Sage by Heston Blumenthal Customer Service Centre

Sage by Heston Blumenthal  Customer Service Centre
Sage™ by Heston Blumenthal‰
Customer Service Centre
Phone: 0844 334 5110
www.sageappliances.co.uk
customerservice@sageappliances.co.uk
Register your product and
get more from your purchase
Product registration takes only a few
minutes and ensures both a record
of your purchase and your warranty.
Registration also makes it easier to get
support and advice on any questions or
issues that you might have in the future.
If you wish, we can also send you free
recipes and additional hints and tips on
making the best of your appliance.
What’s on your mind?
Our constant aim is to improve the
quality and features of our appliances.
We welcome your comments and ideas
in assisting our ongoing development.
Go to www.sageappliances.co.uk
and click on ‘Support’.
Go to www.sageappliances.co.uk
and click on ‘Product Registration’.
Registered in England & Wales No. 8223512. Due to continued product improvement, the products illustrated or
photographed in this document may vary slightly from the actual product.
Copyright BRG Appliances 2013.
BFP800UK Issue - B13
the Kitchen Wizz Pro™
Instruction Booklet
BFP800UK
PAge header.....
Contents
3
We recommend safety first
8
Getting to know your
new appliance
10
Assembling your new appliance
14
Basic food processing techniques
– Pureeing with the
4 blade processor
– Mixing and whipping with
the 4 blade processor
– Slicing, shredding and
grating with the multi function Discs
26
Food processing at a glance
– Processing tips
31
Care, cleaning & storage
33Troubleshooting
2
PAge
We
recommend
header..... safety first
At Sage™ by Heston Blumenthal‰ we are very safety conscious.
We design and manufacture consumer products with the safety
of you, our valued customer, foremost in mind. In addition we
ask that you exercise a degree of care when using any electrical
appliance and adhere to the following precautions.
Important safeguards
Read all instructions
BEFORE USE AND SAVE
FOR FUTURE REFERENCE
• Before using for the first
time please ensure that
your electricity supply is the
same as shown on the rating
label on the underside of the
appliance. If you have any
concerns please contact your
local electricity company.
• Your Sage™ by Heston
Blumenthal‰ appliance
includes a BS 13 amp
moulded mains plug on the
supply cord.
• Should you need to change
this plug, please complete
the rewiring as follows
(after safe disposal of the
moulded plug).
• Please note that a cut off plug
inserted into a socket is a
serious danger risk
• Wires are coloured as follows:
−Blue
−
= Neutral
−Brown
−
= Live
−Green
−
& Yellow = Earth
• As the colours of the wire
may not correspond with the
coloured markings which
identify the terminals in
your plug, please refer to
the following:
−The
−
Blue wire must be
connected to the terminal
which is marked ‘N’.
−The
−
Brown wire must be
connected to the terminal
which is marked with the
letter ‘L’.
−The
−
Green & Yellow wire
must be connected to the
terminal which is marked
with the letter E or the
earth symbol .
• Please note that if a 13 amp
plug is used, a 13 amp fuse
should be used.
3
PAge
We
recommend
header..... safety first
• Carefully read all instructions
before operating and save for
future reference.
• Remove any packaging
material and promotional
labels before using the food
processor for the first time.
• Do not place the food
processor near the edge
of a bench or table during
operation. Ensure the surface
is level, clean and free of
water, flour, etc. Vibration
during operation may cause
the appliance to move.
• Do not place this appliance
on or near a hot gas or
electric burner, or where it
could touch a heated oven.
• Handle the food processor
and attachments with care
- remember the blades and
discs are razor-sharp and
should be kept out of reach
of children.
• Always make sure the food
processor is completely
assembled before
operating. The appliance
will not operate unless
properly assembled.
4
• Ensure the OFF button
has been pressed, and the
food processor is switched
off at the power outlet and
unplugged before attaching
the 4 blade processor, dough
blade, disc or processing lid.
• Always secure the
processing bowl onto the
motor base before attaching
the 4 blade processor, dough
blade or discs.
• Always operate the food
processor with the processing
lid securely in position.
• Do not push food into the
feed chute with your fingers
or other utensils. Always use
the food pusher provided.
• Keep hands, knives and
other utensils away from
moving 4 blade processor,
dough blade or discs.
• Do not place hands or fingers
in the bowl of the food
processor unless the motor,
4 blade processor, dough
blade or discs have come to a
complete stop.
PAge
header..... safety first
We
recommend
• Ensure the OFF button has
been pressed to switch the
motor off and the appliance
is switched off at the power
outlet and unplugged
before removing the lid
from the bowl.
• Do not use attachments other
than those provided with the
food processor.
• Do not attempt to operate
the food processor by any
method other than those
described in this booklet.
• Ensure the motor,
blades or discs have
completely stopped before
disassembling. Ensure the
OFF button has been
pressed and the appliance is
switched off at the power
outlet and unplugged when
not in use, if left unattended
and before assembling and
disassembling, cleaning or
storing.
SAVE THESE
INSTRUCTIONS
• Care should be taken when
removing the food from the
processing bowl by ensuring
the motor, 4 blade processor,
dough blade or disc, have
completely stopped before
disassembling. Ensure the
OFF button has been pressed
to switch the motor off,
the appliance is switched
off at the power outlet and
unplugged, before removing
the lid from the bowl. The
processing bowl should
then be unlocked from the
motor body and the 4 blade
processor, dough blade or
discs carefully removed
before attempting to remove
the processed food.
• Please do not crush ICE in
the large or small processing
bowls. This will cause
damage to the blades (4 blade
processor or mini blade). We
recommend that you use a
blender for ice crushing.
• Some stiff mixtures, such
as dough may cause the
processing blade to rotate
more slowly than normal. If
this happens, do not process
for longer than 1 minute.
5
We recommend safety first
• Do not process hot or boiling
liquids - allow liquids to
cool before placing into the
processing bowl.
• Do not use the food processor
on slippery, unstable or
uneven surfaces such as a
sink drain board.
• To protect against electric
shock do not immerse power
cord, plug or motor base in
water or any other liquid.
• Do not move the food
processor whilst in operation.
• Do not leave the food
processor unattended
when in use.
• Do not place any part of
the food processor in the
microwave oven.
• Do not fill bowl above marked
liquid levels (shredding).
Always add drier or thicker
ingredients to the processing
bowl prior to adding fluids.
• Never remove the lid while
the processor is operating.
Always use the POWER/OFF
button to stop the machine
before removing the lid.
• Keep the appliance clean.
Follow the cleaning
instructions provided in
this book.
6
IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES
• Unwind the power cord fully
before use.
• Do not let the power cord
hang over the edge of a table,
counter, touch hot surfaces or
become knotted.
• Children should be
supervised to ensure they do
not play with the appliance.
• Do not use the appliance if
power cord, power plug or
appliance becomes damaged
in any way. If damaged or
maintenance other than
cleaning is required, please
contact Sage™ by Heston
Blumenthal‰ Customer
Service on 0844 334 5110 or
go to sageappliances.co.uk.
• This appliance is for
household use only. Do
not use this appliance for
anything other than its
intended use. Do not use in
moving vehicles or boats.
Do not use outdoors
• Misuse may cause injury.
• Regularly inspect the
supply cord, plug and actual
appliance for any damage. If
found damaged in anyway
We recommend safety first
or maintenance other
than cleaning is required,
immediately cease use of the
appliance and contact Sage
Customer Service on
0844 334 5110.
• The installation of a residual
current device (safety switch)
is recommended to provide
additional safety protection
when using electrical
appliances. It is advisable that
a safety switch with a rated
residual operating current not
exceeding 30mA be installed
in the electrical circuit
supplying the appliance.
See your electrician for
professional advice.
• This appliance can be used
by persons with reduced
physical, sensory or mental
capabilities or lack of
experience and knowledge
if they have been given
supervision or instruction
concerning use of the
appliance in a safe way and
understand the hazards
involved.
• This appliance shall not be
used by children. Keep the
appliance and its cord out of
the reach of children.
CAUTION
To avoid possible malfunction
of the processing bowl’s
auto switch, do not place the
processing lid in the locked
position when the appliance
is not in use.
CAUTION
The processing blades and
discs are extremely sharp,
handle with care at all times.
Do not place hands, knives
or other utensils into the feed
chute. Always use the food
pusher to push the food down
the feed chute.
he symbol shown
T
indicates that this
appliance should not be
disposed of in normal
household waste. It
should be taken to a
local authority waste
collection centre
designated for this
purpose or to a dealer
providing this service.
For more information,
please contact your local
council office.
7
Getting to know your new appliance
A
B
G
C
D
H
I
E
J
F
K
L
M
N
Q
O
Q
V
P
8
R
T
S
W
U
Getting to know your new appliance
A. Small Food Pusher
B.
C.
D.
E.
F.
G.
H.
I.
J.
K.
L.
M.
For improved processing control of smaller
ingredients. It also doubles as a measuring
cup for adding/measuring ingredients.
The food processor will run continually
whether the small pusher is in or out.
Large Food Pusher
For pushing food down the feed chute.
The food processor will not start unless the
large pusher is in place correctly.
Extra Wide Feed Chute
For larger ingredients.
Processing Lid
Locks onto the processing bowl.
PULSE Button
Press down and hold briefly for
short bursts of power. The motor will
automatically stop after the PULSE button
has been released.
POWER/OFF Button
Provides power to the food processor unit
only. Start/Pause is required to be pressed
to start operating the food processor.
Feed Chute Safety System
Prevents the motor from operating unless
the bowl and lid are correctly locked in
position, and large feed pusher is inserted.
Silicone Seal
Reduces the chance of leakage
while processing large volumes of
liquid ingredients.
Processing Bowl With Handle
15 cup bowl for dry ingredients and 10
cups for liquid (thick, wet ingredients e.g.
soups). The processing bowl locks onto the
motor base.
Count Up & Count Down Timer
Used to set desired time required for
processing. Can count up or down,
stopping the processor once the time is
reached in count down mode.
LCD Display
Displays the timing function.
Direct Drive Motor Base
2000W induction motor with safety
braking system.
Non-skid Rubber Feet
For added safety and stability.
N. Julienne Disc
Use this disc for julienning vegetables.
O. Chip Cutter
Use this disc for chipping vegetables.
P. Reversible Shredder
Q.
R.
S.
T.
U.
V.
W.
Use one side for small/thin shredding and
the other side for coarse shredding.
Adjustable Slicer
Use this disc for slicing ingredients.
Able to slice from 0.5mm – 8mm thick.
Whisk/Emulsifying Disc
Use this attachment for whisking of eggs
and cream.
4 Blade Processor
Swift action for chopping, mixing,
whipping and blending a variety of
ingredients.
Dough Blade
Blunt blade designed for a softer action of
combining dough ingredients.
Mini Processing Blade
Used for chopping, mixing, and blending a
variety of ingredients.
Disc Spindle
Fits onto bowl drive coupling and is used
to hold the reversible shredder, julienne,
chip cutting, whisk and adjustable slicing
discs in position.
Storage Container with Lid
Used for storing all discs and blades when
they are not in use.
NOT SHOWN
Cleaning Brush
For cleaning the processor bowl, blades and
discs. The flat end is designed as a scraper to
remove food particles from crevices.
Plastic Spatula
For scraping the sides of the bowl helping to
process ingredients evenly.
Mini Processing bowl
For processing small volumes of ingredients.
Cord Storage
Cord can be pushed into the housing to
reduce length.
Sage™ by Heston Blumenthal‰ Assist Plug
Ergonomic ring-pull design allows the
power plug to be easily removed from the
power outlet.
9
PAge header.....
Assembling
your new appliance
Before first use
Before using your Sage™ by Heston
Blumenthal‰ food processor, become
familiar with all the parts. Remove all
packaging materials and promotional labels,
being careful when handling the processing
blades and discs as they are very sharp.
Wash the processing bowl, processing lid
and other attachments in warm, soapy water.
Rinse and dry thoroughly.
(Refer to cleaning, care and storage section).
spindle onto the bowl drive coupling.
Orientate the disc so that the side
you wish to use is facing upwards.
Hold the disc by the centre
plastic moulding and position
the central hole above the
attachment spindle. Push down
firmly until fitted correctly.
(Please note that these discs only fit
the larger processing bowl).
1. Place the motor base on a dry, level
work surface. Place the processing
bowl on to the motor base with
the handle in line with the ALIGN
HANDLE graphic on the motor base.
4. For using the processing blades,
2. Turn the processing bowl clockwise
until the handle aligns with the
TURN TO LOCK graphic.
The processing bowl should be
securely locked into position.
3. If using a disc, first assemble the disc
10
carefully grasp either the 4 blade
processor, dough blade or mini
processing blade using the central
plastic support and position it over
the bowl drive coupling and push
down until inserted correctly.
If using the mini processing blade,
ensure the mini processing bowl is
assembled into the main bowl first.
PAge header.....
Assembling
your new appliance
5. Place the processing lid onto the
processing bowl so the feed chute is
slightly right of the bowl handle and
the arrow graphics are aligned
.
Holding the feed chute and pressing
down firmly at the same time, turn
the lid clockwise (as indicated by the
graphic) so the ‘Locking Tab’ on the
lid slots into the ‘Interlocking Safety
Catch’ on the handle. The lid should
be securely locked into position.
7. Press the POWER/OFF button to
turn your food processor on. The
red light illuminates around the
POWER/OFF button to indicate that
the processor is on.
Your food processor has
POWER/OFF, START/PAUSE and
PULSE buttons to give total control
when processing food. Press the
START/PAUSE button to switch the
motor on and operate continuously.
NOTE
The food processor will not start
unless the large food pusher is
inserted correctly into place.
8. Press the POWER/OFF button to
NOTE
The food processor will not operate
unless both the processing bowl and
lid are correctly locked into position.
CAUTION
The processing blade (including
the mini bowl blade) and discs are
extremely sharp, handle with care at
all times.
6. Insert the power plug into a
230/240 volt power outlet and
switch the power outlet on.
switch the motor off. When short
bursts of power are required, press
the PULSE button and hold down
briefly, release, then press again. The
PULSE action will automatically stop
when the button is released.
9. To set the timer, press the
buttons located to the left of the
timing window. Time will move up
by 5 second intervals, from 0 to
30 seconds. From 30 seconds to 2
minutes the time will increase in 10
second intervals and from 2 minutes
to 9.59 minutes the time will
increases in 20 second intervals.
10. Once the time is set, press the
START/PAUSE button and the timer
will start to count down.
11. Ensure the large food pusher is
inserted correctly into place. The
food processor will not start until
pusher is in place.
11
PAge header.....
Assembling
your new appliance
12. Once the timer has finished, the
food processor will stop and go into
STANDBY mode. Three (3) beeps
will be sounded to indicate that the
processing is complete.
13. The processor incorporates a ‘Safety
Interlock System’ that ensures the
unit will not start without the large
food pusher in position. Processing
will stop automatically, once
the large food pusher has been
removed from the lid. The chute
MAX fill graphic indicates the
maximum volume of food to be
placed in the chute for the pusher
to activate the unit.
14. At the end of processing, always
wait until the blades or discs have
stopped spinning before unlocking
and removing the lid. To remove the
processing lid, ensure the POWER/
OFF button has been pressed, the
power is switched off at the power
outlet and the cord is unplugged
from the power outlet. Holding the
feed chute and pressing down firmly
at the same time, turn the lid anticlockwise so that the arrow graphics
are no longer aligned.
NOTE
As a safety feature, the food processor
will automatically switch off when the
lid is unlocked, however, it is good
practice to manually switch off the
food processor using the POWER/
OFF button before removing the lid.
12
15. Remove the processing bowl (before
removing blade or discs) by turning
it anti-clockwise until the handle is
in line with the ALIGN HANDLE.
Lift the bowl off the motor shaft.
When removing the discs - carefully
remove by gripping the plastic hub
on the centre of the disc and lifting
the disc up and away from the pin on
the spindle.
NOTE
Reassemble the food processor by
locking the bowl into position before
attaching blade, disc or lid.
NOTE
Care should be taken when removing
the food from the processing bowl by
ensuring the motor, processing blade,
dough blade or discs have completely
stopped before disassembling. Ensure
the POWER/OFF button is pressed
to switch the motor off, the appliance
is switched off at the power outlet
and it is unplugged, before removing
the lid from the bowl. The processing
bowl should then be unlocked from
the motor body, then the 4 blade
processor, dough or disc carefully
removed before attempting to remove
the processed food.
PAge header.....
Assembling
your new appliance
Overload protection system
If the motor overloads, the food processor
will go to STANDBY mode and OVERLOAD
icon in the LCD starts to flash. The food
processor can still be switched off by
pressing the POWER/OFF button. To
operate the food processor again, allow the
machine to cool for approx 30 minutes.
Some stiff mixtures, such as dough, may
cause the dough blade to rotate more slowly
than normal. If this happens, do not process
for longer than 1 minute.
If the blades or discs should jam while
processing, ensure the POWER/OFF button
is pressed to switch the motor off. Switch
off the power outlet. Remove the processing
lid and adjust any food wedged between the
blade and the bowl or in the disc. Replace
the lid and proceed as normal. If this
occurs again, the processing bowl may be
overloaded, so remove some of the food and
process in smaller batches.
NOTE
The food processor is designed so
the motor will not operate without
the processing bowl and lid are
correctly locked into position and the
pusher inserted into the feed chute.
In the event that the food processor
starts without the lid correctly locked
into position, immediately disconnect
at the power outlet and contact
Sage™ by Heston Blumenthal‰
Customer Service on 0844 334 5110
for examination.
13
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
The food processor can process food in a
variety of ways depending on which blade
or disc you choose.
Chopping with the 4 blade
processor
The 4 blade processor chops raw and
cooked food to the consistency required,
from coarsely chopped to minced. For many
large processing tasks, the four blades will
cut the processing time needed to achieve
the desired results. The result depends on
the type of food and how long the food is
processed. Always remember to place the
4 blade processor into the processing bowl
before adding the food.
NOTE
Raw Vegetables, Fruit and Cooked Meats
Trim and cut food into 2.5cm cubes. Process
no more than 4 cups at a time using the
PULSE button at 1–2 second intervals until
chopped to desired size or consistency.
Spanish Onion wedges
Chopped Spanish Onion
Raw meat, chicken and fish
Trim and cut food into 2.5cm cubes. Ensure
all bones are removed. Chill well until firm
as this will help the 4 blade processor to cut
through the food more readily. Process no
more than 600g of raw meat at a time using
the START/PAUSE button until chopped or
minced to desired size or consistency.
To avoid over-processing check the
consistency frequently. For many
processing tasks we recommend to
use the PULSE button, as it may only
take a few seconds to fully process
the food to the desired consistency.
If necessary, press the POWER/OFF
button, unlock the lid and use the
spatula to scrape down the sides of the
bowl to ensure even processing.
Cubed Beef
14
Minced Beef
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
NOTE
Heavy loads of meat may stall the
motor. This is indicated by the blade
turning slowly and the meat only
moving slowly around the bowl and
not processing. If this occurs remove
the meat and process in two batches.
Garlic, chilli and ginger
For garlic, peel cloves and leave whole.
For chilli, leave whole (remove seeds for
milder chilli). For ginger, peel and cut into
2.5cm cubes. Process until chopped to
desired consistency. Store chopped garlic
or chilli mixed with a little oil in an airtight
container in refrigerator for up to 1 week.
Mix ginger with a little sherry. If adding
garlic, chilli or ginger to other ingredients,
drop whole pieces down feed chute while
the motor is running.
Basil leaves
Nuts
Process no more than 250g shelled nuts at a
time using the PULSE button at 1–2 second
intervals until chopped to desired size.
Shelled peanuts
Whole chillies
Chopped chillies
Herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than
2 bunches at a time using the PULSE button
at 1–2 second intervals until chopped to
desired size or consistency.
Chopped basil
Chopped peanuts
Dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more
than 4 cups at a time using the PULSE
button at 1–2 second intervals until chopped
to desired size or consistency.
15
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
NOTE
If chopping fruit to add to cake batter,
process the fruit before making the
batter, adding a little flour from recipe
quantity to prevent fruit sticking to 4
blade processor.
Soft breadcrumbs
Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
4 cups at a time using the PULSE button
at 1–2 second intervals until crumbed to
desired consistency.
NOTE
For best results when making bread
crumbs, add one slice at a time.
NOTE
700g pkt sliced bread yields
approximately 10 cup soft
breadcrumbs. Freeze in one cup
portions for later use.
Whole dried fruit
Chopped dried fruit
Citrus peel
Remove the peel from the fruit using a
vegetable peeler and cut into 2.5cm pieces.
Process no more than 4 cups at a time
together with ½ cup granulated sugar and
using the PULSE button at 1–2 second
intervals until chopped to desired size.
NOTE
The white pith between the skin and
citrus flesh is bitter, so carefully
remove the citrus peel ensuring the
white pith remains on the fruit.
Hard boiled eggs
After cooking eggs to hard boiled stage,
allow to cool then remove shells and cut
eggs in half. Process no more than 12 eggs
at a time using the PULSE button at 1–2
second intervals until chopped to desired
size or consistency.
16
Dried breadcrumbs
Break bread into chunks and toast in oven
until golden and crisp. Do not over brown.
Process no more than 4 cups at a time using
the PULSE button at 1–2 second intervals
until crumbed to desired consistency.
Biscuit Crumbs
Break biscuits into quarters, measure
quantity and place into processing bowl.
Process no more than 4 cups at a time using
the PULSE button at 1–2 second intervals
until crumbed to desired consistency.
NOTE
Sweet or savory biscuit crumbs can
be used as an alternative to pastry for
sweet or savory pies.
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Process no more than 4 cups at a time using
the START/PAUSE button until food is
pureed to desired consistency.
NOTE
After processing vegetables, add stock
through the feed chute, if necessary,
to make a smoother puree.
Whole biscuits
Biscuit crumbs
Cake crumbs
Cut cake into small pieces, measure quantity
and place into processing bowl. Process no
more than 4 cups at a time using the PULSE
button at 1–2 second intervals until crumbed
to desired consistency.
Creamed vegetable soups
Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream or
milk through the feed chute. Do not exceed
MAX liquid level.
Pureeing with the blade
processor
The 4 blade processor purees raw and
cooked food to the consistency required,
including baby food. For many large
processing tasks, the four blades will cut
the processing time needed to achieve the
desired results. Always remember to place
the 4 blade processor into the bowl before
adding the food.
NOTE
After pureeing the food, carefully
remove the 4 blade processor
and use the spatula to scrape any
food adhering to the blade and the
processing bowl.
Cooked pumpkin
Pureed pumpkin
Cooked meat and patés
Trim and cut cooked meat into 2.5cm cubes.
For chicken liver paté, leave livers whole.
Process no more than 4 cups at a time using
the START/PAUSE button until pureed to
desired consistency. For paté, add cream
through feed chute while motor is running.
NOTE
Cooked vegetables
Peel and cut vegetables into 2.5cm cubes.
Ensure vegetables are well cooked and
softened before processing.
Add pan juices during processing if
mixture becomes too stiff.
17
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Peanut butter
Process shelled peanuts, no more than 4
cups at a time, using the START/PAUSE
button until pureed to desired consistency.
Note: mixture will form into a ball.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
Shelled peanuts
Peanut butter
Fresh Fruit
Peel and cut fruit into 2.5cm cubes. Ensure
any pips or stones are removed. For hard
or firm fruit such as apples and pears,
cook until soft before processing. Process
no more than 4 cups at a time using the
START/PAUSE button until pureed to
desired consistency.
NOTE
Add stock, milk or gravy during
processing if mixture becomes too
stiff. If required, freeze excess mixture
in ice-cube trays, then repack in
freezer bags ready for use.
Mixing with the blade
processor
The 4 blade processor mixes ingredients for
cakes, batters, and egg-based sauces such as
mayonnaise. Always remember to place the
4 blade processor into the processing bowl
before adding the food.
Butter cakes
Place softened butter and sugar into the
processing bowl. Process using the
START/PAUSE button until mixture is
lightly creamed. With the motor running,
add eggs one at a time down the small feed
chute, mixing well after each addition. Add
liquid and dry ingredients to the mixture in
the processing bowl and process using the
PULSE button until folded through evenly. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and if adding
dried fruit, nuts etc. using PULSE button
until folded through evenly.
Baby food
Trim and cut cooked food (meat and/
or vegetables) into 2.5cm cubes. Process
no more than 4 cups at a time using the
START/PAUSE button until pureed to
desired consistency.
Creamed butter & sugar
18
Buttercake batter
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Dips and spreads
Using 4 blade processor place ingredients
into the processing bowl and process using
the START/PAUSE button until ingredients
are mixed to desired consistency.
If necessary, during processing remove the
lid and scrape the mixture from the sides
of the bowl.
4 blade processor
Quick-mix cakes and batters
Use this method for melt ‘n’ mix cakes,
packet cakes and crepe batters. Place
all ingredients (starting with the liquid
ingredients) into the processing bowl
ensuring not to exceed MAX liquid level.
Process using the START/PAUSE button
until mixed to a smooth consistency. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and continue but
do not over-process the mixture.
Sorbet
1. For step one use the 4 blade
processor. Place ripe fruit and a
sugar syrup into the processing
bowl and process until smooth.
Transfer this mixture to a plastic
dish and freeze until just starting
to set. Return frozen mixture to
the processing bowl and using the
4 blade processor, process using
PULSE button until smooth. Return
mixture to freezer as before and
repeat this process 2–3 times to
break down large ice crystals.
Milkshakes
Place milk, flavourings and ice-cream
into the processing bowl and using the
emulsifying disc, process using the
START/PAUSE button until frothy. Do not
exceed a MAX liquid level of 1250ml.
Emulsifying disc. Use with the Disc Spindle.
WHIPPING WITH THE
EMULSIFYING DISC
Egg whites
NOTE
Although the 4 blade processor can be
used for egg whites, for best results
we recommend the emulsifying disc
is used.
2. Using the emulsifying disc, beat
egg whites until foamy using the
emulsifying disc (see Egg Whites in
this section). Add frozen fruit puree
to egg white foam and process using
PULSE button until folded through
evenly. Freeze until ready to serve.
19
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Ensure the processing bowl and
emulsifying blade are clean, dry and free
of any fat residue.
Place a minimum of 6 egg whites and a
pinch of salt into the processing bowl.
Process using the START/PAUSE button
until egg whites are foamy (about 1 minute).
With the motor running, slowly add 1
tablespoon lemon juice to help stabilise the
egg white foam.
NOTE
Emulsifying disc is not dishwasher
safe. Please do not place in the
dishwasher. Wash by hand.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Place a minimum of 6 egg yolks or 4
whole eggs into the processing bowl with
seasonings and vinegar use emulsifying
disc. Process using START/PAUSE button
until mixture is light and creamy
(about 2 minutes). Use emulsifying disc.
For Mayonnaise: use 4 blade processor
with the motor running, slowly add oil
through feed chute until mixed to
desired consistency.
Do not exceed MAX liquid level.
For Hollandaise or Bearnaise: with the
motor running, slowly add hot, melted
butter through feed chute until mixed
to desired consistency.
Do not exceed MAX liquid level.
Dough blade
Egg whites
Egg white foam
NOTE
When using the emulsifying
disc please insert disc and spindle
on to the food process and before
adding ingredients.
Whipped cream
Place 600ml well-chilled cream into the
processing bowl and using the emulsifying
disc, process using PULSE button until
whipped to desired consistency.
20
Kneading with the
dough blade
The edges of the plastic blade
provide a softer action for combining
dough ingredients.
Bread dough
Insert the dough blade into the bowl. Use
instant active dry yeast and include with
the dry ingredients in the processing bowl.
Add 450g, add softened, cubed butter and
process using the START/PAUSE button
until the butter is absorbed into the flour. If
using oil, with the motor running, add the
oil through the small feed chute and process
until the mixture forms a soft, elastic ball of
dough. Do not over process.
PAge header.....
BASIC
FOOD PROCESSING TECHNIQUES
Transfer the dough to a lightly floured
surface and knead for a further 5 minutes if
necessary until soft and pliable. Place dough
into large, greased mixing bowl and stand
covered in a warm place until doubled in
size. Turn the dough onto a lightly floured
surface and knead again until smooth and
elastic. Shape the dough, allow to rise in a
warm area then bake in a hot oven.
Biscuit dough
Insert the dough blade (or you can use
the 4 blade processor) into the bowl.
Place softened butter and sugar into the
processing bowl. Process using the START/
PAUSE button until lightly creamed. With
the motor running, add eggs one at a time
down the small feed chute, mixing well after
each addition. Place dry ingredients into the
processing bowl and use the PULSE button
until ingredients are just combined. Add
dried fruit, nuts, etc. through the small feed
chute and use the PULSE button until the
additions are folded through evenly.
Melt ‘n’ mix biscuits
Insert the dough blade into the bowl. Place
melted ingredients, followed by liquid
ingredients then dry ingredients into the
processing bowl. Process ingredients using
the PULSE button until just combined. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and continue but
do not over-process the mixture. Add dried
fruit, nuts etc. after this step using PULSE
button until folded through evenly.
shredding and grating with
the reversible shredder
Prepare fruit or vegetables by washing or
peeling first.
First cut the food to fit the length of the feed
chute (no more than 14cm). Food can be
shredded length ways to make a long shred.
If food fits without the need to cut, trim one
end so that it sits flat in feed chute.
Reversible Shredder
1. Place either the coarse or fine
shredding disc onto the disc spindle
and then into the processing bowl.
2. Prepare food as directed in the
following food categories or recipes.
Both thick and thin grating can be achieved
by using either the coarse or fine shredding
disc. Use one side of the disc for coarse
grating. Carefully turn over the disc so that
the process required is facing upwards.
21
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BASIC
FOOD PROCESSING TECHNIQUES
Cheese
Caution should always be taken when
processing cheese in a food processor. For
soft cheese such as Mozzarella, place into
freezer for 20–25 minutes or until well
chilled otherwise it will jam in the blades.
For hard cheese such as Parmesan, check
first that it is not too hard otherwise it will
damage the blades - the cheese should slice
easily with a sharp knife. For round cheese
such as Mozzarella, slice one end and pack
into the feed chute so the flat end is facing
the disc. For wedge-shaped cheese, pack
2 pieces side by side into chute to form a
rectangular shape (one piece with tip facing
down, other piece with tip facing up). Shred
as desired using a gentle pushing action
Slicing, with adjustable
slicing disc
To adjust slicing height, hold the adjustable
slicing disc outer edge with one hand, turn
the adjustment dial on the underside of the
disc to set the height.
An arrow graphic indicates the height to
which the blade is set.
NOTE
There may be slight variation in slice
thickness depending on the food
being processed and force applied
with the feed chute pusher.
Do not overfill the feed chute before slicing.
The pusher will not activate the unit if the
chute is overfilled. A MAX level graphic
indicates the maximum fill level.
WARNING
Adjustable Slicing Disc blade is sharp,
keep hands away from the blade.
Adjustable slicer
1. Place the adjustable slicer onto the disc
spindle in the processing bowl.
2. Prepare food as directed in the
The adjustable slicer disc slices raw fruit
and vegetables to a consistent thickness
required. From fine 0.5mm to think 8.0mm
via 24 adjustable settings.
For many large processing tasks, the
adjustable slicing disc will cut the
processing time needed to achieve the
desired results. The result depends on the
type of food and how the food is positioned
into the feed chute.
For smaller foods, the small feed chute
provides greater control for
adjustable slicing.
22
following food categories or recipes.
3. Pack food into the feed chute as
directed in the following food
categories. For smaller size food
leave the large pusher in place
and use the small pusher instead.
The food should fit snugly so it is
supported upright in the feed chute,
but not so tight that it prevents the
food from easily moving down the
feed chute when guided by the
food pusher.
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BASIC
FOOD PROCESSING TECHNIQUES
4. Process using the START/PAUSE
button whilst at same time, gently
guiding the food down the feed
chute using the food pusher. Never
force the food down as this will
damage the discs.
Apply light pressure for soft foods
such as tomatoes and bananas,
medium pressure for firmer foods
such as potatoes and apples and firm
pressure for hard foods such deli
meats and salami.
5. Repeat this process until all food has
been sliced, shredded or grated.
Round fruit and vegetables
Prepare fruit or vegetables by washing or
peeling, and coring or seeding (if necessary).
For small fruit and vegetables (e.g. kiwi fruit,
roma tomatoes), trim one end so the food
sits flat in the feed chute.
For large fruit and vegetables (e.g. apples),
cut in half (if required) to fit in the feed
chute. Pack into the feed chute with the
adjustable slicing disc at the slot number
required for the thickness.
Tomatoes in chute
Apples in chute
Sliced apples
Long fruit and vegetables
Prepare fruit or vegetables by washing or
peeling. First cut the food to fit the length
of the feed chute (no more than 9cm high
if loading vertically, 14cm long if loading
horizontally). If food fits without the need
to cut, trim one end so that it sits flat in feed
chute or the food should be able to lie on
the side if you require a long thin slice of
vegetable or fruit.
Pack food vertically or horizontally, into the
feed chute with cut side facing disc.
The small feed chute can be used for long
vegetables such as carrots and courgette.
Sliced tomatoes
Courgette in chute
Sliced courgette
23
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BASIC
FOOD PROCESSING TECHNIQUES
WARNING
When slicing and shredding, always
use the food pusher to guide food down
the feed chute. Never put your fingers
or spatula into the feed chute. Always
wait for the disc to stop spinning
before removing the lid.
Leafy vegetables
For cabbage, wash and shake off excess
water. Cut into wedges to fit feed chute.
For lettuce, separate leaves, wash and dry
thoroughly, then roll up and pack vertically
into feed chute. Slice or shred.
NOTE
Slicing or shredding is not
recommended for spinach. To process
spinach, wash and dry thoroughly, tear
into pieces and use chopping blade or
4 blade processor.
Salami in chute
Sliced salami
Suet
Remove skin from suet and cut into pieces
large enough to fit feed chute. Partially
freeze until firm otherwise it will stick to the
blades causing them to jam. Pack into the
feed chute. Shred.
Chocolate
Break block of chocolate into pieces.
Chill until firm. Pack into the small feed
chute. Shred.
Mini-Bowl function
Lettuce in chute
Sliced lettuce
Deli meats
Cut the meat to fit the length of the feed
chute (no more than 14cm).
Pack into the feed chute with cut side
facing disc.
24
The mini processing bowl can be positioned
inside the main processing bowl and is
used for processing small food quantities.
A mini processing blade is provided which
fits inside the mini bowl and can be used for
used for chopping, mixing and blending a
variety of foods.
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BASIC
FOOD PROCESSING TECHNIQUES
Do not place the mini processing blade
into the main processing bowl. Main bowl
processing attachments will not operate in
the mini processing bowl.
Julienne disc
The Julienne disc is positioned on the disc
spindle in the main processing bowl and
cuts food into long thin strips. Common
items to be julienned include carrots,
courgette, potato and celery. For longer
strips, use the large feed chute and lie the
foods down horizontally.
For shorter “match stick” size strips use the
small feed chute and pusher.
NOTE
When processing with the chipping
disc, the last piece of each food
processed may become caught in the
cutting blade. This is normal, however,
the disc could become unbalanced. To
reduce vibration we recommend the
pusher is quickly removed from the
feed chute after each piece of food is
processed so the motor stops quickly.
Insert the next piece of food and
repeat the process.
With some foods it may be necessary to
remove the lid. Remove the disc from
the bowl, and clear the lodged food
before proceeding.
Large chipper
The chip cutting disc is positioned on the
spindle in the main processing bowl and
cuts food into long chunky lengths. This
disc is used primarily for potatoes, however,
a variety of foods can be used for this
application. If using large potatoes, lie them
down in feed chute for extra long strips.
For best results, position the pusher so that
firm pressure is applied onto the food to be
processed, before pressing the
START/PAUSE button.
25
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FOOD
PROCESSING AT A GLANCE
For more information about preparation of food and how to process, refer to basic
processing techniques.
For specific recipes, refer to the recipe section.
NOTE
The food processor is very powerful and recommended using PULSE function where
possible as to avoid over chopping or whipping.
FOOD
BLADE TYPE (Dough/4
blade processor/
Mini)
ADJUSTABLE SLICING
BLADE THICKNESS
Avocado
4 blade processor or mini
Use: Guacamole
2–5
Asparagus
(cooked)
4 blade processor or mini
Use: Asparagus Dip
Beetroot
Broccoli (cooked)
Carrot
4 blade processor or mini
Use: Vegetable Soup
Cauliflower
(cooked)
4 blade processor or mini
Use: Cauliflower Soup
Celery
4 blade processor or mini
Use: Vegetable Soup
Chilli
4 blade processor or mini
Use: Seasoning
Aubergine
4 blade processor or mini
Use: Accompaniment,
soups
Garlic
4 blade processor or mini
Use: Seasoning
Ginger
4 blade processor or mini
Use: Seasoning
Herbs
4 blade processor or mini
Use: Seasoning pesto
Leeks
4 blade processor or mini
Use: Cooked for soups
26
2–5
Shredding Use: Salad
Thin 1–2 and med 2–3
Use: Accompaniment
Shredding Use: Salad
0–5
Shredding Use: Salad
4 blade processor
Use: Broccoli Soup
Cabbage
Lettuce
RECOMMENDED
DISC TYPE (Chip/
Shred/Julienne/
whisk)
Thin 1–2 med 2–3
Use: Salad
2–5
Use: Grilled aubergine
2–5
Use: Vegetable Soup
2–4
Use: Salad
Shred or Julienne
Use: Accompaniment
to dishes
PAge header.....
FOOD
PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/4
blade processor/
Mini)
ADJUSTABLE SLICING
BLADE THICKNESS
Mushrooms (raw)
4 blade processor or mini
Use: Vegetable Soup
4–6 Use: Salad,
vegetable soup,
mushroom sauce,
mushroom soup"
Mushrooms
(cooked)
4 blade processor
Use: Mushroom Soup
4–6 Use: Salad,
vegetable soup,
mushroom sauce,
mushroom soup
Onion
4 blade processor or mini
Use: Soups, Sauces
0–5
Use: Salad
Parsnip
4 blade processor or mini
Use: Vegetable soup
2–5
Use: Vegetable lasagna
Parsnip (cooked)
4 blade processor
Use: Accompaniment
Peas (cooked)
4 blade processor or mini
Use: Accompaniment,
baby food
Potatoes
0.5 – 6
Use: Potato bake
Potatoes (cooked)
4 blade processor or mini
Use: Mash potato,
Skordallia
Spinach
4 blade processor or mini
Use: Accompaniment
Spinach (cooked)
4 blade processor or mini
Use: Creamed spinach
Swede
4 blade processor or mini
Use: Vegetable Soup,
creamed swede
Tomatoes
4 blade processor or mini
Use: Salsa
Courgette
RECOMMENDED
DISC TYPE (Chip/
Shred/Julienne/
whisk)
Chip / Julienne /
Shredder Use: Chips
2–5
Use: sandwich filling,
Tomato Bocconcini
Salad, tomato relish
3–6
Use: Accompaniment,
courgette slice, gratin
Apple
4 blade processor or mini
Use: Apple sauce
2–5
Use: Apple galette
Apple (cooked)
4 blade processor or mini
Use: Baby food
4–6
Use: Fruit Salad
Banana
4 blade processor or mini
Use: Dessert sauces
Shredder - Coarse
or fine Use: Salad,
Frittata
27
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FOOD
PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/4
blade processor/
Mini)
Berries
4 blade processor or mini
Use: Fruit salad
Citrus Fruit
4 blade processor or mini
Use: Fruit mince
Citrus Peel
4 blade processor or mini
Use: Fruit mince
Dried Fruit
4 blade processor or mini
Use: Fruit salad, dessert
sauce
Kiwi fruit
4 blade processor or mini
Use: Fruit salad, dessert
sauce
Mango
4 blade processor or mini
Use: Fruit salad, dessert
sauce
Melon
(Honeydew/
rockmelon)
4 blade processor or mini
Use: Fruit salad
Pear
4 blade processor or mini
Use: Fruit salad
Pear (cooked)
4 blade processor or mini
Use: Baby food
Pineapple
4 blade processor or mini
Use: Fruit salad
Stone Fruit
(Apricot, nectarine,
peach, plum)
4 blade processor or mini
Use: Fruit salad, dessert
sauce
Strawberries
4 blade processor or mini
Use: Fruit salad, dessert
sauce
Batters
Dough
Use: Cakes, crepes
Breadcrumbs
4 blade processor or mini
Use: Coatings, breadcrumb
stuffing
Cheese
28
ADJUSTABLE SLICING
BLADE THICKNESS
RECOMMENDED
DISC TYPE (Chip/
Shred/Julienne/
whisk)
4–6
Use: Dessert decoration
4–6
Use: Pear pie
Whisk
Use: cakes, muffins,
crepes
Shredder - Coarse or
Fine
Use: Grated Cheese
PAge header.....
FOOD
PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/4
blade processor/
Mini)
Chocolate
4 blade processor or mini
Use: Chocolate Ganache
Cream Cheese
4 blade processor or mini
Use: Dips, cheese cake
Doughs
Dough
Use: Pastry, scones, bread
ADJUSTABLE SLICING
BLADE THICKNESS
Shredder - Coarse or
Fine
Use: Dessert
decoration
Egg Whites
use PULSE
function
Eggs (hard boiled)
RECOMMENDED
DISC TYPE (Chip/
Shred/Julienne/
whisk)
Whisk
Use: Egg foams (not
recommended for
meringue, pavlova)
4 blade processor or mini
Use: Sandwich filling
2–5
Use: sandwich filling
Eggs (whole or
yolks)
use PULSE
function
Whisk
Use: Mayonnaise
Cream
use PULSE
function
Whisk
Use: recommended
PULSE function to
avoid over whipping
Milkshakes and
smoothies
4 blade processor
Use: recommend using
PULSE function
Meat (raw)
use PULSE
function
4 blade processor
Use: Mince meatloaf,
burgers
Meat (cooked)
use PULSE
function
4 blade processor
Use: Sandwich fillings,
pate, baby food
Meat (deli)
1–6
Use: Sandwiches,
antipasto, pizza
toppings
29
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FOOD
PROCESSING AT A GLANCE
PROCESSING TIPS
•
•
•
•
•
•
30
Do not fill the bowl above the liquid
MAX level for wet ingredients. Always
add drier or thicker ingredients to the
processing bowl prior to adding fluids.
Note that there is a MAX THICK
LIQUID and MAX THIN LIQUID
markings on the processing bowl. Thick
liquid is soup and sauces (such as a
tomato base puree). Thin liquid is water
base stocks, milkshakes etc.
To avoid over-processing when coarsely
chopping food, frequently check
consistency. It is also recommended
to use the PULSE function to avoid
over-processing food. Use the spatula to
scrape down the sides of bowl to ensure
an even texture.
If chopping fruit to add to cake
batter, process before making batter,
adding a little flour from quantity
recommended in recipe to prevent
fruit sticking to blades.
When crumbing bread for stuffing, use
stale bread as fresh bread sticks
to blades.
Add liquid to pureed foods
after processing.
•
•
•
•
•
•
•
•
Use the small feed chute when adding
liquid to processed mixtures.
Peanut butter made in the food
processor will separate on standing.
Stir just before use.
When processing a variety of
ingredients, it is not necessary to remove
them after each addition, unless they
exceed the MAX level marking.
When mixing dry and wet ingredients,
the mixture will process more evenly
if the wet ingredients are placed in the
bowl preceding the dry ingredients.
Egg white foams used for aerating
mixtures such as fruit sorbet, work
successfully. A minimum of 6 egg
whites successfully using a minimum of
6 egg whites. It is recommended to use
the whisk disc and PULSE function to
maximise the effect.
Beating egg whites for pavlova or
meringue requires lengthy beating to
dissolve the sugar and entrap the air.
It is recommended to use the whisking
disc for best results.
Before slicing and shredding, trim the
food to fit the feed chute. Do not overfill
beyond the level indicated.
Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.
CARE, CLEANING & STORAGE
Care and cleaning
When finished processing, switch the food
processor off at the power outlet and unplug
the power cord.
Motor base
Wipe the motor base with a clean, damp
cloth after each use. Dry thoroughly with a
soft, clean cloth.
Processing bowl, lid and food pusher
Hand wash in hot, soapy water using a mild
detergent. Do not use a scourer or abrasive
cleaners as they will scratch the plastic
surface. The plastic parts may occasionally
be washed in the dishwasher (top shelf
only). It is not recommended on a regular
basis, as prolonged exposure to hot water
temperatures and harsh detergents will
damage and shorten the life of the plastic.
Food stains and odours
Foods such as carrot may leave a stain on
plastic parts whilst other foods such as
garlic may leave a strong odour. To remove
either, soak the parts for 5 minutes in 2
litres of water with ½ cup lemon juice added.
Rinse and wash as normal.
Storage
•
•
•
NOTE
Do not place food pusher in the
dishwasher as the heat may deform it.
Processing 4 blade processor,
dough blade and discs
Hand wash the bowl and lid. Use the
cleaning brush accessory to scrub stubborn
foods off the blades and discs. The handle
end of the brush is designed for scraping.
To avoid accidental cuts, do not leave 4
blade processor or discs to soak in sudsy
water. The 4 blade processor, dough blade,
discs and spindle can also be washed in
the dishwasher (top shelf only).
NOTE
The 4 blade processor cover can be
assembled onto the 4 blade processor
while it is placed in the dishwasher for
added safety.
•
•
•
•
Ensure the food processor is switched off
and unplugged at the power outlet.
Ensure all parts of the food processor are
clean and dry.
Carefully grasp the 4 blade processor
using the spindle. The 4 blade processor
and mini processing blade, should be
stored in the storage box when not in
use. It is good practise to store the 4
blade processor inside its cover and
then inside the storage box. The mini
processing bowl can be stored inside the
main processing bowl when not in use.
Place the lid on top of the processing
bowl but DO NOT turn clockwise to the
locked position.
Place the food pusher, with the
measuring cup inserted, into position in
the feed chute.
It is advisable not to store the food
processor with the processing bowl or
lid locked onto the processing bowl as
unnecessary strain will be placed on the
operating and safety switches on the
processing bowl and the motor base.
Place the discs in the storage container
and store in a safe place out of the reach
of children to avoid accidental cuts. It is
not recommended to store the discs in a
drawer with other utensils.
NOTE
The large chipper disc must be
placed in the back slot in the storage
container.
31
CARE, CLEANING & STORAGE
NOTE
The tools storage container can
stand upright on its back to save
cupboard space. Make sure it is fully
snapped close.
•
•
Store your food processor upright
on the kitchen bench or in an easily
accessible cupboard.
Do not place or store anything on top
of the food processor.
WARNING
The 4 blade processor, mini and
adjustable processing blades and discs
are extremely sharp, handle with care
at all times.
Never immerse the motor base, power
cord or power plug in water or any
other liquid.
Never store your food processor
with the bowl fixed and lid locked
into position. Doing so will cause
unnecessary strain on the auto
operating switch on the handle of the
processing bowl and the automatic
safety switch on the motor base.
Do not put any part of the food
processor in the microwave oven.
32
TROUBLESHOOTING
Problem
Easy Solution
Food is unevenly
processed
• Ingredients should be cut evenly into 2.5cm pieces
before processing.
• Ingredients should be processed in batches to
avoid overloading.
Slices are slanted or
uneven.
• Load food in feed chute. Place pusher onto food and apply
pressure. Then press start.
Food falls over in the
feed chute
• The large feed chute must be packed full for best results. If
processing smaller quantities, use the small feed chute.
Chipper disk
• Always clear any blocked potato from the chipper disc before
processing more potatoes.
Some food remains
on the disc after
processing
• It is normal for small pieces to remain after processing.
Motor slows down
when mixing dough
• Amount of dough may exceed maximum capacity. Remove
half and process in two batches.
• Dough may be too wet (see next page). If motor speeds up,
continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans
the side of the processing bowl.
Motor slow to start
with the 4 blade
processor
• The amount of meat may have exceed the maximum
capacity. Remove the meat and process in two batches.
The motor does
not start
• There is a safety interlock switch to prevent the motor
from starting if it is not properly assembled. Make sure
the processing bowl, lid and the pusher are securely locked
into position.
• Note that for best results trim the meat of fat
before processing.
• If you are slicing or shredding and the above solution does
not work, make sure that the food contents in the feed chute
are cut below the maximum fill line so that the activation rod
can engage the motor.
• If the motor still will not start, check the power cord and
power outlet.
33
TROUBLESHOOTING
Problem
Easy Solution
The food processor
shuts off during
operation
• The lid may have become unlocked, check to make sure it is
securely in position.
The motor
slowed down
during operation.
• This is normal as some heavier loads may require the motor
to work harder. Reposition the food in the feed chute and
continue processing.
• If the motor overloads, the 'OVERLOAD' icon in the LCD will
start to flash. Switch off by pressing the POWER/OFF button
and unplug the power cord. Allow the food processor to cool
for 20–30 minutes before resuming.
• The maximum load capacity may have been exceeded.
Remove some of the ingredients and continue processing.
The food processor
vibrates/moves
during processing
• Make sure the rubber feet at the bottom of the unit are clean
and dry. Also make sure that the maximum load capacity is
not being exceeded.
Dough doesn’t
fully incorporate
ingredients
• When kneading dough, always start the food processor
before adding liquid. Add liquid in a slow, steady stream,
allowing the dry ingredients to absorb it. If too much liquid
is added, wait until ingredients in the processing bowl have
mixed, then add remaining liquid slowly (do not turn off
the machine). Pour liquid onto the dough as it passes under
the feed chute opening, do not pour liquid directly onto the
bottom of the processing bowl.
Dough feels tough
after kneading
• Divide dough into 2 or 3 pieces and redistribute evenly in
processing bowl. Process 10 seconds or until uniformly soft
and pliable.
Dough is too dry
• While machine is running, add water through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
Dough is too wet
• While machine is running, add flour through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
34
RECIPES
RECIPES FROM SAGE
Eggplant Dip
Roast Beetroot Dip
Makes approx 2 cups
Makes approx 2 cups
INGREDIENTS
INGREDIENTS
2 large eggplants
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoons chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread
4 medium (700g) beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (60ml) light olive oil
Salt and freshly ground black pepper
Turkish bread to serve
METHOD
1. Preheat oven to 200°C. Rub whole
2.
3.
4.
5.
6.
eggplants all over with a little oil.
Place into a baking dish and bake for
about 40 minutes or until skin is begins
to darken.
Add garlic to baking dish and continue
baking eggplant and garlic until
garlic is softened and eggplants are
blackened and blistered all over. Remove
from oven.
Place eggplants into a plastic bag and
set aside until cool enough to handle.
Remove skin from eggplants and
discard, roughly chop the flesh. Insert
Quad blade into processor bowl and add
eggplant into the food processor bowl
with garlic, lemon juice, olive oil, salt
and cumin. Place lid on bowl.
Process until mixture is almost smooth,
scraping down the sides of processor
bowl if necessary.
Pour into bowl and stir through parsley
and season with black pepper.
Serve dip with fresh or toasted
Lebanese bread.
36
METHOD
1. Preheat oven to 200°C. Wash beetroot
well and pat dry. Cut top off garlic and
place beetroot and garlic onto a baking
tray and drizzle with oil. Bake for 30
minutes then remove garlic and turn
beetroot over and cook beetroot for a
further 15–20 minutes or until
the beetroot is tender. Set aside to
cool completely.
2. Once beetroot is cool peel off skin
and cut into quarters. Squeeze garlic
out of skin.
3. Insert Quad blade into processor bowl;
add beetroot and garlic and remaining
ingredients. Place lid on bowl.
Process until combined, scraping sides
if necessary.
Serve dip chilled with Turkish bread.
RECIPES FROM SAGE
Spinach, Parmesan and
Cashew Dip
Makes approximately 1 cup
INGREDIENTS
75g baby spinach leaves
1 clove garlic
75g parmesan, grated
1
⁄3 cup (50g) unsalted toasted cashews
1
⁄3 cup (80ml) olive oil
2 teaspoons lemon juice
salt and freshly ground black pepper
Crackers, to serve
Hummus
Makes approx 2½ cups
INGREDIENTS
2 x 400g can chick peas, rinsed and drained
2 cloves garlic
1
⁄3 cup (80ml) warm water
¼ cup tahini
¼ cup (60ml) lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh Turkish or Lebanese bread to serve
METHOD
METHOD
1. Assemble food processor with the mini
1. Insert Quad blade into the processor
processing bowl inserted.
2. Add ingredients except salt and pepper
into the processing bowl in the order
listed. Place lid on bowl.
3. Pulse mixture until all the ingredients
are chopped as desired; scrap down side
if necessary. Do not over process,
it should be slightly chunky.
bowl; add chick peas, garlic, water,
tahini, lemon juice and cumin. Place lid
on processor bowl.
2. Process until mixture is smooth,
scraping down sides during processing
if necessary. Season to taste.
Season to taste and serve with crackers.
TIP
Dip will keep fresh for 1 day.
37
RECIPES FROM SAGE
Thai Sweet Potato Soup with
Coriander Pesto
2. Open can of coconut milk without
shaking; spoon the firm coconut into a
large saucepan and cook, stirring over
a medium high heat until the coconut
milk separates. Add the curry paste to
the pan and cook, stirring, until the paste
becomes fragrant.
Serves 6
INGREDIENTS
400ml can coconut milk
1.5kg sweet potato, peeled and cut into
5cm pieces
1 ½ litres chicken stock
Fish sauce, to taste
Lime wedges, to serve
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 5.
Red Curry Paste
1 teaspoon shrimp paste (belcan), optional
10 dried long red chillies, seeds removed
2 cm piece galangal, peeled, thinly sliced
1 lemongrass, white part only, roughly sliced
6–7 coriander roots, scraped
6 kaffir lime leaves, stems removed and
sliced thinly
2 red shallots, halved
6 cloves garlic
1 teaspoon salt
1–2 tablespoons vegetable oil
3. Add sweet potato and stock to the pan
4.
5.
Coriander Pesto
1 cup coriander leaves (approximately 2
bunches)
¼ cup blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste
6.
METHOD
7.
1. To make the curry paste: Wrap shrimp
paste in a piece of aluminium foil.
Cook under a hot grill and cook for
1–2 minutes each side. Place chillies
in a heatproof bowl and cover with
boiling water; soak for approximately
15 minutes or until softened. Assemble
food processor with the mini processing
bowl inserted. Combine shrimp paste,
chillies and remaining red curry paste
ingredients into the mini bowl and
process until finely chopped.
38
and bring to the boil. Reduce heat and
simmer for about 20 minutes or until the
sweet potato is soft.
Meanwhile, combine the coriander pesto
ingredients into the mini processing
bowl and process until combined.
Season to taste.
Once the sweet potato is soft, add
remaining coconut milk to the saucepan
and allow soup to cool.
Insert Quad blade into the processor
bowl; carefully spoon soup into bowl.
Place lid on processor. Process soup
until smooth; scrap down sides if
necessary. Return pureed soup to
saucepan to reheat; adjust the salt levels
of the soup with fish sauce to taste.
To serve ladle soup into bowls and
spoon coriander pesto into the soup.
Stir through and squeeze fresh lime
to taste.
RECIPES FROM SAGE
Leek and Potato Soup
Serves 4
INGREDIENTS
2 leeks, white part only
40g butter
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper, optional
Chopped chives, for garnish
METHOD
1. Assemble the processor with the spindle
and the variable slicer set to setting 3–4.
Slice leeks.
2. Heat butter and oil in a large saucepan,
add leeks and sauté for 3–4 minutes
until softened. Add potatoes and stock.
Cover, bring to the boil then simmer
until potatoes are soft. Allow the soup
to cool.
3. Insert Quad blade into the processor
bowl; carefully spoon soup into bowl.
Place lid on processor. Process soup
until smooth; scrap down sides
if necessary.
4. Return pureed soup to saucepan to heat
through. Season to taste.
Serve soup topped with fresh chopped chives.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
Chicken, Corn
And Ginger Soup
Serves 4
INGREDIENTS
1 tablespoon peanut oil
4 green onions, thinly sliced
5cm piece fresh ginger, finely chopped
3 cups fresh or frozen corn kernels
1 litre chicken stock
2 cups (500ml) water
2 tablespoons soy sauce
1 tablespoon shao xing cooking wine
½ teaspoon sesame oil
2 large chicken breast fillets, thinly sliced
¼ cup roughly chopped fresh coriander leaves
White pepper
METHOD
1. Heat oil in a large saucepan, add onions
and ginger and cook, stirring, for 2
minutes. Add corn and cook, stirring
occasionally, for a further 3–4 minutes.
2. Add stock and water and bring to the
boil; reduce heat and simmer for 10
minutes. Remove from heat and allow to
cool slightly.
3. Insert Quad blade into the processor
bowl; transfer half of the mixture and
process for 10–20 seconds. Return
pureed soup to remaining soup in
saucepan with soy, wine, sesame and
chicken. Cook on a medium high heat
until soup starts to simmer and chicken
is just cooked through.
Serve with fresh chopped coriander and white
pepper to taste.
39
RECIPES FROM SAGE
Hawker Style Thai Fish cakes
Basic Pizza Dough
Serves 6–8 as part of an appetiser
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizzas
INGREDIENTS
600g white fish fillets, such as red fish fillets or
snapper
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
Peanut oil for deep frying
INGREDIENTS
Dipping sauce
1. Assemble the food processor using
½ cup (110g) sugar
1
⁄3 cup (80ml) white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOD
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) lukewarm water
METHOD
2.
3.
1. To make the dipping sauce, combine
2.
3.
4.
5.
40
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved, increase heat and bring to the
boil. Stir in fish sauce and cool complety.
Just before serving, stir through
cucumber and chilli.
Assemble the processing bowl using the
Quad blade. Cut fish into large cubes
and place into the processing bowl along
with curry paste, fish sauce, white sugar
and egg white. Place lid on bowl. Pulse
until ingredients are combined.
Carefully remove Quad blade and mix
through finely shredded kaffir lime
leaves and sliced green beans.
Heat oil in a deep fryer or wok.
Drop tablespoonful amounts in the hot
oil in batches and cook for 1–2 minutes
on each side or until fish cakes are
golden brown. Remove and drain on
paper towel. Repeat with remaining fish
cakes and serve with dipping sauce and
lime wedges.
4.
5.
the Dough blade.
Add flour yeast, sugar, salt, olive oil
and water to the bowl.With the motor
running, slowly add the water through
the food chute. Process until dough
forms into a ball. Do not over process.
Remove dough and knead on a lightly
flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm drought free
place for 30 minutes or until dough has
doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air,
lightly knead.
For thin crust, divide dough into
4 x 170g dough balls and set aside
until required.
For thicker crust, divide dough into
2 even dough balls and set aside
until required
RECIPES FROM SAGE
MARGHERITA PIZZA
INGREDIENTS
Herb Crusted Lamb Racks
Serves 6
170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese
6 cherry tomatoes, quartered
1
⁄3 cup basil leaves, torn.
4 Bononcini balls, halved
Salt & pepper
Fresh basil leaves to serve
INGREDIENTS
METHOD
2 tablespoons olive oil
1. Preheat oven to 200°C no fan.
METHOD
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.
4. Season with salt and pepper.
5. Bake for 10–15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve topped with torn slices of basil leaves.
4–5 slices day old white bread, crusts removed
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped rosemary
2 cloves garlic
1 teaspoon finely grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 x 4 point lamb racks
1. Preheat oven to 180°C. Insert Quad
blade into food processor. Add bread,
herbs and garlic and rind. Place lid on
bowl and process until bread becomes
crumbs. Season with salt and pepper.
2. Spread the top of each lamb rack with
mustard and press bread crumb mixture
over the top.
3. Place racks of lamb in a baking dish with
olive oil, crust side down and cook for 10
minutes or until golden. Turn racks over,
and cook for a further 15–25 minutes or
until cooked as desired.
4. Remove from pan, cover loosely with
foil and allow to stand for 10 minutes
before carving.
41
RECIPES FROM SAGE
Slow Cooked Indonesian
Beef Curry
Serves 8–10
INGREDIENTS
Curry paste
8 cloves garlic
6 eshallots, roughly chopped
6cm piece ginger, sliced
6 long red chillies, trimmed and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon freshly ground black pepper
2 teaspoons salt
2 tablespoons vegetable oil
Curry
INGREDIENTS
2–3 tablespoons vegetable oil
3kg chuck steak (or gravy beef), cut into
5cm dice
6 cardamom pods
2 cinnamon sticks
1 cup (250ml) water
1 small (500g) sweet potato cut into 5cm chunks
2 medium (500g) potatoes, cut into quarters
2 x 270ml cans coconut milk
1
⁄3 cup Tamarind paste
1 bunch coriander leaves and stem chopped
Method
1. For the curry paste, assemble food
processor with the mini processing bowl
inserted. Place all ingredients except
oil into the mini bowl and process until
finely chopped. Pour in oil and process
until smooth; set aside.
2. Heat 1 tablespoon of the oil in a non
stick frying pan over medium high heat.
Add one quarter of the beef and cook,
stirring, until browned; transfer meat
to slow cooker pan and repeat with
remaining oil and beef.
42
3. Reduce heat to medium and stir in
curry paste. Cook 2–3 minutes or until
fragrant. Place slow cooker pan into
housing; add curry paste and stir to
coat meat in curry paste Add cardamom,
cinnamon, water and potatoes.
Cover and cook on High 4–5 hours or
Low 7–8 hours.
4. In the last hour of cooking stir through
coconut milk, tamarind and coriander.
Taste and adjust seasoning with salt or
extra tamarind.
TIP
Recipe can be cooked in oven at 170°C
for 2 ½ –3 hours.
RECIPES FROM SAGE
Goats Cheese and Leek Tart
Serves 6–8
INGREDIENTS
2 leek, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Extra sprigs of thyme
Pastry
250g plain flour
135g chilled butter, cubed
1 egg
1–2 teaspoons cold water
METHOD
1. To make the pastry, assemble the
food processor using the Quad blade.
2. Place flour and butter into the
processing bowl. Process ingredients
until mixture resembles a fine crumble.
Add egg and water and process until
mixture forms a ball. Do not
over process.
5. Assemble the processor with the spindle
and the variable slicer set to setting 3–4.
Slice leeks.
6. Heat butter and oil in a frying pan over
a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook for
a further minute. Season with salt and
pepper and set aside.
7. Roll dough between two sheets of
baking paper large enough to line tin;
line flan tin with pastry. Using a fork
press several holes around the middle
of the pastry. Line tin with baking paper
and fill with baking beads or uncooked
rice. Bake in oven for 15 minutes; remove
beads and paper and bake for a further
5 minutes.
8. Spread leeks over the base of the
pastry and sprinkle with goats’ cheese
and top with extra sprigs of thyme.
Whisk together cream, eggs, salt and
pepper; pour over egg mixture. Bake in
preheated oven for 30 minutes or
until set. Allow to cool for 30 minutes
before serving.
TIP
Add the water gradually as you may
not need it all.
3. Lightly knead dough by hand until
smooth and shape into a disc.
Cover with plastic wrap and refrigerate
for 20 minutes.
4. Preheat oven to 180°c. Lightly greasea
25cm x 3cm cm loose base round
flan tin.
43
RECIPES FROM SAGE
Spicy Chicken Patties
Serves 6–8 as part of an appetiser
INGREDIENTS
2 long red chillies, seeds removed and halved
2 stalks lemongrass, white part only,
roughly chopped
2 cloves garlic
5cm knob ginger, peeled and sliced
800g chicken breast, diced into large pieces
½ cup picked coriander leaves
¼ cup fish sauce
2 teaspoons sesame oil
Vegetable oil for shallow frying
2. Place chillies, lemongrass, garlic and
ginger into the small chopper bowl
and process until finely chopped.
Transfer to large processor bowl with
the Quad blade inserted and add
chicken, coriander, fish sauce and
sesame oil. Process until meat is finely
minced and paste is evenly distributed
– about 5 seconds.
3. Wet hands with cold water and form
chicken into small patties. Cook patties
in vegetable oil over medium heat for
4–5 minutes or until golden on the
outside and cooked through.
Serve with sweet chilli sauce
Sweet chilli sauce
INGREDIENTS
1 cup (250ml) rice wine vinegar
¾ cup (165g) white sugar
2 large read chillies, seeds removed,
finely chopped
METHOD
1. To make the dipping sauce: Combine
the vinegar, sugar and salt in a small
saucepan. Cook, stirring over a low
heat until the sugar has dissolved.
Increase heat to high and cook for about
5 minutes or until the liquid has reduced
and is syrupy. Remove from heat; stir in
chillies and set aside until cool.
44
RECIPES FROM SAGE
Homemade Butter
Pesto Sauce
Makes about 1 cup
Makes approx 1½ cups
INGREDIENTS
INGREDIENTS
600ml good quality pure cream
Fine salt (optional)
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic
2 teaspoons lemon juice
1
⁄3 cup pine nuts, toasted
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Assemble food processor with the
emulsifying disc.
2. Pour cream into bowl and process
for 2–3 minutes or until the butterfat
separates from the buttermilk. Pour
out buttermilk and add about 1 ½ cups
chilled water to the processor bowl.
Process again for 2–3 seconds. This
rinses the buttermilk from the butter.
Strain into a piece of muslin and gently
squeeze to remove any excess water.
3. For salted butter; place butter into the
small bowl of the food processor and add
salt. Process for 3–4 seconds to combine.
4. Place in a container and refrigerate.
Will keep refrigerated for 1–2 weeks.
Variations:
Fresh garlic for garlic butter, light olive oil
to make spreadable butter.
Recipe can be halved.
METHOD
1. Insert Quad blade into processor
bowl. Add all ingredients in the order
listed. Place lid on bowl. Pulse until all
ingredients are very finely chopped and
almost smooth. Scrape down sides of
bowl if necessary.
2. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.
45
RECIPES FROM SAGE
Nasi Goreng
Serves 6
INGREDIENTS
4 eggs
1
⁄3 cup (80ml) vegetable oil
1 onion, quartered
3 cloves garlic,
2 long red chillies, finely sliced
2 teaspoons shrimp paste
1 teaspoon ground coriander
2 teaspoons sugar
2 small chicken breast, thinly sliced
300g raw school prawns, peeled and deveined
¼ small Chinese cabbage, finely shredded
6 cups cold long grain rice
¼ cup (60ml) kecap manis
2 tablespoons soy sauce
4 green onions, sliced
Garnish with thinly sliced cucumber and carrot
strips and crisp fried Asian shallots
METHOD
1. Beat eggs together until well mixed
and foamy. Pour in heated, oiled, wok
and tilt to spread egg to form a thin
omelette across the base of pan. Cook
1–2 minutes, or until just set. Roll up
omelette to form a cylinder and remove
to a plate. Cool slightly and cut into thin
strips. Set aside to cool.
2. Combine onion, garlic, chillies, shrimp
paste, coriander and sugar into the small
bowl of the food processor and process
until it forms a paste. You may need to
add a little oil or water to enable the
ingredients to blend properly.
3. Heat remaining oil on a medium-high
heat. Add paste and cook for 1–2 minutes
or until fragrant.
46
4. Add sliced chicken and stir fry for
2–3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
5. Stir in cold rice, breaking up any
lumps, until the rice is heated through.
Add sauces and green onions.
Serve topped with cucumber and carrot strips
and Asian shallots.
Apple Teacake
RECIPES FROM SAGE
Serves 12
INGREDIENTS
2 pink lady apples
3 x 50g eggs
1 cup (250ml) milk
1 teaspoon vanilla extract
180g butter, melted
1 ½ cups (330g) caster sugar
3 cups (450g) self raising flour
1 ½ tablespoons demerara sugar
2 tablespoons apricot jam, warmed and sieved
Double cream, to serve
remaining sugar. Allow to cool for
5 minutes then remove from pan
and allow to cool on a cooling rack.
TIP
Have all your ingredients measured
out to save time and minimise the
amount of time the apples have to
start browning.
Banana Cake with
METHOD
1. Preheat oven to 160°C with fan. Grease
2.
3.
4.
5.
6.
and line a 25cm springform cake pan
with baking paper.
Assemble the food processor using the
variable slicer set to a thin slice. Cut two
sides from each apple as close to the
core as possible. Put the halves together
and place apples into large feed shoot so
that as they slice long thin slices will be
produced. Remove apples and set aside.
Place quad blade into processor bowl.
Place eggs, milk, vanilla, melted butter,
sugar and flour in the order listed into
the processor bowl.
Process mixture until just combined.
Scrape down any caught flour if needed.
Spoon mixture into prepared pan and
use a spatula to smooth top. Arrange
apple slices over cake making sure
that each apple overlaps each other.
Sprinkle with 1 tablespoon of the sugar.
Bake in oven for about 60 minutes
or until a wooden skewer inserted
comesout clean.
While cake is still in pan brush apples
with apricot jam and sprinkle with
47
RECIPES FROM SAGE
Lemon Icing
Serves 10
INGREDIENTS
200g butter, room temperature, chopped
1 ½ cups caster sugar
2 x 60g eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
2 ¼ cups (335g) self raising flour
1 teaspoon ground cinnamon
½ cup (125ml) buttermilk
Lemon Icing
3 cups (480g) icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 23cm cake tin.
2. Place Quad blade into processor bowl.
Combine butter and sugar in bowl
and process until well combined. Add
eggs, one at a time and pulse until just
combined. Add bananas and vanilla and
pulse again until combined.
3. Add dry ingredients and buttermilk and
process until just combined.
4. Spoon mixture into prepared tin and
48
bake for about 60 minutes or until
cooked when tested with a skewer.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
Serve with Lemon Icing.
To make lemon icing:
1. Place icing sugar mixture and lemon
rind into the bowl of the electric mixer.
While on speed 4–5 speed pour in lemon
juice and butter. Mix until combined.
2. Spread on cooled cake.
RECIPES FROM SAGE
Individual Sticky
Date Pudding with
Butterscotch Sauce
Makes 12
INGREDIENTS
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1 ¼ cups (310ml) boiling water
60g butter, softened
1 cup (220g) firmly packed brown sugar
1 (150g) cup self raising flour
2 eggs lightly beaten
Butterscotch Sauce
1 ¼ cups (275g) firmly packed brown sugar
1 cup (250ml) pouring cream
125g butter
Lemon Tart
Serves 8
INGREDIENTS
Sweet Shortcrust pastry
1 ½ cups (225g) plain flour
1
⁄3 cup (55g) icing sugar mixture
125g butter
1- ½ tablespoons iced water
Lemon filling
3 lemons
5 x 60g eggs
1 cup (220g) caster sugar
200ml cream
METHOD
1. Insert Quad blade into processor bowl.
METHOD
1. Preheat oven to 180°c. Grease 8 holes of
a 1⁄3 cup capacity muffin tray.
2. Place dates, bicarbonate soda and
boiling water into a heat proof bowl and
stand for 5 minutes.
3. Insert Quad blad into processor bowl.
Add date mixture, butter and sugar
and PULSE 2–3 times. Add remaining
ingredients and PULSE mixture until
just combined. Do not over process.
Scrape down sides of bowl if necessary.
4. Divide mixture evenly between 8 holes
of the muffin tray and bake for about
25 minutes or until cooked when tested
with a wooden skewer. Remove from
oven and stand for 5 minutes before
turning out onto a wire rack. Serve warm.
Serve puddings with butterscotch sauce.
To make butterscotch sauce:
1. Combine all ingredients in a saucepan
and cook, stirring, over a low heat
until combined.
2.
3.
4.
5.
Add flour, icing sugar and butter. Place
lid on bowl. Process until well combined;
add water, ½ tablespoon at a time and
process until mixture forms a ball.
Remove pastry from bowl onto a clean
surface and shape into a flat disk. Cover
pastry and refrigerate for 30 minutes.
Grease a 24cm round loose-based flan
tin. Roll pastry, between two sheets
of baking paper, large enough to line
tin. Carefully lift pastry into tin and
press into sides; trim edges. Cover and
refrigerate for 30 minutes.
Preheat oven to 200°c. Place tin on oven
tray; line tin with baking paper then fill
with baking beans. Bake for 10 minutes
then remove beans and paper and cook
in oven for a further 10 minutes or until
pastry is lightly browned; remove from
oven and reduce heat to 160°c.
Remove rind from lemons; reserve.
Juice lemons. Combine rind, juice and
remaining filling ingredients and whisk
until well combined. Carefully pour
into pastry case and bake for about 35
minutes or until set. Cool completely
before serving.
49
RECIPES FROM SAGE
Moist Carrot Cake with Cream
Cheese Frosting
Serves 10
INGREDIENTS
3 carrots
250g butter, softened
1 ½ cups (330g) caster sugar
3 x 60 eggs
¾ cup (180ml) buttermilk
2 cups (300ml) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
1 cup desiccated coconut
1 x 440g can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
Frosting
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups (240g) icing sugar, sifted
METHOD
1. Preheat oven to 180°c no fan (160°C
2.
3.
4.
5.
50
with fan). Grease and line base
and sides of 2 x 20cm cake tins with
baking paper.
Assemble the food processor using the
coarse shredding disc. Grate carrots and
remove from bowl; set aside.
Place butter, sugar, eggs and buttermilk
in the bowl and process until
well combined.
Add sifted flour, cinnamon, bi-carb,
coconut; pulse until just combined.
Pour mixture into a large bowl and
fold through 2 cups of shredded carrot,
pineapple and walnuts.
Spoon mixture into prepared tins and
bake for about 40 minutes or until
cooked when tested with a skewer.
6. Allow cakes to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
7. Meanwhile to make frosting: Place
butter, cheese and vanilla into the bowl
of the electric mixer. Beat on speed
7–8 for about 1–2 minutes or until well
combined.
8. Reduce speed to 3 and add sugar; once
added increase speed again until mixed
well.
9. Once cakes are cool spread half of
cream cheese frosting on one cake
then top with second cake and top with
remaining frosting.
To make the frosting:
1. Combine cream cheese, butter and
vanilla in a bowl of an electric mixer.
Beat on high speed until smooth; reduce
speed and gradually add the icing sugar;
beat until smooth. Spread over cooled
cake.
RECIPES FROM SAGE
Baked Raspberry Cheesecake
Serves 8–10
INGREDIENTS
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup (220g) caster sugar
1 tablespoon finely grated lemon rind
4 eggs
750g cream cheese, at room temperature,
cut into cubes
200g fresh or frozen raspberries
4. Pour the cream cheese mixture into
the base. Sprinkle raspberries over the
top. Place the pan on a baking tray and
bake for 1 ¼ –1 ½ hours or until just set
in the centre. Turn oven off. Leave the
cheesecake in oven, with the door ajar,
for 2 hours or until cooled completely
(this will prevent cheesecake from
cracking). Refrigerate until well chilled.
TIP
If using frozen raspberries, thaw on
paper towelling first.
METHOD
1. Preheat oven to 160°C no fan.
Line the base of a 23cm
(base measurement) springform pan
with non-stick baking paper.
2. Place Quad blade into processor bowl;
add biscuits. Place lid on bowl. Process
until biscuits are finely crushed. Place
crumbs into a bowl, add melted butter
and mix well. Use a straight-sided glass
to spread and press the biscuit mixture
firmly over the base and sides of pan,
leaving 1cm at the top of the pan.
Refrigerate 10 minutes.
3. Meanwhile clean bowl and insert Quad
blade; sour cream, sugar, rind and eggs
into the processor bowl. Place lid on
bowl. Process until smooth. Add cream
cheese and process until smooth.
Do not overmix.
51
RECIPES
NOTES
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52
RECIPES
NOTES
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