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FOOD | TOOL | PROCESS | YIELD | DIRECTIONS | |
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Radishes | Metal Blade | Chop | ½ pound = 1½ cups | Cut into | |
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| chop. | |
| Slicing Disc | Slice | ½ pound = 1½ cups | Trim ends; firm pressure. | |
| Shredding Disc | Shred | ½ pound = 1½ cups | Trim ends; firm pressure. | |
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Scallions | Metal Blade | Chop | 1 to 2 = ¼ cup | Cut into | |
| Slicing Disc | Slice | 1 to 2 = ¼ cup | Trim, discard dark green parts, place upright in feed | |
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| tube. Light to medium pressure. Long slices: trim; place | |
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| lengthwise in feed tube. Medium pressure. | |
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Spinach | Metal Blade | Chop | 1 pound raw = 10 cups raw | Pulse to chop. | |
| Metal Blade | Purée | 1 pound raw = 1½ cups | Process to purée. | |
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| cooked |
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| Slicing Disc | Slice | 1 pound raw = 10 cups raw | Roll leaves together and place upright in feed tube; | |
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| medium pressure. | |
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Zucchini/Summer | Metal Blade | Chop | 1 pound = 3 cups | Cut into | |
Squash | Slicing Disc | Slice | 1 pound = 3 cups | Rounds: trim; place upright in feed tube. Long slices: | |
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| trim; place horizontally in feed tube. Medium pressure. | |
| Shredding Disc | Shred | 1 pound = 3 cups | Shredding: trim; place upright in feed tube. Long shreds: | |
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| trim and place horizontally in feed tube. Medium | |
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| pressure. | |
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CHEESES | Metal Blade | Purée | ½ pound = 1 cup | Cut into | |
Soft Cheeses; | Metal Blade | Chop | ¼ pound = 1 cup | Cut into | |
Ricotta, Cream, |
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Cottage, Brie, |
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Blue, Fontina |
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Mozzarella, Bel | Shredding Disc | Med. Shred | ¼ pound = 1 cup | Chill well; medium pressure. Mozzarella should be frozen | |
Paese | Shredding Disc | Fine Shred | ¼ pound = 1 cup | for 25 to 30 minutes before shredding. | |
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Firm Cheeses; | Metal Blade | Chop | ¼ pound = 1 cup | Cut into ½- to | |
Cheddar, Swiss, | Slicing Disc | Slice | ¼ pound = 1 cup | Chill well; light to medium pressure. | |
Edam & Gouda | |||||
Shredding Disc | Med. Shred | ¼ pound = 1 cup | Chill well; medium pressure. | ||
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| Shredding Disc | Fine Shred | ¼ pound = 1 cup | Chill well; light pressure. | |
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Hard Cheeses; | Metal Blade | Chop | ¾ pound = 3 cup | Cut into ½- to 1 inch pieces; temperature not critical. | |
Parmesan & |
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| *Never process cheese that cannot be pierced with the | |
Romano |
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| tip of a sharp knife. | |
| Shredding Disc | Med. Shred | ¼ pound = 1 cup | Cheese should be room temperature. | |
| Shredding Disc | Fine Shred | ¼ pound = 1 cup | Cheese should be room temperature. | |
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ADDITIONAL |
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| As with all fruit and cooked vegetable purées, cut | |
FOODS |
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| ingredients into | |
Baby Food | Metal Blade | Purée |
| until completely soft. Pulse to chop, then process until | |
| completely smooth. To ensure there are no lumps, press | ||||
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| mixture through a fine mesh strainer. Keeps well frozen | |
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| in ice cube trays for individual | |
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Butter | Metal Blade | Chop | ¼ pound (1 stick) = ½ cup | Butter should be room temperature and cut into | |
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| necessary. Compound butters: process flavoring | |
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| ingredients before adding butter. Pastry: cut butter into | |
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| small cubes; freeze before using. | |
| Slicing Disc | Slice | ¼ pound (1 stick) = ½ cup | Butter should be cold, not frozen; medium pressure. | |
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Chocolate | Metal Blade | Chop | Cut into ½- to | ||
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| Pulse to start, then process to desired consistency. | |
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| Texture will appear more rounded than grated. | |
| Shredding Disc | Shred | Chill chocolate; medium to firm pressure. | ||
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Crumbs; Bread, | Metal Blade | Chop | 12 to 14 graham wafers = | Break up ingredients into ½- to | |
Cookies & |
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| 1 cup crumbs; 1 slice bread | until fine. Breadcrumbs: make from fresh, stale or | |
Crackers |
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| = ½ cup crumbs | toasted bread. | |
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