POPULAR USES OF THE CHOPPING WORKBOWL
Note: Use pulsing action to control size of finished pieces.
INGREDIENT DIRECTIONS
Fresh or dry white, whole wheat,
French or egg bread
Process about 1 cup (2 slices) to desired
consistency.
Chocolate Chill chocolate, cut in ½-inch pieces,
in freezer for about 10 minutes before
processing 1 to 2 oz.
Hard cheese (Parmesan, Asiago,
Romano or Manchego)
Process ¾ cup cut into ½-inch cubes.
Fresh herbs Processupto1cupdryherbs;placein
center of paper towel and bring edges
together. Hold closed and let cold water
fullysoaktowel;wringdryanduse
immediately or store in closed container
up to 3 days.
Raw vegetables Process up to 1 cup cut into ½-inch pieces.
Nuts Process about ½ cup to desired
consistency. For enhanced flavor, toast
nuts before chopping.
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified
service personnel.
CLEANING
1. Always make sure hand blender is unplugged before cleaning.
2. All removable parts – not the motor body – can be washed in the dishwasher,
top-rack only, or by hand in warm, soapy water.
Note: Although they are dishwasher-safe, we recommend washing all plastic
parts by hand to help maintain their appearance.
3. Always rinse and dry parts thoroughly when hand-washing.
4. Wipe the motor body with a damp cloth or sponge and dry thoroughly.
Important: Never immerse the motor body in water or any other liquid.
TROUBLESHOOTING
Food is unevenly
chopped
• Workbowlis
overfilled.
• Youmaybe
using too
much power.
• Foodmaybe
cut in random
sizes.
• Usesmalleramountsto
process more evenly and
don’t fill the workbowl past
the MAX fill line.
• PulseusingthePOWER
button at 5-second
intervals. Allow the
blades to stop completely
between pulses.
• Cutfoodinsamesize
pieces before placing in
processor.
Hand blender is not
running
• Appliancemay
not be plugged
in.
• Partsmaynot
be correctly
attached.
• Checktoseeifappliance
is plugged into a working
outlet.
• Besureallparts
are properly aligned
following the instructions
in CONNECTING
ATTACHMENTS.
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