Bedienungsanleitung Zelmer 882 (Seite 47 von 50) (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 bev-erages

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 mayon-naise –

170 g of mushrooms –

170 g of gherkins –

2 boiled eggs –

Put all the ingredients in the con-tainer. 12 P

7 times P

about 20 s

Mayonnaise

1.5 liter = (1 liter 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 –

450 g),

3 partially lled cups of –

powdered sugar (about

400 g),

400 g of butter, –

9 eggs, –

1 teaspoon of bak-ing –

powder

Cream butter (at room tempera-ture) with –

sugar and yolks.

Whip the egg whites using the dough –

kneader.

Add our, baking powder and stir. –

Pour the mixture into two narrow rectan- –

gular 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.

12 C 2 min.

Meat stufng

500 g of beef cooked in –

vegeta-ble 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

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