4
recommended speed chart
tool/attachment function speed maximum
capacities
knife blade Cake making 1 – 2 1Kg/2lb 4oz total weight
Rubbing fat into flour 2 250g/9oz flour weight
Adding water to combine pastry ingredients 1 – 2
Chopping & pureeing 2 400g/14oz chopping lean
meat total weight
Thick soup mixes (500mls liquid to 500g dry 1 – 2 1 litre
ingredients)
Thinner soup mixes/milk 1 – 2 600 ml
dough tool Yeasted mixes 2 340g/12oz flour weight
whisk Egg whites 2 4
Cream 1 – 2 250 ml
discs - slicing/shredding Firm food items such as carrots, hard cheeses 2 –
Softer items such as cucumbers, tomatoes 1 –
rasping disc Parmesan cheese, Potato for German 2 –
potato dumplings
citrus press Citrus fruits 1 –
liquidiser All processing 2 1.2 litres
mill Herbs 2 10g
Nuts and Coffee Beans 2 50g
using the attachments
see chart above for speed of each attachment.
ቴ knife blade/ት 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
approximately 2cm/3/4in before processing.
●
Biscuits should be broken into pieces and added down the feed
tube whilst the machine 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
●
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
recommended as it may cause the processor to become unstable.
ቶ 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.
2Push 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.
6Switch on.
important
●
The whisk is not suitable for making one-stage cakes
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.
●
Ensure the bowl and whisks are clean and free from grease before
whisking.
slicing/shredding discs
To use the discs.
reversible slicing/shredding discs - thick , thin
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
completely stopped.
●
Handle the cutting discs with care - they are
extremely sharp
