The 3.3L Food Processor Professional mixes, blends, chops, kneads, grates and slices. With three work bowls you can select the size of bowl to perfectly suit each task with no need to wash up between stages. Send this product link to a friend Commercial grade die cast metal processor with ultra powerful motor. Durable high grade Japanese stainless steel blades and discs. BladeLock system holds blade safely in place for easy pouring with no fuss. 3 interlocking bowls with maximum liquid capacity for convenient, versatile processing. Seal Tight system that creates a leak proof seal between bowls. The 3 bowl system with independent bowl operation and easy pour spouts allow you to create complete recipes with no cleaning in-between processes. Intelligent motor with special dough function works harder with larger quantities such as dough in order to maintain speed and efficiency. For lesser quantities like sauces, dips and dressings use the small bowl.

For larger quantities and slicing and grating tasks use the medium or large bowls. Easy to clean intuitive touch pad controls and dishwasher safe removable parts. A selection of recipe ideas and easy to follow instructions. 20 year motor guarantee and 5 year parts guarantee. Small feed tube with drizzle hole for adding smaller ingredients or liquids whilst processing. Large feed tube for adding whole fruits and vegetables, minimising preparation time. Easily removable lid with push button locking system. Small 1.1 litre bowl for sauces, dips and dressings. Medium 2.6 litre bowl for slicing and grating. Large 3.3 litre bowl for kneading dough and processing larger quantities. Adjustable slicing disc lets you choose the slice size (1mm-6mm). Reversible grating disc to create thick or fine shred. Dough blade for kneading and aerating gluten. Small and large chopping blades for pureing, chopping and mixing ingredients. Storage box for safe storage of blades and discs.

It’s amazing how many laborious kitchen tasks can be made quick and easy with a good food processor. The Cuisinart Expert Prep Pro food processor is ultra-powerful and is built to last with its long life induction motor and die cast metal base.It’s large capacity makes it ideal for preparing larger quantities of food - great for entertaining. It’s also perfect for smaller quantities such as dips and dressings as the machine comes with small, medium and large bowls which can be used independently to suit your recipe. black and decker blender bl680 partsAnd because the bowls are fully sealed, you can process even thin liquids in the small bowl and be confident that nothing will drip into the bowls beneath.waring commercial blender 51bl29This is especially useful if you are preparing more complex recipes as different stages of the recipe can be prepared in the different bowls without the need for washing up in between.kitchenaid ksb354 blender review

It includes the perfect selection of accessories to give you complete control of all your food processing. Information Booklet (0.6MB) [download file] Recipe Book (1.3MB) [download file] View recipes made using this product >> Lemon Ricotta & Courgette Ravioli Lemon and Courgette Filling250g Baby Courgettes1 tbsp Olive Oil50g Parmesan Cheese250g Ricotta Cheese125g Mascarpone CheeseZest of 2 LemonsJuice of 1 LemonFreshly ground salt & pepper to tastePesto5 Large Sage Leaves25g Flat Leaf Parsley, stalks removed15g Baby Spinach Leaves1 Spring Onion, roughly chopped1 Clove of Garlic, crushedZest & juice of ½ a lemon40ml Lemon Infused Oil40ml Basil Infused Oil40ml Olive Oil50g Parmesan CheesePasta125g Fine Semolina125g 00 Pasta Flour (an additional 100g is needed for rolling the pasta)7 Egg yolks1 Whole Eggblack and decker blender jar base bl2020r, lightly beatenTo Serve4 Baby Courgettes (with flowers if available)50g Parmesan, shaved16 Basil Cress Tipskitchenaid blender ksb5ww4 coupling

Lemon and Courgette FillingFit the fine slicing disc (set to 3mm) in the large work bowl, and slice the courgettes. Transfer to a pan and sauté with the olive oil until they begin to brown.bine all the filling ingredients and taste for seasoning. Place the filling in a colander over a bowl, allowing the filling to drain off any excess liquid overnight.When drained, keep chilled until needed.PestoFit the medium work bowl (nested inside the large work bowl) and the fine shredding disc. black and decker blender parts bl2100sGrate the parmesan cheese and transfer to one side. Remove the shredding disc and fit the large chopping blade in the medium work bowl. Add the remaining pesto ingredients and process on ‘PULSE’ until well combined and finely chopped.Add the grated parmesan and using the ‘PULSE’ function, process to combine, leaving a little texture in the parmesan.PastaFit the dough blade to the large work bowl and place the semolina & pasta flour into the bowl.

Process using the ‘DOUGH’ button to combine the flour.Add the egg yolks and whole egg through the feed tube keeping the processor on ‘DOUGH’ until it starts to bind. It will have a rough crumbly texture.Remove the dough and place on a flour dusted chopping board. Work the dough with the heel of your hand to bring together the mix. Knead for a few minutes until it becomes pliable with a smooth texture.Use immediately or cover in cling film and refrigerate until needed.To make the RavioliDust your work surface with flour. Divide the pasta dough into 4 equal balls.Take one of the pasta dough balls (keep the remaining dough covered in cling film to stop it drying out), and using the palm of your hand push down on the ball of dough to flatten and elongate a little.Using a pasta machine on it’s thickest setting, roll the pasta through. It is important to always ensure your dough is well dusted with flour to stop it sticking to the rollers or the work surface.Continue to run the dough through the machine gradually, reducing the roller setting until your pasta sheet is gossamer-thin but strong.

You may need to cut the sheet in half so that it is easier to handle.With your long sheet of pasta, lay it on a dusted surface. Using a pasta wheel, cut the edges of the sheet straight, leaving you with a strip approximately 10 to 15 cm wide.Starting at one end, place a teaspoon of your filling 2 finger widths in from the edge in the centre of the pasta sheet. Continue to do this leaving a 2 finger width space between each teaspoon full of filling all along the length of the sheet.Lightly brush a little water along one length of the pasta.Starting at one end, fold the pasta sheet over the filling until it meets the opposite side, enclosing the filling inside. Use your fingers to ensure no air is left in each pocket of Ravioli as you go. Push down on the edges to seal the ravioli.Using the pasta wheel cut out the individual ravioli. Place on a dusted surface to ensure they do not stick.Repeat with the remaining pasta.Place in the freezer for an hour to allow the ravioli to firm up a little.