Kenwood CHEF Instrucciones página 10

Tool Recipe/ Process
Dough Tool Bread Dough
(For Yeast- (stiff yeasted)
ed Dough
Mixes)
Soft yeasted
dough
(enriched with
butter and eggs
Eggs sizes used = medium sized (Weight 53 – 63g)
* This is for guidance only and will vary depending on the exact recipe and ingredients being processed
Maximum Capacities
Chef Chef XL
Flour Weight 500g – 500g –
1.36kg
Total Weight 805g – 805g –
2.18kg 2.42kg
Flour Weight 500g – 500g –
1.3kg
Total Weight 965g – 965g –
2.5kg
Min
1.5kg
1
Re-knead
Speed 1
Min
1.6kg
1
3.1kg
Re-knead
Speed 1
Hints and Tips
* (Minutes)
60 secs
Important
3 – 4 • Never exceed the maximum
capacities stated – you may overload
60 secs
the machine.
• If you hear the machine labouring,
60 secs
switch off, remove half the dough
and do each half separately.
3 – 4
• The ingredients mix best if you put
60 secs
the liquid in first.
Yeast
• Dried yeast (the type that needs
reconstituting): pour the warm water
into the bowl. Then add the yeast
and the sugar and leave to stand for
about 10 minutes until frothy.
• Fresh yeast: crumble into the flour.
• Other types of yeast: follow the
manufacturer's instructions.
• Put the dough into a greased
polythene bag or a bowl covered with
a tea towel. Then leave somewhere
warm until doubled in size.