8
HOW TO USE THE LARGE FEED OPENING
Raise the pusher handle, and fill the opening with
the product. If the opening is overfilled the machine
will not operate. Lower the pusher, and press the on
button. The pusher must be in the feed opening for
the machine to operate. Apply steady but moderate
pressure to the pusher until the pusher has come to
a stop.
If the discharge plate is not in the machine,
the product will not come out from the exit chute
.
HOW TO USE THE CYLINDRICAL SMALL OPENING
Remove the small pusher from the feed opening. Fill
the opening with product. Hold the pusher in one
hand, and press the on button with the other. Apply
steady but moderate pressure with the pusher until
the pusher stops.
If the discharge plate is not in the
machine, the product will not come out from the
exit chute
.
• VEGETABLE PREPARATION ATTACHMENT
The vegetable preparation attachment is used for
slicing, grating, waved slicing, julienne, and pulping.
The vegetable preparation attachment consists of
two feed openings :
- one large feed opening for cutting vegetables such
as cabbage, celeriac, etc.
- a cylindrical feed opening for long vegetables and
high-precision cutting.
For optimum cutting, use this section as a guide.
Do not attempt to run frozen products through the
cutting plates.
Do not put anything other than food products into
the feed openings.
Do not remove attachments while the motor is
running.
Do not apply excess pressure to the food pushers :
This can cause damage to the motor and other
parts.
ACCESSORIES
• A
coarse serrated blade
is available as an option
and is mainly intended for
kneading and grinding.
• A
fine serrated blade
is
available mainly for use in
chopping parsley. The
blade edge is longer lasting
than the smooth blade but
cannot be sharpened.
We advise you to use this
blade mainly to chop parsley.
• The
citrus-juicer
extracts
the juice of oranges,
lemons, grapefruits and
others it consists of a grey
basket and a yellow cone.
CLEANING
• MOTOR BASE
Never immerse the motor base in water. Clean
using a damp cloth or sponge.
EMULSIFY
Mayonnaise / ailloli /
remoulade sauce
2
1
/
4
3
Hollandaise / béarnaise
2
1
/
4
5
Snail or salmon butter
2
1
/
4
4
KNEAD
Shortcrust pastry / shortbread
4
1
/
2
4
Flaky pastry
4
1
/
2
4
Pizza dough
4
1
/
2
4
GRIND
Dried fruit
1
4
Parsley
1
4
Breadcrumbs
1
4
3/8
cabbage / cheese
Hard cheese
1/32
Extra fine 0.7mm
3/64
Pulping 1 mm
SLICERS
3/64
carrot / cabbage / cucumber / onion / potato / leek
5/64 - 1/8
lemon / carrot / mushroom / cabbage / potato / cucumber /
zucchini / onion / leek / bell pepper
5/32 - 3/16
eggplant / beet root / carrot / mushroom / cucumber /
bell pepper /radish / lettuce / potato / leek / tomato
1/4
eggplant / beet root / carrot / mushroom / cucumber /
bell pepper /radish / lettuce / potato / leek
RIPPLE CUT SLICER
5/64
beet root / potato
GRATERS
1/16
celeriac / cheese
5/64
carrot / celeriac / cheese
1/8
carrot
1/4
cabbage / cheese
JULIENNE
5/64 x 5/64
carrot / celeriac / potato
5/64 x 5/32
carrot / beet root / zucchini / potato
5/64 x 1/4
carrot / beet root / zucchini / potato
5/32 x 5/32
eggplant / beet root / zucchini / potato
1/4 x 1/4
eggplant / beet root / celeriac / zucchini / potato
5/16 x 5/16
celeriac / potato
As a precaution, always unplug your
a p p l i a n c e b e f o r e c l e a n i n g i t ( r i s k o f
electric shock).
W A R N I N G
