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OPERATING GUIDE CHART (cont.)
FOOD OPERATION COMMENTS
Orange Zest
(Lemon Zest)
Pulse to break up, then chop*
continuously until nely chopped.
Remove zest from orange; scrape
off any white with sharp knife.
Cut strips in half.
Adding a small amount of sugar
or salt will help achieve a
ner texture.
Graham cracker
crumbs
(Cookies)
Pulse 5 times to break up, then chop*
continuously until nely chopped.
Hard cookies only. Break into
1-inch or smaller pieces. For
buttered crumbs, add 1 teaspoon
of butter per graham cracker
sheet or for every 3 cookies.
Fruits, cooked;
fresh or frozen
thawed berries
Pulse to break up, then chop*
continuously until desired
consistency.
Add cooked fruit to bowl
and pulse to chop. Process
continuously to puree. Sugar
maybe added for taste.
Garlic
Pulse to chop roughly, then chop*
continuously for ne chop.
Peel garlic cloves rst. Scrape
work bowl sides and bottom as
needed.
Fresh Ginger
Pulse to break up, then chop*
continuously to reach desired
consistency.
Peel rst; cut into -inch pieces
or slices. Scrape work bowl sides
and bottom as needed. Up to 4
ounces.
Green onions,
scallions
Pulse to desired consistency. Cut into -inch pieces.
Herbs, fresh
Pulse to desired consistency. Add to bowl and pulse to chop
to desired neness, about 10–15
seconds. Process other herbs in
the same manner (Basil, Cilantro,
Mint, etc.)
Horseradish
Chop* to desired consistency. Peel rst. Cut into -inch pieces.
Process up to 4 ounces at a time.
Leeks
Chop* to desired consistency. Cut off root end and tough skin.
Wash thoroughly, dry completely.
Cut into-inch pieces.
*Chop using the on and off switch.
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