Warranty

6
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 blade must
all be thoroughly clean and dry. Remove stems from
herbs. Add leaves to bowl and process until they
are chopped as fine as you want. 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 10 days, stored in an air-
tight 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 the peel with a vegetable peeler,
leaving on the white pith, which is bitter tasting. Cut
the peel into lengths of 2 inches or less and process
with
½ cup of granulated sugar until finely chopped.
This may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and can-
died fruit, first freeze the fruit for about 10 minutes.
Add to it some of the flour called for in the recipe.
Use no more than 1 cup 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 pieces to ensure an even chop. Process
no more than the recommended amount at a time
(see table inside front cover). Press the OFF/PULSE
lever 3 or 4 times until desired consistency at a rate
of 1 second on, 1 second off. 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. Pulse until it
is evenly chopped, then process continuously to the
desired texture. Scrape the bowl with a spatula as
needed.
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 hamburg-
ers, hash, stuffed peppers, rough patés or smooth
mousses.
To chop nuts:
Chop no more than the recommended amount at
one time. Press and release the OFF/PULSE lever
and check frequently to avoid letting powdered nuts
clump together in a nut butter.
When a recipe calls for flour or sugar, add some to
the nuts before you chop them – about
1
⁄2 cup for
each cup of nuts. This allows you to chop the nuts
as tiny 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.
Let the machine run continuously. After 2 or 3 min-
utes, the ground nuts will form a ball that will gradu-
ally 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 will be. 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 the refrigerator to keep them
without separating.
To make flavored butters, spreads and dips:
Cut room-temperature butter into tablespoon-size
pieces. Chop flavoring ingredients – anchovies,
cheese, herbs, etc. – fine, then process. Be sure
the work bowl is clean and dry. Add small, hard
ingredients like garlic and hard cheese through the
feed tube while the machine is running. Next, add
the butter and process until smooth. Add any liquid
ingredients last, while the processor is running,
and process just long enough to blend. Process
ingredients for spreads and dips in the same way.
They should be at room temperature and cut into
1-inch cubes, or added by tablespoonfuls.
To make mayonnaise:
The work bowl and metal blade must be clean and
dry. Use one whole large egg, or the yolks from two
large eggs. Mayonnaise made from yolks will be
almost as thick as butter. You should be able to
add
2
⁄3 cup of oil for each yolk or 1
1
⁄4 cups for a
whole egg.
Process the yolks or egg with salt, mustard
and 2 tablespoons of vegetable oil for at least
30 seconds. Then, while the machine is running,
pour
1
⁄4 cup of oil into the small pusher. After it
runs through the pinhole at the bottom, remove the
small pusher and slowly add the remaining oil while
the machine runs. See the recipe at the back
of this book.
To beat egg whites:
Use this method only for recipes that can be done
almost entirely by food processor.
The work bowl and metal blade must be absolutely
clean. Add 3 or more egg whites and press the ON
lever. Add about
1
⁄2 teaspoon of lemon juice or vine-
gar for every egg white. Vinegar makes stiffer whites;
its flavor is hardly detectable in cakes, soufflés or ice
creams. Continue processing until the egg whites
hold their shape – about 1
1
⁄2 to 2
1
⁄2 minutes.
For the lightest, fluffiest egg whites, use the Whisk
Attachment which is an optional attachment for the
Classic Series 14-Cup food processor.