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Leek
- slicing
Mayonnaise
3 large
eggs
Meat, fish,
poultry
- chopping
500 g
(lean beef)
- chopping
400 g
(streaky
meat)
Milkshake
500 ml
liquid
Nuts
- chopping
250 g
Onions
- chopping
500 g
- slicing
Pulses
- puréeing
500 g
Tomatoes
- puréeing
750 g
Vegetables
(uncooked)
- chopping
500 g
- puréeing
500 g
(cooked)
- puréeing
750 g
Whipped
cream
- whisking
500 ml
V
M
1/2
Insert into the food chute heads
upwards. When processing thin
leek, fill the opening completely.
I
2
£
Use ingredients at room
temperature. Mix eggs with
vinegar, lemon juice or mustard and
if desired herbs for 10 secs. Then
add 175 ml oil via protective cap.
Stop when oil is completely mixed
in. You can control the thickness by
adjusting the egg/oil ratio.
M
2
£
First remove sinews, bones,
including fishbones. Pre-cut into
£
M
2
cubes of about 3 cm or 1".
Max. chopping time = 30 secs.
Chop at position M for coarser
results.
I
2
£
M
2
£
Pre-cut into cubes of 3 cm or 1".
£
M
2
Chop until desired fineness is
M
1/2
V
obtained. Wash the bowl
immediately after use.
Use cooked beans or peas. You
I
£
2
may add some liquid for a better
consistency.
I
£
2
Pre-cut tomatoes into 4 pieces.
Pre-cut.
M
- 2
£
I
1/2
£
Pre-cut.
I
£
1/2
Use cream which has been cooled
I
-
to refrigerator temperature. Process
ß
1 / 2 / 1
at least 125 ml. Begin at speed 1.
Switch over to speed 2. When
cream is almost ready switch back
to speed 1.
10
Soups, cooked leek.
For French fries,
salads, cocktails,
fondue and
barbecue sauces.
Steak tartare,
sandwich spreads,
hamburgers.
Minced meat,
sausage.
Salads, garnishing,
bread, pastry,
pudding.
Salads, sauces,
soups.
Soups, raw food,
oven dishes.
Purées, soups.
Sauces,
soups.
Salads, raw food,
soup.
Vegetable purée,
soups.
Soups, sauces.
Garnishing, cream,
ice-cream mixtures,
pastry.
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