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Food Processing Tips
USING THE MULTIPURPOSE BLADE
To chop fresh fruits or
vegetables:
Peel, core, and/or remove
seeds. Cut food in 1 to
1
1
⁄2-inch (2.5-3.75 cm) pieces. Process
food to desired size, using short pulses,
1 to 2 seconds each time. Scrape sides of
bowl, if necessary.
To puree cooked fruits and
vegetables (except potatoes):
Add
1
⁄4 cup (60 ml) liquid from recipe
per cup (235 ml) of food. Process food,
using short pulses, until finely chopped.
Then process continuously until
reaching desired texture. Scrape sides
of bowl, if necessary.
To chop dried (or sticky) fruits:
The food should be cold. Add
1
⁄4 cup (60 ml)
flour from recipe per
1
⁄2 cup (120 ml) dried
fruit. Process fruit, using short pulses,
until reaching desired texture.
To finely chop citrus peel:
With sharp knife, peel colored portion
(without white membrane) from citrus.
Cut peel in small strips. Process until
finely chopped.
To mince garlic or to chop
fresh herbs or small quantities
of vegetables:
With processor running, add food through
the feed tube. Process until chopped. For
best results, make sure work bowl and
herbs are very dry before chopping.
To chop nuts or make
nut butters:
Process up to 3 cups (710 ml) of nuts to
desired texture, using short pulses,
1 to 2 seconds each time. For a coarser
texture, process smaller batches, pulsing
1 or 2 times, 1 to 2 seconds each time.
Pulse more often for finer texture. For
nut butters, process continuously until
smooth. Store in refrigerator.
To chop cooked or raw meat, poultry
or seafood:
The food should be very cold. Cut in
1-inch (2.5 cm) pieces. Process up to
1 pound (455 g) at a time to desired size,
using short pulses, 1 to 2 seconds each
time. Scrape sides of bowl, if necessary.
To make bread, cookie, or
cracker crumbs:
Break food into 1
1
⁄2 to 2-inch (3.75-5 cm)
pieces. Process until fine. For larger
pieces, pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.
To melt chocolate in a recipe:
Combine chocolate and sugar from recipe
in work bowl. Process until finely chopped.
Heat liquid from recipe. With processor
running, pour hot liquid through the feed
tube. Process until smooth.
To grate hard cheeses, such as
Parmesan and Romano:
Never attempt to process cheese that
cannot be pierced with the tip of a sharp
knife. You can use the multi-purpose
blade to grate hard cheeses. Cut cheese
in 1-inch (2.5 cm) pieces. Place in work
bowl. Process, using short pulses, until
coarsely chopped. Process continuously
until finely grated. Pieces of cheese can
also be added through the feed tube
while the processor is running.
USING THE DOUGH BLADE
The dough blade is specially
designed for mixing and
kneading yeast dough quickly
and thoroughly. For the best results, do
not knead recipes which use more than
2-3 cups (475-710 ml) of flour.