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FOOD PREPARATION
Recommended
Recipe
accessory
Mayonnaise
Fruit milkshakes
Béchamel
sauce
Whipped cream
Whipped egg
whites
Mashed pota-
toes
Baby food
Grated bread
Grated cheese
Minced boiled
egg
Minced meat
(raw or cooked)
Carrot
Nuts
Chopped Spa-
nish Serrano
ham
Quantity
Method
Add 1 egg, salt, some drops of vinegar or
lemon to the receptacle. Fill with oil up to the
250 ml
level indicated and switch on, do not move or
agitate until the oil has been bound.
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Add the fruit and mix with blender until smooth. 15
Melt 30g of butter in a saucepan over a low
heat, add 100g of lour and 30g of fried onion
600 ml
(beforehand chop using the mincer attach-
ment) and gradually add 500ml of milk.
Place cold cream (0 to 5ºC) into a cold recep-
tacle and beat with blender, making vertical
250 ml
movements. Be careful not to overbeat as the
cream will turn to butter.
Add the whites to a receptacle and whip with
3 whites
blender, making vertical movements.
Potatoes can be blended while still in the
400 g
saucepan.
Cut up 100g of apples, 100g of banana, 50g of
300 g
biscuits and place
into a receptacle. Add orange juice and blend.
Cut up stale bread and place into goblet. Blend
50 g
until desired consistency is achieved.
Cut into 1cm cubes and blend until desired
100 g
consistency is achieved.
Cut into four pieces and blend until desired
2 eggs
consistency is achieved.
150 g
Before blending, cut into 1cm cubes.
Peel, dice and blend until desired consistency
200 g
is achieved.
Remove shell and blend until desired
200 g
consistency is achieved.
Previously chop into 1 cm chunks Mince until
35 g
the desired texture is obtained
Speed Time
10
35s
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10
15 s
1-5
2 min
5
2-4 min
20
30 s
20
25 s
20
1,5 min
20
30-50 s
20
10 s
20
30 s
20
30 s
20
30 s
20
3 s
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