User manual MOULINEX ACF387A

[. . . ] To avoid any risk, these must be replaced by an approved Moulinex service centre (see list in the service booklet). - Any work on the appliance other than normal care and cleaning by the customer must be carried out by a Moulinex approved service centre. - Do not place the appliance, the supply cord or the plug in any liquid. [. . . ] - Press the food down using the pusher (i1) ­ never use your fingers. preparing the fruit - Wash the fruit and cut into pieces if necessary. - Remove stones from plums, peaches, apricots and cherries, and the leaves from celery. - For the best results, process small quantities at a time and clean the filter frequently. - Wash, rinse and dry the accessories (they can be put in the dishwasher). - If your accessories are discoloured by the food (carrots, oranges, etc. ), gently rub them with a cloth to which you have applied some cooking oil and then clean in the usual way or clean by soaking in mild bleach (non abrasive) straight after use. - Handle the knife (c1) and the blades (H and E) with care; they are extremely sharp. What to do if your appliance does not work - First check that it is properly connected, then: - that the bowl (b3) is correctly positioned, that the lid (b2) is properly locked, that the accessories are properly seated and that the control knob (a3) is in the required position. If these instructions are not followed, your food processor cannot work. You have carefully followed all these instructions and your appliance still does not work?Sweet pastry (For a 24-cm tin) - Into the bowl, fitted with the stainless steel blade, put 200 g caster sugar, 2 egg yolks and 100 g softened butter. - Run the processor for 30 seconds then add 200 g plain flour and a pinch of salt, then run the processor a ball is formed. Pizza dough (for one 28 cm pizza) - Into the bowl, fitted with the stainless steel blade, put 150 g of strong white bread flour, 1 /2 tsp Easybake or Fast action yeast, a pinch of salt and 1/2 tsp sugar. - Run the processor for 10 seconds, then pour in 90 ml of warm water (1 part boiling water and 2 parts cold water) and 4 teaspoons of olive oil and process until the dough forms a ball. - Allow to rise until the volume of the dough is doubled (about 1 hour). [. . . ] Pound cake (serves 4 to 6) - Into the bowl, fitted with the stainless steel blade, put 150 g plain flour, 1 1/ 2 tsp baking powder, 150 g caster sugar, 150 g softened butter and 3 eggs. - Cook in the preheated oven at 180°C (350°F/ UK gas mark 4) for 30 minutes or until a skewer inserted in the cake comes out with no uncooked mixture attached. Chantilly cream (serves 6 to 8) - 250 ml of well chilled whipping cream, 50 g of icing sugar. [. . . ]