Robot Coupe A Series, Manual

Page: 10 / 27

8
20/11/2017
2. TO PUREE OR FINE CHOP: For a fine puree,
emulsification, or fine chop, fill the bowl not
more than
2
/
3
to ¾ full with portions no larger
than 1 to 2 inches square. With the speed set
in the Medium range, turn the machine on and
allow to run a short time until the product is
finely chopped, then increase to high speed to
finish. High speed is only used to finish a product
after it has been reduced at a lower speed. Some
purees may require the addition of a liquid to
obtain the correct consistency.
3. TO CHOP HARD CHEESE: Place uniform
portions no larger than 1 to 2 inches
square of chilled cheese into the bowl
and operate the machine with Pulses.
For powdered cheese do the same until the
cheese is about pea size, then allow the motor to
run continuously several seconds up to 1 minute,
until you have a fine powder.
4. TO CHOP ONIONS, CELERY, CABBAGE, ETC.:
Quarter onions and cut other vegetables into
2 to 3 inches portions. Place the product into
the bowl, maximum up to ¾ full and pulse the
unit until you reach the desired consistency.
CAUTION: If you turn the unit on and let it
run too long the bottom blade will puree the
ingredients and food above the blades will not
be cut.
5. TO PUREE OR MIX: To puree, make sauces,
or to mix and blend, place the ingredients into
the bowl, turn the unit on, and allow to run
continuously.
6. TO MAKE MAYONNAISE: Add the following to
the bowl: 6 eggs, 3 tsp. of salt, 3 tsp. of sugar,
2
/
3
tsp. of dry mustard, a pinch of white pepper,
and a pinch of red pepper. Turn the unit on at
Low speed. Begin adding 2 qt. of oil pouring
very slowly through the lid hole allowing the
stream of oil to fall on the top of the cutter blade.
When you have added ½ of the oil, pour in 4
oz. of vinegar and the balance of the oil. After
all of the oil has been added let the machine
run for 20 seconds longer. The mayonnaise is
now homogenized. Quantities may be adjusted
proportionally to the bowl size.
7. TO MAKE BREAD CRUMBS: Place torn fresh or
dried bread in the bowl. Set the speed in the
Medium range and operate the machine with
Pulses. Continue this process until you reach
the desired consistency or allow the unit to run
continuously for finely powered bread crumbs
used in stuffing mix.
A FEW EXAMPLES OF MAXIMUM QUANTITIES:
W A R N I N G
Always disconnect the machine from the power
outlet before cleaning it (risk of electrocution).
HOSPITAL USES:
SPOON FEEDING
• Minced foods: meat, fish... • Vegetable purees
• Mousses: vegetables, fish... • Compotes of stewed fruit
SEMI-LIQUID FEEDING
This simply entails diluting spoon-feeding preparations:
• Minced meat + gravy • Puree + liquid (broth, milk...)
• Soups / creamed soups • Fruit co syrup or water
LIQUID FEEDING (for use via tubes)
• Soups and any preparations that can be liquidized.
RESTAURANTS AND DELICATESSEN:
• Butter mixtures: snail butter, salmon butter, anchovie butter…
• Sauces: green sauce, mayonnaise, remoulade, ailloli,
emulsify sauces with tomatoes, cream, parsley…
• Grinding for bisque: lobster, scampi, seashells...
• Grinding: herbs, seeds, powders....
• Mixing: homogeneization of creams, mixed components,
varied ingredients...
Preparation
Maximum Quantity
Blixer
®
5 V.V. Blixer
®
6 V.V.
Raw meats in general 3 lbs 4 lbs
Cooked meats in general 3 to 3.5 lbs 4 to 4.5 lbs
Fish 3.5 lbs 4.5 lbs
Soups Up to the chimney upper edge
Pasta spaghetti puree 3 lbs 4 lbs
Bread crumbs 1 lb. 1.5 lb
Purees, sauces 4 lbs 5 lbs
SANITIZING
• WARNING: NEVER USE PURE BLEACH.
Always follow the detergent manufacturers instruc-
tions to make up the correct strength of solution;
these are normally found on the detergent package,
if in doubt contact your detergent supplier or manu-
facturer.
- If necessary rub well with a soft brush or cloth:
NEVER use a harsh abrasive cleaning pad.
- Allow the detergent/sanitiser to work for the
required length of time.
- Always rinse well.
- Dry well with a soft clean cloth. Only air dry if the
detergent manufacturer recommends it.
CLEANING