Kenwood FPM25 manual Using the attachments, Knife blade, Dough tool, Twin beater geared whisk

using the attachments

Refer to recommended speed chart for 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.

hints

●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

Use for yeasted dough mixes.

●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.

●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.

using the whisk

1Fit the bowl onto the power unit, add the detachable drive shaft.

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 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.

● Carefully fold in flour and sugar by hand using a metal spoon for fatless sponges and meringues.

slicing/grating disc

To use the discs.

reversible slicing/grating discs - thick , thin

Use the grating 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.

rasping disc

Grates Parmesan cheese and potatoes for German potato dumplings.

to use the cutting discs

1Fit the bowl onto the power unit, add the detachable drive shaft ￿.

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 f airly 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.

citrus juicer (if supplied)

Use the citrus juicer to squeeze the juice from citrus fruits (eg oranges, lemons, limes and grapefruits).

cone sieve

to use the citrus juicer

1 Fit the bowl onto the power unit, add the detachable drive shaft.

2 Fit the sieve into the bowl - ensuring the sieve handle is locked into position directly over the bowl handle.

3 Place the cone over the drive shaft turning until it drops all the way down.

4 Cut the fruit in half. Then switch on and press the fruit onto the cone.

● The citrus juicer will not operate if the sieve is not locked correctly.

● For best results store and juice the fruit at room temperature and hand roll on a worktop before juicing.

● To help with juice extraction move the fruit from side to side when juicing.

● When juicing large quantities, empty the strainer regularly to prevent the build up of pulp and seeds.

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