Hotpoint Ariston AG360 Mode D'emploi page 23

PARTs ANd feATURes
1. Base
2. Control knob
3. Bowl
4. Drive shaft
5. Insert carrier disc
5A. Fine slice insert
5B. Coarse slice insert
5C. Fine shredding insert
5D. Coarse shredding insert
5E. Grating blade
6. Beating disc
7. Kneading hook
8. Chopping Blade
Knob
OFF
— Processor should always be left in OFF position when unit is not in use.
FROM OFF TO HIGH
PULsE
— Turn the knob anticlockwise to "PULsE" and hold for unit to operate. When released, unit will stop.
Use PULsE for short
processing tasks, such as chopping nuts, raw meats, or vegetables.
The Pulse function allows you to check processed results and control the tininess continuously until the knob turns
to "OFF".
INTROdUcTION
Thank you for purchasing our product.
In doing so, you have opted for an effective, high
performing appliance.
If the instructions for correct use of this appliance are
not observed, the manufacturer's liability for any result-
ing damage will be excluded.
Operating instructions may describe different models.
Any difference is clearly identified.
IMPORTANT INfORMATION fOR
yOUR sAfeTy
When using electrical appliances, basic safety precau-
tions should always be followed, including the follow-
ing.
• This appliance shall not be used
by children. Keep the applian-
ce and its cord out of reach of
children.
• This appliance can be used by
— Operating speed, adjustable from minimum to maximum speed
9. Juice extractor
9A. Lid
9B. Pusher
10. Citrus Press
11. Bowl Lid
11A. Big Food Pusher
11B. small Food Pusher
12. Jug Assembly
12A. Jug lid
12B. Measuring cup
13. spatula
14. Accessories storage compartment
15. Milling cup jug
16. Blade unit
children aged from 8 years and
above and persons with redu-
ced physical, sensory or mental
capabilities or lack of experien-
ce and knowledge if they have
been given supervision or in-
struction concerning use of the
appliance in a safe way and un-
derstand the hazards involved.
• The equipment was designed for
household and similar uses such
as in:
- staff kitchen areas in shops,
offices and other work environ-
ments;
- farm houses;
- hotels, motels and other resi-
dential environments by the
guests;
it en
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