required shape. Run the food processor at a speed in the interval
1
to
4
.
Tipy
— We recommend holding (supporting) the outgoing dough in the desired shape by a tray
to prevent tearing.
— Small amount of unprocessed dough will always remain in the mincer body. Therefore
we recommend processing larger volumes (at least 300 g).
III.
4
) Grating disc adapter (M)
Description
M0 – Adapter body
M6 – Thin slicing grater
M1 – Motor shaft + ejector
M7 – Thick slicing grater
M2 – Lid
M8 – Fine grater
M3 – Hopper
M9 – Coarse grater
M4 – Cover / guiding piece
M10 – Cheese grater
M5 – Pusher
M11 – Coarse very grater
M12 – Protective sleeve to store graters
N
–
Gearbox
–
IMPORTANT:
(The grating adapter with disc graters can only be put in
operation with a gearbox mounted)
Assembly
Assemble the grating adapter
M
according to Figure 8. Then attach the gearbox
N
to
the motor unit head, and put the assembled adapter
M
on it according to Figure 7. Apply
reverse procedure to disassemble the unit and to remove it from the motor unit head.
Use
(Fig. 9)
Put a suitable container under the grating adapter outlet. Chop the vegetables into pieces
of the size fit for putting them inside the grating adapter feeding tube. Put the pieces into
the adapter and slightly push by the pusher. The processed food is going out from the
outlet into the provided container.
The recommended processing speed is
3
to
8
.
Tipy
– Set low/medium speed when processing soft food, such as cucumbers. To process
harder food, such as carrot or hard cheese, set the medium/high/maximum speed.
– Use low speed to grate soft food, otherwise it becomes mushy.
– If you are chopping hard cheese or chocolate, work for a short time, because the food
heats up, becomes softer and may get lumpy.
III.
5
) Glass blender (F)
Description
(Fig. 10)
F1 – Container lid
F6 – Glass container
F2 – Container support
F7 – Pusher
F3 – Knife
F8 – Release lever
F4 – Knife sealing
F9
– Sports bottle for beverages (2 pcs)
F5 – Removable stopper
F10 – Thermo insulated cover for bottle (2 pcs)
74
GB
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