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.
