3
CONTENTS
Important Safeguards
. . . . . . . . . . . . . . .4
Introduction
. . . . . . . . . . . . . . . . . . . . . .5
The Machine Includes
. . . . . . . . . . . . . . .6
Recommended work bowl capacity
. . . .6
Assembly Instructions
. . . . . . . . . . . . . .7
Machine Functions
. . . . . . . . . . . . . . . . .7
Operating Instructions
. . . . . . . . . . . . . .7
Removing Processed Food
. . . . . . . . . .8
Chopping and Puréeing
with the Metal Blade
. . . . . . . . . . . . . . . .8
Chop raw fruits and vegetables . . . . . . .8
Purée fruit and cooked vegetables . . . .8
Chop hard food like garlic, hard cheese . . .9
Chop parsley, other fresh herbs . . . . . . .9
Chop peel from citrus fruit . . . . . . . . . . .9
Chop sticky fruit like dates . . . . . . . . . . .9
Chop meat, poultry and seafood . . . . . .9
Purée meat, poultry and seafood . . . . . .9
Chop nuts . . . . . . . . . . . . . . . . . . . . . . . .9
Make peanut butter, other butters . . . . .10
Make flavor butters, spreads and dips . . .10
Make mayonnaise . . . . . . . . . . . . . . . . . .10
Beat egg whites . . . . . . . . . . . . . . . . . . .10
Whip cream . . . . . . . . . . . . . . . . . . . . . . .10
Make crumbs and crumb crusts . . . . . . .10
Make pastry . . . . . . . . . . . . . . . . . . . . . .10
Make quick cakes and breads . . . . . . . .11
Make cake mix . . . . . . . . . . . . . . . . . . . .11
Kneading Yeast Dough
with Dough Blade
. . . . . . . . . . . . . . . . . .11
Typical doughs . . . . . . . . . . . . . . . . . . . .11
Machine capacity . . . . . . . . . . . . . . . . . .11
Using the right blade . . . . . . . . . . . . . . . .12
Measuring the flour . . . . . . . . . . . . . . . . .12
Proofing the yeast . . . . . . . . . . . . . . . . . .12
Processing dry ingredients . . . . . . . . . . .12
Adding liquids . . . . . . . . . . . . . . . . . . . . .12
Kneading dough . . . . . . . . . . . . . . . . . . .12
Adding other ingredients . . . . . . . . . . . . .12
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Shaping, finishing and baking . . . . . . . . .13
Making consecutive batches . . . . . . . . .13
Bread Dough Problems
and Solutions
. . . . . . . . . . . . . . . . . . . .13
Preparing Food for Slicing
and Shredding
. . . . . . . . . . . . . . . . . . . .14
Round fruits and vegetables . . . . . . . . . .14
Whole peppers . . . . . . . . . . . . . . . . . . . .14
Large fruits like pineapple . . . . . . . . . . . .14
Cabbage and iceberg lettuce . . . . . . . . .14
If fruit or vegetable doesn’t fit . . . . . . . . .14
Pack feed tube for desired results . . . . .15
Practicing Slicing and Shredding
. . . . .15
Removing Sliced or Shredded Foods
. .15
Slicing and Shredding Techniques
. . . .15
Fruits and vegetables . . . . . . . . . . . . . . .15
Small amounts of food . . . . . . . . . . . . . .15
French-cut green beans . . . . . . . . . . . . .16
Matchsticks or julienne strips . . . . . . . . .16
Slicing meat and poultry
. . . . . . . . . . .16
Cooked meat and poultry . . . . . . . . . . . .16
Uncooked meat and poultry . . . . . . . . . .16
Frankfurters, salami
and other sausages . . . . . . . . . . . . . . . .16
Slicing and Shredding Cheese
. . . . . .16
Additional Information
. . . . . . . . . . . . . .17
Cleaning and Storage
. . . . . . . . . . . . . . .17
For Your Safety
. . . . . . . . . . . . . . . . . . . .18
Technical Data
. . . . . . . . . . . . . . . . . . . .18
Warranty
. . . . . . . . . . . . . . . . . . . . . . . . .19
Recipes
. . . . . . . . . . . . . . . . . . . . . . . . . .21
