FOOD |
| AMOUNT |
| COMMENTS | |
|
| ||||
ONIONS, |
| Up to 2 large |
| Quarter, and add to container. | |
CHOPPED |
|
|
|
| Pulse 1 or 2 times to coarsely |
|
|
|
|
| chop. For green onions, up |
|
|
|
|
| to 2 cups (500 ml) cut into |
|
|
|
|
| 1" (2.54 cm) pieces. |
PARMESAN OR |
| Up to 1½ cups |
| Allow cheese to reach room | |
ROMANO CHEESE, |
| (375 ml) |
| temperature. Cut into 1" (2.54 cm) | |
GRATED |
|
|
|
| cubes. Add to container and pulse |
|
|
|
|
| to coarse chop; process |
|
|
|
|
| continuously to finely grate. |
PARSLEY, HERBS |
| Up to 2 cups |
| Add to dry, clean container | |
CHOPPED |
| (500 ml) |
| and pulse to desired fineness. | |
|
|
|
|
| Process other fresh herbs in |
|
|
|
|
| same manner. |
PEPPER, GREEN, |
| Up to 1 pepper |
| Cut into 1" (2.54 cm) pieces. | |
RED, YELLOW |
|
|
|
| Add to container and pulse to |
CHOPPED |
|
|
|
| chop. |
PIE DOUGH |
| Up to 2 9" (23 cm) |
| Follow food processor recipe | |
|
| pie crusts |
| for 1 or 2 standard size pie crusts. | |
|
|
|
|
| See Pastry Crust recipe. |
SOUPS, PUREED |
| 2 cups (500 ml) |
| Add up to 2 cups (500 ml) hot | |
OR CREAMED |
|
|
|
| (not boiling) vegetable mixture |
|
|
|
|
| for pureeing and creaming. |
|
|
|
|
| Process to desired smoothness. |
SQUASH |
| Up to 5 cups, |
| Add ¼ cup (60 ml) of cooking | |
(BUTTERNUT), |
| (1250 ml) 1" |
| liquid per cup of food. | |
PUMPKIN OR SWEET |
| (2.54 cm) cubes |
| Pulse to finely chop then | |
POTATOES PUREED |
|
|
|
| process continuously to puree. |
STRAWBERRIES, |
| 2 cups (500 ml) |
| Hull and halve large berries. | |
PUREED |
|
|
|
| Add to container and pulse to |
|
|
|
|
| chop. Process continuously |
|
|
|
|
| to puree. |
TOMATOES, |
| 4 medium |
| Quarter tomatoes. Add up to | |
CHOPPED |
|
|
|
| 4 and pulse to desired size. |
SHREDDING GUIDE |
|
|
|
|
|
FOOD |
|
|
|
| COMMENTS |
CABBAGE |
|
|
|
| Use shredding disc for very fine |
|
|
|
|
| cabbage or slaw. Cut into pieces |
|
|
|
|
| to fit chute. Shred using light |
|
|
|
|
| pressure. Empty container as |
|
|
|
|
| cabbage reaches disc. |
CARROTS |
|
|
|
| Position in chute and shred. |
CHEESE, CHEDDAR |
|
|
|
| Cheese must be well chilled. |
|
|
|
|
| Cut to fit chute. |
| 21 |
|
| ||
FOOD |
| COMMENTS |
| ||
CHEESE, |
| Cheese must be chilled in |
MOZZARELLA |
| freezer for 30 minutes prior |
|
| to shredding. Cut to fit chute. |
|
| Use light pressure. |
POTATOES |
| Cut potatoes to fit chute. |
ZUCCHINI |
| Cut to fit chute, either |
|
| lengthwise or horizontally. |
YELLOW SQUASH |
| Use light pressure. |
SLICING GUIDE |
|
|
FOOD |
| COMMENTS |
APPLE |
| Quarter and stack horizontally |
|
| in chute. Use firm pressure. |
CABBAGE |
| For coarsely shredded results, use |
|
| slicing side of disc. Cut into pieces |
|
| to fit chute. Empty container as |
|
| cabbage reaches disc. |
CARROTS |
| Cut into 4" (10 cm) lengths and |
|
| pack in chute, alternating thick |
|
| and thin ends. |
CELERY |
| Remove strings. Cut stalks |
|
| vertically into thirds. Pack chute |
|
| for best results. |
CUCUMBER |
| If necessary, cut to fit chute. |
MUSHROOMS |
| Stack chute with mushrooms on |
|
| their sides for lengthwise slices. |
NUTS |
| For coarsely chopped results, fill |
|
| chute with nuts and slice. |
ONIONS |
| Quarter and fill chute, positioning |
|
| onions upright for coarsely |
|
| chopped results. |
PEACHES/PEARS |
| Halve or quarter and core. |
|
| Position upright in chute and |
|
| slice using light pressure. |
PEPPERS, |
| Halve and seed. Cut large ones |
GREEN, RED, |
| into quarters or strips, depending |
YELLOW ETC. |
| on desired results. Slice using |
|
| moderate pressure. |
PEPPERONI |
| (Cut into 3" (8 cm) lengths. |
|
| Remove inedible casing. Slice |
|
| 2 pieces at a time using firm |
|
| pressure. |
22
