choosing a speed for all functions
tool/attachment | function |
| speed |
|
|
| |
knife blade | Cake making | 1 – 2 | |
| Rubbing fat into flour | 2 | |
| Adding water to combine |
| |
| pastry ingredients | 1 – 2 | |
| Chopping/pureeing/pâtés | 2 | |
| Yeasted dough mixes | 2 | |
| Thick soup mixes (500mls liquid | 1 | |
| to 500g dry ingredients) |
| |
| Thinner soup mixes/ milk |
| |
| (max 600mls) | 1 – 2 | |
Emulsifying tool | Egg whites |
| 2 |
/ whisk | Cream (max 250mls) | 1 - 2 | |
discs - slicing/ | Firm food items such as carrots, |
| |
shredding | hard cheeses | 2 | |
| Softer items such as |
| |
| cucumbers, tomatoes | 1 | |
citrus press | Citrus fruits |
| 1 |
maximum capacities |
|
| |
● Shortcrust pastry Flour wt | 250g/9oz |
| |
● Yeast dough Flour wt | 340g/12oz |
| |
● One Stage Cake Total wt | 1Kg/2lb 4oz |
| |
● Chopping lean meat Total wt | 400g/14oz |
| |
● Thick soup mixes |
| 1 litre |
|
Thinner soup mix/milk | 600mls |
| |
● Whisk egg white |
| 6 |
|
using the attachments
see chart above for speed of each attachment.
knife blade
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.
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
●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.
●
emulsifying tool / whisk
Use for egg whites and cream only.
hints
●Best results are obtained when the eggs are at room temperature.
●Ensure the bowl and whisk are clean and free from grease before whisking.
slicing/shredding discs
To use the discs
reversible slicing/shredding discs - thick
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.
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
1Fit the drive shaft and bowl onto the power unit.
2Holding by the centre grip, place the disc onto the drive shaft with the appropriate side uppermost.
3Fit the lid.
4Put the food in the feed tube.
5Switch 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.
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