
10 04/09/2020
The cutter version has numerous other applications.
The above quantities and times are approximate
and may vary according to the quality of the ingre-
dients and recipes.
• VEGETABLE PREPARATION ATTACHMENT
The vegetable preparation attachment consists of
two hoppers:
- one large hopper for cutting vegetables such as
cabbage, celeriac, etc.
- a cylindrical hopper for long vegetables and
high-precision cutting.
For optimum cutting, use this section as a guide.
HOW TO USE THE LARGE HOPPER
- Raise the lever and release the hopper opening.
- Fill hopper with vegetables.
- Replace the lever at the base of the hopper.
- Start to press the lever, switch on machine and
maintain pressure until there are no vegetables left
in the hopper.
HOW TO USE THE CYLINDRICAL HOPPER
- Fill hopper with vegetables.
- Start to press the button and switch on machine.
- maintain pressure until all the vegetables have
been processed.
SLICERS
S 0,6
amands
S 0,8
cabbage
S 1
carrot / cabbage / cucumber / onion / potato / leek
S 2 / S 3
lemon / carrot / mushroom / cabbage / potato / cucumber /
courgette / onion / leek / bell pepper
S 4 / S 5
courgette / beetroot / carrot /mushroom / cucumber /
bell pepper /radish / lettuce / potato / leek / tomato
S 8 / S 10
courgette / potato / courgette / carrot
S 1 4
potato / courgette / carrot
S 4 mm
cooked potatoes
S 6 mm
cooked potatoes
USES
R 502
R 502 V.V.
Max
Processing
quantity
(kg)
R 752
R 752 V.V.
Max
Processing
quantity
(kg)
R 502 V.V.
R 652 V.V.
suggested
speed
(Rpm)
Processing
time
(mn)
CHOP
• MEAT
Hamburger / steak tartare 1,7 3,2 1200/1500 3
Sausagemeat/tomatoes 2,2 3,2 1200/1500 3
Terrine / pâté 2,7 3,2 1200/1500 4
• FISH
Brandade 2,7 3,2 3000 5
Terrine 2,7 3,2 3000 5
• VEGETABLES
Garlic / parsley / onion /shallots 0,6/1,1 0,6/1,7 1500/2000 3
Soup / purées 2,2 3,2 2500/3000 4
• FRUITS
Compotes /purées 2,2 3,2 2500/3000 4
EMULSIFY
Mayonnaise / ailloli / rémoulade 3,2 3,8 600/1500 3
Hollandaise / béarnaise 2,2 3,2 600/1500 5
Snail or salmon butter 2,2 2,7 600/1500 4
KNEAD
Shortcrust pasty / Shortbread 2,2 3,2 900/1500 4
Flaky pastry 2,2 3,2 900/1500 4
Pizza dough 2,2 3,2 900/1500 4
GRIND
Dried fruit 1,1 1,7 900/1500 4
Ice 1,1 1,7 900/1500 4
Breadcrumbs 1,1 1,7 900/1500 4
MIX
300/600
Lift the vegetable preparation head, tilting it back to
release the bowl.
2) Remove the disc by lifting it from underneath
using the hub and if necessary, turn in an anti-
clockwise direction to release.
In the case of dicing or French fries cutting
equipment, you should pull out the grid and disc
assembly in one go. The discharge plate can then be
removed by means of the two holes. Then pull out the
discharge plate with the aid of the two holes.
3) When fitting dicing equipment, we recommend
that you clean the inside of the bowl with a damp
cloth or sponge, particularly the part onto which the
grid is to be fitted.
Always use a clean grid.
4) Fit the discharge plate, disc or dicing equipment
as indicated in “assembly procedures“ in points 1)
and 2).
5) Close the lid of the vegetable preparation
machine and lock onto the motor unit using the
fastening hook.
USE &
EXAMPLES
• BOWL CUTTER ATTACHMENT
The cutter will enable your to perform all your cutting
tasks in minimum time; we recommend therefore,
that you keep a close eye on the mixture in order to
obtain the desired results.
The pulse control allows you to stop and start the
machine for high-precision control when working
with certain types of ingredients.