14
15
FOOD
TOOL
PROCESS YIELD
DIRECTIONS
Potatoes
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3½ to 4 cups (875 ml-1 L)
1 cup (250 ml) cooked (1-inch
(2.5 cm) pieces) = ½ cup (125 ml)
1 pound = 3½ to 4 cups (875 ml-1 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.
Carrots
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound (6 med) = 3 cups (750 ml)
2 med cooked = ½ cup (125 ml) purée
1 pound (6 med) = 3 cups (750 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.
Egg Whites
Metal Blade
Chop
8 egg whites = 1 cup (250 ml) firm
whites
Egg whites should be room temperature; add 1
teaspoon (5 ml) lemon juice or vinegar per white.
Process in an absolutely clean bowl for 1 to 2½
minutes until surface develops ridges and mass
of whites almost stops moving. These egg whites
should not be used in meringues. For whipped
egg whites with volume, whip with whisk or
electric mixer.
Meat, Poultry &
Fish
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
2¼ pound boneless =
4½ cups (1 L)
1 pound boneless =
2 cups (500 ml)
1 pound boneless =
2 cups (500 ml)
Cut
very
cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process for
a few seconds at a time for a finer chop. Check
texture often to avoid overprocessing.
Cut
very
cold raw or cooked meat/poultry/fish into
1-inch (2.5 cm) pieces; pulse to chop. Process
continuously until desired texture.
Slicing cooked meat/poultry: be sure it is
very
cold. Use a single chunk of meat at a time. Slicing
raw meat/poultry: cut to fit feed tube; wrap in
plastic to briefly freeze. Raw meat is ready to
slice when hard to the touch but can easily be
pierced with tip of a sharp knife.
Milk Shakes/
Smoothies
Metal Blade
Chop/ Purée
Can make up to 16
8-ounce (227 g) servings.
Milkshakes: add ice cream first; process and add
milk through feed tube. Smoothies: add fruit first,
then add the liquid while processing.
FOOD
TOOL
PROCESS YIELD
DIRECTIONS
Nuts
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
(fine/med.)
¾ pound = 3 cups (750 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
¼ pound = 1 cup (250 ml)
Pulse to chop. Hardness of nut dictates amount
and time of processing. If either flour or sugar is
added to nuts during processing, they can be
processed as long as possible without becoming
butter. Coarsely chopped nuts: 6 to 8 pulses.
Finely chopped nuts: pulse 2 to 3 times, then
process 20 to 30 seconds, watching carefully for
desired consistency.
Nut butter: process nuts 2 to 3 minutes, scraping
bowl as necessary. For smoothest consistency,
add some oil to nuts while processing.
Medium pressure; nuts will have a coarse texture.
Medium pressure; nuts will have a fine/medium
texture.
Granulated
Sugar (to make
extra super-fine
sugar)
Metal Blade
Chop
1 pound = 2 cups (500 ml)
Process 1 minute, or until fine.
Tofu
Metal Blade
Purée
10 ounces = ¾ cup (175 ml)
Drain; process 2 minutes or until smooth.
Whipping
Cream
Metal Blade
Chop
1 cup (250 ml) = ½ cup
(125 ml) whipped
Process well-chilled cream until cream begins to
thicken. Add sugar as desired; process
continuously until cream reaches desired
consistency (about 3 to 4 minutes).
DOUGHS
Pastry Dough
Metal Blade
Mix
Pulse mixture until it has consistency between
cornmeal and small pebbly crumbs. Add water, 1
tablespoon (15 ml) at a time; pulse until a dough
forms.
Batters
Quick Bread,
Cake & Cookies
Metal Blade
Mix
First sift dry ingredients together by processing;
remove and reserve. Process the fats and sugars
together and then add any remaining liquid
ingredients. Pulse in reserved dry ingredients. Any
ingredients that need to be coarsely chopped can
be added with dry ingredients.
For finely chopped ingredients, chop separately in
small work bowl and then add to batter at the
end.
Yeast Dough
Breads
Metal Blade
Dough Blade
Mix
Knead
TIPS:
Use ¾ cup (175 ml) warm liquid to proof
2¼ teaspoons (11.25 ml) dry active yeast. Sugar/
honey aids in activating yeast, so add a small
amount, about 1 teaspoon (5 ml) , to the warm
liquid/yeast mixture when proofing. Food
processor can handle up to 6 cups (1.5 L) white
flour for a yeast bread dough. The dough should
have a soft, pliable texture and feel only slightly
tacky.*
Sweet Dough
Breads &
Coffee Cakes
Metal Blade
Dough Blade
Mix
Knead
See
TIPS
above, but keep in mind that sweet
doughs will be rich and sticky and may not clean
sides of bowl; bowl may need to be scraped.
Sweet doughs require less kneading once the
ingredients are mixed.*
Note:
Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough.
* See troubleshooting for additional direction and techniques.