22
ONIONS AND `
SHALLOTS
WALNUTS,
HAZELNUTS AND
ALMONDS
CRACKERS,
BISCUITS, DRIED
BREAD AND RUSKS
GUACAMOLE
COFFEE,
CHOCOLATE,
VANILLA, ETC.
MILK-SHAKES
MAYONNAISE
egg, mustard, vinegar
or lemon juice, salt, oil
JUICE MADE FROM
FROZEN FRUIT
INSTANT
PREPARATIONS FOR
DIETS, POWDERED
MILK SWEETS, ETC.
VINAIGRETTES
Cut the onions or shallots into 4 and run until you
obtain the desired level of fineness. Do not hesitate to
stop the appliance during preparation to push down
the ingredients onto the blade if necessary.
Max. quantity you can make: 300g
Put the fruits into the blender jug and run until you
obtain the desired chop.
For best results, it is preferable to work with small
quantities: 50 to 100g maximum
Cut the ingredients into large pieces. Put them into the
blender jug and run until you obtain the desired result.
For best results, it is preferable to work with small
quantities: 40 to 50g.
Put all the ingredients into the jug starting with the
liquids and run until everything is chopped. You can
switch to the function for a few seconds at the
end of preparation to make the mix more even.
Put all the ingredients into the jug and run until you
obtain an even, frothy mix. Best results are obtained
with 1/2 l of cold milk.
As the preparation will increase in volume during
mixing, use at most 1 litre of milk.
Put the egg, mustard, vinegar or lemon juice and salt
into the jug. Add the volume of a measuring cap of oil
(75 ml). Run until the mayonnaise thickens. Add the
rest of the oil (200 ml) in small quantities. To avoid
splashing, stop the appliance whenever you add more
oil.
Put the block of frozen fruit juice and recommended
volume of water into the blender jug.
Run for a few seconds. To avoid froth foaming, do not
mix for too long.
Put all the ingredients into the jug and run for 10 to
15s maximum to smooth the preparation.
You can also use the "Vari-Pulse" function to limit the
formation of froth.
Start by roughly chopping the hard ingredients and
herbs, using the function, then add the rest of
the ingredients and run for 15 to 20s.
To avoid splashing, the liquid to be mixed should cover
the knife blade (about 250ml).
SETTING PREPARATIONS COMMENTS
