Stimmen - 2, Durchschnittliche Bewertung: 4
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Anleitung Zusammenfassung
bowl/lid and attachments . Wash by hand, then dry. . Alternatively they can be washed on the top rack of your dishwasher. A short low temperature program is recommended. service & customer care . If the cord is damaged it must, for safety reasons, be replaced by Kenwood or an authorised Kenwood repairer. UK If you need help with: . Using your machine . Servicing or repairs (in or out of guarantee) call Kenwood on 023 92392333 and ask for customer care. Have your model number ready - it’s on the underside of the processor. . spares and attachments call 0870 2413653. other countries Contact the shop where you brought the food processor. 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 food processor goes wrong within one year from the date you bought it, we will repair it (or replace it if necessary) 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. 4 recipes shortcrust pastry 250g (9oz) plain flour 125g (5oz) mixture of lard and margarine cut into small pieces 2.5 mls (1.2 tsp) salt 45mls (3tbsp) cold water 1 Fit the knife blade and add the flour, salt and fat. Process for approximately 10 seconds or until the mixture looks like coarse breadcrumbs. 2 Then add the water down the feed tube until the mixture looks like it is about to stick together. 3Turn out the mixture onto a worksurface and shape by hand. Use as required. . For best results allow the pastry to rest before use. Place in a plastic bag or wrap in clingfilm and chill in the fridge for 20 minutes. lasagne 300g (12oz) braising steak, cubed. 400g can of tomatoes 30mls (2tbsp) tomato puree 1 onion 5mls (1tsp) basil 100g (4oz) lasagne 200g (8oz) mozzarella cheese 15mls (1tbsp) oil salt and pepper 1 Grate the cheese using the shredding disc. 2 Then separately chop the meat and onions with the knife blade. 3Pre-heat the oil and fry the onions until softened, add the meat and fry until brown. 4 Then add the tomatoes, tomato puree and seasonings. 5 Stir well, cover and simmer gently for about 40minutes. 6 Cook the lasagne in plenty of salted boiling water until tender. Then drain well. 7 Place layers of meat, lasagne and cheese in a 1litre/2pint oven proof dish. Finish with a layer of cheese. 8 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden and bubbling. victoria sandwich 150g (6oz) Soft margarine 150g (6oz) caster sugar 150g (6oz) self raising flour 5mls (1tsp) baking powder 3 eggs 15mls (1tbsp) warm water filling & decoration 3tbsp strawberry jam 150mls (1.4pt) double cream whipped (optional) 1tbsp icing sugar or caster sugar 1Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two 18cm(7”) shallow cake tins. 2 Fit the knife blade. Place all the ingredients for the sponge in the bowl and process for 5 seconds. Using a spatula, scrape the mixture into the centre of the bowl and process for a further 5 seconds. 3 Pour the mixture into the prepared tins and bake for 20-25 minutes or until firm to a light touch and coming away from the edges slightly. If you are unsure whether the cake is cooked insert a thin skewer in the centre and it should come out clean. Turn out onto a wire cooling rack. 4 When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar. fruit cake 125g (5oz) block margarine (cut into cubes) 125g (5oz) caster sugar 2 eggs 80 - 100mls (5-6tbsp) milk 275g (11oz) mixed fruit 200g (8oz) self raising flour 5mls (1tsp) mixed spice 1Fit the knife blade and place the cubed margarine and sugar in the bowl. 2 Mix until smooth, light and fluffy, scraping down as necessary. 3Add the eggs one at a time. 4 Add the flour, spices and milk. Pulse until ingredients combined. 5 Add the fruit using the pulse. 6 Pour the mixture into a greased and lined 7”/18cm round cake tin. Bake in a preheated oven 150°C/300°F/Gas Mark 2 for approximately 2 hours or until cooked. Turn out of the tin when cool. 5 white bread 300g(10oz) strong white bread flour 5mls (1tsp) salt 6g(1.4oz) lard 15g (1.2oz) fresh yeast or 10mls (2tsp) dried yeast + 5mls (1tsp) ...