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Food Processing Charts
MINIMUM AMOUNT RECOMMENDED
1 medium peeled or unpeeled, cored
and cut into wedges
2 slices, cut into squares
1
⁄
2
medium head, cored and cut into
1-inch (2.5 cm) chunks
1 medium, peeled, cut into
1-inch (2.5 cm) pieces
2 firm ribs, strings removed, cut into
1-inch (2.5 cm) pieces
5 ounces, (140 g) cut into
1-inch (2.5 cm) pieces
11 squares
1 hard cooked, chilled and shelled; dry
well
1 large clove, peeled
9 medium
1 cup (250 ml)
1 cup (250 ml) nuts
1 medium, cut in quarters
1
⁄
2
cup (125 ml) packed; dry;
remove stems
1 medium; remove seeds
FOOD
Apple
Bread
Cabbage
Carrot
Celery
Cheese,
Parmesan
Graham Crackers
Eggs
Garlic
Mushrooms
Nuts
(hard and soft)
Nut Butter
Onions
Parsley
Peppers, Green
YIELD
1 cup
(250 ml)
1 cup (250 ml)
2 to 2
1
⁄
2
cups
(500 to 625 ml)
1
⁄
2
cup
(125 ml)
1
⁄
2
cup
(125 ml)
1 cup
(250 ml)
3
⁄
4
cup (175 ml)
1
⁄
3
cup
(80 ml)
1
⁄
2
tsp. (2.5 ml)
2 cups
(500 ml)
3
⁄
4
to 1 cup
(175 to 250 ml)
1
⁄
2
cup (125 ml)
3
⁄
4
cup
(175 ml)
1
⁄
4
cup
(60 ml)
3
⁄
4
to 1 cup
(175 to 250 ml)
Chopping/Mixing Blade
TIME
5 sec. coarse
7 sec. fine
5 sec coarse
10 sec. fine
5 sec coarse
10 sec. fine
3 sec coarse
5 sec. fine
1 sec. coarse
3 sec. fine
10 sec.
3 sec. coarse
5 sec. fine
2 to 2
1
⁄
2
min
3 sec coarse
5 sec. medium
7 sec. fine
5 sec coarse
10 sec. fine
SPEED
1-2
PULSE
3-4
3-4
3-4
PULSE
PULSE
1-2
3-4
1-2
PULSE
3-4
1-2
3-4
PULSE
NOTE: Maximum recommended food quantities:
Fruit = 14 cups (3.5 L)
Vegetables = 9 cups (2.25 L)
Cheese, Parmesan = 32 ounces (914 g)
Whole Nuts = 8 cups (2 L)
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