Binatone MRFP-8807: CARE AND CLEANING

9. Use mode «I» for grating and slicing solid product. Use mode

«Pulse» for soft products.

10.Large product bits should preliminary be cut in smaller pieces,

so that they could easily pass through the food loading open-

ing.

11. If it’s necessary to mill bigger amount of products, split them in

small portions and regularly empty the cup once each portion

is processed.

Attention: be extremely careful while inserting the adaptor

(7) in the actuator (8). The grate knife blades are

very sharp! Be extremely careful while removing the

adaptor (7) from tips.

CARE AND CLEANING

1. Always switch off the appliance before clean-

ing.

2. Do not use rigid abrasive tools for cleaning

the appliance.

3. After each use, wipe the casing (4) and ac-

tuator (8) with a damp cloth. Do not submerge

the casing (4) and the cord in water or any

other liquid.

4. Wash all tips (9-13), lid (2), cup (3) and pushrod (1) in a

soapy water, rinse and dry thoroughly.

5. Clean the kitchen machine each time immediately after use!

USEFUL ADVICES

Sponge cake

Eggs – 3 pcs

Water (35°C) – 30ml

Sault – on the tip of a knife

Vanilla sugar – 1 bag

Sugar – 150g

Breadstuff – 150g

Baking powder – 3g

For dough kneading, use the dough kneading tip (9). Beat

eggs with water within about 2 minutes. Gradually add sugar,

vanilla sugar and salt. Mix the ingredients within about 1 minute.

The mixture should flow down from a spoon, but be sufficiently

thick at the same time. Carefully add breadstuff and baking pow-

der in the mixture, and mix the ingredients once again. Cook the

sponge cake in an oven at a temperature of 180

0

C within 30

minutes.

Mayonnaise sauce

Yolks - 6 pcs

Dining mustard – 25g

Lemon – 1 piece

Vinegar – 20g

Vegetable oil – 800g

Salt, pepper – on taste

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Using the dough tip (9), mix uncooked yolks with mustard, salt

and lemon juice. Stir the mixture fair enough and then, without

interrupting the beating process, pour oil to obtain a thick sauce.

Add vinegar and lemon juice of the lemon second half to the

cooked sauce and then beat the mixture again. Serve with black

pepper.

Italian tomato sauce

Tomato – 4-6 pcs.

ENGLISH

Bulb onion – 40g

Garlic – 2 cloves

Celery – 40g

Parsley greens

Basil – a few leaves

Vegetable oil – 2-4 tablespoons

Salt, pepper – on taste

Cut all ingredients by the mincer (10), add salt and pepper.

Place the mixture in a pot and smother with oil on a slow fire over

several minutes, continuously stirring the mixture.

Pancakes

Breadstuff – 2 - 3 glasses

Yolks – 2 - 3 pcs

Milk – 1 liter

Vegetable oil – 2 tablespoons

Leaven

Vanilla sugar

Salt, pepper – on taste

Use the dough kneading tip (9). Mix uncooked yolks with

sugar, salt, vanilla sugar. Add breadstuff, leaven and 0.5 l of milk.

Mix the ingredients. The consistence of the mixture should recon

thick sour cream. Then add vegetable oil and mix again. Add

remaining preliminary-heated (not until boiling) milk. Stir the mix-

ture to receive a homogenous state. Bake pancakes on a heated

oiled frying pan. Pancakes are served hot with oil, sour cream or

plain condensed milk. It’s delicious if you roll a piece of salmon in

a pancake.

Farci peppers

Chicken stuffing – 500g

Rice - 150g

Carrot – 200g

Sweet pepper – 1kg

Salt, tomato paste – on taste

Use the mincer (10) to cook chicken stuffing. Decoct rice, but

not until it is ready, then mix it with stuffing, add salt. Remove the

core from peppers and fill the peppers with stuffing (not until the

end), add grated carrot from atop. Lay peppers in a big pot, pour

hot water and add tomato paste. Cook over 30-40 minutes, then

add salt on taste.

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