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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. Processfood 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.
US,.G THE
DOUGH BLADE
................. .... The dough blade is specially
designed for mixing and
kneading yeast dough quickly and
thoroughly. For the best results, do not
knead recipes which use more than
2-3 cups (475 - 710 ml) of floun
Helpful
Hints
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
1. To avoid damage to the blade or
motor, do not process food that is so
hard or firmly frozen that it cannot be
pierced with the tip of a sharp knife. If
a piece of hard food, such as a carrot,
becomes wedged or stuck on the
blade, stop the processor and remove
the blade. Gently remove food from
the blade.
2. Do not overfill work bowl or mini bowl.
For thin mixtures, fill work bowl up to
_ to _ full. Forthicker mixtures, fill work
bowl up to 3A full. For liquids, fill up to
the maximum level as described on
page 11. When chopping, the work
bowl should be no more than _ to _ full.
Usethe mini bowl for up to 1 cup
(235 ml) of liquid or _ cup (155 g) solids.
3. Position slicing discs so 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 foods
(zucchini, potatoes, etc.), and firmer
pressure for harder foods (carrots,
apples, hard cheeses, 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.
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