KitchenAid KFP750WH3, KFP750PK3, KFP750OB3, KFP750ER3, KFP750CR1 Owner’s Manual
...
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CUPS
TASSES
TAZAS
FOOD PROCESSOR
iNSTRUCTiONS AND RECIPES
ROBOT CULINAIRE
iNSTRUCTiONS ET RECETTES
PROCESADOR
nAid o
....
DE ALIMENTOS
INSTRUCCIONES Y RECETAS
KFP750
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 serviceapr6s-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 mod61e
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 garant[a.
Antes de utilizar el Procesadorde alimentos,
complete y env[e 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 garant[a.
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 ....................................................................................................... 8
Work Bowl Assembly .............................................................................................. 8
Multipurpose Blade and Dough Blade Assembly ..................................................... 9
Slicing and Shredding Disc Assembly ...................................................................... 9
Mini Bowl Assembly ................................................................................................ 9
Using the Food Processor
Before Use...........................................................................................................
Maximum Liquid Level ........................................................................................
Turning the Food Processor On and Off ..............................................................
Using the PulseControl ......................................................................................
The 2-Piece Food Pusher .....................................................................................
Disassembling the Food Processor ..............................................................................
10
10
10
10
11
12
CAREAND CLEANING
Cleaning the Food Processor......................................................................................... 13
Troubleshooting ........................................................................................................... 14
Continued on next page
Table of Contents
FOOD PROCESSINGTIPS
Using the Multipurpose Blade....................................................................................... 15
Using a Slicing or Shredding Disc.................................................................................. 16
Using the Dough Blade ................................................................................................. 17
Helpful Hints ................................................................................................................. 17
RECIPES
Caramelized Onion Puff Pastry Squares......................................................................... 19
Dilled Sour Cream Cucumbers and Onions .................................................................... 20
Mediterranean Hot Chicken Salad................................................................................. 21
Roasted Butternut Squash Soup with Herb Pistou......................................................... 22
Layered Eggplant and Roasted Red Pepper Casserole.................................................... 23
Chicken Satay with Peanut Sauce.................................................................................. 24
Herbed Salmon Cakeswith Cilantro-Caper Mayonnaise ................................................. 25
Honey Wheat Bread...................................................................................................... 26
Velvety Sour Cream Cheesecake.................................................................................... 27
FreshFruit Tart.............................................................................................................. 28
WARRANTYAND SERVICEINFORMATION
KitchenAid _ Food Processor Warranty ........................................................................... 29
Hassle-FreeReplacement Warranty 50 United States and District of Columbia .......... 30
Hassle-FreeReplacement Warranty Canada ............................................................... 30
How to Arrange for Warranty Servicein Puerto Rico .................................................... 30
How to Arrange for Serviceafter the Warranty Expires All Locations ......................... 31
How to Arrange for ServiceOutside these Locations .................................................... 31
How to Order Accessories and Replacement Parts ........................................................ 32
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 seriouslyinjured 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 KitchenAid 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
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in death,
fire, or electrical shock.
Model KFP750CR (Chrome):
Volts: 120 V.A.C.
Hertz: 60 Hz
NOTE: Model KFP750CR (Chrome) has a
3 prong grounded plug. To reduce the risk
of electrical shock, this plug will fit in an
outlet only one way. If the plug does not fit
in the outlet, 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.
Fire Hazard
Do not use an extension cord.
Doing so can result in death
or fire.
Model KFP750 (All other colors):
Volts: 120 V.A.C.
Hertz: 60 Hz
NOTE: All other colors of Model KFP750
have 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.
Food Processor Features
Medium (4 ram)
Slicing Disc
Fine (2 mm)
Slicing Disc
Medium (4 ram)
Shredding Disc
Disc Stem
Work Bowl
Work Bowl
Cover with Tall
Feed Tube
Stainless Steel
Multipurpose Blade
Spatula/
Cleaning
Tool
Dough Blade
2-Piece
Food Pusher
Food Processor Features
Work Bowl Cover
with Tall Feed Tube
Feed tube 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.
2-Piece Food Pusher
Pusher moves food through the tall feed
tube smoothly and easily.A small hole in
the bottom of the pusher insert makes it
easy to drizzle oil into ingredients just
fill the insert with the desired amount of
oil. For smaller items, simply remove the
pusher insert and use the built-in small
feed tube. With the insert removed, the
pusher can also be used as a convenient
4 oz. (120 ml) measuring cup.
12-Cup (2.8 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.
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 is specially 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.
Chef's Accessory Case
Stylish and durable slim-line case
organizes and protects ...................................
blades, discs, and
accessories.
Fine (2 ram) Slicing Disc
Disc produces approximately _t6-inch
(2 mm) slices of most foods, from delicate
strawberries to partially frozen meats.
Medium (4 ram) Slicing Disc
Disc produces approximately _A-inch
(4 mm) slices of most foods.
Medium (4 ram) Shredding Disc
Disc produces approximately _A-inch
(4 mm) shreds of most firm fruits,
vegetables, and cheese.
Preparing the Food Processor for Use
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
Before First Use
Before using your Food Processor for 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 13).
Work Bowl Assembly
1. Place the Food Processor base on a
dry, level countertop with the controls
facing forward. Do not plug in the
Food Processor 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.
4.
Insert the desired accessory into
the work bowl. See page 9 for
accessory instructions.
5.
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: To avoid damage to the work bowl,
do not attach the cover to the work bowl
before the work bowl is locked on the base.
6. Fit the 2-piece food pusher into the
feed tube.
NOTE: Your Food Processor will not
operate unless the work bowl and
work bowl cover are properly locked
on the base.
To avoid damage to the work bowl, do
not remove the work bowl from the base
without first removing the work bowl cover.
Preparing the Food Processor for Use
Multipurpose Blade and
Dough Blade Assembly
Placethe blade on the power shaft.
Rotate the blade so it falls into place on
the shaft.
i@"
Slicing and Shredding
Disc Assembly
1. Place disc stem on tne aower shaft.
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.
2. Fit the mini blade on the power shaft.
It may be necessary to rotate the blade
until it falls into place.
2,
Fitthe disc overthe metal pin on the
disc stem with the raised-blade side up.
The dischas a raised nub on the top
and grooves underneath to help align it
properly. Rotate the disc until it falls fully
onto the stem.
3. Toremove the mini bowl after
processing, lift the bowl using the
two finger grips located along the top
edge of the bowl.
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
amputation 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 Processor base (see "Preparing the
Food Processor for Use" starting on
page 8).
Maximum Liquid Level
This line on the work bowl indicates
the maximum level of liquid that can be
_rocessed by the Food Processor.
Turning the Food Processor
On and Off
1. To turn on the Food Processor, press
the ON Button. The Food Processor
will run continuously and the indicator
light will glow.
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2. To stop the Food Processor, pressthe
OFFButton. The indicator light will go
out and an automatic brake will stop
the action of the blade or disc
within seconds.
3. Wait until the blade or disc 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 Food Processor.
NOTE: If the Food Processorfails to
operate, make sure the work bowl and
cover are properly locked on the base (see
"Preparing the Food Processorfor Use"
starting on page 8).
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 PULSEButton is pressed.
10
Using the Food Processor
The 2-Piece Food Pusher
Toslice or shred small items, insert the
2-piece food pusher into the feed tube,
turn the top of the pusher left or right
to unlock the small pusher, and lift to
remove. Use the small feed tube and
pusher to process small or slender items,
like single carrots or celery stalks. When
not using the small feed tube, be sure to
lock the small pusher into place.
Toslowly drizzle oil into ingredients, just
fill the small pusher with the desired
amount of oil. A small hole in the bottom
of the pusher will drizzle the oil at a
constant rate.
:Y
11
Disassembling
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.
4,
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.
the Food Processor
6. Turn the work bowl to the left to
unlock it from the base. Lift to remove.
7,
The multipurpose blade can be
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.
B,
If using the mini bowl, grasp and
remove the bowl using the finger
grips located along the top edge of
the bowl.
i
12
Cleaning the Food Processor
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
1,
Pressthe OFFButton.
2.
Unplug the Food Processor
before Cleaning.
3,
Wipe the base and cord with a warm,
sudsy cloth, and wipe clean with a
damp cloth. Dry with a soft cloth. Do
not use abrasive cleansers or
scouring pads.
4,
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.
7,
Disassembled discs, shafts, and blades
should be stored in the
provided storage
case, and in a
location out of
the reach of
children.
13
Troubleshooting
• If your Food Processor should fail
to operate, check the following:
Make sure the work bowl and work bowl
See if the Food Processoris plugged
into a proper electrical outlet. If it is,
unplug the Food Processor.Then plug
into the same outlet again.
Model KFP750CR (Chrome):
cover are properly locked on the base.
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in death,
fire, or electrical shock.
Model KFP750 (All other colors):
If the Food Processor still 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:
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
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 Food Processor lid 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 exceedsa 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 15 minutes for the Food Processor
to cool before resuming. If the Food
Processor still refuses to run, wait an
additional 15 minutes for the Food
Processor to cool.
Fire Hazard
Do not use an extension cord.
Doing so can result in death
or fire.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service section
on pages 29-31. Do not return the Food
Processor to the retailer they do not
provide service.
14
Food Processing Tips
USING THE MULTIPURPOSE BLADE
To chop fresh fruits or
vegetables:
Peel,core, and/or remove
seeds.Cut food in 1 to l_A-inch
(2.5-3.75 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 _Acup (60 ml) liquid from recipe
per cup (235 ml) of food. Process food,
using short pulses, until finely chopped.
Then process continuously until
reaching desired texture. 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:
Thefood should be cold. Add _ cup (60 ml)
flour from recipe per _/2cup (120ml) dried
fruit. Processfruit, using short pulses,
until reaching desired texture.
To finely chop citrus peel:
With sharp knife, peel colored portion
(without white membrane) from citrus.
Cut peel in small strips. Processuntil
finely chopped.
To mince garlic or to chop
fresh herbs or small quantities
of vegetables:
With processor running, add food
through the feed tube. Processuntil
chopped. For best results, make sure
work bowl and herbs are very dry
before chopping.
To chop nuts or make
nut butters:
Processup 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 in
1-inch (2.5 cm) pieces. Processup 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 1_x_to 2-inch (3.75-5 cm)
pieces. Processuntil fine. For larger
pieces, pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.
To melt chocolate in a recipe:
Combine chocolate and sugar from recipe
in work bowl. Processuntil finely chopped.
Heat liquid from recipe. With processor
running, pour hot liquid through the feed
tube. Processuntil smooth.
15
Food Processing Tips
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 multi-purpose
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. Processcontinuously
until finely grated. Piecesof cheese can
also be added through the feed tube
while the processor is running.
USING A SLICING OR SHREDDING DISC
To cut julienne, or match
_Jstick, 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.
Processusing even
pressure. Or use the
small feed tube in the
two-piece food pusher.
Position food vertically in
the tube and use the small food pusher
to process food.
To slice or shred fruits and
vegetables that are round, 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 fruits and vegetables
that are small, 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. Process, using even pressure. Or
use the small feed tube in the two-piece
food pusher. Position food vertically in
the tube and use the small food pusher
to process food.
To shred spinach and
other leaves:
Stack leaves. Roll up
and stand up in feed
tube. Process,using
even pressure.
16
Food Processing Tips
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.
Process,using 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.
Helpful Hints
Cut Hazard
Handle blades carefully.
Failure to do so can result in cuts.
1. To avoid damage to the blade or
motor, do not process food that is so
hard or firmly frozen that it cannot be
pierced with the tip of a sharp knife. If
a piece of hard food, such as a 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.
Forthin mixtures, fill work bowl up to
_ to _ full. Forthicker mixtures,fill work
bowl up to 3Afull. For liquids, fill up to
the maximum levelas described on
page 11. When chopping, the work
bowl should be no more than _ to _ full.
Usethe mini bowl for up to 1 cup
(235 ml) of liquid or _ cup (155g) solids.
To shred firm and soft cheeses:
Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed tube.
Process, using even pressure.
US,.GTHEDOUGH BLADE
..................... The dough blade isspecially
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
3. Position slicing discs so the cutting
surface is just to the right of the feed
tube. This allows the blade a full
rotation before contacting the food.
4. Tocapitalize 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 foods
(zucchini, potatoes, etc.), and firmer
pressure for harder foods (carrots,
apples, hard cheeses, 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.
17
Helpful Hints
7. Sometimes slender foods, such as
carrots or celery,fall over in the feed
tube, resulting in an uneven slice.
Tominimize this, cut
food in several pieces
and pack the feed
tube with the food.
For processing small
or slender items, the
small feed tube in the
two piece food pusher
will prove especially
convenient.
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 overchopping.
Process nuts and fruits, using short
pulses, until blended with other
ingredients. Do not overprocess.
9. When shredded or sliced food piles
up on one side of the bowl, stop the
processor and redistribute the food
using a spatula.
10. When food quantity reaches the
bottom of a slicing or shredding 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 easily, just empty
the work bowl, replace the lid, and
pulse 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.
lB. 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 a 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.
18
Caramelized Onion Puff Pastry Squares
6 ounces (170 g)
Gouda or smoked
Gouda cheese, wax
removed
1 jumbo yellow onion,
cut into quarters
lengthwise
1 tablespoon (15 ml)
vegetable oil
1 tablespoon (15 ml)
brown sugar
1 tablespoon (15 ml)
balsamic vinegar
teaspoon (1 ml)
coarsely ground
black pepper
teaspoon (0.5 ml)
salt
1 sheet (from
17_-oz[492 g] pkg.)
frozen puff pastry,
thawed
2 tablespoons (30 ml)
chopped fresh
parsley leaves, if
desired
Position 4 mm shredding disc in work bowl. Add Gouda
cheese. Process to shred. Remove and set aside.
Exchange shredding disc for 2 mm slicing disc in work
bowl. Add onion. Process to slice.
In large skillet or Dutch oven over medium-high heat,
heat oil until it sizzles. Add onions. Cook 5 to 10 minutes,
or until onions are limp, stirring occasionally. Stir in brown
sugar and vinegar. Cover. Cook, stirring occasionally,
over medium-low heat about 35 minutes, or until soft
and light golden. Uncover; continue cooking until liquid
evaporates. Stir in pepper and salt. Set aside.
On lightly floured surface, roll puff pastry into a 12-inch
(30 cm) square. Pierce with a fork. With pizza cutter or
sharp knife, cut pastry into 36 pieces. Place on ungreased
baking sheet.
Bake at 400"F (204"C) for 10 to 12 minutes, or until pastry
puffs and edges begin to brown. Remove from oven.
With back of spoon, make indentation in each square.
Spoon onion mixture into each square and sprinkle with
cheese. Bake at 400_'F (204_C) for 3 to
5 minutes, or until pastry is golden brown and cheese
melts. Garnish with parsley, if desired.
Yield: 12 servings (3 squares per serving).
Per Serving: About 190 cal, 5 g pro, 13 g carb,
13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.
19
Dilled Sour Cream Cucumbers and Onions
2 medium cucumbers
1 teaspoon (5 ml) salt
small onion
3/_cup (175 ml)
sour cream
cup (60 ml)
mayonnaise
cup (60 ml) loosely
packed flesh dill
1 tablespoon (15 ml)
white wine vinegar
2 teaspoons (10 ml)
sugar
_-_ teaspoon (1-2 ml)
black pepper
Position 2 mm slicing disc in work bowl. Add cucumbers
in batches. Processto slice. Remove to medium mixing
bowl. Sprinkle with salt; toss to coat. Let stand _/2hour.
Drain and spread on paper towels. Set aside.
Position 2 mm slicing disc in work bowl. Add onion.
Processto slice. Remove to medium mixing bowl.
Exchange slicing disc for multipurpose blade in work
bowl. Add remaining ingredients. Processuntil well
blended, 5 to 10 seconds.
Add sour cream mixture and cucumbers to onions. Toss
to coat. Cover and refrigerate at least 1 hour. Servewithin
24 hours.
Yield: 6 servings (_Acup [120 ml] per serving).
PerServing: About 150 cal, 1 g pro, 6 g carb,
13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod.
20
Mediterranean Hot Chicken Salad
3 cups (710 ml) (about
1 lb. [455 g]) cooked
chicken chunks
cup (60 ml) whole
pitted kalamata
olives
3 green onions, cut
into l-inch (2.5 cm)
pieces
bulb fennel, cut into
halves lengthwise
cup (120 ml)
mayonnaise*
cup (60 ml) sour
cream *
2 teaspoons (10 ml)
aft-purpose flour
1 tablespoon (15 ml)
fresh oregano leaves
1 tablespoon (15 ml)
lemon juice
teaspoon (1 m/) salt
teaspoon (0.5 m/)
black pepper
_/, cup (120 ml) or
2 oz. (55 g)
crumbled feta
cheese
cup (60 ml)
pine nuts
Position multipurpose blade in work bowl. Add chicken,
olives, and onions. Pulse4 to 6 times, 1 to 2 seconds
each time, or until coarsely chopped. Remove to large
mixing bowl.
Exchange multipurpose blade for 2 mm slicing disc. Add
fennel. Processto slice. Add to mixing bowl.
Exchange slicing disc for mini bowl and mini blade in
work bowl. Add all remaining ingredients except cheese
and nuts. Processuntil mixed, 10 to 12 seconds. Add to
mixing bowl. Add cheeseto mixing bowl; stir to combine.
Spread into greased 8 x 8 x 2-inch (20 x 20 x 5 cm)
baking pan. Sprinkle with pine nuts. Bakeat 375°F (190°C)
for 20 to 25 minutes, or until thoroughly heated. Serve
with pitas, flatbread, or lettuce wraps.
Yield: 5 servings (about 3Acup [175 ml] per serving).
*Light mayonnaise and light sour cream may be
substituted.
PerServing: About 420 cal, 26 g pro, 6 g carb,
33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.
21
Roasted Butternut Squash Soup
with Herb Pistou
Soup
I
large (about 2½ lb.
[1135 g]) butternut
squash, peeled,
seeded, and cut into
quarters lengthwise
1 large onion, cut into
halves lengthwise
2 large cloves garlic,
cut into quarters
2 tablespoons (30 ml)
olive oil
5 cups (1.20 L) chicken
broth, divided
1 can (15 oz [425 g])
pumpkin puree,
divided
Y_ teaspoon (4 m/) salt
teaspoon (1 m/)
cayenne pepper
1 cup (235 ml)
whipping cream
Pistou Sauce
2 cups (475 ml) loosely
packed fresh parsley
leaves
cup (60 ml) loosely
packed fresh sage
leaves
2 tablespoons (30 ml)
fresh thyme leaves
1 clove garlic
1 teaspoon (5 ml)
lemon juice
teaspoon (1 m/) salt
cup (80 ml) olive oil
Position 2 mm slicing disc in work bowl. Add squash in
batches. Processto slice. Remove to large mixing bowl.
Add onion. Processto slice. Add onion and garlic to
squash. Drizzle with oil; toss to coat. Spread in
15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan. Bake at 450°F
(232°C) for 30 to 35 minutes, or until tender, stirring
once or twice. (Pan will be very full at first but decreases
asvegetables cook.) Cool slightly.
Exchange slicing disc for multipurpose blade in work
bowl. Add half of roasted vegetable mixture and juices,
3Acup (175 ml) broth, half of pumpkin, salt, and cayenne
pepper. Processuntil smooth, about 30 seconds. Remove
to Dutch oven. Repeat with remaining half of roasted
vegetable mixture, 3Acup (175 ml) broth, and remaining
half of pumpkin. Remove to Dutch oven. Stir in remaining
3_/2cups (830 ml) broth.
Cook and stir over medium heat until thoroughly heated.
Stir in cream; heat just until hot. Top each serving with
about 2 teaspoons (10 ml) Herb Pistou.
Position mini bowl and mini blade in work bowl. Add
parsley, sage, thyme, and garlic. Processuntil finely
chopped, 20 to 25 seconds. Add lemon juice and salt.
With processor running, gradually add oil through the
feed tube. Processuntil well mixed, 20 to 25 seconds.
Yield: 10 servings (1 cup [235 ml] per serving).
PerServing: About 220 cal, 3 g pro, 19 g carb,
16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.
22
Layered Eggplant and
Roasted Red Pepper Casserole
1 medium (about
7_ lb. [680 g])
eggplant
3 tablespoons (45 ml)
olive oil
4 ounces (115 g)
mozzarella cheese,
chilled
2 ounces (55 g)
Parmesan cheese,
cut into
*/_-inch(2 cm)
pieces and room
temperature
1 cup (235 ml) ricotta
cheese
1 egg
teaspoon (1 m/) salt
teaspoon (1 m/)
black pepper
2 cups (475 ml)
prepared tomato
basil pasta sauce,
divided
1 jar (7 oz [250 ml])
roasted red peppers,
well drained
Position 2 mm slicing disc in work bowl. Cut eggplant
into 2_-inch (6.25 cm) lengths to fit feedtube. Processto
slice.Removeto greased15x 10x 1-inch (38 x 25 x 2.5 cm)
pan, and arrange evenly. Drizzle with oil. Bake at
450°F (232°C) for 5 to 8 minutes, or until slightly tender.
Meanwhile, exchange slicing disc for 4 mm shredding
disc. Add mozzarella cheese. Processto shred. Remove
and set aside.
Exchange shredding disc for multipurpose blade in work
bowl. With processor running, add Parmesancheese
through the feed tube. Process until grated, 25 to
30 seconds. Add ricotta cheese, egg, salt, and black
pepper. Processuntil mixed, 10 to 15 seconds.
Pour 1 cup (235 ml) pasta sauceinto greased 12x8 x 2-inch
(30 x 20 x 5 cm) baking pan. Layer half of eggplant on
top of sauce. Top with half of red peppers and half of
ricotta cheese mixture. Repeat layersof eggplant, red
peppers, and ricotta cheese mixture. Top with remaining
1 cup (235 ml) pasta sauce and mozzarella cheese. Bake
at 350°F (177°C) for 30 to 40 minutes, or until eggplant is
tender and casserole is bubbly. Let stand 5 to 10 minutes
before serving.
Yield: 8 servings.
PerServing: About 250 cal, 12 g pro, 19 g carb,
14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod.
23
Chicken Satay with Peanut Sauce
Chicken
2 cloves garlic
1 teaspoon (5 ml)
coarsely chopped
gingerroot
cup (60 ml)
soy sauce
2 tablespoons (30 ml)
peanut or vegetable
oil
2 teaspoons (10 ml)
brown sugar
1-1_ pounds (455-565 g)
chicken breast
tenders
Sauce
cup (80 ml)
coconut milk
cup (60 ml)
peanut butter
2 tablespoons (30 ml)
soy sauce
teaspoon (2 m/)
red curry paste
Position multipurpose blade in work bowl. With processor
running, add garlic and gingerroot through the feed
tube. Processuntil chopped, 5 to 10 seconds. Add soy
sauce, oil, and brown sugar. Processuntil blended and
sugar dissolves, 15 to 20 seconds. Remove to plastic
resealable food storage bag or shallow pan.
Add chicken; coat with marinade. Marinate _Ahour at
room temperature or at least 2 hours in refrigerator.
Remove chicken from marinade, reserving marinade.
Thread chicken tenders on soaked wooden or oiled metal
skewers. Grill over medium-hot coals or broil on oiled
broiler pan 4 to 6 inches (10 to 15 cm) from heat for
8 to 10 minutes, or until thoroughly cooked, turning
once. Brush with any remaining marinade once during
cooking, if desired. Serve with warm or room temperature
Peanut Sauce.
Position multipurpose blade in work bowl. Add all
ingredients. Processuntil blended, 5 to 10 seconds.
Yield: 4 servings.
PerServing: About 290 cal, 30 g pro, 5 g carb,
17 g total fat, 6 g sat fat, 60 mg chol,
1400 mg sod.
24
Herbed Salmon Cakes
with Cilantro-Caper Mayonnaise
Mayonnaise
3 tablespoons (45 ml)
lightly packed fresh
cilantro leaves
cup (120 ml)
mayonnaise or salad
dressing
1 tablespoon (15 ml)
drained capers
Cakes
2 cups (475 ml) French
or Italian bread
cubes
1 tablespoon (15 ml)
fresh tarragon leaves
1 strip lemon peel,
yellow portion only
2 green onions, cut
into l-inch (2.5 cm)
pieces
rib celery, cut into
l-inch (2.5 cm)
pieces
1 egg
2 teaspoons (10 ml)
lemon juice
teaspoon (1 ml) salt
teaspoon (0.5 ml)
black pepper
1 pound (455 g) fresh
salmon fillets*,
grilled or broiled,
and skin removed
1 tablespoon (15 ml)
olive oil
1 tablespoon (15 ml)
butter or margarine
Position mini bowl and mini blade in work bowl. With
processor running, add cilantro through the feed tube.
Process until chopped, 8 to 10 seconds. Scrape sides of
bowl. Add mayonnaise and capers. Process until mixed, 10
to 12 seconds. Remove to small bowl; cover and refrigerate.
Position multipurpose blade in work bowl. Add bread.
Processuntil fine crumbs form, about 20 seconds.
Remove to shallow pan.
With processor running, add tarragon, lemon peel, and
onions through the feed tube. Processuntil chopped,
5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse
2 to 3 times, about 2 secondseach time, or until chopped.
Add egg, lemon juice, salt, pepper, and 3Acup (175 ml)
bread crumbs. Pulse 2 to 3 times, about 2 seconds each
time, or until mixed. Add salmon. Pulse 5 to 6 times,
about 2 seconds each time, or just until mixed. Mixture
will be soft; chill, if desired, for easier handling.
Shape into 4 cakes, _/2-inch(1.25 cm) thick. Coat both
sides of cakeswith remaining bread crumbs.
In large skillet over medium heat, heat oil and butten
Add cakes. Cook 5 to 8 minutes, or until golden brown
and thoroughly heated, gently turning once. Serve with
Cilantro-Caper Mayonnaise.
Yield: 4 servings.
*Two 7-ounce (200 g) cans of salmon, drained, may be
substituted, if desired.
Tip: Mayonnaise and uncooked cakes may be made
and refrigerated up to 1 day in advance. Cook cakes just
before serving.
Per Serving: About 510 cal, 29 g pro, 10 g carb,
38 g total fat, 7 g sat fat, 140 mg chol, 450 mg sod.
25
Honey Wheat Bread
2/, cup (160 m/) milk
cup (80 m/) water
3 tablespoons (45 ml)
butter or margarine,
cut into pieces
3 tablespoons (45 ml)
honey
1 package active dry
yeast
1_ cups (355 ml)
aft-purpose flour
1_ cups (355 ml)
whole wheat flour
Y_ cup (175 m/) walnut
halves or pieces
cup (60 ml) wheat
germ
1 teaspoon (5 ml) salt
1 teaspoon (5 ml)
melted butter or
margarine, if desired
1 teaspoon (5 ml)
wheat germ, if
desired
Combine milk, water, 3 tablespoons (45 ml) butter, and
honey in small saucepan. Heat over low heat until warm,
105°F(40.5°C) to 115°F(46.1°C). Stir in yeast to dissolve.
Set aside.
Position dough blade in work bowl. Add all-purpose flour,
whole wheat flour, nuts, _Acup (60 ml) wheat germ, and
salt. Processabout 10 seconds; scrape sides of bowl.
Processuntil mixed, about 10 seconds, scraping sides of
bowl if necessary.With processor running, slowly add
yeast mixture through the small 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,
about 45 to 60 minutes.
Punch dough down. Shape into a loaf and place in
greased 8_x_x 4_x_x 2_/2-inch(21.25 x 11.25 x 6.25 cm) loaf
pan. Cover; let rise in warm place until double in size,
45 to 60 minutes. If desired, brush with melted butter
and sprinkle with wheat germ.
Bake at 375°F (191°C)for 30 to 40 minutes, or until loaf
is brown and sounds hollow when tapped. Cool on wire
rack.
Yield: 1 loaf (12 servings).
PerServing: About 200 cal, 6 g pro, 29 g carb,
8 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod.
26
Velvety Sour Cream Cheesecake
Crust
16 squares (2_ in.
[6.25 cm] each)
graham crackers,
broken
cup (60 ml) butter or
margarine, melted
Filling
2 packages
(8 oz. [225 g] each)
cream cheese,
softened
2 eggs
1_ cups (315 ml)
so ur cream
2/_ cup (160 ml) sugar
1 teaspoon (5 ml)
vanilla
teaspoon (0.5 ml)
salt
Position multipurpose blade in work bowl. Add crackers.
Process until fine crumbs form, 40 to 50 seconds. Drizzle
butter over crumbs. Process until combined, 15 to
25 seconds. Press in bottom and 1_/2inches (3.75 cm) up
sides of 9-inch (22.5 cm) springform pan. Bake at
350°F (177"C) for 8 to 10 minutes, or until set. Cool.
Wipe out work bowl. Position multipurpose blade in work
bowl. Add cream cheese and eggs. Process until blended,
10 to 15 seconds. Add remaining ingredients. Process
until smooth and blended, about 15 seconds, scraping
sides of bowl if necessary.
Pour into crust. Bake at 350°F (177"C) for 40 to 50 minutes,
or until edges are set and center is soft-set. Cool 1 to 2
hours on rack. Refrigerate at least 4 hours. Remove sides
of pan to slice. If desired, serve with favorite fruit coulis,
pie filling, or chocolate or fruit sauce.
Yield: 12 servings.
Per Serving: About 320 cal, 5 g pro, 21 g carb,
24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.
27
Fresh Fruit Tart
Crust
1 cup (235 ml)
all-purpose flour
2 teaspoons (10 ml)
sugar
teaspoon (1 ml) salt
cup (60 ml)
cold butter, cut
into l-inch (2.5 cm)
pieces
1 tablespoon (15 ml)
cold shortening
1 egg yolk
2 tablespoons (30 ml)
ice water
1 teaspoon (5 ml)
lemon juice
1 egg, blended with
1 tablespoon
(15 m/) water
Filling
cup (60 ml) sugar
1 tablespoon (15 ml)
cornstarch
teaspoon (0.5 ml)
salt
_Z cup (175 ml)
half-and-half
2 egg yolks, beaten
teaspoon (2 m/)
vanilla
Position multipurpose blade in work bowl. Add flour, sugar,
and salt. Process until mixed, about 2 seconds. Add butter
and shortening. Pulse 3 to 4 times, 2 to 3 seconds each
time, or until crumbly. In small bowl, blend 1 egg yolk,
2 tablespoons (30 ml) water, and lemon juice. Sprinkle
evenly over flour mixture. Pulse 2 to 4 times, 2 to 3 seconds
each time, or until mixture pulls away from sides of bowl
and clings together. Remove dough, cover, and chill _ houn
Meanwhile, in small saucepan over medium heat, combine
sugar, cornstarch, and salt. Add half-and-half and 2 egg
yolks. Cook and stir until very thick. Remove from heat.
Add vanilla. Whisk until smooth. Cool completely.
Place dough on floured surface. Roll into a circle 2 inches
(5 cm) larger than inverted 10-inch (25 cm) tart pan. Fit
into tart pan, being careful not to stretch dough. Trim
edges of crust. Prick shell thoroughly with fork. Bake at
425"F (218"C) for 8 to 12 minutes, or until light golden
brown. Brush with egg and water mixture to seal holes.
Bake for 1 minute longer to set egg. Cool completely.
Wash processor. Position 2 mm slicing disc in work bowl.
Add peach. Process to slice. Remove and set aside. Position
2 mm slicing disc in work bowl. Add strawberries. Process
to slice.
Spread custard mixture in crust. Arrange sliced fruit on
custard. Carefully brush with melted jelly to cover fruit
completely. Refrigerate at least 1 hour before serving.
Yield: 8 servings.
Tip: Tart is best served the same day it is made.
Per Serving: About 230 cal, 4 g pro, 27 g carb,
12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.
Topping
1 medium peach,
peeled, cut into
halves, and pit
removed
1 cup (235 ml) fresh
strawberries, hulled
2 tablespoons (30 ml)
apple jelly, melted
28
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