KENWOOD KAX700PL Spiralizer Attachment Instructions

KENWOOD KAX700PL Spiralizer Attachment

Safety

• Read these instructions carefully and retain for future reference.
• Remove all packaging and any labels including the protective film from the cutting blades.
• Take care the cone blades and end of the pusher blade are very sharp, handle with care.
• Switch off and wait until the blades have completely stopped before removing the lid.
• Switch off and unplug:
  • before fitting or removing parts;
  • when not in use;
  • before cleaning.
• Never use your fingers to push food down the feed tube. Always use the pusher supplied.
• Never use a damaged attachment. Get it checked or repaired: see ‘service and customer care’.
• Never leave the appliance on unattended.
• Misuse of your attachment can result in injury.
• Never use an unauthorised attachment.
• Only use the appliance for its intended domestic use. Kenwood will not accept any liability if the appliance is subject to improper use, or failure to comply with these instructions.
• Refer to your main Kitchen Machine instruction book for additional safety warnings.

This appliance conforms to EC Regulation 1935/2004 on materials and articles intended to come into contact with food.This attachment features the Twist Connection System and is designed to fit directly on the latest generation Kenwood Chef models (identified as KVC, KVL and KCC series).This attachment can also fit KMix kitchen machines featuring a slow speed attachment outlet (KMX series).

To check that this attachment is compatible with your kitchen machine you will need to ensure both components feature the Twist Connection System .If your kitchen machine features the Bar Connection System you will also need an adaptor before operation is possible. The reference code for the adaptor is KAT001ME. For more information and how to order the adaptor visit www.kenwoodworld.com/twist

before using for the first time

Wash the parts: see ‘care and cleaning’.

key

1. pusher with support blade
2. lid with feed tube
3. cutting coneSpaghetti (2 x 2 mm)

Linguine (2 x 4 mm)

Tagliatelle (2 x 9 mm)

Flat blade (Pappardelle) – width of ribbon determined by width of food

Crinkle cut

4 cone holder5 bodyRefer to the “service and customer care” section to obtain additional cutting cones.

to assemble your spiralizer

1. Insert the cone holder 4 into the body
2. Fit the desired cutting cone 3. The lid cannot be fitted if the cone holder or cone are not located correctly. Ensure that the cone sits flush with the holder.
3. Fit the lid 2 and align the down on the lid with the on the body. Turn clockwise until the down aligns with the lock.

to use your spiralizerBefore fitting the attachment, remove the splashguard assembly.

1. Lift off the slow speed outlet cover 2.
2. With the attachment in the position shown 3, locate to the slow speed outlet and rotate to lock in place.
3. Place a bowl under the cutting cone.
4. Cut the foods to fit the feed tube and attach to the blade on the end of the pusher.
5. Place the pusher in the food tube ensuring the groove on the pusher aligns with the rib in the feed tube.
6. Switch on to Max 4 and hold the pusher in position to guide the food down the feed tube. Do not use excessive force.

Hints & Tips

• Use spiralized vegetables to replace pasta and noodles.
• Use firm fruits and vegetables without stones, seeds or hollow centres.
• Do not use soft, juicy or overripe foods as they will fall apart when spiralized.
• Many important vitamins and nutrients are found in the skin of fruit and vegetables, so only remove if inedible.
• Select vegetables that are as straight as possible.
• Cut the end of the food to create a flat surface to ensure it can be attached to the end of the pusher. Uneven ends will make it difficult to secure to the end of the pusher causing poor results.
• Ensure that the diameter of the food is more than 5 cm so that it can be attached securely to the end of the pusher.
• You will be left with a cone shaped end pieces at the end of spiralizing. These pieces can be sliced and used.
• Lightly steam, blanch, boil or stir fry the spiralized food.

Recommended usage chart
Food item						Preparation Comments
Apples	✘	✔	✔	✔	✔	• Use small apples (diameter to fit feed tube). • Trim end so flat. • No need to core or remove seeds as core will be retained on end of pusher.
• Spiralized apple will turn brown quickly so use immediately or add lemon juice. • Use in salads and dessert recipes.
Beetroot	✔	✔	✔	✔	✔	• Remove leaves. • No need to peel fresh beetroot, just wash the skin before spiralizing.
• Cooked beetroot is too soft and will not spiralize well. • Eat raw in salads.
Broccoli Stems	✘	✔	✔	✘	✘	• Trim the stems.
• When cooking broccoli save the stems and spiralize them.
Cucumber	✔	✔	✔	✘	✘	• Cut to fit the feed tube.
Carrots	✔	✔	✔	✔	✔	• Choose large straight carrots and trim ends flat.
• Lightly steam, blanched, boil or stir fry.
Celeriac	✘	✔	✔	✘	✘	• Peel and cut to fit the feed tube.
• Lightly steam, blanched, boil or stir fry.
Courgettes	✔	✔	✔	✔	✔	• Choose large straight courgettes and cut off the top and bottom ends.
• Lightly steam, blanched, boil or stir fry.
Parsnips	✔	✔	✔	✔	✔	• Choose large straight parsnips and cut off the top and bottom ends.
• Lightly steam, blanched, boil or stir fry.
Swede/Turnip	✘	✔	✔	✘	✘	• Peel and cut to fit the feed tube.
• Lightly steam, blanched, boil or stir fry.
Butternut Squash	✔	✔	✔	✔	✔	• Use the non bulbous end without the hollow centre and seeds. • Peel and cut to fit the feed tube.
• Lightly steam, blanched, boil or stir fry.
Kohlrabi	✘	✔	✘	✘	✘	• Peel and trim to fit the feed tube.
• Lightly steam, blanched, boil or stir fry.

Food item						Preparation Comments
Daikon Radish or Mooli	✔	✔	✔	✔	✔	• Peel and trim to fit the feed tube.
• Good alternative to rice.
Jerusalem Artichokes	✘	✔	✘	✘	✘	• Wash and trim to fit the feed tube.
• Place in water with a small amount of lemon juice straight after processing to prevent discolouration.
Pears	✘	✔	✔	✔	✔	• Choose firm small pears. • Cut to fit the feed tube.
• Spiralized pear will turn brown quickly so use immediately or add lemon juice. • Use in salads and dessert recipes.
Sweet Potato/ Potato	✘	✔	✔	✔	✔	• Wash the skins. • Cut to fit the feed tube
• Place in water straight after processing to stop the strands discolouring.

Care and Cleaning

• Always switch off and unplug before cleaning.
• Handle the cone blades and pusher blade with care – they are extremely sharp. Use a brush to clean the blades.
• Some foods may discolour the plastic.This is perfectly normal and will not harm the plastic or affect the flavour of your food. Rubbing with a cloth dipped in vegetable oil may help remove the discolouration.

Body

• Wipe with a damp cloth, then dry.
• Do not immerse in water.
• Wash the removable parts by hand, then dry.
• Alternatively they can be washed in your dishwasher.

Service and Customer Care

UK onlyIf you need help with:

• using your attachment
• servicing or repairs (in or out of guarantee)Call Kenwood Customer Care on 023 9239 2333.
• spares and attachmentsCall 0844 557 3653.other countries
• If you experience any problems with the operation of your attachment, before requesting assistance refer to the “troubleshooting guide” section in the manual or visit www.kenwoodworld.com
• Please note that your product is covered by a warranty, which complies with all legal provisions concerning any existing warranty and consumer rights in the country where the product was purchased.
• If your Kenwood product malfunctions or you find any defects, please send it or bring it to an authorised KENWOOD Service Centre. To find up to date details of your nearest authorised KENWOOD Service centre visitwww.kenwoodworld.com or the website specific to your Country.
• Designed and engineered by Kenwood in the UK.
• Made in China.

IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE WITH THE EUROPEAN DIRECTIVE ON WASTE ELECTRICAL AND ELECTRONIC EQUIPMENT (WEEE) 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.

Troubleshooting Guide

Problem	Cause	Solution
Spiralizer not operating.	No power. Lid not locked correctly.	Check that appliance plugged in. Check that lid is located correctly.
Lid cannot be fitted.	Cone holder or cone not fitted correctly.	Check that cone holder and cone are located correctly.
Poor results.	Food too soft or juicy. Food too narrow or small. Food not securely attached to end of pusher.	Use firm fruits and vegetables without stones, seeds or hollow centres. Select food as straight as possible and ensure diameter at least 5 cm. For best results Always attach the food securely to the end of the pusher first. Then add to the feed tube. Switch on whilst guiding the food with the pusher.
Half moon shaped pieces produced instead of spirals.	Diameter of food processed too small. Food rotating in feed tube.	Ensure diameter larger than end of pusher. Ensure food is held steady and cannot rotate.
Food browning quickly.	Some food such as apples, pears and potato will brown quickly after processing.	Use straight after processing or store in water. Add lemon juice to fruit to prevent browning.

Recipes

(the Spaghetti and Tagliatelle blade can also be used in recipes where the Linguine blade is recommended.)

Courgette SaladServes: 2 as a main/ 4 as a sideTime: 5 minutes

Ingredients:
Courgette	2
Yellow pepper (remove stalk and seeds)	1
Red onion (peeled)	½ (Medium – 150g)
Celery	1 stick

Method:

1. Spiralize the courgette using the Flat Blade.
2. Slice the pepper, onion and the celery into 3mm thick slices.
3. Mix all the ingredients together in a bowl.
4. Cover with your dressing of choice.

Thai In-spiralized SaladServes: 2 as a main/ 4 as a sideTime: 10 minutes

Ingredients:
Mooli (Daikon) radish (peeled)	½ (30cm)
Cucumber	2
Mango (peeled and de-stoned)	½
Spring onion	4
To Finish:
Sesame seeds	4 tsp
Dried shrimp (optional)	4 tbsp
Fresh coriander (chopped)	4 tbsp

Method:

1. Spiralize the cucumber and mooli radish using the Linguine Blade.
2. Cut the Mango into small cubes and chop the spring onions.
3. Mix all the ingredients together in a large bowl.
4. Cover with your dressing of choice and sprinkle over the sesame seeds, dried shrimp and fresh coriander.

Beetroot and Celeriac Linguine with PrawnServes: 2 as a main/ 4 as a sideTime: 20 minutes

Ingredients:
Raw beetroot	2
Celeriac	½ (400g)
Fennel	½ bulb
For the marinade:
Lemon	½ juice of
Extra virgin olive oil	5 tbsp
Fennel seeds	½ tsp
Seasoning	To taste
To finish:
Tiger prawns	20
Spinach	200g

Method:

1. Peel and trim off the top and bottom of the beetroot and celeriac.
2. Spiralize the beetroot and celeriac using the Linguine Blade.
3. Place the spiralized beetroot and celeriac into a large bowl.
4. Remove the core and finely chop the fennel and add to the bowl.
5. Add the lemon juice.
6. Fry the vegetables, fennel seeds and seasoning in olive oil over a medium heat.
7. Cook for 5 minutes and then add the prawns and cook until they have turned pink.
8. Add the spinach and mix thoroughly. Serve.

Greek Spiral SaladServes: 2 as a main/ 4 as a sideTime: 10 minutes

Ingredients:
Cucumber	2
Green bell pepper (deseed)	1
Red onion (peeled)	½
Cherry tomatoes	8
Black pitted olives	50g
Feta cheese	50g
For the dressing:
Rapeseed oil	4 tbsp
White wine vinegar	3 tbsp
Oregano	1 tbsp
Capers	1 tbsp
Seasoning	To taste

Method:

1. Spiralize the cucumber using the Flat Blade and place in a bowl.
2. Slice the pepper and onion into 3mm thick slices.
3. Halve the tomatoes and cut the feta cheese into 1cm cubes.
4. Place the ingredients into a bowl.For the dressing
   1. Whisk the oil and vinegar lightly together with a fork.
   2. Finely chop the herbs and add the herbs, capers and seasoning to the oil.
   3. Add the dressing to the bowl and leave to marinate at room temperature for 30 minutes before serving.

Mooli Noodle and Shiitake RamenServes: 4Time: 20 minutes

Ingredients:
Mooli (Daikon) radish (peeled)	½ (500g)
Olive oil	4 tbsp
Tofu	250g
Hoisin sauce	1 tbsp
Pak Choi	1 – 2 heads
Shiitake mushrooms	150g
Garlic (peeled)	2 cloves
Ginger (peeled)	2 cm piece
Miso paste	1 tbsp
Soy sauce	2 tbsp
Vegetable stock	1 litre
To Finish
Spring onion	4
Hard boiled eggs	2

Method:

1. Spiralize the mooli radish using the Linguine Blade and place in a large bowl.
2. Cut the tofu into 2cm cubes and fry in olive oil over a medium heat.
3. Once the tofu has browned add the hoisin sauce and cook until fully coated. Reserve.
4. Coarsely chop the Pak Choi and finely chop the garlic and ginger.
5. Finely slice the mushrooms.
6. Fry the garlic and ginger in olive oil over a medium heat for a couple of minutes.
7. Add the stock and bring to a simmer.
8. Add the mushrooms, soy and miso paste and cook for 10 minutes.
9. Add the spiralized mooli radish and cook for another 3-5 minutes.

Carrot and Apricot FlapjackServes: 8Total Time: 45 minutes

Ingredients:
Carrot	2 large
Butter	175g
Honey	200ml
Dried Apricots	125g
Walnuts	30g
Porridge Oats	350g

Method:

1. Preheat the oven to 180°C. Line and grease a square baking tray (25x25cm) (10x10in).
2. Spiralize the carrots using the Linguine Blade.
3. Melt the butter with the honey in a microwave or pan.
4. Chop the apricots and walnuts and add them to the carrots with the oats.
5. Mix all together until fully combined.
6. Spoon the mix into the tray and spread out until even.
7. Bake in the oven for 15-20 minutes.
8. Once lightly golden around the edges, remove the tray from the oven. Cut the flapjack into 8 rectangles whilst hot and then leave to cool fully.

References

• 
  Twist Adaptor