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C H O P P I N G A N D P U R É E I N G
W I T H T H E M E T A L B L A D E
To chop raw fruits
and vegetables
Cut the food into 1-inch pieces.
You get a more even chop when
all pieces are about the same size.
Put no more than the
recommended amount of food
into the work bowl. (See page
26). Lock the cover in place.
Press the OFF/PULSE lever at the
rate of 1 second on, 1 second off
until the food is coarsely
chopped. Then hold down the
OFF/PULSE lever, letting the
machine run continuously until
the food is chopped. Check
f requently to avoid overpro c e s s i n g .
Use the spatula to scrape down
any pieces that stick to the sides.
To purée fruit and
cooked vegetables
Cut the food into 1-inch pieces.
You get a smoother purée faster
when all pieces are about equal in
size. Put no more than the
recommended amount of food
in the work bowl. (See page 26).
Lock the cover in place. Pulse to
chop coarsely, then press the ON
lever and process continuously
until the food is puréed. (NOTE:
Cooked potatoes are an exception
to this procedure. They develop a
gluey texture when processed
with the metal blade. See the
recipe for mashed potatoes at the
end of the book.)
©
When making soup, you will
want to purée vegetables that
have cooked in liquid. Don’t add
the liquid to the work bowl -
just the cooked vegetables;
remove them with a slotted
spoon. They will purée faster
and smoother without liquid.
Then add just enough liquid
to make the purée pourable,
return it to the soup liquid
and stir to combine.
©
Occasionally, a piece of food
may become wedged between
the blade and the work bowl.
If this happens, remove the cover,
lift the blade out carefully and
remove the wedged piece.
Empty the bowl, reinsert the
blade and lock the cover into
place, first removing the small
pusher. Press the ON lever and
drop the food pieces through
the small feed tube while the
machine is running. After adding
a cupful this way, add the
remaining food to the bowl
and process in the usual way.
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PICK UP 4 COLOR PHOTOS FROM FILM
PICK UP 4 COLOR PHOTOS FROM FILM
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 9