recommended speed chart
tool/attachment | function | recommended | processing | maximum |
|
| speed | time ❋ | capacities |
Knife blade | All in one cake mixes | 8 | 1.7Kg/3lb 7oz | |
|
|
|
| flour weight |
| Pastry - rubbing fat into flour | 5 – 8 | 10 secs | 500g/1lb 2oz |
|
|
|
| flour weight |
| Adding water to combine pastry ingredients |
|
| |
| Chopping fish and lean meat | Pulse – 8 | 800g/1lb 8oz | |
| Pâtés and terrines |
|
| max lean beef |
| Chopping vegetables | Pulse | 500g/1lb 2oz | |
|
|
|
|
|
| Chopping nuts | 8 | 200g/8oz | |
|
|
|
|
|
| Pureeing soft fruit, cooked fruit and vegetables | 8 | 1Kg/2lb 4oz | |
| Sauces, dressing and dips | 8 | 2 mins max | 800g/1lb 8oz |
|
|
|
|
|
Knife blade with | Cold soups | Start at low | 1.7 litres/3pts | |
max capacity disc |
| speed and |
|
|
|
|
|
|
|
| Milkshakes/batters | increase to | 1.3 litres/2pts | |
|
| maximum |
|
|
Dual whisk | Egg whites | 8 | 4 (150g) | |
|
|
|
|
|
| Egg & sugar for fatless sponges | 8 | 3 eggs (150g) | |
|
|
|
|
|
| Cream | 8 | 30 secs | 500mls/18 fl oz |
| Creaming fat and sugar | 8 | 2 mins max | 200g/8oz fat |
|
|
|
| 200g/8oz sugar |
Dough tool | Yeasted mixes | 8 | 60 secs | 1Kg/ 2lb 4oz total wt |
|
|
|
|
|
| White Bread Flour | 8 | 60 secs | 600g/1lb 6oz flour wt |
|
|
|
|
|
| Wholemeal Bread Flour | 8 | 60 secs | 500g/1lb 2oz flour wt |
Folding tool | Whipping cream and fruit purees | Auto | 30 secs | 300g/12oz cream, |
|
|
|
| 300g/12oz puree |
| Egg whites into heavy mixtures | Auto | 30 secs | total weight 600g/1lb 6oz |
|
|
|
|
|
Discs - slicing/grating | Firm food items such as carrots, hard cheeses | 5 – 8 | – |
|
|
|
|
|
|
| Softer items such as cucumbers, tomatoes | 1 – 5 | – | Do not fill above |
Extra fine grater | Parmesan cheese, potatoes for German | 8 | – | the maximum |
| potato dumplings |
|
| capacity marked on |
Fine Julienne disc | Potato straws and rosti | 8 | – | the bowl |
| Stir fries and vegetable garnishes |
|
|
|
Thermoresist blender | Cold liquids and drinks | 8 | 1.6 litres/2 pt 8 fl oz | |
|
|
|
|
|
| Stock based soups | 8 | 30 secs | 1.2 litres/2 pt 1 fl oz |
|
|
|
|
|
| Soups using milk | 8 | 30 secs | 1 litres/1pt 8 fl oz |
| We recommend that hot ingredients are allowed to cool before blending. However should you w ish to process | |||
| hot ingredients please read the Hot Blending Safety instructions. |
|
| |
Mini bowl and knife | Meat | 8 | 20 secs + Pulse | 300g/12oz Lean beef |
|
|
|
|
|
| Chopping herbs | 8 | 30 secs | 20g/1oz |
|
|
|
|
|
| Chopping nuts | 8 | 30 secs | 100g/4oz |
| Mayonnaise | 8 | 30 secs | 2 Eggs |
|
|
|
| 300g/12oz Oil |
| Purees | 8 | 30 secs | 200g/8oz |
|
|
|
|
|
Mini bowl with discs | See individual discs recommended speed |
| – | 500g/1lb 2oz Max |
|
|
|
| Do not overfill bowl |
|
|
|
|
|
Compact chopper/grinder | Processing a range of spices | 8 | 100g/4oz | |
(optional) | Grinding coffee beans | 8 | 30 secs | 75g/3oz |
| Chopping nuts | Pulse | 10 secs | 140g/5oz |
|
|
|
|
|
❋This is for guidance only and will vary depending on the exact recipe and ingredients being processed.
6
