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6
PROCESSOR GUIDELINES
The metal blade chops raw and cooked fruits,
vegetables, meat, fish and cheese to the exact
consistency you want – from coarse to fine, even
to a purée. You control the texture. It chops nuts,
makes nut butters, mayonnaise and sauces, and
mixes tender, flaky pastry. The metal blade also
mixes cakes, frosting, cookies, quick breads, muf-
fins and biscuits, and kneads yeast dough.
The standard slicing disc makes beautiful whole
slices. It slices whole fruits and vegetables,
cooked meat, semi-frozen raw meat and thin
loaves of bread.
The thin slicing disc is perfect for slicing
cabbage, onions, radishes, mushrooms, celery,
potatoes and cucumbers.
The medium shredding disc processes most
firm and hard cheese into long, attractive shreds.
It also shreds vegetables like potatoes, carrots
and zucchini, and processes nuts and chocolate
to a grated texture.
The detachable stem fits all discs, making
storage easy in limited space.
The pusher assembly has 3 parts.
1. The small removable white pusher fits into the
small feed tube. This tube is for narrow food
like carrots, for adding liquid, and for continu-
ous feeding of small, hard food like garlic.
2. The large pusher is permanently attached to
the sleeve, but moves freely within it – except
when the slide lock on the sleeve is locked in
place over the large feed tube.
3. The bottom sleeve has two descending tabs.
One locks the sleeve to the work bowl (white
lock); the other pushes down an activating rod
at the back of the bowl, permitting the motor
to start.
Try chopping some practice foods before you
process food to eat. A zucchini or carrot is a good
choice. First cut into 1-inch pieces.
Insert the metal blade and put the pieces in the
work bowl. Put on the cover; press the pusher
assembly down to lock it into place. Press and
release the OFF/PULSE lever two or three times
and see what happens. Each time the blade stops,
let the pieces drop to the bottom of the bowl
before you pulse again. That puts them in the path
of the blade each time the motor starts.
Using the pulse/chopping technique, you can get
an even chop without danger of over-processing.
Check the texture frequently by looking through
the cover of the work bowl. If you want a finer
chop, press and release the OFF/PULSE lever until
you achieve the desired texture. Onions and other
food with a high water content will quickly end up
as a purée unless examined through the work
bowl after each pulse to make sure they are not
over-processed.
Try chopping other food, like meat for hamburger
or sausage. Then make mayonnaise, pastry or
bread, as described in the recipes in this book. To
obtain consistent results:
▶ Be sure all the pieces you add to the bowl are
about the same size.
▶ Be sure the amount you process is no larger
than recommended. (See page 18.)
Before you do anything, wait for the blade to
stop spinning.
Once it does, remove the cover first. You can
remove the cover and pusher assembly in one
operation. Hold the pusher assembly with your
fingers away from the descending tabs and turn
it clockwise. Lift it off, and the cover will come
with it.
Never try to remove the cover and the work bowl
together; this may damage the work bowl.
Always remove the bowl from the base of the
machine before removing the blade, as the blade
creates a seal to prevent food from leaking. Turn
the bowl clockwise to unlock it from the base,
and lift it straight up to remove.
To prevent the blade from falling out of the
work bowl onto your hand, use one of the
three methods described. Be sure your hands
are dry. (1) Remove the metal blade before tilting
the bowl, using a spatula to scrape off any food.
Or (2) insert your finger through the hole in the
bottom of the work bowl, gripping the blade from
the bottom, and grip the outside of the work bowl
with your thumb. Or (3) hold the blade in place
with your finger or a spatula while pouring out
processed food.
To chop raw fruits and vegetables:
Cut the food into 1-inch pieces. You get a more
even chop when all pieces are about the same
size. Put no more than the recommended amount
of food into the work bowl. (See page 18.) Lock
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