Operating instructions

3
TABLE OF CONTENTS
Recommended Capacities ..........1
Unpacking Instructions.............2
Important Safeguards ..............4
Introduction ......................5
MachineIncludes..................6
Assembly Instructions .............6
Machine Functions ................7
Operating Instructions .............7
Chopping, Puréeing & Mixing
with Metal Blade . . . ...............8
Chop Raw Fruits and Vegetables . . . . . . 8
Purée Fruits and Cooked Vegetables ...8
To Dislodge Food...................8
ChopHardFood ...................8
Chop Fresh Herbs ..................9
Chop Peel from Citrus Fruit...........9
Chop Sticky Fruit like Dates ..........9
Chop Meat, Poultry and Fish..........9
Purée Meat, Poultry and Fish .........9
ChopNuts........................9
Make Peanut Butter. ................9
Make Flavoured Butters,
Spreads and Dips . . . . ..............9
Make Mayonnaise .................10
Beat Egg Whites ..................10
Whip Cream......................10
Make Crumbs and Crumb Crusts .....10
Make Pastry......................10
Make Quick Breads and Cakes. . . . . . . 10
Preparing Food for Slicing
and Shredding ...................11
Round Fruits and Vegetables . . . . . . . . 11
Whole Peppers ...................11
Large Fruits like Pineapple . .........11
Cabbage and Iceberg Lettuce . . . . . . . . 11
Packing Feed Tube for
Desired Results ...................11
Practicing Slicing and Shredding . . . 12
Removing Sliced or
ShreddedFoods .................12
Slicing and Shredding
Techniques ......................12
Small, Round Fruits and Vegetables ...12
Long Fruits and Vegetables .........12
Small Amounts of Food .............12
French-Cut Green Beans ...........12
Matchsticks or Julienne Strips ........12
Slicing Meat and Poultry...........13
Cooked Meat and Poultry ...........13
Uncooked Meat and Poultry .........13
Slicing Sausages ..................13
Slicing and Shredding Cheese .......13
Kneading Yeast Dough
with Dough Blade ................14
Machine Capacity .................14
Using the Right Blade ..............14
Measuring the Flour. . . .............14
Proofing the Yeast .................14
Processing Dry Ingredients ..........15
Adding Liquids ....................15
Kneading Bread Dough .............15
Kneading Sweet Dough.............15
Rising...........................15
Shaping, Finishing and Baking . ......15
Making Consecutive Batches
.........15
Bread Dough Problems
and Solutions . . . . . . . . ...........15
Sweet Dough Problems
and Solutions . . . . . . . .............17
Cleaning and Storing . . . . . . . . . . . . . 17
For Your Safety . .................18
Technical Data . . . . . . . . . . . . . ......18
Warranty........................18
Recipes .........................20