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Key Processor
Attachments
UK only
Note:
maximum capacities | |
egg whites | 6 |
chopping meat | 300g/10oz |
shortcrust pastry flour weight | 250g/9oz |
yeast dough flour weight | 340g/12oz |
one stage sponge cake total weight | 800g/1lb 12oz |
soup with canopy | 800ml/1.3pt |
This blade is the most versatile of all the attachments. The texture you get is determined by the length of processing time. For coarser textures use the 'pulse' feature checking the consistency regularly.
What the knife blade can do.
Raw meat
Make 'mince' by trimming raw meat of any excess fat and cutting into 2cm/3⁄4in cubes, place into the bowl and operate for approximately 10 seconds or until the desired texture is achieved. The longer you run the machine the smoother the texture will be.
Cooked meat
Follow the method for raw meat but process for a shorter time.
Vegetables
Cut the vegetables into pieces approximately 2.5cm/1in in size. Process foods having a similar texture together eg harder vegetables like carrots and potatoes or softer ones like mushrooms, tomatoes or cooked vegetables.
Biscuit and breadcrumbs
Drop pieces down the feed tube whilst the machine is operating.
Shortcrust pastry and scones
Put the flour into the bowl. Use fat straight from the refrigerator and cut into 2cm/ 3⁄4 in cubes. Process until the mixture resembles fine breadcrumbs but take care not to overprocess. Leave the machine running and add the liquid down the feed tube. Process until one or two balls of pastry are formed. Chill before use.
Soups
Purée soups either before or after cooking. Drain the ingredients and place into the bowl with a small quantity of liquid from the recipe. Process until the desired consistency has been reached, then add to the remainder of the liquid.
Nuts
Chop nuts for cakes and biscuits by placing into the bowl and processing until the desired consistency is obtained.
Cake making
Sponge type cakes are best made by the 'all in one method'. All the ingredients are placed into the bowl and processed until smooth - approximately 10 seconds. A 'soft tub' margarine used straight from the refrigerator and cut into 2cm/3⁄4in cubes should always be used.
Savoury dips/spreads
Place the solid ingredients into the bowl in 2.5cm/1in cubes. Process until finely chopped. Add the cream etc., and continue to process until the ingredients are well blended.
Batters
With the knife blade in position place the dry ingredients, egg and a little liquid in the bowl, process until smooth. Add the remaining liquid down the feed tube whilst the machine is operating.
Mayonnaise
Place the egg and seasonings into the bowl and mix for a few seconds. With the machine running gradually add the oil down the feed tube in a slow steady stream.
Yeast dough
Place the flour, fat and other dry ingredients into the bowl and process for a few seconds to mix. With the machine running add the liquid mixture down the feed tube and continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to touch - this will take 45-60 seconds.
Allow the dough to rise then re-knead for 10 seconds.
Use for egg whites and cream only. The whisk is unsuitable for other recipes. Make sure the bowl and whisk are free from any traces of grease or egg yolk when whisking egg whites.
What the cutting plates can do.
slicing plate - slices carrots, potato, cabbage, cucumber, courgette, beetroot, onion.
shredding plate - grates cheese, carrot, potato and foods of a similar texture.
To assemble the plate carrier
Using the cutting plates
shredding plate
Cut pieces of food to fit the feed tube. Fill the tube almost to the top and push down using the pusher with an even pressure whilst the machine is running.
Longer shreds can be obtained by stacking pieces horizontally in the feed tube eg carrot.
slicing plate
If necessary cut food to fit the feed tube. Core foods such as apples and peppers. Pack the food in an upright position in the feed tube. The height should be slightly shorter than the feed tube. Using the pusher, push down with an even pressure whilst the machine is running.
Hints
When blending, use the maxi blend canopy in conjunction with the knife blade. It allows you to increase the liquid processing capacity of the bowl and improve the chopping performance of the blade.
The citrus press is used to juice citrus fruit ie oranges, lemons, limes and grapefruits.
Power unit
All other parts
UK
If you need help with:
FOR CORRECT DISPOSAL OF THE PRODUCT IN ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.
At the end of its working life, the product must not be disposed of as urban waste.
It must be taken to a special local authority differentiated waste collection centre or to a dealer providing this service. Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the constituent materials to be recovered to obtain significant savings in energy and resources. As a reminder of the need to dispose of household appliances separately, the product is marked with a crossed-out wheeled dustbin.
Guarantee UK only
If your food processor goes wrong within one year from the date you bought it, we will repair it (or replace it if necessary) free of charge provided:
200g/8oz smoked mackerel cut into 2cm/3⁄4in cubes
100g/4oz cream cheese cut into 2cm/3⁄4in cubes
few drops of lemon juice (optional)
salt and pepper (optional)
Fit the knife blade in the bowl, add all the ingredients and blend until smooth.
250g/9oz plain flour
125g/41⁄2oz mixture of lard and margarine, cut into 2cm/3⁄4in cubes, taken straight from the refrigerator
pinch salt
45ml/9tsp water
Fit the knife blade to the bowl, add the flour, fat and salt.
Process until the mixture resembles fine breadcrumbs (approximately 6 seconds - don't overprocess as it will continue mixing when the water is added.)
With the machine running add the water down the feed tube and process until one or two balls of pastry are formed. Remove the pastry from the bowl and gather together by hand to prevent overprocessing. Wrap in cling film and chill for 30 minutes before using.
450g/1lb lean braising steak, cut into 2.5cm/1in cubes
1 onion, peeled
25g/1oz butter
400g tin chopped tomatoes
125g/41⁄2oz mushrooms, wiped
2.5ml/1⁄2tsp mixed herbs salt and pepper
Topping
200g/8oz self raising flour
75g/3oz suet
50g/2oz cheddar cheese
90ml/6tbsp water approximate
With the knife blade in position separately chop the onion, mushrooms and meat (chop the meat in two batches). Melt the butter add the onion and meat and fry for approximately 10 minutes. Add the tomatoes, mushrooms and seasoning and simmer gently for approximately 20 minutes. Transfer the mixture to an ovenproof dish.
Grate the cheese. Place the knife blade in position, add the cheese, flour and suet. Mix together then with the motor running add sufficient water down the feed tube to make a firm dough. Roll out on a lightly floured surface to approximately 1cm/1⁄2in thick and cut out circles using a 6cm/21⁄2in cutter. Arrange the scones on top of the meat overlapping slightly. Brush with milk then bake at 200°C, 400°F or gas mark 6 for 30 minutes.
1/4 small white cabbage, stalk removed
1/2 small red cabbage, stalk removed
1/2 cucumber
2 eating apples, cored
2 carrots, peeled
100g/4oz cheddar cheese
50g/2oz walnuts
Separately slice the cabbage, cucumber and apples then place in layers in a salad bowl. Separately grate the carrot and cheese and add in layers to the bowl. Using the knife blade chop the walnuts and sprinkle on top of the salad. Serve with your favourite salad dressing.
150g/6oz 'soft tub' margarine, cut into 2cm/3⁄4in cubes, taken straight from the refrigerator
150g/6oz caster sugar
3 eggs
150g/6oz self raising flour
jam
icing sugar
Using the knife blade, place the margarine, sugar, eggs and flour into the bowl. Process for a few seconds (approximately 5-8 seconds) until smooth.
Place the mixture into two greased 18cm/7in sandwich tins and bake in a pre-heated oven at 190°C/375°F/gas mark 5 for approximately 25 minutes until golden and springs back when lightly touched. Turn onto a wire rack and allow to cool, then sandwich together with jam and dredge with icing sugar.
200g/8oz white button mushrooms
1 small onion
50g/2oz butter
250ml/1⁄2pt white stock
25g/1oz plain flour
250ml/1⁄2pt milk
40ml/2tbsp single cream
salt and pepper
Peel or wipe the mushrooms, slice mushrooms and onions using the slicing plate. Melt the butter and fry the vegetables for about 5 minutes. Add the stock, bring to the boil, cover pan and allow to simmer for 15 minutes, cool slightly. With the knife blade in position pour the soup into the processor bowl, add the flour and process until smooth. Return to the pan add the milk, bring to the boil stirring all the time, finally add the cream and seasonings.
300g/10oz strong white plain flour
5ml/1tsp salt
6g/1⁄4oz lard
15g/1⁄2oz fresh yeast or 10ml/2tsp dried active yeast plus
5ml/1tsp sugar
175ml/6fl.oz warm water
Dried active yeast
Sprinkle the dried yeast into the warm water, add the sugar and allow to stand for approximately 10 minutes or until the mixture is frothy.
Fresh yeast
Crumble into the bowl with the flour.
Other types of yeast
Follow the manufacturers instructions.
With the knife blade in the bowl, add the flour, salt, lard (fresh yeast if used) and process for a few seconds to evenly distribute the ingredients throughout the flour. With the machine operating, quickly pour the water or yeast liquid in a steady stream through the feed tube (this should take about 10 seconds). Continue processing until the mixture forms a dough and becomes smooth in appearance and elastic to the touch, this will take about 45 seconds. Remove the dough into either a greased polythene bag or a lightly floured bowl and cover. Leave this dough in a warm place until doubled in size. Return the risen dough to the processor bowl fitted with the knife blade and reknead for about 10 seconds. Shape the dough into a loaf or about 15 rolls and place on greased baking trays and leave until double in size. Bake at 230°C/450°F/gas mark 8 for 20-25 minutes for a loaf or 10-15 minutes for bread rolls. When the loaf or rolls are cooked they should sound hollow when tapped on the base.
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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