KitchenAid KFPM773 Manual Do Utilizador
ENGLISH
20
Food Processing Tips
To shred
spinach and
other leaves:
spinach and
other leaves:
Stack leaves. Roll
up and stand
up in feed tube.
Process, using
even pressure.
up and stand
up in feed tube.
Process, using
even pressure.
To slice uncooked meat or poultry,
such as stir-fry meats:
such as stir-fry meats:
Cut or roll food to fit feed tube. Wrap
and freeze food until hard to the touch,
30 minutes to 2 hours, depending on
thickness of food. Check to be sure you
can still pierce food with the tip of a
sharp knife. If not, allow to thaw slightly.
Process, using even pressure.
and freeze food until hard to the touch,
30 minutes to 2 hours, depending on
thickness of food. Check to be sure you
can still pierce food with the tip of a
sharp knife. If not, allow to thaw slightly.
Process, using even pressure.
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
including salami, pepperoni, etc.:
Food should be very cold. Cut in pieces
to fit feed tube. Process food using firm,
even pressure.
to fit feed tube. Process food using firm,
even pressure.
To shred firm and soft cheeses:
Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed tube.
Process, using even pressure.
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed tube.
Process, using even pressure.
To slice or shred items that are
“pear-shaped” like sweet potatoes,
eggplant and squash:
“pear-shaped” like sweet potatoes,
eggplant and squash:
Position food horizontally so that the
bigger/fatter side is to the left of the feed
tube when you are facing the unit. Process,
using even pressure on the food pusher.
bigger/fatter side is to the left of the feed
tube when you are facing the unit. Process,
using even pressure on the food pusher.
USING THE
DOUGH BLADE
DOUGH BLADE
The dough blade is specially
designed for mixing and
designed for mixing and
kneading yeast dough quickly and
thoroughly. For the best results, do not
knead recipes which use more than
2-3 cups (475-710 ml) of flour.
thoroughly. For the best results, do not
knead recipes which use more than
2-3 cups (475-710 ml) of flour.
USING THE EGG WHIP
To make soft egg
white meringue:
white meringue:
Place 3 egg whites and
1
⁄
4
teaspoon (1 ml) cream of tartar in
work bowl fitted with egg whip. Process
until foamy, about 30 to 45 seconds.
With processor running, slowly add
until foamy, about 30 to 45 seconds.
With processor running, slowly add
1
⁄
3
cup (80 ml) sugar through the narrow
feed tube. Process until stiff peaks form,
about 2
about 2
1
⁄
2
to 3 minutes. Stop processor
as necessary to check texture of mixture.
To whip cream:
Place heavy cream in work bowl fitted
with egg whip. Process 30 seconds. With
processor running, add 2 tablespoons
(30 ml) powdered sugar through the
narrow feed tube. Process just until soft
peaks form, about 30 to 40 seconds. Stop
processor as necessary to check texture
of mixture. With processor running, add
with egg whip. Process 30 seconds. With
processor running, add 2 tablespoons
(30 ml) powdered sugar through the
narrow feed tube. Process just until soft
peaks form, about 30 to 40 seconds. Stop
processor as necessary to check texture
of mixture. With processor running, add
1
⁄
2
teaspoon (2 ml) vanilla, if desired,
through the narrow feed tube. Process
just until mixed. Do not overprocess.
just until mixed. Do not overprocess.