Hamilton Beach 70820 Use and Care Manual - Page 9

Tips and Techniques • A dd the bowl scraper to bowl before processing ingredients that will stick to the sides of the bowl. • F or 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. • W hen using the bowl scraper, do not fill above the scraper. • T his 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 coffee beans or spices, slicing frozen meats, or crushing ice. • W hen chopping foods, pulsing on and off will produce the best results. • O perating 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. • D o not puree or mash starchy vegetables like potatoes as they are easily overprocessed and will become gummy. • T o 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 must be placed in the freezer for 30 minutes prior to processing to ensure it is firm enough for shredding. Visit hamiltonbeach.com for delicious recipes, tips, and to register your product online! Processing Charts Disc attachments are reversible and labeled. The label should face up for the desired function. 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, dips Grate: cheese, such as Parmesan (chilled) Bowl Scraper Nuts, meat, garlic, onions, peppers, celery, herbs, bread (for crumbs), crackers, vegetables, fruit, salad dressings, soups, sauces, dips, cheese Slicing Disc (slicing side facing UP) Cucumbers, apples, mushrooms, carrots, potatoes, cabbage, tomatoes, pepperoni, peppers, radishes, firm cheeses (chilled) Shredding Disc Cabbage, potatoes, carrots, cheese (chilled) Dough Blade Cookie dough, pastry crust, bread, pizza dough For best results, do not exceed the following amounts when chopping, mincing, or pureeing with the chopping/mixing blade. FOOD MAXIMUM AMOUNT Dry ingredients such as crackers or nuts Vegetables or fruits, quartered Cheese such as Parmesan or Cheddar, cubed* Thick sauces or dips Liquids such as marinades or soups Boneless beef, cut into 1-inch (2.5 cm) cubes** 8 cups (1.9 L) 4 cups (946 ml) 1 pound (454 g) 6 cups (1.4 L) 7 cups (1.7 L) 1 pound (454 g) *DO NOT process with bowl scraper. **PULSE until desired consistency. 9