Important!

Appears in

Published 2011

To avoid pesticides, you may prefer to buy organic products. (See “The Dirty Dozen” and “The Clean Fifteen”.)
Wash produce thoroughly. Peel, core and remove any pits or seeds if necessary.
To use the Slicer or Grater, cut food in the largest possible size to fit the feed tube. Pack food in the feed tube evenly when slicing. For smaller amounts of food, use the smaller feed tube if your processor has one. Adjust the pressure according to the texture of the food being processed. Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods.
To use the Steel Blade, cut food in even-sized chunks (1 to 1½ inches). Fill the bowl no more than one-third to one-half full. Process in batches if necessary. Use quick on/off pulses to chop; let the machine run to mince, grind or purée.
Equivalents given for each food are approximate and are only provided as a guideline. Final yields may vary, depending on trimming, method of preparation and processing techniques.
If a food you wish to process is not on this list, follow directions for a food that is similar in shape or texture.

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