User manual PHILIPS HR2833

[. . . ] To prevent the hazard of damage due to overheating, your appliance is equipped with an automatic safety device which will automatically shut-off the mains power if necessary. If the instructions below are followed strictly you can safely switch on again after a one hour cooling-down period. Contact your Philips dealer or an authorised Philips service centre if the safety shut-off is activated repeatedly. Mounting and unmounting the motor unit and cover - At the bottom side of the pusher you will find an indication where you can pierce a small opening, using a pointed object (fig. [. . . ] *) You can ask your dealer if these accessories are available in your country. 50 ml water 2 cloves garlic 1 level tbsp olive or corn oil 1 /2 tsp cayenne pepper fresh parsley leaves 8 minutes until the chicken livers are cooked. Add the cream, the tomato paste and the brandy, and season to taste. Run the appliance at speed 5 until the mixture is smooth and creamy. Soak the chick peas overnight in plenty of water to which some salt has been added. Put all the ingredients, except the parsley leaves, the cayenne pepper and the oil, in the bowl of the food processor. Turn the mixture out into a bowl and garnish with the parsley leaves, cayenne pepper and oil. 2 medium-sized, ripe avocados 2 medium tomatoes, peeled 1 small onion, cut into pieces 3 to 4 sprigs offresh parsley 1 green chilli, seeded and cut salt and pepper wholemeal toast or corn chips, to serve Peel and stone the avocados, cut the flesh into chunks and place them into the bowl of the food processor. Season to taste with salt and pepper and serve with wholemeal toast or corn chips. Sugar or honey to taste · Puree the fruit with the lemon juice and the sugar or honey, using the blade. Add the milk and the ice cream and mix at speed 5 until the mixture is frothy. tips: · Instead of fresh fruit, use 2 level tbsp strong coffee and 2 tbsp cocoa. Substitute 6 level tbsp fruit jam for the fresh fruit, the lemon juice and the sugar. Add this mixture to the egg whites spoon by spoon and whisk after each addition. Put the disposable aluminium moulds upside down on a baking tray lined with greaseproof paper. 25 g butter 250 g chicken livers, well cleaned 1 small onion, chopped 1 clove garlic, crushed 5 tbsp heavy cream 2 tbsp tomato paste 2 tsp brandy Pipe the meringue in swirls onto the overturned moulds, starting at the top and using a piping bag with a plain nozzle (nozzle size no. Slide the baking tray into the preheated oven and bake the meringue nests at 100°C for 60 to 90 minutes until they are dry. Whip the cream with the sugar and the vanilla sugar at speed 2 until stiff. Fill the meringue nests with whipped cream and garnish them with the strawberries. Whisk the egg whites with salt at speed 4 until stiff and gradually add the sugar. Pipe the eggwhites onto the apricot compote with a coarsely fluted nozzle. Put the pie in the oven for 15 to 20 minutes until the meringue is dry and slightly brown. [. . . ] Add salt and pepper according to taste and pour the mixture over the potato and courgette slices in the dish. Replace the slicing insert with the shredding insert medium, shred the cheese at speed 5 and sprinkle it over the dish. Put the dish in the centre of a hot oven (200 °C) and brown it in about 10 minutes. Mix with the blade at speed 4 or 5 until the salt is dissolved and then pour the oil gradually through the food chute onto the rotating blade. [. . . ]