Philips HR2833 User Manual [da]

2

English Page 4

• Keep page 3 open when reading these operating
instructions.

Dansk Side 18

• Hold side 3 opslået mens De læser
brugsanvisningen.

Norsk Side 32

• Slå opp på side 3 før De leser videre.

Svenska Sid 46

• Ha sidan 3 utvikt när ni läser bruksanvisningen.

Suomi Sivu 60

• Pidä sivu 3 auki samalla kun luet käyttöohjetta.

3

11

L

M

3

2

4

5

M

C

D

E

F

G

H

I

P

Q

R

S

T

ONM

K

B

A

J

11

L

M

3

2

4

5

M

C

D

E

F

G

H

I

P

Q

R

S

T

ONM

K

B

A

J

4

English

Important

• Read the instructions in conjunction with

the illustrations before using the
appliance.

• Do not allow children to operate the

appliance.

• Care must be taken when handling the

metal blade and the inserts as these are
very sharp.

• Always remove the protective cap from

the metal blade before use. Always click
it back into place after cleaning.

• Let the rotating parts come to a

complete stop before opening the cover.

• Never put your fingers in the food chute,

nor use forks, knives, spatulas, spoons
etc. Only the provided pusher is suited
for this purpose.

• Remove the mains plug from the wall

socket after use.

• If the mains cord of this appliance is

damaged, it must only be replaced by
Philips or their service representative,
as special tools and/or parts are required.

• Prior to initial use, wash all the parts

which come into contact with food.

• Do not place the bowl into a microwave

oven.

• Never immerse the motor unit in water

or any other liquid.
Do not rinse either.

• Please note that 0.75 litre is the

maximum quantity for mixing or
blending fluids.

• Do not exceed the maximum quantities

and processing times indicated in the
table and the recipes.

• Keep these instructions for future

reference.

General description (fig. 1)

A M (“Moment”) button

Press: motor runs.
Release: motor stops.

B Control ring

1 for removing and placing the lid.

The lid release buttons (D) are now retracted

2 O/M for “Off” position and “Moment” position

for pulse operation.

1....5 for continuous operation.

(1 = minimum speed; 5 = maximum speed.)

C Motor unit
D Lid release buttons
E Pusher
F Filling opening
G Lid
H Coupler
I Bowl
J Cord clip (service n°. 4822 290 40369)
K Metal blade £ (service n°. 4822 690 40232)
L Insert holder disc f

(service n°. 4203 065 61521)

M Slicing insert medium g

(service n°. 4203 065 61540)

N Shredding insert fine j

(service n°. 4203 065 61550)

O Shredding insert medium h

(service n°. 4203 065 61560)

P Gear box for kneading hook and whisk
Q Kneading tube (service n°. 4203 065 60011)
R Whisk ß (service n°. 4822 690 10115)
S Kneading hook ™ (service n°. 4822 690 10116)
T Spatula (service n°. 4822 690 40212)

Automatic Safety Shut-Off (resettable)

Please read these instructions carefully before
using the appliance.

To prevent the hazard of damage due to overheating,
your appliance is equipped with an automatic safety
device which will automatically shut-off the mains
power if necessary.
If the instructions below are followed strictly you can
safely switch on again after a one hour cooling-down
period.

If the appliance suddenly stops:

1. First remove the mains plug from the wall

socket.

2. Secondly set the control ring to position O/M.

3. Allow a cooling-down period of min. one hour.

Contact your Philips dealer or an authorised Philips service
centre if the safety shut-off is activated repeatedly.

English

Mounting and unmounting the motor unit and
cover

- Ensure that the control ring is set to position 1 (fig. 2).

Please note: Damage may occur if the control ring is
not in this position while opening or closing.

- Place the lid on the bowl (fig. 3).

- Place the motor unit on the cover (fig. 4).

- Turn the control ring to position 2 O/M (fig. 5).

- To release the motor unit and lid turn the control

ring to position 1 (fig. 6, 7).

Food chute and pusher

• Use the pusher to feed

ingredients through the
food chute (fig. 8).

• You can keep the pusher

in the food chute to serve
as a stopper while
operating. This will
prevent splashing and
making dust.

• During operation you

may remove the pusher from the filling opening to
add ingredients.

5

- At the bottom side of the pusher you will find an
indication where you can pierce a small opening,
using a pointed object (fig. 9). Through this opening
you can from time to time add small quantities of
liquid (e.g oil while making mayonnaise) (fig. 10).

- There are level indications (ml) on the the pushing
guide for measuring liquids.

Chopping, mixing, blending and puréeing
with the metal blade £

• Take care: the cutting edges are very sharp!

- Remove the protective cap from the metal blade
before use (fig. 11, 12).

Always hold the unprotected metal blade by
its handle.

- First position the coupler (fig. 13) and the metal
blade (fig. 14).

9

10

2

1

4

3

•

2

•

3

•

4

•

5

5

1

•

2

•

6

1

7

•

2

•

3

•

4

•

5

M

3

•

4

•

5

11

12

8

13

14

- Then put the ingredients
into the bowl (fig. 15).

- Place the lid and the
motor unit (fig. 3-4).

- Put the pusher into the
food chute.

- Switch on by pressing the
“Moment” button (fig. 16)
or by selecting the
required speed (fig. 17).

Tips - chopping

• Pre-cut large pieces into cubes of about 3 x 3 x 3
cm.

• Avoid overprocessing due to excessive operation.

• If food should get caught around the metal blade, or
when particles of food should stick to the inside of
the bowl:

- first switch the appliance off,

- take the cover (with motor unit) from the bowl

- and remove the food from the metal blade or from
the bowl using the spatula.

• Do not chop very hard ingredients, such as coffee
beans, nutmeg, grains, hard dried herbs (e.g.
turmeric, cardamom and ice cubes: these would
blunt the metal blade.

• Process large quantities of dry parsley. Ensure that
the bowl is also dry.

• If you wish to chop just a few cloves of garlic, drop
these through the funnel on the rotating metal blade.
Ensure that the garlic and the bowl are dry.

• Ensure that hard cheese (e.g. matured gouda,
parmesan, pecorino) is at room temperature.
Take care not to keep the motor running too long:
then the cheese could get warm and turn lumpy.

• Ensure that half hard cheese (e.g. new and semi
matured gouda, emmenthaler, gruyère) is as cold as
possible.

• Put sticky candied and dried fruit (e.g. dates, figs,
prunes) into the deep freezer for at least 15 minutes.
Add a tea spoon of flour before chopping.

Tips - mixing / blending

• When mixing or blending fluids always start with
speed 2 or 3. Later you can switch over to speed
4 or 5.

• Do not mix or blend too long to avoid excessive
foam.

• Do not mix or blend more fluid than 0.75 litre.

• Do not mix or blend fluids hotter than 80 °C.

• When making dough for shortbread or for puff
pastry use as little liquid as possible. This will make
the dough easier to roll out. First put the flour into
the bowl and then the other ingredients. Always use
cold hard butter or margarine.

Tips - puréeing

• Vegetables and fruits can be puréed without
additional liquid.
With some extra liquid, however, the results will be
finer.

• First purée hard and tenacious ingredients. Then add
the soft ingredients.

Slicing or shredding with the insert holder disc

f and changeable inserts g h j

• Take care: the cutting edges are very sharp!

- Place the desired insert in the insert holder disc
(“Click!”) (fig. 18).

- Position the coupler and the insert holder disc
(fig. 19).

- Place the cover and the motor unit (fig. 3-4).

- Lift the pusher out of the food chute.

- Feed the ingredients into the food chute (fig. 20).

- Put the pusher on top of the food and press lightly
(fig. 21).

6

15

15

16

17

1

•

1

2

1

•

2

1

–

2

•

–

3

•

3

–

4

4

–

•

5

5

•

3

•

4

–

2

•

–

5

3

–

4

–

5

18

1

19

2

20

21

7

- Switch on by selecting the
correct speed (fig. 22).

- Press the ingredients
downwards using the
pusher. Apply steady and
moderate pressure.

• Pre-cut large pieces to
make them feed into the
chute.

• Fill the food chute evenly
for the best results.

• Empty the bowl every now and then when
processing large amounts.

Tips - slicing

g

• Fill the opening completely while the motor is
standing still. Press with the pusher and switch on.
In this manner you prevent the ingredients from
turning over while slicing.

• Use a medium speed (2 or 3) for optimal slicing
results.

Tips - shredding h j

• Before shredding cheese, pre-cut it into small cubes
(approx. 2 cm).
Apply light but steady pressure on to the pusher.
It cannot be helped that the last piece of cheese will
remain between the cover and the disc.

• Ensure that hard cheese (e.g. matured gouda,
parmesan, pecorino) is at room temperature.

• Ensure that half hard cheese (e.g. new and semi
matured gouda, emmenthaler, gruyère) is as cold as
possible.

• For shredding gouda cheese, only use the medium
shredding insert .

• If you wish long strings, place the ingredients
horizontally into the filling opening.

• Use speed 5 for optimal shredding results.

Whipping and whisking egg or double cream
with the whisk ß

• The whisk is suitable for whisking whole eggs, white
of egg, "toppings" for desserts, instant pudding and
double cream.

Please note: Do not use the whisk for making
heavy batter or dough!

- If required: Pull the kneading hook out of the gear
box (fig. 23) and firmly insert the whisk (fig. 24). This
may require some strength.

- First place the coupler (fig. 25), then place the whisk
unit (fig. 26). After that, put the ingredients into the
bowl.

- Place the cover and the motor unit (fig. 3-4).
Put the pusher into the food chute to shut it off.

- Set the control ring to speed 3 for double cream
(fig. 27), or to speed 5 for white of egg (fig. 28).

Tips - whisking and whipping

• For the best results with whipping double cream,
ensure that the cream, the bowl and the whisk are
really cold.
Place the bowl and the whisk into the refrigerator at
least half an hour before whipping. Leave the cream
in the refrigerator for at least one day.
Do not add the sugar until the cream has become
viscous.
The whipping time depends on the type of cream.

• For whisking egg white the bowl and the whisk must
be absolutely free from grease and dry. You will
obtain the best results when the eggs are at room
temperature (approx. 21°C).

22

23

1

•

2

•

3

•

4

1

–

2

•

–

5

3

–

4

–

5

24

CLICK

25

26

27

1

28

•

2

•

3

•

4

1

–

2

•

–

5

3

–

4

–

5

1

•

2

•

1

–

3

•

4

2

•

–

5

3

–

4

–

5

Kneading dough
with the metal kneading hook ™

- Please note: always use the kneading tube
during kneading.

- If required: Pull the whisk out of the gear box
(fig. 29) and firmly insert the kneading hook (fig. 30).

- First place the coupler and the kneading tube
(figs. 31 and 32).

- Place the kneading hook on the coupler (fig. 33).

- Finally, put the ingredients into the bowl.

- Place the cover and the motor unit (fig. 3-4).
Put the pusher into the food chute to shut it off.

- Set the control ring to speed 5 (fig. 34).

Tips - kneading

• Never exceed the maximum quantity indicated for
flour.

• For bread dough and yeast dough first put the water,
yeast and sugar into the bowl. Later add the other
ingredients. The kneading time depends on the type
of bread dough but will be between three and four
minutes.

• Never forget to disassemble and clean the gear box
after kneading.

8

After use

- To release the motor unit and lid turn the control

ring to position 1 (fig. 6, 7).

- Lift the accessory and the coupler from the bowl
(fig. 35).
After that, you can empty the bowl.

- After slicing or shredding: release the insert from the
insert disc holder (fig. 36). Make sure the insert is
not pointing toward you while doing so. Take care:
the cutting edges are very sharp!

Cleaning and storage

• Always remove the mains plug from the wall socket
before cleaning the motor unit.

• The motor unit may be wiped with a damp cloth.
Never immerse the motor unit in water. Never pour
water over it.

• Wash the items which have been in contact with the
food in warm soapy water immediately after use.

• Take care when cleaning the metal blade and slicing
and shredding inserts: the cutting edges are very
sharp! These items can also be cleaned in a
dishwasher.

• Ensure that the cutting edges do not come into
contact with hard objects as this might make them
blunt.

• Place the protective cap
back on to the metal
blade after cleaning
(fig. 37).

29

CLICK

30

35

36

31

32

33

34

1

•

2

•

3

•

4

•

5

37

9

• The gear box for the whisk and the kneading hook
can be easily disassembled to enable thorough
cleaning (figs. 38-39).

• After cleaning, you can
store the accessoiries in
the bowl. Place the lid
and wind the cord as
illustrated in fig. 40,
using the cord clip.

Extra accessories

• The following accessories are also available as
optional extras*):

- Slicing insert fine for fine slicing.
(service n°. 4203 065 61530)

- Slicing insert medium

g for thick slicing.

(service n°. 4203 065 61540)

- Shredding insert fine j for preparing raw
vegetables, fruits and potato fritters.
(service n°. 4203 065 61550)

- Shredding insert medium h for medium
shredding.
(service n°. 4203 065 61560)

- Shredding insert coarse for grating potatoes.
(service n°. 4203 065 62310)

- Granulating insert k for granulating Parmesan,
horse radish and potatoes.
(service n°. 4203 065 61570).

*) You can ask your dealer if these accessories are

available in your country.

38

2

1

39

40

4203 065 61530

4203 065 61540

4203 065 61550

4203 065 61560

4203 065 62310

4203 065 61570

• salt and pepper

• sprigs of parsley

• crusty bread or crackers, to serve

• Melt the butter in a pan and fry the chicken livers, onion
and garlic for approx. 8 minutes until the chicken livers
are cooked.

• Cool the mixture, put it in the bowl of the food processor.

• Add the cream, the tomato paste and the brandy, and
season to taste.

• Run the appliance at speed 5 until the mixture is smooth
and creamy.

• Turn the pate out onto a dish and garnish it with parsley.

• Serve chilled with crusty bread or crackers.

£ Guacamole

(Mexican avocado dip; serves 2 to 3 people)

• 2 medium-sized, ripe avocados

• 2 medium tomatoes, peeled

• 1 small onion, cut into pieces

• 3 to 4 sprigs offresh parsley

• 1 green chilli, seeded and cut

• salt and pepper

• wholemeal toast or corn chips, to serve

• Peel and stone the avocados, cut the flesh into chunks
and place them into the bowl of the food processor.

• Mix to a smooth puree at speed 5.

• Halve the tomatoes and remove the seeds.

• Add tomatoes, onion, parsley and chilli to the avocado.
Puree and blend until smooth.

• Season to taste with salt and pepper and serve with
wholemeal toast or corn chips.

ß Meringue nests with strawberries

(8 meringue nests)

For the meringue nests:

• 2 egg whites

• 100 g sugar

• 1 tbsp corn flour

• pinch salt

• 8 disposable moulds (aluminium foil)

• greaseproof paper

For the filling:

• 250 ml whipping cream

• 2 tbsp sugar

• 2 sachets vanilla sugar

• 400 g strawberries

Meringue nests:

• Whisk the egg whites with salt at speed 4 until stiff. Mix
sugar and corn flour with a spoon. Add this mixture to
the egg whites spoon by spoon and whisk after each
addition.

• Put the disposable aluminium moulds upside down on a
baking tray lined with greaseproof paper.

Recipes

£ Hummus bi Tahini

(chick pea- sesame puree)

• 250 g chick peas

• 80 g tahini (sesame paste)

• approx. 50 ml lemon juice

• approx. 50 ml water

• 2 cloves garlic

• 1 level tbsp olive or corn oil

•1⁄2 tsp cayenne pepper

• fresh parsley leaves

• Soak the chick peas overnight in plenty of water to which
some salt has been added.

• Cook the peas for approx. 2 hours.

• Put all the ingredients, except the parsley leaves, the
cayenne pepper and the oil, in the bowl of the food
processor.

• Puree the ingredients at speed 5 to get a smooth paste.

• Turn the mixture out into a bowl and garnish with the
parsley leaves, cayenne pepper and oil.

• Serve with flatbread (e.g. pitta bread).

£ Milkshake

(for 2-3 milkshakes)

• 200 g fresh fruit (e.g. strawberries,
raspberries, bananas)

• 1 tsp lemon juice

• sugar or honey to taste

• 200 ml cold milk

• 2 scoops vanilla ice cream

• Puree the fruit with the lemon juice
and the sugar or honey, using the
blade.

• Add the milk and the ice cream and mix at speed 5 until
the mixture is frothy.

Tips:

• Instead of fresh fruit, use 2 level tbsp strong coffee and 2
tbsp cocoa. Substitute mocha or chocolate ice cream for
the vanilla ice cream.

• Substitute 6 level tbsp fruit jam for the fresh fruit, the
lemon juice and the sugar.

£ Chicken liver pate

(serves 4 people)

• 25 g butter

• 250 g chicken livers, well cleaned

• 1 small onion, chopped

• 1 clove garlic, crushed

• 5 tbsp heavy cream

• 2 tbsp tomato paste

• 2 tsp brandy

10

11

Pipe the meringue in swirls onto the overturned moulds,
starting at the top and using a piping bag with a plain
nozzle (nozzle size no. 4). Slide the baking tray into the
preheated oven and bake the meringue nests at 100°C
for 60 to 90 minutes until they are dry.

• Leave the meringues to cool in the oven. Remove the
disposable moulds.

The filling:

• Whip the cream with the sugar and the vanilla sugar at
speed 2 until stiff.

• Halve the strawberries.

• Fill the meringue nests with whipped cream and garnish
them with the strawberries.

£ ß Apricot meringue pie

For the pastry base:

• 100 g butter

• 150 g flour

• 50g sugar

• pinch salt

• dried baking beans

• greaseproof paper or aluminium foil

• 20 cm spring-release tin

For the filling:

• 250 g dried apricots

• 75 g preserving sugar

• juice from one lemon

For the meringue:

• 2 egg whites

• 100 g sugar

• pinch salt

• Put the blade in the bowl.

• Dice the cold butter.

• Put flour, sugar, salt and butter in the bowl and add a
dash of ice-cold water and use the blade to mix the
ingredients to create a consistent dough at speed 5.

• Wrap the dough in plastic foil and put it in the
refrigerator for at least one hour.

• To prevent the apricots from sticking to each other, put
the apricots in the freezer (or freezer compartment) for
15 minutes and add 2 tsp of flour before chopping.

• Chop the apricots medium-fine, using the pulse setting
(button M).

• Put the chopped apricots in a pan, add lemon juice and
preserving sugar and boil softly for 4 minutes. Then let
the apricot mixture cool own.

• Roll out the dough on a floured worktop.

• Line the greased spring-release tin with the rolled-out
pastry, creating a raised edge of approx. 3 cm.

• Put a piece of greaseproof paper or aluminium foil on the
pastry and put the dried beans on top. Bake the pastry
blind in a preheated oven at 180 °C for 30 minutes.
Then take the spring-release tin out of the oven and

remove the foil or paper with the beans. Raise the
temperature ofthe oven to 200 °C.

• Spoon the apricot compote into the pastry base.

• Whisk the egg whites with salt at speed 4 until stiff and
gradually add the sugar.

• Pipe the eggwhites onto the apricot compote with a
coarsely fluted nozzle.

• Put the pie in the oven for 15 to 20 minutes until the
meringue is dry and slightly brown.

£ ß Salmon mousse

(serves 3 to 4 people)

• 1 tin of salmon (220 g)

• 2 sheets of gelatine

• a few stalks of chives

• pinch salt

• pinch cayenne pepper

•1⁄2 tbsp lemon juice

• 125 ml whipping cream

• 1 small onion

• watercress for garnishing

• Soak the gelatine in plenty of water.

• Chop the chives and onion in the food processor using
the pulse setting (button M).

• Remove the bones and skin from the salmon.

• Add salt, cayenne pepper, lemon juice, the salmon and
the liquid from the salmon tin to the chopped chives and
onion and puree the ingredients at speed 5.

• Put the puree in a bowl.

• Boil a small quantity of water and dissolve the gelatine in
it.

• Stir the gelatine solution through the salmon puree.

• Put the whisk in the bowl and whip the cream at speed 2
until stiff.

• Fold the whipped cream into the salmon puree with a
wooden spoon.

• Turn the mousse out onto a dish, cover it and chill it in
the refrigerator for a few hours.

• Garnish the mousse with some watercress

™ White bread

• 350 g white flour

• 10 g soft butter or margarine

• 18 g fresh baker's yeast or

• 14 g dried yeast

• 200 ml water (depending on the type of flour)

• 1 tsp salt

•11⁄

2

tsp sugar

• 25-28 cm loaf tin

• Mount the kneading hook in the bowl

• Put water, yeast and sugar in the bowl and mix for
approx. 15 seconds at speed 3. Then add flour, butter or
margarine and salt.

• Mix the dough for 3 to 4 minutes at speed 5.

12

• Put the dough in a large bowl. Cover this bowl with a
damp cloth and leave the dough to rise in a warm place
for 30 minutes.

• After rising, flatten the dough and roll it up.

• Put the dough in a greased loaf tin and allow it to rise for
another 45 minutes.

• Then bake the bread in the lower part of the preheated
oven at 225 °C for about 10 minutes.

Tips:

• This method can also be used to get the best results with
a packet mix.

• The dough can also be used for making rolls. The above
amount is enough make 8 to 10 rolls.

• Cut the dough into egg-sized pieces. Flatten these pieces
and shape them into rolls.

• Place the rolls on a greased baking tray.

• Brush the rolls with some water and sprinkle them with
sesame or cumin seeds before putting them in the oven.

£ ™ Yeast dough for plaited bread

• 30 g roasted hazelnuts

• 300 g sieved plain white flour

• 40 g sugar

• pinch salt

• 1 medium-sized egg

• approx. 150 ml milk (35 °C)

• 80 g soft margarine or butter

• 40 g fresh yeast or 1 sachet of dried yeast

• baking tray

• Put the metal blade in the bowl and chop the hazelnuts
medium-fine by briefly pressing the pulse (M) button.
Remove the chopped hazelnuts from the bowl.

• Replace the blade with the kneading hook.

• Put the milk with the yeast and the sugar in the bowl.
Mix the ingredients for approx. 15 seconds at speed 3.

• Add the flour, the salt, the margarine (or butter) and the
egg. Knead the ingredients at speed 5 for approx. 3
minutes. Add the chopped hazelnuts almost at the end of
the process.

• Remove the dough from the food processor bowl and put
it in a larger bowl. Cover this bowl with a damp cloth.
Allow the dough to rise for 30 minutes.

• Divide the dough into three parts and shape these parts
into 30 cm long rolls. Place these rolls side by side and
pinch the ends together. Plait the rolls and then pinch the
other ends together.

• Put the plaited dough on a greased baking tray. Let the
dough rise for another 20 minutes.

• Glaze the dough with some melted butter.

• Place the baking tray in the centre of a preheated oven
and bake at 190 °C for 30 to 35 minutes.

£ Cake

• 150 g soft butter

• 150 g sugar

• 1 sachet vanilla sugar

• pinch salt

• 30 ml milk

• 3 eggs

• 150 g self-raising flour

• 25 cm cake tin

• butter to grease the cake tin

• Heat the oven to 160 °C.

• Dice the butter and put butter, sugar, vanilla sugar and
salt in the bowl and mix the ingredients at speed 5.

• Pour lukewarm milk in small quantities through the chute
while the appliance is running. Keep beating till the
mixture is pale and creamy. If necessary, use a spatula to
move mixture sticking to the side of the bowl to the
middle.

• Add the eggs one by one. Do not mix longer than is
necessary to beat each egg in.

• Divide the flour into three portions and add them one by
one (using speed 2 or 3).

• Spoon the cake mixture into the greased and floured tin
and bake for about 1 hour and 15 minutes.

• Allow the cake to cool a few minutes before turning it out
of the tin. Turn it onto a wire rack and leave it to cool.

Tip:

To make a marbled cake, transfer one half of the cake
mixture to another bowl and stir 1 level tbsp sieved cocoa
powder through it. Put the chocolate cake mixture in the
tin and spoon the plain mixture onto it. Use a fork or
spoon to swirl through the mixture to create the marbled
effect.

™ £ Pizza

(for 2 round pizzas)

• 15 g fresh baker's yeast or 1 sachet dry yeast

• 1 tsp sugar

• approx. 150 ml warm water (approx. 35 °C)

• 300 g plain flour

•1⁄

2

tsp salt

• 2 level tbsp olive oil

• baking tray

For the topping:

• 1 onion

• 1 clove garlic

• 2 level tbsp olive oil

13

• 300 ml sieved tomatoes (tinned)

• 1 tsp mixed Italian herbs (dried or fresh)

• salt and pepper

• sugar

• ingredients to be spread on the sauce: olives, salami,
artichokes, mushrooms, anchovies, Mozzarella cheese,
peppers, grated mature cheese and olive oil according to
taste.

• Mount the kneading hook in the bowl.

• Put water, yeast and sugar in the bowl and mix the
ingredients at speed 3 for approx. 15 seconds.

• Add flour, oil and salt and mix the dough at speed 5 for
approx. 3 minutes.

• Knead the dough into a ball and put it in a bowl. Cover
the bowl with a damp cloth and leave the dough to rise
in a warm place for about 45 minutes.

• Use the metal blade to chop the onion and the garlic and
fry them until transparent.

• Add the sieved tomatoes and the herbs and simmer the
sauce for about 10 minutes.

• Season to taste with salt, pepper and sugar.

• Allow the sauce to cool.

• Heat the oven to 250 °C.

• Roll the dough out on a floured worktop and make two
round shapes.

• Place the dough on a greased baking tray.

• Spread the topping on the pizzas, leaving the edges free.

• Spread with the desired ingredients, scatter some grated
cheese over the pizzas and drip some olive oil over them.

• Bake for 12 to 15 minutes

£ Brioche

Important: Use exclusively the metal blade for
making dough for brioche. The kneading hook is not
suitable for this purpose.

• 250 g flour

• 30 g granulated sugar

• 20 g fresh baker’s yeast or 1 sachet dried yeast

• 100 g butter

• 50 ml milk (40 °C)

• 1 tsp salt

• 4 eggs

• brioche mould (or deep round cake tin)

• Mount the metal blade.

• Put the yeast, water and sugar into the bowl.
Mix at speed 4 for 15 sec.

• Put flour, salt and eggs into the bowl and mix at speed 5
for approx. 4 minutes.

• Cover the bowl with a damp cloth and allow the dough to
rise in a warm place for one hour.

• Melt the butter. Put the lid with the motor unit back on.
Switch the appliance on and add the melted butter. Mix
until homogeneous.

• Grease the brioche mould with butter. Put the dough into
the mould and let it rise for another 45 minutes.

• Place the mould into the oven on a low position and bake
at 220 °C for 30 minutes.

h Tzatziki

(cucumber salad; serves 2 to 3 people)

• 1 cucumber

• 200 ml yoghurt

• 1 tbsp olive oil

• 2 cloves garlic

• pinch salt

• 1 tsp finely chopped dill

• a few mint leaves

• Peel the cucumber and shred it at speed 4 or 5.

• Put the shredded cucumber in a colander and let it drain
properly.

• Mix the other ingredients, except for the mint leaves,
through the cucumber.

• Chill the salad by putting it in a covered bowl in the
refrigerator for one hour.

• Sprinkle mint leaves on top before serving.

£ g Coleslaw

• 2 cloves garlic

• 2 apples

• 2 pickled gherkins

• 1 banana

• 3 tbsp mayonnaise

• 3 tbsp yoghurt

•1⁄

2 tbsp cream

• 2 tsp curry powder

• salt and pepper

• 1 small white cabbage

• Put the blade in the bowl and chop the garlic.

• Peel the apples, cut into quarts and remove the core.

• Add the apples and gherkins and chop them fine.

• Add pieces of banana, mayonnaise, yoghurt, curry
powder, cream, salt and pepper and mix the ingredients
at pulse setting (button M). Replace the blade with the
insert holder disc (slicing insert medium). You may leave
the dressing in the bowl. Cut the cabbage and slice it at
speed 3. Turn the ingredients into a dish and mix them
with a spoon. Cover the dish with a lid or a piece of
plastic foil and allow the dressing to soak in.

14

£ ß g h Potato-courgette gratin

(serves 3 to 4 people)

• 750 g potatoes

• pinch salt

• 2 courgettes (approx. 500 g)

• 2 cloves garlic, crushed

• approx. 75 g butter + butter to grease the oven dish

• 2-3 tsp Italian or Provençal herbs

• 3 eggs

• 150 ml whipping cream

• 150 ml milk

• pepper

• 100 g semi-matured cheese

• Peel and wash the potatoes.

• Put the insert holder disc (slicing insert medium) in the
bowl and slice the potatoes and the courgettes at
speed 5.

• Boil the potato slices in boiling water with a pinch of salt
until they are almost done.

• Put the slices in a colander and drain them properly.

• Put half of the butter in a frying pan and fry half of the
courgette slices for 3 minutes, while turning them
frequently. Sprinkle the slices with half of the herbs. Fry
the other half of the courgette slices in the same way and
sprinkle them with the rest of the herbs.

• Allow the fried courgette slices to drain on kitchen paper.

• Grease a large, low-sided oven dish and put the courgette
and potato slices in the dish, alternating them and
arranging them in such a way that they partly overlap
like roof tiles.

• Whisk the eggs with the cream and the milk at speed 4.
Add salt and pepper according to taste and pour the
mixture over the potato and courgette slices in the dish.

• Replace the slicing insert with the shredding insert
medium, shred the cheese at speed 5 and sprinkle it over
the dish.

• Put the dish in the centre of a hot oven (200 °C) and
brown it in about 10 minutes.

£ Mayonnaise

• 1 large egg or 2 small eggs

• 2 tsp mustard

• 1 tsp salt

• pepper

• 3 tbsp lemon juice

• 250 ml oil (The quantity of oil depends on the thickness
required)

The ingredients must be at room temperature.

• Put the egg yolks or egg, mustard, salt, pepper and
lemon juice in the bowl.

• Mix with the blade at speed 4 or 5 until the salt is
dissolved and then pour the oil gradually through the
food chute onto the rotating blade.

Tips:

• For tartare sauce: add parsley, gherkins and hard-boiled
eggs.

• For cocktail sauce: add 50 ml creme fralche, a dash of
whisky, 3 tsp tomato paste and a dash of ginger syrup to
100 ml mayonnaise.

£ Fruit cake

• 250 g white flour

• 110 g butter

• 110 g sugar

• 7 g baking powder

• 60 g raisins

• 170 g candied fruit

• 2 eggs

• 25 cm cake tin

• Soak the candied fruits and raisins in fruit tea (approx. 1
hour).

• Put the blade in the bowl.

• Dice the butter with a knife.

• Put flour, sugar, baking powder, diced butter and eggs in
the bowl. Add the raisins and the candied fruit. Mix the
ingredients at speed 5 for max. 15 seconds.

• Pour the mixture into a greased cake tin and bake in the
centre of the oven at a temperature of approx. 170 °C
until firm to the touch (approx. 75 minutes).

Ingredients

Baby/infant/
diet food

- puréeing

Batter

(biscuit)

- stirring

Batter (cake)

- stirring

Batter (light)

- stirring

Breadcrumbs

- chopping

Cheese

- chopping

- shredding

Chocolate

- chopping

Creams

Dough

(tart, pie,
dumplings)

Dough (for
bread)

Dough (for
pizza)

Dough (yeast
dough)

Max.
quantity

Switch­on &
speed

Acces­sory

Procedure Applications

300 g

3 eggs

150 g
flour

400 ml
liquid

100 g

200 g

200 g

250 g

250 g
flour

350 g
flour
(bread)

300 g

300 g

M/4-5

4-2

5

3-4

M/5

M/5

5

M/5

5

5

5

5

5

£

ß

£

£

£

h

£

£

£

™

™

™

Coarse: add a little liquid.
Fine: if necessary add some extra

liquid for the smoothest results.

Ingredients at room temperature. Stir
mixture of eggs and sugar at speed 4
until stiff. Then add the sifted flour.
Continue stirring carefully at speed 2.

Ingredients at room temperature.
See recipe on page 12

First put liquid into the bowl. Then add
the dry ingredients.

Use dry, crisp bread

Use rindless cheese (e.g. Parmezan),
pre-cut in cubes of 2 cm. Select pos. M
for coarse results and speed 5 for fine
powder.
Press carefully with the pusher.

Use hard, pure chocolate. Break into
cubes of 2 cm. The first few times use
pos. M. Then speed 5 for a fine chop.

Use soft butter for airy results.

Use cold butter/margarine and cold
water. Put flour into the bowl.
Top with 2 cm large pieces of butter/
margarine. Mix on speed 5 until
mixture resembles bread crumbs. Then
add cold water while mixing. Stop as
soon as dough forms into a ball (about
15 sec.). Cool dough before further
processing.

Please refer to the recipe on
page 11.

Please refer to the recipe on
page 12.

Please refer to the recipe on
page 12.

Infant food.
Baby food.

Cakes, Swiss Roll,
Pastry.

Cakes, etc.

Pancakes, wafers,
crepe, fritters.

Food coated with
breadcrumbs,
gratinated dishes.

Garnishing,
au gratin, soups,
sauces, croquettes.

Sauces, fondue,
pizza, au gratin
dishes.

Garnishing, sauces
pastry, mousse,
pudding.

Pastry, desserts,
toppings.

Fruit tarts, apple
dumplings, pies,
quiche.

Bread.

Pizza, tart.

Luxury bread.

16

Dough

(shortbread)

Eggs

- whisking
(egg white)

Fruit (general)

­chopping ­puréeing

Herbs

- chopping

Leek

- slicing

Mayonnaise

Meat, fish,
poultry

- chopping(lean
beef)

- chopping
(streaky meat)

Milkshake

Nuts

- chopping

Potatoes

(cooked)

- puréeing

Pulses

- puréeing

250 g
flour

4 eggs

400 g
500 g

min. 30 g

3 eggs

300 g

200 g

350 ml
liquid

250 g

500 g

400 g

5

4

M/5

5

M/5

M/4-5

4-5

M/5

M/5

M/5

M/5

4-5

5

£

ß

£
£

£

g

£

£

£

£

£

£

£

Use cold butter or margarine, cut into
2 cms pieces. Put all ingre-dients into
bowl simultaneously.
Mix until mixture forms into a ball
(after approx. 30 secs.). Cool the
dough before further processing.

Use eggs on room temperature.
(Note: Use at least two eggs.)

Tip: use a little lemon juice to prevent
discolouring.
Use raw, firm, seedless fruit.
Use cooked or soft fruit.

Wash and dry herbs.

Insert into the food chute heads
upwards. When processing thin leek,
fill the opening completely.

Use ingredients at room
temperature. See the recipe on

page 14.
(Note: Use at least one large egg or
two small eggs.)

First remove sinews, bones, including
fishbones.
Pre-cut into cubes of about 3 cm.

Chop at position M for coarser results.

Please refer to recipe on page 10.

Use pos. M for coarse chopping or
speed 5 for a fine result.

Have the potatoes not overcooked.
The quantity of milk depends on the
kind of potato. Use warm milk (max.
80 °C). Add the milk slowly while the
metal blade is rotating.

Use cooked beans or peas.
You may add some liquid for a better
consistency.

Apple pie, sweet
biscuits, open fruit
flans.

Pudding, soufflé,
meringues, garnishing.

Salads, jam, cakes.
Sauces, jam,
pudding, baby food.

Sauces, soup,
garnishing,seasoned
butter.

Soups, cooked leek,
quiche.

For French fries,
salads, cocktails,
fondue and
barbecue sauces.

Steak tartare,
hamburgers.

Minced meat.

Salads, garnishing,
bread, pastry,
pudding.

Oven dishes, purée.

Purées, soups.

17

Soup

Vegetables

(general)

- chopping

- puréeing

Whipped
cream

- whipping

500 ml
liquid

400 g

500 g

400 ml

4-5

M/5

5

3

£

£

£

ß

Use cooked vegetables.

Pre-cut into cubes of 3 cm.

Use cream which has been cooled to
refrigerator temperature. Process at
least 125 ml.

Soup.

Salads, raw food,
soup.
Vegetable purée,
soups.

Garnishing, cream,
ice-cream mixtures,
pastry.

18

English

Vigtigt.

• Læs brugsanvisningen igennem og kig på
illustrationerne, før apparatet tages i
brug.

• Lad aldrig børn bruge apparatet.

• Vær forsigtig når kniven og

snitte/riveskiverne benyttes, da disse dele
er meget skarpe.

• Fjern altid beskyttelseskappen på kniven
før den tages i brug og sæt den altid på
igen efter rengøring.

• Fjern ikke låget, før de roterende dele er
standset helt.

• Stik aldrig fingrene ned i
påfyldningstragten og brug aldrig gafler,
knive, spatler, skeer ell. lign. til at stoppe
ingredien-serne ned i tragten. Brug kun
den medleverede nedstopper.

• Træk altid stikket ud af stikkontakten,
når De er færdig med at bruge apparatet.

• Hvis apparatets netledning beskadiges,
må den kun udskiftes med en original
ledning af samme type. Henvend Dem
enten til Deres forhandler eller direkte til
Philips.

• Før apparatet tages i brug første gang
skal alle dele, der kommer i kontakt med
fødevarer, vaskes af.

• Sæt ikke skålen i mikrobølgeovn.

• Nedsænk aldrig motordelen i vand eller

andre væsker. Den må heller ikke skylles
under vandhanen.

• Når De skal mixe eller blende flydende
ting, er max. kvan-titeten 3/4 liter.

• Overhold altid de angivne max.
kvantiteter og anbefalede
tilberedningstider i tabellen og
opskrifterne.

• Gem disse instruktioner til eventuelt
senere brug.

Generel beskrivelse (fig. 1)

A M ("Moment") knap

Tryk: Motoren kører.
Slip: Motoren stopper.

B Kontrolring

1 Når låget tages af/sættes på

Lågets låse-tappe (D) trækkes ind.

2 O/MM for "Off” og ”Moment"

(tænder og slukker).

1....5 for kontinuerlig drift.

(1 = minimum hastighed; 5 = maximum hastighed)

C Motorenhed
D Udløserknapper til låg
E Nedstopper
F Påfyldningsåbning
G Låg
H Koblingsstykke
I Skål
J Lednings-clips (reservedelsnr. 4822 290 40369)
K Knivenhed £ (reservedelsnr. 4822 690 40232)
L Skiveholder f (reservedelsnr. 4203 065 61521)
M Snitteskive/medium g

(reservedelsnr. 4203 065 61540)

N Riveskive/fin j (reservedelsnr. 4203 065 61550)
O Riveskive/medium h

(reservedelsnr. 4203 065 61560)

P Gearenhed til dejkroge og piskeris
Q Ælte-indsats (reservedelsnr. 4203 065 60011)
R Piskeris ß (reservedelsnr. 4822 690 10115)
S Dejkroge ™ (reservedelsnr. 4822 690 10116)
T Spatel (reservedelsnr. 4822 690 40212)

Automatisk sikkerhedsafbryder (kan
genindkobles).

Venligst læs følgende anvisninger inden
apparatet tages i brug

For at undgå fare og beskadigelse som følge af
overophedning er apparatet forsynet med en
sikkerhedsafbryder, der automatisk slukker for
strømmen til apparatet, hvis det er nødvendigt. Hvis
de nedenfor angivne instruktioner følges nøje, kan De
sagtens tænde for apparatet igen, efter det er kølet af i
en times tid.

Hvis apparatet pludselig stopper:

1. Tag først stikket ud af stikkontakten.

2. Sæt derefter kontrolringen i stilling O/M.

3. Lad apparatet afkøle i mindst 1 time.

Henvend Dem til Deres forhandler eller til Philips, hvis
sikker-hedsafbryderen afbryder strømmen til apparatet
flere gange efter hinanden.

Dansk

Sådan monteres/afmonteres motorenhed og
låg:

- Sæt kontrolringen i stilling 1 (fig. 2).

Bemærk: Apparatet kan blive beskadiget, hvis
kontrolringen ikke er sat i denne stilling, når
apparatet åbnes og lukkes.

- Sæt låget på skålen (fig. 3).

- Sæt motorenheden på låget (fig. 4).

- Drej kontrolringen til stilling 2 O/M (fig. 5).

- Når motorenhed og låg tages af, sættes

kontrolringen i stilling 1 (fig. 6, 7).

Påfyldningstragt og nedstopper.

• Brug altid nedstopperen,
når ingredienserne
kommes i
påfyldningstragten (fig. 8).

• Lad nedstopperen sidde i
påfyldningstragten,
medens foodprocessoren
kører for at undgå stænk
og sprøjt.

• Nedstopperen kan løftes op for tilsætning af
yderligere ingredienser, mens foodprocessoren
kører.

- I bunden af nedstopperen ses en markering af en lille
åbning, som kan prikkes ud med en spids genstand
(fig. 9). Den lille åbning i nedstopperen bruges til
gradvis påfyldning af væske (f.eks. olie når De laver
mayonnaise) (fig. 10).

- Der er niveaumærker på nedstopperen (ml) til
afmåling af væske.

Knivenheden hakker, mixer, blender
og purerer £

• Advarsel: Kniven er meget skarp!

- Før brug tages beskyttelseskappen af knivenheden
(fig. 11, 12).
Hold kun knivenheden i håndtaget, når
beskyttelseskappen er taget af.

- Sæt først kobling (fig. 13) og derefter knivenhed
(fig. 14) på.

2

1

3

•

2

•

3

•

4

•

5

9

10

4

5

6

1

7

•

2

•

3

•

4

•

5

M

1

•

2

•

3

•

4

•

5

11

12

13

14

8

- Derefter kommes
ingredienserne op i skålen
(fig. 15).

- Sæt låg og motorenhed på
(fig. 3-4).

- Sæt nedstopperen ned i
påfyldningstragten.

- Tænd for apparatet ved at
trykke på "Moment"­knappen (fig. 16) eller ved
at vælge den ønskede
hastighed (fig. 17).

Gode råd ved hakning

• Skær altid større stykker madvarer ud i tern á
ca. 3 cm.

• Undgå "overtilberedning" ved ikke at bruge apparatet
for længe ad gangen.

• Hvis der sætter sig madvarer fast på kniven eller på
inder-siden af skålen gøres følgende:

- Sluk for apparatet.

- Tag låget (med motorenhed) af skålen.

- Fjern madresterne fra kniven eller indersiden af
skålen ved hjælp af spatlen.

• Hak aldrig meget hårde ingredienser som f.eks.
kaffebønner, muskatnød, korn, hårde tørrede urter
(f.eks. kardemomme) og isterninger, da det gør
kniven sløv.

• Tilbered altid en større portion, når der hakkes
persille. Sørg for at både persille og skål er tørre.

• Hvis De kun ønsker at hakke nogle få fed hvidløg,
kommes disse ned gennem tragten. Sørg for at både
hvidløg og skål er tørre.

• Hård ost (f.eks. lagret gouda, parmesan og pecorino)
skal have stuetemperatur. Lad ikke motoren køre for
længe, da osten kan blive for varm og dermed
klumpet.

• Sørg for at halvhård ost (f.eks. ny og mellemlagret
gouda, emmenthaler og gruyère) er så kold som
mulig.

• Klæbrige og tørrede frugter (f.eks. dadler, figner og
svedsker) kommes i fryseren i mindst 15 minutter og
en teske-fuld mel tilsættes før hakningen.

Gode råd når der mixes/blendes

• Begynd altid med hastighed 2 eller 3, når De skal
mixe eller blende o flydende ingredienser. Senere
kan man skifte til hastighed 4 eller 5.

• Undgå at mixe eller blende for længe, for at undgå
dannelse af meget skum.

• Der må højst mixes eller blendes 3/4 liter væske ad
gangen.

• Mix eller blend aldrig flydende ingredienser der er
varmere end 80 °C.

• Når De laver mørdej eller butterdej, skal der bruges
så lidt væske som muligt. Det gør det nemmere at
rulle dejen ud. Kom først melet op i skålen og
derefter de øvrige ingredienser. Brug altid kun koldt,
hårdt smør eller margarine.

Gode råd ved purering

• Frugt og grøntsager kan pureres uden tilsætning af
yderligere væske.

• Ønskes en tyndere konsistens, tilsættes lidt ekstra
væske.

• Purér først hårde og seje ingredienser. Derefter
tilsættes de mere bløde ingredienser.

Snitning eller rivning med skiveholderen f og
de forskellige skiver g h j

• Forsigtig: Skivernes skærende dele er meget
skarpe!

- Læg den ønskede skive i skiveholderen (”klik”)
(fig. 18).

- Derefter sættes koblingsstykket og skiveholderen på
plads (fig. 19).

- Sæt låget med motorenheden på (fig. 3-4).

- Tag nedstopperen op af tragten.

- Kom ingredienserne ned i påfyldningstragten (fig. 20).

- Sæt nedstopperen i og tryk let ned (fig. 21).

20

15

15

16

17

1

•

1

2

–

2

•

–

3

1

•

2

•

3

1

–

2

3

•

–

4

4

–

•

5

5

•

4

•

–

5

3

–

4

–

5

18

1

19

2

20

21

21

- Tænd for apparatet ved at
vælge den korrekte
hastighed (fig. 22).

- Tryk ingredienserne ned
ved hjælp af
nedstopperen. Pres
vedvarende med et
moderat tryk.

• Større stykker skæres i
passende stykker, så de
kan komme ned i tragten.

• Fyld hele tiden påfyldningstragten op i et jævnt
tempo - derved opnås det bedste resultat.

• Ved tilberedning af større kvantiteter tømmes skålen
ind imellem.

Godt råd ved snitning

g

• Medens motoren står stille, fyldes tragten helt op.
Tryk madvarerne ned med nedstopperen og tænd
for apparatet. På den måde undgår man, at
ingredienserne vælter under snitningen.

• Det bedste resultat ved snitning opnås ved
mellemste hastighed (2 eller 3).

Gode råd ved rivning h j

• Skær altid ost i små terninger (á ca. 2 cm) inden
rivning.
Tryk osten let og konstant ned med nedstopperen.
Det kan ikke undgås, at det sidste stykke ost sætter
sig fast mellem låg og riveskive.

• Sørg for at hård ost (f.eks. lagret gouda, parmesan
eller pecorino) har stuetemperatur før rivningen.

• Sørg for at halvhård ost (f.eks. ny eller mellemlagret
gouda, emmenthaler eller gruyère) er så kold som
mulig.

• Brug kun medium riveskiven til rivning af
gouda ost.

• Ønskes længere strimler, anbringes ingredien-serne
vandret i påfyldningsåbningen.

• Det bedste resultat ved rivning opnås ved hastighed 5.

Piskning af æg eller flødeskum med piskeris ß

• Piskeriset er velegnet til at piske æg, æggehvider,
pynt til desserter, budding og flødeskum.

Bemærk: Brug aldrig piskeriset til æltning af
dej!

- Hvis dejkrogen sidder i, tages den ud af gearenheden
(fig. 23), og piskeriset sættes i (tryk til) (fig. 24).
Der skal bruges lidt kræfter.

- Sæt først koblingsstykket på (fig. 25) og derefter
piskeenheden (fig. 26). Til sidst kommes
ingredienserne op i skålen.

- Sæt låget med motorenheden på (fig. 3-4).
Sæt nedstopperen i påfyldningstragten, så der lukkes
for tragten.

- Ved piskning af flødeskum sættes kontrolringen til
hastighed 3 (fig. 27). Ved piskning af æggehvider
vælges hastighed 5 (fig. 28).

Gode råd ved piskning

• Ved piskning af flødeskum opnås det bedste resultat,
hvis både fløde, skål og piskeris er så kold som
muligt.
Sæt skål og piskeris i køleskabet i mindst en halv
time, før piskningen påbegyndes, og brug fløde, der
har stået i køleskabet mindst een dag.
Tilsæt ikke sukker før fløden er blevet til flødeskum.
Hvor lang tid, der skal piskes, afhænger af flødetypen.
Ved piskning af æggehvider skal skål og piskeris være
helt tørre og fri for fedt.

• Det bedste resultat opnås, hvis æggene har
stuetemperatur (ca. 21 °C).

22

1

•

2

•

3

1

–

2

23

•

4

•

–

5

3

–

4

–

5

24

25

26

CLICK

27

28

1

•

2

•

3

•

4

1

–

2

•

–

5

3

–

4

–

5

1

•

2

•

3

1

–

•

4

2

•

–

5

3

–

4

–

5

Æltning ad dej med metal-dejkrogen ™

- Venligst bemærk: Brug altid ælte-indsatsen
under æltning

- Hvis piskeriset sidder i tages det ud af gearenheden
(fig. 29), og dejkrogen sættes i (tryk til) (fig. 30).

- Sæt først koblingsstykket på og derefter dejkrogen
(fig. 31 og 32).

- Sæt dejkrogen i koblingsenheden (fig. 33).

- Til sidst kommes ingredienserne op i skålen.

- Sæt låget med motorenheden på (fig. 3-4).

- Sæt nedstopperen i påfyldningstragten, så der lukkes
for tragten.

- Sæt kontrolringen til hastighed 5 (fig. 34).

Gode råd ved æltning

• Overskrid aldrig den angivne max-kvantitet for mel.

• Ved æltning af brød- og gærdej kommes vand, gær og
sukker først op i skålen.
Derefter tilsættes de øvrige ingredien-ser. Æltetiden
vil typisk være mellem 3 og 4 minutter afhængig af
dejtypen.

• Husk at adskille gearenheden og rengøre den, efter
brug.

22

Efter brug

- Motorenhed og låg frigøres ved at sætte

kontrolringen i stilling 1 (fig. 6, 7).

- Tag tilbehøret og koblingsstykket op af skålen
(fig. 35).
Derefter kan skålen tømmes.

- Efter snitning/rivning: Tag snitte/riveskiven ud af
skiveholderen (fig. 36). Sørg for, at skiven ikke
vender ind mod dem selv. Vær meget forsigtig, da de
skærende sider er meget skarpe!

Rengøring og opbevaring

• Tag altid stikket ud af stikkontakten, før rengøring af
motorenheden.

• Motorenheden kan rengøres med en fugtig klud.

• Nedsænk aldrig motorenheden i vand og hæld aldrig
vand over den.

• Vask alle dele, der har været i kontakt med
fødevarer, i varmt sæbevand straks efter brug.

• Vær forsigtig når De rengør kniv og snitte/riveskiver,
da de skærende sider er meget skarpe! - Disse
tilbehørsdele tåler opvaskema-skine.

• Sørg for, at de skærende
dele ikke kommer i
kontakt med hårde ting,
da de derved kan blive
sløve.

• Sæt altid
beskyttelseskappen på
kniven, så snart den er
rengjort (fig. 37).

29

CLICK

30

31

32

33

34

1

•

2

•

3

35

36

•

4

•

5

37

23

• Gearenheden til piskeris
og dejkrog skilles nemt
ad, så den kan rengøres
grundigt (fig. 38-39).

• Efter rengøring, kan
tilbehøret opbevares i
skålen. Sæt låget på, rul
ledningen op og brug
lednings-clipsen som vist i
fig. 40.

Ekstra tilbehør

• Følgende dele fås som ekstra tilbehør*):

- Fin snitteskive til tynde skiver.
(Reservedelsnr. 4203 065 61530)

- Medium snitteskive

g til tykke skiver.

(Reservedelsnr. 4203 065 61540)

- Fint rivejern j til rå grøntsager og frugt.
(Reservedelsnr. 4203 065 61550)

- Medium rivejern h til mellemfin rivning.
(Reservedelsnr. 4203 065 61560)

- Grovt rivejern til kartofler.
(Reservedelsnr. 4203 065 62310)

- Granulerings-skive k til Parmesan, hesteradiser
og kartofler.
(Reservedelsnr. 4203 065 61570).

*) Dette apparat overholder de gældende EU-direktiver

vedrørende sikkerhed og radiostøj.

38

2

1

39

4203 065 61530

40

4203 065 61540

4203 065 61550

4203 065 61560

4203 065 62310

4203 065 61570