KitchenAid KFP750WH2 Owner's Manual

12 96oz

CUPS 2.8

TASSES L

TAZAS

FOOD PROCESSOR

Instructions and Recipes

ROBOT CULINAIRE

INSTRUCTIONS ET RECETTES

PROCESADOR 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

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.

Please complete the following for your personal records:

Model Number _______________________________________________________________

Serial Number ________________________________________________________________

Date Purchased ______________________________________________________________

Store Name and Location_______________________________________________________

Preuve d’achat et enregistrement du produit

Veuillez conserver une copie du coupon de caisse indiquant la date d’achat de votre Robot culinaire. La preuve d’achat vous assure du service après-vente sous garantie.

Avant d’utiliser le Robot culinaire, veuillez remplir et poster la carte d’enregistrement du produit accompagnant l’appareil. Grâce à cette carte, nous pourrons vous

appeler dans l’éventualité improbable d’un avis de sécurité et nous pouvons aussi nous conformer plus facilement aux dispositions de la loi sur la sécurité des produits de consommation. Cette carte ne confirme pas la garantie.

Veuillez remplir ce qui suit pour votre dossier personnel.

Numéro de modèle ___________________________________________________________

Numéro d’identification________________________________________________________

Date d’achat _________________________________________________________________

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 asegurará el servicio técnico bajo garantía.

Antes de utilizar el Procesador de alimentos, complete y envíe por correo su tarjeta

de registro del producto que viene junto con la unidad. Esta tarjeta nos permitirá

contactarnos con usted en el improbable caso de notificación de algún problema de seguridad con el producto y nos ayudará a cumplir con las cláusulas de la Consumer Product Safety Act (Ley sobre la seguridad de los productos para el consumidor). Esta tarjeta no asegura su garantía.

Complete lo siguiente para su registro personal:

Número del modelo ___________________________________________________________

Número de serie ______________________________________________________________

Fecha de compra _____________________________________________________________

Nombre de la tienda y dirección_________________________________________________

Table of Contents
INTRODUCTION
Proof of Purchase & Product Registration..............................................	Inside Front Cover
Food Processor Safety .....................................................................................................	3
Important Safeguards .....................................................................................................	4
Electrical Requirements ...................................................................................................	5
FEATURES AND OPERATION
Food Processor Features .................................................................................................	6
Preparing the Food Processor for 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.............................................................................................................	10
Maximum Liquid Level ..........................................................................................	10
Turning the Food Processor On and Off ................................................................	10
Using the Pulse Control ........................................................................................	10
The 2-Piece Food Pusher .......................................................................................	11
Disassembling the Food Processor ................................................................................	12
CARE AND CLEANING
Cleaning the Food Processor .........................................................................................	13
Troubleshooting ...........................................................................................................	14
	Continued on next page

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Table of Contents
FOOD PROCESSING TIPS
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 Cakes with Cilantro-Caper Mayonnaise.................................................	25
Honey Wheat Bread......................................................................................................	26
Velvety Sour Cream Cheesecake ....................................................................................	27
Fresh Fruit Tart ..............................................................................................................	28
WARRANTY AND SERVICE INFORMATION
KitchenAid® Food Processor Warranty ...........................................................................	29
Hassle-Free Replacement Warranty – 50 United States and District of Columbia ..........	30
Hassle-Free Replacement Warranty – Canada ...............................................................	30
How to Arrange for Warranty Service in Puerto Rico ....................................................	30
How to Arrange for Service after the Warranty Expires – All Locations .........................	31
How to Arrange for Service Outside 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 seriously DANGER injured if you don’t immediately

follow instructions.

You can be killed or seriously injured WARNING 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.

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IMPORTANT SAFEGUARDS

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

	1.	Read all instructions.
	1.	Read all instructions.
	2.	To protect against risk of electrical shock do not put Food Processor in water or
ENGLISH		other liquid.
ENGLISH	3.	before cleaning.
	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
	5.	Avoid contacting moving parts.
	6.	Do not operate any appliance with a damaged cord or plug, or after the appliance
	6.
		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

WARNING

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.

WARNING

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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.

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Food Processor Features

	Medium (4 mm) Work Bowl			Heavy-Duty Base
	Shredding Disc			Heavy-Duty Base
	Shredding Disc
Medium (4 mm)
Slicing Disc
		Disc Stem
Fine (2 mm)
Fine (2 mm)
Slicing Disc
					4-Cup (945 ml)




			Off		Mini Bowl and
			On		Mini Blade
			Pulse		Mini Blade






Work Bowl							Spatula/
Cover with Tall							Spatula/
Cover with Tall							Cleaning
Feed Tube							Cleaning
Feed Tube							Tool
							Tool

Dough Blade

Stainless Steel

Multipurpose 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.

Fine (2 mm) Slicing Disc

Disc produces approximately 1⁄16-inch

(2 mm) slices of most foods, from delicate strawberries to partially frozen meats.

Medium (4 mm) Slicing Disc

Disc produces approximately 1⁄8-inch (4 mm) slices of most foods.

Medium (4 mm) Shredding Disc

Disc produces approximately 1⁄8-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 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.

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Preparing the Food Processor for Use

WARNING

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.

Off

Pulse

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

Place the blade on the power shaft. Rotate the blade so it falls into place on the shaft.

Slicing and Shredding Disc Assembly

1. Place disc stem on the power shaft.

2.Fit the disc over the metal pin on the disc stem with the raised-blade side up. The disc has a raised nub on the top and grooves underneath to help align it properly. Rotate the disc until it falls fully onto the stem.

Mini Bowl Assembly

1.Place the 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.

3. To remove the mini bowl after processing, lift the bowl using the two finger grips located along the top edge of the bowl.

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Using the Food Processor

WARNING

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 processed 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.

Off

Pulse

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 disc

within seconds.

3.Wait until the blade or disc comes to a complete stop before removing the work bowl cover. Be sure to turn off

the Food Processor before removing the work bowl cover, or before unplugging the Food Processor.

NOTE: If the Food Processor fails to operate, make sure the work bowl and cover are properly locked on the base (see “Preparing the Food Processor for 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 PULSE Button is pressed.

Using the Food Processor

The 2-Piece Food Pusher

To slice 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.

To slowly 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.

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Disassembling the Food Processor

WARNING

Cut Hazard

Handle blades carefully.

Failure to do so can result in cuts.

1.Press the OFF Button.

2.Unplug the Food Processor before Disassembling.

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

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

Off

Pulse

4.If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up. Remove the disc stem.

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

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.

Cleaning the Food Processor

WARNING

Cut Hazard

Handle blades carefully.

Failure to do so can result in cuts.

1.Press the OFF Button.

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 Processor are 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.

Off

Pulse

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.

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Troubleshooting

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

–Make sure the work bowl and 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. Then plug into the same outlet again.

Model KFP750CR (Chrome):

WARNING

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):

WARNING

Fire Hazard

Do not use an extension cord.

Doing so can result in death or fire.

–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:

WARNING

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 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 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.

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.

Food Processing Tips

USING THE MULTIPURPOSE BLADE

To chop fresh fruits or vegetables:

Peel, core, and/or remove seeds. Cut food in 1 to 11⁄2-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 1⁄4 cup (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:

The food should be cold. Add 1⁄4 cup (60 ml) flour from recipe per 1⁄2 cup (120 ml) dried fruit. Process fruit, 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. 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 in 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 (3.75-5 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 in 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.

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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. Process continuously until finely grated. Pieces of 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

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-stack slices 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. 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. Process using 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.

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. Process food using firm, even pressure.

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.

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 flour.

Helpful Hints

WARNING

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. For thin mixtures, fill work bowl up to

1⁄2 to 2⁄3 full. For thicker mixtures, fill work bowl up to 3⁄4 full. For liquids, fill up to the maximum level as described on page 11. When chopping, the work bowl should be no more than 1⁄3 to 1⁄2 full. Use the mini bowl for up to 1 cup

(235 ml) of liquid or 1⁄2 cup (155 g) solids.

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.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 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.

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Helpful Hints

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.

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.

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 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.

Caramelized Onion Puff Pastry Squares

6ounces (170 g) Gouda or smoked Gouda cheese, wax removed

1jumbo yellow onion, cut into quarters lengthwise

1tablespoon (15 ml) vegetable oil

1tablespoon (15 ml) brown sugar

1tablespoon (15 ml) balsamic vinegar

1⁄4 teaspoon (1 ml) coarsely ground black pepper

1⁄8 teaspoon (0.5 ml) salt

1sheet (from 171⁄4-oz.[492 g] pkg.) frozen puff pastry, thawed

2tablespoons (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.

ENGLISH

Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers

1 teaspoon (5 ml) salt

1⁄2 small onion

3⁄4 cup (175 ml) sour cream

1⁄4 cup (60 ml) mayonnaise

1⁄4 cup (60 ml) loosely packed fresh dill

1tablespoon (15 ml) white wine vinegar

2teaspoons (10 ml) sugar

1⁄4-1⁄2 teaspoon (1-2 ml) black pepper

Position 2 mm slicing disc in work bowl. Add cucumbers in batches. Process to slice. Remove to medium mixing bowl. Sprinkle with salt; toss to coat. Let stand 1⁄2 hour. Drain and spread on paper towels. Set aside.

Position 2 mm slicing disc in work bowl. Add onion. Process to slice. Remove to medium mixing bowl.

Exchange slicing disc for multipurpose blade in work bowl. Add remaining ingredients. Process until well blended, 5 to 10 seconds.

Add sour cream mixture and cucumbers to onions. Toss to coat. Cover and refrigerate at least 1 hour. Serve within 24 hours.

Yield: 6 servings (1⁄2 cup [120 ml] per serving).

Per Serving: About 150 cal, 1 g pro, 6 g carb,

13 g total fat, 4.5 g sat fat, 20 mg chol, 450 mg sod.

Mediterranean Hot Chicken Salad

3cups (710 ml) (about Position multipurpose blade in work bowl. Add chicken, 1 lb. [455 g]) cooked olives, and onions. Pulse 4 to 6 times, 1 to 2 seconds

chicken chunks

1⁄4 cup (60 ml) whole pitted kalamata olives

3green onions, cut into 1-inch (2.5 cm) pieces

1⁄2 bulb fennel, cut into halves lengthwise

1⁄2 cup (120 ml) mayonnaise*

1⁄4 cup (60 ml) sour cream*

2teaspoons (10 ml) all-purpose flour

1tablespoon (15 ml) fresh oregano leaves

1tablespoon (15 ml) lemon juice

1⁄4 teaspoon (1 ml) salt

1⁄8 teaspoon (0.5 ml) black pepper

1⁄2 cup (120 ml) or

2 oz. (55 g) crumbled feta cheese

1⁄4 cup (60 ml) pine nuts

each time, or until coarsely chopped. Remove to large mixing bowl.

Exchange multipurpose blade for 2 mm slicing disc. Add fennel. Process to 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. Process until mixed, 10 to 12 seconds. Add to mixing bowl. Add cheese to 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. Bake at 375°F (190°C) for 20 to 25 minutes, or until thoroughly heated. Serve with pitas, flatbread, or lettuce wraps.

Yield: 5 servings (about 3⁄4 cup [175 ml] per serving).

*Light mayonnaise and light sour cream may be substituted.

Per Serving: About 420 cal, 26 g pro, 6 g carb,

33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.

ENGLISH

Roasted Butternut Squash Soup

with Herb Pistou

Soup

1large (about 21⁄2 lb. [1135 g]) butternut squash, peeled, seeded, and cut into quarters lengthwise

1large onion, cut into halves lengthwise

2large cloves garlic, cut into quarters

2tablespoons (30 ml) olive oil

5cups (1.20 L) chicken broth, divided

1can (15 oz. [425 g]) pumpkin puree, divided

3⁄4 teaspoon (4 ml) salt

1⁄4 teaspoon (1 ml) cayenne pepper

1cup (235 ml) whipping cream

Position 2 mm slicing disc in work bowl. Add squash in batches. Process to slice. Remove to large mixing bowl. Add onion. Process to 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 as vegetables cook.) Cool slightly.

Exchange slicing disc for multipurpose blade in work bowl. Add half of roasted vegetable mixture and juices, 3⁄4 cup (175 ml) broth, half of pumpkin, salt, and cayenne pepper. Process until smooth, about 30 seconds. Remove to Dutch oven. Repeat with remaining half of roasted vegetable mixture, 3⁄4 cup (175 ml) broth, and remaining half of pumpkin. Remove to Dutch oven. Stir in remaining 31⁄2 cups (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.

Pistou Sauce

2cups (475 ml) loosely packed fresh parsley leaves

1⁄4 cup (60 ml) loosely packed fresh sage leaves

2tablespoons (30 ml) fresh thyme leaves

1 clove garlic

1teaspoon (5 ml) lemon juice

1⁄4 teaspoon (1 ml) salt

1⁄3 cup (80 ml) olive oil

Position mini bowl and mini blade in work bowl. Add parsley, sage, thyme, and garlic. Process until finely chopped, 20 to 25 seconds. Add lemon juice and salt. With processor running, gradually add oil through the feed tube. Process until well mixed, 20 to 25 seconds.

Yield: 10 servings (1 cup [235 ml] per serving).

Per Serving: About 220 cal, 3 g pro, 19 g carb,

16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.

Layered Eggplant and

Roasted Red Pepper Casserole

1medium (about 11⁄2 lb. [680 g]) eggplant

3tablespoons (45 ml) olive oil

4ounces (115 g) mozzarella cheese, chilled

2ounces (55 g) Parmesan cheese,

cut into 3⁄4-inch (2 cm)

pieces and room temperature

1cup (235 ml) ricotta cheese

1 egg

1⁄4 teaspoon (1 ml) salt

1⁄4 teaspoon (1 ml) black pepper

2cups (475 ml) prepared tomato basil pasta sauce, divided

1jar (7 oz. [250 ml]) roasted red peppers, well drained

Position 2 mm slicing disc in work bowl. Cut eggplant into 21⁄2-inch (6.25 cm) lengths to fit feed tube. Process to slice. Remove to greased 15 x 10 x 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. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add Parmesan cheese through the feed tube. Process until grated, 25 to

30 seconds. Add ricotta cheese, egg, salt, and black pepper. Process until mixed, 10 to 15 seconds.

Pour 1 cup (235 ml) pasta sauce into greased 12 x 8 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 layers of 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.

Per Serving: About 250 cal, 12 g pro, 19 g carb, 14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod.

ENGLISH

Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic

1teaspoon (5 ml) coarsely chopped gingerroot

1⁄4 cup (60 ml) soy sauce

2tablespoons (30 ml) peanut or vegetable oil

2teaspoons (10 ml) brown sugar

1-11⁄4 pounds (455-565 g) chicken breast tenders

Sauce

1⁄3 cup (80 ml) coconut milk

1⁄4 cup (60 ml) peanut butter

2tablespoons (30 ml) soy sauce

1⁄2 teaspoon (2 ml) red curry paste

Position multipurpose blade in work bowl. With processor running, add garlic and gingerroot through the feed tube. Process until chopped, 5 to 10 seconds. Add soy sauce, oil, and brown sugar. Process until blended and sugar dissolves, 15 to 20 seconds. Remove to plastic resealable food storage bag or shallow pan.

Add chicken; coat with marinade. Marinate 1⁄2 hour 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. Process until blended, 5 to 10 seconds.

Yield: 4 servings.

Per Serving: About 290 cal, 30 g pro, 5 g carb, 17 g total fat, 6 g sat fat, 60 mg chol,

1400 mg sod.

Herbed Salmon Cakes with Cilantro-Caper Mayonnaise

Mayonnaise

3tablespoons (45 ml) lightly packed fresh cilantro leaves

1⁄2 cup (120 ml) mayonnaise or salad dressing

1tablespoon (15 ml) drained capers

Cakes

2cups (475 ml) French or Italian bread cubes

1tablespoon (15 ml) fresh tarragon leaves

1strip lemon peel, yellow portion only

2green onions, cut into 1-inch (2.5 cm) pieces

1⁄2 rib celery, cut into

1-inch (2.5 cm) pieces

1egg

2teaspoons (10 ml) lemon juice

1⁄4 teaspoon (1 ml) salt

1⁄8 teaspoon (0.5 ml) black pepper

1pound (455 g) fresh salmon fillets*, grilled or broiled, and skin removed

1tablespoon (15 ml) olive oil

1tablespoon (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. Process until fine crumbs form, about 20 seconds. Remove to shallow pan.

With processor running, add tarragon, lemon peel, and onions through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse

2 to 3 times, about 2 seconds each time, or until chopped. Add egg, lemon juice, salt, pepper, and 3⁄4 cup (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, 1⁄2-inch (1.25 cm) thick. Coat both sides of cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and butter. 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.

ENGLISH

Honey Wheat Bread

2⁄3 cup (160 ml) milk

1⁄3 cup (80 ml) water

3tablespoons (45 ml) butter or margarine, cut into pieces

3tablespoons (45 ml) honey

1package active dry yeast

11⁄2 cups (355 ml) all-purpose flour

11⁄2 cups (355 ml) whole wheat flour

3⁄4 cup (175 ml) walnut halves or pieces

1⁄4 cup (60 ml) wheat germ

1 teaspoon (5 ml) salt

1teaspoon (5 ml) melted butter or margarine, if desired

1teaspoon (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, 1⁄4 cup (60 ml) wheat germ, and salt. Process about 10 seconds; scrape sides of bowl. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture through the small feed tube. Process 1 to 11⁄4 minutes; 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 81⁄2 x 41⁄2 x 21⁄2-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).

Per Serving: About 200 cal, 6 g pro, 29 g carb,

8 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod.

Velvety Sour Cream Cheesecake

Crust

16squares (21⁄2 in. [6.25 cm] each) graham crackers, broken

1⁄4 cup (60 ml) butter or margarine, melted

Filling

2packages

(8 oz. [225 g] each) cream cheese, softened

2 eggs

11⁄3 cups (315 ml) sour cream

2⁄3 cup (160 ml) sugar

1teaspoon (5 ml) vanilla

1⁄8 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 11⁄2 inches (3.75 cm) up sides of 9-inch (22.5 cm) springform pan. Bake at

350ºF (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 350ºF (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.

ENGLISH

Fresh Fruit Tart

Crust

1cup (235 ml) all-purpose flour

2teaspoons (10 ml) sugar

1⁄4 teaspoon (1 ml) salt

1⁄4 cup (60 ml) cold butter, cut

into 1-inch (2.5 cm) pieces

1tablespoon (15 ml) cold shortening

1egg yolk

2tablespoons (30 ml) ice water

1teaspoon (5 ml) lemon juice

1egg, blended with 1 tablespoon

(15 ml) water

Filling

1⁄4 cup (60 ml) sugar

1tablespoon (15 ml) cornstarch

1⁄8 teaspoon (0.5 ml) salt

3⁄4 cup (175 ml) half-and-half

2 egg yolks, beaten

1⁄2 teaspoon (2 ml) vanilla

Topping

1medium peach, peeled, cut into halves, and pit removed

1cup (235 ml) fresh strawberries, hulled

2tablespoons (30 ml) apple jelly, melted

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 1⁄2 hour.

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.

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