Philips HR2830/06 Bedienungsanleitung Seite 9

Some Max.
examples: quantity
Batter (light) 250 g liquid
- blending
Cabbage
- slicing
- grating
Carrots
(uncooked)
- slicing
- grating
Cheese
- chopping 75 g
- grating
Creams 150 g butter
Cucumber
- slicing
- grating
Endive
- slicing
Fruit
- chopping 250 g
- puréeing 400 g
- grating
Herbs Bowl half -
- chopping filled
Fish
- chopping 250 g
Nuts
- chopping 150 g
Potatoes
(uncooked)
- chopping 300 g
- slicing
- grating
Pulses
- puréeing 400 g
Tomatoes
- puréeing 250 g
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Acces- Procedure
sories.
£
First put the liquid into the bowl. Then add
the dry ingredients.
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Pre-cut.
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≠
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Insert into the food chute tips downwards.
£
Use only rindless cheese (e.g. Parmezan),
pre-cut in cubes of 2 cm. Drop the cubes
≠
into the bowl via the feed tube while the
metal blade is rotating.
Press carefully with the pusher.
£
Use soft butter for airy results.
Pre-cut.
≠
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Insert into the chute stalk downwards, filling
≠
the chute completely.
Tip: use a little lemon juice to prevent
£
discolouring.
£
Use raw, firm, seedless fruit.
≠
Use cooked or soft fruit.
£
Wash and dry herbs.
£
Remove fishbones.
Drop nuts into the bowl via the feed tube
£
while the metal blade is rotating.
Pre-cut into cubes (3 cm).
£
≠
≠
Use cooked beans or peas. You may add
£
some for liquid for a better consistency.
Pre-cut tomatoes into 4 pieces.
≠
10
Applications
Pancakes, wafers,
crepe, fritters.
Cooked vegetables,
coleslaw.
Raw food salad.
Oven dishes.
Garnishing, raw food.
Garnishing, au gratin,
sauces.
Pizza, oven dishes.
Pastry, desserts.
Salads, raw food.
Salads.
Salads, jam, cakes.
Sauces, pudding.
Baby food.
Sauces, soup, garnish-
ing, seasoned butter.
Pâté.
Salads, garnishing.
Soups, raw food, oven
dishes.
Oven dishes, crisps.
Rösti
Purées, soups.
Sauces, soups.