User manual MOULINEX FRESH EXPRESS DJ755 DE

[. . . ] € Do not remove the cones until the motor has completely stopped. € Never introduce food using your hands; always use the pusher. € Never introduce food using your hands, always use the pusher • Do not use the appliance for food with too thick a consistency: e. Sugar, meat • The appliance must be unplugged: - If there is any malfunction when it is operating, - each time it is cleaned or maintained, - after each use. [. . . ] € “The cone holder is fairly hard to fit and remove, is this normal?With use it will become easier to install and remove. Use the cone recommended for each type of food: Fine grating cone E1 (fully metal with orange rim) X X X X Coarse grating cone E2 (red) X X X X X Extra fine grating cone E3 (yellow) Thin Ripple slicing cone slicing E4 cone E5 (light green) (dark green)* X X X X X X X X X X X X X X X X X X X X X X X X X X X Reibekuchen cone E6 (light yellow)* Carrots Courgettes Potatoes Cucumber Pepper Onions Beets Cabbage (white/red) Appels Parmesan cheese Gruyère Chocolate Dry bread/biscuits Hazelnuts/walnuts/almonds Coconuts (*depending on model) X (only raw) X Tips for good results: The ingredients you use must be firm to get satisfactory results and avoid accumulation of food in the holder. 7 Do not use the appliance to grate or slice food that is too hard such as sugar or pieces of meat. Cut the food to make it easier to feed through the feeder tube. RECIPES CONES PREPARATIONS INGREDIENTS TIPS Cone fully metal with orange rim FINE GRATING (E1) Coleslaw (serves 4) – ¼ white cabbage – 2 carrots – 3 tablespoons mayonnaise – 3 tablespoons of single cream – 2 tablespoons vinegar – 2 tablespoons caster sugar Slice the white cabbage using the Thick slicing cone (E4) and grate the carrots using the Fine grating cone (E1). Prepare the dressing by mixing the mayonnaise, single cream, oil, vinegar and sugar. Season the grated vegetables with the sauce, stir and leave to stand for one hour in the refrigerator. Red cone COARSE GRATING (E2) Summer Gratin (serves 6) – 6 small courgettes – 2 potatoes – 1 onion – 1 cup cooked rice – 1 egg – 1 glass milk – 150 g gruyere cheese – butter Grate the courgettes and the potatoes using the Coarse grating cone (E2). Slice the onion with the Thin slicing cone (E4). in an oven dish , place alternating layers of vegetables , cooked rice , vegetables , cooked rice etc. Add the milk beaten together with the egg, salt and pepper. Sprinkle with grated gruyere cheese and a few knobs of butter. Yellow cone EXTRA FINE GRATING (E3) Apple gratin with almonds (serves 4) – 6 apples – 60 g brown sugar – 50 g butter – 50 g whole almonds – 200 ml cream – 1 teaspoon ground cinnamon Peel, seed and cut the apples into quarters. Slice using the Thin slicing cone (E4) and brown with 30 g of butter. Lightly butter an oven dish and arrange the caramelised apples at the bottom. Grate the almonds to a powder using the Extra fine grating cone (E3). In a bowl, mix the ground almonds, cream and cinnamon. Pour the mixture over the apples and sprinkle with brown sugar. 8 CONES PREPARATIONS INGREDIENTS TIPS Light green cone THIN SLICING (E4) Greek salad (serves 4) – 1 cucumber – 2 large tomatoes – 1 red bell pepper – 1 green bell pepper – 1 medium white onion – 200 g feta cheese – 50 g black olives (optional) – 4 tablespoons of oil – 1 lemon – 30 g fresh herbs (choose one: basil, parsley, mint, coriander) Slice the cucumber into thin slices using the Thin slicing cone (E4). Cut the bell peppers in half and remove the seeds and white parts. Thinly slice the bell peppers and the onion. [. . . ] Leave it at a local civic waste collection point so that it can be recycled. If you have any problems or queries please call our Helpline: 0845 602 1454 – UK 01 677 4003 – Ireland or consult our web site: www. UYARI: Press the On/Off button first before inserting food into the feeder (Fig. € Hvis strømkablet er beskadiget, skal det udskiftes af producenten, dennes eftersalgsservice eller en anden person med lignende kvalifikationer for at undgå risiko for fare. [. . . ]