KRUPS KA950 User Manual

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Beyond reason

KRUPS PREP EXPERTKRUPS PREP EXPERT

KA950 Kitchen Machine

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

KA950 Kitchen Machine

0827887

DESCRIPTION OF ACCESSORIES

CONTENTS

Thank you for choosing an appliance

from the KRUPS range, which is intended

exclusively for the preparation of food

and is only for indoor, domestic use.

Motor Unit & Control Panel

a1 Electronic speed control a2 ‘Pulse’ setting (intermittent operation) a3 Release lever for multifunction head (a4) a4 Multifunction head a5 Power outlet for blender/minichopper/grinder a6 Cover for outlet a5 a7 Power outlet for mixing accessories

(kneading hook, whisk, mixer blade)

a8 Power outlet for mincer a9 Removable cover for mincer power outlet a10 Set zero button for weighing a11 Display for weight (in grams only) for weighing function and

time (in seconds and minutes) for timer function a12 Adjustment buttons for operating time and of TIMER a13 Power outlet cover for a7

INSTRUCTIONS AND INFORMATION

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

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

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

USING YOUR APPLIANCE ...................................................................... page 8

SPEED SETTINGS AND MAXIMUM CAPACITIES .................................... page 9

YOUR FOOD PROCESSOR’S FUNCTIONS .................................... page 10 - 15

CLEANING, TROUBLESHOOTING .................................................. page 16-17

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

DISPOSAL OF PACKAGING ....................................................................page 18

RECIPES

SOUPS AND STARTERS ................................................................ page 20 - 21

MAIN COURSES ............................................................................ page 22 - 25

DESSERTS...................................................................................... page 26 - 29

BREADS AND BAKERY .................................................................. page 30 - 33

CAKES .......................................................................................... page 34 - 37

BASIC RECIPES ............................................................................ page 38 - 39

ACCESSORIES (According to model)

Spatula

Dough cutter

Bowl assembly

b1 Stainless steel bowl b2 Splashguard

Mixer accessories

c1 Kneading hook c2 Mixer blade c3 Whisk

Blender (according to model)

d1 Removable blade/nut assembly d2 Reversible seal d3 Stainless steel jug d4 Lid d5 Measuring cap

Mincer (according to model)

e1 Metal body e2 Feed screw e3 Blade e4 Coarse mincing screen e5 Medium mincing screen e6 Cap nut e7 Pusher e8 Metal tray

Mini-chopper (according to model)

f1 Cover f2 Bowl

Grinder (according to model)

g1 Cover g2 Bowl

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

SAFETY INSTRUCTIONS

DESCRIPTION OF ACCESSORIES

• Carefully read the instructions before using

your appliance; any use which does not conform to the instructions for use will release KRUPS from all responsibility.

• Never leave the appliance to run

unsupervised, especially when young children or disabled persons are present.

• Check that the voltage rating of the

appliance matches that of your electrical system. Any error in connections will negate the guarantee.

• 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.

• Unplug the appliance as soon as you have

finished using it and when you clean it.

• Do not use your appliance if it is not

working correctly or if it has been damaged. If this is the case, contact the Krups Helpline - see back cover.

• Any work on the appliance other than

normal care and cleaning by the customer must be carried out by a KRUPS approved service centre.

• Do not immerse the appliance, the power

cord or the plug in water or in any other liquid.

• Do not allow the power cord to hang within

the reach of children.

• Do not allow the power cord to come close

to or in contact with the hot parts of your appliance, any other heat source or any sharp edge.

• If the power cord or the plug is damaged

do not use the appliance. To avoid any risk these must be replaced by an approved KRUPS service centre Please call our Helpline (see back page).

• Do not store the accessories; mixer blade,

dough hook and whisk inside the bowl as their weight could damage the weighing system.

• Do not put any accessories containing

metal into a microwave oven.

• For your safety, only use KRUPS

accessories and spare parts that correspond to your appliance.

• Always remove the blender (d) before

activating the release button (a3) for the multifunction head (a4).

• Always use the pusher (e7) to feed food

items down the feed tube of the mincer (e); never use fingers or cutlery or any other implement. Do not touch moving parts.

• Handle the blades of accessories (d), (e), (f),

(g) with great care; they are extremely sharp.

• Do not touch the whisk, mixer blade or

kneading hook while the appliance is in operation.

• Do not use the spatula while the

appliance is in operation.

• Only remove the accessories when the

appliance has come to a complete stop.

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

over the appliance when in operation.

• Never insert utensils (spoon, spatula etc.)

through the feed tube of the splash guard (b2) or lid (d4).

• Do not operate the blender without its lid.

• Only use one accessory at a time.

• The appliance must not be used in

proximity to a microwave appliance or mobile phone because of radio frequency interference.

• Always use the appliance on a flat, stable,

heat-resistant work surface away from water splashes and sources of heat.

Kneading Hook (c1)

The hook is used when making all types of bread or yeast dough and takes all the hard work out kneading. The planetary action ensures a smooth, elastic dough. Use it for bread, rolls, buns, pizza, pasta dough and sweet dough including yeast batter doughs for savarin, kugelhopf and rum babas.

Mixer blade (c2)

This is the attachment that is most frequently used. You can use it for mixing cake mixtures either by the creamed or all-in-one method, making pastry, for rubbed-in mixtures such as crumbles and rock cakes, mashed potatoes, biscuit dough, choux pastry, icing and crumbing biscuits for cheesecakes and biscuit crumb flan cases.

Whisk (c3)

The shape of the whisk is designed to incorporate the maximum amount of air into the food. Use for whisking egg whites, meringues, whipping cream, batters mixtures, mayonnaise, whipped desserts such as soufflés and mousses, cheesecakes, and whisked sponges. Do not use the whisk for heavy mixtures, such as creaming fat and sugar, as you could damage it.

Blender (d)

Ideal for blending and puréeing soups and sauces, making frothy milkshakes, smoothies and cocktails, puréeing soft fruits or cooked vegetables and fruit, making batters and mayonnaise. The stainless steel jug, apart from being stylish, has the advantage of keeping the ingredients cool which is ideal when making smoothies, cocktails and milkshakes. It can blend up to 1.5 litres.

Mincer (e) (Available as an additional accessory)

This accessory enables you to mince your own meat, game, poultry and fish to make burgers, fish cakes, pâtés, terrines and minced meat for chilli-con-carne, bolonnaise sauce, Shepherds pie, meatballs, etc. There are two

different sizes of mincing screens – medium and coarse.

Mini-chopper (f) (Available as an

additional accessory)

Useful for chopping cloves of garlic, herbs, parsley, cooked ham, small amounts of bread for breadcrumbs and baby food.

Note: the mini-chopper is not designed to grind coffee beans or hard spices.

Grinder (g) (Available as an additional accessory)

Grinds spices, pepper, dried figs and dried fruit in seconds.

Note: the grinder is not designed to grind coffee beans. A separate coffee grinder is available to purchase.

Stainless steel bowl (b1)

The large capacity bowl is made of stainless steel which has the advantage of staying cool when whipping cream, making pastry and whisking egg whites. The bowl has handles to assist when scraping out food and is dishwasher safe for easy cleaning.

Splash guard (b2)

The splashguard stops powdery food like flour from producing a cloud of powder when mixing. It also prevents any splashes from liquid being mixed in the bowl. There is an opening at the front so that additional ingredients can be spooned directly into the bowl during mixing. The accessory can easily be changed without having to remove the splashguard.

Spatula (h)

The flexible spatula is designed to fit the contours of the bowl and scrape every last bit of mixture out.

Dough cutter (i)

An extremely useful tool, for cutting bread and biscuit dough. Make up a batch of dough and divide it into portions using the dough cutter.

Accessories included are:

Stainless steel bowl Splash guard Blender Kneading hook Mixer blade Whisk Spatula Dough Cutter

       

Function Type of Food Accessory Speed Minimum Max Capacity

capacity

(total weight of

ingredients)

kneading White bread dough Kneading 1-4 only 250g flour 2 kg

& pizza dough hook

Yeast batter doughs Kneading 1 to 4 only 250 g flour 2 kg

(for savarin, rum hook

babas, kugelhopf)

Bread dough made Kneading

with wholemeal, rye or hook 1 to 4 only 250 g flour 1.3 kg

bran bread

(maximum of 750g

of flour at a time)

Mixing Sponge cake mix Mixer blade 1 to 12 2 egg sponge 2 kg

(Victoria sponge cake)

or cake mix

All-in-one method sponge Mixer blade 1 to 12 2 egg sponge 2 kg

cake mixture

Biscuit dough Mixer blade 1 to 12 250 g flour 2 kg

Shortcrust pastry, Mixer blade 1 to 4 only 200 g flour 2 kg

Crumble & Rock cake mix

Mashed potatoes Mixer blade 3 to 5 500 g 1.5 kg

and mashed vegetables

Choux pastry Mixer blade 4 to 8 3 egg mixture 2 kg

Shortbread dough Mixer blade 1 to 8 only 200g flour 2 kg

Beating Mayonnaise Whisk 1 to 12 2 egg yolk 2 kg

quantity

mayonnaise

Batters Whisk 1 to 12 250 ml liquid 2 kg

Whisking Whisked egg whites Whisk 1 to 12 2 medium size Up to 10 egg

egg whites whites

Whisked sponges, Genoese . Whisk 8 to 10 2 eggs 6 eggs sponge. Roulades, Swiss roll

Whipping Whipped cream Whisk 6 to 10 284 ml tub cream Up to 500 ml

Blending Soups, stewed fruit, Blender jug Pulse or any 0.5 litre 1.25 litre for

milkshakes, smoothies speed setting (500 ml) thin preparations,

cocktails, batters 1.5 litre for thick

thick preparations.

Chopping small Herbs, garlic, bread, rusks, Mini Chopper Pulse or any Sufficient food to 100 g small quantities ham, nuts and baby food or Grinder speed setting cover blades

very fine

Mincing Raw & cooked meat, poultry, Mincer head 12 Not applicable Not applicable

game and fish.

SPEED SETTINGS AND MAXIMUM CAPACITIES

USING YOUR APPLIANCE

Weighing mode

• This function enables you to dispense with

separate scales and weigh your ingredients up to a total of 4kg in grams only. The scales weigh in 5g increments.

• Place the machine on a clean, horizontal

work surface.

• Place the stainless steel bowl (b1) or either

the assembled blender (d) or the assembled mini-chopper (f) or the assembled grinder (g) into position.

• Press the zero ‘T’ button (a10); Initially the

display shows 8888 but after a delay of a few seconds a ‘0’ will appear on the display (a11). Fill the bowl to the desired amount. Allow a few seconds for the weight to stabilise to avoid adding too much of the ingredients.

• Make sure all ingredients you use are

evenly distributed in the bottom of the bowl to get an accurate weight reading.

• To weigh additional ingredients press the

zero ‘T’ button (a10) each time to reset to zero.

• You can weigh additional ingredients

directly in the stainless steel bowl (b1) or place a separate bowl or plate on top of the multifunction head. Press the ‘T’ button to reset the weighing scale to zero.

Timer mode

This function enables you to:

• Measure the processing time: once the

ingredients are weighed and the accessory cover in place, the seconds counter will start to run as soon as you turn the speed control (a1), enabling you to measure the processing time.

• Program an operating time up to 16

minutes: Once the ingredients are weighed and the accessory cover in place, press the

button or the button (a12) of the timer; the display (a11) will show 0. Time is shown in 10sec increments.

To set an operating time, press the button to increase the setting or the button to reduce it (a12).

- For longer times press and hold the button and the setting will change more quickly.

- For shorter times or fine adjustment, press the button or the button briefly several times.

- To set a time more quickly, press and hold down the button or the button pressed until the desired time is shown.

- To jump directly from the maximum time of 16 minutes to zero, press the button for 2 seconds.

- To jump directly from zero to the maximum time of 16 minutes, press the button for 2 seconds.

- To cancel a time setting, press the button and the button together for one second.

As soon as you turn the speed control knob (a1), the display will show the time counting down and the appliance will stop at the end of the programmed time. Once STOP is displayed, to clear this the speed control knob should be turned back to 0.

For speed 1 you may need to turn the control knob (a1) slightly past speed 1 setting and back again to the number 1.

The appliance can also be stopped at any time by turning the speed control knob (a1) back to ‘0’.

Adjusting the height of your accessories

Your accessories are equipped with a system for adjusting the height above the bottom of the bowl for optimum results.

• Unplug the appliance.

• Loosen the nut on the whisk, mixing blade

and kneading hook using a 14mm spanner (not included with the product).

• Press the release lever (a3), lift the

multifunction head and insert the whisk, mixing blade or kneading hook by pushing upwards and at the same time turn it a quarter turn anti-clockwise to lock it in position (fig 1.1)

• Lower the head of the appliance (a4) with

the lever (a3) and press down until a click is heard.

• Adjust the height by turning the shaft (fig

1.2) Adjust the accessories to the ideal position, i.e. as close as possible to the sides of the bowl without touching it. If the accessory is too far away from the bottom of the bowl it may not mix all the ingredients properly.

• Lift the head (a4) of the appliance again,

holding the whisk, mixing blade or kneading hook in position, and retighten the nut.

Before using for the first time

• Clean all parts of the accessories with

warm water and washing up liquid. Rinse and dry.

• Place the appliance on a flat, stable, heat-

resistant, clean and dry work surface and then plug in your appliance.

Operating your appliance

• It can be started in a number of ways:

Intermittent (pulse) operation: turn the speed control knob (a1) to the pulse position (a2) repeatedly for better control of the preparation process.

Continuous operation: turn the speed control knob (a1) to the desired setting from 1 to 12 according to the food being prepared.

You can change the setting during use. Stop: return the knob (a1) to the 0 setting.

N.B When selecting speed 1, you may find that to start the machine you may need to turn the control knob (a1) slightly past the speed 1 setting and back again to the number1.

Important: the appliance will not start if the cover (a6) is not properly closed and clicked into place.

YOUR FOOD PROCESSOR’S FUNCTIONS

USING YOUR APPLIANCE

2: USING THE MIXER

Depending on the type of recipe, the bowl (b1) with the splash

guard can be used to prepare up to 2 kg of mixture.

ACCESSORIES USED

Bowl (b1), Splash guard (b2), Kneading hook (c1), Mixing blade (c2) , or Whisk (c3)

Fitting the accessories

1 Fit the bowl (b1) onto the appliance by

positioning the handle on the bowl as shown in figure 2.1 and turning it clockwise until it locks into position. Place the ingredients in the bowl, weighing them as indicated under the WEIGHING function (see figure 2.1).

2 Position the splash guard (b2) on the head

(a4) with the filling opening at the front of the appliance (see figure 2.1) and push upwards until it clicks into place.

3 Fit the desired accessory (c1, c2 or c3) in

the power outlet (a7), pushing the shaft of the accessory home and then push upwards and at the same time turn it a quarter turn anti-clockwise to lock it into position (see figure 2.2).

4 Press button (a3) again. Lower the

multifunction head of the appliance (a4) to a horizontal position until you hear a click.

5 Check that the cover (a6) is properly

positioned over the blender outlet (a5) by turning it clockwise (see figure 2.3) as far as it will go.

Starting

Program an operating time as indicated under the TIMER function or start at once by turning the speed control (a1) to the position required for the recipe.

1 The appliance will start at once. During

preparation, you can add ingredients through the opening in the Splash guard (b2).

2 To stop the appliance, turn the knob (a1)

back to 0 or wait for the appliance to stop automatically if under control of the programmed TIMER. (Once STOP is displayed, to clear this the speed control knob should be turned back to 0).

1.1

1.2

Adjusting the height of your accessories

2.1

2.2

2.3

Fitting the accessories

YOUR FOOD PROCESSOR’S FUNCTIONS

2: USING THE MIXER 3: USING THE BLENDER

ACCESSORIES USED

Blender assembly (d)

Kneading Mixing Whisking, whipping and emulsifying

Usage and practical tips

Kneading (bread dough & pastry) use the kneading hook (c1) at speed 1 to 4 only. You can knead:

• up to 2kg of heavy pastry or dough (pizza

and pasta dough, bread)

• up to 1.3kg of dough for wholemeal, rye or

bran bread (maximum of 750g of flour at a time).

Mixing (cake & biscuit dough)

• Use the mixing blade (c2) at speed 1 to 12.

You can mix up to 2 kg of light cake mixture (biscuits, sponge cake, etc) or short-crust pastry.

• Never use the mixing blade (c2) to knead

heavy doughs.

Whisking, whipping and emulsifying

• Use the whisk (c3) at speed 1 to 12.

• You can prepare: mayonnaise, aioli, sauces,

whisked egg whites (up to 10 egg whites), whipped cream (up to 0.5L), meringues, whisked sponges.

• Never use the whisk (c3) to knead heavy

dough or to mix sponge cake mixture.

Removing the Accessories

1 Wait until the appliance comes to a

standstill.

2 Press lever (a3) to release the multifunction

head (a4) and raise it to a vertical position.

3 Release the accessory (c1, c2 or c3) from

the multifunction head by tur

ning it a

quarter turn anticlockwise. (Fig 2.4)

4 To remove the bowl turn it anti-clockwise. 5 Remove the splash guard (b2). (Fig 2.5)

Fitting the blender

Assemble the blade assembly (d1) to the seal (d2) and lock it with a quarter turn clockwise into the bottom of the jug (d3) the jug must be upright. (Fig 3.1)

1 Lower the multifunction head of the

appliance (a4) to a horizontal position by pressing lever (a3) to release then push down until you hear a click.

2 Release and remove the cover (a6) from the

outlet (a5) by turning it anti-clockwise. (Fig 3.2)

3 Ensure that the appliance is at a standstill

before fitting on the assembled blender (d).

4 Fit the assembled bender (d) on to (a5).

Position the blender jug handle in the position shown (Fig 3.3) and lock it in position by turning it clockwise.

5 Place the ingredients in the blender jug,

weighing them as indicated under the WEIGHING function and then fit the lid (d4) by turning clockwise with the measuring cap (d5).

6 The power outlet (a7) will rotate while the

blender operates. If preferred, detach the splashguard (b2) and fit the power outlet cover (a13).

Starting

Program an operating time as indicated under the TIMER function or start at once by turning the speed control (a1) to the position required for the recipe.

Use the Pulse position (a2) for better control of blending.

During preparation, you can add ingredients through the measuring cap (d5) hole.

• Do not run the blender empty for more than

1 minute.

Usage and practical tips

You can prepare:

- finely blended soups, cream soups, stewed fruit, milkshakes and cocktails.

- all types of batter (pancakes, waffles, yorkshire puddings, fritters and custard flan).

• Never fill the blender with boiling liquid. Only

use liquids or foods at simmering temperatur

es or below.

Removing the Accessories

Wait for the appliance to come to a standstill before removing the blender by turning it anti-clockwise and replace the cover (a6) by locking in place over the outlet (a5).

Removing the accessories

3.1

3.2

3.3

Fitting the blender

2.4

2.5

YOUR FOOD PROCESSOR’S FUNCTIONS

4: MINCING

(according to model)

ACCESSORIES USED

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

5: CHOPPING SMALL QUANTITIES VERY FINELY

(according to model)

ACCESSORIES USED

Assembled mini-chopper (f) or grinder (g).

Fitting the mincer

The attachment:

1 Take the body (e1) by the feed tube with the

largest opening upwards.

2 Insert the feed screw (e2) (drive pins first) in

the body (e1) (see figure 4.1).

3 Fit the blades (e3) on the shaft with the

cutting edges upwards.

4 Place the selected hole-plate (e4 or e5) over

the blades ensuring that the two lugs fit in the two cut-outs in the body (e1) (see figure 4.2).

5 Screw the cap nut (e6) fully home on the

body (e1).

6 Check the assembly. The shaft should have

no play nor be able to turn on itself.

7 Place the multifunction head (a4) in the

horizontal position (a click should be heard).

8 Remove the cover (a9) from the outlet (a8)

(see figure 4.3).

9 Offer up the assembled mincer attachment

(e), tilted towards you, to the outlet (a8) and engage it fully. Return the feed tube to a vertical position by turning to the rear until it stops (see figure 4.4).

10 Place the removable tray (e8) on the feed

tube (see figure 4.5).

Starting and removing the attachment

Place a bowl in front of the appliance to collect the minced product.

• Start by turning the speed control (a1) to

speed 12.

• Insert the pieces of meat in the feed tube

piece by piece using the pusher (e7). Never push the meat with the fingers or any other utensil.

• To stop the appliance, turn the speed control

to 0 and wait until it comes to a stand still.

• Release the mincer attachment by turning in

the opposite dir

ection to that for fitting it.

Usage and practical tips

• Prepare the full quantity of food to be

minced (for meat, r

emove bones cartilage

and tendons and cut it into small pieces).

• When mincing is finished, any residual

fragments can be clear

ed by putting a few

pieces of bread through the mincer.

Fitting the accessories

1 Lower the multifunction head of the

appliance (a4) to a horizontal position.

2 Release and remove the cover (a6) from the

outlet (a5) by turning it anti-clockwise (see figure 5.1).

3 Place your ingredients in the bowl (f2 or g2),

fit and lock the lid (f1 and g1) on the bowl by turning it clockwise.

4 Ensure that the appliance is at a standstill

before fitting the assembled bender accessory (f or g) on the outlet (a5). Turn it clockwise to lock it in place (see figure 5.2). If the cover is not correctly fitted, the appliance will not start.

Starting and removing the accessories

• Turn the speed control knob (a1) to the

desired setting.

• The appliance will start at once.

• Use the Pulse position (a2) for better control

of chopping.

With the mini-chopper (f) you can:

- in a few seconds, chop cloves of garlic, mixed herbs, parsley, dried fruit, bread, rusk for breadcrumbs, ham etc.

- Prepare baby purées,

- Maximum quantity of nuts (hazelnuts, almonds, etc) 100g.

This mini-chopper is not designed for hard products such as coffee beans.

With the grinder (g) you can:

- in a few seconds, chop coriander, pepper, figs, dried apricots etc.

You can, for example, chop 100 g of dried apricots in 5 seconds.

This grinder is not designed for hard products such as coffee beans.

• To stop the appliance, turn the speed

contr

ol knob (a1) to 0.

• Wait for the appliance to come to a

standstill before removing the accessory by turning it anti-clockwise and replace the cover (a6) over the outlet (a5), turning it clockwise to lock.

4.1

Fitting the mincer

4.3

4.4

4.5

4.2

Fitting the mini-chopper or grinder

5.1

5.2

TROUBLESHOOTING AND CLEANING

TROUBLESHOOTING

The appliance does not work

Impossible to mix or process small quantities

When preparing foods some ingredients are unmixed at the base of the bowl.

When weighing food I keep adding too much ingredients.

When weighing food the scale gave me an inaccurate reading.

The WEIGHING function does not work.

The TIMER function programming does not work.

The SPEED setting has been set but the appliance is not working

Clouds of flour or spots of liquid spill out from the bowl when mixing.

The plug is not inserted correctly.

The cover (a6) or the accessory is not correctly fitted on the multifunction head (a4).

The accessory is too far from the walls of the bowl.

The quantity of food is too small.

The mixer beater, whisk or kneading hook isn’t reaching the bottom of the bowl

The weighing scale takes a few seconds to stabilise and display the weight.

The appliance is on an uneven surface or is resting on the cord.

The ingredients are unevenly distributed in the bottom of the bowl.

Your appliance is running.

The speed setting is on number 1 position.

The splash guard (b2) is not in place.

Speed setting too high.

Connect the appliance to a socket with the correct voltage. Check it is switched on.

Check that the cover (a6) or accessories are correctly assembled and positioned.

Adjust the height of the accessory using a 14mm spanner.

Increase the quantity of food used. Check the minimum quantities in the table on page 9.

Adjust the height of the accessory using a 14mm spanner.

Wait a few seconds for the weight to stabilise when nearing the quantity required.

Add the food a spoonful at a time rather than pouring it directly in.

Rather than weighing additional ingredients directly into the mixing bowl, place a separate bowl on top of the multifunctional head and weigh the ingredients in it.

Place on a flat, stable, level surface. Check the appliance is not resting on the cord.

Use a spoon to distribute the ingredients evenly around the bowl.

To weigh, the appliance must be stopped.

To program, the appliance must be stopped.

To start the machine you will need to turn the control knob (a1) slightly past the speed 1 setting and back again to the number 1 position.

The kitchen machine should always be used with the splash guard (b2) in position.

Start mixing on a lower speed and then increase to the required setting.

PROBLEM CAUSE SOLUTIONPROBLEM CAUSE SOLUTION

The rubber seal on the splash guard (b2) keeps falling off.

The blender blades do not rotate freely

Leak at the bottom of the blender.

Abnormal noise

The appliance stops when running.

Your appliance is equipped with a protective cutout that trips if the load is too high or the running time too long.

When drying with a tea towel the seal gets pulled off.

Pieces of food too large or too hard.

The seal is not correctly positioned. The blade/nut assembly is not correctly fitted.

The cover (a6) or accessory is not correctly positioned on the multifunction head (a4).

The accessory is touching the bottom of the bowl.

Quantity is too large.

You have allowed the appliance to run too long (more than 16 minutes).

Leave to dry on the draining board if possible or avoid drying the seal. Do not wash the seal in a dishwasher.

Reduce the size of the pieces or quantity of food.

Reposition the seal (d2) on the blade/nut assembly (d1) and fit it in the bottom of the jug.

Check that the cover (a6) or accessories are correctly assembled and positioned.

Adjust the height of the accessory (see page 10 of instructions).

Return the speed control knob (a1) to 0. Leave the appliance to cool down for a few minutes.

Remove some of the food being processed. Restart the appliance.

Return the speed control knob (a1) to 0. Leave the appliance to cool down for a few minutes. Restart the appliance.

Cleaning

• Unplug the appliance.

• Never immerse the motor unit (a) in water or

put it under running water

. Wipe it with a

dry or slightly damp cloth.

• For easier cleaning, quickly rinse the

accessories after use. Completely dismantle the mixer attachment. Handle the blades with car

e, as some have sharp cutting

edges.

• Wash, rinse and wipe the accessories in

warm water and washing up liquid. Alter

natively they can be put in the dishwasher (except for the splash guard (b2), reversible seal (d2), the metal components of the mincer attachment (body (e1), feed screw (e2), blade (e3), course and medium mincing screens (e4 and e5) and nut (e6)).

• The mincing screens (e4) and (e5) and the

blade (e3) of the mincer must be kept lubricated. Wipe them over with cooking oil after each use.

• Never use wire wool, abrasive pads or

bleach to clean the stainless steel bowl.

• Do not use the stainless steel bowl on the

hob, in the oven or micr

owave.

• If your accessories are discoloured by food

(carr

ots, oranges etc.), rub them gently with kitchen towel dipped in cooking oil and then clean in the usual way.

• Blender assembly (d): pour hot water with a

few dr

ops of washing up liquid into the blender jug. Close the lid. Fit it on the appliance and give a few pulses. Remove the blender, rinse the jug under running water and leave it upside down to dry. For cleaning more difficult residues, especially with thicker preparations, the blade nut assembly can be detached from the bottom of the jug. To do this, place the empty blender upside down on a flat surface, release the blade/nut assembly with a quarter turn clockwise and lift out the mounting/blade and seal with care as the blade can be sharp. Re-fit the mounting/blade and seal with a quarter turn anti-clockwise.

IMPERIAL TO METRIC CONVERSION TABLE

The weighing facility on your Krups Kitchen Machine 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

4 oz 7 g

2 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

4 lb 1 kg

Liquids

Imperial Metric

2 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

pint 750 ml

pint 900 ml

pint 1 litre

2 pint 1.2 litre

RECIPES

Disposal of packaging materials & 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.

• 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 Kitchen Machine. 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: 20 minutes Cooking time: 30 minutes

You will need:

25 g butter 450 g celery sticks, roughly chopped 1 small onion, chopped 1 small potato (about 175 g), peeled & diced 150 ml dry white wine 300 ml chicken stock 300 ml milk 150 ml single cream 75 g blue Stilton, crumbled into pieces salt and freshly ground black pepper To serve: Single cream and celery leaves.

Instructions:

1 Melt the butter in a large saucepan. Add all the

vegetables, mix well to coat all the vegetables with butter

. Cover with a lid and cook on a low

heat for 10 to 15 minutes to soften them.

2 Add the wine, increase the heat and reduce the

liquid by half in an open pan.

3 Add the stock, milk and seasoning. Simmer for

30 minutes. Remove the pan fr

om the heat and

stir in the cream.

4 Fit the blender attachment. Add the soup and

Stilton, pr

ocess the soup in batches using pulse.

5 Return the soup to the rinsed out pan and reheat

gently

, taking care not to boil the soup. Taste and adjust seasoning. Serve with a swirl of cream and garnish with celery leaves .

Variation: Instead of Stilton try using Blue Wensleydale or Danish Blue

Serves: 4 Preparation time: 20 minutes + 30 minutes

standing time for the batter

Cooking time: 20 minutes

You will need:

For the pancakes:

120 g plain flour pinch of salt 1 egg, medium size 250 ml milk (or half milk and half water) sunflower oil for frying

For the filling:

4 tablespoon double cream 200 g Philadelphia style “Light “ soft cheese with chives 100 g cooked ham, diced 25 g mature cheddar cheese, grated salt and freshly ground black pepper

For the topping:

25 g melted butter 25 g mature cheddar cheese, grated 1 small packet ready salted crisps, crushed

Instructions:

To make the batter using the whisk:

1 Fit the bowl and the whisk. Add the egg, milk and salt to

the bowl. T

urn the machine on to speed 6 for 15 seconds, and gradually add the flour a tablespoonful at time through the hole in the splashguard. Once all the flour has been added, stop the machine scrape down any unmixed flour from the sides and mix in briefly. Turn the speed up to 10 and keep the machine running for about 1 minutes until the mixture is completely smooth. Cover and leave the batter to stand for 30 minutes.

To make the batter using the blender:

2 Set up the blender. Add all the ingr

edients, except the flour, and lock the lid. Remove the cap. Start the appliance on speed 12, and gradually add the flour a spoonful at time through the hole in the lid. Once all the flour has been added, stop the machine scrape down any unmixed flour from the sides. Blend until completely smooth. Leave the batter to stand for 30 minutes.

3 In a bowl mix together all the filling ingredients & season.

4 First preheat the oven to 190°C/Fan oven 180°C, Gas

mark 5. Then heat a little oil in a heavy based frying pan and cook over a medium high heat to make 8 thin pancakes. Remove fr

om the pan and set aside, layering

them with greaseproof paper.

5 Place a spoonful of mixture in the centre of each

cooked pancake. Fold each side of the pancake into the centr

e. Fold over both ends to make a square

parcel. Place on a baking tray with the join underneath.

6 Brush the pancakes with melted butter. Sprinkle over the

remaining cheese and crushed crisps. Bake for about 20 minutes or until the filling is hot. Serve immediately.

Variation: Instead of soft cheese with chives you can use ordinary soft cheese and add 1 tablespoon finely chopped fresh chives.

Cream of Celery Soup with Stilton Ham and Cheese Pancake Parcels

Cream of Celery Soup with Stilton

SOUPS AND STARTERS

MAIN COURSES

Serves: 8 Preparation time: 30 minutes Cooking time: 35 minutes

You will need:

For the shortcrust pastry: 280 g plain flour

teaspoon salt 70 g lard, straight from the fridge 70 g block margarine, straight from the fridge about 3 – 4 tablespoons cold water

For the filling:

1 small onion, peeled and chopped 1 tablespoon oil 200 g smoked back bacon, rind removed and cut into pieces 3 eggs 150 ml milk 200 g low fat crème fraiche 100 g gruyere cheese, grated salt and freshly ground black pepper For decoration; 2 tomatoes, sliced (optional)

Instructions:

1 Place the flour and salt in the bowl. Fit the mixer

blade. Cut the mar

garine and lard into 1.5 cm cubes and add to the bowl. Mix on speed 2 for about 2 to 3 minutes until the mixture resembles fine breadcrumbs.

2 Whilst the machine is running add the water

thr

ough the opening in the splashguard, until the mixture just begins to form a dough. Bring together by hand to form a ball of dough. Do not overhandle the dough or it will become tough. Wrap in cling film and chill in the fridge for 30 minutes before rolling out.

3 On a lightly floured board roll out the pastry and

line a 26 cm fluted flan dish or loose bottom flan dish. If possible, chill for 20 minutes.

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

mark 6. Prick the base of the pastry case and line with gr

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

5 Meanwhile prepare the filling. In a frying pan,

lightly fry the onion in the oil. Remove fr

om the pan and set aside. Fry the bacon. Mix the eggs, milk, crème fraiche and seasoning together.

6 Sprinkle the onion, bacon and cheese over the

base of the pastry case. Pour over the egg mixtur

e. Decorate the top with the tomato slices.

7 Reduce the oven to 180°C/Fan oven 170°C, Gas

mark 4 and bake for 30 to 35 minutes or until set. Serve warm or cold.

Variation: For a less crumbly pastry use 140 g block margarine instead of margarine and lard.

Smoked Bacon and Onion Quiche

MAIN COURSES

Serves: 4 Preparation time: 20 minutes Cooking time: 15 minutes

You will need:

4 x middle cut salmon fillets, skinned salt and freshly ground black pepper

For the sauce:

110 g cup mushrooms, thinly sliced 50 ml white wine 200 ml double cream

For the topping:

25 g ciabiatta bread or dry white bread 25 g coarsely grated Parmesan cheese 1 tablespoon chopped fresh parsley grated rind of

2 lemon

Instructions:

1 Preheat the oven to 220°C/Fan oven 200°C, Gas

mark 7. Season the salmon fillets on both sides and place in a non-stick coated r

oasting tin.

2 Cut the bread into 2.5 cm (1 in) pieces and place

in the blender. Pr

ocess on speed 12 to make into breadcrumbs. If any pieces remain unprocessed stop the blender, shake the jug and then process again. Add the Parmesan, chopped parsley and lemon rind, and process briefly to mix.

3 Put the wine and mushrooms in a pan and boil

for 1 minute on a high heat. Lift out the mushr

ooms and set aside. Reduce the wine on a medium high heat by half. Add the cream, and return the mushrooms to the pan. Season. Bring to the boil and reduce to a sauce consistency.

4 Spoon about 2 tablespoons of sauce on the

centr

e of each salmon fillet. Sprinkle the topping over the complete surface of the salmon fillet and press down so it sticks to the salmon. Retain the rest of the sauce to heat and serve separately.

5 Bake in the preheated oven for about 15

minutes. T

ake care not to overcook the salmon; it should be an opaque pink. Serve immediately with the warmed sauce.

Salmon with Parmesan Crust with Creamy Mushroom Sauce

Serves: 6 Preparation time: 30 minutes Cooking time: 30 minutes

You will need:

For the potato topping: 1 kg peeled floury potatoes, such as Maris Piper or King Edwards

40 g butter 2 tablespoons milk

For the fish layer:

450 g skinned cod fillet 250 g skinned salmon fillet 1 small onion, thickly sliced 1 clove 1 bayleaf 450 ml milk 150 ml double cream 100 g fresh broccoli florets 40 g butter 40 g plain flour 50 g mature cheddar cheese, grated 2 tablespoon chopped fresh parsley salt and freshly ground white pepper

Instructions:

1 Stud an onion slice with the clove. Put in a large

pan with the bay leaf, 450 ml milk, cr

eam, cod and salmon. Bring just to the boil, cover with a lid and simmer for 8 minutes. Lift the fish out onto a plate and strain the cooking liquor into a jug. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Sprinkle it over the base of a shallow

1.75 litre ovenproof dish.

2 Boil the potatoes for 20 minutes or until tender

and then drain. Place the potatoes with the milk and butter in the bowl. Using the mixer beater on speed 3 mash the potatoes and season to taste. Add enough additional milk to make a soft, spr

eadable mash.

3 While the potatoes are cooking, cut the broccoli

into small florets. Cook for 3 minutes in salted boiled water.

4 Melt the butter in pan, stir in the flour and cook

for 1 minute. T

ake the pan off the heat and gradually stir in the hot reserved cooking liquor. Return the pan to the heat and slowly bring to the boil, stirring continuously. Remove from the heat and stir in the grated cheese and parsley. Season. Pour the sauce over the fish and leave to cool.

5 Spoon the potato over the fish and smooth down

and mark the surface with a fork. Bake in a pr

eheated oven at 190°C/Fan oven 180°C, Gas mark 4 for 30 – 35 minutes until piping hot and golden brown.

Variation: Make the potato topping using 500 g old potatoes and 500 g peeled parsnips cut into chunks and boiled together with the potatoes for 20 minutes.

Salmon and Broccoli Fish Pie

MAIN COURSES

Pepperoni Pizza Dough

MAIN COURSES

Serves: 6 Preparation time: 15 minutes + 30 minutes

proving time

Cooking time: 20 minutes

You will need:

300g 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)

teaspoon granulated sugar

1 tablespoon Extra Virgin olive oil

For the topping:

2 x 300g jar tomato pizza topping

125 g grated mozzarella cheese 125 g grated mature cheddar cheese 8 slices salami or pepperoni 1 tomato, sliced 8 pitted black olives (optional)

2 teaspoon dried oregano

Instructions:

1 Fit the kneading hook and splashguard. In the

bowl add the flour

, salt, and dried yeast and start at speed 4 for 15 sec, so that all the ingredients are well mixed. In a jug mix the water, sugar and olive oil together. Turn to speed 1, then slowly add the water and oil through the hole in the splashguard, and knead for 5 minutes or until the dough is smooth and elastic. Remove the bowl from the stand, cover with cling film and leave to rest in a warm place for about 30 minutes.

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

mark 6. Place the dough on a lightly flour

ed board and using a floured hand, punch the risen dough to knock out any air bubbles. Roll out into a circle 28 cm and place in pizza tray or on a large baking sheet.

3 Spread the pizza topping over the base and

cover with the cheese. T

op with the salami or pepperoni, sliced tomato and olives. Drizzle with a little olive oil and sprinkle over the oregano

4 Bake for about 20 minutes or until the crust is

crisp and golden. Serve immediately with a crisp gr

een salad.

Variation: Instead of olives you can use blanched, sliced green peppers instead.

Pepperoni Pizza

Serves: 6 Preparation time: 20 mins Pastry resting time: 1 hr Chilling time: 1 hr Cooking time: 15 minutes

You will need:

For the pastry:

200 g plain flour 150 g cold butter, straight from the fridge 50 g cocoa powder, sieved 100 g icing sugar 1 or 2 eggs yolks 1 tablespoon cold water

For the filling:

250 g good quality plain chocolate (with about 50% cocoa solids content) 200 ml double cream 25 g softened butter

Instructions:

1 Cut the butter into 1.5 cm cubes. Fit the bowl

with the mixer blade. Add the flour and sieved cocoa powder

. Mix on speed 2 for about 10

seconds or until evenly mixed.

2 Add the butter and the icing sugar. Mix on

speed 3 for about 2 to 3 minutes until the mixtur

e resembles fine breadcrumbs. Reduce to speed 1, add one egg yolk and 1 tablespoon of cold water through the hole in the lid. Stop the machine as soon as the dough has become smooth and formed a ball. If the dough is not sticking together properly, add another egg yolk. Wrap the dough ball in cling film and leave it in the refrigerator for 1 hour.

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

mark 4. On a lightly flour

ed surface roll out the pastry and line a shallow sided 28 cm loose bottom tart tin, or 6 mini-tart tins. Cover with a circle of greaseproof paper and fill with baking beans. Cook in the oven for 10 minutes, then remove the beans and the paper. Cook for a further 5 minutes, remove from the oven and leave to cool completely.

4 Roughly chop up the chocolate using a big knife

or grate it and then tip it into a lar

ge bowl. Slowly bring the cream to simmering point, then pour it over the chocolate and whisk gently until the mixture becomes smooth. Add the butter and carry on whisking.

5 Pour this mixture into the tart case and leave

it to set in the r

efrigerator for 1 hour. If you wish, just before serving you can decorate the tart with chocolate curls or rosettes of whipped cream.

Serves: 6 Preparation time: 15 min Cooking time: 1

2 hr

You will need:

4 egg whites pinch of salt 230 g caster sugar

teaspoon vanilla extract

teaspoon vinegar

teaspoon cornflour 284 ml carton double cream 1 teaspoon caster sugar 450 g strawberries or raspberries

Instructions:

1 Preheat the oven 150°C/Fan oven 140°C, Gas

mark 1. Line a baking sheet with non-stick baking par

chment and draw a 20cm (8 in) circle on the

paper and turn over.

2 Fit the bowl and the whisk. Add the egg whites

and salt. Whisk on speed 10 for 1 minute 30 seconds until they form soft peaks. With the machine still running, add the sugar a tablespoon at a time and beat until the mixtur

e holds stiff peaks. Beat in the vanilla extract, vinegar and cornflour using speed 10 until mixed in.

3 Spread the meringue mixture over the circle and

use the back of spoon to make peaks ar

ound the

edge to form a rim.

4 Bake for about 1

2 hour or until crisp on the

outside but still soft in the centre. Switch off the oven and leave the meringue to cool in the oven for a few hours. Cool on a wire rack and remove the baking parchment.

5 Clean the bowl and whisk. Whip the cream

together with the sugar on speed 8 for about 2 minutes, checking the pr

ogress once the cream starts to stiffen. Chill the cream until required. Place the meringue on a serving dish, spread over the cream and top with soft fruit.

Chocolate Shortcrust Tart Summer Fruits Pavlova

DESSERTS

Chocolate Shortcrust Tart

DESSERTS

Serves: 6-8 Preparation time: 30 minutes, Pastry resting time: 1 hr Cooking time: 40-45 minutes

You will need:

For the butter crust pastry:

250 g plain flour 100 g icing sugar a pinch of salt 125 g softened butter 1 egg yolk 2 tablespoons of milk

For the filling:

2 eggs 150 g soft light brown sugar 150 g melted butter 175 g ground almonds 50 g green pistachios (shells removed) 2 ripe pears juice of 1 lemon

Instructions:

1 To prepare the pastry: Fit the bowl and mixer

blade. Add the flour

, icing sugar, salt and the butter cut into 2 cm pieces. Set to speed 2. After a few seconds, add the egg yolk via the hole in the splashguard. Add the milk if necessary to help it form a dough. Stop the machine as soon as the dough starts to cling together. Bring together by hand to form a ball of dough. Do not over handle the dough or it will become tough and shrink when baking. Wrap in cling film and chill in the fridge for 1 hour before rolling out.

2 To prepare the filling: clean the bowl and fit the

mixer blade. Put the eggs, br

own sugar, melted butter, ground almonds and pistachios into the bowl. Mix on speed 10 and until the mixture has combined. Chill in the refrigerator for 30 minutes to stiffen.

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

mark 4. Roll the pastry out on a lightly flour

ed work surface and line a 26 cm loose bottom tart tin. Cover with a circle of greaseproof paper and fill with baking beans. Bake in the oven for 10 minutes, then remove the beans and the paper and leave to cool.

4 Peel the pears, remove the core and the pips and

cut them into slices. Dip them into lemon juice to pr

event them from going black.

5 Pour the almond filling into the cooled pastry

case. Arrange the pear slices in an attractive patter

n on top. Return to the oven and cook for

about 40 - 45 minutes. Serve lukewarm.

Serves: 6-8 Preparation time: 35 minutes Cooking time: 45-50 minutes

You will need:

1 teaspoon cornflour 1 teaspoon vanilla extract 1 teaspoon malt vinegar 1 tablespoon cocoa powder 4 teaspoon cold water 4 egg whites, at room temperature 225 g golden caster sugar

For the filling:

about 150 g good quality chocolate spread 284 ml double cream, whipped 200 g fresh raspberries

Instructions:

1 Line a 33 cm x 23 cm Swiss roll tin with non-

stick silicone baking par

chment. In a cup mix together the cornflour, vanilla extract, and vinegar. In a separate bowl mix the cocoa powder and water together until smooth. Preheat the oven to 150°C/Fan oven 140°C, Gas mark 2.

2 Fit the whisk and whip the egg whites into soft

peaks on speed 12 for 1

2 minutes. With the

machine still running, add the sugar a tablespoonful at a time, and a little of the cornflour mixture. Continue adding the sugar and cornflour until the mixture forms soft peaks. Remove the bowl from the machine and gently fold in the chocolate mixture using a metal spoon.

3 Spoon the mixture into the tin and spread over

evenly

. Bake for about 45 to 50 minutes until crisp on the outside but still soft inside. Remove from the oven and cover loosely with foil and leave 15 minutes. Turn out onto a large sheet of greaseproof paper and carefully peel off the lining paper. Leave until cold.

4 If the chocolate spread is to stiff to spread on the

delicate meringue mix it with a little milk. Spr

ead the chocolate spread evenly over the meringue. Cover with a layer of whipped cream and sprinkle the raspberries on top leaving a 2.5 cm (1 in) gap at each short end.

5 Carefully roll up the roulade like a swiss roll and

transfer to a serving plate. Chill and serve within 2 hours. Dr

edge generously with icing sugar.

Variation: If preferred you can omit the raspberries and serve them separately.

Cook’s note: This roulade is ideal at Christmas as it looks like a Yule Log. Don’t worry about it cracking when you roll it up, this is all part of its charm

Pear and Almond Tart Chocolate Meringue Roulade

DESSERTS

Pear and Almond Tart

DESSERTS

Makes: 2 fougasses Preparation time: 30 mins Dough resting time: 1 hr Cooking time: 25 minutes

You will need:

350 strong white bread flour 1 level teaspoon salt 2 teaspoons of Easy Bake or Fast Action type yeast

150 ml warm water (1 part boiling water to 2 parts cold water)

2 tablespoons olive oil 60 g black olives with stones removed 5 sprigs of thyme 200 g fresh goat's cheese 1 egg

Instructions:

1 Chop the olives up with a knife. Strip the leaves

om the sprigs of thyme.

2 Fit the bowl and the kneading hook. Mix the

water and oil together

. Put the flour, salt and yeast into the bowl. Switch the appliance to speed 1 and mix for a few seconds, then pour warm water oil mixture through the hole in the splashguard. Knead the dough on speed 1 for 5 minutes until it is smooth and elastic. Add the thyme leaves just before the end of the kneading time.

3 Place the dough on a lightly floured board.

Knead the olives into the dough by hand. Cut the dough in half and knead each half into a ball. Roll it each piece into a r

ectangle 1 cm thick.

Place each fougasse on a baking tray.

4 Cut gashes in them using a sharp knife and pull

the gashes open with your fingers. In each of the slits, place small lumps of the cheese, and push them down into the dough. Loosely cover the shaped dough with oiled polythene. Leave the fougasse to rise in a warm place for about 1 hour until double in size.

5 Preheat the oven to 230°C/Fan oven 220°C, Gas

mark 8. Beat 1 egg with 1 teaspoon of water

Brush the beaten egg over the fougasse.

6 Bake for about 25 minutes. Halfway through the

baking pr

ocess, lower the temperature of the oven to 200°C/190°C, Gas mark 6. Bake until golden brown and the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.

Makes: About 24 Preparation time: 5 minutes Mixture resting time: 1 hr Cooking time: 8-10 minutes

You will need:

200 g plain flour 75 g finely grated parmesan a pinch of pepper 125 g lightly salted softened butter 1 egg, beaten 1 tablespoon cold water

Instructions:

1 Fit the bowl and the mixer blade. Add the flour

, parmesan, pepper and butter, cut into small 1.5 cm cubes. Process on speed 2 for 3 to 4 minutes until the mixture resembles fine breadcrumbs.

2 Add the egg and water through the hole in the

splashguar

d and stop the machine as soon as the dough starts to cling together. Bring together by hand to form a ball of dough. Do not over handle the dough or it will become tough after baking. Wrap in cling film and chill in the fridge for 1 hour before rolling out.

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

mark 6. Roll out the dough on a lightly flour

ed work surface into a rough square about 5 mm thick. With a sharp knife, cut the square into narrow fingers 2cm x 10cm. Gently lift them on to baking sheets lined with baking parchment, leaving a little space between each one.

4 Bake for about 8 minutes, but check after five or

six minutes, as oven temperatur

es vary. The

cheese straws should be a pale golden brown.

They are fragile when they come out of the oven, so leave them to rest for five minutes before you try to move them. Transfer to a wire rack to cool for a few more minutes.

Olive and Goat's Cheese Fougasse

Parmesan Cheese Straws

BREAD AND BAKERY

Olive and Goat's Cheese Fougasse

BREAD AND BAKERY

Makes: 1 loaf Preparation time: 6 minutes Dough resting time: 1 hr Cooking time: 30 minutes

You will need:

400 g strong white bread flour 1 teaspoon salt

2 teaspoon sugar

2 teaspoons of Easy Bake or Fast Action dried yeast 1 egg yolk 280 ml warm water (1 part boiling water to 2 parts cold water)

70 g chopped walnuts

Instructions:

1 Fit the bowl and the kneading hook. Put the

flour

, salt, sugar and yeast into the bowl and mix

on speed 3 for 30 seconds.

2 Add the egg yolk and water through the hole in

the splashguar

d. Set to speed 1 and knead for 5

minutes until the dough is smooth and elastic.

3 Place the dough on a lightly floured board.

Knead the walnuts into the dough by hand.

4 Shape the dough into a ball for a round loaf and

place it on a baking sheet. Loosely cover the shaped dough with oiled polythene. Leave in a warm place for about 1 hour until doubled in size, wher

e there is no draught.

5 Preheat the oven to 230°C/Fan oven 220°C, Gas

mark 8. Cut slits into the loaf and cook for about 30 minutes until golden br

own and the bread

sounds hollow when tapped on the base.

Makes: 8 – 10 rolls or 1 loaf Preparation time: 20 minutes plus rising time Dough resting time: about 1 hr Cooking time: 20 minutes for rolls and

35 minutes for a loaf

You will need:

For 800 g of white bread dough: 500 g strong white bread flour 2 teaspoons Easybake or Fast Action dried yeast 1 teaspoon salt

2 teaspoon sugar

2 teaspoons vegetable oil 300 ml warm water

(1 part boiling water to 2 parts cold)

milk, to glaze poppy seeds, sesame seeds or coarse oatmeal (optional)

Instructions:

1 Grease and warm sufficient baking sheets. Fit the

bowl and the kneading hook. Place the flour

yeast, salt, sugar and oil in the bowl.

2 Mix on speed 2 and for 15 seconds to combine

the ingr

edients. With the machine running, add the warm water through the hole in the splashguard, and then knead for 5 minutes on speed 1 until the dough is smooth and elastic. On a lightly floured surface, knead by hand until smooth.

3 To make a loaf: shape into a ball and place on a

eased baking tray or use a 900 g (2 lb) loaf tin.

To make rolls: cut the dough into 8 - 10 pieces, knead each piece and shape into balls. Place on the 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. For a crisp crust, brush with a little milk and scatter with seeds.

5 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 20 minutes and then reduce to 180°C/Fan oven 170°C, Gas mark 4 and bake for a further 15 minutes. To test, tap the base of the bread and it should sound hollow. Remove from the trays and cool on a wire rack.

Variation: For a Wholemeal Loaf replace the 500g strong white with 250 g strong wholemeal bread flour and 250g strong white bread flour and increase the quantity of warm water to 325 ml. Prepare the same as the instructions for the white bread.

Walnut Bread Rustic White Bread

BREAD AND BAKERY

Walnut Bread

BREAD AND BAKERY

Serves: 8-12 Preparation time: 30 minutes Cooking time: 20-25 minutes

You will need:

250 g good quality plain chocolate (with at least 70% cocoa solids)

250 g softened unsalted butter 6 eggs 250 g caster sugar 80 g plain flour, sieved a pinch of salt

Instructions:

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

mark 4. Butter a 24 cm diameter deep sided cake tin.

2 Break the chocolate into pieces, place it in a

heat-pr

oof dish, add the chopped butter and melt it all by placing it over a saucepan of hot, but not boiling, water. Leave to cool slightly.

3 Take the eggs and separate the yolks from the

whites. Place the yolks and the sugar in the bowl and fit the whisk. Pr

ocess on speed 12 for

about 1 minute until the mixture whitens.

4 Add the flour and chocolate mixture to the bowl.

Remove the whisk and fix the mixer blade. T

urn the appliance on to speed 10. Empty the contents of the mixer bowl into a large bowl.

5 Wash and dry the bowl thoroughly, put it back on

the base. Add the egg whites and a pinch of salt. Fit the whisk and pr

ocess them on speed 12 for about 2 minutes until the egg whites become stiff. Gently fold the egg whites into the chocolate mixture using a metal spoon.

6 Pour the mixture into the tin and bake for 20 to

25 minutes. Leave the cake to cool befor

removing it from its tin.

7 To check that the cake is ready, stick the tip of a

knife into it close to the edge: it should be dry when it comes out. However

, when inserted in the centre of the cake: it should come out wet, so that the cake is nice and soft in the middle and undercooked.

Cook’s note: When cooking the cake, don’t worry that the centre is too liquid as the mixture will solidify on cooling. If preferred you can cook the cake longer for about 40 minutes so that it is nearly set in the middle.

Serves: 6-8 Preparation time: 35 minutes Cooking time: 1 - 1

4 hours

You will need:

150 g (5 oz) butter 225 g (8oz) self-raising flour 1 level teaspoon baking powder 1 level teaspoon ground cinnamon 225 g (8oz) caster sugar

level teaspoon almond extract 2 eggs 350 g (12 oz) cooking apples, peeled and cored 25 g (1 oz) flaked almonds

Instructions:

1 Preheat oven to 160°/Fan oven 140°C, Gas mark

3. Lightly gr

ease a 20 cm (8 in) loose bottom

non-stick cake tin.

2 Melt the butter and leave to cool.

3 Fit the mixer blade and measur

e the flour, baking powder, cinnamon, caster sugar and almond extract into the bowl. Add the eggs and melted butter. Mix on speed 4 for 45 seconds or until smooth and evenly mixed.

4 Spread half the mixture into the prepared tin.

Thickly slice the apples and lay on top of the mixtur

e. Roughly spoon the remaining mixture over the apples piling it onto the centre. It doesn’t matter too much if it doesn’t fully cover the top as it will spread out in the oven.

5 Bake in the oven for 5 minutes so the mixture

spr

eads out over the top, then sprinkle with the almonds. Return the cake to the oven and bake for a further 1 - 1

4 hours or until golden brown

and coming away from the sides of the tin. Serve warm dusted with icing sugar or as a dessert with ice cream or crème fraiche. Warm in the oven or microwave. Eat on the day making or use within 1 day.

Moist Rich Chocolate Cake Apple and Cinnamon

Dessert Cake

CAKES

Moist Rich Chocolate Cake

CAKES

This recipe uses one basic cake mix to make 3 different types of cake, which really saves time if you are batch baking for the freezer, a special event or cake stall. Bake the cakes in batches or all in one go if your oven is large enough. Cover the prepared tins with cling film and keep in a cool place but not the refrigerator, then bake within an hour or so.

Makes: 26 pieces of cake (Victoria Sponge Cake cuts into 8, the Orange Drizzle Loaf into 6 and makes 12 fruit buns)

You will need:

350 g softened butter or soft margarine 350 g caster sugar 6 eggs 350 g self-raising flour 3 level teaspoons baking powder

Instructions:

1 Sieve the flour and baking powder together.

Place the fat and sugar in the bowl. Fit the mixer blade. Beat the fat and sugar on speed 4 until

light and fluf

fy. The time will depend on the type of fat used and degree of softness. Usually it takes about 5 to 7 minutes.

2 With the machine running on speed 4 add the

eggs one at a time together with a tablespoonful of flour thr

ough the opening in the splashguard.

Then add the rest of the flour.

3 Spoon a quarter of the mixture into a large bowl,

and then spoon another quarter of the mixtur

e into a second mixing bowl. Leave the remaining half of the mixture in the bowl to make the Coffee and Walnut Cake.

Preheat the oven to 180°C/Fan oven 170°C, Gas mark 4 for all the cakes.

Use half the basic cake mixture:

Instructions:

1 Lightly grease two lined 18cm (7in) sandwich

tins, spoon in the mixtur

e and smooth the top. Bake in the preheated oven for about 30 minutes or until the sponge is firm to touch.

2 Turn out and cool on a wire rack. Fill with jam

and butter

cream icing.

Coffee and Walnut Sponge:

Add 3 level teaspoons instant coffee granules dissolved in 1 tablespoon boiling water and 75 g finely chopped shelled walnuts to half the basic cake mixture. To make the icing, dissolve 3 teaspoons instant coffee granules in 1 tablespoon boiling water and leave to cool. Beat together 75 g softened butter and half of 250g icing sugar. Mix in the coffee liquid then gradually beat in the remaining icing sugar until you have achieved a texture and taste that you like. Sandwich the cake with half the icing and spread the remaining icing over the top, and decorate with halved walnuts.

Afternoon Tea Selection

Basic Cake mixture

Victoria Sponge Cake

CAKES

Victoria Sponge Cake

CAKES

Use a quarter of the basic mixture plus the following ingredients:

You will need:

finely grated rind of

2 orange

For the crunchy orange topping:

50 g granulated sugar juice of

2 orange

Instructions:

1 Add the orange rind to the basic cake mixture

and mix in using a wooden spoon. Line the base of a 450 g (1 lb) non-stick loaf tin.

2 Bake in the preheated oven for about 35 minutes

or until golden br

own and springy to the touch.

3 Leave the cake in the tin and while it is still

warm, mix together the sugar and orange juice and pour over the warm cake.

4 Loosen the sides of the cake and remove the

cake fr

om the tin. Leave to cool on a wire rack.

Orange Drizzle Loaf Cake

Use a quarter of the original mixture plus the following ingredients:

You will need:

25 g ground almonds 50 g raisins or sultanas 50 g glacé cherries , quartered about 3 tablespoons milk 12 paper cases Topping: about 40 g flaked almonds (optional)

Instructions:

1 Reduce the oven to 170°C/Fan oven 160°C, Gas

mark 4.

2 Add the ground almonds, dried fruit, glacé

cherries and milk to the cake mixtur

e and mix in using a wooden spoon. Line 1 x 12 hole bun tins with paper cases. Fill the cases and sprinkle the tops with the flaked almonds.

3 Bake for about 20 to 25 minutes until golden brown

and springy to the touch. Cool on a wir

e rack.

Fruity Almond Buns

For crumbly UK style pastry use the following recipe.

You will need:

Sufficient for a 20-23cm flan case: 175 g plain flour pinch of salt

85 g block margarine or 45 g block margarine and 40 g lard (straight from the fridge)

2 – 3 tablespoon cold water

Instructions:

1 In the bowl add the flour, salt and fat cut into 1cm

pieces.

1 Fit the mixer blade and mix on speed 2 until the

mixtur

e resembles fine breadcrumbs (takes about 3

to 4 minutes). While the mixer blade is turning, add the water through the opening in the lid, until it forms a dough.

1 Shape into a ball but do not overwork the dough.

rap in cling film and leave in the refrigerator for

30 min before rolling out.

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 Fit the bowl and the mixer blade. Add the paste

and with the machine running on speed 4 add the eggs one at a time thr

ough the feed tube. Increase

to speed 8 and beat 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 cr

eam.

Shortcrust Pastry Choux pastry

BASIC RECIPES

Suitable for pancakes, crepes 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) sunflower oil for frying

Instructions:

Follow the method detailed on page 21 for the Ham and Cheese Pancake Parcels.

Pouring batter

Pouring Batter

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