Product
Max. amount
Preparation
Gear
Operation
time
Creamed
cake
250 g flour,
250 g sugar,
250 g butter,
6 eggs
Put all the ingredients in the container and blend.
2
30 s
Shortcrust
pastry
500 g flour,
100 g sugar,
250 g butter,
4 yolks
Put flour and butter cut into cubes in the
container. Knead for about 30 s until fine crumbs
are formed. Add sugar and yolks. Blend until the
ingredients combine.
2
30 – 45 s
Sponge cake
4 eggs, 200 g flour,
200 g sugar,
Beat egg whites, add sugar and yolks. Add flour
and blend.
2/1
3 min.
+15 s
Pancake
batter
350 g flour,
500 ml milk,
3 eggs
Put all the ingredients in the container and blend.
2
30 s
Mayonnaise
500 ml oil, 2 eggs,
15 g vinegar,
2 spoons mustard
Put eggs, vinegar and about 100 ml of oil in the
container. Blend and dispense the remaining oil
(through the opening in the food pusher).
2
3 min.
(oil dispensing
time)
Butter cream
400 g butter,
200 g powdered
sugar, 2 yolks
Put all the ingredients in the container and blend.
1
3 min.
Meat
500 g
Cut meat into pieces of about 3 cm. Place in the
container and chop.
2
30 s
Terrine
750 g
Cut cooled meat stewed in vegetables into pieces
of about 3 cm.
Add soaked bread roll, eggs and spices and grind.
2
60 s
Cream soup
500 ml stock,
150 g vegetables,
200 g meat
Put cooked vegetables, meat and about 1 cup
of stock in the container and grind until desired
consistency is reached. Add the rest of the stock
and mix briefly.
2
1 – 2 min.
(depending on
the meat)
Herbs
2 bunches
(about 70 g)
Put clean and dry herbs into the container.
2
90 s
Nuts
500 g
Put nuts in the container and chop.
2
25 s
Herb butter
40 g butter,
1 bunch of herbs
Put clean and dry herbs into the container and
chop for about 60 s. Add butter and blend.
2
60 s + 60 s
Bread spread
500 g pot cheese,
250 g smoked fish
Put the ingredients in the container and blend.
2
60 s
Chocolate
200 g
Divide chocolate into pieces of about 3 cm.
Put into the container and grind.
2
30 – 40 s
* Yeast dough
Note:
Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the
hand and the sides of the container. Its consistency does not resemble one of a typical yeast dough; it cannot be
formed or rolled. While preparing a yeast pie according to the above recipe the dough should be transferred to the tin
right after mixing the ingredients (kneading the dough). After baking you will receive a tasty, spongy, well risen sweet
yeast bun.