Bedienungsanleitung ProfiCook UMS 1125 (Seite 38 von 66) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch, Polnisch)

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Preparation of the Smoothie Container

1. Fill your ingredients into the smoothie container.

2. Screw the knife block by hand onto the opening of the

smoothie container.

3. Turn the smoothie container upside down and set it onto

the base unit.

4. Tighten the smoothie container by turning it clockwise. It

must engage.

Mixing

Operation is carried out with the setting control:

Level 0 = off

Level 1 = low rpm

Level 2 = high rpm

P = high speed in pulse mode

NOTE:

Mixing vessel and smoothie container can be operated in all

speed steps.

Adding Further Ingredients to be Mixed

(when Using the Mixing Vessel)

Items to be mixed or spices can be fed in through the lling

aperture.

• Please switch off the machine before doing so.

• Before you switch the device on again, close the opening.

Stopping Operation

1. Turn the switch to the position “0”.

2. Wait until the knife has stopped.

3. Disconnect the mains plug from the wall socket.

4. Remove the container together with the knife block. A

short counterclockwise turn is sufcient.

5. a) Take off the lid to pour the contents.

b) Turn the smoothie container upside down and replace

the knife block by the lid (11). Make sure that the seal

ring of the lid has been inserted!

IMPORTANT NOTE:

Citrus juices and food containing acids should never be

stored in metal vessels.

Recipe suggestions

NOTE:

• The quantities listed in the following recipes refer to use

of the mixing vessel.

• Adjust the quantities accordingly when you want to mix

directly in the smoothie container.

Raspberry Cream Smoothie

Glasses: 4

Ingredients:

200 g raspberries

150 g skimmed milk yogurt

100 g whipped cream

50 g powdered sugar

Preparation:

Mix the raspberries and the yogurt in the smoothie maker. Stir

in the liquid cream. Season with powdered sugar and pour

into glasses. Decorate with fresh raspberries.

Strawberry Mango Smoothie

Glasses: 4

Ingredients:

1 ripe mango

300 g strawberries

2 tbsp mango syrup

2 tbsp cranberry full-fruit syrup

200 ml soy drink calcium with vanilla

Preparation:

Peel the mango and cut off the pulp along the seed. Weigh

250 g of pulp. Rinse the strawberries thoroughly and dab

them dry. Put 4 strawberries and the remaining mango aside.

Cut the remaining strawberries and the weighed mango

into small pieces. Mix the fruits, both syrups, and the soy

drink in the smoothie maker. Cut the remaining mango into

small cubes, stir them in, and freeze in the freezer for at

least 2 hours. Fill the drink into glasses and decorate with

strawberries.

Orange Carrot Smoothie

Glasses: 4

Ingredients:

300 g carrots

- salt

4 juice oranges

1 pc. fresh ginger (3 cm)

1 pinch of red pepper

2 tbsp maple syrup

1 bunch coriander

1 lime

1 tbsp rape seed oil

- freshly ground pepper

- lime slices for decoration

Preparation:

Peel the carrots and cook them in a little salt water for approx.

30 minutes. Then drain them and let them cool. Squeeze the

orange and measure

250 ml juice. Peel the ginger and grate it. Mix carrots, orange

juice, ginger, red pepper, and maple syrup together in the

Smoothie Maker and cool the mixture well. Rinse the corian-

der, shake it dry, and pull off the leaves. Squeeze the lime. Stir

in the coriander, 1 to 2 tbsp lime juice, and oil. Pour the carrot

mixture into glasses and add a little coriander. Season with salt

and pepper and serve. If desired, decorate with a slice of lime.

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