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CHOPPING GUIDE
FOOD AMOUNT COMMENTS
BABY FOOD Up to 4 cups Add up to 4 cups (1000 ml)
(1000 ml) cooked vegetables and/or meat to
container, along with 1/4 cup
(60 ml) liquid per cup of solid
food, process continuously
to desired fineness.
BREAD CRUMBS Up to 5 slices Cut either fresh or dry bread slices
into 1 1/2-2 inch pieces
(3.75 & 5 cm). Add to container
and process to fine crumbs.
COOKIE/CRACKER Up to 5 cups Use for crumbing graham crackers,
CRUMBS (1250 ml) chocolate or vanilla wafers. Break
larger crackers into 1 1/2-2 inch
(3.75 & 5 cm) pieces. Add to
container and process until fine.
CRANBERRIES, 3 cups Pulse to chop to desired fineness.
MINCED (750 ml) Can also add sugar to make
cranberry relish.
EGGS, CHOPPED Up to 12 Peel, dry and halve hard-cooked
eggs. Add to container. Pulse to
chop, checking fineness after
4 - 5 pulses.
GARLIC, MINCED Up to 12 Be sure container is dry.
Drop clove(s) down food chute
while unit is running.
MEAT, CHOPPED Up to 2 cups Cut the very cold meat into 1"
(RAW OR COOKED) (500 ml) (2.54 cm) cubes. Add to bowl
and pulse to chop.
MUSHROOMS, Up to 12 medium Halve large ones and add
CHOPPED to container. Pulse to desired
fineness.
NUTS, CHOPPED 3 cups Add to container and pulse
(750 ml) to chop.
FOOD AMOUNT COMMENTS
ONIONS, Up to 2 large Quarter, and add to container.
CHOPPED Pulse 1 or 2 times to coarsely
chop. For green onions, up
to 2 cups (500 ml) cut into
1" (2.54 cm) pieces.
PARMESAN OR Up to 1-1/2 cups Allow cheese to reach room
ROMANO CHEESE, (375 ml) temperature. Cut into 1" (2.54 cm)
GRATED cubes. Add to container and pulse
to coarse chop; process
continuously to finely grate.
PARSLEY, HERBS Up to 2 cups Add to dry, clean container
CHOPPED (500 ml) and pulse to desired fineness.
Process other fresh herbs in
same manner.
PEPPER, GREEN, Up to 1 pepper Cut into 1" (2.54 cm) pieces.
RED, YELLOW Add to container and pulse to
CHOPPED chop.
PIE DOUGH Up to 2 9" (23 cm) Follow food processor recipe
pie crusts for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
SOUPS, PUREED 2 cups (500 ml) Add up to 2 cups (500 ml) hot
OR CREAMED (not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
SQUASH Up to 5 cups, Add 1/4 cup (60 ml) of cooking
(BUTTERNUT), (1250 ml) 1" liquid per cup of food.
PUMPKIN OR SWEET (2.54 cm) cubes Pulse to finely chop then
POTATOES PUREED process continuously to puree.
STRAWBERRIES, 2 cups (500 ml) Hull and halve large berries.
PUREED Add to container and pulse to
chop. Process continuously
to puree.
TOMATOES, 4 medium Quarter tomatoes. Add up to
CHOPPED 4 and pulse to desired size.
SHREDDING GUIDE
FOOD COMMENTS
CABBAGE Use shredding disc for very fine
cabbage or slaw. Cut into pieces
to fit chute. Shred using light
pressure. Empty container as
cabbage reaches disc.
CARROTS Position in chute and shred.
CHEESE, CHEDDAR Cheese must be well chilled.
Cut to fit chute.
• Some staining of parts may occur. Use a paste of 2 tablespoons (30 ml) baking
soda and 1 tablespoon (15 ml) water, then apply to stains and let stand
overnight. Rinse and dry.
5. Do not use rough scouring pads or cleansers on any plastic or metal parts.
6. Do not allow blades or discs to soak in water for long periods of time.
FP1510Pub1000001406 4/13/05 11:37 AM Page 8