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Helpful Hints
Food Processor
1
Never attempt to process any food that cannot be cut with a sharp knife.
2
When mincing garlic, fresh herbs or small quantities of foods, add to feed tube with
multipurpose blade in place and processor running. Make sure bowl and all parts are
very dry before processing garlic or fresh herbs.
3
To chop nuts, use the chopping blade and the pulse setting. Use short pulses. Process
smaller batches for coarser texture.
4
Let hard cheeses, such as Parmesean and Romano, come to room temperature before
processing. For best results, chill soft cheeses in the freezer, such as cheddar and
mozzarella, for 10 to 15 minutes before processing.
5
Make sure uncooked meats and poultry are very cold before processing.
6
Do not overfill processing bowl. Fill no more then 1/3 to 1/2 full when chopping.
The bowl can hold up to 3 cups of dry ingredients or 2 cups liquid.
7
Position the slicing and shredding disks so that cutting surfaces are to the right of
the feed tube. This will allow one full rotation of the blade before contacting food.
8
If any part becomes stained or discolored after processing, clean with bleach and
water solution.
9
When processing several slices or pieces of food, put as many pieces as will
fit in feed tube together to help hold each other in place.
10
This food processor is NOT designed to crush ice.
11
Most foods can be processed in 10 to 30 seconds, depending on the quantity.
For large quantities, process in several batches. Let the processor rest about 1 minute
between batches.
12
If the food processor suddenly stops running, turn the unit OFF and unplug.
Let the unit cool down for 15 minutes and restart.
13
A food processor is not recommended for making Italian meringue (a meringue made
by using hot sugar syrup).
Processing Guide
Food Attachment Comments
APPLES Slicing Side Up Stack 2 quarters horizontally
in chute. Use moderate pressure.
BANANAS Slicing Side Up Peel and cut in half; use light pressure.
BREAD Chopping blade Use up to 2 slices/broken into pieces.
Pulse speed.
CABBAGE Shredding Side Up Cut to fit chute; shred into bowl.
Add slaw ingredients (mayo, vinegar,
salt, etc.)
CARROTS Slicing Side Up Cut into 4" lengths and pack in chute,
alternating thick and thin ends.
CELERY Chopping blade Up to 2 cups cut into 1/2" lengths.
(chopped) Pulse to desired texture.
CHEESE Shredding Side up cut chilled cheese
(cheddar) to fit chute/shred.
CHEESE Chopping blade Cut into 1/2" cubes and
(parmesan) pulse up to 1 cup at a time.
CHOCOLATE Chopping blade Use 1-2 squares cut into 8 pieces
(grated) Chop to desired texture.
CUCUMBER
Slicing Side Up Cut to fit chute; use light pressure.
EGGS Chopping blade Quarter up to 3 eggs and pulse to
(Hard boiled) desired texture. Add mayo, salt, and
seasoning for egg salad
NUTS Chopping blade Add up to 2 cups; pulse to
(chopped) desired fineness.
ONIONS Chopping blade Quarter and fill chute, position onions
upright for coarsely chopped results.
Pulse.
PEPPERONI Shredding Side Up Cut into 4" (10 cm) lengths. Slice 1
piece at a time using firm pressure.
POTATOES Shredding Side Up Cut to fit chute. After shredding, place
in cold water to prevent darkening
before frying.
SQUASH Shredding Side Up Cut to fit chute; shred, salt and drain.
(shredded) Fries well in butter or oil. Position in
chute & shred.