hints
●
When making mayonnaise, put all the ingredients, except the oil into the liquidiser.
Then with the machine running, pour the oil into the filler cap and let it run through.
●
Thick mixtures, eg pates and dips, may need scraping down. If it’s difficult to
process, add more liquid.
●
When crushing ice, add 15mls (1tbsp) water to 6 ice cubes. Use the pulse control.
important
●
Allow hot liquids to cool before blending in the liquidiser – if you haven’t fitted
the lid securely and it comes off, you could get splashed.
●
To ensure the long life of your liquidiser, 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 liquidiser is fitted incorrectly.
●
Don’t put dry ingredients into the liquidiser 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 liquidiser as a storage container. Keep it empty before and after
use.
●
Never blend more than 1
1
⁄
2
litres (2pts 12floz) - less for frothy liquids like
milkshakes.
choosing a speed for all functions
tool/attachment
function
speed
knife blade
Cake making
1 – 8
Rubbing fat into flour
5 – 8
Adding water to combine
pastry ingredients
1 – 5
Chopping/pureeing/pates
6 – 8
whisk
egg whites
8
egg & sugar for fatless sponges
8
cream
5 – 8
dough tool
yeasted mixes
5 – 8
discs - slicing/
Firm food items such as carrots,
shredding/
hard cheeses
5 – 8
chipping
Softer items such as cucumbers,
tomatoes
1 - 5
citrus press
Citrus fruits
1
centrifugal juicer
Fruit and vegetables
8
liquidiser
Lighter blending eg. batters, milkshakes
Soups, sauces, pate and mayonnaise
8
multi mill
All processing
8
maximum capacities
●
Shortcrust pastry Flour wt
340g/12oz
●
Yeast dough Flour wt
500g/1lb 2oz
●
One Stage Cake Total wt
1.5Kg/3lb 5oz
●
Chopping meat Total wt
600g/1lb 6oz
●
liquid with canopy
1.5litres/2pts 12fl.oz
●
Twin geared whisk
6 egg whites
using the attachments
see chart above for speed of each attachment.
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/3/4in 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 - 90 secs.
●
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
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.
2 Push 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.
6 Switch on.
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.
maxi-blend canopy
When blending liquids, use the maxi-blend canopy with
the knife blade. It allows you to increase the liquid
processing capacity from 1 litre to 1.5 litres, prevents
leaking and improves the chopping performance of the blade.
1 Fit the drive shaft and bowl onto the power unit.
2 Fit the knife blade.
3 Add ingredients to be processed.
4 Fit the canopy over the top of the blade ensuring it sits
on the ledge inside the bowl .
Do not push down on the canopy, hold
by the centre grip.
5 Fit the lid and switch on.
slicing/shredding 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.
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).
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
21
22
24
P
8
1
2
3
4
5
6
7
0
20
21
22
24
b
b
c
c
3
