4
processing guide
food
maximum
preparation
maximum
capacity
time/speed
Meat
150g
Remove bones, fat and gristle.
5-10 sec/high
Cut into 1-2 cm cubes.
Herbs eg parsley
30g
Remove stalks. Herbs are best
10 sec/low or high
chopped when clean and dry.
Nuts, eg almonds,
100g
Remove shells, process until
10 sec/high
hazelnuts, walnuts,
chopped. (Note: the
pecans
consistency of fine ground
almonds will not be
achievable).
Cheese eg Gruyere
100g
Cut into 1-2cm cubes
10 sec/high
Bread
40g
Remove crusts and cut
10 sec/low
into 1-2 cm cubes.
Biscuit
100g
Break into pieces.
In pulses
low or high
Hardboiled eggs
3
Halve or quarter depending
5 sec/high
upon size.
Onions or shallots
150g
Cut into approximate
In pulses / low
2 cm piece.
Garlic
150g
Break into cloves.
5-10 sec/low
Soft fruit eg raspberries 130g
Remove stalks.
5-10 sec/low
Dried fruit eg apricots, 110g
Cut into 1-2 cm piece.
5-10 sec/high
prunes
Root ginger
75g
Peel and cut into small pieces
5-10sec/high
approximately 1cm in size.
Soup
0.4 l
Never blend more than 0.4 l soup. For best
results drain the ingredients and place the solids into
the bowl with a small quantity of liquid from
the recipe. Process until the desired consistency has
been reached, then add back to the remainder of the
liquid.
