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TIPS FOR GREAT RESULTS USING THE SLICING/SHREDDING BLADE
To slice or shred fruits or vegetables that are long and relatively small in diameter, such as celery and carrots. C ut food to fit
feed tube vertically or horizontally, and pack so that the food is supported. It should not be packed so tightly that it cannot move
freely. Process using even pressure with the food pusher, or use the small feed tube in the two-piece food pusher. Position food
vertically in the tube and use the small food pusher to process food.
To slice or shred fruits and vegetables that are round, such as onions and apples. P eel, core, and remove seeds. Cut in halves
or quarters to fit feed tube. Position in feed tube. Process using even pressure with the food pusher
To slice or shred fruits and vegetables that are small, such as strawberries, mushrooms, and radishes: P osition food vertically
or horizontally in layers within the feed tube. Fill feed tube in order to keep food positioned properly. Process using even
pressure with the food pusher, or use the small feed tube in the two-piece food pusher. Position food vertically in the tube and
use the small food pusher to process food.
To slice uncooked meat or poultry, such as stir-fry meats: C ut or roll food to fit feed tube. Wrap and freeze food until hard to
the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a
sharp knife. If not, allow to thaw slightly. Process using even pressure with the food pusher.
To slice cooked meat or poultry, including salami, pepperoni, etc.: F ood should be very cold. Cut in pieces to fit feed tube.
Process food using firm, even pressure with the food pusher.
To shred firm and soft cheeses: F irm cheese should be very cold. For best results with soft cheeses, such as mozzarella, freeze
10 to 15 minutes before processing. Cut to fit feed tube. Process using even pressure with the food pusher.
TIPS FOR GREAT RESULTS USING THE DOUGH BLADE
The dough blade is specially designed for mixing and kneading yeast dough quickly and thoroughly. For the best results, d o not
knead recipes that use more than 3 cups (710 mL) of flour. Use Pulse to mix the dry ingredients, then High when adding liquids.
KitchenAid® Australia Training Department.
2018 Edition
Specifications subject to change without notice. All information correct as of June 2018.
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