K
L |
M |
–If washing by hand, use in hot, sudsy water, rinse, and dry thoroughly. If necessary, use a nylon bristle brush to thoroughly clean the Bowl and Food Chute/Cover; this type of brush will also help to pre- vent cutting yourself on the Knife Blade and Reversible Discs.
–If washing in a dishwasher, the Knife Blade and Discs should be placed on the upper rack – not in or near the utensil basket where your hand could be cut when removing utensils.
•Do not use rough scouring pads or abrasive cleansers.
•Do not fill the Bowl with boiling water. Do not place any of the parts in boiling water.
•Do not let the Knife Blade or Discs soak in water for any length of time.
FOOD PROCESSING TECHNIQUES
Empty the bowl when food reaches the lower rim of the Cover. Remove the Disc or Blade before removing food from the bowl.
Food Size
•When chopping, quarter foods or cut them into 1” (25 mm) pieces. Large pieces chop unevenly, with some particles coarse and others overprocessed. When slicing or shredding foods which are too large for the Food Chute, decrease the size by first
•When slicing and shredding, cut long foods to fit the Food Chute [approximately
3 1/2” (90 mm)] for best results.
•When processing long, narrow foods, pack the Food Chute so food will stand upright. Slices will then be round and even (L).
•For long shreds or slices, arrange 2 1/2” (65 mm) food pieces horizontally in the Food Chute. These are attractive in salads, Oriental dishes, and vegetable dips (M).
Food Quantity
•
Food Temperature
•Fruits, vegetables, and
•Parmesan and Romano cheese should be processed at room temperature. See “Processing Cheese” for techniques.
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