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W
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Produc
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Bef
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Cleaning
Oper
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H
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ts
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Tips
and
Specifica
tion
GB-8
Shortcrust Pastry and Scones
Put the flour into the bowl. Use fat straight from the refrigerator and cut into 2cm
(3⁄4inch) cubes. Process until the mixture resembles fine breadcrumbs but take care not to
overprocess. Leave the appliance running and add the liquid down the feed tube. Process
until one or two balls of pastry are formed. Chill before use.
Soups
Purée soups either before or after cooking. Drain the ingredients and place into the bowl
with a small quantity of liquid from the recipe. Process until the desired consistency has
been reached, then add to the remainder of the liquid.
Nuts
Chop nuts for cakes and biscuits by placing into the bowl and processing until the desired
consistency is obtained.
Cake Making
Sponge type cakes are best made by the ‘all in one method’. All the ingredients are
placed into the bowl and processed until smooth - approximately 10 seconds. A ‘soft tub’
margarine used straight from the refrigerator and cut into 2cm (3⁄4inch) cubes should
always be used.
Savoury Dips/Spreads
Place the solid ingredients into the bowl in 2.5cm/1inch cubes. Process until finely chopped.
Add the cream etc., And continue to process until the ingredients are well blended.
Batters
With the knife blade in position place the dry ingredients, egg and a little liquid in the bowl,
process until smooth. Add the remaining liquid down the feed tube whilst the appliance is
operating.
Mayonnaise
Place the egg and seasonings into the bowl and mix for a few seconds. With the appliance
running gradually add the oil down the feed tube in a slow steady stream.
Yeast Dough
Place the flour, fat and other dry ingredients into the bowl and process for a few seconds to
mix. With the appliance running add the liquid mixture down the feed tube and continue
processing until the mixture forms a dough and becomes smooth in appearance and
elastic to touch - this will take 45-60 seconds. Allow the dough to rise then re-knead for 10
seconds.
