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Food Processing at a Glance
USING THE MULTIPURPOSE BLADE
Type of Food
To chop fresh fruits or
vegetables.
To mince garlic or to
chop fresh herbs or small
quantities of vegetables.
To chop cooked or raw
meat, poultry or seafood.
To grate hard cheeses,
such as Parmesan or
Romano.
To chop nuts or make nut
butters.
To puree cooked fruits
and vegetables (except
potatoes).
To chop dried or sticky
fruits.
To make bread, cookie or
cracker crumbs.
To finely chop citrus peel.
Preparation
Peel, core and/or remove
seeds. Cut into
3
⁄4-inch
pieces.
Peel garlic. Be sure fresh
herbs are dry.
Be sure food is very cold.
Cut into
3
⁄4-inch pieces.
Never attempt to process
cheese that cannot be
pierced with the tip of a
sharp knife. Cut cheese
into
1
⁄2-inch pieces.
Add
1
⁄4 cup liquid from
recipe per cup of food.
Be sure food is cold. Add
1
⁄4 cup flour from recipe
per
1
⁄2 cup fruit.
Break food into 1 to
2-inch pieces.
With sharp knife, peel
colored portion (without
white membrane) from
citrus. Cut into small
strips.
Processing
Process food to desired
size using short pulses.
With processor running,
add food through feed
tube. Process until
chopped. For best results,
be sure work bowl is dry.
Process up to
1
⁄2 pound at
a time using short pulses,
1 to 2 seconds each time.
Process up to 4 ounces at
a time, using short pulses
until coarsely chopped.
Process continuously
until finely grated.
Process up to 1
1
⁄2 cups of
nuts to desired texture
using short pulses. For
nut butters, pulse several
times first, then
continuously until
smooth. Store in
refrigerator.
Process food using short
pulses until finely
chopped. Process
continuously until desired
texture is reached.
Process fruit using short
pulses until desired
texture is reached.
Process until fine. For
larger pieces, pulse 2 to 3
times first, then process
until fine.
Combine peel with at
least
1
⁄2 cup granulated
sugar from recipe.
Process until finely
chopped.