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Dough tool
- Place the dry ingredients in the bowl and add the liquid
down the feed tube while 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.
(O) twin beater geared whisk (optional)
Use for light mixtures only e.g. egg whites, cream, evaporated
milk and for whisking eggs and sugar for sponge cakes.
Heavier mixtures with butter and flour will damage it.
Using the whisk (optional)
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
center of the lid.
6 Switch on.
Important
- The whisk is not suitable for making cakes or creaming
butter and sugar as these mixes will damage it. Always use
the knife blade for cake making.
Hints
- Best results are obtained when the eggs are at room tem-
perature.
- Ensure the bowl and whisks are clean and free from grease
before whisking.
(P) maxi-blend canopy (optional)
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 (fig. 1).
Do not push down on the
canopy, hold by the center
grip.
5 Fit the lid and switch on.
All manuals and user guides at all-guides.com
P
fig. 1
Slicing/shredding discs
Reversible slicing/shredding discs - thick (Q), thin (R)
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 (optional)
Use to cut: potatoes for Julienne style French fries; firm ingre-
dients for salads, garnishes, casseroles and stir fries (e.g. car-
rot, rutabaga, courgette, cucumber).
Safety
- Never remove the lid until the cutting disc has completely
stopped.
- Handle the cutting discs with care - they are extremely
sharp.
To use the cutting discs
1 Fit the drive shaft and bowl onto the power unit.
2 Holding by the center grip, place the disc onto the drive
shaft with the appropriate side uppermost (fig. 2).
3 Fit the lid.
4 Choose which size feed
tube you want to use. The
pusher contains a smaller
feed tube for processing
individual items or thin
ingredients.
To use the small feed
tube - first put the large
pusher inside the feed
tube.
To use the large feed tube
- use both pushers
together.
5 Put the food in the feed
tube.
6 Switch on and push down evenly with the pusher - never
put your fingers in the feed tube.
Hints
- Use fresh ingredients.
- Don't cut food too small. Fill the width of the large feed tube
fairly full. This prevents the food from slipping sideways dur-
ing processing. Alternatively use the small feed tube.
- When using the chipper disc, place ingredients horizontally.
- When slicing or shredding: food placed upright comes out
shorter than food placed horizontally.
- There will always be a small amount of waste on the plate
or in the bowl after processing.
fig. 2
7
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