User manual

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Blending quantities and Processing Times
Maximum Processing time
with heavy load
90 s
Whisking/Whipping quantities and Processing Times
Ingredients Quantity Time Speed
Cream 200-600 g 40~60 sec Start
Egg-white 120-360 g ≥ 120 sec Start
Processing bowl lling levels
Bowl full capacity:
4,2 liters (~18 cups)
For schredding:
max 3,4 liters
Liquids:
max 2,6 liters
Note: Do not ll bowl above marked liquid levels or 3,75 liters (15 cups) Dry level (shredding).
Multi Knife quantities and Processing Times
Ingredients Quantity Quality Time Quality Time Quality Time Speed
Nut (Almond)
100-200 g
Coarse
\
Medium
5 s
Fine
10 s Boost
200-300 g 2 s 5 s 10 s Boost
300-400 g 2 s 5 s 10 s Boost
Meat (Beef) 200-400 g \ \ 10 s Boost
Bread crumbs
100-200 g \ 5 s 10 s Boost
200-400 g \ 5 s 10 s Boost
Vegetable (onion)
100-200 g \ 5 s 10 s Boost
200-300 g 2 s 5 s 10 s Boost
300-400 g 2 s 5 s 10 s Boost
Ice cubes
100-200 g
3 s for 5 times 3 s for 10 times Boost
200-300 g
3 s for 5 times 3 s for 10 times Boost
300-400 g
3 s for 5 times 3 s for 10 times Boost
Kneading dough with dough blade
Recipe Ingredients/Quantity Method Time Speed
Bread dough
350 g our:
5 g salt;
10 g margarine;
10 g sugar;
200 g water :
Quick yeast
Place all the ingredients into the bowl and
knead until satisfactory.
70-90 s Start
Pizza dough
400 ml of warm water;
100 ml of oil;
850g of wheat our;
1 egg (about 60g);
30 g of cold yeast or 10g of dry yeast;
3 teaspoons of salt (about 15g);
1 teaspoon of sugar (about 5g).
Place all the ingredients into the bowl and
knead until satisfactory.
~ 90 s Start
Wheat dough
800 g our
1 egg
8 g sugar
550 g water
Place all the incredients into the bowl and
knead.
(25 S + 2 min
o) X 2
Start
Food disk
Food Food tube Speed
Slicing
Carrot Small / Big Start
Mushroom Big Start
Ginger Big Start
Shredding
Carrot
Small / Big Start
Cheese Small / Big Start
French Fries Potato Big Start
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