ETA Cabero 4 v 1 - Manual (Page 39)

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– When grating or granulating soft ingredients, use low speed so that ingredients do not
turn into mash.
– Use the sickle-shape knife that is also intended for chopping (grinding) for food that
you usually grate (hard cheese, nuts, chocolate).
Food Maximum amount Time Speed
Carrots 500 g 15 x 1 s 4 – 8; (1/2 - max)
Onions 500 g 10 x 1 s 6 – 8; (1/2 - max)
Potatoes 500 g 10 x 1 s 5 – 8; (1/2 - max)
Mounting and removal of the attachment for mashing potatoes and vegetable puree
Slide mixing adapter CH to gear CH3, then fix it by turning it (Fig. 5). Remove the
adapter in the opposite direction. The maximum time of processing is 2 minutes.
Then wait for 10 to 15 minutes, which is necessary for the drive unit to cool down.
Simply push the blender down onto the food. The blended food will be pressed through
the side walls of the blending head. Repeat the process on multiple places of the utensil,
making sure you do not miss any. If you are sure that all food has been blended, the
food is ready. Leave the blender running after taking it out of the food, in order that the
food residues fall off the attachment.
About mashing Potatoes
Mashed potato is a crushed mixture of cooked potato with added milk, cream, butter,
and herbs to taste. Importantly, the potato needs to be crushed so that the starch
grains remain relatively intact. If the starch grains are ruptured by either over-cooking
or aggressive blending, they release amilose which imparts an unacceptable ‚glue‘ like
texture. The masha uses an extrusion process rather than a cutting or blending action
so that the starch grains remain intact.
Cooking is important
Peel and cut the required amount of potato into approx. 2.5cm cubes. Race in cool
water, and heat to boiling. Boil gently until the pieces offer little resistance to a knife.
This takes 15-20 minutes. Cutting the potatoes into smaller pieces, and heating the
water from cold, allows the potatoes to cook thorough evenly. Larger pieces placed
in hot water tend to be overcooked on the outside by the time the inside is cooked.
Overcooking the outside breaks down the starch grains, releasing amilose which results
in a glue like consistency when mashed.
Recipe
Cook 1 kg of potatoes following the instructions above. Add desired quantity of milk,
cream, butter, and seasoning, then process for approximately 20 seconds to a smooth,
consistent mash. Depending on the type of potatoes and the desired consistency you
may choose to add the milk, cream and butter at various stages of mashing.
Other Ingredients
The mixer can also be used with a variety of other vegetables, such as pumpkin, sweet
potato, parsnips or carrots. Simply cook and then mash to a perfectly smooth consistency.
Mixed vegetable combinations are now easy to prepare and great for the kids.