5
Food Maximum Preparation
capacity
Herbs - parsley/mint 10g Herbs are best chopped when
clean and dry.
Hard boiled eggs 2 Cut in half. Process until
chopped
Nuts eg almonds, walnuts 50g/2oz Process until chopped. (Note:
the consistency of fine ground
almonds will not be
achievable).
Breadcrumbs 50g/2oz Cut into
1
⁄2”/1cm cubes.
Process until of the desired
consistency.
Biscuit crumbs 50g/2oz Break into pieces and process
until of the desired consistency.
Uncooked meat 150g/6oz Cut into
1
⁄2”/1cm cubes and
process until of the desired
consistency. Use lean meat.
Cooked meat and fish 150g/6oz Cut into
1
⁄2”/1cm cubes. Pulse
until of the desired consistency.
Vegetables - tomatoes 1-2 Skin and quarter. Pulse to a
purée
mushrooms 1-2 Skin and quarter. Process until
chopped
pepper
1
⁄2
1
⁄2”/1cm pieces. Process until
chopped
Apple Purée 100g/4oz Process until smooth.
cooked apple
Garlic cloves 1-10 Pulse until chopped
Fresh root ginger 25g/1oz Cut into small pieces
1
⁄4-
1
⁄2”/
1
⁄2-1cm and pulse until
chopped
processing guide
care and cleaning
●
Always switch off and unplug before
cleaning.
●
Handle the blade with care - it is
extremely sharp.
●
Some foods may discolour the
plastic. This is perfectly normal and
won’t harm the plastic or affect the
flavour of your food. Rub with a
cloth dipped in vegetable oil to
remove the discolouration.
power unit
●
Wipe with a damp cloth, then dry.
lid/bowl/knife blade
●
Wash by hand, then dry.
●
Alternatively they can be washed on
the top rack of your dishwasher.
●
The parts are unsuitable for use in a
Steam Steriliser. Instead use a
sterilising solution in accordance
with the sterilising solutions
manufacturer’s instructions.
M
ayonnaise
1
25ml olive oil
1 whole egg
2
drops lemon juice
s
alt and pepper
P
lace the egg, lemon juice and
s
easoning into the bowl. Fit the lid.
Switch to speed 2 and gradually
a
dd the oil to the feeder cup,
t
opping up as necessary to ensure a
constant flow of oil. Switch off when
a
ll the oil has been added.
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