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FOOD
AMOUNT
COMMENTS
Onions, chopped
Up to 3 large
Quarter, and add to bowl. Pulse or 2 times to coarsely chop. For
green onions, cut into 1”(2.51 cm) pieces and add up to 3 cups.
Parmesan or romano
cheese, grated
Up to 1½ cups
Allow cheese to reach room temperature. Cut into 1”(2.54 cm)
cubes. Add to bowl and process to desired fineness.
Parsley, chopped
Up to 2 cups
Add to bowl and Pulse to chop to desired fineness, abort 10-15
seconds Process other herbs in same manner (basil, cilantro,
mint).
Pepper, green,
chopped
Up to 1 pepper
Cut into 1”(2.54 cm) pieces. Add to bowl and pulse to chop.
Soups, pureed or
creamed
2 cups
Add up to 2 cups hot(not boiling) vegetable soup for pureeing
and creaming. Process to desired smoothness
Squash (Butternut),
mashed
Up to 5 cups,
1”(2.54 cm)
cubes
Add up to 8 cup cooked, drained squash to bowl. Process to
puree. Works for pumpkin and sweet potatoes, also.
Strawberries, pureed 2 cups
Hull and halve large berries. Add to bowl and process to chop.
Tomatoes, chopped
4 medium
Quarter tomatoes. Add up to 4 and pulse to desired fineness.
SHREDDING GUIDE
Food
Comments
CABBAGE
Use fine shredding disc for very fine cabbage or slaw. Cut into pieces to fit chute. Shred
using light pressure. Empty bowl as cabbage reaches disc.
CARROTS
Position in chute and shred.
CHEESE, CHEDDAR Cut to fit chute. Cheese must be well chilled.
CHEESE, MOZZA-
RELLA
Cut to fit chute. Cheese must be chilled in freezer for 30 minutes prior to shredding. Use
light pressure.
POTATOES
Position in chute. Cut large potatoes in half or quarters.
ZUCCHINI
Cut to fit chute, either lengthwise or horizontally.
Summary of Contents for DESIGN FOOD PROCESSOR ADVANCED
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