22
FOOD
COMMENTS
CHEESE,
Cheese must be chilled in
MOZZARELLA
freezer for 30 minutes prior
to shredding. Cut to fit chute.
Use light pressure.
POTATOES
Cut potatoes to fit chute.
ZUCCHINI
Cut to fit chute, either
lengthwise or horizontally.
YELLOW SQUASH
Use light pressure.
SLICING GUIDE
FOOD
COMMENTS
APPLE
Quarter and stack horizontally
in chute. Use firm pressure.
CABBAGE
For coarsely shredded results, use
slicing side of disc. Cut into pieces
to fit chute. Empty container as
cabbage reaches disc.
CARROTS
Cut into 4" (10 cm) lengths and
pack in chute, alternating thick
and thin ends.
CELERY
Remove strings. Cut stalks
vertically into thirds. Pack chute
for best results.
CUCUMBER
If necessary, cut to fit chute.
MUSHROOMS
Stack chute with mushrooms on
their sides for lengthwise slices.
NUTS
For coarsely chopped results, fill
chute with nuts and slice.
ONIONS
Quarter and fill chute, positioning
onions upright for coarsely
chopped results.
PEACHES/PEARS
Halve or quarter and core.
Position upright in chute and
slice using light pressure.
PEPPERS,
Halve and seed. Cut large ones
GREEN, RED,
into quarters or strips, depending
YELLOW ETC.
on desired results. Slice using
moderate pressure.
PEPPERONI
(Cut into 3" (8 cm) lengths.
Remove inedible casing. Slice
2 pieces at a time using firm
pressure.
21
FOOD
AMOUNT
COMMENTS
ONIONS,
Up to 2 large
Quarter, and add to container.
CHOPPED
Pulse 1 or 2 times to coarsely
chop. For green onions, up
to 2 cups (500 ml) cut into
1" (2.54 cm) pieces.
PARMESAN OR
Up to 1½ cups
Allow cheese to reach room
ROMANO CHEESE,
(375 ml)
temperature. Cut into 1" (2.54 cm)
GRATED
cubes. Add to container and pulse
to coarse chop; process
continuously to finely grate.
PARSLEY, HERBS
Up to 2 cups
Add to dry, clean container
CHOPPED
(500 ml)
and pulse to desired fineness.
Process other fresh herbs in
same manner.
PEPPER, GREEN,
Up to 1 pepper
Cut into 1" (2.54 cm) pieces.
RED, YELLOW
Add to container and pulse to
CHOPPED
chop.
PIE DOUGH
Up to 2 9" (23 cm) Follow food processor recipe
pie crusts
for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
SOUPS, PUREED
2 cups (500 ml)
Add up to 2 cups (500 ml) hot
OR CREAMED
(not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
SQUASH
Up to 5 cups,
Add ¼ cup (60 ml) of cooking
(BUTTERNUT),
(1250 ml) 1"
liquid per cup of food.
PUMPKIN OR SWEET (2.54 cm) cubes
Pulse to finely chop then
POTATOES PUREED
process continuously to puree.
STRAWBERRIES,
2 cups (500 ml)
Hull and halve large berries.
PUREED
Add to container and pulse to
chop. Process continuously
to puree.
TOMATOES,
4 medium
Quarter tomatoes. Add up to
CHOPPED
4 and pulse to desired size.
SHREDDING GUIDE
FOOD
COMMENTS
CABBAGE
Use shredding disc for very fine
cabbage or slaw. Cut into pieces
to fit chute. Shred using light
pressure. Empty container as
cabbage reaches disc.
CARROTS
Position in chute and shred.
CHEESE, CHEDDAR
Cheese must be well chilled.
Cut to fit chute.
