Publicité
Les langues disponibles
Les langues disponibles
BASIC FOOd PROCESSING TECHNIQUES
PAge heAder.....
NOTE
After puréeing the food, carefully
remove the S Blade ™ and use the
spatula to scrape any food adhering to
the blade and the processing bowl.
Cooked vegetables
Peel and cut vegetables into 1 inch (2.5cm)
cubes. Ensure vegetables are well cooked
and softened before processing. Process
no more than 10 cups at a time using the
START/PAUSE button until food is puréed
to desired consistency.
NOTE
After processing vegetables, add
stock through the small feed chute, if
necessary, to make a smoother purée.
Creamed vegetable soups
Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream
or milk through the small feed chute. Do not
exceed LIQUID MAX level.
Cooked pumpkin
Puréed pumpkin
All manuals and user guides at all-guides.com
Cooked meat and patés
Trim and cut cooked meat into 1 inch
(2.5cm) cubes. For chicken liver paté,
leave livers whole. Process no more than
2¼ lbs (1kg) for no more than 30 seconds
the START/PAUSE button until puréed to
desired consistency. For paté, add cream
through the small feed chute while motor is
running.
Peanut butter
Process shelled peanuts, no more than 6
cups at a time, using the START/PAUSE
button until puréed to desired consistency.
The mixture will form into a ball.
Shelled peanuts
NOTE
Add pan juices during processing if
mixture becomes too stiff.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
Peanut butter
19
Publicité
