HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 17
Helpful Hints
•For consistent results, you should try to process pieces of food that are approximately equal in size. When you break, cut or tear food into uniform pieces before you begin processing, the finished results will be more uniform. More consistent processing results are achieved if the container is not overloaded.
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•When processing vegetables such as onions, peel and quarter or cut large vegetables into eighths.
•When processing herbs or garlic cloves, best results are achieved when using the Mini Bowl. Herbs must be dry prior to processing.
•The quantities that can be processed within the Processing Bowl will vary with the density of the mixture.
•When various recipes require dry ingredients such as flour, add them directly into the Processing Bowl before processing. There is no need to sift ingredients when using your food processor. Liquid ingredients may be added while the processor is operating by pouring through the Feed Tube in the processor cover.
•When processing sauces or
•When slicing, shredding and grating, cut all ingredients to a size that fits comfortably into the Feed Tube. Pack the feed tube and, while holding food steady and upright with the food pusher, press down evenly until all ingredients are sliced or shredded. Do not use excessive force or you may damage the food processor.
•For best results, please follow the dough recipes and pasta recipes exactly to create the best consistency and results.
Helpful Hints
continued
Warning: Never use fingers to push food down the feed tube. Always use the food pusher.
•For best results when slicing, the Feed Tube should always be packed firmly to allow each piece of food to support the others. There will always be a small portion of food left unprocessed between the food pusher and the blade. When using the Variable Slicing Disc, excessive force will cause food to be sliced unevenly. Only slight pressure is needed from the food pusher when using this attachment.
•For best results when shredding and grating remember that softer foods such as cheese (cheddar, mozzarella or swiss) should be well chilled (not frozen) before processing. Harder foods such as Parmesan or Romano cheese should be at room temperature before processing. Never attempt to shred or grate cheese that cannot be pierced with a fork or a knife tip.
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•The most important factor for successful slicing and shredding is the way in which the food is packed into the feed tube. To prepare shorter slices, pack the food items vertically in the feed tube, see figure 13. To prepare longer slices, pack food items horizontally in the feed tube, see figure 14.
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