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Picar frutos
secos
20 300 g Quitar la cáscara y picar hasta la textura
deseada
20 s
Picar huevo duro
20 5 huevos Cortar a cuartos y picar hasta la textura
deseada
10 s
Carne picada
(cruda o cocida)
20 300 g Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
30 s
Picar carne
20 40 g Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
3 s
Jugo de tomate
20 400 g Cortar los tomates a cuartos y deposi-
tarlos en el vaso tamizador actuar sobre
ellos, en la jarra quedará el jugo
20 s
Picar albari-
coques secos
20 60 g Trocear previamente a tacos de 1 cm.
Picar hasta la textura deseada
3 s
Gazpacho
20 ------- Poner en la jarra ½ Kg de tomates, 1
pimiento, 200 g de pepino, 1 diente de
ajo, 1 rebanada de pan mojado con agua,
sal, vinagre y aceite de oliva y elaborar
30 s
Picar tomate
20 350 g Pelar, trocear los tomates y elaborar 30 s
Picar cebolla
20 400 g Pelar, trocear los tomates y elaborar 20 s
Triturar pan seco
20 50 g Pelar, trocear los tomates y elaborar 20 s
Azúcar glas
20 200 g Pelar, trocear los tomates y elaborar 20 s
12


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