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Food Processor
Food Processor Safety.................. 2
Parts & Features............................ 3
Using Your Food Processor........ 4
Cleaning Your Food Processor.... 8
Customer Service.......................... 8
Recipes.......................................... 9
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
840066200
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Food Processor Safety IMPORTANT SAFEGUARDS When using electrical appliances, basic 10. Never feed food into food chute by safety precautions should always be hand. Always use food pusher. followed, including the following: 11. The blades and discs are sharp. Handle 1. Read all instructions. carefully. Store out of reach of children. 2. To protect against risk of electrical shock, 12. Make sure the blade or disc has come do not immerse base, motor, cord, or to a full stop before removing cover. p
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Parts & Features 1. Food Pusher 8. Control Switch 2. Food Chute 9. Speed Switch 3. Food Gate – leave in cover for 10. Bowl regular processing; remove for 11. S-Blade continuous processing. 12. Cover 4. Continuous Feed Chute 13. Continuous Feed Disc – must be 5. Reversible Slicer/ used for continuous processing; Shredder Disc this disc “throws” the food through 6. Disc Shaft the Continuous Feed Chute. 7. Base 3
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Using Your Food Processor NOTES: • Always lock the processor bowl on Hints! base before putting any blade or disc • The bowl will hold 6 to 7 cups of dry in position. Make sure blade or disc ingredients or 2 cups of liquid. Do not is securely in place before using. overfill. • With this food processor you can • Do not use your food processor to process in the processor bowl or use crush ice. continuous processing option for slic- • For consistent texture, foods should be ing and shredding into
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Normal Processing 1. Make sure the Control Switch is Slicer/Shredder Disc turned to OFF (O) and the unit is • To slice or shred cheese, select firm unplugged. cheese like cheddar, monterey jack, 2. Lock the bowl onto base. (See “How or swiss. Place cheese in freezer for to Lock the Bowl” on page 4.) 1 hour before processing. • The Reversible Slicer/Shredder Disc 3. Choose the blade or disc to be used: has a slicing blade on one side and S-Blade or Slicer/Shredder Disc. shredding teeth on the ot
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Continuous Processing IMPORTANT: When using the 6. Lock on cover. (See “How to Lock the Cover” on page 4.) continuous feed chute the food gate must be removed and the continuous 7. Plug in unit and select speed. feed disc must be in place. Process food. Check the Continuous Feed Chute frequently to make sure 1. Make sure the Control Switch is the opening is not blocked. If turned to OFF ( O) and the unit is blocked, turn unit off and unplug. unplugged. Clear blockage, then reassemble and 2. Loc
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How to Operate the Controls The control panel provides quick- reference graphics which indicate the correct blade or disc for a job: Speed Switch: Move the speed switch to either LOW ( • ) or HIGH ( •• ) speed before turning on the motor with the Control Switch. Control Switch: The three-position Control Switch gives you a choice of Off High Low ON ( l ), OFF ( O), or PULSE/MOMEN- On TARY . Selecting the ON ( l ) position will cause the motor to run continuously until you move the switch to OFF
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Cleaning Your Food Processor 1. Wash the bowl, cover, blade, discs, 2. Wipe the base, control panel, and and food pusher in hot, soapy water. cord with a damp cloth or sponge. Rinse and dry thoroughly. To remove stubborn soil, use a mild non-abrasive cleanser. NOTE: Do not store the food processor with the cover in the NEVER IMMERSE THE BASE IN locked position, as this may put WATER OR OTHER LIQUID. strain on the interlock tab. Customer Service If you have a question about your food processor,
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Recipes Blue Cheese Dressing 1 2 cloves garlic ⁄2 cup sour cream 1 4 ounces blue cheese ⁄4 cup fresh lemon juice 2 cups mayonnaise 2 tablespoons sugar Using S-Blade, with processor running, drop garlic cloves into the food chute and mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Process until smooth. Keep refrigerated. Yield: 3 cups. Hummus 2 teaspoons olive oil 2 cloves garlic 1 ⁄4 teaspoon cumin 2 green onions, white portion and dash cayenne
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Chicken Puffs 1 1 1 pound cooked chicken, (1 ⁄2 cups ⁄2 teaspoon each, salt and celery seed 1 finely chopped chicken) ⁄4 teaspoon each, dry mustard 1 ⁄4 cup packed parsley sprigs and onion powder 1 cup chicken broth 1 cup flour 1 ⁄2 cup vegetable oil 4 eggs 1 tablespoon Worcestershire sauce Cut chicken in large chunks and using S-Blade place chicken and parsley in processor bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, a
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Creamed Potatoes 1 4 pounds all-purpose white potatoes, 1 ⁄2 teaspoons salt 1 about 15 medium ⁄4 teaspoon pepper 3 cups half’n’half cream 4 tablespoons butter, melted 3 tablespoons finely minced onion Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using Slicer/Shredder Disk, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, h
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about 10 minutes; set aside. Without washing the processor bowl, using S-Blade place parmesan cheese chunks in bowl and process on High until coarsely chopped. Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings and process until creamy, about 30 to 40 seconds. Grease a 9x13-inch baking dish. Layer half each of noodles, cream cheese mixture, chopped vegetable mixture and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350ºF for 25 minut
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Cashew Chicken 1 2 pounds boneless skinless chicken ⁄4 cup pineapple juice 4 cloves garlic 3 tablespoons soy sauce 1-inch piece of ginger root, peeled 1 teaspoon dry mustard 1 bunch green onions, roots trimmed 8-ounce can sliced water chestnuts, 2 tablespoons vegetable oil drained 1 tablespoon flour 1 cup roasted cashews 3 ⁄4 cup chicken stock or broth Cooked rice Using S-Blade, place chicken in processor bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wa
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Process until mixed and smooth. Add flour, cinnamon, baking powder, baking soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling 3 about ⁄4 full. Bake at 375ºF 15 to 20 minutes. Yield 24 muffins. Cheddar Onion Cornbread 1 4 ounces cheddar cheese (1 cup grated) ⁄2 cup milk 1 small onion, peeled and cut in quarters 8-ounce package corn muffin mix 1 tablespoon butter 8-ounce can cream s
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and process until an even crumb is formed. Continue processing adding melted butter through the food chute until mixed. Pour crumbs into prepared springform pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes. Remove from the oven and cool on rack. Filling: Using S-Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F
