MQ64_de-ar.book Seite 9 Mittwoch, 14. Januar 2015 6:56 06
The appliance works better if there is some
liquid in the ingredients.
Firmly hold the hand blender and jug.
Switch on the hand blender by pressing the
required On button (Normal speed/Turbo
In general, Turbo speed is recommended for
the processing of food. Use Normal speed for
liquids and hot food.
When switching on the hand blender, hold
it at a slight angle to prevent it from "sticking"
to the bottom of the blender jug.
The hand blender remains switched on as
long as the On button is pressed.
To prevent the ingredients from splashing,
do not press the On button until the blender
foot has been immersed in the ingredients.
Always switch off the hand blender before
taking it out of the processed food.
Release the On button after processing.
After using the appliance:
Remove mains plug.
Press the release buttons and remove the
blender foot from the base unit.
If processing e.g. red cabbage and carrots,
the plastic parts will become discoloured by
a red film which can be removed with a few
drops of cooking oil.
Pull out the mains plug!
Wipe the base unit with a damp cloth and
then wipe dry.
The blender jug can be cleaned in the
Clean the blender foot in the dishwasher or
with a brush under running water.
Dry the blender foot in an upright position
(blender blade face up) so that any trapped
water can run out.
Recipes and tips
1 egg (egg yolk and egg white)
1 tbs. mustard
1 tbs. lemon juice or vinegar
200–250 ml oil
Salt, pepper to taste
Ingredients must be at the same temperature!
Put the ingredients in the jug.
Place hand blender at the bottom of the jug
and switch on (turbo speed) until the mixture
Slowly raise the switched on blender as far
as the upper edge of the mixture and lower
again until the mayonnaise is ready.
Tip: According to this recipe you can also make
mayonnaise with egg yolk only. However, use
only half the amount of oil.
300 g potatoes
200 g carrots
1 small stick of celery
50 g butter
2 l water
Salt, pepper to taste
Skin and seed the tomatoes.
Chop up cleaned and washed vegetables
and sauté in the hot butter.
Add water and salt.
Leave to cook for a good 20–25 min.
Take the pan off the cooker.
Purée the soup in the pan with the blender.
Season with salt and pepper.
250 ml milk
100 g flour
25 g melted cooled butter
Put all ingredients in the jug in the indicated
sequence and blend to a smooth dough.