Ingredients &
results
Max.
Quantity
Procedure
Applications
Cucumbers -
slicing
2 cucumbers
Put the cucumber in the tube and press
it down carefully.
Salads,
garnishing
Egg whites -
whisking
4 egg white
Use egg whites at room temperature.
Note: use at least 2 egg whites.
Puddings,
soufflees,
meringues
Fruit (e.g. apples,
bananas, water
chestnut) -
blending /
chopping
500g
Tip: add a little lemon juice to
prevent the fruit from discolouring.
When blending add some liquid to
obtain a smooth puree.
Sauces, jams,
puddings,
baby food
Garlic -
chopping
300g
Peel the garlic. Press the pulse but-
ton several times to avoid chopping
the garlic too fine. Use at least 150g.
Garnishing,
dips
Herbs (e.g.
parsley) -
chopping
Min. 50g
Wash and dry the herbs before
chopping
Sauces, soups,
garnishing,
herb butter
Juices (e.g. made
of apple carrots
etc.) Juicing -
blending
500ml
(Total
amount)
Juice the fruits in the juicer.
Fruit juices
Mayonnaise -
emulsifing
3 eggs
All the ingredients must be at room
temperature. Note: use at least one
large egg, two small eggs or two egg
yolks. Put the egg and a little vinegar in
the bowl and add the oil drop by drop.
Salads,
garnishing and
barbecue sauces
Meats (lean) -
mincing
500g
First remove any sinews or bones. Cut
the meat into 3cm cubes. Press the
pulse button to get a coarser chopping
result.
Steaks tartar,
hamburgers,
meat balls
Meats, fish,
poultry (streaky)
-
mincing
400g
First remove any sinews or bones. Cut
the meat into 3cm cubes. Press the
pulse button to get a coarser chopping
result.
Steaks tartar,
hamburgers,
meat balls
Milkshakes -
blending
500ml milk
Puree the fruit (e.g. bananas, straw-
berries) with sugar, milk and some ice
cream and mix well.
Milkshakes
