Specifications
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A. Chopping fresh herbs:
The herbs, work bowl and blade must all be thoroughly cleaned and dried. Remove the stems from herbs.
Add the leaves to work bowl and process, using the ‘CHOP’ switch and a ‘pulse’ action until they are chop-
ped to the desired consistency.
B. Chopping meat, poultry, sh and shellsh:
The food should be very cold but not frozen. Cut into 1.5cm pieces and place in work bowl. Use the
‘CHOP’ switch and a ‘pulse’ action until the food is evenly chopped. Use a continuous processing action for
a few seconds for a ner chop if required. Use a spatula to scrape food down from the sides of the work
bowl as necessary.
C. Chopping nuts:
Add the nuts to the work bowl and process continuously using the ‘CHOP’ switch until chopped to the
desired consistency. Check frequently to avoid nuts clumping together. If necessary, use the spatula to
re-distribute the nuts evenly in the work bowl.
D. Producing a purée:
Cut the food into 1.5cm pieces, and place in work bowl. Use the ‘CHOP’ switch and a ‘pulse’ action to
chop coarsely, then process continuously until food is puréed.
N.B. Cooked potatoes are an exception to this procedure. They develop a gluey texture when
processed with the metal blade.
E. Grinding coffee beans and hard foods:
Add coffee or hard food to the work bowl. Use the ‘GRIND’ switch and process using a continuous action
until desired consistency is reached. Coffee beans may take slighty longer to process, so use a pulse action
every 10 seconds or so to allow food to drop to the bottom of the work bowl