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28
en Recipes
Caution!
– Do not wash metal parts in the
dishwasher!
– Do not use any cleaning agents
containing alcohol or spirits.
– Do not use any sharp, pointed or metal
objects.
– Do not use abrasive cloths or cleaning
agents.
Fig. O gives an overview of how to clean
the individual parts.
Wipe the outside of the base unit with a
soft, damp cloth and dry off.
Dismantle the attachments used in
reverse order (see „Preparation“ for the
relevant attachment).
Clean all accessories with a detergent
solution and a soft cloth/sponge or with
a soft brush.
Allow all parts to dry.
Notes:
– Immediately rub metal parts dry and
apply a little cooking oil to protect them
from rust.
– Discolouration of plastic parts may occur
when processing foods such as carrots.
This can be removed with a few drops of
cooking oil.
Recipes
Note (MFW3X...):
For all operating steps, set the speed
to 2 (fast).
Bread dumplings
– 300 g fresh white bread
– 20 ml milk
– 40 g butter or margarine
– 3 eggs
– 1 tbsp finely chopped onions
– Parsley
– A little flour
– Salt and pepper
Cut the bread into slices 10 mm thick
and halve lengthways. Add 20 ml of milk
and soak.
Process the moistened bread for
approx. 60 secs with the meat mincer
(perforated disc, medium).
Add the finely chopped onions, parsley
and melted butter and mix.
Add the whisked eggs, salt and pepper
and mix into the bread dough.
Leave the dough to prove for several
minutes. Then knead again.
Shape the dumplings with wet hands.
Roll the dumplings in flour.
Place dumplings in boiling water and
leave to simmer for approx. 20 minutes.
Do not bring to the boil!
Tips
Meat mincer
Using the perforated discs
– Perforated disc, fine (2.7 mm) for:
cooked chicken / pork / beef, cooked
liver, cooked fish for soups; raw pork and
beef for meat loaf; raw liver, meat and
bacon for liverwurst; pork for Mettwurst
– Perforated disc, medium (4 mm) for:
pork and beef for pâté and Cervelat
sausage
– Perforated disc, coarse (8 mm) for:
roast pork for goulash soup; leftovers
(joint, sausage) for bakes
If you require a finer consistence to your
processed food, process it several times
or use different perforated discs one
after the other (coarse, medium, fine).
You can add other ingredients
(e.g. onions, spices) directly during
processing. This ensures all ingredients
are mixed together thoroughly.
Sausage filler
Soak natural casing in lukewarm water
for about 10 minutes before processing.
Do not stuff casings too full or the
sausages may burst during boiling or
frying.
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