Logik L22FPS10, Инструкция по эксплуатации

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14
Ingredients &
results
Max.
Quantity
Procedure Applications
Fruit (e.g. apples,
bananas, water
chestnut) -
blending /
chopping
500g Tip: add a little lemon juice to
prevent the fruit from discolouring.
When blending add some liquid to
obtain a smooth puree.
Sauces, jams,
puddings,
baby food
Garlic - chopping 300g Peel the garlic. Press the pulse
button several times to avoid
chopping the garlic too fine. Use at
least 150g.
Garnishing,
dips
Herbs (e.g.
parsley) -
chopping
Min. 50g Wash and dry the herbs before
chopping.
Sauces, soups,
garnishing,
herb butter.
Juices (e.g. made
of apple carrots
etc.) Juicing -
blending
500ml
(Total
amount)
Juice the fruits in the juicer. Fruit juices
Mayonnaise -
emulsifing
3 eggs All the ingredients must be at room
temperature. Note: use at least one
large egg, two small eggs or two
egg yolks. Put the egg and a little
vinegar in the bowl and add the oil
drop by drop.
Salads,
garnishing
and barbecue
sauces.
Meats (lean) -
mincing
500g First remove any sinews or bones.
Cut the meat into 3cm cubes.
Press the pulse button to get a
coarser chopping result.
Steaks tartar,
hamburgers,
meat balls
Meats, fish,
poultry (streaky) -
mincing
400g First remove any sinews or bones.
Cut the meat into 3cm cubes.
Press the pulse button to get a
coarser chopping result.
Steaks tartar,
hamburgers,
meat balls
Milkshakes -
blending
500ml milk Puree the fruit (e.g. bananas,
strawberries) with sugar, milk and
some ice cream and mix well.
Milkshakes
Mixture (cake) -
mixing
4 eggs The ingredients must be at room
temperature. Mix the softened
butter and the sugar until the
mixture is smooth and creamy.
Then add milk, eggs and flour.
Various cakes.
Nuts - chopping 250g Use the pulse button for coarse
chopping. Stop the process if you
want a coarse result.
Salads,
puddings, nut
bread, almond
paste.
Onions -
chopping
500g Peel the onions and cut them into 4
pieces. Stop the process after 2
pulses to check the result.
Salad, cooked
food, stir-fries,
garnishing
L22FPS10_IB_final110218.indd 14 18/02/2011 12:12 PM