6
Dough
• Always use Low speed when kneading. Be sure
that the medium pusher lock is in the locked
position when kneading dough to avoid it from
moving around — some vibration is still normal.
Always start the food processor before adding
liquid. First process the dry ingredients (flour, salt,
etc.) and then add the liquid in a slow, steady
stream, or through the drizzle hole in the pusher,
allowing the dry ingredients to absorb it. If liquid is
added too quickly, wait until ingredients in the work
bowl have mixed, then add remaining liquid slowly
(do not turn off the machine). Never use more than
2½ cups (625 ml) of white/all-purpose flour
when preparing a yeasted dough.
Using the Reversible Slicing and Shredding Discs
• The slicing side of the discs makes whole slices.
It slices fruits and vegetables, cooked meat and
semi-frozen raw meat. The shredding side of
the discs shreds most firm and hard cheeses.
It also shreds vegetables like potatoes, carrots
and zucchini.
• Always pack food in the feed tube evenly for
slicing and shredding. The food will dictate the
amount of pressure: Use light pressure for soft
foods, medium pressure for medium foods and
firm pressure for harder foods. Always process
with even pressure.
• For round fruits or vegetables: Remove a thick
slice on the bottom of the food so that it sits
upright in the feed tube. If food does not fit in
the feed tube, cut in half or quarters to fit.
Process with even pressure.
• For small ingredients like mushrooms, radishes or
strawberries: Trim the ends so the food sits upright
in the feed tube.
• When slicing or shredding cheese, be sure that the
cheese is well chilled.
• To shred leafy vegetables like lettuce or spinach:
Roll leaves together and stand them up in feed
tube. Process with even pressure.
NOTE: Always use the pusher when slicing or
shredding. Never put your hands in the feed
tube while unit is running.
FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 10 cups (2.36 L)
Chopped fruit or vegetable 6 cups (1.5 L)
Chopped cheese 4 cups (1 L)
Puréed fruit or vegetables 3 cups (750 ml) cooked; 1½ cups (375 ml) puréed
Chopped or puréed meat, fish or seafood 1½ pounds (680 g)
Thin liquid (e.g., dressings, soups, etc.)
7 cups (1.75 L)
Cake batter
8-inch (20 cm) cheesecake batter;
1 box (15.25 ounce [432 g]) cake mix
Cookie dough
2½ dozen (based on average chocolate
chip cookie recipe)
White bread/pizza dough 2.5 cups ([625 ml] all-purpose or bread flour)
Nuts for nut butter
3 cups (750 ml)
RECOMMENDED MAXIMUM
WORK BOWL CAPACITY
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