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Kenwood HM 790 series Manual

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Head Office Address:
Kenwood Limited, New Lane, Havant, Hampshire PO9 2NH, UK
www.kenwoodworld.com
Designed and engineered by Kenwood in the UK
Made in China
18275/3
IMPORTANT INFORMATION FOR CORRECT
DISPOSAL OF THE PRODUCT IN ACCORDANCE
WITH EC DIRECTIVE 2002/96/EC.
At the end of its working life, the product must not be
disposed of as urban waste.
It must be taken to a special local authority differentiated
waste collection centre or to a dealer providing this service.
Disposing of a household appliance separately avoids
possible negative consequences for the environment and
health deriving from inappropriate disposal and enables
the constituent materials to be recovered to obtain
significant savings in energy and resources. As a reminder
of the need to dispose of household appliances
separately, the product is marked with a crossed-out
wheeled dustbin.
guarantee (UK only)
If your handmixer goes wrong within one year from the
date you bought it, we will repair or replace it free of
charge provided:
●
you have not misused, neglected or damaged it;
●
it has not been modified (unless by Kenwood);
●
it is not second-hand;
●
it has not been used commercially;
●
you have not fitted a plug incorrectly; and
●
you supply your receipt to show when you
bought it.
This guarantee does not affect your statutory rights.
Recipe
white bread dough
400g/14 oz strong plain flour
10ml/2 tsp dried yeast (the type that requires
reconstituting)
5ml/1 tsp sugar
5ml/1 tsp salt
13g/
1
⁄2 oz lard
230ml/8 fl.oz. warm water
The correct water temperature should be 43°C and can
be achieved by mixing one third boiling water with two
thirds cold.
Place the dried yeast with the sugar and water in a
suitably sized mixing bowl (you may find a smaller bowl
makes the operation easier) and leave to froth. Add the
remaining ingredients. Fit the kneaders to the handmixer
then combine the ingredients together on a low speed
until the flour is incorporated, then increase the speed and
knead until the dough is smooth and elastic for
approximately 1 minute 30 seconds. Leave the dough to
rise in a warm place for 45-60 minutes.
Re-knead the dough on speed 5 for 30 seconds keeping
the kneaders in the mix.
Shape the dough into a loaf or rolls and place on greased
baking trays. Then leave somewhere warm until it has
doubled in size.
Bake at 230°C/450°F/Gas mark 8 for 20-25 minutes (for
a loaf) or 10-15 minutes (for rolls). When ready the bread
should sound hollow when tapped on the base.
5


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