ARIETE Speedy 1819, Manual

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EN
1
PROCESSING GUIDE
Food Maximum Preparation
Capacity
Herbs t parsley/mint 10g Herbs are best chopped when clean
and dry
Hard boiled eggs Cut in half. Process until chopped
Nuts eg almonds, walnuts 50g/oz Process until chopped. (Note: the
consistency of fine ground almonds
will not be achievable)
Breadcrumbs 50g/oz Cut into 1/”/1cm cubes. Process until
of the desired consistency
Biscuit crumbs 50g/oz Break into pieces and process until of
the desired consistency
Uncooked meat 150g/6oz Cut into 1/”/1cm cubes and process
until of the desired consistency. Use
lean meat
Cooked meat and fish 150g/6oz Cut into 1/”/1cm cubes. Pulse until of
the desired consistency
Vegetables t tomatoes 1t Skin and quarter. Pulse to a purée
Mushrooms 1t Skin and quarter. Process until
chopped
Pepper 1/ 1/”/1cm pieces. Process until
chopped
Apple Purée (cooked apple) 100g/4oz Process until smooth
Garlic cloves 1t10 Pulse until chopped
Fresh root ginger 5g/1oz Cut into small pieces 1/4t1/”/ 1/t
1cm and pulse until chopped