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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. Process
smaller amounts of the food at one time.
SLICING AND SHREDDING
1. Assemble clear work bowl on collar and base in the usual way.
(See steps 1 and 2 on page 8.)
2. Pick up adapter stem. Hold stem by side that has the octagon
shape (eight-sided) and push rounded side down as far as it will go
on motor shaft.
3. Place the reversible slicing/shredding disc with the desired
cutting edge facing up onto the adapter stem. Always handle
slicing/shredding disc by the rim. Never touch sharp
cutting blades.
4. Put cover on work bowl, lock it into place by twisting it clockwise
and insert food in feed tube.
5. Insert pusher. Turn to Pulse. Use moderate pressure to push down
on pusher with one hand, while using your other hand to push the
On button, Pulse button, and hold down the High button. Slicing
and shredding will only take a few seconds. Release High button.
Wait until disc stops spinning before removing cover. When it
stops, remove cover before removing work bowl. Never try to
remove cover and work bowl together; this could damage work
bowl.
6. Remove slicing/shredding disc before removing work bowl.
To remove it, grasp flat top section of adapter stem and lift it
straight up. Holding work bowl collar, turn work bowl counterclock-
wise and lift it straight up to remove it from base.
RECIPE TIPS FOR USING YOUR NEW BLENDER/FOOD PROCESSOR:
Chopping Nuts
Pulse
1
⁄2 cup (125 ml) of nuts (shells removed) and chop 4-5 times.
Turn blender off; scrape blender jar with spatula. Turn blender on,
Pulse and pulse 2-3 times. Turn blender Off. Pulse fewer times for
more coarsely chopped results. For best results, process no more
than 1 cup (250 ml) at a time.
Bread, Cookie or Cracker Crumbs
For best results, use day-old bread (drier bread works best). Break
bread slices into
1
⁄2" (1.25 cm) pieces, and process no more than 1 cup
(250 ml) of pieces at a time on mix for 5-10 seconds. Crackers and
cookies should also be broken into
1
⁄2" (1.25 cm) pieces; process 1 cup
QUICK REFERENCE GUIDE –
PROCESSING WITH CHOPPING BLADE
THE FOOD HOW TO PREPARE IT
Fruit and vegetables Peel and core if necessary. Remove large hard
pits and seeds. Cut into
3
⁄4" (2 cm) pieces and
process up to 1 cup (250 ml) at a time.
Meat, poultry and fish These should be very cold but not frozen. First,
cut into
3
⁄4" (2 cm) pieces. Put up to
1
⁄2 pound
(250 g) in work bowl. If you want to chop or purée
more, do it in batches of not more than
1
⁄2 pound
(250 g) each. Pulse/chop or run continuously until
desired consistency is reached. Check texture
every 2 or 3 seconds to avoid overprocessing.
Bread, crackers or cookies Break into 1" (2.5 cm) pieces and process
continuously until texture for crumbs is fine.
For seasoned crumbs, chop with herbs. For
buttered crumbs, dribble melted butter through
feed tube while processing – 1 teaspoon
(5 ml) melted butter for each slice of bread.
Crumb crusts Chop crackers or cookies as described in
preceding paragraph. Add sugar, spices and
butter and cut into pieces, as specified by recipe.
Pulse/chop until combined.
Hard cheese grated If it’s too hard to cut with a knife, don’t try to
chop it – it may damage blade. First cut into
3
⁄4"
(2 cm) pieces. Pulse/chop until pea-sized, then
process continuously. You can chop it as coarse
or as fine as you want. Simply run machine
longer for finer chop. Process up to 3 ounces
(85 g) at one time.
Whipping cream Processor-whipped cream works well for most
purposes. It is excellent as a topping for desserts or
hot drinks. Cream must be at refrigerator tempera-
ture. You can whip up to 1 cup (250 ml) at a time.
Fresh herbs Work bowl and metal blade must be clean and
dry. Remove stems; use leaves only. Dry herbs
completely. The more herbs you chop at once,
the finer chop you can get. Chopped herbs keep
for several days in the refrigerator in airtight
bags, or can be frozen for months.
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 11