Kenwood Kitchen Machines

[svstasya]

svstasya, congratulations on your purchase!
Beautiful machine !!!

Could you weigh the bowl, I wonder how much heavier it is than stainless steel

Why did the topic become known as cooking chef? For discussion of other Kenwood machines, where are the topics now?

[svstasya]

svstasya, Stasya, Congratulations!
Successful work with him!

Why did the topic become known as cooking chef?

Oh, really. Also interesting.

Could you weigh the bowl, I wonder how much heavier it is than stainless steel

weight of a glass bowl sense from 5100g to 4.6l = 1925 grams.
it turned out to be easier to wash than I was "afraid" ...
have already washed the purchase, since I was going to take the unit for 4-5 thousand rubles, then I sit in a state of shock. The purchase was provoked by my husband, he stopped my torment of choice!
Now I'm trying to figure out what to put in there from the products.
I liked that the car is not noisy ...

[svstasya]

svstasya, I congratulate you on such a beautiful assistant! Fruitful work!

Why did the topic become known as cooking chef? For discussion of other Kenwood machines, where are the topics now?

vis, other Kenwood models do not come to us! Applicants will run in, ask, find out and that's it! Check back often!

Dear forum users! Merry Christmas!!!

since I was going to take the unit for 4-5 thousand rubles, I sit in a state of shock.

Well done you have a husband!
It's not that better than a model for 4-5 thousand, it's like a completely different device.

[Peter Push]

Peter Push, I've been subscribed to the topic for a long time, since the time of Kenwood Prospero's ownership. Another thing is that over time you come to the conclusion that it is easier to stop quietly envy the owners of induction machines and it's time to join their get-together
Moreover, specifically for me, it was a Wishlist, unjustified. I don't cook very much, I rarely bake, the size of the device is huge.
But the yacht came true))))
That is why this topic has been renamed, it is difficult to stop with the HP virus)))

OFF. The mother-in-law wanted a dough mixer, a budget dough mixer (like, Kenwood is expensive, she doesn't cook so much, etc.) ... But I really don't know how to choose them. I looked in the store, well, everything is somehow unreliable, the attachments are unpretentious (a meat grinder for the sake of appearance). So I could not advise something adequate, it seems, she was offended by me.
That is, now Sense exists for me - if there is not a lot of money, and Gourmet - if I want a solid device with unlimited possibilities. Titaniums were not in use, but with a pricing policy, it is easier to take a gourmet for them, IMHO.

weight of a glass bowl sense from 5100g to 4.6l = 1925 grams.

Wow, not weak, but well, it looks very stylish. I wanted to buy a glass bowl for sense, but I regretted the money

How much does a steel bowl weigh?
4.6 l ...

[svstasya]

svstasya, 808 grams

[svstasya]

svstasya, I congratulate you on such a beautiful assistant! Fruitful work!vis, other Kenwood models do not come to us! Applicants will run in, ask, find out and that's it! Check back often!

Dear forum users! Merry Christmas!!!

How do they not go ??? On the previous page, we are talking about sense ... And many other models were discussed in this thread, and suddenly after 250 pages of cooking chef .... If you need a separate topic on cooking chef, so you need a new topic on them and create ... Kenwoods and so the devil will break his leg, my personal opinion is the most unsystematic topic of the forum, except for the search for the necessary information and you will not find ... That is why every new user asks the same questions ... Personally, I do not care, I I have subscribed to the topic and read all the information on Kenwoods, but what can a new visitor to the site understand? Kenwood Kitchen Machine (1), Kenwood Kitchen Machine (2) and suddenly Kenwood Cooking Chef Kitchen Machine (3) .... A person is interested in the same sense, where should he go ???
The fact that induction machines have been discussed more recently, is the reason for the renaming of the topic?
Why can't you leave the topic as it is and create new ones according to different models, if such a need is already ripe?

[vis]

vis , well, I have no definite answer. On the one hand, "I want Sens or Titanium", I went to a certain thread and found out everything, it is convenient, of course, convenient. And on the other hand, how many people come with the question "which of the Kenwoods to buy?", Communicate their expectations from the CM, forum users with different CMs give advice, and how many have changed their intentions (including me, I wanted 023, but I realized that and 770 is enough for me, and it happened). And our branches are liu, I constantly visit them. So the other day I discovered the news - new Kenwood CMs (which do not have a medium-speed socket) are also white, if after the numbers in the designation there is W - the device is white, if S - silver. I am sharing it with you, although, perhaps, this is news only for me.

[all]

I also think the old name is better.
Because we've always discussed here all cars.

That is why every new user asks the same questions.

But here I disagree.
And I observe the same questions in all topics, even in those with few pages.

[Miranda]

Miranda, you're a moderator, you can rename.

[Prank]

For me, this renaming is also a mystery.
Perhaps it happened due to the fact that yesterday and today the Chief carried out some work on the site and warned in advance about possible glitches.
In addition, this could happen if someone wrote a message in the topic and changed the topic in the topic name box. And all subsequent answering no longer look into this window and do not change, so it went on after one of the messages.
For interest, you can open some of your recent messages in the edit window and see what topic name you have.

I was surprised today too. Now I will closely monitor this moment.
I looked.
Renaming started with Reply # 5048. Apparently Prank I wanted to write exactly about this model, so I indicated specifically Cooking in the answer topic, and as a result, the name of the topic of the entire branch changed. So when you reply to someone, look at the subject of the previous post to see if anything has changed in its title.

I returned the name to the topic.

In the topic of the Kenwoods, the devil will break his leg, my personal opinion is the most unsystematic topic of the forum, except for searching for the necessary information and you will not find ...

Olga, I am ready to accept this reproach if you suggest how exactly to systematize the topic, and if the majority of the branch visitors approve of your idea.
On the other hand, for the sake of justice, ArtaboutIt should be noted that there are very few branches with such a voluminous and varied material that it is difficult to pull apart into molecules on the forum. After all, here we are talking about general characteristics and the choice of specific models, so if you sort messages into different topics according to different models, there will be moreaboutthe biggest confusion.
IMHO.
But we are ready to listen and consider the proposals.

By the way, Miranda had a lot of thoughts about organizing the topic until she herself became ... a moderator
Isn't it Miranda?
And, to be honest, at any time I am ready to give up moderation to anyone who wishes.
vis, Olga, take it?

And I really like the moderators in this thread. Without this magnificent car, I found out about it by accidentally going to the branch, and now I am reading it) and our two moderators are always very friendly, and most importantly, the aces, it seems to me, know everything better than the Kenwood workers.

[anna_k]

For me, this renaming is also a mystery.

For some reason I thought so, so I was waiting for your answer, I did not press any buttons, only expressed my opinion.

I will also follow the title.

By the way, Miranda had a lot of thoughts about organizing the topic until she herself became ... a moderator
Isn't it Miranda?

No, no, I'm a moderator for the Directory
But such December turned out to be that I absolutely do not google anything for the holidays, but rest from the computer as much as possible.

About the machines themselves, I will write briefly for each series in the Handbook - induction, majors (all with a 6.7 liter bowl), chefs (with a 4.6 liter bowl), mix, prospero and multivan.

But I agree with anna_k, now there is such a pricing policy that advice on choosing has come down to two - if 25 + - thous.money, then Sense, and if there is a willingness to allocate 50 thousand, then induction is better than without it.

[Olga VB]

Olga VB, well, you could put links to discussion of the main points on the first page, as in most topics of this forum. For example: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=490761.0, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=221461.0 and so on. For example, I read a comparison between the sens and the boss from Pavel, and then I could not find it for a long time, as soon as I didn’t score in the search ... Well, they wrote about it more than once already ...

And, to be honest, at any time I am ready to give up moderation to anyone who wishes.
vis, Olga, will you?

Thank you, I have no time and desire for this ... But, perhaps, there will be those willing))

Renaming started with Reply # 5048. Apparently, the Prank wanted to write exactly about this model, so she indicated Cooking in the answer topic, and as a result, the name of the topic of the entire thread changed. So when you reply to someone, look at the subject of the previous post to see if anything has changed in its title.

So it’s my fault for the theme change? How am I not a moderator? I didn’t answer anyone in particular, I just pressed the button on the top right "answer", I didn’t write about any particular model, the name of the topic did not change immediately, after a couple of days somewhere.

Girls, Merry Christmas! Peace to you, goodness, joy, health to you and your loved ones, prosperity! Do not quarrel, please! You have a very good website, forum, friendly people, thank you all for your advice. I am sure that you have helped a lot, as well as me.
And I am very happy that I bought a soufflake. She mixes the flour into the biscuit certainly better than I do with her hands. I didn't know about her, when I bought a car, I could buy it right away. And on your forum I read it, I was tormented by a toad, I was tormented, I bought it, it came out to me more dear, but I do not regret it at all. And now I advise girls who will buy a combine for the first time, be sure to buy it right away.
Yesterday I made a butter sponge cake with white chocolate, I mixed everything with a souffle, beauty!

And I really like the moderators in this thread .... always two of our moderators are very friendly, and most importantly, the aces, it seems to me, knows everything better than the Kenwood workers.

+1 and sooooo patient!

At the same time, I report that I successfully used 096 as a sous-vide, the temperature of the water was controlled by an electronic thermometer, with which I pierced a disposable shower cap with an elastic band stretched over the bowl.
everything worked out

[Hope]

So it’s my fault for the theme change?

Hope, not a fact, just starting from your message, the topic of the messages has changed and, apparently, this somehow affected the name of the entire topic.
Perhaps this has something to do with the work that the Chief was doing these days.
But it's okay already, so don't worry. Nobody accuses you of anything.
And any forum member can change the title (subject) of his message, not only the moderator.

Girls, one more thanks! Now I downloaded the recipe book. And then the girl from the site promised to send me, but there is no book, the sea has already flowed under the bridge.
The question arose - the Italian meringue is somehow strange there. Nothing about syrup, even just nothing about water. Please help who can!

Girls, one more thanks! Now I downloaded the recipe book. And then the girl from the site promised to send me, but there is no book, the sea has already flowed under the bridge.
The question arose - the Italian meringue is somehow strange there. Nothing about syrup, even just nothing about water. Please help who can!

All is not lost yet! The book was sent to me almost a year later. I thought I couldn't wait at all.

[Love Yu]

Love Yu, and here I’m sitting over the recipes, I don’t understand, I’ve even stopped getting upset about the book. I'll raise my ass and go to cook on the stove. But what an impulse it was! And tomorrow the guests will come.

All, all, a good holiday. Although I'm new in this topic, but the impression is. Therefore, "I'll sing right now" too.
"Don't shoot the pianist, he plays as he can ..." - this is definitely not about the Moderators of this topic. About them: "The women were shouting:" Hurray !!! "And they threw their caps into the air ..."
The topic is very complex and multidirectional. Sorry, but not about the waffle iron (I don't mean anyone, just a figure of speech). Accompaniment is Gorgeous in all respects. Therefore, to the Moderators, THANKS A BIG THANKS, LOW BOW AND CONTINUOUS ADMISSION BY DIFFERENT TALENTS!
Merry Christmas to all members of the forum!

could put links to discussion of the main points on the first page

Yes, it's convenient, and I'm honestly trying to do it.
But for this, you must first remove all unnecessary from the topics, then group the question + answer + clarification + addition + 100 private opinions in one topic, and then give a link to such an informative topic. Otherwise, if at first everything is not cleaned and not grouped, the link will "float" from flooding and repetitions when further thinning the topic.
I honestly tried to do this work, but the turnover is so distracting that in the couple of hours on (not every) day that I could devote to structuring the topics in this section, I just don't have time to look through everything and edit everything, and continue clearing these Augean stables from the first pages of topics.
But I don’t lose hope
Do not lose and you
This is how it will become in the subject with fewer paranoid messages and "thank you, please", so I will make both a table of contents and even a glossary. Clinus!

[lenamild]

The question arose - the Italian meringue is somehow strange. Nothing about syrup, even just nothing about water. Please help who can!

I have done Italian so far 2 times, with different amounts of products, the working time is also different, but the result is the same.))
Proportions from lenamild:
Kenwood kitchen machines (part 3)
You do not need to cook the syrup, put it together at once - proteins, sugar and water, cold.
At first, the mass greatly increases in volume (by 7 large proteins - the bowl is almost full to capacity), then it boils down a little and decreases. The exit is a wonderful custard protein cream.
The last time I tried to press the "temperature" button to see how much is inside, but no, it doesn't show, it doesn't react at all ...
Read a few pages from the post I linked to, recently discussed these meringues. My (and not only mine))) conclusion on automatic programs: Italian - if you need cream, Swiss - if meringue.

Happy Christmas to all the bread-makers!

I also have some difficulty finding the information I need. Two themes can be distinguished: 1. The agony of choosing a model. 2. Tricks (nuances) of cooking.

And I am very happy that I bought a soufflake. She mixes the flour into the biscuit certainly better than I do with her hands.

Well, here ... But it didn't work out for me: the biscuit precipitates, at the lowest speed - it still precipitates. It's not difficult for me with a spatula, of course, but why is she ?!
Not so offensive, because it was included.

At the same time, I report that I successfully used 096 as a sous-vide, the temperature of the water was controlled by an electronic thermometer, with which I pierced a disposable shower cap with an elastic band stretched over the bowl.
everything worked out

Our women are something!
Did you put the product in a vacuum bag or so? And what exactly and how long?

All the same, I get into the discussion. But this is the opinion of a beginner, namely, a beginner is very difficult to find the necessary information in such a ramified topic.
I am sorely missing the advanced search feature on the forum or the "find in this thread" box at the bottom of the page. True, Irina Dolores suggested a way out. You need to open the print version and look for the desired word in it, because then the entire text of the topic opens in one window.
When I was dealing with the sieve, Google showed me that in the third topic the word sieve is mentioned 101 times. In fact, there is much more, but the program does not show more than 101 matches in the results window.
And there can be no complaints about the moderators, only huge gratitude.Especially Miranda for the guide. Although I can't imagine, given her Napoleonic plans, which include reviews of different machines, how one person can handle such a volume of work. Maybe it will be easier if you give information in the form of comparative tables? But this is so, the first thing that came to mind.

I sorely miss the advanced search feature on the forum or the "find in this thread" box at the bottom of the page.

Oh, me too !!!!! I thought I was the only one! I try to find something by searching in the two windows that are at the top of the page, and I find myself on a bunch of links. Moreover, it is not even clear from what date these messages are. I suffered, suffered, but found nothing worthwhile. And I was ashamed to ask again in the subject, as I came across a couple of messages "for the hundredth time I am writing about this ... and so on."
Dear moderators, maybe there is an opportunity to make a search button? Well, at least in the distant future?

Dear moderators, maybe there is an opportunity to make a search button?

I myself suffer without this button.
It is not at the mercy of the moderators.

[LudMila]

LudMila, found it, now I will study it! I cooked syrup the old way the day before, and beat squirrels in Kenwood. Heaven and earth, of course, compared to my old planetary. When I brewed proteins, I always thought that the mixer was about to burn out. And with Kenwood there was a moment when I got scared - the cream suddenly sank catastrophically. But it turned out that he went into the rim. The cream turned out better than the old one, definitely. Now I will try according to your recipe.



NatalyaB, a simple sponge cake did not besiege me, well, maybe just a little. And the donkey with butter and chocolate is decent. But Kenwood and the initial volume gave out gorgeous, there was where to settle. Yes, and I became insolent. Previously, I mixed butter into a third of the dough, then introduced it into the bulk. And then she threw in, alternating, flour and butter, I really wanted to sleep. But the biscuit came out good. Tall, not opal. Well, there was also a baking powder, of course.
And in a few seconds that the souffleika works, it mixes the flour just wonderfully. I spent much longer with my hands, and occasionally I came across unmixed lumps of flour.

And I cooked like a wok on the appropriate program.
It turns out that there is a provision for the laying of products in several stages, and I all at once got drunk.

It is banal - onion, 1 large bell pepper, a couple of chicken breasts, teriyaki sauce, ginger and salt with herbs.
Before that I also did it with carrots, now it was not.

In general, it turned out well, the chicken is tender, but a little stuck together, the vegetables are not overcooked.
I think we should put it this way: stage 1 - vegetables, stage 2 - meat, stage 3 - semi-finished funchose or ready-made brown rice, stage 4 - sauces, salt, herbs.

It is very easy and fast, together with cutting the food in only 15 minutes.

Girls, I read about Italian in induction on the link. I'll do it tomorrow, the squirrels are left. But I understood correctly that there is a link for the 096 recipe book on the site, and there is also a book specifically for the 9060? Where can I get it, otherwise I periodically dull with the combine. Yesterday I cooked a Kurd the old fashioned way, I was afraid to screw up oranges, the last were.

[NatalyaB]

Did you put the product in a vacuum bag or so? And what exactly and how long?

NatalyaB, of course, evacuated, marinated for 5.5 days, cooked for 6 hours, here is the report:
Pork neck using Sous-Vide technology (Steba SV2) # 215

But I understood correctly that there is a link for the 096 recipe book on the site, and there is also a book specifically for the 9060?

Yes, for 096.
Whether there is a new induction in Russian is unknown. So far, no one has written about such a book.

[Miranda]

Miranda, but I thought that the Italian with water was taken from this book. The old one contains only sugar and proteins.

[eye]

eye, and when you measured the temperature through the shower cap, was it very different from the displayed one?

[NatalyaB]

But it didn't work out for me: a biscuit precipitates, at the lowest speed it still precipitates. It's not difficult for me with a spatula, of course, but why is she ?!

NatalyaB, try not at speed, but 2-3 times with a button on which a circular arrow is drawn, where one and a half turns are obtained.

and I thought the Italian with water was taken from this book.

The minimum number of recipes is in the basic instructions. Those. there are not even recipes, but a description of regular programs. Merengi are regular programs.

[Olga VB]

Olga VB, yes, but it says "add protein, sugar and water." Incorrect.

try not at speed, but 2-3 times with a button on which a circular arrow is drawn, where one and a half turns are obtained.

I also stirred at this speed.

[LydiaVera]

LydiaVera, did you have a color picture book in the kit? If so, it contains, in various foreign languages, a recipe for an Italian meringue for a new induction. Eggs 240, sugar 480, water 40. Put everything in the bowl, select the program and press the button. The actions are the same as described in the instructions in Russian.
When done, tell us what happened.
Add - obviously meant to put. Translation costs.

I have a question about the modes - how many degrees is a water bath? And which nozzle is better to use when cooking condensed milk and cheeses?

How many degrees is a water bath?

Anh, well, you give! Did you work, mother?
What is the boiling point of water?
And the nozzle is more convenient than the one that removes from the walls, i.e. flexi of all stripes.
Good luck!

[Olga VB]

Olga VB, Thank you!
That is, set 100 degrees?

Honestly, I have never cooked in a water bath at all, I was always looking for alternative options - a microwave oven, a kitchen machine with an automatic "sauce" mode, etc.

That is, set 100 degrees?

I may be wrong, but either in the instructions, or in some of the Kenwood topics, I met that it was necessary to set 95 degrees. After all, the product that is cooked in a water bath itself should not boil.

At 100 * on the display in the bowl itself, nothing boils, because this is the temperature on the sensor, and the sensor is at the bottom, so everything above it is colder, and when stirred, it turns out on average just below 100 *.
Moreover, it is difficult to set the temperature exactly, for example, I can't do exactly 100 there. In my cache, about setting the twist to 100 on the scoreboard, it turns out 98 *

a product that is cooked in a water bath itself should not boil

In milk cookers, where the water boils between the walls, nothing boils inside the pan itself.

NatalyaB, of course, evacuated, marinated for 5.5 days, cooked for 6 hours, here is the report:

Oh thanks!

NatalyaB, try not at speed, but 2-3 times with a button

I have a Titanium, there is no such button, but with such an arrow on the speed dial - this is the minimum speed, well, or super-minimum, and I try to interfere with it. Do you offer a drive back and forth? I'll try next time.
RS: You’ll laugh, I went to look for this button and found out that my Kenwood has a shutdown without unplugging: by pressing the middle of the speed dial! That's why at first it turned on every other time, apparently, accidentally pressed it! This is what it means to stand with a disk back. So thanks for the unexpected improvement. And then I already adapted an extension cord with switches.

[Olga VB]

Olga VB, thanks, understood.
In Moscow, unfortunately, I do not have a normal thermometer, but it is very interesting how much the temperature of the product differs from the set one when stirring and different speed of stirring (whipping).
Maybe someone asked this question.