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Care & Cleaning
NOTE: Do not attempt to sharpen the cutting edges of the chopping blade or the
reversible disc. They are permanently sharpened at the factory and will be ruined
by attempted sharpening.
Cleaning
1 Before cleaning, be sure the unit is switched off and the cord is unplugged.
2 Whenever possible, rinse parts immediately after processing for easy cleanup.
3 Wipe the base, control knob, and feet with a damp cloth and dry thoroughly.
Stubborn spots can be removed by rubbing with a damp cloth and a mild,
non-abrasive cleaner. Do not immerse the base in liquid.
4 Blades are sharp.
5 All removable parts can be washed by hand or in a dishwasher, top rack.
• If washing by hand, wash in hot sudsy water, rinse, and dry thoroughly. If
necessary, use a small nylon bristle brush to thoroughly clean the bowl and
food chute/cover, this type of brush will also help prevent cutting yourself
on the sharp chopping blade and slice/shred disc.
• If washing in a dishwasher, place removable parts on the top rack only — not
in or near the utensil basket.
NOTE: For easier cleaning, the Wide Mouth Food Chute
can be removed from the lid.
How To Remove The Wide Mouth Food Chute:
• Pull Slide Release Button out and pull up the
Large Food Pusher.
• Pull back the Food Chute lid and Large Food
Pusher.
• Push in the white horizontal hinge pin and lift off
the Wide Mouth Food Chute (See Figure 1).
How To Re-Attach the Wide Mouth Food Chute:
• Line up the white horizontal hinge pin with
the notches.
• Push in to lock into place (See Figure 2).
6 Do not use rough scouring pads or cleansers on any
plastic or metal parts.
7 Do not fill the bowl with boiling water or place any
of the parts in boiling water. Some foods, such as
carrots, may temporarily stain the bowl. To remove stains, make a paste of 2
tablespoons (30ml) baking soda and 1 tablespoon (15ml) warm water. Apply
the paste to the stains and rub with a cloth. Rinse with sudsy water and dry.
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2. Lift off
1. Push in
Slide Release
Button
Figure 1
Push in
to Lock
Figure 2
Chopping Guide For Large Work Bowl
Food
Amount
Baby Food
Up to 4 cups
(1000ml)
Bread Crumbs
Up to 5 slices
Cookie/Cracker
Up to 5 cups
Crumbs
(1250ml)
Cranberries, minced
3 cups
(750ml)
Eggs, chopped
Up to 12
Garlic, minced
Up to 12
Meat, chopped
Up to 2.5 cups
(raw or cooked)
(600ml)
Mushrooms,
Up to 12 medium
chopped
Nuts, chopped
2 cups (300ml)
Onions, chopped
Up to 2 large
Parmesan or Romano
Up to 1½ cups
Cheese, grated
(375ml)
Parsley, chopped
Up to 2 cups (500ml)
Pepper, Green, Red,
Up to 1 Pepper
Yellow, chopped
Soups, pureed
2 cups (500ml)
or creamed
Squash (Butternut),
Up to 5 cups (1250ml)
Pumpkin or Sweet
of 1 inch (2.54cm)
Potatoes, pureed
cubes
Strawberries, pureed
2 cups (500ml)
Tomatoes, chopped
4 medium
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Directions
Add up to 4 cups (1000ml) 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
(3.75–5cm) pieces. Add to bowl and process to
fine crumbs.
Use for crumbing Graham Crackers, Chocolate or
Vanilla Wafers. Break larger crackers into 1½–2 inch
(3.75–5cm) 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 (2.54cm) 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 (500ml) cut
into 1 inch (2.45cm) pieces.
Allow cheese to reach room temperature. Cut into
1 inch (2.54cm) 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 (2.54cm) pieces. Add to bowl and
pulse to chop.
Add up to 2 cups hot (less than 176°)
vegetable soup for pureeing or creaming.
Process to desired smoothness.
Add ¼ (60ml) 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.
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