TABLE OF CONTENTS
Important safeguards . . . . . . . . Page 5 Introduction. . . . . . . . . . . . . . . . Page 6 Assembly instructions . . . . . . . Page 7 Machine functions. . . . . . . . . . . Page 8 Operating instructions . . . . . . . Page 8
Practicing with food. . . . . . . . . . . Page 9
Chopping, puréeing, & mixing
with metal blade . . . . . . . . . . . . Page 9
Chop raw fruits and vegetables . . Page 9 Purée fruits and
cooked vegetables . . . . . . . . . . . Page 9 To dislodge food . . . . . . . . . . . . . Page 9 Chop hard food like garlic . . . . . . Page 9 Parsley and other fresh herbs . . . Page 9 Chop peel from citrus fruit . . . . . . Page 10 Chop sticky fruit like dates. . . . . . Page 10 Chop meat, poultry, and fish . . . . Page 10 Purée meat, poultry, and fish . . . . Page 10 Chop nuts . . . . . . . . . . . . . . . . . . Page 10 Make peanut butter . . . . . . . . . . . Page 10 Make flavoured butters,
spreads and dips. . . . . . . . . . . . . Page 10 Make mayonnaise . . . . . . . . . . . . Page 10 Beat egg whites. . . . . . . . . . . . . . Page 11 Whip cream. . . . . . . . . . . . . . . . . Page 11 Make crumbs and crumb crusts. . Page 11 Make pastry . . . . . . . . . . . . . . . . Page 11 Make quick breads and cakes . . . Page 11
Preparing food for
slicing and shredding . . . . . . . . Page 12
Round fruits and vegetables . . . . Page 12 Whole peppers . . . . . . . . . . . . . . Page 12 Large fruits like pineapple . . . . . . Page 12 Cabbage and iceberg lettuce. . . . Page 12 Packing feed tube
for desired results . . . . . . . . . . . . Page 12
Practicing slicing
and shredding . . . . . . . . . . . . . . Page 13 Removing sliced or
shredded foods . . . . . . . . . . . . . Page 13 Slicing and
shredding techniques . . . . . . . . Page 13
Small, round fruits
and vegetables . . . . . . . . . . . . . . Page 13 Long fruits and vegetables . . . . . Page 13
Small amounts of food. . . . . . . . . Page 13
Slicing cooked
meat and poultry . . . . . . . . . . . . Page 14
Slicing frankfurters
and other sausages. . . . . . . . . . . Page 14
Slicing and shredding cheese . . Page 14
Kneading yeast dough
with dough blade. . . . . . . . . . . . Page 15
Machine capacity. . . . . . . . . . . . . Page 15 Using the right blade . . . . . . . . . . Page 15 Measuring the flour . . . . . . . . . . . Page 15 Proofing the yeast . . . . . . . . . . . . Page 15 Processing dry ingredients. . . . . . Page 15 Adding liquids . . . . . . . . . . . . . . . Page 15
Typical bread dough . . . . . . . . . Page 15
Kneading bread dough . . . . . . . . Page 16 Kneading sweet dough . . . . . . . . Page 16 Rising . . . . . . . . . . . . . . . . . . . . . Page 16 Shaping, finishing, and baking. . . Page 16 Making consecutive batches . . . . Page 16
Problems and solutions
when making dough . . . . . . . . . Page 16 Typical sweet dough . . . . . . . . . Page 17 Cleaning and storing. . . . . . . . . Page 18 For your safety . . . . . . . . . . . . . Page 18 Technical data . . . . . . . . . . . . . . Page 19 Warranty. . . . . . . . . . . . . . . . . . . Page 19
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