Genius Food Prep System Operating Instructions & Recipe Book
Congratulations on purchasing your versatile Genius Food Prep System! The Genius Food Prep System is perfect for
the fast and safe preparation of all kinds of foods. It delivers perfect cutting results every time and is fast, simple
and completely electricity free. Slicing, chopping, julienne, grating, shredding, grinding – this clever kitchen aid will
help you make delicious dishes in no time!!
Dear Genius customer,
The 9 piece set includes:
1 Multifunctional lid with crank handle
1 Clear bowl (9 cups)
1 Fresh-keeping lid
1 Stainless steel cutting disc storage box
Cutting Discs
1 Purple Disc (thick cut)
1 Red Disc (med cut)
1 Orange Disc (fi ne cut)
1 Dark Green Disc (slices)
1 Teal Disc (wavy slice)
Genius Food Prep System
1
Operating Instructions & Recipe Book
Operating Instructions
SAFETY AND WARNING NOTICE
PLEASE READ ALL INSTRUCTIONS BEFORE OP-
ERATING THE MACHINE.
Read the safety and warning notice carefully
and only use the Genius Food Prep System
as described in the operating instructions to
prevent injuries.
Always keep the Genius Food Prep System
and it’s accessories out of children’s reach.
NOT INTENDED FOR USE BY CHILDREN!!!
Protect against impact and pressure.
Check the Genius Food Prep System and ac-
cessories for damage before use. If damaged
do not use the product.
Do not make any alterations or modifi cations
to the Genius Food Prep System or its accessories.
Clean all parts thoroughly before use. (see
Care and Cleaning section of this manual)
ALWAYS place the Genius Food Prep System
on a non-slip surface. Never place on hot surfaces or close to open fl ames.
Before unfolding the legs be sure that the
crank handle and/or discs are removed.
DISCS ARE EXTREMELY SHARP! USE CARE
WHEN PACKING AND UNPACKING!!!!
TIPS FOR USE
You can use the multifunctional lid with or without the 9 cup bowl.
When you do not use the bowl you can grate, shred, cut, slice and grind right on your work surface.
Surface must be smooth, clean and free of dirt in order for suction cups to secure to work surface.
Moisten the suction cups on the legs to help secure Genius Food Prep System to surface.
Height of food to be cut should not be higher than 3 inches.
Always fi ll the left side of the food chamber fi rst.
Apply slight pressure to the handle when cutting. Too much pressure may cause food to move
around or get stuck.
Always turn the crank handle in a CLOCKWISE motion.
INSTRUCTIONS FOR USE
Multifunctional Lid
The multifunctional lid is the core part of the Genius Food Prep System. You can use the lid with or without
the 9 cup bowl. When you do not use the bowl you can grate, shred, chop, slice, and grind right onto your
work surface.
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Operating Instructions & Recipe Book
Operating Instructions
31
Operating Instructions & Recipe Book
Sweets & desserts
Pre-heat the oven to 350°F.
For the pastry: Sieve the fl our into a bowl and combine
with the baking powder, sugar and vanilla sugar. Make
little fl akes of margarine using two spoons and place
them on top of the mixture in the bowl. Then mix in one
egg after another with a hand whisk. Dust a work surface
with fl our and roll out the pastry until it is approx.
⅛
inch
thick. Use it to line a springform baking tin.
For the topping:
Peel, quarter and core the apples. Then slice the apple
quarters with the dark green disc and cover the pastry
base with apple slices. Separate the eggs and collect the
yolks and whites in separate bowls. Whisk the butter,
sugar and egg yolks with a hand mixer until slightly
frothy. Combine the fl our with the baking powder and
gradually add it to the mixture. Remove the shells of the
nuts, grind them with the orange disc and add them to
the mixture with the cinnamon. Whisk the egg whites
until stiff with a hand mixer and carefully fold into the
mixture. Distribute the topping evenly over the apples
and bake for approx. 60 minutes.
Leave the cake to cool in the tin for at least 10 minutes
after baking.
To make the short crust pastry:
2¼ c. fl our
1 tsp. baking powder
½ c. sugar
1 pack of vanilla sugar
½ c. margarine
2 eggs
For the topping:
1 lb. apples
1 c. plus 2 tbsp. butter
1 c. sugar
4 eggs
1 c. oz. fl our
1 pinch of baking powder
1 tsp. cinnamon
1 c. fresh hazelnuts
Apple and Nut Cake
TIP
Don’t open the oven door too soon or the cake will
collapse.
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Operating Instructions & Recipe Book
Sweets & desserts
Peel the oranges and separate into fi llets. Place half of
one Orange aside. Peel and halve the kiwis. Wash the
strawberries and grapes. Slice the fruit with the dark
green disc. Peel the pineapple. Chop the fl esh into large
pieces and then slice it with the dark green disc. Halve
the papaya, scoop out the stones with a dessert spoon
and then carefully remove the fl esh from the shell. (Be
careful not to damage the shell). Then slice with the dark
green disc. Arrange the fruit slices in the papaya shell.
Squeeze the orange half, stir the juice together with
honey and drizzle on top of the fruit.
Garnish with physalis berries.
4–5 strawberries
2 oz. seedless grapes
⅓ pineapple
2 papayas
4 tbsp. honey
Physalis for the garnish
Papaya fi lled with Exotic Fruit Salad
2 oranges
2 kiwis
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Operating Instructions & Recipe Book
Operating Instructions
To use without the bowl:
If crank handle and/or discs are inserted at this time, please remove before unfolding legs.
Turn the lid over and locate the 3 legs (2 legs on top and 1
leg in handle). The legs are secured into place with a slide
interlock. To unfold the 2 top legs (do 1 at a time), slide the
interlock out slightly to release leg.
FRONT LEGS: extend one leg as far as possible. Push the interlock down until it clicks into place in the slot. Leg should
be secure and locked into place before using.
Repeat process
on leg 2.
NOTE: If interlock is not locked into place the leg
will move on the work surface and could cause injury.
BACK LEG: (Located in the back of the handle). To unfold the
third leg, grasp the two triangular prongs on each side of the
leg and lift up. Extend the leg back as far a possible until it
is secured in the clips. The height of this leg can be adjusted
to accommodate your work space. When not using the bowl,
the height of this leg is not adjusted.
**All legs will sit at an angle and should be secured in place
before using. The extra wide surfaces of the rubber feet ensure the Genius Food Prep System stands very secure.
Now the multifunctional lid is ready for the cutting discs.
SEE SECTION FOR INSERTING CUTTING DISCS AND CRANK HANDLE ON PAGES 5-7.
PICTURE 2
The multifunctional lid is fi tted with three legs that are folded away on the inside of the lid.
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Operating Instructions & Recipe Book
Operating Instructions
To use with the bowl:
Unfold the leg (located in the handle) by grasping the two
triangular prongs on each side of the leg and lift up. Extend
the leg back as far a possible until it is secured in the clips.
If crank handle and/or discs are inserted at this time, please remove before unfolding legs.
Now the multifunctional lid is ready for the cutting discs.
SEE SECTION FOR INSERTING CUTTING DISCS AND CRANK HANDLE ON PAGE 5-7.
After cutting disc is inserted, position the multifunctional lid
on top of the bowl with clasps open.
Hook the outside edges of the clasps over the edge of the
bowl and then press fi rmly back and down in the direction
of the center of the lid until you hear them “click” in place.
Multifunctional lid should now be securely fastened to the
bowl.
The height of this leg can be adjusted to accommodate your
work space. When using the 9 cup bowl, the leg must be
extended. To do so, squeeze the two triangular prongs together and slide the extension out until it locks in place.
The multifunctional lid is fi tted with three legs that are folded away on the inside of the lid. When using a
bowl, only the leg in the back of the handle is extended. The other 2 legs (located under top) stay folded
and secured (see section on Closing Legs).
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Operating Instructions & Recipe Book
Sweets & desserts
Pre-heat the oven to 350°F.
Use a hand whisk to create a smooth mixture with the
quark, sugar, a pinch of salt, milk and oil. Chop the
rosemary leaves fi nely and stir them into the mixture.
Then combine the fl our and baking powder and add it.
Use a hand mixer with kneading hooks to create a dough.
Wash, peel and halve the pears. Remove the cores with
a sharp knife and slice them with the dark green disc.
Drizzle lemon juice over the fruit.
Now divide the dough into 6–8 equally sized portions
and roll out into rounds that are around the same
thickness as your fi nger on a fl oured work surface. Brush
with sour cream and place the pear slices on top. Bake in
the oven for 15–20 minutes.
When you have removed them from the oven, drizzle
honey on top of the focaccia and serve hot.
4 oz. low fat curd cheese or
ricotta cheese
3 tbsp. sugar
Salt
4 tbsp. milk
4 tbsp. oil
3 tsp. rosemary leaves
1¾ c. fl our
2 tsp. baking powder
2 pears
4 tbsp. lemon juice
7 oz. sour cream
4–5 tbsp. liquid honey
Sweet Focaccia with Pears
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Operating Instructions & Recipe Book
Main courses
Pre-heat the oven to 350°F.
Peel the onions and the garlic, halve them, remove the
stem ends and grate with the orange disc. Wash the
tomatoes, zucchini and eggplants and remove the tops.
Halve the tomatoes and remove the stems. Cut the
zucchini and eggplants into 2–3 inches long pieces and
slice with the dark green disc.
Put the olive oil in a braising pan or another large pan
with a lid and fry the onions in it. Then add the garlic,
zucchini and eggplant pieces and cook for around 5
minutes, turning frequently. After 3 minutes, add the
tomatoes and season with salt and pepper. Remove the
pan from the heat and set aside. Drain the mozzarella
and chop into large pieces.
For the sauce:
Melt 4 tbsp. butter in a pan, sieve the fl our on top and let
it sweat briefl y. Gradually pour the vegetable stock, milk
and cream into the pan, stirring continuously. Then grate
the parmesan fi nely with the orange disc. Stir half of the
parmesan and all of the mozzarella into the mixture and
bring to the boil.
Season with salt and pepper.
Grease an ovenproof dish that has adequately high sides.
Fill it with layers of sauce, lasagna and vegetables in that
order until all ingredients have been used up. Sprinkle
the remaining parmesan and butter (formed into fl akes
with two spoons) on top.
Cover the lasagna and bake in the oven for 45–50
minutes. Half way through the baking time, remove the
cover of the dish. Meanwhile wash the basil, pluck off
the leaves and tear them into pieces. Leave a few leaves
whole for the garnish. Serve the lasagna straight away
garnished with basil.
2 onions
1 lb. zucchini
2 garlic cloves
½ lb. tomatoes on the vine
1 lb. eggplants
4 tbsp. olive oil
Salt
Black pepper
2 packs of mozzarella, whole
6 tbsp. butter
⅝ c. fl our
3½ c. vegetable broth
1 c. milk
½ c. whipping cream
⅓ c. parmesan
1 pack of lasagna pasta
(9 oz.)
½ bunch of basil
Fat to grease the dish
Vegetable Lasagna
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Operating Instructions & Recipe Book
Operating Instructions
The cutting discs are extremely sharp! Use care when handling!
Attention!
Closing Legs for storage or use with bowl:
T
wo legs under top of lid:
Pull interlock up and out of se-
cured position so leg can move freely. Do the same on other
leg. Fold one leg in (does not matter which leg goes fi rst)
and then the other leg. The last leg folded needs to be secured. To do so, slide the interlock piece back into the grove
so it locks in place.
NOTE: if legs are not folded and secured the blades will not
be able to be inserted for use.
Leg on handle:
Be sure the adjustable piece is in its shortest
position. (Squeeze prongs on each side and push extension
piece down towards handle). Push leg in towards handle so
that it is resting in the handle itself.
Cutting discs and Crank handle
Your Genius Food Prep System comes with 5 cutting discs that can be used for various applications.
See
suggestions for use
chart on page 7 for some great ideas!
Here are some things to identify about each disc before using the Genius Food Prep System:
Each cutting disc has a SHARP side and a DULL side.
Each cutting disc is labeled with “THIS SIDE UP” on SHARP SIDE.
Each cutting disc is a different color.
Each cutting disc has a raised center pin on the SHARP side.
Always pick up the discs by the edges! Do not hold the stainless steel blade between fi ngers/thumbs
unless you are holding the center pin.
Attention: DISCS ARE SHARP!!
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