10
11
ACCESSORY
STORAGE CASE
Operating the Lock
To unlock, turn counterclockwise.
Gently lift up the transparent cover.
Do not force the cover open when
the knob is in the locked position. To
lock, gently close the cover and turn
the knob clockwise.
Inserting Accessories
The Accessory Storage Case houses the (A) large
metal blade in the right cavity, the (B) dough blade
in the back cavity, and the (C) small metal blade in
the left cavity. Hold each piece carefully by the
center hub.
WARNING: DO NOT TOUCH METAL
BLADES, AS DOING SO MAY RESULT IN
INJURY.
The (D) stem adapter fits in the long
center opening. Insert the stem adapter with the
thinner, plastic end toward the back.
Icons embossed on the inside surface of the
Accessory Storage Case show proper placement
of the blades.
The discs are housed in the drawer at the lower
end of the Accessory Storage Case. The (E)
reversible shredding disc gets inserted first (on
either side). Then the (F) adjustable slicing disc
rests over the shredding disc with the plastic hub
facing up. The words “shredding” and “slicing” are
printed in the drawer as a reminder of the correct
disc positions.
Carefully hold discs by center hub for inserting and
removing from the storage case.
WARNING: CUTTING EDGES OF FOOD
PROCESSOR DISCS ARE VERY SHARP.
ALWAYS KEEP FINGERS AWAY FROM SHARP
SIDE.
• Pulse food in 1-second increments to chop. For
the finest chop, either hold the PULSE down or
press ON to run the machine continuously.
Watch ingredients closely to achieve desired
consistency and scrape the work bowl as
necessary.
Puréeing
(using the Chopping Blade)
• To purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch (2.5 cm)
pieces; a smooth purée is achieved easiest
when all the pieces are equal in size. Pulse to
initially chop and then process ON until food is
puréed; scrape the work bowl as necessary.
Do not use this method to purée cooked white
potatoes. (See Mashed Potatoes recipe on
page 53.)
• To purée solids for a soup or sauce: Strain
the solids from the liquid and process the solids
alone. Add cooking liquid to process as needed.
Kneading
(using the Dough Blade or the Chopping
Blade with Dough Speed)
• The exclusive dough control processes pastry
doughs, batters and kneads yeast bread
doughs. The chopping blade is ideal for pastry
doughs, while the dough blade is specifically
designed for kneading yeast 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.
Place stack of slices in the small feed tube
vertically and process again using even
pressure. These will result in short julienne cuts.
• 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.
A
E & F
B
C
D