Butter
Chopping Blade,
Slicing or Shredding
Disc
High
For creaming: Have butter at
room temperature. Cut into 1
inch pieces. Process,
scraping bowl as necessary.
For compound butters,
process flavoring
ingredients, such as herbs,
zest, vegetables, etc. before
adding butter. For shredding/
slicing: Use light to medium
pressure to shred or slice.
Shredded butter is great for
preparing certain pastry
doughs. Sliced butter is
great for serving alongside
corn on the cob or freshly
made rolls.
Crumbs
(Bread,
Cookie,
Cracker,
Chip)
Chopping Blade
Pulse and High Break into pieces. Pulse to
break up, and then process
until desired consistency.
This will make perfect bread/
cracker/chip crumbs for
coating meats and fish.
Processed cooke make
delicious pie and cake
crusts.
Fresh Herbs
Chopping Blade
Pulse
Wash and dry herbs
thoroughly. Pulse to roughly
chop. Continue pulsing until
desired consistency is
achieved.
Ground Meat Chopping Blade
Pulse
Cut meat into 1 inch pieces.
Pulse to chop, about 25 long
pulses, or until desired
consistency is achieved. If a
purée is desired, continue to
process. Never chop/purée
more than 2 pounds at one
time. Make sure to never
process meat containing
bones.
FOOD
TOOL
SPEED
DIRECTIONS
16