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
●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.
●
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.
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.
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
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.
maxi-blend canopy
When blending liquids, use the
1Fit 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).
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.
4Choose 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.
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.
hints
●Use fresh ingredients
●Don’t cut food too small. Fill the width of the large feed tube fairly full. This prevents the food from slipping sideways during processing. Alternatively use the small feed tube.
●When using the chipper disc, place ingredients horizontally.
●When slicing or shredding: food placed upright 
comes out shorter than food placed horizontally 
.
●There will always be a small amount of waste on the disc or in the bowl after processing.
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