Ch O P P I Ng G U Ide - Oster FPSTFP1355 Manual De Instrucciones

FOOD
Baby Food
Bread Crumbs
Cookie/Cracker Crumbs
Cranberries, minced
Eggs, chopped
Garlic, minced
Meat, chopped (raw or
cooked)
Mushrooms, chopped
Nuts, chopped
Onions, chopped
Parmesan or Romano
Cheese, grated
Parsley, chopped
Pepper, Green, Red,
Yellow, chopped
Soups, pureed or
creamed
Squash (Butternut),
Pumpkin or Sweet
Potatoes, pureed
Strawberries, pureed
Tomatoes, chopped

CH O P P I NG G U IDE

AMOUNT
Up to 4 cups
(1000 ml)
Up to 5 slices
Up to 5 cups (1250 ml)
3 cups (750 ml)
Up to 12
Up to 12
Up to 2.5 cups
(600 ml)
Up to 12 medium
2 cups (300 ml)
Up to 2 large
Up to 11/2 cups
(375 ml)
Up to 2 cups
(500 ml)
Up to 1 Pepper
2 cups (500 ml)
Up to 5 cups (1250
ml) of 1 inch (2.54
cm) cubes
2 cups (500 ml)
4 medium
En gl is h-10
DIRECTIONS
Add up to 4 cups (1000 ml) cooked vegetables
and/ or meat in a bowl, along with ¼ cup (60ml)
liquid per cup of solid food, process continuously to
desired fineness.
Cut either fresh or dry bread slices into 1½–2 inch
(3.75–5 cm) pieces. Add to bowl and process to fine crumbs.
Use for crumbing Graham Crackers, Chocolate or
Vanilla Wafers. Break larger crackers into 11/2–2
inch (3.75–5 cm) pieces. Add to bowl and process
until fine.
Pulse to chop to desired fineness. Can also add
sugar to make Cranberry Relish.
Peel, dry and halve hard-cooked eggs. Add to
bowl, Pulse to chop, checking fineness after 4–5
pulses.
Be sure bowl is dry. Drop clove(s) down Food
Chute while unit is running.
Cut the meat into 1inch (2.54 cm) cubes. Add to
bowl and pulse to chop.
Halve large ones and add to bowl. Pulse to desired
fineness.
Add to bowl and pulse to chop.
Quarter, add to bowl. Pulse 1 or 2 times to coarsely
chop. For green onions, up to 2 cups (500 ml) cut
into 1 inch (2.45 cm) pieces.
Allow cheese to reach room temperature. Cut into
1-inch (2.54 cm) cubes. Add to bowl and pulse to
coarse chop. Process continuously to finely grate.
Add to bowl and pulse to chop to desired fineness,
about 10–15 seconds. Process other herbs in the
same manner (Basil, Cilantro, Mint, etc.)
Cut into 1-inch (2.54 cm) pieces. Add to bowl and
pulse to chop.
Add up to 2 cups hot (less than 176°F/80°C)
vegetable soup for pureeing or creaming. Process
to desired smoothness.
Add ¼ (60 ml) cup of cooking liquid per cup of food.
Pulse to finely chop then process continuously to
puree.
Hull and halve large berries. Add to bowl and pulse
to chop. Process continuously to puree.
Quarter tomatoes. Add up to 4 and pulse to desired
size.