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using the attachments
see chart above for speed of each attachment.
knife blade/
dough tool
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.
Use the dough tool for yeasted mixes.
hints
knife blade
Cut food such as meat, bread, vegetables into cubes
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approximately 2cm/3/4in before processing.
Biscuits should be broken into pieces and added down the feed
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tube whilst the machine is running.
When making pastry use fat straight from the fridge cut into
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2cm/3/4in.cubes.
Take care not to over-process.
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dough tool
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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
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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
1 Fit the drive shaft and bowl onto the power unit.
2 Push each beater securely into the drive head.
3 Fit 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
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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.
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Ensure the bowl and whisks are clean and free from grease before
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whisking.
All manuals and user guides at all-guides.com
5
slicing/shredding discs
To use the discs.
reversible slicing/shredding discs - thick
Use the shredding 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.
safety
Never remove the lid until the cutting disc has
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completely stopped.
Handle the cutting discs with care - they are
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extremely sharp
to use the cutting discs
1 Fit the drive shaft and bowl onto the power unit.
2 Holding by the centre grip, place the disc onto the drive shaft with
the appropriate side uppermost.
3 Fit the lid.
4 Put the food in the feed tube.
5 Switch on and push down evenly with the pusher - never put
your fingers in the feed tube.
hints
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Use fresh ingredients
Don't cut food too small. Fill the width of the feed tube fairly full.
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This prevents the food from slipping sideways during processing.
Food placed upright comes out shorter than food placed
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horizontal.
There will always be a small amount of waste on the disc or in the
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bowl after processing.
citrus press
Use the citrus press to squeeze the juice from citrus fruits (eg
oranges, lemons, limes and grapefruits).
cone
sieve
to use the citrus press
1 Fit the drive shaft and bowl onto the power unit.
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 press will not operate if the sieve is not
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locked correctly.
, thin
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