Cuisinart BFP703CE, Инструкция по эксплуатации, Страница: 18 / 48

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PREPARING FOOD TO CHOP PREPARING FOOD TO SLICE AND GRATE
TYPE OF FOOD METHOD OF PREPARATION
Fruit and vegetables Peel and core if necessary. Remove the hard
bits, and stones and pips. Cut into ±2
cm-size pieces, and process in the food
processor (max. 250 g at a time).
Meat, poultry and fish Foodstuffs of this type must be very cold,
but not frozen. Cut into 2 cm-size pieces.
Place up to 250 g in the bowl. Press the
CHOP/SEQ touch-pad controls, or allow the
processor to run without stopping until you
obtain the desired consistence. Check the
texture every 2 or 3 seconds to avoid the
food being chopped too finely.
Hard «grated» cheese Cut into 2 cm-size pieces. Press the
CHOP/SEQ touch-pad controls until you
obtain small grains, then process non-stop in
the food processor. You can chop it as fine
as you like. Simply run the machine longer
to obtain finer grains. Process up to 85 g at
a time. If the cheese is too hard to cut with
a knife, do not attempt to chop it in the
food processor – you risk damaging the
blade.
Whipped cream The whipped cream you obtain using the
food processor is excellent as a topping for
desserts or hot drinks. Cream must be at
refrigerator temperature.
Parsley and other fresh herbs The herbs, bowl and metal blade must be
clean and dry. Remove the stalks and only
use the leaves. The more herbs you chop at a
time, the finer the end result. Chopped herbs
can be kept for several days in
hermetically-sealed bags in the refrigerator,
or can be deep-frozen.
TYPE OF FOOD SLICING GRATING
Long, thin food (carrots,
celery, cucumber and
aubergines)
Cut into even lengths.
Insert the pieces vertically
into the feedtube, flat
side downwards, adding
enough pieces to avoid
any toppling over. For long thin strips, cut
into pieces which are just
big enough for fitting
sideways through the
feedtube. Tightly fill the
feedtube to ±2.5cm from
the top. For fine grating,
insert the pieces vertically
into the feedtube, flat
side downwards.
Round fruit and vegetables
(apples, onions, potatoes,
green peppers and toma-
toes)
Cut one end flat. Pack the
food well into the feed-
tube to avoid them top-
pling over. Press gently to
moderately with the
pusher. Same method as that
given for slicing. Place
horizontally in the feedtube
to obtain long thin strips,
or vertically for finely
grated.
Small fruit and vegetables
(strawberries, mushrooms
and radishes)
Fill the feedtube and
press gently with the
pusher. Fill the feedtube and
press gently with the
pusher. Food must be hard
enough to grate (radishes
for example).
Cabbage and crispy let-
tuce
Cut off the outer leaves
and the base. Cut into
pieces in such a way that
the food can be guided
vertically through the
feedtube. Do not grate.
Raw uncooked meat and
poultry
(250 g maximum at a
time)
Use boned and half-
frozen meat (hard to the
touch but capable of
being cut with a knife).
Cut into pieces the length
of the feedtube. Same method as that
given for slicing.
Soft cheeses
(mozzarella)
Do not slice. Place in the refrigerator
until the cheese is hard to
the touch. Press gently
with the pusher. Grate a
max. 125 g at a time.
Semi-hard cheese
(gruyère)
Cut into pieces and guide
vertically through the
feedtube. Press gently
with the pusher. The cheese must be very
cold. Place it in the feedtube
and press gently with the
pusher. Grate a max. 125
g at a time.
Hard cheese
(parmesan)
Do not slice. Do not grate (use the
chopping blade).
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