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CHOPPING GUIDE
FOOD
AMOUNT
BABY FOOD
Up to 4 cups
BREAD CRUMBS
Up to 10 slices
COOKIE/CRACKER
Up to 8 cups
CRUMBS
CRANBERRIES
3 cups
MINCED
EGGS, CHOPPED
Up to 12
GARLIC, MINCED
Up to 5
MEAT, CHOPPED
Up to 2 cups
(RAW OR COOKED)
MUSHROOMS
Up to 20 medium
CHOPPED
NUTS, CHOPPED
Up to 5 cups
(25 ounce)
ONIONS, CHOPPED
Up to 3 large
PARMESAN OR
Up to 1-1/2 cups
ROMANO CHEESE,
GRATED
PARSLEY, CHOPPED
Up to 2 cups
PEPPER, GREEN
Up to 1 pepper
CHOPPED
PIE DOUGH
Up to 2
9" pie crusts
DIRECTIONS
Add up to 4 cups cooked vegetables
and meat to Bowl, along with 1/2
cup cooking liquid/broth. Process
to reach desired consistency.
Break either fresh or dry bread
slices into quarters. Add to Bowl
and process until finely crumbed.
Use for crumbling graham crackers,
chocolate or vanilla wafers. Break
larger crackers into quarters. 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.
Drop clove(s) down Food Chute
while unit is running.
Cut meat into 1"(2.54cm) cubes.
Add to Bowl and pulse to chop.
Halve large ones and add to Bowl.
Chop to desired fineness.
Add to Bowl and process to chop.
Quarter, and add to Bowl. Pulse 1-2
times to coarsely chop. For green
onions, cut into 1"(2.54cm) pieces
and add up to 3 cups.
Allow cheese to reach room
temperature. Cut into 1"(2.54cm)
cubes. Add to Bowl and process to
desired fineness.
Add to Bowl and Pulse to chop to
desired fineness, abort 10-15 seconds
Process other herbs in same
manner (basil, cilantro, mint).
Cut into 1"(2.54cm) pieces.
Add to Bowl and pulse to chop.
Follow Food Processor recipe for
1 or 2 standard size pie crusts.
See One-Crust Standard Pie
Crust recipe.
8
CHOPPING GUIDE
FOOD
AMOUNT
SOUPS, PUREED
Up to 2 cups
OR CREAMED
SQUASH (BUTTERNUT) Up to 8 cups,
MASHED
1"(2.54cm) cubes
STRAWBERRIES, PUREED 2 cups
TOMATOES, CHOPPED
4 medium
SHREDDING GUIDE
FOOD
CABBAGE
Use shredding disc for very fine cabbage or slaw. Cut
into pieces to fit Chute. Shred using light pressure.
Empty Bowl as cabbage reaches disc.
CARROTS
Position in Chute and shred.
CHEESE, CHEDDAR
Cut to fit Chute. Cheese must be well chilled.
CHEESE, MOZZARELLA
Cut to fit Chute. Cheese must be chilled in freezer for
30 minutes prior to shredding. Use light pressure.
POTATOES
Position in Chute. Cut large potatoes in half or quarters.
ZUCCHINI
Cut to fit Chute, either lengthwise or horizontally.
DIRECTIONS
Add up to 2 cups hot (not boiling)
vegetable soup for pureeing and
creaming. Process to desired
smoothness.
Add up to 8 cups cooked, drained
squash to Bowl. Process to puree.
Also works for pumpkin and
sweet potatoes.
Hull and halve large berries.
Add to Bowl and process to chop.
Quarter up to 4 tomatoes. Add to
bowl and pulse to desired fineness.
DIRECTIONS
9
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