C O N T E N T S
I M P O RTANT SAFEGUARDS
THE PARTS
2
PRACTICING WITH FOOD
4
REMOVING PROCESSED FOOD
5
CHOPPING, PURÉEING & MIXING
WITH METAL BLADE
6
TO CHOP RAW FRUITS AND VEGETABLES
6
TO PURÉE FRUIT AND COOKED VEGETABLES
6
TO CHOP HARD FOOD LIKE GARLIC,
HARD CHEESE
7
TO CHOP PARSLEY, OTHER FRESH HERBS
7
TO CHOP PEEL FROM CITRUS FRUIT
7
TO CHOP STICKY FRUIT LIKE DATES
7
TO CHOP MEAT, POULTRY AND FISH
8
TO PURÉE MEAT, POULTRY AND FISH
8
TO CHOP NUTS
9
TO MAKE PEANUT BUTTER
9
TO MAKE FLAVORED BUTTERS,
SPREADS AND DIPS
9
TO MAKE MAYONNAISE
10
TO BEAT EGG WHITES
10
TO WHIP CREAM
10
TO MAKE CRUMBS AND CRUMB CRUSTS
11
TO MAKE PASTRY
11
TO MAKE QUICK BREADS AND CAKES
11
TO MAKE CAKE MIX
11
KNEADING YEAST DOUGH
WITH DOUGH BLADE
12
TYPICAL DOUGH
12
MACHINE CAPACITY
12
USING THE RIGHT BLADE
12
MEASURING THE FLOUR
12
PROOFING THE YEAST
12
PROCESSING DRY INGREDIENTS
13
ADDING LIQUIDS
13
KNEADING DOUGH
13
RISING
13
SHAPING, FINISHING AND BAKING
13
MAKING CONSECUTIVE BATCHES
13
PROBLEMS & SOLUTIONS
FOR MAKING DOUGH
14
PREPARING FOOD FOR SLICING
AND SHREDDING
16
ROUND FRUITS AND VEGETABLES
16
WHOLE PEPPERS
16
LARGE FRUITS LIKE PINEAPPLE,
CANTALOUPE
16
CABBAGE AND ICEBERG LETTUCE
16
FOOD DOESN'T FIT FEED TUBE
17
PRACTICING SLICING AND SHREDDING
18
REMOVING SLICED OR SHREDDED FOODS
19
SLICING AND SHREDDING TECHNIQUES
20
FRUITS AND VEGETABLES
20
SMALL AMOUNTS OF FOOD
20
FRENCH-CUT GREEN BEANS
21
MATCHSTICKS OR JULIENNE STRIPS
21
SLICING COOKED MEAT AND POULTRY
22
SLICING UNCOOKED MEAT AND POULTRY
22
SLICING FRANKFURTERS, SALAMI
AND OTHER SAUSAGES
22
SLICING AND SHREDDING CHEESE
23
IF YOU HAVE A PROBLEM
24
CLEANING AND STORING
24
FOR YOUR SAFETY
25
SOME TECHNICAL DATA
25
RECIPES
26
BOWL CAPACITY
26
WARRANTY
46
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03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 4
