before usin for the first time
●Remove all packaging and any
labels.
●Wash the parts: see ‘care and
cleaning’.
key
햲oil feeder cup
햳lid
햴knife blade
햵bowl
햶drive shaft
햷control button
햸power unit
to use your mini
chopper
1 Fit the bowl onto the power unit
turn in a clockwise direction until it
locks .
2 Fit the blade .
3 Place the lid onto the bowl and turn
clockwise until it locks .
Your mini chopper will not
operate unless the bowl and
lid are correctly en a ed.
4 Switch on by continuously pressing
the control button half way down for
speed 1 and all the way down for
speed 2. Alternatively use an on/off
pulse action which will operate the
motor and keep it running for as
long as the button is held down.
5 Reverse the above procedure to
remove the lid, blade and bowl.
hints
●IMPORTANT - If preparing food for
babies or young children, always
check that the ingredients are
thoroughly blended before feeding.
●When mixin liquid
in redients fill the bowl no
more than 1⁄2full.
●When processing heavy ingredients,
avoid running the motor continuously
for periods over 10 seconds without
resting.
●Beware of overprocessing some
ingredients. Stop and check the
consistency frequently.
●Various spices such as Cloves and
Cumin seeds can have an adverse
effect on the plastic of your mini
chopper and should not be
processed.
●To ensure even processing, stop and
scrape down any food from the side
of the bowl with a plastic spatula.
●The best results are obtained by
chopping small quantities at one
time.
●Cut foods into small pieces. A large
load or large pieces may cause
uneven results.
●Before chopping nuts, breadcrumbs
etc., ensure that both the food and
the blade, bowl and lid are
thoroughly dry.
recipes
French Dressin
1.25ml/1⁄4sp sal
pinch pepper
1.25ml/1⁄4sp dry mus ard
1.25ml/1⁄4sp sugar
15ml/1 bsp vinegar
30ml/2 bsp salad oil
Place all the ingredients into the mini
chopper and mix until well blended.
Use as desired. Note: the oil will
separate out on standing, so if
necessary mix the dressing
immediately before it is required.
Smoked Mackerel Pâté
50g/2oz smoked mackerel
25g/1oz creamed cheese
sal , pepper and lemon juice
(op ional)
Process the mackerel until chopped.
Scrape down, add the cream
cheese and seasonings if desired.
Blend until smooth.
Avocado Dip
1⁄2ripe avocado (cu in o 1⁄2”/1cm
cubes)
1⁄2garlic clove
50g/2oz na ural Greek s yled
yoghur
1-2 sprigs fresh dill, roughly
chopped
Place all ingredients into the bowl
and blend until smooth.
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