User manual MOULINEX MASTERCHEF

[. . . ] - Do not allow the supply cord to hang within the reach of children, to come close to or into contact with the hot parts of your appliance, any other source of heat or a sharp edge. ) - In the interests of safety, use only the appropriate Moulinex accessories and spare parts for your appliance. - Handle the blade (C1) and the blades with caution; they are very sharp. [. . . ] 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. 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?If this is the case, contact your retailer or a Moulinex approved service centre (see list in "Moulinex Service" booklet). DOUGHS (Leave to rest for 1 h in the cool) Short-crust pastry (For a 28-cm mould) - Into the bowl, fitted with the knife, put 200 g of flour, 100 g of butter and a pinch of salt. - Run the processor for 10 seconds then pour 50 ml of water in through the feed tube while it is running. Shortcake pastry (For a 28-cm mould) - Into the bowl, fitted with the knife, put 200 g of granulated sugar, 2 egg yolks and 100 g of softened butter. - Run the processor for 30 seconds then pour in 200 g of flour, a teaspoon of powdered vanilla and a pinch of salt, then run the processor until a ball of dough is formed. Pizza dough (for one pizza) - Into the bowl, fitted with the knife, put 150 g of flour, 1/2 sachet of baker's yeast and a pinch of salt. - Run the processor for 10 seconds, then pour in 90 g of tepid water and two dessertspoons of olive oil until the dough forms a good ball. Pancake batter (16 fine crêpes) - Into the bowl, fitted with the knife, put 2 eggs, 1 dessert spoon of oil, 15 g of sugar, 1/2 litre of milk and 1 dessert spoon of orange flower water or spirit of your choice. [. . . ] DESSERTS Yoghurt gâteau (serves 6 to 8) - 1 pot of natural yoghurt (use as measure), 2 pots of granulated sugar, 3 pots of flour, 1/2 pot of oil, 3 eggs, 1 sachet of yeast. - Pour the mixture into a sandwich tin and put in the oven at 200°C (400°F/gas mark 6) for 50 minutes. Pound cake (serves 4 to 6) - Into the bowl, fitted with the stainless steel blade, put 150 g of flour, 1/2 sachet of yeast, 150 g of sugar, 150 g of butter and 3 eggs. [. . . ]