FOODS TO SHRED
FOOD | SPEED | COMMENTS |
CABBAGE | HI | Use shredding disc for very fine cabbage or slaw. Cut into pieces |
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| to fit chute. Shred using light pressure. Empty Bowl as cabbage |
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| reaches disc. |
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CARROTS | HI | Position in chute and shred. |
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CHEESE, CHEDDAR | HI | Cut to fit chute. Cheese must be well chilled. |
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CHEESE, MOZZARELLA | HI | Cut to fit chute. Cheese must be chilled in freezer for 30 minutes |
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| prior to shredding. Use light pressure. |
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POTATOES | HI | Position in chute. Cut large potatoes in half or quarters. |
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ZUCCHINI | LOW | Cut to fit chute, either lengthwise or horizontally. |
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USES FOR THE CHOPPING BLADE
FOOD | AMOUNT | SPEED | COMMENTS |
BABY FOOD | Up to 23⁄4 cups | HI | Add up to 21⁄2 cups (600 ml) cooked vegetables and |
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| meat to bowl, along with 1/4 cup (60 ml) cooking |
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| liquid/broth. Process to reach desired fineness. |
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BREAD CRUMBS | Up to 4 slices | HI | Break either fresh or dry bread slices into quarters. |
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| Add to bowl and process until finely crumbed. |
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COOKIE/CRACKER | Up to 2 cups | HI | Use for crumbing graham crackers, chocolate or |
CRUMBS |
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| vanilla wafers. Break larger crackers into quarters. |
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| Add up to 2 cups (480 ml) to Bowl and process |
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| until fine. |
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EGGS, CHOPPED | Up to 6 | LOW | Peel, dry and halve |
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| Pulse to chop, checking fineness after 2 - 3 pulses. |
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GARLIC, MINCED | Up to 5 | HI | Drop clove(s) down food chute while unit is running. |
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MEAT, CHOPPED | Up to 1 cup | HI | Cut meat into 1” (2.54 cm) cubes. Add to Bowl and |
(RAW OR COOKED) |
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| pulse to chop. |
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NUTS, CHOPPED | 2 cups | HI | Add to Bowl and process to chop. |
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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” (2.54 cm) |
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| pieces and add up to 1 cup. |
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PARMESAN OR | Up to 5 oz . (148 ml) | HI | Allow cheese to reach room temperature. Cut into 1” |
ROMANO CHEESE, |
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| (2.54 cm) cubes. Add to Bowl and process to desired |
GRATED |
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| fineness. |
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PARSLEY, CHOPPED | Up to 2 cups | HI | Add to Bowl and pulse to chop to desired fineness, |
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| about |
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| manner (basil, cilantro, mint). |
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PEPPER, GREEN | Up to 1 cup | LOW | Cut into 1” (2.54 cm) pieces. Add to Bowl and pulse |
CHOPPED |
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| to chop. |
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PIE DOUGH |
| HI | Follow food processor recipe for 1 or 2 standard size |
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| pie crusts. |
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SOUPS, PUREED | 3 cups | LOW | Add up to 3 cups (720 ml) hot (not boiling) vegetable |
OR CREAMED |
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| soup for pureeing and creaming. Process to desired |
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| smoothness. |
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SQUASH | Up to 3 cups, | LOW | Add up to 3 cups (720 ml) cooked, cubed squash to |
(BUTTERNUT), | 1” (2.54 cm) cubes |
| Bowl. Process to puree. Works for pumpkin and |
MASHED |
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| sweet potatoes, also. |
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STRAWBERRIES, | 2 cups | HI | Hull and halve large berries. Add to Bowl and |
PUREED |
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| process to chop. |
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TOMATOES, | 2 medium | HI | Quarter tomatoes. Add up to 2 and pulse to desired |
CHOPPED |
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| fineness. |
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Cover
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