9
8
Preparations for Ingredients
Preparations for Ingredients
15 - 20 sec.
15 - 20秒
45 - 60 sec.
45 - 60秒
30 sec.
30秒
Whip
打泡
The knife blade is used for chopping, mixing and blending. Always put
the knife blade in place in the bowl before adding any ingredients.
葉刀片用於切碎,攪拌和摻和加工。一般,先裝好刀片後,再置食品材料於
容器之中。
材料準備
材料準備
Knife Blade
葉刀片
Mince
殺肉
Crumb
面包眉
Chop
切碎
Grind
磨碎
Knead
摻合
Meat
肉
Fish
魚
Onion
洋蔥
Peanut
花生
Flour
麵粉
Water
水
Slice of Bread
面包片
Cut into 1 inch cubes.
加工前先切其為1吋大小方塊。
Cut into 1 inch cubes.
加工前先切其為1吋大小方塊。
Remove shell.
加工前先去花生外殼及薄皮。
Slice soft bread into 6 to 8 pcs.
加工前先切軟面包片為1吋大小方塊。
Remove skin and bones, cut into 1 inch cubes.
加工前先去魚皮及魚骨,並切其為1吋大小方塊。
400
g
(Max.)
400
克(最大容量)
400
g
(Max.)
400
克(最大容量)
400
g
(Max.)
400
克(最大容量)
400
g
(Max.)
400
克(最大容量)
200
g
(Max.)
200
克(最大容量)
100
g
(Max.)
100
克(最大容量)
300
g
(Max.)
300
克(最大容量)
6pcs
(Max.)
6隻(最大容量)
400m
l
(Max.)
400毫升(最大容量)
7 minutes.
7 分
Use “PULSE” switch several times.
按PULSE按鈕數次
Process just until dough ball forms.
按下開關,直至容器內生麵團形成為止。
Crush
細碎
Fruit, Boiled vegetable
水果,煮熟蔬菜
1.5 - 3 min.
1.5 - 3分
800m
l
(Max.)
800毫升(最大容量)
When using milk, first process solid ingredients, then add milk.
加工需要乳液時,先加工固體材料後,再加入乳液為宜。
Cheese
乾酪
5 - 10 sec.
5 - 10 秒
11 pcs. (Max.)
11塊
(最大容量)
Ice Cube
(1-inch cube)
冰塊
(1吋方塊)
Cut into 1 inch cubes. Turn the switch on before putting the ingredients
in the bowl. Then put the ingredients one by one through the feed tube,
holding the cover with your hand during operation.
加工前先切材料為1吋大小方塊。材料放入容器之前請先啟動開關。
然後,將其一塊一塊地放入給料口,操作期間用手扶持蓋罩。
Do not operate after putting ice cubes in the bowl. Turn the switch on
before putting the ingredients in the bowl. Then put the ingredients one by
one through the feed tube, holding the cover with your hand during operation.
切勿在放入冰塊後啟動加工器。材料放入容器之前請先啟動開關。
然後,將其一塊一塊地放入給料口,操作期間用手扶持蓋罩。
The whipping blade is used for whipping cream, egg white or icing sugar. Process
just until smooth. Stop and watch the situation while processing. Do not over
process. Use a fresh cream of a high milk fat content (40-50%) after cooling it
down below 5ºC. It will not froth well if the milk fat content is lower.
攪拌刀片用於攪拌奶油,蛋白或凍酥鬆。攪拌過程中,適時停止其攪動,察看攪拌
程度。攪拌程度達至要求即應停止攪拌。攪拌不宜過度。攪拌製作新鮮奶油時,用
冷藏至5
º
C的高脂肪(含量40-50%)牛奶為宜。牛乳脂肪含量過低,發泡狀便難
以形成。
Whipping blade
攪拌刀片
Egg white
蛋白
Cream
奶油
25 - 60 sec.
25 - 60 秒
20 - 40 sec.
20 - 40 秒
100m
l
100毫升
2pcs. (Min.)
2隻(最低容量)
200
g
(Max.)
200
克
(最大容量)
Liquidize
液體