KRUPS KA850 Instruction Manual

Download

Beyond reason

KRUPS PREP EXPERTKRUPS PREP EXPERT

KA850 Food Processor

INSTRUCTION & RECIPE BOOK

HELPLINE

If you have any product problems or queries, please contact our

Customer Relations Team first for expert help and advice:

0845 602 1454 - UK

(01) 4018448 - Ireland

or consult our website:

www.krups.co.uk

Engineered to prepare and perform

KA850 Food Processor

0827886

DESCRIPTION OF ACCESSORIES

CONTENTS

Thank you for choosing an appliance

from the KRUPS range exclusively

designed for food preparation. Please

take a moment to read the following

instructions carefully before using the

appliance for the first time.

Motor Unit & Control Panel

a1 Release button for chopping & kneading lids a2 Motor outlet a3 Control panel a4 Display panel

INSTRUCTIONS AND INFORMATION

ACCESSORIES .................................................................................. page 3 - 5

DESCRIPTION OF ACCESSORIES .......................................................... page 6

SAFETY INSTRUCTIONS.......................................................................... page 7

USING YOUR APPLIANCE.................................................................... page 8-9

SPEED SETTINGS AND MAXIMUM CAPACITIES .................................. page 10

YOUR FOOD PROCESSOR’S FUNCTIONS .................................... page 11 - 16

CLEANING, TROUBLESHOOTING & DISPOSAL OF PACKAGING ........ page 17

IMPERIAL TO METRIC CONVERSION TABLE ........................................ page 18

RECIPES

SOUPS AND STARTERS ................................................................ page 20 - 23

MAIN COURSES ............................................................................ page 24 - 27

VEGETABLE DISHES AND SALADS................................................ page 28 - 31

DESSERTS...................................................................................... page 32 - 33

CAKES AND BISCUITS .................................................................. page 34 - 37

BREADS AND SCONES .................................................................. page 38 - 39

DRINKS .......................................................................................... page 40 - 41

BASIC RECIPES ............................................................................ page 42 - 46

Stainless steel slicing/grating discs Side A: Fine grating Side D: Thin slicing (reversible) Side C: Coarse grating Side H: Thick slicing (reversible) E: French fries (depending on model) G: Parmesan

Wire whisk g1 Whisk drive unit g2 Whisk

ACCESSORIES (According to model)

Grinder j1 lid j2 bowl

Storage box

k1 lid / weighing tray k2 accessories storage support

Spatula

Chopper i1 lid i2 bowl

i j

The accessories included with the model that you have just purchased are shown on the flap found at the top of the box.

Chopping bowl assembly

Pusher with measuring section

b2 Lid with feeder tube b3 Transparent bowl

Kneading assembly

(according to model)

c1 Opening c2 Stainless steel bowl lid c3 Transparent bowl lid c4 Stainless steel kneading blade c5 Stainless steel bowl

Spindle

Stainless steel blade

Blender

h1 Measuring cap h2 Lid h3 Glass jug h4 Seal h5 Blade support

Accessories included are:

Wire whisk Kneading blade Stainless Steel blade Stainless Steel Grating/

Slicing discs thick and thin

Parmesan grating disc Accessory storage support Lid/Weighing tray Blender jug Chopper Spatula

SAFETY INSTRUCTIONS

DESCRIPTION OF ACCESSORIES

• Read the instructions for use carefully

before using your appliance for the first time: use that does not comply with the instructions will release Krups from all responsibility.

• Do not leave the appliance running

unsupervised, particularly in the presence of young children or disabled people.

• Check that the power voltage matches

your mains installation. Any connection error renders the guarantee invalid.

• This product has been designed for

domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.

• Always unplug your appliance as soon as

you have finished using it, when cleaning it or in the event of a power cut.

• Do not use your appliance if it is not

working correctly or if it has been damaged or if the power cord or the plug is damaged. So as to avoid any danger, it is imperative that you have them replaced by a Krups approved service centre Helpline and website details on back page.

• Any intervention other than standard

cleaning and maintenance by the customer must be carried out by a Krups approved service centre.

• Do not place the appliance, the power

cable or the plug in liquid.

• Do not leave the power cable hanging

within the reach of children

• Do not leave the power cable near or in

contact with the hot parts of the appliance, near a heat source or over a sharp corner. Use the cable tidy.

• For your safety, only use Krups accessories

and spare parts that correspond to your appliance.

• Handle the stainless steel blade, the

blender blade, the mini-chopper, the grinder and the vegetable cutting discs with care, they are extremely sharp. You must remove the stainless steel blade (e) by holding its spindle (d) before emptying the contents of the bowl.

• Do not run your appliance empty.

• Always use your blender with its lid on.

• When grating and slicing, always use the

pushers to guide the food in the feeder tubes, never your fingers, a fork, spoon, knife or any other object.

• Never touch moving parts.

• Do not use the bowls as containers (for

freezing, cooking, sterilisation or microwaving).

• Only remove the accessories when the

appliance has come to a complete stop.

• Only use one accessory at a time.

• Do not let long hair, scarves, ties, etc. hang

over the accessories when in operation.

Stainless Steel Blade (e)

This attachment is used for chopping, mixing, making breadcrumbs and batters. You can also use it for blending and puréeing instead of the blender but the texture for soups is not usually as smooth. The blade is fitted onto the spindle.

Kneading Blade (c4)

For kneading and mixing. Ideal for bread & pizza dough, cake making and pastry dough.

Grating Discs (A/C)

The appropriate disc is fitted onto the spindle. One of the discs is reversible with side (A) for fine grating and side (C) for coarse grating plus there is a Parmesan grating disc. With all grating a small piece of unprocessed food always remains between the disc and the lid. This is normal.

Slicing Disc (D/H)

The disc is fitted onto the spindle. The disc is reversible with side (D) for fine slicing and side (H) for coarse slicing. The fine side gives wafer thin slicing but the coarse side slices food to about 2-3 mm thickness.

Wire Whisking Attachment (g2)

For mayonnaise, whisking egg whites, meringues and whipped cream. Note: when whipping egg whites the total time taken is about 1 - 1

2 minutes instead of seconds.

Blender Jug (h3)

Ideal for puréeing soups and sauces, making frothy milkshakes and cocktails, puréeing soft fruits or cooked vegetables and fruit, making batters plus crushing ice.

Mini Chopper (i)

Chops cloves of garlic, herbs, parsley, ham, small amounts of bread for breadcrumbs, nuts and to prepare baby food.

Note: It is not suitable for grinding coffee beans.

Grinder (j)

(Available as an optional accessory) Grinds dried fruits such as figs, stoned prunes, dried apricots, etc

French fries disc (depending on model) (E)

(Available as an optional accessory) Easily cuts thin cut ‘American style’ fries from potatoes.

Storage box (k2)

The box (k2) holds the metal blade, the spindle, reversible grating disc, reversible slicing disc and parmesan disc. Twist the lid (k1) anti-clockwise to lock it shut.

The lid (k1)

(k1) can also be used as a weighing platform box on the food processor. Remove the transparent bowl (b3) and place the lid (k1) over the motor outlet (a2) (see fig.3 on page 9).

  

 

  

 

USING YOUR APPLIANCE

Weighing mode

Scale control

• To make it easier to prepare your food,

your food processor is equipped with kitchen scales integrated into your appliance.

• To use, place the bowl and the accessory

of your choice on the motor unit (a2).

• Press button ‘T’ (this is the Tare function) to

activate the weighing function. (fig.1). 0g is displayed after a few seconds.

• Pour your ingredients directly into the bowl

up to the desired amount (fig.2). The scale weighs in increments of 5g. Make sure all your ingredients are distributed evenly in the bowl to ensure you get an accurate weight reading.

• You can weigh additional ingredients

without emptying the bowl by resetting the ‘T’ button each time so the display changes to 0g.

• Place the lid on the bowl and press one of

the speed buttons (1,2 or 3) to start the appliance.

• If you wish to weigh your ingredients in a

container other than those provided, use the lid (k1) of your storage box (k) as a weighing tray. (fig.3).

Practical tips when using the weighing mode

• You can only use the weighing mode when

the motor is not in operation.

• Do not use on a work surface

that is not flat.

• Do not exceed the maximum load of 4.5kg.

• Do not use your food processor near a

mobile phone or microwave, if the latter is in operation, as it may cause interference.

• The scale is sensitive to any movement or

knocks on the work surface.

Timer mode

• When your appliance is set in operation,

the time is automatically displayed on the screen. You can thus view the running time.

• By pressing the ‘OFF’ button repeatedly,

the timer will increase in 10 second increments up to a maximum time of 6 minutes.

• By pressing and holding the ‘OFF’ button

the timer will increase more quickly up to a maximum time of 6 minutes.

• Once you have set the timer select a speed 1,

2 or 3 or Auto Mix and the appliance will start.

• A time countdown appears on your screen

and the motor stops automatically at the end of the programmed time. You can stop your food processor at any time by pressing the ‘OFF’ button.

To cancel an error in programming the time

Should you make a mistake in programming the timer, it is necessary to hold down the ‘OFF’ button up to the maximum time of 6 minutes; then briefly press the ‘OFF’ button again to return the timer to zero.

In the event of any instability

Your Krups food processor is equipped with a microprocessor that controls and analyses its stability. In the event of any instability, the rotational speed of the motor will be reduced, and if it persists, the motor will come to a standstill and ‘STOP’ will be displayed on the screen. To restart your appliance, press the desired button.

2 3

Using the control panel buttons

Speed selector buttons for continuous operation.

Intermittent operation for better control of chopping or blending.

AUTO MIX operates continuously with bursts of power for optimal mixing of certain preparations.

For making dough, pastry and cakes with the kneading accessory, the preprogrammed functions regulate the time and ideal speed of your food processor as well as stopping it automatically.

Press once: making bread, pizza dough and shortcrust pastry (processing time 2 min 30 sec).

Press twice: making leavened dough such as Brioche, Kugelhopf (processing time 5 min 30 sec).

Press three times: making cakes (processing time 5 min).

Stop button or timer programming.

Tare button to return the weight to zero plus activation of the weighing function

Safety button. See ‘trouble shooting’ on page 17

• Before using for the first time, wash all accessory parts in warm water with washing up liquid

(caution: the drive unit for the whisk (g1) and the lid of the blender (h2) are not dishwasher safe). Rinse and dry.

• Place the motor unit on a flat, stable, clean and dry surface.

• Plug in your appliance. The LCD display screen lights up and you can use all your food

processor’s functions.

123

Off

YOUR FOOD PROCESSOR’S FUNCTIONS

SPEED SETTINGS AND MAXIMUM CAPACITIES

Accessory

Kneading

blade

Stainless Steel

blade

Grating & Slicing

Discs

Grating Disc (G)

Wire Whisk

Blender

Mini Chopper

Grinder

French Fries

Disc (E)

Function

Bread dough

Shortcrust pastry

Leavened dough

Cake mixture

Shortcrust pastry

Chopping

Blending/Mixing

Mixing

Grating & Slicing

Grating

Whisking

Whipping

Emulsifying

Fine Blending

Blending

Crush Ice

Chopping

Baby Purées

Grinding

Chip Cutting

Type of food

White bread dough

& pizza dough

All Butter Shortcrust pasty

& shortbread dough,

choux pastry

Brioche, Kugelhopf,

Savarin, Rum Babas

Sponge cake mixture

(All-in-one method) or

cake mixture

Shortcrust pastry made

with margarine,

crumble mix

Onions, vegetables, fruit,

raw & cooked meat or fish

Soups, pâte & stewed

fruits

Batters for pancakes,

Yorkshire pudding,

fritter batter,

Scotch pancakes, etc

Vegetables, fruit and hard

cheese

Parmesan, coconut

Egg whites

Cream

Mayonnaise & dressings

Extra smooth soups,

sauces, smoothies,

milkshakes, cocktails and

puréed fruit

Batters for pancakes,

Yorkshire pudding,

fritter batter,

Scotch pancakes, etc

Crush ice for drinks,

cocktails and granitas

Nuts, herbs, parsley,

garlic, breadcrumbs

Puréed vegetables, fish,

meat and fruit

Dried fruit such as figs,

stoned prunes

Potatoes for French fries

and vegetables

Speed

Kneading

(press once)

Kneading

(press once)

or: 3

Kneading

(press twice)

Kneading

(press three times)

3 or Pulse

or Auto Mix

2 or 3

1, 2 or 3 or Pulse

or Auto Mix

Auto Mix

3 or Pulse

or Auto Mix

3 or Pulse

or Auto Mix

3 or Pulse

Bowl type

Stainless Steel

Plastic

Stainless Steel

Plastic

Stainless Steel

Plastic

Stainless Steel

Plastic

Blender jug

Mini chopper

Grinder

Plastic

Max Capacity

(total weight of

ingredients)

2 kg

1.5 kg

1.2 kg

900g

1.2 kg

1 kg

2 kg

1.5 kg

900 g

1 kg raw or

cooked meat

600 g vegetables,

fish, cheese, etc

1 Litre soup or

stewed fruit

1 Litre batter

Until bowl is full

1 to 7 egg whites

Up to 500 ml cream

1 Litre oil

1.5 Litre for thick mixtures

1.2 Litre thick mixtures

Up to 1.5 Litres

6 to 10 large ice cubes (0.5 level)

60 g

120 g

180 g

Until bowl is full

Fitting the stainless steel bowl & lid

1 Position the stainless steel bowl (c5) on the motor

unit outlet (a2) so that the opening on the rim is on the right at the back of the bowl.

2 Turn the bowl anti-clockwise as far as it will go. 3 Fit the stainless steel kneading blade (c4) onto the

shaft of the bowl.

4 Put your ingredients into the bowl. 5 Position the stainless steel bowl lid (c2) so that the

tab is at the 2 o’clock position, then tur

n anti-

clockwise to lock in position.

Fitting the transparent bowl & lid

1 Position the transparent bowl (b3) on the motor

unit outlet (a2) with the handle in the 4 o’clock position.

2 Turn the bowl anti-clockwise until it locks. 3 Fit the stainless steel kneading blade (c4) onto the

shaft of the bowl.

4 Put your ingredients into the bowl. 5 Position the lid with feeder tube (b2) so that the notch

on the lid is aligned with the open padlock symbol on the bowl. T

urn the lid anti-clockwise to lock.

Note: If the bowl, blender jug or lid is not correctly fitted the appliance will not start.

Usage and practical tips

The pre-programmed functions regulates the ideal speed and time for the type of recipe prepared, as well as automatically stopping your food processor. With the leavened dough and cake setting the speed will vary during the processing time.

1: KNEADING

(bread, pastry & cake mixture)

ACCESSORIES USED

Kneading assembly depending on the model:

stainless steel kneading bowl (c5) and its lid (c2)

or transparent chopping

bowl (b3) and its lid (c3).

Stainless steel kneading blade (c4) for kneading bread,mixing

pastry mixes and cake making.

YOUR FOOD PROCESSOR’S FUNCTIONS

Fitting the Accessories

1 Place the transparent bowl (b3) on the motor unit

outlet (a2).

2 Turn until it locks into position. 3 Slide the metal blade (e) onto the spindle drive (d)

and tur

n clockwise to lock in place.

4 Place the whole assembly on the motor unit outlet

(a2).

5 Put the ingredients into the bowl and place the lid

(b2) on the bowl. T

urn lid anti-clockwise until it

locks into position with (a1).

Mixing/blending

• Press speed button ‘3’ to start the appliance. You

can blend up to 1Litre of broth, soup or compote in 20 seconds. You can mix up to 1Litre of pancake batter, waffle batter, etc. in 1min to 1min 30seconds.

Chopping

You have 3 options:

• Use speed ‘3’ for continuous operation.

• Use the ‘Pulse’ button for better control of

chopping.

• Use the ‘Auto Mix’ button for optimum preparation

esults.You can chop up to 1kg of raw or cooked meat (boned, cut into cubes, with gristle removed).

You can chop up to 600g of foodstuffs such as:

• hard products: cheese, dried fruit, certain

vegetables (carr

ots, celery, etc.).

• soft products: certain vegetables (onions,

spinach, etc.).

• raw or cooked fish, etc.

After the food pr

ocessor has come to a stop, press the release button (a1) and turn the lid to release it.

2: MIXING/BLENDING/CHOPPING

ACCESSORIES USED

Chopping bowl assembly (b) Spindle (d) Stainless steel blade (e) for blending, mixing and chopping

Fitting the Accessories

1 Place the transparent bowl (b3) on the motor unit

outlet (a2).

2 Turn until it locks into position. 3 Lock the disc chosen (f) by placing onto the

spindle (d) and r

otating clockwise. For the parmesan disc the sharp side marked G should be uppermost.

4 Place the spindle and disc assembly onto the

shaft of the bowl.

5 Place the lid (b2) on the bowl, and turn anti-

clockwise until it locks into position with (a1).

Usage and practical tips

For ease of use, your food pr

ocessor is equipped with a stand-by mode on speed ‘1’. This system allows the motor to operate slowly when there are no ingredients and increases the operating speed when foodstuffs are pushed down the feeder tube using the pusher.

• Cut the food into pieces approximately 8cm high

and a maximum of 4cm width.

• Press speed button ‘1’.

• Introduce the foodstuffs into the feeder tube and

push them down using the pusher (b1).

• Press ‘OFF’ to stop the machine. After the food

ocessor has come to a stop, press the release

button (a1) and turn the lid to release it.

Discs (f) (depending on the model) Disc A: finely grate: celeriac, potatoes, carrots,

cheese, etc.

Disc C: coarsely grate: celeriac, potatoes,

carrots, cheese, etc.

Disc D: thinly slice: potatoes, onions, apples,

cucumbers, beetroot, carrots, cabbage, etc.

Disc H: thickly slice: potatoes, onions, apples,

cucumbers, beetroot, carrots, cabbage, etc.

Disc E: cut chips (French fries) Disc G: grate parmesan, coconut, chocolate, etc.

3: GRATING/SLICING

ACCESSORIES USED

Chopping bowl (b) and spindle (d)

Disc of choice (f)

YOUR FOOD PROCESSOR’S FUNCTIONS

Fitting the Accessories

1 Place the transparent bowl (b3) on the motor unit

outlet (a2).

2 Turn anticlockwise until it locks into position. 3 Push the whisk (g2) into the whisk drive unit (g1).

(If it is not alr

eady assembled)

4 Position the whisk assembly onto the shaft of the

bowl.

5 Put ingredients into the bowl and place the lid (b2)

on the bowl. T

urn anticlockwise until it locks into

position.

Usage and Practical tips

• Press speed button ‘2’ or ‘3’.

• Never use this accessory for kneading heavy

dough, cake mixtur

es or mixing light batters.

• Press the ‘OFF’ button to stop the machine. After

the food pr

ocessor has come to a stop, press the

release button (a1) and turn the lid to release it.

• You can prepare mayonnaise, mousses,

whip egg whites (1 to 7), whipped cr

eam, chantilly

cream (up to 0.5Litres).

• When whipping egg whites the bowl must be

completely clean with no trace of fat.

4: BEATING/WHISKING/EMULSIFYING

ACCESSORIES USED

Chopping bowl assembly (b), Metal whisk assembly (g)

Fitting the Accessories

Glass blender (h) assembly (If it is not alr

eady assembled):

1 Dampen the silicone seal (h4), and place it on the

blade support (h5): pay attention to the dir

ection of the seal (the narrowest diameter should always be positioned upwards).

2 Place this assembly under the bottom of the

glass jug (h3).

3 Screw it in completely turning clockwise. Put the

ingr

edients into the blender (h3) without exceeding

the maximum level.

4 Position the tab on the lid to the left of the glass

tab on the lid.

5 Turn lid anticlockwise to lock onto glass jug. 6 Place measuring cap (h1) onto lid. 7 Position the assembled blender (h) on the

motor unit outlet (a2) with the handle in the 4 o’clock position.

8 Turn assembly anticlockwise until it locks into

position.

Usage

You have 3 options:

1 Use one of the speed buttons 1, 2 or 3 for

continuous operation.

2 Use the ‘Pulse’ button for better control of mixing. 3 Use the ‘Auto Mix’ button for optimum

eparation results.

5: MIXING/FINE BLENDING

ACCESSORIES USED

Blender assembly (h)

5.1

5.2

Practical tips

• Never fill the blender with boiling liquid. Only use

liquids at simmering temperature or below.

• Never use the blender to grind dry products

(hazelnuts, almonds, peanuts, sugar & spices).

• Always use your blender with its lid.

• Always pour the liquid ingredients into the glass

bowl first befor

e adding the solid ingredients, without exceeding the maximum level shown: – 1.5L for thick mixtures – 1.25L for liquid mixtures.

• To add ingredients while blending, remove the

measuring cap (h1) fr

om the lid and pour the

ingredients through the opening.

• After the food processor has come to a stop, unlock

the blender by r

otating clockwise to release it.

• If the ingredients remain stuck to the sides of the

blender jug during mixing, stop the appliance and unplug it. Remove the blender assembly from the body of the appliance. Using the spatula (i), scrape down the mixture onto the blade. Never put your fingers or hands into the glass jug or near the blade.

You can:

• Prepare finely blended broths, cream soups,

sauces, stewed fruit, milkshakes and cocktails.

• Mix all types of batter (pancakes, waffles, fritters,

yorkshir

e puddings and custard flan).

• Crush ice with ‘Auto Mix’: operate with a

maximum of 6 to 10 lar

ge ice cubes (0.5L level).

• Process breadcrumbs by dropping cubes of any

dry br

ead onto the blade while it is rotating.

CLEANING, TROUBLESHOOTING & DISPOSAL OF PACKAGING

YOUR FOOD PROCESSOR’S FUNCTIONS

Fitting the Accessories

Put the ingr

edients into the mini-chopper bowl (i2)

or into the grinder bowl (j2).

1 Position the lid (i1) or (j1) over (i2) or (j2). 2 Turn clockwise until it locks into position. 3 Position the mini-chopper assembly (i) or

the grinder assembly (j) on the motor unit outlet (a2).

4 Turn anticlockwise until it locks into position.

Usage

You have 3 options:

1 Use speed ‘3’ for continuous operation. 2 Use the ‘Pulse’ button for better control of

chopping.

3 Use the ‘Auto Mix’ button for optimum mixture

eparation.

Practical tips

• To stop the appliance press the ‘OFF’ button, after

the food processor has come to a stop, unlock the mini-chopper assembly (i) or the grinder assembly (j) to release it.

With the mini-chopper (i) you can:

• Chop in a few seconds: garlic cloves, herbs,

parsley

, dried fruit, bread, ham, etc.

• Prepare baby purées.

• Maximum quantity of dried food (hazelnuts,

almonds, etc.): 80g. Maximum quantity of garlic, onions, ham: 60g. Quantity of baby purée: 120g. This Mini-Chopper has not been designed for har

products such as coffee beans and hard spices.

With the grinder (j) you can:

• Grind in a few seconds: dried apricots, figs,

stoned prunes, etc.

ou have 2 options:

1 Use speed ‘3’ for continuous operation. 2 Use the ‘Pulse’ button for better control of

chopping. – Maximum quantity/time: – Dried apricots: 180g/10s. – Dried figs: 160g/10s.

• The grinder is not designed for hard products

such as cof

fee beans.

6: FINE CHOPPING SMALL QUANTITIES

ACCESSORIES USED

Mini-chopper (i) or grinder (j) assembly.

Troubleshooting

• The blades of the accessories are extremely

sharp. Handle them with care.If your appliance does not work, a padlock appears on the LCD screen of the motor unit: check the position of the bowl and that the lid is locked.

• If the bowl and the lid are properly positioned,

and the padlock r

emains on the screen, this means that your food processor has overheated. Leave it to stand for a few minutes and then start it again.

• If your appliance stops during operation: this

means that your food pr

ocessor has detected excessive vibrations and has turned itself to the safety position. Check if you are using the recommended speed, and that you have not exceeded the operating time indicated.

• Check the connection and make sure that the

accessories ar

e correctly positioned on the

motor unit.

• After 16 minutes of inactivity, the screen

switches to stand-by

. Simply pressing one of the buttons on the control panel (a3) starts it again.

Your appliance still does not work? Please contact our Customer Relations Team first for expert help and advice:

HELPLINE: 0845 602 1454 (UK)

(01) 401 8448 (Ireland)

Or consult our website: www.krups.co.uk

Cleaning

Unplug the appliance.

• For easier cleaning, quickly rinse the

accessories straight after use.

• Wash and dry the accessories (they are

dishwasher safe, apart fr

om the drive unit of the whisk (g1), and the lid of the blender (h2)). All other accessories can be cleaned in the dishwasher.

• Pour warm water with a few drops of washing-

up liquid into the blender jug (h3). Close the lid (h2), fitted with the measuring cap (h1). Operate in short bursts by pr

essing the pulse button several times. Unplug the appliance. Rinse everything under running water and leave to dry.

• Once assembled do not dismantle the blade

support (h5).

• If the accessories become discoloured by food

(carr

ots, oranges, etc.), rub them gently with a kitchen towel dipped in cooking oil and then wash as normal.

• Do not submerge the motor unit (a), or the drive

unit of the whisk (g1) in water

, or under running

water. Wipe the motor unit with a damp sponge.

• To clean the metal whisk (g), carefully detach

the metal whisk (g2) fr

om the whisk drive unit (g1) by gently pulling them apart. The whisk drive unit (g1) should NOT be submerged in water and should be cleaned carefully using warm water and washing up liquid. The whisk (g2) can be submerged in warm water containing washing up liquid and can be cleaned using a cloth or washing up brush.

Disposal of packaging materials and the appliance

The packaging contains only ecologically sound materials that can be disposed of according to your local recycling facilities.

To find out how to dispose of the appliance itself, contact the relevant department of your local administrative body.

Environment protection first!

Your appliance contains valuable materials which can be recovered or recycled.

Leave it at a civic waste collection point.

IMPERIAL TO METRIC CONVERSION TABLE

The weighing facility on your Krups Food Processor only weighs in grams. To convert your existing recipes with measurements in imperial measures use the guide below. The following weights are only approximate.

Weights

Imperial Metric

oz 7 g

oz 15 g

4 oz 20 g

1 oz 25 g

2 oz 40 g

2 oz 50 g

2 oz 65 g

3 oz 75 g

2 oz 90 g

4 oz 100 g

5 oz 150 g

6 oz 175 g

7 oz 200 g

8 oz 225 g

9 oz 250 g

10 oz 275 g

11 oz 300 g

12 oz 350 g

13 oz 375 g

14 oz 400 g

15 oz 425 g

1 lb 450 g

lb 575 g

lb 675 g

lb 800 g

2 lb 900 g

lb 1 kg

Liquids

Imperial Metric

teaspoon 2.5 ml

1 teaspoon 5 ml

1 tablespoon 15 ml

2 tablespoons (1 fl oz) 30 ml

3 tablespoons 45 ml

4 tablespoons (2 fl oz) 60 ml

5 tablespoons 75 ml

6 tablespoons (3 fl oz) 90 ml

7 tablespoons 105 ml

4 pint 150 ml

6 fl oz 175 ml

7 fl oz 200 ml

9 fl oz 250 ml

2 pint 300 ml

12 fl oz 350 ml

14 fl oz 400 ml

4 pint 450 ml

18 fl oz 500 ml

1 pint (20 fl oz) 600 ml

4 pint 750 ml

2 pint 900 ml

pint 1 litre

2 pint 1.2 litre

RECIPES

• Processing times are for the quantities stated in the recipes. For larger or smaller quantities the time may need adjustment.

• All spoon measures are level, unless stated otherwise.

• Eggs used in recipes are medium size, unless stated otherwise.

• The cooking times and temperatures stated in the recipes are only a guide. If using a fan oven the times and temperature may need adjusting as advised in the manufacturer's instructions. If you have adapted the recipe in any way, you may also need to adjust the cooking time.

• The recipes in this book have been devised specifically for use in your Krups Food Processor. If the recipes are prepared in an appliance other than this, the processing times and results may vary considerably.

SOUPS AND STARTERS

Serves: 4 Preparation time: 15 minutes Chilling time: 2 hours

You will need:

600 ml chicken stock, preferably home-made 10 cm (4 in) length of cucumber 2 ripe avocados 1 teaspoon lemon juice 300g tub natural yoghurt 1 tablespoon fresh chopped chives

2 clove of crushed garlic, optional

freshly ground pepper

Instructions:

1 Prepare the chicken stock and leave to cool.

2 Cut the cucumber into four pieces. Fit the

transpar

ent bowl and the metal chopping blade.

Leave the skin on the cucumber. Process on speed 3 until chopped. Set aside.

3 Halve the avocado, peel off the skin and remove

the stones. Roughly cut up the flesh.

4 Fit the blender attachment. Add the cucumber,

avocado, lemon juice, and a quarter of the chicken stock. Process on speed 3.

5 Add the remaining stock, yoghurt, chives, garlic

and seasoning. T

ake care not to add too much salt as this soup has a delicate flavour. Process again for 10 seconds until smooth. If necessary, scrape down the lid and blend any unprocessed mixture again.

6 Chill well and serve with melba toast. Use the

soup on the day it is pr

epared.

Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour 30 minutes

You will need:

100 g yellow spilt peas 1 large onion 300 g carrot 250 g parsnip 1 tablespoon vegetable oil 400g can of crushed tomatoes 1 tablespoon tomato puree 900 ml chicken stock 1 bay leaf salt and pepper

Instructions:

1 Soak the peas overnight in plenty of cold water.

Rinse thor

oughly and place in a saucepan with fresh cold water. Bring to the boil and boil rapidly for 10 minutes uncovered. Discard the water. Do not eat uncooked peas.

2 Peel all the vegetables. Fit the transpar

ent bowl

and the metal chopping blade and chop each of the vegetables separately on speed 3.

3 Heat the oil in a large saucepan and fry the

vegetables for 5 minutes to soften them. Add the soaked peas and the remaining ingredients. Stir well and bring to the boil, cover and simmer gently for about 1

2 hours or until the peas are

tender.

4 Clean the bowl and fit the blender attachment.

Remove the bayleaf and pr

ocess in two batches

on speed 3 until smooth.

5 Reheat the soup, adjust the seasoning and serve

with a sprinkling of grated cheese on the top. If the soup is too thick, thin with a little mor

chicken stock or hot water.

Iced Cucumber and Avocado Soup Winter Vegetable Soup

Winter Vegetable Soup

SOUPS AND STARTERS

Serves: 8 Preparation time: 20 minutes + chilling

overnight

Cooking time: 1

2 hours - 1

4 hours

You will need:

1 garlic clove, peeled (optional) 1 onion, peeled and quartered 25 g butter or margarine 100 g unsmoked streaky bacon 225 g lambs liver 225 g lean pork 1 tablespoon finely chopped fresh parsley 2 tablespoons double cream

2 teaspoon dried mixed herbs

3 tablespoons brandy or port

(or half and half)

a pinch of ground allspice 1 beaten egg salt and freshly ground black pepper

Instructions:

1 Fit the transpar

ent bowl and the metal chopping

blade. Process the garlic and onion using

Automix until finely chopped.

2 Melt the butter in a saucepan, add the onions

and cook, without br

owning, until softened. Add the alcohol and increase the heat, allowing the liquor to reduce until almost dry. Leave to cool.

3 Trim and dice the liver. Cut the bacon and pork

into 2.5 cm (1 in) pieces. Pr

ocess the bacon, liver and pork in the transparent bowl on speed 3 until chopped to your preferred consistency. Remove the metal blade.

4 Add the onions, parsley, cream, mixed herbs, all

spice, salt, pepper and, lastly

, the beaten egg.

Mix with a wooden spoon.

5 Place the mixture in a 900 g (2 lb loaf tin) or

terrine mould. Gently press the mixture down and cover with buttered foil. Stand in a roasting tin and pour in boiling water to come halfway up the sides.

6 Bake in a preheated oven at 180°C/Fan oven

170°C, Gas mark 4 for 1

2 - 1

4 hours.Top up

with more boiling water, if necessary.

7 Leave to cool in the tin for 30 minutes. Cover

with a piece of foil, then place a weight on top of the cooked pâté and chill over

night in the refrigerator. Turn out and serve cut in slices with crusty bread and a mixed salad.

Variation: Cover the top of the tin or terrine mould with streaky bacon to garnish the dish.

Serves: 8 Preparation time: 20 minutes + chilling time Cooking time: 1 hour

You will need:

350 g cod fillet 300 g salmon fillet 1 onion 25 g butter 1 tablespoon vegetable oil 50 ml dry white wine 3 whole eggs 150 ml crème fraîche 3 tablespoon tomato purée salt and pepper cayenne pepper

Instructions:

1 Chop the onion in the transpar

ent bowl fitted

with the metal chopping blade on Automix.

2 Gently fry the onion in the butter and oil until

softened. Add the white wine and simmer rapidly until the liquid is r

educed and cooked away.

3 Cut the fish into 3 cm (1 in) pieces, place in the

bowl and chop on speed 3 for about 30 seconds until finely processed.

4 Add the eggs, crème fraîche, tomato purée,

onion, salt, pepper and a pinch of Cayenne pepper. Process on speed 1 for a few seconds then increase to speed 2 for 50 seconds.

5 Grease and flour a rectangular terrine mould (24

cm x 9 cm). Pour in the mixtur

e. Stand in a roasting tin and pour in boiling water to come halfway up the sides.

6 Cover with buttered foil and bake in a preheated

oven at 180°C/Fan oven 170°C, Gas mark 4 for about 1 hour

. Leave to cool before turning out. Chill in the fridge for at least 3 hours. Serve cold cut into slices, with a green salad accompanied by hot toast.

Coarse Country Pâté Salmon Terrine

Coarse Country Pâté

SOUPS AND STARTERS

Serves: 4 Preparation time: 30 minutes Cooking time: 30 minutes

You will need:

450g white fish fillet, such as cod 2 tablespoons Thai fish sauce 1 tablespoon red curry paste 1 egg 1 teaspoon sugar The cores of two lemon grass stalks 70g fine green beans 1 small fresh red chilli Vegetable oil for frying Jar of sweet and sour sauce

Instructions:

1 Rinse the fish, blot it with kitchen roll, cut it into

pieces and place it into the transpar

ent bowl

fitted with the metal chopping blade.

2 Add the fish sauce, curry paste, egg, sugar and

lemon grass cut into 2.5cm pieces. Lock the lid. T

urn the appliance to speed 3 or Automix mode, until evenly mixed. Scrape the sides of the bowl with a spatula once or twice during processing to bring the mixture back down to the bottom. Empty the bowl out into a dish.

3 Top and tail the green beans, wash them and cut

them into thin rings about 4mm in width. Cut the stalk of

f the chilli and remove the seeds keeping the chilli whole, and cut the flesh into thin 3 mm slices. Wash your hands after you have handled the chilli, and be careful not to rub your eyes.

4 Add the green beans and chilli to the fish and

mix until combined.

5 Roll the mixture into balls the size of a large

walnut, and then flatten them a little with the palm of your hand.

6 Heat 2cm (

in) of oil in a frying pan until hot but not smoking (about 170°C). Fry the fishcakes in the oil one by one, for about 3 minutes on each side or until they go golden. When they are golden, remove them using a draining spoon or fish slice and drain them on some kitchen roll. Serve immediately, with the sweet and sour sauce on one side.

Serves: 5 (makes about 20 meatballs) Preparation time: 30 minutes + 1 hour chilling Cooking time: 30 minutes

You will need:

25g dry white bread, crusts removed

2 tablespoons milk

2 onion, chopped

350g pork or lamb, cut into chunks

1 tablespoon chopped fresh marjoram 2 tablespoons chopped fresh parsley 2 teaspoons dark soy sauce a pinch of sugar (optional) salt and pepper 1 tablespoon vegetable oil 100 g (4 oz) goats cheese, diced

Instructions:

1 Cut the bread into cubes. Place in a bowl, cover

with the milk and leave to soak for 10 mins.

2 Fit the metal chopping blade in the transpar

ent

bowl. Chop the onion using pulse.

3 Add the meat, herbs, soaked bread, soy sauce

and seasoning. Pr

ocess on using successive bursts of pulse until finely chopped, but take care not to over process.

4 Shape into walnut-sized balls and chill in the

efrigerator for about 1 hour.

5 While chilling make the tomato sauce.Skin the

tomatoes by placing in boiling water for a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal chopping blade in the transpar

ent

bowl. Chop the onion and garlic on using Pulse.

6 Melt the butter in a large pan. Cook the onion

and garlic on a gentle heat for about 5 minutes until soft. Remove fr

om the heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil leaves and seasoning.

7 Gently bring to the boil, stirring continuously until

the sauce thickens. Cover and simmer for 30 minutes. Purée the tomatoes in the blender on speed 3 until smooth. Reheat and thicken if pr

eferred using cornflour, mixing it with a little water

before stirring into the pan and bringing to the boil.

8 Heat the oil and fry the meatballs on a medium

heat for 10 – 15 minutes.

9 Place the cooked meatballs in an ovenproof dish

and pour over suf

ficient tomato sauce to cover them. Top with the diced goats cheese and bake in a preheated oven at 200°C/Fan oven 190°C, Gas mark 6 for about 30 minutes until piping hot. Serve with bread and salad.

Variation: Serve the cooked meatballs on a bed of spaghetti with the hot tomato sauce.

Thai fish cakes Meatballs Baked with Goats

Cheese and Fresh Tomato Sauce

MAIN COURSES

Thai style fish cakes

MAIN COURSES

For the fresh tomato sauce:

450g fresh tomatoes

2 onion

1 clove garlic (optional) 25g butter 225ml chicken stock 1

2 teaspoons sugar

1 tablespoon tomato purée 8 fresh basil leaves, roughly chopped

salt and pepper 20g cornflour (optional)

Serves: 4 Preparation time: 15 minutes +

30 minutes chilling

Cooking time: 15 minutes

You will need:

400g chicken breast (or turkey breast) 1 slice white bread 4 tablespoons milk 1 onion quarter of a 25g bunch coriander 1 tablespoon medium curry powder 1 tablespoon olive oil 150g tub natural yoghurt juice of 1 lemon quarter of a 25g bunch chives salt and freshly ground black pepper kebab skewers plain flour, for coating hands

Instructions:

1 Preheat the oven to 200°C/Fan oven 190°C,

Gas mark 6.

2 Remove the crust from the bread, place it in a

bowl and pour over the milk.

4 Peel the onion and cut it into pieces. Rinse the

coriander

, blot it with kitchen roll and remove the large stalks. Cut the chicken breasts into small pieces.

4 Place the onion and the coriander in the

transpar

ent bowl, fitted with the metal

chopping blade. Lock the lid. Process on Auto

Mix mode.

5 Add the chicken breast, soaked bread, curry

powder and olive oil. Season. Pr

ocess using successive pulses until fully mixed. Empty the bowl out.

6 With floured hands form into balls about the size

of a walnut by r

olling the mixture between your hands. Chill in the refrigerator for 30 minutes. Thread them onto skewers, but do not let them touch one another, and place them in a lightly oiled non-stick roasting dish or baking tray.

7 Bake for about 15 minutes.

8 Rinse the chives, blot them in kitchen roll and

cut them up finely using a pair of kitchen scissors. Mix the yoghurt with the lemon juice and chopped chives, then season with salt and pepper

9 Serve the chicken balls as soon as they are

cooked, with the sauce on one side.

Serves: 4 Preparation time: 30 minutes + chilling Cooking time: 30 – 35 minutes

You will need:

To line a 20 cm (8 in) pastry case

180 g plain flour pinch of salt 90 g block margarine, straight from the fridge about 2 - 3 tablespoons cold water

For the filling

50 g Emmental or Gruyere cheese 1 medium leek 75 g mushrooms, thinly sliced 1 tablespoon vegetable oil 25g butter 3 rashers back bacon, cut into pieces 2 eggs, medium size 125 g reduced fat crème fraiche salt and pepper

Instructions:

1 Fit the transparent bowl and metal chopping blade.

Put the flour and salt in the bowl. Cut the fat into 2 cm pieces and add to the bowl. Process on speed 3 until the mixture resembles fine breadcrumbs.

2 With the machine still running, pour in the water

thr

ough the feed funnel and process the dough until it just starts to cling together. Remove, bring together by hand and knead lightly until smooth. Wrap the pastry in cling film and chill for at least 30 minutes before using.

3 Line a 20cm (8 inch) flan ring or flan dish with the

pastry and leave to chill in the fridge for about 30 minutes.

4 Preheat the oven to 200°C/Fan oven 190°C, Gas

mark 6. Prick the base with a fork and line with gr

easeproof paper and baking beans. Bake blind at for about 15 minutes, remove the beans and cook for another 5 minutes without them.

5 Fit the fine grating disc (side A) and grate the cheese

on speed 1.Set aside. Fit the fine slicing disc (side D) and slice leeks on speed 1 and wash. Blanch the shr

edded leeks by plunging into boiling salted water

for 1 minute. Drain well.

6 Heat the oil and butter together. Cook the

mushr

ooms until tender. Set aside. Fry the bacon

pieces.

7 In a bowl beat the eggs, crème fraiche and

seasoning together

8 Put the leeks, mushrooms, bacon and cheese over

the base of the pastry case. Pour over the egg mixtur

9 Reduce the oven temperature to 180°C/Fan oven

170°C, Gas mark 4 and bake for about 30 – 35 minutes or until it just sets. Cover with foil or gr

easeproof to prevent over-browning, if necessary. Serve warm or cold.

Variation: For a vegetarian version omit the bacon. Cook’s tip: Instead of all margarine you can use half lard and

half margarine for a more crumbly texture pastry.

Curried chicken balls with yoghurt and chive sauce

Leek, Bacon & Mushroom Quiche

MAIN COURSES

Curried Chicken Balls with yoghurt & Chive Sauce

MAIN COURSES

Serves: 4 Preparation time: 20 minutes Chilling time: about 2 hours

You will need:

150 g bulgur wheat 2 lemons 4 spring onions 4 sprigs flat parsley 2 sprigs mint 4 tomatoes 4 tablespoons of olive oil salt, pepper

Instructions:

1 Extract the juice from the lemons and filter the

juice. Put the bulgur wheat into a dish, cover it with boiling water (ar

ound 2 cm over the top of the bulgur) and add the lemon juice. Leave to soak for 30 minutes until all the water has been absorbed.

2 Trim the coarse tops off the spring onions, cut

them into small pieces, including the tender part of the gr

een stalks. Rinse the parsley and mint, blot them with kitchen roll, and strip the leaves. Discard the stalks.

3 Place the onions and the herbs in the transparent

bowl fitted with the metal chopping blade. Lock the lid. T

urn the appliance on to Automix mode and process until finely chopped.

4 Peel and finely dice the tomatoes into 1 cm

pieces.

5 In a large bowl, mix together the drained bulgur,

tomatoes, herbs and onions. Pour in the olive oil. Season. Mix together carefully and leave to chill for at least 2 hours in the refrigerator before serving.

6 Take the tabouleh out of the refrigerator 30

minutes befor

e serving, so that it is not too cold.

Serves: 6 Preparation time: 15 minutes Cooking time: 1 hour

You will need:

700 g small size old potatoes

(a floury type such as Maris Piper or King Edward)

70 g mature Cheddar or Gruyère cheese 2 egg yolks 142 ml carton single cream 200 ml milk pinch of ground nutmeg salt and pepper butter for greasing 1 clove of garlic, peeled (optional)

Instructions:

1 Fit the transpar

ent bowl and the fine grating

disc (side A) and grate the cheese on speed 1.

Set aside.

2 Peel the potatoes and trim to fit the wide feed

tube. Use the coarse slicing disc (side H) and slice the potatoes on speed 1. Do not leave in water and use straight away

3 Grease a shallow ovenproof dish with butter and

rub with a garlic clove. Fill the dish with the potatoes in layers together with half of the grated cheese. For a neater finish overlap the top layer of potatoes in r

ows.

4 Clean the transpar

ent bowl and fit the whisk.

Add the egg yolks, cream, milk, nutmeg, salt and pepper. Process on speed 2 for 1 minute. Pour this mixture over the potatoes.

5 Bake in a preheated oven at 200°C/Fan oven

190°F

, Gas mark 6 for about 60 minutes. Cover with foil if the top browns too quickly. After 30 minutes cooking, sprinkle over the grated cheese. The exact cooking time will vary according to the type of potatoes, so test the potatoes by piercing with a knife. Serve immediately

Variation: For a Celeriac and Potato Dauphinois, reduce the quantity of potatoes to 450 g (1lb) and slice 1 large celeriac with disc H. Arrange the potatoes and celeriac in layers, making sure the potatoes are on the top and bottom.

Lebanese Tabouleh Gratin Dauphinois

VEGETABLE DISHES AND SALADS

Lebanese Tabouleh

VEGETABLE DISHES AND SALADS

Serves: 4 Preparation time: 10 minutes

You will need:

500 g carrots 3 or 4 sprigs coriander or flat leaf parsley

For the orange dressing:

100 ml orange juice (from a carton)

2 tablespoons white wine vinegar

2 tablespoons sunflower oil

teaspoon ground cinnamon

Salt and pepper

Instructions:

1 Strip the leaves off the coriander or parsley and

chop them finely in the Mini Chopper or by hand.

2 Fit the transpar

ent bowl and whisk or metal

chopping blade.To make the dressing, add the

orange juice, vinegar, oil, cinnamon and seasoning. Process on speed 3 until well blended. Set aside.

3 Peel the carrots, wash them and cut them into 5

cm sections (the size of the wide feeder tube in the food pr

ocessor lid).

4 Dry the bowl with kitchen towel and fit the fine

grater (side A). Lock the lid.Lie the carr

ots flat in the wide part of the feed funnel, to obtain long strands of grated carrot. Switch to speed 1, then push the carrots through the feeder tube with the pusher.

5 In a large bowl mix the grated carrot, chopped

coriander or parsley and suf

ficient dressing

together until well mixed. Serve immediately.

Serves: 6 Preparation time: 15 minutes Cooking time: 20 – 30 minutes

You will need:

1 kg courgettes 100 g Gruyère cheese 3 eggs 250 ml double cream or crème fraiche salt and pepper grated nutmeg butter for greasing

Instructions:

1 Preheat the oven to 190°C/Fan oven 180°C, Gas

mark 4.

2 Wash the courgettes and do not peel. Fit the

transpar

ent bowl and the coarse slicing disc (H)

and slice the courgettes on speed 1. Cook in boiling, salted water for 5 minutes or until just tender. Drain well and place in a well buttered shallow ovenproof dish.

3 Fit the fine grater (A) and grate the cheese on

speed 2. Set aside.

4 Clean the transparent bowl and fit the wir

whisk. Add the eggs, cream or crème fraiche,

salt, pepper and a pinch of nutmeg. Process on speed 2 for 1 minute. Remove the whisk and stir in the grated cheese.

5 Pour the egg mixture over the courgettes and

make sur

e they are all covered. The mixture

should only be about 2 to 3cm deep in the dish.

6 Bake in the preheated oven for about 20 – 30

minutes. If the top browns too quickly cover with foil. Serve on its own as a light lunch or to accompany a main course.

Moroccan Style Grated Carrots Courgette Bake

VEGETABLE DISHES AND SALADS

Moroccan Style Grated Carrots

VEGETABLE DISHES AND SALADS

Serves: 8-10 Preparation time: 40 minutes Chilling time: 3 hours

You will need:

175 g butter 275 g digestive biscuits 1 x 7 g sachet gelatine, dissolved in 45 ml (3 tablespoons) hot water 250 g carton cottage cheese 200 g Philadelphia style soft cream cheese 400g can condensed milk 100 ml double cream rind and juice of 1 lemon 375 g raspberries grated white chocolate, for decoration

Instructions:

1 Fit the transpar

ent bowl and the metal

chopping blade. Melt the butter.

2 Place the biscuits in the bowl and crush on

speed 3 until they ar

e crumbs. Stir into the melted butter. Press the crumb mixture into a 24cm (9

4 inch) loose-bottomed springform cake

tin. Chill in the refrigerator.

3 Prepare the gelatine as directed on the packet

using 45 ml (3 tablespoons) of hot water

4 Clean the transpar

ent bowl and the metal

chopping blade. Add the cottage cheese and

process on speed 3 for 30 seconds until soft.

5 Add the cream cheese, condensed milk, cream,

lemon juice and rind. Process again on speed 3 until fully mixed. Scrape down the bowl halfway through processing if necessary. Pour in the dissolved gelatine and process briefly on speed 3.

6 Retain a few raspberries for decoration. Place

the r

emainder on the biscuit base. Gently pour the cheesecake mixture over the fruit and level the top. Chill in the fridge for at least 3 hours or overnight.

7 Loosen the edges using a palette knife and

car

efully remove from the tin. Slide onto a serving plate. Decorate with the remaining raspberries and curls of grated white chocolate.

Variation: Instead of raspberries use halved strawberries. Alternatively, use a mix of both raspberries and strawberries. When soft fruits are expensive, omit the fruit and serve the cheesecake plain with raspberry coulis.

Serves: 8 Preparation time: 15 minutes Cooking time: 35 minutes

You will need:

175 g self raising flour 1 teaspoon baking powder 50 g caster sugar 50 g soft margarine 1 egg finely grated rind of 1 lemon 100 ml milk about 200 g mincemeat about 450 g dessert or cooking apples such as Braeburn 30 g melted butter 100g demerara sugar

Instructions:

1 Preheat the oven to 200°C/Fan oven 190°C, Gas

mark 6. W

ell grease a 28 cm (11 in) diameter ovenproof dish or rectangular ovenproof dish about 18 cm (7 in) x 28 cm (11 in). The sides should be about 6 cm (2

in) high as the mixture

will rise up during baking.

2 Fit the transpar

ent bowl and kneading hook.

Add the flour, baking powder, sugar, margarine, egg, lemon rind and milk. Press the knead button three times and process on the cake function for about 1

2 minutes or until the

mixture is evenly mixed. Halfway through processing stop the machine and scrape down the sides of the bowl. Place the mixture in the dish and smooth over the top.

3 Peel and core the apples. Cut them in quarters

and slice thickly

4 Place spoonfuls of mincemeat over the top of the

sponge mixtur

e and spread over sufficient to make a thin layer. Arrange the apples on top, brush with the melted butter and sprinkle over the demerara sugar.

5 Bake for about 35 minutes until the apples are

cooked and the sponge golden br

own. Serve

warm with ice-cream, custard or crème fraiche.

Variation: If you don’t have any mincemeat just omit it from the recipe and have a crunchy, apple topping instead.

Summer Fruit Cheesecake Apple and Mincemeat Pudding

with Crunchy Top

DESSERTS

Summer Fruit Cheesecake

DESSERTS

Serves: 8 Preparation time: 10 minutes Cooking time: 1 hour

You will need:

200 g plain flour 3 level teaspoons baking powder 200 g caster sugar 200 g softened butter 4 eggs 100 g plain cooking chocolate (minimum of 70% cocoa solids)

20 g butter

Instructions:

1 Preheat the oven to 180°C/Fan oven 170°C, Gas

mark 4. Butter a r

ectangular terrine tin 24 cm x 9

cm and line the base with greaseproof paper.

2 Put the flour, baking powder, sugar, softened

butter and eggs in the transparent bowl fitted with the kneading hook. Press the knead button three times and the is displayed. Process the mixture for about 1

minutes or until evenly mixed. Stop and scrape down the sides if necessary.

3 Put the chocolate and 4 tablespoons of water in

a small bowl and melt it in the micr

owave oven for 40 seconds. Stir until dissolved and add the 20 g of butter, and mix until smooth with a fork.

4 Take two-thirds of the mixture and place in the

terrine tin. Add the chocolate mixtur

e to the remaining mixture and process for about 1 minute on cake function . Place the chocolate mixture on top of the white mixture and smooth the surface.

5 Bake for about 1 hour. The cake is cooked when

a skewer inserted into the centr

e of the cake comes clean with no mixture attached. Leave to cool in the tin for 10 minutes and then turn out on a wire rack.

Variation: add 60 g desiccated coconut to the chocolate mixture.

Serves: 8 Preparation time: 10 minutes Cooking time: about 20 – 25 minutes

You will need:

110g soft tub margarine 110g caster sugar 2 medium size eggs, beaten 100g self raising flour 1 level teaspoon baking powder 25g ground almonds finely grated rind of 1 orange 1 level tablespoon orange juice For the icing: 250g mascarpone 4 heaped tablespoons orange curd 1 tablespoon orange juice 1 tablespoon toasted flaked almonds

Instructions:

1 Preheat the oven to 180°C/Fan oven 170°C.

Gas mark 4. Lightly gr

ease two 18 cm (7 inch) sandwich tins and line the base with greaseproof paper.

2 Fit the transparent bowl and the kneading hook.

3 Add all the cake ingredients and press the

kneading button thr

ee times and the is displayed. Process for about 40 seconds until smooth. Stop and scrape down the sides of the bowl if necessary.

4 Divide the mixture between the two

sandwich tins.

5 Bake in the preheated oven for about 20 – 25

minutes or until firm to the touch. T

urn out and

leave to cool.

6 To make the icing, beat all the ingredients

together until smooth. Sandwich the cake together with half the icing, and cover the top with the remaining icing. Just before serving sprinkle over the toasted flaked almonds. Best eaten on the day it is made.

Variation: Make a Lemon Curd Cake by using lemon curd and a lemon.

Chocolate Marble Cake Orange Curd Tea-Time Sponge

CAKES AND BISCUITS

Chocolate Marble Cake

CAKES AND BISCUITS

Preparation time: 10 minutes Cooking time: 25 - 30 minutes

You will need:

For a 20 cm (8 inch) cake:

225 g soft margarine or softened butter 225 g caster sugar 4 eggs, medium size 225 g self raising flour 1 level teaspoon baking powder

Instructions:

1 Grease and line two sandwich 20 cm (8 in)

sandwich tins.

2 Fit the transpar

ent bowl with the metal kneading

hook. Put all the ingredients in the bowl. Press

the knead button three times and the will be displayed. Mix for about 40 seconds until smooth. Stop and scrape down the sides of the bowl if necessary.

3 Divide the mixture between the prepared tins and

level the surface.

4 Bake in a preheated oven at 180°C/Fan oven

170°C, Gas mark 4 for 25 - 30 minutes until well risen and firm to the touch. T

urn out and leave to cool on a wire rack. Fill with jam and buttercream icing.

Makes: about 24 Preparation time: 15 minutes Cooking time: about 15 - 20 minutes

You will need:

225 g plain flour 225 g softened butter 3 tablespoons crunchy peanut butter 115 g icing sugar 50 g cornflour 115 g unsalted shelled peanuts, optional

Instructions:

1 Preheat the oven to 180°C/Fan oven 170°C, Gas

mark 4.

2 Fit the transpar

ent bowl and the metal chopping

blade. Add the flour, butter, peanut butter, icing

sugar, and cornflour. Process on speed 3 for about 1 minute until it forms a soft dough.

3 Using floured hands make into 24 small balls.

Place the balls on a baking tray allowing enough r

oom for them to spread on cooking.Flatten the top with a fork. Press the remaining unsalted peanuts into the top of each cookie.

4 Bake in a preheated oven for 15 - 20 minutes or

until lightly br

owned. Leave to cool for a few minutes before placing on a wire rack. When cool store in an airtight container.

Variation: you can use smooth peanut butter instead of crunchy if you prefer.

Victoria Sponge Cake Peanut Butter Shorties

CAKES AND BISCUITS

Victoria Sponge cake

CAKES AND BISCUITS

Makes: 1 loaf or 8 -10 rolls. Preparation time: 15 minutes Rising time: about 1hour Cooking time: about 10 – 15 minutes

You will need:

For 800 g (1

4 lb) of

white bread dough:

500 g strong white bread flour 2 level teaspoons Easybake or Fast Action dried yeast 1 level teaspoon salt

level teaspoon sugar 2 level teaspoon vegetable oil 300 ml warm water

(1part boiling water to 2 parts cold)

milk, to glaze poppy seeds, sesame seeds or coarse oatmeal

(optional)

Instructions:

1 Fit the metal or transpar

ent bowl and the

kneading hook.

2 Place the flour, yeast, salt, sugar and oil in the

bowl. Pr

ess the knead button once and the is displayed. Wait a few seconds for the ingredients to mix together then, with the machine running, add the warm water through the opening in the lid. Knead the dough for 2 minutes 30 seconds. Tip the dough out onto a lightly floured surface, knead by hand until smooth.

3 If making a loaf, shape into a ball or oval and

place on a gr

eased baking tray. Alternatively, use

a 900 g (2 lb) loaf tin.

If making rolls, cut the dough into 8 - 10 pieces, knead each piece and shape into balls. Place on greased baking sheets, leaving space between the rolls for them to expand.

4 Loosely cover the shaped dough with oiled

polythene. Leave to rise in a warm place, such as an airing cupboar

d, for about 1 hour or until

doubled in size.

5 Slash the top of the loaf with a sharp knife. For a

crisp crust, brush with a little milk and scatter with seeds.

6 Bake in a preheated oven at 220°C/Fan oven

210°C, Gas mark 7 for 15 - 20 minutes for r

olls.

For the loaf, bake for about 20 minutes and then reduce to 180°C/Fan oven 170°C, Gas mark 4 and bake for a further 15 minutes. To test if the bread is cooked, tap the base of the bread and it should sound hollow. Remove from the trays and cool on a wire rack.

Makes: about 15 Preparation time: 15 minutes

Cooking time: about 10 – 15 minutes

You will need:

450 g self raising flour 1 level teaspoon cream of tartar 1 level teaspoon baking powder pinch of salt 30 g caster sugar 100 g butter, straight from the fridge cut into cubes

2 medium size eggs about 150 ml milk

To serve:

2 x 284 ml carton double cream, whipped jam and butter, to serve

Instructions:

1 Preheat the oven to 200°C/Fan oven 190°C, Gas

mark 6. Fit the transpar

ent bowl and the metal

chopping blade.

2 Place the flour, cream of tartar, baking powder,

salt and sugar in the bowl. Process briefly on speed 3 to mix.

3 Cut the butter into 2 cm pieces and add to the

bowl. Pr

ocess on speed 3 until the mixture

resembles fine breadcrumbs.

4 Beat the egg and milk together in jug. With the

machine running on speed 3, add the egg mixture through the feed tube, and process for a few seconds until it just binds together. Take care not to over process.

5 Tip out onto a lightly floured surface and lightly

knead into a smooth ball. Roll out to about 2 cm (

inch) thickness. Cut into rounds using a 5 cm

(2 inch) cutter.

6 Place on a greased baking tray and brush the

tops with milk.

7 Bake in the preheated oven for about 10 -15

minutes until risen and golden br

own. Leave to cool. Serve the scones split and buttered with whipped cream and jam.

Rustic White Bread Devonshire Scones

BREADS AND SCONES

Rustic White Bread

BREADS AND SCONES

Makes: 4 glasses Preparation time: 5 minutes

You will need:

300 g fresh strawberries, hulled 600 ml chilled milk 4 teaspoons icing sugar (add more

if the strawberries lack sweetness)

4 scoops vanilla ice-cream

Instructions:

Place all the ingredients in the blender and fit the lid. Process on speed 3 for 1 minute. Serve immediately in tall glasses, decorate with one or two whole fresh strawberries threaded onto a cocktail stick.

Variation: For a Banana Smoothie use 3 ripe bananas, 750 ml chilled milk, 3 scoops vanilla ice cream and 2 -3 tablespoons icing sugar, depending on the ripeness of the bananas. Process on speed 3 for 1 minute.

Makes: 2 glasses Preparation time: 5 minutes

You will need:

500 ml (18 fl oz) chilled milk 4 – 5 tablespoons drinking chocolate 2 scoops vanilla ice-cream

Instructions:

Fit the blender attachment. Add all the ingredients and fit the lid. Process on speed 3 for 20 seconds. Serve immediately.

Strawberry Smoothie

Makes: 2 glasses Preparation time: 5 minutes

You will need:

500 ml semi skimmed milk 3 teaspoons instant coffee 3 – 4 teaspoons caster sugar 6 ice cubes.

Instructions:

Place all the ingredients into the blender and fit the lid. Blend for 1

2 minutes on speed setting

3. Serve immediately

Iced Coffee

Makes: 6 glasses Preparation time: 5 minutes

You will need:

3 slices of pineapple, cut into quarters 1 medium mango, cut into chunks 1 medium banana, cut into chunks 300 ml (

pt) freshly squeezed orange juice

300 ml (

pt) chilled sparkling water

Instructions:

Fit the blender. Place the pineapple, mango and banana in the blender plus the orange juice. Fit the lid and process on speed 3 until smooth. Remove the cap and add the sparkling water. Process using Automix. Serve immediately.

Tropical Cocktail

Chocolate Milkshake

DRINKS

Strawberry Smoothie

DRINKS

Suitable for pancakes, crêpés and Yorkshire pudding

You will need:

120 g plain flour pinch of salt 1 egg, medium size 250 ml milk

(or half milk and half water)

Instructions:

To make the batter using the food processor:

1 Fit the transpar

ent bowl and the metal

chopping blade.

2 Add the egg, milk and salt to the bowl. Turn the

machine on to speed 2 for 15 seconds, and gradually add the flour a tablespoonful at time thr

ough the hole in the splashguard. Once all the flour has been added, stop the machine and scrape down any unmixed flour from the sides and mix in briefly.

3 Turn the speed up to 3 and keep the machine

running for about 2 minutes until the mixtur

e is completely smooth. Cover and leave the batter to stand for 30 minutes.

To make the batter using the blender:

4 Fit the blender. Add all the ingr

edients, except

the flour, and lock the lid. Remove the cap.

5 Start the appliance on speed 2, and gradually

add the flour a spoonful at time thr

ough the hole in the lid. Once all the flour has been added, stop the machine scrape down any unmixed flour from the sides.

6 Turn the speed up to 3 and keep the machine

running for about 1 minute Blend until completely smooth. Leave the batter to stand for 30 minutes.

ou will need:

To line a 20 cm (8 in) pastry case:

180 g plain flour 90 g block margarine, straight from the fridge (or half margarine and half lard)

pinch of salt about 2 - 3 tablespoons cold water

Instructions:

1 Fit the transpar

ent bowl and metal chopping

blade. Put the flour and salt in the bowl. Cut the

fat into 2 cm pieces and add to the bowl. Process on speed 3 until the mixture resembles fine breadcrumbs.

2 With the machine still running, pour in the water

thr

ough the feed funnel and process the dough

until it just starts to cling together.

3 Remove the pastry and bring together by hand

and knead lightly until smooth. W

rap the pastry in cling film and chill for at least 30 minutes before using.

Pouring Batter Shortcrust Pastry

BASIC RECIPES

Pouring Batter

BASIC RECIPES

You will need:

For 500 g pastry

280 g plain flour pinch of salt 140 g softened butter 70 ml cold water

Instructions:

1 Fit the bowl and metal kneading hook. Put the

flour and salt in the bowl. Add the butter into 2 cm pieces.

2 Press the knead button once and the is

displayed. Mix all the ingr

edients for 10 seconds, then pour in the water through the opening in the lid. Process the dough for until it just starts to cling together.

3 Remove and bring together by hand and knead

lightly until smooth. W

rap the pastry in cling film

and chill for at least 30 minutes before using.

All Butter Pastry

For a 28 cm (11 inch) pizza:

You will need:

300 g strong white bread flour 1 teaspoon salt 1 teaspoon Easy Bake or Fast action dried yeast

170 ml warm water (1 part boiling water and 2 parts cold water)

1 tablespoons olive oil

Instructions:

1 Fit the metal bowl and the kneading hook.

2 Add the flour, salt and yeast. Press the knead

button once and the is displayed. Mix the ingr

edients for a few seconds, then, with the appliance still running, add the water and olive oil through the feed funnel. Process for 1 mins 20 secs.

3 Place the dough in a bowl, cover with a damp

tea towel and leave it to rise somewher

e warm,

until it has doubled in size.

4 Place the dough on a lightly floured board and

using a flour

ed hand, punch the risen dough to

knock out any air bubbles.

5 Roll out the dough using a rolling pin to a circle

28 cm in diameter and place it on a pizza tray or baking sheet.

6 Top with pizza sauce and the ingredients of your

choice: tomatoes, onions, peppers, mushrooms, bacon pieces, mozzarella, etc. Season the pizza, sprinkle on dried oregano, and drizzle olive oil over it, then decorate with anchovies and a few black olives. Cook in a preheated oven at 200°C/Fan oven 190°C, Gas mark 6 for about 20 mins.

You will need:

75 g butter 225 ml water 110 g plain flour 3 eggs, medium size

Instructions:

1 Melt the butter and water in a saucepan. When

the mixtur

e is boiling, remove from the heat and add the flour in one go. Beat with a wooden spoon until smooth and comes away from the sides of the pan. Leave to cool slightly.

2 Place the paste in the transpar

ent bowl fitted

with the kneading hook. With the machine running on speed 1 add the eggs one at a time through the feed tube. Increase to speed 2 and process for another 1 minute.

3 Use the choux pastry to make profiteroles or

éclairs. Bake in batches in a pr

eheated oven at

200°C/Fan oven 190°C. Gas mark 6 for about 15

- 20 minutes or until crisp, well puffed and golden brown. Lift onto a wire rack and make a small hole in the base to release any steam. Leave to cool.

4 Fill the cooled choux puffs with the whipped

eam.

Pizza Dough Choux Pastry

You will need:

Makes about 300 ml:

2 egg yolks 1 teaspoon Dijon mustard 150 ml sunflower oil 150 ml olive oil 1 level tablespoon white wine vinegar salt and freshly ground black pepper

Instructions:

1 All the ingredients should be at room

temperatur

e and not too cold. Fit the

transparent bowl and the whisk.

2 Add the egg yolks, mustard, vinegar, salt and

pepper. Use speed 2 and mix until well blended.

3 Without stopping the machine, very slowly add

the oil, dr

op by drop, until the mayonnaise begins to thicken. Then add the oil in a slow trickle. Take care not to add the oil too fast otherwise it will curdle. Adjust the seasoning.

Mayonnaise

BASIC RECIPES

Pizza dough

BASIC RECIPES

Beyond reason Beyond reason

The KRUPS range

Engineered to prepare and perform

FOOD PREP RANGE

The KRUPS range

Exclusively designed for food preparation

KRUPS KA850 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual