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