HELPFUL HINTS
1.Never process any food that is so hard or firmly frozen that it cannot be pierced with the tip of a sharp knife Hard food can cause damage to the blade or motor. If a piece of hard food, such as carrot, becomes wedged or stuck on the blade, stop the processor and remove the blade. Carefully remove food from the blade.
2.Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl up to 1⁄2 to 2/3 full. For thicker mixtures, fill work bowl up to 3⁄4 full. For liquids, fill up to the maximum level as described on page XX. When chopping, the work bowl should be no more than 1/3 to 1⁄2 full. Use the mini bowl for up to 1 cup of liquid or 1⁄2 cup solids.
3.To capitalize on the speed of the processor, drop ingredients to be chopped through the feed chute while the processor is running.
4.Different foods require varying degrees of pressure for best shredding and slicing results. In general, use light pressure for soft, delicate foods (strawberries, tomatoes, etc.), moderate pressure for medium foods (zucchini, potatoes, etc.), and firmer pressure for harder foods (carrots, apples, hard cheeses, partially frozen meats, etc.).
5.Soft and
6.Sometimes slender foods, such as carrots or celery, fall over in the feed chute, resulting in an uneven slice. To minimize this, cut food in several pieces and pack the feed chute with the food. For processing small or slender items, the small feed chute in the two piece food plunger will prove especially convenient.
7.When preparing a cake or cookie batter or quick bread, use the multi purpose blade to cream fat and sugar first. Add dry ingredients last. Place nuts and fruit on top of flour mixture to prevent
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