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9
ES
NOTA: el número de pulsaciones es orien-
tativo.
El número de pulsaciones necesarias
dependerá de la cantidad y de la con-
sistencia de los alimentos.
Vaya comprobando el resultado des-
pués de unas cuantas pulsaciones para
obtener el grado de picado deseado.
12. Recetas
¡ADVERTENCIA! Según los ingredientes
utilizados, los alimentos habrán de consu-
mirse poco después de su preparación y
tampoco podrán conservarse muchos días
en el frigorífico.
NOTA: los ingredientes deberán estar a
temperatura ambiente.
Enfriar el depósito 4 y las cuchillas 5 /
el accesorio mezclador 9 con agua fría
antes de su utilización.
El número de pulsaciones necesarias
dependerá de la receta.
Mayonesa
2 yemas de huevo
1 cucharada de vinagre
100 ml de aceite vegetal
1 cucharadita de zumo de limón
sal
pimienta
Utilizar el accesorio mezclador 9
1. Poner las yemas de huevo y el vinagre
en el depósito 4. Poner la tapa 3 y
mezclar.
2. Añadir algunas gotas de aceite y mez-
clar hasta que queden incorporadas a
la salsa. Repetir este paso hasta que la
salsa adquiera consistencia.
3. Sazonar con sal y pimienta. Añadir
zumo de limón al gusto.
Se le puede añadir una cucharadita de
mostaza a la mayonesa, al gusto.
Avellanas
50 g 4 pulsaciones
100 g 8 pulsaciones
200 g 10 pulsaciones
Almendras /
pistachos
50 g 10 pulsaciones
100 g 15 pulsaciones
200 g 15 pulsaciones
Carne (tierna,
cruda)
250 g 20 pulsaciones
Queso blando
(Emmental/
Gouda)
100 g 10 pulsaciones
Queso duro
(parmesano)
100 g 30 pulsaciones
Verduras /
frutas (cru-
das)
100 g 5 pulsaciones
200 g 10 pulsaciones
Verduras /
frutas (coci-
das)
100 g 10 pulsaciones
200 g 15 pulsaciones
Chocolate
(puro/con
leche)
100 g 10 segundos
Ingredientes
Canti-
dad reco-
mendada
Pulsaciones
recomendadas
ES_RP61714 Projekt.fm Seite 9 Montag, 14. März 2011 8:26 08
11


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