12
Dough
(shortbread)
Fruit (general)
- chopping
- puréeing
Herbs
- chopping
Leek
- slicing
Mayonnaise
Meat, fish,
poultry
- chopping
(lean beef)
- chopping
(streaky meat)
Milkshake
Nuts
- chopping
Potatoes
(cooked)
- puréeing
Pulses
- puréeing
Vegetables
(general)
- chopping
- puréeing
250 g
flour
400 g
500 g
min. 30 g
3 eggs
300 g
200 g
350 ml
liquid
250 g
500 g
400 g
400 g
500 g
I
M/I
I
I
M/I
I
M/I
M/I
I
M/I
I
I
M/I
I
£
£
£
£
g
£
£
£
£
£
£
£
£
£
Use cold butter or margarine, cut into
2 cms pieces. Put all ingre-dients into
bowl simultaneously.
Mix until mixture forms into a ball (after
approx. 30 secs.). Cool the dough
before further processing.
Tip: use a little lemon juice to prevent
discolouring.
Use raw, firm, seedless fruit.
Use cooked or soft fruit.
Wash and dry herbs.
Insert into the food chute heads
upwards. When processing thin leek,
fill the opening completely.
Use ingredients at room
temperature. (See the recipe on
page 10).
(Note: Use at least one large egg or
two small eggs.)
First remove sinews, bones, including
fishbones.
Pre-cut into cubes of about 3 cm.
Chop at position M for coarser results.
Please refer to recipe on page 10.
Use pos. M for coarse chopping or
pos. I for a fine result.
Have the potatoes not overcooked. The
quantity of milk depends on the kind of
potato. Use warm milk (max. 80 °C).
Add the milk slowly while the metal
blade is rotating.
Use cooked beans or peas.
You may add some liquid for a better
consistency.
Pre-cut into cubes of 3 cm.
Apple pie, sweet
biscuits, open fruit
flans.
Salads, jam, cakes.
Sauces, jam,
pudding, baby food.
Sauces, soup,
garnishing, seasoned
butter.
Soups, cooked leek,
quiche.
For French fries,
salads, cocktails,
fondue and
barbecue sauces.
Steak tartare,
sandwich spreads,
hamburgers.
Minced meat,
sausage.
Salads, garnishing,
bread, pastry,
pudding.
Mashed potatoes.
Purées, soups.
Salads, raw food,
soup.
Vegetable purée,
soups.
