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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS. . . . . . . . . 4
INTRODUCTION. . . . . . . . . . . . . . . . . . 5
THE MACHINE INCLUDES. . . . . . . . . . 6
ASSEMBLY INSTRUCTIONS . . . . . . . . 6
THE MACHINE FUNCTIONS . . . . . . . . 7
OPERATING INSTRUCTIONS. . . . . . . . 7
TECHNIQUES FOR CHOPPING AND
PUREEING WITH METAL BLADE. . . . . 8
Chop raw fruits and vegetables . . . . . 8
Puree 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
Puree meat, poultry, fish
and seafood . . . . . . . . . . . . . . . . . . . 9
Chop nuts . . . . . . . . . . . . . . . . . . . . . 9
Make peanut butter and other
nut butters. . . . . . . . . . . . . . . . . . . . . 9
Make flavoured 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
French-cut green beans . . . . . . . . . 12
Matchsticks or julienne strips. . . . . . 13
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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