Oh - And its 34 points. 
Introduction to your Thermomix:
Consultants Name: Date:
Phone Numbers:
1. un-pack Unpack Thermomix box, including Varoma.
2. set-up Set-up Thermomix, leaving strainer basket in jug.
3. cord Pull out cord fully.
4. scales Instruct customer on protocols for scale function (ie cord to be clear of Thermomix jug and fully extended, the three suction feet to be evenly and firmly on bench surface).
Clean feet on a regular basis. Tip Thermomix to show suction cups for cleaning.
5. removing lid Guide taking lid off + MC (measuring cup) and have customer repeat.
6. jug to base Remove Thermomix jug from base, re-insert and have customer repeat.
7. cleaning (1st time) Have customer activate scales, add 500ml of water to Thermomix jug and add 200ms of vinegar.
8. closing lid Instruct customer in how to close Thermomix lid and have customer repeat.
9. timer training Instruct ( + ) = 1 second at a time up to 1 minute then 30 second increments; pressing ( + ) and ( - ) at the same time clears the time; ( - ) = 1 minute.
10. set timer Have customer set timer for 5 minutes.
11. heating / cooking Safety feature: set timer, temperature and speed. Never burn food again. Clean for 5 minutes at 80 degrees, speed 1.
12. cook book / manual Remove protective cover from cook book and apply sticker with your contact details.
13. table of functions Explanation and location in cook book.
14. reverse button Demonstrate the reverse button which uses the non-sharp edge of the blade for stirring.
15. using scales Demonstrate pausing the cooking, activate the scales and fill the MC up with water while in lid – 1st specific check of scales: 100g. Demonstrate how you return to cooking.
16. o MC MC = measuring cup. When a recipe calls for 1MC of milk, use the MC to measure the quantity (ie 100ml).
17. o Varoma Check Varoma. Remove all parts from wrapping and check. Activate Varoma temperature, explain, reset to 80 degrees.
18. o removing basket Heating complete, bell ringing, stop, have customer remove lid and MC and demonstrate removing the basket with the spatula.
19. o remove spatula Demonstrate removing the spatula from the basket.
20. o cold water rinse Rinse the Thermomix bowl with cold water, instruct why cold water (ie a hot bowl may be problematic for some dishes)
21. o drying with tea-towel Instruct customer how to dry with a tea-towel using reverse, speed 2 for 10 seconds.
22. o double locking Demonstrate double locking mechanism: lid to be in correct place before you can activate the lid lock position and continue with blade function. Have customer activate turbo and interval speeds – lock the lid and activate the turbo button. This is useful for extra drying when milling or grating, etc. Repeat with interval speed. Refer to recipe with symbol on page 121.
23. o symbols – cook book Introduce the guide to symbols in the Everyday Cook Book on page 4. The first three symbols are Interval, Reverse and Soft Speed. Turn to page 80 and demonstrate how a recipe uses these symbols and the corresponding method reference.
24. o stay with Thermomix Instruct on the food preparations that require you to stay with the Thermomix: salads, whipping cream and kneading.
25. o b’fly: max speed 4 Have customer insert the butterfly and instruct on the speed (ie maximum speed is 4). Customer to apply lid, MC upside down and activate.
26. o cooking experience Custard: Use scales, timer and cooking functions. Scales weigh in 5g increments. Demonstrate using container on top for weighing light ingredients (ie corn flour). Use time for all preparations when more than 1 minute is required.
27. o stock concentrate While custard is cooking, refer to page 17 for stock concentrate.
28. o spatula use Remove custard from bowl, demonstrating tapping the spatula inside the bowl for release of excess food. Never tap on the top, keeping the top edge of the jug in excellent condition.
29. o cleaning the jug Where there is residual food on the sides or the bottom of the jug after removal of the contents, add 500ml of water, set timer to 4 minutes, 80 degrees, speed 2. When completed, activate blades, speed 7 for 10-15 seconds. Bowl ready for a quick rinse, using a dish cleaning brush to assist with final cleaning. Never use anything abrasive on the Thermomix for cleaning. A good choice is Scotch Brite – Never Scratch and the Thermomix Cleaning Brush. If in their home, check their cupboard for scourers and give feedback on their suitability.
30. o error codes Page 40 of the Instruction Manual: error 70 and 73 require a technician; all other codes can be rectified following the instructions in the manual.
31. o removal of blades Demonstrate the correct removal of the blades. Have customer repeat. Instruct in cleaning of the blades and that you can immerse them completely in water.
32. o storage of jug Only jug with blades fitted correctly and secured in place are to be placed in the Thermomix base for use and storage.
33. o sign invoice Have the customer sign the invoice, leaving the original copy with them for their records.
34. o on / off switch Instruct on the use of the on / off switch and explain that the Thermomix switches off after 15 minutes of not being used.
Date: ________________________________________________________
Name of Consultant: ______________________________________________
Name of Customer: ___________________________________________________
Completed 34 step Briefing: (insert yes or no) ____________________
Customer’s Signature: ______________________________________________
