10028687 - Food Processor Klarstein - Free user manual and instructions

USER MANUAL 10028687 Klarstein

• Read all the safety and operating instructions carefully and retain them for future reference.

• This appliance is not intended for use by persons (including children) with reduced physical, sensory or men- tal capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

• Please do unplug the power cord when cleaning the machine or long time without using. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.

• Please do not immerge the housing into water or clean it with a great lot of water to avoid the danger of electric shock or machine damage. Use moist cloth to scrub and don’t let water flow in.

• Stir blade is SHARP! Be careful when dismantling or reassembling.

• Food capacity should not exceed 2L.

• Please do not turn on the cover till the machine stopped stirring, especially when the speed is above 5.

• When heating or taking out the SS jar after heating, do not touch the SS body to avoid scald.

• When opening the SS jar cover or steamer cover, be caution to avoid the vapor scald. Do not touch the covers when heating.14

• Children should be supervised to ensure that they do not play with the appliance, Make sure to place the machine out of the reach of children. And warn children the machine could become hot and shouldn’t touch.

• Please press the measure cup when the speed is above 5 or crash frozen food by Turbo function.

• This machine may remove under operation, please place the machine on steady table and remain a safety distance from edges to avoid falling.

• Please make sure to remain enough space on the above (cabinet, suspending, etc) when using.

• The machine will be stopped if overheating, Be caution the red LED will be kept power on with beep if overheating (Figure 1), Also the orange LED will be kept power on with beep if overloading(Figure 2), The two lamps will be always kept power off under condition, At the moment the consumer should unplug the pin if it happens, and you need to remove a portion of the food inside the cup, the machine will be restored after at least 15 minutes.

• Before using, the consumer should turn the power switch to “I” position, After finishing, turn the power switch to “O” position. Accessory SS jar Cover Basket Butterfly Blade guard Measure cup Food steamer Spatula15 PLEASE NOTE! Lid Installation Wash the Stainless Steel Jug thoroughly before starting cooking Step 1: Align the lid front “II” with jug spout “II” being carved, and then insert the lid front onto the jug spout. Step 2: Align the lid back ( ) with the jug handle top as circled. Step 3: Align the lid back ( ) onto jug handle top for safe lid-locking. Step 1 Step 2 Step 3 CAUTION Risk of burns! When it’s hot after cooking, pls be very careful to remove the lid. Pot Installation Placing (push downward and anticlockwise swirl) the pot, into the main ma- chine body with BOTH hands to secure the locking mechanism, following the lock icon on the machine.

• When the temperature is set as 0°C, Speed 1-9 can be used for any blen- ding.

• When the temperature is set higher than 0°C, to protect users from poten- tial risk of hot liquid splashing, the speeds 5-9 is defaulted as no-functio- nality by the electronic sensor control. CLick the lid back ( ) onto hand- le top to lock the lid; press the oval handle button to release the lid.16 Butterfly Must be used together with the blade guard! Only for milk heating, butter pudding, egg white beating, and fruit sauce making. DON’T use the butterfly for dough or soup making! IMPORTANT When using the butterfly, make sure the maximum machine setting is to the utmost 4th speed, and the overall food capacity should not exceed 1.5 litres (and the ingredients should be loaded under 700 g.). Please take out the but- terfly when the “AUTO” function is adopted. Blade Guard Only for blending and mixing soft, solid or liquid food. When placing the bla- de guard on the blade cover assembly, push hard until a click sound is heard. It means it’s completely fitted. For chunk dishes/soup with chunks, pls load the ingredients under 700 g. IMPORTANT Make sure the overall food capacity is within 1.5 litres. Also, when making dough, Please DON’T use any butterfly or blade guard. Dough Function Based on 5-minute time setting (maximum), this program is suitable for:

• heavy yeast / bread / pasta dough: suggested flour / water ratio: 5 : 3 (or 5 : 2). 300 g flour is the maximum loading.

• All-purpose / cake dough: suggested flour/water ratio: 5 : 3 (or 5 : 2). 500 g flour is the maximum loading.

• If any other ingredients added (e.g. apple, nuts, raisins…), pls make sure the overall load is below 1.0 litres. This machine needs to be placed on a flat/steady/un-heating surface (table) with a certain distance from the edge to prevent any unnecessary fall-off for the machine may be moved when proceeding dough making.17 Hints on Using the Accessory Butterfly Must be used together with the blade guard. Only for milk heating, butter pudding, egg white beating, and fruit sauce making. DON’T use the butterfly for dough or soup making!! When using the butterfly, make sure the maximum machine setting is to the utmost 4th speed, and the overall food capacity should not exceed 1.5L (and the ingredients should be loaded under 700g.). Please take out the butterfly when the “AUTO” function is adopted. Blade Guard Only for blending and mixing soft, solid or liquid food. When placing the blade guard on the blade cover assembly, push hard until a click sound is heard – it means it’s completely fitted. For chunk dishes/soup with chunks, pls load the ingredients under 700g. Make sure the overall food capacity is within 1.5L. Also, when making dough, Please DON’T use any butterfly or blade guard. Dough Function Based on 5-minute time setting (maximum), this program is suitable for:

• heavy yeast / bread / pasta dough: suggested flour / water ratio: 5 : 3 (or 5 : 2). 300g flour is the maximum loading.

• All-purpose / cake dough: suggested flour/water ratio: 5 : 3 (or 5 : 2). 500g flour is the maximum loading.

• If any other ingredients added (e.g. apple, nuts, raisins…), pls make sure the overall load is below 1.0L. This machine needs to be placed on a flat/steady/un-heating surface (table) with a certain distance from the edge to prevent any unnecessary fall-off for the machine may be moved when proceeding dough making. Assembling the Accessory How to place the SS jar correctly and set up the program Before the first using, clean the SS jar tho- roughly. First, Cover the front jar lid gap into the front tongue of the jar. Then, close the jar lid, lock the handle button into the handle locking hole. Caution: In order to make the lid completely seal the container, please place the lid in the correct direction, aligned with the container buckle.18 After that, Put the jar into the housing in right direc- tion, hold the handle of SS jar and turn the SS jar anti-clockwise slowly to right site. Then, plug the pow- er cord; switch on the electrical button on the back bottom of the housing(Figure7). Set time, temperature and speed on control panel, then press Start/Stop to start the machine. Caution: Please well place the container following the lock (unlock) icon to smoothly swirl (with certain force) the container into correct position. You will hear a click sound when the container is well locked. How to take off SS jar correctly

2. Turn clockwise the SS jar slowly from place to place and then the SS

jar can be taken off from housing.

3. Finally, press the cover release button till unlock the lock buckle tho-

roughly. The jar cover could take it off after finished . LCD display Plug the electrical power; switch on the electrical button in housing back. When SS jar is not well placed or top switch is not well switched, LCD would display as. When SS jar is well placed and top switch is well switched, LCD would display as. Time, temperature and speed can be adjusted under this condition. Note: For safety consideration, when cover is not well covered, top switch can not be switched to the right place. Please do not switch it by force.19 How to dismantle blade assembly Left hand reaches into SS jar to hold the semicircle part on blade assembly (Figure 13), right hand turn off the nut in anti-clockwise (Figure 14), then pull out the blade assembly by left hand. CAUTION Risk of injury! Stirring blade is very sharp. Please do not touch the edge directly when dismantling to avoid any injury. Consumer should hold the upper part when remove or replace the blade as- sembly to avoid the blade assembly fall off leading to accident. Usage and how to use the accessories SS jar cover To cover the jar. A sealed ring inside can avoid the food, soup or va- por spil; When assemble the seal ring the warning words should be faced to consumer, see picture. Oherwise, the liquid could be spilled. Measure cup To cover the jar cover and could measure liquid food. Basket Multi-function accessory. Can filter fruit juice and vegetable juice, also can cook vegetable such as potato, tomato, onion. It is very easy to remove the basket. Use the spatula to hook the middle part of the basket handle will be done. Spatula Can scrape off the ingredients from SS jar inner wall. When filtering juice, it can also be used to fix basket, and at same time to ensure separate juice and solid ingredients.20 Butterfly Must use with Blade guard together. Its continuous blending can ensure better mixing, and avoid sticking when heating milk, making butter pudding or fruit sauce. How to assemble and dismantle but- terfly. To assemble butterfly, alignment with the two half -circle of the blade guard, Insert the butterfly covering the blade guard, and then, clockwise rotate down. To dismantle it, one hand holds SS jar handle the other hand hold blade guard top to pull it off in force. Attention：When use Butterfly, the speed have to be set up in max 4 speed. When use Butterfly, the Food capacity should not exceed 1.5L (ingredient under 700g). When use “Auto” grogram, The Butter- fly can’t be used. Steaming pot Include steaming pot, steaming disc, and steaming cover. Could be used to steam big quantity food in same taste, such as vegetable, potato, big slice meat, sausage and fish…etc. !! Caution: please pay attention to avoid being scald by vapor. How to use steaming pot in correct way Put in 500g water at least in SS jar. If need to use with filter together, please put filter into SS jar firstly, and then put food (such as rice and potato) in filter, put cover and ensure the bottom being fastened well and twist in right place. Put steaming pot on stainless steel jar on correct site. Put food in steaming pot and put the easily cooked food on bottom, the not easily cooked food on top. If there is ne- cessary, steaming disc could be used and put food on it. Cover the steaming pot at last, steaming air wouldn’t release out from. Note: When the steaming pot is used, please choose low speed which should be speed 1 to speed 3. High speed set-up may lead to food or soup spillage. Operating way Set up time, steaming temperature and speed on control panel, and then press start/stop button, the cooking start accordingly. Vapor go to steaming pot through hole of stainless steel jar cover, the food are cooked.21 Use and Operation Auto button: Autoloading include: soup; jam; sauce; dough (see signs in display on the pictu- res below from the right to the left). Select button: Choosing time, temp, speed. Turbo button: The highest speed button. +/- knob: Adding or reducing time, temperature and speed by rotating knob to adjust. Start/Stop button: Start/ Stop button. By this button can reset. Settings and Operation If you would like to heat or cook food, please follow as below steps to operate:

1. Set up time: Set up time by the SELECT button, and max is 90min. Set up time: by pressing the SELECT

button once to set the time, and max is 90min. Pressing the SELECT button once and “Time” characters would sparkle, and then by rotating knob to add time or reduce time.

2. Set up temperature: If don’t need heat, please go to step 3 directly. Set up temperature by pressing the SE-

LECT button twice to set up temperature, the indicator begin sparkle, and then by rotating knob to add tem- perature along “+” direction; by rotating knob to adjust temperature. Heating temperature could be selected from 30 to 120 degrees Centigrade.

3. Blade assembly stirring speed set up: Stirring speed set up: by pressing the SELECT button three times to set

up speed, the indicator begin sparkle, and then by rotating knob to add speed along “+” direction; by rotating knob to adjust speed. Remarks: When blending, adjust speed to 1-5. When do fruit sauce, adjust speed to 5-9.22

4. Start/Stop button: After pressing “Start/Stop” button, you can hear operation voice, the machine begin

working After starting, the set-up time would count down till “00:00”, and the machine would beep when the work finished. In operation status, press “Start/Stop” again, the machine will stop work. Importance notes

• When don’t choose heating function, if you do not set up time, only set up stirring speed, the machine also can be started and will be in auto time counting status. The max working time is 20min, in other words, when the time to 20mins; the machine would stop automatically and beep up.

• When choose heating function, it’s necessary to set up time and speed, and then start heating or cooking. If haven’t set up time but set up heating temperature directly, the machine wouldn’t have any reaction. When heating is finished, i.e. The time countdown come to “00:00”, machine would stop working with beep. When choose heating function you can only select speed 1/2/3/4/5. Dough pattern

1. Use this pattern to make yeast dough or bread dough (LCD display as figure

on the right side). Operation: by pressing the AUTO button four times to dis- play “Dough”, then press “Start/Stop” button.

2. This pattern will operation in pre-set program, working in 3 speed for 5 mi-

nutes. Example: Put 500g flour into stainless steel jar (stainless steel jar should be dry and no water), and place stainless steel jar into right place. Set up 3 min, press “Dough” button, then press “Start/Stop” button. Machine would work under pre-set program. Following procedure is putting 300g water slowly into stainless steel jar (should be finished within one min). Dough would be done well 3min later, getting out of it. Remarks When use dough pattern, stainless steel jar should be dry before put flour to avoid flour sticking jar in blending process. Flour (for cake) shouldn’t exceed 500g, water shouldn’t exceed 300g, set-up time shouldn’t exceed 3 min. Proportion between flour and water is 5:3, the effect would be much better if add some extracted oil into flour. When using high-gluten flour (for bread), the flour amount isn’t more than 300g. This machine may remove when making dough, please place it on steady and un-heating table, and remain a safety distance from edges to avoid falling. Turbo button No need to set up time and stirring speed, just press “Turbo (Pulse)” button continuously, and machine would operate in max speed, and count time automatically. Machine stop when release pressing, time counter come back to “00:00”. This button is used to crash hard food such as ice cube. Notice: This button is not workable under dough pattern. Caution: If use Turbo (Pulse) for heated food, the weight of food should not exceed 1000g. Measuring cup should on stainless steel jar cover to avoid scald by food spillage.23 Cleaning and Care Before first using, the machine should be thoroughly cleaned, including all food-contactable accessories. How to clean stainless steel jar and cover: disassemble blade assembly and sealing ring firstly (please take reference of instruction before) Use hot water or washing machine to clean stainless steel jar internal part and housing (exclude blade) Also could clean spatula, butterfly, blade guard, filter, measuring cup, cover and steamer at same time. When there is sticky and un-easily cleaned matter on stainless steel jar or stainless steel accessory, please take use of special stainless steel-used detergent. How to clean blade assembly: Hold blade assembly bottom and place it under tap to flush. Brush also could be used or clean it in dishwasher. Notice: Please pay attention to dismantle blade assembly to avoid injuring hand. How to clean steamer: Please use dishwasher to clean steamer and cover, soft cloth and detergent also could be used. How to clean housing: Use soft cloth or detergent to clean. Please do not use water directly to avoid water go into housing internal. Notice: Plug off before cleaning. Hints on Disposal According to the European waste regulation 2002/96/EC this symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be taken to the appropriate collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more de- tailed information about recycling of this product, please contact your local council or your household waste disposal service. Declaration of Conformity Producer: Chal-Tec GmbH, Wallstraße 16, 10179 Berlin, Germany. This product is conform to the following European Directives: 2014/30/EU (EMC) 2014/35/EU (LVD) 2011/65/EU (RoHS)24 Gentile cliente, La ringraziamo per aver acquistato il nostro dispositivo. La preghiamo di leggere attentamente le seguenti istru- zioni e di seguirle per evitare eventuali danni. Non ci assumiamo alcuna responsabilità per danni derivati da una mancata osservazione delle avvertenze di sicurezza e da un uso improprio del dispositivo. Indice Dati tecnici 24 Avvertenze di sicurezza 24 Accessori 25 Avvertenze per l’utilizzo degli accessori 28 Montare gli accessori 28 Messa in funzione e utilizzo 32 Pulizia e manutenzione 34 Smaltimento 34 Dichiarazione di conformità 34 Dati tecnici Numero articolo 10028686, 10028687 Alimentazione 220-240 V ~ 50-60 Hz Potenza (motore) 600 W Potenza (riscaldamento) 800 W Giri al minuto 200-10.000 Capacità 2 litri Avvertenze di sicurezza

1. The cooking machine offers you: chopping, grinding, pulverizing, mixing, blending. stirring. kneading, emul-

sifying, cooking and steaming, it will become your main concern.

2. It is easy to adapt familiar recipes or invent new one with a little practice. If your note the times, temperatu-

res and speed you use for your recipes, you will have a safe starting point for making the recipe even more successful the next time you use it.

3. When you plan to cook something. Seek similar recipes in the cooking machine cookbook first, This will give

you some good ideas to help you prepare the amazing dish.

4. Meat stays particularly juicy when it is wrapped in cling film or aluminium foil before cooking. Add your pre-

ferences flavours and then place your meat in the cooking machine. Preparation Table Action Food Amount Time Speed rasp carrots 700 g 6~8 sec 5 fruit(e.g. apples, pears) 600 g 6~9 sec 4 white/red cabbage 400 g 13~15 sec 5 chocolate, coarse 200 g 9~10 sec 8 chocolate, fine 200 g 7~9 sec 9 chop meat (e.g. beef, pork, chicken) 300 g, cut into pieces, light frozen 12~15 sec 6 nuts (e.g. almonds, hazelnuts) 200 g 7~9 sec 6 onion 1 piece (50 g) 5~8 sec 5 ice cubes 200 g 12~15 sec 6 garlic 1 clove 3~5 sec 8 herbs 30 g 7 sec 9 grate bread roll, coarse 3 pieces, quartered 13~15 sec 4 bread roll, fine 3 pieces, quartered 16~20 sec 8 potatoes 1000 g, quartered 15~18 sec 5 cheese (e.g. Gruyere, Emmental ), middle-aged 200 g, cut into pieces 12~15 sec 5 parmesan cheese 100 g, cut into pieces 25~30 sec 9 grind cereal, coarse 250 g 30~33 sec 9 cereal, fine 250 g 1 min 10 sec 9 coffee 100-250 g 1 min 20 sec 9 nuts (e.g. almonds, hazelnuts), fine 200 g 10~12 sec 8 millet 250 g 1 min 5 sec 9 peppercorns, coarse 10 g 25~27 sec 9 rice 100 g 1:30 ~1:40 min 9 sesame, fine 200 g 29~31 sec 9 pulverise spices, ground 20 g 50 sec 8 sugar 200 g 25-32 sec 964 Cooking Tips

• Every time when you start to cook a new dish, be sure that the mixing jug are clean and dry.

• When you heat milk or cream, use temperature 90 °C can avoid boiling, suggested to use speed 2 to stir the sauce in order to avoid agglomeration.

• Add a little olive oil to chopped vegetables , not only can help the shredding effect, sometimes also does not need spatula can be chopped vegetables from the bottom of the mixing jug.

• Cheese and the starchy likely to cause the foam to make food erupted and overflow from the lid, so please add those ingredients into to the maxing jug in the last step (at last 3- 5 minutes) of cooking.

• Place the simmering basket instead of measuring cup on the mixing jug lid, this prevents any ingredients spraying out and allows the steam to escape.

• The simmering basket can also be used as a sieve. Remove the hot simme- ring basket with the spatula.

• With the aid of the spatula, push the ingredients towards the mixing knife. The safety disk will ensure the spatula is not caught in the mixing knife.

• To cleaning the mixing jug, after cooked heavy smell foods, suggested add 250g water into the maxing jug with 3 eggs shell and half lemon peels for 20 sec/speed 6, its make mixing jug more clean and smell good.

• On the other hand, if the food are over cooked and the mixing jug turn brown, add some water and soak for few hours, repeat the above action.

• When steam rice, add a pinch of salt can prevention hot water spray out.

• When cooking food with ingredients and water do not exceed 1500 grams to avoid food ejection.

• When the food was cooked, please pour out and served as instructed by the recipes.

• When making Dough, if you use Cake flour: do not over 500 g each time; for Bread flour: do not over 300 g in case overloaded.

• Place take the mixing bowl out of the machine when process finished, to avoid the food being over cooked due to the remain temperature may still very high. CAUTION: Butterfly or blade guard can’t be used when mixing the dough.65 Dips and Sauce Egg Free Mayonnaise with Herbs Ingredients: 300 g sunflower oil 10 g fresh herbs, leaves only 150 milk 2 tsp salt 2 tbsp lemon juice Per portion: protein: 11 g carbs: 2 g fat: 6 g KJ: 326 kcal: 78 Preparation: Place herbs into mixing jug and chop for: Time: 3 sec Speed: 9 Press START Take off chopped herbs and set aside Place milk and salt into mixing jug and cook for: Time: 1 min Speed: 4 Temp: 40 °C Press START Pouring oil into mixing jug and beat for: Time: 3 min Speed: 4 Temp: 40 °C Press START Add chopped herbs and lemon juice and mix for: Time: 10 sec Speed: 3 Press START Transfer into a bowl and refrigerate before serving Tip: If the mayonnaise is not thick enough, take out on the bow and set aside, than add one egg into mixing jug and blend for 1min 45 sec/speed 3, during blen- ding, add the first mayonnaise into mixing jug slowly thru measuring cup lid for emulsion again.66 Grapes Jam Ingredients: 600 g grapes 40 g sugar 20 g lemon juice, fresh Per Portion: protein: 1 g carbs: 84 g fat: 1 g； KJ: 1485 kcal: 356 Preparation: Clean and dry the mixing jug, place all ingredients into mixing jug, close the safety lid and Press “START” and “Auto” button, select “Jam” program, and then press START to begin the programming. Programming: Chop: time 3 min/speed 6/temp 0 °C Then Cook: time 17 min/speed 1/temp 100 °C When the programming is finish then the jam was perfect made. Tip: It is very easy to make jam, “Auto” program, just add the ingredients then wait and the cooking machi- ne will do the jam for you. Pour into rinsed jam jars after cool before storing in the fridge Mayonnaise Ingredients: 250 g sunflower oil 1 egg, room temperature 1 tsb lemon juice 2 tsb mustard 2 pinches white pepper 1/2 tsb salt Per portion: protein: 8 g carbs: 2 g fat: 256 g KJ 9568 kcal 2288 Preparation: Place egg, lemon juice, mustard and salt and mix for: Time: 1 min 35 sec Speed: 4 Press START Add oil slowly thru lid of measure cup. Pour the mixture into a big bowl or jam jar then put into the refrigerator. Tip: Tipp: If the mayonnaise did not thick enough, pour out into the bowl and set aside, then add an egg in the mixing jug, mix for 1 min 35 sec/speed of 4, in the meantime add the mayonnaise slowly into the mixing jug.67 Hollandaise Sauce Ingredients: 100 g butter, cut into pieces 50 g white wine 1-1/2 tbsp lemon juice, fresh Pinch of salt Pinch of pepper 4 eggs yolks Per portion: protein: 3 g carbs: 0 g fat: 33 g KJ 1358 kcal 324 Preparation: Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into position and add Butterfly on it, place all ingredients into mixing jug and beat for: Time: 7 min Speed: 3 Temp: 80 °C Press START Serve immediately. Tip: This sauce goes well with steam cooked food, es- pecially potatoes and vegetables. Mushroom Walnut Dip Ingredients: 2 garlic cloves 200 g mushrooms, fresh, mixed 40 g walnuts, halved, toasted 50 g mayonnaise 1 pinch salt, to taste 1 pinch pepper, freshly ground 1-2 tbsp sour cream 1-2 sprigs mixed herbs, fresh Per portion: protein: 1 g carbs: 0 g fat: 6 g； KJ 213 kcal 51 Preparation: Place garlic into mixing jug and chop for: Time: 10 sec Speed: 6 Press START Add mushroom and chop for: Time: 15 sec Speed: 6 Press START Add walnut, mayonnaise, salt and pepper and blend for: Time: 35 sec Speed: 6 Press START Garnish with and a few chopped herbs of choice.68 Plum Jam Ingredients: 600 g Plum, halved, pitted 100 g sugar Per portion: protein : 2 g carbs: 82 g fat: 1 g； kJ :1439 kcal: 344 Preparation: Place plums into maxing jug and chop for: Time: 50 sec Speed: 6 Press START Add sugar into mixing jug, cook for: Time: 15 min Speed: 3 Temp: 90 °C Press START Tip: Pour into rinsed jam jars after cool before storing in the fridge. Tomato Sauce Ingredients: 1 onion, cut into pieces 1000 g tomatoes cut into quarters 1 celery stalk, cut into chunks 2 garlic clove 4~6 parsley leaves 4~6 basil leaves 4 -1/2 tbsp oil 1 tsp salt Per portion: protein: 2 g carbs: 5 g fat: 8 g KJ 155 kcal 36 Preparation: Add onion, garlic cloves, parsley leaves and basil lea- ves into mixing jug and chop for: Time: 10 sec. Speed: 5 Press START and set aside Wash mixing jug and make sure its dry. Pre-heat 2 min/100 °C/speed 1 Press START Add oil, salt, onion, garlic cloves, parsley leaves and basil leaves sauté for: Time: 2 min / Speed: 1 / Temp: 100 °C Press START69 Add tomatoes and celery stalk chop for: Time: 1min Speed: 5 Press START Pour out all ingredients and set aside, then, insert bla- de guard and Butterfly. Pour in all ingredients into mixing bowl and cook for: Time: 30 min Speed: 1 Temp: 100 °C Press STAR Tip: If you like the sauce thicken, just increase 1st step time to 30~40 sec. White Cabbage Salad Ingredients: 250 g cabbage, cut into pieces 60 g carrots, cut into pieces 50 g onion, cut into pieces 50 g red peppers, cut into pieces 50 g green peppers, cut into pieces 60 g pickled gherkins 2sprigs coriander, leaves only 1 tsp sugar 1 tsp salt 1 tbsp lemon juice or vinegar 2 pinch pepper 20 g olive oil Per portion: protein: 1 g carbs: 4 g fat: 3 g KJ 180 kcal 42 Preparation: Place all ingredients into mixing jug and chop for: Time: 15 sec Speed: 4 Press START Serve immediately Tip: This is a very tasty salad in the summer season, you can repeat the preparatory work as you need.70 White Sauce Ingredients: 60 g plain flour 600 ml of milk 30 g butter 1 tbsp of oil 1/2 tbsp of salt Ground pepper to taste Per portion: protein: 3 g carbs: 8.4 g fat: 9 g KJ: 536 kcal: 128 Preparation: Add all ingredients to mixing jug and cook for: Time: 12 min Speed: 4 Temp: 0 °C Press START Tip: Perfect for pasta or as a base for other meals. Würzige Satay-Sauce Ingredients: 1 medium brown onion, halved 1 garlic clove 2 tbsp olive oil 150 g peanut butter 2 tbsp soy sauce 2 tbsp lemon juice 10 g brown sugar 150ml coconut cream 1/2 tbsp curry powder 2 tbsp sweet chilli sauce(or to taste) 1/4 cup peanuts Pinch of salt Per portion: protein: 32 g carbs: 12 fat: 11 KJ 335 kcal 80 Preparation: Peel onion and garlic. Place them together with peanuts in the mixing jug and chop for: Time: 25 sec. Speed: 8 Temp: 0 °C Press START Add oil and sauté for : Time: 2 min. Speed: 1 Temp: 100 °C Press START Add remaining ingredients and cook for: Time: 5 min. Speed: 2 Temp: 90 °C Press START Serve with chicken, tofu or any desired ingredients.71 Soups and Starters Chicken Nuggets Ingredients: 200 g chicken breasts, skinless, cut into pieces 1/2 tsb salt 1 clove garlic 2 slice white bread, without crust 60 g cream cheese 60 g milk 1 egg, beaten with 50 g water 100 g breadcrumbs, Oil for frying Per portion: protein: 5 g carbs: 6 g fat: 4 g KJ 276 kcal 66 Preparation: Place chicken pieces, salt and garlic into mixing jug and chop for: Time: 5 sec Speed: 8 Press START Add bread in pieces, cream cheese and milk, mix for: Time: 10 sec Speed: 8 Press START Remove mixture from mixing jug, form small balls (walnut size) and flatten each ball lightly with the bot- tom of the measuring cup to form nuggets. Coat each nugget first with beaten egg and then with bread- crumbs. Heat oil in a deep pan. Deep fry nuggets in medium hot oil until golden brown. Drain on paper towels.72 Clam Chowder Ingredients: 600 g cans chopped clams with liquid 500 g potatoes, peeled and quartered 1 cup celery chunks 1 medium onion, quartered 2 slices bacon 250 g water 60 g butter 50 g flour 2 tsb salt 1/8 tsb white pepper Per portion: protein: 12 g carbs: 18g fat: 4 g kJ 663 kcal 158 Preparation: Place potatoes, celery and onion in to the mixing jug and chop for: Time: 30 sec Speed: 8 Press START Pour out and set aside Add bacon sauté for: Time: 50 sec / Speed: 4 / Temp: 100 °C Press START Add potatoes mixture and water into the mixing jug and cook for : Time: 15 min Speed: 4 Temp: 100 °C Press START Add , butter, flour, salt and pepper and blend for: Time: 1 min Speed: 5 Press START Then add clams cook for: Time: 3 min Speed: 2 Temp: 90 °C Press START Serve immediately Tip: If you buy raw clam (110 g) in the market, you can add 150 g water with two pcs of ginger and white wine, add clam into the steaming basket and steam for 5 min /1 speed / 100°C, pour out the basket and save the liquid for further use.73 Clams in White Wine Sauce Ingredients: 750 g clams, small 70 g extra virgin olive oil 100 g onion, cut into halves 30 g garlic cloves 1 tbsp breadcrumbs 100 g white wine 100 g water 50 g lemon juice 1 tsp salt, plus some extra 5 sprigs parsley, leaves only, chopped Per portion: protein: 3.5 g carbs: 6 g fat: 13g KJ 640 kcal 153 Preparation: Place clams in cold, salted water for minimum 30 minutes to remove the sand from inside the shells. Lift each clam from the water and scrub well. (if clams are already clean, skip this step). Place clams into simmering basket and set aside. Place extra virgin olive oil, onion and garlic cloves into mixing jug and cook for: Time: 7 min 10 sec Speed: 3~4 Temp: 90 °C Press START Add breadcrumbs, white wine, water, lemon juice and salt. Insert simmering basket with clams and sprinkle with chopped parsley and cook for: Time: 13 min 10 sec Speed: 2 Temp: 90 °C Press START Transfer clams into a serving bowl, season sauce in mixing jug with salt to taste and pour it over the clams. Serve immediately.74 Cream of Potato and Celery Soup Ingredients: 1 brown onion, quartered 2 garlic cloves 30 ml olive oil 750 g baby potato, diced into 2 squares 700 ml water 60 ml cream 3 tbsp vegetable stock concentrate 300 g celery stalks and some leaves, roughly chopped cream Cracked black pepper and salt to taste 2 sprigs parsley to taste Per portion : protein: 44 g carbs: 25 g fat: 23 g KJ 1963 kcal 470 Preparation: Place onion and garlic in the mixing jug and chop for: Time: 4 sec Speed: 8 Press START Add oil and sauté for: Time: 1 min Speed: 1 Temp: 100 °C Press START Add diced potatoes and water and cook for: Time: 15 min Speed: 2 Temp: 100 °C Press START Add celery and vegetable stock concentrate and cook for a further : Time: 15 min Speed: 1 Temp: 80 °C Press START Add handful of parsley and blend for: Time: 30 sec Speed: 5 Press START Add cream and pepper to taste and mix for: Time: 2 min Speed: 3 Press START For a smoother consistence blend further.75 Crispy Shrimp Fritters Ingredients: 100 g chickpeas, dry 100 g spring onion, cut into pieces 5 sprigs parsley, fresh, leaves only 320 g water 100 g wheat flour 1/2 tsp baking powder 1/2 tsp salt 130 g shrimp, small, peeled Olive oil for frying Per pieces: protein: 3 g carbs: 5 g fat: 3g KJ 163 kcal 39 Preparation: Place chickpeas into mixing jug, pulverize for: Time: 1 min 30 sec Speed: 9 Press START Transfer into a bowl and set aside Place spring onion and parsley leaves into mixing jug and chop for: Time: 10 sec Speed: 5 Press START Add water, wheat flour, baking powder, salt and chickpea flour mix for: Time: 20 sec Speed: 4 Press START Transfer into a bowl and add shrimp well with spatula and let the mixture rest for 30 minutes. Pour olive oil into a hot deep fry pan and heat it up. Place omelet mixture with a tablespoon into hot oil and flatten the omelet to form a small round shape. Fry small omelets one by one on both sides until gol- den and crispy. Let the oil to drip off on paper towels. Serve hot.76 Moroccan Aubergine Salad Ingredients: 750 g aubergines 1 tbsp salt 20 g lemon juice 50 g onions 2-3 garlic cloves 350 tomatoes 1 tsp pepper 1 tsp cumin, ground 1 tsp sweet paprika 40 g olive oil 40 g tomato puree 2 sprigs parsley, leaves only, chopped 2 sprigs coriander, leaves only, chopped Per portion: protein: 3 g carbs: 6 g fat: 8 g; KJ 463 kcal 110 Preparation: Cut aubergines lengthwise into quarters, and cut quarters into slices (est. 1 cm). Place aubergine pieces, salt and lemon juice into a salad bowl and mix well. Transfer aubergine into simmering basket and drain for about 30 minutes. Squeeze aubergine so that it is well drained. Place onion and garlic cloves into mixing jug and chop for: Time: 9 sec Speed: 6 Press START Add tomatoes and shop for: Time: 6 sec Speed: 6 Press START Add aubergines, spices, olive oil and tomato puree, cook for: Time: 18 min Speed: 2 Temp: 100 °C Place simmering basket instead of measuring cup onto mixing jug lid. Press START Add parsley and coriander, mix for: Time: 35 sec Speed: 2 Press START Place salad into a bowl and allow to cool before ser- ving.77 Onion Soup Ingredients: 500 g onion, peeled and cut into quarters 2 garlic cloves 100 g mozzarella cheese cut into pieces 600 g water 1 cube chicken stock 20 g flour, welt with water 20 g butter 6 thick slices French rye bread Per portion: protein: 9 g carbs: 27 g fat: 8 g KJ 976 kcal 233 Preparation: Place butter and heat up for: Time: 1 min Speed: 2 Temp: 90 °C Press START Add onion and garlic into the maxing jug chop for: Time: 4 min Speed: 4 Press START Then Sauté for Time: 5 min Speed: 2 Temp: 100 °C Press START Add water and one cube chicken stock into the mi- xing jug cook for: Time: 20 min Speed: 2 Temp: 90 °C Press START Add cheese and flour for another 5 min with same speed and temperature. Pour out the soup into bowls, the top with bread and cover with cheese. Serve immediately Tip: Cheese and the starchy likely to cause the foam to make food erupted and overflow from the lid, so please add those ingredients into to the maxing jug in the last step (at last 3-5 minutes) of cooking. You might place soup bowls in the oven until cheese is melted and with beautiful slightly brown color. You can sprinkle some black pepper before serve78 Pumpkin Soup Ingredients: 170 g onion, cut into pieces 600 g pumpkin cut in 1-1/2” cubes 300 g water Some of ginger, sliced 1 tsp salt 1/4 tsp ground cinnamon or nutmeg 1/4 tsp ground pepper 50 ml fresh milk 25 g vegetable oil Per portion: protein: 6 g carbs: 6 g fat: 9 g KJ: 735 kcal； 175 Preparation: Add onion and ginger into the mixing jug and chop: Time: 10 sec Speed: 5 Press START Pour out and set aside Clean and dry the jug, close the safety lid, press “start” and “Auto” button, select “soup” program, and then press “start” to begin the programming. Add vegetable oil, onion and ginger for sauté. The sauté will be finished after 90 seconds. Open the bowl lid and add pumpkin and water into the bowl, close the bowl lid, the programming will continue. Once cooking finished, the machine starts to chop in high speed for 2 min to make the soup pureed. After chopping, open the measure cup, add milk, salt, cinnamon and ground pepper into the soup. (The machine will continue to cooking for 1 more min at then,the soup was perfect made and serve immedi- ately. Tip: You can change milk to coconut milk, taste will be more rich. To make pumpkin soup more tasty and dense, you can chop the pumpkin for 2 Min/Speed 5 before AUTO function.79 Raw Vegetable and Fruit Salad Ingredients: 500 g vegetable/ fruits (e.g. 50g celeriac, 100 g beetroot, 250 g carrots, 100 g apple), cut into pieces. 20 g oil 20 g vinegar or 20 g lemon juice 1 tsb herb salt 2 pinches pepper 1/2 tsp sugar or honey Per portion: protein 1 g carbs 8 g fat 6 g KJ 380 kcal 91 Preparation: Place all ingredients into mixing jug, chop for: Time: 6-8 sec Speed: 5 with aid of spatula and serve. Preparation Herb Salt: 40 g herbs, dried (rosemary, thyme, basil, parsley, sa- vory) 200 g sea salt Place herbs and sea salt into mixing bowl, pulverize 6-8 sec/speed Transfer into jam jar with a twist-off lid and store in a dry place80 Savoury Mince Ingredients: 30 ml olive oil 1 brown onion, halved 1 garlic clove 1 stalk celery, cut into chunks 1 carrot, cut into chunks 1 green capsicum quartered 500 g mince beef (or mince your own meat in the mixing jug) 100 g button mushrooms, sliced 400 g diced tinned tomatoes 50 g tomato paste 2 tsp vegetable stock concentrate 2 tsp HP sauce 2 tsp Worcestershire sauce 100 g frozen peas and corn Per portion: protein: 30 g carbs: 2 g fat: 16 g KJ 1129 kcal 270 Preparation: Place onion, garlic, celery, carrot and capsicum in the mixing jug for chopping: Time: 10 sec. Speed: 6 Temp: 0 °C Press START Pour the vegetable mixture into a medium bowl, in- sert blade guard and add meat, mushrooms and oil and sauté for: Time: 4 min Speed: 3 Temp: 100 °C Press START Add tomatoes, tomato paste, stock, hp sauce and Worcestershire sauce, cook for: Time: 10 min. Speed: 3 Temp: 90 °C Press START Add peas and corn and cook for: Time: 2 min. Speed: 3 Temp: 100 °C Press START Serve with mashed potatoes or steamed rice.81 Spicy Potatoes Ingredients: 500 g potatoes, peeled, cut into pieces 500 g water 1/2 tsp salt Sauce: 30 g oil 1 tbsp hot paprika 1/2 chilli, cut into thin slices 1/2 tsp Tabasco 1 tbsp red wine vinegar 130 g tomato sauce Per portion: protein 3 g carbs: 14 g fat 7 g KJ 502 kcal 120 Preparation: Place water and salt into mixing jug, insert simmering basket put the potatoes into it and steam for: Time: 35 min Speed: 1 Temp: 100 °C Press START Empty the mixing jug and place potatoes onto a ser- ving plate. Sauce: Place oil, hot paprika, chilli, Tabasco and red wine vi- negar into mixing jug and cook for: Time: 2 min 10 sec Speed: 2 Temp: 100 °C Press START Add tomato sauce and blend for: Time: 1 min 35 sec Speed: 5 Press START Pour sauce over the potatoes and serve with tooth- picks. Tomatoes sauce: 1 small onion (50 g), cut into quarter 250 g caned crushed tomatoes Place onion in mixing jug and chop for: Time: 10 sec Speed: 5 Press START Add crushed tomatoes and cook for Time: 7 min Speed: 1 Temp: 100 °C Press START And transfer into a jam jar.82 Main Courses with Meat Beef Noodle Soup Ingredients: 10 ginger, into thin slices 100 g onion, cut into quarters 20 g garlic cloves 25 g oil 500 g beef, cut into cubes 50 g soy sauce 50 g chilli broad bean paste 20 g sugar 100 g tomatoes, cut into quarters 100 g tomatoes, paste 1 bay leaf 800 g water 120 g Chinese white radish, cut into quarters 120 g carrots, cut into quarters 250 g Chinese egg noodles 1 spring onion, cut into thin slices Per portion: protein: 38 g carbs: 57 g fat: 44 g KJ: 2295 kcal: 548 Preparation: Place onion, ginger and garlic into mixing jug, chop for: Time: 30 sec Speed: 5 Press START Add oil, sauté for: Time: 3 min Speed: 2 Temp: 100 °C Press START Insert blade guard and add beef, soy sauce, chilli broad bean paste and sugar, sauté for: Time: 4 min Speed: 1 Temp: 90 °C Press START Add tomatoes, tomato paste, bay leaf and water, cook for: Time: 25 min Speed: 1 Temp: 90 °C Press START Add Chinese white radish and carrots cook for ano- ther: Time: 25 min Speed: 1 Temp: 100 °C Press START Check whether the beef is cooked to your taste, otherwise prolong cooking time.83 Add Chinese egg noodles and cook for: Time: 5 min Speed: 1 Temp: 90 °C Press START Sprinkle with spring onion before serve. Tip: If you are not eat immediately when the beef soup are done, do not cook the noodles yet, prepare a soup pot with boiling water to cook noodles before serveing the meal. Chicken with Orange Sauce Ingredients: 2 brown onion, quartered 1 garlic glove 3 tbsp of olive oil 600 g of chicken breast, cut into 2 cm cubes 250 g of mushroom, roughly cut 200 g of oranges, peeled and seeds removed 800 ml of white wine 100 g cream 1 tbsp of brown sugar 3 tbsb salt 2 tbsp pepper Parsley and sliced roasted almonds to garnish Per portion: protein: 54 g carbs:17 g fat: 14 g KJ 1714 kcal 410 Preparation: Add onion and garlic to mixing jug and chop for: Time: 20 sec Speed: 4 Press START Scrape any onion from side of jug. (Note: Remove the measuring cup from lid for remainder of cooking process) Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into po- sition. Add olive oil and sauté: Time: 2 min Speed: 1 Temp: 100 °C Press START Add chicken and cook for: Time: 10 min Speed: 1 Temp: 80 °C Press START (See next Page)84 Pour out excess liquid then add mushrooms, oranges, wine, cream, cream cheese, salt, pepper and cook for a further: Time: 20 min Speed: 2 Temp: 80 °C Press START Serve in a bowl and garnish with parsley and almond. (Note: for a thinner consistency add 1/2 cup of water or milk to sauce) Serve with cooked rice or vegetables. Tips: After chopped onion and garlic if you can’t insert the blade guard, please pour out the mixture first.85 Coconut Chicken Curry Ingredients: 2 small red chillies 2 garlic cloves Small piece ginger, approx.. 2 cm 2 red onions, halved 40 ml vegetable oil 1 tbsp cumin powder 1/2 tbsp turmeric powder 5 whole cloves 5 whole peppercorns 5 green cardamom pods, bruised with flat side of knife 1 stick cinnamon 2 fresh tomatoes, roughly diced 600 g chicken beast fillets, skinless, cut into 3 cm cubes 50 ml water 230 ml coconut milk Juice of 2 limes Coriander leaves, Garnish 1 tbsp vegetable stock concentrate Per portion: protein: 16 g carbs: 8 g fat: 7 g KJ 627 kcal 150 Preparation: Place garlic, ginger and chilli in mixing jug and chop: Time: 5 sec. Speed: 8 Temp: 0 °C Press START Add onions and chop for a further: Time: 5 sec. Speed: 4 Temp: 0 °C Press START Pour out the mixture and set aside. Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into posi- tion. Then add 20 ml olive oil sauté for: Time: 2 min. Speed: 1 Temp: 100 °C Press START Add dry ground spices and remaining oil and cook for: Time: 2 min. Speed: 1 Temp: 100 °C Press START Add chicken, tomatoes, water, sock concentrate and whole spices and cook for: Time: 18 min. Speed: 1 Temp: 80 °C Press START (See next page)86 Add coconut milk and lime juice: Time: 4 min. Speed: 1 Temp: 90 °C Press START Serve with chapattis or rice and top with fresh cori- ander Tip: If onions is not chopped, repeat step 2. For ano- ther 1-2 min. Creamy Pumpkin Risotto Ingredients: 300 g of butternut pumpkin, grated 50 g shaved parmesan cheese 1 medium brown onion, halved 1 glove of garlic or 1 Tbsp of mince garlic 300 g of Arborio rice 1/2 cup of white wine 4 cups of chicken stock 2 Tbsp olive oil 30 g cream Salt and pepper to taste Per portion: protein: 15 g carbs: 45 g fat: 13 g KJ 1497 kcal 358 Preparation: Place onion and garlic into the mixing jug and chop for: Time: 10 sec. Speed: 8 Temp: 0 °C Press START Insert blade guard and position over blade assembly, push down and twist clockwise until it clips into po- sition. Scrape down sides of the mixing jug and add oil and sauté for: Time: 1 min. Speed: 1 Temp: 100 °C Press START Add rice, white wine, stock, pumpkin, salt, pepper and cook for: Time: 20 min Speed: 1 Temp: 80 °C Press START87 If rice is not cooked repeat step 3 for 2-5 min. Add cream into the mixing jug and cook for: Time: 1 min. Speed: 2 Temp: 80 °C Press START Stir parmesan cheese through mixture and serve Lamb Moussaka Ingredients: 200 g of grated tasty cheese 800 g of eggplant, sliced into circles 1 brown onion, cut into quarters 2 garlic cloves 2 Tbsp of olive oil 400 g tin crushed tomatoes 500 g lamb mince Salt and pepper to taste Oregano to taste White sauce (see white sauce recipe) Per portion: protein: 15 g carbs: 24 g fat: 10 g KJ 886 kcal 212 Preparation: Pre-heat the oven to 180 °C. Add onion and garlic into mixing jug and chop for: Time: 10 sec. Speed: 3 Temp: 0 °C Press START Add oil and sauté for: Time: 2 min. Speed: 1 Temp: 100 °C Press START Add crushed tomatoes, oregano, lamb mince, salt, pepper and cook for: Time: 20 min. Speed: 3 Temp: 80 °C Press START Ensure mince is cooked through the set aside (See next page)88 Insert small steam and fill with water to max line (4 cups of water). Add lower steamer tray (without food) and place eggplant in middle steamer tray. Add the large steam tray and the steamer cover and cook for: Time: 18 min. Speed: 0 Temp: 120 °C Press START Assemble the moussaka in a baking try, alternating meat and eggplant in layers. Use eggplant for top layer. Pour white sauce over the ingredients, sprinkle with the grated cheese and bake in oven for 15 min, then serve. Tip: Add lamp into mixing jug and chop for: Time: 20 sec. Speed: 9 Temp: 0 °C for lamp mince If you want to eat more soften eggplant, increase the time for 2-5 min more at step 6.89 Meat Ball with Potatoes in Tomato Sauce Ingredients: Meat ball and potatoes: 400 g ground meat 50 g bread roll, cut into quarter 1 egg 1/4 tsb pepper 700 g potatoes, cut into pieces Tomatoes Sauces: 120 g onion 1 tbsp olive oil 1 pinch salt 250 g fresh tomatoes Per portion: protein: 30 g carbs: 40 g fat: 34 g KJ :2510 kcal: 598 Preparation: Put bread roll into mixing jug grate for: Time: 10 sec Speed: 5 Press START Add bread crumbs, egg, salt, pepper mix for: Time: 50 sec Speed: 4 Press START Pour out all ingredients from mixing jug and make meat ball (diameter around 4 cm) with wet hand. Insert steamer add 1L water in the metal bowl, put meat ball and potatoes on the steaming trays of dif- ferent layers with aluminum foil, steam for: Time: 25 min Speed: 1 Temp: 120 °C Press START Tomatoes sauces: Please refer to the recipe for Tomato Sauce in the se- cond chapter.90 Sweet and Sour Pork Ingredients: 500 g ribs, cut into chunks 25 g vegetable oil 10 g ginger 10 g green onion, cut into strips 50 g rock sugar 30 g white wine 30 g vinegar 30 g soy source 25 g water Per portion: protein: 33 g carbs: 19 g fat: 31 g KJ 2066 kcal 495 Preparation: Place vegetable oil and Ginger into mixing jug and sauté for: Time: 4 min Speed: 1 Temp: 100 °C Press START Add ribs, rock sugar, white wine, vinegar and soy sour- ce and water cook for: Time: 27 min Speed: 1 Temp: 100 °C Press START Pour out into a bowl and serve immediately. Tips: If possible use Chinese yellow wine instead of white wine for more taste. Spaghetti with Bacon Ingredients: 70 g parmesan cheese, cut into pieces 30 g shallots 150 g bacon cubes 30 g feta, cut into pieces 25 g virgin olive oil 3 eggs 1 egg yolk 1 tsb salt 2 pinches pepper 1200 g water 300 g spaghetti Preparation: Place parmesan cheese into mixing jug and grate for: Time: 15 sec Speed: 6 Press START Transfer into a bowl and set aside Place shallots into mixing jug and chop for: Time: 5 sec Speed: 6 Press START91 Per portion: Protein: 27 g carbs : 65 g fat : 30g KJ: 2790 kcal : 669 Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into po- sition and add Butterfly on it, add bacon and virgin olive oil and sauté for: Time: 5 min 30 sec Speed: 1 Temp: 90 °C Press START Then transfer into a big bowl and set aside. Place eggs, egg yolk and grated cheese and feta into mixing bowl, season with 1/2 tsp salt and pepper mix: Time: 17 sec. Speed: 4 Press START Add egg mixture into the bowl with bacon, take out the blade guard and Butterfly, no need to wash mi- xing jug. Place water and 1/2 salt mixture into the mixing jug, cook for: Time: 12 min Speed: 1 Temp: 100 °C Press START Place spaghetti through lid opening into mixing jug and cook for: Time: 10~12 min (period indicated in pasta package) Speed: 1 Temp: 90 °C Press START Carefully check if pasta is cooked with tender, but still firm to bite. Drain in simmering basket and transfer into the bowl with bacon-egg mixture. Mix well, season to taste and serve immediately. Tips: Add some slice garlic on the step 3 makes the taste more delicious. You can add egg yolk when spa- ghetti mix with bacon-egg mixture, the taste will be more rich.92 Main Courses with Seafood Lemon and Prawn Linguine Ingredients: Zest of one lemon Few sprigs parsley 2 garlic cloves 1/2 deseeded red chilli Zest (cut in strips) and juice of 1 lemon 300 g green prawns – deveined with tails intact 300 g linguini pasta Olive oil 30 g butter Salt Parmesan cheese to taste Per portion: protein: 23 g carbs: 30 g fat: 11 g KJ 1317 kcal 315 Preparation: Cook linguini according to instructions. Drain and place in covered bowl to keep warn. Add lemon zest strips to the mixing jug and chop on the following settings, then set aside. Time: 20 sec. Speed : 7 Temp: 0 °C Press START Add parsley, garlic and chilli to the mixing jug and chop for: Time: 5 sec. Speed: 8 Temp: 0 °C Press START Add butter and sauté for: Time: 2 min. Speed: 1 Temp: 100 °C Press START Add lemon zest and juice and cook for: Time: 1 min. Speed: 1 Temp: 100 °C Press START Season with salt. Add prawns and sauté for: Time: 3 min. Speed:1 Temp: 90 °C Press START93 Be careful not to overcook prawns. Toss prawns and sauce gently through the cooked pasta and top with fresh grated parmesan cheese. Tips: suggestion: when sauté food, please insert blade guard and position over blade assembly push down and twist clockwise with it chips into position. Add some water, salt and lemon juice if sauce is not enough, before add prawns. Scallops and potato stew Ingredients: 50 g virgin olive oil 100 g red pepper cut into pieces 150 g onions, cut into halves 2 garlic cloves 100 g crushed tomatoes, canned 800 g potatoes, peeled, cut into pieces 400 g water 1 cube chicken stock 15 scallops 6 sprigs parsley, leaves only, chop Per portion: protein: 16 g carbs: 23 g fat: 16 g KJ 1245 kcal: 298 Preparation: Place olive oil, red peppers, onions, crushed tomato- es and garlic cloves into mixing jug, chop for: Time: 10 sec Speed: 4 Press START Then sauté for: Time: 7 min Speed: 1 Temp: 90 °C Press START Insert blade guard and position over blade assembly, push down and twist clockwise with it clips into po- sition and add butterfly on it, add potatoes and cook for: Time: 2 min Speed: 1 Temp: 100 °C Press START (See next page)94 Add water and chicken stock and cook for: Time: 20 min Speed: 1 Temp: 100 °C Press START Add scallops and cook for: Time: 3 min Speed: 1 Temp: 90 °C Press START Add chopped parsley, for another 30 sec. and let the stew rest for 3~5 minutes in mixing jug before serve. Tips: When you insert the blade guard and butterfly, be- ware the mixing jug is very hot, or you can pour the mixture out first then insert blade guard and butterfly. In this recipe you can change scallops to prawns or tuna depends on your preference. If you like spice food, can add 2 tsp chilli paste into the mixing jug on step 2.95 Seafood Stew with Coconut Milk Ingredients: 250 g rice, wash and drain 900 g water 1 onion, cut into halves 2 garlic cloves 2 sprigs coriander, leaves only 2 sprigs parsley, leaves only 40 g olive oil 200 g fresh, peeled tomatoes 50 g tomatoes paste 80 g green peppers, cut into pieces 1 cube fish stock or chick stock 1/4 tsp salt 150 g coconut milk 500 g fresh prawns, medium size, peeled 400 g fish fillets, cut into approx. 5X5 cm pieces 1 pinch chilli pepper 1 tbsp fresh leeks, snipped Per portion: protein: 51 g carbs: 56 g fat: 28 g KJ: 2715 kcal :650 Preparation: Add water into mixing jug, place rice into simmering basket and insert to the mixing jug cook for: Time: 20 min Speed: 4 Temp: 100 °C Press START Remain 5~8 min after rice cooked in the mixing jug allow the rice moisture to evaporate. Place onion, garlic cloves, coriander and parsley into mixing jug chop for: Time: 7 sec Speed: 5 Press START Add olive oil, peeled tomatoes, tomatoes paste, green peppers, fish stock and salt, blend for: Time: 22-25 sec Speed: 5 and cook Time: 7 min Speed: 2 Temp: 90 °C Press START Add coconut milk and cook for: Time: 6 min Speed: 1 Temp: 90 °C Press START Add prawns, fish fillets and chilli pepper and cook for: Time: 4 min Speed: 1 Temp: 100 °C Press START Immediately serve seafood stew with rice and sprink- le with leeks.96 Vegetarian Dishes and Side Dishes Mash Potato Ingredients: 30 g parmesan cheese 1000 g potato, peeled and cut into pieces 1 tsp salt 300 g milk 35 g butter 1 pinches of cardamom powder Per portion: protein: 8 g carbs: 44 g； fat: 9 g KJ : 1246 kcal: 298 Preparation: Add parmesan cheese into maxing jug, chop for: Time: 25 sec Speed: 9 Press START Pour out into a bowl and put aside Insert blade guard and position over blade assembly, push down and twist clockwise with it clips position and add Butterfly on it, add potato, salt, milk and but- ter cook for: Time: 33 min Speed: 2 Temp: 90 °C Place simmering basket instead of measuring cup onto mixing jug lid to avoid spray. Press START Add parmesan cheese powder and cardamom cover with measuring cup lid chop for: Time: 35 sec Speed: 3 Press START Serve immediately. Tip: If the potato is not cook well, please cook 3~5 minutes more.97 Vegetable and Rice with Sweet and Sour Sauce Ingredients: 250 g rice, parboiled 850 g water 150 g carrots, cut into sticks 100 g red peppers, cut into sticks 100 g yellow peppers, cut into sticks 100 g green peppers, cut into sticks 150 g courgettes, cut into sticks 200 g mushrooms, mixed, cut into slices Sweet and Sour Sauce: 1 piece ginger, walnut size, peeled 50 g red peppers 50 g fruit vinegar, berries preferred 40 g brown sugar 40 g honey 1-1/2 Tbsp corn starch 1 tsp salt 40 g soy sauce 1 Tbsp lime juice 1 pinch pepper 150 g pineapples, fresh cut into pieces Per portion: protein: 12 g carbs: 89 g fat: 1 g KJ 1798 kcal 433 Preparation: Insert simmer basket, add rice into it, pour water over rice into bowl, in the meantime insert the food stea- mer in position, place carrots, peppers and courgette into the steamer and place mushrooms onto it steam cook for: Time: 25 min Speed: 1 Temp: 90 °C Press START Remove simmering basket and set aside also keep cooking liquid aside. Sauce Place ginger and red pepper into mixing bowl, chop 20 sec/speed 5 transfer into bowl and set aside. Place fruit vinegar, brown sugar, honey, corn starch, 130 g cooking liquid and salt into mixing bowl, mix 15 sec/speed 3 and cook 5 min/100 °C/speed 2. Add soy sauce, lime juice, pepper and pineapple and mix 10 sec/speed 3. Place vegetable mixture in bowl with sauce and serve with rice98 Green Cauliower, Carrots with Potatoes Ingredients: 500 g water 1-1/2 tbsp salt 1 pinch sugar 500 g Potatoes, peeled and cut quarters 200 g carrots, cut strips 200 g cauliflower Hollandaise sauce Per portion: protein: 8 g cabs: 28 g fat 2 g； KJ 630 kcal 150 Preparation: Place water, salt and sugar into mixing jug, insert sim- mering basket and place potatoes into it, place car- rots and cauliflower into steamer. Place steamer into position and steam cook for: Time: 35 min Speed: 1 Temp: 100 °C Press START Tips: If cooking time is not enough, increase the quantity of water by 200 g for each additional 10 minutes. This recipe can be a main dishes for vegetarian, or side dish for meat. You can serve with hollandaise sauce. (please review hollandaise sauce recipe)99 Marinated Red Onion and Coriander Slew Ingredients: 5 Sprigs coriander, fresh 150 g red onion, peeled cut into halves 20 g white sugar 20 g salt 50 g vinegar Per portion: protein: 3 g carbs: 7 g fat: 4 g KJ 270 kcal 65 Preparation: Place red onion into mixing jug, chop for: Time: 5 sec Speed: 5 Press START Add remained ingredients into mixing jug, chop for: Time: 3 sec. Speed: 5 Temp: 0 °C Press START

Place all ingredients into mixing jug and chop for: Time: 4 sec. Speed: 4 Press START Scrape down sides of mixing jug with spatula and chop for a further: Time: 4 sec. Speed: 4 Press START Pour into a big bowl and serve.100 Potato Pie Ingredients: 1 pinch parsley, fresh, leaves only 120 g onion, cut into pieces 80 g olives, pitted 500 g water 700 g potato, peeled, cut into pieces 50 g butter 120 g Greek yoghurt 20 g Dijon mustard Parmesan cheese 3 eggs 1 tsp salt 1 pinch black pepper, ground Per portion: protein: 7 g carbs: 22 g fat: 20 g KJ 1205 kcal 288 Preparation: Preheat oven to 180 °C Place onions and olives into mixing jug and chop for: Time: 4 sec Speed: 4 Press START Transfer into a bowl and set aside Pour water into mixing jug, place potato into simmering basket and insert into mixing jug cook for: Time: 30 min Speed: 2 Temp: 100 °C Press START Removed simmering basket with potato and set aside . Empty mixing bowl. Place butter, Greek yogurt, mustard, eggs, salt and pepper into mixing jug and mix for: Time: 30 sec Speed: 5 Press START Add potato, blend for: Time: 6 sec Speed: 5 Press START Transfer potato into a bowl and set aside. Insert the bland guard and Butterfly and add potato, onion with parsley and olives, mix for: Time: 20 sec Speed: 4 Press START Line casserole dish with baking paper and transfer mixture from mixing jug into casserole dish. Sprinkle with the cheese and bake in oven for 180°C for 40 minutes until firm.101 Baking and Dessert Apple Nut Bread Ingredients: 450 g apple, cut into 1/8 pieces 60 g sugar 70 g raisins 300 g flour 1 tsp baking powder 1 tsp cocoa 1 tsp cinnamon 90 g nuts, mixed, whole 40 g milk Butter or flour for greasing Per slice: protein : 3 g carbs : 23 g fat: 5 g KJ: 640 kcal: 153 Preparation: Preheat the oven to 180 °C. Place apples into mixing jug and chop for: Time: 10~20 sec Speed: 5 Press START With aid of spatula then transfer into a big bowl and set aside. Add sugar, raisins, flour, baking powder, cocoa, cinna- mon and milk into mixing jug and mix for: Time: 20~30 sec Speed: 3 Press START Add chopped apples and nuts, fold in with spatula, knead with spatula to mix dough: Press DOUGH stop at 3 min. Place dough into greased baking form (approx. 30 x 12 x10 cm) and baking in preheated oven at 180 °C for 1 hour. Cool in the baking form for 20 minutes be- fore transferring to a cooling rack. Totally cool before cutting bread into slices.(if the Dough is not uniform, Pour out the mixture into a big bowl, use spatula mix well)102 Cantucci Ingredients: 200 g flour 140 g sugar 1 pinch salt 10 g baking powder 1 egg 1 egg yolk 11 g milk 115 g almonds with skin Per pieces: protein 0.6 g carbs 5 g fat 1 g KJ 146 kcal35 Preparation: Preheat oven to 180 °C. Place flour, sugar, salt, baking powder, eggs and egg yolk into mixing jug and knead for: Time: 1 min 10 sec Speed: 5 Press START Add milk and mix for: Time: 25 sec Speed: 4 Press START Add almonds and mix for: Time: 25 sec Speed: 3 Press START Place dough onto a baking tray covered with baking paper and form dough into baguette shapes (length 30 cm, width 3 cm) with some space between then, bake in a preheat oven at 180； for 30 min until gol- den. When the dough is still soft, use a sharp knife to cut warm baguette shapes into oblique slices. Allow to cool completely before storing in a jar or glass. Cheese Cake Ingredients: 100 g butter, cut into pieces 250 grams of digestive biscuit Cheese Cake 500 g cream cheese at room temperature, 150 g of sugar 45 g 4 eggs 30 g of corn starch 150 g of milk 30 g sour cream 1 tsp homemade vanilla sugar or extract Preparation: Place the butter into the mixing jug and melted for: Time: 3~5 min Speed: 1 Temp: 50 °C Press START Add the biscuit and mixing for: Time: 20 sec Speed: 5 Press START103 Per portion: protein: 15 g carbs:45 g KJ 2413 kcal: 577 Pour out the mixture into the baking mold and using the measuring cup to press onto the bottom tight and flatten, then put into the fridge, clean the mixing jug. Cheese cake: Pre-heat the oven for 160 °C. Add cream cheese and mixing for: Time: 2 min 15 sec Speed: 4 Press START Add sugar and mixing for: Time: 2 min 15 sec Speed: 4 Press START Add eggs (one at a time), milk and blend for: Time: 2 min 15 sec Speed: 4 Press START Add corn starch, sour cream and vanilla extract into the mixing jug and blend for: Time: 2 min 30 sec Speed: 4 Press START until all the mixture are uniform and smooth. Poured filling into the prepared crust , then poured the water into the pan, preferably higher than half of the cake, if it is a false bottom cake, you need to wrap a layer of aluminum foil at bottom of bake ware to prevent the water leak, put the pan in the oven pre- heated to 160 ° C, bake 60 minutes, or till the cake is golden brown surface can be removed, and let cake cool in oven with the door closed for 4 hours; this prevents cracking. Chill in refrigerator until serving.104 Chocolate Cake Ingredients: Cake: 6 eggs (separate eggs) 1 pinch of salt 250 g dark chocolate, cut into pieces 130 butter, cut into pieces, plus some extra 120 g sugar 50 g flour Chocolate coating: 100 g dark chocolate, cut into pieces 30 g water 40 g sugar 20 g butter Per slices: protein: 7 g carbs: 30 g fat: 25 g KJ : 1568 kcal: 375 Preparation: Preheat the oven to 180；. Insert the blade guard and Butterfly in position, add egg whites and salt into mixing jug and bet for: Time: 5 min 20 sec Speed: 3 Press START Until stiff, removed Butterfly and blade guard, trans- fer beaten egg white into a big bowl and set aside. Add dark chocolate into mixing jug and grate for: Time: 15 sec Speed: 8 Press START Use spatula to scrape chocolate down to bottom. Add butter and melt for: Time: 2 min Speed: 2 Temp: 40 °C Press START Add sugar and egg yolks mixing for: Time: 35 sec Speed: 4 Press START Add flour and mix for: Time: 30 sec Speed: 4 Press START Then add chocolate mixture to beaten egg white and carefully fold in. Place the mixture into a buttered spring form and bake in preheated oven at 180； for 25-30 minutes.105 Chocolate coating: While baking, place dark chocolate into mixing jug, grate for Time: 15 sec Speed: 8 Press START Add water and sugar, cook for: Time: 8 min Speed: 3 Temp: 100 °C Press START without measuring cup. Add butter and mix for: Time: 35 sec Speed: 4 Press START Pour chocolate coating over the baked cake and spread evenly. Serve warm.106 Egg Pudding Ingredients: 250 g milk 45 g sugar 2 eggs 1 egg yoke 10 g vanilla essence (vanilla powder) 10 g water Per portion: protein: 22 g carbs: 49 g fat: 15 g KJ: 1775 kcal 424 Preparation: Pre-heat the oven to 180； Place milk into the mixing jug for: Time: 7 min Speed: 3 Temp: 80 °C Press START Add sugar, mix for Time: 5 sec. Speed: 2 Press START pour out and set aside Insert blend guard and position over blade assembly, push down and twist clockwise until it clips into posi- tion, add eggs, egg yoke, vanilla and water blend for: Time: 2 min Speed: 3 Press START Filtration the egg mixture, and pour into milk mixture Add milk and eggs mixture into the mixing jug for: Time: 10 sec Speed: 2 Press START Pour above mixture into pudding mold, pour some water in the baking pan and bake for 45 min in 180 °C. Tip: You can pour some caramel in the pudding mold at beginning. Caramel: Add 100 g fine sugar into a pot, using a teaspoon to stir until it’s turn brown and add 25~30 g water mixing well. (when pour the water into the sugar, be careful the sugar is very hot)107 Italian Flat Bread with Onion Ingredients: Dough: 600 g flour 380 g water 20 g olive oil, plus some extra 25 g yeast 1 pinch sugar 1 tsp salt Topping: 4 onions cut into halves (300 g) 40 g olive oil 40 g water 2 tsp salt Per piece: protein 5 g carbs 29 g fat 8 g KJ 803 kcal 192 Nährwerte pro Portion: Eiweiß: 5 g Kohlenhydrate: 29 g Fett: 8 g kJ: 803 kcal: 192 Preparation: Dough: Place flour, 320 g water, 20 g oil, and sugar into mi- xing jug, Press “Dough” stop at 3 min. Add salt and 60 g water after Dough programming on 2 min thru the lid. Pour 2 tbsp olive onto a baking tray and with aid of oiled spatula place dough onto it. With oiled hands form soft dough into a round shape and cover with a thin layer of olive oil. Cover dough with a bowl and let it rise in a warm place for 20~30 minutes. While it is rising, preheat oven to 200 °C. Without kneading the dough, spread it out on baking tray with oiled fingers. Topping: Place onion into mixing jug and chop for: Time: 10 sec Speed: 4 Press START And spread on top of dough (See next page) Place olive oil, water and salt into mixing jug, mix for: Time: 15 sec Speed: 4 Press START And sprinkle mixture onto onions. Bake in preheated oven at 200 °C for about 20~30 minutes. Cutting into squares after cool.108 Mango Ice Cream Ingredients: 350 g mangos, cut into pieces, frozen 300 g milk, frozen as ice cubes 50 g sweetened condensed milk 50 g cream Per portion: protein: 3 g carbs: 15 g fat: 6 g KJ: 495 kcal :118 Preparation: Place all ingredients into mixing jug and mix for: Time: 20 sec Speed: 6 Press START Use aid of spatula and mix another Time: 45 sec Speed: 9 Press START Serve immediately. Tip: To make your favor ice cream by changing the fruit such as grapes, papayas, bananas. If you like rather sweet, add 50~80 g sugar then please follow as described in step 1. Milk bread Ingredients: 300 g milk 50 g butter 10 g dry yeast 60 g sugar 550 g flour 1/2 tsp salt 1 egg, beaten in bowl Per slice: protein: 3.5 g carbs: 17 g fat: 3 g KJ: 398 kcal: 95 Preparation: Place milk, butter, yeast and sugar into mixing bowl, warm up at Time: 3 min 10 sec Speed: 2 Temp: 50 °C Press START Add flour and salt, Press Dough stop at 3 min. place the dough in a large floured bowl, cover and let rise in a warm place for about 1 hour until it as double in size.109 Divide dough into 3 parts and roll each onto a non- stick surface into a rope shape. Let rest for 5 minutes, join the 3 rope shapes at one end, plait them and join ropes at other end, too. Place plaited bread onto a baking tray covered with baking paper, cover with a kitchen towel and let rise in a warm place for about 30 minutes until it has doubled in size. While it is ri- sing, preheated oven to 180 °C. Brush with beaten egg and bake in a preheat oven to 180 °C for 25~30 minutes. Allows to cool before cutting in slices Tip: Place the yeast in warm water (estimated 35~37°C) for about 10~15 min until foam then add into the mixing bowl with flour. Nut and Vanilla Crescents Ingredients: 50 g walnuts 50 g almonds 280 g flour 70 g sugar 10 g vanilla extract 2 egg yolks 200 g butter, cut into pieces 50 g icing sugar, for dusting Per piece: protein: 2 g carbs: 6 g fat: 5 g KJ: 272 kcal: 65 Preparation: Place almonds and walnuts into mixing jug and grind Time: 10 sec Speed: 8 Press START Add flour, sugar, vanilla extract, egg yolks and butter and mix for: Time: 35 sec Speed: 5 Press START Take out dough, form a ball, wrap with cling film and put into fridge for about 1 hour. Preheat oven to 180 °C. Tear off small pieces of dou- gh roll and form into crescents. Place crescents on a baking tray lined with baking paper, leaving a little space in between. Bake for 15~18 minutes (depending on the size of cre- scents) and allow to cool completely. Use icing sugar and coat biscuits in mixture. Tip: Can use coconut to coat biscuits when finished.110 Oatmeal Raisin Cookies Ingredients: 65 g nuts, mixed 100 g oat flakes 100 g raisins 130 g butter, soft, cut into pieces 90 g sugar 90 g brown sugar 1 egg 1 tsp vanilla extract 130 g flour 25 g milk 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Per piece: protein: 2 g carbs: 12 g fat: 7 g KJ: 488 kcal: 115 Preparation: Pre-heat oven to 180 °C. Place butter, sugars, egg and vanilla extract into mi- xing jug and mix for: Time: 2 min 30 sec Speed: 4 Press START Add flour, milk, ground oat flakes, baking soda, baking powder and salt and mix for: Time: 45 sec Speed: 4 Press START Add raisins and nuts, stir for: Time: 35 sec Speed: 2 Press START From dough with aid of 2 teaspoons into walnut size balls and place them 3 cm apart onto a baking tray covered with baking paper. Bake one baking tray after another in a preheat oven at 180 °C for 15-20 minu- tes until edges should be golden brown.111 Orange Sour Cream Cupcakes Ingredients: 50 g white sugar Rind of 1/2 orange Cake mixture: 80 g white sugar Rind one orange 150 g unsalted butter, small cubed 3 eggs orange juice half 150 g flour 250 g sour cream 7 g baking powder 1 tbsp salt Per portion: protein: 7 g carbs: 39 g fat: 24 g KJ 1610 kcal 386 Preparation: Topping: Place sugar and lemon rind into mixing jug for: Time: 20 sec. Speed: 9 Press START Set aside Cake mixture: Place sugar and lemon rind into mixing jug and mix: Time: 15 sec. Speed: 9 Press START Add butter for: Time: 12 sec. Speed: 4 Press START Add remaining ingredients for: Time: 20 sec. Speed: 6 Press START Use spoon to pour into patty cases. Sprinkle with orange sugar topping mixture. Pre-heated the oven for 180 °C, and bake for 20 minutes.112 Osmanthus Biscotti Ingredients: 10 g Osmanthus tea leaves 40 g water 30 g sugar 50 g butter 200 g cake flour 50 g flaked almonds Per piece: protein: 3 g carbs: 15 g； fat: 7 g KJ 502 kcal 120 Preparation: Preheat oven to 150 °C. Place Osmanthus tea leaves, water and sugar into mi- xing jug, mix for Time: 2 min 10 sec Speed: 1 Temp: 100 °C Press START Add butter and mix: Time: 35 sec Speed: 5 Press START Add flour and mix: Time: 1 min 10 sec Speed: 5 Press START Add flaked almonds and mix: Time: 35 sec Speed: 3 Press START Remove dough and shape in a cylinder (about 5 cm). Bake on baking tray lined with baking paper for 20 minutes Remove dough roll from oven slice into 0.8 cm-wide sections. Return sections to oven and bake for ano- ther 10 minutes. Turn oven off, leave biscotti in warm oven for further 10 minutes. Tip: Can use Earl Grey instead of Osmanthus.113 Multi Grains Bread Ingredients: 250 g water 10 g dry yeast 40 g sugar 10 g olive oil 250 g high gluten flour 200 g low gluten flour 1/4 tsb salt 30 g pumpkin seed 30 g almond 50 g rains 30 g walnut (black seasem) Per portion: protein: 53 g carbs: 280 g fat: 33 g KJ 6682 kcal 1598 Preparation: Place water, yeast and sugar into mixing jug and warm for: Time: 35 sec Speed: 1 Temp: 40 °C Press START Add olive oil, flours and salt and mixing for: Time: 35 sec Speed: 6 Press START Add remained ingredients and knead: Press Dough for 3 minutes, pour out the dough into a big bowl and cover with a kitchen towel and let rise in a warm place for about 1 hour until it has doubled in size, cut for two parts and put it in tray for another 20 minutes for rising, in the meantime preheat oven to 180 °C. Bake in oven for 25~30 minutes, allows to cool befo- re cutting in slice.114 Rice Pudding Ingredients: 1000 g of whole milk 200 g rice (round grain) 150 g sugar 1 pinch salt ½ lemon peel, cinnamon sticks-cinnamon Per portion: protein: 9 g carbs: 68 g fat: 7 g KJ 1531 kcal 366 Preparation: Insert the blade guard and position over assembly, push down and twist clockwise until it clips into po- sition, insert Butterfly attachment and position over center of blade guard, push down and rotate clockwise. Place all ingredients into the mixing jug and cook for : Time: 1 hr. Speed: 1 Temp: 90 °C Press START Sprinkle with ground cinnamon before serve. Tip: Add lemon peel before last two min It will tas- te much better. If the rice is not round grain, cook 10 more min. In this recipe: liquid and solid total weight are not allow over 1500 g incase over heated. Be sure to follow the speed and temperature in this recipe in- case it’s burned.