Using the attachments Knife blade/ dough tool

using the attachments

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.

●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

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.

1 Fit 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.

slicing/shredding discs

reversible slicing/shredding discs - thick , thin

Use the shredding 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.

fine (Julienne style) chipper disc

Use to cut: potatoes for Julienne style French fries; firm ingredients for salads, garnishes, casseroles and stir fries (eg carrot, swede, courgette, cucumber).

rasping disc

Grates Parmesan cheese and potatoes for German potato dumplings.

multip ro

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

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

2Push each beater securely into the drive head .

3Fit 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.

safety

●Never 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	Choose which size feed tube you
	want to use. The pusher contains a
	smaller feed tube for processing
	individual items or thin ingredients.
	To use the small feed tube - first put
	the large pusher inside the feed tube.		multi
			pro

To use the large feed tube - use both pushers together.

5Put the food in the feed tube.

6Switch on and push down evenly with the pusher - never put your fingers in the feed tube.