18
Helpful Hints
1. Never process food that is so hard
or firmly frozen that it cannot be
pierced with the tip of a sharp
knife. Hard food can cause
damage to the blade or motor. If a
piece of hard food, such as carrot,
becomes wedged or stuck on the
blade, stop the processor and
remove the blade. Carefully
remove food from the blade.
2. 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 12. For chopping, the work
bowl should be no more than
1
⁄
3
to
1
⁄
2
full. Use the mini bowl for up to
1 cup (235 ml) of liquid or
1
⁄
2
cup
(120 ml) solids.
3. Position the slicing disc so that the
cutting surface is just to the right
of the feed tube. This allows the
blade a full rotation before
contacting the food.
4. To capitalize on the speed of the
processor, drop ingredients to be
chopped through the feed tube
while the processor is running.
5. Different foods require varying
degrees of pressure for best
shredding and slicing results. In
general, use light pressure for soft,
delicate foods (strawberries,
tomatoes, etc.), moderate pressure
for medium-texture foods
(zucchini, potatoes, etc.), and
firmer pressure for harder foods
(carrots, apples, hard cheese,
partially frozen meats, etc.)
6. Soft and medium-hard cheese may
spread out or roll up on the
shredding disc. To avoid this, shred
only well-chilled cheese.
7. Sometimes slender foods such as
carrots or celery fall over in the
feed tube, resulting in an uneven
slice. To minimize this, cut food in
several pieces and pack the feed
tube with the food.
8. When preparing a cake or cookie
batter or quick bread, use the
multipurpose blade to cream fat
and sugar first. Add dry
ingredients last. Place nuts and
fruit on top of flour mixture to
prevent over-chopping. Process
nuts and fruits, using short pulses,
until blended with other
ingredients. Do not over process.
Food Processing Tips
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.
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.
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.
