Kenwood FP220 series - Manual (Page 6)

service & customer care
● If the cord is damaged it must, for safety reasons, be replaced
by Kenwood or an authorised Kenwood repairer.
UK
If you need help with:
● Using your machine
● Servicing or repairs (in or out of guarantee)
ట call Kenwood on 023 92392333 and ask for customer care.
Have your model number ready - it’s on the underside of
the processor.
● spares and attachments
ట call 0870 2413653.
other countries
Contact the shop where you brought the food processor.
guarantee UK only
If your food processor goes wrong within one year from the date
you bought it, we will repair it (or replace it if necessary) free of
charge provided:
● you have not misused, neglected, or damaged it;
● it has not been modified (unless by Kenwood);
● it is not second hand;
● it has not been used commercially;
● you have not fitted a plug incorrectly; and
● you supply your receipt to show when you bought it.
This guarantee does not affect your statutory rights.
recipes
shortcrust pastry
250g (9oz) plain flour
125g (5oz) mixture of lard and margarine cut into small pieces
2.5 mls (
1 ⁄
2
tsp) salt
45mls (3tbsp) cold water
1 Fit the knife blade and add the flour, salt and fat. Process for
approximately 10 seconds or until the mixture looks like coarse
breadcrumbs.
2 Then add the water down the feed tube until the mixture looks
like it is about to stick together.
3 Turn out the mixture onto a worksurface and shape by hand.
Use as required.
● For best results allow the pastry to rest before use. Place in a
plastic bag or wrap in clingfilm and chill in the fridge for 20
minutes.
lasagne
300g (12oz) braising steak, cubed.
400g can of tomatoes
30mls (2tbsp) tomato puree
1 onion
5mls (1tsp) basil
100g (4oz) lasagne
200g (8oz) mozzarella cheese
15mls (1tbsp) oil
salt and pepper
1 Grate the cheese using the shredding disc.
2 Then separately chop the meat and onions with the knife blade.
3 Pre-heat the oil and fry the onions until softened, add the meat
and fry until brown.
4 Then add the tomatoes, tomato puree and seasonings.
5 Stir well, cover and simmer gently for about 40minutes.
6 Cook the lasagne in plenty of salted boiling water until tender.
Then drain well.
7 Place layers of meat, lasagne and cheese in a 1litre/2pint oven
proof dish. Finish with a layer of cheese.
8 Bake at 190°C/375°F/Gas Mark 5 for 30minutes or until golden
and bubbling.
victoria sandwich
150g (6oz) Soft margarine
150g (6oz) caster sugar
150g (6oz) self raising flour
5mls (1tsp) baking powder
3 eggs
15mls (1tbsp) warm water
filling & decoration
3tbsp strawberry jam
150mls (
1 ⁄
4
pt) double cream whipped (optional)
1tbsp icing sugar or caster sugar
1 Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two
18cm(7”) shallow cake tins.
2 Fit the knife blade. Place all the ingredients for the sponge in the
bowl and process for 5 seconds. Using a spatula, scrape the
mixture into the centre of the bowl and process for a further 5
seconds.
3 Pour the mixture into the prepared tins and bake for 20-25
minutes or until firm to a light touch and coming away from the
edges slightly. If you are unsure whether the cake is cooked
insert a thin skewer in the centre and it should come out clean.
Turn out onto a wire cooling rack.
4 When cool spread the jam and cream over one of the cakes,
top with the other cake and sprinkle with the sugar.
5