L
M
-If washing by hand, use in hot, sudsywater, rinse,
and drythoroughly. If necessary, use a nylon bristle
brushto thoroughly cleanthe Bowl and Food
Chute/Cover;this type of brush will also help to pre-
vent cutting yourself on the Knife Blade and
ReversibleDiscs.
-If washing in a dishwasher, the Knife Blade and
Discs should be placed onthe upper rack- not in or
near the utensil basket where your hand could be
cut when removing utensils.
Donot use rough scouring padsor abrasive
cleansers.
Donotfill the Bowl with boiling water. Do not place
anyof the parts in boiling water.
Donot let the Knife Blade or Discs soak in water for
anylength of time.
FOODPROCESSINGTECHNIQUES
Emptythe bowl when food reaches the lower rim of the
Cover.Removethe Disc or Blade before removing food
from the bowl.
FoodSize
• When chopping, quarterfoods or cutthem into 1" (25
ram)pieces. Large pieces chop unevenly,with some
particles coarse and others overprocessed. When
slicing or shredding foods which are too large for the
FoodChute,decrease the size byfirst pre-cutting
them by handto fit (K).
• When slicing and shredding, cut long foods to fit the
FoodChute [approximately
3 1/2" (90mm)] for best results.
• When processing long, narrowfoods, packthe Food
Chutesofood will stand upright. Slices will then be
round and even (L).
• Forlong shreds or slices, arrange 2 1/2" (65ram)food pieces horizontally inthe Food
Chute.These are attractive in salads, Oriental dishes, and vegetable dips (M).
FoodQuantity
• Medium-sized loads chop more evenlythan large ones. If your recipe calls for 4
medium onions, for instance, chopthem 2at a time; so they will beevenly chopped
without being over-processed.
FoodTemperature
• Fruits,vegetables, and medium-hard cheeses should be processed at refrigerator
temperature.
• Parmesan and Romanocheese should be processed at room temperature. See
"Processing Cheese" for techniques.
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