TABLE OF CONTENTS
RECOMMENDED CAPACITIES . . . . . . 1 UNPACKING INSTRUCTIONS . . . . . . . 2 IMPORTANT SAFEGUARDS . . . . . . . . . 4 INTRODUCTION. . . . . . . . . . . . . . . . . . . 5 THE MACHINE INCLUDES . . . . . . . . . . 6 ASSEMBLY INSTRUCTIONS . . . . . . . . . 6 THE MACHINE FUNCTIONS . . . . . . . . . 7 OPERATING INSTRUCTIONS . . . . . . . . 7
TECHNIQUES FOR CHOPPING AND PURÉEING WITH METAL BLADE . . . . . 8
Chop raw fruits and vegetables . . . . . 8 Purée fruits and cooked vegetables . . 8 Dislodge food . . . . . . . . . . . . . . . . . . . 8 Chop hard foods . . . . . . . . . . . . . . . . . 9 Chop parsley and other fresh herbs . . 9 Chop peel from citrus fruit. . . . . . . . . . 9 Chop sticky fruit like dates
or raisins . . . . . . . . . . . . . . . . . . . . . . . 9 Chop meat, poultry, fish
and seafood . . . . . . . . . . . . . . . . . . . . 9 Purée meat, poultry, fish
and seafood . . . . . . . . . . . . . . . . . . . . 9 Chop nuts . . . . . . . . . . . . . . . . . . . . . . 9 Make peanut butter and other
nut butters . . . . . . . . . . . . . . . . . . . . . . 9 Make flavored butters, spreads
and dips. . . . . . . . . . . . . . . . . . . . . . . 10 Make mayonnaise . . . . . . . . . . . . . . . 10 Beat egg whites . . . . . . . . . . . . . . . . 10 Whip cream with metal blade . . . . . . 10 Make crumbs and crumb crusts . . . . 10 Make pastry. . . . . . . . . . . . . . . . . . . . 10 Make quick bread and cakes . . . . . . 11 Make cake mix . . . . . . . . . . . . . . . . . 11
PREPARING FOOD FOR
SLICING AND SHREDDING. . . . . . . . . 11
Round fruits and vegetables . . . . . . . 11 Whole peppers . . . . . . . . . . . . . . . . . 11 Large fruits like pineapple . . . . . . . . . 11 Cabbage and iceberg lettuce . . . . . . 11 Pack the feed tube for
desired results. . . . . . . . . . . . . . . . . . 12
PRACTICING SLICING
AND SHREDDING . . . . . . . . . . . . . . . . 12
REMOVING SLICED OR
SHREDDED FOOD . . . . . . . . . . . . . . . . 12
TECHNIQUES FOR SLICING
AND SHREDDING . . . . . . . . . . . . . . . . 12
Small, round fruits and vegetables . . 12 Long fruits and vegetables . . . . . . . . 12 Small amounts of food . . . . . . . . . . . 12
SLICING MEAT AND POULTRY . . . . . 13
Cooked meat and poultry . . . . . . . . . 13 Uncooked meat and poultry . . . . . . . 13 Frankfurters, salami and
other sausages . . . . . . . . . . . . . . . . . 13 Firm cheese like Swiss
and Cheddar. . . . . . . . . . . . . . . . . . . 13
SLICING AND SHREDDING CHEESE CHART . . . . . . . . . . . . . . . . . . . . . . . . . 14
TECHNIQUES FOR KNEADING YEAST DOUGH WITH DOUGH BLADE . . . . . . 14
Machine capacity . . . . . . . . . . . . . . . 14 Using the right blade . . . . . . . . . . . . 14 Measuring the flour . . . . . . . . . . . . . 14 Proofing the yeast . . . . . . . . . . . . . . 15 Processing dry ingredients . . . . . . . . 15 Adding liquids . . . . . . . . . . . . . . . . . . 15 Kneading bread dough . . . . . . . . . . . 15 Kneading sweet dough. . . . . . . . . . . 15 Rising . . . . . . . . . . . . . . . . . . . . . . . . 15 Shaping, finishing and baking . . . . . 16 Making consecutive batches . . . . . . 16
PROBLEMS AND SOLUTIONS
WHEN MAKING DOUGH . . . . . . . . . . . 16
PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHS . . . . . . . . . 17
OPERATING INSTRUCTIONS FOR WHISK ATTACHMENT . . . . . . . . . . . . . 17
TECHNIQUES FOR WHIPPING AND BEATING WITH THE WHISK ATTACHMENT . . . . . . . . . . . . . . . . . . . 19
Beating egg whites . . . . . . . . . . . . . . 19 Folding beaten egg whites
into base mixture . . . . . . . . . . . . . . . 19 Freezing leftover egg yolks . . . . . . . 19
CLEANING AND STORING . . . . . . . . . 20 FOR YOUR SAFETY. . . . . . . . . . . . . . . 20 TECHNICAL DATA . . . . . . . . . . . . . . . . 21 WARRANTY . . . . . . . . . . . . . . . . . . . . . 21
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