Hotpoint Ariston FP 1005 AB0 - Manual (Page 29)

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PARsLEY,
CHOPPED
Up to 2 large
Add to Bowl and Pulse to chop to
desired fineness, about 10-15 sec-
onds. Process other herbs in same
manner (basil, coriander, mint).
pulse
PEPPER, GREEN,
RED, YELLOW
CHOPPED
Up to 1 pepper
Cut the meat into 1”(2 cm) cubes.
Add to bowl and pulse to chop.
pulse
sOUPs, PUREED
OR CREAMED
2 cups (500ml)
Add up to 2 cups of hot (less than
80°C) vegetable soup for pureeing
and creaming. Process to desired
smoothness.
mid/max
sQUAsH
(BUTTERNUT),
PUMPKIN
OR sWEET
POTATOEs
PUREED
Up to 5 large
(1250ml),
1”(2.54cm) cubes
Add 1/4 cup(60ml) of cooking liquid
per cup of food. Pulse to finely chop
then process continuously to puree.
pulse/max
sTRAWBERRIEs,
PUREED
2 cups (500ml)
Halve large berries. Add to bowl
and pulse to chop. Process continu-
ously to puree.
pulse/max
TOMATOEs,
CHOPPED
4 medium Quarter tomatoes. Add up to 4 and
pulse to desired size.
pulse
shredding blades
FOOD DIRECTIONs sPEED
CABBAGE
Use shredding disc for very fine cabbage or coleslaw. Cut
into pieces to fit chute. Shred using light pressure. Empty
Bowl as cabbage reaches disc.
mid
CARROTs Position in chute and shred. mid
CHEEsE,
CHEDDAR
Cheese must be well chilled. Cut to fit chute. mid
CHEEsE,
MOZZARELLA
Cut to fit chute. Cheese must be chilled in freezer for 30
minutes prior to shredding. Use light pressure.
mid
POTATOEs Cut to fit chute. mid
COURGETTE Cut to fit chute, either lengthwise or horizontally. mid