using the attachments
knife blade
This blade is the most versatile of all the attachments. The texture you get is determined by the length of processing time. For coarser textures use the ‘pulse’ feature checking the consistency regularly.
what the knife blade can do.
Raw meat
Make ‘mince’ by trimming raw meat of any excess fat and cutting into 2cm/3⁄4in cubes, place into the bowl and operate for approximately 10 seconds or until the desired texture is achieved. The longer you run the machine the smoother the texture will be.
Cooked meat
Follow the method for raw meat but process for a shorter time.
Vegetables
Cut the vegetables into pieces approximately 2.5cm/1in in size. Process foods having a similar texture together eg harder vegetables like carrots and potatoes or softer ones like mushrooms, tomatoes or cooked vegetables.
Biscuit and breadcrumbs
Drop pieces down the feed tube whilst the machine is operating.
Shortcrust pastry and scones
Put the flour into the bowl. Use fat straight from the refrigerator and cut into 2cm/3⁄4in cubes. Process until the mixture resembles fine breadcrumbs but take care not to overprocess. Leave the machine running and add the liquid down the feed tube. Process until one or two balls of pastry are formed. Chill before use.
Soups
Purée soups either before or after cooking. Drain the ingredients and place into the bowl with a small quantity of liquid from the recipe. Process until the desired consistency has been reached, then add to the remainder of the liquid.
Nuts
Chop nuts for cakes and biscuits by placing into the bowl and processing until the desired consistency is obtained.
Cake making
Sponge type cakes are best made by the ‘all in one method’. All the ingredients are placed into the bowl and processed until smooth - approximately 10 seconds. A ‘soft tub’ margarine used straight from the refrigerator and cut into 2cm/3⁄4in cubes should always be used.
Savoury dips/spreads
Place the solid ingredients into the bowl in 2.5cm/1in cubes. Process until finely chopped. Add the cream etc., and continue to process until the ingredients are well blended.
Batters
With the knife blade in position place the dry ingredients, egg and a little liquid in the bowl, process until smooth. Add the remaining liquid down the feed tube whilst the machine is operating.
Yeast dough
Place the flour, fat and other dry ingredients into the bowl and process for a few seconds to mix. With the machine running add the liquid mixture down the feed tube and continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to touch - this will take
whisk
Use for egg whites and cream only. The whisk is unsuitable for other recipes. Make sure the bowl and whisk are free from any traces of grease or egg yolk when whisking egg whites.
slicing and shredding plates
what the cutting plates can do.
slicing plate - slices carrots, potato, cabbage, cucumber, courgette, beetroot, onion.
shredding plate - grates cheese, carrot, potato and foods of a similar texture.
to assemble the plate carrier
1Select the desired plate and fit into the carrier with the cutt ing side uppermost.
●Locate one end of the plate under the rim and press the other end into position. It will only fit one way round .
using the cutting plates shredding plate
Cut pieces of food to fit the feed tube. Fill the tube almost to the top and push down using the pusher with an even pressure whilst the machine is running.
Longer shreds can be obtained by stacking pieces horizontally in the feed tube eg carrot.
slicing plate
If necessary cut food to fit the feed tube. Core foods such as apples and peppers. Pack the food in an upright position in the feed tube. The height should be slightly shorter than the feed tube. Using the pusher, push down with an even pressure whilst the machine is running.
hints
●Use fresh ingredients.
●Don’t cut food up too small. Fill the feed tube fairly full, this prevents food from slipping sideways during processing.
●When slicing or shredding: food placed upright comes out shorter than food placed horizontally.
●After using a cutting plate there will always be a small amount of waste on the plate or in the food.
●Do not allow food to build up to the underside of the plate - empty regularly.
●Push food down the feed tube using an even pressure.
maxi blend canopy
When blending, use the maxi blend canopy in conjunction with the knife blade. It allows you to increase the liquid processing capacity of the bowl and improve the chopping performance of the blade.
1Place the canopy into the bowl over the knife blade - do not push down .
2Fit the lid .
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