• When slicing rawmeat, itshould b epartially frozen (firm, b ut n otsolid).
• Fresh, crisp, and firm fruits and vegetables process best. This does not mean you
cannot use up an old carrot or a limp piece of celery, but you should not expect the
same results you would get with fresh produce.
• For uniform texture, use a spatula to scrape down the sides of the Bowl when nec-
• Hot liquids (not boiling) and hotfoods can be processed in the Bowl.
• For best results process less than 3 cups (800ml) of liquids at a time. Larger
amounts may leak between the Cover and the Bowl.
• For best results you can process up to 4 cups (1000ml) of liquids at a time on low
speed; less than 3 cups (800ml) of liquids at a time on high speed. Larger amounts
may leak between the Cover and the Bowl.
• Process dry ingredients first and moist ingredients later when making several differ-
ent recipes or using several different foods in a recipe. This reduces the number of
times the Bowl must be washed and dried.
• Wash and remove inedible parts of food before processing.
• Chop raw meat with the Knife Blade only. Chopa maximum of 1 Cup(240ml) at a time.
Many kinds of cheese can be processed in this Food Processor. However, some pre-
cautions must be observed for good results and to avoid damaging your machine.
When using the Slice/Shred Disc to process cheese, always use light pressure on the
Food Pusher. Light pressure means just enough force to keep the FoodPusher in con-
tact with the cheese.
Followthese guidelines for best results when processing cheese.
Soft Cheeses- Cottage, Cream, Ricotta, Brie, Camembert, Liederkranz, Mozzarella.
These cheeses may be processed with the Knife Blade. Temperature is not critical.
Cream cheese will process more easily at room temperature. Ofthis group, only
mozzarella cheese may be processed with the shredding side of the Disc, but it must
be well chilled. Put it in the freezer 20 minutes before shredding. Soft cheeses can-
not be sliced or shredded.
Semi-Soft Cheeses- Blue, Bel Paese, Meunster, Fontina, Monterey Jack. These
cheeses may be processed with the Knife Blade. Temperature is not critical. How-
ever, if using the shredding side of the Disc, these cheeses must be chilled. These
cheeses cannot be sliced.