Chopping Guide; Shredding Guide - Black & Decker FP1550SDC Mode D'emploi

CHOPPING GUIDE

FOOD MOUNT
B BY FOOD Up to 4 cups
(1000 ml)
BRE D CRUMBS Up to 5 slices
COOKIE/CR CKER Up to 5 cups
CRUMBS (1250 ml)
CR NBERRIES, 3 cups
MINCED (750 ml)
EGGS, CHOPPED Up to 12
G RLIC, MINCED Up to 12
ME T, CHOPPED Up to 2 cups
(R W OR COOKED) (500 ml)
MUSHROOMS, Up to 12 medium
CHOPPED
NUTS, CHOPPED 3 cups
(750 ml)
ONIONS, Up to 2 large
CHOPPED
P RMES N OR Up to 1-1/2 cups
ROM NO CHEESE, (375 ml)
GR TED
COMMENTS
dd up to 4 cups (1000 ml)
cooked vegetables and/or meat to
container, along with 1/4 cup
(60 ml) liquid per cup of solid
food, process continuously
to desired fineness.
Cut either fresh or dry bread slices
into 1 1/2-2 inch pieces
(3.75 & 5 cm). dd to container
and process to fine crumbs.
Use for crumbing graham crackers,
chocolate or vanilla wafers. Break
larger crackers into 1 1/2-2 inch
(3.75 & 5 cm) pieces. dd to
container 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. dd to container. Pulse to
chop, checking fineness after
4 - 5 pulses.
Be sure container is dry.
Drop clove(s) down food chute
while unit is running.
Cut the very cold meat into 1"
(2.54 cm) cubes. dd to bowl
and pulse to chop.
Halve large ones and add
to container. Pulse to desired
fineness.
dd to container and pulse
to chop.
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.
llow cheese to reach room
temperature. Cut into 1" (2.54 cm)
cubes. dd to container and pulse
to coarse chop; process
continuously to finely grate.
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FOOD MOUNT
P RSLEY, 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)
pie crusts
SOUPS, PUREED 2 cups (500 ml)
OR CRE MED
SQU SH Up to 5 cups,
(BUTTERNUT), (1250 ml) 1"
PUMPKIN OR SWEET (2.54 cm) cubes
POT TOES PUREED
STR WBERRIES, 2 cups (500 ml)
PUREED
TOM TOES, 4 medium
CHOPPED

SHREDDING GUIDE

FOOD
C BB GE
C RROTS
CHEESE, CHEDD R
CHEESE,
MOZZ RELL
POT TOES
ZUCCHINI
YELLOW SQU SH
COMMENTS
dd to dry, clean container
and pulse to desired fineness.
Process other fresh herbs in
same manner.
Cut into 1" (2.54 cm) pieces.
dd to container and pulse to
chop.
Follow food processor recipe
for 1 or 2 standard size pie crusts.
See Pastry Crust recipe.
dd up to 2 cups (500 ml) hot
(not boiling) vegetable mixture
for pureeing and creaming.
Process to desired smoothness.
dd 1/4 cup (60 ml) of cooking
liquid per cup of food.
Pulse to finely chop then
process continuously to puree.
Hull and halve large berries.
dd to container and pulse to
chop. Process continuously
to puree.
Quarter tomatoes. dd 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.
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.
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