Bosch MMB21 GB Series, Instruction Manual

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16 Robert Bosch Hausgeräte GmbH
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Remedial action:

Set the rotary switch to 0/off.

Remove mains plug.

Eliminate the cause of the overload.

Switch the appliance on again.
Possible cause:
Blender jug has become detached.
Remedial action:

Set the rotary switch to 0/off.

Correctly attach the blender and rotate
fully into position.

Switch the appliance on again.
Recipes
Mayonnaise
Note: Mayonnaise can be prepared
in the blender with whole eggs only.
Basic recipe:
1 egg
1 heaped tsp. mustard
1 tbs. vinegar or lemon juice
1 pinch of salt
1 pinch of sugar
200–250 ml oil
Ingredients must be at the same temperature.

Switch on the blender at low speed.

Process the ingredients (except the oil)
at low speed for several seconds.

Switch the blender to maximum speed,
slowly pour the oil through the funnel and
blend for approx. 1 minute.
Hot chocolate
50–75 g cooled cooking chocolate
½ l hot milk
Whipped cream and grated chocolate
as required

Cut the cooking chocolate into pieces
(approx. 1 cm) and chop up completely
in the blender at maximum speed.

Switch off the blender and add the milk
through the funnel.

Blend for 1 minute at maximum speed.

Pour the hot chocolate into glasses and
serve with whipped cream and grated
chocolate as required.
Banana ice shake
2–3 bananas
2–3 heaped tbs. vanilla or lemon
ice cream
2 packet of vanilla sugar
½ l milk

Put all ingredients in the blender jug.

Blend for 1 minute at maximum speed.
Fruit sundae
250 g frozen fruit (e.g. strawberries,
banana, orange, apple)
50–100 g sugar
500 ml cold water
Ice as required

Peel fruit and cut into pieces

Put all ingredients (except the ice)
in the blender jug.

Blend for 1 minute at maximum speed.

Serve with the ice cream.
Sportsman’s cocktail
2–3 oranges
1–2 lemons
½–1 tbs. sugar or honey
¼ l apple juice
¼ l mineral water
Ice cube as required

Peel the oranges and apples, cut into
pieces

Put all ingredients (except the apple juice
and mineral water) in the blender jug.

Blend for 1 minute at maximum speed.

Add the apple juice and mineral water

Blend briefly until the drink is frothy.

Pour the cocktail into glasses and serve
as required with ice cubes.
Important information
If the fault cannot be eliminated, please
contact customer service (see customer
service addresses at the end of this
booklet).
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Green smoothie
1 green apple (ca. 100 g)
Juice of one lemon (approx. 20 g)
20 g kale
10 g celery
10 g coriander leaves
10 g linseeds
1 g ground cinnamon
250 g cooled water

Peel the apple.

Cut apple, celery and kale into pieces.

Put a little of the water in the blender jug.

Put all solid ingredients in the smoothie
insert and top up with water.

Blend for 1 minute at maximum speed.
Tip: This recipe will work even without
the smoothie insert.
Grape smoothie
250 g green grapes
25 g baby spinach
100 g frozen banana pieces
200 ml green tea (suitable for children)

Put a little of the tea in the blender jug.

Put grapes, spinach and banana pieces
in the smoothie insert and top up with
the remaining tea.

Blend at maximum speed until
the smoothie is ready.
Red fruit pudding
400 g fruit (pitted sour cherries,
raspberries, black/red currants,
strawberries, blackberries)
100 ml sour cherry juice
100 ml red wine
80 g sugar
1 packet of vanilla sugar
2 tbs. lemon juice
1 pinch of cloves (ground)
1 pinch of cinnamon (ground)
8 gelatine leaves

Soak the gelatine in cold water for approx.
10 minutes

Bring all the ingredients (except
the gelatine) to the boil

Dry the gelatine and melt in the micro-
wave, but do not cook

Blend hot fruit and gelatine at a low speed
for approx. 1 minute.

Pour the red fruit pudding into small bowls
rinsed out with cold water and refrigerate
Tip: Red fruit pudding tastes good with
whipped cream or vanilla sauce
Basil pesto
10 g pine nuts
3 g garlic
5 g salt
40 g Parmesan cheese
10 g fresh basil
70 g olive oil

Put pine nuts, garlic, salt and Parmesan
cheese in the glass container and close
with the blade holder.

Grind for 15 seconds on setting Pulse.

Add basil and olive oil and mix everything
for 10 seconds on setting Pulse.
Pumpkin soup
600 g yellow-flesh pumpkin
200 g potatoes
1 l vegetable stock
2 onions
2 garlic cloves
Ground pepper and salt
30 g butter
2 tablespoons of extra virgin olive oil
5–6 basil leaves
2–3 sage leaves
1 sprig of parsley
1 sprig of thyme
1 sprig of marjoram
¼ teaspoon of ground cinnamon
Grated Parmesan to taste

Cut the pumpkin into slices and remove
peel and pips.Cut pumpkin into small
pieces.

Peel the potatoes and also cut into small
pieces.

Peel the onions, chop finely and fry gently
in a frying pan with butter, olive oil and
chopped garlic.

Add pumpkin and potato pieces and
steam until soft, stirring continuously.
Gradually pour in the vegetable stock
and add the bouquet garni.
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