choosing a speed for all functions
t
ool/attachment function speed
knife blade Cake making 2
R
ubbing fat into flour 1 – 2
A
dding water to combine
pastry ingredients 1 – 2
C
hopping/pureeing/pates 2
w
hisk egg whites 2
egg & sugar for fatless sponges 2
c
ream 1 – 2
d
ough tool yeasted mixes 1 – 2
discs - slicing/ Firm food items such as carrots,
s
hredding/ hard cheeses 1 – 2
c
hipping Softer items such as cucumbers,
t
omatoes 1
citrus press Citrus fruits 1
liquidiser Lighter blending eg. batters,
milkshakes 1
Soups, sauces, pate and
mayonnaise 2
mill All processing 2
maximum capacities
l
Shortcrust pastry Flour wt 340g
l
Yeast dough Flour wt 500g
l
One Stage Cake Total wt 1.5Kg
l
Chopping meat Total wt 600g
l
liquid with canopy 1.5litres
l
Twin geared whisk 6 egg whites
using the attachments
s
ee chart above for speed of each attachment.
knife blade/ dough
tool
T
he knife blade is the most versatile of all
t
he attachments. The length of the
processing time will determine the texture
a
chieved. For coarser textures use the
p
ulse control.
Use the knife blade for cake and pastry
m
aking, chopping raw and cooked meat,
vegetables, nuts, pate, dips, pureeing
s
oups 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
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 machine 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.
dough tool
l
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.
l
Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
5
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