Classic Rib 212038 - Food Processor PRINCESS - Free user manual and instructions

Frequently Asked Questions - Classic Rib 212038 PRINCESS

USER MANUAL Classic Rib 212038 PRINCESS

Instructions for use

Mode d'emploi

Anleitung

Read these instructions at your convenience and retain for later reference.

The lovely retro design Princess Rib Blender is ideal for quickly beating, mixing, pureeing or crumbling all sorts of ingredients. The blender features 2 speeds and a pulse button. Before rst use, we recommend that you wash the jug with the blades and the lid. Make sure that you have the correct mains voltage as indicated at the bottom of the appliance.

TIPS FOR USE

Remember that a blender works within seconds, not minutes. If the blender is switched on too long, the ingredients will be beaten to a pulp, literally. The blender works best when only small amounts of food are processed. Cut larger pieces into smaller ones, roughly 1- to 1 1/2-inch pieces. The ( lling) cap in the middle of the lid can be removed from the appliance during use if you wish to add something; it also serves as a measuring cup. If the motor stops or if the food starts sticking to the wall of the jug, the blender must be switched off. Wait until the motor is completely quiet and push the ingredients back to the middle of the jug with a wooden or plastic spoon or spatula. If the motor becomes audibly slower during use, it is best to switch to a higher speed. Wash the jug and the blades immediately after use.

BLENDER WITH ELECTRIC MOTOR CONTROL:

If the switch is turned to the left, the motor is on the "pulse" setting. The motor will only function as long as the button is held to the left. The pulse function is intended for very brief processing. By turning the knob to the right, you can select one of the standard speeds.

The blender only works if the jug is on it, thanks to the safety switch. When the jug is removed the blender will automatically stop. The safety switch is not intended to switch the blender on and off, however. So always switch off the blender rst with the knob before you remove the jug.

Tips for use:

• Do not store food in the jug.
• You can shave ice cubes, but only in water. So do not put only ice cubes in the blender, but add a bit of water to them.
• Do not use the blender when empty.
• The blender is not suitable for beating egg whites, processing raw meat or dough, nor for pressing or cutting fruits and vegetables.

CLEANING THE BLENDER

FIRST REMOVE THE PLUG FROM THE OUTLET. NEVER IMMERSE THE MOTOR BASE IN WATER OR ANY OTHER LIQUID.

Clean the blender after each use; this will prevent food remains from caking on the jug. Do not use any abrasive or aggressive products. The outside can be cleaned with a damp cloth. The jug must be taken apart to be thoroughly cleaned. The transparent lling cap is designed in such a way that it can be used as a key to detach the jug. Using the bottom of the transparent lling cap, unscrew the plastic ring with the blade loose from the bottom of the blender jug. The jug is now ready to be thoroughly cleaned. After cleaning the jug, screw on the ring with the blade in the opposite direction until it is securely fastened.

OFF - Turn clockwise to unscrew

ON - Turn counter-clockwise to tighten

Don't forget the o-ring here.

PRINCESS TIPS

• Never place the blade on the motor base without the jug. Always screw on the blade rmly under the jug and do not omit any parts.
• This blender is intended for household use only.
• Make sure that the lead or an extension lead is placed in such a manner that no one can trip over it.
• If the blender or the lead is damaged, you must stop using the appliance and bring it back to the shop for repair. A damaged lead can only be replaced by the service department in order to avoid a hazard.
• Do not use this blender outdoors.
• Always monitor the blender when children are present.
• Children should be supervised to ensure that they do not play with the appliance.
• The use of this appliance by children or persons with a physical, sensory, mental or motorial disability, or lack of experience and knowledge can give cause to hazards. Persons responsible for their safety should give explicit instructions or supervise the use of the appliance.

U.K. WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code:

BLUE-neutral

BROWN-LIVE

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black.

The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red.

NEITHER CORE should be connected to the earth terminal of a three pin plug marked with the letter E or or coloured green and yellow.

With this appliance, if a 13 amp plug is used a 13 amp fuse should be tted. If any other type of plug is used a 15 amp fuse must be tted either in the plug or at the distribution board.

PRINCESS RECIPIES

CORN BLINI WITH VEGETABLE BRUNOISE AND A SMOKED SALMON ROSE

Ingredients for 4 persons: 250 gr corn kernels, 150 gr sugar, 50 gr butter, 2 egg yolks, 2 tbsp potato starch, pepper and salt, 1 tbsp chopped chives, 1 carrot, 1/4 celeriac, 1 sweet red pepper, 1

fennel, 2 tbsp crème fraîche, 1 tbsp mayonnaise, 1 bunch of dill and 120gr sliced smoked salmon.

To prepare:

1. Squeeze out the moisture from the kernels. Spoon half of the corn into the blender. Add the egg yolks. Puree well. Spoon the mixture from the blender and stir in the rest of the corn and chopped chives. Add just enough potato starch until the mixture becomes smooth and thick. Fry the blinis in the frying pan (or, even easier, on the Princess Table Chef) with a bit of oil, turning until both sides are nicely browned.

2. Wash and peel the vegetables. Cut all the vegetables into a very ne brunoise (diced).

Blanch each of the vegetables separately and when done, mix them together. Season the vegetables with pepper and salt and 1 tbsp crème fraîche.

1. Spoon the mayonnaise into a bowl and stir in the tablespoon of crème fraîche. Chop the dill ne and add it to the mixture. Season the sauce with pepper and salt.
2. Fold the smoked salmon into 4 lovely roses.
3. Serve the dill sauce round the corn blinis. Spoon the vegetables onto the corn blini. Place the salmon rose on top.

GOUDA CHEESE AND MELON COCKTAIL

Ingredients for 4 persons: 3 to 4 melons (depending on the size), 300 gr ripe Gouda cheese and 100 gr purslane.

Sauce: 2 tbsp tomato ketchup, 1 glass white port, 1 ball candied ginger, 1 pickle, pepper and salt.

To prepare:

1. Cut the melons in half and scoop out the seeds. Use a melon ball scooper and make 10 balls per person. Use the scooped out melon halves for 4 bowls. Cut off a slice from the bottom so that the bowls will stand rmly on the table.
2. Cut the cheese into triangles, 7 per person.
3. Spoon all ingredients for the sauce into the Princess blender and blend until the mixture is very smooth. Add salt and pepper if desired. Pour the sauce over the melon balls.
4. Distribute the cheese triangles and the melon balls with the sauce over the scooped out melon bowls. Place the lled melon on a plate and place the purslane around it.

STUFFED TROUT WITH HERB-WINE SAUCE

Ingredients for 4 persons: 8 trout llets, 50 gr melted butter, 100 gr boiled Norwegian shrimp, 1 cooked red sweet pepper, 1 tbsp curry, 1 dl cream, 1 shot of whisky, 1 egg, pepper and salt, 250 gr green steamed asparagus and 1 box of cherry tomatoes.

Sauce: 2 chopped scallions, 100 gr butter, 1 dl white wine, 1 dl sh bouillon, 1 dl cream, 50 gr butter, 50 gr flour, 1 tbsp chopped chervil, 1 tbsp chopped parsley, 6 chopped basil leaves and 2 branches dill (chopped).

To prepare:

1. Cut off the ends of the trout llets. Purée these ends in the Princess blender, together with the cooked red sweet pepper, curry, cream, whisky and the egg. With a spatula, place the shrimp in the puree and season with pepper and salt.
2. Place 4 trout llets on an oiled baking sheet. Pipe the shrimp mousse onto the llets. Then place another llet on top, and spread melted butter on top. Slide the baking sheet into a preheated oven (180^) and bake the sh until done, roughly 15 minutes.
3. Saute the chopped shallots in 100 gr butter. Add the white wine, sh bouillon and cream. Bring to a boil. In a separate pan, melt 50 gr butter and stir in the our, forming a smooth roux. Pour the liquid on the roux and stir well. Bring to the boil again. Add the chopped herbs and season the sauce with salt and pepper.
4. Remove the skin from the cherry tomatoes by dipping them in boiling water.
5. Place the lled trout llets on a hot plate. Ladle the sauce all around it and garnish the sauce with steamed asparagus and cherry tomatoes.

STUFFED COURGETTE WITH TOMATO-BASIL SAUCE

Ingredients for 4 persons: 12 courgette owers, 100 gr Belgian spinach, 6 egg yolks, 2 shallots, 100 gr shii take, 100 gr chestnut mushrooms, 1 clove garlic, 1 chopped onion, pepper and salt and 200 gr lime pasta.

Sauce: 2 peeled beefsteak tomatoes, 1 yellow sweet pepper, 2 shallots, 50 gr black olives,
2 tbsp chopped rosemary, 2 tbsp chopped basil, 2 tbsp chopped summer savoury,
2 dl tomato juice and olive oil.

To prepare:

1. Wash the spinach thoroughly and puree half of the spinach with the egg yolks. Cut the shallots, shii take and chestnut mushrooms into cubes. Roughly chop the rest of the spinach and steam it all together with a clove of garlic and a dash of olive oil until done. Season with salt and pepper. Stuff the courgette owers with the mixture. Preheat the oven to 190^ . Place the stuffed owers in an oiled oven dish. Sprinkle the chopped onion on top.

1. Heat a dash of olive oil in a pan and sauté the chopped shallots. Add the tomato juice and boil it down. Cut the beefsteak tomato, yellow sweet pepper and black olives into thin strips and add this to the sauce. Add the chopped herbs. Season with salt and pepper.
2. Cook the lime pasta al dente in water with salt and a bit of olive oil.
3. Serve the courgette owers on a hot plate with the pasta and sauce.

BANANA SHAKE

Ingredients for 4 persons: 4 bananas, 1 tbsp lemon juice, 50 gr sugar, 2 dl vanilla custard, 2 dl whipping cream, 4 sponge fingers and 4 sprigs of red berries.

To prepare:

1. Peel the bananas. Puree the bananas in the blender with the lemon juice and sugar. Spoon the puree into a large bowl and stir in the vanilla custard.
2. Beat the whipping cream until stiff and stir it into the mixture as the last ingredient.
3. Scoop the banana mousse into 4 lovely tall (fountain) glasses and refrigerate.
4. Remove the deserts from the refrigerator just before serving. Garnish the desserts with a sprig of red berries and a sponge finger.

STEWED PEAR PUDDING

Ingredients for 4 persons: 500 gr stewing pears (that turn red when cooked), 2 dl red wine, 2 cinnamon sticks, 1 bay leaf, 3 juniper berries, 10 gr gelatine, 2 dl whipping cream and 1 dl whipped cream.

To prepare:

1. Peel and core the stewing pears. Place them in a pan together with the red wine and water (until totally immersed). Add all the spices. Simmer the pears until well done.
2. Remove the pears from the wine/water. Set aside 10 pears and puree the rest in the blender. Add a bit of the liquid from the pan, but retain the rest! Soak the gelatine in the microwave until soft. Scoop the melted gelatine through the warm pear puree.
3. Beat the whipping cream until stiff. Cut 5 pears into cubes. Spoon the pear puree and pear cubes through the whipped cream. Place the sponge-ngers all around the pudding mould. Pour the mixture into the mould and allow to stiffen for roughly 3 hours.
4. Turn the pudding mould upside-down on a plate. Cut the remaining pears into sections and place them all around the pudding. Garnish with stif y whipped cream.

PRINCESS CLASSIC RIB BLENDER ART.212038

MIIAENTEP ME XEIPIETHPIO HAEKTPIKOY MOTEP:

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