Prima PFP200 User manual

Brand: Prima

Model: PFP200

Type: User manual

FOOD PROCESSOR

MODEL: PFP200

USER GUIDE

WITH RECIPES

Visit our web site at: www.prima-international.com

IMPORTANT SAFEGUARDS

CAUTION: PLEASE TAKE CARE WHEN UNPACKING. SOME OF THE ATTACHMENTS

ARE VERY SHARP.

1. Do not immerse the base of your food processor in water or any other liquid. Simply wipe with soft

cloth moistened with a mild detergent solution.

2. Close adult supervision is necessary when using this or any appliance where children are present.

3. Always allow the machine to come to a complete stop before removing any of the accessories.

4. Never leave the appliance connected to the mains and unattended.

5. Avoid contacting moving parts. Always wait until the motor has stopped before opening the lid of the

processor bowl.

6. Do not use any attachments other than those supplied. To do so would invalidate your warranty.

7. Do not let the cord hang over the edge or counter top.

8. Never interfere with or try to bypass the safety switches.

9. Handle the chopping blade, slicing and shredding blades with extreme care. They are very sharp.

10. Do not use out doors.

11. Please note that this appliance is for domestic use only.

The wires in the mains lead are coloured in accordance with the following code:

BROWN - LIVE (L)

BLUE - NEUTRAL (N)

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 BLUE wire is the NEUTRAL and must be connected to the terminal which is marked with the letter

N or coloured BLACK

• The BROWN wire is the LIVE and must be connected to the terminal, which is marked with the letter L

or coloured RED.

Always ensure that the cord grip is positioned and securely fastened.

WARNING: ON NO ACCOUNT MUST EITHER THE LIVE OR NEUTRAL WIRES BE CONNECTED TO THE

EARTH TERMINAL

1. PARTS IDENTIFICATION

Before using your Food Processor for the first time it’s a good idea to get to know the product

first. Use the diagrams below as a guide and familiarise yourself with your Prima Food

Processor.

IMPORTANT

THE FOOD PROCESSOR IS EQUIPPED WITH A SAFETY INTERLOCK SWITCH. THIS IS

FITTED TO PREVENT THE UNIT BEING ACTIVATED WHEN BLADES ARE EXPOSED. THE

MOTOR WILL NOT RUN UNLESS THE INTERLOCK TAG (A4) ON THE PROCESSOR LID IS

CORRECTLY INSERTED INTO THE SAFETY INTERLOCK SLOT (1) ON THE MOTOR

BASE.

2. NOTES ON ASSEMBLY

1. Processor bowl: The processor bowl ‘A’ sits on locating pegs as shown in the picture. The

lid is fitted as shown then turned anti-clockwise so that the interlock tag (A4) slots into the

safety interlock slot (1). Important The capacity of the processor bowl is 1.1 litres. Never

exceed the maximum fill level marked on the side of the processor jug.

2. The grating/slicing disk (B) must be attached to the spindle (B1) before putting them over

the shaft in the processor bowl. Note that the grating/slicing disk (B) is reversible. When

fitting the disk to the spindle push it in firmly then turn the spindle slightly to lock it into place.

Take care when handling the disks – the blades are very sharp. Fit the lid as shown &

use either the pulse settings or speed 1 for chipping or slicing, speed 2 for shredding.

Always use the food pusher (A1) to gently force food through the grating/slicing blade.

3. To fit the metal chopping blade (D) slide it over the shaft in the processor bowl. Be sure to

remove the protective plastic sleeves from the blades first! As with the disks the blades on

this attachment is very sharp so please be extra careful when handling.

4. To fit the citrus press first put the citrus press shaft (C3) over the shaft in the processor bowl

with the ribbed edge uppermost. The ribbed edge drives a small cog in the strainer, which in

turn makes the cone spin round. When fitting the strainer ensure that the cog fits snugly over

the ribbed edge of the citrus press shaft. Note that the strainer bowl has a safety

interlock tag like the one on the processor bowl lid. This must be properly locked into the

safety interlock slot (1) before the unit will operate. Finally fit the cone. Tip: Use the pulse

control for best results with the citrus press.

5. The Juice Extractor set (F) needs to be assembled before putting into the processor bowl. Fit

the flexible filter band (F2) around the inner wall of the extractor (F3). Fit the collar (F1) to

hold it in place the place the assembly into the processor bowl.

6. The whisk stick (E) simply fits over the shaft in the food processor bowl.

Cleaning

When cleaning this product please observe the following precautions:

• Always ensure the unit is switched off & unplugged from the mains

• Exercise extreme caution when handling the metal blades. These are very sharp.

All parts except the main unit can be washed with warm soapy water, rinsed and dried

thoroughly. The non-see-through plastic & metal parts are OK to wash in a dishwasher but the

transparent, plastic parts may dull after repeated washing in the dishwasher.

Recipes

Here are some recipes for you to try in your new processor

LAMB OR MUTTON BROTH – Serves 4-6

500g neck of lamb, or mutton, or 2 lamb shanks

5 cups water

2 tablespoons barley.

1 onion, peeled and cut to fit Food Chute.

1 carrot, peeled and cut to fit Food Chute.

1 white turnip, peeled and cut to fit Food Chute.

1 tablespoon parsley.

Salt and freshly grate black pepper to taste.

Place meat and bones in large saucepan, and simmer gently for 1

hours. Top up with water if necessary. Cool,

remove fat and bones, leaving any meat pieces in soup. Insert Shredder disc, shred vegetables, and add to stock,

with barley and seasonings. Position Knife Blade, chop parsley and add. Simmer gently for 1

hours and add a

little more water is necessary.

FISH SOUP- Serves 4-6

500g white fish fillets, skinned and cut into pieces.

6 potatoes, peeled and cut to fit Food Chute.

1 onion, peeled and cut to fit Food Chute.

Salt and pepper to taste.

4 cups water.

2 cups milk.

Insert slicer disc Slice potatoes and onion. Place fish, potatoes and onion, seasonings and water into saucepan,

and simmer until potatoes are tender about 20-25 minutes. Mash fish and potatoes into soup. Add milk and

reheat. Test for seasoning. ¼ cup cream may be added to soup before serving, and chopped chives may be used

for garnish.

FRENCH ONION SOUP- Serves 4-6

3 large brown onions peeled and cut to fit Food Chute.

60g butter.

1 tablespoon flour.

4 cups water or beef stock

Salt and pepper to taste.

4-6 slices French bread, toasted.

2-3 tablespoons Swiss cheese grated.

Insert slicer disc. Slice onions, and fry gently in butted until soft and golden. Reduce heat. Toss in flour, and stir

thoroughly into onions. Add stock and seasonings and simmer gently for 30 minutes. Grate cheese. Place a slice

of toasted bread in each bowl – ladle soup over bread, and top with cheese.

VICHYSSOISE-COLD – Serves 4-6

1 tablespoon butter.

1 medium onion, peeled and cut to fit Food Chute.

4 small potatoes, peeled.

1-30g can chicken consommé or 2 cups strong chicken stock.

½ teaspoon water. (Only is using consommé.)

½ teaspoon slat.

1/8 teaspoon pepper.

1 ½ cups reduced cream.

Insert slicer disc. Slice onion. Melt butter in a sauce pan, and fry onion until soft, but do not brown. Slice potatoes.

Add reduce cream, and cover. Blend until smooth, about 20 seconds. Refrigerate until thoroughly chilled, about 4

hours. Serve garnished with chopped chives, and a spoonful of cream of desired.

CHINESE FRIED RICE – Serves 4-6

3-4 large mushrooms

2 medium stalks celery, cut to fit Food Chute

6 spring onions

1 cup cooked chicken, prawns, pork or beef, cut to fit Food Chute.

4 tablespoons vegetable oil

2 tablespoons soy sauce

2 cups cooked rice (preferably one day old.)

¼ teaspoons salt.

Insert chopping blade. Process mushrooms, celery, spring onions, and meat. Add eggs, and process to blend 2-3

pulses. In an electric frypan or wok, heat 1 tablespoon oil over a medium heat. Stir-fry eggs until softly scrambled -

–remove put to one side. Add 2 tablespoons oil and soya sauce to pan, and stir-fry vegetables 1-2 minutes. Add

eggs and salt, and stir-fry until hot about 1 minute.

TUNA TAGGERTY – Serves 4

3 slices fresh bread

2 tablespoons butter

250g cheddar cheese, chilled and cut to fit Food Chute.

2 tablespoons butter

2 tablespoons plain flour

2 tablespoons chicken stock

2 cans 180g tuna, drained and flaked.

1-500g can Chinese vegetables, drained.

Insert shredder disc. Shred cheddar cheese. Remove cooked bread crumbs from frypan, and place in small bowl.

Add 2 tablespoons butter to pan and melt over a medium heat. Mix in the flour to a smooth paste. Add chicken

broth, and cook, stirring constantly until thickened and smooth. Stir in the tuna, Chinese vegetables, and shredded

cheese. Simmer over a low heat until cheese melts and mixture is thoroughly heated through - about 10 minutes.

Sprinkle with browned bread crumbs and serve immediately, garnish with parsley sprigs.

EGGS IN A NEST – Serves 4-6

90g walnuts

125g cheddar cheese, chilled and cut to fit Food Chute

4 medium size potatoes, peeled and cooked.

½ teaspoon of salt.

Pinch cayenne pepper

1 egg, plus 1 egg per person

Chopped chives or parsley for garnish

Preheat oven to 200

C. Position chopping blade. Process walnuts until chopped – about 2-3 pulses. Remove

steel blade. Insert shredding disc (works OK for grating too). Grate cheese. When potatoes are cooked, add

seasonings, walnuts and cheese, and beat ell. Add a little butter in necessary. Place in greased ramekins until

about ¾ full, and make a well in the center. Break an egg in each one and cover with a bacon strip. Bake until egg

is set – about 8-10 minutes. Garnish with chives and parsley and serve immediately.

SWISS CHEESE FONDUE – Serves 2-4

500g Swiss cheese, chilled and cut to fit Food Chute

2 teaspoons of cornflour

salt and pepper to taste

pinch of nutmeg

1 cup of dry wine, Riesling of Chablis

1 loaf French bread cut into 2.5cm cubes with grille bacon and parsley garnish if desired.

Insert shredder disc and process cheese. Add cornflour, seasonings and nutmeg to cheese, and mix well. Place

wine in an electric frypan and cook over a low heat until it begins to bubble gently. Add cheese and mixture a

handful at a time, stirring vigorously with a wooden spoon until cheese melts, and mixture is smooth. Serve

immediately with bread cubes. Makes 2 cups.

APPLE AND ONION SAVOURY – Serves 2-4

2 medium sized onions, peeled and cut to fit Food Chute

2 large cooking apples, peeled and cut to fit Food Chute

2 tablespoons of oil

1 tablespoon honey

If using an electric frypan, heat oil to 130

C. Insert chopping blade and process onions. Add to frypan, and gently

until onions are transparent, but not browned. Process apples, and add to onions in frypan. Reduce heat, and

simmer with lid on and vent closed until apples are cooked, and onions slightly browned. Before serving, pour

honey, and heat through. Serve with grilled bacon and parsley garnish if desired.

PORK CREOLE – Serves 6

500g boneless pork, partially frozen and cut to fit Food Chute

1 tablespoon vegetable oil

1 medium onion, peeled and halved

1 green pepper, seeded with pith removed and halved

2 tablespoons plain flour

1 teaspoon salt

1 teaspoon sugar

freshly ground black pepper

175g tomatoes – use tomato pieces when obtainable

CRUST

½ cup plain flour

½ cup corn meal

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon salt

1 egg

½ cup milk

2 tablespoons vegetable oil

Preheat oven to 210

C. Insert Slicing disc. Slice pork. In a frypan, heat oil over a medium high heat. Fry pork

until browned. Drain off all but 1 tablespoon fat. Slice onion and green pepper. Add meat and cook for 5 minutes,

stirring often. Remove pan from heat. Stir 2 tablespoons flour and seasonings into meat mixture. Add tomatoes

and pour into a 23cm square baking dish. Insert chopping blade. Add flour, corn meal, sugar, baking powder, salt,

egg, milk and vegetable oil to bowl. Process for 5 seconds. (Do not process any longer, as this would make the

corn bread mixture coarse.) Spoon batter over pork mixture. Bake until golden brown, about 15-20 minutes.

NOTE: Left-over cooked pork – 2 cups maybe coarsely chopped and substituted for raw meat. Fry in hot oil with

vegetables.

SWEET AND SOUR PORK

750G boneless pork, partially frozen and cut to fit Food Chute

2 tablespoons cornflour

2 tablespoons soy sauce

1 teaspoon salt

¼ teaspoon pepper

2 medium carrots, peeled

1 green pepper, halved, seeded and pith removed

1 230g can water chestnuts

1 250g can pineapple chunks, drained

1 1/3 cup water

1/3 cup vinegar

1/3 cup white or brown sugar

1 extra tablespoon cornflour

1 extra tablespoon soy sauce

2-3 tablespoons vegetable oil

¼ cup water

Insert slicing disc. Slice pork. Add cornflour, soy sauce salt and pepper to meat. Mix well, and let stand for at

least 30 minutes. Slice carrots, green pepper, and water chestnuts. Add pineapple chunks to bowl. Switch off.

Remove slicing disc and position chopping blade. Add water, vinegar, sugar, flour and soy sauce to bowl, and

pulse 2-3 times to mix sauce. Switch off. Remove chopping blade, and leave mixture in bowl.

Heat oil in electric or large frypan. Stir-fry pork until well browned, about 7-8 minutes. Drain off oil. Add carrot

mixture. And the ¼ cup water. Cover and cook for three minutes. Add sauce from bowl, Reduce to a medium

heat, and cook, stirring constantly until clear. Serve with rice if desired.

BAKE SOLE VICTORIA – Serves 4

3 medium onions, peeled and cut to fit Food Chute

2 tablespoons butter

500g frozen fillet sole, thawed and drained

Salt and pepper to taste

4 large mushrooms

1 green pepper, seeded, pith removed and halved

2 small, sweet chili peppers

¼ cup dry white wine

1 tablespoon lemon juice

Pre-heat oven to 180

C. insert slicer disc. Slice onions. Arrange on bottom of 23cm greased, square baking dish.

Dot with butter. Season both sides of sole fillets with salt and pepper. Arrange on top on onions. Slice

mushrooms, green pepper and chili pepper. Spread evenly over fish. Combine wine and lemon juice and pour

over vegetable. Bake until sole flakes easily when tested with a fork, about 25-30 minutes.

HUNGARIAN GOULASH – Makes 4-6 servings

3 large onions

3 tablespoons butter

1kg round steak cut into 2.5cm cubes

1 cup claret or tomato juice

1 cup water

1 tablespoon paprika

2 teaspoons salt

¼ teaspoon corraway seeds

¼ teaspoon pepper

2 tablespoons plain flour

¼ cup water

Insert slicer disc. Slice onions. Melt butter in an electric frypan and fry onions until soft, but not browned. About

five minutes. Remove onions to mixing bowl. Brown meat cubes on both sides, about 12 pieces at a time.

Reduce heat to simmer temperature, return onions to pan with meat.

Add wine, water and spices. Stir thoroughly. Cover and simmer until meat is tender, about two hours. Stir

occasionally. Make flour and water into a paste and stir into goulash. Cook, stirring constantly until sauce

thickens. Garnish with parsley and serve with noodles or rice.

BEEF STROGANOFF – Serves 4-6

125g mushrooms

1 large onion, peeled and cut to fit Food Chute

3 tablespoons vegetable oil

750g round steak, partially frozen and cut to fit Food Chute

1 cup water

2 beef stock cubes

1 teaspoon dry mustard

½ teaspoon salt

pepper to taste

2 tablespoons plain flour

¼ cup water

1 cup sour cream

Insert chopping blade. Process mushrooms and onions. Heat oil in electric frypan or frypan and fry mushrooms

and onions over a moderate heat until soft. Remove and set aside in a large dish. Process meat. Increase heat in

frypan and brown about a third of the meat slices at a time.

(meat slices brown best when cooked in small quantities.)

Return meat to frypan, and add vegetables and stock cubes. Add water and seasoning, and simmer gently 45

mins. (if using electric frypan with lid and closed vent.) Combine flour and water and stir until smooth. Stir into

meat mixture and cook until sauce thickens, about 2 minutes. Reduce temperature to a low heat and just before

serving, stir in sour cream. Serve over hot noodles or rice.

BREAD CRUMBS

Fresh or stale bread may be used. Use three slices at one time. Position chopping blade. Break up bread slices

into quarters and add to bowl. Process until required fineness is achieved. If you wish to make buttered crumbs,

butter bread slices before adding to bowl.

PASTRY

1 cup plain flour

¼ teaspoon salt

¼ cup butter, chilled or frozen and cut in to 3 pieces

3 tablespoons cold water

Preheat oven to 220

C. Position chopping blade. Place flour, salt and butter in bowl and process until mixture

resembles coarse crumbs-about 15 seconds. Add water all at once through chute while processor is running.

Process until dough forms a ball – no more than 20-39 seconds. If dough does not form a ball, stop processor,

remove chopping blade and shape dough into a ball with hands. For easier handling, chill dough for ½ hour before

using. Makes 1-23cm pile crust.

CELERY AND APPLE SALAD – Serves 4-6

1/3 cup walnuts or pecan halves.

2 large sticks celery cut into lengths to fit Food Chute

3 medium sized red skinned apples, quartered and cored

½ cup mayonnaise

Insert Slicer disc. Slice nuts, celery and apples into bowl. Toss gently and add mayonnaise.

MANDARIN CHICKEN SALAD – Serves 4-6

2 chicken breasts, split, cooked and boned

2 medium stalks of celery, cut to fit Food Chute

1 medium green pepper seeded and cut to fit Food Chute

1 medium white onion, peeled and quartered

1 312g can mandarin segments drained.

½ cup mayonnaise

Insert slicer disc or chopping blade. Slice chicken (be sure it is well boned). Process celery, pepper and onion.

Add mandarin segments and mix gently with mayonnaise. Serve in lettuce cups.

BASIC COLESLAW – Serves 6-8

½ small, firm cabbage cut into wedges to fit Food Chute

1 small white onion, peeled and halved

1 medium size green pepper, seeded and cut into 4 pieces

1 medium sized carrot, peeled and cut to fit Food Chute

1 zucchini with ends cut off and cut to fit Food Chute

Salt and pepper to taste

Coleslaw dressing

Insert Shredder disc. Feed vegetables through Food Chute and process. When completed, add seasonings and

stir thoroughly. Toss with favourite Coleslaw dressing before serving.

~~~~~ Warranty ~~~~~

This product is guaranteed for 12 months from the date of purchase when the appliance is used solely for domestic purposes. For commercial

use the product is guaranteed for 90 days from the date of purchase.

The guarantee is valid against mechanical or electrical defects if the product is used in accordance with the instructions and provided that it is

not connected to an unsuitable electricity supply or dismantled, interfered with or damaged in any way.

IMPORTANT, PLEASE RETAIN THIS WARRANTY

Please ask your retailer to either stamp this warranty or simply attach your store receipt. Keep this warranty somewhere safe. DO

NOT SEND TO PRIMA.

This guarantee in no way affects your rights under statutory law.

IF THE PRODUCT MALFUNCTIONS DURING IT’S WARRANTY PERIOD IT MUST BE

RETURNED TO THE RETAILER FROM WHOM IT WAS PURCHASED FOR REPLACEMENT.

IF YOU BOUGHT THIS PRODUCT VIA MAIL ORDER, PLEASE KEEP ALL THE

DOCUMENTATION THAT CAME WHEN THE UNIT WAS DELIVERED.

NAME____________________________________________________________

ADDRESS_________________________________________________________

___________________________________________________________________

PURCHASED FROM_________________________________________________

DATE OF PURCHASE ___________________MODEL_____________________

The Prima International PLC. Prima House, Premier Park,

Oulton, Leeds LS26 8ZA. United Kingdom Tel: 0113 251 1500

CONNECTION TO THE MAINS

SUPPLY

The wires in the mains lead are coloured in accordance with the following code:

BROWN - LIVE (L)

BLUE - NEUTRAL (N)

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 BLUE wire is the NEUTRAL and must be connected to the terminal which is marked

with the letter N or coloured BLACK

• The BROWN wire is the LIVE and must be connected to the terminal, which is marked with

the letter L or coloured RED.

Always ensure that the cord grip is positioned and securely fastened.

WARNING: ON NO ACCOUNT MUST EITHER THE LIVE OR NEUTRAL WIRES BE

CONNECTED TO THE EARTH TERMINAL

WIRING FOR A 13AMP PLUG

Prima PFP200 User manual

Prima PFP200 User manual

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