15
• VEGETABLE SLICER ATTACHMENT
Follow the same procedure as for the cutter attach-
ment for points 1) and 2).
3) Fit the extension piece
onto the motor shaft.
4) Fit the disc of your
choice onto the extension
piece.
5) Place the lid on the bowl so that the large feed-
hopper is facing you. Close the lid by rotating to the
right until it locks.
EXAMPLES
• BOWL CUTTER ATTACHMENT
The cutter will enable you to perform all your
cutting tasks in minimum time; we recommend
therefore, that you keep a close eye on the mixture
in order to obtain the desired results.
The pulse control allows you to stop and start the
machine for high-precision control when working
with certain types of ingredients.
The cutter version has numerous other applications.
The above quantities and times are approximate
and may vary according to the quality of the
ingredients and recipes.
• VEGETABLE PREPARATION ATTACHMENT
The vegetable preparation attachment consists of
two hoppers:
- one large hopper for cutting vegetables such as
cabbage, celeriac, etc.
- a cylindrical hopper for long vegetables and
high-precision cutting.
KNEAD
Shortcrust pastry/shortbread 1 4
Pizza dough 1 4
GRIND
Dried fruit 0.5 4
Ice 0.5 4
Breadcrumbs 0.5 5
SLICERS
S1
carrot / cabbage / cucumber / onion / potato / leek
S2/S3
lemon / carrot / mushroom / cabbage / potato / cucumber /
zucchini / onion / leek / bell pepper
S4/S5
eggplant / beet root / carrot / mushroom / cucumber / bell pepper /
radish / lettuce / potato / leek / tomato
S6
eggplant / beet root / carrot / mushroom / cucumber / bell pepper /
radish / lettuce / potato / leek
RIPPLE CUT SLICER
S2
beet root / potato / carrot
Max.
USES
processing
Processing
quantity
time
(in kg)
(in mn)
CHOP
• MEAT
Hamburgers/steak tartare 0.7 3
Sausagemeat/tomatoes 0.8 3
Terrine/pâté 0.8 4
• FISH
Brandade 0.9 5
Terrines 0.9 5
• VEGETABLES
Garlic/parsley/onion/shallots 0.2 / 0.5 3
Soup / purées 1 4
• FRUIT
Compotes /purées 1 4
EMULSIFY
Mayonnaise / ailloli /
remoulade sauce
13
Snail or salmon butter 0.8 4
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