Using whisk attachment
1
Insert the whisk attachment into the
whisk gearbox
F
.
2
Place the whisk gear box and whisk
attachment onto the blender body,
by aligning the release button indent
on the gearbox until it has clicked
into place
G
.
•
To avoid splashing, start whisk on
speed 1 and increase to speed 3 if
required.
Do not use ‘Turbo’
.
Top tips
•
When blending foods with strong
colour (eg. carrots) the plastic parts
of the appliance may become
discoloured. Wipe with cooking oil
to clean any discoloured parts.
•
For blending and chopping, select a
slow speed for soft ingredients,
increase the speed to produce the
consistency required.
•
Select a high speed for chopping or
blending hard ingredients.
•
When using the blending leg, start
the process by plunging the blender
into the ingredients. This will ensure
all the ingredients are pulled into the
blade to be processed. Continue
this movement until the mixture is to
the desired consistency.
•
Do not lift the blender head out of
the mixture as splashing may occur.
Chopping bowl capacities
Below, there are a few guidelines.
These may vary according to the
quantity and the consistency of the
food. Do not process for more than
1 minute at a time.
Cleaning
Before cleaning and
maintenance, switch the
appliance off and unplug it.
WARNING: Handle the blades
with care as they are sharp.
1
The whisk gearbox and chopping
bowl lid should be wiped over with a
warm soapy cloth. Do not immerse
these parts in water.
2
Clean the main housing with a damp
cloth and dry all the parts
thoroughly.
WARNING: Never immerse main
housing in water or any other
liquid.
6
F
G
Food
Beef
Pork
Hard cheese
Almonds
Hard boiled eggs
Onion
Parsley
Carrots
Dry bread
Capacity
400gm
400gm
250gm
300gm
3 eggs
250gm
Large bunch
400gm
2 slices
Preparation
Dice approx 2cm
Dice approx 2cm
Dice approx 1cm
None
Cut into halves
Cut into quarters
Remove stalks
Slice
Cut into quarters
Approx Time
20-30 secs
20-30 secs
30-40 secs
10-20 secs
3-5 secs
3-6 secs
3-5 secs
5-10 secs
10-20 secs
FP48952MCZ-Rev1 11/1/07 18:02 Page 6
