Processing Guide - Kenwood CH550 Handbuch

processing guide

food
Meat
Herbs eg parsley
Nuts, eg almonds,
hazelnuts, walnuts,
pecans
Cheese eg Gruyere
Bread
Biscuit
Hardboiled eggs
Onions or shallots
Garlic
Soft fruit eg raspberries 130g
Dried fruit eg apricots, 110g
prunes
Root ginger
Soup
maximum preparation
capacity
150g Remove bones, fat and gristle.
Cut into 1-2 cm cubes.
30g Remove stalks. Herbs are best
chopped when clean and dry.
100g Remove shells, process until
chopped. (Note: the
consistency of fine ground
almonds will not be
achievable).
100g Cut into 1-2cm cubes
40g Remove crusts and cut
into 1-2 cm cubes.
100g Break into pieces.
3 Halve or quarter depending
upon size.
150g Cut into approximate
2 cm piece.
150g Break into cloves.
Remove stalks.
Cut into 1-2 cm piece.
75g Peel and cut into small pieces
approximately 1cm in size.
0.4 l Never blend more than 0.4 l soup. For best
results drain the ingredients and place the solids into
the bowl with a small quantity of liquid from
the recipe. Process until the desired consistency has
been reached, then add back to the remainder of the
liquid.
4
maximum
time/speed
5-10 sec/high
10 sec/low or high
10 sec/high
10 sec/high
10 sec/low
In pulses
low or high
5 sec/high
In pulses / low
5-10 sec/low
5-10 sec/low
5-10 sec/high
5-10sec/high