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To blend dry ingredients - cut into pieces, remove the filler
cap, then with the appliance running, drop the pieces down
one by one. Keep your hand over the opening. For best
results empty regularly.
recommended speed chart
tool/attachment
function
Knife blade
All in one cake mixes
Pastry - rubbing fat into flour
Adding water to combine pastry ingredients
Chopping fish and lean meat
Pâtés and terrines
Chopping vegetables
Chopping nuts
Pureeing soft fruit, cooked fruit and vegetables
Sauces, dressing and dips
Knife blade with
Cold soups
max capacity disc
Milkshakes/batters
Dual whisk
Egg whites
Egg & sugar for fatless sponges
Cream
Folding tool
Whipping cream and fruit purees
Egg whites into heavy mixtures
Macaroons
Dough tool
Yeasted mixes
White Bread Flour
Wholemeal Bread Flour
Discs - slicing/grating Firm food items such as carrots, hard cheeses
Softer items such as cucumbers, tomatoes
Extra fine grater
Parmesan cheese, potatoes for German
potato dumplings
Fine Julienne disc
Potato straws and rosti
Stir fries and vegetable garnishes
Decorative slicing
Firm food items such as carrots and potatoes
disc
Softer food items such as cucumber
French fry disc
Cuts potatoes for thin French Fries and
ingredients for casseroles and dips
(eg cucumber, apple and pear.)
Thermoresist blender Cold liquids and drinks
Stock based soups
Soups using milk
We recommend that hot ingredients are allowed to cool before blending. However should you wish to process
hot ingredients please read the Hot Blending Safety instructions.
Mini bowl and knife
Meat
Chopping herbs
Chopping nuts
Mayonnaise
Purees
Don't use the blender as a storage container. Keep it empty
before and after use.
Never blend more than 1.6 litres (56 fl oz) - less for frothy
liquids like milkshakes.
recommended
processing
speed
8
5 – 8
Pulse – 8
Pulse
8
8
8
Start at low
speed and
increase to
maximum
8
8
8
1 – 2
1 – 2
1 – 2
8
8
8
5 – 8
1 – 5
8
8
5 – 8
8
8
8
8
8
20 secs + Pulse 300g/12oz Lean beef
8
8
8
8
9
maximum
time
capacities
15-20 secs
2Kg/4lb 8oz
total weight
10 secs
500g/1lb 2oz
flour weight
10-20 secs
10-30 secs
1Kg/2lb 4oz
max lean beef
5-10 secs
500g/1lb 2oz
30-60 secs
200g/8oz
10-30 secs
1Kg/2lb 4oz
2 mins max
800g/1lb 8oz
30-60 secs
2 litres/4pts
15-30 secs
1.5 litres/2pts 12 fl oz
60-90 secs
2 – 8 (70g – 280g)
4-5 min
3 eggs (150g)
30 secs
250 mls – 750mls
9 fl oz – 27 fl oz
60 secs
300g/12oz cream,
300g/12oz puree
60 secs
600g/1lb 6oz total wt
60 secs
500g/1lb 2oz total wt
60 secs
1.3Kg/ 2lb 12oz total wt
60 secs
650g/1lb 8oz flour wt
60 secs
500g/1lb 2oz flour wt
–
–
–
Do not fill above
–
the maximum capacity
marked on the bowl
–
–
15-30 secs
1.6 litres/56 fl oz
30 secs
1.2 litres/42 fl oz
30 secs
1 litres/2pts
30 secs
20g/1oz
30 secs
100g/4oz
30 secs
2 Eggs
300g/12oz Oil
30 secs
200g/8oz
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