Panasonic MX-ZX1800 Operating Instructions Manual - page 6
EN10
EN11
English
Menu
Quantity
(serving for 4)
Auto menu
Additional blending
(Use manual mode)
Remarks
Initial setting
Adjusting time
Speed
Juice
Juice with a tasty and
smooth texture.
1200 mL
3 bars (1 min 30 s)
1-5 bars
(Recommendation)
●
Soft ingredients:
1 bar
●
Hard ingredients:
5 bars
Start from 1 bar and
gradually increase to
9 bars.
・ When placing ingredients into the blender jug,
place liquids first then place remaining ingredients.
This will ensure that ingredients are uniformly mixed.
Smoothie
Make thick smoothies with
less liquid than juice.
800 mL
3 bars (1 min)
・ When placing ingredients into the blender jug,
place liquids first.
・ When using ingredients with less water content, the
blade will be idle. In that case, add liquid or use the
tamper to circulate.
Puree
Make a smooth puree to
use for cooking.
400
g
3 bars (1 min 10 s)
1-5 bars
(Recommendation)
●
Ingredients with a
lot of liquid: 1 bar
●
Ingredients with
less liquid: 5 bars
Start from 1 bar and
gradually increase to
9 bars.
・ Use the tamper to help circulate when using ingredients
with lower water contents such as boiled spinach,
pumpkin or sweet potatoes. If additional water is
added with such ingredients, it is easy to form a puree.
・ If the tamper does not reach ingredients, add
ingredients.
Soup
Make smooth soup while
warming up to 60 - 90 ºC.
1000 mL
8 bars (7 min 40 s)
Adjust the speed
according to the
temperature of the
soup before pouring
into the blender jug:
●
40 °C soup: 6 bars
●
30 °C soup: 7 bars
●
20 °C soup: 8 bars
●
10 °C soup: 9 bars
●
5 °C soup: 10 bars
Start from 1 bar and
gradually increase to
9 bars.
・ When blending soups, temperature of the blender
jug will increase. Be careful when removing the
blender jug and taking out the mixture.
・ Ingredients that cannot be eaten raw such as
potatoes, beans, onions, meat and fish, should be
pre-cooked before blending.
・ When using starchy ingredients such as potatoes,
pumpkin, beans with starch, oatmeal or rice, lower
the time setting by one bar.
・ Make sure the time setting is correct.
・ Keep an eye on the blender while in use.
Grind
Grind ingredients to a fine
powder.
100
g
2 bars (15 s)
1-3 bars
(Recommendation)
●
Soft ingredients:
1 bar
●
Hard ingredients:
3 bars
8 bars with the
pulse key (Press a
few times)
・ Make sure the blender jug is completely dry before
adding ingredients.
・ When nuts are blended too long, they may become
buttered.
・ Before additional blending, scrape off the nuts from
the inner side of the blender jug.
Frozen
Make a smooth dessert
from frozen fruit only.
400
g
3 bars (1 min 35 s)
1-4 bars
(Recommendation)
●
Partially thawed:
1-2 bars
●
Frozen:
3-4 bars
Start from 1 bar and
gradually increase to
9 bars.
・ When freezing ingredients, spread them out flat so
that they do not touch each other.
・ Thaw frozen ingredients at room temperature until a
fork can penetrate to their centers.
・ Mash the ingredients with the tamper during
blending. Hold the lid to avoid moving or tilting.
It is easy to mash fruit that is partially thawed.
Guide of Menus and Functions for Auto Menus
Temperature may elevate
when blending soup
recipes.
Note
Note
・ Texture and consistency of the ingredients will vary
depending on ingredients and/or quantity of
mixture. When you blend frozen fruit with seeds on
the frozen menu, it may influence the texture.
・ When you need to use the tamper refer to page EN13.
・ For additional blending, start from 1 bar and
gradually increase the speed. (Except for the grind
menu selection.)
Adjust blending time by checking the condition of
the mixture.
・ When you try to set a time out of range, you will
hear a beep sound.
・ Do not add hot ingredients (over 40 ºC) into the
blender jug.
・ Add light and soft ingredients first.
•
Hard ingredients: Cut into cubes smaller than 3 cm
・carrots
・potatoes
・pumpkin etc.
•
Soft ingredients: Cut into 5 cm cubes
・bananas
・peaches
・tomatoes etc.
•
Leafy vegetables: Cut into pieces 3-5 cm wide.
•
Nuts: Remove shell and skin.
For using the “Frozen” menu selection, cut
ingredients into 3 cm cubes before freezing.
•
Turmeric (in cubes)
•
Bonito stick (in chunks)
•
Dried abalone
•
Non-food materials
・Citrus fruit skin: Adds a bitter flavor.
・ Corncobs and hard seeds: Texture is not good.
■
Auto menus selections are programmed speeds and durations which vary individually and stop automatically.
Note