Kenwood FP480 - Manual (Page 5)

important
● Allow hot liquids to cool before blending in the liquidiser – if you haven’t fitted
the lid securely and it comes off, you could get splashed.
● To ensure the long life of your liquidiser, never run it for longer than 60 seconds.
Switch off as soon as you’ve got the right consistency.
● Don’t process spices - they may damage the plastic.
● The machine won’t work if the liquidiser is fitted incorrectly.
● Don’t put dry ingredients into the liquidiser before switching on. If necessary, cut
them into pieces; remove the filler cap; then with the machine running, drop
them through one by one.
● Don’t use the liquidiser as a storage container. Keep it empty before and after
use.
● Never blend more than 1 1 ⁄
2
litres (2pts 12floz) - less for frothy liquids like
milkshakes.
choosing a speed for all functions
tool/attachment function speed
knife blade Cake making 2
Rubbing fat into flour 1 – 2
Adding water to combine
pastry ingredients
1 – 2
Chopping/pureeing/pates 2
whisk egg whites 2
egg & sugar for fatless sponges 2
cream 1 – 2
dough tool yeasted mixes 1 – 2
discs - slicing/ Firm food items such as carrots,
shredding/ hard cheeses 1 – 2
chipping Softer items such as cucumbers,
tomatoes
1
citrus press Citrus fruits 1
liquidiser Lighter blending eg. batters, milkshakes 1
Soups, sauces, pate and mayonnaise 2
maximum capacities
● Shortcrust pastry Flour wt 340g
● Yeast dough Flour wt 500g
● One Stage Cake Total wt 1.5Kg
● Chopping meat Total wt 600g
● liquid with canopy 1.5litres
● Twin geared whisk 6 egg whites
using the attachments
see chart above for speed of each attachment.
ቲ knife blade/ ታ dough tool
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 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/3/4in 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/3/4in.cubes.
● Take care not to over-process.
dough tool
● 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.
● Re-knead by hand only. Re-kneading in the bowl is not
recommended as it may cause the processor to become
unstable.
ቴ twin beater geared whisk
Use for light mixtures only eg egg whites, cream,
evaporated milk and for whisking eggs and sugar for
fatless sponges. Heavier mixtures such as fat and flour
will damage it.
using the whisk
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
centre of the lid.
6 Switch on.
hints
● Best results are obtained when the eggs are at room temperature.
● Ensure the bowl and whisks are clean and free from grease before whisking.
ት maxi-blend canopy
When blending liquids, use the maxi-blend canopy with
the knife blade. It allows you to increase the liquid
processing capacity from 800mls 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 . Do not push down on
the canopy, hold by the centre grip.
5 Fit the lid and switch on.
slicing/shredding discs
reversible slicing/shredding discs - thick ቶ,
thin k
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 k
Use to cut: potatoes for Julienne style French fries; firm
ingredients for salads, garnishes, casseroles and stir
fries (eg carrot, swede, courgette, cucumber).
extra coarse shredding disc k
Coarsely shreds cheese and carrots.
rasping disc k
Grates Parmesan cheese and potatoes for German
potato dumplings.
standard chipper disc k
Use to Cut: potatoes for thin French fries; firm
ingredients for salads and dips (eg carrot, cucumber).
safety
● Never remove the lid until the cutting disc has
completely stopped.
● Handle the cutting discs with care - they are
extremely sharp
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