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6
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place. PULSE
to chop coarsely, then press the ON button
and process continuously until food is puréed.
(NOTE: Cooked potatoes are an exception to
this procedure. They develop a gluey texture
when processed with the metal blade.)
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable,
return to the soup liquid and stir to combine.
To dislodge food:
Occasionally, a piece of food may become
wedged between the blade and the work bowl.
If this happens, unplug the machine, remove
the cover, lift the blade out carefully and
remove the wedged piece. Empty the bowl,
reinsert the blade and lock the cover into
place. Press the ON button and drop the food
pieces through the feed tube opening while the
machine is running. After adding a cupful this
way, add the remaining food to the bowl and
process in the usual manner.
To chop hard foods:
To chop hard food like garlic and hard cheese,
assemble the unit, remove the pusher, press
the ON button and drop the food through the
feed tube while the machine is running.
Small foods like garlic can be dropped in
whole. Large foods like hard cheese should be
cut into 1-inch (2.5cm) pieces. This method of
processing minces garlic, shallots and onions.
Hard cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese that
is too hard to cut with a knife. You may damage
the blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal chop-
ping blade must all be thoroughly clean and
dry. Remove stems from herbs. Add leaves to
bowl and process, using the PULSE button
until chopped as fine as desired. The more
herbs you chop at a time, the finer chop you
can obtain. If completely dry when chopped,
parsley and other herbs will keep for at least
4-5 days, stored in an airtight bag in the
refrigerator. They may be frozen for months,
stored in an airtight container or bag.
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins:
For citrus, remove only the peel with a
vegetable peeler, not the white pith which is
bitter tasting.
Cut the peel into lengths of 2 inches (5cm)
or less and process with 1/2 cup (125 ml) of
granulated sugar until finely chopped. This may
take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about
10 minutes. Add some of the flour called for
in the recipe to the fruit. Use no more than
1 cup (250 ml) of flour for each cup of fruit.
To chop meat, poultry, fish and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover). Press the
PULSE button 3 or 4 times at a rate of
1 second on, 1 second off. If the food is not
chopped finely enough, let the processor run
continuously for a few seconds. Check the
texture often to avoid overprocessing. Use
a spatula to scrape food from the sides of
the bowl as necessary.
To purée meat, poultry, fish and seafood:
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
Remember, you control texture by the length
of time you process. By varying the processing
time, you can get a range of textures suitable
for hamburgers, hash, stuffed peppers, or
smooth mousses.
To chop nuts:
Chop no more than the recommended amount
at one time. Press and release the PULSE but-
ton and check frequently to avoid nuts clump-
ing together in a nut butter. When a recipe calls
for flour or sugar, add some to the nuts before
you chop, about 1/2 cup for each cup of nuts.
This allows you to chop the nuts as fine as you
want without turning them into a nut butter. You
can also chop nuts with a shredding or slicing
disc. The optional Fine Shredding Disc is
particularly good.
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 7
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