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to use your food processor
1
Fit the bowl onto the processor base - handle towards the back -
l
ower and turn clockwise until it locks firmly into place ᕡ.
2 Add an attachment over the food processor drive.
●
A
lways fit the bowl and attachment onto the processor before
a
dding ingredients.
3 Fit the lid onto the bowl - feed tube towards the back of the
a
ppliance ᕢ. Turn clockwise until the arrow on the lid aligns with
t
he line on the power unit ᕣ.
4 Plug in and switch on.
●
The processor won’t work if the bowl and lid are
f
itted incorrectly.
●
Use the pulse (P) for short bursts. The pulse will operate for as
long as the control is held in position.
5
Reverse the above procedure to remove the lid, attachments and
bowl.
●
Always switch off and unplug before removing the lid.
important
●
Your processor is not suitable for crushing or grinding coffee
beans, or converting granulated sugar to caster sugar.
●
When adding almond essence or flavouring to mixtures avoid
contact with the plastic as this may result in permanent marking.
using the attachments
knife blade
This blade is the most versatile of all the attachments. The
texture you get is determined by the length of processing time.
For coarser textures use the ‘pulse’ feature checking the
consistency regularly.
what the knife blade can do.
Raw meat
Make ‘mince’ by trimming raw meat of any excess fat and
cutting into 2cm/
3
⁄4in cubes, place into the bowl and operate for
approximately 10 seconds or until the desired texture is
achieved. The longer you run the machine the smoother the
texture will be.
Cooked meat
Follow the method for raw meat but process for a shorter time.
Vegetables
Cut the vegetables into pieces approximately 2.5cm/1in in size.
Process foods having a similar texture together eg harder
vegetables like carrots and potatoes or softer ones like
mushrooms, tomatoes or cooked vegetables.
Biscuit and breadcrumbs
Drop pieces down the feed tube whilst the machine is operating.
Shortcrust pastry and scones
P
ut the flour into the bowl. Use fat straight from the refrigerator
and cut into 2cm/
3
⁄4in cubes. Process until the mixture resembles
fine breadcrumbs but take care not to overprocess. Leave the
m
achine running and add the liquid down the feed tube. Process
until one or two balls of pastry are formed. Chill before use.
Soups
Purée soups either before or after cooking. Drain the ingredients
a
nd place into the bowl with a small quantity of liquid from the
recipe. Process until the desired consistency has been reached,
then add to the remainder of the liquid.
N
uts
C
hop nuts for cakes and biscuits by placing into the bowl and
processing until the desired consistency is obtained.
Cake making
Sponge type cakes are best made by the ‘all in one method’. All
t
he ingredients are placed into the bowl and processed until
smooth - approximately 10 seconds. A ‘soft tub’ margarine used
straight from the refrigerator and cut into 2cm/
3
⁄4in cubes should
always be used.
Savoury dips/spreads
Place the solid ingredients into the bowl in 2.5cm/1in cubes.
Process until finely chopped. Add the cream etc., and continue
to process until the ingredients are well blended.
Batters
With the knife blade in position place the dry ingredients, egg
and a little liquid in the bowl, process until smooth. Add the
remaining liquid down the feed tube whilst the machine is
operating.
Mayonnaise
Place the egg and seasonings into the bowl and mix for a few
seconds. With the machine running gradually add the oil down
the feed tube in a slow steady stream.
Yeast dough
Place the flour, fat and other dry ingredients into the bowl and
process for a few seconds to mix. With the machine running add
the liquid mixture down the feed tube and continue processing
until the mixture forms a dough and becomes smooth in
appearance and elastic to touch - this will take 45-60 seconds.
Allow the dough to rise then re-knead for 10 seconds.
whisk
Use for egg whites and cream only. The whisk is unsuitable for
other recipes. Make sure the bowl and whisk are free from any
traces of grease or egg yolk when whisking egg whites.
slicing and shredding plates
what the cutting plates can do.
slicing plate - slices carrots, potato, cabbage, cucumber,
courgette, beetroot, onion.
shredding plate - grates cheese, carrot, potato and foods of a
similar texture.
to assemble the plate carrier
1 Select the desired plate and fit into the carrier with the cutting
side uppermost.
●
Locate one end of the plate under the rim and press the other
end into position. It will only fit one way round ᕤ.
3
maximum capacities
egg whites 6
chopping meat 300g/10oz
shortcrust pastry flour weight 250g/9oz
yeast dough flour weight 340g/12oz
one stage sponge cake total weight 800g/1lb 12oz
soup with canopy 800ml/1.3pt
2