6
Always switch off before removing the lid.
Important
- Your processor is not suitable for crushing or grinding cof-
fee beans, or converting granulated sugar to superfine
sugar.
- When adding almond extract or flavoring to mixtures avoid
contact with the plastic as this may result in permanent
marking.
To use your blender
1 Put your ingredients into the carafe.
2 Fit the lid onto the carafe and turn clockwise to lock (4). Fit
the filler cap.
3 Place the blender into the power unit and turn to lock (5).
4 Select a speed or use the pulse control.
Hints
- When making mayonnaise, put all the ingredients, except
the oil into the blender. Then with the machine running,
pour the oil into the filler cap and let it run through.
- Thick mixtures, e.g. pates and dips, may need scraping
down. If it’s difficult to process, add more liquid.
- When crushing ice use the pulse in short bursts.
Important
-
Allow all liquids to cool to room temperature before
placing them in the blender.
- To ensure the long life of your blender, never run it for
longer than 60 seconds. Switch off as soon as you’ve got
the right consistency.
- Don’t process spices - they may damage the plastic.
- The machine won’t work if the blender is fitted incorrectly.
- Don’t put dry ingredients into the blender before switching
on. If necessary, cut them into pieces; remove the filler cap;
then with the machine running, drop them through one by
one.
- Don’t use the blender as a storage container. Keep it empty
before and after use.
- Never blend more than 1.2 litres - less for frothy liquids like
milkshakes.
Maximum capacities
- Shortcrust pastry Flour wt
250g/9oz
- Yeast dough Flour wt
340g/12oz
- One Cake Total wt
1Kg/2lb 4oz
- Chopping lean meat Total wt
400g/14oz
- Thick soup mixes
1 litre
Thinner soup mix/milk
600mls
- Whisk egg white
4
- Blender
1.2 litres
USING THE ATTACHMENTS
See chart above for speed of each attachment.
(L) knife blade/(M) 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.
CHOOSING A SPEED FOR ALL FUNCTIONS
tool/attachment function speed
knife blade Cake making 1 – 2
Rubbing butter into flour 2
Adding water to combine
pastry ingredients 1 – 2
Chopping/pureeing/pâtés 2
Thick soup mixes (500mls liquid
to 500g dry ingredients) 1
Thinner soup mixes/ milk
(max 600mls) 1 – 2
dough tool Yeasted dough mixes 2
whisk Egg whites 2
Cream (max 250mls) 1 - 2
discs - slicing/ Firm food items such as carrots,
shredding hard cheeses 2
Softer items such as
cucumbers, tomatoes 1
rasping disc Parmesan cheese, Potatoes for
potato dumplings 2
citrus press Citrus fruits 1
blender All processing 2
