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®
TM
PowerPro
Full-Size
Food Processors
QUESTIONS? Please call us TOLL FREE!
IN U.S.A. 1-800-231-9786
? IN CANADA 1-800-465-6070
Model FP1000 Series Food Processors
SAVE THIS USE & CARE BOOK
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IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: Please read all instructions. To protect against risk of electrical shock, do not put base, cord, or plug in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Turn unit off and unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. To disconnect, turn unit off, gras
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FOOD PUSHER FRENCH FRY DISC FOOD FINGERS (In Food Chute) (Selected models only) THIN SLICE/FINE COVER SHRED REVERSIBLE DISC THICK SLICE/COARSE SHRED REVERSIBLE DISC DISC STEM KNIFE BLADE BOWL HANDLE BOWL CORD STORAGE CENTER POST (AT BACK OF BASE) PUSH BUTTON CONTROLS “ON” INDICATOR LIGHT 3
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be easily inserted. It also will not grind grain, coffee beans, or spices with a high oil content. Do not chop Ice A it will damage the Bowl and dull the Knife Blade. TO ASSEMBLE FOOD PROCESSOR IMPORTANT: Be sure the Food Processor is off and unplugged before removing or inserting parts. Food Processor Bowl To attach Bowl to Base, hold Bowl with Front facing you (A). Set Bowl into Round Well and rotate until its Locking Tabs drop down into the Base. Twist the Bowl counterclockwise as far as it
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To Puree: The pre-cut feature eliminates the need to cut foods into D small pieces before pureeing. Simply install the knife Blade in the Bowl, then grasp the thick slice disc by the Centre Hub and align hexagon shape of Hub over hexagon top of Knife Blade (E). Install the Cover. Insert the food into the Food Chute and using the pusher, pureeing can be achieved in one easy step. Food Chute/Cover Hold the Cover by the Food Chute with the handle cover at an angle to the Bowl just in front of the
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Pulse Button • Press and hold the Pulse Button must be pressed and H held in place for the unit to operate. When you release it, the unit will stop. (I) • Use the Pulse Button for short processing tasks, such as chopping raw beef cubes or vegetables. This allows you to control processing time as well as results. On Button (Models FP1000 and FP1000-04) • When the On button is pressed, the unit will run until the Off Button is pressed. • Use the On position for longer processing tasks, such as mak
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–If washing by hand, use in hot, sudsy water, rinse, K and dry thoroughly. If necessary, use a nylon bristle brush to thoroughly clean the Bowl and Food Chute/Cover; this type of brush will also help to pre- vent cutting yourself on the Knife Blade and Reversible Discs. –If washing in a dishwasher, the Knife Blade and Discs should be placed on the upper rack – not in or near the utensil basket where your hand could be cut when removing utensils. • Do not use rough scouring pads or abrasive clean
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• When slicing raw meat, it should be partially frozen (firm, but not solid). Food Quality • Fresh, crisp, and firm fruits and vegetables process best. This does not mean you cannot use up an old carrot or a limp piece of celery, but you should not expect the same results you would get with fresh produce. • For uniform texture, use a spatula to scrape down the sides of the Bowl when nec- essary. Liquids • Hot liquids (not boiling) and hot foods can be processed in the Bowl. Model FP1000, FP1000-
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• Semi-Hard Cheeses – Cheddar, Colby, Longhorn, American, Swiss, Gruyere, Emmenthaler, Jarlsberg, Edam, Gouda, Provolone. Temperature is not critical if using the Knife Blade. These cheeses may be shredded or sliced, but they must be well chilled. Use only light pressure on the Pusher. • Hard Cheeses – Parmesan, Romano, Pecarino, Sapsage. These cheeses have a lower moisture content. If these cheeses are so hard as not to be able to pierce easily with a thin knife, do not attempt to process in Fo
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12
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DAILY USE CHART Food/Result Attachment Special Instructions Apples, Chopped Knife Blade Peel (if desired), quarter and core. Cut each 1/4 in half crosswise. Add up to 1 cup (240 ml) at a time. Apples, Sliced Disc, Slicing Side Stack quarters horizontally. Use firm pressure. Avocado, Sliced Disc, Slicing Side Pit, quarter, and core. Arrange quarters (back to back) in Chute, alternating thick and thin ends. Use firm pressure. Baby Food Knife Blade See “Making Baby Food” (pg. 12) for techniques. B
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DAILY USE CHART Food/Result Attachment Special Instructions Cucumbers, Chopped Knife Blade Peel (if desired), halve lengthwise, and scoop out seeds (if tough). Cut into 1” (25 mm) pieces. Add up to 2 cups (480 ml) at a time. Pulse to desired fineness. Cucumbers, Shredded Disc, Shredding Side Cut to fit Chute (if necessary). Cucumbers, Sliced Disc, Slicing Side Cut to fit Chute (if necessary). Use light pressure. Eggplant, Sliced Disc, Slicing Side Peel (if desired) and quartered or cut to fit
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DAILY USE CHART Food/Result Attachment Special Instructions Nuts (Hard, Almonds, Knife Blade Add up to 1 cup (240 ml) at a time to dry Peanuts), Ground Bowl and pulse to desired fineness. (For best results, process frozen). Nuts (Hard, Almonds Knife Blade Add 1/4-cup (60 ml) flour for 1 cup (240 ml) Peanuts), Very Finely Ground nuts. (Subtract this flour from amount called for in recipe.) Nuts (Soft, Walnuts, Pecans, Disc, Slicing Side Fill Chute with nuts. Use moderate pres- Brazil), Coarsel
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DAILY USE CHART Food/Result Attachment Special Instructions Peppers (Sweet, Red, Green), Disc, Slicing Side Remove top from pepper. (If pepper is Sliced small enough to fit Chute, remove seeds and pith from top and leave pepper whole.) Halve larger peppers and remove insides. Fit pepper into bottom of Chute by gently squeezing pepper by the sides. Slice using moderate pressure. Pickles, Chopped Knife Blade Peel (if desired), halve lengthwise, and scoop out seeds (if tough). Cut into 1” (25 mm) p
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DAILY USE CHART Food/Result Attachment Special Instructions Strawberries, Pureed Knife Blade Hull and halve, if large. Add up to 2 cups (480 ml) at a time to Bowl. Process 10 seconds.(Use in fruit topping or gelatin desserts.) Strawberries, Sliced Disc, Slicing Side Hull. Arrange berries on their sides in Chute for lengthwise slices. Use very light pressure. Sweet Potatoes (Yams), Knife Blade Peel, cut into 1” (25 mm) pieces, and simmer Mashed in salted water until tender. Drain well. Pro- c
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RECIPES Onion Soup au Gratin 5 medium onions 3 cups (720 ml) water 2 tablespoons (30 ml) butter or margarine 4 oz. (114 gms) Swiss or Gruyere cheese 1 teaspoon (5 ml) sugar cut to fit Chute 1 tablespoon (15 ml) all-purpose flour 4 slices French bread - 1 inch thick (25 mm) toasted 2 cans (10 1/2 oz. / 300 gms each) condensed beef broth Position Disc in Bowl, slicing side up. Cut onions to fit Food Chute and slice. In 4 quart saucepan (4 L), melt butter or margarine. Add onions, sprinkle wit
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1/2 medium cabbage, cut in wedges 1/3 cup (80 ml) vegetable oil 1 small sweet or red onion, halved 1/4 cup (60 ml) sugar 1/2 medium green pepper 1 teaspoon (5 ml) salt 2 carrots, peeled 1/4 teaspoon (1 ml) pepper 2/3 cup (160 ml) vinegar Position Disc in Bowl, slicing side up. Slice cabbage, onion and pepper. When vegetables reach top of bowl, transfer to extra-large bowl and slice remaining quantity. Position Disc in Bowl, shredding side up. Shred carrots. Add to cabbage mixture. Position
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1 cup (240 ml) whole wheat flour 1/4 cup (60 ml) lukewarm water 2 tablespoons (30 ml) brown sugar (110-115ºF/44-46ºC) 2 tablespoons (30 ml) soft butter 2/3 to 1 cup (160-240 ml) lukewarm water or margarine (110-115ºF/44-46ºC) 1-1/2 teaspoon (7 ml) salt Position Knife Blade in Bowl. Add flour, sugar, butter or margarine and salt. Process until blend- ed, about 5 seconds. In a small bowl, add yeast to 1/4 cup (60 ml) water. Stir and allow to dis- solve, about 10 minutes. With processor runni
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1 egg 1 teaspoon (5 ml) vanilla Position Knife Blade in Bowl. Process peanuts until a butter forms (about 2 minutes). Add sugar and butter, process until smooth (15 seconds). Scrape down bowl as necessary. Add egg and vanilla, process 5 seconds. Add flour, chocolate morsels and baking soda. Pulse just until flour is blended into mixture (about 5 times). Shape dough into balls using 1 tablespoon (15 ml) dough for each. Place on ungreased cookie sheets, about 2” (50 mm) apart. Flatten each
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Preheat oven to 375ºF (190ºC). Position Disc in bowl with slicing side up and slice apples. As slices reach top of bowl, empty into ungreased 9” (23 cm) square baking pan. Sprinkle lemon juice over apples. Position Knife Blade in Bowl; add remaining ingredients. Process until crumbly, about 10 seconds. Crumble evenly over apples. Bake until apples are tender, 40 to 45 minutes. Serve warm or cold, plain, or with ice cream, or sweetened whipped cream. Makes: 6 (3/4 cup/180 ml) servings Note
