10
Leek
- slicing
Mayonnaise
Meat, fish,
poultry
- chopping
(lean beef)
- chopping
(streaky
meat)
Milkshake
Nuts
- chopping
Onions
- chopping
- slicing
Pulses
- puréeing
Tomatoes
- puréeing
Vegetables
(uncooked)
- chopping
- puréeing
(cooked)
- puréeing
Whipped
cream
- whisking
3 large
eggs
500 g
400 g
500 ml
liquid
250 g
500 g
500 g
750 g
500 g
500 g
750 g
500 ml
M
1/2
I
2
M
2
M
2
I
2
M
2
M
2
M
1/2
I
2
I
2
M
- 2
I
1/2
I
1/2
I
-
1 / 2 / 1
V
£
£
£
£
£
£
V
£
£
£
£
£
ß
Insert into the food chute heads
upwards. When processing thin
leek, fill the opening completely.
Use ingredients at room
temperature. Mix eggs with
vinegar, lemon juice or mustard and
if desired herbs for 10 secs. Then
add 175 ml oil via protective cap.
Stop when oil is completely mixed
in. You can control the thickness by
adjusting the egg/oil ratio.
First remove sinews, bones,
including fishbones. Pre-cut into
cubes of about 3 cm or 1".
Max. chopping time = 30 secs.
Chop at position M for coarser
results.
Pre-cut into cubes of 3 cm or 1".
Chop until desired fineness is
obtained. Wash the bowl
immediately after use.
Use cooked beans or peas. You
may add some liquid for a better
consistency.
Pre-cut tomatoes into 4 pieces.
Pre-cut.
Pre-cut.
Use cream which has been cooled
to refrigerator temperature. Process
at least 125 ml. Begin at speed 1.
Switch over to speed 2. When
cream is almost ready switch back
to speed 1.
Soups, cooked leek.
For French fries,
salads, cocktails,
fondue and
barbecue sauces.
Steak tartare,
sandwich spreads,
hamburgers.
Minced meat,
sausage.
Salads, garnishing,
bread, pastry,
pudding.
Salads, sauces,
soups.
Soups, raw food,
oven dishes.
Purées, soups.
Sauces,
soups.
Salads, raw food,
soup.
Vegetable purée,
soups.
Soups, sauces.
Garnishing, cream,
ice-cream mixtures,
pastry.
Summary of Contents for HR 7712
Page 1: ...HR 7712 ...