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Idiomas disponibles
Tips
Tips listed below are suggestions only. For more detailed instructions, refer to specific recipes provided
online at sageappliances.com
ACCESSORY
ACTION
S-Blade™
Chop
Mince / Ground
Meat
Puree / Blend
Mix
Dough Blade
Knead
Adjustable Slicer
Slice
Disc
Reversible
Coarse and
Shredding Disc
Fine Shred
Dicing kit
Dicing
TYPES OF INGREDIENTS
/ DISHES
• Raw fruits and vegetables
• Raw or cooked meats and fish
• Fresh herbs
• Breadcrumbs
• Nuts
• Dried fruits
• Raw and cooked proteins
• Cooked fruit and vegetables
• Sauces • Batters • Pesto
• Compound butters
• Bread and pizza doughs
• Raw foods and vegetables
• Salamis and deli meats
• Cheeses
• Fruits and vegetables such as
apples, potatoes, and cabbage
• Raw and cooked vegetables and
fruits
TIPS
• Trim and cut food, if necessary, into
2.5cm cubes before processing.
WARNING
Motor should run for no more than
1 minute at a time.
• Trim and cut food into 2.5 cm cubes
before processing.
• For best results, freeze meat for
30 minutes.
• Trim excess fats and sinew.
• Allow food to cool before pureeing or
blending.
• For batters, use PULSE button until
mixed evenly. Do not over process.
• Add liquid through small feed
chute whilst the motor is running to
incorporate.
• Recommended Recipe
- 375 g flour
- 7 g salt
- 8 g yeast
- 235 g of water
- 10 g sugar
• Maximum flour quantity = 575 g
• Place ingredients vertically on the left
side of appropriate sized feed chute to
minimize tilting.
• For deli meats like salami or pepperoni,
trim one end and process one at a time.
• For best results, freeze softer cheeses
for 45 minutes before grating.
NOTE
Grating soft white cheeses such as
fresh mozzarella is not recommended.
• Remove the rind from hard cheeses
beforegrating.
• Use small feed chutes for harder
ingredients such as carrot or pumpkin.
To further improve results you can also
pre cook.
• When dicing tomatoes, avocados
firmer fruit will give a better result.
EN
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