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Recommended
Recipe
accessory
Mayonnaise
Fruit smoothies
Béchamel sauce
Crush ice
Whip cream
Beat egg whites
Mashed potato
Speed
Quantity
5
250 ml
15
-------
10
600 ml
4/6 ice
20
cubes
Increase
gradually from
250 ml
MIN to MAX
Increase
gradually from
5 egg whites
MIN to MAX
20
300 g
Preparation
Put 1 egg in the jug with a
pinch of salt and some drops
of vinegar or lemon. Add oil up
to the indicated level. Turn the
appliance on without moving it
until the oil binds.
Add fruit and use the blender
on it until the mixture has a
smooth consistency.
Melt 30 g of butter in a pan
on a slow heat. Add 100 g of
flour and 30 g of fried onions
(already chopped with the
chopper). Slowly add 500ml
of milk.
Put the ice cubes in the jug and
crush by exerting pressure on
each ice cube
Pour the chilled cream (0 °C
to 5 °C) into a bowl and use
the blender in a clockwise
movement.
It is best
to start at MIN speed and
gradually increasing to MAX as
the cream begins to thicken. Be
careful, as overbeating will turn
the cream into butter
Pour the egg whites into a bowl
and use the blender, moving
it up and down until the egg
whites become stiff.
The potatoes can be mashed
by using the blender directly in
the saucepan itself.
Time
35 s
-------
15 s
15 s
3/4 min
3/4 min
30 s
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