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6. OPERATING TECHNIQUES AND RECOMMENDED QUANTITIES
Ingredients Comments
Garlic/Onion/Shallot
Anchovies
Butter
Not too hard and cut in small pieces
Co ee beans
Max. 50g at a time
Fresh vegetables
Cut in small pieces
Chocolate
Max. 30g at a time and cut in small pieces
Hard cheese
Max. 60g at a time and cut in 1.5cm pieces
Firm cheese
Semi-soft cheese
Should be very cold
Soft chesse
Should be very cold
Seeds (cumin, poppy, etc.)
Fresh herbs
Must be well dried
Cooked vegetables
Should be cooked until they are soft
Walnuts, hazelnuts, almonds
Olives
Stoned
Peppercorns
Meats, poultry,  sh
Should be very cold (but not frozen) and cut into
equal sized pieces. Max. 150g
Whipped cream
About 45sec per pulse
Liquids
Mayonnaise
Add the oil through the hole in the lid
Ice cubes
In small quantities
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