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6
Puréeing
• 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 on High or Low until food is puréed; scrape
the work bowl as necessary. Note: 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 and process as needed.
Mixing
• The Mixing function is designed to gently mix
doughs and other items without over-processing.
It is perfect for incorporating chips and nuts into
a cookie dough or lightly mixing a muffin batter
or scone dough, ensuring that the mix-ins remain
intact. It also is excellent for savory items such
as guacamole when a nice and chunky mixture
is desired.
• It is important that all ingredients are evenly distrib-
uted in the work bowl first before adding additional
mix-in ingredients (e.g. chocolate chips, nuts, etc.).
Dough
• Always use Low speed when kneading yeasted
doughs. Be sure that the medium pusher lock is in
the locked position when kneading dough to avoid
it from moving around — some vibration is normal.
Always start the food processor before adding
liquid. First process the dry ingredients (flour, salt,
etc.) and then add the liquid in a slow, steady stream
or through the drizzle hole in the pusher, allowing
the dry ingredients to absorb it. If liquid is added
too quickly, wait until ingredients in the work bowl
have mixed, then add remaining liquid slowly
(do not turn off the machine). Never use more than
4 cups of white/all-purpose flour when preparing a
yeasted dough.
Using the Reversible Shredding and Adjustable
Slicing 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: Remove a thick slice
on the bottom of the food so that it sits upright in the
feed tube. If food does not fit in the feed tube, cut in
half or quarters to fit. Process with even pressure.
• 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 the
cheese 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 hands in the feed tube
while unit is running.
FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 12 cups
Chopped fruit or vegetable 6 cups
Chopped cheese 4½ cups
Puréed fruit or vegetables 6 cups cooked; 4 cups puréed
Chopped or puréed meat, fish or seafood 2 pounds
Thin liquid (e.g., dressings, soups, etc.)
9 cups
Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough 5 dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough 4 cups (all-purpose or bread flour)
Nuts for nut butter
4 cups
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
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