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Using the attachments
Refer to recommended speed chart for each
attachment.
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Knife blade
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,
pâté, dips, pureeing soups and to also make crumbs
from biscuits and bread.
Hints and Tips
l
Cut food such as meat, bread, vegetables
into cubes approximately 2cm/3/4in before
processing.
l
Biscuits should be broken into pieces and
added down the feed tube whilst the appliance
is running.
l
When making pastry use fat straight from the
fridge cut into 2cm/3/4in.cubes.
l
Take care not to over-process.
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Dough tool
Use for yeasted dough mixes.
l
Place the dry ingredients in the bowl and
add the liquid down the feed tube whilst the
appliance is running. Process until a smooth
elastic ball of dough is formed this will take
approx. 60 secs.
l
Re-knead by hand only. Re-kneading in the
bowl is not recommended as it may cause the
processor to become unstable.
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Dual whisk
Use for light mixtures such as egg whites, cream,
evaporated milk and for whisking eggs and sugar
for fatless sponges.
Using the whisk
1 Fit the bowl onto the power unit, add the
detachable drive shaft.
2 Push each beater
7
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.
Important
l
The whisk is not suitable for making all in one
cake mixes as these mixes are too heavy and
will damage it. Always use the knife blade.
Hints and Tips
l
Best results are obtained when the eggs are at
room temperature.
l
Ensure the bowl and whisks are clean and free
from grease before whisking.
Creaming fat and sugar
l
For best results fat should be allowed to soften
at room temperature (20°C) before creaming.
DO NOT use fat straight from the fridge as
this will damage the whisk.
l
Heavier ingredients such as flour and dried fruit
should be folded in by hand.
l
Do not exceed the maximum capacity or
processing time stated in the recommended
speed chart.
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Folding tool
Use the folding tool to fold light ingredients
into heavier mixtures for example meringues,
mousses and fruit fools.
1 Fit the bowl onto the power unit, add the
detachable drive shaft.
2 Push the paddle
8
securely into the drive head.
3 Fit the folding tool 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
Select low speed
(speed 1 – 2)
.
To remove the beater
Detach the beater from the drive head by pressing
the release button
9
.
Hints and Tips
l
Do not use Auto or high speed as a low speed
is required to optimise the folding performance.
l
For best results do not over whisk egg whites
or cream – the folding tool will not be able to
fold the mixture correctly if the whisked mix is
too firm.
l
Do not fold the mixture for longer than stated
in the recommended speed chart as the air will
be knocked out and the mix will be too loose.
l
Any unmixed ingredients left on the paddle or
sides of the bowl should be carefully folded in
using the spatula.
Summary of Contents for MultiPro Sense FPM810 Series
Page 1: ...instructions FPM810 series ...
Page 2: ...English 2 14 ...
Page 4: ...b a 7 8 9 10 14 15 11 12 13 22 23 27 31 24 25 26 32 33 ...
Page 5: ...b c b a 50mm 30mm 16 34 35 36 37 34A ...
Page 19: ......
