CIPELLETTI Robomix pro C300, Operation Manual

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Stainless steel subtle grater
(9) (available with bigger holes): using it and the
other disks, the food is only introduced through the feeding tube, when the
engine is on; then food is softly pushed against the disk by means of the mea-
sure (4).; it is useful to mince carrots and other vegetables for homogeneous
ornaments.
Cheese grater
(10): using it and the other disks, the food is only introduced
through the feeding tube, when the engine is on; then food is softly pushed
against the disk by means of the measure (4).The grater disk is used to grate
Parmesan, every kind of mature cheese, chocolate, etc.
Stainless steel slice grater (11): is used to slice, perfectly and regularly, every
kind of food, in particular potatoes, onions, cucumbers, carrots, mushrooms
and so on.
Disk for fried potatoes (optional): is used almost only to cut potatoes into
stick-shaped pieces, for a better frying.
Centrifuge
(12+14) (only for C 300A): this important accessory is useful to
extract entirely the pure juice of fruits and vegetables, splitting it up from the
fibrous parts. It is equipped with a device for the expulsion of dross. The minor
rotation speed compared to other centrifuges does not provoke the loss of vita-
min cells’ proprieties.
Fruit squeezer
(13+14) (only for C 300A): to prepare good juices.
B
To knead every mixture based on meal, eggs, sugar, etc. or mixture for bread,
pasta or sweets; the dough can be left in the basin to leaven, too;
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Plastic blending blade
(6) is used above all to whip the cream, to beat egg
whites stiff, to blend to base-compounds ingredients which should remain enti-
re (e.g. candid fruit)
2
C
To whip up sauces, fresh fruit, etc.;
D
To whisk
butters for cold creams, etc.
A
How to beat egg white stiff peaks: first of all eggs must be very fresh. Divide
egg whites from yolks and pour them into the very clean robot bowl (2), in fact
any kind of fat stuff does not allow the white egg to whip perfectly. Please
remember that the yolk contains about 30% fat, therefore even traces of yolk
can hamper the egg white to be whipped.
B
3
4
5
6
7
8
How to whip the cream: leave in the fridge , for many hours, 4 dl of fresh
cream. Pour it into the robot bowl (2) and work it till it becomes frothy and very
thick. Please do not exaggerate otherwise the cream might turn butter.