Technical Data - Sam Cook Masterchef Line Executive PSC-40 User Manual

VEGETABLE MIX DINNER SALAD
INGREDIENTS:
300 g nappa cabbage
150 g carrots
100 g cucumbers in brine
40 g onion (½)
100 g apple (1)
1 radish bunch
2 tablespoons vegetable oil
juice of ½ of lemon
1 teaspoon sugar
salt and pepper, to taste
PREPARATION:
Clean and core the cabbage, peel the onion and
carrot, wash the apple, cut and core it. Cut the
vegetables into smaller pieces. Chop the radish
top and bott om root off , wash the radish.
Place the onion and carrot in the mixing bowl
and chop at speed 4 for 15 s.
Place the remaining ingredients in the mixing
bowl, add the oil and seasoning. Chop at spe-
ed 4 for 10 s.

TECHNICAL DATA

Technical parameters are indicated on the product nameplate.
Maximum ti me of operati on: KB Max = 3.5 min.
Noise level: L = 75 dB
WA
Length of power cord: 1.35 m
4 0
PICKLED CUCUMBER SALAD
WITH BELL PEPPER
INGREDIENTS
400 g pickled cucumbers
80 g bell pepper
80 g onion
30 g olive oil
1 (generous) teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
PREPARATION:
Peel the onion, seed the bell pepper. Cut the
vegetables into smaller pieces.
Place the onion and bell pepper in the mixing
bowl and chop at speed 2 for 15 s.
Add the remaining ingredients and chop them at
speed 2 for 10 s.
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NOTE! MPM agd S.A. reserves its right to modify the technical data.
CARROT SALAD WITH HORSERADISH
AND CRANBERRY
INGREDIENTS:
400 g carrots
2 tablespoons of cream
1 tablespoon of grated horseradish
½ cup dried cranberry
1 teaspoon sugar
pinch of fi ne salt
juice of ½ of lemon
PREPARATION:
Peel the carrot, cut it into small pieces.
Place all ingredients, except the cranberry, in
the mixing bowl and chop them at speed 4 for
20 s. Add the cranberry, mix at speed 1 for 5 s.