the Control Grip All In One™ Instruction Book - BSB530UK
IMPORTANT SAFEGUARDS At Sage™ by Heston Blumenthal‰ we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
• Do not place the stick mixer on or near a hot gas or electric burner, or where it could touch a heated oven. • If using the stick mixer to blend hot food in a saucepan over heat, remove the saucepan from the heat source and ensure the power cord and body of appliance are also kept away from any heat source. • Take care when handling the stick mixer, attachments and sharp cutting blades, when emptying the bowl and during cleaning.
• If food becomes lodged around the processing blade or in the blade guard, release the ON button, switch the power off at the power outlet and unplug the cord. Use a spatula to dislodge the food. Do not use fingers as the blades are sharp. • Do not remove the stick mixer from ingredients during operation. Ensure the appliance is switched off and has stopped turning before removing, to avoid contact with moving blade or whisk.
• Young children should be supervised to ensure that they do not play with the appliance. • Do not use the appliance if power cord, power plug or appliance becomes damaged in any way. If damaged or maintenance other than cleaning is required, please contact Sage™ by Heston Blumenthal‰ Customer Service on 0808 178 1650 | 0333 0142 970 or go to sageappliances.co.uk. • This appliance is for household use only. Do not use this appliance for anything other than its intended use.
Components A B J I H G C D K E L F M A. B. C. D. E. F. G. H. I. J. K. 6 N Speed control dial Easy grip trigger switch Motor body Processing gear box Clear lid 1.6L chopping bowl Feed chute Whisk Stainless steel blending leg Detachable mashing gear box Detachable mashing leg O P L. Micro-serrated S-blade™ M. Variable slicing disc N. Reversible shredding disc O. Storage base P.
Assembly BEFORE FIRST USE • Before using your mixer for the first time, remove packaging material and promotional labels. Do this while the POWER is off, and the cord is unplugged. • Be careful when handling the blending leg, blades and discs as they are extremely sharp. • Wash the blending leg, processing bowl, processing lid and all attachments in warm soapy water with a soft cloth. Rinse and dry thoroughly. ATTACHING THE MOTOR BODY ASSEMBLING THE PROCESSING BOWL 1.
POSITIONING THE ADJUSTABLE SLICER POSITIONING THE S-BLADE 4. Place lid onto the processing bowl so that the ALIGN | LOCK graphics on the lid and handle align. To LOCK the lid, hold the chute and turn anti-clockwise. 5. Position the gearbox as shown below, and push down to click into place. 6. Add food through the chute, applying gentle and even pressure with the pusher. Do not use any other utensil to add or push food. ADJUSTABLE SLICER The adjustable slicer has 18 precise settings.
ASSEMBLING THE MASHER LEG 1. The masher leg is an assembly of 4 parts, the gearbox, blade, outer leg, and inner leg. 2. Align the outer leg and gearbox as shown. 4. Rotate gearbox anti-clockwise while holding the outer leg. Rotate until it clicks and locks into place. 5. Refer to instructions in previous section to attach the mashing leg with the motor body. Push together until it clicks and locks. 6. Position blade on the underside of mashing head, and lock by rotating anti-clockwise.
DISASSEMBLING THE MASHER LEG 1. Before releasing the mashing leg from the motor body, remove blade by rotating in a clockwise direction. Blade will only detach when the mashing is still attached to the motor body. Functions OPERATION 1. Plug in to the power outlet, and switch on at the wall. 2. Select a speed between 1 (slow chop) and 15 (fast puree), by turning the speed control dial. 2. Release the mashing leg by squeezing the EJECT buttons, and pull the mashing leg away gently. 3.
Tips HINTS & TIPS • Never immerse the motor body, or the gear box in water or liquid. • There are 3 gearboxes with this appliance whisk, masher and the food processor all have their own gearbox. • Do not fill above the maximum level indicated on the bowl, as processing above this level can damage parts of the bowl, lid, or gears. • Do not process hard foods such as coffee, grains or chocolate lumps. These foods can damage the long blades.
GEARBOX Care & Cleaning For safety, remove the power cord from the power outlet immediately after use. MOTOR BASE To clean the main mixer housing, wipe with a soft, damp cloth then dry thoroughly. Wipe any excess food particles from the power cord. Do not immerse. PROCESSING BOWL AND LID To keep your bowl and lid clean, and to avoid food drying on, follow these steps as soon as possible after use: • Remove the gearbox from lid before washing, as water will damage the internal gears.
STORAGE The All In One comes with a platform to keep all parts together for storage. Assemble it together taking note of the following: • The adjustable slicing disc should be set to '0' and stored under the food processing bowl. • The spindle, S-blade and shredder is stored inside the processing bowl. • The the gearbox for the processing bowl is stored snapped into place on the lid, and the pusher is stored inside the chute. • The platform has space for the motor body, blending leg, and mashing leg.
Food Preparation Chart FOOD TYPE Carrot ATTACHMENT TYPE DISK TYPE SPEED SETTING BLADE THICKNESS RECOMMENDED QUANTITY Food Processor Fine shredder 9 –13 – 1–2 carrots at a time, depending on size. Food Processor Coarse shredder 9 –13 – 1–2 carrots at a time, depending on size. Food Processor Variable slicer 9 –13 1–6mm 1–2 carrots at a time, depending on size. Food Processor Fine shredder 11–15 – Food Processor Coarse shredder 11–15 – 1–2 courgette at a time, depending on size.
FOOD TYPE ATTACHMENT TYPE DISK TYPE SPEED SETTING BLADE THICKNESS – 11–15 – RECOMMENDED QUANTITY Milkshakes, smoothies, fruit frappes, cocktails Blending Leg Use chilled milk. Soups, baby food Blending Leg – 11–15 – Blend until smooth, checking desired consistency every 30 seconds. Ice Blending Leg (Do not use chopping bowl for ice) – 15 – Crush ice for 20–30 seconds. Cream Whisk – 11–15 – Whisk for 1 minute at a time, rest for 1 minute between each use.
Starter Recipes from Sage Aubergine Dip Makes approximately 520g 2 large (1kg) aubergines 1 tablespoon olive oil 2 cloves garlic 1 tablespoon lemon juice 2 tablespoons olive oil, extra 1 teaspoon sea salt ½ teaspoon ground cumin 2 tablespoon chopped fresh parsley Freshly ground black pepper Fresh or toasted Lebanese bread 1. Preheat oven to gas mark 6 (200°C). Rub whole aubergines all over with oil. Place into a baking dish and bake for about 40 minutes or until skin is begins to darken. 2.
Hummus Makes approximately 650g 2 x 400g can chick peas, rinsed and drained 2 cloves garlic 80ml warm water 70g tahini 60ml lemon juice 1 teaspoon ground cumin Sea salt and fresh ground black pepper to taste Extra virgin olive oil, to serve Fresh Turkish or Lebanese bread to serve 1. Assemble the food processing bowl using the S-blade. 2. Place chick peas, garlic, water, tahini, lemon juice and cumin into the processing bowl. Place lid on bowl. 3.
Pesto Sauce Makes approximately 375g 75g firmly packed basil leaves (approx 1 large bunch) 2 cloves garlic 2 teaspoons lemon juice 50g pine nuts, toasted 60g Parmesan cheese, grated 125m olive oil Salt and freshly ground black pepper 1. Assemble the food processing bowl using the S-blade. 2. Place all ingredients into processing bowl in the order listed. Place lid on bowl. Attach the motor body; select speed 13–15 and process until all the ingredients are almost smooth.
Thai Sweet Potato Soup with Coriander Pesto Serves 6 For this recipe you will need the half of the red curry paste on page 18. 400ml can coconut milk ½ portion red curry paste (page 18) or 2–3 tablespoons store bought paste 1.
Goat Cheese and Leek Tart Serves 6–8 2 leeks, white part only 80g butter 1 tablespoon olive oil 1 tablespoon chopped fresh thyme Sea salt and freshly ground black pepper 80g goats’ cheese 300ml cream 4 eggs Extra sprigs of thyme Pastry 250g plain flour 135g chilled butter, cubed 1 egg 2 teaspoons cold water 1. To make the pastry, assemble the food processor using the S-blade. 2. Place flour and butter into the processing bowl. Place lid on bowl. 3.
Roasted Mediterranean Soup Serves 4–6 2 tablespoons olive oil 2 red onions, quartered 5 cloves garlic 1 large fennel, cut into thin wedges 3 courgette, roughly chopped 2 red peppers, quartered and seeded 2 green peppers, quartered and seeded 1–2 tablespoons olive oil Salt and freshly ground black pepper 1 litre chicken or vegetable stock 2 x 400g can chopped tomatoes 20g shredded fresh basil leaves 1. Preheat oven to gas mark 6 (200°C).
Thai Red Curry with Chicken Serves 6 For this recipe you will need the half of the red curry paste on page 18 270ml can coconut milk ½ portion red curry paste (page 18) or 2–3 tablespoons store bought paste 1 kg chicken thigh fillets, cut into large pieces 250ml chicken stock 150g pumpkin, cut into thin pieces 230g can bamboo shoots, rinsed and drained 100g fresh baby corn, halved 100g green beans, trimmed and halved 2 teaspoons sugar 1 tablespoon fish sauce Thai basil leaves, to serve Fresh lime wedges, to
Pizza Sauce Makes 375g 1 medium red onion, quartered 3 cloves garlic 1 tablespoon olive oil 800g can whole plum tomatoes 1 tablespoon chopped fresh oregano ½ teaspoon dried chilli flakes 1 bay leaf 1 teaspoon sugar Salt and pepper to taste 1. Assemble processing bowl with S-blade. 2. Add onion and garlic to processing bowl. Place lid on bowl. Select speed 15 and pulse until finely chopped. 3.
Creamy Mashed Potato Serves 4–6 1 kg medium size brushed potato such as Sebago 80g butter 200ml warm milk Salt, to taste 1. Peel potatoes and cut into 2.5cm pieces. Place potatoes into a large saucepan and cover with cold water. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20–25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well. 2.
Individual Sticky Date Puddings with Butterscotch Sauce Makes 12 200g dried dates, coarsely chopped 1 teaspoon bicarbonate soda 310ml boiling water 60g butter, softened 220g firmly packed brown sugar 150g self raising flour 2 eggs, lightly beaten Butterscotch Sauce 275g firmly packed brown sugar 300ml pouring cream 125g butter 1. Preheat oven to gas mark 4 (180°C). Grease a 85ml capacity muffin tray. 2. Place dates, bicarbonate soda and boiling water into a heatproof jug; stand for 5 minutes.
Chocolate Chunk Cookies Makes approximately 30 335g plain flour 1 teaspoon baking powder 1 teaspoon salt 250g butter, room temperature 165g white sugar 165g firmly packed brown sugar 1 teaspoon vanilla extract 2 x 60g eggs 300g milk or dark chocolate, roughly chopped 1. Preheat oven to gas mark 5 (190°C). Line two baking trays with baking paper. 2. Sift flour, baking powder and salt together in a bowl. 3. Assemble the processing bowl using the S-blade.
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