Kneading
(using the dough Blade or
the metal Chopping Blade)
• The dough blade is engineered to knead
through yeast dough, while the metal
chopping blade is ideal for pastry doughs.
• The pusher lock is recommended to be in the
locked position when kneading dough to
avoid it from moving around – some vibration
is still normal.
• Dough kneading should be done in the large
bowl only.
Slicing (using the Adjustable
Slicing disc)
• Always pack food in the feed tube evenly
to slice. For smaller amounts of food, use the
smaller feed tube. For cheese slicing, always
use the large feed tube. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.
• For julienne or matchstick cuts: Place food
horizontally in the feed tube and process with
even pressure to create long, plank-like slices.
Replace stack of slices in feed tube vertically
and process again using even pressure.
• For round fruits or vegetables: Remove a
thick slice on the bottom of the food so that it
sits upright in the feed tube. If food does not
fit in the feed tube, cut in half or quarters to
fit. Process with even pressure.
• For small ingredients, like mushrooms,
radishes or strawberries: Trim the ends so the
food sits upright in the feed tube. Take
advantage of the smaller feed tube if
appropriate.
• When slicing cheese, be sure that the cheese
is well chilled before slicing.
Shredding (using the reversible
Shredding disc)
• Always pack food in the feed tube evenly to
shred. For smaller amounts of food, use the
smaller feed tube. For cheese shredding,
always use the large feed tube. The food will
dictate the amount of pressure: Use light
pressure for soft foods, medium pressure for
medium foods and firm pressure for harder
foods. Always process with even pressure.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
• When shredding cheese, be sure that the
cheese is well chilled before shredding.
FOOD
TOOL
PROCESS
YIELD
DIRECTIONS
FRUITS
Apples
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3 cups (710 ml)
1 pound = 3 cups (710 ml)
1 apple = ¾ cup (175 ml)
1 apple = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop –
process for fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Avocados
Metal Blade
Metal Blade
Chop
Purée
1 medium = 1 cup (250 ml)
1 medium = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Bananas
Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup (250 ml)
1 pound = 2 cups (500 ml)
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries
Metal Blade
Slicing Disc
Purée
Slice
1 pint fresh = 2 cups (500 ml);
10 ounce-bag frozen =
1½ cups (355 ml)
1 pint = 2 cups (500 ml)
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Strawberries: remove stems; stack berries on their
side. Medium pressure.
Coconuts
Metal Blade
Shredding Disc
Chop
Shred
1 medium = 4 cups (0.95 L)
1 medium = 4 cups (0.95 L)
Cut flesh into 1-inch (2.5 cm) pieces; pulse to chop.
Process to finely chop.
Cut flesh to fit feed tube, medium pressure.
Kiwis
Slicing Disc
Slice
2 kiwis = ¾ cup (175 ml)
Chill and peel; light pressure.
Mangoes
Metal Blade
Metal Blade
Chop
Purée
1 medium = ¾ to 1 cup
(175 ml-250 ml)
1 medium = ¾ to 1 cup
(175 ml-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
1 lb = 2 to 2½ cups (500-625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; peel and process
to purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes &
Oranges
Metal Blade
Slicing Disc
Chop
Slice
For medium fruit:
1 lemon = 2 to 3 teaspoons (10-15 ml)
zest; 1 lime = 1 tsp (5 ml) zest;
1 orange = 1½ tablespoons (25 ml)
zest
Zest: use vegetable peeler to remove rind; process.
For the finest chopped zest, add small amount of
sugar to chop with zest
Trim ends; place upright in feed tube. Medium
pressure.
Dried (sticky)
Fruits
Metal Blade
Chop
1 pound = 2½ cups (625 ml)
Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired
consistency.
VEGETABLES
Beans - Green,
Wax
Metal Blade
Slicing Disc
Purée
Slice
1 cup (250 ml) = ½ cup (125 ml) purée
1 pound = 3 cups (710 ml)
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube
horizontally. Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound raw = 2 cups (500 ml)
1 pound cooked = 1 cup (250 ml)
Broccoli stems only
Broccoli stems only
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Cut into 1-inch (2.5 cm) pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
2 pounds = 8 cups (1.9 L)
2 pounds = 8 cups (1.9 L)
2 pounds = 8 cups (1.9 L)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Cut in wedges to fit feed tube; remove centre core.
Light to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
uSEr GuIdE & CAPACItY CHArt
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