Gastroback 40963 DesignFood Processor S, Operating Instructions Manual

43

43

Tips for best results

General

• When processing some vegetables (e.g. onions), peel, if required, and quarter or cut 

very large vegetables in eighths – especially if you wish to process the vegetables using the 

universal ‘s’ blade and do not feed it through the feed tube.
• For measuring out small amounts up to 150 ml you can use the pusher. It is 

equipped with an appropriate scale.

Using the universal ‘s’ blade

• In most cases, you should not process your food excessively. Most ingredients are better, 

if chopped only coarsely (e.g. onions). In general, some short bursts using the PULSE button 

are sufficient. 
• For best, most consistent results, you should cut your food in pieces approximately equal in 

size. Pre-cut meat into cubes of approx. 2 cm in size. Additionally, it is best, not to overload 

the bowl. For processing large amounts, it is a good idea to work in portions of up to 100 

ml.
• Raw meat will take slightly longer to process than cooked meat.
• The quantities that can be processed using the chopping blade will vary with the density of 

the mixture. 
• Herbs and greens as well as all parts of the appliance must be completely dry for this. 

Otherwise the food will stick to the inner sides of the bowl. Push the food down in between, 

using a wooden or plastic cooking spoon or the supplied spatula. It is best to use the PULSE 

button.

• When adding solid finely grinded ingredients like icing or flour, there is no need to sieve 

these ingredients. 
• You may add further ingredients directly through the feed tube. It is best to stop the motor 

for this.

Using the feed tube and cutting discs

• Cut the food in pieces fitting in the feed tube. Fill the feed tube loosely and insert the pu-

sher, before switching on the motor and pushing down slowly. The more firmly you push, the 

thicker the slices or shreds. However, do not push too vigorously to avoid that the motor gets 

stuck. 
• Especially when cutting slices, it is essential to evenly and firmly fill up the feed tube to 

allow each piece of food supporting the other. Push down the foods evenly with the pusher. 

Example: put carrots upright side by side into the feed tube to get small slices. Cut the carrots 

in fitting pieces and insert these pieces horizontally in a stack in the feed tube. The thickness 

of the cuts depends on which side of the slicing disc is facing upwards or how the variable 

slicing disc is adjusted.
• Softer foods such as cheese (cheddar, mozzarella or Swiss) should be well chilled before 

processing. Harder foods such as parmesan or Romano cheese should be at room tempera-

ture before processing. Do not apply too much pressure, when grating hard cheese.