Hotpoint FP 1005 AX0 Operating Instructions Manual page 29

PARsLEY,
CHOPPED
PEPPER, GREEN,
RED, YELLOW
CHOPPED
sOUPs, PUREED
OR CREAMED
sQUAsH
(BUTTERNUT),
PUMPKIN
OR sWEET
POTATOEs
PUREED
sTRAWBERRIEs,
PUREED
TOMATOEs,
CHOPPED
shredding blades
FOOD
CABBAGE
CARROTs
CHEEsE,
CHEDDAR
CHEEsE,
MOZZARELLA
POTATOEs
COURGETTE
Add to Bowl and Pulse to chop to
desired fineness, about 10-15 sec-
Up to 2 large
onds. Process other herbs in same
manner (basil, coriander, mint).
Cut the meat into 1"(2 cm) cubes.
Add to bowl and pulse to chop.
Up to 1 pepper
Add up to 2 cups of hot (less than
80°C) vegetable soup for pureeing
2 cups (500ml)
and creaming. Process to desired
smoothness.
Add 1/4 cup(60ml) of cooking liquid
per cup of food. Pulse to finely chop
then process continuously to puree.
Up to 5 large
(1250ml),
1"(2.54cm) cubes
Halve large berries. Add to bowl
2 cups (500ml) and pulse to chop. Process continu-
4 medium Quarter tomatoes. Add up to 4 and
pulse to desired size.
DIRECTIONs
Use shredding disc for very fine cabbage or coleslaw. Cut
into pieces to fit chute. Shred using light pressure. Empty
Bowl as cabbage reaches disc.
Position in chute and shred.
Cheese must be well chilled. Cut to fit chute.
Cut to fit chute. Cheese must be chilled in freezer for 30
minutes prior to shredding. Use light pressure.
Cut to fit chute.
Cut to fit chute, either lengthwise or horizontally.
ously to puree.
it en
pulse
pulse
mid/max
pulse/max
pulse/max
pulse
sPEED
mid
mid
mid
mid
mid
mid
29