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processing guide
Food
Herbs - parsley/mint
Hard boiled eggs
Nuts eg almonds, walnuts
Breadcrumbs
Biscuit crumbs
Uncooked meat
Cooked meat and fish
Vegetables - tomatoes
mushrooms
pepper
Apple Purée
Garlic cloves
Fresh root ginger
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.
Maximum
Preparation
capacity
10g
Herbs are best chopped when
clean and dry.
2
Cut in half. Process until chopped
50g/2oz
Process until chopped. (Note:
the consistency of fine ground
almonds will not be achievable).
50g/2oz
Cut into
1
⁄
2
Process until of the desired
consistency.
50g/2oz
Break into pieces and process
until of the desired consistency.
150g/6oz
Cut into
1
⁄
2
process until of the desired
consistency. Use lean meat.
150g/6oz
Cut into
⁄
1
2
until of the desired consistency.
1-2
Skin and quarter. Pulse to a
purée
1-2
Skin and quarter. Process until
chopped
1
⁄
1
⁄
"/1cm pieces. Process until
2
2
chopped
100g/4oz
Process until smooth.
cooked apple
1-10
Pulse until chopped
25g/1oz
Cut into small pieces
1
⁄
-1cm and pulse until chopped
2
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.
4
"/1cm cubes.
"/1cm cubes and
"/1cm cubes. Pulse
1
⁄
-
1
⁄
"/
4
2
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