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Dear Genius Customer,
Cooking a delicious, healthy and appetising dish requires a lot of preparation work. Cutting fruits and vegetab-
les into small dice, batons, even strips, quarters or eighths is very tedious. It not only takes time, you also need
numerous kitchen tools such as knives, bowls and chopping boards, and so on. These require a lot of storage space
in the kitchen and you don't always have them immediately to hand. All this is now a thing of the past: with the
Nicer Dicer Fusion and the Nicer Slicer accessory set, you have everything in one – it really couldn't be easier, more
practical or save more space! The Nicer Dicer Fusion and the Nicer Slicer from Genius are perfect for preparing star-
ters, main courses, desserts and much more.
The set you have purchased comprises the following parts:
1 Cutting top
1 Cutting base
1 Blade insert size 2 (6 x 6 mm/12 x 12 mm)
1 Pin block, small
1 XXL blade insert size 4 (24 x 24 mm)
1 Pin block, large
1 Blade insert size 3 (quarters and eighths)
1 Cutting stamp
1 Nicer Slicer with blade protector
1 Handy Hopper
1 Food holder
1 Collecting container (capacity: 2.5 l)
1 Fresh-keeping lid
In this brochure that accompanies the product, you will find:
A detailed instruction manual for the Nicer Dicer Fusion (starting on page 4) and the Nicer Slicer
(starting on page 8).
inspiring recipes for delicious meals (starting on page
We hope you enjoy preparing and savouring your meals – bon appetit!
Your Genius Team
Instructions for Use & Recipe Booklet
Introduction
1
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Summary of Contents for Thane Fitness Nicer Dicer FUSION
- Page 1 All this is now a thing of the past: with the Nicer Dicer Fusion and the Nicer Slicer accessory set, you have everything in one – it really couldn’t be easier, more practical or save more space! The Nicer Dicer Fusion and the Nicer Slicer from Genius are perfect for preparing star- ters, main courses, desserts and much more.
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Page 2: Table Of Contents
1 Safety and warning information ................3 2 Components of the Nicer Dicer Fusion ..............4 3 The Nicer Dicer Fusion in practical use ..............5 4 Components of the Nicer Slicer ................8 5 The Nicer Dicer in practical use ................8 6 Possible uses of the inserts .................. -
Page 3: Components Of The Nicer Dicer Fusion
Cutting top These Instructions for Use cover all available parts of the Nicer Dicer Fusion and Nicer Slicer sets. It may be that the set you have bought does not contain all of the parts mentioned. Of course, you can purchase any other... -
Page 4: The Nicer Dicer Fusion In Practical Use
Instructions for Use & Recipe Booklet Instructions for Use 3 The Nicer Dicer Fusion in practical use Insert the cutting top at an angle of 90° (vertically) to the cutting base in the side slots provided. The cutting lid has an opening mechanism with 3 settings. - Page 5 Instructions for Use & Recipe Booklet Instructions for Use 3.1 Blade inserts with 2 different cutting surfaces Figure: Position 1 The blade inserts have 2 different cutting surfaces, referred to as position 1 and 2 in these Instructions for Use (see figure). Food can be cut on both sur- Position 2 faces and it is possible to cut two different ingredients at the same time.
- Page 6 Information Non-slip feet on the bottom of the Nicer Dicer Fusion collecting container ensure it remains fi rmly in place on your work surface. To store the chopped food, you can seal the collecting container with the practical stay-fresh lid. The collecting ...
- Page 7 Instructions for Use & Recipe Booklet Instructions for Use Caution! When inserting the blade, ensure that the slightly rounded narrow sides fi t fl ush with the cutting base, as they will bend otherwise. The blades are extremely sharp to provide the optimal cutting results. Please ensure that you do not ...
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Page 8: Components Of The Nicer Slicer
Instructions for Use & Recipe Booklet Instructions for Use 4 Components of the Nicer Slicer Julienne blades (extendable) Stainless steel V blade Feed plate (height-adjustable) Side guide Handy Hopper Handle Cutting thickness controller* Cutting thickness scale* Julienne controller* Food holder Feet * Base of the machine: see Figure 1 5 The Nicer Slicer in practical use... - Page 9 Instructions for Use & Recipe Booklet Instructions for Use Figure 1: Julienne controller Cutting thickness scale Cutting thickness controller By turning the thickness controller anti-clockwise, the feed plate is lowered and thicknesses of 0 mm to approx. 6mm can be achieved. The actual thickness of the slices depends on the fi rmness of the ingredient. The “0” to “6” markings on the thickness controller are a guide to setting the required thickness.
- Page 10 Instructions for Use & Recipe Booklet Instructions for Use 5.3 Cutting julienne strips Set the required cutting thickness as described above. Now turn the julienne controller on the bottom of the machine to the symbol to extend the 18 extra blades for cutting the julienne strips. This gives a cutting width of 3-4 mm.
- Page 11 Instructions for Use & Recipe Booklet Instructions for Use The food that is being held in place pushes the stamp out against the upper surface of the food holder. During cutting, the palm of the hand or fi ngers push the stamp down and thus ensure that the ingredient is being pushed through automatically until it has been processed almost entirely.
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Page 12: Possible Uses Of The Inserts
Instructions for Use & Recipe Booklet Instructions for Use 6 Possible uses of the inserts Blade insert size 1 for medium-sized dice/batons or slices/strips Blade A Potatoes, e.g. raw for chips or cooked for potato salad Blade B Tomatoes, kohlrabi, celery, mushrooms for salads, vegetable dishes or as in- ... - Page 13 Instructions for Use & Recipe Booklet Instructions for Use Blade insert size 5 for smaller dice/batons Blade H Potatoes, e.g. raw for chips or cooked for potato salad Cucumber, peppers, tomatoes, courgettes, leeks, celery, pumpkin for salads, vegetable dishes or as ingredients for soups. Boiled eggs, cooked ham, sausage or Mortadella for salads ...
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Page 14: Care And Cleaning
Care and cleaning All of the parts of the Nicer Dicer Fusion and the Nicer Slicer should always be washed before initial use and after each subsequent use with a standard detergent under running water. Although all of the components of the Nicer Dicer Fusion and the Nicer Slicer can be put in a dishwasher, we recommend you wash them by hand to maintain their benefi... -
Page 15: Disposal
8 Disposal In the event that the Nicer Dicer Fusion or Nicer Slicer and/or accessories can no longer be used, they should be disposed of with the household rubbish. They can be disposed of by the municipal waste management services. - Page 16 Instructions for Use & Recipe Booklet Recipes 9 Recipes Soups Asian vegetable soup ............................18 Minestrone ................................19 Green Gazpacho ..............................20 French onion soup ..............................20 Vegetable and beef soup ............................21 Thai coconut curry soup ............................22 Salads Chef’s salad with tuna ............................23 Tomato and courgette salad with Feta ........................23 Chicken salad with avocado ...........................24...
- Page 17 Flambéed fruit with ice cream ..........................39 The recipes make use of all available parts of the Nicer Dicer Fusion and Nicer Slicer sets. It may be that the set you have bought does not contain all of the parts mentioned. Of course, you can purchase any other parts...
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Page 18: Soups
Instructions for Use & Recipe Booklet Soups Asian vegetable soup Ingredients for 4 people: Preparation: 50 g ham Cut the ham into strips with blade A. Peel the onion, remove the hard root, cut in half and chop into fi ne dice with blade insert C. Peel the carrots, cut 1 small onion in half lengthways, then slice into pieces approx. -
Page 19: Minestrone
Instructions for Use & Recipe Booklet Soups Minestrone Ingredients for 4 people: Preparation: 250 g borlotti beans (dried) Cover the beans with cold water and allow to soak overnight. Drain the water, 1 small head savoy cabbage place the beans in a large pan, cover again with cold water, add salt and 3 potatoes bring to the boil. -
Page 20: Green Gazpacho
Instructions for Use & Recipe Booklet Soups Green Gazpacho Preparation: Ingredients for 4 people: 2 green peppers Preheat the oven to 150°C. Cut the peppers in half, remove the stalks and 1 cucumber seeds, wash and roast in the oven for 20 to 25 minutes in a casserole dish. Allow to cool, pull off the skin and dice 100 g white bread ½... -
Page 21: Vegetable And Beef Soup
Instructions for Use & Recipe Booklet Soups Vegetable and beef soup Ingredients for 4 people: Preparation: 4 carrots Peel the carrots and cut in half both lengthways and crossways. Clean and 2 stalks of celery wash the celery. Peel the potatoes and onions and cut in half. Remove the 4 potatoes hard root from the onions. -
Page 22: Thai Coconut Curry Soup
Instructions for Use & Recipe Booklet Soups Thai coconut curry soup Preparation: Ingredients for 4 people: First remove the shell and intestine from the prawns. Then wash thoroughly, 24 prawns pat dry with kitchen paper and season with a little Chinese fi ve-spice mixture. Chinese fi... -
Page 23: Salads
Instructions for Use & Recipe Booklet Salads Chef’s salad with tuna fi sh Ingredients for 4 people: Preparation: 4 eggs Boil the eggs for 10-12 minutes. In the meantime, drain the tuna and 2 tins of tuna (140 g each) sweetcorn. -
Page 24: Chicken Salad With Avocado
Instructions for Use & Recipe Booklet Salads Chicken salad with avocado Ingredients for 4 people: Preparation: 800 ml chicken stock (clear) Bring the chicken stock, bay leaf, allspice berries and cloves to the boil in a 1 bay leaf pan. In the meantime, wash the chicken breast fi lets, pat dry and place in 3 allspice berries the stock. -
Page 25: Layered Salad
Instructions for Use & Recipe Booklet Salads Layered salad Ingredients for 8 people: Preparation: 2 heads of iceberg lettuce Clean the lettuce, remove the stalk, cut into pieces with blade G, wash and 2 yellow peppers dry well. Place the halves of iceberg lettuce on the bottom of a large salad 2 red peppers bowl. -
Page 26: Farmer's Salad
Instructions for Use & Recipe Booklet Salads Farmer’s salad Ingredients for 4 people: Preparation: 2 eggs Boil the eggs for 10–12 minutes. In the meantime, drain the sweetcorn. Wash 300 g sweetcorn (tinned) and dry the cherry tomatoes. Cut the pepper in half, remove the stalk and 150 g cherry tomatoes seeds, and wash. -
Page 27: Greek Salad
Instructions for Use & Recipe Booklet Salads Greek salad Ingredients for 4 people: Preparation: ½ cucumber Wash and dry the cucumber, cut in half lengthways and crossways. Wash 4 tomatoes the tomatoes, cut in half and remove the stalks. Cut the peppers in half, remove the stalks and seeds, and wash. -
Page 28: Caesar Salad With Chicken Strips
Instructions for Use & Recipe Booklet Salads Caesar salad with chicken strips Ingredients for 4 people: Preparation: 2 lettuce hearts (romaine) Cut the lettuce hearts into pieces with blade G. Pick the beetroot leaves 1 handful beetroot leaves and rocket and remove any large stalks. Wash and dry all of the salad lea- 1 handful rocket leaves ves and put into a large salad bowl. -
Page 29: Taco Salad
Instructions for Use & Recipe Booklet Salads Taco salad Preparation: Ingredients for 4 people: Cut the pepper in half, remove the stalk and seeds, wash and dice with ½ green pepper blade D. Peel the onion and garlic, cut in half and remove the hard roots. 1 onion Dice both ingredients fi... -
Page 30: Starters & Dips
Instructions for Use & Recipe Booklet Starters & dips Bruschetta with tomato and basil Preparation: Ingredients for 8 people: For the topping, wash the tomatoes, cut in half, remove the stalks and 4 tomatoes dice with blade D. Peel the garlic, cut in half, remove the hard roots and 3 cloves of garlic dice fi... -
Page 31: Fresh Vegetable Pizza
Instructions for Use & Recipe Booklet Starters & dips Fresh vegetable pizza Ingredients for 4 people: Preparation: Preheat the oven to 190°C. Lay the pizza dough on an ungreased baking 450 g pizza dough (ready for baking) try (approx. 38 x 25 x 3 cm). Push about 2.5 cm of the dough up around 200 g fresh mushrooms 2 tomatoes the edge. -
Page 32: Main Courses
Instructions for Use & Recipe Booklet Main courses “Mandala” curried prawns Preparation: Ingredients for 4 people: 2 shallots Peel the shallots and garlic, cut the shallots in half, remove the hard roots and dice both fi nely with blade C. Take the ginger out of the liquid, allow to 2 cloves of garlic drain and also dice with blade C. -
Page 33: Trout Fi Llets On A Potato And Vegetable Gratin
Instructions for Use & Recipe Booklet Main courses Trout fi llets on potato and vegetable gratin Preparation: Ingredients for 4 people: Preheat the oven to 180°C. Peel and wash the potatoes, clean and wash 500 g waxy potatoes the celery. Cut both into fi ne slices with the Nicer Slicer on setting 3*, mix 6 sticks of celery and put in an ovenproof dish. -
Page 34: Bread Dumplings With Mushroom Ragout
Instructions for Use & Recipe Booklet Main courses Bread dumplings with mushroom ragout Ingredients for 4 people: Preparation: Cut the bread rolls in four and dice with blade G. Melt the butter in a 4 bread rolls pan. Mix the milk, egg, egg yolk, butter and a little salt in a bowl, add 50 g butter the pieces of bread and allow to stand for 15 mins. -
Page 35: Potato Gratin With Ham
Instructions for Use & Recipe Booklet Main courses Potato gratin with ham Preparation: Ingredients for 4 people: 500 g waxy potatoes Preheat the oven to 150°C. Bring a large pan of water to the boil. Peel the potatoes, set the Nicer Slicer to setting 6*, cut the potatoes into thick slices 100 g crème fraîche on it and boil in salted water for 15 minutes. -
Page 36: Stir-Fried Vegetables
Instructions for Use & Recipe Booklet Main courses Stir-fried vegetables Ingredients for 4 people: Preparation: 1 yellow pepper Cut the pepper in half, remove the stalk and seeds, and wash. Clean and 1 small courgette wash the courgette. Peel the carrots and cut in half lengthways. Cut both 1 carrot into approx. -
Page 37: Pan-Fried Chicken And Vegetables
Instructions for Use & Recipe Booklet Main courses Pan-fried chicken and vegetables Ingredients for 4 people: Preparation: 500 g chicken breast fi let Cut the chicken breast fi let into bite-sized pieces and place in a bowl. Lemon juice Drizzle with a little lemon juice and season with salt, pepper and paprika. Salt Mix well and leave to stand for about 15 minutes. -
Page 38: Desserts
Instructions for Use & Recipe Booklet Desserts Fruit crêpes Preparation: Ingredients for 4 people: Mix all of the batter ingredients until smooth. Heat a little oil in a frying For the batter: pan that is as shallow as possible, add some of the batter and cook until 75 g fl... -
Page 39: Mum's Apple Crumble
Instructions for Use & Recipe Booklet Desserts Mum’s apple crumble Ingredients for 4 people: Preparation: 3 apples Preheat the oven to 175°C. Lightly grease a rectangular dish (approx. 25 25 ml orange juice x 30 cm). Peel and core the apples, set the Nicer Slicer to setting 4*, slice 50 g sugar the apples and place evenly in the dish. - Page 40 Instructions for Use & Recipe Booklet Recipes...
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