19
Producing a purée:
Chop roughly using a pulsing action then press and hold
until the desired texture is achieved.
(N.B.: this function is not suitable for mashing potatoes)
Adding liquids:
You can add liquids like water, oil and avouring while the appliance is running. Pour the liquid
through one of the two openings in the lid. Make sure you leave the other opening free so that
air can circulate freely.
C. GRINDING
This function can be used for hard foods like walnuts, hazelnuts, almonds, co ee beans, etc.
Use the same procedure for hard foods: press
using a pulse action, ensuring that the food
falls to the bottom of the bowl each time you stop. For a ner texture, press and hold
for
several seconds.
7. OPERATING TECHNIQUES AND RECOMMENDED
QUANTITIES
Ingredients Comments
Garlic/Onion/Shallot
✓
Anchovies
✓
Butter
✓
Not too hard and cut in
small pieces
Co ee beans
✓
Max. 50g at a time
Fresh vegetables
✓
Cut in small pieces
Chocolate
✓
Max. 30g at a time and
cut in small pieces
Hard cheese
✓
Max. 60g at a time and
cut in 1.5cm pieces
Firm cheese
✓
Semi-soft cheese
✓
Should be very cold
Soft chesse
✓
Should be very cold
Seeds (cumin, poppy, etc.)
✓
Fresh herbs
✓
Must be well dried
Cooked vegetables
✓
Should be cooked until
they are soft
Walnuts, hazelnuts, almonds
✓
Olives
✓
Stoned
Peppercorns
✓
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