WMF 3200000435 Instrucciones De Uso página 9

stop button.
When using the manual speed setting, you can also press the Set button to set a timer for up to 7
minutes, which you can set in 5-second steps using the +/- button. When the set time has expired, the
blending process ends automatically.
Note: You can end the blending process by pressing the start/stop button again.
Note: After 3 minutes, the appliance automatically switches to the standby mode and only the start/
stop button is illuminated. The appliance returns to the function mode when the start/stop button is
pressed again.
Mixing container
The mixing container consists of high-quality Tritan and is stable, light and BPA-free. The capacity of
the jug is 1.8 litres, take care not to overfill it. .
The closing cap in the lid can be removed by rotating it counter-clockwise and it
can be used as a measuring beaker (30/40 ml).
Additional ingredients may be added by removing the closing cap, even while the motor is running. Be
careful of splashes.
Tamper
You can use the tamper to scrape any food stuck to the edges of the jug back towards the
blade unit. For this, remove the cap from the closed lid and place the
tamper in the opening. Move the tamper along the walls and corners of the jug so that the food can
be chopped further.
Note: Switch off the appliance before detaching the mixing container from the drive unit or removing
the lid from the mixing container.
Overload protection
The appliance is equipped with overload protection. This prevents the motor being damaged by
overloading. If the appliance switches off during operation, proceed as follows:
▪ Switch the appliance off using the on/off button, unplug and leave to cool down for approx. 15-20
minutes.
▪ Reconnect the power supply to the appliance, switch it on using the on/off button and continue
the blending process.
Recipes
Green detox smoothie:
250 g apple e.g. Granny Smith, 120 g stalk celery, washed, 125 g kiwi, peeled, 180 g pear, 40 g spinach,
225 ml water, 8 ice cubes.
Place all ingredients into the mixing container. Select the "Smoothie" programme. Pour the prepared
smoothie into glasses and serve immediately.
Cream of courgette soup with garlic and herbs:
600 g courgette, 30 g celery, 60 g carrot, 40 g oats, 60 g cream cheese with herbs, 1 stock cube, 500
ml water, salt and pepper.
Pour all the ingredients into the mixing container. Select the "Soup" programme. Serve immediately
Note: The above-mentioned vegetables do not need to be precooked because they also taste very good
when raw.
However, if you would like to prepare a soup with potatoes, beans or carrots, you should cook the
ingredients for 20 minutes beforehand.
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Nut purée:
300 g unsalted peanuts, 120 g salted cashew nuts, 80 g pecan nuts, 80 g brown sugar.
Pour all the ingredients into the mixing container. Select the „Chop" programme. Help the process with
a pestle through the lid opening. Remove the pestle one minute before the end of the programme and
close the lid with the stopper. Let the blender run until the programme ends. Use a spatula to transfer
the mixture to a bowl.
Note: Use the cleaning programme to clean the base of the container.
Raspberry-cranberry sorbet:
500 g frozen raspberries, 130 g icing sugar, 230 ml cranberry juice.
Pour all the ingredients into the mixing container. Select the "Sorbet" programme. Help the process
with a pestle through the lid opening.
Serve the sorbet immediately in small bowls or place in a tray to freeze.
Banana ice cream:
500 g bananas, 20 g unsweetened cocoa, 80 g sugar, 250 ml coconut milk.
24 hours before preparing the ice cream, peel the bananas and cut into slices, lay them on a tray
covered with baking paper and place in the freezer. To make the ice cream, remove the banana slices
from the baking paper and add to the mixing container with the remaining ingredients. Then select
the
"Sorbet" programme for 40 seconds. Help the process with a pestle through the lid opening.
Serve immediately in small bowls or place in a tray to freeze.
Note: Defrosted ice cream must never be refrozen
Pesto Genovese:
2 bunches of fresh basil (approx. 40g), 100 g roasted pine kernels, 80 g Parmesan, 1 clove of garlic, 110
g olive oil, salt, pepper.
Split the Parmesan into rough pieces, place in the blender and chop by pressing the Pulse button 4
times. Add the remaining ingredients and mix at level 8 for approx. 30 seconds. Use the pestle or a
rubber scraper to push the basil from the edges down into the container. Season to taste with salt and
pepper.
Note: The pesto should only be mixed gently to preserve the taste as much as possible.
Mexican salsa:
2 tomatoes, 1 chilli pepper, 1 shallot, 1 orange, 6 coriander stalks, 1 heaped teaspoon of tomato purée,
20 g oats, salt.
Peel the shallot. Squeeze the orange. Wash the tomatoes, coriander and chilli pepper and chop the
tomatoes into quarters. Place the coriander, oats, shallot, quartered tomatoes, tomato purée, orange
juice and a small piece of chilli pepper into the mixing container (the size of the chilli is
dependent on your tastes and the strength of the chilli). Add salt and mix for 4 minutes at the highest
level.
Note: This sauce can be served lukewarm with pasta after blending.
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