Kenwood FP190 series Owner's Manual page 7

recommended speed chart
tool/attachment function
knife blade One stage cake mix
Pastry - rubbing fat into flour
Adding water to combine pastry ingredients
Chopping/pureeing/pates
Yeasted mixes
knife blade with Soups and milkshakes
maxi-blend canopy
whisk egg whites
cream
slicing plate/ Firm food items such as carrots, hard cheeses
shredding plate Softer items such as cucumbers, tomatoes
citrus juicer Citrus fruits
liquidiser All processing
knife blade
This blade is the most versatile of all the
attachments. The texture you get is determined by
the length of processing time. For coarser textures
use the 'pulse' feature checking the consistency
regularly.
what the knife blade can do.
Raw meat
Make 'mince' by trimming raw meat of any excess
fat and cutting into 2cm/
bowl and operate for approximately 10 seconds
or until the desired texture is achieved. The longer
you run the machine the smoother the texture will
be.
Cooked meat
Follow the method for raw meat but process for a
shorter time.
Vegetables
Cut the vegetables into pieces approximately
2.5cm/1in in size. Process foods having a similar
texture together eg harder vegetables like carrots
and potatoes or softer ones like mushrooms,
tomatoes or cooked vegetables.
Biscuit and breadcrumbs
Drop pieces down the feed tube whilst the
machine is operating.
3 ⁄ in cubes, place into the
4
speed
2
1 – 2
2
2
2
1 – 2
2
1
2
1
1
2
Shortcrust pastry and scones
Put the flour into the bowl. Use fat straight from
the refrigerator and cut into 2cm/
Process until the mixture resembles fine
breadcrumbs but take care not to overprocess.
Leave the machine running and add the liquid
down the feed tube. Process until one or two balls
of pastry are formed. Chill before use.
Soups
Purée soups either before or after cooking. Drain
the ingredients and place into the bowl with a
small quantity of liquid from the recipe. Process
until the desired consistency has been reached,
then add to the remainder of the liquid.
Nuts
Chop nuts for cakes and biscuits by placing into
the bowl and processing until the desired
consistency is obtained.
Cake making
Sponge type cakes are best made by the 'all in
one method'. All the ingredients are placed into
the bowl and processed until smooth -
approximately 10 seconds. A 'soft tub' margarine
used straight from the refrigerator and cut into
2cm/ 3 ⁄ in cubes should always be used.
4
Savoury dips/spreads
Place the solid ingredients into the bowl in
2.5cm/1in cubes. Process until finely chopped.
Add the cream etc., and continue to process until
the ingredients are well blended.
5
maximum
capacities
800g/1lb 2oz total weight
250g/9oz
300g/10oz meat
340g/12oz flour weight
800mls/1.3pt
6
250mls/ 1 ⁄ pt
2
–
–
–
1 litre/1 ⁄ pt
3
4
3 ⁄ in cubes.
4