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8 99
為免材料溢出(例如半液體混合材料
或要研磨成粉的食材),必須在碎料
(f)上套上蓋(d) (1.c)。備製半
液體混合材料時,材料只可放至碎料
碗的一半容量。
將蓋(c)放在碎料碗(f)上,然後向左稍
轉以鎖緊 (1.d)
現在可以將碎料裝置接上電源。
(c)向下壓便可啟動攪拌器 (
1.e)
停止將蓋(c)向下壓便可停止操作: 攪
拌器會自動關掉。
必須等攪拌刀(e)完全停頓才將蓋(c)
移離。
每次使用後或清潔時必須先拔掉插
頭。
攪拌刀有自動鎖緊系統。要移除攪拌
(e),請用一隻手扶穩碎料碗(f)
再用另一隻手抓著攪拌刀的頂部輕輕
旋動,再往上拉。
移離後便可以安全地清倒碎料碗(f)
的食材。
實用建議:
注意:利用短脈衝可以更妥當切碎食
根據食材需切至的幼細程度來調節處
理時間。
請用抹刀將黏附在碗邊的免治材料或
薄片取出,再平均放在碎料碗(f)內。
攪拌刀(e)會經長時間使用而變鈍,要
妥當切碎材料必須更換新刀。
使用後請將攪拌器放涼至少2分鐘。
沒有放入材料時切勿啟動攪拌器。
食材
最多份量
最長時間
乾杏
150 5 秒
歐芹
30
8
洋蔥
300克
14秒
(利用脈衝)
青蔥
250克
14秒
(利用脈衝)
大蒜
200
12
烤麵包
85
15
杏仁
300
14
榛子
300
14
胡桃
250
12
巴馬乾酪
100
10
嫰質肉
350
12
粗質肉
200
12 秒
為達致更佳效果,請在攪拌過程中以人手
用抹刀混和食材。
半液體食材
煮爛的水果
260 12
蔬菜蓉
230
15
處理羊肩一類硬質肉類時,請用
10秒一轉的速度每次處理200克
材料。
每次碎肉請相隔2分鐘。
切碎不同食材建議採用的時間:
8
13


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