Manual Solis 8371 (page 54 of 72) (English, German, Dutch, French, Italian)

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USE AS A BLENDER

1. CHOOSING THE RIGHT ATTACHMENT

Depending on the area of use, you can choose from 4 different attachments:

The multi blade

●

Grinds, chops, shreds and purees raw and cooked vegeta-

bles, fruit, jam, cooked meat. Turns frozen fruit into fruit

ice and sorbet and even shreds ice cubes.

●

Ideal for foods with a heavy consistency.

The whisk

●

Stirs and mixes shakes, drinks, instant soups and sauces,

omelette and pancake batter, mayonnaise, creamy soups

and icings. Ideal for making food with a creamy and thick

consistency.

The whipping disk

●

Whips and beats, e.g. egg whites, cream, pudding,

mousse and sponge mixture. Even turns skimmed milk

into whipped cream; ideal for making soups and sauces

and frothed milk.

Meat and vegetable blade

●

Ideal for shredding and cutting hard-ﬁbre vegetables, e.g.

for vegetable soups, as well as small amounts of meat or

ﬁsh resp. poultry.

Speed settings

Setting Area of use

For kneading dough or for starting the stirring process

2–3

For mixing dry ingredients or for mixing in ingredients resp. if slow

speeds are required

For mixing liquid ingredients or for adding liquids to dry ingredients

5–6

Especially suited to kneading dough

7–8

For alternately adding dry and liquid ingredients

9–10

For stirring baking mixtures resp. if medium speeds are required

For whipping butter and sugar icing etc.

12–13

For whipping ﬂuffy and light consistencies, e.g. sponge mixture

For mashing potatoes

For whipping cream

For beating egg whites resp. if high speed is required

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Solis 8371 Manual

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