USES FOR THE CHOPPING BLADE
| FOOD | AMOUNT | SPEED | COMMENTS |
| GARLIC, MINCED | Up to 5 | HI | Drop clove(s) down food chute while unit is run- |
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| ning. |
| MEAT, CHOPPED | Up to 1 cup | HI | Cut meat into 1” (2.54 cm) cubes. Add to Bowl |
| (RAW OR COOKED) | (240 ml) |
| and pulse to chop. |
| NUTS, CHOPPED | 2 cups (480 ml) | HI | Add to Bowl and process to chop. |
| ONIONS, CHOPPED | 1 | LOW | Quarter, and add to Bowl. Pulse 1 or 2 times to |
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| coarsely chop. For green onions, cut into 1” |
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| (2.54 cm) pieces and add up to 1 cup. |
| PARMESAN OR ROMANO | Up to 5 oz . (148 ml) | HI | Allow cheese to reach room temperature. Cut |
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| into 1” cubes (2.54 cm) |
| CHEESE, GRATED | 1” (2.54 cm) cubes | HI | Add to Bowl and process to desired fineness. |
| PARSLEY, CHOPPED | Up to 2 cups | HI | Add to Bowl and pulse to chop to desired fine |
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| (480 ml) |
| ness, about 10 - 15 seconds. Process other herbs |
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| in same manner (basil, cilantro, mint). |
| PEPPER, GREEN | Up to 1 cup | LOW | Cut into 1” (2.54 cm) pieces. Add to Bowl and |
| CHOPPED | (240 ml) |
| pulse to chop. |
| PIE DOUGH |
| HI | Follow food processor recipe for 1 or 2 standard |
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| size pie crusts. |
| SOUPS, PUREED | 2 cups | LOW | Add up to 2 cups (480 ml) hot (not boiling) veg- |
| OR CREAMED | (480 ml) |
| etable soup for pureeing and creaming. Process |
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| to desired smoothness. |
| SQUASH (BUTTERNUT), | Up to 3 cups, | LOW | Add up to 3 cups (720 ml) cooked, cubed squash |
| MASHED | (720 ml) |
| to Bowl. Process to puree. Works for pumpkin |
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| 1” (2.54 cm) cubes |
| and sweet potatoes also. |
| STRAWBERRIES, PUREED | 2 cups (480 ml) | HI | Hull and halve large berries. Add to Bowl and |
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| process to chop. |
| TOMATOES, CHOPPED | 2 medium | HI | Quarter tomatoes. Add up to 2 and pulse to |
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| desired fineness. |
FOODS TO SHRED
| FOOD | SPEED | COMMENTS |
| CABBAGE | HI | Use shredding disc for very fine cabbage or slaw. Cut into |
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| pieces to fit chute. Shred using light pressure. Empty Bowl |
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| as cabbage reaches disc. |
| CARROTS | HI | Position in chute and shred. |
| CHEESE, CHEDDAR | HI | Cut to fit chute. Cheese must be well chilled. |
| POTATOES | HI | Position in chute. Cut large potatoes in half or quarters. |
| ZUCCHINI | LOW | Cut to fit chute, either lengthwise or horizontally. |
FOODS TO SLICE
| FOOD | SPEED | COMMENTS |
| APPLE | HI | Quarter and stack horizontally in chute. Use firm pressure. |
| CABBAGE | HI | For coarsely shredded results, use slicing side of disc. Cut |
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| into pieces to fit chute. Empty Bowl as cabbage reaches |
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| disc. |
| CARROTS | HI | Cut into 4” (10.2 cm) lengths and pack in chute, alternating |
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| thick and thin ends. |
| CELERY | HI | Remove strings. Cut stalks into thirds. Pack chute for best |
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| results. |
| CUCUMBER | HI | Cut to fit chute if necessary. |
| MUSHROOMS | LOW | Cut a thin slice off cap of 2 mushrooms and position length- |
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| wise, cut side flat on disc. Stack chute with additional |
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| mushrooms on their sides for lengthwise slices. |
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| 7 |
Cover
