96
Table 1 FOOD PROCESSOR – FOOD PROCESSOR BLADE
Product
Max. quantity
Preparation
Gear Operation** Operation time
Boiled eggs
10
Put whole eggs in the container.
6–9
P
25–30 times.
Carrots
1000 g
Cut into 3 cm pieces.
12
C
up to 30 s.
Parsley
4 bunches
Wash, dry, remove stems.
12
C
30 s
Chocolate
400 g (4 bars per 100 g) Break chocolate bars into pieces.
12
C
up to 45 s.
Almonds
1000 g
Skin may be peeled off before processing.
12
C
up to 60 s.
Mixed beverages 1 liter (3/4 liter of liquid
+ fruits)
Mix fruits.
–
Add liquid (milk, kefir etc.).
–
10–12
12
P
C
up to 30 times.
60 s
Tatar sauce
600 ml of mayonnaise,
–
170 g of mushrooms,
–
170 g of gherkins,
–
2 boiled eggs.
–
Put all ingredients in the container.
12
P
7 times P
about 20 s
Mayonnaise
1.5 liter = (1 liter of oil
–
+ 4 eggs + lemon juice)
Whip eggs and oil at room temperature with
–
lemon juice.
Add oil (pour into the smaller chamber of the food
–
pusher which has an opening at the bottom)
Final blending.
–
10–12
C
30 s
until oil
is used up
+ 30 s
Pancake batter
1.5 cup of milk,
–
1.5 cup of water,
–
3 cups of flour,
–
3 eggs.
–
Put all the ingredients in the container.
Blend During blending (if necessary) remove flour
from the sides of the container using the spatula.
8–12
C
30–45 s
Cheesecake
1 kg of cheese
Cream butter (margarine) with sugar and yolks.
–
Gradually add cheese cut into small pieces
–
through the feed tube.
Cream the cheese paste.
–
Whip the egg whites using the dough kneader.
–
Combine the cheese paste with the whipped
–
egg whites and the rest of the ingredients in
a separate bowl. Carefully stir with a spoon.
10
10
6
4–6
C
C
C
C
about 1 min.
about 2 min.
about 1 min.
2 min.
Dumpling dough
500 g of flour,
–
1-2 eggs,
–
200 ml of water,
–
2 tablespoons of oil.
–
Put all the ingredients in the container and bled.
6
C
60 s
Creamed cake
3 cups of flour (about
–
450g),
3 partially filled cups of
–
powdered sugar (about
400 g),
400 g of butter,
–
9 eggs,
–
1 teaspoon of baking
–
powder.
Cream butter (at room temperature) with sugar
–
and yolks.
Whip the egg whites using the dough kneader.
–
Add flour, baking powder and stir.
–
Pour the mixture into two narrow rectangular tins.
–
Bake for 45 min at approximately 180°C.
–
6
6
2
C
C
C
7 min.
1 min.
about 2 min.
Yeast dough*
500 g of flour,
–
150 g of sugar,
–
125 g of butter,
–
250 ml of milk,
–
30 g of yeast,
–
3 eggs.
–
Blend yeast with warm milk, 1 tablespoon of sugar
and 1 tablespoon of flour. Wait until dough rises,
add flour, eggs, fat and knead dough. Wait about 30
min until dough rises.
Bake for 40 min at approximately 160°C.
9
C
2 min.
Meat stuffing
500 g of beef cooked in
–
vegetable stock,
2 boiled eggs,
–
1 onion cut into cubes
–
and fried,
salt, pepper.
–
Cook meat, cut in cubes (about 3 cm).
–
Divide eggs into fours.
–
Put all the ingredients in the container and mix (if
–
the stuffing is too dry add stock and mix).
12
C
30–45 s
* Yeast dough
NOTE:
Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the hand and the sides of
the container. Its consistency does not resemble one of a typical yeast dough; it cannot be formed or rolled. While preparing a yeast pie
according to the above recipe the dough should be transferred to the tin right after blending the ingredients (kneading the dough). After
baking you will receive a tasty, spongy, well risen sweet yeast bun.
** Operation: P – pulse C – continuous
Summary of Contents for 880.0LCD
Page 40: ...44 H 1 2 3 4 O 5 O 6 7 8 c o 3 c T PULSE 0 8 1 T 0 8 1 0 5 PULSE 1 T 1 T 2 Ta 3...
Page 46: ...50 C 1 2 D 1 2 3 4 5 6 7 8 9 10 1 E 1 2 3 4 5 6 7 8 1 F 1 2 3 4 5 6 7 8 9 6 10 TURBO G 1 2 3 4...
Page 47: ...51 5 6 7 8 9 10 1 6 TURBO H 1 2 3 4 5 6 7 8 3 PULSE 0 8 1 0 8 1 0 5 PULSE 1...
Page 54: ...58 3 i PULSE 0 8 1 0 8 1 0 5 PULSE 1 1 T 2 T 3 c...
