AT910006 - Food Processor KENWOOD - Free user manual and instructions

USER MANUAL AT910006 KENWOOD

Pasta mix made too dry or fed through too quickly can break your pasta maker and/or mixer.

Do not place your fingers or any other item, except the spanner/pusher supplied, down the feed tube.

Only use the spanner/pusher handle to push dough down the feed tube. And don’t push too hard.

Never attach or remove the pasta maker whilst the mixer is in operation.

Feed the dough small amounts at a time and at a steady rate. Don’t allow the feed tube to fill up.

Take care when handling or cleaning as the cutting assembly blade will be sharp. key hopper feed tube body scroll die* securing nut clamp ring of cutting assembly cutting blade spanner/pusher cleaning tool *Included in your pack is the Maccheroni rigati die shown on the illustration page. To purchase any of the additional dies shown on the back page of this booklet, please call 0870 241 3653 or contact the shop where you purchased the attachment. before using for the first time

Wash the parts: see 'cleaning'. to assemble 1 Optional: for easier pasta making, warm the body, die and ring nut in hot water, then dry. 2 Remove the slow speed outlet cover; slide the catch, then pull . 3 Hold the catch back and insert the pasta maker body. 4 Fit the scroll inside the body and rotate until it engages with the machine. 5 Fit the die. 6 Fit the securing nut and hand tighten. (Don’t use the spanner/pusher as this is to assist with removal only).

Make sure the securing nut is almost flush against the body of the attachment. 7 Fit the hopper. Optional: The cutting assembly can be fitted to the assembled pasta maker to assist with cutting the pasta into the desired lengths. 1 With the handle of the cutting blade uppermost, unscrew the clamp ring slightly. Place over the securing nut and twist if necessary until fully home on the attachment. The die should fit flush with the front of the cutting assembly. 2 Hold the edge of the cutting assembly and at the same time tighten the clamp ring by turning away from you . Note – Whenever you fit or remove the cutting assembly, always hold the edge of the assembly in one hand and twist the clamp ring with the other. 2to use your pasta maker 1 Make your pasta mix following a recipe supplied.

Don’t make the mix too dry as it could break your pasta maker or mixer. It should resemble coarse breadcrumbs or a coarse crumble texture. The particles should be separate but if squeezed together it should form a clump which bonds together. 2 Switch the mixer onto speed 2-3. 3 Place some of the mix onto the hopper. Feed a small amount of mix into the feed tube at a time. Allow the scroll to clear before continuing. If the feed tube becomes clogged use the end of the spanner/pusher handle to push the mix onto the scroll (don’t use anything other than the spanner handle and don’t push too hard). Never let the feed tube fill up. 4 When the pasta is long enough, move the handle on the cutting assembly back and forth to cut the pasta into the desired length. Alternatively if the cutting assembly is not fitted use a knife to cut the pasta.

To change dies remove the cutting assembly. Always hold the edge of the cutting assembly in one hand and twist the clamp ring towards you and remove. Remove the securing nut (use the spanner/pusher to loosen the securing nut if necessary) and switch briefly to speed 1 to eject the die. Remove the die and any visible excess pasta and then fit the desired die. Replace the securing nut and cutting assembly. warning The pasta maker will get hot in use – this is normal and is caused by the pasta being compressed in the attachment. NOTE The dies are specially made from a bronze material to give the pasta a rough textured surface to hold pasta sauce for an authentic full flavour. cleaning dismantle the attachment

Always hold the edge of the cutting assembly in one hand and twist the clamp ring towards you and remove. Remove the securing nut, use the spanner/pusher to loosen the securing nut if necessary. Remove the attachment from the mixer by sliding the catch and pulling off the attachment. Dismantle the parts. dies The Maccheroni rigati, Maccheroni lisci and Bucatini dies can be pulled apart to assist with the cleaning process .

Clean immediately after use, otherwise the pasta will dry and be extremely difficult to remove. Use the cleaning tool to remove all the pasta from the dies. The thicker end of the tool is ideal for cleaning the larger holes on the Maccheroni rigati die, whilst the thinner end is suitable for cleaing other dies. Wash in hot soapy water, then dry thoroughly. scroll

Do not immerse in water.

Wipe clean, then dry. hopper, ring nut, body, spanner, cutting assembly.

Remove any pasta dough and if necessary wash in hot soapy water, then dry thoroughly. 3recipe for plain pasta mix We recommend using 00 flour, but if this is not available, use All Purpose Plain Flour. Measure the ingredients carefully as too dry a mix could break your attachment and/or mixer. However, if the mixture forms a ball of dough then too much liquid has been added. 200g 00 flour 100g beaten egg (approximately 2 medium sized eggs) Method Place the flour into the bowl and with the K beater fitted, gradually add the beaten egg on minimum speed increasing to 1. Mix for 30 - 45 seconds, then scrape down. Switch on and continue mixing for approximately a further 30 seconds. The mixture should resemble coarse breadcrumbs or a coarse crumble texture. The particles should be separate but if a small amount is squeezed together it should form a clump which remains bonded together. to make flavoured pasta herb pasta Use the above recipe but add 20ml washed and finely chopped herbs such as parsley to the beaten egg, wholemeal – replace the flour with ordinary plain wholemeal flour tomato – Replace 15ml beaten egg with 15ml tomato puree verdi – Replace 30ml beaten egg with 30ml finely pureed spinach. eggless pasta 200g 00 flour pinch salt 25ml virgin olive oil approximately 100ml water Follow the method for plain pasta mix adding the salt to the flour and replacing the egg with the oil and water. Japanese Soba Buckwheat Noodles – Ideal for people who require a gluten free diet. 300g buckwheat flour 150g beaten egg Follow the method for plain pasta mix. Pass the mix through the pasta maker fitted with the Bigoli screen and cut into suitable lengths. Cook in boiling water. udon noodles 350g All Purpose Plain flour 140ml cold water 20g salt Stir the salt into the water until dissolved. Follow the method for plain pasta mix replacing the beaten egg with the salt water. Pass the mix through the pasta maker fitted with the Bigoli screen and cut into suitable lengths. Cook in unsalted boiling water for approximately 5 minutes, the noodles should be firm but tender. Drain immediately and rinse in cold water. Serve immediately with a sauce of your choice. 4to cook your pasta Before cooking, pasta can be dried for short periods - up to an hour before cooking. This will vary according to the type of pasta produced. 1 Bring a pan three quarters full of water to the boil. Add salt to taste. 2 Add your pasta and boil stirring occasionally. Cook until the pasta is al dente. It should be tender but yet still firm to bite. As a guide this will take 1 - 10 minutes but will vary on the type of pasta and the texture desired. Always check the texture regularly as the pasta will continue to cook a little after being removed from the heat.

Never add oil to your water as it makes the pasta slippery, preventing the sauce from sticking properly. choosing a sauce for pasta Selecting the pasta to the sauce can make a difference. Tubular shapes trap bits of food in thick sauces, wheras long strands are good for absorbing juices of tomato sauces and seafood sauces without going soft, whilst thicker pasta usually goes with strong flavoured sauces. biscuit maker (AT910014) See back page for illustration of the biscuit maker. 1 Make up one of the following biscuit recipes and chill in the fridge to allow the mix to firm.

Use small eggs otherwise the mix will be too soft. 2 Remove the shaper from the bisuit die. Assemble the pasta maker with the biscuit die, making sure the slots in the die end up on either side. Fit the attachment to the mixer. (The cutting assembly should not be fitted.) 3 Slide the shaper into the slots either side of the die and move until the desired shape is in the centre of the hole. plain biscuits 150g softened butter 150g caster sugar 2 small eggs, beaten 300g plain flour, sieved lemon essence optional Cream the butter and the sugar in the bowl using the K beater until the mixture is light and fluffy. Beat in the egg, then fold in the sifted flour and essence. Pass the mixture through the attachment, having selected the desired shape and cut into suitable lengths. Place onto a greased baking sheet and bake in the centre of a hot oven 190°C, 375°F, gas mark 5 for approximately 10 minutes or until cooked. Cool on a wire rack. 5chocolate biscuits 125g softened butter 200g caster sugar 2 small eggs, beaten 250g plain flour

sieved together 25g cocoa powder Follow the method for plain biscuits, replacing the essence with the cocoa powder. After the biscuits have cooled, they can be decorated by dipping in melted chocolate or dusted with icing sugar.

trouble shooting Question Answer/Hint The appearance of the pasta is rough

The screens/dies are specifically made of bronze. A feature of the bronze die is that it gives the pasta a rough surface which is preferred as it allows any accompanying sauce to stick The quality of the extruded pasta

This is normal, but can be minimised varies throughout the mix by:- -ensuring the mix is of a fairly even consistency to start with. - adding the mix to the pasta maker at a steady rate. - ensuring that all the mix is extruded in one batch. - ensuring the mix is not allowed to dry out. Pasta doesn’t come out the holes

Ensure the dies are clean before starting, any dried pasta in the holes will prevent extrusion.

Check that the feed tube is not blocked.

Use the spanner/pusher to help feed the pasta onto the scroll. The dies are difficult to clean

Always clean immediately after use, do not allow the mix to dry onto the die.

Use the tool provided. The thicker end of the tool is ideal for cleaning the larger holes on the Maccheroni rigati die, whilst the thinner end is suitable for cleaning other dies. Pasta shapes are ragged

Sometimes the first pasta extruded is slightly ragged. Add the pasta mix in a constant steady rate, try adjusting the rate at which the mix is added. Warm the body, die and ring nut in hot water and dry thoroughly before using. The die doesn’t fit onto the scroll

Check that the centre hole in the die is cleared of any dry mix from previous tests.

Check that if you are changing dies during operation, there is no mix between the die and scroll preventing it from fitting flush.Question Answer/Hint The feed tube keeps blocking

Add small amounts of pasta at a time in a steady rate and only add more when the feed tube is clear.

Use the end of the spanner/pusher to push the mix down the feed tube. (Removing the hopper will enable the spanner to reach lower down the feed tube).

Vary the speed of adding the mix. The cutting assembly is difficult

Leave the attachment to cool down to remove for approximately 30 minutes. The cutting assembly is difficult

Make sure the metal clamp ring is to fit partially unscrewed from the plastic inner before pushing onto the attachment. 8veiligheidsmaatregelen