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4. Wipe the outside surfaces of the appliance with a clean damp cloth.
Blending jug:
1. Wash the blending jug, cap and lid in warm sopay water. Rinse and dry.
2. You may wash the jug, cap and lid in a dishwasher. However, we recommend that you remove the
blade before washing in a dishwasher.
To remove the blade:
1. Turn the jug upside down.
2. Twist the blade clockwise in the direction of the
U
symbol (Fig H).
3. Carefully lift out the blade unit (Fig J). Take care, the blades have very sharp edges.
4. Remove the seal and carefully wash the blade and seal in warm soapy water. Rinse and dry.
5. Refit the seal to the blade then lower the blade into the jug and twist it as far as it will go
anticlockwise in the direction of the Lsymbol (Fig H). Make sure the seal is fitted and the blade is fully
tightened otherwise the jug may leak during use.
Meat grinder attachment:
1. Switch the appliance off and unplug it.
2. Rotate the attachment clockwise and remove it from the machine. Refit the front drive cover.
3. Disassemble the attachment. If the ring nut is tight use the spanner.
4. Clean the holes in the screen with a cocktail stick or toothpick.
5. Wash everything in warm soapy water. Rinse and dry.
Slicing/shredding attachment:
• Carotenoids, which are found in many other vegetables as well as carrots, can cause severe staining.
This staining may be impossible to remove. Don’t worry about it, it won’t affect the operation of the
appliance.
• Rubbing the stains with cooking oil immediately before washing may help.
1. Switch the appliance off and unplug it.
2. Rotate the attachment clockwise and remove it from the machine. Refit the front drive cover.
3. Disassemble the attachment.
4. Wash everything in warm soapy water. Rinse and dry.
MIXER RECIPES
PIZZA DOUGH dough hook
• 400g plain flour
• 1 sachet active dried yeast (about 2½ tsp)
• 250ml warm water
• 25ml olive oil
• 2.5g sugar
• 5g salt
Put the flour in the bowl. Mix the other ingredients in a jug. Select speed 1, and slowly add the liquid. As
the dough ball forms, increase speed to 2, and knead for a couple of minutes, till the dough ball is smooth.
Remove, split into 2-4 pieces, and roll into pizza bases (circles or rectangles) on a floured surface. Lay them
on a baking sheet or pizza tray, spread with tomato purée and add your desired toppings. Top with dried
herbs, torn mozzarella and a drizzle of olive oil. Bake in a preheated oven at 200°C/400°F/gas 6 for 15-20
minutes, till the toppings are bubbling and golden brown.
CURRANT LOAF dough hook
• 500g wholemeal flour
• 150g butter (softened)
• 15g baking powder
• 2.5g salt
• 150g sugar
• 150g currants
• 50g mixed peel
• 2 eggs (medium)
• 30ml milk
Put the flour in the bowl, add the softened butter, and mix on speed 1. When the butter and flour start to
blend, add the sugar, salt, currants, peel and baking powder. Leave it mixing while you beat the eggs and
milk together, then add the egg/milk mixture to the bowl. Select speed 2 and mix till combined. Put into a
greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes. Cool on a wire rack
before slicing. Serve toasted with butter.
