8
it off.
Remove the bowl from the base of the
machine before removing the blade. This
creates a seal to prevent food from leaking.
Turn the bowl clockwise to unlock from the
base, and lift straight up to remove.
To prevent the blade from falling from the
work bowl onto your hand when emptying
the work bowl, use one of the following
methods.
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your finger through
the hole in the bottom of the work bowl,
gripping the blade from the bottom, and
grip the outside of the work bowl with your
thumb. Or hold the blade in place with your
finger or spatula while pouring out food.
TECHNIQUES FOR
CHOPPING AND PURÉEING
To chop raw fruits and vegetables:
First, cut the food into 1-inch (2.5cm) pieces.
You get a more even chop when all pieces
are about the same size.
Put no more than the recommended amount
of food into the work bowl (see table
inside front cover). Lock the cover in place.
Press the PULSE button at the rate of 1
second on, 1 second off, until the food is
coarsely chopped. For more finely chopped
results, hold the PULSE button, letting the
machine run continuously until the desired
consistency is reached. Check frequently to
avoid overprocessing. Use the spatula
to scrape down the sides of the work bowl
if necessary.
To purée fruits and cooked vegetables:
First, cut the food into 1-inch (2.5cm) pieces.
You get a smoother purée faster when all
pieces are about equal in size.
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place. PULSE
to chop coarsely, then press the ON button
and process continuously until food is
puréed.
(NOTE:
Cooked potatoes are an
exception to this procedure. They develop
a gluey texture when processed with the
metal blade.)
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable.
Return to the soup liquid and stir to combine.
To dislodge food:
Occasionally, a piece of food may become
wedged between the blade and the work
bowl. If this happens, unplug the machine,
remove the cover, lift the blade out carefully
and remove the wedged piece. Empty the
bowl, reinsert the blade and lock the cover
and pusher into place. Press the ON button
and drop the food pieces through the small
feed tube opening while the machine is
running. After adding a cupful this way, add
the remaining food to the bowl and process
in the usual manner.
To chop hard foods:
To chop hard foods like garlic and hard
cheese, assemble the unit, remove the small
pusher, press the ON button and drop the
food through the small feed tube while the
machine is running.
Small foods like garlic can be dropped in
whole. Large foods like hard cheese should be
cut into 1-inch (2.5cm) pieces. This method of
processing minces garlic, shallots and onions.
Hard cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT:
Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button, until chopped as fine as
desired. The more herbs you chop at a time,
the finer chop you can obtain. If completely
dry when chopped, parsley and other herbs
will keep for at least 4–5 days, stored in an
airtight bag in the refrigerator. They may
be frozen for months, stored in an airtight
container or bag.
