Operating instructions

7
ENGLISH
2) With the motor base
facing you, fit the conti-
nuous feed attachment
onto the motor base; the
exit chute should be on
your right.
Turn the attachment back
to the right (counter-
clockwise) until it comes
to a stop locked in place
on the motor base tabs.
3) Place the white
discharge plate onto the
motor shaft. It should fall
into place just off the bot-
tom of the continuous
feed attachment.
Depending on type of use
(Side A or B), disengage
the plate from its hub, turn
it over and engage it back.
SIDE A: Straight ejection ribs facing
upwards, for any vegetables or citrus fruit
which require careful handling (tomatoes,
mushrooms...).
SIDE B: Curved ejection ribs facing
upwards in all other cases.
4) Place the cutting plate
of your choice onto the
discharge plate. It may
be necessary to rotate
the cutting plate until it
engages and drops fully
onto the discharge plate.
The cutter bowl attachment has numerous other
applications. The above quantities and times are
approximate and may vary according to the quality
of the ingredients and recipes.
• VEGETABLE PREPARATION ATTACHMENT
The vegetable preparation attachment consists of
two hoppers:
- one large hopper for cutting vegetables such as
cabbage, celeriac, etc…
- a cylindrical hopper for long vegetables and
high-precision cutting.
USE EXAMPLES
• CUTTER BOWL ATTACHMENT
The cutter will enable you to perform all your
cutting tasks in minimum time; we recommend
therefore, that you keep a close eye on the mixture
in order to obtain the desired results.
The pulse control allows you to stop and start the
machine for high-precision control when working
with certain types of ingredients.
Max
USES
processing Processing
Quantity time
(in lbs) (in mn)
CHOP
• MEAT
Hamburgers/steak tartare 2 3
Sausagemeat/tomatoes 2,5 3
Terrine/pâté 2,5 4
• FISH
Brandade 2,5 5
Terrines 2,5 5
5) Place the continuous feed lead onto the conti-
nuous feed attachment, and rotate it back counter-
clockwise until it is aligned with the continuous feed
attachment.
Max
USES
processing Processing
Quantity time
(in lb) (in mn)
• VEGETABLES
Garlic/parsley/onion/shallots
1
/
2
- 1
1
/
2
3
Soup / purées 2
3
/
4
4
• FRUIT
Compotes /purées
2
3
/
4 4
EMULSIFY
Mayonnaise / ailloli /
remoulade sauce
2
3
/
4
3
Hollandaise/béarnaise 2
3
/
4
5
Snail or salmon butter 2
3
/
4
4
KNEAD
Shortcrust pastry/shortbread 2
1
/
2
4
Flaky pastry 2
1
/
2
4
Pizza dough 2
1
/
2
4
GRIND
Dried fruit 1
1
/
4
4
Ice 1
1
/
4
4
Breadcrumbs 1
1
/
4
4