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the chopping attachment
Ensure that the appliance is switched off and unplugged from the supply socket
if it is left unattended and before assembling, disassembling or cleaning.
The chopping blades have very sharp edges. Take care when handling or cleaning
them.
Never place the chopping blade assembly on the motor body by itself.
Do not operate the chopping attachment continuously for more than 30 seconds
(20 seconds on hard food) without giving it a rest period of one minute. The
chopping attachment is not suitable for processing hot food.
Position the chopping bowl on a dry flat surface close to the mains supply socket.
1. Lower the chopping blade into the chopping bowl.
2. Add the ingredients to the chopping bowl.
3. Fit the chopping bowl lid to the chopping bowl.
4. Twist the lid to lock it to the chopping bowl. Ensure that the lid is correctly assembled
and securely locked in position.
5. Squeeze and hold the two buttons on the side of the motor together.
6. Line up the two dots (one on each side) on the chopping bowl lid and push the motor
unit and bowl lid together. Release the two buttons. Ensure that they are correctly
assembled and securely locked in position.
Quick Food Chopper Ideas
•
Breadcrumbs: For quick and easy breadcrumbs add a couple of pieces of bread,
preferably a couple of days old (but not stale), in your chopping attachment and chop
until fine.
•
Sweet Biscuit Base: Add digestive biscuits, broken into halves with a little softened
butter. Mix until chopped and combined.
•
Nuts: For desserts or nut roasts, add the nuts and pulse in quick bursts until crushed.
•
Garlic, Herbs, Chilli and Onions: Use your chopping attachment to chop ingredients
for marinades, dressings and sauces. No more tears when chopping onions!
•
Ice: Place 10 or so ice cubes into the chopping bowl with 150ml of water and pulse
until crushed. For best results, let the ice cubes defrost slightly for a few minutes.
•
Ice cream toppings: Use your chopping attachment to make delicious toppings from
your favourite chocolate bars.
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