Bedienungsanleitung Zelmer 880.0LCD (Seite 92 von 94) (Englisch, Polnisch)

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Table 1 FOOD PROCESSOR – FOOD PROCESSOR BLADE

Product Max. quantity Preparation Gear Operation** Operation time

Boiled eggs 10 Put whole eggs in the container. 6–9 P 25–30 times.

Carrots 1000 g Cut into 3 cm pieces. 12 C up to 30 s.

Parsley 4 bunches Wash, dry, remove stems. 12 C 30 s

Chocolate 400 g (4 bars per 100 g) Break chocolate bars into pieces. 12 C up to 45 s.

Almonds 1000 g Skin may be peeled off before processing. 12 C up to 60 s.

Mixed beverages

1 liter (3/4 liter of liquid

+ fruits)

Mix fruits. –

Add liquid (milk, ker etc.). –

10–12

up to 30 times.

60 s

Tatar sauce

600 ml of mayonnaise, –

170 g of mushrooms, –

170 g of gherkins, –

2 boiled eggs. –

Put all ingredients in the container. 12 P

7 times P

about 20 s

Mayonnaise

1.5 liter = (1 liter of oil –

+ 4 eggs + lemon juice)

Whip eggs and oil at room temperature with –

lemon juice.

Add oil (pour into the smaller chamber of the food –

pusher which has an opening at the bottom)

Final blending. –

10–12 C

30 s

until oil

is used up

+ 30 s

Pancake batter

1.5 cup of milk, –

1.5 cup of water, –

3 cups of our, –

3 eggs. –

Put all the ingredients in the container.

Blend During blending (if necessary) remove our

from the sides of the container using the spatula.

8–12 C 30–45 s

Cheesecake 1 kg of cheese

Cream butter (margarine) with sugar and yolks. –

Gradually add cheese cut into small pieces –

through the feed tube.

Cream the cheese paste. –

Whip the egg whites using the dough kneader. –

Combine the cheese paste with the whipped –

egg whites and the rest of the ingredients in

a separate bowl. Carefully stir with a spoon.

4–6

about 1 min.

about 2 min.

about 1 min.

2 min.

Dumpling dough

500 g of our, –

1-2 eggs, –

200 ml of water, –

2 tablespoons of oil. –

Put all the ingredients in the container and bled. 6 C 60 s

Creamed cake

3 cups of our (about –

450g),

3 partially lled cups of –

powdered sugar (about

400 g),

400 g of butter, –

9 eggs, –

1 teaspoon of baking –

powder.

Cream butter (at room temperature) with sugar –

and yolks.

Whip the egg whites using the dough kneader. –

Add our, baking powder and stir. –

Pour the mixture into two narrow rectangular tins. –

Bake for 45 min at approximately 180°C. –

7 min.

1 min.

about 2 min.

Yeast dough*

500 g of our, –

150 g of sugar, –

125 g of butter, –

250 ml of milk, –

30 g of yeast, –

3 eggs. –

Blend yeast with warm milk, 1 tablespoon of sugar

and 1 tablespoon of our. Wait until dough rises,

add our, eggs, fat and knead dough. Wait about 30

min until dough rises.

Bake for 40 min at approximately 160°C.

9 C 2 min.

Meat stufng

500 g of beef cooked in –

vegetable stock,

2 boiled eggs, –

1 onion cut into cubes –

and fried,

salt, pepper. –

Cook meat, cut in cubes (about 3 cm). –

Divide eggs into fours. –

Put all the ingredients in the container and mix (if –

the stufng is too dry add stock and mix).

12 C 30–45 s

* Yeast dough

NOTE: Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the hand and the sides of

the container. Its consistency does not resemble one of a typical yeast dough; it cannot be formed or rolled. While preparing a yeast pie

according to the above recipe the dough should be transferred to the tin right after blending the ingredients (kneading the dough). After

baking you will receive a tasty, spongy, well risen sweet yeast bun.

** Operation: P – pulse C – continuous

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