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TABLE OF CONTENTS
Important safeguards . . . . . . . . Page 5
Introduction. . . . . . . . . . . . . . . . Page 6
Assembly instructions . . . . . . . Page 7
Machine functions. . . . . . . . . . . Page 8
Operating instructions . . . . . . . Page 8
Practicing with food. . . . . . . . . . . Page 9
Chopping, puréeing, & mixing
with metal blade . . . . . . . . . . . . Page 9
Chop raw fruits and vegetables . . Page 9
Purée fruits and
cooked vegetables . . . . . . . . . . . Page 9
To dislodge food . . . . . . . . . . . . . Page 9
Chop hard food like garlic . . . . . . Page 9
Parsley and other fresh herbs . . . Page 9
Chop peel from citrus fruit . . . . . . Page 10
Chop sticky fruit like dates. . . . . . Page 10
Chop meat, poultry, and fish . . . . Page 10
Purée meat, poultry, and fish . . . . Page 10
Chop nuts . . . . . . . . . . . . . . . . . . Page 10
Make peanut butter . . . . . . . . . . . Page 10
Make flavoured butters,
spreads and dips. . . . . . . . . . . . . Page 10
Make mayonnaise . . . . . . . . . . . . Page 10
Beat egg whites. . . . . . . . . . . . . . Page 11
Whip cream. . . . . . . . . . . . . . . . . Page 11
Make crumbs and crumb crusts. . Page 11
Make pastry . . . . . . . . . . . . . . . . Page 11
Make quick breads and cakes . . . Page 11
Preparing food for
slicing and shredding . . . . . . . . Page 12
Round fruits and vegetables . . . . Page 12
Whole peppers . . . . . . . . . . . . . . Page 12
Large fruits like pineapple . . . . . . Page 12
Cabbage and iceberg lettuce. . . . Page 12
Packing feed tube
for desired results . . . . . . . . . . . . Page 12
Practicing slicing
and shredding . . . . . . . . . . . . . . Page 13
Removing sliced or
shredded foods . . . . . . . . . . . . . Page 13
Slicing and
shredding techniques . . . . . . . . Page 13
Small, round fruits
and vegetables . . . . . . . . . . . . . . Page 13
Long fruits and vegetables . . . . . Page 13
Small amounts of food. . . . . . . . . Page 13
French-cut green beans. . . . . . . . Page 13
Matchsticks or julienne strips. . . . Page 13
Slicing cooked
meat and poultry . . . . . . . . . . . . Page 14
Slicing frankfurters
and other sausages. . . . . . . . . . . Page 14
Slicing and shredding cheese. . Page 14
Kneading yeast dough
with dough blade. . . . . . . . . . . . Page 15
Machine capacity. . . . . . . . . . . . . Page 15
Using the right blade . . . . . . . . . . Page 15
Measuring the flour . . . . . . . . . . . Page 15
Proofing the yeast . . . . . . . . . . . . Page 15
Processing dry ingredients. . . . . . Page 15
Adding liquids . . . . . . . . . . . . . . . Page 15
Typical bread dough . . . . . . . . . Page 15
Kneading bread dough . . . . . . . . Page 16
Kneading sweet dough . . . . . . . . Page 16
Rising . . . . . . . . . . . . . . . . . . . . . Page 16
Shaping, finishing, and baking. . . Page 16
Making consecutive batches . . . . Page 16
Problems and solutions
when making dough . . . . . . . . . Page 16
Typical sweet dough . . . . . . . . . Page 17
Cleaning and storing. . . . . . . . . Page 18
For your safety . . . . . . . . . . . . . Page 18
Technical data . . . . . . . . . . . . . . Page 19
Warranty. . . . . . . . . . . . . . . . . . . Page 19
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