Hamilton Beach 773 User manual

6HAMILTON BEACH
l .
Three Speed
Food Processor
HOUSEHOLD APPLIANCE

IMPORTANT SAffGUARDS
When using electrical appliances, basic safety precautions should
always be followed including
the following:
1. Read all instructions.
2. Toprotectagainstelectrical hazards, do notimmersebase or
motor in water or other liquid.
3. Close supervision is necessary when any appliance is used
by
or near children.
4. Unplug cord from outletwhen notin use,before putting on or
taking off parts, and before cleaning.
5. Avoid contacting moving parts.
6. Do notoperateanyappliancewithadamagedcord
or plug or
after the appliancemalfunctions, or isdropped or damagedin
any manner. Return appliance
to the nearest authorized
servicefacility
for examination, repair or electrical or mechan-
ical adjustment.
7. The use of attachments, not recommended or sold by the
appliance manufacturer may cause fire, electrical shock or
injury.
8. Do not use outdoors.
9. Do not let cord hang over
edge of table orcounter, or touch
hot surfaces.
1
0. Never feed food into food chute by hand when slicing or
shredding food. Always use food pusher.
11 . The Bladesand Discsaresharp. Handlecarefully. Store out of
reach of children.
12. Makesure the blade or disc hascome to afull stop before re-
moving cover.
13 . Keep hands and utensils out ofcontainerwhileprocessing to
preventthepossibilityofsevere personal injuryand/ordamage
to the Processor.Arubberscrapermay be usedonlywhenthe
Processor is not running.
14. To avoid injury, never place cutting Blade
or Discs on base
without first putting bowl properly in place.
15. Be certain coveris securelylocked in place before operating
appliance.
16 . Do not attempt to defeat the cover interlock mechanism.
17. SAVE THESE INSTRUCTIONS
COPYil iGIII I<)fl 1

KNOW YOUR PROCESSOR
Cover With
Food Chute
Cover Locking Tabs
Container Locking Rims
Interlocking Switch
Steel J
Blade
Control Panel
Slicer Disc

CONTROL PANEL
THREE POSITION CONTROL SWITCH
MOMENTARY
Turnsthe motoron underyourcontrol, for justashortperiod(moment
or second) when the bowl and cover are locked in place. This on-off
actionwill helpyou control thetexture. It is usedwhen processing items
which should not be over processed. Switch must be HELD for motor
to
run.
4

HOW TO ASSEMBLE AND USE
FOOD PROCESSOR
1. Place base on a smooth, clean, dry surface.
2. Make sure control switch is in "OFP' position.
3. Place bowl handlefacing you, on thebase of the processor. The bowl
will drop down into place when the openings(two} on the sides of the
bowl slightly overlap the protruding "pins" on the base (see illustration).
Rotate the bowl
counterclockwise slightlyso the handle is directly
in front of you (the bowl is now locked in place}. The first few times
you lock the bowl in place you may have to use some force. This
tightness will diminish with repeated use.
4. In handling blades, use large
knob on top only; handle discs by the
edges. To position, place
the blade or disc on the shaft, then spin
slowly until it drop s down all the way on the shaft.
5. Place Food Pusher in chute .
6. To lock cover into position, place cover on bowl so that the lock ing
tabs (on right and left side of cover) slide under locking rims (on
rightand left
side of container). The in terl ockon the cover will nowbe
opposite of the interlocking switch on the side of the base. With your
hand on the chute, rotate the cover counterclockw ise slightly, so
that the cover interlock enter s the switch, and you hea r the cove r
ac tu a ll y l oc k in to pl ace.
7. Ingredients are put in to the bowl either before the cover is put into
place, or they are added through the food chute.
8. Plug cord in any 120 Volt AC wall outlet.
9. Select speed.
TO DISASSEMBLE
1. Make sure unit is turned OFF.
2. Unplug cord from wall outlet.
3. Rotate cover clockwise and remove.
4. Depending on the consistency of thefood being processed, the blade
or disccan be removed either with thebowl or afterthe food hasbeen
removed from the bowl. When usingthe blade, it isbest
to remove the
bowl and blade together. This prevents food from spillingthrough the
ho le in the bowl, onto thetop of the base. Also, with liquid ingredients
the blade forms a seal to prevent leakage, when the bowl is removed
from
the base. Nev er tipthebowl over wh i le bladeandingredientsare
inside. The blade will spill
out into the food, and could be a safety
hazard. It is betterto useaplasticspatula and hold
it against the knob
ontheblade
to keep it in placewhen pouring out ingredients.Then set
the bowl down, lift
up thebladeand use aplasticspatula toclean blade,
aswell asanymixture
or ingredientsclinging to theinside of thebowl.
5. To remove the bowl, rotate it clockwise and lift off.
5

HOW TO CARE FOR FOOD PROCESSOR
Wash cover, bowl, blades, discs and food pusher in hot sudsy water,
rinse and
dry thoroughly. Do not allow any part to soakfor long periods
of time. To avoid scratching the bowl or cover, use a mild, non-abrasive
cleanser for removing thestubborn soil. It isa goodideatorinsethebowl
immediately after using, to prevent any dried on food. Clean
the blades
and discs with a stiff-bristle dishwashing brush. Don'tallow the blade to
sit in a sin!< of soapywater, as it is potentially dangerous to go feeling
around under the water to find the blade.
All parts, withthe exception
of the Food Pusherandthe base, maybe
washed in dishwasher.
Use a damp cloth
to wipe off the Control Panel.
DO NOTIMMERSETHE
BASE. To cleanit, wipethebaseand linecord
with a damp cloth
or sponge. To remove stubborn soil, use a mild non-
abrasive cleanser.
The motor of your Food Processoris permanently lubricated and will
require no oil.
Don't store the Food Processorwith thecoverin the locked position.
Thismayputunnecessarystrainon
the lockingswitch.Also, if thecoveris
slightlyajar, food odorswon'tpenetrateandthebowlwill beperfectly dry
inside the next time you want to use it.
TIPS FOR ADAPTING RECIPES
-As a guideline, the bowl will hold enough dough to make one average
size loaf of bread. Never use more than 3 cupsof flour in the bowl when
mixingand kneading thebread.The bowlwill hold thickcake batters
of up
to four cups.
-Here aresometipsforadaptingstandard recipes to thefood processor.
Read the recipe carefully, looking
for techniquesthat can be performed
in thefood processor. Usually,
it will beeasier to chop, slice, mince, grate
and crumb ingredientsfirst, then set aside. Then continuewith blending,
creaming, mixing, and othercombining instructions. When dryingredients
(nuts, crumbs, coconut and similar foods)
are called for, process them
first, then continue in the same processor bowl with
the other instruc-
tions called for in the recipe. To change or adapt standard recipes for
preparation in the food processor follow this work pattern; process dry
ingredientsfirst, then semi-wet ingredientscan be added
or returned to
the processor bowl.
6

WHAT BLADES AND DISCS ARE
USED FOR:
The STEEL Blade consists of two serrated stainless steel cutting
blades attached at a ridged center knob. Th is blade is used to:
CHOP: Raw orcooked meats, fish orpoultry, hard vegetables,
onions, mushrooms and nuts.
MINCE: Vegetables, meat, poultry, fish, nuts.
CRUMB:
MIX:
CUTIN:
PUREE:
MASH:
BLEND:
KNEAD:
GRATE:
GRIND:
Bread, crackers, cookies, cereals.
Pieand pastadoughs, cream puff pastry, quickbreads,
cakes, meat and vegetable mixtures.
Shortening and butter into flour for pastry doughs.
Cooked fruits and vegetables, baby foods, nuts for
butters
Fruits and vegetables.
Mixtures, sauces, gravies, beverages, soups.
Knead bread doughs.
Hard Cheese
Meats, fish, poultry, nuts inp paste
or butters.
7

The SHREDDER Disc ha s holes arranged around the top surface. It
rotates ju st underthe cover to shred or grate foods inserted through the
chute. It is used to:
SHRED: Firm vegetables, such as p(Jtatoes, zucchini, carrots, cabbage,
apples and pears; and fruits, cheeses and chocolat e.
GRATE: Cheddar, Swiss,Muensterand similarcheeses; chocolate, nuts.
The SLICER Disc hasa serrated slicing surface. It rotates just
under -
neath thecover to slicefoods inserted through the chute and is usedfor:
UNIFORM SLICES: Firm fruits and vegetables; chees es; partially
frozen boneless meat.
JULIENNE: Vegetables
8

HINTS FOR BEST USE
-Keep Food Processor on counter so it is ready to use at any time.
-Do not over process food.
-Always position bowl and
lock on base before putting blade or disc in
position. Position blade
or disc securely.
-Always wait until blade
or disc has completely stopped turning before
removing cover.
-The bowl will hold
up to4 cups of semi-liquid ingredients (mixture of liquids
and solids)
or 6 cups of grated or sliced food such as vegetables or
cheese. Do not overfill.
-Process dry or solid ingredients first before processing moi st ingredi-
ents. Wh ile it is not necessary to pre-chop foods to be processed, it is
advisable
for finished uniformity that all ingredients be approximately
same size before processing. As a general rule,
cut food into 1-inch
pieces.
-If hard foods, such as vegetables or cheese become wedged between
blade and side
of bowl, turn motoroff, unpl ug from wall, remove wedged
piece.
-If actionstopsduring processing or ingredients stick to thesides of bowl,
turn motoroff, remove coverand usea rubberspatulatogentlypush mix-
ture toward blades.
-YourFood Processor works in seconds, not in minutes, therefore, iarge
quantities can be processed in a short time. When preparing large
quantities
of food, process in small batchesand combi ne. Becareful not
to over process food.
-The amount
of food to put into bowl will depend on the food and the
process being used.
- It is not recommended ice be crushed in this unit as damage mayresult
to STEEL Blade.
-For the most even results, chop only one type of vegetable at a time. In
some cases, however, it is acceptable to chop a few together, such as
onions, peppersand garlic. You can
do this when thetexture ofthechop-
ping is not cr itical, as in a soup to be pureed.
-For perfectslices, packtheFoodChutetightl y, sothefood can't fall over
sideways. Forsmaller amounts
of food, such as onecarrot, cut in pieces
tofill
up thechute, (orseepage 17for an alternatemethod).Besure to cut
a s li ce offtheend of thefood,so it is flat against thedi sc. Ifthefood is put
intothe chute loosely,
it may tip overand the sliceswill beelongated, or
on an angle, rather than perfectly round.
-When using the Discs, use moderate pressure for harder foods
(examples:carrots, cheese); lighter pressure
for delicatefoods (examples:
strawberries, bananas). Neverforce food through the discs.
-When slicing,themore pressureyou use on thefood pusher, thethicker
the slices will be;
the lighter you push, the thinner the slices.
-Drawthe outline
of the top and bottom of the chute on a piece of card-
board and cut out theshapes.Takethisalongwhenfoodshopping to help
you selectvegetablesand fruits thatarejustthe rightsize tofitthechute,
without trimming
or cutt ing.
-The bottom of thechuteissli ght ly largerthanthe top. You can usethisto
advantage by inserting
wider foods like cucumbers, potatoes or onions,
through the bottom of the chute. Hold the food in place, then position
thecover. In thiswayyou can
get larger,roundersliceswithlesstrimming
to fit the chute . 9

-Use the STEEL Blade to puree cooked fruits, vegetables and meat for
babyfood orspecialdiets.Addingsomewater,fruitjuice,brothorcooking
liquid while processing, will give a smoother consistency.
-S omefoods, be ca useoftheirhigh watercontentare liquidywhen chop-
pedorshredded;peppersandcucumbersforexample. It isagood ideato
drain
this liquid off before using the vegetable in a recipe.
-To preventfruit from darkening afterbeing sliced or cut, coatthe fruit in
an ascorbic acid mixture
(a national brand is Fruit Fresh). This will keep
the fruit from discoloring if it is used in a salad
or in a recipe where itwill
not be cooked immediately. An alternate method is to brush or dip the
fruit in lemon juice. If the fruit is cooked right after processing, such
tre atment is not necessary.
- It is moreefficientand time saving to processa quantityofbabyfood at
one time, and freeze in portions.
-cut calories by thickening soups and gravies with pureed vegetables.
Pu ree afew ofthevegetables in the stew , pot roast, or soup. The pureed
vegetables thicken the liquid,givea richer taste;
there is no need to add
flour.
-When using the discs you may find on occasion a small piece of food
leftoveron topof thedisc. This isnormal. Ithappens because of thespace
between the end of the chute and the top of
the disc.
-When slicing and shredding, the bestresults will beobtained ifthe food
is chilled.
-Use a fork, long skewer, or toaster tongs, to help position foods in the
chute. Th is isvery useful forplacing mushroomsorstrawberries on their
sides in the chute,
or positioning olives, when slicing.
-Ifgravy has lumps in it, just put it in
the food processorwith the STEEL
BLADE. Process at a medium-high to high speed fora few seconds and
the gravy will be perfectly smooth.
PROCESSING TECHNIQUES -
STEEL BLADE
The STEEL Blade is used to chop, dice, mince, puree, knead, and
crumb. Processing speed and time determine the texture and consis-
tency of
the food.
Use of the MOMENTARY
"on/off' action can help to avoid over-proces-
sing. Always chop
dry ingredients first then moist ingredients for best
results.
-Wash, tr im and peel food, if necessary.
-cut food into chunks or pieces.
-Lock bowl in position and insert STEEL Blade.
- Placechunks
or piecesoffood in bowl, positioncoverwith Food Pusher
in chute,and processfood until desiredtexture. This will becompleted in
seconds, dependingon typeandtextureoffood. MOMENTARYsettingis
convenient as it helps
to redistribute food,and gives you complete control
over processing time.
-chop the dry ingredients in a recipe first, then continue with liquid or
moist ingredients. In this way you won't have to rinse and dry the bowl
between uses.
-S crape down sides of bowl with rubber spatula as needed.
10

PROCESSING TECHNIQUES-
STEEL BLADE
CHEESE
HardcheeselikeParmesan can bequicklyprocessedintocoarse or
fine texture. Cutthe cheeseintocubes and place about 6 or7 in the
bowl with STEEL Blade in place. Process at High Speed only using
"MOMENTARY'' action, until texture is the way you want it.
MEATS
Cut meatinto1-inch cubes, remove gristle, and unwantedfat. Place5
to 6 cubes (8 ounces)
in processor bowl with STEEL Blade in place.
Positioncoverwith Food Pusher in chute. Process at HighSpeed onlyfor
about10 secondsforcoarse, 15secondsformedium, and 20 secondsfor
finely chopped meat.
KNEAD
Dough for 1loafyeast breads may be preparedin Processor. Follow a
recipe
in this booklet or useone ofyourfavorites. Use High Speed only.
After dough forms a ball, remove from bowl.
To knead, divideinto two pieces. Breakeach pieceintofourandpress
on the STEEL Blade. Process until combined into a ball. Repeat with
other half, then shape the two pieces into a loaf or ball to rise.
CRUMB
Bread, cookies, and crackers can beeasily turned intostuffing, crumbs
for topping
or fine crumbs for pie shells. As in other processes, coarse
texture is achieved with a short processing time, medium texture is
achieved with a short processing, medium texture a few seconds more
and fine slightly more. The "MOMENTARY'' action is used for crumbing
because the food is redistributed, so the crumbs are even and different
textures can be easily achieved.
To Make Crumbs
-crumble or break up crackers, wafers or slices.
-Lock bowl in position and insert STEEL Blade.
-Place cracker or bread pieces in bowl.
-cover and process using "MOMENTARY'' action and High Speed until
desired texture.
-Process time determines texture.
For One Cup Crumbs Use:
Bread slices (soft)
Bread slices (hard)
Saltine squares
Graham crackers squares
Zwieback slices
Vanilla wafers
Chocolate wafers
Ginger Snaps
Amount
2
2
28
22
7 to 9
22
to 26
16 to 18
16
to 18
11

PU REE
Nut butter sarea goodexampleof the effectoflongprocessingtimes.
Peanuts, pecans or other oily nuts can be pureed into a tasty
but ter,
easilyand quickly. Dry roasted nuts will not work because of the lackof
oil in the nuts.
For crunchy
nut butter, process desired amount of nuts just to th e
coarse chop stage and stir into the completed butter.
Vegetables, fruits and meats are also easily pureed
to make baby
foods, for use in soups, sauces and
for special diets.
MI X
Many of the recipes included in this b ook give directions for gr ating,
shredding or chopping some ingredients, then removing them to continue
using
the processor to finish preparing the recipe.
We givedirectionsforchopping nuts, then removing them,
but satis-
factoryresults may beachieved when whole nutsare added to mixtures
orbatters. During the process of blending ingredientstheywill
be chopped.
Thin pieces oforangeand lemonpeel can
be chopped byaddingthem to
the sugar and butter mixture rather than grating by hand.
Add eggs, flour and other ingredients t hr ough the chut e.
It isoften necessary to push foodsdown fr omthesideofthebowlwitha
rubber spatula
wh~n creaming, mixing or blending.
FOOD PROCESSING CHART-
STEEL BLADE
FOOD
AMOUNT
SPEED T
IME YIELD
APPLE 1 medium peeled, LOW 5 sec . - 1 12 cup
cored cut in Ye's
coarse
7 sec.-
fine
BREAD See page
11
CABBAGE 1/ 4 medium head, cored MED 5 sec.- 3/4 to 1
and cut in 1-in chunks coarse cup
10 sec.-
fine
CARROT 1 medium, peeled, cut MED 10 sec. - V2 cup
in 1-inch pieces. coarse
Process 1
cup at a time 15 sec.-
fine
CELERY 2 firm ribs,
st rings MED 3 sec .- 1f2 to%
removed, cut in 1- inch coarse cup
pieces 5
sec.-
fine
CHEESE 4 ounces, hard HIGH Use 1 cup
(P armesan) cut in MOMEN- coarse
1-inch pieces. Process TARY to fine
6
to 7 at a time
12

FOOD AM OUNT SPEED
TIME
Y IE LD
COCONUT Fresh, 2 to 3 ounces MED Use
%to 1
peeled, cut in chunks
MOME N- cup-
TARY short
time-
coarse
longer
time-fine
CRACKERS See page
11
CUCUMBER 1 large peeled,
cut LOW Use 1
cup-
in chunks MOMEN- short
TARY
time -
coarse
longer
time-fine
EGGS 1 hard cooked, chilled LOW 1
sec.- %to 3f4
and shelled. Dry we ll & coarse
cup
quarter 5
sec.-
fine
GARLIC 1 large clove MED 5 sec.
1/4 tea-
peeled and halved spoon
fine
HERBS mi nt -leaves, only % MED 1fa cup
cup firmly packed finely
dill-leaves only,
ch ives -chop
cut in pieces
LEEKS 1 or 2 medium, sp li t HIGH 5 sec. - 1fa to 1f2
and cut in 1-inch pieces fi
ne
cup
MEAT,
8-ounces, remove HIGH 10 sec. - 1 cup
UNCOOKED- gristle, cut in 1-inch coarse
BEEF, POR
K, cubes. Chop 5 to 6
15 sec. -
LAMB cubes at a time medium
20 sec.-
fine
MUSHROOMS 3 large, 6 medium LOW 3 sec. - V2 cup
coarse coarse
5
sec.- to fine
fine
NUTS 1 cup MED Use 1
cup
(H ARD &
MOM EN-coarse
SOFT) TARY to f
ine-
for
depend-
eveness ing on
time
OLIVES 10 extra large stuffed LOW 3 sec. - 2
13 cup
coarse
5
sec.-
fine
13

FOOD AMOUNT SPEED
TIME YIELD
ONIONS 1 medium, quartered MED 3 sec.-
Y3to 1J2
coarse cup
5
sec.-
medium
7 sec-
fine
PARSLEY 1J2 cup packed, dry -MED 5 sec.- 1J3 cup
remove stems coarse
10 sec.-
fine
PEPPERS, 1 medium. Remove MED Use 3 /.a to1cup
GREEN seeds and cut in 1-inch MOM EN- coarse
pieces TARY to fine
push
peppers
down
into
container
PICKLES 3 large or 6 small, cut MED %to 1cup
in
1- inch pieces coarse
to fine
POTATOES 1 medium, quartered MED 3
sec.- 3f.a cup
coarse
5 sec. -
fine
SHALLOTS 5 to 6 whole, peeled MED 5
sec . Y4 cup-
short time
coarse;
longer
time-fine
SP INACH 1 10-ounce bag, MED
10 sec. 4 cups-
remove coarse stems, medium
process 2 cups at a chop
time
SQUASH 1 medium cut in MED 5 sec.- 1 to 11!4
(YELLOW OR 1-inch pieces coarse cups
ZUCCHINI) 7
sec . -
fine
SQUASH
1J2 medi um , peeled and HIGH 7 sec . - 2h to 1cup
(ACORN, cut in 1-inch pieces coarse
BUTTER Nun
10 sec.-
fine
TOMATO 1 medium, firm, ripe, MED 3 sec. Y2 cup
quartered, then halved coarse
into eight chunks
WATERCRESS % cup, dry, firmly MED 5 sec. Y4cupfine
packed
14

PROCESSING TECHNIQUES-
SHREDDER DISC
SHREDDING, GRATING
The SHREDDER Disc insert
is used to grate and shred.
The Food Pusherisalways used
to directthe food intothedisc. Never
feed
the food to be processed by hand.
Use of the"MOMENTARY" action when shreddingsofterfoods, such
as Mozzarella cheese (which have been chilled) gives best results.
-Wash and trim all items, if necessary.
-cut foodsintopiecestofitchute.Lockbowlin positionandinsertassembled
SHREDDER Disc.
-Position cover and pack chute tightly with food.
-
Se l ec t Speed. Process food by exerting pressure on Food Pusher.
Select small items
or cut cheese, vegetables or other items into
rectangularshaped pieces
to fit the chute. When grating,the harder th e
pressure on the food pusher the largerthe pieces;the lighterthe pressure
the smaller the pieces.
Firm ripe chilled fruits and vegetables are recommended for grating.
PROCESSING TECHNIQUES-
SHREDDER DISC
FOOD AMOUNT SPEED
APPLE 1 medium (5 to 6 ounces) MED
peeled
or unpeeled, cored
and cut in halves or guarters
BEETS 3 medium (2 ounces) peeled HIGH
BREAD
SOFT 1 slice, bent in half MED
STALE 1 sli
ce , broken in half HIGH
CABBAGE % medium head, cut
to fit MED
chute
CARROTS 1 medium cut in pieces,
arranged on sides in chute HIGH
SOFT 2 ounce piece,
ch illed MED
MOZZAR~LLA
MOMEN-
TARY
SEMI-SOFT- 2 ounce piece, chi ll ed HIGH
CHEDDAR,
SWISS
CHOCOLATE 1 - 1-ounce square
1 - 4-ounce bar HIGH
YIELD
1 cup
11/2 cups
Y2 cup
coarse
crumbs
Y2 cup
coarse
crumbs
1
Y2 to 2
cups
Y2 to%
cup
Y2 cup
Y2 cup
%cupfine
1 cupfine
15

COCONUT 1 small coconut, peeled, cut in MED 2V2 cups
chunks, small chunks for flak-
ed wider chunks for shreds
CUCUMBER 1 large peeled, remove seeds,
HI GH 1 to 1%
cut in pieces cups
MU SHROOMS 3 lar
ge or 6 medium MED 1 cup
NUTS (HARD&
V2 cup HIGH
V2 cup
SOFT)
ONIONS 1 medium, cut in quarters MED
V2 cup
PEPP
ERS, 1 medium, remove seeds HIGH 3
.4 cup
GREEN and cut to fit chute
POTATOES 1 medium,
cut in quarters MED 1 cup
place in cold water
to
~revent darkness
RADISHES 8 medium MED
V2 cp
SQUASH 1 medium,
cut to fit chu te
HIGH 1 cup
(YELLOW OR
ZUCCHI
NI )
SWEET 1 small, peeled and cut in HIGH 3
/4 to 1cup
POTATOES
pieces to fit chute
PROCESSING TECHNIQUES-
SLICER DISC
The SLICER Disc insert is used for uniform slicing or julienneslicing.
The Food Pusher is always used to dir
ect the food o nto the dis c. When
slicing, the harder
the pr ess ure on the pusher, the thicker the slices; the
lighter
the pressure the thinner the slices. NEVER feed the food to be
processed by hand.
-Lock bowl into position and insert SLICER Disc assembly.
-Wash and trim all items, if necessary. Cut off the ends so a flat surface
rests bottom down in the
chute .
-cut food into pieces to fit chute.
-P osition cover and pack ch ute tightlywith food. Place Food Pusheron
top of food in chute.
-Select Speed. Process food by exe
rt ing pressure on Food Pu sher.
VEGETABLES
Select fi rm , ripe small vegetables that will fit the chute or require just a
little trimming to
do so.
Arrangemushrooms horizontallyin the chute,
ca ps to theoutside, and
press lightly against
the disc for slicing. Cut summer squash, carrots,
pepp ersand other vegetablesin piecesto fit the chute either vertically or
horizontally depending on shape desired.
16

P ROCESSING TECHNIQUES-
S LICER DISC
FRUITS
Select small sized fruits that will fit the food
chute or that will require
just a little
tr imming to do so.
Firm ripe, chilled fruits are recommended for processing. Cut just a
th
in slice offthe end of fruitsbefore placing inchute. This givesa smoother
surface against
the SLICER Disc.
Cut peaches, apples, pears, andsimilarfruitsin halfand push through
the
chute for horizontal slices.
SAUSAGES AND
SIMILAR FOODS
Selectthin items
that will fitthechute.Theseitemsslicebest if chilled.
Raw meat must be partially frozen. Cut into piecesthatwill fit chuteand
pack
into chute. Process at High Speed onl y.
J ULIENNE
TousetheSlicerDisc to makeatrue"matchstick"julienne cut of such
vegetables as potatoes, summer squash, carrots and beets, first place
foodinchuteasdescribedonpage 16 and slice. Remove the slicesthen
reposition the Slicer Disc. Wedge a stack
of slices vertically into the
bottom of the chute. Sliceagain. The result of these "twice sliced"vegeta·
bles and fruits will be a square edged julienne cut.
S INGLE SLICING
When slicing a singlefood, likeonecarrot or cucumber, position it on
t
he right side of the chute. Hold it firmly in place with the pusher. The
counterclockwise rotation
of the Discwill push thefood against theright
side of
the chute. This helps hold the food upright for perfect slicing or
shredding.
Ifthefood is tootapered, it willnotmake the propercontactontheside
of the chute and will turn over on its side.
PROCESSING TECHNIQUES-
SLICER DISC
FOOD
AMOUNT SPEED
APPLE 1 medium
(5 to 6 ounces) MED
peeled or unpeeled & cored.
YIELD
Y2 to
3
/4
cup
Do one half
at a time, lay cut
thin slices
side flat against disc
BANANA 1 ripe firm, peeled & halved LOW
BEETS 3 medium
(2 ounces each) MED
peeled
1 cupthin
slices
2 cups
even
slices
17

BROCCOLI
STEMS 2 or 3 trimmed MED 1
Y2 to 2
cups
BUTTER 1 stick, cut in half, very cold HIGH about 37
position side by side in chute thin pats
CABBAGE V4medium head, c
ut to
MED 1
V2 to 2
fit chute cups
CARROTS 2 medium c ut in half MED 1
cup or
more
CAULIFLOWER 1 head, broken intoflower ets-
HI GH
1 cup
slice
one cup at a time, lay on slices
sides
in chute
CELERY 2 firm ribs, st ri ngs removed HIGH
Y2 to 3 /4
cup
CHEESE 4 ounce piece, cold HIGH
2fJ cup,
about 12
slices
CUCUMBER 1 large, peeled or unpeeled MED
1Y2 cup
thin slices
EGGPLANT 1medium, peeled or unpeeled HIGH 2 cups
GREEN
20 to 24 cut to fit width of HIGH 2 cups,
BEANS chute, placed on side French
cut
LEEKS 2 mediu m, cut in pieces MED Y2 cup
LEMONS Small, trim thin piece off MED
2fJ cup, 10
& LIMES each
end to 12
slices
LETTUCE Y4 firm head cut to fit chute HIGH 1 cup,
sliced
MUSHROOMS 3 large, 6 medium, arranged LOW Y2 to%
on sides in chute cup
straight
slices
OLIVES 10 extra large stuffed, MED
2fJ cup,
pimiento side down sliced
ONIONS 1 medium (3
to 4 ounces) HIGH
Y2 cup
PEPPERS, 1 medium cut in half LOW
3V• cup
GREEN half slices
PICKLES 3 large, 6 small MED 1 cup
PINEAPPLE 1 medium, peeled, cored & HIGH 4 cups
quartered thin
slices
POTATO 1 medium HIGH %cup
RADISHES 7 to 8 medium MED V2 cup
slices
SALAMI 1 small, thin HIGH 1 to 1V4
cup thin
slices
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PROCESSING TECHNIQUES-
SLICER DISC
FOOD AMOUNT SPEED YIELD
SQUASH
(YELLOW OR 1 medium HIGH 1 cup,
ZUCCHINI) even
slices
STRAW-
BERRIES 6 medium LOW
%cup
slices
SWEET POTATO 1 medium, cut to fit chute HIGH 1 cup
TOMATO 1 medium, firm, cored and MED Y2 cup
cut in half, if necessary thin slice
TURNIP- 1 small (3 ounces) peeled HIGH
1f2 to%
WHITE cup slice
UNCOOKED 8 ounce piece(remove gristle) HIGH 3 /4 to1cup
MEAT must be partially frozen for slices-
easier slicing good for
Oriental
cooking
RECIPES
APPETIZERS AND SALAD DRESSINGS
BUTTER SPREADS
Goodforsandwiches, asflavorenhancerforsoupsand sauces or topping
for meats, vegetables
or breads.
Technique:
-cut softened butter into pieces.
-Lock bowl in position and insert STEEL Blade.
-Place ingredients in bowl and position cover.
-Use at Low speed.
-Process just until butter and seasonings are combined.
-DO NOT OVERPROCESS.
LEMON HERB BUTTER
1 cup butter, softened % teaspoon basil
Y2Teaspoon grated lemon peel
GARLIC BUTTER
V2 cup butter, softened 1 clove garlic
Process garlic first at High speed until finely chopped, then add butter
and process as above.
19

CHEESE BALL
1 pound sharp Cheddar cheese Y2 to 3 /4 cup mayonnaise
1 small onion, peeled Ya teaspoon black pepper
and quartered
Ya teaspoon cayenne
1
cup cocktail peanuts
Cut cheese into strips that will fit into chute. Lock bowl
in position and
place SHREDDER Disc inside. Cover. Fill chute almost to the top with
pieces
of cheese. Process at High speed to grate. Remove SHREDDER
Disc and cheese. Position bowl again and put STEEL Blade in place.
Chop onion at Medium speed. Add cheese, peanuts, mayonnaiseand
seasonings. Process toblendthoroughly at High speed. Form intoa ball.
Wrap in plastic wrap. Chill thoroughly. Makes 1 Y4 pounds.
CHOPPED LIVER
1 medium onion, peeled and 4 hard cooked eggs, cut into
quartered quarters
1 pound chicken livers Salt
4 tablespoons butter Pepper
Lock'bowl in position and place STEEL Blade inside. Chop onion at a
Mediumspeed for5 seconds. Meltbutterovermedium heat.
Add chopped
onion and livers. Cook until just done5 to 6 minutes. Cool slightly. Position
STEEL Blade in processor bowl. Add cooked liver and onion mixture.
Processat Highspeedusing Momentaryaction untilblendedthoroughly.
Scrapedownsidesof bow l. Addseasoningsand hard cooked eggpieces
through the chute. Process at High speed to blend, about 10 seconds.
Press mixture into buttered 1 quart mixing bowl
to chill. Serve with toast
squares
or crackers. Makes 3 cups.
CRANBERRY ORANGE RELISH
2 medium oranges, unpeeled, 1 poundfreshwholecranberries
quartered and
cut in half again 1 Y2 cups sugar
to make chunks
Remove any seeds from oranges. Lock bowl in position and insert
STEELBlade. Putthechunks.from one orangein thebowl and processat
Highspeed untilfinelychopped. Remove to a bowl andrepeatwith other
orange. Putone cup ofcranberries ata time in bowl and processat High
speed
to finely chop. Add to the oranges in the bowl. Stirin sugar so it is
mixed thoroughly. Cover and refrigerate before serving. Makes 4 cups.
PEANUT BUTTER
1 cup blanched, roasted peanuts Sa lt to taste
1 tablespoon vegetable oil
(optional)
Lock bowl in position and place STEEL Blade inside. Place peanuts in
bowl. Cover and process at High speed until nuts form a butter of the
desired texture. Add needed amount of oil and salt and processat High
speed long enough to blend. Cover and refrigerate. Serve any way you
like peanut butter. Makes about 3f4 cup.
20