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5
using the attachments
s
ee chart above for speed of each attachment.
ቲ knife blade/ታ dough tool
T
he knife blade is the most versatile of all the attachments. The
length of the processing time will determine the texture achieved.
F
or coarser textures use the pulse control.
U
se the knife blade for cake and pastry making, chopping raw
and cooked meat, vegetables, nuts, pate, dips, pureeing soups
a
nd to also make crumbs from biscuits and bread.
U
se the dough tool for yeasted mixes.
h
ints
k
nife 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 secs.
●
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become unstable.
ቴ 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.
slicing/shredding discs
To use the discs.
reversible slicing/shredding discs - thick ት, thin ቶ
U
se the shredding side for cheese, carrots, potatoes and foods
o
f a similar texture.
Use the slicing side for cheese, carrots, potatoes, cabbage,
c
ucumber, courgette, beetroot and onions.
r
asping disc
Grates Parmesan cheese and potatoes for German potato
d
umplings.
safety
●
N
ever 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.
4 Put the food in the feed tube.
5 Switch on and push down evenly with the pusher - never put
your fingers in the feed tube.
hints
●
Use fresh ingredients
●
Don’t cut food too small. Fill the width of the feed tube fairly full.
This prevents the food from slipping sideways during processing.
●
Food placed upright comes out shorter than food placed
horizontal.
●
There will always be a small amount of waste on the disc or in
the bowl after processing.
citrus press (if supplied)
Use the citrus press to squeeze the juice from citrus fruits (eg
oranges, lemons, limes and grapefruits).
cone
sieve
to use the citrus press
1 Fit the drive shaft and bowl onto the power unit.
2 Fit the sieve into the bowl - ensuring the sieve handle is locked
into position directly over the bowl handle.
3 Place the cone over the drive shaft turning until it drops all the
way down.
4 Cut the fruit in half. Then switch on and press the fruit onto the
cone.
●
The citrus press will not operate if the sieve is not
locked correctly.