Kenwood Silver Premier Chef – a warning…

The bowl with this machine is spin-moulded. This leaves parallel tool marks all over the circumference if both the inside and outside, which no attempt has been made to polish out, which results in a rough texture. On the outside, this doesn’t matter, and might even be an advantage, in that it doesn’t show finger marks.

Different ball game on the inside, though, especially when making bread.

As the dough hook rotates, it pulls the flour into the liquid, and as that happens the flour should slide down the bowl sides. Except it doesn’t slide,  the flour just clings to the rough sides, and has to be manually mixed into the churning dough with a spatula.

Once all the flour is incorporated, the dough then gets kneaded, and after a few minutes should come away from the sides of the bowl. However, because of the roughness of the surface, it clings tenaciously. Also, because of that, the kneading needs to

None of this crap is acceptable.

Luckily, I have the bowl from my Chef Classic, which fits. The outside is mirror polished, and the inside is polished about 90% smoother than the Silver Premier, which means the above problems don’t happen.

An externally mirror-polished bowl (presumably the same bowl as the Classic), is available as an accessory but, really, Kenwood should at least supply the same bowl as they do with the Classic – by what logic can a premium machine have such a lower-quality vital component than the entry-level machine? It makes no sense whatsoever.

So be warned, if you buy this machine to make bread, you will more than likely find yourself looking for a new bowl in pretty short order.