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Hints and Tips
For optimum performance when processing spices we recommend
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that you do not process more than 40g at a time in the mill.
Whole spices retain their flavour for a much longer time than
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ground spices so it is best to grind a small quantity fresh at a time
to retain the flavour.
To release the maximum flavour and essential oils whole spices are
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best roasted prior to milling.
Baby food/purees - allow cooked food to cool to room
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temperature before processing in the mill.
Care and cleaning
C
D
E
Refer to Illustration
cleaning information.
Always switch off, unplug and
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M
N
O
dismantle before cleaning.
Empty the goblet before
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unscrewing it from the blade
W
X
Y
unit.
Do not immerse the blade unit
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in water.
Power unit
Wipe with a damp cloth, then
l
dry.
Do not immerse the power unit
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in water.
Store excess cord in the storage
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area on the underside of the
power unit.
Blender and Multi Mill blade
assembly
Remove the blade unit from the
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goblet or mill by turning to the
unlock position
Grinding and grating mills
Remove the lid from the blade
l
assembly by turning in a
clockwise direction.
1 Blender/multi mill: remove and
wash the sealing ring.
2 Do not touch the sharp blades
– brush them clean using
hot soapy water, then rinse
thoroughly under the tap. Do
not immerse the blade unit in
water.
3 Leave to dry upside down.
F
G
H
for
P
Q
R
Z
to release.
Carrot and
Coriander Soup
I
J
25g butter
50g onion chopped
S
T
1 clove garlic crushed
400g carrot cut into 1
cold chicken stock
10-15ml (2-3tsp) ground coriander
salt and pepper
1 Melt the butter in a pan, add
the onion and garlic and fry
until soft.
2 Place the carrot into the
blender, add the onion and
garlic. Add sufficient stock to
reach the 1000ml level marked
on the goblet. Fit the lid and
filler cap.
3 Blend on maximum speed for
5 seconds for a coarse soup or
longer for a finer result.
4 Season and simmer the soup
for 30-35 minutes or until
cooked. Add extra liquid if
required.
10
⁄
cm cubes
1
2
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