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9
Tips and Techniques
• Add the bowl scraper to bowl before processing ingredients that
will stick to the sides of the bowl.
•
For a more uniform consistency,
start with pieces of food that
are similar in size. Cut food into 1-inch (2.5-cm) pieces before
processing with chopping/mixing blade and leave room in bowl for
the food to be tossed around.
•
When using the bowl scraper, do not fill above the scraper.
• This food processor is excellent to chop, mix, slice, or shred most
foods. However, to maintain peak performance, do not use your
food processor for the following: grinding coffee beans or spices,
slicing frozen meats, or crushing ice.
• When chopping foods, pulsing on and off will produce the best
results.
• Operating time will depend on quantity of food being processed.
Most foods can be sliced, chopped, or shredded in seconds. If unit
is operated continuously for an extended period of time, let the
processor rest about 4 minutes before continuing.
• Do not puree or mash starchy vegetables like potatoes as they are
easily overprocessed and will become gummy.
• To slice or shred cheese, use only firm cheese like Cheddar
or Swiss that has been chilled for at least 30 minutes. Cheese
should be processed immediately after being removed from the
refrigerator. Soft cheese like mozzarella must be placed in the
freezer for 30 minutes prior to processing to ensure it is firm
enough for shredding.
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Disc attachments are reversible and labeled. The label should face up for the
desired function. Do not process past the MAX LEVEL on the bowl.
For best results, do not exceed the following amounts when chopping,
mincing, or pureeing with the chopping/mixing blade.
Processing Charts
ATTACHMENT FOODS
Chopping/Mixing Blade Chop: nuts, meat, garlic, onions, peppers, celery, herbs,
bread (for crumbs), crackers
Mince/Puree: vegetables, fruit
Mix: salad dressings
Puree: soups, sauces, dips
Grate: cheese, such as Parmesan (chilled)
Bowl Scraper Nuts, meat, garlic, onions, peppers, celery, herbs, bread
(for crumbs), crackers, vegetables, fruit, salad dressings,
soups, sauces, dips, cheese
Slicing Disc
(slicing side facing UP)
Cucumbers, apples, mushrooms, carrots, potatoes,
cabbage, tomatoes, pepperoni, peppers, radishes, firm
cheeses (chilled)
Shredding Disc Cabbage, potatoes, carrots, cheese (chilled)
Dough Blade Cookie dough, pastry crust, bread, pizza dough
FOOD MAXIMUM AMOUNT
Dry ingredients such as crackers or nuts 8 cups (1.9 L)
Vegetables or fruits, quartered 4 cups (946 ml)
Cheese such as Parmesan or Cheddar, cubed* 1 pound (454 g)
Thick sauces or dips 6 cups (1.4 L)
Liquids such as marinades or soups 7 cups (1.7 L)
Boneless beef, cut into 1-inch (2.5 cm) cubes** 1 pound (454 g)
*DO NOT process with bowl scraper. **PULSE until desired consistency.
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