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Operating elements
Ejector button
For removing the tools.
Note: The ejector button can only be actu-
ated if the switch is position .
Self-closing rear aperture
For inserting accessories, e.g. blender foot.
Only open the lock when the switch is in po-
sition .
Release buttons
For removing the accessories from the rear
aperture.
Switch
Symbol
Function
switched off
lowest speed
highest speed
Instantaneous switching
(highest speed) press to
the left and hold in place
Note: When the rear aperture is open, the
selector switch will not function between
levels and .
Tools
Whisks
The whisks are suitable for the following
tasks:
¡ beating egg whites or cream
¡ making light dough such as sponge mix-
ture, cake mixture or pancake batter
Recommendations for optimum results:
¡ Use cream with a fat content of at least
30% and when at 4-8 °C
¡ Whip cream or beat egg whites in a wide
jug
Note: To make mayonnaise, use the
blender foot.
Kneading hooks
The kneading hooks are suitable for mak-
ing different types of dough such as yeast
dough, bread dough, pizza, strudel or short-
crust pastry.
Note: The maximum processing quantity is
500 g flour and ingredients.
Processing food with the tools
Notes
¡ Only use tools of the same type in pairs.
¡ Note the shape of the plastic parts
on the tools to avoid mixing up the tools!
¡ Insert the tools one after the other to pre-
vent them from becoming entangled.
→ Fig.
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3
10
Blender foot
The blender foot is not suitable for prepar-
ing purées consisting solely of potatoes or
foods with a similar consistency.
The blender foot is suitable for the following
purposes:
¡ Mixing drinks
¡ Making pancake batter, mayonnaise,
sauces and baby food
¡ Puréeing cooked food, e.g. fruit, veget-
ables, soup
Using the blender foot
Notes
¡ Solid foods should always be cut up and
cooked until soft before processing, e.g.
apples, potatoes or meat.
¡ Use the universal cutter for cutting up
raw food without adding liquid, e.g.
onions, garlic or herbs.
¡ Before processing the food in a pan,
take the pan off the heat.
→ Fig.
-
11
18
Sample recipe Mayonnaise
¡ 1 egg (egg yolk and egg white)
¡ 1 tbsp mustard
¡ 1 tbsp lemon juice or vinegar
¡ 200-250 ml oil
¡ Salt and pepper to taste
Making mayonnaise
Notes
¡ When using the blender foot, mayon-
naise can only be made with whole eggs
(egg white and egg yolk).
Operating elements en
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