bianco puro Instruction Manual page 59

Instructions for general preparation
Add wise neutral edible oil by tablespoons, until the knife have a grip again and a creamy consistency develops. It often helps
to stir the nut mixture with the tamper. During long-term preparation of nut mush, a heating must be expected because of the
frictional effects. You should make sure that the mass in the mixing container is not heated above 42 °C due to raw food criteria
where no trans fats are allowed. You can check this easily with the BIANCO tamper T42L (see operating the tamper on page
17). Please pause while preparation to cool down the puree, as well as the device.
Note
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