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guide de préparation
Aliment
Capacité
Préparation
maximale
Herbes - persil/menthe 10 g Les herbes sont plus faciles à
hacher si elles sont propres
et sèches.
Œufs durs 2 Coupez en deux. Hachez.
Noisettes, noix, amandes 50 g Hachez. (Remarque : vous ne
pourrez pas obtenir la
consistance de la poudre
d’amandes.)
Pain 50 g Coupez en dés de 1 cm. Hachez
jusqu’à obtention de la
consistance désirée.
Biscuits 50 g Cassez en morceaux et hachez
jusqu’à obtention de la
consistance désirée.
Viande crue 150 g Coupez en dés de 1 cm et
hachez jusqu’à obtention de la
consistance désirée. Utilisez de la
viande maigre.
Viande cuite et poisson 150 g Coupez en dés de 1 cm. Hachez
par action pulsée jusqu’à
obtention de la consistance
désirée.
Légumes - tomates 1 à 2 Pelez et coupez en quartiers.
Mixez par action pulsée jusqu’à
obtention d’une purée.
champignons 1 à 2 Pelez et coupez en quartiers.
Hachez.
poivron 1/2 Morceaux de 1 cm. Hachez.
Compote de pommes 100 g Mixez jusqu’à obtention d’une
de pommes préparation homogène.
cuites
Gousses d’ail 1 à 10 Hachez par action pulsée.
Racine de gingembre 25 g Coupez en petits morceaux de
frais 0,5 à 1 cm et hachez par
action pulsée.
15


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