5
knife blade
/ 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. It
can also be used for yeasted dough mixes if the dough tool
is not supplied.
Use the dough tool for yeasted mixes.
Hints
knife blade
●
Cut food such as meat, bread, vegetables into cubes approximately 2cm/
3
/
4
in.
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
/
4
in.cubes.
●
Take care not to over-process.
Dough tool
1 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.
2 Re-knead by hand only. Re - kneading in the bowl is not recommended as it may
cause the processor to become unstable.
Slicing/shredding discs
reversible slicing/shredding discs. thick
, thin
1 Use the shredding side for cheese, carrots, potatoes
and foods of a similar texture.
2 The slicing side for cheese, carrots, potatoes, cabbage,
cucumber, courgette, beetroot and onions.
Fine(julienne style) chipper disc
Use to cut: potatoes for julienne style French fries;
firm ingredients for salads, garnishes, casseroles and
stir fries(eg carrot, swede, courgette, cucumber).
Safety
●
Never remove the lld until the cutting disc has completely stopped.
