It is important not to let metal blade fall out of work bowl as you empty it. Here are two ways to prevent it from falling out:
1.Before tilting bowl, use spatula to remove food from around blade. Carefully remove blade by the plastic hub.
2.Hold top of blade in place with finger or spatula while pouring out processed food.
At this point, you may either lift the work bowl off motor base, or hold the collar at the base and turn the handle of the bowl counterclockwise and lift blade straight up.
Your SmartPower Premier Duet™
NOTE: Occasionally, a piece of food may become wedged between the blade and the work bowl. If this happens, remove the cover, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover into place. Process smaller amounts of the food at one time.
SLICING AND SHREDDING
1.Assemble clear work bowl on collar and base in the usual way. (See steps 1 and 2 on page 9.)
2.Pick up adapter stem. Hold stem by side that has the octagon shape
3.Place the reversible slicing/shredding disc with the desired cutting edge facing up onto the adapter stem. Always handle slicing/shredding disc by the rim. Never touch sharp cutting blades.
QUICK REFERENCE GUIDE –
PROCESSING WITH CHOPPING BLADE
THE FOOD | HOW TO PREPARE IT |
Fruit and vegetables | Peel and core if necessary. Remove large hard |
| pits and seeds. Cut into 3⁄4" pieces and process |
| up to 1 cup at a time. |
Meat, poultry and fish | These should be very cold but not frozen. First, cut |
| into 3⁄4" pieces. Put up to 1⁄2 pound in work bowl. |
| If you want to chop or purée more, do it in batches |
| of not more than 1⁄2 pound each. Pulse/chop or |
| run continuously until desired consistency is |
| reached. Check texture every 2 or 3 seconds to |
| avoid overprocessing. |
Bread, crackers or cookies | Break into 1" pieces and process continuously |
| until texture for crumbs is fine. For seasoned |
| crumbs, chop with herbs. For buttered crumbs, |
| dribble melted butter through feed tube while |
| processing – 1 teaspoon melted butter for each |
| slice of bread. |
Crumb crusts | Chop crackers or cookies as described in |
| preceding paragraph. Add sugar, spices and butter |
| and cut into pieces, as specified by recipe. |
| Pulse/chop until combined. |
Hard cheese grated | If it’s too hard to cut with a knife, don’t try to chop |
| it – it may damage blade. First cut into 3⁄4" pieces. |
| Pulse/chop until |
| continuously. You can chop it as coarse or as fine |
| as you want. Simply run machine longer for finer |
| chop. Process up to 3 ounces at one time. |
Whipping cream | |
| purposes. It is excellent as a topping for desserts |
| or hot drinks. Cream must be at refrigerator |
| temperature. You can whip up to 1 cup at a time. |
Parsley and other fresh herbs | Work bowl and metal blade must be clean and |
| dry. Remove stems; use leaves only. Dry herbs |
| completely. The more herbs you chop at once, the |
| finer chop you can get. Chopped herbs keep for |
| several days in the refrigerator in airtight bags, or |
| can be frozen for months. |
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