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7
the cover in place. Press the OFF/PULSE lever
at the rate of 1 second on, 1 second off until the
food is coarsely chopped. Then hold down the
OFF/PULSE lever, letting the machine run contin-
uously until the food is chopped. Check frequently
to avoid over-processing. Use the spatula to
scrape down any pieces that stick to the sides.
To purée fruit and cooked vegetables:
Cut the food into 1-inch pieces. You get a
smoother purée faster when all pieces are about
equal in size. Put no more than the recommended
amount of food in the work bowl. (See page 18.)
Lock the cover in place. Pulse to chop coarsely,
then press the ON lever and process continuously
until the food is puréed. (NOTE: Cooked potatoes
are an exception to this procedure. They develop
a gluey texture when processed with the metal
blade. See the recipe for mashed potatoes at the
end of this book.)
▶ When making soup, you will want to purée
vegetables that have cooked in liquid. Don’t
add the liquid to the work bowl – just the
cooked vegetables; remove them from soup
with a slotted spoon. They will purée faster and
smoother without liquid. Then add just enough
liquid to make the purée pourable, return it to
the soup liquid and stir to combine.
▶ Occasionally, a piece of food may become
wedged between the blade and the work bowl.
If this happens, remove the cover, lift the blade
out carefully and remove the wedged piece.
Empty the bowl, reinsert the blade and lock
the cover into place, first removing the small
pusher. Press the ON lever and drop the food
pieces through the small feed tube while the
machine is running.
After adding a cupful this way, add the remaining
food to the bowl and process in the usual way.
To chop hard food like garlic, hard cheese:
Small foods like garlic can be dropped in whole.
Larger foods, like hard cheese, should be cut into
1-inch pieces. Remove the small pusher, press
the ON lever and drop the food through the small
feed tube while the machine is running.
This method of processing minces garlic, shallots
and onions. Hard cheese and coconut will have
the same texture as if they had been hand grated.
IMPORTANT: Never try to process cheese that is
too hard to cut with a knife. You may damage the
blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal blade
must all be thoroughly clean and dry. Remove
stems from herbs. Add leaves to bowl and pro-
cess until they are chopped as fine as you want.
The more herbs you chop at a time, the finer chop
you can obtain. If completely dry when chopped,
parsley and other herbs will keep for at least 10
days, stored in an airtight bag in the refrigerator.
They may be frozen for months, stored in an air-
tight container or bag.
To chop meat, poultry, fish and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch pieces to ensure an even chop.
Process no more than the recommended amount
at a time. (See page 18.) Press the OFF/PULSE
lever 3 or 4 times at a rate of 1 second on,
1 second off. If the food is not chopped fine
enough, let the processor run continuously for a
few seconds. Check the texture often to avoid
over-processing. Use a spatula to scrape food
from the sides of the bowl as necessary.
To purée meat, poultry, fish and seafood:
Prepare the food as described above. Pulse until
it is evenly chopped, then process continuously to
the desired texture. Scrape the bowl with a spat-
ula as needed.
Leave the purée in the work bowl and add eggs,
cream and seasonings as called for by the recipe.
Process to combine thoroughly.
Remember, you control the texture by the length
of time you process.
To chop nuts:
Chop no more than the recommended amount at
one time. (See page 18.) Press and release the
OFF/PULSE lever and check frequently to avoid
letting powdered nuts clump together in a nut
butter.
When a recipe calls for flour or sugar, add some
to the nuts before you chop them — about ½ cup
for each cup of nuts. This allows you to chop the
nuts as fine as you want without turning them into
a nut butter.
You can also chop nuts with a shredding disc.
The optional Fine Shredding Disc is particularly
good for this task.
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