Using the attachments
knife blade 15 / dough too l6
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 contr01
．
Use the knife blade for cake and pastry ingredients mixing
，
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
／
4
。
in
．
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
／。
in
．
cubes
．
●
Take care not to over
—
process
．
Dough tool
1 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
W
…
take 30
—
90 secs
．
2 Re
—
knead by hand only
．
Re-kneading in the bowl is not recommended as it may
cause the processor to become unstable
．
Slicing
／
shredding discs 17 18 19
reversible slicing
，
shredding discs
．
Thick 17
，
thin18
1 Use the shredding side for cheese
，
carrots
，
potatoes
and foods of a similar texture
．
2 Use the slicing side for cheese
，
carrots
，
potatoes
，
cabbage
，
cucumber
，
courgette
，
beetroot and onions
．
Fine(julienne style)chipper disc
⑩
Use to cut
：
potatoes for julienne style French fries
；
firm ingredients for salads
，
garnishes
，
casseroles and
stir fries(eg carrot
，
swede
，
courgette
，
cucumber)
．
Содержание AG-3040
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