16
en
Recipes
Important information
The opening in the drive shaft (
Fig.
E
-7
or
G
-7)
must not be blocked with food
remnants, etc. Remove all remnants with a
brush.
All other components (casing, lid, pusher,
continuous-feed shredder insert) are
dishwasher-safe.
Do not wedge plastic parts in the dish-
washer as they could become deformed.
Tip:
To remove the red film after processing
food such as carrots, pour a little cooking
oil on a cloth and rub the film off the plastic
parts (not the cutting discs). Then rinse the
parts.
Recipes
”Olivie” salad
(serves approx. 4)
– 4 cool boiled potatoes
– 2 cooked carrots
– 4 hard-boiled eggs
– 200 g cooked chicken breast
– 1–2 cocktail or pickled gherkins
– 1–2 cucumbers
– 300 g peas, fine (1 small tin)
– Salt and pepper
– 250 g mayonnaise
■
Dice the boiled potatoes once they have
cooled down, together with the carrots
and eggs on setting 3 (2). Dice the
gherkins and cucumbers and the meat
on setting 5 (3).
■
Mix all diced ingredients in a salad bowl
with the peas.
■
Season to taste with salt and pepper.
■
Mix with mayonnaise and serve.
”Vinaigrette” salad
(serves approx. 4)
– 4 cool boiled potatoes
– 500 g cooked beetroot
– 2 cooked carrots
– 2 cocktail gherkins
– 100 g peas, fine
– ½ leek (approx. 50 g)
– Salt and pepper
– 100 ml cooking oil
■
Dice the boiled potatoes once they have
cooled down, together with, the carrots,
the beetroot and the leek on setting 3
(2). Dice the cocktail gherkins on setting
5 (3).
■
Mix all diced ingredients in a salad bowl
with the peas.
■
Season to taste with salt and pepper.
■
Dress with cooking oil.
”Stolichny” salad
(serves 2)
– 150 g ham
– 3 cool boiled potatoes
– 2 cocktail or pickled gherkins
– 1 cooked carrot
– Peas, half a tin
– Salt and pepper
– Dressing:
¼ carton sour cream
¼ jar mayonnaise
■
Dice the boiled potatoes once they have
cooled down, together with the carrot
on setting 3 (2). Dice the ham and the
gherkins on setting 5 (3).
■
Mix all diced ingredients in a salad bowl
with the peas.
■
Season to taste with salt and pepper.
■
Mix all ingredients. Dress with sour
cream and mayonnaise.
Crab salad
(serves approx. 4)
– 300 g cooked meat
– 300 g cool boiled potatoes
– 200 g cucumbers
– Lettuce
– 50 g crab meat
– 3 hard-boiled eggs
– 150 g mayonnaise
■
Dice the boiled potatoes once they have
cooled down, together with the eggs, the
cucumbers and the crab meat on setting
3 (2). Dice the cooked meat on setting
5 (3).
■
Chop the lettuce finely.
■
Season to taste with salt and pepper.
■
Dress with mayonnaise.
