Bedienungsanleitung Zelmer 880 (Seite 82 von 86) (Englisch)

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Type 877 and 878 – FOOD PROCESSOR – SLICING DISCS

Product Equipment

Max.

amount

Preparation Gear

Cucumbers,

leeks, carrots, etc.

Slicing disc

750 g

Put individual pieces in the narrow feed tube or a couple of pieces

in the wide feed tube. Gently press food pusher and slice.

1 or 2

Potatoes, celery,

etc.

750 g

Cut vegetables into pieces tting in the feed tube. Put vegetables

into the feed tube. Press food pusher lightly and grate.

1 or 2

Cheese

Shredding disc

750 g

Cut cheese into pieces tting in the feed tube. Put into the feed

tube. Gently press food pusher and grate.

Carrots, beetroot,

celery, apples, etc.

500 g

Cut vegetables into pieces tting in the feed tube. ut vegetables

into the feed tube. Gently press food pusher and shred.

1 or 2

Cooked potatoes,

beetroot, carrots

Pureeing disc 750 g

Cut vegetables into pieces tting in the feed tube.

Put vegetables into the feed tube. Gently press food pusher and

shred.

Potatoes

French fry slicing

disc

750 g 1

Type 878 – MIXING CONTAINER

Product Max. amount Preparation Gear

Operation

time

Cream of

zucchini soup

1,25 kg zucchini,

2 large leeks (white

parts), 60 g butter,

4 peeled garlic cloves,

80 ml cream,

salt, pepper,

about 1 l stock

Grate zucchini using the slicing disc with large holes ●

(we recommend using the food processor with the

shredding disc).

Cut leeks into thin slices. ●

Melt butter in a pan and cook leeks for about ●

3 minutes until they soften.

Add garlic and zucchini and cook for about 5 min. ●

Add 1 cup of stock and cook for about 20 min. ●

Take the soup off the heat to cool. ●

Mix. ●

Add the rest of the stock and cream. Season with salt ●

and pepper and heat.

Serve with bread or crouton ●

2 30 s

Cream soup

300 g cooked

vegetables,

100 g cooked meat,

500 ml stock

Put all the ingredients in the container and mix. ● 2 about 120 s

Gazpacho

1 can of sliced

tomatoes,

1 red pepper,

1 green pepper,

1 cucumber, 1 onion,

2 garlic cloves,

200 g white bread roll

without crust,

2 spoons wine

vinegar,

4 spoons olive oil,

salt, pepper,

ice cubes

Peel onion, rinse and cut into cubes. ●

Wash peppers, remove seeds and cut ¾ of each into ●

pieces.

Soak bread roll in 1 cup cold water. ●

Peel garlic and chop into ne pieces. ●

Peel the cucumber and take out the pips. ●

Cut cucumber and the rest of the peppers into ne ●

cubes, transfer to a bowl and put in the refrigerator.

Mix tomatoes, onion, garlic and ¾ of each pepper ●

with vinegar, olive oil and the soaked bread roll

(together with the water).

After mixing, press through a sieve, cover tightly and ●

put in the refrigerator for at least 2 hours. Do not add

salt.

Add salt and pepper before serving. ●

Gazpacho should be very cold – you can add ice ●

cubes or crushed ice.

Put the cut peppers and cucumber on plates and ●

pour gazpacho.

2 60 s

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