BLACK&DECKER PowerPro II Manual Del Usuario página 12

FOOD AMOUNT
ONIONS, Up to 2 large
CHOPPED
PARMESAN OR Up to 1½ cups
ROMANO CHEESE, (375 ml)
GRATED
PARSLEY, HERBS Up to 2 cups
CHOPPED (500 ml)
PEPPER, GREEN, Up to 1 pepper
RED, YELLOW
CHOPPED
PIE DOUGH Up to 2 9" (23 cm) Follow food processor recipe
pie crusts
SOUPS, PUREED 2 cups (500 ml)
OR CREAMED
SQUASH Up to 5 cups,
(BUTTERNUT), (1250 ml) 1"
PUMPKIN OR SWEET (2.54 cm) cubes
POTATOES PUREED
STRAWBERRIES, 2 cups (500 ml)
PUREED
TOMATOES, 4 medium
CHOPPED
SHREDDING GUIDE
FOOD
CABBAGE
CARROTS
CHEESE, CHEDDAR
COMMENTS
Quarter, and add to container.
Pulse 1 or 2 times to coarsely
chop. For green onions, up
to 2 cups (500 ml) cut into
1" (2.54 cm) pieces.
Allow cheese to reach room
temperature. Cut into 1" (2.54 cm)
cubes. Add to container and pulse
to coarse chop; process
continuously to finely grate.
Add to dry, clean container
and pulse to desired fineness.
Process other fresh herbs in
same manner.
Cut into 1" (2.54 cm) pieces.
Add to container and pulse to
chop.
for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
Add up to 2 cups (500 ml) hot
(not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
Add ¼ cup (60 ml) of cooking
liquid per cup of food.
Pulse to finely chop then
process continuously to puree.
Hull and halve large berries.
Add to container and pulse to
chop. Process continuously
to puree.
Quarter tomatoes. Add up to
4 and pulse to desired size.
COMMENTS
Use shredding disc for very fine
cabbage or slaw. Cut into pieces
to fit chute. Shred using light
pressure. Empty container as
cabbage reaches disc.
Position in chute and shred.
Cheese must be well chilled.
Cut to fit chute.
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FOOD
CHEESE,
MOZZARELLA
POTATOES
ZUCCHINI
YELLOW SQUASH
SLICING GUIDE
FOOD
APPLE
CABBAGE
CARROTS
CELERY
CUCUMBER
MUSHROOMS
NUTS
ONIONS
PEACHES/PEARS
PEPPERS,
GREEN, RED,
YELLOW ETC.
PEPPERONI
COMMENTS
Cheese must be chilled in
freezer for 30 minutes prior
to shredding. Cut to fit chute.
Use light pressure.
Cut potatoes to fit chute.
Cut to fit chute, either
lengthwise or horizontally.
Use light pressure.
COMMENTS
Quarter and stack horizontally
in chute. Use firm pressure.
For coarsely shredded results, use
slicing side of disc. Cut into pieces
to fit chute. Empty container as
cabbage reaches disc.
Cut into 4" (10 cm) lengths and
pack in chute, alternating thick
and thin ends.
Remove strings. Cut stalks
vertically into thirds. Pack chute
for best results.
If necessary, cut to fit chute.
Stack chute with mushrooms on
their sides for lengthwise slices.
For coarsely chopped results, fill
chute with nuts and slice.
Quarter and fill chute, positioning
onions upright for coarsely
chopped results.
Halve or quarter and core.
Position upright in chute and
slice using light pressure.
Halve and seed. Cut large ones
into quarters or strips, depending
on desired results. Slice using
moderate pressure.
(Cut into 3" (8 cm) lengths.
Remove inedible casing. Slice
2 pieces at a time using firm
pressure.
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