●The processor won’t work if the bowl and lid are fitted incorrectly.
●Use the pulse control for short bursts. The pulse will operate as long as the control is held in position.
6Reverse the above procedure to remove the lid, attachments and bowl.
●Always switch off before removing the lid. important
●Your processor is not suitable for crushing or grinding coffee beans, or converting granulated sugar to caster sugar.
●When adding almond essence or flavouring to mixtures avoid contact with the plastic as this may result in permanent marking.
to use your liquidiser
1Fit the sealing ring into the blade unit - ensuring the seal is located correctly. Leaking will occur if the seal is damaged or not fitted correctly.
2Hold the underside of the blade unit and insert the blades into the jug - turn
3Put your ingredients into the jug.
4Fit the lid onto the jug and turn clockwise to lock . Fit the filler cap.
5Place the liquidiser onto the power unit and turn to lock .
6Select a speed or use the pulse control.
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 use the pulse in short bursts. important
●Allow all liquids to cool to room temperature before placing them in the liquidiser.
●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 1.2 litres - less for frothy liquids like milkshakes.
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 |
liquidiser | All processing | 2 | |
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 |
|
● Liquidiser |
| 1.2 litres |
|
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.
●
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