C 40 A
DECLARATION OF CONFORMITY
Robot-Coupe SNC:
Declares that the machines identified by their type above,
comply with:
• The essential requirements of the following European
directives and with the corresponding national
regulations:
- Directive «Machinery» 2006/42/EC,
- Directive «Low voltage» 2006/95/EC,
- Directive «Electromagnetic compatibility»
2004/108/EC,
- Regulation (EC) n°1935/2004 «Materials and articles
intended to come into contact with food»,
- Regulation (EU) n°10/2011 «Plastic materials and
articles intended to come into contact with food»,
- Directive «Reduction of Hazardous Substances (RoHS)
2002/95/EC,
- Directive «WEEE» 2002/96/EC,
• The requirements of the European harmonized standards
and with the standards specifying the hygiene and
safety requirements:
- EN 12100 -1 & 2 - 2004: Safety of machinery – General
principles for design,
- EN 60204-1 -2006: Safety of machinery – Electrical
equipment of machines,
- EN 12852: Food Processors and Blenders,
- EN 1678-1998: Vegetable Cutting Machines,
- EN 454: Blender-Mixers,
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EN 12853: Hand-held Blenders and Whisks (stick
blenders),
- EN 14655: Bread Slicers,
- EN 13208: Vegetable Preparation Machines,
- EN 13621: Salad Spinners,
- EN 60529-2000: Degrees of protection,
- IP 55 for the electrical controls,
- IP 34 for the machines.
Signed in Montceau en Bourgogne on 19 Febuary 2013
Alain NODET
Industrial Director
Robot-Coupe SNC - 12 avenue du Maréchal Leclerc – BP 134 – 71305 Montceau-les-Mines Cedex - France
WARRANTY
Eng
SUMMARY
TECNICAL SPECIFICATIONS
• Weight
• Dimensions
IMPORTANT WARNING
• Working height
• Noise level
YOU HAVE JUST PURCHASED
A C 40 AUTOMATIC SIEVE
• Electrical data
SAFETY
TROUBLESHOOTING
SWITCHING ON THE MACHINE
STANDARDS
RECIPES
ASSEMBLY
TECHNICAL DATA
• Exploded views
ADVICE ON USING YOUR APPLIANCE
• Electrical and wiring diagrams
17
ROBOT-COUPE S.N.C., LIMITED WARRANTY
2 Your new ROBOT-COUPE appliance is warranted to the original buyer for a period
of one year from the date of sale if you
bought it from ROBOT-COUPE S.N.C.
If you bought your ROBOT-COUPE product
from a distributor your product is covered by your distributor’s warranty (Please
check with your distributor terms and
conditions of the warranty).
The ROBOT-COUPE S.N.C. limited warranty
is against defects in material and/or workmanship.
Labour to sharpen and/ or replacements
for blades which have become blunt, chipped or
worn after a normal or excessive period of use.
3 -
Materials or labour to replace or repair
scratched, stained, chipped, pitted, dented or
discoloured surfaces, blades, knives, attachments
or accessories.
Any alteration, addition or repair that
has not been carried out by the company or an
approved service agency.
of the appliance to or from
an approved service agency.
1 -
Damage caused by abuse, misuse, dropping, or other similar damage caused by or
resulting from failure to follow assembly, operating, cleaning, user maintenance or storage instructions.
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SHIPPING DAMAGES. Visible and latent
defects are the responsibility of the freight carrier. The consignee must inform the carrier and
consignor immediately, or upon discovery in the
case of latent defects.
KEEP ALL ORIGINAL CONTAINERS AND
PACKING MATERIALS FOR CARRIER
INSPECTION.
4 -
5 - Transportation
THE FOLLOWING ARE NOT COVERED
BY THE ROBOT-COUPE S.N.C.
WARRANTY:
8 -
6 - Labour charges to install or test new attachments or accessories (i.e., bowls, discs, blades, attachments) which have been arbitrarity replaced.
7 - The cost of changing direction-of-rotation of
three-phase electric motors (Installer is responsible).
Neither ROBOT-COUPE S.N.C. nor its affiliated
companies or any of its distributors, directors,
agents, employees, or insurers will be liable for
indirect damage, losses, or expenses linked to the
appliance or the inability to use it.
The ROBOT-COUPE S.N.C. warranty is given expressly and in lieu of all other warranties, expressed or implied, for merchantability and for fitness toward a particular purpose and constitutes the only
warranty made by ROBOT-COUPE S.N.C.
France.
KEEP THESE INSTRUCTIONS
IN A SAFE PLACE
WARNING: In order to limit accidents such as electric shocks, personal injury or fire, and in order to limit material damage due to
misuse of the appliance, please read these instructions carefully and follow them strictly. Reading the operating instructions will
help you get to know your appliance and enable you to use the equipment correctly. Please read these instructions in their entirely
and make sure that anyone else who may use the machine also reads them beforehand.
UNPACKING
• Carefully remove the equipment from the
packaging and take out all the boxes or packets
containing attachments or specific items.
• WARNING - some of the tools are very sharp
e.g. blade, discs... etc.
INSTALLATION
• We recommend you to install your machine on a
perfectly stable solid base.
CONNECTION
• Always check that your mains supply corresponds
to that indicated on the rating plate on the motor
unit and that it can take the amperage.
• The machine must be earthed.
HANDLING
• Always take care when handling the blades or
discs - they are very sharp.
ASSEMBLY PROCEDURES
• Follow the various assembly procedures
carefully (see page 21) and make sure that all the
attachments are correctly positioned.
USE
• Never try to override the locking and safety
systems.
• Never introduce any object into the container
where the food is being processed.
• Never push the ingredients down with your hand.
• Do not overload the appliance.
• Never switch the appliance on while it is empty.
CLEANING
• As a precaution, always unplung your appliance
before cleaning it.
• Always clean the appliance and its attachments at
the end of each cycle.
• Never place the motor unit in water.
• For parts made of aluminum alloys, use cleaning
fluids suitable for aluminum.
• For plastic parts , do not use detergents that are
too alkaline (i.e., containing too much caustic soda
or ammonia...).
• Robot-Coupe can in no way be held responsible
for the user’s failure to follow the basic rules of
cleaning and hygiene.
MAINTENANCE
• Before opening the motor housing, it is absolutely
vital to unplung the appliance.
• Check the seals and washers regularly and
ensure that the safety devices are in good working
order.
• It is particularly important to maintain and check
the attachments since certain ingredients contain
corrosive agents e.g. citric acid.
• Never operate the appliance if the power cord
or plug has been damaged in any way or if the
appliance fails to work properly or has been
damaged in any way.
• Do not hesitate to contact your local Maintenance
Department if something appears to be wrong.
19
Eng
IMPORTANT WARNING
W A R N I N G
YOU HAVE JUST
PURCHASED A
C 40 AUTOMATIC SIEVE
Stable and sturdy, the C 40 Automatic Sieve
produces delicious fruit and vegetable juices - or
coulis - in next to no time.
Fruit and vegetables, especially when they are
raw, represent a valuable source of the vitamins,
minerals and fibres our bodies need to stay healthy.
Vegetables contain mainly mineral salts, while fruit
are packed full of vitamins to boost our energy.
MINERAL SALTS
TABLE OF VITAMINS IN FRUIT
Vitamins
Apricot
Pineapple
Blackcurrant
Cherry
Lemon
Strawberry
Raspberry
Redcurrant
Kiwi fruit
Melon
Blackberry
Orange
Grapefruit
Peach
Pear
Apple
Plum
Grape
B1
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he appliance’s simple design means that components
which are most frequently handled for the purposes
of cleaning or aftercare can be quickly taken apart
and reassembled.
In order to make life even easier, this booklet
contains step-by-step assembly instructions.
These instructions contain important information
that will help users to derive maximum benefit
from their investment in this automatic sieve.
We therefore recommend that you read these
instructions through carefully before operating
your appliance.
SWITCHING ON
Not all foods contain the same mineral salts.
Some minerals, such as potassium, magnesium, sulphur and sodium chloride (salt) are so
widespread that a varied diet will always
ensure a sufficient intake. For some minerals,
however, it is useful to know which are the best
sources.
Calcium : fruit and green vegetables.
Phosphorus : pulses.
Potassium : fresh vegetables.
Iron : spinach, parsley.
Iode : all plants.
20
THE MACHINE
TABLE OF VITAMINS IN VEGETABLES
Vitamines
Asparagus
Carrot
Celery
Celeriac
Cabbage
Cucumber
Courgette
Watercress
Chicory
Spinach
Fennel
Lettuce
Turnip
Onion
Parsley
Pepper
Tomato
B1/B6
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the identification plate.
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The C 40 Automatic Sieve is supplied with a power
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Before plugging in your appliance, make sure that
your power supply corresponds to that shown on
cord with an integrated single-phase plug.
The appliance must never be operated if it has
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been damaged in any way.
W A R N I N G
THIS APPLIANCE MUST BE PLUGGED INTO AN
EARTHED SOCKET (RISK OF ELECTROCUTION).
4) Slot the paddle into the
juicer basket.
3) Lower the citrus press
basket into the bowl and
turn it from left to right
until it slots into place.
C 40 : YOUR 3 IN 1 APPLIANCE
1) Position the motor unit
so that it is facing you.
2) Place the bowl on the motor unit and turn it from
left to right until it locks into position.
• CITRUS PRESS FUNCTION
5) Place the lid on the
bowl and turn it from left
to right until it locks into
place.
4) Choose the cone to
match the size of your
citrus fruit. The large cone
should always be slotted
over the small one.
5) Slide the cone onto the
motor shaft.
6) Place a container under
the spout.
• COULIS MAKER FUNCTION
3) Slide the juicer basket
onto the motor shaft.
Press the green button.
7) Feed the fruit or vegetables into the machine,
using the pusher
Switch the machine off by pressing the red button
and wait until it has come to a complete standstill
before opening the lid.
6) Place a container under the spout. Position the
fruit on the cone, pressing
it down slightly.
7) Press the green button,
then exert steady, gentle
pressure on the fruit until
all the juice has been extracted.
8) At the end of the juicing process, press the red
button to switch the machine off and wait until it has
come to a complete standstill before opening the lid.
21
Eng
ASSEMBLY
• JUICER FUNCTION
3) Lower the juicer basket
into the bowl. (Make sure
you regularly empty the
pulp that accumulates in
the basket each time you
use the machine).
Help them down with the
pusher.
Stop the machine by
pressing the red button at
the end of the operation.
• You must peel citrus fruits before inserting them
into the feed tube.
• Peel thick-skinned fruit and vegetables (e.g.
pineapple, banana) and remove all large pips
(e.g. melon). You must always stone fruit such as
peaches, apricots and cherries.
• Insert the chunks of fruit and vegetables into the
feed tube in small quantities at a time.
ADVICE ON USING
YOUR APPLIANCE
4) Put the lid on the bowl
and turn it from left to
right until it locks into
place.
5) Prepare your fruit and vegetables.
6) Place a container under
the spout.
• Before operating your appliance for the first time,
we recommend that you clean all the parts that
will come into contact with foodstuffs.
• Before using your appliance for the first time,
we recommend that you pour hot water through
several times, possibly with two peeled lemons cut
into chunks. Your appliance will then be ready for
use.
• It is a good idea to switch the machine on and
place a container under the spout before you start
feeding the fruit or vegetables in.
• Never insert the foodstuffs too quickly.
• Help the fruit and vegetables to go down using
the pusher. For optimum yield, press gently so
that the fruit and vegetables remain in full contact
with the grater.
• At the end of the operation, leave the appliance
running a few seconds to finish extracting all the
juice.
• If your C 40 Automatic Sieve starts to vibrate
while it is operating, turn it off and empty
the basket. Unevenly distributed residue can
sometimes unbalance the machine. Restart the
appliance. If the spout is blocked, switch the
appliance off, rinse the bowl, then resume the
operation.
Switch the appliance on
by pressing the green
button.
7) Process the fruit or vegetable chunks, introducing
small quantities at a time.
22
W A R N I N G
Make sure that you clean the fruit and
vegetables thoroughly to remove all traces of
any chemicals that may have been sprayed
on them. Cut them into pieces that are
sufficiently small for them to be fed easily
through the feed tube.
I M P O R T A N T
Check that your detergent is suitable for
cleaning plastic parts. Some washing agents
are too alkaline (e.g. high levels of caustic
soda or ammonia) and totally incompatible
with certain types of plastic, causing them to
deteriorate rapidly.
Never immerse the motor unit in water or
other liquids and never spray it!
We advise you to install your C 40 Automatic Sieve
on a stable worktop so that the top of the bowl is
between 1.2 m and 1.3 m off the ground.
Never clean it with a hose.
• NOISE LEVEL
If necessary, wipe the motor unit with a damp
cloth.
Always reassemble the appliance completely
after cleaning.
TECHNICAL
SPECIFICATIONS
• WEIGHT
C 40 Automatic Sieve
Net
Gross
9.2 kg
10.4 kg
D
165
C
280
D
210
E
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G
Intensity (Amp.)
230 V / 50Hz
1,500
4,3
115 V / 60 Hz
1,800
8,0
220 V / 60 Hz
1,800
4,3
Never try to override the locking and safety
systems.
Never insert an object into the container where
the food is being processed.
Do not overload the appliance.
To avoid all risk of injury and accidental
damage, always introduce the fruit and
ve g e t a b l e s u s i ng t he
pusher intended for that
purpose.
Never do it with your
hands or with any other type of utensil!
SAFETY
TROUBLESHOOTING
SYMPTOMS
E
In this case, wait for the appliance to cool down
before switching it on again.
239
280
239
F
G
You must never operate the appliance without
the pusher or insert a solid object into the feed
opening.
Never remove the plug from the power socket by
tugging on the power cord or with wet hands.
CAUSES AND/OR REMEDIES
The appliance does not
work
- Plug the power cord into
a wall socket.
- Switch the button off and
on.
- Begin by checking the
fuses of your own power
supply.
- Check that the bowl
and lid are correctly
positioned.
It will only work if you
press down hard with the
pusher
- The juicer basket is too
full and needs emptying.
The appliance vibrates
- The juicer basket is too
full and needs emptying.
These appliances are fitted with a failsafe which
automatically switches the motor off to prevent it
from overheating if it has been running for too long
or has been overloaded.
B
645
Speed (rpm)
To switch the machine back on, simply lock the lid
into position or press the green button.
A
B
Motor
The machine will not start unless the bowl and lid
are correctly positioned. The motor will switch itself off whenever you open the lid or press the red
button.
A
A
• ELECTRICAL DATA
- Power shown on data plate.
• DIMENSIONS (in mm)
C
The equivalent continuous acoustic pressure level
when the C 40 Automatic Sieve is switched on but
empty is below 70 dB (A).
REMEMB ER
Eng
• WORKING HEIGHT
I M P O R T A N T
23
STANDARDS
Consult the declaration of compliance on page 2.
• RECIPE SYMBOLS:
GRILLED PEPPER AND OLIVE OIL COULIS
Ingredients (makes 30 cl):
• 1 red pepper
• 2 yellow peppers
• 2 tablespoons olive oil
• 1 garlic clove
• Salt & pepper
Juicer function
Coulis maker function
Citrus press function
RECIPES
Fruit and vegetables can be combined in an
infinite variety of ways to concoct colourful and
totally natural beverages. Give your imagination free rein...
COULIS AND SAUCES
CLASSIC TOMATO COULIS
Ingredients (makes ½ litre coulis after reduction):
• 1 kg tomatoes
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 2 garlic cloves
• thyme or fresh basil
• Salt & pepper
Wash the tomatoes, cut into chunks, then process in the
coulis maker. Set aside.
Pour the olive oil into a large frying pan, add the tomato
coulis, crushed garlic cloves, thyme or basil and sugar.
Season to taste.
Allow to reduce for approximately 30 minutes over a low
heat. Check the seasoning.
Delicious with fresh pasta, this coulis can also be used to
spread over a pizza base, if you reduce it further.
Tip: make large quantities of this coulis in the tomato
season and freeze it in batches.
24
Preheat the oven with the grill setting. Wash and dry the
peppers. Place them on a sheet of aluminium foil on the
middle shelf in the oven. Turn regularly until they are
browned all over, i.e. for approximately 45 minutes.
Take the peppers out of the oven and allow to cool
slightly.
Remove the stalks while the peppers are still hot (they
will come away easily), cut the peppers into large chunks
without deseeding or skinning them (unless the skin is
charred) and process in the coulis maker. Add the olive
oil, crushed garlic clove, season to taste and mix.
To be enjoyed hot, served with roast meat and fresh
pasta, or cold, with salmon tartar, for instance.
STRAWBERRY AND DESSERT WINE SAUCE
Ingredients (makes 50 cl):
• 200 g strawberries
• 1 lemon
• 4 tablespoons honey
• 90 g sugar
• 50 cl “Côtes-du-rhône” wine*
Wash the lemon and carefully remove the zest. Bring the
wine to the boil with the lemon zest and sugar. Reduce
by half over a high heat, then leave to cool for approximately one hour. Wash and hull the strawberries, then
process in the coulis maker. Combine the strawberry coulis with the honey and the wine reduction.
This sauce is delicious served with a fruit salad. For more
flavour, macerate the fruit in the sauce for approximately
one hour before serving.
* Alcohol abuse can seriously damage your health. Always drink in
moderation.
WHITE CHOCOLATE AND PASSION FRUIT MOUSSE
Ingredients:
• 200 g white chocolate
• 5 passion fruit
• 4 eggs
• 125 g whipped cream
• 75 g sugar
• Mint leaves
Halve 4 of the passion fruit and scoop out the flesh with
a teaspoon. Process in the coulis maker. Melt the white
chocolate in a bain-marie. Remove from the heat, add
60 g passion fruit pulp and 4 egg yolks, and combine
thoroughly. Fold in the whipped cream. Whisk the egg
whites until they form stiff peaks and add 75 g sugar.
Gently fold the egg whites into the mixture. Immediately
spoon this mousse into small bowls and chill in the
refrigerator for at least four hours.
Just before serving, divide the pulp of the remaining
passion fruit between the bowls and decorate with mint
leaves.
Decorating tip: sandwich the passion fruit pulp (with
the seeds) between two layers of white chocolate
mousse.
APPLE AND RASPBERRY MOUSSE
Ingredients:
• 200 g raspberries
• 1 apple
• 2 egg whites
• 80 g caster sugar
• 20 g butter
• Icing sugar
Preheat the oven to gas mark 6 (210 °C), leaving a baking sheet on the middle shelf.
Sort the raspberries. Wash the apple and cut into chunks.
Process the raspberries in the coulis maker, followed by
the apple. Add two tablespoons of sugar and set aside.
Generously butter 4 individual soufflé dishes and sprinkle
with caster sugar. Place a tablespoonful of coulis in each
one and set aside.
Whisk the egg whites to form stiff peaks, then gradually
add the remaining sugar. Gently fold the egg whites
into the remaining coulis. Pour this preparation into
the dishes so that each is 2/3 full. Slide a knife blade
between the mixture and the edge of each dish so that
the soufflés can rise properly.
Place the dishes on the hot baking sheet and bake for
approximately 10 minutes, until the soufflés have risen
well. Sprinkle with icing sugar and serve immediately.
GRILLED PINEAPPLE IN A TROPICAL SAUCE
Ingredients:
• 1 pineapple
• 1 small mango
• 2 kiwi fruit
• 6 sticks crystallized orange
• 4 tablespoons demerara sugar
• 1 teaspoon cinnamon
• 20 g butter
• Desiccated coconut
• Mint leaves
Preheat the oven with the grill setting. Peel the pineapple
and cut into 2-cm thick slices. Cut the sticks of crystallized
orange into thin shards.
Arrange the pineapple slices in a baking tray lined with
buttered baking parchment. Brush with melted butter and
scatter with the crystallized orange. Sprinkle with the
demerara sugar and cinnamon and grill for approximately 5 minutes or until the sugar starts to caramelize. Peel
the kiwi fruit. Stone and peel the mango and cut the flesh
into chunks. Process the fruit in the coulis maker and add
the cooking juices from the pineapple.
Arrange the pineapple slices on the plates and add the
sauce. Sprinkle with desiccated coconut and decorate
with mint leaves.
You can replace the crystallized orange with crystallized
lemon.
SORBETS
MELON SORBET WITH KIWI COULIS
Ingredients:
• 1 large melon
or
• 5 cl Muscat wine*
• 30 g sugar
• 1 lime
• 4 kiwi fruit
Heat the sugar with 30 cl water in a saucepan. Remove
from the heat as soon as it reaches boiling point and
allow to cool.
Cut the melon in half, remove the pips and discard the
skin. Cut the flesh into chunks that will fit through the feed
tube and process in the juicer. Add the lime juice, Muscat
and syrup. Pour the mixture into a sorbet maker and
freeze for approximately 25 minutes.
During this time, peel the kiwi fruit, cut into chunks and
process in the juicer or coulis maker. Just before serving,
pour the kiwi coulis into the dishes and add two scoops of
melon sorbet.
You can decorate this sorbet with red berries and mint
leaves.
* Alcohol abuse can seriously damage your health. Always drink in
moderation.
JAM AND FRUIT JELLIES
CITRUS, APPLE AND CINNAMON JELLY
Ingredients:
• 1,5 kg Granny Smith apples
and
• 1 kg sugar
• 1 lemon
• 1 orange
• 1 teaspoon cinnamon
Wash the apples and cut into chunks (do not peel or
core). Process half the apples in the juicer, empty the
basket, then process the other half. Squeeze the orange
and lemon with the citrus press and add their juice to
that of the apples.
25
Eng
DELICIOUS DESSERTS
Weigh the juice and weigh out the same amount in sugar.
Place the juice in a preserving pan and sprinkle with 2
tablespoons of the sugar, stirring gently with a wooden
spoon. Bring to the boil and continue boiling for 3 minutes, stirring constantly. Add the cinnamon and the rest
of the sugar. Bring back to the boil and continue boiling
for 3 minutes, stirring constantly. Pour immediately into
sterilized jars.
To check that the jelly has reached setting point, pour a
drop onto a very cold plate. The jelly should set.
MANGO AND RASPBERRY FRUIT JELLIES
26
Ingredients (makes approx. 60 fruit jellies):
• 2 mangoes
• 350 g raspberries
• 1 + 1 knobs butter
• 275 g + 275 g caster sugar
Peel and stone the mangoes, cut them into chunks, then
process in the coulis maker. Weigh and set aside 300 g
mango pulp.
Clean the basket, sort the raspberries and process in the
coulis maker. Weigh and set aside 300 g raspberry coulis.
Pour the mango pulp into a thick-bottomed saucepan
with 3 tablespoons water.
Sprinkle with 3 tablespoons of sugar, stirring gently with
a wooden spoon.
Add 125 g sugar and a knob of butter and bring to
boiling point, stirring constantly. Add a further 125 g
sugar and cook the mixture until it reaches a temperature
of 110 °C.
Immediately pour a 1/2 -cm thick layer of mango paste
into a flat-bottomed tin and allow to set.
Meanwhile, make the raspberry mixture in the same way
as the mango mixture, with 300 g raspberry coulis.
Immediately pour the raspberry mixture over the crystallized
mango. Put in the refrigerator and allow to set for 24
hours.
Remove from the tin, sprinkle each side with sugar and
cut into 3 x 3 cm squares. Separate the fruit jellies and
allow to dry overnight.
SAVOURY COCKTAILS
FRUIT COCKTAILS
SUNSHINE JUICE
Ingredients:
• 1 large pineapple
• 2 oranges
• Sprigs fresh mint
and
Peel the pineapple and cut into chunks. Insert these into
the juicer via the feed tube. Next, squeeze the orange in
the citrus press. Combine the juices and decorate each
glass with a sprig of mint.
MOUNT OLYMPUS
Ingredients:
• 1 large bunch green grapes
• 1 lemon
• 3 large slices pineapple
Wash the grapes and remove from bunch. Peel the
pineapple and cut three large slices from it. Cut these
into chunks. Introduce the fruit into the juicer via the feed
tube. Squeeze the lemon.
Mix in a shaker and serve chilled.
AUTUMN LEAVES
Ingredients:
• ¼ litre water
• 4 apricots
• 4 plums
• 2 Williams pears
• ½ teaspoon cinnamon
• ½ lemon
Wash and stone the apricots and plums. Cut the pears
into small pieces and immediately sprinkle with lemon
juice to prevent them from browning. Switch on the
appliance and introduce first the fruit, then the water into
the juicer via the feed tube. Pour the juice into a jug, add
the cinnamon and stir. Serve with or without ice.
GAZPACHO
Ingredients:
• 500 g ripe tomatoes
• 1 cucumber
• 1 green pepper
• Salt and pepper
• 1 lemon
Roughly peel the cucumber. Clean and deseed the
pepper. Introduce the vegetables into the juicer via the
feed tube: the tomatoes first, followed by the cucumber
then the pepper. Stir to achieve a creamy consistency.
Decorate with lemon slices and serve with celery salt and
pepper.
MEDIAEVAL
Ingredients:
• 300 g carrots
• 200 g radishes
• 1 dash olive oil
• 1 pinch salt
Top and tail the carrots and radishes. Cut the carrots into
chunks. Process all the ingredients in the juicer. Add the
salt and olive oil. Stir well before serving.
SPRINGTIME
Ingredients:
• 6 carrots
• 4 asparagus spears
• 3 celery sticks
Wash the carrots, asparagus and celery and cut into
chunks. Process them in the juicer, beginning with the
asparagus. A perfect drink for the month of May, rich in
vitamins, iron, calcium, phosphorus and sodium.
WELLBEING
Ingredients:
• 4 large carrots
• 4 green apples
• 1 lime
Cut the apples and carrots into chunks. Peel the lemon.
Process them in the juicer, introducing them via the feed
tube.
MELLOW
Ingredients:
• 4 tomatoes
• 1 lemon
and
• 1 Williams pear
• Salt & pepper
Wash and dry the pears and tomatoes. Cut into chunks.
Switch the appliance on and gradually introduce the
ingredients via the feed tube. Add the lemon juice. Stir
well and season generously.
STRESSLESS
Ingredients:
• 1 pineapple
• 1 stick celery
Peel the pineapple and cut into dice. Wash the celery
and cut into chunks. Process in the juicer, introducing the
ingredients via the feed tube. Stir and serve immediately
before any of the vitamins are lost. Perfect for curing
headaches.
ALCOHOL-BASED COCKTAILS
PIÑA COLADA
Ingredients:
• 1 large pineapple
• 1 coconut
• Dark rum*
• Cognac*
• Cane sugar
Break the coconut and reserve the juice. Discard the shell
and the dark rind and process the pieces of coconut in
the juicer. Add a glass of water or coconut juice via the
feed tube, in order to rinse the pulp and obtain coconut milk. Empty the basket. Peel the pineapple, cut into
chunks and process in the juicer.
Fill a shaker 1/3 full of crushed ice. Pour in 4/10 pineapple
juice, 3/10 coconut milk, 2/10 rum, 1/10 cognac and add
the cane sugar. Shake vigorously and serve.
SANTA SUZE
Ingredients:
• Suze liqueur*
• Tequila*
• 5 apricots
TROPICAL
Ingredients:
• 1 ripe white peach
• 1 mango
• 100 g pineapple
• ½ litre chilled milk
Wash and dry the peach. Remove the stone. Peel the
mango and pineapple and cut into chunks. Set aside
a few pieces to put on skewers to decorate the glasses.
Process the fruit in the juicer. Add the chilled milk and
serve immediately.
KIWI TREAT
Stone the apricots and process them in the juicer.
Combine 4/10 Suze, 2/10 Tequila and 4/10 apricot juice.
Stir and serve.
* Alcohol abuse can seriously damage your health. Always drink in
moderation.
SUNSET
Ingredients (for 2 glasses):
• 2 small oranges
and
• ½ lemon
• 450 g strawberries
• 10 cl Muscat wine*
• 2 tablespoons icing sugar
Squeeze the citrus fruit and reserve the juice. Replace
the citrus press with the coulis maker. Wash and hull the
strawberries, then make the coulis. Combine the citrus
juice, strawberry coulis, Muscat wine and icing sugar in
a shaker. Serve chilled.
* Alcohol abuse can seriously damage your health. Always drink in
moderation.
MILK-BASED COCKTAILS
Ingredients:
• 5 kiwi fruit
• 100 g raspberries
• 50 g sugar
• ½ litre milk
Scoop the flesh out of the kiwis. Cut into chunks and
process in the juicer. Wipe the raspberries gently with a
damp cloth, then blend with the milk and sugar. Stir in
the kiwi juice. Serve with ice in frosted glasses.
MILD MINT
Ingredients:
• 5 ripe pears
• 1 Granny Smith apple
• 4 cl mint cordial
• ½ litre milk
• Fresh mint leaves
Wash the apple and pears. Cut into chunks and process
in the juicer, finishing with the apple. Combine with the
milk. Put some ice cubes into the glasses and pour over
the mint syrup before adding the milk and fruit juice
mixture. Decorate with a fresh mint leaf.
27
Eng
SWEET & SAVOURY COCKTAILS
RASPBERRY YOGHURT
Ingredients:
• 300 g g raspberries
• 1 large bunch black grapes
• 300 g smooth yoghurt
• 100 ml milk
• ½ teaspoon white pepper
• 2 teaspoons honey
Prepare a raspberry coulis (set aside a few whole
raspberries to decorate). Wash the grapes and remove
them from the bunch, then add them to the coulis maker. Set aside approximately 100 ml of the grape and
raspberry coulis and whisk the rest in with the yoghurt,
milk, honey and pepper.
Divide the coulis between 4 short glasses, then gently
pour the yoghurt mixture on top.
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Email: international@robot-coupe.com
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T (02) 9478 0300
F (02) 9460 7972
Email: orders@robotcoupe.com.au
www.robot-coupe.com
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Middlesex TW7 6EU
Tel.: 020 8232 1800
Fax: 020 8568 4966
Email: sales@robotcoupe.co.uk
Réf. : 450 621 - 03/2014
4 de Couv UK:R 5 V.V. - Couv