Black & Decker FP1510 Use And Care Manual page 5

FP1510Pub1000001406 4/13/05 11:37 AM
• Some staining of parts may occur. Use a paste of 2 tablespoons (30 ml) baking
soda and 1 tablespoon (15 ml) water, then apply to stains and let stand
overnight. Rinse and dry.
5. Do not use rough scouring pads or cleansers on any plastic or metal parts.
6. Do not allow blades or discs to soak in water for long periods of time.
CHOPPING GUIDE
FOOD AMOUNT
BABY FOOD Up to 4 cups
(1000 ml)
BREAD CRUMBS Up to 5 slices
COOKIE/CRACKER Up to 5 cups
CRUMBS (1250 ml)
CRANBERRIES, 3 cups
MINCED (750 ml)
EGGS, CHOPPED Up to 12
GARLIC, MINCED Up to 12
MEAT, CHOPPED Up to 2 cups
(RAW OR COOKED) (500 ml)
MUSHROOMS, Up to 12 medium
CHOPPED
NUTS, CHOPPED 3 cups
(750 ml)
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COMMENTS
Add up to 4 cups (1000 ml)
cooked vegetables and/or meat to
container, along with 1/4 cup
(60 ml) liquid per cup of solid
food, process continuously
to desired fineness.
Cut either fresh or dry bread slices
into 1 1/2-2 inch pieces
(3.75 & 5 cm). Add to container
and process to fine crumbs.
Use for crumbing graham crackers,
chocolate or vanilla wafers. Break
larger crackers into 1 1/2-2 inch
(3.75 & 5 cm) pieces. Add to
container and process until fine.
Pulse to chop to desired fineness.
Can also add sugar to make
cranberry relish.
Peel, dry and halve hard-cooked
eggs. Add to container. Pulse to
chop, checking fineness after
4 - 5 pulses.
Be sure container is dry.
Drop clove(s) down food chute
while unit is running.
Cut the very cold meat into 1"
(2.54 cm) cubes. Add to bowl
and pulse to chop.
Halve large ones and add
to container. Pulse to desired
fineness.
Add to container and pulse
to chop.
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FOOD AMOUNT
ONIONS, Up to 2 large
CHOPPED
PARMESAN OR Up to 1-1/2 cups
ROMANO CHEESE, (375 ml)
GRATED
PARSLEY, HERBS Up to 2 cups
CHOPPED (500 ml)
PEPPER, GREEN, Up to 1 pepper
RED, YELLOW
CHOPPED
PIE DOUGH Up to 2 9" (23 cm) Follow food processor recipe
pie crusts
SOUPS, PUREED 2 cups (500 ml)
OR CREAMED
SQUASH Up to 5 cups,
(BUTTERNUT), (1250 ml) 1"
PUMPKIN OR SWEET (2.54 cm) cubes
POTATOES PUREED
STRAWBERRIES, 2 cups (500 ml)
PUREED
TOMATOES, 4 medium
CHOPPED
SHREDDING GUIDE
FOOD
CABBAGE
CARROTS
CHEESE, CHEDDAR
COMMENTS
Quarter, and add to container.
Pulse 1 or 2 times to coarsely
chop. For green onions, up
to 2 cups (500 ml) cut into
1" (2.54 cm) pieces.
Allow cheese to reach room
temperature. Cut into 1" (2.54 cm)
cubes. Add to container and pulse
to coarse chop; process
continuously to finely grate.
Add to dry, clean container
and pulse to desired fineness.
Process other fresh herbs in
same manner.
Cut into 1" (2.54 cm) pieces.
Add to container and pulse to
chop.
for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
Add up to 2 cups (500 ml) hot
(not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
Add 1/4 cup (60 ml) of cooking
liquid per cup of food.
Pulse to finely chop then
process continuously to puree.
Hull and halve large berries.
Add to container and pulse to
chop. Process continuously
to puree.
Quarter tomatoes. Add up to
4 and pulse to desired size.
COMMENTS
Use shredding disc for very fine
cabbage or slaw. Cut into pieces
to fit chute. Shred using light
pressure. Empty container as
cabbage reaches disc.
Position in chute and shred.
Cheese must be well chilled.
Cut to fit chute.
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