T-Fal Kaleo StoreAway Manual De Instrucciones página 14

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CHOPPING
Cookie crumbs:
These can be crushed to a fine powder or course texture. Process briefly on
speed 1 or pulse until your desired texture.
B r e a d c r u m b s :
Remove the crusts from slices of dry bread and cut into 2.5 cm (1 inch) cubes and pro-
cess using pulse or continuous speed.
Fresh Herbs:
For successful, evenly processed results you need to chop large quantities of herbs
or combine with other ingredients. The bowl, blade and herbs must be dry. For finely chopped herbs,
after processing you will need to remove them from the bowl and finish chopping them with a sharp
knife.
Meat:
For raw meat, trim off any gristle, bone or excess fat. Cut into (1 inch) cubes and process to
the required consistency using the blade. The meat has a ground rather than minced texture.
Cooked meat should be cut into (1 inch) cubes and processed using the blade.
Onions:
Peel and quarter the onions before processing using pulse or continuous speed.
Vinaigrettes and Dressings:
Make a batch and then store in the refrigerator for up to two
weeks. Yogurt based dressings and marinades can also be made in the Kaleo
PURÉEING
Fruit purées
: Firm fruits such as apples, apricots, plums and pears need to cooked first until tender
and then processed using the blade.
Soups:
Puree using the blade
Vegetable purées:
Cooked vegetables can be puréed either on their own or with other ingredients
such as water, broth, milk, cream, or butter. Tomatoes can be skinned and deseeded before proces-
sing.
KNEADING ATTACHMENT
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