FOOD PROCESSOR
OWNER'S MANUAL
Model RRFP1
Additional Important Safeguards
1. All users of this appliance must read and understand this Owner's
Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC electri-
cal outlet only.
3. Do not leave this appliance unattended during use.
4. If this appliance begins to malfunction during use, immediately turn the
unit OFF and unplug the cord. Do not use or attempt to repair the
malfunctioning appliance.
5. If this appliance falls or accidentally becomes immersed in water,
unplug it immediately. Do not reach into the water! Do not use this
appliance after it has fallen into or becomes immersed in water.
6. To reduce the risk of injury to persons or property, never use this appli-
ance in an unstable position.
7. Do not use this appliance for other than its intended use.
3
Polarized Plug
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug is intended to fit into a polar-
ized 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
attempt to modify the plug in any way.
Electric Power
If the electrical circuit is overloaded with other appliances, your appliance
may not operate. It should be operated on a separate electrical circuit
from other appliances.
Plasticizer Warning
CAUTION: To prevent Plasticizers from migrating from the finish of the
countertop or tabletop or other furniture, place NON-PLASTIC coasters
or placemats between the appliance and the finish of the countertop or
tabletop.
Failure to do so may cause the finish to darken, permanent blem-
ishes may occur or stains can appear.
4
Getting to Know Your Rachael Ray
RRFP1 Food Processor
1. Food Processor Power Base
2. Interlock Mechanism,
Lower
3. Interlock Mechanism,
Upper
4
4. Food Pusher (P/N 71163)
5. Cover with Feed Chute
(P/N 71162)
6. Processing Bowl
(P/N 71161)
7. Drive Shaft
8. Speed Control Dial
9. Cord
10. Spatula (P/N 71164)
3
5
6
10
7
2
8
1
9
Cord storage area
5
Getting to Know Your
RRFP1 Attachments
11. Chopping Blade
11
(P/N 71165)
Stainless steel blade
designed for cutting
and kneading.
12. Shredding/Grating
Blade 'F' (P/N 71166)
Stainless steel shred-
ding blade, fine.
12
15
13
14
13. Shredding Blade 'C'
(P/N 71167) Stainless
steel shredding blade,
coarse.
14. Slicing Blade 'F'
(P/N 71168) Stainless
steel slicing blade, fine.
15. Slicing Blade 'C'
(P/N 71169) Stainless
steel slicing blade,
coarse.
16
16. Blade Holder
(P/N 71170)
Designed to hold a
Shredding or Slicing
Blade, with finger holes.
17. Blade Holder Stem
(P/N 71183)
Fits over Drive Shaft to
support Blade Holder.
17
0FF
CONTROL DIAL
1
P
with Indicator Light
2
P
- Pulse
OFF
1
2
- Low Speed
- High Speed
6
Before First Use
WARNING: Blade Attachments are very sharp. Use extreme care
when handling Blades. Failure to do so can result in personal
injury.
1. Carefully unpack the Food Processor and wash the Processing Bowl,
Cover with Feed Chute, Food Pusher, Spatula and attachments in
warm soapy water. Rinse and dry thoroughly.
2. Wipe the Food Processor Power Base with a soft, moistened cloth.
Never immerse the Food Processor Power Base in water or any
other liquid.
Assembly Instructions
1. Before assembling the Food
Processor ensure that the Cord is
unplugged.
2. Place the Food Processor Power
Base facing you on a dry, level sur-
face.
3. Place the Processing Bowl onto the
Power Base. The Bowl will only sit
correctly when the handle is posi-
tioned to the left at the ten o'clock
position.
4. Turn the Processing Bowl counter
clockwise to engage the locking tabs
and the Power Base Interlock
Mechanism.
5. Determine which processing blade is
to be used; Chopping, Shredding or
Slicing. If shredding or slicing, insert
the appropriate blade into the top
side of the Blade Holder, making sure
it snaps in place. See illustration.
7
Assembly Instructions (Cont.)
6. Insert the attachment of
choice in the Processing
Bowl over the Drive
Shaft. When using the
Blade Holder, slip the
Blade Holder Stem over
the Drive Shaft, then
grasp the Blade Holder,
using the finger holes,
and insert over the Drive
Shaft.
7. Place the Cover on the
Processing Bowl with
the locking extension at
approximately the nine
o'clock position. Rotate
the Cover counter
clockwise to engage the
locking tabs and the
Upper Interlock
Mechanism in the
Processing Bowl handle.
Note: If the Processing Bowl and
the Cover are not correctly
assembled, the Upper and Lower
Safety Interlock Mechanism will
not be closed and the Food
Processor will not function.
8. Insert the Food Pusher in the
Feed Tube on the Cover.
9. Make sure the Speed Control
knob is in the OFF position,
then plug the Cord into a
120V AC power outlet.
10. The Food Processor is now
ready to begin use.
8
Instructions for Use
Slicing and Shredding
CAUTION: Always unplug Food Processor from outlet before
installing or removing attachments.
CAUTION: Use extreme care when handling the Slicing/Shredding
Blades. Do not touch the cutting edges with your fingers. The cut-
ting edges are very sharp and can cause injury if touched.
1. Make sure the unit is unplugged. Attach the Processing Bowl to the
Power Base. See Assembly Instructions for details.
2. Insert a Slicing or Shredding Blade into the Blade Holder. See
Assembly Instructions for specific details.
3. Insert the Blade Holder and Stem in the Processing Bowl over the
Drive Shaft.
4. Place the Cover on the Processing Bowl with the locking extension at
approximately the nine o'clock position. Turn the Cover counter clock-
wise to engage the locking tabs and the Upper Interlock Mechanism
in the Processing Bowl handle.
Note: If the Processing Bowl and the Cover are not correctly assem-
bled, the Upper and Lower Safety Interlock Mechanism will not be
closed and the Food Processor will not function.
5. Make sure unit is in the OFF position; then plug the Food Processor
into a 120V AC electrical outlet.
6. Remove the Food Pusher and insert the food to be processed into
the Feed Chute (see Food Processing Hints for food preparation
details). Turn the Speed Control Dial to desired speed; the Indicator
Light will come on. Use even, constant pressure on the Food Pusher
to feed food into the Feed Chute. If processing slows or seems
labored, increase the Speed Control Dial from 1 to 2 or turn to OFF
and select the Pulse setting. Note: Do not use excessive force or you
will damage the Food Processor.
Caution: Never use fingers or other utensils to push food down
the Feed Chute. Always use the Food Pusher.
7. When finished processing, move the Speed Control Dial to OFF, the
Indicator Light will go off, and unplug the unit.
Note: This Food Processor is equipped with an automatic brake that
will stop the rotation of the Blade within seconds. Although this auto-
matic brake provides an additional measure of safety, make sure that
the Blade has completely stopped before you remove the Cover or
unplug the unit.
8. Turn the Cover clockwise to disengage the locking tabs and lift the
Cover from the Processing Bowl.
9. Carefully lift the Blade Holder Assembly from the Processing Bowl
using the finger holes. Remove the Blade Holder Stem.
10. Turn the Processing Bowl handle clockwise to disengage the locking
tabs and lift the bowl from the Power Base.
11. Remove contents from the Processing Bowl and the Blade Holder
Assembly with the Spatula.
9
Instructions for Use (Cont)
Chopping
CAUTION: Always unplug Food Processor from outlet before
installing or removing attachments.
CAUTION: Use extreme care when handling the Chopping Blade.
Do not touch the cutting edges with your fingers. The cutting
edges are very sharp and can cause injury if touched.
1. Make sure the unit is unplugged. Attach the Processing Bowl to the
Power Base. See Assembly Instructions for details.
2. Insert the Chopping Blade in the Processing Bowl over the Drive
Shaft.
3. Place up to 8 cups of the food to be chopped into the Processing
Bowl (see Food Processing Hints for food preparation details).
4. Place the Cover on the Processing Bowl with the locking extension at
approximately the nine o'clock position. Turn the Cover counter clock-
wise to engage the locking tabs and the Upper Interlock Mechanism
in the Processing Bowl handle.
Note: If the Processing Bowl and the Cover are not correctly assem-
bled, the Upper and Lower Safety Interlock Mechanism will not be
closed and the Food Processor will not function.
5. Make sure unit is in the OFF position; then plug the Food Processor
into a 120V AC electrical outlet.
6. Turn the Speed Control Dial to the desired speed setting.The Indicator
Light will come on. If processing slows or seems labored, increase the
Speed Control Dial from 1 to 2 or turn to OFF and select the Pulse
setting. Additional ingredients may be added through the Feed Chute
while processing.
Caution: Never use fingers or other utensils to push food down
the Feed Chute. Always use the Food Pusher.
7. When finished processing, move the Speed Control Dial to OFF, the
Indicator Light will go off, and unplug the unit.
Note: This Food Processor is equipped with an automatic brake that
will stop the rotation of the Blade within seconds. Although this auto-
matic brake provides an additional measure of safety, make sure that
the Blade has completely stopped before you remove the Cover or
unplug the unit.
8. Turn the Cover clockwise to disengage the locking tabs and lift the
Cover from the Processing Bowl.
9. Carefully lift the Chopping Blade from the Processing Bowl.
10. Turn the Processing Bowl handle clockwise to disengage the locking
tabs and lift the bowl from the Power Base.
11. Remove contents from the Processing Bowl and the Chopping Blade
with the Spatula.
10
Slicing, Shredding and Chopping Guide
SLICING BLADE - Cut food to fit Chute, use Speed 1
FOOD
BLADE
Apple
Coarse
Cabbage/Lettuce
Carrots
Celery
Cucumber
Mushrooms
Onions
Peppers
Potatoes
Summer Squash
Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
Fine or Coarse
SHREDDING BLADE - Cut food to fit Chute, use Speed 1
FOOD
Apple
Carrots
BLADE
Coarse
Coarse
Cheese, hard
Parmesan, Romano
Cheese, soft or semi-soft
Cheddar, mozzarella, Swiss
Summer Squash
Fine or Coarse
Coarse
Coarse
CHOPPING BLADE - Push food from sides of bowl with
spatula when necessary
SPEED
Pulse
1 or 2
1 or 2
1 or 2
Pulse
1 or 2
Pulse
Pulse
Pulse
Pulse
1 or 2
Pulse
Pulse
Pulse
FOOD
Apple
Bread
Cabbage
Carrots
Celery
Crackers
Eggs, hard boiled
Garlic
Mushrooms
Onions
Parsley or other Herbs
Peppers
Potatoes
Walnuts
11
Food Processing Hints
Chopping - For best results, cut or tear food into pieces approxi-
mately equal in size before processing. The finished results will be
more uniform. Consistent processing results are achieved if the con-
tainer has 2 to 8 cups of fruits or vegetables.
•
•
•
Mincing - Pre-cooked meat into cubes approximately 1-inch square.
Fruits and Vegetables - Before processing fruits and vegetables,
clean and cut into 1-inch pieces.
•
•
•
Mixing - Quantities that can be processed within the Processing Bowl
will vary depending upon the density of the ingredients being used.
Adding Ingredients -Liquid ingredients may be added while the
processor is operating by pouring through the Feed Tube in the Cover.
Using the Feed Tube - The most important factor for successful slic-
ing and shredding is the way in which the food is packed into the
Feed Tube. The Feed Tube should always be packed firmly to allow
each piece of food to support the others. There will always be a small
portion of food left unprocessed between the Food Pusher and the
Blade.
Caution: Never use fingers or other utensils to push food down the
Feed Chute. Always use the Food Pusher.
•
Slicing and Shredding - Cut all ingredients to a size that fits com-
fortably into the Feed Tube. Pack the Feed Tube and, while holding
food steady and upright with the Food Pusher, press down evenly
until all ingredients are sliced or shredded. Do not use excessive force
or you may damage the Food Processor.
Long Slices: Pack food items horizontally in Feed Tube.
Short Slices: Pack food items vertically in Feed Tube.
Shredding: For best results remember that softer foods such as
cheese (Cheddar, mozzarella or Swiss) should be well chilled before
processing. Harder foods such as Parmesan or Romano cheese
should be at room temperature before processing. Note: When grat-
ing Parmesan cheese do not apply excessive pressure to the Food
Pusher.
12
User Maintenance Instructions
This appliance requires little maintenance. It contains no user-serviceable
parts. Any servicing requiring disassembly other than cleaning must be
performed by a qualified appliance repair technician.
CAUTION: The Blades are sharp! Handle with care! Use extreme
care when handling the Blades. Do not touch the Blades with your
fingers. The Blades are very sharp and can cause injury if touched.
CAUTION: Never place Processor Power Base in water or any
other liquid.
1. Always unplug the unit before cleaning. Make sure the Chopping
Blade or Blade Holder Assembly has completely stopped before any
disassembly.
2. Remove all attachments.
3. Wash the Processor Bowl, Lid with Feed Chute, Food Pusher, Blade
Holder, Blade Holder Stem, Slicing/Shredding Blades, Chopping
Blade and Spatula in warm soapy water. Removable parts may also
be cleaned in the dishwasher. Load parts on the top rack away from
the dishwasher heating coil.
4. Never immerse the Processor Power Base in water or any
other liquid. If necessary, wipe exterior surface with a soft, damp
cloth or sponge and dry thoroughly.
Storage
Unplug and clean the unit. Push the cord into the Cord Storage area
located on the underside of the appliance. Never wrap the cord around
the appliance. The appliance should be stored in a clean, dry place.
13
Recipes
This recipe has been specially created
by Rachael Ray for this appliance.
BASIL-TARRAGON PESTO
For 2 pounds of pasta, such as fettuccine
2 bunches, about 2 cups, fresh basil leaves
1/2 cup tarragon leaves stripped from stems, about 5 - 6 sprigs
4 small cloves of garlic, popped from skins
6 tablespoons pine nuts, a handful
1/4 pound, about 1 cup, grated Parmigiano Reggiano cheese, a couple
handfuls
The zest of 2 lemons
2 splashes of water, about 2 tablespoons
1/2 cup EVOO - extra virgin olive oil, eyeball it
Coarse salt and fresh black pepper, to your taste
Place the basil, tarragon, garlic, pine nuts, cheese and lemon juice in
processor and pulse grind to a fine chop. Add a couple splashes of water
and turn processor on. Stream the EVOO into the processor to form a
thick sauce. Season sauce with salt and pepper to taste and scrape into
a large shallow serving bowl.
Cook the pasta in salted boiling water. Drain pasta and add hot pasta to
sauce. Toss to coat evenly and adjust seasoning. Serve immediately.
Yield: 8 servings or 1 1/4 cups
14
These recipes have been specially cre-
ated by Rachael Ray for this appliance.
CLASSIC BASIL, PARSLEY AND SPINACH-WALNUT
PESTOS
Each pesto recipe will provide enough sauce for 2 pounds of pasta, or
freeze some and have it next week.
Method for each recipe:
• Toast pine nuts (pignoli), walnuts or sesame seeds until golden brown
before using them. (Buy nuts a handful at a time from the bulk bins.)
• Heat oil and garlic in small pan on low heat or in microwave, 30 sec-
onds on high, before using.
• Pulse all ingredients in processor until paste forms.
• Serve over hot pasta, but never heat the pestos themselves. Pestos
should be used at room temperature.
CLASSIC BASIL PESTO
1 cup EVOO - extra virgin olive oil
4 cloves garlic, popped from skin and cut in half
1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano cheese,
a couple of handfuls
6 ounces pine nuts (a handful)
2 bunches basil, about 80 to 100 leaves or 2 cups
PARSLEY PESTO
1 cup EVOO - extra virgin olive oil
4 cloves garlic, popped from skin and cut in half
1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano or Romano
cheese, a couple of handfuls
6 ounces walnut pieces (a handful)
2 bunches fresh flat-leaf parsley, tops ripped away from stems
SPINACH-WALNUT PESTO
1 cup EVOO - extra virgin olive oil
4 cloves garlic, popped from skin and cut in half
2 cups fresh spinach leaves, packed down, or 1 cup drained, defrosted
frozen chopped spinach
6 ounces walnut pieces (a handful)
4 pinches ground nutmeg
1/2 pound, about 2 3/4 cups, grated Parmigiano Reggiano or Romano
cheese, a couple of handfuls
15
Recipes (Cont.)
These recipes have been specially cre-
ated by Rachael Ray for this appliance.
TEX-MEX WHITE BEAN DIP
3 cans (14 ounces) white kidney or cannelloni beans, drained
3 cloves garlic, popped away from skin
6-9 tablespoons fresh cilantro, a couple of handfuls of leaves
4 1/2 teaspoons ground cumin, a palm full
2 tablespoons hot sauce, such as Tabasco®, eyeball it
3 splashes of water, about 3 tablespoons
Coarse salt and fresh black pepper, to your taste
Corn tortilla chips, yellow or blue, any variety and salsa of your choice
Place the beans, garlic, cilantro, cumin, and Tabasco® in processor.
Process the beans until smooth on speed 2. If dip is too thick, add water
a splash at a time and reprocess. Season the dip with salt and pepper to
taste. Serve with chips and salsa.
Yield: 3 1/2 cups
MUFFALETTA SANDWICH RELISH
Spread this on your favorite sub or Italian sandwich - WOW!
20 large pitted green olives with pimientos, drained about 1 cup
1 (16 ounce) jar, Giardiniera, Italian pickled vegetable salad, drained
(Giardiniera is a pickled veggie mixture of cauliflower, carrots, celery and
hot peppers)
A handful of flat-leaf parsley leaves
A handful of fresh basil leaves
The zest of 1 lemon and juice of 1/2 lemon
Place all the ingredients in processor and Pulse to form a finely chopped
relish. Transfer to a small container and keep on hand for spreading on
your favorite sandwiches.
Yield: 2 cups
16
This recipe has been specially created
by Rachael Ray for this appliance.
ITALIAN ROASTED RED PEPPER HUMMUS
2 (14 ounces) cans chick peas (garbanzo beans), drained
4 roasted red peppers, or 1 (15 ounce) jar roasted bell peppers, drain and
pat dry
2 sprigs fresh rosemary leaves stripped from stems
2 cloves garlic, cracked away from skin
4 pinches of crushed red pepper flakes
2 splashes of water, about 2 tablespoons
4-6 tablespoons EVOO - extra virgin olive oil, eyeball it
Salt and pepper, to taste
Specialty potato chips, sesame melba rounds, or toasted bread rounds
for dipping
Place chick peas, red peppers, rosemary, garlic, and red pepper flakes in
processor and grind on Speed 2 into a thick paste. Add water a splash at
a time and reprocess. While processor is on, stream in EVOO to form a
smooth dip. Season the dip with salt and pepper, to your taste. Transfer
dip to a small bowl and serve with dippers of choice.
Yield: 4 cups
17
Recipes (Cont.)
This recipe has been specially created
by Rachael Ray for this appliance.
GREEN WRAPS WITH WHITE BEAN HUMMUS
2 (15 ounce) cans cannelloni beans, drained and rinsed
4 stems fresh rosemary, leaves stripped from stem
2 cloves garlic, popped from skin
3-4 tablespoons EVOO - extra virgin olive oil, eyeball it
Black pepper, to your taste
4 firm vine-ripened tomatoes, thinly sliced
1/2 seedless cucumber, thinly sliced
1/2 red onion, thinly sliced
A couple handfuls pitted Kalamata olives
A couple of handfuls chopped fresh flat-leaf parsley
1/2 pound mixed greens
2 lemons
EVOO - extra virgin olive oil
Coarse salt, to taste
1/2 pound feta cheese, crumbled
8 large pita breads, or flour tortilla wraps, or flavored wraps
Combine beans, rosemary, garlic, EVOO, and black pepper in processor.
Pulse until mixture is smooth.
Combine tomatoes, cucumber, onion, olives, parsley, greens, and the
juice of lemons in a bowl. Drizzle with olive oil, and sprinkle with salt.
Combine well.
Warm pitas or wraps in microwave oven or on a griddle pan. Spread with
a generous dose of white bean hummus. Top with a layer of Greek salad
mixture. Sprinkle with Feta cheese crumbles and roll. Wrap lower half of
wraps with foil or waxed paper to keep it together while you eat your way
down. Keep a paper towel in your hand as you eat to catch any drips.
Batches of white bean spread are also a terrific dip for specialty chips,
celery, or bread sticks.
Yield: 8 wraps
18
SPINACH DIP
1 (10 ounce) package, defrosted frozen chopped spinach
1 (8-ounce) can sliced water chestnuts, drained
2 cloves garlic
1 cup plain yogurt
2 bunches green onions, cut in 1-inch pieces
1 cup sour cream
2 teaspoons salt
1 teaspoon dried tarragon leaves
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Place all of the ingredients into the Food Processor with the Chopping
Blade. Chop on Speed 2 until blended. Remove from the Bowl, cover and
refrigerate for 2 hours to enhance flavor.
Yield: 4 cups
CRAB DIP
1 (8 ounce) container lump crab meat
1 medium cucumber peeled, cut in half and seeded, cut in 1-inch pieces
11 ounces cream cheese, softened
1/3 cup mayonnaise
2 teaspoons chili sauce
2 teaspoons Worcestershire sauce
1/8 teaspoon sugar
3/4 teaspoon Old Bay seasoning
Salt and pepper to taste
Add all ingredients to the Food Processor with the Chopping Blade. Pulse
until ingredients are chopped and mixed. Remove from the Bowl, cover
and refrigerate for 2 hours to enhance flavor.
Yield: 4 cups
PIMENTO CHEESE SPREAD
1 (16 ounces) block Cheddar cheese
1 (4 ounce) jar pimentos, drained
2 cups salad dressing
Use the Coarse Shredding Blade to shred the cheese then remove from
the bowl. Place the Chopping Blade into the Bowl and add the pimentos,
salad dressing and cheese. Process the mixture on Speed 1 until blend-
ed. Remove from the Bowl, cover and refrigerate for 2 hours.
Yield: 4 cups
19
Recipes (Cont.)
FRESH SALSA
10 Roma tomatoes, quartered and seeds removed
1 medium jalapeno pepper, halved and seeds removed
1 large onion, cut into 1-inch cubes
1/2 cup packed fresh cilantro leaves stripped from the stems
1 teaspoon cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Place all of the ingredients into the Food Processor with the Chopping
Blade. Pulse until coarsely chopped. Remove from the Bowl, cover and
refrigerate for 2 hours.
Yield: 3 cups
PEANUT BUTTER
12 ounces cocktail party peanuts
3 tablespoons honey
1/2 teaspoon cinnamon
Place all of the ingredients into the Food Processor with the Chopping
Blade. Chop on Speed 2 until smooth. Remove from the Bowl and serve.
Store in the refrigerator to keep fresh.
Yield: 1 1/2 cups
20
BRUSCHETTA
Topping:
8 Roma tomatoes, quartered and seeds removed
1/4 cup packed fresh basil leaves, about 15
1/2 medium onion, cut into 1 inch cubes
3 cloves garlic
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Bread:
1 loaf French Baguette or crusty Italian bread cut diagonally in 1/2 inch
slices
2 teaspoons garlic salt
3/4 cup olive oil
Place all of the topping ingredients into the Food Processor with the
Chopping Blade. Pulse until coarsely chopped. Remove from the Bowl to
serve on warm grilled bread.
Mix together olive oil and garlic salt. Brush both sides of the sliced bread
with the oil mixture. Lightly brown both sides of the bread. Top warm
bread with Bruschetta and serve.
Yield: 3 cups bruschetta
21
Recipes (Cont.)
MEATBALLS
1 pound tenderized stew meat
1 slice bread, tear in 1-inch pieces
1 small onion, cut in 1-inch pieces
1 clove garlic
1 egg
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup all-purpose flour
Place all of the ingredients, except flour, into the Food Processor with the
Chopping Blade. Chop on Speed 2 until meat is ground and ingredients
are mixed together. DO NOT over process.
Shape into 2-inch meatballs and coat with flour. Heat oil in skillet and
cook meatballs until done.
Yield: 12 meatballs
MACARONI SALAD
3 cups uncooked elbow macaroni
1 tablespoon vegetable oil
1/2 onion, cut in 1-inch cubes
2 stalks celery, cut in 1-inch pieces
1 carrot, cut in 1-inch pieces
1/2 green pepper, cut in 1-inch pieces
3 hard-boiled eggs, cut in half
DRESSING:
1 1/3 cups sugar
1/2 cup vinegar
2 eggs
1 1/2 teaspoons salt
1 cup salad dressing
1 1/2 teaspoons prepared mustard
1 (5 1/3-ounce) can evaporated milk
Cook macaroni, drain and stir in oil. Place the onion, celery, carrot, green
pepper and hard-boiled eggs into the Food Processor with the Chopping
Blade. Pulse the food until coarsely chopped, stir into the cooked maca-
roni.
To make dressing, combine sugar, vinegar, eggs and salt. Bring to a boil
over medium heat, stirring frequently. Cool and stir in rest of dressing
ingredients. Pour over macaroni mixture, refrigerate several hours.
Yield: 12 servings
22
LIMITED ONE-YEAR WARRANTY
Warranty Coverage: This product is warranted to be free from defects in materials
or workmanship for a period of one (1) year from the original purchase date. This
product warranty is extended only to the original consumer purchaser of the prod-
uct and is not transferable. For a period of one (1) year from the date of original
purchase of the product, our Repair Center will, at its option, either (1) repair the
product or (2) replace the product with a reconditioned comparable model. These
remedies are the purchaser's exclusive remedies under this warranty.
Warranty Service: To obtain warranty service, you must call our warranty service
number at 1-800-233-9054 for return instructions on how to deliver the product, in
either the original packaging or packaging affording an equal degree of protection
to the Repair Center specified below. You must enclose a copy of your sales
receipt or other proof of purchase to demonstrate eligibility for warranty cover-
age.
To return the appliance, ship to:
To contact us, please write to, call, or email:
ATTN: Repair Center
708 South Missouri Street
Macon, MO 63552 USA
Consumer Relations Department
PO Box 7366
Columbia MO 65205-7366 USA
1-800-233-9054
E-mail:
consumer_relations@toastmaster.com
What Is Not Covered: This warranty does not cover damage resulting from mis-
use, accident, commercial use, improper service or any other damage caused by
anything other than defects in material or workmanship during ordinary consumer
use. This warranty is invalid if the serial number has been altered or removed from
the product. This warranty is valid only in the United States and Canada.
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDEN-
TAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED
WARRANTY OR CONDITION ON THIS PRODUCT.
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED BY
APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUDING,
WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MER-
CHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS
PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or conse-
quential damages, or allow limitations on how long an implied warranty lasts, so
the above limitations or exclusions may not apply to you. This warranty gives you
specific legal rights and you may have other rights under the laws of your jurisdic-
tion.
23
Hope you love using this and the other kitchen appliances
in my line. I love to cook – as long as it's fast – and fun – and
simple! These cool kitchen helpers will make it easy to cook a
great meal – from start to finish – in 30 minutes. And they'll
look awesome on your counter!
If you get satisfaction out of treating your family and friends
to foods made with your own two hands, then get in the
kitchen and have a blast! Try new flavors, tastes – experiment!
And forget about those measuring cups and spoons – just
eyeball it! If I can do it, you can too! Go for it!
Rachael Ray
All recipes Copyright © 2005, by Rachael Ray. All Rights Reserved. Used by
Permission.
Printed in China 9/05
© 2005 Maxim®/Toastmaster® Inc.
P/N 61721
|