Food Processing Tips
Using the
Multipurpose Blade
To chop fresh fruits or vegetables:
Peel, core, and/or remove seeds. Cut food in 2.54 to 3.81 cm pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary.
To puree cooked fruits and vegetables (except potatoes):
Add 60 ml (1⁄4 cup) liquid from recipe per cup of food. Process food, using short pulses, until finely chopped. Then process continuously until reaching desired texture. Scrape sides of bowl, if necessary.
To prepare mashed potatoes:
Insert chef’s bowl (5KFPM776) into the work bowl. Using the shredding disc, shred hot, cooked potatoes. Remove the chef’s bowl with potatoes. Place multipurpose blade in work bowl, and add shredded potatoes, softened butter, milk, and seasonings. Pulse 3 to 4 times, 2 to 3 seconds each time, until milk is absorbed and texture is smooth. Do not overprocess. For food processor models other than the 5KFPM776, the work bowl may be used for the entire process.
To chop dried (or sticky) fruits:
The food should be cold. Add 30 g (1⁄4 cup) flour from recipe per 60 g (1⁄2 cup) dried fruit. Process fruit, using short pulses, until reaching desired texture.
To finely chop citrus peel:
With sharp knife, peel colored portion (without white membrane) from citrus. Cut peel in small strips. Process until finely chopped.
To mince garlic or to chop fresh herbs or small quantities of vegetables:
With processor running, add food through the small feed tube. Process until chopped. For best results, make sure work bowl and herbs are very dry before chopping.
To chop nuts or make nut butters:
Process up to 375 g (3 cups) of nuts to desired texture, using short pulses, 1 to 2 seconds each time. For a coarser texture, process smaller batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For nut butters, process continuously until smooth. Store in refrigerator.
To chop cooked or raw meat, poultry or seafood:
The food should be very cold. Cut in
2.54cm pieces. Process up to 450 g at a time to desired size, using short pulses,
1 to 2 seconds each time. Scrape sides of bowl, if necessary.
To make bread, cookie, or cracker crumbs:
Break food into 3.8 to 5 cm pieces. Process until fine. For larger pieces, pulse 2 to 3 times, 1 to 2 seconds each time. Then process until fine.
To melt chocolate in a recipe:
Combine chocolate and sugar from recipe in work bowl. Process until finely chopped. Heat liquid from recipe. With processor running, pour hot liquid through the small feed tube. Process until smooth.
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