4
PROCESSING
•
Put the food in the bowl.
•
Don’t process hard foods – i.e. anything you can’t cut easily with a
kitchen knife.
•
Don’t chop big bits – maximum 18mm cubes.
1.
Put the lid on the bowl. Turn the lid clockwise till the triangle marking (
d
) on
the lid lines up with the peg on the motor body.
Your mini chopper won’t
work unless they are aligned
.
2.
Put the plug into the power socket.
3.
Press the switch to start the motor, release it to switch off.
DONE?
1.
Unplug the appliance.
2. Turn the lid anti-clockwise to unlock it.
3.
Lift the lid off the bowl.
4.
Hold the plastic part of the blade unit, turn it to free it from the spindle
flanges, and lift it straight up and out of the bowl.
5. Turn the bowl anti-clockwise to unlock it.
6.
Lift the bowl off the motor unit.
CARE AND MAINTENANCE
1.
Unplug before dismantling or cleaning.
2.
Clean the outside surfaces of the appliance with a damp cloth.
3.
Hand wash the removable parts.
4.
Clean the inside of the blade unit with a toothpick.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in
electrical and electronic goods, appliances marked with this symbol mustn’t be
disposed of with unsorted municipal waste, but recovered, reused, or recycled.
RECIPES
h
= handful
c
= clove(s)
CORIANDER PESTO
2
h
coriander leaves
2
c
garlic
60g pine nuts
125ml olive oil
60g Parmesan, grated
Process the coriander, garlic, pine nuts and half the oil till smooth. Transfer to a
large bowl. Stir in the Parmesan. Add oil to adjust the consistency: For a dip: thick.
For a topping: medium. For pasta sauce: thin.
SWEET AND SOUR SAUCE
2 shallots
2 small piece ginger, peeled
1
c
garlic
15ml soy sauce
10ml white wine vinegar
5ml mustard
5ml tomato purée
Process everything till smooth. Serve with chicken, fish, or as a dip.
BLACK OLIVE AND ANCHOVY SAUCE
125g pitted black olives
30g anchovy fillets, drained
25g capers, drained
75ml olive oil
15ml brandy (optional)
black pepper
Reserve half the oil. Process everything else. Add oil to adjust the consistency: For a
tapenade: thick. For pasta sauce: thin. Season with black pepper.
