7
recommended speed chart - food processor bowl
tool/attachment
function
recommended
speed
processing
time (secs)
maximum capacities
hints and tips
K
nife blade
All in one cake mixes
Max
15-20
1.5kg/3lb 8oz total weight
•
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.
•
Cut food such as meat, bread, vegetables into
cubes approximately 2cm.
•
Biscuits should be broken into pieces and added
down the feed tube whilst the appliance is
running.
•
Take care not to over-process.
Pastry - rubbing fat into flour (use fat
straight from the fridge and cut into 2cm
cubes)
Adding water to combine pastry ingredients
Max
10
340g/12oz flour weight
Chopping fish and lean meat
Pâtés and terrines
Pulse – Max
10-30
600g/1lb 5oz max lean
beef
Chopping vegetables
Pulse
5-10
500g/1lb 2oz
Chopping nuts
Max
30-90
200g/8oz
Pureeing soft fruit, cooked fruit and
vegetables
Max
10-30
1kg/2lb 4oz
Sauces, dressing and dips
Max
120
800g/1lb 12oz
K
nife blade with
max capacity disc
Cold soups
Start at min speed
and increase to
maximum
30-60
1.5 litres/53 fl oz
•
When blending liquids in the bowl, the max
capacity disc must be used with the knife blade.
It prevents leaking and improves the chopping
performance of the blade.
•
Do not process hot ingredients.
•
Do not exceed the maximum mark on the bowl.
Milkshakes/batters
15-30
1 litre/35 fl oz
Plates – grating
Use for cheese, carr
ots, potatoes and foods
of a similar textur
e.
Mid – Max
–
Do not fill above the
maximum 1.5L marked on
the bowl
•
Use fr
esh ingr
edients
•
Do not cut food too small. Fill the width of the feed
tube fairly full.This pr
events the food fr
om slipping
sideways during pr
ocessing. Alter
natively use the
small feed tube.
•
When using the Julienne or Fr
ench fry plate , place
ingr
edients horizontally.
•
When slicing or grating: food placed upright
9
comes out shorter than food placed horizontally
bk
.
•
Ther
e will always be a small amount of waste on
the plate or in the bowl after pr
ocessing.
•
Do not allow food to build up to the underside of
the plate - empty r
egularly.
Plates – slicing
Use for cheese, carr
ots, potatoes, cabbage,
cucumber
, courgette, beetr
oot and onions.
Mid – Max
–
Plate – extra fine
grating
Grates Parmesan cheese
Max
–
Plate - fine julienne
Use to cut potatoes into straws and coarse
grate for r
osti, stir fries and vegetable
gar
nishes.
Max
–
Plate – Fr
ench fry
Cut potatoes for thin Fr
ench fries and
ingr
edients for casser
oles and dips (e.g.
cucumber
, apples and pear)
Max
–
Citrus Juicer
Use to squeeze the juice from citrus fruits
e.g.oranges, lemons, limes and grapefruits).
Min
–
1kg/2lb 4oz
•
For best results store and juice the fruit at room
temperature and hand roll on a worktop before
juicing.
•
To help with juice extraction move the fruit from
side to side when juicing.
•
When juicing large quantities, empty the strainer
regularly to prevent the build up of pulp and
seeds.
