ViTESSE VS-202 - Инструкция (Страница 5)

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Food Processing Tips/Liquids
Care & Cleaning
Cleaning
1. Hot liquids (less than 80°C) and hot foods can be processed in the bowl.
2. Be sure to process small amounts of liquids-2 cups or less at a time. Larger
amounts may result leakage from the bowl.
NOTE: Do not attempt to sharpen the cutting edges of the chopping blade or
the reversible disc. They are permanently sharpened at the factory and will be
ruined by attempted sharpening.
1. Before cleaning, be sure the unit is switched off and the cord is unplugged.
2. Whenever possible, rinse parts immediately after processing for easy cleanup.
3. Wipe the base, control knob, and feet with a damp cloth and dry thoroughly.
Stubborn spots can be removed by rubbing with a damp cloth and a mild, non-
abrasive cleaner. Do not immerse the base in liquid.
4. All removable parts can be washed by hand or in a dishwasher, top rack.
- If washing by hand, wash in hot, sudsy water, rinse, and dry thoroughly. If
necessary, use a small nylon bristle brush to thoroughly clean the bowl and
food chute/cover, this type of brush will also help prevent cutting yourself on
the chopping blade and slice/shred disc.
- If washing in a dishwasher, place removable parts on the top rack only-not in
or near the utensil basket.
5. Do not use rough scouring pads or cleansers on any plastic or metal parts.
6. Do not fill the bowl with boiling water or place any of the parts in boiling water.
Some foods, such as carrots, may temporarily stain the bowl. To remove
stains, make a paste of 2 tablespoons (30ml) baking soda and 1 tablespoon
(15ml) warm water. Apply the paste to the stains and rub with a cloth. Rinse in
water and dry.
Pulse to chop to desired fineness. Can also add
sugar to make cranberry relish.
Peel, dry and halve hard-cooked eggs. Add to
Bowl. Pulse to chop, checking fineness after 4-5
pulses.
Be sure bowl is dry. Drop clove(s) down food
chute while unit is running.
Cut the meat into 1”(2.54cm) cubes. Add to bowl
and pulse to chop.
Halve large ones and add to Bowl. Pulse to
desired fineness.
Add to Bowl and pulse to chop.
Quarter, and add to bowl. Pulse 1 or 2 times to
coarsely chop. For green onions, up to 2 cups
(500ml) cut into 1” (2.54cm) pieces.
Allow cheese to reach room temperature. Cut
into 1”(2.54cm) cubes. Add to bowl and pulse to
coarse chop; process continuously to finely
grate.
Add to Bowl and Pulse to chop to desired
fineness, abort 10-15 seconds Process other
herbs in same manner (basil, cilantro,
mint).
Cut into 1”(2.54cm) pieces. Add to bowl and
pulse to chop.
Add up to 2 cups hot(less than 80 ) vegetable
soup for pureeing and creaming. Process to
desired smoothness
Add 1/4 cup(60ml) of cooking liquid per cup of
food. Pulse to finely chop then process
continuously to puree.
Hull and halve large berries. Add to bowl and
pulse to chop. Process continuously to
puree.
Quarter tomatoes. Add up to 4 and pulse to
desired size.
°C
CHOPPING GUIDE
Add up to 4 cups(1000ml) cooked vegetables
and/or meat to Bowl, along with 1/4 cup(60ml)
liquid per cup of solid food, Process
continuously to desired fineness.
Cut either fresh or dry bread slices into1 1/2-2
inch (3.75 & 5cm) pieces. Add to Bowl and
process to fine crumbs.
Use for crumbing graham crackers, chocolate or
vanilla wafers. Break larger crackers into 1 1/2-2
inch (3.75 & 5cm) pieces. Add to Bowl and
process until fine.
AMOUNT FOOD
BABY FOOD
BREAD CRUMBS
COOKIE/CRACKER
CRUMBS
Up to 4 cups
(1000ml)
Up to 5 slices
Up to 5 cups
(1250ml)
DIRECTIONS
3 cups
(750ml)
Up to 12
Up to 12
Up to 2.5
cups (600ml)
Up to 12
medium
2 cups (300ml)
Up to 2 large
Up to 1-1/2
cups (375ml)
Up to 2 cups
(500ml)
Up to 1
pepper
2 cups
(500ml)
Up to 5 cups
(1250ml),
1”(2.54cm)
cubes
2 cups
(500ml)
4 medium
CRANBERRIES,
MINCED
EGGS, CHOPPED
GARLIC, MINCED
MEAT,CHOPPED
(RAW OR COOKED)
MUSHROOMS,
CHOPPED
NUTS, CHOPPED
ONIONS, CHOPPED
PARMESAN OR
ROMANO CHEESE,
GRATED
PARSLEY,
CHOPPED
PEPPER, GREEN, RED,
YELLOW CHOPPED
SOUPS, PUREED
OR CREAMED
SQUASH
(BUTTERNUT),
PUMPKIN OR SWEET
POTATOES PUREED
STRAWBERRIES,
PUREED
TOMATOES,
CHOPPED
P/7 P/8