Processing Tips; Food Processing Chart - Oster PRO 1200 User Manual

power unit before disassembling and cleaning. Never put S Blade on Adaptor
without Processor Bowl. Do not operate if the flexible seal is damaged or
missing. The safety interlock could become jammed.

Processing Tips

1. C ut all fruits and vegetables, cooked meats, fish, seafoods and cheeses into
pieces 1 inch or smaller.
2. Do not exceed the quantities indicated in the Food Processing Chart.
3. Always hold hand firmly on the Cover when starting and running Motor.
4. Do not process hot liquids or frozen foods.
5. D o not process whole spices (except peppercorns) such as nutmeg or
cinnamon. They may cause damage to the surface of the Processor Bowl.
6. P rocess the hardest foods first, using only a few Fast Pulses to begin
chopping. Add more delicate foods and continue to process using the Fast
Pulse technique. The harder foods will continue to be chopped along with
the softer foods.
7. P rocessing of Parmesan cheese, dried dates or other extremely hard foods is
not recommended. If a knife cannot easily pierce the food, it should NOT be
processed in the Food Processor Accessory.
8. T he Food Processor Accessory is not designed to whip cream, whip egg
whites or process dough. Use a standard mixer for those tasks.
9. I f liquid leaks from Cover, there is too much liquid in the recipe. Adjust the
liquid level to prevent leakage.
10. T he temperature of cheese will affect how it processes. Cheese for spreads
should be at room temperature for a smooth, creamy texture. "Grated"
cheese should be refrigerator cold.
11. Large, harder pieces of food can be processed with several Fast Pulses to
coarsely chop. Then process continuously for a fine texture.
Only the "Food Chop/Salsa" Pre-Programmed setting is functional when Food
processor is attached.
To Convert a Recipe
1. Total the amount of dry and liquid ingredients. If the total exceeds 5 cups,
decide if the recipe can be made easily in batches. Do not attempt to process
large recipes.
2. If total is under 1 cup (250 ml), process dry ingredients or the most finely
chopped foods first.
3. Then add remaining ingredients and combine with several Fast Pulses to mix
together.
French_BLSTMB Series_16EFM1.indd 14-15
14

Food Processing Chart

Food
Vegetables (chopped) - Celery,
Potatoes, Onions, Carrots, Cucumbers,
Zuchini, Squash, etc.
Fruits (chopped) - Apples, Mangos,
Pineapple, Papayas, Tomatoes, Chiles,
Cranberries, olives (pitted) etc.
Peppers (chopped) - green, red or
orange, jalepenos
Roots (chopped) - Garlic, Ginger Root,
Turnips, etc.
Nuts (chopped) - Almonds, Peanuts,
Pecans, Walnuts, etc.
Herbs, stems removed (chopped) -
Parsley, Cilantro, Basil, Oregano,
Rosemary, Marjoram, etc.
Vegetables (sliced) - Celery, Potatoes,
Carrots, Cucumbers, Zuchini, Squash,
etc.
Vegetables (shredded) - Carrots,
Potatoes, Zuchini, Squash, etc.
Cheese (chopped) - Mozzarella,
Cheddar, Swiss, etc.
Cheese (shredded) - Mozzarella,
Cheddar, Swiss, etc.
Crumbs - Cracker, Graham Cracker,
Bread (dried)
Eggs, hard-boiled (chopped)
Meats, raw or cooked (chopped)
Cutting Blade Processing Method
S-Blade Pulse to desired size
S-Blade Pulse to desired size
S-Blade Pulse to desired size
S-Blade Pulse to desired size
S-Blade Pulse to desired size
S-Blade Pulse to desired size
Slicing Disk Medium Speed
Shredding Disk Medium Speed
S-Blade Pulse to desired size
Shredding Disk Medium Speed
S-Blade Medium Speed
S-Blade Medium Speed
S-Blade Medium Speed
15
2/15/16 9:05 AM