Hamilton Beach 70721 Use and Care Manual - Page 9

Tips and Techniques Processing Charts • For a more uniform consistency, start with pieces of food that are similar in size. Cut food into 1-inch (2.5-cm) pieces before processing with chopping/mixing blade and leave room in bowl for the food to be tossed around. • This food processor is excellent to chop, mix, slice, or shred most foods. However, to maintain peak performance, do not use your food processor for the following: grinding grain, coffee beans, or spices; slicing frozen meats; kneading dough; or crushing ice. • When chopping foods, pulsing on and off will produce the best results. • Operating time will depend on quantity of food being processed. Most foods can be sliced, chopped, or shredded in seconds. If unit is operated continuously for an extended period of time, let the processor rest about 4 minutes before continuing. • Do not puree or mash starchy vegetables like potatoes as they are easily overprocessed and will become gummy. • To slice or shred cheese, use only firm cheese like Cheddar or Swiss that has been chilled for at least 30 minutes. Cheese should be processed immediately after being removed from the refrigerator. Soft cheese like mozzarella should be placed in the freezer for 30 minutes prior to processing to ensure it is firm enough for shredding. • The reversible slicing/shredding disc has a slicing blade on one side and shredding teeth on the other. The name stamped on the blade, facing up, is the function selected. Place on motor shaft with desired cutting edge facing up. • To julienne vegetables, slice and then remove from bowl. Restack the vegetables. Pack into food chute with slices vertical. Slice again to make matchstick-cut vegetables. Disc attachments are reversible and labeled. The label should face up for the desired function. When using disc attachments, do not process past the MAX LEVEL on the bowl. ATTACHMENT FOODS Chopping/Mixing Blade Chop: nuts, meat, garlic, onions, peppers, celery, herbs, bread (for crumbs), crackers Mince/Puree: vegetables, fruit Mix: salad dressings Puree: soups, sauces Grate: cheese, such as Parmesan (chilled) Slicing Disc (slicing side facing UP) Cucumbers, apples, mushrooms, carrots, potatoes, cabbage, tomatoes, pepperoni, peppers, radishes, firm cheeses (chilled) Shredding Disc (shredding side facing UP) Cabbage, potatoes, carrots, cheese (chilled) For best results do not exceed the following amounts when chopping, mincing, or pureeing with the chopping/mixing blade. Leave some space in the bowl to allow ingredients to move for pulsing or blending. FOOD MAXIMUM AMOUNT Dry ingredients such as crackers or nuts 8 to 10 cups (1.9-2.4 L) Vegetables or fruits, quartered 6 to 8 cups (1.4-1.9 L) Grated cheese such as Parmesan or Cheddar, cubed 5 to 10 ounces (141-283 g) Thick sauces or dips 6 to 8 cups (1.4-1.9 L) Liquids such as marinades or soups 4 to 6 cups (0.9-1.4 L) 9