Operation Manual

96
Table 1 FOOD PROCESSOR – FOOD PROCESSOR BLADE
Product Max. quantity Preparation Gear Operation** Operation time
Boiled eggs 10 Put whole eggs in the container. 6–9 P 25–30 times.
Carrots 1000 g Cut into 3 cm pieces. 12 C up to 30 s.
Parsley 4 bunches Wash, dry, remove stems. 12 C 30 s
Chocolate 400 g (4 bars per 100 g) Break chocolate bars into pieces. 12 C up to 45 s.
Almonds 1000 g Skin may be peeled off before processing. 12 C up to 60 s.
Mixed beverages
1 liter (3/4 liter of liquid
+ fruits)
Mix fruits. –
Add liquid (milk, ker etc.). –
10–12
12
P
C
up to 30 times.
60 s
Tatar sauce
600 ml of mayonnaise, –
170 g of mushrooms, –
170 g of gherkins, –
2 boiled eggs. –
Put all ingredients in the container. 12 P
7 times P
about 20 s
Mayonnaise
1.5 liter = (1 liter of oil –
+ 4 eggs + lemon juice)
Whip eggs and oil at room temperature with –
lemon juice.
Add oil (pour into the smaller chamber of the food –
pusher which has an opening at the bottom)
Final blending. –
10–12 C
30 s
until oil
is used up
+ 30 s
Pancake batter
1.5 cup of milk, –
1.5 cup of water, –
3 cups of our, –
3 eggs. –
Put all the ingredients in the container.
Blend During blending (if necessary) remove our
from the sides of the container using the spatula.
8–12 C 30–45 s
Cheesecake 1 kg of cheese
Cream butter (margarine) with sugar and yolks. –
Gradually add cheese cut into small pieces –
through the feed tube.
Cream the cheese paste. –
Whip the egg whites using the dough kneader. –
Combine the cheese paste with the whipped –
egg whites and the rest of the ingredients in
a separate bowl. Carefully stir with a spoon.
10
10
6
4–6
C
C
C
C
about 1 min.
about 2 min.
about 1 min.
2 min.
Dumpling dough
500 g of our, –
1-2 eggs, –
200 ml of water, –
2 tablespoons of oil. –
Put all the ingredients in the container and bled. 6 C 60 s
Creamed cake
3 cups of our (about –
450g),
3 partially lled cups of –
powdered sugar (about
400 g),
400 g of butter, –
9 eggs, –
1 teaspoon of baking –
powder.
Cream butter (at room temperature) with sugar –
and yolks.
Whip the egg whites using the dough kneader. –
Add our, baking powder and stir. –
Pour the mixture into two narrow rectangular tins. –
Bake for 45 min at approximately 180°C. –
6
6
2
C
C
C
7 min.
1 min.
about 2 min.
Yeast dough*
500 g of our, –
150 g of sugar, –
125 g of butter, –
250 ml of milk, –
30 g of yeast, –
3 eggs. –
Blend yeast with warm milk, 1 tablespoon of sugar
and 1 tablespoon of our. Wait until dough rises,
add our, eggs, fat and knead dough. Wait about 30
min until dough rises.
Bake for 40 min at approximately 160°C.
9 C 2 min.
Meat stufng
500 g of beef cooked in –
vegetable stock,
2 boiled eggs, –
1 onion cut into cubes –
and fried,
salt, pepper. –
Cook meat, cut in cubes (about 3 cm). –
Divide eggs into fours. –
Put all the ingredients in the container and mix (if –
the stufng is too dry add stock and mix).
12 C 30–45 s
* Yeast dough
NOTE: Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the hand and the sides of
the container. Its consistency does not resemble one of a typical yeast dough; it cannot be formed or rolled. While preparing a yeast pie
according to the above recipe the dough should be transferred to the tin right after blending the ingredients (kneading the dough). After
baking you will receive a tasty, spongy, well risen sweet yeast bun.
** Operation: P – pulse C – continuous