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using the attachments
R
efer to recommended speed chart for each attachment.
ቴ knife blade
T
he knife blade is the most versatile of all the attachments.
T
he length of the processing time will determine the texture
achieved. For coarser textures use the pulse control.
U
se the knife blade for cake and pastry making, chopping
r
aw and cooked meat, vegetables, nuts, pate, dips,
pureeing soups and to also make crumbs from biscuits and
b
read.
h
ints
●
C
ut 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.
ት dough tool
Use for yeasted dough mixes.
●
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.
ቶ 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 bowl onto the power unit, add the detachable drive
shaft.
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.
●
Carefully fold in flour and sugar by hand using a metal spoon
for fatless sponges and meringues.
slicing/grating disc
T
o use the discs.
r
eversible slicing/grating discs - thick , thin
U
se the grating 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
dumplings.
to use the cutting discs
1 Fit the bowl onto the power unit, add the detachable drive
shaft ብ.
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 juicer (if supplied)
Use the citrus juicer to squeeze the juice from citrus fruits
(eg oranges, lemons, limes and grapefruits).
cone
sieve
to use the citrus juicer
1 Fit the bowl onto the power unit, add the detachable drive
shaft.
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 juicer will not operate if the sieve is
not locked correctly.
●
For best results store and juice the fruit at room temperature
and hand roll on a worktop before juicing.
●
To help with juice extraction move the fruit from side to side
when juicing.
●
When juicing large quantities, empty the strainer regularly to
prevent the build up of pulp and seeds.
6