10
the motor base or hold the collar at its base and turn the handle
of the bowl counterclockwise and lift blade straight up.
NOTE:
Occasionally, a piece of food may become wedged between
the blade and the work bowl. If this happens, remove the cover,
lift the blade out carefully and remove the wedged piece. Empty
the bowl, reinsert the blade and lock the cover into place. Process
smaller amounts of the food at one time.
ADDING FOOD WHILE PROCESSING
To add liquid while the machine is running, pour it through the open
feed tube. This is especially useful when making sauces.
A small hole in the pusher allows you to add liquids in a very slow,
steady stream – useful when making dressings.
When you want to add small pieces of food like cheese, meat or
garlic cloves while machine is running, drop them through the open
feed tube.
ALWAYS USE THE PUSHER TO GUIDE FOOD THROUGH FEED
TUBE. NEVER USE YOUR FINGERS OR A SPATULA.
CHOPPING, PURÉEING AND MIXING TIPS
Refer to Chopping Blade Assembly instructions on page 9.
These are some conditions that affect your results:
• Size of pieces you put in bowl – all should be about the same
size to achieve even results.
• Amount of food you process – don’t overfill work bowl.
• Type of processing you choose – continuous or pulsing.
Chopping (using the Chopping Blade)
• For raw ingredients: peel, core and/or remove seeds and pits.
Food should be cut into even, ½ to 1-inch pieces. Foods cut into
same-size pieces produce the most even results.
• Pulse food in 1-second increments to chop. For the finest chop,
run the machine continuously on High or Low. 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 ½ to 1-inch pieces; a smooth purée is
achieved best when all the pieces are equal in size. Pulse on
High or Low to initially chop and then process on desired speed
until food is puréed; scrape the work bowl as necessary.
SLICING AND SHREDDING FUNCTION
The reversible slicing/shredding disc can slice and shred a variety
of fruits, vegetables and cheeses. See Quick Reference Guide for
Preparing Foods for Slicing and Shredding on page 3 of the recipe
booklet.
Refer to Slicing and Shredding Disc Assembly on page 9.
1. Insert food in feed tube. Insert pusher. Use moderate pressure
to push down on pusher with one hand while using your other
hand to push the On/Off button and then the Low button.
2. Slicing and shredding take only a few seconds. Wait until disc
stops spinning before removing cover. Never try to remove cover
and work bowl together; this could damage work bowl.
ALWAYS USE THE PUSHER TO GUIDE FOOD THROUGH
FEED TUBE. NEVER USE YOUR FINGERS OR A SPATULA.
3. Remove slicing/shredding disc before removing work bowl.
To remove it, grasp flat top section of adapter stem and
lift it straight up. Holding work bowl collar, turn work bowl
counterclockwise and lift it straight up to remove it from base.
SLICING AND SHREDDING TIPS
Slicing (using the Reversible Slicing/Shredding Disc)
• Always use High speed when slicing.
• Always pack food in the feed tube evenly to slice. Some foods,
like hard vegetables, need firm pressure on the feed tube, while
softer foods need light 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, halve or quarter 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.
• When slicing cheese, be sure that the cheese is well chilled
before slicing.
