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FOOd PROCESSING AT A GLANCE
For more information about preparation of food and how to proce ss, refer to basic processing techniques. For speci fic recipes, refer to the recipe sec tion.FOOd BLAdE TyPE AdJUSTABLE SLICING
dISC THICKNESS RECOMMENdEd dISC
TyPE
Avocado S Blade™ or mini blade
Use: Guacamole 2 - 5
Asparagus (cooked) S Blade™ or mini blade
Use: Asparagus dip
Beets 2 - 5 Shredding
Use: Salad
Broccoli (cooked) S Blade™
Use: Broccoli soup
Butternut Squash S Blade™ or mini blade
Use Butternut Squash soup
Cabbage Thin 1-2 and med 2-3
Use: Accompaniment Shredding
Use: Salad
Carrot S Blade™ or mini blade
Use: Vegetable soup 0 - 5 Shredding
Use: Salad
Cauliflower (cooked) S Blade™ or mini blade
Use: Cauliflower soup
Celery S Blade™ or mini blade
Use: Vegetable soup Thin 1-2 med 2-3
Use: Salad
Chili Pepper S Blade™ or mini blade
Use: Seasoning
Eggplant S Blade™ or mini blade
Use: Accompaniment, soups
2 - 5
Use: Grilled eggplant Shred or Julienne
Use: Accompaniment to
dishes
Garlic S Blade™ or mini blade
Use: Seasoning 0-2
Use: Garlic chips
Ginger S Blade™ or mini blade
Use: Seasoning
Herbs S Blade™ or mini blade
Use: Seasoning pesto
Leeks (cooked) S Blade™ or mini blade
Use: Cooked for soups
2-5
Use: Vegetable soup
Lettuce 2-4
Use: Salad
Mushrooms (raw) S Blade™ or mini blade
Use: Vegetable soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
Mushrooms (cooked) S Blade™
Use: Mushroom soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
Onion S Blade™ or mini blade
Use: Soups, sauces 0-5
Use: Salad
Parsnip S Blade™ or mini blade
Use: Vegetable soup ,
parsnip puree
2-5
Use: Vegetable lasagna
BFP800XL_IB_C12_FA.indd 29 15/03/12 1:32 PM