Moulinex 129, 130 Instruction Manual

INSTRUCTION
BOOKLET

Dear

Sir/Madam,

.

You

have

just

purch

in

choosing

our

ased a Moulinex

ap

Ii

kitcheri

accesso/roducL

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new

Compa:nce

and

we

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like

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gprate

and

slice ! Y,

enabling

you

to

quic~ly

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soon

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lease

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essly

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: 01 '

Super

Mixer/Blend r system

comprising

: • -

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I

02

I

Spindle

er

crown

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BEFORE

USING

FOR

THE

FIRST

TIME

Rinse

the

attachments

and

bowl

in

warm

water

and

dry

thoroughly.

The

motor

unit

can

be

wiped

over

with a damp

cloth

but

MUST

NEVER

BE

IMMERSED

IN

WATER -any

damage

resulting

from

this

invalidates

the

guarantee.

SAFETY

:

The

metal

blade

must

be

handled

with

care

as

it

is

extremely

sharp.

The

processor

should

not

be

operated

if

the

bowl

is

empty

as

this

will

damage

the

motor.

Always

unplug

the

processor

after

use

(particularly

when

cleaning).

Keep

the

processor

and

its

accessories

out

of

the

reach

of

~hildren.

Always

place

the

attachment

for

the

task

in

hand

into

the

processor

bowl

first

before

adding

the

ingredients.

USING

THE

APPLIANCE

BOWL

Place

the

motor

unit

on a work

surface

with

the

control

buttons

to

the

left.

Take

the

bowl « A3 » by

the

handle,

place

it

on

the

motor

unit

with

the

handle

pointing

towards

you

and

turn

it

to

the

right

to

lock

it

into

position.

ACCESSORIES

. .-;·-----

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------··----i

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According

to

the

recipe

chosen,

position

the

grating

or

slicing

attachment

« B

»,

the

metal

blade

« C » •

or

the

whisk

attachment«

D2

»and«

D3

»in

the

bowl;

then,

where

necessary,

fit

the

Super

Mixer/

Blender

crown « D1 » by

placing

the

three

positioning

feet

into

the

notches

inside

the

bowl.

LID

CITRUS

PRESS

(model

130

only)

When

using

the

Citrus

Press,

place

attachment « E2

»

onto

the

bowl

and

turn

it

until

it

locks

into

position.

Make

sure

that

the

lug

on

the

attachment

is

inserted

as

far

as

it

will

go

into

slot « F4

».

Now

put

Cone « E2 » into

place

(as

shown

in

the

diagram).

Place

the

lid « A2 » on

the

bowl « A3 » so

that

the

double

lines

on

the

bowl

and

the

lid

match

up

(see

diagram).

Turn

the

bowl

and

lid

to

the

right

until

they

lock

into

position.

Ensure

that

the

safety

lug

on

the

side

of

the

lid

is

inserted

as

far

as

it

will

go

into

the

security

locking

position " F4

»,

as

the

machine

will

not

operate

until

this

has

been

done.

3

FLEX

The

flex

can

be

adjusted

by

simply

winding

or

unwinding

it

until

the

required

length

is

reached.

To

keep

it

at

the

desired

length.

insert

it

into

the

slot

provided.

If

the

mains

lead

of

this

appliance

is

damaged,

it

should

be

replaced

by a MOULIN

EX

approved

service

agent.

as

special

tools

are

required

WIRING

(UK

only)

Check

that

the

voltage

marked

on

the

appliance· s rating

plate

corresponds

to

the

voltage

marked

on

your

mains

supply

meter.

Important:

before

use,

read

the

instructions

carefully

:

The

wires

in

this

mains

lead

are

coloured

in

accordance

with

the

following

code

:

BUIE=

neutral -BROWN=

live.

As

the

colours

of

the

wires

in

the

mains

lead

of

this

appliance

may

not

correspond

with

the

coloured

markings

identifying

the

terminals

in

your

plug:

proceed

as

follows

:

-

The

wire

which

is

coloured

BLUE

must

be

connected

to

the

terminal

which

is

marked

with

the

letter« N »or

coloured

BLACK. -The

wire

which

is

coloured

BROWN

must

be

connected

to

the

terminal

which

is

marked

with

the

letter" L

,,

or

coloured

RED. -If a 13

amp

(BS

1363)

plug

is

used

a 3

amp

fuse

must

be

fitted,

or

if

any

other

type

of

plug

is

used

a 5

amp

fuse

must

be

fitted

either

in

the

plug

or

adaptor

or

at

the

distribution

board.

Any

error

In

connecting

the

appllnce

invalidates

the

guarantee.

Neither

wire

must

be

connected

to

the

nrlh

terminal

ol

1

three

pin

plug.

TO

OPERATE

For

pulse

action.

press

For

continuous

action

«

PULSE

»

in

short

sharp

Press

button

« I

,,

bursts.

(this

gives

more

control

over

certain

processing

tasks).

AFTER

USE

Unlock

the

bowl

and

lid

by

turning

them

clockwise.

TO

STOP

Press

button

« D »

to

stop.

STORAGE

VARIABLE

SPEED

(Model

130

only)

t

PULSE

9-

0-

,

__

,

__

lL--

0--

Sliding

button " Gt

»

allows

you

to

select

the

most

appropriate

speed

and

also

to

vary

it

during

processing.

So

as

to

minimise

the

amount

of

space

taken

up

by

your

pro-

cessor

when

not

in

use.

the

':>owl

can

be

stored

on

the

motor

unit

with

its

handle

to

the

left

With

model

130, a compact

ac-

cessory

box

is

provided

to

endble

you

to

keep

your

acces-

sories

tidily.

4

Your

Compact

Food

Processor

can

process

between

150

g -

800 g of

ingredients

according

to

the

dish

you

are

preparing.

It

is

advisable

to

allow

the

motor

to

cool

down

for 1 hour

after

processing

five

consecutive

batches

of

ingredients.

CHOPPING

KNEADING

and

MIXING

BLENDING

In

15-20

seconds

you

can

chop

between

150-300 g of

ingredients.

-

Hard

ingredients

such

as : cheese

(Edam,

Cheddar

...

),

dried

fruits/

nuts

(walnuts,

almonds

...

),

vegetables

(carrots,

celery

...

),

bread,

biscuits

...

-

IMPORTANT : Do

not

process

foods

which

are

very

hard

such

as

nutmeg, sugar

or

foodstuffs

which

require

very

fine

milling

(corn,

coffee)

as

they

will

scratch

the

bowl.

-

Soft

ingredients

such

as : vegetables

(onions,

mushrooms

...

),

meat•

(all

lean,

and

fatty

meat,

raw

and

cooked),

fish

(raw

and

cooked)

•

Remove

all

bones

before

processing.

-

Attachment

required : lftetal

bllde

" C

,,

-

Control

buttons

:

Use

pulse

button « F1 » or

button « F2 » for

continuous

chopping.

The

pulse

button

is

recommended

as

it

gives

better

control

over

results

as

there

is

less

danger

of

over-processing

foods.

-

Model

130 : Set

the

electronic

variable

speed

control

to

« 4

».

-

KNEADING : up

to

500 g of

heavy

dough

mixtures

(shortcrust

pastry,

bread,

cake

mixes)

can

be

prepared,

in

15

seconds.

-

MIXING:

up

to

800 g of

light

mixtures

such

as

sponges,

light

pastries

etc

...

Can

be

prepared,

in

90

seconds.

-

Attachment

required : metal

blade

" C "·

-

Control

buttons : use

button

for

continuous

action.

-

Model

130

:•

For

heavy

dough

mixtures,

set

the

variable

speed

control

to

« 4

».

-

For

light

mixtures,

set

the

variable

speed

control

to« 1

»,

then

gradually

increase

the

speed

to«

4 »

during

the

operation.

For

soups,

batters,

milkshakes,

pancake

mixtures

etc

...

-

Attachment

required : Metal

blade

" C

,,

used

with

the

Superblender

crown«

01

"·

Place

metal

blade

« C »

into

position

and

put

the

Super

Mixer

I

Blender

crown « D1 » into

the

bowl.

This

attachment

enables

•

you

to

thoroughly

blend

up

to

0,8

litres

of

ingredients.

-

Control

buttons : use

button « F2 » for

continuous

action.

-

Model

130 : set

the

electronic

variable

speed

control

to

« 1 »

and

gradually

increase

the

speed

during

the

operation.

USING

THE

CITRUS-PRESS

(Mode I 130

only)

Place

the

citrus-press

« E »

onto

the

bowl

locking

it

into

position

«

A3

»(see

page

3).

Cut

fruit

in

half.

Press a half

over

the

cone.

Set

the

variable

speed

control«

G1

»to« 1

».

Press

button«

F2

»for

continuous

action.

You

can

squeeze

up

to

0,8

litres

of

juice

before

having

to

empty

the

bowl.

5

WHISKING

and

EMULSIFYING

For

mayonnaise,

cream,

light

sauces,

egg

whites,

etc

...

Attachments

required

:

•

Use

the

fluted

disk « D2 » and « D3 " and

the

Super

Mixer I Blender

crown « D1 » to

prepare

egg

whites

and

whipped

cream.

You

can

whisk 1 to 4 egg

·

whites

and

up

to

0,21.

of

fresh

cream

with

this

accessory.

•

Use

the

fluted

disk « D2 » and « D3 » on

its

own

to

prepare

mayonnaise,

sauces,

souffles,

etc

...

Control

button

•

Use

button«

F2

»for

continuous

action.

•

With

model

130,

set

the

electronic

variable

speed

control

on

« 4 »

as a general

rule

but

for

creams

and

sauces

set

it

on

« 1 »

or

« 2

».

N.B.

When

making

mayonnaise

or a Hollandaise

sauce,

melted

butter

or

oil

can

be

added

gradually

by

using

the

pusher/measure « A1

».

To

do

this,

simply

place

the

oil/butter

in

the

small

pusher

(where

there

is a tiny

hole

through

which

the

liquid

will

drip).

GRATING

and

SLICING

For

slicing

potatoes,

cucumbers,

beetroot,

radishes,

apples

etc.

You

can

process

up

to

500 g of

ingredients

at

a

time.

However,

it

is

not

advisable

to

slice

citrus

fruits

(oranges,

lemons)

with

your

processor.

Attachments

required

:

•

Use

the

complete

grating/slicing

attachment.

•

Slide

disc « B1

», « B2 » or « B3 » (for

model

130)

onto

the

disc

support«

B4

».

•

Fit

the

spindle«

B5

»in

the

central

hole

in

the

disc.

•

Turn

the

spindle « 85 » gently

so

that

it

locks

into

position

•

To

remove,

follow

the

same

procedure

in

reverse.

Note : if

you

do

not

unscrew

the

spindle

the

disc

cannot

be

removed

.

To

proceed

:

-

Large

feeder

chute : use

for

slicing

potatoes,

cucumbers

or

grating

carrots.

(for

best

results

process

pieces

of

no

larger

than 7 cm

and

place

them

in a horizontal

position

in

the

feeder

chute).

-

Small

feeder

chute : use

for

slicing

carrots,

radishes

or

grating

soft

cheeses.

Stack

food

vertically.

Control

button : Use

button « F2 » for

continuous

action.

For

model

130,

set

the

variable

speed

to

« 4

».

Important

:

Never

use

your

fingers

to

push

food

down

in

the

feeder

chute.

Always

use

the

pusher«

A 1 »

provided.

Switch

on

the

appliance

before

pressing

down

on

the

food

with

the

pusher.

Imp G Gilfard

COllfT

53101

M~vennr

lei

43

r,413

3~

6

0822611

A

SOUPS

Ingredients (serves

6)

: 300 g potatoes,

250

g carrots, 2 leeks, 1 turnip,

2

tomatoes,

1 stick

of

celery, 2 cloves

of

garlic, 1,5 litres

water.

Method:

-

Peel

and wash the vegetables and cut them into large chunks,

- Fry them gently in a little butter or oil and then add the water,

- Season and allow to

simmeo·

for

30

minutes,

--

Fit the metal blade and the blender crown and then pour one third

of

the

vegetable mixture into the processor bowl. Switch the control button

to

« 1 »

and process the mixture

for

about 30-40 seconds gradually increasing the speed

to«

4

»,

- Pour contents into a warmed soup tureen or bowls. Following the same
procedure, process the remaining

two

thirds

of

the vegetables.

- Serve

Ingredients (serves

61

: 1 bunch

of

watercress, 3 potatoes (cut into quarters)

1 glass

of

milk, 1 litre

of

boiling

water,

30 g of

butter, 3 tablespoons

of

fresh cream, salt and pepper.

Method:

- Carefully wash the watercress and drain well,

- Fry gently in the butter together with the potato pieces,

- Add the boiling water and season. Allow

to

simmer

for

25

minutes,

- Add the milk and cream,

- Fit the metal blade and the blender crown

in

the processor bowl and then pour

in half the vegetable mixture,

- Set the control button

to«

1 »and gradually increase the speed

to« 3 »,

- Pour the soup into a warm tureen or bowls and repeat the

same

process for

the remaining soup mixture,

- Serve immediately.

Ingredients

(serv~s

61

: 375 g onions,

50

g butter, salt and pepper, 1 table-

spoon

of

flour, 1,5 litres

of

beef stock.

Method:

-

Peel

the onions and chop them into quarters,

- Place them in the processor bowl fitted

with

the metal blade and chop them

roughly (NB. For best results process the onions

in

two

separate batches)

- Lightly fry the onions in the butter until golden,

- Add the flour,

- Stir well and pour in the beef stock. Bring

to

the boil,

- Season

to

taste and allow

to

simmer for about

10

minutes,

- Two. tablespoons

of

fresh cream may

be

added before serving

if

desired

- Serve

with

croutons and grated cheese.

7

LIGHT MEALS

You

will

need:

a flan

or

quiche dish

28

cm

diameter

Ingredients (serves

6):

500

g onions,

60

g butter

~

-u---

For the

pastry:

200

g flour,

100

g butter, 50 ml

water,

a pinch

of

salt.

For the filling: 4 eggs, 200 ml fresh cream, 25 g flour. salt and pepper,

nutmeg.

Method:

To

make the pastry :

- Put the flour, butter and salt into the bowl fitted

with

the metal blade,

- Switch the control button

to

« 1 » and gradually increase the speed adding the

water

as

you do so until the mixture forms into a ball (approximately

15

seconds)

Allow

the pastry to stand

for

two

hours.

- Turn on the oven

to

Gas

mark« 7 » (220°C).

-

Peel

the onions and slice them using the slicer attachment (set speed

to« 4 »),

- Gently

fry

the onions in butter but do not allow them

to

brown,

-

Roll

out

the pastry and line the flan dish. Prick the base,

To

prepare the filling :

- After fitting the metal blade,

put

all

the ingredients into the processor bowl

(do

not

add the onions),

- Set the switch

to

« 1 » and blend the ingredients increasing the speed

to

« 3

».

Continue blending until the ingredients

are

evenly mixed.

- Spread the cooked onions over the pastry base,

- Pour the filling into the dish and cook

in

the oven

for

35

minutes.

You

will

need:

One buttered souffle dish 22

cm

in diameter.

Ingredients:

100

g flour,

100

g butter,

125

g gruyere cheese, 5 eggs,

1/2

litre

of

milk, salt and pepper, nutmeg.

Method:

- Set the oven

to

Gas

mark« 6 » (200°),

- Melt the butter in a frying pan,

- Add the flour all at once and mix vigorously,

- Allow

to

thicken over a

low

heat stirring all the time,

- Season and add a little grated nutmeg. Remove pan from heat,

- Separate the egg whites from the yolks,

- Chop the cheese finely in the processor bowl using the metal blade attachment,

- Add the warm butter and flour mixture

to

the bowl and also the

egg

yolks

Mix well and set aside,

- Wash the processor bowl. Then, using the whisk attachment and crown, switch
the speed

to«

4 »and beat the egg whites until stiff,

- Remove the crown and pour the cheese mixture over the egg whites. Mix well
on

speed « 1

»,

- Pour the souffle mixture into the buttered souffle dish. Cook for

50

minutes,

- Serve hot from the oven.

8

Ingredients

(serves 2

to

31 : 400 g of

salt

cod, 1 small

glass

of

milk, 1 small

glass

of

olive

oil,

150 g of

potatoes,

salt

and

pepper,

fish

stock.

Method:

-

Allow

the cod

to

soak for

24

hours in cold water,

- Steam the potatoes,

- Cut the cod into pieces and poach it

in

the stock for about

10

minutes,

- Once the fish

is

cooked, remove the bones and place the fish into the bowl

fitted with the metal blade,

- Finely chop the fish in the bowl for about

20

seconds until

it

forms a puree,

- Add the cooked potatoes

to

the bowl and process on speed « 2

»for

about

20

seconds adding the milk and the

oil

a little at a time. Season according

to

taste.

- Remove and put onto a plate and allow

to

cook for a

few

minutes under the grill.

FAMILY

MEALS

Ingredients

(serves 61: 1

kg

potatoes,

200 g

of

gruyere

cheese,

50 g butter,

1/2

litre

of

milk, 1 egg,

salt

and

pepper,

nutmeg.

Method:

- Turn the oven

to

Gas

mark 71220 °CI

- Fit the complete slicing attachment

in

the bowl.

-

Peel

and wash the potatoes and slice them thinly in the bowl. Set the slices

to

one side in a buttered oven dish.

- Fit the metal blade and beat together the egg, milk, salt pepper and nutmeg. Put
half the mixture into the oven dish on top

of

the potatoes. and set the rest

to

one

side.

- Replace the slicing blade and grate the cheese.

Now

add the cheese

to

the oven

dish, reserving some for the final layer.

- Pour the remaining mixture into the dish and sprinkle with the rest

of

the

cheese

and a

few

nobs

of

butter,

- Cook for approximately

40

minutes.

Ingredients

(serves

61

: 6

large

tomatoes

or

12

small

ones,

650 g of

stuffing

(mince,

sausagemeat,

etc

... ),

breadcrumbs,

salt

and

pepper.

Method:

- Turn-the oven

to

Gas

mark« 7 » (220°C)

- Scoop the flesh

out

of

the tomatoes

and

place

to

one side,

- Dividing the stuffing evenly, carefully fill the tomato skins,

- Fit the metal blade, puree the reserved tomato flesh and add salt and pepper,

- Divide the tomato mixture

in

half,

- Pour half into a buttered oven-proof dish and place the stuffed tomatoes

in

the dish too,

- The remaining tomato mixture may

be

reserved and used

in

a soup or sauce,

- Add a

few

breadcrumbs

to

the

top

of

each

tomato and a nob

of

butter,

- Cook for

30

to

40

minutes.

9

Ingredients

(serves 61: 1,5

kg

potatoes,

1/2

litre

milk,

50 g butter,

salt

and

pepper,

50 g

grated

gruyere,

650 g mince.

Method:

- Boil the potatoes,

- Turn the oven

to

Gas

mark« 6 » (200°C)

- Fit the metal blade and mash the potatoes with the milk, butter, salt and pepper,

-

Place

half the mixture into a buttered oven dish,

- Cover with the mince and then add the

rest

of

the mashed potato spreading

evenly

so

that the mince

is

completely covered,

- Sprinkle

with

the grated cheese and a few nobs

of

butter,

- Cook for approximately

45

minutes.

SAUCES

AND

MAYONNAISES

Makes

sufficient

to

cover

about

10

slices

of

bread.

Ingredients:

75 g anchovy

fillets

(about

130 g of

whole

anchovies),

100 g unsalted

butter.

Method:

- Wash the anchovies to remove the salt

and

soak

them for

two

hours

in

cold water,

-

Pat

the anchovies dry with a paper towel and put them in the processor bowl

fitted with the metal blade. Switch the

speed

to« 1 »for

about

30

seconds

and

chop finely, stopping from time

to

time

to

scrape the sides

of

the bowl

with the spatula,

- Soften the butter and cut into pieces. Add to the anchovy mixture and process
until

an

even paste

is

produced. (about

30

seconds)

Makes

about

113

litre.

Ingredients: 1 egg

yolk,

1 heaped

teaspoon

of

mustard, 1 teaspoon

of

wine

vinager,

salt

and

pepper,

1/4

litre

olive

oil.

Method:

- Fit the whisking disk in the bowl with the

egg

yolk, mustard, vinager, salt

and

pepper ·

- Switch the speed

to« 1 »and

process until

an

even mixture

is

formed. Add the
oil little by little through the feeder chute or by pouring it slowly into the
pusher which

is

perforated

to

allow the oil

to

drip through slowly.

- Gradually increase the speed

to

maximum and mix for a further

10

seconds,

- When the mayonnaise

is

thoroughly blended

it

is

ready

to

eat.

10

(For fish, asparagus,

artichokes,

etc

... )

Makes

approximately

400

ml.

Ingredients: 4 egg

yolks, 3 tablespoons

of

lemon

juice, 3 tablespoon

of

water.

300 g

of

butter,

salt

and

pepper.

Method:

- Cut the butter into pieces and gently melt

in

a small pan,

-

Place

the egg yolks, lemon juice and water in a small pan and stir constantly
over a very gentle heat until the mixture thickens slighty. Season with salt
and pepper.

- When the mixture

is

smooth and creamy, pour it into the processor bowl fitted

with the whisking disk,

- Blend on speed « 1

»,

adding the melted butter little by little by means

of

the

feeder tube or the perforated pusher,

- When the mixture

is

smooth, increase the speed

to«

4 »and blend for a

further

10

seconds,

- Adjust seasoning according

to

taste. Serve while hot.

PASTRY

Ingredients

(serves

6):

200 g of

flour, 1 small

glass

of

water, 1 teaspoon

of

salt.

160 g of

butter.

Method:

- Fit the metal blade and then place the flour and salt into the bowl with

20 g of

the butter.

- Switch the speed to « 1

»,

add the water and process for about

20

seconds

gradually increasing the speed

to« 4 »,

until the pastry forms itself into a ball.

- Allows the pastry

to

stand in a cool place for

20

minutes.

- Roll the pastry out into a square 1 cm thick.

- Process the butter until

it

is

the

same

consistency

as

the pastry and place

it

into

the middle

of

the pastry square.

Now

take

two

opposite sides

of

the square

and

drawn them up

to

meet

each

other, then draw up the other

two

sides

so

that the

butter

is

neatly enclosed within the pastry.

- Roll

out

the pastry into a rectangle

to

a thickness

of 2 to

3 ems and fold it into

three.

- Turn the pastry round and roll

it

out

again into a rectangle. Again, fold it three

times:

- Let the pastry stand for about

20

minutes.

- Repeat rolling

out

procedure twice more.

-

Leave

to

cool again and then repeat the rolling

out

procedure one final time.

- Cut the pastry

as

required and place

on

an

ungreased baking tray. Prick with a

fork.

- Brush with beaten egg and cook for

15

minutes on

gas

mark 7 (220° Cl, then for

about another

10

minutes

on

gas

mark 7 (220° Cl. then for about another

10

minutes on gas mark 5 (190°C).

11

Your

food

processor

is

able

to

whisk

egg

whites

(a

maximum

of

4)

beautifully

for

use

in a variety

of

dishes.

Simply

whisk

the

egg

whites

until

stiff

using

the

whisk

attachment

and

super

mixer/blender

crown

for

perfect

results

time

after

time,

for

example.

- Omelettes: Beaten egg whites make

an

omelette lighter and

less

dry.

- Pastry :

Use

egg whites in pancake mixtures or doughnut mixtures.

- Sauces : Use

an

egg white

to

give mayonnaise or hollandaise sauce a lighter,

creamier texture.

DESSERTS

Ingredients

(makes

3/4

litre} : 1/2

litre

of

milk, 5 egg

yolks,

80 g of

sugar,

1

teaspoon

of

vanilla

essence.

Method:

- Warm the milk in a pan.

- Fit the metal blade and place the egg yolks, sugar and vanilla essence into the
bowl and mix on speed « 4 » until the mixture becomes white.

- Fit the super mixer/blender crown.

- Add the warm milk a little at a time and process for about a minute on

speed

((

1

»,

- Pour the mixture into a pan

-

Place

over a low heat and stir constantly until the mixture begins

to

thicken but

do not allow

to

boil. The Creme Anglaise

is

ready when the surface froth

has

evaporated.

- Remove from heat and continue stirring for a few moments.

- Serve cold

with

fruit or a crumble.

DRINKS

Ingredients

(serves

4) : 800

ml

cold

milk, 3 tablespoons

instant

coffee,

1

teaspoon

cinnamon, 1 tablespoon

of

sugar, 4 ice

cubes.

Method:

- Put

all

the ingredients into the bowl fitted with the metal blade and the super

mixer/blender crown.

- Switch the speed

to

« 1 » and increase gradually

to

speed

« 3 » Continue

processing until evenly blended (

10

to

15

seconds)

-

Place

the ice cubes

in

the glasses and pour the coffee over them.

12