Kenwood FP580 serie Benutzerhandbuch Seite 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 ⁄ litres (2pts 12floz) - less for frothy liquids like
2
milkshakes.
choosing a speed for all functions
tool/attachment function
knife blade Cake making
Rubbing fat into flour
Adding water to combine
pastry ingredients
Chopping/pureeing/pates
whisk egg whites
egg & sugar for fatless sponges
cream
dough tool yeasted mixes
discs - slicing/ Firm food items such as carrots,
shredding/ hard cheeses
chipping Softer items such as cucumbers,
tomatoes
citrus press Citrus fruits
liquidiser Lighter blending eg. batters, milkshakes
Soups, sauces, pate and mayonnaise
maximum capacities
Shortcrust pastry Flour wt
Yeast dough Flour wt
One Stage Cake Total wt
Chopping meat Total wt
liquid with canopy
Twin geared whisk
using the attachments
see chart above for speed of each attachment.
knife blade/ 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.
340g
500g
1.5Kg
600g
1.5litres
6 egg whites
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
speed
Best results are obtained when the eggs are at room temperature.
2
Ensure the bowl and whisks are clean and free from grease before whisking.
1 – 2
maxi-blend canopy
1 – 2
When blending liquids, use the maxi-blend canopy with
2
the knife blade. It allows you to increase the liquid
2
processing capacity from 800mls to 1.5 litres, prevents
2
leaking and improves the chopping performance of the
1 – 2
blade.
1 – 2
1 Fit the drive shaft and bowl onto the power unit.
2 Fit the knife blade.
1 – 2
3 Add ingredients to be processed.
4 Fit the canopy over the top of the blade ensuring it sits
1
on the ledge inside the bowl
1
the canopy, hold by the centre grip.
1
5 Fit the lid and switch on.
2
slicing/shredding discs
reversible slicing/shredding discs - thick
thin k
21
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
3
k b
.
k c
. Do not push down on
22
23
24
25
k b
k c
,
k
20
k
21
k
22
k
23
k
24
k
25