CIPELLETTI Robomix pro C300, Operation Manual

Stainless steel subtle grater 

(9) (available with bigger holes): using it and the

other disks, the food is only introduced through the feeding tube, when the

engine is on; then food is softly pushed against the disk by means of the mea-

sure (4).; it is useful to mince carrots and other vegetables for homogeneous

ornaments.

Cheese grater

(10): using it and the other disks, the food is only introduced

through the feeding tube, when the engine is on; then food is softly pushed

against the disk by means of the measure (4).The grater disk is used to grate

Parmesan, every kind of mature cheese, chocolate, etc.

Stainless steel slice grater

(11): is used to slice, perfectly and regularly, every

kind of food, in particular potatoes, onions, cucumbers, carrots, mushrooms

and so on.

Disk for fried potatoes

(optional): is used almost only to cut potatoes into

stick-shaped pieces, for a better frying.

Centrifuge

(12+14) (only for C 300A): this important accessory is useful to

extract entirely the pure juice of fruits and vegetables, splitting it up from the

fibrous parts. It is equipped with a device for the expulsion of dross. The minor

rotation speed compared to other centrifuges does not provoke the loss of vita-

min cells’ proprieties.

Fruit squeezer

(13+14) (only for C 300A): to prepare good juices.

B

To knead

every mixture based on meal, eggs, sugar, etc. or mixture for bread,

pasta or sweets; the dough can be left in the basin to leaven, too;

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ENGLISH

Plastic blending blade

(6) is used above all to whip the cream, to beat egg

whites stiff, to blend to base-compounds ingredients which should remain enti-

re (e.g. candid fruit)

2

C

To whip 

up sauces, fresh fruit, etc.;

D

To whisk 

butters for cold creams, etc.

A

How to beat egg white stiff peaks:

first of all eggs must be very fresh. Divide

egg whites from yolks and pour them into the very clean robot bowl (2), in fact

any kind of  fat stuff does not allow the white egg to whip perfectly. Please

remember that the yolk contains about 30% fat, therefore even traces of yolk

can hamper the egg white to be whipped.

B

3

4

5

6

7

8

How to whip the cream: 

leave in the fridge , for many hours, 4 dl of fresh

cream. Pour it into the robot bowl (2) and work it till it becomes frothy and very

thick. Please do not exaggerate otherwise the cream might turn butter.