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FOOD PROCESSING TIPS
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To slice cooked meat or poultry, including
salami, pepperoni, etc.:
Cooked meat should be very cold. Cut into pieces to fit feed tube.
Process food, using firm, even pressure.
To shred firm and soft cheeses:
Firm cheese should be very cold. For best results with soft cheeses,
such as mozzarella, freeze 10 to 15 minutes before processing.
Cut to fit feed tube. Process, applying even pressure.
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 that use more than 6 cups of all-purpose flour, or
4 cups of whole grain flour.
To slice or shred fruits and vegetables that are small,
such as strawberries, mushrooms, and radishes:
Position food vertically or horizontally in layers within the feed tube.
Fill feed tube in order to keep food positioned properly, but do not
exceed the maximum fill line. Process, applying even pressure. Or
use the small feed tube in the two-piece food pusher. Position food
vertically in the tube and use the small food pusher to process food.
To shred spinach and other leaves:
Stack leaves. Roll up stacked leaves and stand the rolls vertically in
the feed tube. Process, applying even pressure.
To slice uncooked meat or poultry, such as stir-fry meats:
Cut or roll food to fit feed tube. Wrap and freeze meat until it is
solid to touch (30 minutes to 2 hours depending on thickness of
meat). Make sure you can still pierce the meat with the tip of a
sharp knife. If not, allow meat to thaw slightly. Process, applying
even pressure.