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necessary. Do not use this method to purée
cooked white potatoes.
(see Mashed Potato
recipe on page 48.)
• To purée solids for a soup or sauce: strain
the solids from the liquid and process the
solids alone. Add cooking liquid and process
as needed.
Kneading
(using the Dough Blade or
the Metal Chopping Blade)
• The dough blade is engineered to knead
through yeast dough, while the metal
chopping blade is ideal for pastry doughs.
•
The pusher lock is recommended to be in the
locked position when kneading dough to avoid
it from moving around – some vibration is still
normal.
• Dough kneading should be done in the large
bowl only.
Slicing (using the Adjustable
Slicing Disc)
• Always pack food in the feed tube evenly
to slice. For smaller amounts of food, use the
smaller feed tube. For cheese slicing, always
use the large feed tube. The food will dictate
the amount of pressure: Use light pressure for
soft foods, medium pressure for medium
foods, and firm pressure for harder foods.
Always process with even pressure.
• For julienne or matchstick cuts: Place food
horizontally in the feed tube and process with
even pressure to create long, plank-like slices.
Replace stack of slices in feed tube vertically
and process again using even pressure.
• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.
• For small ingredients, like mushrooms,
radishes or strawberries: Trim the ends so the
food sits upright in the feed tube. Take
advantage of the smaller feed tube if
appropriate.
• When slicing cheese, be sure that the cheese
is well chilled before slicing.
Shredding (using the Reversible
Shredding Disc)
• Always pack food in the feed tube evenly to
shred. For smaller amounts of food, use the
smaller feed tube. For cheese shredding,
always use the large feed tube. The food will
dictate the amount of pressure: Use light
pressure for soft foods, medium pressure for
medium foods and firm pressure for harder
foods. Always process with even pressure.
• To shred leafy vegetables like lettuce or
spinach: Roll leaves together and stand up
in feed tube. Process with even pressure.
• When shredding cheese, be sure that the
cheese is well chilled before shredding.