SOLIS 8322, User Manual

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PREPARATION CHART
Foods Preparation Amount Function Duration
Raw Vegetables Peel and cut in cubes
1,5 - 2 cm big. 200 g CHOP / 2 10 – 30 sec.
Nuts Remove shells. 200 g CHOP / 2 10 – 20 sec.
Breadcrumbs Remove bread crust.
Cut bread in cubes
2 cm big. 100 g PULSE 40 – 50 sec.
Biscuits/Cookies Cut in half 125 g PULSE 50 – 60 sec.
Whipped Cream If desired, add sugar
or vanilla before
whipping. 300 ml MIX / 1
and PULSE
30 – 40 sec.
Smoothie Add milk, fresh,
chopped up fruit,
yoghurt and ice
cream. Max. 800 ml SMOOTHIE 60 sec.
Fresh fruit sauce Add whole berries or
bits of soft fruit (f.e.
peach). 250 g BLEND / 3 10 – 30 sec.
Herbs Only use leaves. 1 cup CHOP / 2 10 – 15 sec.
Pureed soups Let the soup cool
down to room tem-
perature. 800 ml BLEND / 3 15 – 20 sec.
Dressing Add oil, vinegar or
lemon juice and spi-
ces. 250 ml BLEND / 3 15 – 20 sec.
Crushed ice Put ice cubes into the
jug. Max. 8 – 10
ice cubes
PULSE 60 sec.
Note: This preparation chart should be used as a guide only.
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