Kenwood FP591 manual Choosing a speed for all functions, Twin beater geared whisk, Using the whisk

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, add 15mls (1tbsp) water to 6 ice cubes. Use the pulse control. important

●Allow hot liquids to cool before blending in the liquidiser – if you haven’t fitted the lid securely and it comes off, you could get splashed.

●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 11⁄2 litres (2pts 12floz) - less for frothy liquids like milkshakes.

choosing a speed for all functions

tool/attachment	function	speed
knife blade	Cake making	1 – 8
	Rubbing fat into flour	5 – 8
	Adding water to combine
	pastry ingredients	1 – 5
	Chopping/pureeing/pates	6 – 8

●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 - 90 secs.

●Re-knead by hand only. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable.

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.

4Add the ingredients.

5Fit the lid - ensuring the end of the shaft locates into the centre of the lid.

6Switch on.

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.

whisk	egg whites	8
	egg & sugar for fatless sponges	8
	cream	5 – 8
dough tool	yeasted mixes	5 – 8
discs - slicing/	Firm food items such as carrots,
shredding/	hard cheeses	5 – 8
chipping/	Softer items such as cucumbers,
rasping	tomatoes	1 – 5
citrus press	Citrus fruits	1
*centrifugal juicer	Fruit and vegetables	8
liquidiser	Lighter blending eg. batters, milkshakes
	Soups, sauces, pate and mayonnaise	8
*multi mill	All processing	8
*mini bowl	All processing	8

maxi-blend canopy

When blending liquids, use the maxi-blend canopy with the knife blade. It allows you to increase the liquid processing capacity from 1 litre to 1.5 litres, prevents leaking and improves the chopping performance of the blade.

1Fit the drive shaft and bowl onto the power unit.

2Fit the knife blade.

3Add ingredients to be processed.

4Fit the canopy over the top of the blade ensuring it sits on the ledge inside the bowl . Do not push down on the canopy, hold by the centre grip.

5Fit the lid and switch on.

		P
12	3	4 5	6
				7
0				8

*optional attachments

maximum capacities

● Shortcrust pastry Flour wt	340g/12oz
● Yeast dough Flour wt	500g/1lb 2oz
● One Stage Cake Total wt	1.5Kg/3lb 5oz

slicing/shredding discs

reversible slicing/shredding discs - thick , thin

Use the shredding side for cheese, carrots, potatoes and

● Chopping meat Total wt	600g/1lb 6oz
● liquid with canopy	1.5litres/2pts 12fl.oz
● Twin geared whisk	6 egg whites

using the attachments

foods of a similar texture.

Use the slicing side for cheese, carrots, potatoes, cabbage, cucumber, courgette, beetroot and onions.

safety

20

21

see chart above for speed of each attachment.

knife blade/ dough tool

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 if the dough tool is not supplied.

Use the dough tool for yeasted mixes.

hints

knife blade

● Cut food such as meat, bread, vegetables into cubes approximately 2cm/3/4in before processing.

●Never remove the lid until the cutting disc has completely stopped.

●Handle the cutting discs with care - they are extremely sharp

3