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This potato ricer combines a lever system, a double perforated grid, and a rotating compression chamber. It allows you to refine the texture of cooked vegetables, from a rustic mash to a finer preparation, depending on the setting and the number of passes.
General view of the lever-action ricer.
Cook the vegetables until tender, then drain them. Place them in the compression chamber and operate the lever with steady pressure. The double grid allows the vegetables to pass through multiple perforations according to the tool's configuration.
The double grid assists in preparing cooked vegetables.
Turn the compression chamber according to the model's settings, then test the texture with a small amount. Use sufficiently tender vegetables and do not overload the chamber to maintain a smooth motion.
The lever allows for gradual pressure control.
Use the utensil with potatoes, sweet potatoes, carrots, squash, butternut, celeriac, avocados, or other sufficiently tender foods. Adjust the cooking time and number of passes to achieve the desired texture.
A texture that can be adapted according to cooking and recipe.
Only disassemble the parts indicated in the manual and rinse them after use to prevent residue from drying in the perforations. Clean them with water and dish soap, then dry them completely. Do not put the utensil in the dishwasher unless confirmed by the manual or packaging. Store it disassembled if this facilitates drying and protects the mechanism.
Clean, dry, and store parts after each use.
The CuisinerTelUnChef tip: for a finer texture, work the vegetables in two passes rather than forcing the lever.
Do you have a question about the product or its use? Contact us.
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