TABLE OF CONTENTS
RECOMMENDED CAPACITIES . . . . . . . 1 UNPACKING INSTRUCTIONS . . . . . . . . 2 IMPORTANT SAFEGUARDS . . . . . . . . . 4 INTRODUCTION . . . . . . . . . . . . . . . . . . . 5 ASSEMBLY INSTRUCTIONS . . . . . . . . . 6 MACHINE FUNCTIONS . . . . . . . . . . . . . 6 OPERATING INSTRUCTIONS . . . . . . . . 7
CHOPPING, PURÉEING & MIXING
WITH METAL BLADE . . . . . . . . . . . . . . . 8
CHOP RAW FRUITS
AND VEGETABLES. . . . . . . . . . . . . . . . . 8
PURÉE FRUITS AND COOKED VEGETABLES . . . . . . . . . . . . . . . . . . . . . 8 TO DISLODGE FOOD. . . . . . . . . . . . . . . 8
CHOP HARD FOOD LIKE GARLIC . . . . 8 METAL BLADE . . . . . . . . . . . . . . . . . . . . 8
CHOP RAW FRUITS
AND VEGETABLES. . . . . . . . . . . . . . . . . 8
PURÉE FRUITS AND COOKED VEGETABLES . . . . . . . . . . . . . . . . . . . . . 8
CHOP HARD FOOD LIKE GARLIC . . . . 8 CHOPPING, PURÉEING & MIXING WITH PARSLEY AND OTHER
FRESH HERBS . . . . . . . . . . . . . . . . . . . . 9
CHOP PEEL FROM CITRUS FRUIT . . . 9 CHOP STICKY FRUIT LIKE DATES . . . . 9 CHOP MEAT, POULTRY AND FISH . . . . 9
PURÉE MEAT, POULTRY AND FISH . . . 9 CHOP NUTS . . . . . . . . . . . . . . . . . . . . . . 9 MAKE PEANUT BUTTER . . . . . . . . . . . . 9
MAKE FLAVORED BUTTERS,
SPREADS AND DIPS . . . . . . . . . . . . . . 10 MAKE MAYONNAISE . . . . . . . . . . . . . . 10 BEAT EGG WHITES . . . . . . . . . . . . . . . 10 WHIP CREAM . . . . . . . . . . . . . . . . . . . . 10
MAKE CRUMBS AND
CRUMB CRUSTS . . . . . . . . . . . . . . . . . 10 MAKE PASTRY . . . . . . . . . . . . . . . . . . . 10
MAKE QUICK BREADS AND CAKES. . 11
PREPARING FOOD FOR SLICING
AND SHREDDING. . . . . . . . . . . . . . . . . 11
ROUND FRUITS
AND VEGETABLES . . . . . . . . . . . . . . . . 11 WHOLE PEPPERS . . . . . . . . . . . . . . . . 11
LARGE FRUITS LIKE PINEAPPLE, CABBAGE AND ICEBERG LETTUCE . . 11
PACKING FEED TUBE FOR
DESIRED RESULTS . . . . . . . . . . . . . . . 11
PRACTICING SLICING
AND SHREDDING. . . . . . . . . . . . . . . . . 11
REMOVING SLICED
OR SHREDDED FOODS . . . . . . . . . . . 12
SLICING AND
SHREDDING TECHNIQUES. . . . . . . . . 12
SMALL, ROUND FRUITS AND VEGETABLES . . . . . . . . . . . . . . . . . . . . 12
LONG FRUITS AND VEGETABLES . . 12 SMALL AMOUNTS OF FOOD. . . . . . . . 12
MATCHSTICKS OR
JULIENNE STRIPS . . . . . . . . . . . . . . . . 12 REMOVING PROCESSED FOOD . . . . 12
SLICING COOKED MEAT
AND POULTRY . . . . . . . . . . . . . . . . . . . 13
SLICING FRANKFURTERS AND
OTHER SAUSAGES . . . . . . . . . . . . . . . 13
SLICING AND SHREDDING CHEESE 13 KNEADING YEAST DOUGH
WITH DOUGH BLADE . . . . . . . . . . . . . 14
TYPICAL BREAD DOUGH . . . . . . . . . . 14 TYPICAL SWEET DOUGH . . . . . . . . . . 14 MACHINE CAPACITY . . . . . . . . . . . . . . 14 USING THE RIGHT BLADE . . . . . . . . . 14 MEASURING THE FLOUR . . . . . . . . . . 14 PROOFING THE YEAST. . . . . . . . . . . . 14
PROCESSING DRY INGREDIENTS. . . 14 ADDING LIQUIDS . . . . . . . . . . . . . . . . . 15 KNEADING BREAD DOUGH . . . . . . . . 15 KNEADING SWEET DOUGH . . . . . . . . 15 RISING . . . . . . . . . . . . . . . . . . . . . . . . . 15
SHAPING, FINISHING AND BAKING . . 15 MAKING CONSECUTIVE BATCHES . . 15
PROBLEMS AND SOLUTIONS
WHEN MAKING DOUGH . . . . . . . . . . . 16 CLEANING AND STORING . . . . . . . . . 17 FOR YOUR SAFETY. . . . . . . . . . . . . . . 18 SOME TECHNICAL DATA . . . . . . . . . . 18 WARRANTY . . . . . . . . . . . . . . . . . . . . . 19
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