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PREPARING FOOD TO CHOP
TYPE OF FOOD
Fruit and vegetables
Peel and core if necessary. Remove the hard
bits, and stones and pips. Cut into ±2
cm-size pieces, and process in the food
processor (max. 250 g at a time).
Meat, poultry and fish
Foodstuffs of this type must be very cold,
but not frozen. Cut into 2 cm-size pieces.
Place up to 250 g in the bowl. Press the
CHOP/SEQ touch-pad controls, or allow the
processor to run without stopping until you
obtain the desired consistence. Check the
texture every 2 or 3 seconds to avoid the
food being chopped too finely.
Hard «grated» cheese
Cut into 2 cm-size pieces. Press the
CHOP/SEQ touch-pad controls until you
obtain small grains, then process non-stop in
the food processor. You can chop it as fine
as you like. Simply run the machine longer
to obtain finer grains. Process up to 85 g at
a time. If the cheese is too hard to cut with
a knife, do not attempt to chop it in the
food processor – you risk damaging the
blade.
Whipped cream
The whipped cream you obtain using the
food processor is excellent as a topping for
desserts or hot drinks. Cream must be at
refrigerator temperature.
Parsley and other fresh herbs
The herbs, bowl and metal blade must be
clean and dry. Remove the stalks and only
use the leaves. The more herbs you chop at a
time, the finer the end result. Chopped herbs
can be kept for several days in
hermetically-sealed bags in the refrigerator,
or can be deep-frozen.
All manuals and user guides at all-guides.com
METHOD OF PREPARATION
PREPARING FOOD TO SLICE AND GRATE
TYPE OF FOOD
Long, thin food (carrots,
Cut into even lengths.
celery, cucumber and
Insert the pieces vertically
aubergines)
into the feedtube, flat
side downwards, adding
enough pieces to avoid
any toppling over.
Round fruit and vegetables
Cut one end flat. Pack the
(apples, onions, potatoes,
food well into the feed-
green peppers and toma-
tube to avoid them top-
toes)
pling over. Press gently to
moderately with the
pusher.
Small fruit and vegetables
Fill the feedtube and
(strawberries, mushrooms
press gently with the
and radishes)
pusher.
Cabbage and crispy let-
Cut off the outer leaves
tuce
and the base. Cut into
pieces in such a way that
the food can be guided
vertically through the
feedtube.
Raw uncooked meat and
Use boned and half-
poultry
frozen meat (hard to the
(250 g maximum at a
touch but capable of
time)
being cut with a knife).
Cut into pieces the length
of the feedtube.
Soft cheeses
Do not slice.
(mozzarella)
Semi-hard cheese
Cut into pieces and guide
(gruyère)
vertically through the
feedtube. Press gently
with the pusher.
Hard cheese
Do not slice.
(parmesan)
18
SLICING
GRATING
For long thin strips, cut
into pieces which are just
big enough for fitting
sideways through the
feedtube. Tightly fill the
feedtube to ±2.5cm from
the top. For fine grating,
insert the pieces vertically
into the feedtube, flat
side downwards.
Same method as that
given for slicing. Place
horizontally in the feedtube
to obtain long thin strips,
or vertically for finely
grated.
Fill the feedtube and
press gently with the
pusher. Food must be hard
enough to grate (radishes
for example).
Do not grate.
Same method as that
given for slicing.
Place in the refrigerator
until the cheese is hard to
the touch. Press gently
with the pusher. Grate a
max. 125 g at a time.
The cheese must be very
cold. Place it in the feedtube
and press gently with the
pusher. Grate a max. 125
g at a time.
Do not grate (use the
chopping blade).
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