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ENGLISH
3) With the metal pin
side up, place the plate
support on the motor
shaft. Rotate the plate
support until it falls into
place on the motor shaft.
4) Put the cutting plate
of your choice on the
motor shaft. Rotate the
plate until it falls into
place on the plate sup-
port.
5)
Press the off button
in case the machine
was left turned on
.
Place the lid on the bowl
so that the large feed-
hopper is facing you.
Close the lid by rotating
to the right until it locks.
OPERATING
INSTRUCTIONS
THE UNIT SHOULD BE OFF EXCEPT WHEN
PROCESSING IS UNDERWAY.
It is recommended that the machine be operated on
a 50% duty cycle. This is easily accomplished since
the preparation time (cleaning, coring, peeling, and
loading) takes longer than the processing time. This
will yield the longest life for your machine
• USING THE CUTTING BLADE
The blade is used for grinding, kneading, pureeing,
blending, mixing, and emulsifying. Before placing
the product in the bowl some products such as
meats and cheeses should be precut into 1-2 inch
portions. When filling the bowl, allow space above
the product for circulation.
There are two ways to run your machine:
Chopping, using a pulse or start/stop action with
the on/off switches (use the pulse button on the R
100 Plus), or running continuously for a fine chop
or puree. To obtain a uniform chop of products such
as meats and cheeses, begin with a uniformly por-
tioned product. Pulse the machine until the desired
result is reached. Then, if a puree or fine chop is
desired, press the on button, and allow the machine
to run until the product is the right consistency.
Max.
USES
processing
Processing
quantity
time
(in pounds)
(in mn)
CHOP
• MEAT
Hamburgers/steak tartare
1
3
/
4
3
Sausagemeat/tomatoes
1
1
/
2
3
Terrine/pâté
1
1
/
2
4
• FISH
Brandade
2
1
/
4
5
Terrines
2
1
/
4
5
• VEGETABLES
Garlic/parsley/onion/shallots
1
/
2
/ 1
3
Soup / purées
2
1
/
4
4
• FRUIT
Compotes /purées
2
1
/
4
4
EMULSIFY
Mayonnaise / ailloli /
remoulade sauce
2
1
/
4
3
Snail or salmon butter
1
1
/
4
4
KNEAD
Shortcrust pastry/shortbread
2
4
Pizza dough
2
4
GRIND
Dried fruit
1
4
Parsley
1
4
Breadcrumbs
1
5
The cutter version has numerous other applications.
The above quantities and times are approximate
and may vary according to the quality of the
ingredients and recipes.
• USING THE CUTTING PLATES
The vegetable preparation attachment is used
for slicing, grating, waved slicing, julienne, and
pulping.
The vegetable preparation attachment consists of
two feed openings :
- one large feed opening for cutting vegetables such
as cabbage, celeriac, etc.
- a small feed opening for long vegetables and
high-precision cutting.
