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●
T
he processor won’t work if the bowl and lid are
fitted incorrectly.
●
Use the pulse control for short bursts. The pulse will operate as
l
ong as the control is held in position.
6 Reverse the above procedure to remove the lid, attachments and
bowl.
●
A
lways switch off before removing the lid.
i
mportant
●
Your processor is not suitable for crushing or grinding coffee
beans, or converting granulated sugar to caster sugar.
●
W
hen adding almond essence or flavouring to mixtures avoid
contact with the plastic as this may result in permanent marking.
to use your liquidiser
1
Fit the sealing ring ቭ into the blade unit ቫ - ensuring the seal is
located correctly. Leaking will occur if the seal is
damaged or not fitted correctly.
2 Hold the underside of the blade unit ቫ and insert the blades into
the jug - turn anti-clockwise to lock.
3 Put your ingredients into the jug.
4 Fit the lid onto the jug and turn clockwise to lock ᕤ. Fit the filler
cap.
5 Place the liquidiser onto the power unit and turn to lock ᕥ.
6 Select a speed or use the pulse control.
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.
important
●
Allow all liquids to cool to room temperature before
placing them in the liquidiser.
●
To ensure the long life of your liquidiser, never run it for longer
than 60 seconds. Switch off as soon as you’ve got the right
consistency.
●
Don’t process spices - they may damage the plastic.
●
The machine won’t work if the liquidiser is fitted incorrectly.
●
Don’t put dry ingredients into the liquidiser before switching on. If
necessary, cut them into pieces; remove the filler cap; then with
the machine running, drop them through one by one.
●
Don’t use the liquidiser as a storage container. Keep it empty
before and after use.
●
Never blend more than 1.2 litres - less for frothy liquids like
milkshakes.
choosing a speed for all functions
t
ool/attachment function speed
k
nife blade Cake making 1 – 2
R
ubbing fat into flour 2
Adding water to combine
p
astry ingredients 1 – 2
C
hopping/pureeing/pâtés 2
Yeasted dough mixes 2
T
hick soup mixes (500mls liquid 1
t
o 500g dry ingredients)
Thinner soup mixes/ milk
(
max 600mls) 1 – 2
e
mulsifying tool Egg whites 2
/ whisk Cream (max 250mls) 1 - 2
d
iscs - slicing/ Firm food items such as carrots,
s
hredding hard cheeses 2
Softer items such as
cucumbers, tomatoes 1
citrus press Citrus fruits 1
liquidiser All processing 2
maximum capacities
●
Shortcrust pastry Flour wt 250g/9oz
●
Yeast dough Flour wt 340g/12oz
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One Stage Cake Total wt 1Kg/2lb 4oz
●
Chopping lean meat Total wt 400g/14oz
●
Thick soup mixes 1 litre
Thinner soup mix/milk 600mls
●
Whisk egg white 6
●
Liquidiser 1.2 litres
using the attachments
see chart above for speed of each attachment.
ቱ knife blade
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.
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
●
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 secs.
●
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
3