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Cut Hazard
Handle blades carefully,
Failure to do so can result in cuts.
c_
To chop fresh
fruits
or vegetables:
Peel, core, and/or remove
seeds. Cut food in I to
2.5-4 cm (I I/2-inch) pieces. Process food
to desired size, using short pulses, I to
2 seconds each time. Scrape sides of bowl,
Jfnecessary.
To puree cooked fruits
and vegetables
(except
potatoes):
Add 60 ml (I/4 cup) liquid from recipe per
235 ml (I cup)of
food. Process food, using
short pulses, until finely chopped. Then
process continuously
until reaching desired
texture.
Scrape sides of bowl, if necessary.
To prepare
mashed
potatoes:
Shred hot cooked potatoes using the
shredding disc. Exchange shredding disc
for multipurpose
blade. Add softened butter,
milk, and seasonings. Pulse 3 to 4 times,
2 to 3 seconds each time, until smooth and
milk is absorbed.
Do not over process.
To chop dried (or sticky) fruits:
The food should be cold. Add 60 ml
(I/4 cup) flour from recipe per 120 ml
(I/2 cup) dried fruit. Process fruit, using
short pulses, until reaching desired texture.
To finely
chop citrus peel:
With sharp knife, peel colored
portion
(without
white membrane)
from citrus.
Cut peel in small strips. Process until
finely chopped.
To mince garlic
or to chop fresh
herbs
or small quantities
of vegetables:
With processor running, add food through
the feed tube. Process until chopped.
For
best results, make sure work
bowl and
herbs are very dry before chopping.
To chop nuts or make nut butters:
Process up to 710 ml (3 cups) of nuts to
desired texture,
using short pulses, I to 2
seconds each time. For a coarser texture,
process smaller batches, pulsing I or 2
times, I to 2 seconds each time. Pulse more
often for finer texture.
For nut butters,
process continuously
until smooth. Store in
refrigerator.
To chop cooked
or raw meat,
poultry or seafood:
The food should be very cold. Cut in
2.5 cm (I-inch)
pieces. Process up to
455 g (I pound) at atime
to desired size,
using short pulses, I to 2 seconds each time.
Scrape sides of bowl, if necessary.
To make
bread, cookie,
or cracker
crumbs:
Break food into 3.5-5 cm (I _/2 to 2-inch)
pieces. Process until fine. For larger pieces,
pulse 2 to 3 times, I to 2 seconds each time.
Then process until fine.
To melt
chocolate
in a recipe:
Combine chocolate
and sugar from recipe
in work bowl. Process until finely chopped.
Heat liquid from recipe. With processor
running, pour hot liquid through the feed
tube. Process until smooth.
To grate
hard cheeses,
such as Parmesan
and Romano:
Never attempt to process cheese that
cannot be pierced with the tip of a sharp
knife. You can use the multi-purpose
blade
to grate hard cheeses. Cut cheese in 2.5 cm
(1 inch) pieces. Place in work bowl. Process,
using short pulses, until coarsely chopped.
Process continuously
until finely grated. Pieces
of cheese can also be added through the feed
tube while the processor is running.
NOTE:
processing nuts and other hard
foods may scratch the sudace finish On
the inside ofthe bowl
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