Zelmer 882.3 [47/50] Table 1 food processor food processor blade
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Zelmer 882.3 [47/50] Table 1 food processor food processor blade

Zelmer 882.3 [47/50] Table 1 food processor food processor blade
49
Table 1. FOOD PROCESSOR – FOOD PROCESSOR BLADE
Product Max. quantity Preparation Gear Operation** Operation time
Boiled eggs 10 Put whole eggs in the container 6–9 P 25-30 times
Carrots 1000 g Cut into 3 cm pieces. 12 C up to 30 s.
Parsley 4 bunches Wash, dry, remove stems. 12 C 30 s
Chocolate 400 g (4 bars per 100 g) Break chocolate bars into pieces. 12 C up to 45 s.
Almonds 1000 g Skin may be peeled off before processing 12 C up to 60 s.
Mixed bev-erages
1 liter (3/4 liter of liquid+
fruits)
Mix fruits –
Add liquid (milk, ker etc.) –
10–12
12
P
C
up to 30 times.
60 s
Tatar sauce
600 ml of mayon-naise –
170 g of mushrooms –
170 g of gherkins –
2 boiled eggs –
Put all the ingredients in the con-tainer. 12 P
7 times P
about 20 s
Mayonnaise
1.5 liter = (1 liter oil + 4 –
eggs + lemon juice)
Whip eggs and oil at room temperature with –
lemon juice.
Add oil (pour into the smaller chamber of –
the food pusher which has an opening at
the bottom)
Final blending. –
10–12 C
30 s
until oil
is used up
+ 30 s
Pancake batter
1.5 cup of milk –
1.5 cup of water, –
3 cups of our, –
3 eggs –
Put all the ingredients in the container. Blend
During blending (if necessary) remove our
from the sides of the container using the
spatula.
8–12 C 30–45 s
Cheesecake 1 kg of cheese
Cream butter (margarine) with sugar and –
yolks.
Gradually add cheese cut into small pieces –
through the feed tube.
Cream the cheese paste. –
Whip the egg whites using the dough –
kneader.
Combine the cheese paste with the –
whipped egg whites and the rest of the
ingredients in a separate bowl. Carefully stir
with a spoon.
10
10
6
4–6
C
C
C
C
about 1 min.
about 2 min.
about 1 min.
2 min.
Dumpling dough
500 g of our –
1-2 eggs –
200 ml of water –
2 tablespoons of oil –
Put all the ingredients in the container and
bled.
6 C 60 s
Creamed cake
3 cups of our (about –
450 g),
3 partially lled cups of –
powdered sugar (about
400 g),
400 g of butter, –
9 eggs, –
1 teaspoon of bak-ing –
powder
Cream butter (at room tempera-ture) with –
sugar and yolks.
Whip the egg whites using the dough –
kneader.
Add our, baking powder and stir. –
Pour the mixture into two narrow rectan- –
gular tins.
Bake for 45 min at approximately 180°C. –
6
6
2
C
C
C
7 min.
1 min.
about 2 min.
Yeast dough*
500 g of our, –
150 g of sugar, –
125 g of butter, –
250 ml of milk, –
30 g of yeast, –
3 eggs –
Blend yeast with warm milk, 1 tablespoon of
sugar and 1 tablespoon of our. Wait until
dough rises, add our, eggs, fat and knead
dough. Wait about 30 min until dough rises.
Bake for 40 min at approximately 160°C.
12 C 2 min.
Meat stufng
500 g of beef cooked in –
vegeta-ble stock,
2 boiled eggs, –
1 onion cut into cubes –
and fried,
Salt, pepper –
Cook meat, cut in cubes (about 3 cm). –
Divide eggs into fours. –
Put all the ingredients in the container –
and mix (if the stufng is too dry add stock
and mix).
12 C 30–45 s

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