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TIPPS UND TRICKS
MITTLERE SCHÜSSEL UND SCHEIBEN
Die mittlere Schüssel eignet sich besonders zum Raspeln und Schneiden von Obst,
Gemüse und Hartkäse. Kohl: nach dem Herauslösen des Strunks die Blätter
ineinander rollen.
Durch manche Nahrungsmittel wie z. B. Möhren verfärbt sich der Kunststoff.
Dem lässt sich durch Abwischen mit einem mit etwas Speiseöl getränkten
Küchenkrepp entgegenwirken.
GROSSE SCHÜSSEL
• Bei flüssigen Zutaten die Schüssel höchstens bis zu einem Drittel füllen.
• Bei festen Zutaten die Schüssel höchstens bis zu zwei Dritteln füllen.
. METALLMESSER
Bei großen Mengen Zutaten wie Fleisch oder Gemüse in etwa 2 cm große Würfel schneiden.
Fleisch und Fisch: Beim Hacken von Fleisch oder Fisch den Momentbetrieb (PULSE) verwenden,
um das Endergebnis besser kontrollieren zu können.
Gemüsepüree: Die in grobe Würfel geschnittenen Zutaten in die Schüssel
geben und mithilfe des Metallmessers pürieren. Zunächst im Momentbetrieb
(PULSE), dann im Dauerbetrieb (AUTO) arbeiten, bis die gewünschte
Konsistenz erreicht ist.
BLENDERMIX
Suppen, Pfannkuchenteig, Cocktails: das Metallmesser einsetzen und alle Zutaten in die
Schüssel geben. Den Blendermix-Einsatz in die Schüssel einsetzen und das Gerät einschalten.
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