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Tips and Techniques
• For a more uniform consistency, start with pieces of food
that are similar in size. Cut food into 1-inch (2.5 cm) pieces
before processing with Chopping/Mixing Blade and leave
room in Bowl for the food to be tossed around.
• This Food Processor is excellent to chop, mix, slice, or shred
most foods. However, to maintain peak performance, do not
use Food Processor for the following: grinding coffee beans
or spices, slicing frozen meats, or crushing ice.
• When chopping foods, pulsing on and off will produce the
best results.
• Operating time will depend on quantity of food being
processed. Most foods can be sliced, chopped, or shredded
in seconds. If unit is operated continuously for an extended
period of time, let Food Processor rest about 4 minutes
before continuing.
• Do not puree or mash starchy vegetables like potatoes as
they are easily overprocessed and will become gummy.
• To slice or shred cheese, use only firm cheese like Cheddar
or Swiss that has been chilled for at least 30 minutes. Cheese
should be processed immediately after being removed from
the refrigerator. Soft cheese like mozzarella must be placed
in the freezer for 30 minutes prior to processing to ensure it
is firm enough for shredding.
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Processing Charts
Disc attachments are reversible and labeled. The label should face up for the desired function.
Do not process past the MAX Fill Line on the Bowl.
ATTACHMENT
Chopping/Mixing Blade
(HI speed)
Spiralizing Blades
(LO speed)
Slicing Disc
(LO speed)
Shredding Disc
(LO Speed, slicing side facing up)
Dough Blade
(HI speed)
For best results, do not exceed the following amounts when chopping, mincing, or pureeing
with the Chopping/Mixing Blade.
FOOD
Dry ingredients such as crackers or nuts
Vegetables or fruits, quartered
Cheese such as Parmesan or Cheddar, cubed
Thick sauces or dips
Liquids such as marinades or soups
Boneless beef, cut into 1-inch (2.5 cm) cubes*
*PULSE until desired consistency.
FOODS
Chop: nuts, meat, garlic, onions, peppers, celery,
herbs, bread (for crumbs), crackers
Mince/Puree: vegetables, fruit
Mix: salad dressings
Puree: soups, sauces, dips
Grate: cheese, such as Parmesan (chilled)
Apples, beets, bell peppers, broccoli, butternut
squash, cabbage, carrots, celeriac, chayote,
cucumbers, daikon radish, jicama, kolrabi, onion,
parsnip, plantain, rutabaga, sweet potatoes,
summer squash, taro root, turnip, white potato,
zucchini
Cucumbers, apples, mushrooms, carrots,
potatoes, cabbage, tomatoes, pepperoni,
peppers, radishes, firm cheeses (chilled)
Cabbage, potatoes, carrots, cheese (chilled)
Cookie dough, pastry crust, bread, pizza dough
MAXIMUM AMOUNT
12 cups (2.8 L)
3 pounds (1.4 kg)
40 ounces (1.2 L)
8 cups (1.9 L)
7 cups (1.7 L)
1 pound (454 g)
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