Food Processor
Important Safeguards.................. 2
Parts and Features........................ 4
Easy to Use Assembly Guide ...... 5
Using Your Food Processor.......... 6
Cleaning Your Food Processor.. 10
Recipes........................................ 10
Customer Service........................ 17
In USA: 1-800-851-8900
840118100
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Consumer Safety Information
This appliance is intended for household
use only.
To avoid an electrical circuit overload, do
not use another high wattage appliance on
the same circuit with your food processor.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
The length of the cord used on this appliance
was selected to reduce the hazards of
becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary,
an approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the food processor. Care must be taken
to arrange the extension cord so that it will
not drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
Before First Use
Unpack processor. Handle Chopping/Mixing
Blade and Slicing/Shredding Disc carefully;
they are very sharp. Wash all parts except
base in hot, soapy water. Rinse then dry.
These parts can also be placed in dishwasher.
Processing Tips and Techniques
• For a uniform consistency when
chopping, leave room in the bowl for
the food to be tossed around.
• Do not puree or mash starchy
vegetables like potatoes. They will
be over-processed in a second and
turn gummy.
• Also for a more uniform consistency,
start with pieces of food that are
similar in size. Carrots, for example,
should all be cut in 1-inch chunks.
Do not process 4-inch pieces with
1⁄2-inch pieces.
• Operating time will depend on quantity
of food being processed. Most foods
can be sliced, chopped, or shredded
in seconds. Do not operate processor
for more than 1 minute at a time. If
processing large quantities, let the
processor rest about 1 minute before
continuing.
• This food processor is excellent to
chop, mix, slice, or shred most
foods. However, to maintain peak
performance, do not use your food
processor for the following: grinding
grain, coffee beans or spices; slicing
frozen meat; or crushing ice.
3
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Parts and Features
1. Food Pusher
2. Food Chute
3. Chopping/Mixing Blade
4. Bowl
5. Rotary Switch
6. Pulse Button
7. Base
8. Motor Shaft
9. Reversible Slicing/Shredding Disc
10. Continuous Feed Disc*
11. Food Gate (shows gate with
short side down and long side down)
12. Continuous Processing Chute*
* Available on selected models
Food Pusher in
Food Chute
Hints!
Oil Dispenser*
• The bowl will hold 8 cups of dry
ingredients or 2 cups of liquid.
Do not overfill.
• Do not use your food processor
to crush ice.
• For consistent texture, foods should
be cut into 1-inch cubes before
mincing or chopping with the
Chopping/Mixing Blade.
Bowl with
Storage Lid*
Food Gate with
Continuous
Processing Chute*
4
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Easy to Use Assembly Guide
In-Bowl Processing
1
2
3
4
5
Chop
Slice
BOWL/
TAZÓN
LID/TAPA
BOWL/
TAZÓN
LID/TAPA
Shred
BOWL/
TAZÓN
LID/TAPA
Continuous Processing
1
2
3
4
5
6
Slice
BOWL/
TAZÓN
LID/TAPA
Shred
BOWL/
TAZÓN
LID/TAPA
5
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Food Processing Charts
ATTACHMENT
SPEED
FOODS
Slicer disc
(slicing blade facing up)
Low (
)
Cucumbers, apples, mushrooms,
vegetables, potatoes, cabbage
1
High (
Low (
)
Julienne vegetables
2
1
Chopping/Mixing Blade
)
Chop nuts, mince vegetables,
fruit, mushrooms
High (
)
Chop meat, puree food, knead
bread dough, grate cheese
2
S
hredder disc
Low (
High (
)
Vegetables, cabbage
Firm cheeses
1
2
(shredding teeth facing up)
)
For best results do not exceed the following amounts when chopping, mincing,
or pureeing with the Chopping/Mixing Blade.
FOOD
Fruits and vegetables
Meats
MAXIMUM AMOUNT
1 pound or 2 to 3 cups
12 ounces or 11⁄2 cups, cubed
Parmesan or Romano cheese
Cheddar, Jack, or Mozzarella cheese
5 ounces, cubed
8 ounces, cubed
Using Your Food Processor
How to Lock the Bowl
Align base and bowl as illustrated. Turn
bowl clockwise until it locks into place.
NOTE: The food processor will not
work unless the bowl is locked into
position.
6
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How to Lock the Cover
Align cover as illustrated. Place cover
on bowl and turn clockwise until it
locks into place.
NOTE: The food processor will not
work unless the cover is locked into
position.
How to Operate the Controls
The control is conveniently located on
top of the base. Rotate the knob to
select a speed: 1 (Low) or 2 (High). The
processor will run continuously. For
instant on and off control, use the
PULSE button.
Processing Using Chopping/Mixing Blade
Please see the Easy to Use Assembly
Chopping/
Mixing Blade
Guide on page 5.)
The Chopping/Mixing Blade can be
used to coarsely chop, finely mince,
mix, or puree food to a smooth consis-
tency.
Motor
Shaft
1. Make sure the Control Switch is turned
to OFF and the unit is unplugged.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 6.)
3. Place the Chopping/Mixing Blade
onto motor shaft of food processor in
center of bowl. Turn slowly until blade
drops into place. Handle carefully;
the blade is sharp.
4. Lock cover onto bowl. (See “How to
Lock the Cover” on page 7.) Insert
food pusher into food chute.
5. Plug in unit and process food.
The processing speed and time will
determine the finished consistency
of the food. The Pulse button can
help you avoid overprocessing.
7
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Oil Dispenser (available on selected models)
To make salad dressing, pour oil
through dispenser slowly while
processing with Chopping/Mixing
Blade.
Dispenser will slowly add oil to sauces
and dressings for emulsion of the
ingredients.
Processing Using Slicer/Shredder
Please see the Easy to Use
Assembly Guide on page 5.)
• To slice or shred cheese, select firm
cheese like cheddar, monterey jack,
or swiss. Place cheese in freezer for
30 minutes before processing.
shredding teeth on the other. Place
on motor shaft with desired cutting
edge facing up.
• To julienne vegetables, slice then
remove from bowl and restack the
vegetables. Pack into food chute with
slices vertical. Slice again to make
match-stick cut vegetables.
• The Reversible Slicer/Shredder Disc
has a slicing blade on one side and
1. Make sure the Control Switch is turned 4. For continuous processing model,
to OFF and the unit is unplugged.
insert food gate long side down into
lid when processing in bowl.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 6.)
3. Put Slicer/Shredder Disc on motor
shaft with the desired side facing up
for either slicing or shredding. Lock
cover onto bowl. (See “How to Lock
the Cover” on page 7.)
Slicer/Shredder
Disc
5. Cut food to fit food chute. Pack food
chute tightly with food. Insert food
pusher in chute. Always use the
food pusher to feed food into the
chute. NEVER PUSH FOOD
Motor
Shaft
THROUGH CHUTE WITH HANDS.
6. Plug in unit and process food.
7. Select speed. While pressing on food
pusher, select 1 or 2 for high or low
speed or PULSE to process food.
8. When food chute is empty, select
OFF or release from PULSE position.
Wait until blade has stopped rotat-
ing before removing cover.
8
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(available on
selected models)
Continuous Processing
Please see the Easy to Use
Assembly Guide on page 5.)
6. INSERT FOOD GATE WITH SHORT
SIDE DOWN INTO SLOT OF LID.
Continuous processing allows food to
be processed in a separate bowl when
processing large quantities.
IMPORTANT: For continuous process-
ing, insert food gate into slot of lid and
make sure the continuous feed disc is
in place.
1. Make sure the Control Switch is turned
to OFF and the unit is unplugged.
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 6.)
3. Put disc shaft onto motor shaft.
4. Place the continuous feed disc,
ribbed side up, onto the disc shaft.
Turn the disc slowly until it drops into
position (level with top of bowl).
7. Lock on cover. (See “How to Lock
the Cover” on page 7.) Place bowl
under feed chute.
8. Plug in unit and select speed.
Process food. Check the continuous
feed chute frequently to make sure
the opening is not blocked. If
blocked, turn unit off and unplug.
Clear blockage, then reassemble
and continue processing.
Continuous
Feed Disc
NOTE: When using the continuous feed
chute, some food may fall into the food
processor bowl.
Motor
Shaft
Hint!
5. Select desired side of reversible
slicing/shredding disc and place that
side up on the disc shaft.
Do not use the continuous feed chute
feature to slice meats or cheeses or
when shredding root vegetables
Slicer/Shredder
Disc
(carrots, potatoes, etc.). As with most
continuous feed processors, shredded
moist vegetables may clog in the chute.
It is best to shred these vegetables into
the food processor bowl. Slicing these
root vegetables while using the continu-
ous feed chute will not present a problem.
Motor
Shaft
9
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Cleaning
1. Wash the bowl, cover, blade, discs,
food gate, and food pusher in hot,
soapy water. Rinse and dry thor-
oughly. These parts may also be
washed in a dishwasher.
2. Wipe the base, control panel, and
cord with a damp cloth or sponge.
To remove stubborn soil, use a mild
non-abrasive cleanser.
NEVER IMMERSE THE BASE IN
WATER OR OTHER LIQUID.
3. To store, place bowl on base. Then
place onto the motor shaft, the
Chopping/Mixing Blade, Continuous
Processing Disc and Slicing/Shredding
Disc. Place cover on bowl but do not
lock.
NOTES:
• Do not place the storage lid
(available on selected models)
in the dishwasher.
• Do not store the food processor
with the cover in the locked posi-
tion, as this may put strain on the
interlock tab.
Recipes
Blue Cheese Dressing
2 cloves garlic
4 ounces blue cheese
2 cups mayonnaise
1⁄2 cup sour cream
1⁄4 cup fresh lemon juice
2 tablespoons sugar
Using Chopping/Mixing Blade, with processor running, drop garlic cloves into food
chute and mince. Add cheese; process for 10 seconds. Add mayonnaise, sour cream,
lemon juice, and sugar. Process until smooth. Keep refrigerated. Makes 3 cups.
Hummus
2 cloves garlic
2 teaspoons olive oil
1⁄4 teaspoon cumin
2 green onions, white portion and
half of green top
Dash cayenne
Salt and pepper to taste
Dash paprika
Pita bread or cut up vegetables, optional
15 ounce garbanzo beans (chick peas),
drained
1⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
Using Chopping/Mixing Blade and with processor running, drop garlic cloves and
onion into food chute. Then add garbanzo beans, tahini, lemon or lime juice, olive
oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping
bowl as needed. Place into serving bowl and garnish with paprika. Serve with pita
bread and/or vegetables. To store, refrigerate. Makes about 2 cups.
Salsa
1 onion, peeled and quartered
1⁄4 cup cilantro, packed
1⁄2 teaspoon cumin
1 tablespoon lime juice
Salt and pepper to taste
Hot sauce, optional
1 clove garlic
1 hot pepper (jalapeno or finger hot),
cored, seeded and quartered
4 tomatoes, quartered
Using Chopping/Mixing Blade and with processor running, drop onion, garlic
cloves, and hot pepper through the food chute and chop until finely minced. Stop
processor. Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until
desired texture. Add hot sauce if desired. Makes 2 to 3 cups.
10
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Cranberry Orange Relish
12 ounces fresh cranberries, stems
removed or frozen
3 tablespoons Grand Marnier liqueur
or orange juice
Dash ground cloves
1 cup sugar
1 small navel orange, washed,
cut into wedges
Using Chopping/Mixing Blade, place cranberries, sugar, orange, Grand Marnier,
and cloves into the work bowl. Process until cranberries are almost smooth, yet a
bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Makes
about 21⁄2 cups.
Chicken Puffs
1 pound cooked chicken, (11⁄2 cups
finely chopped chicken)
1⁄2 teaspoon each, salt and celery seed
1⁄4 teaspoon each, dry mustard
and onion powder
1 cup flour
4 eggs
1⁄4 cup packed parsley sprigs
1 cup chicken broth
1⁄2 cup vegetable oil
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using Chopping/Mixing Blade place chicken and
parsley in work bowl and pulse until finely chopped. Remove and set aside. In a
large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce.
Bring to a boil. Stir the 4 seasonings into flour. When broth reaches a boil, dump
in flour all at once. Stir until the dough forms a ball. Place dough into mixing bowl.
Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley.
Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15
minutes. Makes 4 dozen.
Potato Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces bacon
2 quarts water
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
1⁄2 cup milk
3 tablespoons flour
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing
bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a
colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease
in the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.
11
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Lentil Soup
1⁄2 pound bacon
1 large onion
16 ounce bag lentils
2 quarts water
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
1 bay leaf
1 teaspoon salt
Sour cream, optional
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using
Chopping/Mixing Blade, chop onions and parsnips. Add chopped onions and
parsnips to bacon drippings in pot and cook over medium heat until softened,
about 7 minutes. Using slicer/shredder disc, slicing side up, slice celery and car-
rots. Add the celery, carrots, lentils, water, bay leaf, and salt to onion mixture.
Bring to boil then reduce heat and simmer, covered, for 40 minutes. At serving
time, garnish with sour cream and crumbled bacon. Makes 8 servings.
NOTE: Lentils do not need to be soaked overnight.
Cashew Chicken
2 lbs. boneless skinless chicken breasts
4 cloves garlic
1⁄4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
drained
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
1 cup roasted cashews
Cooked rice
3⁄4 cup chicken stock or broth
Using Chopping/Mixing Blade, place chicken in bowl. Pulse until chicken is very
coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place
garlic and ginger in work bowl and pulse until minced. Add green onions, white
part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over
medium high heat. Add the chopped vegetables and chicken to the skillet. Stir
and cook about 7 minutes, or until chicken is done. Stir occasionally. Use a slot-
ted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and
cook until just beginning to turn brown, about 1 minute. Add chicken broth,
pineapple juice, soy, and mustard. Stirring frequently, bring to a boil and cook until
thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews
and water chestnuts. Heat through. Serve over rice. Makes 6 servings.
12
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Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese 8-ounce package light cream cheese,
1 medium onion, peeled, cut into chunks
4 garlic cloves
4-6 ounces fresh mushrooms
1 teaspoon vegetable oil
cut into chunks
3⁄4 cup skim milk ricotta cheese
1⁄2 cup light sour cream
1 egg
2 zucchini, approximately 6 inches
each, cut into chunks
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
2 ounces Parmesan cheese, cut into
1⁄2-inch chunks (about 1⁄3 cup grated)
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using Chopping/Mixing Blade, place onion and garlic cloves
into work bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue
to pulse until mushrooms are coarsely chopped. Place chopped vegetables in a
large skillet with oil, over medium heat. Using Chopping/Mixing Blade, place zuc-
chini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook
until tender, about 10 minutes; set aside. Without washing the work bowl, using
Chopping/Mixing Blade, place Parmesan cheese chunks in bowl and process on
High until coarsely chopped. Add the cream cheese, ricotta cheese, sour cream,
egg, and Italian seasonings and process until creamy, about 30 to 40 seconds.
Grease a 9X13 inch baking dish. Layer half each of noodles, cream cheese mix-
ture, chopped vegetable mixture, and spaghetti sauce. Repeat layers once.
Sprinkle with mozzarella. Bake, covered, at 350ºF for 25 minutes. Uncover and
cook an additional 10 minutes. Let stand 10 minutes before serving. Makes 8
servings.
NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before
shredding.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
Using a fork, pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls. Makes 6 servings.
13
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Crispy Catfish Fillets
21⁄2 ounces Parmesan cheese
1⁄3 cup fresh parsley sprigs
1⁄4 cup melted butter
4 catfish fillets, about 8 ounces each
(1⁄2 cup, grated)
20 buttery crackers, like Ritz
or Townhouse
Cut cheese into 1⁄2-inch cubes. Using Chopping/Mixing Blade, place cheese
cubes, crackers and parsley in work bowl. Process until finely ground. Place
cracker mixture in large shallow bowl. Dip fillets in butter then place in cracker
mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at
400ºF for 15-20 minutes. Makes 4 servings.
Creamed Potatoes
4 pounds all-purpose white potatoes,
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
about 15 medium
3 cups half-n-half cream
3 tablespoons finely minced onion
4 tablespoons butter, melted
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Bring to boil then reduce heat and simmer for 45 minutes or until done.
Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the
potatoes. It is not necessary to peel them. Place grated potatoes, half-n-half,
onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch
baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF
for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 11⁄4 lb. sweet potatoes, scrubbed
but not peeled, and cut to fit food
chute (3 cups grated)
1 cup milk
1 egg
1⁄4 cup butter
1 teaspoon vanilla
1⁄2 cup sugar
1⁄4 cup maple syrup
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from
work bowl and place in medium mixing bowl. Set aside. Using Chopping/Mixing
Blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process
until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into
greased 11⁄2 quart casserole dish. Place casserole dish into a larger pan or dish.
Add hot water to larger pan, so water will be 1 to 2-inches up side of casserole
dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours.
Makes 6 servings.
14
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Good Morning Muffins
1 tablespoon vanilla
2 cups flour
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
2 teaspoons cinnamon
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup apple butter
1⁄4 cup vegetable oil
1 cup raisins
11⁄4 cups sugar
Using slicer/shredder disc, shredding side up, shred carrots and apple into work
bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using
Chopping/Mixing Blade, place eggs, apple butter, oil, sugar, and vanilla into work
bowl. Process until mixed and smooth. Add flour, cinnamon, baking powder, bak-
ing soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl
with grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin,
filling about 3⁄4 full. Bake at 375ºF for 15 to 20 minutes. Makes 24 muffins.
Cheddar Onion Cornbread
1⁄2 cup milk
8-ounce package corn muffin mix
8-ounce can cream style corn
8-ounce container sour cream
4 ounces cheddar cheese (1 cup grated)
1 small onion, peeled and cut in quarters
1 tablespoon butter
1 egg
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using
Chopping/Mixing Blade, place onion in work bowl and process until finely
chopped. Place chopped onion and butter in a skillet and cook over medium high
heat until onions are soft. Set aside and cool. Do not wash work bowl. Using
Chopping/Mixing Blade, place egg, milk, muffin mix, and corn into work bowl.
Pulse until JUST mixed. Pour batter into greased 8-inch square baking pan.
Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream
mixture on top of batter. Bake at 425ºF for 30 to 35 minutes. Makes 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 teaspoon vanilla
1 tablespoon melted butter or
margarine
11⁄2 cups sugar
1 cup half and half cream
3 pineapple slices, drained
Insert Chopping/Mixing Blade into food processor bowl and, with processor run-
ning, drop bread through food chute to make soft breadcrumbs. Pour into a
greased 2-quart casserole dish. Place pineapple chunks in food processor bowl
with Chopping/Mixing Blade. Process pineapple for 20 seconds. Add eggs,
cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour
pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings
overlapping in center. Bake at 350ºF for 1 hour or until golden. Makes 8 servings.
15
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Chocolate Chip Cheesecake
Filling:
Crust:
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
melted
2 tablespoons flour
4 eggs
1⁄4 cup milk
1 teaspoon vanilla
1⁄2 cup chocolate chips
Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set
aside. Using Chopping/Mixing Blade and with processor running, drop cookies
through food chute and process until an even crumb is formed. Continue process-
ing, adding melted butter through the food chute until mixed. Pour crumbs into
prepared springform pan and press crumbs evenly on bottom of pan. Bake in 425
degree oven for 10 minutes. Remove from the oven and cool on rack.
Filling: Using Chopping/Mixing Blade, add cream cheese, sugar, flour, eggs, milk,
and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and
sprinkle with chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F
and continue to bake (without opening the oven door) for 45 minutes more or until
cheesecake is set. When cooled, cover and refrigerate several hours or overnight.
Makes 16 servings.
Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath.
Tear off a sheet of aluminum foil that extends about 6 inches larger than the
springform pan. Place springform pan in center of foil and form foil up around the
sides. This prevents water from leaking into the pan. Place the springform pan in a
larger pan and fill larger pan with about 11⁄2 inches of hot tap water. Bake as
directed.
Marissa’s Apple Crisp
Topping:
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups sliced)
1 tablespoon lemon juice
1⁄2 cup sugar
1⁄2 cup butter, melted
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.
Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and
nutmeg. Stir to mix, then put apples in ungreased 2 quart baking dish. Using
Chopping/Mixing Blade, place topping ingredients in work bowl and pulse until
mixed. Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped
with vanilla ice cream. Makes 6 servings.
16
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Customer Service
If you have a question about your food processor, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your food
processor. This information will help us answer your question much more quickly.
MODEL: ______________ TYPE: ________________ SERIES: _______________
This warranty applies to products purchased in the U.S.
LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship for a period
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach
products from the date of original purchase, except as noted below. During this period, we
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with
respect to the following, which may be supplied with this product: glass parts, glass
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the
original consumer purchaser and does not cover a defect resulting from abuse, misuse,
neglect, use for commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may also have other legal
rights which vary from state to state, or province to province. Some states or provinces do
not allow limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have
model, series, and type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBER
In the U.S. 1-800-851-8900
KEEP THIS NUMBER FOR FUTURE REFERENCE!
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HAMILTON BEACH PROCTOR-SILEX,INC.
263 Yadkin Road, Southern Pines, NC 28387
PROCTOR-SILEX CANADA,INC.
Picton, Ontario K0K 2T0
hamiltonbeach.com
840118100
7/03
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