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Puréeing
• To purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch (25 mm)
pieces; a smooth purée is best achieved when all
the pieces are equal in size. Pulse to initially chop
and then process High or Low until food is
puréed; scrape the work bowl as necessary.
Do not use this method to purée cooked white
potatoes.
• To purée solids for a soup or sauce: Strain the
solids from the liquid and process the solids
alone. Add cooking liquid and process as
needed.
Using the Adjustable Slicing and
Reversible Shredding Discs
• The slicing disc makes whole slices. It slices
fruits and vegetables, cooked meat and semi-
frozen raw meat. The shredding disc shreds
most firm and hard cheeses. It also shreds
vegetables like potatoes, carrots and zucchini.
• Always pack food in the feed tube evenly
for slicing and shredding. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium foods
and firm pressure for harder foods. Always
process with even pressure.
• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarter to fit.
Process with even pressure.
• For small ingredients like mushrooms, radishes
or strawberries: Trim the ends so the food sits
upright in the feed tube.
• When slicing or shredding cheese, be sure that
the cheese is well chilled.
• To shred leafy vegetables like lettuce or spinach:
Roll leaves together and stand them up in feed
tube. Process with even pressure.
NOTE: Always use the pusher when slicing
or shredding. Never put your hands in the
feed tube while unit is running.
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