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15
• Do not overload work bowl. For best results most foods should
not reach more than
2
∕
3
of the way up the work bowl.
• Do not attempt to chop fruit pits, bones or other hard materials,
as these are liable to damage the blades.
• Do not immerse food processor cover in water or any other liquid.
• Do not operate food processor attachment for more than
30 seconds continuously.
• To add liquid while the machine is running, pour it through open
feed tube. This is especially useful when making sauces.
•
A small hole in the pusher allows you to add liquids in a very
slow, steady stream – useful when making dressings and/or
emulsions.
• ALWAYS USE PUSHER TO GUIDE FOOD THROUGH FEED
TUBE. NEVER USE YOUR FINGERS OR A SPATULA.
• The size of pieces you put in bowl should be about the same size
to achieve even results.
• For raw ingredients: peel, core and/or remove seeds and pits.
Food should be between ½ and 1-inch, depending on hardness
of the food.
• Pulse food in 1-second increments to chop. For the finest chop,
process continuously. Watch ingredients closely to achieve
desired consistency and scrape the work bowl as necessary.
Slicing and Shredding (using the reversible slicing/shredding disc)
• Always pack food in the feed tube. Use light to medium pressure
on the feed tube while processing
• 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, halve or quarter it 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, soft to medium firm cheeses
be sure that the cheese is well chilled.
• When slicing or shredding harder cheeses like Parmesan, bring to
room temperature first.
• To shred leafy vegetables like lettuce or spinach, roll leaves
together and stand up in feed tube. Process with even pressure.
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