KitchenAid KFP740WH3, KFP740WH2, KFP740WH1, KFP740QWH3, KFP740QWH2 Owner’s Manual

...

72oz

CUPS

TASSES

TAZAS

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES

ROBOT CULINAIRE

INSTRUCTIONS ET RECETTES

i_¸¸¸¸

PROCESADOR DE ALIMENTOS

INSTRUCClONES Y RECETAS

KFP740

USA: 1-800-541-6390 KitchenAid.com

Canada: 1-800-807-6777 KitchenAid.ca

Proof of Purchase & Product Registration

Always keep a copy of the sales receipt showing the date of purchase of your

Food Processor. Proof of purchase will

assure you of in-warranty service.

Before you use your Food Processor,please fill out and mail your product registration card packed with the unit. This card will

Model Number Serial Number

Date Purchased Store Name and Location

enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. This card does not verify your warranty.

Pleasecomplete the following for your personal records:

Preuve d'achat et enregistrement du produit

Veuillez conserverune copie du coupon de

caisseindiquant la date d'achat de votre

Robotculinaire. Lapreuve d'achat vous

assuredu serviceapr_s-vente sousgarantie.

Avant d'utiliser le Robot culinaire, veuillez

remplir et poster la carte d'enregistrement

du produit accompagnant I'appareil.

Grace _ cette carte, nous pourrons vous

Num@o de module Num@o d'identification

Date d'achat

appeler dans 1'6ventualit6 improbable d'un avis de s6curit6 et nous pouvons aussi nous conformer plus facilement aux dispositions de la Ioi sur la s6curit6 des produits de consommation. Cette carte ne confirme pas la garantie.

Veuillez remplir ce qui suit pour votre dossier personnel.

Nom du magasin et emplacement

Comprobante de compra y registro del producto

Siempre conserve una copia del recibo

de ventas que especifique la fecha de

compra de su Procesador de alimentos. El

comprobante de compra le asegurar& el

servicio t6cnico bajo garantfa.

Antes de utilizar la Procesadorde alimentos,

complete y envfe por correo su tarjeta

de registro del producto que viene junto

con la unidad. Estatarjeta nos permitir&

N0mero del modelo N0mero de serie

Fechade compra Nombre de la tienda y direcci6n

contactarnos con usted en el improbable caso de notificaci6n de alg0n problema de seguridad con el producto y nos ayudar& a cumplir con las cl&usulas de la Consumer Product Safety Act (Ley sobre la seguridad de los productos para el consumidor). Esta tarjeta no asegura su garantfa.

Complete Io siguiente para su registro personal:

Table of Contents

INTRODUCTION

Proof of Purchase & Product Registration .............................................. Inside Front Cover

Food Processor Safety ..................................................................................................... 3

Important Safeguards ..................................................................................................... 4

Electrical Requirements ................................................................................................... B

FEATURESAND OPERATION

Food Processor Features ................................................................................................. 6

Preparing the Food Processorfor Use

Before First Use ....................................................................................................... 7

Work Bowl Assembly .............................................................................................. 7

Multipurpose Blade & Dough Blade Assembly ........................................................ 8

Slicing & Shredding Disc Assembly ......................................................................... 9

Mini Bowl Assembly ................................................................................................ 9

Using the Food Processor

Before Use............................................................................................................. 10

Maximum Liquid Level .......................................................................................... 10

Turning the Food Processor On and Off ................................................................ 10

Using the PulseControl ........................................................................................ 10

Disassembling the Food Processor ................................................................................ 11

CAREAND CLEANING

Cleaning the Food Processor......................................................................................... 12

Troubleshooting ........................................................................................................... 13

Continued on next page

Table of Contents

FOOD PROCESSINGTIPS

Using the Multipurpose Blade....................................................................................... 14

Using a Slicing or Shredding Disc.................................................................................. 15

Using the Dough Blade................................................................................................. 15

Helpful Hints ................................................................................................................. 16

RECIPES

Hot Artichoke Dip ......................................................................................................... 17

White Balsamic Vinaigrette ........................................................................................... 17

Chipotl6-Mustard Ham Spread ...................................................................................... 18

Loaded Baked Potato Casserole..................................................................................... 19

Szechwan Pork ............................................................................................................. 20

Deep Dish Pizza............................................................................................................ 21

Country White Bread .................................................................................................... 22

Country White Bread Variations .................................................................................... 22

Carrot Cake With Cream Cheese Frosting ...................................................................... 23

WARRANTYAND SERVICEINFORMATION

KitchenAid _ Food Processor Warranty .......................................................................... 24

Hassle-FreeReplacement Warranty 50 United States and District of Columbia .......... 25

Hassle-FreeReplacement Warranty Canada ............................................................... 25

How to Arrange for Warranty Servicein Puerto Rico .................................................... 25

How to Arrange for Service after the Warranty Expires All Locations ......................... 26

How to Arrange for Service Outside these Locations .................................................... 26

How to Order Accessories and Replacement Parts ........................................................ 26

Food Processor Safety

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you

and others. All safety messages will follow the safety alert symbol and either

the word "DANGER" or "WARNING." These words mean:

You can be killed or seriously injured if you don't immediately

follow instructions.

You can be killed or seriously injured if you don't follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are

not followed.

IMPORTANT SAFEGUARDS

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

1. Read all instructions.

2. To protect against risk of electrical shock do not put Food Processor in water or other liquid.

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

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

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest Authorized Service Facility for examination, repair, or electrical or mechanical adjustment.

7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter.

10. Keep hands and utensils away from moving blades or discs while processing food to reduce the risk of severe injury to persons or damage to the Food Processor.

A scraper may be used but must be used only when the Food Processor is not running.

11. Blades are sharp. Handle carefully.

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

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

14. Never feed food by hand. Always use the food pusher.

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

16. This product is designed for household use only.

SAVE THESE INSTRUCTIONS

Electrical Requirements

Fire Hazard

Do not use an extension cord. Doing so can result in death

or fire.

Volts: 120 V.A.C. only.

Hertz: 60 Hz

NOTE: This Food Processor has a polarized plug (one blade is wider than the other).

To reduce the risk of electrical shock, this plug will fit in a polarized outlet only one

way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not modify the plug in any way.

Do not use an extension cord. If the

power supply cord is too short, have a qualified electrician or serviceman install

an outlet near the appliance.

Fine (2 mm)

Slicing

Food Processor Features

Medium (4 mm) Work Bowl

Shredding Disc Heavy Duty Base

Disc Stem

4-Cup (945 mL)

Mini Bowl and Mini Blade

Work Bowl Cover with Tall Feed Tube

Stainless Steel Multipurpose Blade

Spatula/ Cleaning

Tool

Dough Blade

Food Pusher

Food Processor Features

Work Bowl Cover with Tall Feed Tube

Feedtube accommodates long food items with a minimum of sectioning. Unlike extra-wide feed tubes, there is no pusher interlock system, so the entire length of

the tube can be filled with food. Food Pusher

Pushermoves food through the tall feed tube smoothly and easily. The pusher can

also be used as a convenient 8 oz. (235 mL) measuring cup.

9-Cup (2 L) Work Bowl The tough polycarbonate bowl provides capacity for large jobs.

Mini Bowl and Mini Blade 4-cup (945 mL) bowl and stainless steel

blade are perfect for small chopping and mixing jobs.

Fine (2 ram) Slicing Disc

Discproduces approximately _/6-inch (2 mm) slices of most foods, from delicate strawberries to partially frozen meats.

Preparing the Food Processor for Use

Medium (4 mm) Shredding Disc Disc produces approximately _A-inch (4 mm) shreds of most firm fruits,

vegetables, and cheese.

Disc Stem Stem fits over the power shaft on the

base and into the bottom of a slicing or shredding disc.

Stainless Steel Multipurpose Blade

Versatile blade chops, minces, blends,

mixes, and emulsifies in a matter of seconds.

Dough Blade

The dough blade isspecially designed for

mixing and kneading yeast dough. Heavy-Duty Base

The base features the off, on, and pulse

buttons along with the power shaft,

which rotates the blades and discs.

Spatula/Cleaning Tool Special shape facilitates food removal

from bowls, discs, and blades.

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

Before First Use

Before using your Food Processorfor the first time, wash the work bowl, work

bowl cover, mini bowl, feed tube pusher, discs, and blades either by hand or in the dishwasher (see "Cleaning the Food

Processor" on page 12). Work Bowl Assembly

1, Placethe Food Processor baseon a

dry, level countertop with the controls facing forward. Do not plug in the unit

until it is completely assembled.

2. With the handle just to the left of center, place the work bowl on the base, fitting the center opening over the power shaft.

3. Grasp the work bowl handle and turn the bowl to the right until it locks into position.

Preparing the Food Processor for Use

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

Insert the desired accessory into the

work bowl. See blade or disc assembly instructions.

Place the work bowl cover on the

work bowl with the feed tube just to the left of the work bowl handle.

Grasp the feed tube and turn the cover to the right until it locks into place.

NOTE: Do not attach the cover to the work bowl before the work bowl is locked

on the base. Damage to the work bowl may result.

6. Fit the food pusher into the feed tube.

Fire Hazard

Do not use an extension cord. Doing so can result in death,

or fire.

7. Plug the power cord into an electrical outlet.

NOTE: Your Food Processor will not operate unless the work bowl and work

bowl cover are properly locked on

the base.

Do not remove the work bowl from

the base without first removing the work

bowl coven Damage to the work bowl may result.

Multipurpose Blade and Dough Blade Assembly

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

ii_ i ! :

1. Place the blade on the power shaft.

2. Rotate the blade so it falls into place on the shaft.

Preparing the Food Processor for Use

Slicing and Shredding Disc Assembly

1. Placedisc stem on the power shaft.

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

Fitthe disc over the metal pin on the

disc stem with the raised-blade side up. The dischas a raisednub on the top

and grooves underneath to help align it properly. Rotate the disc until it falls fully onto the stem.

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

Fit the mini blade on the power shaft. It may be necessaryto rotate the blade

until it falls into place.

3, Toremove the mini bowl after

processing, lift the bowl using the two finger grips located along the top edge

of the bowl.

Mini Bowl Assembly

1, Placethe mini bowl inside the work

bowl over the power shaft. Rotate the mini bowl until it falls into place. When properly seated in the work bowl, the

mini bowl cannot be rotated.

Using the Food Processor

Rotating Blade Hazard

Always use food pusher.

Keep fingers out of openings. Keep away from children.

Failure to do so can result in amputations or cuts.

Before Use

Before operating the Food Processor,be sure the work bowl, blades, and work bowl cover are properly assembled on the Food

Processorbase (see"Preparing the Food

Processorfor Use" starting on page 7). Maximum Liquid Level

This line on the work bowl indicates the maximum level of liquid that can be

processed by the Food Processor.

Turning the Food Processor

On and Off

1. To turn on the Food Processor, press the On Button. The unit will run

continuously and the indicator light

will glow.

2. To stop the Food Processor, press the

Off Button. The indicator light will go out and an automatic brake will stop

the action of the blade or disk within

seconds.

3. Wait until the blade or disk comes to

a complete stop before removing the

work bowl cover. Besure to turn off the Food Processorbefore removing

the work bowl cover, or before

unplugging the unit.

NOTE: If the unit fails to operate, make sure the work bowl and cover

are properly locked on the base (see "Preparing the Food Processorfor Use" starting on page 7).

Using the Pulse Control

The pulse control allows precise control of the duration and frequency of processing.

It's great for jobs which require a light

touch. Just press and hold the Pulse

Button to start processing, and release it to stop. The indicator light will glow each time the Pulse Button is pressed.

Disassembling the Food Processor

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

1. Pressthe Off button

2. Unplug the Food Processor before disassembling.

3. Turn the work bowl cover to the left and remove.

If using a disc, remove it before

removing the bowl. Placetwo fingers under each side of the disc and lift it

straight up. Remove the disc stem.

6. Turn the work bowl to the left to unlock it from the base. Lift to remove.

The multipurpose alaae can De

removed from the work bowl before

the contents are emptied. The blade

can also be held in place as you remove food: grasp the work bowl

from the bottom and place one finger through the center opening to grip

the blade shaft. Then remove food from the bowl and blade with a

spatula.

If using the mini bowl, grasp and remove the bowl using the finger grips located along the top edge of

the bowl.

Cleaning the Food Processor

Cut Hazard

Handle blades carefully. Failure to do so can result in cuts.

Pressthe Off Button.

Unplug the Food Processor before cleaning.

Wipe the base and cord with a warm, sudsycloth, and wipe clean with a damp cloth. Dry with a soft cloth. Do not use abrasive cleansers or scouring pads.

All the other parts of the Food

Processorare dishwasher safe. Be sure to load them away from exposed

heating elements in the dishwasher.

If washing the Food Processor parts by hand, avoid the use of abrasive cleansers or scouring pads. They may

scratch or cloud the work bowl and cover. Thoroughly dry all parts after

washing.

5. To prevent damage to the interlock system, always store the work bowl

and work bowl cover in the unlocked position when not in use.

6. Wrap the power cord around the

work bowl. Secure the plug by

clipping it to the cord.

Troubleshooting

• If your Food Processor should fail to operate, check the following:

Make sure the work bowl and the work bowl cover are properly locked

on the base. See if the Food Processor is plugged

into a proper electrical outlet. If it is, unplug the Food Processor.

Fire Hazard

Do not use an extension cord. Doing so can result in death,

or fire.

Plug in Food Processor. If Food Processorstill does not work, check the fuse or circuit breaker on the

electrical circuit the Food Processor is connected to and make sure the circuit is closed.

• If your Food Processor should fail to slice or shred when using the disc:

Make sure the raised-blade side of the disc is positioned face up on the disc

stem. The disc has a raised nub on the top and grooves underneath to help

align it properly.

• If your work bowl cover won't close when using the disc:

Make sure the disc is installed correctly, with the raised nub on top, and is

positioned properly on the disc stem.

If the Food Processor shuts off

while it is running:

The Food Processor may be overheated.

If the motor exceeds a certain

temperature, it will automatically shut

off to prevent damage. This should be an extremely rare occurrence. If it

happens, press the Off Button and

wait 1Bminutes for the Food Processor to cool before resuming. If the Food

Processor still refuses to run, wait an additional 1Bminutes for the Food

Processorto cool.

If the problem cannot be fixed with the steps provided in this section, then contact KitchenAid or an Authorized

ServiceCenter.

USA/Puerto Rico: 1-800-541-6390

Canada:l-800-807-6777

Mexico: 01-800-024-17-17

(JV Distribuciones)

or 01-800-902-31-00

(Industrias Birtman)

Seethe KitchenAid Warranty and Service section on page 24 for additional details.

Do not return the Food Processorto the

retailer they do not provide service.

Food Processing Tips

MULTIPURPOSE

................BLADE

To chop fresh fruits or vegetables:

Peel, core, and remove seeds. Cut food

in 1 - to 1½ -inch (2.5 to 3.75 cm) pieces.

Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl if necessary.

To puree cooked fruits and vegetables (except potatoes):

Add 1/4cup (60 mL) liquid from recipe per cup (235 mL) of food. Process food using short pulses until finely chopped. Then process continuously until desired texture is achieved. Scrape sides of bowl if necessary.

To prepare mashed potatoes: Shred hot cooked potatoes using the

shredding disc. Exchange shredding disc for multipurpose blade. Add softened butter, milk, and seasonings. Pulse 3 to 4 times, 2 to 3 seconds each time, until

smooth and milk is absorbed. Do not over process.

To chop dried (or sticky) fruits:

The food should be cold. Add 1/4cup (60 mL) flour from recipe per 1/2cup (120 mL) dried fruit. Process fruit using short pulses until desired texture is

achieved. To finely chop citrus peel:

With sharp knife, peel colored portion (without white membrane) from citrus.

Cut peel in small strips. Process until finely chopped.

To mince garlic or to chop fresh herbs or small quantities of vegetables:

With processor running, add food through the feed tube. Process until chopped. For best results, make sure work bowl and herbs are very dry before chopping.

To chop nuts or make

nut butters:

Process up to 3 cups (710 mL) of nuts

to desired texture, using short pulses,

1 to 2 seconds each time. For a coarser

texture, process smaller batches, pulsing

1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For

nut butters, process continuously until smooth. Store in refrigerator.

To chop cooked or raw meat,

poultry or seafood:

The food should be very cold. Cut into

1-inch (2.5 cm) pieces. Process up to 1 pound (455 g) at a time to desired size, using short pulses, 1 to 2 seconds each

time. Scrape sides of bowl if necessary. To make bread, cookie,

or cracker crumbs: Break food into 11/2- to 2-inch (3.75 to

5 cm) pieces. Process until fine. For larger pieces, pulse 2 to 3 times, 1 to 2 seconds each time. Then process until fine.

To melt chocolate for a recipe:

Combine chocolate and sugar from recipe in work bowl. Process until finely chopped. Heat liquid from recipe. With processor running, pour hot liquid

through the feed tube. Process

until smooth.

To grate hard cheeses, such as

Parmesan and Romano: Never attempt to process cheese that

cannot be pierced with the tip of a sharp knife. You can use the multipurpose blade to grate hard cheeses. Cut cheese in 1-inch (2.5 cm) pieces. Place in work bowl. Process using short pulses until coarsely chopped. Process continuously until finely grated. Pieces of cheese can also be added through the feed tube

while the processor is running.

Food Processing Tips

USING A SLICING OR SHREDDING DISC

.... To cut

julienne, or match stick, strips of vegetables and fruits:

Cut food to fit feed tube horizontally. Position food

horizontally in feed tube.

Process,using even pressure

to make plank-like slices.

Re-stackslices and position vertically or

horizontally in feed tube. Process,using even pressure.

To slice or shred fruits or vegetables that are long and relatively small in diameter, such as celery, carrots,

and bananas:

Cut food to fit feed tube vertically or horizontally, and pack feed tube securely to keep food positioned properly. Process using even pressure.

To slice or shred round fruits and vegetables, such as onions,

apples, and green peppers:

Peel, core, and remove seeds. Cut in halves or quarters to fit feed tube. Position in feed tube. Processusing even pressure.

To slice or shred small fruits and vegetables, such as strawberries,

mushrooms, and radishes:

Position food vertically or horizontally in layers within the feed tube. Fill feed tube in order to keep food positioned properly.

Processusing even pressure.

To shred spinach and other leaves:

Use the slicing side of the disc. Stack leaves. Roll up and stand up in feed tube. Processusing even pressure.

To slice uncooked meat or poultry,

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. Processusing even pressure.

To slice cooked meat or poultry,

including salami, pepperoni, etc.:

Food should be very cold. Cut in pieces

to fit feed tube. Processfood using firm,

even pressure.

To shred firm and soft cheeses:

Firm cheese should be very cold. For best results with soft cheesessuch as

mozzarella, freeze 10 to 15 minutes before processing. Cut to fit feed tube. Process using even pressure.

USING THE DOUGH BLADE

The dough blade is specially 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 floun

Helpful Hints

1. Never process food that is so hard or firmly frozen that it cannot be pierced with the tip of a sharp knife. Hard food can cause damage to the blade or motor. If a piece of hard food, such as carrot, becomes wedged or stuck on the blade, stop the processor and remove the blade. Gently remove food

from the blade.

2. Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl

up to 1/2to 2/:3full. For thicker mixtures, fill work bowl up to 3/4full. For liquids, fill up to the maximum level as described on page 10. For chopping,

the work bowl should be no more than % to 1/2full. Use the mini bowl

for up to 1 cup (235 mL) of liquid or 1/2cup (120 mL) solids.

3. Position the slicing disc so that the cutting surface is just to the right

of the feed tube. This allows the blade a full rotation before contacting

the food.

4. To capitalize on the speed of the processor, drop ingredients to be chopped through the feed tube while the processor is running.

5. Different foods require varying degrees of pressure for best shredding and slicing results. In general, use light pressure for soft, delicate foods (strawberries, tomatoes, etc.), moderate pressure for medium-texture foods (zucchini, potatoes, etc.), and firmer pressure for harder foods (carrots, apples, hard cheese, partially frozen meats, etc.).

6. Soft and medium-hard cheese may spread out or roll up on the shredding disc. To avoid this, shred only well-

chilled cheese.

7. Sometimes slender foods such as carrots or celery fall over in the feed

tube, resulting in an uneven slice. To minimize this, cut food in several pieces and pack the feed tube with

the food.

8. When preparing a cake or cookie batter or quick bread, use the multipurpose blade to cream fat and sugar first. Add dry ingredients last.

Place nuts and fruit on top of flour

mixture to prevent over-chopping.

Process nuts and fruits, using short pulses, until blended with other ingredients. Do not over process.

9. When shredded or sliced food piles up on one side of the bowl, stop the processor and redistribute the food using the spatula.

10. When sliced or shredded food in the work bowl reaches the bottom of

the disc, remove the food.

11. A few larger pieces of food may

remain on top of the disc after slicing or shredding. If desired, cut these by

hand and add to mixture.

12. Organize processing tasks to

minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients.

13. To clean ingredients from the

multipurpose blade quickly and easily, empty the work bowl, replace the lid, and pulse for 1 to 2 seconds to spin

the blade clean.

14. After removing the work bowl

cover, place it upside down on the counter. This will help keep the

counter clean.

15. To remove the contents

of the work bowl without

removing the multipurpose blade, grasp the work bowl

from the bottom and

place one finger through

the center opening to

hold the blade in place.

Then remove food from the bowl and

blade with the spatula.

16.

Your Food Processor is not designed to perform the following functions:

• grind coffee beans, grains, or hard spices

• grind bones or other inedible parts of food

• liquefy raw fruits or vegetables

• slice hard-cooked eggs or unchilled meats

17. If any plastic parts should discolor due to the types of food processed, clean them with lemon juice.

Hot Artichoke Dip

4 ounces (115 g)

Asiago or Parmesan cheese, room

temperature

2 green onions, cut

into l-inch (2.5 cm) pieces

_/2red or green

jalapeno pepper,

seeded and cut into

quarters 1 small clove garlic 1 can (14 oz. [395 g])

artichoke hearts, well

drained and cut into

halves

3/_cup (175 mL)

mayonnaise 1 package (3 oz.

[85 g]) cream

cheese, cut into

l-inch (2.5 cm)

pieces

White Balsamic Vinaigrette

1 tablespoon (15 mL)

fresh basil leaves 1 tablespoon (15 mL)

fresh oregano leaves 1 clove garlic

3 tablespoons (45

mL) white balsamic

vinegar*

3 tablespoons (45 mL)

white wine vinegar*

_/2teaspoon (2 mL) salt _/4teaspoon (1 mL) dry

mustard

_ teaspoon (0. 5 mL)

ground red pepper

3/4cup (175 mL) extra

virgin olive oil

Position 4 mm shredding disc in work bowl. Add Asiago

or Parmesan cheese. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add onions, jalapeno

pepper, and garlic through the feed tube. Process until

finely chopped, about 5 seconds. Add artichoke hearts.

Pulse 1 to 2 times, about 2 seconds each time, or until coarsely chopped. Add mayonnaise, cream cheese, and Asiago or Parmesan cheese. Process until blended, about

5 seconds.

Remove to greased 9-inch (23 cm) quiche pan or pie

plate. Bake at 375"F (190"C) for 15 to 20 minutes, or

until hot. Serve with crackers, French bread, tiny corn

muffins, or crisp vegetables. Yield: 24 servings (2 tablespoons [30 mL] per serving).

Per Serving: About 90 cal, 2 g pro, 1 g carb, 8 g total fat,

2.5 g sat fat, 10 mg chol, 130 mg sod.

Position mini bowl and mini blade in work bowl. With

processor running, add basil, oregano, and garlic through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and

red pepper. Process until mixed, about 5 seconds. With

processor running, slowly drizzle oil through the feed tube. Process until smooth and thick. Serve with green

salads. Yield: 8 servings (2 tablespoons [30 mL] per serving).

*Three tablespoons (45 mL) each of dark balsamic vinegar and red wine vinegar may be substituted.

Per Serving: About 190 cal, 0 g pro, 1 g carb,

21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.

Chipotl -Mustard Ham Spread

_/_small onion

1 smafl chipotl6 chile

in adobo sauce (from

7 or 1l-oz. [200 g or

310 g] can)

½-1 teaspoon (2-5 mL)

adobo sauce

_/3cup (80 mL)

mayonnaise

2 tablespoons (30

mL) prepared honey mustard salad

dressing

½ rib celery, cut into

l-inch (2.5 cm)

pieces

2 cups (475 mL) cubed

cooked ham

Position multipurpose blade in work bowl. With processor

running, add onion and chile through the feed tube.

Process until chopped, about 5 seconds. Scrape sides of

bowl. Add adobo sauce, mayonnaise, salad dressing, and celery. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. Add ham. Pulse 6 to 7 times, about 1 second each time, scraping sides of bowl if

necessary. Spread on crackers or bread, if desired. Yield: 4 servings (_Acup [120 mL] per serving).

Per Serving: About 350 cal, 18 g pro, 2 g carb,

29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.

Loaded Baked Potato Casserole

3 strips bacon 4 ounces (115 g)

extra sharp Cheddar cheese, chilled

4 ounces (115 g)

smoked sharp Cheddar cheese,

chilled

1 ounce (30 g)

Parmesan cheese, room temperature

2½ quarts (2.4 L) water

2 teaspoons (10 mL)

salt, divided

2 pounds (905 g)

russet potatoes

_/4cup (60 mb loosely

packed fresh parsley leaves

6 green onions, cut

into l-inch (2.5 cm) pieces

1 container (16 oz.

[455 g]) sour cream

2 tablespoons (30 mL)

aft-purpose flour

½ teaspoon (2 mL)

coarsely ground black pepper

1 slice (3-in. [7.5 cm]

long) French bread

1 tablespoon (15 mL)

butter or margarine, softened

In 12-inch (30.5 cm) skillet over medium heat, cook

bacon until crisp. Remove bacon, reserving 2 tablespoons

(30 mL) drippings; drain bacon on paper towels, crumble, and set aside.

Position 4 mm shredding disc in work bowl. Add Cheddar cheeses and Parmesan cheese in batches, cutting to fit feed tube if necessary. Processto shred. Remove and set

aside.

In Dutch oven over high heat, add water and

1_/2teaspoons (7 mL) salt; bring to boil. Meanwhile,

position 4 mm shredding disc in work bowl. Add

potatoes in batches, cutting to fit feed tube if necessary.

Processto shred. If desired, rinse potatoes and drain well. When water boils, add potatoes; return to a boil. Cook 1

minute, or until crisp-tender. Drain well.

Exchange shredding disc for multipurpose blade in work

bowl. With processor running, add parsley and onions through the feed tube. Processuntil chopped, 2 to 3

seconds. Remove and set aside.

In large mixing bowl, combine sour cream, flour, pepper,

remaining _/2teaspoon (2 mL) salt, and reserved bacon drippings; mix well. Add potatoes, shredded cheeses, onion mixture, and reserved bacon; toss gently to mix well. Spread into greased 2_A-quart (2.4 L) baking dish.

Split French bread lengthwise. Butter cut sides; place cut sides together. Cut into 1-inch (2.5 cm) pieces. Position

multipurpose blade in work bowl. Add buttered bread.

Processuntil fine crumbs form, 10 to 12 seconds. Sprinkle crumb mixture over potatoes. Bake at 350°F (180°C) for 45 to 60 minutes, or until golden brown and edges are

bubbly. Yield: 12 servings (about 3Acup [175 mL] per serving).

PerServing: About 290 cal, 9 g pro, 20 g carb,

19 g total fat, 12 g sat fat, 45 mg chol, 520 mg sod.

Szechwan Pork

2 large doves garlic

1 piece (2-in. [5 cm]

long) peeled ginger root, cut into

quarters

2 tablespoons (30 mL)

soy sauce

1 tablespoon (15 mL)

sherry

1 teaspoon (5 mL) dark

sesame oil

1_ teaspoons (7 mL)

crushed red pepper flakes

3/_pound (340 g) pork

tenderloin, cut into 3-inch (7.6 cm) pieces and frozen for

40 to 55 minutes

1 red oryellow bell

pepper, cut into halves lengthwise

and seeded

1 large rib celery, cut

into Z/2-inch (6.25 cm) pieces

1 tablespoon (15 mL)

vegetable oil, divided

4 green onions, cut

diagonally into

_-inch (1.25 cm)

slices

1 cup (235 mL)

chicken broth

1 tablespoon (15 mL)

cornstarch Hot cooked rice or

Chinese noodles,

if desired

Position multipurpose blade in work bowl. With processor

running, add garlic and ginger root through the feed tube. Processuntil chopped, 8 to 10 seconds. Scrape sides of bowl. Add soy sauce, sherry, sesame oil, and

red pepper flakes. Processuntil mixed, about 5 seconds.

Scrapesides of bowl.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add pork. Processto slice. Remove to shallow

pan or large resealable food storage plastic bag; coat

pork with marinade. Refrigerate for 1 to 2 hours.

Meanwhile, wash processor. Position 2 mm slicing disc in work bowl. Add bell pepper and celery. Processto slice.

Set aside.

In large skillet over medium-high heat, heat 2 teaspoons

(10 mL) vegetable oil. Add pork mixture. Cook 4 to

5 minutes, or until pork is no longer pink, stirring occasionally. Continue to cook and stir until liquid evaporates. Remove from skillet.

Add remaining 1 teaspoon (5 mL) vegetable oil to skillet. Add bell pepper, celery, and onions. Cook 3 to 4 minutes, or until crisp-tender, stirring occasionally.

In small bowl, mix broth and cornstarch. Add to vegetables and bring to a boil. Add pork. Cook 1 minute, or until thick and bubbly. Serve over hot cooked rice or Chinese noodles, if desired.

Yield: 4 servings.

PerServing: About 180 cal, 19 g pro, 6 g carb,

9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.

Deep Dish Pizza

Crust

1 cup (235 mL) water

2 tablespoons (30 mL)

olive oil

1 package active dry

yeast

3 cups (710 mL) all-

purpose flour

1 ounce (30 g) freshly

grated Parmesan cheese (see TIPS)

1 teaspoon (5 mL)

sugar

3/_teaspoon (4 mL) salt

_/_teaspoon (2 mL)

dried basil

Olive oil Cornmeal

Sauce

1_-2 cups (355-475 mL)

prepared pizza, Alfredo, barbecue, or other favorite

sauce

Topping

3 cups (710 mL)

cooked sausage or

ground beef, sliced pepperoni, Canadian

bacon, ham, shrimp,

cooked chicken,

roasted peppers,

fresh mushrooms,

olives, onion, roasted garlic, fresh basil

leaves, tomato slices,

artichoke hearts, capers, or other

favorite topping

1 pound (455 g)

shredded mozzarella provolone, Cheddar, Parmesan, or other

favorite cheese

In small saucepan, add water and 2 tablespoons

(30 mL) oil. Heat over low heat until warm, 105°F to

115"F (40"C to 46_C). Stir in yeast to dissolve.

Set aside.

Position dough blade in work bowl. Add flour, Parmesan

cheese, sugar, salt, and basil. Process about 5 seconds;

scrape sides of bowl. Process until mixed, about 5 seconds,

scraping sides of bowl if necessary. With processor

running, slowly add yeast mixture. Process 1_ to 2

minutes; dough will form a ball.

Remove dough to greased bowl, turning dough to grease

all sides. Cover; let rise in warm place until double in size,

about 45 to 60 minutes.

Grease 14-inch (35.5 cm)(I_A inches [3.75 cm] deep)

pizza pan with olive oil; sprinkle with cornmeal. Punch

dough down; pat into large circle. Press into bottom and

up sides of pan. Top as desired with sauce, meat and/or vegetables, and cheese.

Bake at 400_'F (200_C) for 5 minutes. Reduce heat to

350_F (180"_C) and bake for 28 to 33 minutes, or until

crust is deep golden brown and cheese is bubbly. Let

stand 15 minutes before cutting. Yield: 8 servings.

Per Serving: About 510 cal, 26 g pro, 41 g carb,

26 g total fat, 12 g sat fat, 55 mg chol, 970 mg sod.

VARIATION

Thin Crust Pizzas

Prepare dough as directed above and let rise. Grease 2,

12-inch (30.5 cm) pizza pans with olive oil; sprinkle with

cornmeal. Punch dough down; divide into 2 balls. Pat

into 12-inch (30.5 cm) circles, and press onto bottom and

sides of pans. Bake at 425_'F (220_C) for 8 minutes. Top each crust as desired with about 1 cup (235 mL)

sauce, 1_Acups (355 mL) meat and/or vegetables, and

8 ounces (225 g) cheese. Bake at 425_F (220_C) for 15 to 20 minutes, or until crust is deep golden brown and

cheese is bubbly. If baking both pizzas in one oven,

switch racks halfway through baking. Yield: 8 servings.

Per Serving: About 510 cal, 27 g pro, 42 g carb,

26 g total fat, 12 g sat fat, 55 mg chol, 1020 mg sod.

Country White Bread

3/_cup (175 mL) water

_/_cup (60 mL) milk

2 tablespoons (30 mL)

butter or margarine

1 package active dry

yeast

3 cups (710 mL)

aft-purpose flour

1 tablespoon (15 mL)

sugar

1 teaspoon (5 mL) salt 1 teaspoon (5 mL)

melted butter or margarine, if desired

Country White Bread Variations

Combine water, milk, and 2 tablespoons (30 mL) butter in

small saucepan. Heat over low heat until warm, 105°F to

115°F (40°C to 46°C). Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add flour, sugar, and

salt. Processuntil mixed, about 5 seconds, scraping sides of

bowl if necessary. With processor running, slowly add yeast

mixture through the feed tube. Process1 to 1_Aminutes;

dough will form a slightly sticky ball.

Remove dough to greased bowl, turning dough to grease

all sides. Cover; let rise in warm place until double in size, 45 to 60 minutes.

Punch dough down. Shape into a loaf and place in greased

8_Ax 4_Ax 2_-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let

rise in warm place until double in size, 45 to 60 minutes.

Brush with 1 teaspoon (5 mL) melted butter, if desired.

Bake at 375°F (190°C) for 35 to 40 minutes, or until loaf

is deep golden brown and sounds hollow when tapped.

Remove loaf from pan immediately. Cool on rack. Yield: 1 loaf (12 servings).

PerServings: About 130 cal, 4 g pro, 24 g carb,

2.5 g total fat, 1.5 g sat fat, 5 mg chol, 200 mg sod.

Cinnamon Bread

After first rising, roll out dough into a 15 x 9-inch

(38 x 23 cm) rectangle. Spread with 1 tablespoon (15 mL)

soft butter or margarine. Sprinkle with 3 tablespoons

(45 mL) sugar and 1 teaspoon (5 mL) cinnamon. Starting

at short end, roll firmly to form loaf. Pinch to seal ends and

bottom seam. Placeseam side down in 8Y2x 4_/2x 2Y2-inch (21.6 x 11.4 x 6.3 cm) greased loaf pan. Proceed as directed

for white bread.

Yield: 1 loaf (12 servings).

PerServing: About 150 cal, 4 g pro, 27 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 200 mg sod. Parmesan Pepper Bread

After first rising, roll out dough into a 15 x 9-inch (38 x 23 cm) rectangle. Spread with 1 tablespoon (15 mL) soft butter or margarine. Sprinkle with 3 tablespoons (45 mL) freshly grated Parmesan cheese and _Ateaspoon (1 mL) coarsely ground black pepper. Starting at short end, roll firmly to

form loaf. Pinch to sealends and bottom seam. Placeseam side down in 8_ x 4_x_x 2_A-inch(21.6 x 11.4 x 6.3 cm)

greased loaf pan. Proceed asdirected for white bread. Yield: 1 loaf (12 servings).

PerServing: About 150 cal, 4 g pro, 24 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 220 mg sod.

Carrot Cake With Cream Cheese Frosting

Cake

1 pound (455 g)

(6-7 medium) carrots 2 cups (475 mL) sugar 2/_cup (160 mL)

vegetable oil 3 eggs

2 teaspoons (10 mL)

vanilla

2Y_ cups (535 mL)

all-purpose flour 2 teaspoons (10 mL)

baking soda 2 teaspoons (10 mL)

cinnamon

'/_ teaspoon (2 mL) salt '/_ teaspoon (1 mL)

nutmeg '/_ cup (120 mL) pecan

halves or pieces '/_ cup (60 mL) raisins

_/4cup (60 mL) flaked

coconut

Frosting

4Y_ cups (1 L) powdered

sugar

6 ounces (170 g)

cream cheese,

softened and cut

into 8 pieces _/4cup (60 mL) butter

or margarine,

softened 3/_teaspoon (4 mL)

vanilla

1-2 teaspoons (5-10 mL)

milk

Position 4 mm shredding disc in work bowl. Add carrots,

cutting to fit feed tube if necessary. Process to shred.

(Yield should be about 3 cups [710 mL].) Exchange shredding disc for multipurpose blade in work

bowl. Add sugar, oil, eggs, vanilla, and carrots. Process until thoroughly mixed, 8 to 10 seconds. Scrape sides of bowl. Process 25 to 30 seconds longer to dissolve sugar.

Spread flour, baking soda, cinnamon, salt, and nutmeg evenly over carrot mixture in bowl. Pulse 2 times, 2 to 3 seconds each time, or until just blended. Sprinkle nuts,

raisins, and coconut evenly over batter. Process until just

blended, 2 to 3 seconds.

Pour batter evenly into 2 greased and floured 9-inch

(23 cm) round cake pans. Bake at 350"T (180"_C) for about 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on rack for 10 minutes.

Remove layers from pans; cool completely. Frost with Cream Cheese Frosting.

Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, butter, vanilla, and 1 teaspoon

(5 mL) milk. Process until thoroughly mixed, 15 to 20 seconds. With processor running, if necessary, add an additional 1 teaspoon (5 mL) milk through the feed tube

until frosting is spreading consistency. Yield: 12 servings. Tip: For rectangular-shaped cake, pour batter into greased

and floured 9 x 13 x 2-inch (23 x 33 x 5 cm) baking pan.

Bake at 350_'F (180_'C) for 40 to 50 minutes.

Per Serving: About 660 cal, 6 g pro, 103 g carb,

27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.

KitchenAid ®Food Processor Warranty

Length of

Warranty:

50 United States, the District of Columbia,

Canada, and Puerto

Rico: One-year limited

warranty from date of

purchase.

KitchenAid

Will Pay For:

50 United States, the District of Columbia

and Canada: Hassle-free

replacement of your Food Processor. Seethe

following page for details on how to arrange for

replacement.

In Puerto Rico: The replacement parts and repair labor costs to

correct defects in materials and workmanship. Service

must be provided by an Authorized KitchenAid

KitchenAid Will Not Pay For:

A. Repairswhen

Food Processor is

used in other than normal single family

home use.

B. Damage resulting from

accident, alteration, misuse or abuse or

use with products not approved by

KitchenAid.

C. Replacement parts or

repair labor costs for

Food Processor when

operated outside the country of purchase.

ServiceCenter. To arrange for service, follow the

instructions on page 25.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED WARRANTIES,INCLUDING TO THE EXTENTAPPLICABLEWARRANTIESOF

MERCHANTABILITYOR FITNESSFOR A PARTICULARPURPOSE,ARE EXCLUDEDTO THE EXTENTLEGALLYPERMISSIBLE.ANY IMPLIEDWARRANTIESTHATMAY BEIMPOSED BY

LAWARE LIMITED TO ONE YEAR, ORTHE SHORTESTPERIODALLOWED BYLAW. SOME

STATESAND PROVINCESDO NOT ALLOW LIMITATIONSOR EXCLUSIONSON HOW LONG AN IMPLIEDWARRANTYOF MERCHANTABILITYOR FITNESSLASTS,SOTHE ABOVE

LIMITATIONSOREXCLUSIONSMAY NOT APPLYTO YOU.

IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER'S SOLE AND EXCLUSIVE REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS

LIMITED WARRANTY. KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY

RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal rights and you may also have other rights which vary from state to state or province to province.

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