7
- Switch on by selecting the
correct speed (fig. 22).
- Press the ingredients
downwards using the
pusher. Apply steady and
moderate pressure.
• Pre-cut large pieces to
make them feed into the
chute.
• Fill the food chute evenly
for the best results.
• Empty the bowl every now and then when
processing large amounts.
Tips - slicing
g
• Fill the opening completely while the motor is
standing still. Press with the pusher and switch on.
In this manner you prevent the ingredients from
turning over while slicing.
• Use a medium speed (2 or 3) for optimal slicing
results.
Tips - shredding h j
• Before shredding cheese, pre-cut it into small cubes
(approx. 2 cm).
Apply light but steady pressure on to the pusher.
It cannot be helped that the last piece of cheese will
remain between the cover and the disc.
• Ensure that hard cheese (e.g. matured gouda,
parmesan, pecorino) is at room temperature.
• Ensure that half hard cheese (e.g. new and semi
matured gouda, emmenthaler, gruyère) is as cold as
possible.
• For shredding gouda cheese, only use the medium
shredding insert.
• If you wish long strings, place the ingredients
horizontally into the filling opening.
• Use speed 5 for optimal shredding results.
Whipping and whisking egg or double cream
with the whisk ß
• The whisk is suitable for whisking whole eggs, white
of egg, "toppings" for desserts, instant pudding and
double cream.
Please note: Do not use the whisk for making
heavy batter or dough!
- If required: Pull the kneading hook out of the gear
box (fig. 23) and firmly insert the whisk (fig. 24). This
may require some strength.
- First place the coupler (fig. 25), then place the whisk
unit (fig. 26). After that, put the ingredients into the
bowl.
- Place the cover and the motor unit (fig. 3-4).
Put the pusher into the food chute to shut it off.
- Set the control ring to speed 3 for double cream
(fig. 27), or to speed 5 for white of egg (fig. 28).
Tips - whisking and whipping
• For the best results with whipping double cream,
ensure that the cream, the bowl and the whisk are
really cold.
Place the bowl and the whisk into the refrigerator at
least half an hour before whipping. Leave the cream
in the refrigerator for at least one day.
Do not add the sugar until the cream has become
viscous.
The whipping time depends on the type of cream.
• For whisking egg white the bowl and the whisk must
be absolutely free from grease and dry. You will
obtain the best results when the eggs are at room
temperature (approx. 21°C).
