Kenwoodflood: a chatterbox for Kenwood housewives and owners of kitchen machines :)

For some reason I missed this topic before, but here it turns out all the fun! I read it in 2 days, saved recipes and notes.

Judging by the topic, I'm not the only one having adventures with an official dealer, many are much worse, but I'm somehow in endless surprise. The first order was canceled, then restored. The sales receipt has not been sent yet, and more than a week has passed, I remind you every other day. An extended warranty cannot be registered. The old site no longer works, the new one seems to exist, but no. The list of equipment is not complete, there are no instructions, there are no photos and videos on working with attachments (like in mvideo). Well, how is that? I want to order additional attachments, but first I would have to wait for the receipt for the last order.

And Kesha is great! Almost every day I cook something in it. I remind myself that only the one who gets through the door will leave the quarantine, and I am already at risk))

Today I cooked curry on the automatic program from the color instructions. Prepared on the program Sauces - Traditional, not too obvious name. It turned out great, and it seems like it's not a problem to cook in a slow cooker, but here while I cut one, the other prepares itself, mixes and does not burn. I'm glad! And there are only 8 recipes in the instructions, and the rest are quite obvious, such as bread on the dough program. Please share what else do you cook on the machine that you can't think of by the names of the programs?

[Olga]

Olga, I really liked it here too!)
I had problems with the officials (((I also made an order, but they canceled it and silence ... I began to write everywhere (vk, instagram), well, because I had an order on the last day of the old price, and again I had to new price ... But they did it themselves, at the old ...
Then they didn't get my address, but in the end they delivered ...
They say about the extended warranty, it seems that it will be until the end of 20, it used to be until the end of 19, but I have not yet found where to issue it, but it would be necessary ...
With sites, yes, some kind of ambush, everyone is doing something there, everything hangs, gets lost ... But maybe they decided to make them normal for now? Let's hope...
The check came much later than the delivery, after 10 days it seemed ... But it came ... I paid for the rest upon receipt, so the check immediately ...

what else do you cook on the machine

Oh, you can't list everything ..
Italian, Swiss meringue; yeast and butter dough; béchamel sauce, English, custard; risotto; tempering chocolate.
Thanks for the nice words
You ask, if anything ...

Girls, owners of 9040, can you please tell me how long the machine is running shows only when induction is on?

Girls, owners of 9040, can you please tell me how long the machine is running shows only when induction is on?

I just checked it, just turned on the mixer without induction, yes, the time is 00:00

[Nataliya]

yes, the time is 00:00

Nataliya, thanks, otherwise I thought that I was doing something wrong

[Larissa]

Larissa, you can manually set the timer yourself, if necessary ... or turn on the induction for at least a minute, and then turn it off, the time seems to be ticking ..

[Olya]

you can manually set the timer

Olya, I know about the timer

turn on induction for at least a minute, and then turn off

I must try, but I was mostly worried that maybe something was wrong with the car or I was doing something wrong, but now I am calm Today, if I have time, I will get the attachments that I ordered through your Vikusya, I did not even expect that they would come so quickly , I will make spaghetti and dumplings

through your Vikusya

I'm glad ,,, good girl !! What did you order ??

For the ladybug candy, I need to boil heavy cream with sugar and condensed milk until the color changes. The recipe says - at a low temperature (I hate such recipes). Girls, low temperature - how much? 80? 90?
I made these candies a couple of times, they are divine, but boiling them for an hour with continuous stirring, I swelled up, and for many years I did not swing at them. And when I thought why I needed induction, I remembered

[Olga]

Olga, Uraaaaa! Soon I'll eat the cow! We do not have it from the word at all. I miss her SO! We are waiting for the recipe and technology. A low temperature for boiling, I would call weak gurgles. I would put it at 90 degrees, and then according to the situation.

[Olya]

What did you order?

Olya, a set of rolls, a large roll, a smoothie maker and AT512 for mixing, received, fortunately there is no limit, so cool

[Larissa]

Larissa, Congratulations!!!!

[Olya]

Olya, thank you!

[msBennet]

msBennet, I did for a long time in a thermomix at 80 degrees. Very long, but delicious. Flexi is better.

We don't have her from the word at all

We have it, but this ladybug is not at all the same as it was before. Doesn't cause any appetite.

[Candy ladybug]

I didn't get the sweets, I'll try again. Here's the original recipe:

Candy ladybug
5 tbsp. l. condensed milk (8.8% fat)
200 ml cream 33%
1 pinch of salt
1 pinch citric acid
1 vanilla bean or vanilla sugar packet (20g)
50 grams of almonds or any other nuts (pine nuts are most delicious)
300 g icing sugar or caster sugar

Put vanilla in cream, bring to a boil and leave for 30 minutes
Add everything except the nuts and cook over low heat, stirring with a wooden spatula for 30-40 minutes. Be sure to make sure that there are no sugar crystals around the edges of the pan, constantly remove them. Cook until toffee brown. Carefully, it crumbles when overheated.
To check the readiness of the fondant, dip a drop into a glass of cold water, the finished fondant immediately forms a tight, non-sticky lump.
Add nuts, mix and place in a mold lined with parchment or greased with butter. Cool and cut.

I saw how they are made at the master class, and I did it myself twice. The mass should darken, but at the same time not become sugared, then the sweets will have a smooth consistency and expressive taste. This time I used flexi and a mixing attachment, 90 °, 30 minutes, then another 30 - the mass thickened a little, but did not even start to change the color, then I set it to 94 °, then 96. At 96, I started to sugar at the edges, reduced it to 94 I also cooked. The mass has completely thickened, but the color has not changed. Poured into a mold, everything hardened very quickly even without a refrigerator, but it tasted like condensed milk with sugar - just sweet and no toffee taste. Next time I'll try to set the temperature higher.

We don't have her from the word at all

Hello, come! I am from Finky from Lidl, I bring her to us, but you do not have her ... look !!
Who will do it first, put it somewhere, please !!

Creamy caramel: she's a cow
375 g cream 35%
475 g sugar
105 g glucose syrup
90 g butter 82%
1 g soda
1 vanilla pod
Mix everything except butter until sugar dissolves and then add oil drain. And cook to 120-121 degrees. The temperature is not measured by induction, but by the mass itself. Induction can show. That the temperature has been reached, but in reality the mass is still far from ready. For a faster process, you can set the induction temperature higher than the indicated one and when the mass is close to the required one, reduce it to 120. I honestly do not have enough patience and, as a rule, I switch to a ladle. It will not be toffee but caramel to digest. Liquid caramel of varying consistency will not cook. Toffee turns into a cow when technology is violated. For example, scrape everything from the bottom and walls. Where unmixed sugar grains are most likely to remain. And this crystallization is our ladybug, dear and very tasty. Crystallization may not occur immediately quickly. And within a few days the structure can change.
But if everything is cooked correctly, it turns out a creamy toffee

The mass can be poured into one silicone mold And then, after stabilization, cut or into portions And you get ready-made sweets. For stabilization from 4 hours.I make the wrappers from a sleeve for baking meat in the oven. Having previously cut it into leaves. In a warm place, there is a tendency for the shape to sag if it was beautiful. But maybe I didn't cook.

This is the technology of toffee. Why there are no such sweets abroad, they have it is a defect in production.

My all very much love such a lady.

[Natalia]

Natalia, Thank you so much!! I'll take you to my house ...

The temperature is not measured by induction, but by the mass itself. Induction can show. That the temperature has been reached, but in reality the mass is still far from ready

I have been tormented by this question for a long time, I read somewhere how. equalize t ° in the bowl to the desired one, and not on the display. Broken forehead I can't find 😭😭😭😭🤷🤷🤷🤷 But that's for sure
perhaps .

as. equalize t ° in the bowl to the desired one, and not on the display. Broken forehead I can't find 😭😭😭😭🤷🤷🤷🤷 But that's for sure
perhaps .

You can supply water. How it starts to boil (not quite weak gurgles, but stronger) at this moment, look at the temperature. We know that the boiling point of water is 100 ° C. We need to compare what Kenwood will show. And also look at the temperature with strong gurgles. This is how we know the error.

This is how we know the error.

And here the question is not in error. I'm not good at physics. But the water just boils at 100 grams and if you put the heat source higher then the water temperature will still remain 100, only steam will rise from the surface, the higher the source temperature, the faster the water will evaporate. A built-in heat sensor measures the bottom temperature. Inside the mass, in order to reach the syrup temperature (otherwise, the mass can be called sugar syrup, even though it contains not only water and sugar, but also fat) above 100 degrees, excess water must evaporate and this time. When boiling syrup on the stove, the chefs recommend not touching the bottom of the ladle with a thermometer, since we need the temperature of the mass. And this temperature determines a certain texture. Wrong measurement - wrong texture. Therefore, in recipes it is not worth changing the amount of ingredients from the bulldozer, because we are like very sweet or very fatty (well, this is provided that the recipe is initially correctly spelled out) in some cases it rolls, and in some it is critical, there is not enough correct building material for the correct texture. In this case, an infrared sensor is not suitable for measurement, it is no secret that an infrared thermometer measures the surface temperature, and during boiling it will measure the temperature of the vapor.Therefore, it will also lie

[Natalia]

Natalia, it is very pleasant to read what you write! (Hope we're on you)
In physics, judging by the text, you are just well versed, everything is absolutely accurate!
You can use the Ikeev thermometer and fix it on the side, you can use a spatula-thermometer, such as

You can use the Ikeev thermometer

And without a thermometer, how? By the way, this one is not the most accurate, it looks like Tescoma Delicia. (Weber, Thermo-Pro, Vigor are not bad)

without thermometer as

If I know the syrup, but in this recipe .. alas ..
Why are Ikeevskie not accurate !! They were on all courses! I have not only him, but I also have a scapula ..

all courses they

They are comfortable, and the error is from 3 to 5 °, although most likely they declare 1 ° (40.0 and 40.9)

[Svetlana]

Svetlana, where does this information come from ?? I have with Teskomovsky and another one - there is practically no discrepancy ... measured throughout the year ..
Did you compare yourself ?? Do you have it??

Where does this information come from?

Personal experience, incl .. I chose a thermometer by the method of sampling, I would have to figure it out with t ° in the car 🙈

Hope we're on you)

Naturally for you !!!))))
I didn't quite understand about the mount on the side, when the flexi nozzle moves, the probe will interfere. And the thermometers are in stock, with the exception of the scapula. In terms of accuracy, I like Ikean more than Tescom.

[Svetlana]

Svetlana, and what is yours ??

when moving flexi

Well, when it does not rotate ,,, but I somehow fixed it ... maybe there was a lot of content in the dezhe ?? I do not remember..

Good afternoon to all the happy owners of a smart kitchen machine !!
I lived happily without her, kneaded the dough with my hands, cooked the old fashioned way on the stove, and I had to find this forum)))
Now I study everything about Kenwood
A few pages earlier, Pavel announced the price of 74990 for 9040 + 3 nozzles to choose from, now I see on the site only for 84,990.
Can you please tell me, maybe I'm not looking there? Or are there any other tricks (promoters giving promotional codes, discounts for installments ...?) Maybe someone knows where to look for it in Samara?
Thank you all in advance))

[Elena]

Elena, the car was 75 thousand, and at the end of March it increased by 10 thousand. There is an installment plan from banks for the purchase - Tinkoff and Home Credit, it seems ...
There are promotional codes on the Internet, I don't know which ones are in effect now, they change, then there are 4 nozzles as a gift, then 3 nozzles, then 1, it happens differently ...
If you type in the search engine Kenwood cooking chef promo code, then the current Promo codes should be shown
When I bought, the promotional code gave only 3 free attachments and a training course from the ambassador, there was no discount on the car ...
If you take it in installments and pay it off right away, then the car will cost 5 thousand less, but it seems a quick closure does not contribute to a good rating, although it may just be rumors ...

what's your

MATFER 4144106 with a probe, I first saw it at Serdik Grole. in general, the MATFER brand has a lot to choose from. In addition to the French, you can consider the Italian Paderno. IMHO

[Svetlana]

Svetlana, why do you need this ?? He has an error of 0.2 ,,, the range is up to 150 *, it is impossible to put in the oven, plastic ?? Well, the price ... You pay, as it seems to me, only the brand ... maybe I'm wrong, I won't argue, but my Ikeevsky suits me 100%, together with a spatula-thermometer.

[GoldyM]

GoldyM, Marina, Thank you)

Elena, the car was 75 thousand, and at the end of March it went up by 10 thousand.

I was late with interest in the car))
But do I understand correctly that promotional codes can change upwards? Now only 1 nozzle for free everywhere)
And another question - are there good discounts in Kenwood on Black Friday? Maybe who got it?
I will wait for promotional codes with several attachments while I prepare theoretically)

I will wait for promo codes with several attachments

I'm afraid that it's no longer fate ... it is already known that prices for all equipment will generally go up

[Olya]

Olya, thanks) Sadness
I understand correctly that the number of attachments for promotional codes is not a personal initiative of the Promoter, but comes from the official representative of Kenwood? That is, if at the moment everyone has 1 nozzle as a gift, then there is no need to look for more? And if suddenly a miracle happens and they start giving 3, then everyone will have 3 as a gift?
And why will the prices for equipment go up? The ruble seems to rise a little out of the hole? Yes, and consumer demand should now sag strongly?

Good evening. Maybe you can tell where you can buy separately a plastic bowl for the Kenwood KAB956PL ice maker for 4.6L

[Elena]

Elena, well, I saw it seems that the ambassadors had different ways, but this is not certain)
Now, yes, I looked and everyone had 1 nozzle (
They certainly do not give on their own ...
Raisa_27, bowls are in Profservice

A few pages earlier, Pavel announced the price of 74990 for 9040 + 3 nozzles to choose from, now I see on the site only for 84,990.

I bought at the beginning of May for 84,990 + 1 nozzle of your choice for the promotion. But they found me in the warehouse one of the last 9060 for the same price, that is, I also received a blender and a combine for this money. I looked for promo codes from different culinary schools - everywhere there was only one attachment and some courses. Perhaps there will be more actions where there are more nozzles, but when is unknown. The price can also rise, the economic crisis is with us for a long time, but it is also not known for sure. Even now there is a promotion with a progressive discount on attachments, for 1 - 10%, 2 - 20%, 3 - 30%, 4 and more - 40%. It turns out profitable, I immediately ordered all the attachments that I wanted.

Tell me, please, can anyone in the know, there is such a site Kupikombayn ru, and there are some amazing prices - 9040 costs 68 860. Could not get through.Maybe someone came across them?

[Elena]

Elena, Like I read here on the forum, these are deceivers. They will vtyuhivat some kind of get on instead of Kesha

there is such a site Kupikombayn ru

Yes, I tried to order from them. They say that everything is available, then they try to foist on "the same, only better, but cheaper" like the German Kohler. When you refuse, the order is canceled. I also tried to buy it there 9040. Cheaper models, judging by the reviews, deliver normally.

Even now there is a promotion with a progressive discount on attachments, for 1 - 10%, 2 - 20%, 3 - 30%, 4 and more - 40%. It turns out profitable, I immediately ordered all the attachments that I wanted.

Nobody wants to cooperate by chance to order attachments for this promotion? I just have almost everything, but I want a matrix for pasta spirals.

[Ekimul]

Ekimul, ask the representative of the brand on Avito (they are looking for in St. Petersburg and Moscow), delivery is included, I asked for a simpler model. They even drop a little from the price in the ads.

[Dumpling]

Dumpling, I am thinking about some nozzles. And until what date is the action?



And I have a question for the experienced. The machine seemed to be set up at the beginning, but I started using it actively only now (I bought it in 2017 in the fall).

For some reason, flexi scrubs very strongly, and burns from below. What could it be?

[Anya]

Anya, I do not know, where I saw the promotional codes the expiration date is not specified.

[Anya]

For some reason, flexi scrubs very strongly, and burns from below. What could it be?

Anya, I have the same. Creaks on the walls. And the bottom does not stir

About the fact that flexi creaks and this is normal, indeed, they said and wrote.
But what does not reach the bottom - maybe lower it lower? I found my photo, where you can see that the bottom is clean after boiling zucchini caviar: