Filter
Top Products
using the attachments
R
efer to recommended speed chart for each attachment.
bs
knife blade
The knife blade is the most versatile of all the attachments. The
l
ength 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
a
nd cooked meat, vegetables, nuts, pâté, dips, pureeing soups
and to also make crumbs from biscuits and bread.
hints
●
C
ut food such as meat, bread, vegetables into cubes
a
pproximately 2cm/3/4in before processing.
●
Biscuits should be broken into pieces and added down the feed
t
ube whilst the appliance is running.
●
When making pastry use fat straight from the fridge cut into
2cm/3/4in.cubes.
●
Take care not to over-process.
bt
dough tool
Use for yeasted dough mixes.
●
Place the dry ingredients in the bowl and add the liquid down the
feed tube whilst the appliance is running. Process until a smooth
elastic ball of dough is formed this will take approx. 60 secs.
●
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become unstable.
ck
dual whisk
Use for light mixtures such as egg whites, cream, evaporated
milk and for whisking eggs and sugar for fatless sponges.
using the whisk
1 Fit the bowl onto the power unit, add the detachable drive shaft.
2 Push each beater
7
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 all in one cake
mixes as these mixes are too heavy and will damage
it. Always use the knife blade.
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.
creaming fat and sugar
●
For best results fat should be allowed to soften at room
temperature (20°C) before creaming. DO NOT use fat
straight from the fridge as this will damage the
whisk.
●
H
eavier ingredients such as flour and dried fruit should be folded
in by hand.
●
Do not exceed the maximum capacity or processing time stated
i
n the recommended speed chart.
cl
folding tool
Use the folding tool to fold light ingredients into heavier mixtures
f
or meringues, mousses and fruit fools.
1
Fit the bowl onto the power unit, add the detachable drive shaft.
2 Push each paddle
8
securely into the drive head.
3 Fit the folding tool by carefully turning until it drops over the drive
s
haft.
4 Add the ingredients.
5 Fit the lid – ensuring the end of the shaft locates into the centre
o
f the lid .
6
Select Auto.
hints
●
For best results do not over whisk egg whites or cream – the
folding tool will not be able to fold the mixture correctly if the
whisked mix is too firm.
●
Do not fold the mixture for longer than stated in the
recommended speed chart as the air will be knocked out and
the mix will be too loose.
●
Any unmixed ingredients left on the paddle or sides of the bowl
should be carefully folded in using the spatula.
cm
max capacity disc
When blending liquids in the bowl, the max capacity disc must
be used with the knife blade. It prevents leaking and improves
the chopping performance of the blade.
1 Fit the bowl onto the power unit.
2 Fit the knife blade.
3 Add ingredients to be processed.
4 Fit the capacity disc over the top of the blade ensuring it sits on
the ledge inside the bowl
9
. Do not push down on the
capacity disc.
5 Fit the lid and switch on.
slicing/grating discs
reversible slicing/grating discs - 4mm
cn
, 2mm
co
Use the grating side for cheese, carrots, potatoes and foods of a
similar texture.
Use the slicing side for cheese, carrots, potatoes, cabbage,
cucumber, courgette, beetroot and onions.
extra fine grater disc
cp
Grates Parmesan cheese and potatoes for German potato
dumplings.
fine julienne
cq
Use to cut potatoes into straws and coarse grate for rosti, stir
fries and vegetable garnishes.
7