Gastro 350 Hand Blender White 50HZ (New)

Ürünü hemen her gün pastanemde kullanıyorum. Mükemmel çalışıyor, hiç bir sıkıntı olmadı bugüne kadar. Parçalama bıçağı çıkmıyor paketten, bu bir kaç senelik yeni bir bıçak, ürün eski yeni stok.

Yanlış ürün göndererek hem vaktimi hem gereksiz bir sürü prosedüre sebep olmanın anlamı ne!

I am a chef at a nursing home. Some people I cater for need their meals pureed to a consistency contains no lumps or fibers at all. I have used various sticks over the years and to be honest a good Kenwood triblade model does do a great job of pureeing but the problem in my experience is they don't last. The detachable models do mean that the chance of damage to the item increases not to mention that liquids etc seep through into the chamber. The Bamix 350 I bought initially disappointed me reason being it couldn't completely and smoothly puree minced beef and other meats and rice/pasta etc in an adequate time. Also after blending for a while they were barely passable. So I bought a Hamilton beach capsule/jug blender for the tougher to blend to a smooth texture items but I am happy with the Bamix 350. It is great for pureeing veg and fruits and fish pies etc. I use it for whipping cream it literally whips in under a minute! I use it to blend stock cubes very quickly. I have used it to smooth out a bechamel and mornay sauce it does a fantastic job. Yes I'm a chef but sometimes I use angel delight which I layer with different flavours for easy puddings I leave it for our evening meal server the results are astounding if using the correct blade it whips it so light and packs it with air, baloon whisking doesn't deliver the same results. I have a smaller 160 model at home and it too delivers good results. Re the 350 The blades you use do make a difference yes you can use the multi blade to whip cream etc but using the appropriately designed blade does make a big difference I saw this when I used the multi blade to make a latte versus the proper beater blade. I did whip skimmed milk and yes it does work sweetened a little it is similar to the aerosol cream in other words you need to use it asap. I think that because the Bamix is a single unit it will last and it is really well made. o I also use it for in the pan blending and it works great. It is also really useful for Yorkshire pudding and pancake preparation it also works well at mixing up Victoria sponges etc, we have a stand mixer though. It's so much quicker to use the Bamix than to use a hand whisk and it's quicker to clean. Only issue I have with cleaning is you do need to remove the blade to check nothing is lodged behind it also some of the blades can have build up in the centre hole that sits in the drive shaft so again you need to remove the blade. Would I have bought this had I known all of the negatives? I think I would but I would purchase the 200 model as the 350 is quite long and I don't think everyone in the kitchen can manage it that well. I think having a160 at home and knowing how well it works if using correctly that a 200 would most likely have sufficed. Using the Bamix at the correct angles also makes a difference as does how you handle it however all that info is in the instruction manual. I recommend buying a Bamix cookbook as well. Mayonnaise and hollandaise sauce are by the way a sinch with the Bamix! For me now though Bamix really is the best if using it for what stick blenders are designed to do. Braised pork chops etc really need to be in a specialised capsule blender designed to cope with very hot food, so ninja blenders are a big no no!

I have been using a Braun 400 for about 20 years and have been happy with it, making huge cauldrons of soup every week or so, which we have for lunch every day. About 15 years ago, I ate at a Gordon Ramsay restaurant and had a veloute, which I can still remember and have wanted to emulate ever since. I could not bring myself to spend as much as a Bamix costs and decided to buy a Kenwood with a 600 motor but it is nowhere near as good as my Braun and it has sat in the drawer ever since. So, for 15 years, I have made my soups with my trusty old Braun, dreaming of a Bamix every time. No idea what came over me but last month, I decided to stop thinking about it and blow the money, buying the machine-of-my-dreams - getting the biggest and best of the range once I was at it. I was shocked to find that it did not liquidise as well as the Braun - I tried various different vegetables with disappointing results - and I am grateful to Amazon (but sorry for the suppliers) that they accept returns just because one does not like something, rather than because they are faulty. The veloute I had at Gordon Ramsay's was chestnut and I suppose it is an easier vegetable to make smooth than the fibrous ones that I use. I am so pleased I was able to try it and will now dream about something else - maybe holidays.

Bought as a replacement for original Bamix that my wife has used for over ten years. She asked for extra long Bamix for blending and chopping ingredients when making soups etc.