Care & Cleaning; Recipes; Shortcrust Pastry - Kenwood FP691 User Manual

care & cleaning
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Always switch off and unplug before cleaning.
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Handle the blades and cutting discs with care - they are
extremely sharp.
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Store your slicing/shredding discs in the storage box
supplied .
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Some foods may discolour the plastic. This is perfectly
normal and won't harm the plastic or affect the flavour of
your food. Rub with a cloth dipped in vegetable oil to
remove the discolouration.
power unit
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Wipe with a damp cloth, then dry. Ensure that the interlock area is clear of food
debris.
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Store excess cord in the storage area at the back of the machine.
liquidiser/mill
1 Empty the jug/jar before unscrewing it from the blade unit.
2 Wash the jug/jar by hand.
3 Remove and wash the sealing ring.
4 Don't touch the sharp blades - brush them clean using hot soapy water, then
rinse thoroughly under the tap. Don't immerse the blade unit in water.
5 Leave to dry upside down.
twin beater geared whisk
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Detach the beaters from the drive head by gently pulling them free. Wash in
warm soapy water.
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Wipe the drive head with a damp cloth, then dry. Do not immerse the
drive head in water.
all other parts
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Wash by hand, then dry.
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Alternatively they can be washed on the top rack of your dishwasher.
service & customer care
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If the cord is damaged it must, for safety reasons, be replaced by Kenwood or
an authorised Kenwood repairer.
UK
If you need help with:
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Using your machine
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Servicing or repairs (in or out of guarantee)
call Kenwood customer care on 023 92392333. Have your model
number ready - it's on the underside of the processor.
Eire
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See our advertisement in Golden Pages.
other countries
Contact the shop where you brought the food processor.
guarantee UK only
If your food processor goes wrong within one year from the date you bought it,
we will repair it (or replace it if necessary) free of charge provided:
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you have not misused, neglected, or damaged it;
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it has not been modified (unless by Kenwood);
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it is not second hand;
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it has not been used commercially;
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you have not fitted a plug incorrectly; and
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you supply your receipt to show when you bought it.
This guarantee does not affect your statutory rights.

recipes

For the speeds of the attachments see page 3
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shortcrust pastry

300g (12oz) plain flour
150g (6oz) mixture of lard and margarine cut into small pieces
2.5 mls ( 1 ⁄ tsp) salt
2
45mls (3tbsp) cold water
1 Fit the knife blade and add the flour, salt and fat. Process for approximately 10
seconds or until the mixture looks like coarse breadcrumbs.
2 Then add the water down the feed tube on low speed until the mixture looks
like it is about to stick together.
3 Turn out the mixture onto a worksurface and shape by hand. Use as required.
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For best results allow the pastry to rest before use. Place in a plastic bag or
wrap in clingfilm and chill in the fridge for 20 minutes.
meringues
4 egg whites
200g (8oz) caster sugar
1 Whisk the egg whites at high speed until stiff.
2 Add half the sugar and continue to whisk until the mixture is glossy.
3 Remove the whisk and carefully fold in the remaining sugar with a metal spoon.
4 Pipe the mixture onto trays lined with non-stick baking paper.
5 Bake in a pre-heated oven at 110°C/225°F/Gas mark
until firm and crisp. If they start to brown, leave the door slightly ajar.
carrot and coriander soup
25g (1oz) butter
1 onion chopped
1 clove garlic crushed
700g (1lb 6oz) carrot cut into
1 1 ⁄ cm cubes
2
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add the onion and garlic and fry until soft.
2 Place the carrot into the liquidiser, add the onion and garlic. Add sufficient
stock to reach the 1.5L level marked on the goblet. Fit the lid and filler cap.
3 Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer
result.
4 Transfer the mixture to a saucepan, add the coriander and seasoning and
simmer the soup for 30 to 35 minutes or until cooked.
5 Adjust the seasoning as necessary and add extra liquid if required.
lasagne
300g (12oz) braising steak, cubed.
400g can of tomatoes
30mls (2tbsp) tomato puree
1 onion
5mls (1tsp) basil
100g (4oz) lasagne
200g (8oz) mozzarella cheese
15mls (1tbsp) oil
salt and pepper
1 Grate the cheese using the shredding disc.
2 Then separately chop the meat and onions with the knife blade.
3 Pre-heat the oil and fry the onions until softened, add the meat and fry until
brown.
4 Then add the tomatoes, tomato puree and seasonings.
5 Stir well, cover and simmer gently for about 40minutes.
6 Cook the lasagne in plenty of salted boiling water until tender. Then drain well.
7 Place layers of meat, lasagne and cheese in a 1litre/2pint oven proof dish.
Finish with a layer of cheese.
8 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden and bubbling.
5
1 ⁄ for about 4 - 5hours
4