choosing a speed for all functions
tool/attachment
function
knife blade
Cake making
Rubbing fat into flour
Adding water to combine
pastry ingredients
Chopping/pureeing/pates
whisk
egg whites
egg & sugar for fatless sponges
cream
dough tool
yeasted mixes
discs - slicing/
Firm food items such as carrots,
shredding/
hard cheeses
chipping
Softer items such as cucumbers,
tomatoes
citrus press
Citrus fruits
liquidiser
Lighter blending eg. batters,
milkshakes
Soups, sauces, pate and
mayonnaise
mill
All processing
maximum capacities
l
Shortcrust pastry Flour wt
l
Yeast dough Flour wt
l
One Stage Cake Total wt
l
Chopping meat Total wt
l
liquid with canopy
l
Twin geared whisk
speed
1 – 2
1 – 2
1 – 2
1 – 2
1 – 2
340g
500g
1.5Kg
600g
1.5litres
6 egg whites
using the attachments
see chart above for speed of each attachment.
knife blade/
2
tool
The knife blade is the most versatile of all
the attachments. The length of the
2
processing time will determine the texture
2
achieved. For coarser textures use the
2
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. It can also be used
1
for yeasted dough mixes if the dough tool
1
is not supplied.
1
Use the dough tool for yeasted mixes.
hints
2
knife blade
2
l
Cut food such as meat, bread, vegetables into cubes
approximately 2cm/3/4in before processing.
l
Biscuits should be broken into pieces and added down the feed
tube whilst the machine is running.
l
When making pastry use fat straight from the fridge cut into
2cm/3/4in.cubes.
l
Take care not to over-process.
dough tool
l
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 - 90 secs.
l
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
5
dough