Table des Matières
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840135100 Ev03.qxd
2/9/05
Food Processing Charts
Chopping/Mixing Blade
FOOD
MINIMUM AMOUNT RECOMMENDED
Apple
1 medium peeled or unpeeled, cored
and cut into wedges
Bread
2 slices, cut into squares
Cabbage
1
⁄
medium head, cored and cut into
2
1-inch (2.5 cm) chunks
Carrot
1 medium, peeled, cut into
1-inch (2.5 cm) pieces
Celery
2 firm ribs, strings removed, cut into
1-inch (2.5 cm) pieces
Cheese,
5 ounces, (140 g) cut into
Parmesan
1-inch (2.5 cm) pieces
Graham Crackers
11 squares
Eggs
1 hard cooked, chilled and shelled; dry
well
1 large clove, peeled
Garlic
9 medium
Mushrooms
Nuts
1 cup (250 ml)
(hard and soft)
Nut Butter
1 cup (250 ml) nuts
Onions
1 medium, cut in quarters
Parsley
1
⁄
2
remove stems
Peppers, Green
1 medium; remove seeds
NOTE: Maximum recommended food quantities:
Fruit = 14 cups (3.5 L)
Vegetables = 9 cups (2.25 L)
Cheese, Parmesan = 32 ounces (914 g)
Whole Nuts = 8 cups (2 L)
8
10:00 AM
Page 8
cup (125 ml) packed; dry;
SPEED
TIME
1-2
5 sec. coarse
7 sec. fine
1 cup (250 ml)
PULSE
3-4
5 sec coarse
(500 to 625 ml)
10 sec. fine
3-4
5 sec coarse
10 sec. fine
3-4
3 sec coarse
5 sec. fine
PULSE
PULSE
3
1-2
1 sec. coarse
3 sec. fine
3-4
10 sec.
1
1-2
3 sec. coarse
5 sec. fine
PULSE
(175 to 250 ml)
3-4
2 to 2
⁄
min
1
1
2
1-2
3 sec coarse
5 sec. medium
7 sec. fine
3-4
5 sec coarse
10 sec. fine
PULSE
(175 to 250 ml)
YIELD
1 cup
(250 ml)
2 to 2
⁄
cups
1
2
1
⁄
cup
2
(125 ml)
1
⁄
cup
2
(125 ml)
1 cup
(250 ml)
⁄
cup (175 ml)
4
1
⁄
cup
3
(80 ml)
⁄
tsp. (2.5 ml)
2
2 cups
(500 ml)
3
⁄
to 1 cup
4
⁄
cup (125 ml)
2
3
⁄
cup
4
(175 ml)
1
⁄
cup
4
(60 ml)
3
⁄
to 1 cup
4
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