybe a special size of some kind so that it does not constrict or stretch?

In the section for beginners, I read that when uploading a photo, it is automatically compressed to 550 pixels. Therefore, tomorrow I will re-photograph one page at a time to make it larger and replace the photographs.

A question for those who use the dicing attachment. Are you satisfied with the attachment? Are the cubes too big? Please write your impressions.

[Elly]

Elly, I bought a cube attachment. Used in the summer only a couple of times. all hoped for a big harvest at the dacha, even took a CM with nozzles with her. The harvest did not happen. Therefore, I made a vinaigrette a couple of times, once made Olivier. Boiled vegetables (carrots, beets) cut well. But with the potatoes I have suffered. The first cubes are obtained, but then the potatoes are crumpled and smeared. Apparently, you need to either cool it in the freezer, or (I saw it in Lazerson's program) make it raw, then boil the cubes.
My husband liked the size, but for me it's okay too.

Crumples potatoes and eggs. All other vegetables, both raw and cooked, cut perfectly in a matter of minutes. I like the size.

This is purely a matter of taste and needs. If we are talking about a large family. where often and a lot you need to cut vegetables - that's probably. You need it. Or where there is a period of harvesting when you need to chop and process a lot of vegetables and fruits at once.

I am probably one of the very few. who are dissatisfied with the nozzle. For me, this is a large silage. Already a couple of her friends offered to pick it up for free, so they don't take it (well, with self-pickup, of course). Has been in the closet for three years.
It's a shame. that I didn't buy a wiping sieve instead when they were available. Surely "hive mind" is good? ... but you need to check everything for yourself in accordance with your taste.
Many people do the vinaigrette here - they cut it into cubes with pom. this nozzle and then boil them. For a large family. where the vinaigrette goes "basins", this is a help :)) But I don't like this idea. I cut boiled vegetables by hand cutting, where the size of the cube is about 0.5 - 0.6 cm - then the vinaigrette turns out to be beautiful and tasty, not too large and not too small.
The same as with carrots, which are cut with pom. specialist. disc on Kenwood - I prefer manual cutting with the help of "mandolin". This is how exactly "sticks" the size of a half-match are obtained (but a little thinner)

[Elly]

A question for those who use the dicing attachment. Are you satisfied with the attachment? Are the cubes too big? Please write your impressions.

Elly, very happy!
As the girls wrote, some vegetables are best cut raw. I also coped with raw beets. I didn’t try to slice the eggs, it’s clear that it won’t work beautifully.
Because of this attachment, I completely switched to steaming vegetables in cubes. It is very fast (and sliced ​​and cooked) and tastes better. I don't use it often, but when I use it
One disappointment - a salad or vinaigrette is cut in 1 minute, and then washed for 5 minutes

And I didn’t like to cut it and then steam it ... A completely different taste of vinigrette. And the color too.

Which dicing attachment fits the Chef Titanium? KENWOOD MGX 400?

Which dicing attachment fits the Chef Titanium? KENWOOD MGX 400?

Suitable for the chef. I really like this attachment. Eggplant caviar no longer needs to be chopped, vegetable stew - I like medium-sized cubes, lean cabbage rolls have become easy to make, before, it took a lot of time to cook them, and now five minutes for cutting the filling, and since my husband is fasting, then for me the decision to cut vegetables is very important.

And I didn’t like to cut it and then steam it ... A completely different taste of vinigrette. And the color too.

I completely agree. Boiled ones also cut well if cooled well

How do you use the mini shredder (AT320). No matter how many times I tried to use it, all the garbage somehow turns out.
First, the size is too small - what can you do in such quantity ..?
Secondly, because of the smooth walls, it grinds unevenly - from below there is already porridge, and from above the products do not even think to sink.Accordingly, it is not realistic to chop nuts into cakes normally (from the bottom there is porridge, from the top there are still whole ones), and again, too little gets in there (usually, according to recipes, 1-2 glasses of 200 ml are needed).
Sauces with solid foods (a la pesto) are also inconvenient to make for the same reason - for 5-10 minutes you turn it on / off here and there, so that at least somehow the products from above sink down under the knives.
All of this is MUCH better, I would even say INCREDIBLY MUCH better done with hand blender attachments. Or in a small Boshevsky combine.
Grind spices - on the contrary, I don't need so much. Easier to grind in a mortar.
For coffee there is a coffee machine, well, a coffee grinder at worst. Grinding in THIS coffee is some kind of perversion.

And by the way, since the knife turns quite tightly, it gets wildly hot when working. After a few minutes, it's not even realistic to pick it up.

What is generally REALLY USEFUL in it you can do



And it didn't work out at all with the souffleka (for a large bowl). I tried to mix whipped proteins with dry ingredients (like for pasta). It seems to have adjusted the height. But all the same, it does not stir completely (some at the bottom did not mix, some stuck to the blade itself), for a long time and as a result everything fell out. I had to do it again and mix it manually.

[zhariks]

zhariksWow, how did it go wrong with 320!

After a few minutes, it's not even realistic to pick it up.

Oh gods! The instructions say in Russian in white - no more than 2 minutes! Of course it will heat up.

I have the longest process - to grind coffee, it is one minute. The rest is from 10 to 40 seconds. The knife is warm, but not hot.

I turn it on immediately to the maximum. I use it for everything - powdered sugar, coffee, spices, sauces, nuts, even chop an onion.

I pour sugar and coffee up to about the maximum mark. Fewer nuts.

and again, too little fits in there

this is a MINI chopper
For 2 cups of nuts, it's best to use a food processor.


You have to make friends with a souffleika. However, as with the rest of the nozzles.
I add a spoon at a time when the nozzle is on the other side (at minimum speed it is easy to catch). Then it does not stick to the nozzle, since the flour falls on the proteins, and the nozzle is on the other side of the bowl, and when it reaches the place where it was poured, it picks up everything well.

But I add dry so with any attachment to the bowl, not to the attachment. With flexi or whisk or K-shaped.

How do you use the mini shredder (AT320).

A very handy thing, I used it to grind so many things, just a super nozzle. Favorite nozzle.

The mini chopper is really very convenient and useful for baby and diet food, for sauces, chopping seasonings and spices. The same nuts for baking for a family are quite enough. And if you need glasses, it is still more convenient to load and unload in it 3 times than to wash a more bulky device later.

About the cube cutter. Indeed, for salads in festive volumes and for autumn preparations it is very convenient and practical.
Many do not take it off at all, and they cut everything on it into soups, and into vegetable stews and other side salads.
There are many examples of using this attachment in the topic.
Everyone estimates the size of the cubes in their own way. For me, the most optimal 9-10mm, i.e. exactly what the 400th gives out.
About potatoes, eggs and meat. They have also written many times how to cut them in a cube. Nothing crumples, doesn't choke, doesn't turn into porridge. However, like everyone who has looked at the topic at least once, even diagonally.
Good luck!

And with a souffleka, I also did not work out at all (for a large bowl). I tried to mix whipped proteins with dry ingredients (like for pasta). It seems to have adjusted the height. But all the same, it does not stir until the end (some at the bottom did not mix, some stuck to the blade itself), for a long time and as a result everything fell out.

If you slowly pour dry food on the side to the already beaten whites, and not vice versa, then nothing can stick to the bottom.
And we are talking only about flour-like components.Sugar, of course, will not disperse like that, it must be done before - at the end of whipping the proteins, introduce it, and it is better in the form of powder. By the way, in a mini-crusher, sugar can not be brought to powder for proteins, but simply twisted once, it will disperse so well.
And one more thing: it is very difficult to plant well and correctly whipped proteins.
Good luck!

On a multi-shredder, you need to adhere to one rule: the product must be either dry or in a liquid. Otherwise, the product simply sticks to the walls.

I baked 2 biscuits, I will make 2 cakes
Eggs were beaten with a whisk, at max speed. Then I gradually added sugar. Then I manually mixed it with flour with a spoon (well, I don’t have a souffle).
Pekla at Panasonic 18. 🔗 🔗

Then manually

Maybe I'm wrong, but I always add flour at the lowest speed without changing the nozzle (whisk).

I understood about the souffleika. Thank you) I'll try to sprinkle it with a spoon later. Will it take too long in the end? The squirrels won't settle?

Regarding the mini-chopper: it is clear that it is mini. But for me he does not evenly grind half a glass of nuts. I don't need nut flour, but small pieces (like chopped with a knife). A small glass from a hand blender does it with a bang. And here AT ALL, no mixing from top to bottom occurs.
As for the products in the liquid, everything is also clear. I have been using blenders and combines for several years. Only in blenders it rolls everything, because there are protrusions on the walls, due to which the layers are altered. Here, the walls are smooth and well, you have to twist and turn on / off for a very long time, otherwise remove and shake so that the products somehow hit the knife. The knife twists the lower layer of liquid, and there is almost no movement on top.

By the way, I often use a cube cutter: Olivier, vinigret, slicing into soups, and of course preparations for the winter. It is certainly not very comfortable (like all Kenwood attachments), but the competitors are not better.

But for me he does not evenly grind half a glass of nuts. I don't need nut flour, but small pieces (like chopped with a knife).

For small pieces of nuts, like chopped with a knife, you need a low speed slicer.

The knife twists the lower layer of liquid, and there is almost no movement on top.

Very strange . Maybe you put too many products in it or not enough liquid? He interrupts everything perfectly with me.



And at what speed do you use it?

Maybe you put too many products in it or not enough liquid?

Well, not more than half the volume. I tried it at different speeds and in a pulse mode as well. But he mixes only to the height of the knife, that is, literally by a centimeter.

[Michael]

Today I made peanut butter in a food processor, it turned out to be a very homogeneous mass.
Not even a lot leaked out of the glass.




Michael, I first turn on the pulse two or three times for 1-2 seconds, so that the products are mixed with the liquid, and then immediately to the maximum until smooth. Everything works out.

[Elly]

Gentlemen, tell me about the AT 340, which is a knife for a fine shredder. I shredded the cabbage with it, and I must say that you need to push very hard, it seems to me that not every woman can). Maybe I have something wrong with the knife?) Or for cabbage only the one that is wider? I was also confused by such three plugs that are inserted into a plastic black pallet, so gray. As I understand it, they support so that the knife does not bend, in general they fall out quite freely, and when you clean them it is easy to lose. Do they all come out so easily? Thank you.

Elly, I bought a cube attachment. Used in the summer only a couple of times. all hoped for a big harvest at the dacha, even took the CM with nozzles with her. No harvest happened. Therefore, a couple of times I made a vinaigrette, once made Olivier. Boiled vegetables (carrots, beets) cut well. But with the potatoes I have suffered. The first cubes are obtained, but then the potatoes are crumpled and smeared.Apparently, you need to either cool it in the freezer, or (I saw it in Lazerson's program) make it raw, then boil the cubes.
My husband liked the size, but for me it's okay too.

I cut everything raw, and then I cook the vegetables in a double boiler, and it comes out evenly and tastier than those cooked in the hearth.

And yet, in the instructions I read that the AT 340 has a disc for carrots in Korean. What is this? There is one that cuts into French fries, its analog, but cuts less into pieces that do not look like a carrot in Korean, 3-4 times wider. There is a grater, medium between small and large, here on it, something similar is obtained, but still thinner and shorter. Maybe I'm doing something wrong?)

[Silyavka]

Silyavka, did you make a paste from one peanut or add butter? And how many minutes did it take?

[Papa [BO]]

Papa [BO], I shred cabbage on the one that is wider. And carrots like you on the middle. It turns out to be short, but effortless. And for the carrot salad just right. For pilaf on small fries. And about the plugs, sorry, I did not understand.

[Margitte]

Margitte, added oil at the end, but overdid it a little, it turned out to be watery. And also honey and salt. I will not say in time, I did not detect it, if about, then about 20 minutes. Without oil, it turned out to be homogeneous, but it rolled like plasticine like a bun.



And maybe smaller.

[Papa [BO]]

Papa [BO], I shred cabbage on the one that is wider. And carrots like you on the middle. It turns out to be short, but effortless. And for the carrot salad just right. For pilaf on small fries. And about the plugs, sorry, I did not understand.

Have you tried it on a small shredder? too difficult to push through?
Plugs. So when you disassemble the nozzle, on the bottom of it, there are three such gray plugs, they are around the perimeter of the circle. They are gray in color and the lower bowl is dark. Perhaps you don’t get them so easily and you don’t know what they get). So I almost lost one after the first use. I think I can glue them). Thank you.

[Papa [BO]]

Papa [BO], I didn't understand about the stubs
Can I see a photo?

Regarding the mini-chopper: it is clear that it is mini. But for me he doesn't even grind half a glass of nuts evenly. I don't need nut flour, but small pieces (like chopped with a knife). A small glass from a hand blender does it with a bang. And here AT ALL, no mixing from top to bottom occurs.
As for the products in the liquid, everything is also clear. I have been using blenders and combines for several years. Only in blenders it all rolls, because there are protrusions on the walls, due to which the layers are altered. Here, the walls are smooth and well, you have to twist and turn on / off for a very long time, otherwise remove and shake so that the food somehow gets on the knife. The knife twists the bottom layer of the liquid, and there is almost no movement on top.

I am using pulse mode. In this case, the knife throws the ingredients up (this is how it looks visually) and they are mixed together. I turn on the pulse for just a couple of seconds, rest for a couple of seconds, again the pulse for a couple of seconds. All nuts are just excellent grinds. The main thing is not to get carried away with the process. I do powdered sugar in the same way on an impulse. She crawls up the walls and falls on the knife in the middle of the glass. BUT I noticed that it is better to put sugar no more than 100 grams, otherwise, when grinding, the powder turns out to be large.

[Papa [BO]]

Papa [BO], I didn't understand about the stubs
Can I see a photo?

such light gray things, there are only 3