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recommended speed chart
tool/attachment function recommended processing maximum
s
peed time
c
apacities
K
nife blade All in one cake mixes 8 15-20 secs 1.5Kg/3lb 5oz
f
lour weight
P
astry - rubbing fat into flour 5 –8 10 secs 340g/12oz
flour weight
A
dding water to combine pastry ingredients 10-20 secs
C
hopping fish and lean meat Pulse –8 10-30 secs 600g/1lb 6oz
P
âtés and terrines max lean beef
Chopping vegetables Pulse 5-10 secs 500g/1lb 2oz
Chopping nuts 8 30-60 secs 200g/8oz
Pureeing soft fruit, cooked fruit and vegetables 8 10-30 secs 1Kg/2lb 4oz
Sauces, dressing and dips 8 2 mins max 800g/1lb 8oz
Knife blade with Cold soups Start at low 30-60 secs 1.5 litres/53 fl oz
m
ax capacity disc speed and
Milkshakes/batters increase to 15-30 secs 1 litres/2pts
maximum
Dual whisk Egg whites 8 60-90 secs 6 (200g)
Egg & sugar for fatless sponges 8 4-5 min 3 (150g)
Cream 8 30 secs 500 ml/1pt
Creaming fat and sugar 8 2 mins max 200g/8oz fat
200g/8oz sugar
Dough tool Yeasted mixes 8 60 secs 1Kg/ 2lb 4oz total wt
White Bread Flour 8 60 secs 600g/1lb 6oz flour wt
Wholemeal Bread Flour 8 60 secs 500g/1lb 2oz flour wt
Folding tool Whipping cream and fruit purees 1 –2 60 secs 300g/12oz cream,
300g/12oz puree
Egg whites into heavy mixtures 1 –2 60 secs 600g/1lb 6oz total wt
Macaroons 1 –2 60 secs 500g/1lb 2oz total wt
Extra fine grater Parmesan cheese, potatoes for German 8–
potato dumplings
Fine Julienne disc Potato straws and rosti 8–
Stir fries and vegetable garnishes
French fry disc Cuts potatoes for thin French Fries and 8–
ingredients for casseroles and dips
(eg cucumber, apple and pear.)
Thermoresist blender Cold liquids and drinks 8 15-30 secs 1.5 litres/53 fl oz
Stock based soups 8 30 secs 1.2 litres/42 fl oz
Soups using milk 8 30 secs 1 litres/2pt
We recommend that hot ingredients are allowed to cool before blending. However should you wish to process
hot ingredients please read the Hot Blending Safety instructions.
Mini bowl and knife Meat 8 20 secs + Pulse 200g/8oz Lean beef
Chopping herbs 8 30 secs 15g/
1
2oz
Chopping nuts 8 30 secs 50g/2oz
Mayonnaise 8 30 secs 2 Eggs
300g/12oz Oil
Purees 8 30 secs 200g/8oz
Citrus Juicer Smaller items i.e. limes and lemons 1 –2 1Kg/2lb 4oz
Larger fruits i.e. oranges and grapefruits
Metal juice extractor Juicing fruit and vegetables ie apples and 8–800g/1lb 14oz apples
carrots 600g/1lb 6oz carrots
Juicing soft fruits ie grapes and tomatoes 8–500g/1lb 2oz
Grinding mill Processing a range of spices 8 30-60 secs 50g/2oz
Grinding coffee beans 8 30 secs
Chopping nuts Pulse 10 secs 50g/2oz
Processing garlic cloves, fresh chillies and root Pulse 10 secs 30g/1oz
ginger
This is for guidance only and will vary depending on the exact recipe and ingredients being processed.
Do not fill above
the maximum capacity
marked on the bowl
9
11


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