mixed with the sugar and eggs. Then add flavoring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredi- ents to the work bowl.
Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped – like raisins or nuts – add them last with the mixed dry ingredients.)
To make cake mix:
Your food processor work bowl is large enough for the preparation of an
Insert the metal blade and add the cake mix to the work bowl. Press the ON button and while the machine is running, add the eggs and liquid through the small feed tube and process for 5 seconds.
Scrape down the sides of the work bowl and process 1 minute more for maximum volume. Do not remove the metal blade.
Insert a finger into the underside of the blade from the bottom of the work bowl, to hold the blade in place while emptying the batter.
Tip:
After emptying cake batter or puréed soup from the work bowl, replace the bowl on the motor base and PULSE once. Centrifugal force will spin the batter off the blade onto the sides of the work bowl.
\Remove the blade, and use the spatula to scrape any remaining batter from the bowl.
PREPARING FOOD FOR SLICING AND SHREDDING
For disc assembly instructions, refer to Assembly Instructions.
Round fruits and vegetables:
Before processing onions, apples and other large, round fruits and vegetables, cut the bottom ends flat to make the food lie stable on the disc.
Place the food in the feed tube, flat side down, as far left as possible, to prevent it from tilting when being processed.
Choose fruits that are firm and not too ripe. Remove large hard pits and seeds from fruits before process- ing. Seeds from citrus fruits need not be removed.
Remove the rind before slicing or shredding,
if desired.
Whole peppers are an exception:
Remove the stem and cut the stem end flat. Remove the core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices.
Large fruits like pineapple:
Cut the ends flat, cut in half, and either core or remove the seeds. If nec- essary, cut the halves into smaller pieces to fit the feed tube.
Cabbage and iceberg lettuce:
Turn the head on its side and slice off the top and bottom, leaving a center section about 3 inches (8cm) deep. Remove the core, then cut in wedges to fit the feed tube. Remove the core from the bottom and top pieces and cut into wedges to fit into the feed tube.
The optional 2mm and 1mm Slicing Discs are excellent for slicing cabbage for coleslaw.
If the fruit or vegetable doesn’t fit, try inserting it from the bottom of the feed tube, where the opening is slightly larger.
Pack the feed tube for desired results:
For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally.
For small, round slices or short shreds from carrots, zucchini and other long vegetables, cut in feed tube heights and pack tightly upright.
Food should fit snugly, but not so tightly that it prevents the pusher from moving.
When slicing or shredding, always use the pusher.
Never put your fingers or a spatula into the feed tube.
Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheeses. Use medium pressure for most food: apples, celery, citrus fruit,
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