Dear Sir/Madam,

quic~ly a~~odeTtrotclessor t~~~~e Y.~uf

.inYou have just
choosing ourpurch ased a Moulinex ap Ii
kitcheri accesso/roducL Your new Compa:nce and we would like to

thisappli:n~:s~o::~~\,":ich n!~1:'.
gprate and slice ! Y, enabling you to I will soon lfor your confidence
lease read th . or essly chop k ' se an rndispe b
tasks follow "ry caretully , nead, mi<, blend, beat,
I_A______________ ---- o , thus en·a·bhng you to gains~h=~~x:~m1habrise yourself with them
I! 1rI.-
B --- - - --- - - ------ _um ___enetrttrom __ any
your processor.

I , ~·· re
·w ~.~· ·~ l~JlJ
I ---
1
, 1

I@· )•3 I E

INSTRUCTION
BOOKLET A3

'
!
I
I

I
L

Guide to parts
I
1, AAA 1 I Pusher/measure
I
I 4~
I ---
2
Complete workin b - - -
Lid . h
g owl comprising
Bo;r't double feeder tube
----~J_ 1~ l
~--~-

I
I
!
' •
•

-~
•
I
•
•
•
---

' ----

~!_2I
II E
I
E1
I
-----
-
CComplete cnrus press comp
""'
--=rTI~·
""""
-
129
130

SIO~ "'""""""'"~
B Com I - - - - ____ _[_ i • Juice filter bowl I
I Pete attachment f - -
Grati~ ""'
:l
~,.
--+----
!I • I' : .1 F°f'
""'"'"""'~"' ~""'"00'~
B1 >l•d• F I' Motor units 129 and 130 •
.. '""'"" ,.,, • • I F2 ""'"" • •
es """'
s '""'' • • i'
0'~~~-y
.11~.• ]
F3 I:
F4 .,,.,,,. •• I • •I

"'""'" '"'~"" '""" knrndr~.

""''""
c M -- _ _ , • • . l.oc_king slot • •

E~e_c_t_r_o_m_c 1~
,1 _ _ _ _ _

I'I ---•I """ m' " """'""·

'- ' _,I • -
' • - '! G , - IM"'"""" I +-
I •

' ---- - 1- -~
I 0 llSuperMixer/Blende ------------ _.L - .. __,.... · , :_....G. _1___ i. __v_ar-ia·b--lespe.edcontrol !I

~-
~c:~s~~-:~o~e~o:----------1--·-t-~-~
l"""'
: 01 ' Super Mixer/Blend r system comprising : • -
l_D3_l_R•""""''"'-"'"
I 02 I Spindle er crown ••• :•• IH
1 ,
2 - ---- - _L ___ l • I
___ __)

Downloaded from www.Manualslib.com manuals search engine

 BEFORE USING FOR THE FIRST TIME . .-;·----- ,-~---·--· ------··----i FLEX
;''
The flex can be adjusted by simply winding or unwinding it until
Rinse the attachments and bowl in warm water and '} i
\

the required length is reached. To keep it at the desired length.

dry thoroughly. insert it into the slot provided.
' I . i,,1,i
The motor unit can be wiped over with a damp cloth but ' - If the mains lead of this appliance is damaged, it should be
MUST NEVER BE IMMERSED IN WATER - any damage ' replaced by a MOULIN EX approved service agent. as special tools
resulting from this invalidates the guarantee. - .
are required
SAFETY : The metal blade must be handled with care as it WIRING (UK only)
is extremely sharp. The processor should not be operated Check that the voltage marked on the appliance· s rating plate
if the bowl is empty as this will damage the motor. corresponds to the voltage marked on your mains supply meter.
Important: before use, read the instructions carefully :

~
Always unplug the processor after use (particularly when ,-·
The wires in this mains lead are coloured in accordance with the
cleaning). Keep the processor and its accessories out of ·.
•· ,·_; -_- . -- ... __ , following code : BUIE= neutral - BROWN= live. As the colours of the
the reach of ~hildren. Always place the attachment for the ------
,.----f' wires in the mains lead of this appliance may not correspond with
<.__1t-
task in hand into the processor bowl first before adding the coloured markings identifying the terminals in your plug: proceed as follows :
the ingredients. -- -~==:-:,_ - The wire which is coloured BLUE must be connected to the terminal which is marked with the letter« N »or coloured
BLACK. - The wire which is coloured BROWN must be connected to the terminal which is marked with the letter" L ,,
USING THE APPLIANCE or coloured RED. - If a 13 amp (BS 1363) plug is used a 3 amp fuse must be fitted, or if any other type of plug is used
a 5 amp fuse must be fitted either in the plug or adaptor or at the distribution board.
BOWL Any error In connecting the appllnce invalidates the guarantee.
Place the motor unit on a work surface with the control Neither wire must be connected to the nrlh terminal ol 1 three pin plug.
buttons to the left. Take the bowl « A3 » by the handle,
place it on the motor unit with the handle pointing towards VARIABLE SPEED
TO OPERATE TO STOP (Model 130 only)
you and turn it to the right to lock it into position.

ACCESSORIES 9-
According to the recipe chosen, position the grating or slicing attachment « B », the metal blade « C » •
or the whisk attachment« D2 »and« D3 »in the bowl; then, where necessary, fit the Super Mixer/
Blender crown « D1 » by placing the three positioning feet into the notches inside the bowl.
t PULSE
,,__
0- __
lL--
0--

For pulse action. press For continuous action Press button « D» Sliding button " Gt »
« PULSE » in short sharp Press button « I ,, to stop. allows you to select the
bursts. (this gives more most appropriate speed
control over certain and also to vary it during
processing tasks). processing.

STORAGE
CITRUS PRESS (model 130 only)
AFTER USE So as to minimise the amount of space taken up by your pro-
When using the Citrus Press, place attachment « E2 » Unlock the bowl and lid by turning them clockwise. cessor when not in use. the ':>owl can be stored on the motor
onto the bowl and turn it until it locks into position. Make unit with its handle to the left With model 130, a compact ac-
sure that the lug on the attachment is inserted as far as it cessory box is provided to endble you to keep your acces-
will go into slot « F4 ». Now put Cone « E2 » into place sories tidily.
(as shown in the diagram).

LID
Place the lid « A2 » on the bowl « A3 » so that the
double lines on the bowl and the lid match up (see
diagram). Turn the bowl and lid to the right until they
lock into position. Ensure that the safety lug on the side
of the lid is inserted as far as it will go into the security
locking position " F4 », as the machine will not operate
until this has been done.

3 4

Downloaded from www.Manualslib.com manuals search engine

 Your Compact Food Processor can process between 150 g - 800 g of ingredients according to the dish
you are preparing.
WHISKING and EMULSIFYING
It is advisable to allow the motor to cool down for 1 hour after processing five consecutive batches of
ingredients. For mayonnaise, cream, light sauces, egg whites, etc ...

In 15-20 seconds you can chop between 150-300 g of ingredients. Attachments required :
CHOPPING
- Hard ingredients such as : cheese (Edam, Cheddar ... ), dried fruits/ • Use the fluted disk « D2 » and « D3 " and the Super
nuts (walnuts, almonds ... ), vegetables (carrots, celery ... ), bread, Mixer I Blender crown « D1 » to prepare egg whites
biscuits ... and whipped cream. You can whisk 1 to 4 egg ·
- IMPORTANT : Do not process foods which are very hard such as whites and up to 0,21. of fresh cream with this accessory.
nutmeg, sugar or foodstuffs which require very fine milling (corn,
coffee) as they will scratch the bowl. • Use the fluted disk « D2 » and « D3 » on its own to
prepare mayonnaise, sauces, souffles, etc ...
- Soft ingredients such as : vegetables (onions, mushrooms ... ),
meat• (all lean, and fatty meat, raw and cooked), fish (raw and cooked) Control button
• Remove all bones before processing. • Use button« F2 »for continuous action.
- Attachment required : lftetal bllde " C,, • With model 130, set the electronic variable speed control
- Control buttons : on « 4 » as a general rule but for creams and sauces
Use pulse button « F1 » or button « F2 » for continuous chopping. set it on « 1 » or « 2 ».
The pulse button is recommended as it gives better control over N.B. When making mayonnaise or a Hollandaise sauce,
results as there is less danger of over-processing foods. melted butter or oil can be added gradually by using the
- Model 130 : Set the electronic variable speed control to « 4 ». pusher/measure « A1 ». To do this, simply place the
oil/butter in the small pusher (where there is a tiny hole
KNEADING and MIXING through which the liquid will drip).
- KNEADING : up to 500 g of heavy dough mixtures (shortcrust
pastry, bread, cake mixes) can be prepared, in 15 seconds.
- MIXING: up to 800 g of light mixtures such as sponges, light
pastries etc ... Can be prepared, in 90 seconds. GRATING and SLICING
- Attachment required : metal blade " C"· For slicing potatoes, cucumbers, beetroot, radishes,
- Control buttons : use button for continuous action. apples etc. You can process up to 500 g of ingredients at
- Model 130 :• For heavy dough mixtures, set the variable speed a time. However, it is not advisable to slice citrus fruits
control to « 4 ». (oranges, lemons) with your processor.
- For light mixtures, set the variable speed control to« 1 », then
gradually increase the speed to« 4 » during the operation. Attachments required :
• Use the complete grating/slicing attachment.
BLENDING • Slide disc « B1 », « B2 » or « B3 » (for model 130) onto
the disc support« B4 ».
For soups, batters, milkshakes, pancake mixtures etc ... • Fit the spindle« B5 »in the central hole in the disc.
- Attachment required : Metal blade " C,, used with the Superblender • Turn the spindle « 85 » gently so that it locks into position
crown« 01 "· • To remove, follow the same procedure in reverse.
Place metal blade « C » into position and put the Super Mixer I Note : if you do not unscrew the spindle the disc cannot be
Blender crown « D1 » into the bowl. This attachment enables removed .
• you to thoroughly blend up to 0,8 litres of ingredients.
- Control buttons : use button « F2 » for continuous action. To proceed :
- Model 130 : set the electronic variable speed control to « 1 » and - Large feeder chute : use for slicing potatoes, cucumbers
gradually increase the speed during the operation. or grating carrots. (for best results process pieces of no
larger than 7 cm and place them in a horizontal position
in the feeder chute).
USING THE CITRUS-PRESS (Mode I 130 only) - Small feeder chute : use for slicing carrots, radishes or
grating soft cheeses. Stack food vertically.
Place the citrus-press « E » onto the bowl locking it into position Control button : Use button « F2 » for continuous action.
« A3 »(see page 3). For model 130, set the variable speed to « 4 ».
Cut fruit in half. Press a half over the cone. Set the variable
speed control« G1 »to« 1 ». Press button« F2 »for continuous Important : Never use your fingers to push food down in the
action. You can squeeze up to 0,8 litres of juice before having to feeder chute. Always use the pusher« A1 » provided.
empty the bowl. Switch on the appliance before pressing down on the food
with the pusher.
5 Imp G Gilfard COllfT 53101 M~vennr lei 43 r,413 3~
6 0822611 A

Downloaded from www.Manualslib.com manuals search engine

 SOUPS LIGHT MEALS

~
-u---
You will need: a flan or quiche dish 28 cm diameter
Ingredients (serves 6) : 300 g potatoes, 250 g carrots, 2 leeks, 1 turnip, Ingredients (serves 6): 500 g onions, 60 g butter
2 tomatoes, 1 stick of celery, 2 cloves of garlic, 1,5 litres water. For the pastry: 200 g flour, 100 g butter, 50 ml water, a pinch of salt.
For the filling: 4 eggs, 200 ml fresh cream, 25 g flour. salt and pepper,
Method: nutmeg.
- Peel and wash the vegetables and cut them into large chunks,
Method:
- Fry them gently in a little butter or oil and then add the water,
To make the pastry :
- Season and allow to simmeo· for 30 minutes,
- Put the flour, butter and salt into the bowl fitted with the metal blade,
-- Fit the metal blade and the blender crown and then pour one third of the
- Switch the control button to « 1 » and gradually increase the speed adding the
vegetable mixture into the processor bowl. Switch the control button to « 1 »
water as you do so until the mixture forms into a ball (approximately 15 seconds)
and process the mixture for about 30-40 seconds gradually increasing the speed
to« 4 », Allow the pastry to stand for two hours.
- Pour contents into a warmed soup tureen or bowls. Following the same - Turn on the oven to Gas mark« 7 » (220°C).
procedure, process the remaining two thirds of the vegetables. - Peel the onions and slice them using the slicer attachment (set speed to« 4 »),
- Serve - Gently fry the onions in butter but do not allow them to brown,
- Roll out the pastry and line the flan dish. Prick the base,

To prepare the filling :

- After fitting the metal blade, put all the ingredients into the processor bowl
Ingredients (serves 61 : 1 bunch of watercress, 3 potatoes (cut into quarters)
(do not add the onions),
1 glass of milk, 1 litre of boiling water, 30 g of butter, 3 tablespoons of
- Set the switch to « 1 » and blend the ingredients increasing the speed to « 3 ».
fresh cream, salt and pepper.
Continue blending until the ingredients are evenly mixed.
Method: - Spread the cooked onions over the pastry base,
- Carefully wash the watercress and drain well, - Pour the filling into the dish and cook in the oven for 35 minutes.
- Fry gently in the butter together with the potato pieces,
- Add the boiling water and season. Allow to simmer for 25 minutes,
- Add the milk and cream,
- Fit the metal blade and the blender crown in the processor bowl and then pour
in half the vegetable mixture,
- Set the control button to« 1 »and gradually increase the speed to« 3 »,
You will need: One buttered souffle dish 22 cm in diameter.
- Pour the soup into a warm tureen or bowls and repeat the same process for
the remaining soup mixture, Ingredients: 100 g flour, 100 g butter, 125 g gruyere cheese, 5 eggs,
- Serve immediately. 1/2 litre of milk, salt and pepper, nutmeg.

Method:
- Set the oven to Gas mark« 6 » (200°),
- Melt the butter in a frying pan,
- Add the flour all at once and mix vigorously,
Ingredients (serv~s 61 : 375 g onions, 50 g butter, salt and pepper, 1 table- - Allow to thicken over a low heat stirring all the time,
spoon of flour, 1,5 litres of beef stock. - Season and add a little grated nutmeg. Remove pan from heat,
Method: - Separate the egg whites from the yolks,
- Peel the onions and chop them into quarters, - Chop the cheese finely in the processor bowl using the metal blade attachment,
- Place them in the processor bowl fitted with the metal blade and chop them - Add the warm butter and flour mixture to the bowl and also the egg yolks
roughly (NB. For best results process the onions in two separate batches) Mix well and set aside,
- Lightly fry the onions in the butter until golden, - Wash the processor bowl. Then, using the whisk attachment and crown, switch
- Add the flour, the speed to« 4 »and beat the egg whites until stiff,
- Stir well and pour in the beef stock. Bring to the boil, - Remove the crown and pour the cheese mixture over the egg whites. Mix well
- Season to taste and allow to simmer for about 10 minutes, on speed « 1 »,
- Two. tablespoons of fresh cream may be added before serving if desired - Pour the souffle mixture into the buttered souffle dish. Cook for 50 minutes,
- Serve with croutons and grated cheese. - Serve hot from the oven.

7 8

Downloaded from www.Manualslib.com manuals search engine

 Ingredients (serves 2 to 31 : 400 g of salt cod, 1 small glass of milk, 1 small Ingredients (serves 61: 1,5 kg potatoes, 1/2 litre milk, 50 g butter, salt and
glass of olive oil, 150 g of potatoes, salt and pepper, fish stock. pepper, 50 g grated gruyere, 650 g mince.
Method: Method:
- Allow the cod to soak for 24 hours in cold water, - Boil the potatoes,
- Steam the potatoes, - Turn the oven to Gas mark« 6 » (200°C)
- Cut the cod into pieces and poach it in the stock for about 10 minutes, - Fit the metal blade and mash the potatoes with the milk, butter, salt and pepper,
- Once the fish is cooked, remove the bones and place the fish into the bowl - Place half the mixture into a buttered oven dish,
fitted with the metal blade, - Cover with the mince and then add the rest of the mashed potato spreading
- Finely chop the fish in the bowl for about 20 seconds until it forms a puree, evenly so that the mince is completely covered,
- Add the cooked potatoes to the bowl and process on speed « 2 »for about - Sprinkle with the grated cheese and a few nobs of butter,
20 seconds adding the milk and the oil a little at a time. Season according to taste. - Cook for approximately 45 minutes.
- Remove and put onto a plate and allow to cook for a few minutes under the grill.

FAMILY MEALS

SAUCES AND MAYONNAISES

Ingredients (serves 61: 1 kg potatoes, 200 g of gruyere cheese, 50 g butter,
1/2 litre of milk, 1 egg, salt and pepper, nutmeg.
Method:
- Turn the oven to Gas mark 71220 °CI
- Fit the complete slicing attachment in the bowl.
Makes sufficient to cover about 10 slices of bread.
- Peel and wash the potatoes and slice them thinly in the bowl. Set the slices to
one side in a buttered oven dish. Ingredients: 75 g anchovy fillets (about 130 g of whole anchovies),
- Fit the metal blade and beat together the egg, milk, salt pepper and nutmeg. Put 100 g unsalted butter.
half the mixture into the oven dish on top of the potatoes. and set the rest to one
Method:
side.
- Wash the anchovies to remove the salt and soak them for two hours in cold water,
- Replace the slicing blade and grate the cheese. Now add the cheese to the oven
- Pat the anchovies dry with a paper towel and put them in the processor bowl
dish, reserving some for the final layer.
fitted with the metal blade. Switch the speed to« 1 »for about 30 seconds
- Pour the remaining mixture into the dish and sprinkle with the rest of the cheese and chop finely, stopping from time to time to scrape the sides of the bowl
and a few nobs of butter,
with the spatula,
- Cook for approximately 40 minutes.
- Soften the butter and cut into pieces. Add to the anchovy mixture and process
until an even paste is produced. (about 30 seconds)

Ingredients (serves 61 : 6 large tomatoes or 12 small ones, 650 g of stuffing

(mince, sausagemeat, etc ... ), breadcrumbs, salt and pepper.
Makes about 113 litre.
Ingredients: 1 egg yolk, 1 heaped teaspoon of mustard, 1 teaspoon of
Method:
wine vinager, salt and pepper, 1/4 litre olive oil.
- Turn-the oven to Gas mark« 7 » (220°C)
- Scoop the flesh out of the tomatoes and place to one side, Method:
- Dividing the stuffing evenly, carefully fill the tomato skins, - Fit the whisking disk in the bowl with the egg yolk, mustard, vinager, salt
- Fit the metal blade, puree the reserved tomato flesh and add salt and pepper, and pepper ·
- Divide the tomato mixture in half, - Switch the speed to« 1 »and process until an even mixture is formed. Add the
- Pour half into a buttered oven-proof dish and place the stuffed tomatoes in oil little by little through the feeder chute or by pouring it slowly into the
the dish too, pusher which is perforated to allow the oil to drip through slowly.
- The remaining tomato mixture may be reserved and used in a soup or sauce, - Gradually increase the speed to maximum and mix for a further 10 seconds,
- Add a few breadcrumbs to the top of each tomato and a nob of butter, - When the mayonnaise is thoroughly blended it is ready to eat.
- Cook for 30 to 40 minutes.

9 10

Downloaded from www.Manualslib.com manuals search engine

 (For fish, asparagus, artichokes, etc... )
Your food processor is able to whisk egg whites (a maximum of 4)
Makes approximately 400 ml. beautifully for use in a variety of dishes.
Ingredients: 4 egg yolks, 3 tablespoons of lemon juice, 3 tablespoon of Simply whisk the egg whites until stiff using the whisk attachment and
water. 300 g of butter, salt and pepper. super mixer/blender crown for perfect results time after time, for example.

Method: - Omelettes: Beaten egg whites make an omelette lighter and less dry.
- Cut the butter into pieces and gently melt in a small pan, - Pastry : Use egg whites in pancake mixtures or doughnut mixtures.
- Place the egg yolks, lemon juice and water in a small pan and stir constantly - Sauces : Use an egg white to give mayonnaise or hollandaise sauce a lighter,
over a very gentle heat until the mixture thickens slighty. Season with salt creamier texture.
and pepper.
- When the mixture is smooth and creamy, pour it into the processor bowl fitted
with the whisking disk,
- Blend on speed « 1 », adding the melted butter little by little by means of the DESSERTS
feeder tube or the perforated pusher,
- When the mixture is smooth, increase the speed to« 4 »and blend for a
further 10 seconds,
- Adjust seasoning according to taste. Serve while hot.

PASTRY Ingredients (makes 3/4 litre} : 1/2 litre of milk, 5 egg yolks, 80 g of sugar,
1 teaspoon of vanilla essence.

Method:
Ingredients (serves 6): 200 g of flour, 1 small glass of water, 1 teaspoon of - Warm the milk in a pan.
salt. 160 g of butter. - Fit the metal blade and place the egg yolks, sugar and vanilla essence into the
bowl and mix on speed « 4 » until the mixture becomes white.
Method: - Fit the super mixer/blender crown.
- Fit the metal blade and then place the flour and salt into the bowl with 20 g of - Add the warm milk a little at a time and process for about a minute on speed
the butter. (( 1 »,
- Switch the speed to « 1 », add the water and process for about 20 seconds - Pour the mixture into a pan
gradually increasing the speed to« 4 », until the pastry forms itself into a ball. - Place over a low heat and stir constantly until the mixture begins to thicken but
- Allows the pastry to stand in a cool place for 20 minutes. do not allow to boil. The Creme Anglaise is ready when the surface froth has
- Roll the pastry out into a square 1 cm thick. evaporated.
- Process the butter until it is the same consistency as the pastry and place it into - Remove from heat and continue stirring for a few moments.
the middle of the pastry square. Now take two opposite sides of the square and - Serve cold with fruit or a crumble.
drawn them up to meet each other, then draw up the other two sides so that the
butter is neatly enclosed within the pastry.
- Roll out the pastry into a rectangle to a thickness of 2 to 3 ems and fold it into DRINKS
three.
- Turn the pastry round and roll it out again into a rectangle. Again, fold it three
times:
- Let the pastry stand for about 20 minutes.
- Repeat rolling out procedure twice more. Ingredients (serves 4) : 800 ml cold milk, 3 tablespoons instant coffee,
- Leave to cool again and then repeat the rolling out procedure one final time. 1 teaspoon cinnamon, 1 tablespoon of sugar, 4 ice cubes.
- Cut the pastry as required and place on an ungreased baking tray. Prick with a
fork. Method:
- Brush with beaten egg and cook for 15 minutes on gas mark 7 (220° Cl, then for - Put all the ingredients into the bowl fitted with the metal blade and the super
about another 10 minutes on gas mark 7 (220° Cl. then for about another 10 mixer/blender crown.
minutes on gas mark 5 (190°C). - Switch the speed to « 1 » and increase gradually to speed « 3 » Continue
processing until evenly blended ( 10 to 15 seconds)
- Place the ice cubes in the glasses and pour the coffee over them.
11 12

Downloaded from www.Manualslib.com manuals search engine