9
Tips and Techniques
• For a more uniform consistency,
start with pieces of food that
are similar in size. Cut food
into 1-inch (2.5-cm) pieces
before processing with
chopping/mixing blade and
leave room in bowl for the
food to be tossed around.
• This food processor is
excellent to chop, mix, slice,
or shred most foods. However,
to maintain peak performance,
do not use your food
processor for the following:
grinding grain, coffee beans,
or spices; slicing frozen meats;
kneading dough; or crushing
ice.
• When chopping foods, pulsing
on and off will produce the
best results.
• Operating time will depend
on quantity of food being
processed. Most foods
can be sliced, chopped, or
shredded in seconds. If unit is
operated continuously for an
extended period of time, let the
processor rest about 4 minutes
before continuing.
• Do not puree or mash starchy
vegetables like potatoes as
they are easily overprocessed
and will become gummy.
• To slice or shred cheese, use
only firm cheese like Cheddar
or Swiss that has been chilled
for at least 30 minutes.
Cheese should be processed
immediately after being
removed from the refrigerator.
Soft cheese like mozzarella
should be placed in the
freezer for 30 minutes prior to
processing to ensure it is firm
enough for shredding.
• The reversible slicing/shredding
disc has a slicing blade on one
side and shredding teeth on
the other. The name stamped
on the blade, facing up, is the
function selected. Place on
motor shaft with desired
cutting edge facing up.
• To julienne vegetables, slice
and then remove from bowl.
Restack the vegetables. Pack
into food chute with slices
vertical. Slice again to make
matchstick-cut vegetables.
Processing Charts
Disc attachments are reversible and labeled. The label should face
up for the desired function. When using disc attachments, do not
process past the MAX LEVEL on the bowl.
For best results do not exceed the following amounts when chopping,
mincing, or pureeing with the chopping/mixing blade. Leave some
space in the bowl to allow ingredients to move for pulsing or blending.
ATTACHMENT
FOODS
Chopping/Mixing Blade
Chop: nuts, meat, garlic, onions, peppers,
celery, herbs, bread (for crumbs), crackers
Mince/Puree: vegetables, fruit
Mix: salad dressings
Puree: soups, sauces
Grate: cheese, such as Parmesan (chilled)
Slicing Disc
(slicing side facing UP)
Cucumbers, apples, mushrooms, carrots,
potatoes, cabbage, tomatoes, pepperoni,
peppers, radishes, firm cheeses (chilled)
Shredding Disc
(shredding side facing UP)
Cabbage, potatoes, carrots, cheese (chilled)
FOOD
MAXIMUM AMOUNT
TO PROCESS
Dry ingredients such as crackers or nuts
12 cups (2.8 L)
Vegetables or fruits
3 pounds (1.4 kg)
Cheese such as Parmesan or Cheddar
40 ounces (1.2 L)
Thick sauces or dips
8 cups (1.9 L)
Liquids such as marinades or soups
7 cups (1.7 L)