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FOOD
Baby
Food
Bread Crumbs
Cookie!Cracker
Crumbs
Cranberries, Minced
, IL
Eggs, Chopped
,, ,,,,,
Garlic,
minced
,
,
,,,
Meat,
ch:opped.
{Row or Cooked_
.....
, ,,,,,
Mushrooms,
chopped
: -
L
'
t' '""''"'
Nuts,
Chopped
Onions,
Chopped
. :L ........
Parmesanor Romano
Cheese,
grated
Parsley, Chopped
.... / -
Pepper;
Green,
Red,
Yellow
Chopped
Soups,
Pureed
or Creamed
Squash
(Butternut),
Pumpkin
or Sweet
Potatoes
Pureed
AMOUNT
Up to 4 cups {10O0ml)
.,,,,,,,,i
J,,
Up to 2 slices
L , ,,,,,U
Up to 5 cups
•
'
' i"
' '" ............
3 cups 1750mf)
i , ,J ,,u,,
Up to 12
,
i
Up to
12
Up to 2 _2 cups
[ 600ml )
Up to 12Medium
•.
'-',,
2 cups ('300mt)
Up to 2 large
, ......
i ,,
Up to 1 _cups
( 375mi )
rr
Up to 2 cups
Up to 1 pepper
,. ,_..
2 cups
Up to 5 cups,
1-in. cubes
DIRECTIONS
Add up to 4 cups coc_ked vecjetables
and/or
meal to Bowl, along with 1/ZFcup liquid per
cup of solid food. Process continuously
to
desired
fineness
i .n.,
Cu! either fresh or dry bread slices inb
I 1/2 to 2-inch pieces. Add to Bowl and
process Io fine crumbs.
Use for making crumbs from graham
crackers,
chocolate
or vanilla wafers
., ,,,,
,,J,,
Pulse to chopto
desired
fineness. Con
,,
also add sugar to make cranberry
relish
Peel dry and halve harol_cooked
eggs.
Add to Bow.
Pulse to chop, checking
fineness offer 4/,5 pulses.
Be sure Bowl is dry. Drop clove(s)
down
bad
chute while unit is running,
i
, ,J,
Cut 1he meat into 14nch cubes, Add to
bowl and pulse to chap.
•
.....
,
, ,,,,,,,,,,
Halve large ones end add to Bowl Pulse
to desired fineness.
.n .,,
,, ,
Add to Bowl and Pulse to chop.
Quarter
and Odd 1o Bowl. P;Jlse I or2
times
to c0orsetv
chop. For green onions, up to 2
cups cut into 1-inch pieces.
,,,.
, ,.,,,,L,,,
,, .,.,.
Allow
cheese to reach room temperature.
Cut into 1-inch cubes. Add to bowl and
pulse 1o coarse chop. pro_ess continuously
to fine y grote.
Add to Bawl and Pulse to chop to desired
fineness, about 10 tot5 seconds. Process
other herbs in sam8 way.
Cut into 1-inch pieces. Add to bowl and
pulse to chop.
Add up to 2 cups hot (_essthan 176° F)
vegetable
soup {or pureeing
and creaming.
Process to desired smoc, thness.
Add
1/4 cup of cooking
liquid per cup of
|ood. Pulse ',o linely chop, ther_ process
continuously
to puree.
t2
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