Prima PFP500 User manual

Brand: Prima

Model: PFP500

Type: User manual

This manual is also suitable for

PFP500D

FOOD PROCESSOR

MODEL: PFP500D

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 2 SAFETY INTERLOCK SWITCHES. THESE

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

THE MOTOR WILL NOT RUN UNLESS:

1. THE BLENDER JUG (B) IS ATTACHED OR THE SAFETY LID (A1) IS CLOSED.

2. THE TAG ON THE PROCESSOR BOWL LID (C4) IS PROPERLY LOCKED INTO THE

BOWL LID LOCKING SLOT (A6).

A – Motor Unit

A1. Safety lid

A2. Blender gear

A3. Interlock switch (for blender)

A4. Safety lid lock

A5. Release button

A6. Bowl lid locking slot

A7. Bowl shaft

A8. On/off & speed selector

A9. Fast pulse switch

A10. Slow pulse switch

B – Blender Jug

B1. Ingredient measurer

B2. Lid

B3. Blender jug

C – Processor Bowl

C1. Pusher

C2. Bowl lid

C3. Bowl

C4. Interlock tag

D – Disks

D1. Spindle

D2. Reversible grating/slicing disk

D3. Grating blade

D4. Slicing blade

D5. Chipping disk

E – Metal Chopping Blade

H – Whisk Stick

I – Twin beater

J – Spatula

2. ASSEMBLY

Please refer to the drawings below for details of assembly. Try assembling the unit in the

various configurations before using for the first time.

ASSEMBLY cont.…

Please refer to the drawings on the previous page. Please not that the processor bowl lid must

be fitted correctly at all times before using the processor or blender.

1. Blender jug & processor bowl: The blender jug sits on the locating pegs as shown in the

picture. The lid fits on top of the jug and must be turned clockwise to lock it into position.

Unless the blender jug is fitted properly, the motor will not run. The processor bowl ‘C’ also

sits on locating pegs as shown in the picture. This lid is fitted as shown then turned anti-

clockwise so that the interlock tag (C4) slots into the bowl lid locking slot (A4). Important: If

you are using the processor bowl only, remove the blender jug and close the safety lid (A1).

It is not good practice to run the machine with the blender jug empty. The maximum capacity

of the blender jug is 1.5 litres. The capacity of the processor bowl is 1.1 litres. Never exceed

the maximum fill level marked on the side of the blender or processor jugs.

2. The grating/slicing/chipping disks (D2 & D5) must be attached to the spindle (D1) before

putting them over the shaft in the processor bowl. Note that the grating/slicing disk (D2) is

reversible but the chipping disk (D5) is not. 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 to gently force

food through the grating/slicing/chipping blades.

3. To fit the metal chopping blade (E) 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 are very sharp so please be extra careful when handling.

4. The whisk stick (J) simply fits over the shaft in the food processor bowl.

5. The twin beater is placed into the processor bowl. Ensure that the small metal peg aligns

with the hole in the lid.

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/blender

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 blade, 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 Blade 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.

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 Blade. 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.

CARROT AND ORANGE SOUP- Serves 4-6

500g carrots, sliced.

Juice of 3 oranges, and grated rind of one.

60g butter

2 onions, peeled and slice,

1 liter of chicken stock

6 tablespoons thickened or pure cream.

¼ teaspoon salt.

1/8 teaspoon pepper.

Insert Slicer Blade. Slice carrots and onions. Melt butter in a saucepan and cook carrots and onions gently.

Covered, for about 5 minutes. Add salt , pepper and stock and simmer gently covered, until soft – about 15-20

minutes. Allow to cool slightly. Place half in Blender jar, with orange juice cover, and blend until smooth. Return to

saucepan. Add cream and re-heat gently, but do not boil. Garnish with grated orange peel.

Note: If serving cold, do not re-heat. Add cream and chill thoroughly before serving.

CREAM OF ZUCCHINI SOUP – Serves 4-6

500g zucchini, with ends cut off and cut to fit Food Chute.

1 medium sized onion, peeled and quartered.

30g butter.

1 tablespoon plain flour.

5 cups chicken stock (can be made with stock cubes.)

Salt and Pepper to taste.

1 teaspoon curry powder.

¾ cup milk.

¼ cup cream

Insert Slicer Blade. Slice onion and zucchini, and fry gently in butter for 4-5 minutes. Stir in the flour, until smooth,

then add the stock. Season with salt, pepper and curry powder. Simmer gently, and stir until smooth. Cook until

zucchini is tender, about 20 minutes. Let cool slightly. Add to Blender jar, 100ml at a time, and process until

smooth. Return to saucepan, add milk and reheat. Just before serving, add cream, but do not let boil. Garnish

with chopped chives, and a teaspoon of cream is desired.

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 Blade. 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.

CHEESE AND LEEK SOUP – Serves 4-6

750g leeks

90G butter

3 tablespoons plain flour

3 cups milk

1/3 cup cheddar cheese, shredded.

Salt and Pepper to taste.

Insert Slicer Blade. Wash leeks thoroughly and cut to fit Food Chute. Slice Melt butter in a saucepan, and cook

leeks gently until tender, about 10 minutes. Do not brown. Add flour, and cook 1-2 minutes. Do not brown. Add

milk, and bring to boil., stirring constantly. Cook for 3 minutes. Let cool slightly. Place half contents in Blender Jar.

Cover and blend for about 5 seconds Repeat with other half. Return to saucepan. Remove Slicer Blade, and

insert Shredder, Shred cheese and add to saucepan with seasonings. Reheat gently, but do not boil Garnish with

chopped chives.

GAZPACHO SOUP-COLD- Serves 4-6

4 cups tomato juice divided in half.

2 tablespoons olive or vegetable oil.

2 tablespoons of wine vinegar

1 teaspoon salt

Freshly ground black pepper

4 medium tomatoes, peeled and quartered

1 small white onion, peeled and quartered

½ medium size green pepper, pith and seeds removed and cut into 6 pieces.

Add 2 cups tomato juice, olive oil, vinegar seasonings and half the vegetables to Blender Jar. Do not exceed 41/2

cups of content in jar. Cover, and blend for 4-5 pulses. Pour into large container. Repeat with remaining tomato

juice and vegetables. Add to container and stir well. Cover, and chill thoroughly before serving. Garnish with

seasoned herbs or croutons.

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 Slicer Blade. Process mushrooms, celery, spring onions, and meat. Remove Slicer Blade, and insert Steel

Blade. 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 Blade. 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 Steel Blade. Process walnuts until chopped – about 2-3 pulses. Remove steel

blade. Insert Grater Blade. 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 CHEES 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 Blade 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.

CHEESE DIP – Make about 1 ¼ cups

1/3 – 2/3 cup beer

¼ teaspoon salt

½ small clove garlic, peeled or 1 small onion slices

Few drops Tobasco sauce or a pinch of chili powder

250g Cream or Cottage cheese

Pour half the beer in the blender container. Add other ingredients in order listed. Cover and blend for about 20

seconds. Stir down ingredients with a rubber spatula and add more beer until desired consistency is reached.

Blend for another 30 seconds. Transfer into serving bowl, and cover with plastic wrap. Refrigerate until serving

time.

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 Slicer 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.

CHICKEN LIVER PATE – Makes 2 cups

500g Chicken livers

¼ cup butter

1 small garlic, peeled

1 small onion, peeled and halved

1 apple, peeled, quartered and cored

½ cup of reduced cream

1 tablespoon salt

Pinch allspice, cloves, nutmeg and pepper

Clean and dry livers on paper towel. Cut into small pieces, and fry in butter until they lose their pink colour. Stir

occasionally. Position Steel Blade in bowl. Add onion and apple, and chop coarsely. Add apple mixture to livers,

and cook a further 5 minutes. Remove from pan and place in Blender jar. Add cream, lemon juice, salt and spices

to pan, and stir to combine with pan juices. Pour over livers in Jar, cover and process for about 1 minute. Stop and

push down with rubber spatula once or twice during blending. Transfer into serving dish, cover with plastic wrap

and refrigerate. Serve with dry biscuits or toast.

EGGPLANT PATE – Serves 6

2 eggplants baked for about 1 hour, unpeeled

1 clove garlic peeled

½ cup olive oil

Juice of 1 lemon

1 teaspoon salt

Freshly ground black pepper

When eggplants are cooled, scoop out flesh and place in blender, cover and blend until smooth, about 10 seconds.

Add garlic, lemon juice and seasonings. Blend for a further 5 seconds. With blender still running, pour in oil

through top. Blend until smooth. Taste for seasoning, and add more lemon juice if desired. Chill for at least one

hour before serving. Garnish with finely chopped chives or parsley, and serve with toast.

KIPPER PATE – Serves 6

185g kippers

185g butter

3 tablespoons of white wine

Freshly ground black pepper

Melt half the butter in a frypan and cook kippers. Remove flesh from bones. Pour wine into blender, add melted

remainder of butter, kipper flesh and pepper covered and blend until smooth, about 20 seconds. Transfer to

serving dish, and garnish with lemon slices and parsley. Serve with toast.

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 Slicer. 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 Steel 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 Slicer Blade. 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 Slice Blade and position Steel Blade. Add water, vinegar, sugar, flour and soy sauce to bowl, and pulse 2-

3 times to mix sauce. Switch off. Remove Steel 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 Blade. 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 Blade. 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 Slicer 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.

CHICKEN CACCIATORE – Serves 4

1-1/2 chicken, cut into 8 pieces

4 cup vegetable oil

4 sprigs parsley

1 clove garlic peeled

1 medium onion, peeled and quartered

1 can 500g whole tomatoes

1 teaspoon oregano

¼ teaspoon basil

¼ teaspoon pepper

In an electric frypan, heat oil over a medium heat. Add chicken pieces and brown on both sides. Drain off fat if

necessary. Position steel blade in bowl. Add parsley to bowl. With processor running, drop garlic through food

chute. Switch off, add onion, and pulse to chop medium fine. Add half tomatoes, and pulses 1-2 times just enough

to break up tomatoes. Repeat with other half of tomatoes. Pour over chicken. Cover and simmer until chicken is

tender, about 30-40 minutes.

NOTE: If thicker sauce is required, remove chicken to serving dish. Combine 1 tablespoon flour, and 1 tablespoon

water to make a smooth paste. Stir into sauce. Cook, stirring constantly, until thickened.

MEAT LOAF ROLL UP – Serves 5-8

3 slices of fresh bread quartered

750g minced steak

1 egg

¼ cup milk

1 teaspoon salt

1 teaspoon Worcestershire sauce

¼ teaspoon pepper

1 medium green pepper, cut in 12 pieces, seeded and with pith removed

1 small onion peeled and quartered

Preheat oven to 180

C. Position Steel Blade. Add bread to bowl, and process until crumbed, about 20 seconds.

Transfer bread to large mixing bowl. Add beef, egg, milk and seasonings to bowl. Mix thoroughly by hand.

Transfer meat mixture to a sheet of wax paper, and roll out on to a rectangle, about 30cm x 23cm. Add green

pepper to bowl, and pulse to chop coarsely. Spread chopped pepper over meat surface. Add onions to bowl, and

pulse to chop coarsely. Spread onion over meat mixture. Roll up, Swiss Roll fashion, from 23cm side. Use wax

paper to help roll up. Carefully place meat roll, seam side down, in shallow baking dish, and bake for 1 hour. Cool

5-10 minutes before serving.

BREAD CRUMBS

Fresh or stale bread may be used. Use three slices at one time. Position Steel 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.

PASTY

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

using. Makes 1-23cm pile crust.

BARBECUE SAUCE

1 small onion, peel and quartered

¼ small green pepper, seeded, pith removed

¾ cup hot tomato sauce

¼ cup water

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire Sauce Dash Tobasco Sauce

½ teaspoon salt

Add all ingredients to Blender Jar. Cover and blend until smooth, about 15 seconds. Pour into a saucepan, cover

and simmer for 30 minutes

NOTE: Particularly good for beef recipes and grills.

HOLLANDAISE SAUCE – Makes ¾ cup

3 egg yolks

2tablespoons lemon juice

¼ teaspoon salt

Dash Tobasco Sauce

½ cup butter

Add egg yolks, lemon juice, salt and Tobasco to Blender Jar. Cover and blend for about 5 seconds. In a small

saucepan, melt butter until hot and bubbling. With Blender running, pour in butter in a steady stream, through

Blender lid insert. Blend until thickened – about 30 asparagus, broccoli, poached eggs or fish.

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 Blade. 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 Blade 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 Blade. Feed vegetables through Food Chute and process. When completed, add seasonings and

stir thoroughly. Toss with favourite Coleslaw dressing before serving.

WESTERN FRIES – Serves 4

4 medium potatoes, peeled and cut to Food Chute

4 slice bacon

Freshly ground black pepper

Insert Slicer Blade. Slice potatoes. Fry bacon until crisp. Remove, and leave bacon fat in pan. Fry potatoes in

bacon fat over medium heat, turning often, until tender and golden brown. Crumble bacon and sprinkle over

potatoes. Season to taste

NOTE: This recipe may be doubled or halved in quantities.

RASPBERRY ICE – CREAM WITH SAUCE DRAINALE ICE-CREAM

1 cup raspberries

6 egg yolks

6 tablespoons sugar

300ml thick cream – whipped

SAUCE

Position Steel Blade in bowl. Place 1 cup raspberries in bowl, and process until pulped – about 3-4 pulses.

Remove from bowl, and set aside. Add egg yolks and sugar to bowl, and process until creamy. While processor is

still running, gradually add pureed raspberries through Food Chute. Transfer to a double boiler and over a lower

heat simmer gently, stirring constantly, and being careful not to let mixture curdle through overheating. Simmer

until mixture coats the back of a wooden spoon. Cool. Gently fold in whipped cream, and transfer to either plastic

ice-cream container, or ice-cream trays. Freeze until mushy. Divide into three and return each portion to Bowl and

process until smooth. Return to ice cream trays or container and freeze a second time.

SAUCE

Position Steel Blade, and insert Food Stopper. Add raspberries and sugar to Bowl, and process until pureed.

Remove from Bowl, and put through a wire sieve. Pour over ice-cream, and decorate with fresh raspberry.

QUICK FUDGE SAUCE - Makes 1 cup

185g semi-sweet chocolate bits

¼ cup reduced cream

¼ cup water

2 tablespoons sugar

Place chocolate bits in Blender Jar. In a small saucepan, combine cream water and sugar and bring to boil. Add to

chocolate in Blender jar. Cover, and blend until smooth – about 1 minute. Serve hot over ice-cream.

BLENDER WAFFLES – Makes 2 cup batter

Makes about 2(4 section waffles)

¾ cup milk

2 eggs

2 tablespoons vegetable oil

1 cup plain flour

1 ½ teaspoons baking powder

1 ½ teaspoons sugar

½ teaspoon salt

Add all ingredients to Blender Jar. Cover and blend for about 10 seconds. Turn off, remove lid, and scrape down

sides of jar. Replace lid, and blend for about 5 seconds longer, or until smooth. Bake in Waffle Maker according to

manufacturer’s instructions.

ALL BRAN MUFFINS – Makes 10 muffins

¾ cup all bran

½ cup milk

¼ cup raisins (optional).

Teaspoon salt

Preheat oven to 200

C. Position Steel Blade. Add all bran, milk and raisins to bowl, add remaining ingredients to

bowl, and process until just mixed about 4-5 pulses. Half fill well greased muffin tins, or use large size foiled patty

pans and bake until muffins spring back when lightly touched in centre about 20 minutes. Loosen muffins with

spatula while still warm.

~~~~~ 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_____________________

Nu-World UK Ltd. Prima House, Premier Park, Oulton, Leeds LS26 8ZA, West Yorkshir, United Kingdom

Prima PFP500 User manual

Brand: Prima

Model: PFP500

Type: User manual

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PFP500D

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Prima PFP500 User manual

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Prima PFP500 User manual

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