USER GUIDE & CAPACITY CHART
FOOD | TOOL | PROCESS | YIELD | DIRECTIONS |
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FRUITS | Metal Blade | Chop | 1 pound = 3 cups | Cut into |
Apples |
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| fine chop. |
| Metal Blade | Purée | 1 pound = 3 cups | Process to purée cooked and peeled apples for |
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| applesauce. |
| Slicing Disc | Slice | 1 apple = ¾ cup | Medium pressure |
| Shredding Disc | Shred | 1 apple = ¾ cup | Medium pressure |
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Avocados | Metal Blade | Chop | 1 medium = 1 cup | Cut into |
| Metal Blade | Purée | 1 medium = 1 cup | Cut into |
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Bananas | Metal Blade | Purée | 3 medium = 1 cup | Process to purée ripe bananas. |
| Slicing Disc | Slice | 1 pound = 2 cups | Light pressure for firm bananas. |
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Berries | Metal Blade | Purée | 1 pint fresh = 2 cups; 10 | Process until puréed. Strain to remove seeds. Thaw |
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| frozen berries before processing. | |
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| cups |
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| Slicing Disc | Slice | 1 pint = 2 cups | Strawberries: remove stems; stack berries on their side. |
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| Medium pressure. |
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Coconuts | Metal Blade | Chop | 1 medium = 4 cups | Cut flesh into |
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| finely chop. |
| Shredding Disc | Shred | 1 medium = 4 cups | Cut flesh to fit feed tube, medium pressure. |
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Kiwis | Slicing Disc | Slice | 2 kiwis = ¾ cup | Chill and peel; light pressure. |
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Mangoes | Metal Blade | Chop | 1 medium = ¾ to 1 cup | Cut into |
| Metal Blade | Purée | 1 medium = ¾ to 1 cup | Cut into |
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Peaches/ | Metal Blade | Chop | 1 lb = 2 to 2½ cups | Cut into |
Nectarines | Metal Blade | Purée | 1 lb = 2 to 2½ cups | Cut into |
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| Slicing Disc | Slice | 1 lb = 2 to 2½ cups | Remove pit, light pressure. |
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Citrus Fruits; | Metal Blade | Chop | For medium fruit: | Zest: use vegetable peeler to remove rind; process. For |
Lemons, Limes & |
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| 1 lemon = 2 to 3 teaspoons | the finest chopped zest, add small amount of sugar to |
Oranges |
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| zest; 1 lime = 1 tsp zest; | chop with zest |
| Slicing Disc | Slice | 1 orange = 1½ tablespoons | Trim ends; place upright in feed tube. Medium pressure. |
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| zest |
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Dried (sticky) | Metal Blade | Chop | 1 pound = 2½ cups | Chill fruit. Add some flour from recipe to work bowl. |
Fruits |
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| Process using short pulses until desired consistency. |
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VEGETABLES | Metal Blade | Purée | 1 cup = ½ cup purée | Process to purée cooked beans. |
Beans - Green, | Slicing Disc | Slice | 1 pound = 3 cups | |
Wax |
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| Light pressure. |
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Broccoli/ | Metal Blade | Chop | 1 pound raw = 2 cups | Cut into |
Cauliflower | Metal Blade | Purée | 1 pound cooked = 1 cup | Cut into |
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| Slicing Disc | Slice | Broccoli stems only | Peel and trim stems. Medium pressure. |
| Shredding Disc | Shred | Broccoli stems only | Peel and trim stems. Medium pressure. |
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Cabbage | Metal Blade | Chop | 2 pounds = 8 cups | Cut into |
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| consistency. |
| Slicing Disc | Slice | 2 pounds = 8 cups | Cut in wedges to fit feed tube; remove center core. Light |
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| to no pressure. Use slicing disc for coleslaw. |
| Shredding Disc | Shred | 2 pounds = 8 cups | Use shredding disc for |
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Carrots | Metal Blade | Chop | 1 pound (6 med) = 3 cups | Cut into |
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| consistency. |
| Metal Blade | Purée | 2 med cooked = ½ cup | Process to purée. |
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| purée |
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| Slicing Disc | Slice | 1 pound (6 med) = 3 cups | Small rounds: trim; place upright in feed tube. Long |
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| slices: trim; place horizontally in feed tube. Medium to |
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| firm pressure. |
| Shredding Disc | Shred | 1 pound (6 med) = 2½ cups | Small shreds: trim; place upright in feed tube. Long |
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| shreds: trim; place horizontally in feed tube. Medium to |
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| firm pressure. |
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