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Available languages
Available languages
Ingredients
Max.
quantity
Apples
- puréeing
500 g
- slicing
- grating
Baby/infant/
diet food
500 g
- puréeing
Batter
(biscuit)
- stirring
3 eggs
Batter (cake)
- stirring
200 g
flour
Batter (light)
500 g
- blending
liquid
Beetroot
- slicing
- grating
Black radish
- grating
Breadcrumbs
100 g
Cabbage
- slicing
- grating
Carrots
(uncooked)
- slicing
- grating
Cheese
250 g
- chopping
- grating
Switch
Acces-
Procedure
- on &
sory
speed
I
2
£
Purée cooked apples.
M
1/2
V
Pre-cut uncooked apples into cubes
I
¶
2
(3 cm or 1").
I
2
£
Coarse: add a little liquid.
Fine: if necessary add some extra
liquid for the smoothest results.
Ingredients at room temperature.
Stir mixture of eggs and sugar at
I
2
©
speed 2 until stiff. Then add the
sifted flour. Continue stirring
carefully at speed 1.
Ingredients at room temperature.
I
2
©
The ingredients may be put into the
bowl simultaneously. Use self-
raising flour or plain flour with
baking powder. Stirring time approx.
1 minute.
First put liquid into the blender jar.
I
1/2
£
Then add the dry ingredients.
V
M
1/2
I
2
¶
I
¶
2
Put in tip first
I
2
£
Use dry, crisp bread
V
M
1/2
Pre-cut
I
¶
2
Insert into the food chute tips
downwards. Fill the food chute
V
M
1/2
completely.
I
2
¶
Use rindless cheese (e.g.
£
M - 2
Parmezan), pre-cut in cubes of 2
cm. Select pos. M for coarse results
I
¶
2
and speed 2 for fine powder.
Press carefully with the pusher.
8
Applications
Baby/infant food
Pastry, salads.
Infant food.
Baby food.
Cakes, Swiss Roll,
Pastry.
Cakes etc
Pancakes, wafers,
crepe, fritters.
Oven dishes.
Garnishing, raw
food, salads.
Garnishing, raw
food, salads.
Food coated with
breadcrumbs,
gratinated dishes.
Cooked vegetables,
coleslaw. Raw food
salad
Oven dishes.
Garnishing,
raw food.
Garnishing,
au gratin, soups,
sauces, croquettes.
Sauces, fondue,
pizza, au gratin
dishes.
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