21
ENGLISH
Using the Dough Blade
The dough blade is
specially designed for
mixing and kneading yeast
dough quickly and thoroughly.
For the best results, do not
knead recipes which use
more than 475 - 710 ml (2-3 cups) of flour.
To cut julienne, or match
stick, strips of vegetables
and fruits using the julienne
disc (on select models):
Cut food to fit feed tube horizontally for
longer pieces or vertically for smaller pieces.
Position food in feed tube to guide the food.
Process using even pressure with food pusher.
TIPS FOR GREAT RESULTS
• To avoid damage to the blade or motor, do
not process food that is so hard or firmly
frozen that it cannot be pierced with the
tip of a sharp knife. If a piece of hard food,
such as a carrot, becomes wedged or
stuck on the blade, stop the processor and
remove the blade. Gently remove food
from the blade.
• Do not overfill work bowl or mini-bowl.
For thin mixtures, fill work bowl up to
1/2 to 2/3 full. For thicker mixtures, fill
work bowl up to 3/4 full. For liquids, fill
up to the maximum level as described on
page 17. When chopping, the work bowl
should be no more than 1/3 to 1/2 full.
Use the mini-bowl for up to 235 ml
(1 cup) of liquid or 155 g (1/2 cup) solids.
• Position slicing discs so the cutting surface
is just to the right of the feed tube. This
allows the blade a full rotation before
contacting the food.
Helpful Hints
To shred firm and soft cheeses:
Firm cheese should be very cold. For best
results with soft cheeses, such as mozzarella,
freeze 10 to 15 minutes before processing.
Cut to fit feed tube. Process using even
pressure with food pusher.
To slice or shred fruits and vegetables
that are small, such as strawberries,
mushrooms, and radishes:
Position food vertically or horizontally in
layers within the feed tube. Fill feed tube
in order to keep food positioned properly.
Process, using even pressure. Or use the
small feed tube in the two-piece food pusher.
Position food vertically in the tube and use
the small food pusher to process food.
To slice uncooked meat or poultry, such
as stir-fry meats:
Cut or roll food to fit feed tube. Wrap and
freeze food until hard to the touch, 30
minutes to 2 hours, depending on thickness
of food. Check to be sure you can still pierce
food with the tip of a sharp knife. If not,
allow to thaw slightly. Process using even
pressure with food pusher.
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Food should be very cold. Cut in pieces to
fit feed tube. Process food using firm, even
pressure with food pusher.
To shred spinach and other
leaves: Stack leaves. Roll up
and stand up in feed tube.
Process using even pressure with food
pusher.
W10508883D_v08.indd 21
8/5/14 12:45 PM
