Moulinex 129 User manual

INSTRUCTION
BOOKLET
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BEFORE USING FOR THE FIRST TIME
Rinse the attachments and bowl in warm water and
dry thoroughly.
The motor unit can be wiped over with a damp cloth but
MUST NEVER BE IMMERSED IN WATER - any damage
resulting from this invalidates the guarantee.
SAFETY : The metal blade must be handled with care as it
is extremely sharp. The processor should not be operated
if the bowl is empty as this will damage the motor.
Always unplug the processor after use (particularly when
cleaning). Keep the processor and its accessories out of
the reach of ~hildren. Always place the attachment for the
task in hand into the processor bowl first before adding
the ingredients.
USING THE APPLIANCE
BOWL
Place the motor unit on a work surface with the control
buttons to the left. Take the bowl « A3 » by the handle,
place it on the motor unit with the handle pointing towards
you and turn it to the right to lock it into position.
ACCESSORIES
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According to the recipe chosen, position the grating or slicing attachment « B », the metal blade « C» •
or the whisk attachment« D2 »and« D3 »in the bowl; then, where necessary, fit the Super Mixer/
Blender crown « D1 » by placing the three positioning feet into the notches inside the bowl.
LID
CITRUS PRESS (model 130 only)
When using the Citrus Press, place attachment « E2 »
onto the bowl and turn it until it locks into position. Make
sure that the lug on the attachment is inserted as far as it
will go into slot « F4 ». Now put Cone « E2 » into place
(as shown in the diagram).
Place the lid « A2 » on the bowl « A3 » so that the
double lines on the bowl and the lid match up (see
diagram). Turn the bowl and lid to the right until they
lock into position. Ensure that the safety lug on the side
of the lid is inserted as far as it will go into the security
locking position " F4 », as the machine will not operate
until this has been done.
3
FLEX
The flex can be adjusted by simply winding or unwinding it until
the required length is reached. To keep it at the desired length.
insert it into the slot provided.
If the mains lead of this appliance is damaged, it should be
replaced by a MOULIN EX approved service agent. as special tools
are required
WIRING (UK only)
Check that the voltage marked on the appliance· s rating plate
corresponds to the voltage marked on your mains supply meter.
Important: before use, read the instructions carefully :
The wires in this mains lead are coloured in accordance with the
following code : BUIE= neutral - BROWN= live. As the colours of the
wires in the mains lead of this appliance 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 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. - If a 13 amp (BS 1363) plug is used a3 amp fuse must be fitted, or if any other type of plug is used
a5 amp fuse must be fitted either in the plug or adaptor or at the distribution board.
Any error In connecting the appllnce invalidates the guarantee.
Neither wire must be connected to the nrlh terminal ol 1 three pin plug.
TO OPERATE
For pulse action. press For continuous action
« PULSE » in short sharp Press button « I ,,
bursts. (this gives more
control over certain
processing tasks).
AFTER USE
Unlock the bowl and lid by turning them clockwise.
TO STOP
Press button « D»
to stop.
STORAGE
VARIABLE SPEED
(Model 130 only)
t
PULSE
9-
0-
, __
, __
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Sliding button " Gt »
allows you to select the
most appropriate speed
and also to vary it during
processing.
So as to minimise the amount of space taken up by your pro-
cessor when not in use. the ':>owl can be stored on the motor
unit with its handle to the left With model 130, a compact ac-
cessory box is provided to endble you to keep your acces-
sories tidily.
4

Your Compact Food Processor can process between 150 g - 800 g of ingredients according to the dish
you are preparing.
It is advisable to allow the motor to cool down for 1 hour after processing five consecutive batches of
ingredients.
CHOPPING
KNEADING and MIXING
BLENDING
In 15-20 seconds you can chop between 150-300 g of ingredients.
- Hard ingredients such as : cheese (Edam, Cheddar ... ), dried fruits/
nuts (walnuts, almonds ... ), vegetables (carrots, celery ... ), bread,
biscuits ...
-
IMPORTANT : Do not process foods which are very hard such as
nutmeg, sugar or foodstuffs which require very fine milling (corn,
coffee) as they will scratch the bowl.
- Soft ingredients such as : vegetables (onions, mushrooms ... ),
meat• (all lean, and fatty meat, raw and cooked), fish (raw and cooked)
• Remove all bones before processing.
- Attachment required : lftetal bllde "C ,,
- Control buttons :
Use pulse button « F1 » or button « F2 » for continuous chopping.
The pulse button is recommended as it gives better control over
results as there is less danger of over-processing foods.
- Model 130 : Set the electronic variable speed control to « 4 ».
- KNEADING : up to 500 g of heavy dough mixtures (shortcrust
pastry, bread, cake mixes) can be prepared, in 15 seconds.
- MIXING: up to 800 g of light mixtures such as sponges, light
pastries etc ... Can be prepared, in 90 seconds.
- Attachment required : metal blade " C"·
- Control buttons : use button for continuous action.
- Model 130 :• For heavy dough mixtures, set the variable speed
control to «4 ».
- For light mixtures, set the variable speed control to« 1 », then
gradually increase the speed to« 4 » during the operation.
For soups, batters, milkshakes, pancake mixtures etc ...
- Attachment required : Metal blade " C ,, used with the Superblender
crown« 01 "·
Place metal blade « C» into position and put the Super Mixer I
Blender crown « D1 » into the bowl. This attachment enables
• you to thoroughly blend up to 0,8 litres of ingredients.
- Control buttons : use button « F2 » for continuous action.
- Model 130 : set the electronic variable speed control to « 1 » and
gradually increase the speed during the operation.
USING THE CITRUS-PRESS (Mode I 130 only)
Place the citrus-press « E» onto the bowl locking it into position
« A3 »(see page 3).
Cut fruit in half. Press a half over the cone. Set the variable
speed control« G1 »to« 1 ». Press button« F2 »for continuous
action. You can squeeze up to 0,8 litres of juice before having to
empty the bowl.
5
WHISKING and EMULSIFYING
For mayonnaise, cream, light sauces, egg whites, etc ...
Attachments required :
• Use the fluted disk « D2 » and « D3 " and the Super
Mixer I Blender crown « D1 » to prepare egg whites
and whipped cream. You can whisk 1 to 4 egg ·
whites and up to 0,21. of fresh cream with this accessory.
• Use the fluted disk « D2 » and « D3 » on its own to
prepare mayonnaise, sauces, souffles, etc ...
Control button
• Use button« F2 »for continuous action.
• With model 130, set the electronic variable speed control
on «4 » as a general rule but for creams and sauces
set it on « 1 » or « 2 ».
N.B. When making mayonnaise or a Hollandaise sauce,
melted butter or oil can be added gradually by using the
pusher/measure « A1 ». To do this, simply place the
oil/butter in the small pusher (where there is a tiny hole
through which the liquid will drip).
GRATING and SLICING
For slicing potatoes, cucumbers, beetroot, radishes,
apples etc. You can process up to 500 g of ingredients at
a time. However, it is not advisable to slice citrus fruits
(oranges, lemons) with your processor.
Attachments required :
• Use the complete grating/slicing attachment.
• Slide disc « B1 », « B2 » or « B3 » (for model 130) onto
the disc support« B4 ».
• Fit the spindle« B5 »in the central hole in the disc.
• Turn the spindle « 85 » gently so that it locks into position
• To remove, follow the same procedure in reverse.
Note : if you do not unscrew the spindle the disc cannot be
removed .
To proceed :
-
Large feeder chute : use for slicing potatoes, cucumbers
or grating carrots. (for best results process pieces of no
larger than 7 cm and place them in a horizontal position
in the feeder chute).
- Small feeder chute : use for slicing carrots, radishes or
grating soft cheeses. Stack food vertically.
Control button : Use button « F2 » for continuous action.
For model 130, set the variable speed to « 4 ».
Important : Never use your fingers to push food down in the
feeder chute. Always use the pusher« A1 » provided.
Switch on the appliance before pressing down on the food
with the pusher.
Imp G Gilfard COllfT 53101 M~vennr lei 43 r,413 3~
6
0822611 A

SOUPS
Ingredients (serves 6) : 300 g potatoes, 250 g carrots, 2 leeks, 1 turnip,
2
tomatoes, 1stick of celery, 2 cloves of garlic, 1,5 litres water.
Method:
- Peel and wash the vegetables and cut them into large chunks,
-Fry them gently in alittle butter or oil and then add the water,
-Season and allow to
simmeo· for 30 minutes,
-- Fit the metal blade and the blender crown and then pour one third of the
vegetable mixture into the processor bowl. Switch the control button
to « 1 »
and process the mixture
for about 30-40 seconds gradually increasing the speed
to« 4 »,
-Pour contents into a warmed soup tureen or bowls. Following the same
procedure, process the remaining
two thirds of the vegetables.
-Serve
Ingredients (serves
61 :1 bunch of watercress, 3 potatoes (cut into quarters)
1 glass
of milk, 1 litre of boiling water, 30 g of butter, 3 tablespoons of
fresh cream, salt and pepper.
Method:
-Carefullywash the watercress and drain well,
-Fry gently in the buttertogether with the potato pieces,
-Add the boiling water and season. Allow
to simmer for 25 minutes,
-Add the milk and cream,
-Fit the metal blade and the blender crown
in the processor bowl and then pour
in half the vegetable mixture,
-Set the control button
to« 1 »and gradually increase the speed to« 3 »,
-Pour the soup into a warm tureen or bowls and repeat the same process for
the remaining soup mixture,
-Serve immediately.
Ingredients
(serv~s 61 : 375 g onions, 50 g butter, salt and pepper, 1 table-
spoon
of flour, 1,5 litres of beef stock.
Method:
- Peel the onions and chop them into quarters,
-Place them in the processor bowl fitted
with the metal blade and chop them
roughly (NB. For best results process the onions
in two separate batches)
-Lightly fry the onions in the butter until golden,
-Add the flour,
-Stir well and pour in the beef stock. Bring
to the boil,
-Season
to taste and allow to simmer for about 10 minutes,
-Two.tablespoons
of fresh cream may be added before serving if desired
-Serve
with croutons and grated cheese.
7
LIGHT MEALS
You will need: a flan or quiche dish 28 cm diameter
Ingredients (serves 6): 500 g onions, 60 g butter
~
-u---
For the pastry: 200 g flour, 100 g butter, 50 ml water, a pinch of salt.
For the filling: 4 eggs, 200 ml fresh cream, 25 g flour. salt and pepper,
nutmeg.
Method:
To make the pastry :
-Put the flour, butterand salt into the bowl fitted with the metal blade,
-Switch the control button
to « 1 » and gradually increase the speed adding the
water
as you do so until the mixture forms into a ball (approximately 15 seconds)
Allow thepastry to stand for two hours.
-Turn on the oven to Gas mark« 7 » (220°C).
-
Peel the onions and slice them using the slicer attachment (set speed to« 4 »),
-Gently fry the onions in butter but do notallow them to brown,
-
Roll out the pastry and line the flan dish. Prick the base,
To prepare the filling :
-Afterfitting the metal blade, put all the ingredients into the processor bowl
(do
not add the onions),
-Set the switch
to « 1 » and blend the ingredients increasing the speed to « 3 ».
Continue blending until the ingredients are evenly mixed.
-Spread the cooked onions over the pastry base,
-Pour the filling into the dish and cook in the oven for 35 minutes.
You will need: One butteredsouffle dish 22 cm in diameter.
Ingredients: 100 g flour, 100 g butter, 125 g gruyere cheese, 5 eggs,
1/2 litre of milk, salt and pepper, nutmeg.
Method:
-Set the oven to Gas mark« 6 »(200°),
-Melt the butter in afrying pan,
-Add the flour all at once and mix vigorously,
-Allow
to thicken over a low heat stirring all the time,
-Season and add a little grated nutmeg. Remove pan from heat,
-Separate the egg whites from the yolks,
-Chop the cheese finely in the processor bowl using the metal blade attachment,
-Add the warm butter and flour mixture
to the bowl and also the egg yolks
Mix well and set aside,
-Wash the processor bowl. Then, using the whisk attachment and crown, switch
the speed
to« 4 »and beat the egg whites until stiff,
-Remove the crown and pour the cheese mixture over the egg whites. Mix well
on speed « 1 »,
-Pour the souffle mixture into the buttered souffle dish. Cook for 50 minutes,
-Serve hot from the oven.
8

Ingredients (serves2 to 31 : 400 g of salt cod, 1 small glass of milk, 1 small
glass of olive oil, 150 g of potatoes, salt and pepper, fish stock.
Method:
- Allow the cod to soak for 24 hours in cold water,
-Steam the potatoes,
-Cut the cod into pieces and poach it
in the stock for about 10 minutes,
-Once the fish is cooked, remove the bones and place the fish into the bowl
fitted with the metal blade,
-Finely chop the fish in the bowl for about
20 seconds until it forms a puree,
-Add the cooked potatoes to the bowl and process on speed « 2 »for about
20 seconds adding the milk and the oil alittle at atime. Season according to taste.
-Remove and put onto aplate and allow
to cook for a few minutes under the grill.
FAMILY MEALS
Ingredients (serves 61: 1 kg potatoes, 200 g of gruyere cheese, 50 g butter,
1/2 litre of milk, 1 egg, salt and pepper, nutmeg.
Method:
-Turn the oven to Gas mark 71220 °CI
-Fit the complete slicing attachment
in the bowl.
-
Peel and wash the potatoes and slice them thinly in the bowl. Set the slices to
one side in abuttered oven dish.
-Fit the metal blade and beat together the egg, milk, salt pepper and nutmeg. Put
half the mixture into the oven dish on top
of the potatoes. and set the rest to one
side.
-Replace the slicing blade and grate the cheese.
Now add the cheese to the oven
dish, reserving some forthe final layer.
-Pour the remaining mixture into the dish and sprinkle with the rest
of the cheese
and a few nobs of butter,
-Cook for approximately
40 minutes.
Ingredients (serves 61 : 6 large tomatoes or 12 small ones, 650 g of stuffing
(mince, sausagemeat, etc ...), breadcrumbs, salt and pepper.
Method:
-Turn-the oven to Gas mark« 7 »(220°C)
-Scoop the flesh
out of the tomatoes and place to one side,
-Dividing the stuffing evenly, carefully fill the tomato skins,
-Fit the metal blade, puree the reserved tomato flesh and add salt and pepper,
-Divide the tomato mixture
in half,
-Pour half into a buttered oven-proof dish and place the stuffed tomatoes
in
the dish too,
-The remaining tomato mixture may
be reserved and used in asoup or sauce,
-Add a
few breadcrumbs to the top of each tomato and a nob of butter,
-Cook for
30 to 40 minutes.
9
Ingredients (serves61: 1,5 kg potatoes, 1/2 litre milk, 50 g butter, salt and
pepper, 50 g grated gruyere, 650 g mince.
Method:
-Boil the potatoes,
-Turn the oven
to Gas mark« 6 »(200°C)
-Fit the metal blade and mash the potatoes with the milk, butter, salt and pepper,
- Place half the mixture into abuttered oven dish,
-Cover with the mince and then add the
rest of the mashed potato spreading
evenly
so that the mince is completely covered,
-Sprinkle with the grated cheese and afew nobs of butter,
-Cook for approximately
45 minutes.
SAUCES AND MAYONNAISES
Makes sufficient to cover about 10 slices of bread.
Ingredients: 75 g anchovy fillets (about 130 g of whole anchovies),
100 g unsalted butter.
Method:
-Wash the anchovies to remove the salt and soak them for two hours in cold water,
-
Pat the anchovies drywith apaper towel and put them in the processor bowl
fitted with the metal blade. Switch the
speed to« 1 »for about 30 seconds
and chop finely, stopping from time to time to scrape the sides of the bowl
with the spatula,
-Soften the butter and cut into pieces. Add to the anchovy mixture and process
until
an even paste is produced. (about 30 seconds)
Makes about 113 litre.
Ingredients: 1 egg yolk, 1 heaped teaspoon of mustard, 1 teaspoon of
wine vinager, salt and pepper, 1/4 litre olive oil.
Method:
-Fit the whisking disk in the bowl with the egg yolk, mustard, vinager, salt
and pepper ·
-Switch the speed
to« 1 »and process until an even mixture is formed. Add the
oil little by littlethrough the feeder chute or by pouring it slowly into the
pusher which
is perforated to allow the oil to drip through slowly.
-Gradually increase the speed
to maximum and mixfor a further 10 seconds,
-When the mayonnaise
is thoroughly blended it is ready to eat.
10

(Forfish, asparagus, artichokes, etc ...)
Makes approximately 400 ml.
Ingredients: 4 egg yolks, 3 tablespoons of lemon juice, 3 tablespoon of
water. 300 g of butter, salt and pepper.
Method:
-Cut the butter into pieces and gently melt in asmall pan,
-
Place the egg yolks, lemon juiceand water in asmall pan and stir constantly
over avery gentle heat until the mixture thickens slighty. Season with salt
and pepper.
-When the mixture
is smooth and creamy, pour it into the processor bowl fitted
with the whisking disk,
-Blend on speed « 1
», adding the melted butter little by little by means of the
feeder tube or the perforated pusher,
-When the mixture
is smooth, increase the speed to« 4 »and blend for a
further
10 seconds,
-Adjust seasoning according
to taste. Serve while hot.
PASTRY
Ingredients (serves 6): 200 g of flour, 1 small glass of water, 1 teaspoon of
salt. 160 g of butter.
Method:
-Fit the metal blade and then place the flour and salt into the bowl with 20 g of
the butter.
-Switch the speed to « 1
», add the water and process for about 20 seconds
gradually increasing the speed to« 4 », until the pastry forms itself into a ball.
-Allows the pastry
to stand in acool place for 20 minutes.
-Roll the pastry out into asquare 1cm thick.
-Process the butter until
it is the same consistency as the pastry and place it into
the middle
of the pastry square. Now take two opposite sides of the square and
drawn them up to meet each other, then draw up the other two sides so that the
butter
is neatly enclosed within the pastry.
-Roll out the pastry into a rectangle to a thickness of 2 to 3 ems and fold it into
three.
-Turn the pastry round and roll
it out again into a rectangle. Again, fold it three
times:
-Let the pastry stand for about
20 minutes.
-Repeat rolling
out procedure twice more.
-
Leave to cool again and then repeat the rolling out procedure one final time.
-Cut the pastry
as required and place on an ungreased baking tray. Prick with a
fork.
-Brush with beaten egg and cook for
15 minutes on gas mark 7 (220° Cl, then for
about another
10 minutes on gas mark 7 (220° Cl. then for about another 10
minutes on gas mark 5 (190°C).
11
Your food processor is able to whisk egg whites (a maximum of 4)
beautifully for use in a variety of dishes.
Simply whisk the egg whites until stiff using the whisk attachment and
super mixer/blender crown for perfect results time after time, for example.
-Omelettes: Beaten egg whites make an omelette lighter and less dry.
-Pastry :
Use egg whites in pancake mixtures or doughnut mixtures.
-Sauces : Use an egg white to give mayonnaise or hollandaise sauce a lighter,
creamier texture.
DESSERTS
Ingredients (makes 3/4 litre} : 1/2 litre of milk, 5 egg yolks, 80 g of sugar,
1 teaspoon of vanilla essence.
Method:
-Warm the milk in apan.
-Fit the metal blade and place the egg yolks, sugar and vanilla essence into the
bowl and mix on speed « 4 »until the mixture becomes white.
-Fit the super mixer/blender crown.
-Add the warm milk a little at a time and process for about a minute on
speed
(( 1 »,
-Pour the mixture into apan
- Place over a low heat and stir constantly until the mixture begins to thicken but
do not allow
to boil. The Creme Anglaise is ready when the surface froth has
evaporated.
-Remove from heat and continue stirring for afew moments.
-Serve cold
with fruit ora crumble.
DRINKS
Ingredients (serves 4) : 800 ml cold milk, 3 tablespoons instant coffee,
1 teaspoon cinnamon, 1 tablespoon of sugar, 4 ice cubes.
Method:
-Put all the ingredients into the bowl fitted with the metal blade and the super
mixer/blender crown.
-Switch the speed
to « 1 » and increase gradually to speed « 3 » Continue
processing until evenly blended (
10 to 15 seconds)
- Place the ice cubes in the glasses and pour the coffee over them.
12