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• For long shreds or slices, arrange 2 1/2” (65 mm) food pieces horizontally in the Food
Chute. These are attractive in salads, Oriental dishes, and vegetable dips (M).
Food Quantity
• Medium-sized loads chop more evenly than large ones. If your recipe calls for 4
medium onions, for instance, chop them 2 at a time; so they will be evenly chopped
without being over-processed.
Food Temperature
• Fruits, vegetables, and medium-hard cheeses should be processed at refrigerator
temperature.
• Parmesan and Romano cheese should be processed at room temperature. See
“Processing Cheese” for techniques.
9
–If washing by hand, use in hot, sudsy water, rinse,
and dry thoroughly. If necessary, use a nylon bristle
brush to thoroughly clean the Bowl and Food
Chute/Cover; this type of brush will also help to pre-
vent cutting yourself on the Knife Blade and
Reversible Discs.
–If washing in a dishwasher, the Knife Blade and
Discs should be placed on the upper rack – not in or
near the utensil basket where your hand could be
cut when removing utensils.
• Do not use rough scouring pads or abrasive
cleansers.
• Do not fill the Bowl with boiling water. Do not place
any of the parts in boiling water.
• Do not let the Knife Blade or Discs soak in water for
any length of time.
FOOD PROCESSING TECHNIQUES
Empty the bowl when food reaches the lower rim of the
Cover. Remove the Disc or Blade before removing food
from the bowl.
Food Size
• When chopping, quarter foods or cut them into 1” (25
mm) pieces. Large pieces chop unevenly, with some
particles coarse and others overprocessed. When
slicing or shredding foods which are too large for the
Food Chute, decrease the size by first pre-cutting
them by hand to fit (K).
• When slicing and shredding, cut long foods to fit the
Food Chute [approximately
3 1/2” (90 mm)] for best results.
• When processing long, narrow foods, pack the Food
Chute so food will stand upright. Slices will then be
round and even (L).
L
M
K