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.
2Screw the jug onto the blade unit.
3Put your ingredients into the jug.
4Put the filler cap in the lid, then turn.
5Turn the lid in a clockwise direction to lock onto the jug.
6Place the liquidiser onto the power unit and turn to lock .
7Select a speed or use the pulse control.
●Allow all liquids to cool to room temperature before placing them in the liquidiser
hints
●When making mayonnaise, putall 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.
●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.
using the attachments
knife blade/ dough tool
The knife blade is the most versatile of all |
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the attachments. The length of the |
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processing time will determine the texture |
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achieved. For coarser textures use the | |
pulse control. |
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Use the knife blade for cake and pastry |
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making, chopping raw and cooked meat, |
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vegetables, nuts, pate, dips, pureeing |
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soups and to also make crumbs from |
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biscuits and bread. It can also be used |
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for yeasted dough mixes if the dough |
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tool is not supplied. | |
Use the dough tool for yeasted mixes. |
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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.
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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 |
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1 Fit the drive shaft and bowl onto the |
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power unit. |
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2Push each beater securely into the drive head 
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3Fit the whisk by carefully turning until it
drops over the drive shaft.
4 Add the ingredients.
5 Fit the lid - ensuring the end of the shaft locates into the centre of the lid.
6 Switch 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.
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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. | |
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 | . Do not push down on the |
| canopy, hold by the centre grip. | |
5 | Fit the lid and switch on. | |
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