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FOOD TOOL PROCESS YIELD DIRECTIONS
FRUITS
Apples
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3 cups
1 pound = 3 cups
1 apple = ¾ cup
1 apple = ¾ cup
Cut into 1-inch pieces; pulse to chop – process for
fine chop.
Process to purée cooked and peeled apples for
applesauce.
Medium pressure
Medium pressure
Avocados Metal Blade
Metal Blade
Chop
Purée
1 medium = 1 cup
1 medium = 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Bananas Metal Blade
Slicing Disc
Purée
Slice
3 medium = 1 cup
1 pound = 2 cups
Process to purée ripe bananas.
Light pressure for firm bananas.
Berries Metal Blade
Slicing Disc
Purée
Slice
1 pint fresh = 2 cups; 10
ounce-bag frozen = 1½
cups
1 pint = 2 cups
Process until puréed. Strain to remove seeds. Thaw
frozen berries before processing.
Strawberries: remove stems; stack berries on their side.
Medium pressure.
Coconuts Metal Blade
Shredding Disc
Chop
Shred
1 medium = 4 cups
1 medium = 4 cups
Cut flesh into 1-inch pieces; pulse to chop. Process to
finely chop.
Cut flesh to fit feed tube, medium pressure.
Kiwis Slicing Disc Slice 2 kiwis = ¾ cup Chill and peel; light pressure.
Mangoes Metal Blade
Metal Blade
Chop
Purée
1 medium = ¾ to 1 cup
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peaches/
Nectarines
Metal Blade
Metal Blade
Slicing Disc
Chop
Purée
Slice
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
1 lb = 2 to 2½ cups
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; peel and process to purée.
Remove pit, light pressure.
Citrus Fruits;
Lemons, Limes &
Oranges
Metal Blade
Slicing Disc
Chop
Slice
For medium fruit:
1 lemon = 2 to 3 teaspoons
zest; 1 lime = 1 tsp zest;
1 orange = 1½ tablespoons
zest
Zest: use vegetable peeler to remove rind; process. For
the finest chopped zest, add small amount of sugar to
chop with zest
Trim ends; place upright in feed tube. Medium pressure.
Dried (sticky)
Fruits
Metal Blade Chop 1 pound = 2½ cups Chill fruit. Add some flour from recipe to work bowl.
Process using short pulses until desired consistency.
VEGETABLES
Beans - Green,
Wax
Metal Blade
Slicing Disc
Purée
Slice
1 cup = ½ cup purée
1 pound = 3 cups
Process to purée cooked beans.
“French-cut”: trim beans; stack in feed tube horizontally.
Light pressure.
Broccoli/
Cauliflower
Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound raw = 2 cups
1 pound cooked = 1 cup
Broccoli stems only
Broccoli stems only
Cut into 1-inch pieces; pulse to chop.
Cut into 1-inch pieces; process to purée.
Peel and trim stems. Medium pressure.
Peel and trim stems. Medium pressure.
Cabbage Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
2 pounds = 8 cups
2 pounds = 8 cups
2 pounds = 8 cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Cut in wedges to fit feed tube; remove center core. Light
to no pressure. Use slicing disc for coleslaw.
Use shredding disc for extra-fine needs.
Carrots Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound (6 med) = 3 cups
2 med cooked = ½ cup
purée
1 pound (6 med) = 3 cups
1 pound (6 med) = 2½ cups
Cut into 1-inch pieces; pulse to chop to desired
consistency.
Process to purée.
Small rounds: trim; place upright in feed tube. Long
slices: trim; place horizontally in feed tube. Medium to
firm pressure.
Small shreds: trim; place upright in feed tube. Long
shreds: trim; place horizontally in feed tube. Medium to
firm pressure.
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