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10
Some
examples:
Batter (light)
- blending
Cabbage
- slicing
- grating
Carrots
(uncooked)
- slicing
- grating
Cheese
- chopping
- grating
Creams
Cucumber
- slicing
- grating
Endive
- slicing
Fruit
- chopping
- puréeing
- grating
Herbs
- chopping
Fish
- chopping
Nuts
- chopping
Potatoes
(uncooked)
- chopping
- slicing
- grating
Pulses
- puréeing
Tomatoes
- puréeing
Max.
quantity
250 g liquid
75 g
150 g butter
250 g
400 g
Bowl half -
filled
250 g
150 g
300 g
400 g
250 g
Acces-
sories.
£
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Procedure
First put the liquid into the bowl. Then add
the dry ingredients.
Pre-cut.
Insert into the food chute tips downwards.
Use only rindless cheese (e.g. Parmezan),
pre-cut in cubes of 2 cm. Drop the cubes
into the bowl via the feed tube while the
metal blade is rotating.
Press carefully with the pusher.
Use soft butter for airy results.
Pre-cut.
Insert into the chute stalk downwards, filling
the chute completely.
Tip: use a little lemon juice to prevent
discolouring.
Use raw, firm, seedless fruit.
Use cooked or soft fruit.
Wash and dry herbs.
Remove fishbones.
Drop nuts into the bowl via the feed tube
while the metal blade is rotating.
Pre-cut into cubes (3 cm).
Use cooked beans or peas. You may add
some for liquid for a better consistency.
Pre-cut tomatoes into 4 pieces.
Applications
Pancakes, wafers,
crepe, fritters.
Cooked vegetables,
coleslaw.
Raw food salad.
Oven dishes.
Garnishing, raw food.
Garnishing, au gratin,
sauces.
Pizza, oven dishes.
Pastry, desserts.
Salads, raw food.
Salads.
Salads, jam, cakes.
Sauces, pudding.
Baby food.
Sauces, soup, garnish-
ing, seasoned butter.
Pâté.
Salads, garnishing.
Soups, raw food, oven
dishes.
Oven dishes, crisps.
Rösti
Purées, soups.
Sauces, soups.
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