5
MAXIMUM QUANTITIES, PROCESSING TIME AND ACCESSORY USAGE
RECIPES
FFuunnccttiioonn MMaaxx.. qquuaannttiittyy PPrroocceessssiinngg ttiimmee ((iinn sseeccss)) AAcccceessssoorryy
CChhooppppiinngg
• P
arsley
• Onions, shallots
• Garlic
• Biscuits (crushing)
• Almonds
• Cooked ham
• Raw meat
30 g
200 g
150 g
50 g
100 g
200 g
200 g
10 s
10 s
10 s
10 s
15 s
10 s
10 s
DD
KKnneeaaddiinngg
• B
read or pizza dough
• Chocolate cake or sponge
cake
250 g flour
3 eggs with
120 g flour
10 s
15 s
DD
GGrraattiinngg // sslliicciinngg
• V
egetables
• Cheese
200 g
150 g
20 s
30 s
FF
EEmmuullssiiffyyiinngg
• M
ayonnaise
• Egg whites
• Whipped cream
1egg
4 eggs
200 ml
30 s
45 s
40 s
EE
BBlleennddiinngg ::
• S
oup 0,6 l 15 s
DD
RReeccoommmmeennddaattiioonnss ttoo oobbttaaiinn ggoooodd rreessuullttss::
Use pulse operation for greater control when
c
hopping, grating and slicing. If pieces of food
remain stuck to the sides of the bowl (meat,
onions...), push the ingredients back down into
the bowl with a spatula and operate the
appliance with 2 or 3 extra pulses.
The graduations of the bowl take account of a
volume calculated with the metal blade fitted,
and are only provided as a guide.
CCHHAANNTTIILLLLYY CCRREEAAMM
Pour into the bowl
((BB))
fitted with the emulsifying
disc
((EE))
: 200 ml UHT whipping cream (at least
3
5% fat), 20 g icing sugar, and 1 sachet of vanilla
sugar (optional). Operate the appliance
continuously for about 30 seconds.
RReeccoommmmeennddaattiioonnss ffoorr mmaakkiinngg eexxcceelllleenntt,, ffiirrmm
cchhaannttiillllyy ccrreeaamm::
- U
se cold, UHT cream (fresh cream tends over
whip easily) straight from the refrigerator.
- Do not mix for more than 40 seconds
otherwise you will obtain butter.
MMAAYYOONNNNAAIISSEE
In the bowl
((BB))
fitted with the emulsifying disc
((EE))
, place one egg yolk, 1 tablespoon of Dijon
m
ustard, 2 tablespoons white wine vinegar,
2 tablespoons olive or sunflower oil, and salt and
pepper. Operate the appliance for 10 seconds,
then without stopping the appliance, slowly add
200 ml olive or sunflower oil in a trickle via the
opening in the lid to obtain a firm mayonnaise.
RReecciippee ttiipp::
All the ingredients should be at room
t
emperature and not too cold. Add chopped
fresh herbs to the mayonnaise (5 g tarragon, 5 g
parsley, 5 g chervil, 5 g spinach). Pulse for a few
times and then mix for 5 seconds to obtain a
creamy, emerald colour sauce.
BBRREEAADD DDOOUUGGHH
Fit the metal blade
((DD))
in the bowl
((BB))
. Add 250g
white bread flour, 1 level teaspoon dried yeast,
½ teaspoon salt and 150 ml warm water.
Operate the appliance for 10 seconds. Remove
the ball of dough from the bowl. Leave to rise in
a warm place for 1 hour and cook in a
preheated oven at 200°C for about 45 minutes.
PPIIZZZZAA DDOOUUGGHH
Fit the metal blade
((DD))
in the bowl
((BB))
. Add 150g
white bread flour, ½ level teaspoon dried yeast,
1 pinch of fine salt, 90 ml of warm water and 2
tablespoons olive oil. Then operate the
appliance for 10 seconds.
Remove the ball of dough from the bowl and
leave to rise in a warm place for about 1 hour or
until doubled in volume. Roll out the dough and
top with pizza sauce and toppings of your choice.
Notice Robot Accessimo:Mise en page 1 20/06/08 13:33 Page 5
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