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Idiomas disponibles
Idiomas disponibles
processing guide
Food
Herbs - parsley/mint
Hard boiled eggs
Nuts eg almonds, walnuts
Breadcrumbs
Biscuit crumbs
Uncooked meat
Cooked meat and fish
Vegetables - tomatoes
mushrooms
pepper
Apple Purée
Garlic cloves
Fresh root ginger
cleaning
Always switch off and unplug before
cleaning.
Handle the blade with care - it is
extremely sharp.
Some foods may discolour the
plastic. This is perfectly normal and
won't harm the plastic or affect the
flavour of your food. Rub with a cloth
dipped in vegetable oil to remove the
discolouration.
Maximum
capacity
10g
2
50g/2oz
50g/2oz
50g/2oz
150g/6oz
150g/6oz
1-2
1-2
⁄
1
2
100g/4oz
cooked apple
1-10
25g/1oz
power unit
Wipe with a damp cloth, then dry.
lid/bowl/knife blade
Wash by hand, then dry.
Alternatively they can be washed on
the top rack of your dishwasher.
The parts are unsuitable for use in a
Steam Steriliser. Instead use a
sterilising solution in accordance with
the sterilising solutions
manufacturer's instructions.
4
Preparation
Herbs are best chopped when
clean and dry.
Cut in half. Process until chopped
Process until chopped. (Note:
the consistency of fine ground
almonds will not be achievable).
Cut into
⁄
"/1cm cubes.
1
2
Process until of the desired
consistency.
Break into pieces and process
until of the desired consistency.
Cut into
1
⁄
"/1cm cubes and
2
process until of the desired
consistency. Use lean meat.
Cut into
1
⁄
"/1cm cubes. Pulse
2
until of the desired consistency.
Skin and quarter. Pulse to a
purée
Skin and quarter. Process until
chopped
⁄
"/1cm pieces. Process until
1
2
chopped
Process until smooth.
Pulse until chopped
Cut into small pieces
⁄
-1cm and pulse until chopped
1
2
1
⁄
-
1
⁄
"/
4
2
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