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Cut the peel into lengths of
2 inches (5cm) or less and
process with 1/2 cup
(125 ml) of granulated sugar
until finely chopped. This
may take 2 minutes
or longer.
For sticky fruit like dates,
raisins, prunes and candied
fruit, first freeze the fruit for
about 10 minutes. Add some
of the flour called for in the
recipe to the fruit. Use no
more than 1 cup (250 ml)
of flour for each cup of fruit.
To chop meat, poultry,
fish and seafood:
The food should be very
cold, but not frozen. Cut
it into 1-inch (2.5cm) pieces
to ensure an even chop.
Using the ON button,
process no more than the
recommended amount at
one time (see table inside
front cover). Press the
PULSE button 3 or 4 times
at a rate of 1 second on, 1
second off. If the food is not
chopped fine enough, let the
processor run continuously
for a few seconds. Check
the texture often to avoid
overprocessing. Use a
spatula to scrape food
from the sides of the bowl
as necessary.
To purée meat, poultry,
fish and seafood:
Prepare the food as described
above. Press the PULSE
button until evenly chopped,
then process continuously to
the desired texture. Scrape
the bowl with a spatula
as needed.
Leave the purée in the work
bowl and add eggs, cream
and seasonings as called for
by the recipe. Process to
combine thoroughly.
Remember, you control
texture by the length of
time you process. By
varying the processing
time, you can get a
range of textures suitable
for hamburgers, hash,
stuffed peppers, or
smooth mousses.
To chop nuts:
Chop no more than the
recommended amount at one
time. Press and release the
PULSE button and check
frequently to avoid nuts
clumping together in a nut
butter. When a recipe calls
for flour or sugar, add some
to the nuts before you chop,
about 1/2 cup for each cup
of nuts. This allows you to
chop the nuts as fine as you
want without turning them
into a nut butter. You can
also chop nuts with a
shredding or slicing disc.
The optional Fine
Shredding Disc is
particularly good.
To make peanut butter
and other nut butters:
Process up to the
recommended amount
of nuts. Using the ON
button, let the machine run
continuously.
After 1-1/2 to 2 minutes, the
ground nuts will form a ball
that will gradually smooth
out. Scrape the sides of the
bowl and continue process-
ing until drops of oil are visi-
ble. Taste for consistency.
The longer you process, the
softer the butter. For chunk
style, add a handful of nuts
just after the ball of nut but-
ter begins to smooth out. To
make cashew butter, add a
little bland vegetable oil.
Processor nut butters
contain no preservatives.
Store in refrigerator to
keep from separating.
To make flavored butters,
spreads and dips:
Cut room temperature
butter into tablespoon size
pieces. Finely chop flavoring
ingredients first, such as
anchovies, cheese, herbs,
etc. Be sure work bowl is
clean and dry. Add small
hard ingredients like garlic
and hard cheese through
the feed tube while machine
is running. Next, add the
butter and process using the
ON button, until smooth.
Add any liquid ingredients
last, while the processor is
running, and process just
long enough to blend.
Process ingredients for
spreads and dips the same
way. They should be at room
temperature and cut into
1-inch (2.5cm) cubes, or
added by tablespoonfuls.
To make mayonnaise:
You can make foolproof
homemade mayonnaise
with your Premier Series 7-
cup Food Processor. The
work bowl and metal blade
must be clean and dry.
Foods prepared with raw
eggs may contain salmo-
nella or other potentially
harmful bacteria. Because
egg yolks are a fine growth
medium for bacteria, we
recommend that you cook
them for use in mayon-
naise, Hollandaise sauce,
Caesar salad dressing,
chilled soufflés, chilled chif-
fons, mousses and other
recipes calling for raw egg
yolks. For mayonnaise, we
recommend using either
the “cooked egg” mayon-
naise on page 29, or using
the following method with
pasteurized liquid eggs.
03CU13535 DLC-2007N IB-5053 10/2/03 2:36 PM Page 10
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