KitchenAid KFPM773, KFPM770, KFPW760, KFPW763 manual Using Dough Blade, Using the EGG Whip

Food Processing Tips

ENGLISH

To shred spinach and other leaves:

Stack leaves. Roll up and stand up in feed tube. Process, using even pressure.

To slice uncooked meat or poultry, such as stir-fry meats:

Cut or roll food to fit feed tube. Wrap and freeze food until hard to the touch, 30 minutes to 2 hours, depending on thickness of food. Check to be sure you can still pierce food with the tip of a sharp knife. If not, allow to thaw slightly. Process, using even pressure.

To slice cooked meat or poultry, including salami, pepperoni, etc.:

Food should be very cold. Cut in pieces to fit feed tube. Process food using firm, even pressure.

To shred firm and soft cheeses:

Firm cheese should be very cold. For best results with soft cheeses, such as mozzarella, freeze 10 to 15 minutes before processing. Cut to fit feed tube. Process, using even pressure.

To slice or shred items that are “pear-shaped” like sweet potatoes, eggplant and squash:

Position food horizontally so that the bigger/fatter side is to the left of the feed tube when you are facing the unit. Process, using even pressure on the food pusher.

USING THE

DOUGH BLADE

The dough blade is specially designed for mixing and

kneading yeast dough quickly and thoroughly. For the best results, do not knead recipes which use more than 2-3 cups (475-710 ml) of flour.

USING THE EGG WHIP

To make soft egg

white meringue:

Place 3 egg whites and

1⁄4 teaspoon (1 ml) cream of tartar in work bowl fitted with egg whip. Process until foamy, about 30 to 45 seconds. With processor running, slowly add

1⁄3 cup (80 ml) sugar through the narrow feed tube. Process until stiff peaks form, about 21⁄2 to 3 minutes. Stop processor as necessary to check texture of mixture.

To whip cream:

Place heavy cream in work bowl fitted with egg whip. Process 30 seconds. With processor running, add 2 tablespoons (30 ml) powdered sugar through the narrow feed tube. Process just until soft peaks form, about 30 to 40 seconds. Stop processor as necessary to check texture of mixture. With processor running, add 1⁄2 teaspoon (2 ml) vanilla, if desired, through the narrow feed tube. Process just until mixed. Do not overprocess.

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