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10
other chopping, processing and slicing/
shredding tasks.
Puréeing
(using the Chopping/Mixing Blade)
• To purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch pieces;
a smooth purée is best achieved when all the
pieces are equal in size. Pulse to initially chop
and then process High or Low until food is
puréed; scrape the work bowl as necessary.
Do not use this method to purée cooked
white potatoes.
• To purée solids for a soup or sauce: Strain the
solids from the liquid and process the solids
alone. Add cooking liquid through the feed tube
and process as needed.
SLICING/SHREDDING DISCS
Disc Operation
When using the large work bowl, position the
stem adapter onto the shaft. If using the
adjustable slicing disc, use the rotating hub and
indicator markings to select slicing thickness
from 1 to 7 (1, thin slice; 7, thick slice). Using
the plastic hub, align and insert the disc over the
stem adapter.
If using the reversible shredding disc, determine
whether the fine or coarse side will be used with
that side facing up. The plastic hub may be used
for removal of these discs.
Using the Adjustable Slicing and
Reversible Shredding Discs
• The slicing disc makes whole slices. It slices
fruits and vegetables, cooked meat
and semi-frozen raw meat. The shredding disc
shreds most firm and hard cheeses. It also
shreds vegetables like potatoes, carrots and
zucchini.
• Always pack food in the feed tube evenly for
slicing and shredding. The food will dictate the
amount of pressure: Use light pressure for soft
foods, medium pressure for medium foods and
firm pressure for harder foods. Always process
with even pressure.
• For round fruits or vegetables, slice a thick
piece off the base so it sits upright in feed
tube. Slice to fit tube if necessary.
• For small ingredients like mushrooms, radishes
or strawberries: Trim the ends so the food sits
upright in the feed tube.
• When slicing or shredding cheese, be sure that
it is well chilled.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand them
up in feed tube. Process with even pressure.
NOTE: Always use the pusher when slicing
or shredding. Never put your fingers in the
feed tube while unit is running.
DOUGH BLADE
Dough Blade Operation
For use with the large work bowl. Carefully place
the dough blade over the center of the bowl,
place it onto the shaft and push down until it
locks into place.
Kneading
(using the Dough Blade or the Chopping/
Mixing Blade with Low Speed)
• The chopping blade is ideal
for pastry doughs, while the dough blade is
specifically designed for kneading yeast
doughs.
• The large pusher lock is recommended to be in
the locked position when kneading dough to
avoid it
from moving around
—
some vibration is
still normal.
• Dough kneading should be done in the large
work bowl only.
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