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10 11
CHOPPING GUIDE CHOPPING GUIDE
FOOD
Baby Food
Bread Crumbs
Cookie/
Cracker Crumbs
Cranberries,
Minced
Eggs, Chopped
Garlic, minced
Meat, chopped
(Raw or Cooked)
Mushrooms,
chopped
Nuts, Chopped
Onions, Chopped
Parmesan or
Romano
Cheese, grated
Parsley, Chopped
Pepper; Green, Red,
Yellow, Chopped
AMOUNT
Up to 4 cups
(1000ml)
Up to 5 slices
Up to 5 cups
3 cups (750ml)
Up to 12
Up to 12
Up to 2 1/2 cups
(600ml)
Up to 12 Medium
2 cups (300ml)
Up to 2 large
Up to 1 1/2 cups
(375ml)
Up to 2 cups
Up to 1 pepper
DIRECTIONS
Add up to 4 cups cooked vegetables
and/or meat to Bowl, along with 1/4 cup
liquid per cup of solid food. Process
continuously to desired neness.
Cut either fresh or dry bread slices into
1 1/2 to 2-inch pieces. Add to Bowl and
process to ne crumbs.
Use for making crumbs from graham
crackers, chocolate or vanilla wafers
Pulse to chop to desired neness. Can
also add sugar to make cranberry relish
Peel, dry and halve hard-cooked eggs.
Add to Bowl. Pulse to chop, checking
neness after 4/5 pulses.
Be sure Bowl is dry. Drop clove(s) down
food chute while unit is running.
Cut the meat into 1-inch cubes. Add to
bowl and pulse to chop.
Halve large ones and add to Bowl. Pulse
to desired neness.
Add to Bowl and Pulse to chop.
Quarter and add to Bowl. Pulse 1 or 2
times to coarsely chop. For green onions,
up to 2 cups cut into 1-inch pieces.
Allow cheese to reach room temperature.
Cut into 1-inch cubes. Add to bowl
and pulse to coarse chop; process
continuously to nely grate.
Add to Bowl and Pulse to chop to desired
neness, about 10 to15 seconds. Process
other herbs in same way.
Cut into 1-inch pieces. Add to bowl and
pulse to chop.
FOOD
Soups,
Pureed or Creamed
Squash (Butternut),
Pumpkin or Sweet
Potatoes Pureed
Strawberries, Pureed
Tomatoes, Chopped
AMOUNT
2 cups
Up to 5 cups,
1 in. cubes
2 cups
4 medium
DIRECTIONS
Add up to 2 cups hot (less than 176°F)
vegetable soup for pureeing and
creaming. Process to desired smoothness.
Add 1/4 cup of cooking liquid per cup of
food. Pulse to nely chop, then process
continuously to puree.
Hull and halve large berries. Add to bowl
and pulse to chop. Process continuously
to puree.
Quarter tomatoes. Add up to 4 and pulse
to desired size.
SHREDDING GUIDE
FOOD
Cabbage
Carrots
Cheese, Cheddar
Cheese, Mozzarella
Potatoes
Zucchini
DIRECTIONS
Use shredding disc for very ne cabbage or slaw.
Cut into pieces to t chute. Shred, using light pressure.
Empty Bowl as cabbage reaches disc.
Position in chute and shred.
Cheese must be well chilled. Cut to t chute.
Cheese must be chilled in freezer for 30 minutes prior to shredding.
Cut to t chute. Use light pressure.
Cut to t chute.
Cut to t chute, either lengthwise or horizontally
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