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C O N T E N T S
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IMPORTANT SAFEGUARDS |
| PROBLEMS & SOLUTIONS |
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THE PARTS | 2 | FOR MAKING DOUGH | 14 |
PREPARING FOOD FOR SLICING |
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PRACTICING WITH FOOD | 4 |
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AND SHREDDING | 16 | ||
REMOVING PROCESSED FOOD | 5 | ROUND FRUITS AND VEGETABLES | 16 |
WHOLE PEPPERS | 16 | ||
CHOPPING, PURÉEING & MIXING |
| LARGE FRUITS LIKE PINEAPPLE, |
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| CANTALOUPE | 16 | |
WITH METAL BLADE | 6 | CABBAGE AND ICEBERG LETTUCE | 16 |
TO CHOP RAW FRUITS AND VEGETABLES | 6 | FOOD DOESN'T FIT FEED TUBE | 17 |
TO PURÉE FRUIT AND COOKED VEGETABLES | 6 |
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TO CHOP HARD FOOD LIKE GARLIC, |
| PRACTICING SLICING AND SHREDDING | 18 |
HARD CHEESE | 7 |
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TO CHOP PARSLEY, OTHER FRESH HERBS | 7 | REMOVING SLICED OR SHREDDED FOODS | 19 |
TO CHOP PEEL FROM CITRUS FRUIT | 7 |
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TO CHOP STICKY FRUIT LIKE DATES | 7 | SLICING AND SHREDDING TECHNIQUES | 20 |
TO CHOP MEAT, POULTRY AND FISH | 8 | FRUITS AND VEGETABLES | 20 |
TO PURÉE MEAT, POULTRY AND FISH | 8 | SMALL AMOUNTS OF FOOD | 20 |
TO CHOP NUTS | 9 | 21 | |
TO MAKE PEANUT BUTTER | 9 | MATCHSTICKS OR JULIENNE STRIPS | 21 |
TO MAKE FLAVORED BUTTERS, |
| SLICING COOKED MEAT AND POULTRY | 22 |
SPREADS AND DIPS | 9 | SLICING UNCOOKED MEAT AND POULTRY | 22 |
TO MAKE MAYONNAISE | 10 | SLICING FRANKFURTERS, SALAMI |
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TO BEAT EGG WHITES | 10 | AND OTHER SAUSAGES | 22 |
TO WHIP CREAM | 10 | SLICING AND SHREDDING CHEESE | 23 |
TO MAKE CRUMBS AND CRUMB CRUSTS | 11 |
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TO MAKE PASTRY | 11 | IF YOU HAVE A PROBLEM | 24 |
TO MAKE QUICK BREADS AND CAKES | 11 |
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TO MAKE CAKE MIX | 11 | CLEANING AND STORING | 24 |
KNEADING YEAST DOUGH |
| FOR YOUR SAFETY | 25 |
WITH DOUGH BLADE | 12 |
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TYPICAL DOUGH | 12 | SOME TECHNICAL DATA | 25 |
MACHINE CAPACITY | 12 |
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USING THE RIGHT BLADE | 12 | RECIPES | 26 |
MEASURING THE FLOUR | 12 |
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PROOFING THE YEAST | 12 | BOWL CAPACITY | 26 |
PROCESSING DRY INGREDIENTS | 13 |
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ADDING LIQUIDS | 13 | WARRANTY | 46 |
KNEADING DOUGH | 13 |
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RISING | 13 |
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SHAPING, FINISHING AND BAKING | 13 |
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MAKING CONSECUTIVE BATCHES | 13 |
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