Tips And Techniques - Hamilton Beach Big Mouth 70580 Instructions Manual

Tips and Techniques

• 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.
• 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 grain,
coffee beans, or spices; slicing
frozen meats; kneading dough;
or crushing ice.
• When chopping foods, pulsing
on and off will produce the best
results.
• Operating time will depend
on quantity of food being pro-
cessed. 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.
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• 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 fi rm cheese like cheddar,
Monterey Jack, or Swiss that
has been chilled for at least 30
minutes.
• The reversible slicing/shredding
disc and reversible fi ne-shred/
crinkle-cut disc have a slicing
blade on one side and shredding
teeth on the other and can only
be used with the large bowl. The
name engraved on the blade,
facing up, is the function
selected. For slicing, the word
"SLICE" should face up; for
shredding, the word "SHRED"
should face up. Place on motor
shaft with desired cutting edge
facing up.
• To julienne vegetables, slice,
remove from bowl, and restack
the vegetables. Pack into food
chute with slices vertical. Slice
again to make matchstick-cut
vegetables.
Processing Charts
Disc attachments are reversible and labeled. The label should face
up for the desired function. When using disc attachments, do not
process past the MAX LEVEL on the bowl.
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
Grate: Cheese, such as Parmesan (chilled)
Slicing Disc or Cucumbers, apples, mushrooms, carrots,
Optional Crinkle-Cut Disc potatoes, cabbage, tomatoes, pepperoni,
("SLICE" side facing UP) peppers, radishes, fi rm cheeses (chilled)
Shredding Disc or Cabbage, potatoes, carrots, cheese (chilled)
Optional Fine-Shred Disc
("SHRED"side facing UP)
For best results do not exceed the following amounts when
chopping, mincing, or pureeing with the chopping/mixing blade.
FOOD MAXIMUM AMOUNT
Fruits and Vegetables 2 to 3 cups (500 to 750 ml)
(cut into 1-in. [2.5-cm] cubes
2 lb. (900 g) (cut into 1-in. [2.5-cm] cubes)
Meats
Parmesan or Romano 5 ounces (140 g) (cut into 1-in. [2.5-cm] cubes)
Cheddar, Jack, Mozzarella 8 ounces (226 g) (cut into 1-in. [2.5-cm] cubes)
Crackers Full bowl
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