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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.
F
or coarser textures use the ‘pulse’ feature checking the
consistency regularly.
what the knife blade can do.
Raw meat
M
ake ‘mince’ by trimming raw meat of any excess fat and
c
utting into 2cm/
3
⁄4i
n cubes, place into the bowl and operate for
approximately 10 seconds or until the desired texture is
a
chieved. The longer you run the machine the smoother the
t
exture will be.
Cooked meat
F
ollow 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
Put 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
machine 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
and 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.
Nuts
Chop 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
the 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.
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
o
ther recipes. Make sure the bowl and whisk are free from any
t
races of grease or egg yolk when whisking egg whites.
slicing and shredding plates
what the cutting plates can do.
s
licing plate - slices carrots, potato, cabbage, cucumber,
c
ourgette, beetroot, onion.
shredding plate - grates cheese, carrot, potato and foods of a
s
imilar 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.
using the cutting plates
shredding plate
Cut pieces of food to fit the feed tube. Fill the tube almost to the
top and push down using the pusher with an even pressure
whilst the machine is running.
Longer shreds can be obtained by stacking pieces horizontally in
the feed tube eg carrot.
slicing plate
If necessary cut food to fit the feed tube. Core foods such as
apples and peppers. Pack the food in an upright position in the
feed tube. The height should be slightly shorter than the feed
tube. Using the pusher, push down with an even pressure whilst
the machine is running.
hints
●
Use fresh ingredients.
●
Don’t cut food up too small. Fill the feed tube fairly full, this
prevents food from slipping sideways during processing.
●
When slicing or shredding: food placed upright comes out
shorter than food placed horizontally.
●
After using a cutting plate there will always be a small amount of
waste on the plate or in the food.
●
Do not allow food to build up to the underside of the plate -
empty regularly.
●
Push food down the feed tube using an even pressure.
maxi blend canopy
When blending, use the maxi blend canopy in conjunction with
the knife blade. It allows you to increase the liquid processing
capacity of the bowl and improve the chopping performance of
the blade.
1 Place the canopy into the bowl over the knife blade - do not
push down ᕥ.
2 Fit the lid ᕦ.
5