Kenwood Kitchen Machines

[anna_k]

anna_k, and the processor operating mode will not change when connected to a socket with a higher rotation speed? Or is the reducer set to a different socket speed in the new version of the processor?
And one more question on electronic control, is it possible to add your own programs or change existing ones? Or if you need to do something that is not in the list of programs, then simply write down the mode settings on a piece of paper and then, in the process of preparing the dish, step by step enter everything in manual mode?

[suigeneris]

suigeneris, the KAH647 processor is designed specifically to work with the high-speed socket.

As far as I understand, the programs do not change. And I couldn't find where to add my recipes either. Literally a couple of pages ago I asked about it myself.

[anna_k]

anna_k, but what about the convenience of work? Is it convenient to operate via an electronic unit in everyday mode? More convenient than the usual selection of modes with rotary knobs? We have an electronically controlled microwave and an induction panel at home, but there are a minimum of functions - power and time, and in KM there are full functions - heating with different power levels, timers, speed and rotation modes, and so on, and all this is selected by two selectors with information output one screen.

[suigeneris]

suigenerisI didn't have 096 to compare. But in general, the controls are intuitive, the screen is readable, the settings are elementary for me.
I also have a krups kitchen machine, there is generally a menu in German. And nothing, figured it out, I constantly use it))))

In general, no problems should arise during use.

[anna_k]

anna_kOkay, thank you very much for the info)

[suigeneris]

suigeneris,

As far as I understand, the programs do not change. And I couldn't find where to add my recipes either.

1. In the set programs, you can skip individual steps
2. Your programs cannot be written into the machine's memory. But you can work in manual mode by choosing any parameters.

[VRad]

VRad, thanks for the information) 9060 on the office now costs 60, 9040 is 8 thousand cheaper. Then buying a processor and a blender separately, which are part of the 9060, is much more expensive.

For reference, those who have recently acquired new CM: I could not at the office. website to register in the premium service program - one that gives a 5-year warranty. When filling in the "serial number" field, an error occurred. I called the hotline, wrote down all my data and devices, said that the serial number was 18-digit (!), They wrote it down too. A couple of hours later, a letter came to the email that my CM was included in the database and on the next. day I can register it on the site. Which I have done with success today. We have already sent a certificate for 5 years of warranty.

9060 on the office now costs 60

I bought a 9060 for a cookie two weeks ago. They also gave a multi-chopper as a gift according to the code) This, by the way, is generally the first kitchen technique in my life (I don't take a hand blender into account). I am delighted with the functionality. The menu has Russian (which I only learned yesterday), now everything is simple and clear. I have already made meringue, bread, cupcakes, and cooked compote.

[Gulya]

Also a multi-shredder as a gift according to the code given)

Gulya, yes, I already read about promo codes, when I order, I use it. I'm glad that you like your CM, I hope that my wife will make friends with Kenwood too)

By the way, if you visit a master class, you can get a promotional code there, which makes it possible to choose any attachment as a gift when buying a car, plus a scale (registration immediately after the master class, "without leaving the cash register").

I also tried unsuccessfully to register my KM 096 for premium service, but unsuccessfully, I wrote that there was an error. But my Kenwood had a 60 month warranty card. Is that enough or is it better to call the hotline?

[Maksimka]

Maksimka, Irina, according to the law, this should be enough, but if the presence of a certificate warms the soul, it is better to call the hotline. Moreover, they are now solving this problem quickly. The very next day after updating their database, registration is successful. I insured myself, having also received a certificate. One piece of paper is good, two is better

It was written a million times in the topics that the premium service is issued on the official international website, its Russian version 🔗

I will clean the topic from inaccurate information.
And for the price and the rest.

So this site and tried to register. Better still I'll call

And it was also written that the guarantee is valid for 5 years and without registration!
And registration is just a balm for the soul of the consumer

Well yes. The warranty card that is. But I want an even greater guarantee. 🤣 especially since I bought in an online store, and not on the official website.
Confused by the fact that they wrote above that at 0940 the warranty on the coupon is 24 months.

I decided to try the slow cooker program. I don't know what they meant, but high temperature is 98 degrees and with stirring.
Apparently, that was the name of the extinguishing so that no one would guess ...

She ran away, setting the chicken breasts at 75 degrees for a couple of hours with stirring, since it happened ...
Let's see if we end up with Shredded chiken ...
But I'm definitely not getting rid of the slow ...

tried to register my KM 096 for premium service, but to no avail, writes that the error

Just in case, suddenly it will be useful to someone.
I also coped with this task today. Although at first they could not find my car by serial number.
I have 3 stickers on the bottom.
1. Technical data
2. Written: serial number and it seems 6 or 7 digits. Largest font
3. Barcode.
So, the CORRECT serial number is very finely written under the barcode. And consists of 18 characters. Letters and numbers. Km170527as etc.

These 18 characters were introduced, but did not pass.

[Ludmila]

Ludmila, I got both Swiss and Italian with water right away. I didn't think that I would exhibit, that's why the video is not ah, but the texture of the cream is visible.
suigeneris, I have both models and of course I compare.
So far, the conclusions are as follows; 9060 cons
1.-no mid-speed jack
2.-using a low-speed socket (and, accordingly, nozzles for it) through the adapter is very inconvenient, constantly turns and slides a little, not very good and strong fastening
3.-does not constantly show the temperature on the display (only after pressing the icon, and then for a few seconds)
4.-few automatic programs
5.-hook
6.-I don't really like the thin agitator-plastic tip somehow .....
7.-at almost! every touch of the protective casing - it is removed (the magnet is probably rather weak)
The car itself, like the whole of Kenwood, of course I like it! And now the pros
1. + on the bus. programs turned out what previously did not work
2. + switch off by button
3. + show programs on the display
4. + selection of temperatures and modes (larger range)
5. + spout on the bowl
I'll write to 096 later.

[zvezda]

zvezda, Olga, what exactly do you dislike about the hook?

In 096 it seems to be with a spatula, it is more convenient and you can see it when mixing. This one also kneads well, but loses in comparison.
In general, I just wrote it offhand, then I'll think about it and add it.
096-I really like it or maybe I'm used to it

Olga, yes, describe your impressions in more detail, please, when you have the opportunity.
I think, buy a new hook for your Kenwood or enjoy the old one

[Galina]

Galina, you have 9060 ???

No, I have 020 Kenwood.

So there is a normal hook (I just have 020 too), although the dough is going along it, but I'm probably used to it and I like it!

Olga, here Miranda wrote that the spiral hook is praised on the net: Kitchen machine Kenwood (3) # 4379
So I caught fire.
Therefore, I look forward to your impressions.

[zvezda]

I have both models and of course I compare.
So far, the conclusions are

Thanks for the conclusions!
I want to ask questions

1.-no mid-speed jack

But only the food processor is on it. Or don't you like how it works at a different speed?

2.-using a low-speed socket (and, accordingly, nozzles for it) through the adapter is very inconvenient, constantly turns and slides a little, not very good and strong fastening

Any add. connection, in my opinion, is unnecessary
Do you have any attachments directly?

3.-does not constantly show the temperature on the display (only after pressing the icon, and then for a few seconds)

Does time show?
I, too, used to constantly see the temperature or time. For example, with choux pastry, I wait until it drops to 55 + - to add eggs.

4.-few automatic programs

Why four? There seems to be more? Or are they subroutines?

5.-hook

I was really looking forward to the hook. I have not seen professional tests, but amateur foreign ones are also not very good. And I don't understand whether this is already a subjective conviction and many years of praise from both amateurs and from the pros of the previous induction hook, or an objective reality.

6.-I don't really like the thin agitator-plastic tip somehow .....

In the last discussed review, it was not very clear to me why the butter should be whipped with a K-shaped and with a stirrer. Flexy does this much better.

And I don't really understand why, together with a whisk, a stirrer with proteins. I have a feeling that the counter-flow of the two nozzles is not useful specifically for proteins, and this is show-off.

For other things, the second nozzle is probably useful.

7.-at almost! every touch of the protective casing - it is removed (the magnet is probably rather weak)

The German blogger mentioned this too.
We discussed lids here recently in connection with bowls, but you didn't come in then. And I am tormented by the question - the protective casing from the old will be replaced by a new one? I don’t ask you to try it on, otherwise you never know (I would try it on, but I won’t knock you out), but if you compare the sizes, I would be grateful.

Where the pin is clinging (crossbar). And a hole with silicone edging. Well, is the head size the same in width?

The car itself, like the whole of Kenwood, of course I like it! And now the pros
1. + on the bus. programs turned out what previously did not work

Eh, if I had a car, I would try these automatic programs in manual mode on 096.

2. + switch off by button

For me, this is also a plus, without even looking. Although I have an extension cord with a button for all sockets, and with its own button for each. Korean and really tripping, I don't pull the plug.

3. + show programs on the display

No questions.

4. + selection of temperatures and modes (larger range)

For me, the only advantage is the temperature from 140 to 180, and large stop options, and induction without a twist.

5. + spout on the bowl

But I don't know here. Because of this spout, there is a different cover and shroud. Other bowls must be placed without them due to the recess in the cover / casing.

***
In general, I got the impression that personally, if I want to change the car, I will definitely want to bribe - a hook, a cover, a casing (if it turns out that the old one gets up), perhaps a stirrer. Yes, and two nozzles for a low-speed through the adapter are not happy, you want to directly, and this is a cost.

That is, you have to carry a lot of inheritance. It stops.

I looked at Khlebnikova's review, I read the girls' reviews here, and it seems I'm starting to regret that I took 096 and not Gourmet

I have two crazy days, and I so wanted to answer you and even began, but the unfinished remains. And here zvezda, practical comparison I wrote. I’m only theoretical, although everything is ok with my representative, but still theoretical.

I don't like the bread dough program.
Risotto, tempered chocolate, sauces, choux pastry and other dough, jam, marmalade, marshmallows, various meringues, custard and English cream, etc. - all this is perfectly done at 096.It was actively advertised, praised, shown in a heap of videos for many years, etc. What is being done with the new model.

There is the effect of a new model, ahs from all sides, advertising, an irrational desire, forcing people to buy a new iPhone every year.

Not in the sense that the new one is worse. I mean, don't be sorry.

[zvezda]

1. + on the bus. programs turned out what previously did not work

zvezda, what exactly? It is clear that it is very difficult for you to answer all our questions, but you are the only consumer with such a stable km Kenwood.
Skaziif there is an opportunity to purchase a spiral hook KW711659, use it. Mixing with it is most close to manual (this is my opinion, and although the hook from 020 is not bad, it loses to it, I think it is a big constructive flaw of the company. 020, we will see that the latter are proportionally increased over their entire size, and the hook-kneading organ remained as in 10, and the length was increased with a pipe).

using a low-speed socket (and, accordingly, nozzles for it) through the adapter is very inconvenient, constantly turns and slides a little, not very good and strong fastening

Any add. connection, in my opinion, is unnecessary

It seems to me that you are in vain afraid of the adapter. It so happened that I bought my km from the bay-flounder, without understanding the intricacies, focusing only on the capabilities, power, size and reviews, immediately with some nozzles, an adapter was also attached to the km. I took it as a natural connection. And if I used a press for berries for almost six months a couple of times, and did not accept the low-speed shredder and pushed it into the far corner, then I drive the meat grinder every week, and now sometimes the cube cutter. Everything through the adapter, nothing slips out: I attach the adapter to the nozzle, tighten the screw, and then I attach everything as a whole to the combine, everything is easy, there is no backlash. No, if the nozzles are only in plan, then, of course, it is better to buy immediately suitable for the nest. But if they already exist, then the adapter is not a problem.
I doubted the strength of the screw, so I bought another adapter in stock. But for now, order.

[of course tried on]

Why four

This is point N4, and of course there are more programs.
The citrus juicer is still on the medium speed and I can't put it on a new one, and I like the harvester on it better.

I would try on

I would also ..of course tried on! But it doesn’t fit .. it puffs up somehow and on 096 it still holds on to the pin.
The hook was thoroughly compared (with an accuracy of a gram) and flour had to be added to the dough in 9060, I think that it was because of this spatula that everything did not get mixed up. Of course, I saw the dough from the pros (I don't take into account my 40 years of experience) and in 096 it turned out better, but there are dances with tambourines ... remove the hook, set the temperature, time. In 9060, of course, everything is more convenient.

extension cord with a button for all sockets,

I have one too! Very comfortably.
About the choice of modes, of course, that you can continue to work without removing the attachments and it is the range of rotation with delays.

Because of this spout, a different cover and casing

This does not affect the casing, but I did not think about the cover.

an adapter was attached to the km.

I did not have
I have this most demanded nest! This is a dough sheeter. spaghetti, meat grinder, grater (shredder), mill. And this screw .. generally out! And if, when changing nozzles, it unscrews and falls? It's good that 020 is .. I will use them on it.
Miranda! I have never been friends with proteinaceous ones .. and neither Swiss nor Italian did not work, but the new one just shine!
And about this stirrer with a plastic tip - after all, all the dishes interfere with it, but there may be t-180 * there!
And she really puts everything together somehow at first. But here you can probably replace it with a cache, but how will it transfer the temperature? Need to try

it's hard to answer all our questions

Natasha!! To me on YOU .. please. It's not difficult for me, I just don't have time .. I study all day.I will definitely try to answer ALL questions!

no need to regret

I'm not sorry! I just want to give an objective opinion (well, at least I try)

[Margitte]

This is item N4

So I gave a blunder

but there are dances with tambourines ... remove the hook, set the temperature, time. In 9060, of course, everything is more convenient.

I strongly disagree about dancing with tambourines!

The new induction offers a program for the lazy, when you do not take out the hook, proofer and the machine turns on the kneading after proofing. I do not see any benefit for the dough when, during proofing, a hook sticks out in the middle and the dough grows around it.

The meaning of proofing is to restore porosity, gluten framework and carbon dioxide lost during mixing. The surface layer is gas-tight and smooth. And suddenly a hook in the middle! Is it so difficult to put it on for a workout?

Set the time, temperature - dances with tambourines, and confirm the stages of the program not dances?

I strongly disagree with this point.

Having studied the stages of the programs, I can say that I would probably use the program for butter dough, but not for bread dough. This is some kind of marketing, although I could be wrong. But the hook inside the dough during proofing is definitely not.

The casing is not affected

Affects, as it turned out
The casing also has a pimp for the rear notch. With other bowls, the head with the cover does not snap into place. Who managed to snatch off with add. more often it was confirmed.

This is inconvenient for me, because the casing is on the machine all the time, only when I use the low-speed socket, I take it off and all the time I stick it somewhere so that it will fall or another danger. With add. the bowl will have to be removed.

Please try with a bowl from 96 or from 20. Will it close, if with a casing?

But it doesn’t fit .. it puffs up somehow and on 096 it still holds on to the pin.

Doesn't dress at all?
Well, and I thought, if suddenly, bribe the casing (the cover was accidentally bribed).

and neither Swiss nor Italian did not work, but the new one just shine!

I have Swiss made the first time and consistently. Almost every MK made it on 096, like a super-chip, they say, look how easy it is.

Italian is more complicated, yes.

And about this stirrer with a plastic tip - after all, all the dishes interfere with it, but there may be t-180 * there!
And she really puts everything together somehow at first. But here you can probably replace it with a cache, but how will it transfer the temperature? Need to try

Something I lost thought
Who will carry it? Flexy? There rubber is standard in terms of temperature, like silicone molds / mats up to 240 or 280 or something. Or plastic?

I think they did. 100% will transfer. It would be funny if it melted into popcorn

And this screw .. generally out! And if, when changing nozzles, it unscrews and falls?

I saw reviews that, of course, it is possible to have one adapter, but foreigners buy for each nozzle, screw it on and do not remove it. All are cheaper than selling this one, buying a new one or even a part for the old one. For example, cube cutters differ only in the gearbox, but it costs 50 euros + -.

I'm not sorry!

It's me Margitte wrote. She has doubts whether it is correct that she bought the 096, and not a new one.

Although there is still such a moment that no one knew that the new one would be reduced in price from 72 to 60 thousand + installments. At that time, it was a 100% good decision, now - it is already as anyone.

In the new one for me, there are 2 unambiguous, 100% pluses.
- button
- induction without a twist

A relative plus, since it was not necessary, and is unlikely to be needed in Kenwood, but still the temperature is 140-180.

The rest is still in dubious advantages, and some of them are in disadvantages when compared with 096.

It's a shame I'm not a millionaire. I would have bought and compared long ago

[Miranda]

I don't like the bread dough program.
Risotto, tempered chocolate, sauces, choux pastry and other dough, jam, marmalade, marshmallows, various meringues, custard and English cream, etc. - all this is perfectly done at 096.

Miranda, thanks for the answer, my frustration was caused by the fact that I saw that Italian meringue can be made in the new model, I thought that in 096 it would not work. It turns out, you can still? Have you already written somewhere here about how to make an Italian meringue? In the video, I saw that they immediately put everything in the bowl, and then what to do is not clear ... and there was the inscription Cooling on the screen, but in 096 it is there or not?

There is the effect of a new model, ahs from all sides, advertising, an irrational desire that makes people buy a new iPhone every year.

Yes, of course, I understand that myself ...

Not in the sense that the new one is worse. I mean, don't be sorry.

Well, if you can really make Italian meringue, then I definitely won't regret it.

It turns out, you can still?

Margitte, it is possible to make an Italian meringue perfectly well in 96, whether they wrote in the topic I can not remember. Beat the whites with a pinch of salt as for the classic French, boil the syrup (sugar and water) on the stove to 118 degrees and then gently pour it into the protein mass in a thin stream. Citric acid may also be mentioned in various embodiments. Look, I really liked Irina Khlebnikova's video on Italian merengue, she explains in detail the process of making meringue and boiling syrup.

is it in 096 or not?

cooling takes place with whipping / stirring. Just pay attention to how the temperature will drop when you beat the mass. The new one, judging by all the discussions, is the same, no other technological solution for cooling has been identified there.

[Tan_ch]

Tan_ch, I don’t want to cook syrup, I’m somehow not very good with them, even with a thermometer, I wanted, like in Gourmet, to put in proteins, sugar and water and that's it. Did anyone do that in 096? As I understand it, since the syrup is boiled to 118 grams, then just set the temperature the same? And how it gets to the desired temperature, how much more should you beat or turn it off immediately?

cooling takes place with whipping / stirring. Just pay attention to how the temperature will drop when you beat the mass. The new one, judging by all the discussions, is the same, no other technological solution for cooling has been identified there.

Now it's clear, thanks!

[1. French]

my frustration was caused by the fact that I saw that in the new model it is possible to do Italian meringue, I thought that in 096 it would not work. It turns out, you can still?

Well, how can it not work if all the meringues were invented before the advent of planetary mixers in general. Everything will work out, a matter of dexterity and convenience.

Since the issue of meringues is so actively discussed, then let's analyze them already.

There are three main types of meringue - French, Italian and Swiss. French meringue is prepared as easy as shelling pears are, in fact, whipped with sugar. Italian meringue requires a little bit of skill, as for it you need to prepare sugar syrup of the correct consistency (118 ° C) and add it to whipping proteins. For Swiss meringue whites with sugar are whipped in a steam bath.


1. French - understandably, just well-whipped proteins.

2. Swiss - on a steam bath.
And this is where induction helps. I already gave a link to the Swiss at 096 🔗

I don't understand why Gourmet offers to put water in the Swiss. It's a mystery to me. They generally describe Italian and Swiss in the same way, the differences in programs are only in degrees. In the Swiss - 45, in the Italian - 118. Why water? Why 45 degrees when 65-70 is needed?

But the most important difference is that in Gourmet there is an automatic machine, and in 096 you need to press the P button when the speed decreases from high temperature, and then turn off the temperature completely with your hands.

3. Italian - pour hot syrup into whipped and whipped egg whites.

Italian meringue is perfectly prepared in planetary mixers and without induction at all. Here are a couple of videos on, God forgive me for offtopic, Italian meringue in kitchenade.

In Gourmet, and in 096, the technology was changed!
In Gourmet, they offer to immediately put proteins, sugar, cold water, and press a button.At 096 it is recommended without syrup and water at all (below is a screen from the recipe book).

The correct, that is, the classical way, will, of course, be the infusion of hot syrup, and not cold water with proteins. But if you don't want syrup, then at 096 you can try not as it is offered there, but as suggested in Gourmet - that is, put it with water immediately, put it at 120 degrees, press P when the speed decreases, beat it. When it beats, turn off the temperature and wait for it to drop to about 40 degrees, and turn it off.

On the good, it would be necessary to somehow compare how different the meringue made according to the classical technology (infusion of syrup) from the one made when proteins + sugar + cold water are immediately combined. Are they similar or a la Italian meringue.

***
Merengi from the 096 recipe book.

[Peter Push]

Peter Push, Thank you! I'm just looking for an opportunity. I wanted to buy in Ukraine, but it turned out that almost everywhere it was ordered.

[Miranda]

Miranda, and what would we do without you ?! Thank you very much for such a detailed answer! I will try

I don't understand why Gourmet offers to put water in the Swiss. It's a mystery to me. They generally describe Italian and Swiss in the same way, the differences in programs are only in degrees. In the Swiss - 45, in the Italian - 118. Why water? Why 45 degrees when 65-70 is needed?

Indeed, strange and incomprehensible

On the good, it would be necessary to somehow compare how different the meringue made according to the classical technology (infusion of syrup) from the one made when proteins + sugar + cold water are immediately combined. Are they similar or a la Italian meringue.

I'm also very interested in this ...

[Tan_ch]

Look, I really liked Irina Khlebnikova's video on Italian merengue, she explains in detail the process of making meringue and boiling syrup.

Tan_ch, I would take this video as a basis, that is, the process itself. I have, Miranda rights to all 100, it turns out great in 770. Only I proteins (plus a pinch of salt and + for 6 proteins a teaspoon of citric acid, a measuring spoon from xn) beat until solid peaks, not in polystyrene, but to solid, I add syrup from 116 up to 118 degrees. In my opinion, the aforementioned author did not get enough of the three meringue proteins, I have 6 C1 proteins - this is already to the eyeballs, in the K-shaped one (I beat the proteins with it) and the protective heel is hidden in the snowdrifts. And who knows what goes for a meringue, if you put all the ingredients at once, although it looks like it.

I wanted to buy in Ukraine, but it turned out that almost everywhere it was ordered.

Skazi, if you mean Kiev, then try here 🔗 (tel. 428-65-06, 417-64-13)

[Peter Push]

Peter Push, Natalia, I perfectly did Italian meringue with a hand mixer, my car appeared only at the end of March, so I managed to do it manually, but with the purchase of the car it became clear that I liked the Swiss one more, so I did it in the car once in May, and as far as I remember I had 4 squirrels and it seems much more than two-thirds of a cup. I use eggs almost always C0. And I liked the video with the explanation of the processes, it is especially useful if it did not work out before.
Sorry to be off topic, but a few months ago, after carefully reading about citric acid, I tried to replace it with lemon juice as much as possible in cooking. And citric acid is either used for cleaning / cleaning or where it cannot be replaced with juice at all.

I'm also interested in how the meringues differ.

After all, the process technology has been changed. Hot syrup is not poured into cold whipped whites, but all cold ingredients (proteins, sugar, water) are simultaneously whipped at a gradually increasing temperature to 118 degrees.

And in cooking, when this happens, then, in fact, this is a new product, and the Chefs almost patent their new feature.

If you get the same meringue in structure, taste, time, etc., then this is a breakthrough.

[Nataliya]

Nataliya, I also wrote to them. Also only on order.

[Miranda]

Miranda, I also think so, that the meringue turns out, but already different (neither worse, nor better, but simply different), and how different we can only guess, we must try, we must look at how this product behaves in the product over time - this is is also important (so that it does not drip even in the summer and without a refrigerator, and so that it does not become covered with a crust). It remains only to wait for the conclusions of the owners of Gourmet.

I wrote to them too. Also only on order

Skazi, yes, they also have an order, but the type of joint purchase, and you need to wait a decent time, I don't remember exactly, I waited a month or more (I connected in the middle of the process, money, not everything, I need to transfer it right away, there is not enough hachunemagu, part money in advance), but the hook itself + shipment to Kharkov + shipment of the rest of the money cost them approximately 28 euros. Good luck to you!

[that]

hook inside the dough when proofing - definitely not

But what about all the bread makers ??? Some models also have 2 mixers. In production (I will not insert a photo, believe me so) the hook cannot be removed.

If you get the same meringue

It seems that I even exhibited a little video ... it shows what exactly that meringue turns out! I'm not very friendly with them, but I did it myself and the pros according to the classic recipe at home before, I'll put out the cake baked goods.
About the instruction, in general, a separate song ... not everything corresponds to reality! One step is skipped in the choux pastry. The instructions must definitely be finalized!

In the video, I saw that everything was immediately put into the bowl, and then it was not clear what to do ... and there was the inscription Cooling on the screen,

This is my video: girl_pardon: I was shooting just like that, I didn't think that I would exhibit, so it turned out, it's not entirely clear: girl-th: We've already written about cooling. At first I myself was scared ... nowhere is it written about this until I realized that cooling is not a function, but the process itself

[zvezda]

zvezda, there are proofing bowls or cabinets in production.
The dough is not left in the kneader.

Of course, production is different. I just googled and found many options, and they are all different from what I saw on the excursion. But I did not find a single one where the dough is left for an hour + - in a kneader with a hook.

🔗

🔗

🔗

And a bread maker is a household appliance, with compromises and simplifications.
Kenwood, in principle, is also not for production.

This is a strange argument.
If someone does not remove the hook makes life easier - why not. It's great that you can do that. It's just that I would not use the bread program, not only because of the hook on the proofer, it does not provide for autolysis, this is a simple program, not for different types of bread. It is a pity that you cannot program.

I thought I might get the feeling that I don't like Gourmet. This is not true! I like! As a first or an upgrade from a non-inductive one - great. But as an upgrade from induction - here I have doubts. And everyone has their own script and thoughts.

On the good, it would be necessary to somehow compare how different the meringue made according to the classical technology (infusion of syrup) from the one made when proteins + sugar + cold water are immediately combined. Are they similar or a la Italian meringue.

I can assure you that they are completely identical, I decorated dozens of cakes with Italian meringue, and I was pleasantly amazed at the result, how much easier it is now to prepare protein custard using a machine, it turns out a very stable, glossy meringue, I had something to compare with!

As a first or an upgrade from a non-inductive one - great. But as an upgrade from induction - here I have doubts.

I agree completely!

As a first or an upgrade from a non-inductive one - great. But as an upgrade from induction - here I have doubts.

And I agree. For me, the main question would be changing the nozzles to a low-speed socket + losses when selling an old machine. That is, the amount for an upgrade to a new model will eventually turn out to be too large in relation to the resulting functionality.

I can assure you that they are completely identical, I decorated dozens of cakes with Italian meringue, and I was pleasantly amazed at the result, how much easier it is now to cook protein custard using a machine, it turns out a very stable, glossy meringue

Elena, please write in detail - how much was put for the automatic Italian meringue program?

I did the Swiss one yesterday for the first time. There is nothing to compare with, this is the first experience)). I liked it very much! Although on purpose a little yolk got into the whites, Ken is not a hindrance. The program runs for 20 minutes. The heating was really not up to 60 C, the bowl was warm.

Elena, please write in detail - how much was put for the automatic Italian meringue program?

240 grams of protein, 480 grams of granulated sugar, 40 grams of water. In this sequence.