5
hints
●
When making mayonnaise, put all the ingredients, except the oil
into the liquidiser. Then with the machine running, pour the oil into
the filler cap and let it run through.
●
Thick mixtures, eg pates and dips, may need scraping down. If
it’s difficult to process, add more liquid.
●
When crushing ice use the pulse in short bursts.
using the attachments
ቶ knife blade/ dough tool
The knife blade is the most versatile of all
the attachments. The length of the
processing time will determine the texture
achieved. For coarser textures use the
pulse control.
Use the knife blade for cake and pastry
making, chopping raw and cooked meat,
vegetables, nuts, pate, dips, pureeing
soups and to also make crumbs from
biscuits and bread. It can also be used
for yeasted dough mixes if the dough
tool is not supplied.
Use the dough tool for yeasted mixes.
hints
knife blade
●
Cut food such as meat, bread,
vegetables into cubes approximately 2cm/
3
⁄4in before processing.
●
Biscuits should be broken into pieces and added down the feed
tube whilst the machine is running.
●
When making pastry use fat straight from the fridge cut into
2cm/
3
⁄4in.cubes.
●
Take care not to over-process.
dough tool
●
Place the dry ingredients in the bowl and add the liquid down the
feed tube whilst the machine is running. Process until a smooth
elastic ball of dough is formed this will take 60 - 90 secs.
●
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
twin beater geared whisk
Use for light mixtures only eg egg whites,
cream, evaporated milk and for whisking
eggs and sugar for fatless sponges.
Heavier mixtures such as fat and flour will
damage it.
using the whisk
1 Fit the drive shaft and bowl onto the
power unit.
2 Push each beater securely into the drive
head .
3 Fit the whisk by carefully turning until it
drops over the drive shaft.
4 Add the ingredients.
5 Fit the lid - ensuring the end of the shaft locates into the centre
of the lid.
6 Switch on.
important
●
The whisk is not suitable for making one-
stage cakes or creaming fat and sugar as
these mixes will damage it. Always use
the knife blade for cake making.
hints
●
Best results are obtained when the eggs
are at room temperature.
●
Ensure the bowl and whisks are clean and
free from grease before whisking.
maxi-blend canopy
When blending liquids, use the maxi-blend
canopy with the knife blade. It allows you
to increase the liquid processing capacity from 1 litre to 1.5 litres,
prevents leaking and improves the chopping performance of the
blade.
1 Fit the drive shaft and bowl onto the
power unit.
2 Fit the knife blade.
3 Add ingredients to be processed.
4 Fit the canopy over the top of the blade
ensuring it sits on the ledge inside the
bowl . Do not push down on the
canopy, hold by the centre grip.
5 Fit the lid and switch on.
slicing/shredding discs
reversible slicing/shredding discs
- thick , thin
Use the shredding side for cheese,
carrots, potatoes and foods of a similar
texture.
Use the slicing side for cheese, carrots,
potatoes, cabbage, cucumber,
courgette, beetroot and onions.
fine (Julienne style) chipper disc
Use to cut: potatoes for Julienne style French fries; firm
ingredients for salads, garnishes, casseroles and stir fries (eg
carrot, swede, courgette, cucumber).
rasping disc
Grates Parmesan cheese and potatoes for German potato
dumplings.
safety
●
Never remove the lid until the
cutting disc
has completely stopped.
●
Handle the cutting discs with
care - they are extremely
sharp
to use the cutting discs
1 Fit the drive shaft and bowl onto the
power unit.
2 Holding by the centre grip , place
the disc onto the drive shaft with the appropriate side uppermost
.
3 Fit the lid.
