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en Before using the appliance
18
Worm gear for juicer attachment

Strainer housing

Juicer housing

Perforated disc, fine

Perforated disc, coarse

Worm gear for grater attachment

Grater drum

Cover

Holder for shape plate

Shape plate
1Special accessory
Special accessory
You can find an overview of the spe-
cial accessories and how to use
them here.
Perforated discs
The fine and the coarse perforated
disc are suitable for additional pro-
cessing functions.
Juicer attachment
The juicer attachment is suitable for
squeezing soft fruit and vegetables,
e.g. berries, tomatoes, apples, pears,
rose hips.
Notes
¡Do not press fruit whose pips are
similar in diameter to the hole dia-
meter in the strainer insert, e.g.
raspberries.
¡Cook hard food before squeezing
to make it soft enough, e.g. rose
hips.
Viennese whirl attachment
The Viennese whirl attachment is suit-
able for shaping biscuit dough or
shortcrust pastry.
Grater attachment
The grater attachment is suitable for
grating hard foods, e.g. almonds,
nuts, chocolate, hard cheese or dry
bread rolls.
Note:Only process dry nuts and al-
monds in small quantities.
Overload protection
The overload protection system pre-
vents the motor and other compon-
ents from being damaged through
being overloaded.
If the meat mincer is overloaded or
blocked, the agitator paddle on the
worm gear will break at the predeter-
mined breaking point.
Note:Spare parts with a predeter-
mined breaking point are not covered
by our warranty obligations. A new
agitator paddle is available from cus-
tomer service under order number
00418076.
Replacing the agitator paddle
1. Release the fastening screw in the
agitator paddle using a suitable
screwdriver and remove.
2. Remove the faulty agitator paddle.
3. Insert a new agitator paddle and
screw tight.
Before using the appliance
Before using the appli-
ance
Before using the appliance
Prepare the base unit and the ac-
cessories for use.
Preparing the base unit
Note:The food processor shown in
the pictures may differ from your
model in terms of shape and fea-
tures.
18


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