Food Processing Tips
Tips for Great Results
Using the Multipurpose Blade To chop fresh fruits 
or vegetables:
Peel, core, and/or remove seeds.
Cut food in 1 to
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 1/4 cup (60 ml) liquid from recipe per cup (235 ml) 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:
Shred hot cooked potatoes using the shredding disc. Exchange shredding disc for multipurpose blade. Add softened butter, milk, and seasonings. Pulse 3 to 4 times,
2 to 3 seconds each time, until smooth and milk is absorbed. Do not over process.
To chop dried (or sticky) fruits:
The food should be cold. Add 1/4 cup (60 ml) flour from recipe per 1/2 cup
(120 ml) 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 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 3 cups (710 ml) 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.
NOTE: Processing nuts and other hard foods may scratch the surface finish on the inside of the bowl.
To chop cooked or raw meat, poultry or seafood:
The food should be very cold. Cut in
1 pound (455 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 11/2 to
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 feed tube. Process until smooth.
To grate hard cheeses, such as Parmesan and Romano:
Never attempt to process cheese that cannot be pierced with the tip of a sharp knife. You can use the
16
