important
●The liquidiser attachment will work only with the processor bowl and lid in position.
●When using the liquidiser outlet we recommend that there are no tools in the bowl.
8 Select 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, add 15mls (1tbsp) water to 6 ice cubes. Use the pulse control.
●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 |
| | | | FP510/520 | FP530 |
| | | | |
knife blade | | Cake making | 1-2 | 1-3 |
| | Rubbing fat into flour | 2 | 3 |
| | Adding water to combine | | |
| | pastry ingredients | 1 | 1 |
| | Chopping/pureeing/pates | 2 | 3 |
knife blade with | | Soups | | 1 | 1-2 |
maxi-blend canopy | | | | | |
whisk | | egg whites | | 2 | 3 |
| | egg & sugar for fatless sponges | 2 | 3 |
| | cream | | 1 | 1-2 |
dough tool | | yeasted mixes | 2 | 2-3 |
discs - slicing/ | | Firm food items such as carrots, | | |
shredding/ | | hard cheeses | 2 | 2-3 |
chipping | | Softer items such as cucumbers, | | |
| | tomatoes | | 1 | 1 |
rasping disc | | Parmesan cheese, Potato for German | | |
| | potato dumplings | 2 | 3 |
citrus press | | Citrus fruits | | 1 | 1 |
liquidiser | | All processing | 2 | 3 |
mill | | All processing | 2 | 3 |
maximum capacities | | | |
● Shortcrust pastry Flour wt | 340g/12oz | | |
● Yeast dough Flour wt | 500g/1lb 2oz | | |
● One Stage Cake Total wt | 1.5Kg/3lb 5oz | | |
● Chopping meat Total wt | 600g/1lb 6oz | | |
● Liquid with canopy | | 1.5litres/2pts 12fl.oz | | |
● Twin geared whisk | | 6 egg whites | | |
using the attachments
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.
●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. | b |
|
using the whisk
1 Fit the drive shaft and bowl onto the power unitb.
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.
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.
20 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. | c |
2 | Fit the knife blade. | |
3 | Add ingredients to be processed. | |
4 | Fit the canopy over the top of the blade ensuring it sits | |
| on the ledge inside the bowl c . Do not push down | |
| on the canopy, hold by the centre grip. | |
5 Fit the lid and switch on.
slicing/shredding discs
reversible slicing/shredding discs - thick 21 , | |
thin 22 | |
Use the shredding side for cheese, carrots, potatoes | 21 |
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 23 | 22 |
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 24 | 23 |
|
Grates Parmesan cheese and potatoes for German | |
potato dumplings. | |
| 24 |
