3
TABLE OF CONTENTS
RECOMMENDED CAPACITIES . . . . . . . 1
UNPACKING INSTRUCTIONS . . . . . . . . 2
IMPORTANT SAFEGUARDS . . . . . . . . . 4
INTRODUCTION . . . . . . . . . . . . . . . . . . . 5
ASSEMBLY INSTRUCTIONS . . . . . . . . . 6
MACHINE FUNCTIONS . . . . . . . . . . . . . 6
OPERATING INSTRUCTIONS . . . . . . . . 7
CHOPPING, PURÉEING & MIXING
WITH METAL BLADE. . . . . . . . . . . . . . . 8
CHOP RAW FRUITS
AND VEGETABLES. . . . . . . . . . . . . . . . . 8
PURÉE FRUITS AND COOKED
VEGETABLES . . . . . . . . . . . . . . . . . . . . . 8
TO DISLODGE FOOD. . . . . . . . . . . . . . . 8
CHOP HARD FOOD LIKE GARLIC . . . . 8
METAL BLADE . . . . . . . . . . . . . . . . . . . . 8
CHOP RAW FRUITS
AND VEGETABLES. . . . . . . . . . . . . . . . . 8
PURÉE FRUITS AND COOKED
VEGETABLES . . . . . . . . . . . . . . . . . . . . . 8
CHOP HARD FOOD LIKE GARLIC . . . . 8
CHOPPING, PURÉEING & MIXING
WITH PARSLEY AND OTHER
FRESH HERBS . . . . . . . . . . . . . . . . . . . . 9
CHOP PEEL FROM CITRUS FRUIT . . . 9
CHOP STICKY FRUIT LIKE DATES. . . . 9
CHOP MEAT, POULTRY AND FISH . . . . 9
PURÉE MEAT, POULTRY AND FISH . . . 9
CHOP NUTS . . . . . . . . . . . . . . . . . . . . . . 9
MAKE PEANUT BUTTER . . . . . . . . . . . . 9
MAKE FLAVORED BUTTERS,
SPREADS AND DIPS . . . . . . . . . . . . . . 10
MAKE MAYONNAISE . . . . . . . . . . . . . . 10
BEAT EGG WHITES . . . . . . . . . . . . . . . 10
WHIP CREAM . . . . . . . . . . . . . . . . . . . . 10
MAKE CRUMBS AND
CRUMB CRUSTS . . . . . . . . . . . . . . . . . 10
MAKE PASTRY . . . . . . . . . . . . . . . . . . . 10
MAKE QUICK BREADS AND CAKES. . 11
PREPARING FOOD FOR SLICING
AND SHREDDING. . . . . . . . . . . . . . . . . 11
ROUND FRUITS
AND VEGETABLES. . . . . . . . . . . . . . . . 11
WHOLE PEPPERS . . . . . . . . . . . . . . . . 11
LARGE FRUITS LIKE PINEAPPLE,
CABBAGE AND ICEBERG LETTUCE. . 11
PACKING FEED TUBE FOR
DESIRED RESULTS . . . . . . . . . . . . . . . 11
PRACTICING SLICING
AND SHREDDING. . . . . . . . . . . . . . . . . 11
REMOVING SLICED
OR SHREDDED FOODS . . . . . . . . . . . 12
SLICING AND
SHREDDING TECHNIQUES. . . . . . . . . 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 . . . . . . . . . . . . . . . . 12
REMOVING PROCESSED FOOD . . . . 12
SLICING COOKED MEAT
AND POULTRY . . . . . . . . . . . . . . . . . . . 13
SLICING FRANKFURTERS AND
OTHER SAUSAGES . . . . . . . . . . . . . . . 13
SLICING AND SHREDDING CHEESE 13
KNEADING YEAST DOUGH
WITH DOUGH BLADE . . . . . . . . . . . . . 14
TYPICAL BREAD DOUGH . . . . . . . . . . 14
TYPICAL SWEET DOUGH . . . . . . . . . . 14
MACHINE CAPACITY . . . . . . . . . . . . . . 14
USING THE RIGHT BLADE . . . . . . . . . 14
MEASURING THE FLOUR . . . . . . . . . . 14
PROOFING THE YEAST. . . . . . . . . . . . 14
PROCESSING DRY INGREDIENTS. . . 14
ADDING LIQUIDS . . . . . . . . . . . . . . . . . 15
KNEADING BREAD DOUGH . . . . . . . . 15
KNEADING SWEET DOUGH . . . . . . . . 15
RISING . . . . . . . . . . . . . . . . . . . . . . . . . 15
SHAPING, FINISHING AND BAKING . . 15
MAKING CONSECUTIVE BATCHES . . 15
PROBLEMS AND SOLUTIONS
WHEN MAKING DOUGH . . . . . . . . . . . 16
CLEANING AND STORING . . . . . . . . . 17
FOR YOUR SAFETY. . . . . . . . . . . . . . . 18
SOME TECHNICAL DATA . . . . . . . . . . 18
WARRANTY . . . . . . . . . . . . . . . . . . . . . 19
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