C H O P P I N G A N D P U R É E I N G W I T H T H E M E T A L B L A D E
6
To chop raw fruits and vegetables
Cut the food into
Put no more than the recommended amount of food into the work bowl. (See page 26). Lock the cover in place. Press the OFF/PULSE lever at the rate of 1 second on, 1 second off until the food is coarsely chopped. Then hold down the OFF/PULSE lever, letting the machine run continuously until the food is chopped. Check frequently to avoid overprocessing. Use the spatula to scrape down any pieces that stick to the sides.
To purée fruit and cooked vegetables
Cut the food into
PICK UP 4 COLOR PHOTOS FROM FILM
PICK UP 4 COLOR PHOTOS FROM FILM
until the food is puréed. (NOTE: Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade. See the recipe for mashed potatoes at the end of the book.)
When making soup, you will want to purée vegetables that have cooked in liquid. Don’t add the liquid to the work bowl - just the cooked vegetables;
remove them with a slotted spoon. They will purée faster and smoother without liquid. Then add just enough liquid to make the purée pourable, return it to the soup liquid and stir to combine.
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, first removing the small pusher. Press the ON lever and drop the food pieces through the small feed tube while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual way.
