3 Mix 8008 - Food processor KRUPS - Free user manual and instructions

USER MANUAL 3 Mix 8008 KRUPS

• Read the instructions for use carefully before using your appliance for the first time: any use which does not conform to the instructions will absolve Krups from any liability.

• Never leave the appliance within reach of children without supervision. The use of this appliance by young children or by disabled persons must always be supervised.

• Ensure that the voltage rating of your appliance does in fact correspond to that of your household electrical wiring system. Wiring instructions for U.K and Ireland only :

APPLIANCES WITH FITTED PLUG

Important : For your convenience this appliance is supplied complete with a plug incorporating a 3 amp fuse. In the event of replacing a fuse in the plug supplied, a 3 amp fuse approved by ASTA to BS1362 must be used. If the socket outlets are not of the 13A BS 1363 type, and therefore do not accept the plug connected to this appliance, cut off the plug. When cut off, this plug is a shock hazard if inserted into a socket outlet and must therefore be disposed of safely. If the fuse cover is detachable, never use the plug with the cover omitted. Replacement covers can be obtained from your service agent. Fit the appropriate plug according to the instructions in paragraph "Fitting a plug". With alternative plugs a 5 amp fuse must be fitted either in the plug or adaptor or at the main fuse box.

The wires in the mains lead are coloured in accordance with the following code: BLUE : NEUTRAL BROWN : LIVE But the colours 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 English Batteur.3Mix.Eu11 19/01/04, 15:061213 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. This appliance is manufactured to conform to the Low Voltage Electrical Equipment (Safety) Regulations 1989 and is designed to comply with BS 3456. It complies with the requirements of the EEC Directive (89/336/ EEC). Any connection error will render the guarantee null and void.

• Your appliance is intended solely for domestic use and within the home.

• Unplug your appliance as soon as you have finished using it and when you are cleaning it.

• Do not use your appliance if it is not working correctly or if it has been damaged. If this happens, you should contact an approved Krups service centre (see Krups Service Stations booklet).

• Any action other than cleaning and normal maintenance by the customer must be performed by an approved Krups service centre.

• Never place the appliance, the power cable or the plug in water or in any other liquid.

• Do not allow the power cable to hang down within reach of children.

• The power cable must never be close to or in contact with the hot parts of your appliance, close to a heat source or resting on sharp edges.

• If the power cable or the plug are damaged, do not use the appliance. To avoid any risk, these must be replaced by an approved Krups service centre (see Krups Service Stations booklet).

• For your own safety, use only Krups accessories and spare parts which are suitable for your appliance.

• Never touch the whisks, dough hooks, the blade of the blender foot or the drums of the slicer-grater, when the appliance is working. Do not allow long hair, scarves, etc. to hang down over the accessories when they are in operation.

• Unplug the appliance before handling it in any way (fitting and removal of accessories)

• Never fit accessories with different functions at the same time (e.g. dough hooks and balloon whisk, etc.).

• Please note: The blades of some of the accessories are sharp. Handle the blades with care. Important: Your appliance is fitted with two outlets (1):

• a front outlet (a) for fitting the accessories (g, h, i, j, k) (depending on model)

• a rear outlet (b) for fitting accessories (l, m, n) (depending on model). Before using your appliance for the first time

• Clean the various accessories of your appliance carefully. Using accessories on the front outlet . Whisks and dough hooks

• With the control button (d) in position “0”, insert the whisks or dough hooks until they are locked into place. Always insert the accessory equipped with a toothed crown into the opening indicated on the appliance by a crown which is similarly toothed (2).

• Plug in the appliance.

• Depending on the quantity to be prepared, place the ingredients in an appropriate container (Krups bowl or goblet).

• Plunge the whisks or dough hooks into the container and start the appliance by turning the control button (d) to the right. To prevent splashing when starting or for delicate preparations (creams, sauces), your appliance is fitted with an anti-splash function (position “S”). To use this: Batteur.3Mix.Eu11 19/01/04, 15:061314

• Push the control button (d) to the right in position “S” (3).

• To continue with the preparation, choose a faster speed (4). Depending on the model, the appliance may be equipped with a Turbo button (c) which allows you instant access to the full power of your appliance (5).

• When you have finished using it, reset the control button (d) to position “0”.

• Unplug the appliance.

• Eject the whisks or dough hooks by pushing the control button (d) to the “Eject” position (6). . Balloon whisk The balloon whisk (i) is used to make light preparations (creams, mayonnaise, and meringues).

• Use it in a tall, narrow container (Krups goblet or stainless steel bowl).

• Never use it for heavy preparations such as fruit cake or bread dough or for mashing. . For the other accessories, please refer to their instructions for use. Recommendations for accessories used on the rear outlet For safety reasons, the hand-mixer detects the presence of accessories on the rear outlet.

• During use, keep hold of the control button (d); if you release it, it will automatically return to the position “0”. To prevent splashing when starting or for delicate preparations (creams, sauces), your appliance is fitted with an anti-splash function. To use this:

• Push and hold the control button (d) in position “S” (7).

• To continue with the preparation, choose a faster speed, still holding the control button (d) (8). Cleaning

• Unplug the appliance.

• Clean the body of the appliance using only a damp cloth.

• Clean the whisks / dough hooks under running water or in the dishwasher. Rinse and dry.

• On completion of using your appliance it is strongly recommended that you clean the accessories immediately. This will remove any clinging food from the accessories, preventing both drying out of the residue food, making cleaning easier, and the possibility of bacterial growth. Storage Your appliance is equipped with a wall bracket.

• On first use, unfold the bracket for the accessories (9).

• Install the accessories (g and h) then the hand-mixer. They will be immediately above the worktop and ready for use (10). There is also space provided behind the bracket for storing a notebook, pencil, etc. The appliance is also fitted with cord storage area on and a hanging clip (f). What to do if your appliance does not work

• Make sure the accessories have been correctly fitted.

• Check the electrical connection. If your appliance still does not work, contact an approved Krups service centre (see list in the Krups Service Stations booklet). Batteur.3Mix.Eu11 19/01/04, 15:061415 Recipes Apple pie . Shortcrust pastry: 300g flour, 150g butter, 15 ml water, 1 pinch salt. . Filling: 4 or 5 apples, 2 tbsps sugar, 1 tsp cinnamon, 1 tsp nutmeg, juice of a lemon, 10g butter. . 1 pie dish: 28 cm in diameter (11” ins.) . Preparation time: 18 to 20 min.

• Using the whisks, mix the flour, salt and butter in pieces until it «crumbs» (min. speed).

• Then, using the dough hooks, gradually add water while kneading (medium speed, then max.) until it forms a ball.

• Leave to rest for 1 hour in the fridge.

• In a bowl, mix the finely sliced apples with the sugar, cinnamon and nutmeg.

• Roll out 2/3 of the pastry, lining the buttered pie dish above the edges.

• Place the apples on the bottom, sprinkle with lemon juice and scatter with small cubes of butter.

• Cover the apples with the rest of the pastry and seal the edges together.

• Make a small hole in the centre of the dish and bake for 35 min at 220 °C. You can replace the apples with: 800g rhubarb, chopped into pieces, or 500g rhubarb + 300g raspberries and 1 tbsp flour, 6 tbsp sugar and 10g butter. Strawberry tart . Shortcrust pastry: 250g flour, 125g butter, 125g sugar, 1 egg. . Custard cream: 1/4 l milk, 2 egg yolks, 50g sugar, 25g flour, a few drops of vanilla essence. . 800g strawberries . 1 pie dish: 28 cm in diameter (11” ins.) . Preparation time: 20 min

• Using the whisks, mix the flour, sugar and butter in pieces until it «crumbs» (min. speed).

• Then, using the dough hooks, add the egg and knead until a ball forms (medium speed at first then max).

• Leave to rest for 1 hour in the fridge.

• Boil the milk with the vanilla.

• During this time, using the whisks, process the egg yolks and the sugar (medium speed, then max). The mixture must turn white.

• Add the flour and mix (medium speed).

• Then at min. speed, pour in the boiling milk with care and mix.

• Heat the preparation, stirring with a spoon until it thickens. Allow to cool, stirring continuously.

• Roll out the pastry and use it to line the buttered pie dish. Pierce the bottom with a fork, line with aluminium foil and cover with pulses.

• Bake for 20 min at 180°C.

• Remove the pulses and the aluminium foil and allow to cool.

• Spread the custard cream on the base of the tart and fill with strawberries.

• Coat with redcurrant jelly. Chocolate cake . 3 eggs, 170g sugar, 170g butter, 150g flour, 2 tbsp cocoa powder, 6g baking powder (1/2 sachet). . 1 loose-bottomed cake tin: 22 cm in diameter (10” ins.) . Preparation time: 11 min

• Using the whisks, mix the eggs and sugar in a salad bowl (medium speed): the mixture should be smooth and slightly runny.

• Add the butter (medium speed), then the flour, the cocoa and the baking powder (min. speed while adding then medium speed to smooth it). Batteur.3Mix.Eu11 19/01/04, 15:061516

• Pour the mixture into the buttered cake tin and bake for 50 min at 170°C.

• You can: - add some pieces of walnut, chocolate shavings or crystallised orange peel to the mixture. - add to the cake mixture 2 tbsp ground almonds or walnuts. - coat your cake with chocolate icing made by melting 100g plain chocolate with 20g butter. Jam Swiss roll . 3 eggs, 90g sugar, 40g flour, 30g potato starch, 1 pot of jam or jelly (apricot, orange, raspberry, redcurrant, etc.). . 1 rectangular tin: 33 x 22 cm . Preparation time: 10 min

• Using the whisks, process the sugar and the egg yolks (max. speed): the mixture must turn white.

• Add the flour and the potato starch then mix (min. speed).

• Clean the whisks and beat the egg whites separately until stiff (max. speed).

• Mix the two preparations (min. speed).

• Line the tin with buttered greaseproof paper, pour in the cake mixture and bake for 15 min at 170°C.

• When the cake is slightly browned, immediately tip it out of the tin onto a damp cloth sprinkled with sugar. Remove the greaseproof paper.

• Roll the cake in the cloth and allow to cool.

• Then, unroll the cake and spread it with jam or jelly.

• Roll it up again and trim the ends. You can also: . fill this cake with custard cream, . replace the potato starch with cocoa powder and line the roll with whipped cream. Almond and apricot tart . Puff pastry: 200g flour, 10 ml water, 160g butter, 1 pinch salt. . Filling: 1kg fresh apricots or 1 can of apricots in syrup, 60g butter, 70g sugar, 70g ground almonds, 1 whole egg + 1 yolk, 2 tbsp apricot jam. . 1 pie tin: 28 cm in diameter (11” ins.) . Preparation time: 2 h for the puff pastry + 10 min to complete the tart.

• Place the flour and the salt together in a bowl. Add water gradually, kneading with the dough hooks until a ball is formed (medium speed then max).

• Allow to rest 20 min in a cool place.

• Turning and rolling the pastry:

• Roll out the pastry to a square 1 cm (1/2” ins.) thick .

• Process the butter until it has the same consistency as the pastry and roll it out in the middle of the square. Enclose the butter by folding in, 2 by 2, the opposite corners of the square.

• Roll out the pastry into a rectangle 2 cm (1” in.) thick and fold it in 3.

• Allow the pastry to rest for 20 min and repeat the last operation 2 more times.

• Place the pastry in a cool place.

• In a bowl, mix, using the whisks, the sugar, ground almonds, butter and the eggs (medium speed then max).

• Turn the pastry twice more before lining the pie tin. Distribute over the base, after pricking with a fork, the preparation with the almonds and place the apricots, sliced in 2, on top.

• Bake for 30 min at 240°C. then coat with apricot jam. Apple fritters . Doughnut batter: 125g flour, 1 egg, 1 tbsp oil, 1 pinch salt, 15 ml milk, 4 apples, 1 tbsp cinnamon, 75g sugar, the juice of a lemon. . For frying: oil. . Preparation time: 5 min for the batter. Batteur.3Mix.Eu11 19/01/04, 15:061617

• Using the whisks, mix in a bowl the flour, egg, oil, salt and 2 tbsp. milk until the mixture is smooth (medium speed then max).

• Add the milk gradually, at the same time reducing the speed. Allow to rest for 1 h in a cool place.

• During this time, mix the sugar and the cinnamon.

• Keep the apples whole, peel them, remove the pips and cut them into rounds. Sprinkle them with the mixture of sugar and cinnamon, and sprinkle with lemon juice. Cover and leave to marinate in a cool place for 30 min.

• Dip the apple rounds into the doughnut batter until they are completely coated, then into the hot oil.

• Cook in batches of 4. Serve hot. You can prepare fritters in the same way with all sorts of fresh fruits: pineapples, bananas, apricots, pears, etc.

• Always take extra care when placing foods into hot oil. Take precautions in case of splashing, never leave hot oil unattended. Bread . 250g white flour, 100g wholemeal flour, 1 sachet dry baker’s yeast, 10g sugar, 10g butter, 200g water, 1g salt. . 1 cake tin: 24 cm (9” ins.) . Preparation time: 7 min

• Mix in a salad bowl, using the dough hooks, the 2 types of flour, salt, butter and yeast (medium speed).

• Add water gradually, until a ball is formed (medium speed then max).

• Cover the salad bowl with a damp cloth and leave to stand for 30 min in a warm place.

• Place the dough in the buttered and floured tin. Leave to rise again for 1 h.

• Bake for 25 min at 240°C. You can, if you like, mix into the dough 150g walnut pieces, 300g raisins, 200g black olives, 200g small bacon cubes, 2 tbsp cumin seeds, etc. You can also divide the dough into small balls to make small individual rolls. Braided brioche . 500g flour, 2 sachets dry baker’s yeast, 200g butter, 50g sugar, 1 pinch salt, 5 eggs, 2 tbsp warm milk. . Preparation time: 8 min for the dough + 2 h to rise.

• In a salad bowl, using the dough hooks, combine the flour, yeast, warm milk, sugar, salt and 5 eggs for 2 min (medium speed then max).

• Add the butter piece by piece until you have an elastic dough.

• Cover the salad bowl with a damp cloth and leave to rise for 1 h in a warm place (until the dough has doubled in volume). Then divide the dough into 3.

• Roll each piece by hand to form 3 long «strips» which you then braid.