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 air-
tight bag in the refrigerator.
They may be frozen for
months, stored in an air-
tight 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 a vegetable
peeler, not the white pith
which is bitter tasting.
Cut the peel into lengths
of 2 inches (5cm) or less
and process with 1/2 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 overprocess-
ing. 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 1/2 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 process-
ing until drops of oil are vis-
ible. 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 but-
ter, add a little bland veg-
etable oil. Processor nut
butters contain no preserv-
atives. Store in refrigerator
to keep from separating.
To make flavored butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavor-
ing ingredients first, such
as anchovies, cheese,
herbs, etc. Be sure work
bowl is clean and dry. Add
small hard ingredients like
garlic and hard cheese
through the feed tube while
machine is running. Next,
add the butter and process
using the ON button, until
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