Black & Decker FP1000 Owner’s Manual

_BLACK&DECKER_

PowerPro'"

Full-Size
FoodProcessors

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Model FPIO00Series FoodProcessors

l IMPORTANTSAFEGUARDS

When using electrical appliances, basic safety precautions should always be
followed, including the following:

Pleaseread all instructions.
To protect against risk of electrical shock,do not put base, cord, or plug in water or

other liquid.

• Closesupervisionis necessary when any appliance is used byor near children.

• Turn unit off and unplugfrom outlet when not in use, before putting on or taking off
parts,and before cleaning. Todisconnect, turn unit off, grasp plug,and pull from

wall outlet. Never yank on cord.

• Avoid contacting moving parts.Keep fingers out of food chute.

• Donot operate any appliance with a damaged cord or plug or after the appliance

malfunctions or isdropped or damagedin anymanner.Return the appliance to an
authorized service facility for examination, repair, or adjustment.

• The useof attachments not recommended or sold bythe appliance manufacturer

may cause fire, electric shock, or injury.

• Donot useoutdoors.

• Donot let cord hang overedge oftable or counter.

• Donot let cord contact hot surface, including the stove.

• Keephands and utensils away from moving blades or discs while processing food

to prevent the possibility of severe personal injury or damageto the food processor.
A spatulamay be used,but it mustbe usedonly when the food processor is not

running.

• Bladesare sharp.Handle carefully.

• Toavoid injury, never place knife blade or disc on basewithout first putting bowl
properly in place. Make sure motor, disc, and/or knife blade have stopped com-

pletely before removing cover.

• Be certain cover is securely locked in place before operating appliance.

• Neverfeed food byhand. Always use food pusher.

• Donot attempt to defeat the cover interlock mechanism.

• Donot operatethis appliance in the presence of explosive and/or flammable fumes.

• his applianceis intendedfor householduseonlyand not for commercial or industrial

use.

1

SAVETHESEINSTRUCTIONS J

POLARIZEDPLUG

This appliance hasa polarized plug--one blade is wider thanthe other. To reduce the
risk of electric shock, this plug will fit into a polarizedoutlet only one way. If the plug
does notfit fully into the outlet, reverse it. If it still does not fit, contact aqualified elec-
trician. Donot attempt to defeat this safety feature bymodifying the plug in anyway.

AVOIDPREPARINGSOMEFOODS

The FoodProcessor may not beat egg whites to a desirable volume. It may not satis-
factorily slice solidly frozen meat;slice or shred hard-cooked eggs, marshmallows, or
very soft cheeses; or process foods which are so hard that the tip of a knife cannot

FOODPUSHER

FOODFINGERS
(In Food Chute)

FRENCHFRYDISC

only)

COVER SHREDREVERSIBLE

THIN SLICE/FINE

DISC

THICK SLICE/COARSESHRED

REVERSIBLEDISC

DISCSTEM_.._W-__ _ _NIFE BLADE

BOWL J_ _--- BOWLHANDLE

" ' -- CORD STORAGE

CENTERPOST __ (AT BACKOFBASE)

"ON" J

INDICATORLIGHT

J "_" PUSH BUTTONCONTROLS

A

91

92

be easily inserted. It also will not grind grain, coffee
beans, or spices with a high oil content. Donot chop Ice
it will damage the Bowl and dull the Knife Blade.

TOASSEMBLEFOODPROCESSOR

IMPORTANT:Be sure the FoodProcessor isoff and

unplugged before removing or inserting parts.

FoodProcessorBowl

To attach Bowl to Base,hold Bowl with Frontfacing you

(A).SetBowl into RoundWell and rotate until its Locking

Tabs drop down intothe Base.Twist the Bowl

counterclockwise as far asit will go. Be sure both Lock-
ing Tabs drop into place. Usemarkings on the Push But-

ton Control Panel as a guide.

ReversibleSlice/ShredDisc

NOTE:TheReversible Disc will slice or shred depending
upon which side is facing upward.

Positionthe Bowl on the Base and place the Disc Stem
onthe CenterPost (B1).Graspthe Disc bythe Center Hub

with the desired side (slice or shred)facing upward.

Rotatethe Disc until it slides down into place.

C

IMPORTANT:Foryour protection, this unit has a system

that locks the Coverand Bowl onto the Basefor safe

usage. Do not attemptto operatethe unit withoutthe
Coverand Bowl locked correctly in place. An attempt to

do sowill turnontheIndicatorLightbut the unitwill not
operate.Ifthishappenschecktoensurethe coveris

completelyon.

FrenchFryDisc (MODELFP1011ONLY)

The French FryDiscis also usedwith the Disc Stem. This

Discmust bemountedwith the cutting bladesfacing
upward, andis installed the sameway asthe Slice/Shred

Disc(C).

KnifeBlade

Position the Bowl onthe Base. Graspthe Blade byits
Center Hub and slip the Blade down over the Center Post

ofthe Bowl. (D).

F

To Puree:

Thepre-cut feature eliminates the need to cut foods into
small piecesbefore pureeing.Simply install the knife

Blade inthe Bowl, then grasp the thick slice disc bythe
Centre Hub and align hexagon shapeof Hub over

hexagontop of Knife Blade(E).Install the Cover.Insert

the food into the FoodChuteand usingthe pusher,

pureeing can be achieved in one easy step.

FoodChute/Cover

Holdthe Coverbythe FoodChutewith the handle cover
at an angleto the Bowl just in front ofthe Bowl Handle

(F).Lowerthe Coverover the Bowl andtwist counter-
clockwise until it snaps firmly in place. Proper alignment

will result with the handle cover overthe Bowl Handle. If

the Lid doesnot easily rotate tothe Lock position, check
to ensurethe Bowl isfully rotated to the Lock position.

NOTE:Ifthe Processor does not operate when it is

turned on, be surethe Bowl and Coverare properly

"locked" into position. Toremove the Cover,shut the
FoodProcessor off and wait untilthe Disc hasstopped

rotating. Turnthe Cover clockwise and lift the Coveroff.
FoodPusher

Insert the FoodPusher into the FoodChuteand lower it
into place (G).Always use the FoodPusherto guide food

through the Discwhen slicing and shredding.

NOTE:The FoodPusher doubles as a measuring cup and
has convenient millilitre and cup markings.

FoodFingers

Tokeepthe food steady and minimizetilting of single-

food items(such as carrots), clipthe Food Fingersinto

place on thetop rim of the FoodChute(H).
Centerthe food infront of the FoodFingers.They will

press against the food and hold it in place. Insert the
Pusher, press down, and process.

PUSHBUTTONCONTROLS
"0." IndicatorLight

This light comeson when the OnSwitch has been acti-
vated even if the Bowl and Cover havenot been locked

into place. If the Indicator is on before you close the Lid,
press the OffButton and then rotate the lid tothe Lock

position.

H

PulseButton

• Press and holdthe Pulse Button must be pressed and
held in place for the unit to operate. When you

release it, the unit will stop.(I)

• Usethe PulseButton for short processing tasks,
such as chopping raw beef cubes or vegetables. This
allows youto control processing time as well as

results.

OnButton(Models FPIO00and FPIO00-04)

• Whenthe Onbutton is pressed,the unit will run until
the Off Button is pressed.

• Usethe Onposition for longer processing tasks, such
as making peanut butter, smoothspreads, dips, etc.

Pulse On

Light Off

J High Low

Speed Speed

2-SpeedButtons(Model FP1011)

Insteadof an ONButton, Model FP1011hastwo (2)
SpeedControl Buttons. (J)

• When the "11"button is pressed,the unit will run at

HighSpeeduntil the OFFor "1" buttonis pressed.

• When the "T" button ispressed,the unit will run at

LOWSPEEDuntil the OFFor "11"button is pressed.

• Formost applications requiring longer processing,
use HIGHSPEED(ll).Use LOWSPEED(I)for higher
volumes of liquid (3to 4 cups/750to 1000ml).

\

Otherthanthe cleaningmentionedinthis manual,no other
servicingor maintenanceofthis applianceis required.
Repairs,if necessary,mustbe performedbyaBlack &

DeckerAuthorizedService Center.

Pulse

• Tostore the unit, pushthe cord into the storage compartment atthe back of the unit.

GeneralCare

• Donot attemptto sharpen the cutting edges ofthe

KnifeBlade orthe ReversibleDisc. They are perma-
nently sharpened atthe factory and will be ruined by
attempted sharpening.

Cleaning

• Before cleaning, be sure the unitis off and unplugged,from outlet.

• Whenever possible,rinse parts immediately after processing to make cleanup easier.

• Wipe the base with a dampcloth and drythoroughly. Stubborn spots can be
removed byrubbingwith a damp cloth and a mild, non-abrasive cleaner. Donot

immersethe Basein liquid.

• All removableparts can bewashed byhand or in a dishwasher.

L

M

-If washing byhand, usein hot, sudsy water, rinse,
and drythoroughly. If necessary, use a nylon bristle
brushto thoroughly cleanthe Bowl and Food
Chute/Cover;this type of brushwill also help to pre-

vent cutting yourself on the Knife Blade and

ReversibleDiscs.

-If washing in a dishwasher, the Knife Blade and
Discs should beplaced onthe upper rack- not in or
near the utensil basket where your hand could be
cut when removing utensils.

Donot use rough scouring padsor abrasive
cleansers.

Donotfill the Bowl with boiling water. Donot place
anyof the parts in boiling water.

Donot let the Knife Blade or Discs soak in water for
anylength of time.

FOODPROCESSINGTECHNIQUES

Emptythe bowl when food reaches the lower rim of the
Cover.Removethe Disc or Blade before removing food

from the bowl.

FoodSize

• When chopping, quarterfoods or cutthem into 1" (25
ram)pieces. Largepieces chop unevenly,with some
particles coarse and others overprocessed. When
slicing orshredding foods which are too large for the
FoodChute, decrease the size byfirst pre-cutting

them by handto fit (K).

• When slicing and shredding, cut long foods to fit the
FoodChute [approximately

3 1/2" (90mm)]for best results.

• When processing long, narrowfoods, packthe Food
Chutesofood will stand upright. Slices will then be

round and even (L).

• Forlong shreds or slices, arrange 2 1/2" (65ram)food pieces horizontally inthe Food
Chute.These are attractive insalads, Orientaldishes, and vegetable dips (M).

FoodQuantity

• Medium-sized loads chop more evenlythan large ones. If your recipe calls for 4
medium onions, for instance, chop them 2at a time; sothey will beevenly chopped
without being over-processed.

FoodTemperature

• Fruits,vegetables, and medium-hard cheeses should be processed at refrigerator

temperature.

• Parmesan and Romanocheese should be processed at room temperature. See
"Processing Cheese" for techniques.

• Whenslicingrawmeat,itshouldbepartiallyfrozen(firm,butnotsolid).

FoodQuality

• Fresh,crisp, and firmfruits andvegetables process best.This does not meanyou

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.

• Foruniform texture, usea spatula to scrape down the sides ofthe Bowl when nec-

essary.

Liquids

• Hot liquids (not boiling) and hotfoods can be processed inthe Bowl.

Model FPIO00,FPIO00-04

• Forbest results process less than 3 cups (800ml) of liquids at a time. Larger

amounts mayleak between the Coverand the Bowl.

Model FP1011

• Forbest results you can process up to 4 cups (1000ml) of liquids at atime on low

speed; less than 3 cups (800ml)of liquids at atime on highspeed. Larger amounts
may leak betweenthe Cover andthe Bowl.

OtherTechniques

• Process dry ingredients first and moist ingredients later when making several differ-

ent recipes or using several different foods in a recipe. This reduces the number of
times the Bowl must bewashed and dried.

• Wash andremove inedible parts of food before processing.

• Chopraw meatwith the KnifeBladeonly. Chopa maximumof 1Cup(240ml)ata time.

ProcessingCheese
Many kindsof cheese can be processed in this FoodProcessor. However, some pre-
cautions must be observed for good results and to avoid damagingyour machine.

When usingthe Slice/Shred Disc to process cheese, always uselight pressure onthe
FoodPusher. Light pressure meansjust enough force to keep the FoodPusher in con-
tact with the cheese.

Followthese guidelines for best results when processing cheese.

Soft Cheeses- Cottage,Cream, Ricotta, Brie, Camembert,Liederkranz,Mozzarella.
These cheeses maybe processed with the Knife Blade. Temperature is not critical.
Cream cheese will process more easily at roomtemperature. Ofthis group, only
mozzarellacheese maybe processed with the shredding side ofthe Disc, but it must

be well chilled. Put it in the freezer 20minutes before shredding. Soft cheeses can-
not be sliced or shredded.

Semi-Soft Cheeses- Blue, Bel Paese, Meunster, Fontina,Monterey Jack. These
cheeses may be processed with the Knife Blade. Temperature is not critical. How-

ever, if usingthe shredding side of the Disc,these cheeses must be chilled. These
cheeses cannot be sliced.

10

Semi-Hard Cheeses- Cheddar,Colby,Longhorn,American, Swiss, Gruyere,
Emmenthaler,Jarlsberg, Edam,Gouda,Provolone.Temperature is not critical if

usingthe 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 cheeseshave a
lower moisture content. If these cheeses are so hard as notto be able to pierce

easily with a thin knife, donot attempt to process in FoodProcessor. Hard cheeses
may be processed as soon as purchased and then stored in freezer until needed.
These cheeses should be processed with the Knife Blade only, as results are better
chopped than shredded.

• ToChopor GrateCheeseto anytexture from coarse to fine, first cut into 1" (25ram)
cubes. Place in Bowl and pulseor process continuously until desired texture is
reached. Process upto 2 cups (480ml) of cheese cubes at a time.

Maki.g Baby Food
The FoodProcessor makes preparing food for a baby an easytask. The babymay eat
what the rest ofthe family is eating ratherthan preparing a different meal.

With the FoodProcessor, it is possibleto puree raw and cooked foods with abit of

sauce orjuice to enhance flavour and aid processing. Freshfruits andcooked meats
can be pureed;vegetables can be stewed briefly and pureed.Thetexture of the food
can be controlled bypulsing more or less to suit the needs and age of the child. Fresh
babyfood can be available for even/feeding with aminimumof preservatives and

additives.

12

DALLYUSECHART

Food/Result Attachmeet Special Iostructioes

Apples, Chopped Knife Blade Peel(if desired), quarter andcore. Cuteach

Apples,Sliced Disc, Slicing Side Stack quarters horizontally. Usefirm

Avocado,Sliced Disc, Slicing Side Pit,quarter, and core. Arrange quarters

Baby Food Knife Blade See "Making Baby Food"(pg. 12)for

Bananas, Mashed Knife Blade Useripefruit.Peeland cutinto1"(25ram)pieces.

Bananas,Sliced Disc, Slicing Side Peeland cut inhalf. Place cut side against

Bread (Dry) Knife Blade Break breadinto pieces.Process until
FinelyCrumbed crumbed to desiredfineness.

Bread (Fresh) Knife Blade Use up to 4 slices inquarters. Process
Coarsely Crumbed until crumbedto desired fineness.

Cabbage,Chopped Knife Blade Coreand cutinto 1" (25 ram)pieces.Add up

Cabbage,CoarselyShredded Disc,Slicing Side Cutinto pieces to fit Chute. Use light

Cabbage,FinelyShredded Disc, ShreddingSide Cutinto pieces to fit Chute. Uselight

Carrots, Chopped Knife Blade Peeland cut into 1" (25ram)lengths.Add up

Carrots,Shredded Disc, ShreddingSide Positionin Chute and shred.
Carrots,Sliced Disc, Slicing Side Cutto fit Chute- 3 1/2" (90ram). Pack

CelerySliced Disc,Slicing Side Removestrings and cut each stalk

Cheese Knife Blade or Disc See "Processing Cheese" (pg. 12)for

Chocolate, Grated Knife Blade Use room-temperature chocolate. Cut

Coconut )Fresh),Grated Knife Blade Removebrown husk and cut coconut meat

Coconut )Fresh),Shredded Disc, ShreddingSide Removebrown husk and cut coconut meat

Cookies,Crackers, Crumbed Knife Blade Break up into bowl. Process until crumbed

Cranberries, Chopped Knife Blade Add up to 2cups (480ml)and pulseto

Cream)Whipping or Heavy), KnifeBlade Add 2 cups (480ml)to Bowl andprocess
Thickened untilthickened )check after 20seconds).

to 2cups (480 ml)at atime. Pulseto

1/4in half crosswise. Add up to 1 cup
(240ml) ata time.

pressure.

(back to back) in Chute, alternating thick
andthin ends. Usefirm pressure.

techniques.

Process up to 3 bananas at a time.

Disc. Uselight pressure.

to 2cups (480 ml)at atime. Pulseto

desired fineness.

pressure.Empty Bowl as cabbage reaches
lower rimof Bowl Cover.

pressure.Empty Bowl as cabbage reaches
lower rimof Bowl Cover.

desired fineness.

Chute,alternating thick and thin ends.

crosswise inthirds. Place upright in
Chute.For best results, slice morethan

1stalk at atime. Use firm pressure.

techniques.

squares into quarters. Add upto 2
quartered squares or upto 1cup (240ml)
chipsto Bowl. Process 15to 30seconds.

into 1" (25 ram)pieces. Add up to a cup

(240ml).Process to desiredfineness.

to fit Chute. Pack Chute.Usefirm pressure.

to desiredfineness.

desired fineness.

If desired, sweeten with 2to 3tablespoons
(30to 45 ml) confectioners sugar.

13

DALLYUSECHART

Food/Result Attachmeet

Cucumbers,Chopped Knife Blade

Cucumbers,Shredded Disc, Shredding Side
Cucumbers,Sliced Disc,Slicing Side

Eggplant,Sliced Disc, Slicing Side

Eggs(Hard Cooked),Chopped Knife Blade

Fish)Boned, Raw),Chopped KnifeBlade

Fruit)Candied, Dried), Chopped Knife Blade

Garlic, Minced KnifeBlade

Horseradish,Grated Knife Blade

Lemons,Sliced Disc, Slicing Side

Lettuce, Sliced (into Strips) Disc, Slicing Side

Limes,Sliced Disc, Slicing Side

Meat(Boneless, Uncooked DiscSlicing Side
Chicken,Pork, Beef) Sliced

Meat (Boneless, Uncooked KnifeBlade
Chicken,Pork, Beef)

Chopped
Meat (Boneless, CookedHam, KnifeBlade

Pork,Lamb,Veal, Beef)

Melon, Sliced Disc, Slicing Side

Mushrooms, Chopped Knife Blade

Mushrooms, Sliced Disc, Slicing Side

Special lestroctioos
Peel(if desired), halve lengthwise, and

scoop outseeds (iftough). Cutinto
1" (25mm) pieces. Add up to 2 cups

(480ml) ata time. Pulseto desired fineness.
Cutto fit Chute(if necessary).

Cutto fit Chute(if necessary). Use light
pressure.

Peel(if desired) and quartered or cutto

fit Chute.Usefirm pressure.

Forfrying afterslicing, salt andlot stand
in colander to drain off excess moisture.

Peel, dry andhalve. Add upto 6 eggsat
atime. Chopto desired fineness.

Cutinto cubes.Add up to 1cup (240ml)at
atime. Pulse to desired fineness.

Pitand addup to 1 cup (240ml) ata time.
Add 1/2-cup (120ml)flour per cup of fruit.

(Subtract this flour from amount called for in
recipe).

With Processor running, drop clove down
Chute.Quickly cover Chuteand process

3to 5seconds. (Usethis methodto mince
other small items, such as gingerroot.)

Peel; cut into 1" (25 ram)cubes. Addup to
1cup (240ml).Process to desired fineness.

Chooselemons to fit Chute(if possible).
Cutoff oneend andplace lemon in Chute

with cut end on Disc.Usefirm pressure.
Cutwedges to fit Chute.(Never try to

shred lettuce; it istoo soft and delicate.)
Chooselimes tofit Chute (if possible). Cut

off one end and place lime in Chutewith cut
endon Disc.Use firm pressure.

Position meat on cookie sheet andfreeze
until partially frozen, (firm, but notsolid).

Cutmeat tofit Chute.(if meat istoo
solid,it can damage Processor.) Usefirm

pressure.
Cutinto 1" (25ram)cubes. Add upto 1cup

(240ml) ata time.

Cutinto 1" (25ram)cubes. Add upto 1cup
(240ml) ata time.Chop coarsely for salads,

finely Choppedfor spreads.

Halve,remove seeds, cutto fit Chute,and
removerind. Use moderatepressure.

Wash (keepstems on). Add 5 or6
mushroomsat atime andpulse to desired

texture.

Cuta thin slice off 1side of 2mushrooms.
Place cut sides directly on Disc in area

beneath Chute. Place Coveron Bowl and
stack remaining mushroomssideways in

Chute,alternating stemsand caps. Use

firm pressure.

14

DALLYUSECHART

Food/Result Attachmoet Special Iostructioes

Nuts (Hard,Almonds, Knife Blade Add up to 1cup (240ml)at atime to dry
Peanuts),Ground Bowl and pulseto desiredfineness.

Nuts (Hard,Almonds Knife Blade Add 1/4-cup (60 ml)flour for 1cup (240ml)
Peanuts),Very Finely Ground nuts.(Subtract this flour from amount

Nuts (Soft,Walnuts, Pecans, Disc, Slicing Side Fill Chutewith nuts. Use moderate pros-
Brazil), Coarsely Chopped sure.

Nuts (Soft,Walnuts, Pecans, Knife Blade Add up to 1cup (240ml)at atime. Pulse
Brazil), Finely Chopped to desiredfineness.

Olives,Chopped KnifeBlade Add up to 1cup (240ml) pitted or

Olives,Sliced Disc, Slicing Side Arrange pitted or stuffed olives (openend

Onions,Green (Scallions), Knife Blade Removeroots,trim tops, and cut into
Chopped 1" (25 mm)pieces.Add up to 2cups

Onions,Green (Scallions), Disc, Slicing Side Removeroots andsoft parts oftops. Cut
Sliced onionsinto 3" (75ram)equal parts.

Onions,White, Chopped Knife Blade Peeland quarter. (Cut large onions into

Onions,White, Sliced Disc, Slicing Side Peeland slice offends. (Use whole, small

Oranges,Sliced Disc, Slicing Side Cuta slice off one endof orange. (If orange

Parsley, Chopped Knife Blade Wash anddrythoroughly. Chopto desired

Parsnips,Shredded Disc,ShreddingSide Position in Chuteand shred.
Parsnips,Sliced Disc, Slicing Side Halve crosswise and place upright in

Peaches, Sliced Disc, Slicing Disc Peel,halve, and pit firm, ripe peaches,

Pears, Sliced Disc, Sliding Side Quarter and core firm, ripe pears.Arrange

Pepperoni,Sliced Disc, Slicing Side Cutinto 3" (75ram)lengths. Remove

Peppers (Sweet,Red, Green), Knife Blade Quarter and removetops, seeds, and
Chopped pith. Cutquarters crosswise in thirds.

(Forbest results, processfrozen).

called for in recipe.)

stuffed olives andpulse to desired fineness.

down) on Disc in area beneath Chute.
Place Cover on Bowl and slice using
moderate pressure.

(480ml) ata time and pulseto desired

fineness. (Choppedpieces maybe

slightly longer than hand-chopped results.)

Place upright inChute and packtightly.

eighths).Add upto 4 mediumonions at
atime andpulse todesired fineness.

onions for rings.) Position on Disc (For
large onions, cut in halffrom root to stem

andwedge upright in Chute.)Usefirm
pressure.

istoo largeto fit Chute, halve lengthwise
cutting straight down through stem.) In-

sert orange through bottom of Chute with
sliced end down. Usefirm pressure.

fineness.

Chutewith cut sideon Disc.

Position 2 halves in Chute and slice us-
ing firm pressure (Sprinkle with lemon
juice to prevent browning.)

quarters in Chute (backto back), alter-
nating thick and thin ends.(Sprinkle with

lemon juice to prevent browning.)

inedible casing. Slice 1piece ata time
usingfirm pressure.

Add up to 1pepper at a time andpulse

to desiredfineness. (Do not over-process).

15

DALLYUSECHART

Food/Result Attachmoet Special Iostructioes

Peppers (Sweet,Rod, Green), Disc, Slicing Side Removetop from pepper.(If pepper is
Sliced smallenough tofit Chute, remove seeds

Pickles, Chopped Knife Blade Peel(if desired),halve lengthwise, andscoop

Pickles, Sliced Disc, Slicing Side Cutends from pickles andplace pickles

Pineapple (Fresh),Sliced Disc, Slicing Side Removetop and cut into wedges tofit

Potatoes, Chopped KnifeBlade Peel (if desired), quarter and cut each

Potatoes,Shredded Disc, Shredding Side Cuttofit Chute.After processing, place

Potatoes,Sliced Disc, Slicing Side Peel(if desired). Usesmall potatoes for

Pumpkin,Mashed Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer

Radishes,Sliced Disc, Slicing Side Removeroots and tops. Use moderate

Rhubarb,Sliced Disc, Slicing Side Cuteach stalk crosswise inthirds. Place

Rutabagas,Sliced Disc, Slicing Side Peel(if desired). Usesmall rutabagas for

Salami (HardSausage),Sliced Disc, Slicing Side Cutinto 3" (75mm)lengths. Cutlarger

Squash(Butternut),Mashed Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer

Squash,(Summer,Zucchini) Disc, ShreddingSide Slice off ends. Cutto fit horizontally in
Shredded Chute.Salt shreds, toss, and drain at

Squash(Summer, Zucchini), Disc, Slicing Side Peel(if desired). Usesmall squashfor
Sliced whole slices or cut larger squashto fit

Strawberries, Chopped Knife Blade Hull andhalve, iflarge. Add up to 2cups

andpith from top and leave pepper
whole.) Halve larger peppers and remove

insides. Fit pepper intobottom of Chute
by gentlysqueezing pepperbythe sides.

Slice using moderate pressure.

out seeds(if tough). Cutinto 1" (25ram)
pieces.Add up to2 cups(480 ml)
at atime. Pulseto desired fineness.

upright in Chute.Slice using moderate
pressure.

Chute.Trim off rind, eyes,and core.
Stand wedges upright in Chute.Usefirm

pressure.

quarter in half crosswise. (If very large,
cut quarters into thirds.) Add up to 1 cup

(240ml) pieces to Bowl. Pulseto desired

fineness.

shreds in cold water to prevent darken-
ing. Drain before cooking. Drywoll for

frying.

whole slicesor cut larger potatoes to fit
Chute.

in salted water until tender. Brain well. Pro-
cess up to3 cups (720 ml)at atime.

pressure.

upright in Chute.For best results, slice
more than 1 stalk at atime. Usefirm

pressure.

whole slicesor cut larger rutabagas to fit
Chute.

Salamito fit chute; smaller onesfit whole.
Removeinedible casing. Slice 1piece ata

time usingfirm pressure.

in salted water until tender. Brain well. Pro-
cess up to3 cups (720 ml)at atime.

least 10minutes in colander. Squeezeout
excess moisture. (Shredded squash

cooks quickly in butter or oil.)

Chute.

(480ml) ata time to Bowl. Pulseto desired

fineness.

16

DALLYUSECHART

Food/Result Attachmoet Special Iostructioes

Strawberries, Pureed KnifeBlade Hull and halve, if large. Addup to

Strawberries, Sliced Disc, Slicing Side Hull. Arrange berries ontheir sides in

Sweet Potatoes (Yams), KnifeBlade Peel, cut into1" (25 ram)pieces, and simmer
Mashed in salted water until tender. Brain well. Pro-

Tomatoes,Chopped Knife Blade Quarter and remove peeland seeds(if

Tomatoes,Sliced Disc, Slicing Side Selecttomatoes small enoughto fit Chute

Turnips, Sliced Disc, Slicing Slide Peel(if desired). Usesmall turnips for

Water Chestnuts Sliced Disc, SlicingSide Fill Chute.Use moderate pressure.
Vegetables)Various), Julionno Disc, Slicing Side Slicevegetables (such as potato, cu-

or Matchstick Cut cumber, or zucchini). Hold Cover

2cups (480ml) atatime to Bowl. Process
10seconds.(Use in fruit topping er

gelatin desserts.)

Chutefor lengthwise slices. Usevery light
pressure.

cess up to3 cups (720 ml)at atime.

desired).Add up to 2 mediumtomatoes
at atime.

Pulseto desired fineness.

or halve,if necessary. Peel(if desired)
andremove stemend. Insert tomato

through bottom of Chute.For meatier

slices, turn tomato on itsside. Use
medium pressure.

whole slicesor cut largerturnips to fit
Chute.

sideways with Pusherinserted part way

to form a cup atthe bottom ofthe Chute.

Pack slicestightly in Chutewith cut edges
at right angles to Cover.Slice again.

17

RECIPES

OnionSoupau Gratin

5 medium onions 3 cups (720 ml) water
2 tablespoons (3O 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

2 cans (10 1/2 oz. / 300 gms each) condensed beef broth

Position Disc in Bowl, slicing side up. Cutonions to fit FoodChute and slice. In 4 quart saucepan
(4 L),melt butter or margarine. Add onions, sprinkle with sugar. Saut6, covered, over low heat 15
minutes, stirring occasionally. (Onions should not brown).

Stir in flour. Then add beef broth and water, stirring constantly, until mixture starts to boil. (Adjust
heat as necessary) Simmer, uncovered for 20 minutes.

Position Disc in Bowl, shredding side up. Shred cheese. Divide soup into4oven-proofbowls.
Top each with a slice of bread and shredded cheese.

Bake in 400°F(200°0)preheated oven or heat in microwave oven until cheese melts and soup is
hot.

MAKES: 4 (1-1/2 cups/360 ml) servings

FreshMushroomSoup

2 tablespoons (30 mi) butter or margarine

1 medium onion, quartered
1/2 tablespoon (226 gms) mushrooms

In 4 quart (4 L)saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion, pro-
cess to finely chop. Saut6 in saucepan.

Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and saut6 until soft. Stir in
flour. Then add broth, stirring constantly, until mixture thickens.

(25 mm) toasted

2 tablespoons (30 ml) all-purpose flour
2 cups (480 ml) chicken broth
2 cups (480 ml) milk

Add milk, heat gently until soup is hot (but not boiling). Seasonwith salt and pepper, if desired.

Makes: 6 (3/4 cup/180 ml) servings

ChunkyTomatoSalsa

1/4 cup (60 ml) parsley
1 clove garlic, peeled
1green pepper, cut into 1" (25 mm) pieces
1 red pepper, cut into 1" (25 mm) pieces
1 medium onion, quartered

Position Knife Blade in Bowl. Add parsley. With processor running, drop garlic through Food
Chute. Process to finely chop. Transfer to 4 quart (4 L)saucepan.

Reposition Knife Blade; add onion. Process to coarsely chop. Transfer to saucepan. Repeatwith
peppers and tomatoes, chopping peppers, one at a time, and tomatoes, 2 at a time. Add remain-
ing ingredients - stir to mix. Bring to a boil. Simmer, uncovered, for about 2 hours, or until thick.
Store in refrigerator for 2 weeks or freeze.

Makes: About 5 cups (I.2 L)

OvernightCabbageSlaw

8 medium tomatoes, peeled and quartered

1 can (6 oz/170 gms) tomato paste
1/4 cup (60 ml) red vinegar
1 - 2 teaspoons (5 - 10 ml) cumin

1/2 medium cabbage, cut in wedges
1 small sweet or red onion, halved

1/2 medium green pepper
2 carrots, peeled
2/8 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 Knife
Blade in Bowl. Add vinegar, oil, sugar, salt and pepper. Process until well mixed, about 10 sec-
onds. Pour over vegetables; stir to combine, cover; refrigerate at least 8hours before serving. At
serving time, stir thoroughly, then drain.

1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) pepper

Makes: 6 - 1cup (240 ml) servings Note: Maybe madea day or two

Quick CheesePizza

Crust:
2 packages (1/4 oz./7gms each)

active dry yeast

2 teaspoons (10 ml) sugar

1 cup (240 ml) lukewarm water

(110-115°F/44-46°C)

3 cups (720 ml) all-purpose flour

1 teaspoon (5 ml) salt
2 tablespoons (30 ml) vegetable oil

Stir yeast and sugar into water and let stand 5 minutes. Position Knife Blade in Bowl. Add flour
and salt. Turn processor on and pour yeast mixture through Food Chute. Add oil and process
until dough forms a ball. If dough sticks to side of bowl, add more flour, 1tablespoon (15 ml) at a
time. Process about 60 seconds. Let dough rest 10minutes. Divide dough evenly into 2 balls.
Stretch or roll each ball to fit a lightly oiled 14" (36cm) pizza pan. Top with pizza sauce.

Position Disc in Bowl, shredding side up. Shred cheese using light pressure on Food Pusher.
Spread cheese evenly over pizza sauce and add other toppings if desired. Bake in pre-heated
400°F(205%)oven for 20to 25 minutes.

Makes: 2 - 14 inch (36 cm) pizzas

WholeWheat Bread

2 cups (480 ml) all-purpose flour 1package (1/4 oz./7 gms) active dry yeast

in advance.

Topping:
1jar (14 oz./400 gms) pizza sauce
1package (16 0z./454 gms)

mozzarella cheese

(chilled in freezer 20 minutes

before using), cut to fit Chute

1cup(240ml)wholewheatflour
2tablespoons(30ml)brownsugar
2tablespoons(30ml)softbutter

ormargarine

1/4cup(60ml)lukewarmwater

(110-115°F/44-46°C)

2/3to1cup(160-240ml)lukewarmwater

(110-115°F/44-46°C)

1-1/2teaspoon(7ml)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, addyeast to 1/4 cup (60 ml) water. Stir and allow to dis-
solve, about 10 minutes. With processor running, add yeast mixture through Food Chute,then add
only enough water, in a slow stream, to make dough form a ball.

Stop processor (add only enough water to form a soft dough). Turn dough out and with floured
hands, toss or fold dough over 9- 10times. Shape into a ball. Place dough in greased bowl and
rotate to grease surface. Cover and let rise in warm place until dough doubles in size, about 1-1/2
hours. With floured hands, punch down and toss until no longer sticky. Form into smooth ball.
Coverwith bowl and let rest 15minutes. Shape into loaf. Place in well greased 9x 5 inch (23x13
cm) pan. Cover and let rise until dough doubles in size, about 1 hour. Bake in preheated
375°F(190°C)oven for 35-40minutes. Removefrom pan immediately, cool before slicing.

Makes 1-9"x5" (23x13 cm) loaf

Pasta BonanzaToss

3 medium carrots, peeled

1 medium onion, quartered
4 oz. (114 gms) broccoli, cut in 2"

(50 mm) pieces

1 medium zucchini
6 medium mushrooms

Position disc in Bowl, slicing side up. Slice carrots and onion. In 4 quart saucepan (4 L),steam
carrots until just done (about 7minutes). Add broccoli to carrots after 3 minutes.

Repositiondisc, slicing side up. Slice zucchini and mushrooms. Add to carrot mixture for last2
minutes of steaming.

8 oz. (226 gms) favorite pasta
4 oz. (114 gms) sliced dell ham

1/4 cup (60 ml) milk

3 tablespoons (45 ml) Parmesan cheese

Transfer steamed vegetables to large mixing bowl (reserve water in saucepan). In same
saucepan, add additional water and cook pasta as directed on package. Reposition Disc in Bowl,
slicing side up. roll upham slices and slice for a coarse, chopped result. Add to steamed vegeta-
bles along with remaining ingredients; stir to blend.

When pasta isjust done, drain and return to pot. Add vegetable mixture. Over low heat, toss veg-
etables with pasta until well mixed andthoroughly heated. Season to taste.

Makes: 4 (2 cups/480 ml) servings.

PeanutButter Chip Cookies

1 cup (240 m 0 roasted salted peanuts

1 cup (240 ml) packed brown sugar

1/3 cup (80 m0 butter or margarine,

softened, cut into 6 pieces

1 cup (240 ml) all-purpose flour
1/2 cup (120 ml) semi-sweet

chocolate morsels

1/2 teaspoon (2 ml) baking soda

20

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 5seconds.

Add flour, chocolate morsels and baking soda. Pulsejust until flour is blended into mixture (about
5times).

Shape dough into balls using 1tablespoon(15 ml) doughfor each. Place on ungreased cookie
sheets, about 2" (50 mm) apart. Flatten each cookie with fork in a crisscross pattern to 1/4" (6
mm) thick. Bake in preheated350°F(175°C) ovenfor 12 minutes, or until cookies are firm to the

touch. Cool onwire racks.

Makes: about 2-1/2 dozen cookies.

Note: Cookie doughmay be stored in refrigerator 1week or infreezer upto 6 months.
Aloha Carrot Cake

3 medium carrots, peeled

1 cup (240 ml) sugar

1/2 cup (120 ml) vegetable oil
2 eggs

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

Preheat oven to 375°F(190°C). Position Knife Blade in Bowl with disc above it, shredding side up.
Shred carrots. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace. Process to
mix, 30 seconds. Add flour. Process to combine 15seconds. Add pineapple. Pulse until just
mixed, about 2to 3 seconds. Turn into a greased and floured 9"(23 cm) square baking pan. Bake
until cake springs back when lightly touched in center, 30 to 35 minutes. Cooland remove from
pan. Frost with Cream Cheese frosting (see below). Refrigerate any unused portion.

1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) mace
1-1/2 cups (360 ml) aft-purpose flour
1 can (8 oz./227 gms) crushed pineapple,

undrained

Makes: 1 (9"/23 cm sq.) cake

CreamCheeseFrosting

1package (3 oz./85 gms) cream cheese,

chilled, cut in 4 pieces

2 tablespoons (30 ml) soft butter

or margarine

2-3 teaspoons (10-15 ml) lemon juice

Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece atatime, with
processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3to 4 sec-
onds. Add sugar and mace and process until smooth, 15to 20 seconds.

Makes: 1 cup (240 ml)

Apple Crisp

6 medium cooking apples, peeled,

cored, quartered

2 tablespoons (30 ml) lemon juice

1 cup (240 ml) quick oats, uncooked

1 teaspoon (5 ml) cinnamon

1-1/2 cups (360 ml) confectioners sugar
1/4 teaspoon (1 ml) mace

1/2 cup (120 ml) aft-purpose flour
1/2 cup (120 ml) butter or

margarine, chilled, cut in 6 pieces

3/4 cup (180 ml) packed brown sugar

21

Preheatovento375°F(190°C).PositionDiscinbowlwithslicingsideupandsliceapples.As
slicesreachtopofbowl,emptyintoungreased9"(23cm)squarebakingpan.Sprinklelemon
juiceoverapples.PositionKnifeBladeinBowl;addremainingingredients.Processuntil
crumbly,about10seconds.Crumbleevenlyoverapples.Bakeuntilapplesaretender,40to45
minutes.Servewarmorcold,plain,orwithicecream,orsweetenedwhippedcream.

Makes: 6 (3/4 cup/180 ml) servings

Note: Substitute Sto 6 cups (1.2 to 1.4 L) fruitsin season such as peaches or rhubarb. With
rhubarb, add 1/2 cup (120ml) sugarto fruit.

PecanCrescents

3/4 cup (180 ml) pecans

1-1/2 cups (360 ml) all-purpose flour
3/4 cup (180 ml) butter or margarine,
softened, cut into 10 pieces

Position Knife Blade in Bowl. Add pecans; pulse until coarsely chopped. Add butter, flour, con-
fectioners sugar and vanilla; pulsejust until flour is blended into mixture (about 8 pulses).

Roll 1 tablespoon (15 ml) at a time with palms of hands, into a 3" (75 mm) long roll. Place 1" (25
mm) apart on ungreased cookie sheet and curve into a crescent. Bake in preheated 375°F(190°C)
oven for 12 minutes or until set, but not browned. Dust lightly with confectioners sugar before
serving.

Makes: 2-1/2 dozen cookies

OneCrustStandardPie Crust

1 cup (240 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen

1/2 teaspoon (2 ml) salt 3 tablespoons (45 ml) cold water

1/4 cup (60 ml) vegetable shortening,
room temperature, divided in 3 pieces.

Position Knife Blade in Bowl. Add flour, salt, vegetable shortening and butter or margarine. Pro-
cess until particles resemble coarse crumbs, about 15 seconds. Add water all at once through
Food Chute with processor running. Process until dough forms a ball, or no more than 15-20sec-
onds. Stopprocessor; remove Knife Blade. Shape into ball with hands, if necessary. Roll out for
pie, or as directed in recipe. If crust is to be baked before filling, prick generously with fork.
Bake in preheated 450°F(230°C)oven for 9-12 minutes.

Makes: 1 (9"/23 cm) pie crust

Two CrustStandardPie Crust

2 cup (480 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen

1 teaspoon (5 ml) salt 1/3 tablespoons (80 ml) cold water

1/2 cup (120 ml) vegetable shortening,
room temperature, divided in 6 pieces.

1/3 cup confectioners sugar
1/2 teaspoon vanilla

Follow the directions for the One Crust Standard Pie Crust (above), but divide dough in half and
shape into 2 balls.

Makes: 2 (9"/23 cm) pie crusts or 1 double crust pie.

22

NOTES

23

Service if necessary, must be performed by a Black & Decker Inc., Household Appliance
Company-Owned or Authorized Service Center.

The Service Center nearest you can be found in the yellow pages of your phone book under
"Electric Appliances - Small - Repairing", or call the tool-free number on the cover of this

book for the location of the Service Center nearest you.

If mailing or shipping your Food Processor, pack it carefully in a sturdy carton with enough
packing material to prevent damage. Include a note describing the problem to our Service

Center and be sure to give your return address. We also suggest that you insure the pack-
age for your protection.

Consumer replaceable parts and accessories are available at Black & Decker Inc., House-
hold Appliance Company-Owned or Authorized Service Centers.

Black & Decker Inc. warrants this product against any defects that are due to faulty materi-
al or workmanship for a two year period after the original date of consumer purchase or

receipt as a gift. This warranty does not include damage to the product resulting from acci-
dent or misuse.

If the product should become defective within the warranty period, we will repair it or elect
to replace it free of charge. We will return your product, transportation charges prepaid,

provided it is delivered prepaid to any Black & Decker Inc., Household Appliance Company-
Owned or Authorized Service Center.

This warranty gives you specific legal rights, and you may also have other rights which vary
from state to state or province.

The provisions of this warranty are in addition to and not a modification of or subtraction
from the statutory warranties and other rights and remedies contained in any applicable

legislation and to the extent that any such provisions purport to disclaim, exclude or limit
any such statutory warranties or other rights or remedies, such provisions shall be deemed

to be amended to the extent necessary to comply herewith.
Answers to any questions regarding warranty, repair, or service locations may be obtained

by writing or by phoning:
In the U.$.A,

Consumer Assistance & Information
Black& Decker (U.S.)Inc.

626Hanover Pike
Hamstead, MD.

21074-0618
Tell Free Phone Number

1-800-231-9786
Monday- Friday

8:15a.m. to 5:00 p.m.
Eastern Time

In Canada

Consumer Assistance & Information
Black & Decker Canada Inc.

100Central Avenue
Brockville, Ontario

K6V 5W6

Toll Free Phone Number

1-800-465-6070
Monday- Friday

8:00a.m. to 4:30 p.m.
Eastern Time

Form No. 263902-01
Publication No. 168633-24-RV02 Printed in People's Republic of China

Copyright@ Black & Decker Inc. 1993- 1995

POUSSOIR

GUIDESPOURLESALIMENTS

COUVERCLE-ENTONNOIR

DISQUESREVERSIBLES

COUTEAU

POIGNEEDU BOL

ESPACEDE RANGEMENT DU CORDON

SOCLE

COMMANDE,_
BOUTON-POUSSOIR
MARCHE/ARRET/MARCHE

INTERMITTENTE

TEMOIN DEFONCTIONNEMENT

AXED'ENTRAiNEMENT

BOL

TIGEDESOUTIEN
DESDISQUES

GRIFFES

MARCHE
INTERMITTENTE

ENTONNOIR

BOL

COUVERCLE

POIGNt_EDU
COUVERCLE

COLONNE DE
LA COMMANDE

MOYEU

DISQUEREVERSIBLE

BOL

POUSSOIR

ENTONNOIR

GUIDESPOUR
LESALIMENTS

ENTONNOIR

INTERMITTENT

MARCHE

ARRET

FROMAGE

H

I

J

K

L

M

N

0

P

Q

R

S

T

U

V

DISQUE{_MINCEUR

DISQUE
Dt_CHIQUETEUR

COUTEAU

DEVANT
DU BOL

CREUXROND

ERGOTS

POSITION DE
VERROUILLAGE

ENTDNNDIR

ENTDNNDIR

LEGUMES

LEGUMES

ENTONNOIR

A

B

C

D

E

F

G