Zelmer 882.3, User Manual

Page: 47 / 50

49
Table 1. FOOD PROCESSOR – FOOD PROCESSOR BLADE
Product Max. quantity Preparation Gear Operation** Operation time
Boiled eggs 10 Put whole eggs in the container 6–9 P 25-30 times
Carrots 1000 g Cut into 3 cm pieces. 12 C up to 30 s.
Parsley 4 bunches Wash, dry, remove stems. 12 C 30 s
Chocolate 400 g (4 bars per 100 g) Break chocolate bars into pieces. 12 C up to 45 s.
Almonds 1000 g Skin may be peeled off before processing 12 C up to 60 s.
Mixed bev-erages 1 liter (3/4 liter of
fruits)
Mix fruits
–
Add liquid (milk, kefir etc.)
–
10–12
12
P
C
up to 30 times.
60 s
Tatar sauce
600 ml of mayon-naise
–
170 g of mushrooms
–
170 g of gherkins
–
2 boiled eggs
–
Put all the ingredients in the con-tainer. 12 P
7 times P
about 20 s
Mayonnaise
1.5 liter = (1 liter oil + 4
–
eggs + lemon juice)
Whip eggs and oil at room temperature with
–
lemon juice.
Add oil (pour into the smaller chamber of
–
the food pusher which has an opening at
the bottom)
Final blending.
–
10–12 C
30 s
until oil
is used up
+ 30 s
Pancake batter
1.5 cup of milk
–
1.5 cup of water,
–
3 cups of flour,
–
3 eggs
–
Put all the ingredients in the container. Blend
During blending (if necessary) remove flour
from the sides of the container using the
spatula.
8–12 C 30–45 s
Cheesecake 1 kg of cheese
Cream butter (margarine) with sugar and
–
yolks.
Gradually add cheese cut into small pieces
–
through the feed tube.
Cream the cheese paste.
–
Whip the egg whites using the dough
–
kneader.
Combine the cheese paste with the
–
whipped egg whites and the rest of the
ingredients in a separate bowl. Carefully stir
with a spoon.
10
10
6
4–6
C
C
C
C
about 1 min.
about 2 min.
about 1 min.
2 min.
Dumpling dough
500 g of flour
–
1-2 eggs
–
200 ml of water
–
2 tablespoons of oil
–
Put all the ingredients in the container and
bled.
6 C 60 s
Creamed cake
3 cups of flour (about
–
450 g),
3 partially filled cups of
–
powdered sugar (about
400 g),
400 g of butter,
–
9 eggs,
–
1 teaspoon of bak-ing
–
powder
Cream butter (at room tempera-ture) with
–
sugar and yolks.
Whip the egg whites using the dough
–
kneader.
Add flour, baking powder and stir.
–
Pour the mixture into two narrow rectan -
–
gular tins.
Bake for 45 min at approximately 180°C.
–
6
6
2
C
C
C
7 min.
1 min.
about 2 min.
Yeast dough*
500 g of flour,
–
150 g of sugar,
–
125 g of butter,
–
250 ml of milk,
–
30 g of yeast,
–
3 eggs
–
Blend yeast with warm milk, 1 tablespoon of
sugar and 1 tablespoon of flour. Wait until
dough rises, add flour, eggs, fat and knead
dough. Wait about 30 min until dough rises.
Bake for 40 min at approximately 160°C.
12 C 2 min.
Meat stuffing
500 g of beef cooked in
–
vegeta-ble stock,
2 boiled eggs,
–
1 onion cut into cubes
–
and fried,
Salt, pepper
–
Cook meat, cut in cubes (about 3 cm).
–
Divide eggs into fours.
–
Put all the ingredients in the container
–
and mix (if the stuffing is too dry add stock
and mix).
12 C 30–45 s