My old Kenwood Major doesn’t work anymore, so I’ve finally gone out and purchased a new one, the Kenwood Chef XL Titanium. But not everything goes according to the plan, and it over heats!
My parents bought an A 901 D in 1987 and I remember it was an expensive purchase. Two years later my mother died. A few months ago I received the machine from my father who hasn't used it since about 2003 but put it in storage. The electronics were broken but today I fixed them, cleaned everything and filled the gearbox with food grade grease. The machine that forms a strangely earthly connection to my mum will be put back into service tomorrow after so many years of inactivity. Many greetings from Germany!🇩🇪🤝
Your mum would be so happy that your dad kept the machine and was able to pass it on to you,amazing how you spent time to restore it and bring it back to it's glory to bake for your family well done your mum would be super proud ❤
The dough hook should not be touching the bowl. Check the dough hook height adjustment. All Kenwood mixers have to be set correctly before use. This should be in the instructions. If the dough hook is too low, it will overload the motor. Run the dough hook with no ingredients in the bowl on slow, and if it touches the sides, it needs to be raised a little. This also applies to the whisk and the k beater.
Hi, I just bought a standing Kenwood mixer, Chef XL 1700 W. The service guy told me from the beginning to use LOW speed for dough, small or large quantity. I did as told and the results were perfect. Following instructions, can help !!!!
@@Drxxx so if I choose the selector "1" for dough... Can I let it working for 20 minutes without a problem? I'm about to buy a chef premier kmc 5xx would you recommend it for a simple bread or even for heavy and high hydrated doughs like panettone or brioche ?
I just bought this and made bread using number 3 for 8 mins and it was fine. I too had (have) a vintage chef from 1976 on the shelf that I broke from having too much dough at too high a speed. 😢
You should mix bread on speed 1 until everything comes together and then use speed 2 or 3. It also depends on your flour. It will mix larger quantities of white flour than brown and also hydration makes a difference as softer dough doesn’t put so much strain on the machine.
My Mum bought a Kenwood in the late 60s and it still works. I broke the bowl when I was a kid and we had to walk 15 miles into the main town to get a new bowl after ordered it and waited for weeks. It finally arrived one week before my Dad was coming home on leave from the RAF and to this day, he's unaware that she spent that much money covering up my actions. They just celebrated their 56th wedding anniversary. The newer models from any brand are not as durable as the older ones were. My Kitchenaid walked off the counter kneading dough. It has a huge dent in it and the arms that the bowl circles are damaged. Still mixes but I'm kinder to it these days.
My mother bought one in the 1950s. I've used it for 30 years and passed it on to my daughter with all its attachments. I now have a kenwood cooking chef (the one with the induction element under the bowl.) I LOVE it. It can do everything I want. Plus all the attachments that come with it make it a totally versatile kitchen appliance.
A few weeks ago I was in a rush to make bread, turned my trusty Titanium Chef up too high...and it walked itself off the worktop and crashed onto a tiled floor 😱 Still works perfectly 😀 Kenwoods never die!
Mine also fell to the floor. But unfortunately is broken.I love work with it, but I can't leave it alone - it takes lots of my attention and it is not so cool
My Major Titanium also walked off the counter and chipped off my ceramic floor. Broke my slow-speed outlet cover, but it still works like a CHAMP! I love my KENWOOD very much!
I have the exact model and that goes with your old one too. The best stress test I have done is bagel dough at 2kg yield. That has been the only item that has caused the grease to liquify and drip through the bayonet fitting (after two batches). I was worried so much that I put the Kenwood in the fridge to cool down. Same amount of grease came out when I first used machine, but that is normal. I would say you need to break-in the machine with a small load first couple of times. Otherwise, it can handle a lot; even though its light construction means it jumps around more than my old model. And the light is not a gimmick, I do find it handy for midnight bread making haha. Weird you didn’t mention Ankarsrum. People swear by its kneading capabilities, but it’s too much of a novelty in Australia in regards to repairs and accessories. PS. I’ll add that you can go to 4-4.5 with most doughs, what other people say be damned. But on that level and above, you are seriously heating up your dough; so keep it short or keep it low.
Considering that you melted the guts out of the poor thing I'm quite impressed it still works. I'd get it serviced though to make it safe. Might be worth talking to Kenwood and confessing user error. They might offer a replacement or repair as goodwill.
As a baker, this hurts my soul XD Aside from using a way too high speed for this, i think kitchen robots are meant for kneading wet dough and developing gluten in them. It's easier than kneading it yourself for like 20 minutes. Old, traditional recipes like "fastelavnsboller" is actually a much tougher dough, because they are meant to be knead by hand, so to me it's actually easier to do by hand XD The drier and tougher a dough is, the more difficult it is to knead with a mixer.
Just like with KitchenAids and I actually own 2 KitchenAids, when kneading dough using a stand mixer, NEVER go past the recommended kneading speed on your Kenwood.
More videos, please. This was wonderful therapy! I haven't laughed or enjoyed anything this much in weeks! This is my life in the kitchen, only so much more fun watching you get through it. Loved seeing your animals and your place. Not sure what to say about your mixer or technique, but the rolls and cream came out beautifully. I 'll be back.
LOL your dog's expression! He was saying 'Yup that's my human.I told him it was too heavy . Im so embarrassed'. On the plus side, that mixer still worked afterwards. I've just been given an old one for free. Cant wait to get it busy.
I use my late mums kenwood chef she had it for more then 25 years and it still works brilliantly, I make bread cakes biscuits pastry all using kenwood chef and never had a problem
correct, but It still shouldn't be burnt like that. If you make whip cream, You have to speed up to maximum without burning and this machine even can't stand slow mixing.
@@alhambra119 cream is not a dough, I have the smaller mixer and have no problem whipping cream or kneading but each thing should be treated in a different way of course.
I have one at home. My son brought it and he continue his study in Japan. I don't dare to use it as I think it will walk off the table, and the sound is like it is going to breakdown anytime. Thanks for the video and also I like your farm. When i am younger, my parents have one. During this lock down, that's the best place to work at. I miss that feeling.
That accent reminds me of my grandparents. And neighbors, in Minnesota. Back in the day! I miss it all. And we treated the animals very well, too. Why not? We needed them to take care of us!
my mum also has a kenwood, I also have one. 2.5 kilos of dough says WARM meaning more pliable AND low speed on kneading. high speeds up to max are for meringue/fresh cream and the latter must stop as to avoid having butter instead of chantilly. max. velocity for doughs is actually the min. setting. as it works for a good ten minute frame. go for a ratio of 60% hydration for larger quantities, 500 grams flour 300 grams in total water/milk/eggs. foir oasta where you might have to go 50%hydration 500 grams of flour and 250 grams milk/water/egg go for three batches it's ok, no need for 2.5 kilos of dough at once... good luck
@@FarmerE yeah good old Kenwood's are the best. Have you tried Ballerup master mixer? Also know as ankarsrum mixer? Just the old ones. I have the Ballerup master mixer from Denmark really nice machine it can handle the biggest chunck of Doug without problems. It just need a little more time of mixing
I suggest to read the manual.... As pointed out in the manual please do not overload the machine and please do set the speed to minimum or 1.... In this case it is not an issue of the machine, its the user....
It doesn't say the maximum speed is 1 in the manual, it says this is the 'recommended' speed. Nothing about maximums. For the price of this thing it should have a load sensor. Anyway, have only broke mine once, but never put 2.6kg in it. Designed and Engineered in the UK, made in China. What else fantastic and mechanical comes from the UK? ... Range Rover... MG... Jaguar. Cars that see the inside of the workshop more often than the road.
Hydration plays a big role here, normally I would not drop below 65% looking at the video tells me it was likely in this area, then I will suggest to run the machine on its lowest speed. good rule of thumb is to stop mixing when the dough does not stick to the bowl either due to lack of hydration or if the gluten developed to the point of making the dough less sticky. I have a low end Brabantia mixer 2000W (very cheap workhorse, almost 1/4 of the price of a Kenwood) it's been working daily in my kitchen for 5 years now, making all kinds of dough from low hydration/high hydration. and self servicing the device is relatively simple. would definitely suggest this great Video!
Never had my Cooking Chef even get warm (except when cooking!) and I have run some heavy doughs through at speed. Have worked it hard with the mincer and pasta extruder as well - no issues.
My 50 year old Kenwood mixer broke, so bought a new one 20 years ago. But I hung on to the old whisk and K beater. The whisk from the new Kenwood mixer gave me trouble, and melted, so I am using the whisk FROM MY 50 YEAR OLD MIXER! Old is surely gold!!!!
Sure. He's so kind to the animals that he breeds them to keep them in imprisonment all their life, exploit them for their recourses and then kills them off in the end. What an animal lover he is ❤️
@@DRash198 The melting was expected since when kneading a large dough on high speed the dough hold the hook back too much so the engine tried to go faster than it can, and when a electrical engine is held back so it is trying to go faster than it does it produces alot of heat, that follows the mechanisms out easily since they are metal and then the plastic that is nearly touching that metal starts to melt. Which is why they suggest a low speed.
I have had a Kenwood for 40 years. Have made bread nearly every day and never had a problem. Obviously the speed used was far too high. The kenwood is a far superior machine to the Kitchen Aid which i bought and gave it to my grand daughter as it didn't perform as well.
My 6qt bowl lift KA is plenty strong. About 9yrs old now. Haven't maxed it out, but I've done 4kg of bread dough w/o issues. Maybe the tilt head quality has dropped but the bowl lift seems fine. Granted it's no Hobart, but still, pretty good.
@Kaththee1 I've got the Pro 600 with the spiral dough hook. Sure it'll get warm after 10 min of kneading but not hot and most only needs 5-7 min. I do higher hydration though, ~60% for yeasted bread and 75%+ for sourdough. I did 3 dozen sourdough muffins (3.6kg dough) and it didn't break a sweat. And lots of pasta.
I have bought 1500kW Kenwood Chief Titanium this week, was saving up money to purchase for several months, cause I know it worth it. It performs really well, it could easily knead the dough at min speed in 10 minutes, I simply didn't need to switch it to a higher speed. I feel bad for melted part of yours one, but its obviously your fault. That is not a valid regime for that kind of process, you could be rejected to get free repair at service. You are lucky it is still operational.
I got a kenwood Chef for a wedding present in 1984. Worked great till last year motor gave up. Bought a new Kenwood chef XL six mths ago. Works great, I make bread, cakes etc every week no problems. Look after your machine and it will serve you well.
Oh and I forgot to say... TATTOO OF a MIXER ?!?!??!?!?!? WOW, you should put the old, red-one in some kind of a glassed showcase for display.... as a family heritage :-)
Sure. He's so kind to the animals that he breeds them to keep them in imprisonment all their life, exploit them for their recourses and then kills them off in the end. What an animal lover he is ❤️
I have a kitchen full of Kenwood appliances, and they’re brilliant. They work perfectly all the time, and are extremely robust. The motor’s simply not designed to turn that weight at that speed. How much time did you spend reading the manual?
Yes but where's the thermals safety fuse? Overload protection? Was it faulty? Does it not exist? I'd send it in for warranty anyway, it can't not be broken if it can melt itself without blowing a thermal fuse.
Me too. I use my Chef Titanium XL to make bread more than twice a week it handles large batches of dough perfectly. I Also have the KitchenAid professional 6.9L and would never go past speed 2 when making bread dough.
In my opinion is not necessarily a backfire the fact it has also higher speeds that you cannot use for dough. Higher speeds are meant for other preparations or small quantities.
Love your channel. Keep pumping out videos. But here, you done f’ed up. Dough larger than max and speed 4 instead of 1. Man, when you buy a new tractor and tool, do you go 10% over it’s max rated load AND up the speed on the PTO? 😂 Please do yourself a favour and disassemble the front PTO on the Kenwood and apply some new grease. You may have cooked it. 😊
This recommendation is based on mechanical limitations, NOT actual need. If you have a mechanical gear driven machine like the old Hobarts or their newer Chinese replacement you'd never have to worry, except to hold the machine down onto its support. I have both a Kenwood, whcih I now only use for small amounts, and a Chinese Hobart Clone which I now use exclusively for bread. For high hydration doughs and brioche in smaller amounts I do use 2nd speed on that machine and it never skips a beat are barely heats up (gearbox temperature increases less than 5°C above ambient after 15 minutes of use). For larger amounts and stiffer doughs I use 1st speed. Bottom line, listen to the machine, it will tell you it's having a hard time before it breaks down 😉
OMG im from Finland and my mom and dad had exactly the same old Kenwood machine. It broke just last year, which is amazing. They got themselves an Electrolux machine.
many years ago I bought a cheap Silvercrest mixer made by LIDL (very similar to BOSCH). It worked very well as long as I start to made some heavy dough (700kg), then I worn 3 internal plastic gears. I look for a new one and after some knowledge I learn these commercial mixer are limited to 700/1/1.5Kg dough capacity. I read some kitchenaid fans tell Kitchenaids are better and Kenwood fans tell kenwoods are better. the reality is: Both have 1 internal plastic gear (Kenwood have also a belt) these plastic pieces could be the problem (some gears broke on heavy load) and could be also the motor safety. Kitchenaid made a special model for dough with metal gear and bowl fork, is very similar to other brands basic professional mixer. For more than 1.5/2 kg there are professional mixer that turn the bowl (the bowl is a big gear) and the hook (screw) turn in his axis (not planetary). So, I learn there is a common limit in a commercial machines and If I want more I need an expensive heavy duty. At the end I bought an used kenwood on ebay (was a good offer with all tools for €350). It work, the motor made some noise (like worn bearing) but I eard is that model characteristic and not a big worry about. the other problem is the head move a little as your, maybe a little more because there isn't the pin, need some tweak. Inside there is the plastic gear and belt in perfect condition. Between the old Silvercrest and the new kenwood I used another Silvercrest of my mum, I used it with slow speed and still work!
Before using the type of mixers you should read the manual... you would discover that there is a maximum time for each speed that you can use and everyone of each speed need a different time to rest, depending on speed and on what you do
Yes and in addition to having that in the manual it blows a thermal fuse before melting, potentially saving your house from a fire. Oh wait that didn't happen, yeah it was broken out of the box.
Mine jumped off the counter top. It has a chip out the bodywork but it still works perfectly. A lesson learnt when working with dough and this machine.
Got this recommended, google is now watching what I am getting too now! 😮🙀😂 Thanks for sharing this, now I wont kill my machine under first time use 🙏🙏🙌😊
I have KitchenAid professional 6.9L and this Kenwood Chef Titanium XL. I love the KitchenAid but honestly this Kenwood mixes bread dough better, I easily mix 1KG of bread flour without it overheating.
Good, glad to hear that. The day is coming when I will have to replace my 31 year old KitchenAid mixer, and I think I will get a Kenwood Titanium this time.
I have a Kmix model and it has a safety cut off on overload. It struggles with 2kg of dry dough. I ended up splitting the batch in two and finished the job.
While I'm sure the Kenwood is a great mixer if you don't abuse it the tilt head KitchenAid have the advantage of having the part he melted being made of metal.
Kenwood tests their machines for months with nuts and bolts in the bowl to ensure they work properly. I’ve had mine for 35 years and it’s an absolute Trojan. Bought it in the UK, moved back to Australia and she’s still doing brilliantly. So, a lesson to learn, when in doubt, read the instructions!!!
I have had three Kenwood Mixers. Two I passed on to family members. My current one is a grey jacket (bought in 1975 and still turning out and that I want, including bread. It is used almost daily and will mix anything that I want. Please do not overload the machine as any machine will not work if overloaded.
It would be nice if the planetary gearbox had a temperature sensor, allowing the electronics to slow down the motor, before something gets too hot. Dear Kenwood team, please send Farmer E an upgraded machine! :-) Thinking about buying this machine, I should probably wait until this or something else is done to solve the little melting problem.
Liked the video! I have a older Kenwood Chef Major that didn't blow up yet. It did fly apart on me one time while mixing up a batch of cale batter. I fixed it and it has never failed since.
Nice video I have to say....I just bought the smaller version of this mixer and the manual does say to go max to speed 1 with the dough hook :D :D The buns look good sens us the recipe :D
Mixer damage apart if dough gets too warm bread is spoiled. All bread dough should have a slow knead. Making bread with a mixer isn’t quicker than by hand just less strenuous
Yep she's cooked buddy, good luck with the life of the mixer, always read instructions that's why there are labs and R&D facilities to test products before launching
10:48 Next time, try this Finnish Pro tip: eat the lid first, then approach the gorgeous bottom part with rest of the filling 🤤 ps. I don't need any excuse to make some Laskiaispulla 🙄
Ankarsrum, Swedish 'stand mixer'. I have one, an Electrolux Assistent, 60 years old, still works great. But then I also have a Kenwood, also about 60 years old, also works great.
I was hoping someone would mention Ankarsrum. I bought one today and waiting for it. It looks super sturdy. I had to sell my kitchenaid artisan as it wouldn't handle long kneading for greek breads
The same thing happened to my mother and she had used it only 2 time before !! She used only 1,4 kilos of flour and the speed she put it was at first 1 and after 2-3 minutes 3 !! We choose to buy this mixer because we had an old one by Kenwood and we were happy but no we’re not !!
You were so funny in this video. Really made me laugh at this dire time in the worlds history. I've had my Kenwood, (A901) for 40 years and it's still going strong. Back then they were made in UK but now they are made in China and are nowhere near as good as the old ones. Do get your 7 series fixed, we have a guy in England who specialises in the resstoration of older Kenwood mixers, so message me if you can't find anyone to fix yours. Stay well and thanks for the video :)
even if its from china ,I have same machine made in china for 11 years now and still strong machine how long u put the normal speed the machine does the job no problem
Interesting. I was thinking of getting a Kenwood Titanium because I keep hearing KtichenAids are not as good as they used to be. I guess they're all the same now, with declining quality. So, maybe I will get an Ankarsrum mixer instead.
2:44 omg what ... i don't understand a word... *BUT!* in Germany, we have Fastelovvend too! in the Aachen region dialect 😃 so I knew what you wanted to say although I didn't understand a word 😉 We have quite a lot of Fastelovvend traditions too. Burning down new kitchen mixers is not one of them, though 😎
I've had my Kenwood for about 4 yrs and LOVE it. But, I do have a separate bread machine and now that I watched your video Im really glad I dont do bread in Kenwood. Thanks for the good show.
I'm Glad it worked out in the end! I do love my Kenwoods but I am paranoid and never more than 60-75% of the max capacity. They do like to walk a bit. The Ankarsrum motor is bulletproof! The fiddly plastic bits aren't.
I don't like the plastic bowl and plastic gears on the whisks for the Ankarsrum mixer. And I see videos were people have trouble getting it to do what they want. I know they are very solid machines, but sometimes it seems the bakers are doing a lot of babysitting to get the ingredients to incorporate and knead. I do like the Kenwood, though, although they are almost impossible to get in Canada.
For mixing dough, the maximum speed recommended is 2. NOT more! You put it on the maximum speed which is for whipping egg whites! I have been using The 1000 Watt Kenwood Chef for over 30 years without any problem. It's always good to read the instructions first.
Thank You Farmer E for showing us, i would have surely made the same or a similar mistake :D thanks to you, many people won't! so glad it works, as seen in recent videos! It breaks my heart rewatching this, what an awefull feeling this must have been :D glad you're such a positiv person! have a nice day!
But for fucks sake!!! You are from my hometown! Here I searched for tips on which model of Kenwood I should choose to replace my old workhorse, and here you are:))) What a small, big world!
I've still got one of the old models like your red one. It's about 50 years old. In this current lockdown, I'm thinking of giving it a complete makeover. New paint, clean and re-grease. No way I'm buying a new one although I am kinda jealous of the light 😊
unfortunatelly they do not make spare parts for those old models any more. I have one since I was married in 1975 and with the confinement it lost 2 screws which I put back but I gave it to Kenwood in Greece and they told me that 3 years ago they stopped making spare parts
Have a Kenwood Chef from 1980. I changed some electronic parts for some dollars. The machine is great, Your plastic burning thing is full chrome blinking metal, everything is very solid. I asked once kenwood whether to repair the 40year old machine or to buy a new model. They said: Repair! Well the machine runs and runs and runs! 50 dollars on ebay plus 10 dollars repair...
Ah, an old neighbour bequeathed me her yellow-orange and I have a white model which I bought from a garage sale in our old neighbourhood in Vestfold. Good luck with your search for a repairman. Mvh A. 🙏🌷🙏
Send your old one to Kenwood Restore - I had one that belonged to my mother in law - was in a worse state than yours. They put in a new motor, swapped plastic pieces for metal and put a reverse on it. Had it powder coated painted in shocking pink. It now looks fab.
"Too fast !" was the cry !! Don't ever get rid of the red Kenny, they are endlessly fixable ,with common hand-tools , and parts are available easy enough. Just a bit of common sense, and making sure you take pictures of how it was fitted together , and you're good to go. There are service and parts manuals available as .pdf files ,some are available for free,too . Try Ebay for parts , I've fixed a few of these up, my wife has quite a collection of Kennies, now. They are still built to last , and they knock the bollox off Kitchen Aids !! Great vlog, Sir .Edit; look on RU-vid or search the web for"Kenny the mixer" ,he has some good service videos on there, very instructional.Love yer Kenny- he'll love yer right back !!
