Bedienungsanleitung Zelmer 880 (Seite 81 von 86) (Englisch)

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The operation times are approximate. The actual operation time depends on the quality and quantity of the ingredients and the

desired level of mixing or grinding.

Type 877 and 878 – FOOD PROCESSOR – FOOD PROCESSOR BLADE

Product Max. amount Preparation Gear

Operation

time

Yeast dough*

500 g our,

150 g sugar,

125 g butter,

250 ml milk,

30 g yeast, 3 eggs

Blend yeast with warm milk, 1 spoon of sugar and

1 spoon of our. Wait until dough rises, add our, eggs,

fat and knead dough. Wait 30 min until dough rises.

Bake for 40 min at approximately 160°C.

2 60 s

Creamed cake

250 g our,

250 g sugar,

250 g butter, 6 eggs

Put all the ingredients in the container and blend. 2 30 s

Shortcrust pastry

500 g our,

100 g sugar,

250 g butter, 4 yolks

Put our and butter cut into cubes in the container.

Knead for about 30 s until ne crumbs are formed.

Add sugar and yolks. Blend until the ingredients

combine.

2 30 – 45 s

Sponge cake

4 eggs, 200 g our,

200 g sugar,

Beat egg whites, add sugar and yolks. Add our and

blend.

2/1

3 min.

+15 s

Pancake batter

350 g our,

500 ml milk, 3 eggs

Put all the ingredients in the container and blend. 2 30 s

Mayonnaise

500 ml oil, 2 eggs,

15 g vinegar,

2 spoons mustard

Put eggs, vinegar and about 100 ml of oil in the

container. Blend and dispense the remaining oil

(through the opening in the food pusher).

3 min.

(oil

dispensing

time)

Butter cream

400 g butter,

200 g powdered

sugar,

2 yolks

Put all the ingredients in the container and blend. 1 3 min.

Meat 500 g

Cut meat into pieces of about 3 cm. Place in the

container and chop.

2 30 s

Terrine 750 g

Cut cooled meat stewed in vegetables into pieces of

about 3 cm.

Add soaked bread roll, eggs and spices and grind.

2 60 s

Cream soup

500 ml stock,

150 g vegetables,

200 g meat

Put cooked vegetables, meat and about 1 cup of stock

in the container and grind until desired consistency is

reached. Add the rest of the stock and mix briey.

1 – 2 min.

(depending

on the meat)

Herbs

2 bunches (about

70 g)

Put clean and dry herbs into the container. 2 90 s

Nuts 500 g Put nuts in the container and chop. 2 25 s

Herb butter

40 g butter,

1 bunch of herbs

Put clean and dry herbs into the container and chop for

about 60 s. Add butter and blend.

2 60 s + 60 s

Bread spread

500 g pot cheese,

250 g smoked sh

Put the ingredients in the container and blend. 2 60 s

Chocolate 200 g

Divide chocolate into pieces of about 3 cm. Put into the

container and grind.

2 30 – 40 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 mixing the ingredients

(kneading the dough). After baking you will receive a tasty, spongy, well risen sweet yeast bun.

Recommended speed and operation time

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