Ground nuts
20
300 g
Remove the shells and grind until the
desired texture is obtained.
20 s
Chopped hard
boiled egg
20
5 eggs Cut into quarters and chop until the
desired texture is obtained.
10 s
Chopped meat
(raw or cooked)
20
300 g
Dice the meat into 1 cm chunks. Chop
until the desired texture is obtained.
30 s
Chopped meat
20
40 g
Dice the meet into 1 cm chunks and chop
until the desired texture is obtained.
3 s
Tomato juice
20
400 g
Slice the tomatoes into quarters and put
them through the strainer. The juice will
collect in the jug.
20 s
Chopped dried
apricots
20
60 g
Dice into 1 cm chunks. Chop until the
desired texture is obtained.
3 s
Gazpacho
20
------
Place in the jug ½ Kg of tomatoes, 1
pepper, 200 gr. of cucumber, 1 clove of
garlic, 1 slice of wet bread, salt, vinegar,
olive oil. Prepare.
30 s
Chopped tomato
20
350 g
Peel and cut up the tomatoes. Prepare.
30 s
Chopped onion
20
400 g
Peel and slice the onion. Prepare.
20 s
Bread crumbs
20
50 g
Cut up the bread and prepare.
20 s
Glace sugar
20
200 g
Put the sugar into the jug and prepare.
20 s
Summary of Contents for Bapi 850 Plus
Page 2: ......
Page 4: ...Fig 1 Fig 2 Fig 3 1 3 2 3 4 5 6 2 1 1...
Page 5: ...Fig 4 CLIK CLIK Fig 5 Fig 6 1 3 2 1 2 1 4 2 3 1 2 1 2 Fig 7...
Page 71: ...10 MAX Fig 3 N...
Page 72: ...1 5 1...
Page 73: ...A Fig 1 D C G B D Fig 2 Fig 2 Fig 2 Fig 2 Fig 2 Fig 4 Fig 4 Fig 4...
Page 74: ...Fig 4 1 2 F E Fig 5 Fig 5 Fig 5 Fig 6 Fig 6 Fig 6 Fig 6 15 ph...
Page 75: ...Fig 7 2006 95 2004 108...
Page 79: ...10 MAX Fig 3...
Page 80: ...1 5...
Page 81: ...Fig 1 D G B D H Fig 2 2 F 2 2...
Page 82: ...D Fig 2 G Fig 4 G Fig 4 Fig 4 Fig 4 F E J Fig 5 J Fig 5 J Fig 5 Fig 6 Fig 6 F Fig 6 Fig 6...
Page 83: ...Fig 6 15 TAURUS Fig 7...
Page 84: ...2006 95 E 2004 108 E TAURUS TAURUS...
Page 96: ...c MAX Fig 3...
Page 97: ...1 5 1 Fig 1 D C G B...
Page 99: ...Fig 6 Fig 6 15 pH c Fig 7...
Page 100: ...2006 95 2004 108...
Page 104: ...5 15 10 20 2 2 20 400 20 300 20 50 20 200 20 300 1 2 20 50 40...
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Page 106: ......
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Page 108: ...850 850 850 850 850 850 850 850 850 850...
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