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CHOPPING GUIDE
FOOD
AMOUNT
COMMENTS
BABY FOOD
Up to 4 cups
Add up to 4 cups (1000 ml)
(1000 ml)
cooked vegetables and/or meat to
container, along with 1/4 cup
(60 ml) liquid per cup of solid
food, process continuously
to desired fineness.
BREAD CRUMBS
Up to 5 slices
Cut either fresh or dry bread slices
into 1 1/2-2 inch pieces
(3.75 & 5 cm). Add to container
and process to fine crumbs.
COOKIE/CRACKER
Up to 5 cups
Use for crumbing graham crackers,
CRUMBS
(1250 ml)
chocolate or vanilla wafers. Break
larger crackers into 1 1/2-2 inch
(3.75 & 5 cm) pieces. Add to
container and process until fine.
CRANBERRIES,
3 cups
Pulse to chop to desired fineness.
MINCED
(750 ml)
Can also add sugar to make
cranberry relish.
EGGS, CHOPPED
Up to 12
Peel, dry and halve hard-cooked
eggs. Add to container. Pulse to
chop, checking fineness after
4 - 5 pulses.
GARLIC, MINCED
Up to 12
Be sure container is dry.
Drop clove(s) down food chute
while unit is running.
MEAT, CHOPPED
Up to 2 cups
Cut the very cold meat into 1"
(RAW OR COOKED)
(500 ml)
(2.54 cm) cubes. Add to bowl
and pulse to chop.
MUSHROOMS,
Up to 12 medium
Halve large ones and add
CHOPPED
to container. Pulse to desired
fineness.
NUTS, CHOPPED
3 cups
Add to container and pulse
(750 ml)
to chop.
FOOD
AMOUNT
COMMENTS
ONIONS,
Up to 2 large
Quarter, and add to container.
CHOPPED
Pulse 1 or 2 times to coarsely
chop. For green onions, up
to 2 cups (500 ml) cut into
1" (2.54 cm) pieces.
PARMESAN OR
Up to 1-1/2 cups
Allow cheese to reach room
ROMANO CHEESE,
(375 ml)
temperature. Cut into 1" (2.54 cm)
GRATED
cubes. Add to container and pulse
to coarse chop; process
continuously to finely grate.
PARSLEY, HERBS
Up to 2 cups
Add to dry, clean container
CHOPPED
(500 ml)
and pulse to desired fineness.
Process other fresh herbs in
same manner.
PEPPER, GREEN,
Up to 1 pepper
Cut into 1" (2.54 cm) pieces.
RED, YELLOW
Add to container and pulse to
CHOPPED
chop.
PIE DOUGH
Up to 2 9" (23 cm) Follow food processor recipe
pie crusts
for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
SOUPS, PUREED
2 cups (500 ml)
Add up to 2 cups (500 ml) hot
OR CREAMED
(not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
SQUASH
Up to 5 cups,
Add 1/4 cup (60 ml) of cooking
(BUTTERNUT),
(1250 ml) 1"
liquid per cup of food.
PUMPKIN OR SWEET
(2.54 cm) cubes
Pulse to finely chop then
POTATOES PUREED
process continuously to puree.
STRAWBERRIES,
2 cups (500 ml)
Hull and halve large berries.
PUREED
Add to container and pulse to
chop. Process continuously
to puree.
TOMATOES,
4 medium
Quarter tomatoes. Add up to
CHOPPED
4 and pulse to desired size.
SHREDDING GUIDE
FOOD COMMENTS
CABBAGE
Use shredding disc for very fine
cabbage or slaw. Cut into pieces
to fit chute. Shred using light
pressure. Empty container as
cabbage reaches disc.
CARROTS
Position in chute and shred.
CHEESE, CHEDDAR
Cheese must be well chilled.
Cut to fit chute.
• Some staining of parts may occur. Use a paste of 2 tablespoons (30 ml) baking
soda and 1 tablespoon (15 ml) water, then apply to stains and let stand
overnight. Rinse and dry.
5. Do not use rough scouring pads or cleansers on any plastic or metal parts.
6. Do not allow blades or discs to soak in water for long periods of time.
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