Manual Kenwood HM324 Hand Mixer

Manual

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

2394/4

HM310/HM320/HM324/HM326/

HM327

g

uarantee (UK only)

I

f your handmixer goes wrong

within one year from the date you

b

ought it, we will repair or replace

i

t 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.

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.

white bread dough

4

50g/1 lb strong plain flour

10ml/2 tsp dried yeast (the type

that requires reconstituting)

5ml/1 tsp sugar

5ml/1 tsp salt

15g/1⁄2 oz lard

250ml/9 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 mixing bowl

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 2-3 minutes. Leave

the dough to rise in a warm place

for 45-60 minutes.

Re-knead the dough on speed 3

for 30-45 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.

Rating

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