10
Mayonnaise
- emulsifying
Meats, fish, poultry
- lean meat
- streaky meat
Mixture (sponge)
- whisking
Mixture (cake)
- mixing
Nuts
- chopping
Onions
- chopping
- slicing
Potatoes, cooked
- pureeing
Soups
- blending
Vegetables
- chopping
Whipping cream
- whipping
3 eggs
500 g
400 g
3 eggs
4 eggs
250 g
500 g
500 g
750 g
potatoes
500 ml
500 g
400 ml
1 - 2
2 / M
2 / M
2 / 1
2
2 / M
2 / M
2 / M
1 - 2
2
2 / M
1
Use all ingredients at room temperature. Note: use at least one big egg,
two small eggs or two big egg yolks.
First remove sinews and (fish) bones. Cut the meat/fish into cubes of 3
cm. Use the pulse setting for a coarser chopping result.
Ingredients at room temperature. Whisk the mixture of eggs and sugar at
maximum speed until stiff. Then add the sifted flour. Continue whisking
carefully at speed 1.
Ingredients at room temperature. Mix the softened butter and the sugar
until the mixture is smooth and creamy. Then add milk, eggs and flour
respectively.
Use the pulse setting (M) for coarse chopping or maximum speed for fine
chopping.
Peel the onions and cut them into 4 pieces. Note: use at least 100 g.
Peel the onions and cut them into pieces that fit into the chute. Note: use
at least 100 g.
Do not overcook the potatoes. The amount of milk necessary depends on
the kind of potato used. Use warm milk (max. 80°C). Add the milk slowly
while the metal blade is rotating.
Use cooked vegetables
Pre-cut into cubes of 3 cm and chop them with the blade.
Use cream that has been cooled in the
refrigerator.
Note: use at least 125 ml cream.
French fries,
salads, fondue,
garnishing and
barbecue sauces.
Steaks tartare,
hamburgers
Minced meat
Sponge cakes, Swiss
rolls, pastry
Various cakes
Salads, bread,
almond paste,
puddings
Salads, cooked food
Oven dishes,
puree
Soups, sauces
Soups, raw
vegetables, salads
Garnishing, cream,
pastry, ice cream
mixtures
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Ingredients Max. Speed Accessory Procedure Applications
quantity setting
