Zelmer 880.0 LCD [93/95] Table 1 food processor food processor blade

Zelmer 880.0 LCD [93/95] Table 1 food processor food processor blade
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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 beverages
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 mayonnaise,
170 g of mushrooms,
170 g of gherkins,
2 boiled eggs.
Put all ingredients in the container. 12 P
7 times P
about 20 s
Mayonnaise
1.5 liter = (1 liter of 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
450g),
3 partially lled cups of
powdered sugar (about
400 g),
400 g of butter,
9 eggs,
1 teaspoon of baking
powder.
Cream butter (at room temperature) with sugar
and yolks.
Whip the egg whites using the dough kneader.
Add our, baking powder and stir.
Pour the mixture into two narrow rectangular 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.
9 C 2 min.
Meat stufng
500 g of beef cooked in
vegetable 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
* Yeast dough
NOTE: Dough prepared according to the above recipe is very watery and cannot be formed in a ball; it sticks to the hand and the sides of
the container. Its consistency does not resemble one of a typical yeast dough; it cannot be formed or rolled. While preparing a yeast pie
according to the above recipe the dough should be transferred to the tin right after blending the ingredients (kneading the dough). After
baking you will receive a tasty, spongy, well risen sweet yeast bun.
** Operation: P – pulse C – continuous

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