Catler FP 8010 manuale d’uso

FOOD P R O C E S S O R FP 8010 Instructions for use[...]

FOOD PR OCESSOR[...]

C ONTENTS 4 Catler recommends saf ety  rst 7 Know your F ood Proc essor FP 8010 9 Assembling your F ood Processor FP 8010 13 Basic food proc essing techniques – Chopping with the QU AD ® blade – Pureeing with the QU AD ® blade – Mixing and whipping with the QUAD ® blade – Slicing, shredding and g rating with the multi - function Discs[...]

C ongratulations on the purchase of your new F ood Processor FP 8010. CONGRA TULATIONS 3[...]

4 CA TLER RECOMMENDS SAFETY FIRST CA TLER REC OMMENDS SAFETY FIRST At Catler w e are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer , foremost in mind. In addition we ask that you ex ercise a degree of care when using an y electrical appliance and adhere to the follo wing precautions. [...]

5 CA TLER RECOMMENDS SAFETY FIRST • Some sti mixtures, such as dough may cause the processing blade to r otate more slowly than normal. If this happens , do not process f or longer than 1 minute. • Do not process hot or boiling liquids – allow liquids to cool bef ore placing into the processing bowl . • Do not use the food proc essor on [...]

6 CA TLER RECOMMENDS SAFETY FIRST CAUTION: T O A VOID POSSIBLE MALFUNCTION OF THE PROCESSING BOWL ’ S AUT O SWITCH, DO NO T PLACE THE PROCESSING LID IN THE L OCKED POSITION WHEN THE APPLIANCE IS NO T IN USE. CAUTION: THE PROCESSING BLADES AND DISCS ARE EXTREMEL Y SHARP , HANDLE WITH CARE A T ALL TIMES. DO NOT PLACE HANDS , KNIVES OR OTHER UTENSIL[...]

7 KNOW Y OUR FOOD PROCESSOR FP 8010 KNOW Y OUR FOOD PROCESSOR FP 8010 A B C D E F G H I K L M J NQ S T U OQ VW PR[...]

8 KNOW Y OUR FOOD PROCESSOR FP 8010 A. Small food pusher for improved pr ocessing control of smaller ingredients. It also doubles as a measuring cup for adding/measuring ingredients . The food processor will run c ontinually whether the small pusher is in or out. B. Large food pusher for pushing food down the f eed chute. The food pr ocessor will n[...]

9 ASSEMBLING Y OUR FOOD PROCESSOR FP 8010 ASSEMBLING Y OUR FOOD PROCESSOR FP 8010 BEFORE FIRST USE Before using y our Catler food pr ocessor , become familiar with all the parts. Remove all packaging materials and promotional labels, being careful when handling the processing blades and discs as they are very sharp. Wash the processing bowl , proce[...]

10 ASSEMBLING Y OUR FOOD PROCESSOR FP 8010 5. Place the processing lid onto the processing bowl so the f eed chute is slightly right of the bowl handle and the arrow gr aphics are aligned . Holding the feed chute and pr essing down  rmly at the same time, turn the lid clockwise (as indicated by the graphic) so the ‘Locking T ab’ on the lid s[...]

11 10. At the end of processing , always wait until the blades or discs have stopped spinning before unlocking and removing the lid. T o remove the processing lid , ensure the POWER/OFF button has been pressed, the pow er is switched o at the power outlet and the cor d is unplugged from the power outlet. Holding the f eed chute and pressing down[...]

12 OVERL OAD PROTECTION SY STEM If the motor overloads, the f ood processor will go to ‘Standby ’ mode and “OVERL OAD” icon in the L CD star ts to  ash. The food processor can still be switched o by pressing the POWER/OFF button. T o operate the food proc essor again, allow the machine to cool for appr ox 30 minutes. Some sti mix t[...]

13 BASIC FOOD PROCESSING TECHNIQUES The food pr ocessor can process food in a variety of ways depending on which blade or disc you choose. CHOPPING WITH THE QUAD ® PROCESSING BLADE The quad blade chops raw and cooked food to the consist ency required, from coarsely chopped to minced . For man y large processing tasks , the four blades will cut the[...]

14 BASIC FOOD PROCESSING TECHNIQUES NOTE: Heavy loads of meat may stall the motor . This is indicated by the blade turning slowly and the meat only moving slowly around the bo wl and not processing . If this occurs remove the meat and process in two batches . Garlic, chilli and ginger F or garlic, peel cloves and leav e whole. F or chilli, leave wh[...]

15 NOTE: If chopping fruit to add to cake batter , process the fruit bef ore making the batter , adding a little  our from recipe quantity to prevent fruit sticking to quad blade. Whole dried fruit Chopped dried fruit Citrus peel Remove the peel from the fruit using a vegetable peeler and cut into 2.5cm pieces . Proc ess no more than 4 cups at a[...]

16 Whole biscuits Biscuit crumbs Cake crumbs Cut cake into small pieces , measure quantity and place into processing bo wl. Pr ocess no more than 4 cups at a time using the PULSE button at 1-2 second intervals until crumbed to desired consist enc y . PUREEING WITH THE QUAD ® PROCESSING BLADE The quad blade purees raw and c ooked food to the consis[...]

17 Peanut butter Proc ess shelled peanuts, no more than 4 cups at a time, using the ST AR T/P AUSE button until pureed to desired c onsistency. Note: mixture will form into a ball . NOTE: 2 cups peanuts will yield approximat ely 1 cup peanut butter . The natural oil in the butter will separate on standing. Stir bef ore use. Shelled peanuts Peanut b[...]

18 Quad blade Quick-mix cakes and batters Use this method for melt ‘n ’ mix cakes, packet cakes and crepe batters. Plac e all ingredients (starting with the liquid ingredients) into the processing bowl ensuring not t o exceed MAX liquid lev el. Proc ess using the ST ART/P A USE button until mixed to a smooth consist ency. If necessary, interrup[...]

19 NOTE: Emulsifying disc is not dishwasher safe. Please do not plac e in the dishwasher . Wash b y hand. Egg whites Egg white foam NOTE: When using the emulsifying disc please insert disc and spindle on to the food proc ess and before adding ingredients. Whipped cream Place 600ml well-chilled cream into the processing bowl and using the emulsifyin[...]

20 Bread dough Inser t the dough blade into the bowl. Use instant active dr y yeast and include with the dry ingredients in the processing bowl. A dd 3 cups / 450g, add softened, cubed butter and process using the ST ART/P AUSE button until the butter is absorbed into the  our . If using oil, with the motor running, add the oil through the small[...]

21 Cheese Caution should always be taken when processing cheese in a f ood processor . F or soft cheese such as Mozzarella and Bocconcini, partially freeze, until  rm otherwise it will jam in the blades. For hard cheese such as Parmesan, check  rst that it is not too hard otherwise it will damage the blades - the cheese should slice easily wi[...]

22 Round fruit and vegetables Prepar e fruit or vegetables by washing or peeling, and coring or seeding (if necessary). F or small fruit and vegetables (e.g. kiwi fruit, roma tomatoes), trim one end so the f ood sits  at in the feed chute. F or large fruit and vegetables (e.g . apples), cut in half (if required) to  t in the feed chute. Pack [...]

23 Leafy vegetables F or cabbage, wash and shake o excess water . Cut into wedges to  t feed chute. F or lettuce, separate leav es, wash and dry thoroughly , then roll up and pack vertically into feed chute . Slice or shred. NOTE: Slicing or shredding is not recommended f or spinach. T o process spinach, wash and dry thoroughly, t ear into pi[...]

24 MINIBOWL FUNCTION The mini processing bo wl can be positioned inside the main processing bowl and is used for proc essing small food quantities. A mini processing blade is pro vided which  ts inside the mini bowl and can be used for used for chopping , mixing and blending a variety of foods. Do not place the mini processing blade into the [...]

25 FOOD PROCESSING A T A GLANCE F or more information about preparation of f ood and how to process , refer to basic pr ocessing techniques. F or speci c recipes, refer t o the recipe section. NOTE: The food pr ocessor is very power ful and recommended using pulse function where possible as to avoid o ver chopping or whipping. FOOD BLADE TYPE (D[...]

26 FOOD BLADE TYPE (DOUGH/ QUA D/MINI) ADJUST ABLE SLICING BLADE THICKNESS RECOMMENDED DISC TYPE (CHIP/SHRED/ JULIENNE / WHISK) Mushrooms (cooked) Quad Use: Mushroom Soup 4-6 Use: Salad, vegetable soup , mushroom sauce, mushr oom soup Onion Quad or mini Use: Soups, Sauces 0-5 Use: Salad Parsnip Quad or mini Use: V egetable soup 2-5 Use: V egetable [...]

27 FOOD BLADE TYPE (DOUGH/ QUAD/MINI) ADJUST ABLE SLICING BLADE THICKNESS RECOMMENDED DISC TYPE (CHIP/SHRED/ JULIENNE/WHISK) Citrus Peel Q uad or mini Use: Fruit minc e Dried Fruit Quad or mini Use: Fruit salad , dessert sauce Kiwi fruit Quad or mini Use: Fruit salad , dessert sauce 4-6 Use: Dessert decoration Mango Quad or mini Use: Fruit salad , [...]

28 FOOD BLADE TYPE (DOUGH/ QUAD/MINI) ADJUST ABLE SLICING BLADE THICKNESS RECOMMENDED DISC TYPE (CHIP/SHRED/JULIENNE/ WHISK) Cream use pulse function Whisk Use: recommended pulse function to avoid over whipping Milkshakes and smoothies Quad Use: recommend using pulse function Meat (raw) use pulse function Quad Use: Mince meatloaf, bur gers Meat (co[...]

29 PROCESSING TIPS • Do not  ll the bowl above the liquid max level for w et ingredients. Alway s add drier or thicker ingredients to the pr ocessing bowl prior to adding  uids. • Note that there is a MA X THICK LIQUID and MAX THIN LIQUID markings on the processing bowl . Thick liquid is soup and sauces (such as a tomato base puree). Thin[...]

30 CARE AND CLEANING When  nished processing, switch the f ood processor o at the power outlet and unplug the power cor d. Motor base Wipe the motor base with a clean, damp cloth after each use. Dry thoroughly with a soft, clean cloth. Proc essing bowl, lid and food pusher Hand wash in hot, soapy water using a mild detergent. Do not use a sco[...]

31 NOTE: The tools storage container can stand upright on its back to save cupboar d space. Make sure it is fully snapped close. • Store your f ood processor upright on the kitchen bench or in an easily accessible cupboard. • Do not place or store an ything on top of the food proc essor . CARE, CLEANING & STORAGE W ARNING: THE QU AD , MINI [...]

32 TROUBLESHOO TING PROBLEM EASY SOLUTION Food is une venly processed • Ingredients should be cut evenly into 2.5cm (1 inch) pieces before pr ocessing. • Ingredients should be processed in batches t o avoid overloading . Slices are slanted or uneven. • Load food in f eed chute. Place pusher ont o food and apply pressure . Then press start. Fo[...]

33 PROBLEM EASY SOLUTION The food processor shuts o during operation • The lid may hav e become unlocked; check to make sure it is securely in position. • If the motor overloads, the ‘OVERL OAD’ icon in the L CD will star t to  ash. Switch o by pressing the POWER/OFF button and unplug the power cor d. Allow the food pr ocessor to c[...]

INSTRUCTIONS AND INFORMA TION REGARDING THE DISPOSAL OF USED P ACKA GING MA TERIALS Dispose of packaging material at a public waste disposal site. DISPOSAL OF USED ELECTRICAL AND ELEC TRONIC APPLIANCES The meaning of the symbol on the product, its accessory or packaging indicates that this product shall not be treated as household waste . Please, d[...]

R1 Recipes[...]

R2 CONTENTS C ONTENTS R3 Recipes[...]

R3 HUMMUS Makes approximately 1 1 / 2 cups INGREDIENTS 425g can chick peas, well drained 2 cloves garlic, peeled 2 tablespoons toasted sesame seeds 2 tablespoons cream 2 tablespoons lemon juice 1 tablespoon peanut butter 1 teaspoon cumin METHOD 1. Assemble food pr ocessor using quad blade. 2. Place all ingr edients into processing bowl. P rocess un[...]

R4 ANTIP AST O Makes 4-6 ser ves INGREDIENTS 2 bocconcini cheeses 125g Parmesan cheese 250g salami 2  rm Roma tomatoes 1  rm pear Olives Marinated artichokes Marinated char-grilled vegetables (capsicum, zucchini, eggplant) Basil leaves Olive oil Balsamic vinegar METHOD 1. Place bocconcini cheeses into fr eezer until just  rm (appr oximatel[...]

R5 6. T o make the Cheese Sauce: Assemble food proc essor using  ne shredding disc and shred the Swiss cheese . Also using the  ne shredding disc and grate the Parmesan cheese . Combine all sauce ingredients in a saucepan. Stir constantly over a medium heat until cheese has melted and sauce has thickened. 7. P our Cheese Sauce over gnoc chi a[...]

R6 NOTE: When making soups always allow the hot ingredients to cool f or approx. 30 minutes. PEA AND HAM SOUP Makes approximately 2 litr es INGREDIENTS 500g packet green split peas 1 onion, peeled and quartered 2 carrots, peeled , trimmed and sliced 1 parsnip, peeled 1 tablespoon olive oil 1 ham bone (approximat ely 1kg) 8 cups/2 litres water METHO[...]

R7 T ANGY TOMA TO SOUP Makes approximately 1 1 / 2 litres INGREDIENTS 1kg Roma tomatoes, halv ed 2 Spanish onions, peeled and quartered 2 cloves garlic, peeled 1 / 2 cup basil leaves 2 small red chillies, trimmed , seeds removed 2 tablespoons olive oil 2 cups/500ml chicken stock 2 tablespoons Balsamic vinegar 1 / 2 cup sour cream Salt and pepper , [...]

R8 SMOKED FISH TERRINE Makes 4-6 ser ves INGREDIENTS 500g smoked  sh 2 bay leaves 2 teaspoons peppercorns 3 slices lemon 1 Spanish onion, peeled and quartered 1 piece lemon peel, roughly chopped 1 small red chilli, seeded 1 / 2 cup parsley sprigs 2 tablespoons toasted pinenuts 4 × 60g eggs 4 tablespoons/80g butter , melted 1 teaspoon curry past[...]

R9 PEANUT SA T A Y MEA TBALLS Makes 30 ser ves INGREDIENTS 3 slices stale bread, crust r emoved 500g chicken or pork  llet, cubed 1 onion, peeled and quartered 1 / 2 cup shelled peanuts 2 cloves garlic, peeled 1 bunch coriander , roughly chopped 1 × 60g egg Corn  our , for coating Peanut oil , for shallow frying Peanut Sata y Sauce (see page[...]

R10 SA USAGE ROLLS Makes 48 ser ves INGREDIENTS 1 carrots, peeled 1 small granny smith apples , peeled 1 onion, peeled 6 slices bread 1 tablespoon mixed fresh herbs – th yme, parsley , 1 1 / 2 tablespoons relish or tomato/bbq sauc e 500g sausage mince 4 slices pu pastry, thaw ed 1 egg, lightly whisked METHOD 1. Assemble food pr ocessor using t[...]

R11 BEEF BURGERS Makes 4 ser ves INGREDIENTS 750g topside steak, cubed 1 onion, peeled and quartered 1 clove garlic , peeled 4 sprigs parsley 4 slices bread, crust r emoved 2 tablespoons seeded mustard 1 / 4 cup tomato sauce 2 × 60g eggs 1 / 3 teaspoon dried oregano 1 teaspoon black pepper 1 / 4 teaspoon salt Oil, for shallo w fr ying METHOD 1. As[...]

R12 SK ORDALIA Makes 4 ser ves INGREDIENTS 3 large potatoes, peeled and quartered 4 cloves garlic, peeled and crushed 1 tablespoon/20g butter 1 tablespoon milk Salt and pepper , optional METHOD 1. Cook potatoes until soft. Drain well. 2. Assemble f ood processor using the quad blade. 3. Place potatoes , garlic, butter and milk into the processing b[...]

R13 CREAMED SPINA CH Makes 4 ser ves INGREDIENTS 1 bunch spinach leaves , torn into pieces 1 / 4 cup light sour cream 1 / 4 teaspoon ground nutmeg Salt and pepper , optional METHOD 1. Steam spinach leaves until just softened . Drain well. 2. Assemble f ood processor using the quad blade. 3. Place spinach, sour cr eam and nutmeg into the processing [...]

R14 APPLE, W ALNUT AND GOA TS CURD SALAD Makes 4-6 ser ves INGREDIENTS 3 Granny Smith apples, c ored 1 / 2 bunch celery sticks, washed, trimmed 2 tablespoons lemon juice 100g walnuts, pan roasted 100g goat’ s curd DRESSING: INGREDIENTS 3 egg yolks 2 teaspoons seeded mustard 1 / 4 cup olive oil 2 tablespoons garlic chives Salt and pepper , optiona[...]

R15 BEETROO T CARP AC CIO WITH ORANGE AND A VOCADO INGREDIENTS Ser ves 2-4 people 4-5 beetroots, peeled 1 / 4 cup red wine vinegar 1 / 4 cup olive oil 1 orange, peeled, segment ed 1 avocado , peeled, sliced 1 / 2 cup Chervil, washed 1 tablespoon thyme 1 pomegranate, seeds only , optional Marinated fetta, to serve, optional METHOD 1. Assemble food p[...]

R16 MA Y ONNAISE Makes approximately 2 cups INGREDIENTS 3 egg yolks 2 teaspoons Dijon mustard 1 teaspoon seeded mustard 2 cloves garlic, peeled , optional 1 tablespoon white vinegar 1 1 / 2 cups/375ml olive oil METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Place egg y olks, mustard, garlic and vinegar into the processing bo wl. Wi[...]

R17 QUICK BEARNAISE SA UCE Makes approximately 4 cups INGREDIENTS 4 × 60g eggs 1 / 4 cup tarragon or herbed vinegar 250g butter METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Place eggs into the pr ocessing bowl. 3. Heat vinegar in a small saucepan until boiling. With the motor running slowly add the hot vinegar through the feed c[...]

R18 PEANUT BUTTER Makes approximately 1 cup INGREDIENTS 2 cups/250g shelled peanuts METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Place peanuts into the pr ocessing bowl and process f or approximately 1-2 minutes until mixture becomes smooth and forms into a ball . 3. Spoon peanut butter into a dry , sterilized jar and refrigerat [...]

R19 PIZZA DOUGH Makes 2 pizzas INGREDIENTS 450g ‘00’ Strong Flour 3 teaspoons yeast 3 teaspoons sugar 3 teaspoons salt 1 tablespoon olive 260ml lukewarm water METHOD 1. Assemble food pr ocessor using the dough blade. 2. T o make the dough, put the  our , yeast, sugar , salt and olive oil into the processing bowl , place the feed pusher in pl[...]

R20 HAM AND MUSHROOM – PER PIZZA INGREDIENTS 1 qty pizza dough (see page 55) 1 / 3 cup pizza sauce 1 / 4 cup mozzarella cheese , shredded 1 / 4 cup F ontina cheese, shredded 100g, ham, sliced 80g mushrooms, sautéed 2 cloves garlic, slic ed 1 teaspoon parsley , chopped Salt & pepper light sprinkle METHOD 1. Spread pizza evenly with pizza sauc[...]

R21 FRUIT MINCE PIES Makes 36 ser ves INGREDIENTS 200g beef suet, well chilled 2 small Granny Smith apples , peeled, cored and quartered 750g mixed dried fruit 1 / 4 cup slivered almonds 1 / 2 cup brown sugar 1 / 4 teaspoon mixed spice 2 teaspoons grated lemon z est 1 / 4 cup lemon juice 1 / 4 cup brandy 1 quantity Rice Sweet Shortcrust Pastry (see[...]

R22 RICH SWEET SHORT CRUST P ASTRY Makes 1 ser ve INGREDIENTS 2 1 / 2 cups/375g plain  our 180g chilled butter , diced 1 / 2 cup caster sugar 2 tablespoons lemon juice METHOD 1. Assemble the food pr ocessor using the quad blade 2. Place  our and butter into the processing bowl. P rocess ingredients using the pulse function until combined. 3. [...]

R23 PIKELETS Makes 24-30 ser ves INGREDIENTS 1 × 60g egg 1 / 2 cup milk 1 cup/150g self-raising  our Pinch of salt 1 tablespoon caster sugar 1 tablespoon melted butter Extra butter , for cooking METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Place egg , milk,  our , salt, sugar and melted butter into the proc essing bowl. Pr[...]

R24 SHORTBREAD Makes 24 ser ves INGREDIENTS 2 1 / 4 cups/337g plain  our 1 / 4 cup corn  our 1 / 2 teaspoon baking powder 1 / 2 cup caster sugar 250g butter , softened and cubed 1 / 4 cup crystal sugar METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Place  our , corn  our , bak ing powder and caster sugar into the proces[...]

R25 STRA WBERRY CRÊPES Makes 8 ser ves INGREDIENTS 2 × 60g eggs 1 cup/250ml milk 1 tablespoon butter , melted 1 cup/150g plain  our 2 teaspoons caster sugar 1 / 4 cup caster sugar , extra 1 / 4 cup water 1 punnet strawberries, washed and hulled 2 tablespoons brandy , optional METHOD 1. Assemble the food pr ocessor using the quad blade. 2. Plac[...]

R26 SC ONES Makes 12-16 ser ves INGREDIENTS 2 cups/300g self-raising  our , sif ted Pinch of salt 2 tablespoons butter 3 / 4 -1 cup milk 1 / 2 cup/75g self-raising  our , extra Extra milk, for brushing METHOD 1. Assemble food pr ocessor using the dough blade or you can use the quad blade. 2. Place  our , salt and butter into the processing[...]

R27 HO T CROSS BUNS Makes 12 INGREDIENTS 3 cups/450g plain or bread  our 1 / 4 cup brown sugar 2 teaspoons instant active dried yeast 1 teaspoon ground cinnamon 3 / 4 teaspoon salt 3 tablespoons/60g butter , softened 1 1 / 4 cups/315ml water 3 / 4 cup sultanas 2 tablespoons mixed peel, optional CROSS BA T TER: INGREDIENTS 1 / 4 cup plain  our[...]

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FOOD P R O C E S S O R WWW.CATLER.EU CUSTOMER SERVICE INFO@CATLER.EU Due to continued product improvement, the pr oducts illustrated/photographed in this brochure may vary slight- ly from the actual product.[...]