Helpful Hints
Food Processor
1Never attempt to process any food that cannot be cut with a sharp knife.
2When mincing garlic, fresh herbs or small quantities of foods, add to feed tube with multipurpose blade in place and processor running. Make sure bowl and all parts are very dry before processing garlic or fresh herbs.
3To chop nuts, use the chopping blade and the pulse setting. Use short pulses. Process smaller batches for coarser texture.
4Let hard cheeses, such as Parmesean and Romano, come to room temperature before processing. For best results, chill soft cheeses in the freezer, such as cheddar and mozzarella, for 10 to 15 minutes before processing.
5Make sure uncooked meats and poultry are very cold before processing.
6Do not overfill processing bowl. Fill no more then 1/3 to 1/2 full when chopping. The bowl can hold up to 3 cups of dry ingredients or 2 cups liquid.
7Position the slicing and shredding disks so that cutting surfaces are to the right of the feed tube. This will allow one full rotation of the blade before contacting food.
8If any part becomes stained or discolored after processing, clean with bleach and water solution.
9When processing several slices or pieces of food, put as many pieces as will fit in feed tube together to help hold each other in place.
10This food processor is NOT designed to crush ice.
11Most foods can be processed in 10 to 30 seconds, depending on the quantity.
For large quantities, process in several batches. Let the processor rest about 1 minute between batches.
12If the food processor suddenly stops running, turn the unit OFF and unplug. Let the unit cool down for 15 minutes and restart.
13A food processor is not recommended for making Italian meringue (a meringue made by using hot sugar syrup).
Processing Guide
Food | Attachment | Comments |
APPLES | Slicing Side Up | Stack 2 quarters horizontally |
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| in chute. Use moderate pressure. |
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BANANAS | Slicing Side Up | Peel and cut in half; use light pressure. |
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BREAD | Chopping blade | Use up to 2 slices/broken into pieces. |
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| Pulse speed. |
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CABBAGE | Shredding Side Up | Cut to fit chute; shred into bowl. |
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| Add slaw ingredients (mayo, vinegar, |
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| salt, etc.) |
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CARROTS | Slicing Side Up | Cut into 4" lengths and pack in chute, |
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| alternating thick and thin ends. |
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CELERY | Chopping blade | Up to 2 cups cut into 1/2" lengths. |
(chopped) |
| Pulse to desired texture. |
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CHEESE | Shredding | Side up cut chilled cheese |
(cheddar) |
| to fit chute/shred. |
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CHEESE | Chopping blade | Cut into 1/2" cubes and |
(parmesan) |
| pulse up to 1 cup at a time. |
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CHOCOLATE | Chopping blade | Use |
(grated) |
| Chop to desired texture. |
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CUCUMBER | Slicing Side Up | Cut to fit chute; use light pressure. |
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EGGS | Chopping blade | Quarter up to 3 eggs and pulse to |
(Hard boiled) |
| desired texture. Add mayo, salt, and |
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| seasoning for egg salad |
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NUTS | Chopping blade | Add up to 2 cups; pulse to |
(chopped) |
| desired fineness. |
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ONIONS | Chopping blade | Quarter and fill chute, position onions |
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| upright for coarsely chopped results. |
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| Pulse. |
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PEPPERONI | Shredding Side Up | Cut into 4" (10 cm) lengths. Slice 1 |
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| piece at a time using firm pressure. |
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POTATOES | Shredding Side Up | Cut to fit chute. After shredding, place |
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| in cold water to prevent darkening |
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| before frying. |
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SQUASH | Shredding Side Up | Cut to fit chute; shred, salt and drain. |
(shredded) |
| Fries well in butter or oil. Position in |
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| chute & shred. |
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11 | 12 |
