Gastroback DESIGN FOOD PROCESSOR ADVANCED Operating Instructions Manual page 71

FOOD
Onions, chopped
Parmesan or romano
cheese, grated
Parsley, chopped
Pepper, green,
chopped
Soups, pureed or
creamed
Squash (Butternut),
mashed
Strawberries, pureed
Tomatoes, chopped
SHREDDING GUIDE
Food Comments
CABBAGE Use fine shredding disc for very fine cabbage or slaw. Cut into pieces to fit chute. Shred
using light pressure. Empty bowl as cabbage reaches disc.
CARROTS Position in chute and shred.
CHEESE, CHEDDAR Cut to fit chute. Cheese must be well chilled.
CHEESE, MOZZA- Cut to fit chute. Cheese must be chilled in freezer for 30 minutes prior to shredding. Use
RELLA light pressure.
POTATOES Position in chute. Cut large potatoes in half or quarters.
ZUCCHINI Cut to fit chute, either lengthwise or horizontally.
AMOUNT COMMENTS
Up to 3 large Quarter, and add to bowl. Pulse or 2 times to coarsely chop. For
green onions, cut into 1"(2.51 cm) pieces and add up to 3 cups.
Up to 1½ cups Allow cheese to reach room temperature. Cut into 1"(2.54 cm)
cubes. Add to bowl and process to desired fineness.
Up to 2 cups Add to bowl and Pulse to chop to desired fineness, abort 10-15
seconds Process other herbs in same manner (basil, cilantro,
mint).
Up to 1 pepper Cut into 1"(2.54 cm) pieces. Add to bowl and pulse to chop.
2 cups Add up to 2 cups hot(not boiling) vegetable soup for pureeing
and creaming. Process to desired smoothness
Up to 5 cups, Add up to 8 cup cooked, drained squash to bowl. Process to
1"(2.54 cm) puree. Works for pumpkin and sweet potatoes, also.
cubes
2 cups Hull and halve large berries. Add to bowl and process to chop.
4 medium Quarter tomatoes. Add up to 4 and pulse to desired fineness.
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