ENG
ENG - 33
Leeks, carrots-
slicing
350g
Slicing insert
medium
Fill the feed tube with
leeks or pieces of car
-
rot and press them down
carefully with the pusher.
Soups, salads,
quiches
Mayonnaise-
emulsifying
2 eggs
Emulsifying
disc
All the ingredients must be
at room temperature. NB:
use at least one large egg,
two small eggs or two egg
yolks. Put the egg and a
little vinegar in the bowl
and add the oil drop by
drop.
Salads, garnish
-
ing and barbecue
sauces
Meat (lean), fish,
poultry- chop
-
ping
300g
Blade
First remove any sinews
and bones. Cut the meat
into cubes of 3 cm. Use
the pulse setting for a
coarser chopping result.
Steaks tartare,
hamburgers
Milkshakes-
blending
250ml milk
Blade
Puree the fruit (e.g. ba
-
nanas, strawberries) with
sugar, milk and some ice
cream and mix well.
Milkshakes
Cake mixture-
mixing
3eggs
Blade
The ingredients must be
at room temperature. Mix
the softened butter and
the sugar until the mixture
is smooth and creamy.
Then add milk, eggs and
flour.
Various cakes
Nuts- chopping
250g
Blade
Use the pulse setting (P)
for a coarse chopping
result or setting I for a fine
chopping result.
Salads, bread,
almond paste,
puddings
Onions- slicing
300g
Slicing insert
medium
Peel the onions and cut
them into 4 pieces. NB:
use at least 100g. Always
use the pulse setting
several times to prevent
the onions from being
chopped too fine.
Garnishing
Vegetables-
chopping
400g
Blade
Cut the vegetables into
pieces of 3 cm and chop
them with the blade.
Soups, raw veg
-
etables, salads
Vegetables and
meats(cooked)-
pureeing
300g
Blade
For a coarse puree, add
only a little liquid. For a
fine puree, keep adding
liquid until the mixture is
smooth.
Baby and infant
food
