Silvercrest SMZS 260 E3 - Manual (Page 8)

6 GB
• Rinse or wash the food.
• Cut the food into small cubes (approx.
2-3 cm edge length).
• Remove the outer shell from nuts. The inner
shell can be used if so desired, e.g. with al-
monds.
• Free herbs from their stems.
• Separate the bones from meat and re-
move sinews and skin.
Processing table
NOTE: The processing times and speeds
specified here are guidelines.
• Depending on the quantities and consist-
ency of the foods, the actual values may
differ.
• Repeatedly check the results, depending
on how small you want to chop the
food.
• Work using short pulses (1pulse: press
for approx. 1second).
Assembling the device
CAUTION: Depending on the hardness
and consistency of the food, do not fill the
vessel 7 up to the maximum level, as this can
cause the blade insert 6 to become blocked.
Pay attention here to the guideline values for
various foods in the "Processing table" sec-
tion.
1. Place the vessel 7 on the vessel cover 9.
2. Place the blade insert 6 on the spin-
dle8 in the vessel.
3. Place the prepared food into the ves-
sel7.
4. Figure B: Place the working cover 4
onto the vessel 7 in such a way that the
two small tabs on the working cover fit
into the grooves in the vessel and rotate
the working cover clockwise until it
clicks into place.
5. Place the motor block 3 into the upper
edge of the working cover 4.
NOTE: The motor block does not fit
onto the working cover entirely straight
on the right-hand side.
6. Insert the mains plug 2 into a wall sock-
et corresponding to the technical data.
Ingredients
Recom-
mended
quantity
Recommended
processing time
/ speed
Onions
(quartered)
100 g Pulse/ TURBO
Garlic
(whole
cloves)
100 g Pulse/ TURBO
Walnuts 50 g
2 x 8 sec.
TURBO
Almonds 50 g
1 x 10 sec.
(coarse)
1 x 30 sec. (fine)
TURBO
Cheese
(e.g. Gouda,
cold)
100 g
4 x 15 sec.
TURBO
Salami 130 g
3 x 5 sec.
TURBO
Diced lean
beef
(approx.
2cm edge
length)
250 g
3 x 12 sec.
TURBO
Carrots 100 g
3 x 5 sec.
normal
Dried fruit 130 g
4 x 15 sec.
TURBO
Ice cubes 100 g Pulse/ TURBO
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