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Rommelsbacher EGK 200 Manual

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Food Grinding
container
(2-winged blade)
Blending
container
(4-winged blade)
Recommended
quantity
Recommended
time
coffee beans x 15 – 30 g 10 – 30 sec.
peppercorn x 15 – 20 g 5 – 20 sec.
sea salt in small grains x 15 – 20 g 5 – 20 sec.
rye x 20 – 40 g 20 – 40 sec.
mustard seeds x 15 – 20 g 5 – 20 sec.
chillies (dried) x 10 – 15 g 5 – 20 sec.
lump sugar x 4 – 8 pcs. 10 – 15 sec.
almonds x 20 – 40 g 10 – 15 sec.
hazelnuts x 20 – 40 g 10 – 20 sec.
dried fruit x 20 – 40 g 5 – 10 sec.
parsley / dill (fresh) x 10 – 20 g 3x 2 sec.
Recipes
The following recipes should give you some suggestions and ideas. You may vary and adapt the quantities
and compositions according to your taste and requirements. Have fun and enjoy your meal!
Pesto
10 g basil, 20 g hazelnut, 20 g hard cheese (Grana Padano or Parmesan), 1 garlic clove (cut), 20 ml olive oil.
At first, fill the solid ingredients and half of the olive oil into the blending container. Blend for about 10
seconds. Then add the rest of the olive oil and blend for another 10 – 15 seconds. Ready.
Fill the pesto in a screw top jar and cover the pesto with some olive oil. This will prolong its storage life.
Screw the lid on the jar.
Herbed dressing
Each 2 g of chive, dill, basil and parsley, 1 garlic clove, 3 g salt, 12 g mild mustard, 5 g vinegar, 6 g oil and
4 g icing sugar.
Fill all ingredients into the blending container and blend them with two pulse-kicks. Then blend for another
5 – 10 seconds. Take out the dressing, which can e.g. be mixed with some yoghurt, milk or similar.
Seasoning salt
4 g dried mixed herbs, 3 – 4 peppercorns, 4 g salt.
Place all ingredients into the blending container and blend for 10 – 15 seconds.
Let your imagination flow. Make use of your creativity and try out tasty compositions of different herbs
and spices.
EGK200 - 07_2016_print.indd 19 08.07.2016 13:11:36
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