26
Operating Instructions & Recipe Book
Main courses
Cook, cool and peel the potatoes on the day before you
want to cook the roast.
On the next day, slice the potatoes with the dark green
disc and fry on both sides until golden brown in 5 tbsp.
oil.
Pre-heat the oven to
350°F.
Meanwhile, season the steaks with salt and pepper.
Heat up 4 tbsp. oil in a pan and sear th
e meat on both
sides. Cover a baking tray with aluminum foil and put the
meat on it. Save the meat juices in the frying pan. Cook
the steaks for 5 minutes in the oven, then wrap in
aluminum foil and leave to stand.
For the sauce:
Peel and quarter the onions, then slice them with the
dark green disc. Sauté the onions in a pan in the
remaining 2 tbsp. oil. Then stir in the tomato puree,
season to taste with red wine and bay leaf. After a short
while add the meat juices and remove the bay leaf again
with a fork. Stir the corn
fl
our together with a little water,
pour it into the sauce and bring to the boil.
Season the potatoes with salt and pepper.
Arrange the potatoes, steaks and sauce on plates, garnish
with parsley and serve immediately.
2 lbs potatoes
¾ c. oil for frying
4 rump steaks (à 7 oz.)
Salt
Black pepper
3 onions
1 tsp. tomato puree
⅔
c. red wine
1 bay leaf
1 c. beef stock
1 tsp. corn
fl
our
Parsley to garnish
Onion Roast with Fried Potatoes
7
Operating Instructions & Recipe Book
Operating Instructions
Lift up the lever on the handle. You will see the food cham-
ber and the blades.
BLADES ARE SHARP – USE CAUTION!
Place the piece or several pieces into the chamber. If the
amount of food does not
fi
ll the chamber be sure to place
the pieces on the
LEFT SIDE of the chamber.
Filling the food chamber – preparing the food
With the food in the chamber grasp the handle with thumb
extended. Be sure to grasp handle
AND
lever!
Apply slight pressure. Turn the crank handle with the other
hand always in a
CLOCKWISE
direction.
When you are preparing your food for cutting,
pieces should not be more then 3” high
. This allows the
crank handle to move freely.
Suggestions for Use
CUTTING DISC
CUTTING RESULTS
SUGGESTIONS
PURPLE
THICK JULIENNE STICKS, COARSE
CHOPPING
FRENCH FRIES, CHOCOLATE, CABBAGE, MOZZARELLA
CHEESE
RED
MEDIUM SHREDDING, MEDIUM JULI-
ENNE STICKS, ICE CRUSHER, COARSE
GRINDER
CUCUMBERS, CARROTS, RADISH, CRACKERS, TURN-
UPS, POTATOES, CHEDDAR CHEESE
ORANGE
FINE GRINDER, THIN SHREDDING,
GRATING
GINGER, GARLIC, POTATOES, CARROTS, GRAHAM
CRACKERS, FETA CHEESE, HARD CHEESE
DARK GREEN
SLICING, SHREDDING
CABBAGE, POTATOES, BLUE CHEESE, CUCUMBERS,
CARROTS, CELERY, MUSHROOMS, COOKED MEATS,
PEPPERONI, SALAMI
TEAL
WAVY SLICES
CUCUMBERS, RADISHES, CARROTS, POTATOES
