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Recipe
Recommended
accessory
Mayonnaise
Fruit smoothies
Béchamel
sauce
Crushed ice
Whipped
cream
Whip egg
whites
Mashed potato
Speed
Quantity
5
250 ml
15
-------
10
600 ml
20
4/6 cubes
250 ml
2
5 egg
whites
20
400 g
Preparation
Put 1 egg in the jug
with a pinch of salt and
some drops of vinegar or
lemon. Add oil until the
indicated level. Turn the
appliance on without mo-
ving until the oil binds.
Add fruit and activate the
blender until the mixture
has a smooth consis-
tency.
Melt 30 gr. of butter in a
pan on a slow heat. Add
100 gr. of flour and 30 gr.
of fried onions (already
cut up with the slicer).
Slowly add 500 ml of
milk.
Put the ice cubes in the
jug and crush by exerting
pressure on each ice
cube
Pour the very cold cream
(0ºC to 5ºC) into a
recipient and operate the
blender by moving it cloc-
kwise. We recommend
using minimum speed
and when starts to take
on consistency, going to
the 2nd. Be careful, as if
the time is exceeded the
cream will turn into butter
Pour the egg whites into
a jug and activate the
blender. Mix in a vertical
motion until the egg
whites become stiff.
The potatoes can be
sliced by activating the
blender directly in the
saucepan directly.
Time
35 s
-------
15 s
15 s
1-2 min
1-5 min
30 s
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