User manual LAGRANGE 609003

[. . . ] –■ Make sure that the wiring of your electrical system is compatible with that of the unit. It is recommended that you connect the unit to an installation including a residual current system having a breaking current not exceeding 30mA. –■ These units are not intended to be operated by means of an exterior timer or by a separate remote control system. –■ Use the unit on a flat, horizontal, dry and non-sliding surface. [. . . ] –■ For a homogeneous mixture, put the liquid ingredients in first and then add the solid ingredients. –■ Put the cover on the glass bowl, and push it in properly to lock it. Don’t forget to put the measuring cup in place in the opening of the cover. The screen will then go on in blue for 3 seconds if the glass bowl is properly connected. : It is better to use the thumb because the contact surface is larger. –■ Press the touch-sensitive button of your choice: - “Menu” or “Ice Cream” buttons for a predefined program - “Time” and “Speed” buttons for an “à la carte” program N. : To change the time, the speed or the program in the menu, just press the button successively. –■ To add ingredients during the mixing, remove the measuring cap located on the cover and insert the ingredients through the opening of the cover. –■ Be careful not to use the unit for too long so that it doesn’t overheat. If you have not finished the mixing at the end of 3 minutes, turn off the unit and let it cool down before continuing the mixing. –■ Be careful to cut meat and solid foods into pieces before putting them in the blender. If you must mix large quantities of foods, do so progressively, in small portions. : It is possible to stop the unit at any time by pressing the on/off button. 77 USE OF THE CONTROL PANEL ■■ Ice Cream button Duration of the cycle: adjustable (20-40-60-80-100-120 seconds) Speed 10 To make crushed ice, put ice cubes in the glass bowl and put the cover back on. –■ Speed button Cream Duration of the cycle: 60 seconds Speed 10 Mode of functioning: functions for 10 seconds and then stops for 2 seconds, functions again for 10 seconds and stops for 2 seconds… At the end of the cycle, the unit stops automatically. Grinding: Duration of the cycle: 60 seconds Speed 10 Mode of functioning: functions for 30 seconds and then stops for 10 seconds, functions again for 30 seconds and stops for 10 seconds… At the end of the cycle, the unit stops automatically. Mix: Duration of the cycle: 100 seconds Speed 10 Mode of functioning: functions continuously for 100 seconds At the end of the cycle, the unit stops automatically. Chopping: Duration of the cycle: 88 seconds Speed 10 Mode of functioning: functions for 8 seconds and then stops for 2 seconds, functions again for 8 seconds and stops for 2 seconds… At the end of the cycle, the unit stops automatically. 78 1 to 10 ■■ Time button 20-40-60-80-100-120 seconds At the end of the cycle chosen, the unit stops automatically. : If after selecting a speed, no time is selected, by default the functioning time will be 45 seconds. –■ Menu button Purée: Duration of the cycle: 60 seconds Speed 10 Mode of functioning: functions continuously for 60 seconds At the end of the cycle, the unit stops automatically. Whipping: Duration of the cycle: 70 seconds Speed 10 Mode of functioning: functions for 8 seconds and then stops for 2 seconds, functions again for 8 seconds and stops for 2 seconds… At the end of the cycle, the unit stops automatically. [. . . ] Preparation: Peel, take out the seeds, and cut the tomatoes into pieces, peel and coarsely chop the cucumber and onion, hull and remove the seeds from the bell peppers and cut them into strips, peel and crush the cloves of garlic. Put these ingredients in the blender in “Chopping” mode, add the water, vinegar, oil, lemon juice, basil and tomato concentrate and then use the “Mix” mode. You can also put the preparation through a conical strainer for a gazpacho which is smooth and without pulp. 83 Carrot purée Ingredients: 900g of carrots , vegetable broth , 45g of butter , 45g of crème fraiche , 3 tablespoons of cornstarch , 1 egg yolk , salt and pepper , powdered nutmeg. [. . . ]