Krups MINI CHOPPER GVA208 Mode D'emploi page 10

Cooked ham (cut into 2 cm pieces)
Gruyere cheese (in 2 cm cubes)
Parmesan cheese (cut in 2 cm cubes)
Fruit compote (or stewed fruit)
Cooked soup
Hints to obtain best results:
Operate in pulses. Process with a pulse action using short bursts of power. If pieces of food
remain stuck to the sides of the bowl (ham, onions, etc.), use the spatula to scrape them down and
distribute them around the bowl before applying 2 or 3 additional pulses.
The measuring graduations on the bowl take into account the volume occupied with the blade fitted
and are provided as a guide only.
CLEANING
Do not immerse the motor unit or put it under running water. Just wipe clean with a sponge.
Handle the blade with care, as the blades are extremely sharp. Do not leave the blade to soak
with cutlery or dishes in the sink.
You can wash the bowl, the blade and emulsifying disc in the dishwasher (top basket only).
To clean the lid correctly, you can remove the seal by pulling on it.
To refit the seal, be careful to position it correctly in the groove to secure it (Fig.6). Do not use the
appliance without the seal.
ELECTRICAL OR ELECTRONIC PRODUCT AT THE END OF ITS SERVICE LIFE
Let's all help protect the environment!
Your appliance contains many recyclable materials that can be re-used.
Take it to a local waste collecting point.
RECIPES
Apple Compote
500 g cooked apples, juice of half a lemon, 80 g caster sugar, 1 tablespoon of rum.
Place the warm but not hot cooked apples, the lemon juice, sugar and rum in the bowl. Blend using
the blade for 15 to 20 seconds. Leave to cool and serve.
Pesto sauce
150 g Parmesan cheese, 5 sprigs of fresh basil, 3 cloves of garlic, 4 cloves, 15 walnut halves, 1/2
glass of olive oil.
Place the basil, the garlic cloves and cloves into the bowl. Blend finely. Add the Parmesan cheeses
in small cubes along with the walnut halves and chop finely for about 20 seconds. Add the olive oil
and blend to obtain a smooth paste.
Guacamole
1 large avocado pear, 1 clove of garlic, 1/2 a skinned tomato, 1 tablespoon olive oil, 2 chilli peppers,
1/2 onion, 3 sprigs of coriander, 1 dash of lemon juice, salt and pepper to taste.
Chop the garlic, onion, coriander and chilli peppers finely.
Peel the avocado pears and cut them up before putting them in the bowl.
Blend for 20 seconds to obtain a smooth purée. Add salt and pepper to taste.
10
200 g (2 slices)
100 g
100 g
400 g
400 ml
15 secs
10 secs
20 secs
15 secs
15 secs