Using the Attachments
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, pate, dips, pureeing soups and to also make crumbs from bread.
Tips:
•
Cut food such as meat, bread, vegetables into cubes approximately 2cm/ 3/4-inch
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/ 3/4-inch cubes.
•
Do not to over-process food.
Kneading blade:
1.
Place dry ingredients in the bowl and add the liquids down the feed tube whilst the
machine is running.
2.
Process until a smooth elastic ball of dough is formed this will take approximately
30 secs.
3.
Always re-knead dough by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become unstable.
