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CONTENTS
IMPORTANT
SAFEGUARDS
THE
PARTS
2
PRACTICING
WITH
FOOD
4
REMOVING
PROCESSED
FOOD
5
CHOPPING,
PUREHNG&
MIXING
WITH
MEWL
BLADE
6
TO
CHOP
RAW
FRUITS
AND
VEGETABLES
6
TO
PUREE
FRUIT
AND
COOKED
VEGETABLES
6
TO
CHOP HARD
FOOD
LIKE
GARLIC
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
PUREE
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
KNEADING
YEAST
DOUGH
WITH
DOUGH
BLADE
12
KNEADING
BREAD
DOUGH
KNEADING
SWEET
DOUGH
RISING
SHAPING.
FINISHING
AND
BAKING
MAKING
CONSECUTIVE
BATCHES
13
13
13
13
13
TYPICAL
BREAD
DOUGH
TYPICAL
SWEET
DOUGH
MACHINE
CAPACITY
USING
THE
RIGHT
BLADE
MEASURING
THE FLOUR
PROOFING
THE YEAST
PROCESSING
DRY
INGREDIENTS
ADDING
LIQUIDS
12
12
12
12
12
12
12
13
SLICING
AND
SHREDDING
IF
YOU
HAVE
A
PROBLEM
CLEANING
AND
STORING
FOR
YOUR
SAFETY
SOME
TECHNICAL
DATA
RECIPES
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
16
CABBAGE
AND
ICEBERG
LETTUCE
16
IFTHEFOODDOESNTFIT
17
PACKING
FEED
TUBE FOR
DESIRED
RESULTS
17
PRACTICING
SLICING
AND
SHREODING
18
REMOVING
SLICED
OR
SHREDDED
FOODS
19
SLICING
AND
SHREDDING
TECHNIQUES
20
SMALL,
ROUND
FRUITS
AND
VEGETABLES
20
LONG
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
FRANKFURTERS
AND
OTHER
SAUSAGES
22
ESE
23
24
24
25
25
26
WARRANTY
49