Moulinex MB810560 Manual De Instrucciones página 5

Use the cone recommended for each type of food:
Cone
Cone
Fine grating
Coarse
E2 (metal
grating
with orange
E1 (red)
metal)
Carrots • •
Zucchini • •
Potatoes • •
Cucumber • •
Pepper •
Onions
Beetroot
Celery •
Horseradish •
Cabbage
(white/red)
Apples
Parmesan
Gruyère • •
Chocolate • •
Dry bread/
biscuits
Hazelnuts/
walnuts/
almonds
Coconut •
Tips for good results:
The ingredients you use must be firm to get satisfactory results and avoid accumulation of food
in the holder. Do not use the appliance to grate or slice food that is too hard such as sugar or
pieces of meat.
Cut the food to make it easier to feed through the feeder tube.
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Cone
Potato Thin slicing Cone
grating E4 (metal Dicing
cone with light E5a/E5b
E3 (yellow) green edge) (dark green)
• • (raw only)
• • (raw only)
• • • (raw only)
• • (raw only)
•
• • (raw only)
• • (raw only)
• • (raw only)
• • (raw only)
•
• • (raw only)
• • (raw only)
RECIPES
CONES PREPARATION INGREDIENTS
– 6 small zucchini
Red – 2 potatoes
cone – 1 onion
COARSE Summer Gratin – 1 cup cooked rice
GRATING (serves 6) – 1 egg
(E1) – 1 glass milk
– 150 g gruyère
- butter
– ¼ white cabbage
– 2 carrots
Metal cone – 3 tablespoons
with orange mayonnaise
Coleslaw
edge – 3 tablespoons
(serves 4)
FINE cream
GRATER – 2 tablespoons
(E2) vinegar
– 2 tablespoons
caster sugar
– 1.5 kg of
potatoes,
– 2 eggs,
Yellow – 50g of oat
cone flakes,
POTATO Potato rosti – 50 to 100g of
GRATING flour (if the
(E3) potatoes contain
a lot of
moisture),
– Oil, salt
TIPS
Grate the courgettes and potatoes
with the coarse grater cone (E1).
Slice the onion using the thin slicing
cone (E4). Brown all the vegetables
in the butter. In an ovenproof dish,
place alternating layers of vegetables
cooked rice, vegetables, cooked rice
etc. Add the milk beaten together
with the egg, salt and pepper.
Sprinkle with grated cheese and a
few knobs of butter.
Place in the oven at 180°C.
Slice the white cabbage using the
Thin Slicing cone (E4) and grate the
carrots using the Fine Grating cone
(E2). Mix them in a bowl. Prepare
the dressing by dressing by mixing
the mayonnaise, cream, vinegar and
sugar.
Season the grated vegetables with
the sauce, stir and leave to stand
for 1 hour in the refrigerator.
Peel the potatoes, dice them, and
then grate them using the special
potato grating cone (E3). Next, beat
the eggs and add them to the
preparation, along with the salt, the
oat flakes, and the flour if
necessary. Heat the oil in a frying
pan. Form the mixture into small
mounds with a spoon and then
flatten them into potato cakes in
the frying pan. Fry them until
golden on both sides.
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