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9114 48942 MUK Grater
6/4/05
4:57 pm
Operation
1 Open the handle ‚ and place the food
into the food hopper ‰.
• The food should be pre-cut to a size not
bigger than the food hopper and not
protrude above the top of the food
hopper.
2 Close the arm of the handle so that the
food pusher „ comes into contact with
the food D.
3 Press the start button ¤ under the handle
and using a steady pressure squeeze the
handle together to push the food onto the
rotating barrel.
NOTE: For your safety, if the handle is not
closed far enough the start button will not
work.
4 Hold the grater sideways so that the
grated food falls out of the barrel into a
suitable container E.
• If the barrel becomes blocked, use the
spatula supplied to clear out the barrel.
4
Page 4
Processing guide
Types of food that can be used:
Grating barrels
Cheese
Garlic
Vegetables
Apples
Nuts
Chocolate
Slicing barrel
Parmesan cheese
Chocolate
Cleaning
F
WARNING: Take care when handling
the barrel metal blades as they are very
sharp.
1 Remove the barrel housing.
2 Clean the barrel, barrel housing and barrel
end cover in warm soapy water or put on
D
the top shelf of the dishwasher - allow
water to drain. The barrel housing can be
pulled apart to allow further cleaning if
required.
3 The food pusher is detachable and can be
washed in warm soapy water.
E
Recipes
Tzatziki (cucumber dip)
Ingredients
1 /
cucumber peeled
2
1 small clove garlic
1 /
onion
4
1 /
tsp salt
4
150ml natural yogurt
1 /
tsp lemon juice
2
Method
1 Cut cucumber into pieces approximately
3-4cm square. Grate a piece at a time in
coarse grater. Drain in a sieve or the dip
will be watery. Put in a bowl.
2 Grate garlic clove into bowl using fine
grate drum.
3 Cut onion into 3-4cm pieces, grate over
bowl using coarse grate drum.
4 Add other ingredients and mix well. Chill
at least an hour to blend flavours.
Cheddar cheese dip
Ingredients
50g cheddar cheese
200ml natural yogurt
1 tbsp fresh parsley, chopped
1 /
tsp salt
2
Method
1 Cut cheese into 3-4cm cubes and grate
into a bowl using coarse grate drum
2 Combine all ingredients; chill for at least 2
hours before serving.
Welsh rarebit
F
Ingredients
250g cheddar cheese
30g butter
4 tbsp milk
1 small egg yolk
Pinch of cayenne pepper
4 slices of toasted brown bread, buttered
Method
1 Cut cheese into 3-4cm cubes and grate
using coarse grater
2 Melt butter in a small pan, and stir in
cheese, milk, egg yolk and cayenne
pepper
3 Cook on a very gentle heat until mixture
has thickened
4 Spread the mixture evenly on the toast
and grill until golden brown
Caesar dressing
Ingredients
30g parmesan cheese
50g blue cheese
2-4 large cloves garlic
150ml olive oil
50ml lemon juice
1 tsp salt
1 /
tsp ground pepper
4
2-3 tsp Worcestershire sauce
Method
1 Cut parmesan cheese into 3-4cm cubes,
grate into a bowl using coarse drum
2 Mash blue cheese in bowl with parmesan
until smooth.
3 Grate garlic into bowl using fine grate
drum
4 Blend oil in with whisk, and then add
other ingredients. Mix well. Serve on
salads.
Carrot spread
Ingredients
1 carrot
50g pecans
10g onion
100g cream cheese
50g mayonnaise
Salt and pepper to taste.
Method
1 Cut carrot into 3-4 cm cubes and grate
into a bowl using coarse grate drum
2 Grate nuts into bowl using coarse grate
drum
3 Coarsely grate onion into bowl
4 Add cheese and mayonnaise, mix well
and season with salt and pepper. Cover,
and refrigerate until serving on a piece of
bread or cracker
5
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