6
Operating Instructions & Recipe Book
Operating Instructions
Insertion of cutting discs and crank handle:
Whether you are using the Multifunctional Lid with or without the bowl, you insert the discs the same way.
The underside of the multifunctional lid has 3 outside prongs and 1 center prong that the cutting disc
fi
ts
into. The unit will function properly
only
if the disc is inserted correctly (sharp side facing in to lid and resting
on these prongs).
Hold the multifunctional lid horizontally in one hand in front
of you (as shown).
Lay a disc of your choice in the other hand, palm up with
thumb on edge, with “THIS SIDE UP” facing you. (DULL SIDE
of disc is touching your hand, center pin is showing facing
up).
Slide your hand with the disc horizontally towards the mul-
tifunctional lid. Slide the disc close to the underside of the
lid. Continue all the way in until the disc is stopped by the
prongs. Disc should not move if inserted correctly. Turn over
lid, if necessary, to view.
NOTE: IF DISC SHAKES OR FALLS OUT BE CAREFUL NOT TO
TOUCH SHARP SIDE WHEN REINSERTING!!
Now insert the crank handle.
NOTE: The crank handle can only be inserted and secured if
the discs are inserted properly.
With disc inserted, take the crank handle and insert the
shaft into the round hole on the top of the lid. The shape of
the end of the shaft matches the shape of the center pin so
you may have to spin the crank handle around until it falls
into place. Crank should rest on the lip of the hole.
If you turn the crank handle the disc should turn with ease.
Now the Genius Food Prep System is ready for cutting!!!
27
Operating Instructions & Recipe Book
Main courses
Separate the eggs and place the egg white aside. Mix
the egg yolk with the mineral water,
fl
our, baking powder
and a pinch of salt until you have a smooth batter.
Leave to stand for 10 minutes. In the meantime, clean
the mushrooms. Wash the half peppers, remove the
cores and wash them. Slice the mushrooms and peppers
with the dark green disc. Peel the onion, halve it, remove
the stem end and grate
fi
nely with the red disc.
Wash the parsley, shake it dry and chop coarsely, leaving
a few springs aside for the garnish.
Now whisk the egg whites with a pinch of salt using a
hand whisk until stiff and carefully fold into the batter.
Fry the mushroom, pepper and onion pieces in hot butter
or margarine in a pan. Then remove around ¾ of the
total quantity and add ¼ of the batter. Cook the omelet
on both sides for 2–3 minutes, season to taste with salt
and pepper and serve immediately with a parsley
garnish.
4 eggs
10 tbsp. water
1¼ c. milk
1¾ c. wheat
fl
our
½ tsp. baking powder
Salt
White pepper
8–10 oz. pkg. mushrooms
½ red pepper
½ yellow pepper
1 onion
6 springs of parsley to garnish
4 tsp. butter/margarine for
frying
Vegetable Omelet
