Kenwood FPM810 Series Instructions Manual page 11

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, pâté, 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 appliance 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 appliance is running. Process
until a smooth elastic ball of dough is formed this will take
approx. 60 secs.
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
dual whisk
Use for light mixtures such as egg whites, cream,
evaporated milk and for whisking eggs and sugar for fatless
sponges.
using the whisk
1 Fit the bowl onto the power unit, add the detachable drive
shaft.
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 all in one
cake mixes as these mixes are too heavy and will
damage it. Always use the knife blade.
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.
creaming fat and sugar
For best results fat should be allowed to soften at room
temperature (20°C) before creaming. DO NOT use fat
straight from the fridge as this will damage the
whisk.
Heavier ingredients such as flour and dried fruit should be
folded in by hand.
Do not exceed the maximum capacity or processing time
stated in the recommended speed chart.
folding tool
Use the folding tool to fold light ingredients into heavier
mixtures for example meringues, mousses and fruit fools.
1 Fit the bowl onto the power unit, add the detachable drive
shaft.
2 Push the paddle
3 Fit the folding tool 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 Select low speed (speed 1 -2).
to remove the beater
Detach the beater from the drive head by pressing the
release button .
hints
Do not use Auto or high speed as a low speed is required to
optimise the folding performance.
For best results do not over whisk egg whites or cream –
the folding tool will not be able to fold the mixture correctly if
the whisked mix is too firm.
Do not fold the mixture for longer than stated in the
recommended speed chart as the air will be knocked out
and the mix will be too loose.
Any unmixed ingredients left on the paddle or sides of the
bowl should be carefully folded in using the spatula.
max capacity disc
When blending liquids in the bowl, the max capacity disc
must be used with the knife blade. It prevents leaking and
improves the chopping performance of the blade.
1 Fit the bowl onto the power unit.
2 Fit the knife blade.
3 Add ingredients to be processed.
4 Fit the capacity disc over the top of the blade ensuring it sits
on the ledge inside the bowl
the capacity disc.
5 Fit the lid and switch on.
9
securely into the drive head.
. Do not push down on