Hamilton Beach 70550 USE and CARE

Food Processor

840135000

READ BEFORE USE LIRE AVANT L’UTILISATION LEA ANTES DE USAR

English ................................................ 2

USA: 1-800-851-8900

Français ............................................ 18

Canada : 1-800-267-2826

Español .............................................. 35

México: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Robot culinaire

Procesador de alimentos

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

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

1. Read and save all instructions.

2. To protect against risk of electrical

shock, do not immerse base, motor, cord, or plug in water or other liquid.

3. Close supervision is necessary when any appliance is used by or near children.

4. This appliance should not be used by children.

5. Unplug cord from outlet when not in use, before putting on or taking off parts, and before cleaning.

6. Avoid contacting moving parts. Keep fingers out of discharge opening.

7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair or electrical or mechanical adjustment.

8. The use of attachments not recommended or sold by Hamilton Beach/Proctor-Silex, Inc. may cause fire, electric shock, or injury.

9. Do not use your food processor if any part is broken.

10. Do not use appliance outdoors.

11. Do not let cord hang over edge of table

or counter, or touch hot surfaces.

12. Never feed food into food chute by hand when slicing or shredding food. Always use food pusher.

13. The blade and disc are sharp. Handle carefully. Store out of reach of children.

14. Make sure the blade or disc has come to a full stop before removing cover.

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

16. To reduce the risk of injury, never place cutting blade or disc on base without first putting bowl properly in place.

17. Keep hands and utensils away from moving blade and disc while processing food to reduce the risk of severe personal injury and/or damage to the food processor. A rubber scraper may be used but ONLY when the food processor is not running.

18. Do not attempt to defeat the cover interlock mechanism.

19. To reduce the risk of injury, be sure to insert or remove blade and disc using hubs provided for this purpose. Use caution when removing blade and disc from the bowl, when emptying the bowl, and when cleaning.

20. Be sure to turn switch to OFF position after each use. Always use the pusher to clear the food chute. When this method is not possible, turn the motor off and disassemble unit to remove the remaining food.

21. The appliance is not intended for commercial, professional or industrial use. It is designed and built exclusively for domestic use only.

22. Never use appliance for a longer period or with a larger amount of ingredients other than that recommended by Hamilton Beach/Proctor-Silex, Inc.

23. The maximum rating of this unit is based on using the Chopping/Mixing Blade. Using the Slicing/Shredding Disc may draw significantly less power.

24. Do not place on or near a hot gas or electric burner or in a heated oven.

25. Do not use appliance for other than intended use.

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Consumer Safety Information

This appliance is intended for household use only.

This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other. The plug will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical shock. If you are unable to insert the plug into the outlet, try reversing the plug. If the plug should still fail to fit, contact a qualified electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the polarized plug by modifying the plug in any way.

To avoid an electrical circuit overload, do not use another high wattage appliance on the same circuit with your food processor.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in, or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the food processor. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

Before First Use

Unpack processor. Handle Chopping/Mixing Blade and Slicing/Shredding Disc carefully; they are very sharp. Wash all parts except base in hot, soapy water. Rinse then dry. These parts can also be placed in dishwasher.

Processing Tips and Techniques

• For a uniform consistency when chopping, leave room in the bowl for the food to be tossed around.

• Also for a more uniform consistency, start with pieces of food that are similar in size. Carrots, for example, should all be cut in 1-inch chunks. Do not process 4-inch pieces with

⁄2-inch pieces.

• This food processor is excellent to chop, mix, slice, or shred most foods. However, to maintain peak performance, do not use your food processor for the following: grinding grain, coffee beans or spices; slicing frozen meat; or crushing ice.

• Do not puree or mash starchy vegetables like potatoes. They will be over-processed in a second and turn gummy.

• Operating time will depend on quantity of food being processed. Most foods can be sliced, chopped, or shredded in seconds. Do not operate processor for more than 1 minute at a time. If processing large quantities, let the processor rest about 1 minute before continuing.

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Hints!

• The bowl will hold 8 cups of dry ingredients or 2 cups of liquid. Do not overfill.

• Do not use your food processor to crush ice.

• For consistent texture, foods should be cut into 1-inch cubes before mincing or chopping with the Chopping/Mixing Blade.

1. Food Pusher

2. Food Chute

3. Chopping/Mixing Blade

4. Bowl

5. Rotary Switch

6. Pulse Button

7. Base

8. Motor Shaft

9. Reversible Slicing/Shredding Disc

10. Continuous Feed Disc*

11. Food Gate (shows gate with

short side down and long side down)

12. Continuous Processing Chute* * Available on selected models

Parts and Features

Food Pusher in

Food Chute

Bowl with

Storage Lid*

Oil Dispenser*

Food Gate with

Continuous

Processing Chute*

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In-Bowl Processing

12 345

Continuous Processing

123 4 5 6

BOWL/BOL

Chop

Slice

Shred

Slice

Shred

Easy to Use Assembly Guide

BOWL/BOL

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LID/COUVERCLE

Food Processing Charts

ATTACHMENT SPEED FOODS

Slicer disc

Low (1) Cucumbers, apples, mushrooms,

vegetables, potatoes, cabbage

High (2) Julienne vegetables

Chopping/Mixing Blade Low (1) Chop nuts, mince vegetables,

fruit, mushrooms

High (2) Chop meat, puree food, knead

bread dough, grate cheese

hredder disc

Low (1) Vegetables, cabbage

High (2) Firm cheeses

(slicing blade facing up)

(shredding teeth facing up)

FOOD MAXIMUM AMOUNT

Fruits and vegetables

1 pound or 2 to 3 cups

Meats 12 ounces or 11⁄

2 cups, cubed

Parmesan or Romano cheese 5 ounces, cubed

Cheddar, Jack, or Mozzarella cheese 8 ounces, cubed

For best results do not exceed the following amounts when chopping, mincing, or pureeing with the Chopping/Mixing Blade.

Using Your Food Processor

How to Lock the Bowl

Align base and bowl as illustrated. Turn bowl clockwise until it locks into place.

NOTE: The food processor will not work unless the bowl is locked into position.

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Processing Using Chopping/Mixing Blade

Please see the Easy to Use Assembly Guide on page 5.)

The Chopping/Mixing Blade can be used to coarsely chop, finely mince, mix, or puree food to a smooth consistency.

1. Make sure the Control Switch is turned to OFF and the unit is unplugged.

2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 6.)

3. Place the Chopping/Mixing Blade onto motor shaft of food processor in center of bowl. Turn slowly until blade drops into place. Handle carefully;

the blade is sharp.

4. Lock cover onto bowl. (See “How to

Lock the Cover” on page 7.) Insert food pusher into food chute.

5. Plug in unit and process food. The processing speed and time will determine the finished consistency of the food. The Pulse button can help you avoid overprocessing.

Chopping/ Mixing Blade

Motor Shaft

How to Operate the Controls

The control is conveniently located on top of the base. Rotate the knob to select a speed: 1 (Low) or 2 (High). The processor will run continuously. For instant on and off control, use the PULSE button.

How to Lock the Cover

Align cover as illustrated. Place cover on bowl and turn clockwise until it locks into place.

NOTE: The food processor will not work unless the cover is locked into position.

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Oil Dispenser (available on selected models)

To make salad dressing, pour oil through dispenser slowly while processing with Chopping/Mixing Blade.

Dispenser will slowly add oil to sauces and dressings for emulsion of the ingredients.

Processing Using Slicer/Shredder

Please see the Easy to Use Assembly Guide on page 5.)

• To slice or shred cheese, select firm cheese like cheddar, monterey jack, or swiss. Place cheese in freezer for 30 minutes before processing.

• The Reversible Slicer/Shredder Disc has a slicing blade on one side and

shredding teeth on the other. Place on motor shaft with desired cutting edge facing up.

• To julienne vegetables, slice then remove from bowl and restack the vegetables. Pack into food chute with slices vertical. Slice again to make match-stick cut vegetables.

1. Make sure the Control Switch is turned to OFF and the unit is unplugged.

2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 6.)

3. Put Slicer/Shredder Disc on motor shaft with the desired side facing up for either slicing or shredding. Lock cover onto bowl. (See “How to Lock the Cover” on page 7.)

4. For continuous processing model, insert food gate long side down into lid when processing in bowl.

5. Cut food to fit food chute. Pack food chute tightly with food. Insert food pusher in chute. Always use the

food pusher to feed food into the chute. NEVER PUSH FOOD THROUGH CHUTE WITH HANDS.

6. Plug in unit and process food.

7. Select speed. While pressing on food

pusher, select 1 or 2 for high or low speed or PULSE to process food.

8. When food chute is empty, select OFF or release from PULSE position.

Wait until blade has stopped rotating before removing cover.

Slicer/ Shredder Disc

Motor Shaft

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Hint!

Do not use the continuous feed chute feature to slice meats or cheeses or when shredding root vegetables (carrots, potatoes, etc.). As with most continuous feed processors, shredded moist vegetables may clog in the chute. It is best to shred these vegetables into the food processor bowl. Slicing these root vegetables while using the continuous feed chute will not present a problem.

Continuous Processing

Please see the Easy to Use Assembly Guide on page 5.)

Continuous processing allows food to be processed in a separate bowl when processing large quantities.

IMPORTANT: For continuous processing, insert food gate into slot of lid and make sure the continuous feed disc is in place.

1. Make sure the Control Switch is turned to OFF and the unit is unplugged.

2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 6.)

3. Put disc shaft onto motor shaft.

4. Place the continuous feed disc,

ribbed side up, onto the disc shaft. Turn the disc slowly until it drops into position (level with top of bowl).

5. Select desired side of reversible slicing/shredding disc and place that side up on the disc shaft.

6. INSERT FOOD GATE WITH SHORT SIDE DOWN INTO SLOT OF LID.

7. Lock on cover. (See “How to Lock

the Cover” on page 7.) Place bowl under feed chute.

8. Plug in unit and select speed. Process food. Check the continuous feed chute frequently to make sure the opening is not blocked. If blocked, turn unit off and unplug. Clear blockage, then reassemble and continue processing.

NOTE: When using the continuous feed chute, some food may fall into the food processor bowl.

Continuous Feed Disc

Motor Shaft

Slicer/Shredder Disc

Motor Shaft

(available on

selected models)

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Blue Cheese Dressing

2 cloves garlic 4 ounces blue cheese 2 cups mayonnaise

Using Chopping/Mixing Blade, with processor running, drop garlic cloves into food chute and mince. Add cheese; process for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Process until smooth. Keep refrigerated. Makes 3 cups.

Hummus

2 cloves garlic 2 green onions, white portion and

half of green top

15 ounce garbanzo beans (chick peas),

drained

⁄4 cup tahini (sesame paste), stirred

3 to 4 tablespoons lemon or lime juice Using Chopping/Mixing Blade and with processor running, drop garlic cloves and

onion into food chute. Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as needed. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate. Makes about 2 cups.

Salsa

1 onion, peeled and quartered 1 clove garlic 1 hot pepper (jalapeno or finger hot),

cored, seeded and quartered

4 tomatoes, quartered Using Chopping/Mixing Blade and with processor running, drop onion, garlic

cloves, and hot pepper through the food chute and chop until finely minced. Stop processor. Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups.

Recipes

⁄

2 cup sour cream

⁄

4 cup fresh lemon juice

2 tablespoons sugar

2 teaspoons olive oil

⁄

4 teaspoon cumin

Dash cayenne Salt and pepper to taste Dash paprika Pita bread or cut up vegetables, optional

⁄4 cup cilantro, packed

⁄2 teaspoon cumin 1 tablespoon lime juice Salt and pepper to taste Hot sauce, optional

Cleaning

1. Wash the bowl, cover, blade, discs, food gate, and food pusher in hot, soapy water. Rinse and dry thoroughly. These parts may also be washed in a dishwasher.

NOTES:

• Do not place the storage lid

(available on selected models) in the dishwasher.

• Do not store the food processor

with the cover in the locked position, as this may put strain on the interlock tab.

2. Wipe the base, control panel, and cord with a damp cloth or sponge. To remove stubborn soil, use a mild non-abrasive cleanser.

NEVER IMMERSE THE BASE IN WATER OR OTHER LIQUID.

3. To store, place bowl on base. Then place onto the motor shaft, the Chopping/Mixing Blade, Continuous Processing Disc and Slicing/Shredding Disc. Place cover on bowl but do not lock.

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Cranberry Orange Relish

12 ounces fresh cranberries, stems

removed or frozen 1 cup sugar 1 small navel orange, washed,

cut into wedges

Using Chopping/Mixing Blade, place cranberries, sugar, orange, Grand Marnier, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Makes

about 21⁄

2 cups.

Chicken Puffs

1 pound cooked chicken, (11⁄2 cups

finely chopped chicken)

⁄4 cup packed parsley sprigs

1 cup chicken broth

⁄

2 cup vegetable oil

1 tablespoon Worcestershire sauce

Cut chicken in large chunks and using Chopping/Mixing Blade place chicken and parsley in work bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.

Potato Leek Soup

3 pounds potatoes, peeled 3 to 4 leeks, both root and

leaf ends trimmed 8 ounces bacon 2 quarts water

Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about 10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl, whisk together milk with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.

⁄

2 teaspoons salt

⁄4 teaspoon pepper

⁄2 cup milk

3 tablespoons flour

3 tablespoons Grand Marnier liqueur

or orange juice

Dash ground cloves

⁄2 teaspoon each, salt and celery seed

⁄4 teaspoon each, dry mustard

and onion powder 1 cup flour 4 eggs

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Cashew Chicken

2 lbs. boneless skinless chicken breasts 4 cloves garlic 1-inch piece of ginger root, peeled 1 bunch green onions, roots trimmed 2 tablespoons vegetable oil 1 tablespoon flour

⁄4 cup chicken stock or broth

Using Chopping/Mixing Blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice. Makes 6 servings.

⁄4 cup pineapple juice 3 tablespoons soy sauce 1 teaspoon dry mustard 8-ounce can sliced water chestnuts,

drained 1 cup roasted cashews Cooked rice

Lentil Soup

⁄2 pound bacon 1 large onion 6 parsnips, peeled, ends removed,

cut into 1-inch pieces 8 celery ribs with leaves 6 carrots, ends removed

In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices of bacon to be used as garnish. Leave bacon drippings in pot. Using Chopping/Mixing Blade, chop onions and parsnips. Add chopped onions and parsnips to bacon drippings in pot and cook over medium heat until softened, about 7 minutes. Using slicer/shredder disc, slicing side up, slice celery and carrots. Add the celery, carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce heat and simmer, covered, for 40 minutes. At serving time, garnish with sour cream and crumbled bacon. Makes 8 servings.

NOTE: Lentils do not need to be soaked overnight.

16 ounce bag lentils 2 quarts water 1 bay leaf 1 teaspoon salt Sour cream, optional

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Vegetable Lasagna

8 ounces reduced-fat mozzarella cheese 1 medium onion, peeled, cut into chunks 4 garlic cloves 4-6 ounces fresh mushrooms 1 teaspoon vegetable oil 2 zucchini, approximately 6 inches

each, cut into chunks 2 ounces Parmesan cheese, cut into

⁄2

-inch chunks (about

⁄3

cup grated)

Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using Chopping/Mixing Blade, place onion and garlic cloves into work bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until mushrooms are coarsely chopped. Place chopped vegetables in a large skillet with oil, over medium heat. Using Chopping/Mixing Blade, place zucchini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes; set aside. Without washing the work bowl, using Chopping/Mixing 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 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving. Makes 8

servings. NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before

shredding.

Roasted Sweet Peppers & Sausage

1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded 2 green bell peppers, cored and seeded 2 medium onions, peeled and cut

to fit in food chute Using a fork, pierce sausage casings several times. In a skillet over medium high

heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings.

8-ounce package light cream cheese,

cut into chunks

⁄4

cup skim milk ricotta cheese

⁄2

cup light sour cream 1 egg 2 teaspoons dried Italian seasoning 26 ounce can spaghetti sauce 6 lasagna noodles, cooked

1 teaspoon dried oregano 2 tablespoons olive oil 2 pounds Italian sausage

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Crispy Catfish Fillets

21⁄

2 ounces Parmesan cheese

(

⁄2 cup, grated)

20 buttery crackers, like Ritz

or Townhouse

Cut cheese into 1⁄2

-inch cubes. Using Chopping/Mixing Blade, place cheese cubes, crackers and parsley in work bowl. Process until finely ground. Place cracker mixture in large shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at 400ºF for 15-20 minutes. Makes 4 servings.

Creamed Potatoes

4 pounds all-purpose white potatoes,

about 15 medium 3 cups half-n-half cream 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 disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, half-n-half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄

4 lb. sweet potatoes, scrubbed

but not peeled, and cut to fit food

chute (3 cups grated)

⁄

2 cup sugar

⁄4 cup maple syrup

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using Chopping/Mixing Blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2 quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan, so water will be 1 to 2-inches up side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours.

Makes 6 servings.

⁄3 cup fresh parsley sprigs

⁄4 cup melted butter

4 catfish fillets, about 8 ounces each

⁄2 teaspoons salt

⁄4

teaspoon pepper

4 tablespoons butter, melted

1 cup milk 1 egg

⁄

4 cup butter

1 teaspoon vanilla

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