Kenwood FPM260 Serie Manual De Instrucciones página 8

using the attachments
Refer to recommended speed chart for each attachment.
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 biscuits and bread.
hints
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
Use for yeasted dough mixes.
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 secs.
Re-knead by hand only. Re-kneading in the bowl is not
●
recommended as it may cause the processor to become unstable.
twin beater geared metal 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 bowl onto the power unit, add the detachable drive shaft.
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.
important
The whisk is not suitable for making one-stage cakes
●
or creaming fat 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
●
temperature.
Ensure the bowl and whisks are clean and free from grease
●
before whisking.
Carefully fold in flour and sugar by hand using a metal spoon for
●
fatless sponges and meringues.
slicing/grating discs
To use the discs.
reversible slicing/grating discs - thick
Use the grating 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.
rasping disc (if supplied)
Grates Parmesan cheese and potatoes for German potato
dumplings.
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 bowl onto the power unit, add the detachable drive shaft.
2 Holding by the centre grip, place the disc onto the drive shaft with
the appropriate side uppermost.
3 Fit the lid.
4 Put the food in the feed tube.
5 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 feed tube fairly full.
●
This prevents the food from slipping sideways during processing.
Food placed upright comes out shorter than food placed
●
horizontal.
There will always be a small amount of waste on the disc or in
●
the bowl after processing.
citrus juicer
Use the citrus juicer to squeeze the juice from citrus fruits (eg
oranges, lemons, limes and grapefruits).
cone
sieve
to use the citrus juicer
1 Fit the bowl onto the power unit, add the detachable drive shaft.
2 Fit the sieve into the bowl - ensuring the sieve handle is locked
into position directly over the bowl handle.
3 Place the cone over the drive shaft turning until it drops all the
way down.
4 Cut the fruit in half. Then switch on and press the fruit onto the
cone.
The citrus juicer will not operate if the sieve is not
●
locked correctly.
For best results store and juice the fruit at room temperature and
●
hand roll on a worktop before juicing.
To help with juice extraction move the fruit from side to side
●
when juicing.
When juicing large quantities, empty the strainer regularly to
●
prevent the build up of pulp and seeds.
5
(if supplied)
, thin