Genius Food Prep System Manuals

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 1 Operating Instructions & Recipe Book Operating Instructions 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. 2 Operating Instructions & Recipe Book Operating Instructions 31 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. 30 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 3 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. 4 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). 29 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