Technical data

10
and drop the food pieces through the small
feed tube opening while the machine is
running. After adding a cupful this way, add
the remaining food to the bowl and process
in the usual manner.
To chop hard foods:
To chop hard food like garlic and hard
cheese, assemble the unit, remove the small
pusher, press the ON button and drop the
food through the small feed tube while the
machine is running.
Small foods like garlic can be dropped in
whole. Large foods like hard cheese should
be cut into 1-inch (2.5cm) pieces. This
method of processing minces garlic, shallots
and onions. Hard cheese and coconut will
have the same texture as if they had been
hand grated.
IMPORTANT: Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button, until chopped as fine as
desired. The more herbs you chop at a time,
the finer chop you can obtain. If completely
dry when chopped, parsley and other herbs
will keep for at least 4–5 days, stored in an
airtight bag in the refrigerator. They may
be frozen for months, stored in an airtight
container or bag.
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins:
For citrus, remove only the peel with
vegetable peeler, not the white pith, which
is bitter-tasting.
Cut the peel into lengths of 2 inches (5cm)
or less and process with ½ cup (125 ml) of
granulated sugar until finely chopped. This
may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes
and candied fruit, first freeze the fruit for
about 10 minutes. Add some of the flour
called for in the recipe to the fruit. Use no
more than 1 cup (250 ml) of flour for each
cup of fruit.
To chop meat, poultry, fish and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure
an even chop. Using the ON button, process
no more than the recommended amount at
one time (see table inside front cover). Press
the PULSE button 3 or 4 times at a rate of
1 second on, 1 second off. If the food is not
chopped fine enough, let the processor run
continuously for a few seconds.
Check the texture often to avoid
overprocessing. Use a spatula to scrape food
from the sides of the bowl as necessary.
To purée meat, poultry, fish and seafood:
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
Remember, you control texture by the
length of time you process. By varying the
processing time, you can get a range of
textures suitable for hamburgers, hash,
stuffed peppers, or smooth mousses.
To chop nuts:
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for flour or sugar, add some to
the nuts before you chop, about ½ cup for
each cup of nuts. This allows you to chop
the nuts as fine as you want without turning
them into a nut butter. You can also chop
nuts with a shredding disc. The optional fine
shredding disc is particularly good.
To make peanut butter
and other nut butters:
Process up to the recommended amount
of nuts. Using the ON button, let the machine
run continuously. After 2 or 3 minutes, the
ground nuts will form a ball that will gradually
smooth out. Scrape the sides of the bowl
and continue processing until drops of oil
are visible. Taste for consistency. The longer
you process, the softer the butter. For chunk
style, add a handful of nuts just after the
ball of nut butter begins to smooth out.
To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain
no preservatives. Store in refrigerator to
prevent separating.