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15
Milkshakes
- blending
Mixture (sponge)
- whisking
Mixture (cake)
- mixing
Nuts
- chopping
Onions
- chopping
- slicing
Peas, beans (cooked)
- pureeing
Potatoes, cooked
- pureeing
Soups
- blending
Vegetables
- chopping
Vegetables and meats
(cooked)
- pureeing
Whipping cream
- whipping
250 ml
milk
3 eggs
4 eggs
250 g
500 g
500 g
500 g
750 g
potatoes
500 ml
500 g
500 g
400 ml
5
1/5
5
5 / M
5 / M
5 / M
5
2-4
5
5
5
2-4
Puree the fruit (e.g. bananas, strawberries) with sugar and lemon juice.
Add milk and some ice cream and mix well.
Ingredients at room temperature. Whisk the mixture of eggs and sugar at
max. speed until stiff. Then add the sifted flour. Continue whisking careful-
ly at speed 1.
Ingredients at room temperature. Mix the softened butter and the sugar
until the mixture is smooth and creamy. Then add milk, eggs and flour
respectively.
Use the pulse setting (M) for coarse chopping or max. speed for fine chop-
ping.
Peel the onions and cut them into 4 pieces. Note: use at least 100 g.
Peel the onions and cut them into pieces that fit into the chute. Note: use
at least 100 g.
Use cooked beans or peas. If necessary, add some liquid to improve the
consistency of the mixture.
Do not overcook the potatoes. The amount of milk necessary depends on
the kind of potato used. Use warm milk (max. 80°C). Add the milk slowly
while the metal blade is rotating.
Use cooked vegetables
Pre-cut into cubes of 3 cm and chop them with the blade.
For coarse puree, add only a little liquid. For fine puree, keep adding liquid
until the mixture is smooth enough.
Use cream that has been cooled in the refrigerator.
Note: use at least 125 ml cream.
Sponge cakes, Swiss
rolls, pastry
Various cakes
Salads, bread,
almond paste,
puddings
Salads, cooked food
Purees, soups
Oven dishes,
puree
Soups, sauces
Soups, raw
vegetables, salads
Baby and infant food
Garnishing, cream,
pastry, ice cream
mixtures
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£
£
£
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£
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£
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Ingredients Max. Speed Accessory Procedure Applications
quantity setting
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