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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 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 liquid from recipe per cup of food. Process food, using
short pulses, until finely chopped. Then process continuously until
desired texture is achieved. Scrape sides of bowl if necessary.
To prepare mashed potatoes:
Insert chef’s bowl into the work bowl. Using the shredding disc,
shred hot, cooked potatoes. Remove the chef’s bowl with potatoes.
Place multipurpose blade in work bowl, and add shredded potatoes,
softened butter, milk, and seasonings. Pulse 3 to 4 times, 2 to 3
seconds each time, until milk is absorbed and texture is smooth. Do
not overprocess.
To chop dried (or sticky) fruits:
The fruit should be cold. Add
1
⁄
4 cup of flour from recipe per
1
⁄
2 cup
dried fruit. Applying short pulses, process fruit until desired texture
is achieved.
To finely chop citrus peel:
With a sharp knife, peel colored portion (without white membrane)
from citrus. Cut peel into small strips. Process until finely chopped.
FOOD PROCESSING TIPS
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