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Genius Food Prep System Operating Instructions & Recipe Book

Made by: Genius
Type: Operating Instructions & Recipe Book
Category: Paper Shredder
Pages: 16
Size: 0.45 MB

 

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Congratulations on purchasing your versatile Genius Food Prep System! The Genius Food Prep System is perfect for 
the fast and safe preparation of all kinds of foods. It delivers perfect cutting results every time and is fast, simple 
and completely electricity free. Slicing, chopping, julienne, grating, shredding, grinding – this clever kitchen aid will 
help you make delicious dishes in no time!!

Dear Genius customer,

The 9 piece set includes:

 

1 Multifunctional lid with crank handle

 

1 Clear bowl (9 cups)

 

1 Fresh-keeping lid

 

1 Stainless steel cutting disc storage box

Cutting Discs

 

1 Purple Disc (thick cut)

 

1 Red Disc (med cut)

 

1 Orange Disc (fi ne cut)

 

1 Dark Green Disc (slices)

 

1 Teal Disc (wavy slice)

Genius Food Prep System

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Operating Instructions & Recipe Book

Operating Instructions

 


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SAFETY AND WARNING NOTICE

 

PLEASE READ ALL INSTRUCTIONS BEFORE OP-
ERATING THE MACHINE.

 

Read the safety and warning notice carefully 
and only use the Genius Food Prep System 
as described in the operating instructions to 
prevent injuries.

 

Always keep the Genius Food Prep System 
and it’s accessories out of children’s reach. 
NOT INTENDED FOR USE BY CHILDREN!!!

 

Protect against impact and pressure.

 

Check the Genius Food Prep System and ac-
cessories for damage before use. If damaged 
do not use the product.

 

Do not make any alterations or modifi cations 
to the Genius Food Prep System or its acces-
sories.

 

Clean all parts thoroughly before use. (see 
Care and Cleaning section of this manual)

 

ALWAYS place the Genius Food Prep System 
on a non-slip surface. Never place on hot sur-
faces or close to open fl ames.

 

Before unfolding the legs be sure that the 
crank handle and/or discs are removed.

 

 

DISCS ARE EXTREMELY SHARP! USE CARE 
WHEN PACKING AND UNPACKING!!!!

 TIPS FOR USE

 

You can use the multifunctional lid with or without the 9 cup bowl.

 

When you do not use the bowl you can grate, shred, cut, slice and grind right on your work surface.

 

Surface must be smooth, clean and free of dirt in order for suction cups to secure to work surface.

 

Moisten the suction cups on the legs to help secure Genius Food Prep System to surface.

 

Height of food to be cut should not be higher than 3 inches.

 

Always fi ll the left side of the food chamber fi rst.

 

Apply slight pressure to the handle when cutting. Too much pressure may cause food to move 
around or get stuck.

 

Always turn the crank handle in a CLOCKWISE motion. 

INSTRUCTIONS FOR USE

Multifunctional Lid

The multifunctional lid is the core part of the Genius Food Prep System. You can use the lid with or without 
the 9 cup bowl. When you do not use the bowl you can grate, shred, chop, slice, and grind right onto your 
work surface.

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Operating Instructions & Recipe Book

Operating Instructions

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Operating Instructions & Recipe Book

Sweets & desserts

Pre-heat the oven to 350°F.
For the pastry: Sieve the fl our into a bowl and combine 
with the baking powder, sugar and vanilla sugar. Make 
little  fl akes of margarine using two spoons and place 
them on top of the mixture in the bowl. Then mix in one 
egg after another with a hand whisk. Dust a work surface 
with fl our and roll out the pastry until it is approx. 

⅛ 

inch  

thick. Use it to line a springform baking tin.

For the topping: 
Peel, quarter and core the apples. Then slice the apple 
quarters with the dark green disc and cover the pastry 
base with apple slices. Separate the eggs and collect the 
yolks and whites in separate bowls. Whisk the butter, 
sugar and egg yolks with a hand mixer until slightly 
frothy. Combine the fl our with the baking powder and 
gradually add it to the mixture. Remove the shells of the 
nuts, grind them with the orange disc and add them to 
the mixture with the cinnamon. Whisk the egg whites 
until stiff with a hand mixer and carefully fold into the 
mixture. Distribute the topping evenly over the apples 
and bake for approx. 60 minutes.
Leave the cake to cool in the tin for at least 10 minutes 
after baking.

To make the short crust pastry:
2¼ c. fl our
1 tsp. baking powder
½ c. sugar
1 pack of vanilla sugar
½ c. margarine
2 eggs

For the topping:
1 lb. apples
1 c. plus 2 tbsp. butter
1 c. sugar
4 eggs
1 c. oz. fl our
1 pinch of baking powder
1 tsp. cinnamon
1 c. fresh hazelnuts

Apple and Nut Cake

TIP  Don’t open the oven door too soon or the cake will 
collapse.

 


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Operating Instructions & Recipe Book

Sweets & desserts

Peel the oranges and separate into fi llets. Place half of 
one Orange aside. Peel and halve the kiwis. Wash the 
strawberries and grapes. Slice the fruit with the dark 
green disc. Peel the pineapple. Chop the fl esh into large 
pieces and then slice it with the dark green disc. Halve 
the papaya, scoop out the stones with a dessert spoon 
and then carefully remove the fl esh from the shell. (Be 
careful not to damage the shell). Then slice with the dark 
green disc. Arrange the fruit slices in the papaya shell. 
Squeeze the orange half, stir the juice together with 
honey and drizzle on top of the fruit.

Garnish with physalis berries.

4–5 strawberries
2 oz. seedless grapes
⅓ pineapple
2 papayas
4 tbsp. honey

Physalis for the garnish

Papaya fi lled with Exotic Fruit Salad

2 oranges
2 kiwis

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Operating Instructions & Recipe Book

Operating Instructions

To use without the bowl:

If crank handle and/or discs are inserted at this time, please remove before unfolding legs.  

Turn the lid over and locate the 3 legs (2 legs on top and 1 
leg in handle). The legs are secured into place with a slide 
interlock. To unfold the 2 top legs (do 1 at a time), slide the 
interlock out slightly to release leg.

FRONT LEGS: extend one leg as far as possible. Push the in-
terlock down until it clicks into place in the slot. Leg should 
be secure and locked into place before using. 

Repeat process 

on leg 2. NOTE: If interlock is not locked into place the leg 
will move on the work surface and could cause injury.

BACK LEG: (Located in the back of the handle). To unfold the 
third leg, grasp the two triangular prongs on each side of the 
leg and lift up. Extend the leg back as far a possible until it 
is secured in the clips. The height of this leg can be adjusted 
to accommodate your work space. When not using the bowl, 
the height of this leg is not adjusted.

**All legs will sit at an angle and should be secured in place 
before using. The extra wide surfaces of the rubber feet en-
sure the Genius Food Prep System stands very secure.

Now the multifunctional lid is ready for the cutting discs.  
SEE SECTION FOR INSERTING CUTTING DISCS AND CRANK HANDLE ON PAGES 5-7.

PICTURE 2

The multifunctional lid is fi tted with three legs that are folded away on the inside of the lid. 

 


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Operating Instructions & Recipe Book

Operating Instructions

To use with the bowl:

Unfold the leg (located in the handle) by grasping the two 
triangular prongs on each side of the leg and lift up. Extend 
the leg back as far a possible until it is secured in the clips.  

If crank handle and/or discs are inserted at this time, please remove before unfolding legs.  

Now the multifunctional lid is ready for the cutting discs.  
SEE SECTION FOR INSERTING CUTTING DISCS AND CRANK HANDLE ON PAGE 5-7.

After cutting disc is inserted, position the multifunctional lid 
on top of the bowl with clasps open.
Hook the outside edges of the clasps over the edge of the 
bowl and then press fi rmly back and down in the direction 
of the center of the lid until you hear them “click” in place. 
Multifunctional lid should now be securely fastened to the 
bowl.

The height of this leg can be adjusted to accommodate your 
work space. When using the 9 cup bowl, the leg must be 
extended. To do so, squeeze the two triangular prongs to-
gether and slide the extension out until it locks in place.

The multifunctional lid is fi tted with three legs that are folded away on the inside of the lid. When using a 
bowl, only the leg in the back of the handle is extended. The other 2 legs (located under top) stay folded 
and secured (see section on Closing Legs).

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Operating Instructions & Recipe Book

Sweets & desserts

Pre-heat the oven to 350°F.
Use a hand whisk to create a smooth mixture with the 
quark, sugar, a pinch of salt, milk and oil. Chop the 
rosemary leaves fi nely and stir them into the mixture. 
Then combine the fl our and baking powder and add it. 
Use a hand mixer with kneading hooks to create a dough. 
Wash, peel and halve the pears. Remove the cores with 
a sharp knife and slice them with the dark green disc. 
Drizzle lemon juice over the fruit. 
Now divide the dough into 6–8 equally sized portions 
and roll out into rounds that are around the same 
thickness as your fi nger on a fl oured work surface. Brush 
with sour cream and place the pear slices on top. Bake in 
the oven for 15–20 minutes.
When you have removed them from the oven, drizzle 
honey on top of the focaccia and serve hot.

4 oz. low fat curd cheese or 

ricotta cheese

3 tbsp. sugar
Salt
4 tbsp. milk
4 tbsp. oil
3 tsp. rosemary leaves
1¾ c. fl our
2 tsp. baking powder
2 pears
4 tbsp. lemon juice
7 oz. sour cream
4–5 tbsp. liquid honey

Sweet Focaccia with Pears

 


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Operating Instructions & Recipe Book

Main courses

Pre-heat the oven to 350°F.
Peel the onions and the garlic, halve them, remove the 
stem ends and grate with the orange disc. Wash the 
tomatoes, zucchini and eggplants and remove the tops. 
Halve the tomatoes and remove the stems. Cut the 
zucchini and eggplants into 2–3 inches long pieces and 
slice with the dark green disc.
Put the olive oil in a braising pan or another large pan 
with a lid and fry the onions in it. Then add the garlic, 
zucchini and eggplant pieces and cook for around 5 
minutes, turning frequently. After 3 minutes, add the 
tomatoes and season with salt and pepper. Remove the 
pan from the heat and set aside. Drain the mozzarella 
and chop into large pieces.
For the sauce: 
Melt 4 tbsp. butter in a pan, sieve the fl our on top and let 
it sweat briefl y. Gradually pour the vegetable stock, milk 
and cream into the pan, stirring continuously. Then grate 
the parmesan fi nely with the orange disc. Stir half of the 
parmesan and all of the mozzarella into the mixture and 
bring to the boil.
Season with salt and pepper.
Grease an ovenproof dish that has adequately high sides. 
Fill it with layers of sauce, lasagna and vegetables in that 
order until all ingredients have been used up. Sprinkle 
the remaining parmesan and butter (formed into fl akes 
with two spoons) on top.
Cover the lasagna and bake in the oven for 45–50 
minutes. Half way through the baking time, remove the 
cover of the dish. Meanwhile wash the basil, pluck off 
the leaves and tear them into pieces. Leave a few leaves 
whole for the garnish. Serve the lasagna straight away 
garnished with basil.

2 onions
1 lb. zucchini
2 garlic cloves
½ lb. tomatoes on the vine
1 lb. eggplants
4 tbsp. olive oil
Salt
Black pepper
2 packs of mozzarella, whole
6 tbsp. butter
⅝ c. fl our
3½ c. vegetable broth
1 c. milk
½ c. whipping cream
⅓ c. parmesan
1 pack of lasagna pasta

 (9 oz.)

½ bunch of basil

Fat to grease the dish 

Vegetable Lasagna 

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Operating Instructions & Recipe Book

Operating Instructions

The cutting discs are extremely sharp! Use care when handling!

 Attention!

Closing Legs for storage or use with bowl:

T

wo legs under top of lid: Pull interlock up and out of se-

cured position so leg can move freely. Do the same on other 
leg. Fold one leg in (does not matter which leg goes fi rst) 
and then the other leg. The last leg folded needs to be se-
cured. To do so, slide the interlock piece back into the grove 
so it locks in place.  
NOTE: if legs are not folded and secured the blades will not 
be able to be inserted for use.
Leg on handle: Be sure the adjustable piece is in its shortest 
position. (Squeeze prongs on each side and push extension 
piece down towards handle). Push leg in towards handle so 
that it is resting in the handle itself.

Cutting discs and Crank handle

Your Genius Food Prep System comes with 5 cutting discs that can be used for various applications. 
See 

suggestions for use chart on page 7 for some great ideas!

Here are some things to identify about each disc before using the Genius Food Prep System:

 

Each cutting disc has a SHARP side and a DULL side.  

 

Each cutting disc is labeled with “THIS SIDE UP” on SHARP SIDE.  

 

Each cutting disc is a different color.

 

Each cutting disc has a raised center pin on the SHARP side.

Always pick up the discs by the edges!  Do not hold the stainless steel blade between fi ngers/thumbs 
unless you are holding the center pin.

 Attention: DISCS ARE SHARP!!

 


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Operating Instructions & Recipe Book

Operating Instructions

Insertion of cutting discs and crank handle:

Whether you are using the Multifunctional Lid with or without the bowl, you insert the discs the same way. 
The underside of the multifunctional lid has 3 outside prongs and 1 center prong that the cutting disc fi ts 
into. The unit will function properly only if the disc is inserted correctly (sharp side facing in to lid and resting 
on these prongs).

Hold the multifunctional lid horizontally in one hand in front 
of you (as shown).  
Lay a disc of your choice in the other hand, palm up with 
thumb on edge, with “THIS SIDE UP” facing you. (DULL SIDE 
of disc is touching your hand, center pin is showing facing 
up).

Slide your hand with the disc horizontally towards the mul-
tifunctional lid. Slide the disc close to the underside of the 
lid. Continue all the way in until the disc is stopped by the 
prongs. Disc should not move if inserted correctly. Turn over 
lid, if necessary, to view.  
NOTE: IF DISC SHAKES OR FALLS OUT BE CAREFUL NOT TO 
TOUCH SHARP SIDE WHEN REINSERTING!!

Now insert the crank handle. 

NOTE: The crank handle can only be inserted and secured if 
the discs are inserted properly.

With disc inserted, take the crank handle and insert the 
shaft into the round hole on the top of the lid. The shape of 
the end of the shaft matches the shape of the center pin so 
you may have to spin the crank handle around until it falls 
into place. Crank should rest on the lip of the hole.

If you turn the crank handle the disc should turn with ease.

Now the Genius Food Prep System is ready for cutting!!!

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Operating Instructions & Recipe Book

Main courses

Separate the eggs and place the egg white aside. Mix 
the egg yolk with the mineral water, fl our, baking powder 
and a pinch of salt until you have a smooth batter.
Leave to stand for 10 minutes. In the meantime, clean 
the mushrooms. Wash the half peppers, remove the 
cores and wash them. Slice the mushrooms and peppers 
with the dark green disc. Peel the onion, halve it, remove 
the stem end and grate fi nely with the red disc.
Wash the parsley, shake it dry and chop coarsely, leaving 
a few springs aside for the garnish.
Now whisk the egg whites with a pinch of salt using a 
hand whisk until stiff and carefully fold into the batter.
Fry the mushroom, pepper and onion pieces in hot butter 
or margarine in a pan. Then remove around ¾ of the 
total quantity and add ¼ of the batter. Cook the omelet 
on both sides for 2–3 minutes, season to taste with salt 
and pepper and serve immediately with a parsley 
garnish.

4 eggs
10 tbsp. water
1¼ c. milk
1¾ c. wheat fl our
½ tsp. baking powder
Salt
White pepper
8–10 oz. pkg. mushrooms
½ red pepper
½ yellow pepper
1 onion
6 springs of parsley to garnish
4 tsp. butter/margarine for 

frying

Vegetable Omelet

 


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Operating Instructions & Recipe Book

Main courses

Cook, cool and peel the potatoes on the day before you 
want to cook the roast.
On the next day, slice the potatoes with the dark green 
disc and fry on both sides until golden brown in 5 tbsp. 
oil.
Pre-heat the oven to

 

350°F.

Meanwhile, season the steaks with salt and pepper.
Heat up 4 tbsp. oil in a pan and sear th

e meat on both 

sides. Cover a baking tray with aluminum foil and put the 
meat on it. Save the meat juices in the frying pan. Cook 
the steaks for 5 minutes in the oven, then wrap in 
aluminum foil and leave to stand.
For the sauce: 
Peel and quarter the onions, then slice them with the 
dark green disc. Sauté the onions in a pan in the 
remaining 2 tbsp. oil. Then stir in the tomato puree, 
season to taste with red wine and bay leaf. After a short 
while add the meat juices and remove the bay leaf again 
with a fork. Stir the cornfl our together with a little water, 
pour it into the sauce and bring to the boil.
Season the potatoes with salt and pepper.
Arrange the potatoes, steaks and sauce on plates, garnish 
with parsley and serve immediately.

2 lbs potatoes
¾ c. oil for frying
4 rump steaks (à 7 oz.)
Salt
Black pepper
3 onions
1 tsp. tomato puree
⅔ c. red wine
1 bay leaf
1 c. beef stock
1 tsp. cornfl our

Parsley to garnish

Onion Roast with Fried Potatoes

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Operating Instructions & Recipe Book

Operating Instructions

Lift up the lever on the handle. You will see the food cham-
ber and the blades. BLADES ARE SHARP – USE CAUTION!
Place the piece or several pieces into the chamber. If the 
amount of food does not fi ll the chamber be sure to place 
the pieces on the LEFT SIDE of the chamber.

Filling the food chamber – preparing the food

With the food in the chamber grasp the handle with thumb 
extended. Be sure to grasp handle AND lever!

Apply slight pressure. Turn the crank handle with the other 
hand always in a CLOCKWISE direction.

When you are preparing your food for cutting, pieces should not be more then 3” high. This allows the 
crank handle to move freely. 

Suggestions for Use

CUTTING DISC

CUTTING RESULTS

SUGGESTIONS

PURPLE

THICK JULIENNE STICKS, COARSE 
CHOPPING

FRENCH FRIES, CHOCOLATE, CABBAGE, MOZZARELLA 
CHEESE

RED

MEDIUM SHREDDING, MEDIUM JULI-
ENNE STICKS, ICE CRUSHER, COARSE 
GRINDER

CUCUMBERS, CARROTS, RADISH, CRACKERS, TURN-
UPS, POTATOES, CHEDDAR CHEESE

ORANGE

FINE GRINDER, THIN SHREDDING, 
GRATING

GINGER, GARLIC, POTATOES, CARROTS, GRAHAM 
CRACKERS, FETA CHEESE, HARD CHEESE

DARK GREEN

SLICING, SHREDDING

CABBAGE, POTATOES, BLUE CHEESE, CUCUMBERS, 
CARROTS, CELERY, MUSHROOMS, COOKED MEATS, 
PEPPERONI, SALAMI

TEAL

WAVY SLICES

CUCUMBERS, RADISHES, CARROTS, POTATOES

 


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Operating Instructions & Recipe Book

Operating Instructions

If you aren’t going to serve the foods that you have cut right 
away, you can store them in your bowl and keep them fresh 
by using the Fresh-Keeping lid. The lid has 6 closure clips 
and a silicone seal to lock in the freshness.

 CARE AND CLEANING

It is not recommended to put your Genius Food Prep System Blades in the dishwasher. Carefully clean them 
by hand using warm, soapy water. Do not use any abrasive sponges or hard brushes. All other parts are 
dishwasher safe.

Fresh-Keeping Lid

Limited Manufacturers Warranty

Genius warrants your Genius Food Prep System for defects in materials and/or workmanship under normal 
use for one year from date of purchase. Genius will replace your Genius Food Prep System without charge 
upon its receipt of proof of the date of purchase. If a replacement is sent, a new limited one year warranty 
will be applied to the replacement. This warranty only applies to units purchased in USA. For warranty 
replacements or questions concerning warranty in USA, contact customer service at 1-877-767-5905 or 
askus@genius-us.com

Made in China

Turn the cover of the stainless steel cutting disc storage box 
to the left to open it.

Stainless steel cutting disc storage box

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Operating Instructions & Recipe Book

Main courses

Pizza Calzone

10 ½ oz. pizza dough (ready 

made)

⅓ c. pizza sauce
4 oz. Gouda or mozzarella
2 slices of cooked ham
5 slices salami
10 slices pepperoni sausage
½ bell pepper
2 pepperonis, medium hot
10 black olives without stones

Pre-heat the oven to 425°F.
Prepare the pizza dough in accordance with the pack 
instructions and roll out into a pizza shape.
Cover one half of the pizza with sauce, leaving a ½ inch 
gap to the edge. Grate the cheese with the orange disc 
and place aside. Put an even layer of ⅓ of the grated 
cheese on top of the sauce. Cut the pepper in half, 
remove the seeds and wash the fl esh. Then thinly slice 
the pepper, pepperoni and olives with the dark green 
disc and add them to the pizza half with sauce on it. Also 
add the salami, sausage and ham.
Sprinkle another third of the grated cheese on top.
Fold the half of the pizza without sauce over the other 
and press the edges together fi rmly. Then spread a little 
of the pizza sauce on the top side of the calzone and 
cover with the rest of the cheese. 
Bake the pizza in the oven for 12–15 minutes.

TIP  If you bake the calzone for longer, the cheese will 
be darker in color than on a regular pizza. To prevent 
this, cook the pizza for 6–7 minutes, then top with the 
rest of the cheese and continue cooking.

 


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Operating Instructions & Recipe Book

Main courses

Potato Pizza

Pre-heat the oven to 350°F and grease a baking tray.
Peel the raw potatoes, wash them and grate them 
coarsely with the purple disc. Add cream and eggs to the 
potato mixture and stir well. Season to taste with salt 
and pepper. Then distribute the mixture evenly on a 
greased baking tray and bake for 20 minutes.

For the topping: 
Wash the tomatoes, halve them and remove the stem 
ends. Slice the tomatoes and mozzarella with the dark 
green disc. Peel the onions, quarter them and grate them 
coarsely with the red disc.
Cut the gouda into large pieces and grate medium fi nely 
with the red disc.
To make the sauce, combine the tomato puree with the 
Provencal herbs and spread the mixture evenly over the 
baked potato mixture. Wash the spinach, shake it to 
remove excess water and pluck off the leaves. Top the 
potatoes with spinach and cheese and bake for another 
20–30 minutes.

TIP  Put the mozzarella into the freezer briefl y to make 
it easier to slice.

1½ lb. potatoes

 

c. dairy cream

2 eggs
Salt
Black pepper

For the topping:
4 tomatoes on the vine
5 oz. mozzarella cheese
1–2 onions
5 oz. gouda (in one piece)
4 tbsp. tomato sauce
Provencal herbs
½ lb. leaf spinach

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Operating Instructions & Recipe Book

Recipes – Contents

    Recipes

 STARTERS 
Tomato and Mozzarella Platter ................................................................. 10
Sweet Carrot Salad ................................................................................... 10
Greek Farmer’s Salad ................................................................................ 11
Cabbage Salad with Bell Peppers ............................................................. 11
ROTO Layered Salad .................................................................................. 12
Classic Layered Salad ................................................................................ 13
Cream of Bell Pepper Soup with Pesto .................................................... 14
Minced Meat & Leek Soup ........................................................................ 15
ROTO Soup ................................................................................................ 16
Tomato and Pasta Soup ............................................................................ 17

 MAIN COURSES 
Chicken & Vegetable Wraps ...................................................................... 18
Vegetable Potato Fritters .......................................................................... 19
Vegetable Stir-Fry ..................................................................................... 19
Potato & Mince Souffl é ............................................................................. 20
Beef Sate with an Apple Dip .................................................................... 21
Mushroom Ragout .................................................................................... 22
Potato Fritters ........................................................................................... 23
Potato Pizza .............................................................................................. 24
Pizza Calzone ............................................................................................ 25
Onion Roast with Fried Potatoes .............................................................. 26
Vegetable Omelet ..................................................................................... 27
Vegetable Lasagna ................................................................................... 28

 SWEETS & DESSERTS 
Sweet Focaccia with Pears ....................................................................... 29
Papaya fi lled with Exotic Fruit Salad ........................................................ 30
Apple and Nut Cake .................................................................................. 31

 


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Operating Instructions & Recipe Book

Starters

Tomato and Mozzarella Platter

8 tomatoes on the vine 
9 oz. mozzarella cheese
3–4 stems of fresh basil
Salt
Black pepper
2–4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 fresh white baguette

Wash the tomatoes and dry them carefully. Remove the 
stems, then slice the tomatoes fi rst, followed by the 
mozzarella, with the dark green disc. 
Arrange the slices of tomato and mozzarella on a platter 
alternately so that they overlap. 
Then wash the basil, dab it dry, pluck the leaves and 
distribute them on top of the tomatoes and mozzarella. 
Season with pepper and salt and drizzle with oil and 
balsamic vinegar. 

TIP  Serve with fresh sliced baguette.

Sweet Carrot Salad

9 oz. carrots
2 apples
2 oz. raisins

For the dressing:
Juice of ½ a lime
Juice of ½ an orange
2 tbsp. oil
2 cinnamon sticks (1 tsp. ground

cinnamon)

Approx. 2 oz. walnuts for the 

garnish

Peel and halve the carrots, then cut them into fi ne sticks 
with the orange disc. Wash the apples, quarter them and 
remove the cores. Grate them fi nely with the red disc 
and add them to the carrots. 
Wash the raisins in hot water and drain. Then add to the 
carrots and apples and mix the salad well. 

For the dressing: 
Grate the cinnamon sticks with the orange disc, combine 
with the orange juice, lime juice and oil and stir well. 
Pour the dressing over the salad, mix well and serve in 
bowls. 
Crack open the walnuts and use as a garnish topping.

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Operating Instructions & Recipe Book

Main courses

Potato Fritters

Peel the onion and remove the root.
Peel, wash and halve the raw potatoes. Grate them 
together with the onion using the orange disc. Season to 
taste the mixture with pepper and salt and mix well.
Heat up the clarifi ed butter in a pan. Add approx. two 
tbsp. potato mixture to the pan, press fl at and cook at a 
low heat for 10–15 minutes until golden brown.

1½ lb. potatoes
1 onion
1 tbsp. fl our (or oats if you 
  prefer)
Salt
Black pepper

Clarifi ed butter for frying

TIP  The fritters taste delicious as a side dish with 
mushroom ragout (recipe on page 23).

 


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Wash and halve the mushrooms. Peel and quarter the 
onions and garlic, remove the stem ends and slice with 
the dark green disc.
Heat up the oil and butter in a big pan. Fry the onion, 
mushrooms and garlic slices, season them with a little 
salt and cover the pan with a lid. Leave the vegetables to 
cook for approx. 5 minutes on a medium heat setting. 
Then add the tomato puree. Season with salt, pepper 
and paprika and stir well. Add the vegetable stock, close 
the lid and simmer the ragout for 15 minutes at medium 
heat.
While the ragout is cooking, wash the parsley, shake well 
and chop fi nely. Put the bad chives aside and chop the 
others into approx. 

 

inch long pieces. Then whip the 

cream with a hand mixer and stir into the ragout with 
the herbs and a little lemon juice. Leave to stand briefl y.

TIP  Serve the mushroom ragout with a delicious potato 
fritter (Recipe on page 24).

21 oz. fresh assorted mushrooms
2 onions
2 garlic cloves
2 tbsp. oil for frying
2 tbsp. butter for frying
1 tbsp. tomato puree
Salt
Black pepper
Sweet paprika
1 c. vegetable stock
1 bunch of parsley
1 bunch of chives
½ c. dairy cream
Lemon juice

Mushroom Ragout

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Starters

Cabbage Salad with Bell Peppers

¾ c. fresh white cabbage
1 red pepper
1 c. vegetable stock
2 tbsp. linseed oil
2 tbsp. vinegar
1 tsp. mustard
1 tsp. caraway seeds
White pepper
Salt

Cut the cabbage into large pieces, remove the stem end, 
wash it and then cut it with the red disc into medium-
sized julienne sticks. Quarter the pepper, remove the 
core and wash it. Cut through the quarters again 
horizontally, and then use the orange disc to cut them 
into fi ne strips. Add to the bowl with the cabbage strips. 
Now mix the vegetable stock, oil, vinegar and mustard 
together in a small pan, bring to the boil and pour over 
the cabbage and pepper. Season with caraway seeds and 
salt, then stir everything carefully. Leave the cabbage 
salad to marinate for at least 12 hours before serving. 

Wash the lettuce, detach the leaves and tear into bite-
sized pieces. 
Wash the cocktail tomatoes and olives and cut them with 
the dark green disc.
Quarter the pepper, remove the core and seeds and wash 
the  fl esh. Cut through the pepper quarters again and 
process with the dark green disc. Peel the half cucumber 
and cut into two equally sized pieces. Use the purple disc 
to create julienne sticks and put all the ingredients in a 
salad bowl. 

For the dressing: 
Peel the onion, halve it, remove the stem end and grate 
with the red disc. Add vinegar, oil, oregano, a little salt 
and pepper and combine. Pour the dressing over the 
salad and mix well. Dice the feta cheese, sprinkle over 
the salad and serve straight away.

1 head romaine lettuce
½ lb. cherry tomatoes
5 oz. can pitted black olives
1 green pepper
½ cucumber
7 oz. feta cheese

For the dressing:
1 onion
3 tbsp. wine vinegar
4 tbsp. olive oil
½ tsp. oregano
Salt
Black pepper

Greek Farmer’s Salad

 


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ROTO Layered Salad

½ iceberg lettuce
¼ lb. cherry tomatoes
¼ lb. red cabbage
¼ lb. leeks
¼ lb. carrots
½ cucumber
¼ lb. radishes
2 oz. parmesan or hard Gouda 

cheese

For the dressing:
½ c. cream (36% fat)
½ c. plain yogurt
1–2 tbsp. milk
Curry powder
Lemon juice
Salt

Parsley to garnish

First wash all the ingredients. Roughly quarter the 
iceberg lettuce and red cabbage and remove the stem 
ends. Peel the top layer of the leek away and cut the 
stem into 2-3 inches long pieces.
Place the ingredients one after another vertically into 
the processing inlet and cut into rings with the dark 
green disc. Now put the tomatoes into the processing 
inlet and process with the dark green disc.
Layer the ingredients one on top of the other in a high 
bowl. First the lettuce, then the tomatoes, then the red 
cabbage and fi nally the leek.
Peel the carrots. Cut the carrots and cucumber into 2-3 
inches long pieces. Cut the carrots, then the cheese, with 
the orange disc into fi ne julienne sticks and put a layer 
of carrots on top of the leek.
Collect the cheese and place it aside. Cut the cucumber 
with the red disc and place the slices on top of the carrot 
sticks. Next use the teal disc to cut wavy radish slices 
and put them on top of the cucumber layer.
Sprinkle the cheese, you have set aside, on the top as 
the fi nal layer. 

For the dressing:
Mix the salad cream, yogurt and milk until smooth, then 
season with curry powder, lemon juice and salt.
Serve the dressing in an extra jug and garnish the salad 
with parsley.

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Main courses

Cut the beef into thin slices and then into strips. Put 
them on wooden skewers by threading them on in a 
wavy pattern and place in an ovenproof dish.
For the marinade: peel the garlic cloves, halve them, 
remove the stalk end and grate fi nely with the orange 
disc. Heat up 2–3 tbsp. oil in a pan, add the garlic, 
paprika, pepper and salt and sauté briefl y.
Take the pan off the heat before the garlic starts to brown 
and add the remaining 5–6 tbsp. oil. When the marinade 
has cooled, pour it over the meat and leave to marinate 
for approx. 5 minutes.
Then fry the beef skewers on both sides in the pan. 

For the apple dip: 
Peel, quarter and core the apples. Peel the horse radish 
and cut it into 2–2 ½ inches long pieces. Peel and quarter 
the onion, remove the hard root and grate fi nely together 
with the quartered apples and the horse radish using the 
orange disc. Add the lemon juice and sour cream to the 
dip and season with pepper and salt.
Arrange the skewers on a platter and serve with the 
apple dip.

14 oz. beef fi llet
2 garlic cloves
8 tbsp. oil for frying
Salt
Black pepper
Sweet paprika

For the apple dip:
1 apple
3 tbsp. fresh horseradish
1 red onion
1 tbsp. sour cream
Juice of 1 lemon

Beef Sate with an Apple Dip

 


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Main courses

Pre-heat the oven to 350°F.
Peel the onion and garlic, halve them, remove the stem 
ends and slice with the orange disc. Add the tomatoes to 
a sieve and drain, then dice.
Heat up the oil in a pan and fry the minced meat in it. 
Add the tomatoes, onion and garlic and sauté until soft. 
Season with oregano, salt and pepper.
While the ingredients are cooking grease an ovenproof 
dish with butter. Peel the potatoes and slice them with 
the dark green disc. Layer half of them closely together 
in the dish and cover with an even layer of the meat 
mixture. Cover with the remaining potato slices.
Whisk the crème fraîche, eggs and milk in a separate 
bowl. Season to taste with salt and pepper and pour the 
mixture over the souffl é. Grate the cheese fi nely with the 
orange disc and sprinkle it on top of the souffl é. Bake in 
the oven for around one hour.

1 onion
1 clove of garlic
1 oz. dried tomatoes (in oil)
4 tbsp. oil for frying
1 lb. minced meat (beef, pork, 

lamb or chicken)

1 tsp. dried oregano
Salt
Black pepper
2 lb. potatoes
2 tsp. butter to grease the dish
5 oz. crème fraîche
5 fl . oz. milk
2 eggs
2½ oz. parmesan

Potato & Mince Souffl é

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Starters

Parsley to garnish
Hard boil the eggs for approx. 9 minutes, then immerse 
them in cold water. While the eggs are cooking, wash the 
cucumber and cut it into approx. 2 inches long pieces.
Wash the peppers, quarter them and remove the cores. 
Cut the cucumber and pepper quarters into large sticks 
with the purple disc.
Then sieve the sweet corn and tuna, rinse briefl y under 
cold water and drain.
Wash the lettuce, quarter it and cut it with the dark green 
disc. Peel the eggs and slice them one after the other 
with the dark green disc.
Layer the ingredients in any order in small glass bowls.

For the dressing:
Mix the cream, yogurt and milk until smooth, then season 
with curry powder, lemon juice and salt.
Pour the dressing over the salad.

Dust the bowls with curry powder and garnish with 
parsley.

2 eggs
1 cucumber
1 red pepper
1 can of sweet corn (14 fl . oz. )
1 can of tuna (not in oil) 
   (6½ oz.)
½ iceberg lettuce 

(approx. 5 oz.)

For the dressing:
½ c. cream (36% fat)
½ c. plain yogurt
1–2 tbsp. milk
Curry powder
Lemon juice
Salt

Classic Layered Salad

 


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3 yellow peppers
3 red peppers
2 onions
1 clove of garlic
3–4 stems of fresh oregano
3–4 tbsp. oil for frying
2½ c. vegetable stock
2 tbsp. green olives
Salt
Black pepper
4 tsp. green pesto (jar)

Oregano to garnish

Wash the peppers, remove the cores and quarter them. 
Fill the processing inlet with 3–4 upright pepper quarters 
and cut into strips with the dark green disc.
Peel the garlic and onion, halve them, remove the stem 
ends and cut fi nely with the red disc. Put the garlic and 
onions in a large pan with a little oil and sauté them.
Wash the oregano, pluck off the leaves and place a few 
leaves aside.
Add the peppers and oregano to the pan at the end of 
the cooking time, cook briefl y and then add the vegetable 
stock. Then leave everything to simmer for approx. 
20 minutes.
Now puree the soup with a hand blender and season 
with salt and pepper.
Slice the olives with the dark green disc and place them 
aside. Pour the soup into bowls and add one tsp. pesto 
to the center of each.
Then garnish with the olive rings and the oregano leaves 
that you placed aside and serve straight away.

Cream of Bell Pepper Soup with Pesto

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Main courses

½ lb. potatoes or zucchini
½ lb. carrots
5 tbsp. whole meal wheat fl our
3 eggs
1 onion
Salt
Black pepper
Ginger
5 tbsp. oil for frying

Vegetable Potato Fritters

Peel the potatoes or zucchini, quarter them and grate 
fi nely with the orange disc. Whisk the eggs in a separate 
bowl, add the fl our and whisk again. Add the whisked 
egg and fl our mixture to the grated potatoes or zucchini. 
Peel the onion, halve it and remove the stem end. Peel 
the carrots and cut them into 2-3 inches long pieces. 
Grate the onion and carrots fi nely with the orange disc. 
Season with salt, pepper and ginger and mix well.
Heat up the oil in a frying pan. Add portions of the 
vegetable mixture and press fl at. Cook on both sides 
until golden brown and then drain on kitchen roll.

Cook the rice in 3 fl . oz. salted water, then simmer for 
approx. 20 minutes until the rice absorbs the water. 
Wash the meat, carefully dab dry with kitchen paper and 
cut into approx. ½ inch wide, evenly sized strips. Season 
with salt, pepper and paprika. Peel the carrots and cut 
them into 2-3 inches long pieces. Peel the onion, halve 
it and remove the stem end. Wash and halve the 
mushrooms. Slice the mushrooms, carrots and onions 
halves with the dark green disc. Heat up the oil in a pan 
and fry the meat pieces in it. Add the sliced vegetables 
and sauté.
Cover with vegetable stock, add the sour cream and 
bind with the sauce thickener.

Serve with rice and garnish with parsley.

5 oz. rice
7 oz. meat (pork, chicken 

or rump steak)

Salt
Black pepper
Sweet paprika
3 carrots
1 onion
5 oz. mushrooms
5 tbsp. oil for frying
¼ c. vegetable stock
1 tbsp. pale sauce thickener
1 tbsp. sour cream

Parsley to garnish

Vegetable Stir-Fry

 


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Main courses

3 tomatoes on the vine
½ iceberg lettuce
3 carrots
3½ oz. cream cheese
1 tbsp. horse radish (fresh or 

from a jar)

2 tbsp. yogurt
Salt
Black pepper
5 oz. chicken breast fi llet
4 tbsp. oil for frying
4 stems of basil
4 tortillas (ready made)

First wash all the ingredients. Halve the tomatoes and 
remove the stem ends. Roughly quarter the lettuce and 
cut it and the tomatoes with the dark green disc.
Peel and halve the carrots, then cut them into fi ne 
julienne sticks with the orange disc.
To make the cream, peel the fresh horse radish, wash it, 
grate it fi nely with the orange disc and mix it with the 
cream cheese and yogurt.
Season with salt and pepper.
Then wash the basil stems, pluck off the leaves, tear 
them into small pieces and place aside in a bowl. Heat 
up the oil in a pan. While it is heating up, cut the chicken 
breast fi llet into strips and fry them.
To make the wraps, spread cream cheese on the tortilla, 
add chicken and carrots and top with lettuce and tomato 
slices. Sprinkle the basil pieces on top.
Now pick up the sides of the wrap and fold them around 
2 inches inwards so that the meat and vegetables are 
contained in the folds. Then roll up tightly and slice 
diagonally through the center.

Chicken & Vegetable Wraps

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Minced Meat & Leek Soup

3 tbsp. oil for frying
1 lb. mixed pork and beef mince
Black pepper
Salt
2 onions
2 cloves of garlic
3 leeks
3 c. vegetable stock
9 oz. cheese spread
1 tub of crème fraîche
1 nutmeg (1 tsp., ground)
1 fresh white baguette

Heat up the oil in a large pan. Fry the meat well and 
season with salt and pepper.
While the meat is cooking, peel the onions and garlic, 
halve them, remove the stem ends and grate with the 
red disc.
Cut off the leek root and remove the top layer. Wash the 
leeks, cut into approx. 2-3 inches long pieces, insert 
vertically into the processing inlet and cut into rings with 
the dark green disc. Add the leek, onions and garlic to 
the meat and fry for approx. 5 minutes.
Then add the vegetable stock and simmer for 10 minutes. 
Stir in the cheese spread and crème fraîche and bring 
back to the boil. Grate a little nutmeg with the orange 
disc. Season the soup with the ground nutmeg, pepper 
and salt. 

TIP  Serve with fresh slices of baguette.

 


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Operating Instructions & Recipe Book

Starters

Wash the zucchini, celery and leeks. Remove the outer 
layer of the leeks. Halve the zucchini, leeks and celery 
and cut them into

 2-3 inches long pieces.

Place the vegetable sticks vertically in the processing 
inlet and cut with the dark green d

isc. Peel the potatoes 

and carrots, wash them and process them with the dark 
green disc.
Wash the mushrooms, remove the stem ends and cut 
with the dark green disc. Place aside. Put everything in a 
pan with the vegetable stock and bring to the boil. Cover 
the pan and simmer for a further 15 minutes.
As the soup simmers, wash the thyme, dry it carefully, 
chop it fi nely and add it to the soup.
Add the mushroom slices for the last 3–4 minutes of 
cooking time.
Then season the soup with salt and pepper, pour into 
soup bowls and serve hot.

½ lb. zucchini
5 oz. leeks
4 carrots
½ lb. potatoes
6¼ c. liters of vegetable stock
3 stalks of thyme
2 oz. fresh mushrooms
2 stalks of celery
Salt
Black pepper

ROTO Soup

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Starters

Tomato and Pasta Soup

1 onion
2 cloves of garlic
1 leek
1 tbsp. butter
1½ lb. tomatoes on the vine
3¼ c. vegetable stock
5 oz. tagliatelle
1 tsp. salt
8 tsp. basil

Parsley to garnish

Peel the onion and garlic, halve them, remove the stem 
ends and grate with the red disc.
Wash the leek, remove the outer layer and cut off the 
root. Cut the leek approx. 2-3 inches long pieces, insert 
vertically into the processing inlet and cut into rings with 
the dark green disc.
Melt the butter in a pan and sauté the leek, onion and 
garlic.
Peel the tomatoes and chop into large pieces.
Add the tomato pieces, vegetable stock and pasta to the 
pan. Season with salt and basil, then leave to simmer for 
approx. 10 minutes.
Fill into soup bowls and garnish with parsley. Serve hot.