FOOD
TOOL
YIELD
DIRECTIONS
Carrots
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound (6 med) = 3 cups (710 ml)
2 med cooked = ½ cup (125 ml)
purée
1 pound (6 med) = 3 cups (710 ml)
1 pound (6 med) = 2½ cups (625 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Process to purée.
Small rounds: trim; place upright in feed tube. Long
slices: trim; place horizontally in feed tube. Medium to
firm pressure.
Small shreds: trim; place upright in feed tube. Long
shreds: trim; place horizontally in feed tube. Medium to
firm pressure.
Celery
Metal Blade
Slicing Disc
Chop
Slice
2 medium stalks = ½ cup (125 ml)
2 medium stalks = ½ cup (125 ml)
Cut into 1 inch (2.5 cm) pieces; pulse to chop to
desired consistency.
Trim; place upright in feed tube. Medium pressure.
Cucumbers
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
1 medium = 1½ cups (375 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Garlic
Metal Blade
Chop
1 head = 12 to 16 cloves;
1 medium clove = ½ teaspoon (2 ml)
Peel; with machine running, drop cloves through feed
tube to finely chop.
Ginger
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1-inch (2.5 cm) pieces =
1 tablespoon (15 ml)
4 ounces = ½ cup (125 ml)
4 ounces = ½ cup (125 ml)
Peel; cut into ½-inch (1.25 cm) pieces. With machine
running, drop through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh
Metal Blade
Chop
1 cup (250 ml) loosely packed =
¹∕³ cup (75 ml)
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to finely
chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño
Metal Blade
Slicing Disc
Chop
Shred
1 medium pepper =
3 tablespoons (45 ml)
1 medium pepper = ¼ cup (50 ml)
Remove seeds and stem. With machine running, drop
halved pepper through feed tube to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Place upright in feed tube for
narrow slices, horizontally for longer slices.
Leeks
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 2 cups (500 ml)
1 pound = 2 cups (500 ml)
Clean leeks; trim, discard dark green parts. Cut into
1-inch (2.5 cm) pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place lengthwise
in feed tube. Medium pressure.
Mushrooms
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 6 cups (1.5 L)
1 pound = 5 cups (1.25 L)
1 pound = 5 cups (1.25 L)
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Pack feed tube. Light pressure.
Onions
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
(1.1-1.25 L)
1 medium = ¾ to 1 cup
(175-250 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Peppers - Bell
Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups (1.25 L)
1 pound = 3 cups (710 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Halve or quarter and place
upright in feed tube for narrow slices, horizontally for
longer slices.
Pickles
Metal Blade
Slicing Disc
Chop
Slice
1 medium = ¾ cup (175 ml)
1 medium = ¾ cup (175 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
FOOD
TOOL
YIELD
DIRECTIONS
Potatoes
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3½ to 4 cups
(875 ml-0.95 L)
1 cup (250 ml) cooked (1-inch
(2.5 cm) pieces) = ½ cup (125 ml)
1 pound = 3½ to 4 cups
(875 ml-0.95 L)
1 pound = 3½ to 4 cups (875 ml-1 L)
Raw potatoes: cut into 1-inch (2.5 cm) pieces; pulse
to chop.
Sweet potatoes/yams: cut into 1-inch (2.5 cm)
pieces; pulse to chop.
Trim end flat; cut to fit into feed tube. Light to
medium pressure for white potatoes; firm pressure
for sweet potatoes/yams; light pressure for partially
cooked potatoes.
Trim end flat; cut to fit into feed tube. Light to
medium pressure for white potatoes. Note: keep
sliced or shredded raw potatoes in cold water to
avoid discolouration; dry well before using. Mashed
potatoes: process cooked white potatoes through
medium shredding disc to avoid a gluey consistency.
Radishes
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
½ pound = 1½ cups (355 ml)
½ pound = 1½ cups (355 ml)
½ pound = 1½ cups (355 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Process to finely chop.
Trim ends; firm pressure.
Trim ends; firm pressure.
Scallions
Metal Blade
Slicing Disc
Chop
Slice
1 to 2 = ¼ cup (50 ml)
1 to 2 = ¼ cup (50 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Trim, discard dark green parts, place upright in feed
tube. Light to medium pressure. Long slices: trim;
place lengthwise in feed tube. Medium pressure.
Spinach
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 pound raw = 10 cups
(2.50 L) raw
1 pound raw = 1½ cups
(375 ml) cooked
1 pound raw = 10 cups
(2.50 L) raw
Pulse to chop.
Process to purée.
Roll leaves together and place upright in feed tube;
medium pressure.
Zucchini/Summer
Squash
Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 3 cups (710 ml)
1 pound = 3 cups (710 ml)
1 pound = 3 cups (710 ml)
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Long slices:
trim; place horizontally in feed tube. Medium
pressure.
Shredding: trim; place upright in feed tube. Long
shreds: trim and place horizontally in feed tube.
Medium pressure.
CHEESES
Soft Cheeses;
Ricotta, Cream,
Cottage, Brie,
Blue, Fontina
Mozzarella, Bel
Paese
Metal Blade
Metal Blade
Shredding Disc
Shredding Disc
Purée
Chop
Med.
Shred
Fine
Shred
½ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
Cut into 1-inch (2.5 cm) pieces. Process soft cheeses
until smooth.
Cut into 1-inch (2.5 cm) pieces; pulse to chop.
Chill well; medium pressure. Mozzarella should be
frozen for 25 to 30 minutes before shredding.
Firm Cheeses;
Cheddar, Swiss,
Edam & Gouda
Metal Blade
Slicing Disc
Shredding Disc
Shredding Disc
Chop
Slice
Med.
Shred
Fine
Shred
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
Cut into ½- to 1-inch (1.25-2.5 cm) pieces;
temperature not critical.
Chill well; light to medium pressure.
Chill well; medium pressure.
Chill well; light pressure.
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