10
MACHINE FUNCTIONS
USING THE CHOPPING/MIXING/
DOUGH BLADE
Chopping
•
For raw ingredients: Peel, core and/or remove
seeds and pits. Food should be cut into
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 fi nest chop, either hold in the Pulse position
or turn the dial to High or Low to run the machine
continuously. Watch ingredients closely to
achieve desired consistency, and scrape the work
bowl as needed. Low speed is recommended for
making doughs and batters. High speed is rec-
ommended for most other chopping, processing
and slicing/shredding tasks.
Puréeing
•
To purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch pieces;
a smooth purée is best achieved when all the
pieces are equal in size. Pulse to initially chop and
then process High or Low until food is puréed;
scrape the work bowl as necessary. Do not use
this method to purée cooked white potatoes.
•
To purée solids for a soup or sauce: Strain the
solids from the liquid and process the solids
alone. Add cooking liquid and process as needed.
USING THE REVERSIBLE SLICING/
SHREDDING DISCS
• The slicing disc creates whole, uniform slices. It
slices fruits and vegetables, cooked meat and semi-
frozen raw meat. The shredding disc shreds most
fi rm and hard cheeses. It also shreds vegetables
such as potatoes, carrots and zucchini.
• Always pack food in the feed tube evenly
for slicing and shredding. The food will dictate the
amount of pressure: Use light pressure for soft
foods, medium pressure for medium foods, and
fi rm pressure for harder foods. Always process with
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 fi t in the feed tube,
cut in half or quarters to fi t. Process with even
pressure.
• For small ingredients such as mushrooms,
radishes or strawberries: Trim the ends so the food
sits upright in the feed tube.
• When slicing or shredding cheese, be sure that the
cheese is well chilled.
• To shred leafy vegetables like lettuce or spinach:
Roll leaves together and stand them up in feed tube.
Process with even pressure.
NOTE: Always use pusher when slicing
or shredding. Never put your hands in
the feed tube when unit is running
TROUBLESHOOTING
FOOD PROCESSING
1. Problem:
The food is unevenly processed.
Solution:
•
The ingredients should be cut evenly into
½- to 1-inch pieces before processing.
•
Process in batches to avoid overloading.
2. Problem:
Slices are uneven or slanted.
Solution:
•
Place evenly cut food, cut-side down, into the
feed tube.
•
Apply even pressure on the pusher.
3. Problem:
Food falls over in feed tube.
Solution:
•
Feed tube should be packed full for
best results.
4.
Problem:
Some food remains on top of
the disc.
Solution:
•
It is normal for small pieces to remain;
cut remaining bits by hand and add to
processed ingredients.
KNEADING DOUGH
1. Problem:
Motor slows down.
Solution:
•
Amount of dough may exceed maximum
capacity of your food processor. Remove half
and process in two batches.
•
Dough may be too dry (see number 7).
2.
Problem:
Blade doesn’t incorporate
ingredients.
Solution:
•
Always start the food processor before adding
liquid. Add liquid in a slow, steady stream, or
through the drizzle hole in the pusher, allowing
the dry ingredients to absorb it. If too much liquid
is added too quickly, wait until ingredients in the
work bowl have mixed, then add remaining liquid
slowly (do not turn off the machine). Pour liquid
onto dough as it passes under feed tube open-
ing; do not pour liquid directly onto bottom of the
work bowl.
3. Problem:
Blade rises in work bowl.
Solution:
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