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Care and daily cleaning
Care and daily cleaning
The appliance must be thoroughly cleaned
after each use.
W Warning
Risk of electric shock!
■ Disconnect the power cord from the
socket prior to cleaning.
■ Never immerse the base unit in liquids
and do not clean in the dishwasher.
Attention!
■ Do not use any cleaning agents
c ontaining alcohol or spirits.
■ Do not use any sharp, pointed or metal
objects.
■ Do not use abrasive cloths or cleaning
agents.
X Fig. C
1. Disconnect the base unit and the acces-
sory parts from one another.
2. Wipe the outside of the base unit with a
soft, damp cloth and dry off.
3. Clean the accessory parts with a deter-
gent solution and a soft cloth or sponge,
or place them in the dishwasher.
4. Dry the blender foot in an upright posi-
tion (blender blade face up) so that any
trapped water can run out.
Notes:
■ To make it easier to clean the blender
foot after use, place it in a receptable
containing clear water and briefly press
the ON button a number of times.
■ Discolouration of the plastic parts may
occur when processing foods such as
red cabbage and carrots. This can be
removed with a few drops of cooking oil.
14
Recipes for the standard /
stainless steel blender foot
Mayonnaise
– 1 egg (egg yolk and egg white)
– 1 tbs. mustard
– 1 tbs. lemon juice or vinegar
– 200–250 ml oil
– Salt and pepper to taste
Ingredients must be at the same
temperature!
■ Put all ingredients in a jug.
■ Place the blender foot on the base
of the jug and blend until the mixture
emulsifies.
■ Slowly raise the switched on blender
as far as the upper edge of the mixture
and lower again until the mayonnaise is
ready.
Tip: According to this recipe you can also
make mayonnaise with egg yolk only.
However, use only half the amount of oil.
Vegetable soup
– 300 g potatoes
– 200 g carrots
– 1 small stick of celery
– 2 tomatoes
– 1 onion
– 50 g butter
– 2 l water
– Salt and pepper to taste
■ Skin and seed the tomatoes.
■ Chop up cleaned and washed vegeta-
bles and sauté in hot butter.
■ Add water and salt.
■ Allow to boil for 20–25 minutes.
■ Take the pot off the cooker.
■ Blend the soup in the pot to the desired
consistency.
■ Season with salt and pepper.
Crêpes dough
– 250 ml milk
– 1 egg
– 100 g flour
– 25 g melted, cooled butter
■ Put all ingredients in a jug in the
i ndicated sequence.
■ Blend to a smooth dough.
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