41
8
PRODUCT DESCRIPTION
A. COLD SIDE
B. HOT SIDE
1. Measuring cap
2. Lid
3. Magnet
4. Flaps for lid opening and closing
5. Lid gasket
6. Lid hole
7. Control Panel
8. Liquid Crystal Display
9. SD compartment
10. SD card
11. Switching ON/OFF
12. Stainless steel bowl
13. Stabilizing feet
14. NTC probe
15. Heating element
16. Liquid leaking hole
17. Cooling circuit
18. 2x Mixing paddle
19. 2x Spatula
20. Blades set
21. Locking ring for blades set
22. Creaming paddle
Optional accessories
23. Special blades
24. Stainless steel steam basket
19 - AVOCADO SAUCE
20 - CITRONETTE
21 - VINAIGRETTE
22 - TAPENADE SAUCE
23 - HOLLANDAISE SAUCE
24 - BERNESE SAUCE
25 - BECHAMEL SAUCE
26 - WHITE BUTTER SAUCE
27 - FOIE GRAS SAUCE WITH ORANGE SMELL
28 - WHITE WINE SAUCE
29 - BARBECUE SAUCE
30 - GUACAMOLE
31 - BALSAMIC VINEGAR REDUCTION
32 - PASTEURIZED ROUX
33 - BASE FOR DUCHESSE POTATOES
34 - POTATO PUREE
35 - SALTY CHANTILLY CREAM WITH PARMESAN CHEESE
36 - SESAME CREAM
37 - SALTY CHANTILLY CREAM WITH CABBAGE
38 - APPLE AND MANGO CHUTNEY
39 - CARROT COULIS WITH CUMIN
40 - SALTY PASTRY CREAM
41 - MIDDLE-EASTERN SALTY CREAM WITH AUBERGINES
42 - SALTY CREAM BRULEE WITH PARMESAN CHEESE
BROTHS, CREAMS AND SOUPS
01 - VEGETABLE BROTH GRANULAR
02 - MEAT BROTH CUBES
03 - VEGETABLE BROTH CUBES
04 - OX CONSOMME
05 - FISH CONSOMME
06 - FOND BRUN
07 - GAZPACHO
08 - CREAMSOUP WITH LEEK
09 - CREAMSOUP WITH CELERY
10 - CREAMSOUP WITH PUMPKIN
11 - CREAMSOUP WITH CAULIFLOWER DU BARRY
12 - POTATO-CREAMSOUP WITH TRUFFLE
13 - CREAMSOUP AGNES SOREL
14 - CHAMPIGNON-CREAMSOUP
