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FOOD TOOL PROCESS YIELD DIRECTIONS
Celery Metal Blade
Slicing Disc
Chop
Slice
2 medium stalks = ½ cup
2 medium stalks = ½ cup
Cut into 1 inch pieces; pulse to chop to desired
consistency.
Trim; place upright in feed tube. Medium pressure.
Cucumbers Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 medium = 1½ cups
1 medium = 1½ cups
1 medium = 1½ cups
Cut into 1-inch pieces; pulse to chop.
Rounds: trim; place upright in feed tube. Medium
pressure. Long slices: trim; place horizontally in feed
tube. Medium pressure.
Shreds: trim; place upright in feed tube. Medium
pressure. Long shreds: trim; place horizontally in feed
tube. Medium pressure.
Garlic Metal Blade Chop 1 head = 12 to 16 cloves;
1 medium clove = ½
teaspoon
Peel; with machine running, drop cloves through feed
tube to finely chop.
Ginger Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1-inch pieces = 1
tablespoon
4 ounces = ½ cup
4 ounces = ½ cup
Peel; cut into ½-inch pieces. With machine running, drop
through feed tube to finely chop.
Peel; place upright in feed tube. Medium pressure.
Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh Metal Blade Chop 1 cup loosely packed = ¹∕
³
cup
Herbs, work bowl and blade should be clean and
completely dry. Pulse to roughly chop. Process to finely
chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño Metal Blade
Slicing Disc
Chop
Shred
1 medium pepper = 3
tablespoons
1 medium pepper = ¼ cup
Remove seeds and stem. With machine running, drop
halved pepper through feed tube to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Place upright in feed tube for
narrow slices, horizontally for longer slices.
Leeks Metal Blade
Slicing Disc
Chop
Slice
1 pound = 2 cups
1 pound = 2 cups
Clean leeks; trim, discard dark green parts. Cut into
1-inch pieces; pulse to chop.
Clean leeks as above. Place upright in feed tube;
medium pressure. Long slices: trim; place lengthwise in
feed tube. Medium pressure.
Mushrooms Metal Blade
Slicing Disc
Shredding Disc
Chop
Slice
Shred
1 pound = 6 cups
1 pound = 5 cups
1 pound = 5 cups
Cut into even pieces; pulse to chop.
Pack feed tube. Light pressure.
Pack feed tube. Light pressure.
Onions Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 medium = ¾ to 1 cup
Cut into 1-inch pieces; pulse to chop.
Trim; place in feed tube. Medium pressure.
Peppers - Bell Metal Blade
Slicing Disc
Chop
Slice
1 pound = 4½ to 5 cups
1 pound = 3 cups
Cut into 1-inch pieces; pulse to chop.
Remove seeds and stem. Cut stem end flat to slice into
rings; medium pressure. Halve or quarter and place
upright in feed tube for narrow slices, horizontally for
longer slices.
Pickles Metal Blade
Slicing Disc
Chop
Slice
1 medium = ¾ cup
1 medium = ¾ cup
Cut into 1-inch pieces; pulse to chop.
Place upright in feed tube for rounds; horizontally for
longer slices. Medium pressure.
Potatoes Metal Blade
Metal Blade
Slicing Disc
Shredding Disc
Chop
Purée
Slice
Shred
1 pound = 3½ to 4 cups
1 cup cooked (1-inch
pieces) = ½ cup
1 pound = 3½ to 4 cups
1 pound = 3½ to 4 cups
Raw potatoes: cut into 1-inch pieces; pulse to chop.
Sweet potatoes/yams: cut into 1-inch pieces; pulse to
chop.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes; firm pressure for sweet
potatoes/yams; light pressure for partially cooked
potatoes.
Trim end flat; cut to fit into feed tube. Light to medium
pressure for white potatoes. Note: keep sliced or
shredded raw potatoes in cold water to avoid
discoloration; dry well before using. Mashed potatoes:
process cooked white potatoes through medium
shredding disc to avoid a gluey consistency.