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PROCESSING GUIDE

Food Maximum Preparation

Capacity

Herbs - parsley/mint 10g Herbs are best chopped when clean

and dry

Hard boiled eggs 2 Cut in half. Process until chopped

Nuts eg almonds, walnuts 50g/2oz Process until chopped. (Note: the

consistency of fine ground almonds

will not be achievable)

Breadcrumbs 50g/2oz Cut into 1/2”/1cm cubes. Process until

of the desired consistency

Biscuit crumbs 50g/2oz Break into pieces and process until of

the desired consistency

Uncooked meat 150g/6oz Cut into 1/2”/1cm cubes and process

until of the desired consistency. Use

lean meat

Cooked meat and fish 150g/6oz Cut into 1/2”/1cm cubes. Pulse until of

the desired consistency

Vegetables - tomatoes 1-2 Skin and quarter. Pulse to a purée

Mushrooms 1-2 Skin and quarter. Process until

chopped

Pepper 1/2 1/2”/1cm pieces. Process until

chopped

Apple Purée (cooked apple) 100g/4oz Process until smooth

Garlic cloves 1-10 Pulse until chopped

Fresh root ginger 25g/1oz Cut into small pieces 1/4-1/2”/ 1/2-

1cm and pulse until chopped

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ARIETE Speedy Instrucciones de uso Pagina 12