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KitchenAid KPFP850 User's Manual

1. Model KPFP850 Food Processor Fine 2 mm Slicing Disc Disc produces approximately 46 inch slices of most foods from delicate strawberries to partially frozen meats Medium 4 mm Slicing Disc Disc produces approximately inch slices of most foods Medium 4 mm Shredding Disc Disc produces approximately inch 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 Egg Whip The egg whip will quickly whip cream and egg whites for soft meringues mousses souffl s and desserts Die Cast Metal Base The base features the on off and pulse buttons along with the power shaft which rotates the blades and discs Chef s Accessory Case Case helps protect blades discs and other accessories while keeping them organized and ready for use Spatula Special shape facilitates food removal from bowls discs and blades FEATURES AND OPERATION PREPARING tHe FOOD PROCESSOR For use Before First Use AWARNING Before using your food processor for the first time wash the work bowl work bowl cover chef s bowl mini bowl feed tube pusher Cut Hazard discs and blades either by hand or in the d
2. FOOD PROCESSOR RECIPES strips lime peel green portion only strip orange peel orange portion only green onions cut into 1 inch pieces cup vegetable oil cup white wine vinegar tablespoons fresh lime juice seedless orange peeled and sectioned teaspoon poppy seeds if desired teaspoon dry mustard tablespoon sugar teaspoon black pepper CITRUS DRESSING Position multipurpose blade in work bowl With processor running add lime and orange peels through small feed tube Process until chopped about 20 seconds Add remaining ingredients Process until smooth 10 to 15 seconds Serve over mixed greens or fruit or use to marinate chicken pork or fish Yield 16 servings 2 tablespoons per serving Per Serving About 130 cal O g pro 2 g carb 14 g total fat 2 5 g sat fat O mg chol 0 mg sod Position multipurpose blade in work bowl With processor running add lime peel through small feed tube Process until minced 10 to 12 seconds scrape sides of bowl Add remaining dressing ingredients Process until blended 5 to 8 seconds scrape sides of bowl Exchange multipurpose blade for 4 mm slicing disc in work bowl Add jicama oranges onion and celery to feed tube in batches Process to slice Remove to large mixing bowl Toss gently to mix and coat Cover refrigerate at least 2 hours to blend flavors Serve on lettuce lined plate if desired 8 servings cup per serving About 120 cal 1 g pro 14 g ca
3. 2 tablespoons sugar 1 2 teaspoons salt ss teaspoon baking soda x 4 cup shortening poa 4 cup butter or margarine slightly softened 1 4 cups buttermilk a egg beaten ss tablespoon water 2 teaspoons coarse salt divided SA 4 cup black sesame seeds divided Ro 4 cup white sesame seeds divided Other cracker toppings might include garlic powder onion powder sliced almonds poppy seeds or sunflower seeds 36 Position multipurpose blade in work bowl Add oats and almonds Pulse 3 to 4 times about 5 seconds each time or until finely ground Add all purpose and whole wheat flours sugar salt and baking soda Process until mixed 5 to 10 seconds Add shortening and butter Pulse 4 to 5 times about 2 seconds each time or until crumbly With processor running add buttermilk through small feed tube Process until stiff dough forms about 30 seconds scraping sides of bowl if necessary In small bowl combine egg and water Set aside Remove dough to lightly floured work surface Form into a ball divide into 4 portions Keep dough covered until ready to roll Roll 1 portion into a 10x10 inch square Place in center of large lightly greased cookie sheet Roll evenly into a 12x12 inch square Brush with egg mixture Sprinkle with 4 teaspoon coarse salt 1 tablespoon black sesame seeds and 1 tablespoon white sesame seeds Roll lightly with rolling pin With pastry wheel pizza cutter
4. 56 g carb 9 g total fat 3 g sat fat 80 mg chol 180 mg sod Position multipurpose blade in work bowl Add chocolate chips granulated sugar and orange peel Process until chocolate and peel are finely chopped about 35 seconds Set aside In small saucepan over medium heat heat milk until very hot but not boiling In small bowl sprinkle gelatin over water Let stand 10 to 15 seconds to soften Add to hot milk Reduce heat to medium low Cook and stir until gelatin dissolves With processor running slowly add hot milk mixture to chocolate mixture through small feed tube Process until smooth 10 to 20 seconds scraping sides of bowl if necessary Remove to medium mixing bowl Refrigerate about 30 minutes Meanwhile wash processor Position egg whip attachment in work bowl Add whipping cream and powdered sugar Process until soft peaks form 1 2 to 2 minutes Fold into cooled chocolate mixture Refrigerate 15 to 20 minutes to thicken Spoon into individual dessert dishes Refrigerate until serving 4 servings 4 cup per serving Garnish with orange twists or mandarin orange segments if desired About 400 cal 2 g pro 39 g carb 27 g total fat 16 g sat fat 85 mg chol 20 mg sod cup semisweet chocolate chips cup granulated sugar strips orange peel orange portion only cup milk teaspoon unflavored gelatin tablespoon water cup whipping cream cup powdered sugar 91 CRUST 2 h cups all purpose flour
5. Cheddar Parmesan or other favorite cheese 71 LAYERED EGGPLANT ano ROASTED RED PEPPER CASSEROLE medium about 1 Ib eggplant tablespoons olive oil ounces mozzarella cheese chilled ounces Parmesan cheese room temperature cup ricotta cheese egg teaspoon salt teaspoon black pepper cups prepared tomato basil pasta sauce divided jar 7 oz roasted red peppers well drained Position chef s bowl and 4 mm slicing disc in work bowl Cut eggplant into 2 4 inch lengths to fit feed tube Process to slice Remove to greased 15x10x1 inch pan and arrange evenly Drizzle with olive oil Bake at 450 F for 8 minutes or until slightly tender Meanwhile exchange slicing disc for chef s bowl and 4 mm shredding disc Add mozzarella cheese Process to shred Set aside Position 4 mm shredding disc in work bowl Add Parmesan cheese Process to shred Exchange shredding disc for multipurpose blade Add ricotta cheese egg salt and black pepper to work bowl Process until mixed about 10 seconds Pour 1 cup pasta sauce into greased 12x8x2 inch 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 pasta sauce and mozzarella cheese Bake at 350 F for 30 minutes or until eggplant is tender and casserole is bubbly Yield 8 servings Per Serving About 250 cal 12 g
6. In Dutch oven over medium high heat melt butter Add onions Cook and stir 10 to 15 minutes or until onions are tender Add flour and pepper mix well Add beef and chicken broths sherry and Worcestershire sauce Heat to boiling Reduce heat simmer 10 to 15 minutes or until flavors are blended Spoon 1 cup soup into each of 14 individual oven proof bowls Top with bread and Gruyere cheese Sprinkle with Parmesan cheese Place under broiler 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted and bubbly 14 servings 1 cup per serving About 360 cal 19 g pro 23 g carb 20 g total fat 12 g sat fat 60 mg chol 950 mg sod Position mini bowl and mini blade in work bowl With processor running add parsley through small feed tube Process until chopped 10 to 15 seconds Set aside Exchange mini bowl and mini blade for multipurpose blade in work bowl With processor running add garlic through small feed tube Process until chopped 5 to 10 seconds Add bell peppers celery and onions Pulse 4 to 5 times about 2 seconds each time or until chopped Scrape sides of bowl Set aside In large heavy saucepan or skillet over medium low heat combine oil and flour Cook until dark brown about the color of chocolate syrup 20 to 25 minutes stirring constantly Reduce heat to low as mixture darkens Remove from heat immediately Add chopped vegetables Cook over low heat until crisp tender about 15 minutes stirring freq
7. 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 Soft and medium hard cheese may spread out or roll up on the shredding disc To avoid this shred only chilled cheese When shredded or sliced food piles up on one side of the bowl stop the processor and redistribute food using a spatula When food quantity reaches the bottom of a slicing or shredding disc stop processing and remove the food 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 them to the mixture FOOD PROCESSING TIPS Continued HELPFUL HINTS 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 Your Food Processor isn t designed to perform the following functions e Grind coffee beans grains or hard spices Grind bones or other inedible parts of food e Liquefy raw fruits or vegetables e Slice hard cooked eggs or meats that have not been chilled If any plastic parts should discolor due to the types of food processed simply clean with a light bleach solution following directions on the bleach container KitchenAid PRO LINE ER
8. red salmon jar 7 oz roasted red peppers well drained and cut into 1 inch pieces jar 3 oz capers drained Chopped parsley leaves if desired If desired reserve cup salmon chunks to flake and fold into dip before spreading into baking pan 39 40 cup loosely packed fresh cilantro leaves medium onion cut into 1 inch pieces chipotl chilies in adobo sauce drained from a 7 or 11 oz can hard cooked eggs peeled and cut into halves lengthwise cup mayonnaise or salad dressing cup sour cream teaspoon salt Position mini bowl and mini blade in work bowl With processor running add cilantro through small feed tube Process until finely chopped 5 to 8 seconds Set aside Exchange mini bowl and mini blade for multipurpose blade in work bowl Add onion and chilies to work bowl Process until finely chopped 10 to 15 seconds Add 4 egg halves whites and yolks and remaining 48 egg yolk halves Set remaining 48 egg white halves aside Process yolk mixture until finely chopped about 5 seconds Add mayonnaise sour cream salt and cilantro Pulse 3 to 5 times about 2 seconds each time or until mixed scrape sides of bowl if necessary Pipe or spoon generous amounts of mixture into reserved egg white halves 24 servings 2 egg halves per serving Purchase fresh eggs close to their sell by date for easy peeling after cooking About 160 cal 7 g pro 1 g carb 14 g total fat 3 g sat fat 2
9. teaspoons sugar teaspoon salt cup cold butter cut into 1 inch pieces tablespoon cold shortening egg yolk tablespoons ice water teaspoon lemon juice egg blended with 1 tablespoon water FILLING iz 1 Ve Ys 84 cup Sugar tablespoon cornstarch teaspoon salt cup half and half egg yolks beaten teaspoon vanilla Position multipurpose blade in work bowl Add flour sugar and salt Process until mixed about 2 seconds Add butter and shortening Pulse 3 to 4 times 2 to 3 seconds each time or until crumbly In small bowl blend egg yolk 2 tablespoons water and lemon juice Sprinkle evenly over flour mixture Pulse 1 to 3 times 2 to 3 seconds each time or until dry ingredients are moistened and crumbly On lightly floured surface shape into a ball Roll into a circle 2 inches larger than inverted 10 inch 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 for 8 to 12 minutes or until light golden brown Brush shell with egg and water mixture to seal holes Bake for 1 minute to set egg Cool completely In small saucepan over medium heat combine sugar cornstarch and salt Add half and half and egg yolks Cook and stir until very thick Remove from heat Add vanilla Whisk until smooth Cool completely Meanwhile wash processor Position chef s bowl and 4 mm slicing disc in work bowl Add strawberries Process to slice Set as
10. 2 seconds each time or until dry ingredients are moistened Turn onto lightly floured surface Shape into large ball until dough sticks together Pat into two 7 inch circles about 1 inch thick Sprinkle with remaining 1 tablespoon sugar evenly divided between circles Cut each into 8 wedges Place on greased baking sheet separating pieces slightly Bake at 400 F for 16 to 20 minutes or until light golden brown and firm when tapped on top Serve warm 16 scones 1 scone per serving About 310 cal 5 g pro 34 g carb 18 g total fat 9 g sat fat 60 mg chol 210 mg sod BAKING POWDER BISCUITS Position multipurpose blade in work bowl Add flour baking powder and salt Process until well mixed about 10 seconds Add shortening Pulse 5 to 6 times about 1 second each time or until mixture is crumbly Add milk Pulse 5 to 6 times about 1 second each time or until dry ingredients are moistened Mixture will not form a ball do not overmix Place dough on floured surface Pat or roll to 4 inch thick Cut with floured 2 inch round cutter If desired gently re roll dough pieces once to cut 2 to 3 additional biscuits Place on ungreased baking sheet Brush with melted butter if desired Bake at 450 F for 8 to 10 minutes or until light golden brown Yield 14 biscuits 1 biscuit per serving Per Serving About 150 cal 3 g pro 18 g carb 7 g total fat 2 g sat fat O mg chol 270 mg sod 2h cups all purpose flour teaspoons
11. Add potatoes in batches cutting to fit feed tube if necessary Process to shred If desired rinse potatoes and drain well When water boils add potatoes return to a boil Cook 1 minute or until crisp tender Drain well Exchange shredding disc for mini work bowl and mini blade in work bowl With processor running add parsley and onions through small feed tube Process until chopped 2 to 3 seconds Set aside In large mixing bowl combine sour cream flour remaining teaspoon salt pepper milk and reserved bacon drippings mix well Add potatoes shredded cheeses onion mixture and reserved bacon toss gently to mix well Spread into greased 13x9x2 inch baking pan Split French bread lengthwise Butter cut sides place cut sides together Cut into 1 inch pieces Exchange mini bowl and mini blade for multipurpose blade in work bowl Add buttered bread to work bowl Process until fine crumbs form 5 to 8 seconds Sprinkle crumb mixture over potatoes Bake at 350 F for 60 to 75 minutes or until golden brown and edges are bubbly 16 servings cup per serving About 330 cal 12 g pro 23 g carb 22 g total fat 12 g sat fat 60 mg chol 430 mg sod Ya strips bacon ounces extra sharp Cheddar cheese chilled ounces smoked sharp Cheddar cheese chilled ounces Parmesan cheese room temperature quarts water teaspoons salt divided pounds russet potatoes cup loosely packed fresh parsley leaves green onions
12. Remove apples and sugar mixture to large mixing bowl Stir gently to coat Add mixture to unbaked pie shell Dot with butter Cover with top crust Seal edge and flute If desired brush with milk and sprinkle with sugar Cut 6 to 8 slits in top crust allowing steam to escape Bake at 425 F for 60 to 70 minutes or until crust is golden brown and filling begins to bubble in center Cover pie with foil if necessary to prevent over browning Cool on rack 8 servings About 380 cal 4 g pro 52 g carb 18 g total fat 7 g sat fat 15 mg chol 220 mg sod Position multipurpose blade in work bowl Add flour and salt Process until mixed about 2 seconds Add shortening and butter Pulse 3 to 4 times 2 to 3 seconds each time or until crumbly Sprinkle minimum amount of water evenly over mixture Pulse 1 to 3 times 2 to 3 seconds each time or until mixture pulls away from sides of bowl and dry ingredients are moistened Add additional water if necessary On lightly floured surface shape into a ball 2 balls for 2 crust pie Roll each ball into a circle 2 inches larger than inverted pie plate Fit into pie plate Proceed as directed in pie recipe To bake single crust shell flute edges of crust Prick shell thoroughly with fork Bake at 425 F for 9 to 12 minutes or until light golden brown To bake 2 crust pie follow directions in pie recipe 1 pie 8 servings To make 4 crusts double 2 crust recipe Roll out extra crusts and place
13. and garlic through small feed tube Process until finely chopped about 5 seconds Remove stems from mushrooms add 1 cup stems to work bowl Pulse 3 to 4 times about 1 second each time In medium skillet over medium heat melt butter Add vegetable mixture cook 4 to 5 minutes or until tender stirring often Return vegetable mixture to work bowl Add bread crumbs crabmeat tarragon salt and lemon juice Process until mixed 3 to 5 seconds Arrange mushrooms cap side down in 15x10x1 inch baking pan Spoon and press crab mixture into openings mounding stuffing Press cheese on top of stuffing Bake at 350 F for 20 to 25 minutes or until mushrooms are tender Sprinkle with chives if desired 10 servings 3 mushrooms per serving Filling may be made up to one day in advance refrigerate Warm to room temperature before stuffing mushrooms About 130 cal 8 g pro 10 g carb 7 g total fat 4 g sat fat 30 mg chol 220 mg sod large bakery croissants or white bread slices torn into pieces shallots cut into quarters cloves garlic large about two 14 oz packages mushrooms cleaned tablespoon butter can 6 oz crabmeat well drained teaspoon dried tarragon teaspoon salt tablespoon lemon juice cup freshly grated Asiago or Parmesan cheese tablespoons snipped fresh chives if desired 35 1 4 cups rolled oats ss cup about 4 oz sliced almonds N cups all purpose flour ss cup whole wheat flour
14. chef s bowl and 4mm slicing disc in work bowl Cut eggplant into 22 inch lengths to fit feed tube Process to slice Remove to 15x10x1 inch pan and arrange evenly Slices will overlap Drizzle with olive oil Bake at 450 F for 8 minutes or until slightly tender Meanwhile exchange slicing disk for shredding disc Add mozzarella to feed tube Process to shred Set aside Position 4 mm shredding disc in work bowl Add Parmesan cheese to feed tube Process to shred Exchange shredding disc for multipurpose blade Add ricotta cheese egg salt and black pepper to work bowl Process about 10 seconds or until mixed Pour 1 cup pasta sauce into greased 12x8x2 inch 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 Top with remaining pasta sauce and mozzarella cheese Bake at 350 F for 30 minutes or until eggplant is tender and casserole is bubbly 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 Position multipurpose blade in work bowl With processor running add garlic to small feed tube Process 5 seconds Add shallot Pulse 2 to 3 times about 2 seconds each time or until chopped In Dutch oven or large saucepan over medium low heat heat oil and melt butter Add shallot mixture Cook until tender 1 to 2 minutes stirring often Remove from
15. heat set aside Exchange multipurpose blade for 4 mm slicing disk in work bowl Add green beans and carrot to feed tube Process to slice Remove to Dutch oven with shallot mixture Add broth water salt black pepper and coriander if desired Bring to a boil Stir in rice Return to boil reduce heat Cover simmer 15 to 20 minutes or until liquid is absorbed Meanwhile cut tips from asparagus and reserve stalks set aside Position multipurpose blade in work bowl With processor running add thyme and parsley to small feed tube Process until chopped about 3 seconds Add bell pepper Pulse 2 to 3 times 1 to 2 seconds each time or until coarsely chopped Exchange multipurpose blade for 4 mm slicing disk in work bowl Add asparagus stalks to feed tube Process to slice Remove to Dutch oven with rice mixture Add asparagus tips stir well Cover let stand 10 minutes Fluff with a fork 12 servings 1 cup per serving About 200 cal 4 g pro 44 g carb 2 5 g total fat 1 g sat fat 5 mg chol 530 mg sod cloves garlic medium shallot cut into quarters tablespoon olive oil tablespoon butter or margarine pound about 2 cups fresh green beans trimmed medium carrot peeled and cut into 2 pieces cups chicken broth cups water teaspoons salt teaspoon black pepper teaspoons ground coriander if desired cups basmati or jasmine rice pound fresh asparagus tablespoon fresh thyme leaves cup loosely packed fresh
16. in pie plates Store in airtight container and freeze About 120 cal 2 g pro 11 g carb 8 g total fat 2 5 g sat fat 5 mg chol 75 mg sod About 260 cal 4 g pro 23 g carb 17 g total fat 6 g sat fat 10 mg chol 220 mg sod ONE CRUST 24 cup all purpose flour teaspoon salt cup cold shortening tablespoon cold butter or margarine cut up tablespoons ice water TWO CRUSTS 2 cups all purpose flour teaspoon salt cup cold shortening tablespoons cold butter or margarine cut up tablespoons ice water 87 CAKE 1 pounds 8 11 medium carrots 2 cups sugar 34 cup vegetable oil 4 eggs 2 2 teaspoons vanilla 3 cups all purpose flour 2 2 teaspoons baking soda teaspoon salt 2 2 teaspoons cinnamon 2 teaspoon nutmeg 2 cup golden raisins 2 cup flaked coconut 34 cup pecan halves or pieces 88 CAKE Position chef s bowl and 4 mm shredding disc in work bowl Add carrots cutting to fit feed tube if necessary Process to shred Yield should be about 4 cups Exchange chef s bowl and shredding disc for multipurpose blade in work bowl Add sugar oil eggs vanilla and carrots Process until thoroughly mixed 8 to 10 seconds Scrape sides of bowl Process 25 to 30 seconds longer to dissolve sugar Spread all remaining cake ingredients evenly over carrot mixture in bowl Pulse 3 to 4 times 2 to 3 seconds each time or until just blended Pour batter evenly into 3 greased and floured 9 inch round cake
17. in work bowl Add kohlrabi carrots and reserved broccoli stalk cutting to fit feed tube if necessary Process to shred Add to mixing bowl Exchange shredding disc for multipurpose blade in work bowl Add dressing ingredients Process until smooth 10 to 15 seconds Pour dressing over vegetables Toss to coat Chill at least 1 hour to blend flavors Yield 20 servings 4 cup per serving Per serving About 70 cal 1 g pro 4 g carb 6 g total fat 1 g sat fat O mg chol 85 mg sod SALAD 1 package 1 Ib fresh cauliflower florets cut into 1 4 inch pieces 1 stalk about Ib broccoli 2 bulbs kohlrabi peeled 3 medium carrots peeled DRESSING 2 cup vegetable oil 4 cup red wine vinegar 2 tablespoons fresh lemon juice 3 green onions cut into 71 inch pieces 1 2 teaspoons prepared mustard 1 teaspoon sugar 2 teaspoon salt h teaspoon cracked black pepper FOOD PROCESSOR RECIPES 52 tablespoons fresh parsley leaves ounces sharp Cheddar cheese chilled small onion cut into halves rib celery cut into 2 inch pieces tablespoons butter or margarine large stalk about 1 Ib broccoli cups chicken broth cups milk divided cup all purpose flour teaspoons Dijon mustard teaspoon curry powder if desired teaspoon hot pepper sauce Position mini bowl and mini blade in work bowl With processor running add parsley through small feed tube Process until coarsely chopped 5 to 10
18. mixture 28 To whip cream Pour 1 cup heavy cream in work bowl fitted with egg whip attachment Process 30 seconds With processor running add 2 tablespoons powdered sugar through the small feed tube Process until soft peaks form about 30 to 40 seconds Stop processor as necessary to check texture of mixture With processor running add teaspoon of vanilla if desired through the small feed tube Process until mixed Do not overprocess For the best results never attempt to whip more than 2 cups of cream HELPFUL HINTS When cutting and packing food items in the Ultra Wide Mouth feed tube do not exceed the maximum fill line This will permit the pusher to engage the interlock and the unit to operate Organize processing tasks to minimize bowl cleanup Process dry or firm ingredients before liquid ingredients After removing the work bowl cover place it upside down on the counter This will help keep the counter clean FOOD PROCESSING TIPS To easily clean ingredients from the multipurpose blade just empty the work bowl replace the lid and pulse 1 to 2 seconds to spin the blade clean Do not overfill work bowl or mini bowl For thin mixtures fill work bowl up to to full For thicker mixtures fill work bowl up to full For liquids fill to the maximum level as indicated on the work bowl see Maximum Liquid Level on page 17 When chopping the work bowl should be no more than to full Use the mi
19. on lightly greased baking sheet Cover let rise in warm place 30 minutes Bake at 350 F for 18 to 20 minutes or until golden brown Serve with favorite mustard if desired 12 servings 2 sandwiches per serving To freeze place unbaked Runzas in a sealed bag and freeze for up to 1 month Bake at 350 F for 25 35 minutes or until golden brown About 460 cal 19 g pro 47 g carb 22 g total fat 12 g sat fat 105 mg chol 640 mg sod DOUGH Ya cup milk cup water cup butter or margarine cut into chunks packages active dry yeast cups all purpose flour divided cup sugar teaspoon salt eggs FILLING 1 pounds about 1 2 medium head cabbage cut into 3 inch chunks medium onion cut into 1 inch pieces pounds lean ground beef teaspoons salt teaspoon black pepper tablespoons butter or margarine 55 ounces Monterey Jack cheese chilled large cloves garlic small red onion cut into 1 inch pieces cup fresh mushrooms medium green bell pepper cut into 71 inch pieces medium rib celery cut into 1 inch pieces can 16 oz pinto or kidney beans well drained can 8 oz whole kernel corn drained cups cooked brown rice not instant cup dry bread crumbs teaspoon ground cumin teaspoon dried oregano teaspoon black pepper teaspoon cayenne pepper teaspoon salt tablespoons olive oil tablespoons butter or margarine Position chef s bowl and 4 mm slicing disc in work bowl Add
20. or sharp knife score to form 36 squares or other desired shape Do not separate Repeat with remaining dough egg mixture salt and sesame seeds Bake at 350 F for 15 to 25 minutes or until golden brown If outside crackers start to brown first remove them to a cooling rack and continue baking until center crackers are golden brown Remove crackers to cooling rack 12 dozen about 6 crackers per serving About 160 cal 5 g pro 19 g carb 8 g total fat 2 5 g sat fat 15 mg chol 370 mg sod Position 4 mm shredding disc and chef s bowl in work bowl Add Gouda cheese Process to shred Set aside Position 4 mm slicing disc in work bowl Add onions to feed tube cutting to fit tube if necessary 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 2 tablespoons vinegar Cook over medium low heat 35 to 45 minutes or until soft and light golden stirring occasionally Stir in remaining 1 tablespoon vinegar pepper and salt Set aside On lightly floured surface roll each sheet of puff pastry into a 12 inch square Place on 2 large ungreased baking sheets Bake at 400 F for 9 to 11 minutes or until pastry puffs and edges begin to brown gently pricking top of pastry with fork after 5 minutes Reduce oven temperature to 375 F Lightly prick tops of pastry with fork Sprinkle P
21. parsley leaves small red bell pepper cut into quarters 65 pounds carrots peeled pound parsnips peeled small onion cup packed brown sugar cup bourbon tablespoons water tablespoons butter or margarine teaspoon salt teaspoon black pepper If desired substitute an additional 2 pounds carrots for parsnips BOURBONED CARROTS Position 4 mm slicing disc in work bowl Add carrots parsnips and onion in batches cutting to fit feed tube if necessary Process to slice In large skillet or Dutch oven over medium high heat combine brown sugar bourbon and water Bring to a boil Add carrot mixture stir to coat Bring to a boil Cover cook over medium heat 5 minutes Uncover simmer 5 to 10 minutes or until liquid evaporates and carrots are coated and tender Add butter salt and pepper Stir to coat Yield 8 servings cup per serving Per Serving About 130 cal 1 g pro 18 g carb 4 5 g total fat 2 5 g sat fat 10 mg chol 125 mg sod In 12 inch skillet over medium heat cook bacon until crisp Remove bacon reserving 3 tablespoons drippings drain bacon on paper towels crumble and set aside Position chef s bowl and 4 mm shredding disc in work bowl Add Cheddar cheeses and Parmesan cheese in batches cutting to fit feed tube if necessary Process to shred Set aside In Dutch oven over high heat add water and 1 2 teaspoons salt bring to boil Meanwhile position 4 mm shredding disc in work bowl
22. pork is no longer pink stirring occasionally Continue to cook and stir until liquid evaporates Remove from skillet Repeat with remaining pork Add remaining 1 teaspoon sesame oil to skillet Add bell pepper celery and onions Cook 3 to 4 minutes or until crisp tender stirring occasionally In small bowl mix broth and cornstarch Add to vegetables and bring to a boil Add pork Cook 1 minute or until thick and bubbly Serve over hot cooked rice or Chinese noodles if desired 8 servings About 140 cal 19 g pro 5 g carb 4 5 g total fat 1 g sat fat 45 mg chol 650 mg sod Position multipurpose blade in work bowl With processor running add garlic jalapeno and lime peel if desired through small feed tube Process until finely chopped about 5 seconds Add lime juice oil and chili powder Process until mixed about 5 seconds Exchange multipurpose blade for 4 mm slicing disc in work bowl Add chicken Process to slice Remove to shallow dish or large resealable food storage plastic bag coat chicken with marinade Refrigerate for 1 hour Meanwhile wash processor Position 4 mm slicing disc in work bowl Add bell peppers and onion Process to slice Heat large skillet over medium high heat Add chicken mixture Cook 3 to 6 minutes or until chicken is no longer pink stirring occasionally With slotted spoon remove from skillet and keep warm Add peppers and onions to juices in skillet Cook 3 to 4 minutes or until cris
23. pro 19 g carb 14 g total fat 6 g sat fat 50 mg chol 610 mg sod MAYONNAISE Position mini bowl and mini blade in work bowl With processor running add cilantro through small 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 PATTIES Position multipurpose blade in work bowl Add bread Process until fine crumbs form 20 to 25 seconds Remove to small bowl Set aside With processor running add tarragon lemon peel and onions through small 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 cup 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 Shape into 6 patties 12 inch thick Coat both sides of patties with remaining 1 cups bread crumbs and press into patties In large skillet over medium heat heat 1 tablespoon oil and 1 tablespoon butter until hot Add patties in batches if necessary Cook 5 to 6 minutes per side or until golden brown turning once Add additional oil and butter if necessary Serve with Cilantro Caper Mayonnaise 6 servings Mayonnaise and uncooked patties may be made and refrigerated up to 1 day in advance Cook patties just before
24. saucepan Heat over low heat until warm 105 F to 115 F Stir in yeast to dissolve Set aside Position dough blade in work bowl Add flour sugar and salt Process until mixed 4 to 5 seconds With processor running slowly add yeast mixture through small feed tube Process 1 to 1 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 2 loaves and place in greased 8 2x4 x2 inch loaf pans Cover let rise in warm place until double in size about 30 to 45 minutes Bake at 375 F for 35 to 40 minutes or until loaves are deep golden brown and sound hollow when tapped Remove loaves from pans immediately Cool on rack 24 servings 12 slices per loaf About 130 cal 4 g pro 24 g carb 2 5 g total fat 1 5 g sat fat 5 mg chol 200 mg sod VARIATION CINNAMON BREAD After first rising divide dough into 2 pieces Roll out one piece of dough into a 15x9 inch rectangle Spread with 1 tablespoon soft butter or margarine Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon Starting at short end roll firmly to form loaf Pinch to seal ends and bottom seam Place seam side down in 82x4 2x22 inch greased loaf pan Repeat with remaining dough Proceed as directed for white bread 24 servings 12 slices per loaf About 150 cal 4 g pro 27 g carb 3 5 g total fa
25. times about 2 seconds each time or until chopped Add mayonnaise sour cream cream cheese and Asiago cheese Process until blended about 5 seconds Remove to greased 9 inch quiche pan or pie plate Bake at 375 F about 20 minutes or until hot Serve with crackers French bread tiny corn muffins or crisp vegetables 32 servings 2 tablespoons per serving About 90 cal 2 g pro 2 g carb 9 g total fat 2 5 g sat fat 15 mg chol 170 mg sod Position multipurpose blade in work bowl Add onions Process until coarsely chopped 3 to 4 seconds Add cream cheese Camembert cheese and vinegar if desired Process until creamy 5 to 10 seconds Add salmon Process until mixed 8 to 10 seconds scraping bowl if necessary Add peppers and capers Pulse 5 times about 1 second each time until coarsely chopped Remove to greased 9 inch pie plate or quiche pan Bake at 350 F for 10 to 15 minutes or until heated thoroughly Garnish with parsley if desired Serve with crostini pita chips crackers or vegetable dippers 20 servings 2 tablespoons per serving About 80 cal 7 g pro 2 g carb 5 g total fat 2 5 g sat fat 20 mg chol 320 mg sod 4 4 2 green onions cut into 1 inch pieces package 8 oz light cream cheese room temperature and cut into 71 inch pieces ounces soft Camembert cheese rind removed if desired and cut into 71 inch pieces tablespoon white balsamic vinegar if desired cans 7 oz each
26. vegetables and fruits Cut food to fit feed tube horizontally Position food horizontally in feed tube Process applying even pressure to make plank like slices Re stack slices and position vertically or horizontally in feed tube Process applying 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 properly positioned Process applying 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 the food To slice or shred fruits and vegetables that are round such as onions apples and green peppers Peel core and or remove seeds Cut into halves or quarters to fit feed tube Position in feed tube and process applying 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 but do not exceed the maximum fill line Process applying 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 stacked leaves and
27. 35 mg chol 230 mg sod Position multipurpose blade in work bowl With processor running add cilantro through small feed tube Process until chopped 3 to 5 seconds With processor running add peppers Process until chopped 3 to 5 seconds Add jicama Pulse 2 to 3 times about 2 seconds each time or until chopped Add remaining ingredients Pulse 3 to 4 times about 2 seconds each time or until chopped and mixed Chill at least 1 hour to blend flavors Serve crackers or pita triangles with cream cheese topped with Tropical Fruit Salsa Or serve with grilled skewered shrimp 22 servings Y cup per serving May be made 1 to 2 days in advance and refrigerated About 20 cal O g pro 6 g carb O g total fat O g sat fat O mg chol 10 mg sod cup loosely packed fresh cilantro or parsley leaves jalapeno peppers cut into halves and seeded cup jicama chunks cups about 1 Ib fresh pineapple chunks seedless oranges peeled and cut into eighths medium mango peeled seeded and cut into chunks tablespoon fresh lime juice teaspoon salt 41 42 tablespoons fresh dill or 1 2 teaspoons dried dill green onions cut into 1 inch pieces strip lemon peel yellow portion only packages 8 oz each cream cheese softened ounces sour cream cup mayonnaise or salad dressing tablespoons fresh lemon juice teaspoons horseradish teaspoon hot pepper sauce teaspoon salt packages 7 oz each frozen cooked tiny shr
28. GUIDE to PROFESSIONAL RESULTS Model KPFP850 Food Processor aN Hitchen Aid FOR THE WAY IT S MADE Registered Trademark Trademark of KitchenAid U S A 2004 All rights reserved Specifications subject to change without notice dZw304 KitchenAid PRO LINE ERIES MODEL KPFPSs0 FOOD PROCESSOR z O U a e ea Introduction Section Contents Table of Contents Food Processor Safety Important Safeguards Proof of Purchase amp Registration Electrical Requirements The KitchenAid PRO LINE Series Food Processor is engineered to provide commercial quality performance A professional 16 cup work bowl and extra wide feed tube sit atop a rugged die cast metal base The powerful 1000 watt motor is designed to make quick work of the most demanding food preparation tasks The heavy gauge cutting blades and discs are made from the highest quality stainless steel for exceptionally clean slicing and shredding This machine doesn t trade performance for capacity you ll achieve extraordinary results no matter what the task The outstanding performance is matched by exceptional convenience A mini bowl and mini blade transform the PRO LINE Series food processor into a mini chopper the perfect tool for finely chopping herbs nuts onions and garlic The Ultra Wide Mouth Feed Tube is one of the industry s largest it will process tomatoes cucu
29. IES FOOD PROCESSOR RECIPES Food Processor Recipe Section Contents Appetizer Serving Suggestions Appetizers Salad and Dressings Soups and Sandwiches Vegetables and Side Dishes Main Dishes Breads Desserts 33 34 When planning your menu select an assortment of both hot and cold appetizers It s always wise to select as many make ahead recipes as possible At minimum plan on preparing 4 appetizers per guest per hour Set out serving dishes and platters needed for each menu item well in advance of your event Bake your appetizers in batches so fresh warm hors d oeuvres will always be available For recipes calling for cooked chicken consider purchasing broasted chicken from the deli steaming poaching or grilling chicken breasts or thighs using prepared or packaged chicken strips or cubes To keep your hors d oeuvres at the proper serving temperature consider using slow cookers heated chafing dishes ice baths and so forth When you re serving exotic or unfamiliar appetizers label them with decorative place cards on the buffet table Consider including a short story or explanation of the history ingredients or special preparation that went into their creation Position mini bowl and mini blade in work bowl Add croissants Process until finely crumbled 5 to 10 seconds Exchange mini bowl and mini blade for multipurpose blade in work bowl With processor running add shallots
30. NBERRY APPLE CRISPS Substitute 4 apples for pears 8 servings About 300 cal 3 g pro 55 g carb 9 g total fat 5 g sat fat 20 mg chol 75 mg sod VELVETY SOUR CREAM CHEESECAKE Position multipurpose blade in work bowl Add crackers Pulse 4 to 5 times 6 to 7 seconds CRUST each time or until fine crumbs With processor running slowly add butter through small 30 squares 2 in each graham feed tube Process until combined 10 to 15 seconds Press in bottom and 1 inches up crackers broken ie E sides of 10 inch springform pan Bake at 350 F for 8 to 10 minutes or until set Cool ts cup butter or Wipe out work bowl Position multipurpose blade in work bowl Add eggs Process until margarine melted blended about 3 seconds Add remaining ingredients Process until smooth and blended about 15 seconds scraping sides of bowl if necessary FILLING Pour into crust Bake at 350 F for 50 to 60 minutes or until edges are set and center is 3 eggs soft set Cool 1 to 2 hours on rack Refrigerate at least 4 hours Remove sides of pan to 3 packages 8 oz each cream slice If desired serve with favorite fruit coulis pie filling or chocolate or fruit sauce cheese softened 2 cups sour cream Yield 16 servings 1 cup sugar a teaspoon salt Per Serving About 370 cal 6 g pro 26 g carb 28 g total fat 18 g sat fat 110 mg chol 290 mg sod 2 teaspoons vanilla FOOD PROCESSOR RECIPES CRUST ss cup all purpose flour
31. Powder Biscuits Dessert Recipes Individual Cranberry Pear Crisps Velvety Sour Cream Cheesecake Fresh Fruit Tart Apple Pie Pastry Crust 3 Layer Carrot Cake with Cream Cheese Frosting Tropical Lemon Meringue Pie Chocolate Orange Mousse Pecan Shortbread Bars Warranty for the 50 United States amp District of Columbia Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories amp Replacement Parts Arranging for Service After the Warranty Expires Arranging for Service Outside the 50 United States amp Puerto Rico 75 76 78 80 81 82 83 84 86 87 88 90 91 92 94 95 95 96 96 97 Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured if you don t immediately A DAN G E R follow instructions ATTI ieee or serousiy injured it you don t follow 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 When using electrical appliances basic safety precautions sh
32. Serve chilled or at room temperature with skewered grilled chicken or shrimp or tortilla chips 24 servings 2 tablespoons per serving May be made 1 to 2 days in advance if desired About 20 cal O g pro 3 g carb 1 g total fat O g sat fat O mg chol 75 mg sod 1 Ys mild yellow chile peppers cut into halves and seeded serrano chile peppers cut into halves and seeded large cloves garlic peeled pounds fresh tomatillos husks removed red bell pepper seeded and cut into 2 inch pieces small onion cut into quarters tablespoon olive or vegetable oil strips lime peel green portion only tablespoons fresh lime juice teaspoons sugar teaspoon salt 43 2 kon 4 Ys Ja WHITE BALSAMIC VINAIGRETTE tablespoon fresh basil leaves tablespoon fresh oregano leaves clove garlic tablespoons white balsamic vinegar tablespoons white wine vinegar teaspoon salt teaspoon dry mustard teaspoon ground red pepper cup extra virgin olive oil Three tablespoons each of dark balsamic vinegar and red wine vinegar may be substituted Position multipurpose blade in work bowl With processor running add basil oregano and garlic through small feed tube Process until chopped 5 to 8 seconds Scrape sides of bowl With processor running add balsamic vinegar wine vinegar salt mustard and red pepper Process until mixed about 5 seconds With processor running slowly drizzle oil through f
33. UENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so this exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state A limited two year warranty extends to the purchaser and any succeeding owner for PRO LINE Series Food Processors operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid PRO LINE Series Food Processor should fail within two years of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time or Saturday 10 a m to 5 p m Give the consultant your complete shipping address No P O Box Numbers please KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your failed Food Processor returned to us Your replacement unit will also be covered by our two year full warranty Please bring the Food Processor or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 Monday through Friday 8 a m to 8 p m Eastern Time or Saturday 10 a m to 5 p m to learn the location of a Service Center near you Your repaired Food Processor will be returned to you prepai
34. armesan cheese evenly over pastry to within inch of edges Top evenly with onions Sprinkle Gouda cheese over onions Bake at 375 F for 10 to 15 minutes or until pastry is golden brown and cheese is melted and bubbly Cool slightly Cut each pastry into 36 squares 24 servings 3 squares per serving About 180 cal 5 g pro 13 g carb 12 g total fat 4 g sat fat 15 mg chol 200 mg sod package 7 oz Gouda or smoked Gouda cheese wax removed medium yellow onions tablespoon vegetable oil tablespoons brown sugar tablespoons balsamic vinegar divided teaspoon cracked black pepper teaspoon salt package 17 oz frozen puff pastry thawed cup freshly grated Parmesan cheese 37 38 ss N os xX 2 1 ounces Asiago cheese room temperature red or green jalapeno pepper seeded and cut into quarters clove garlic cans 14 oz each artichoke hearts well drained cup mayonnaise cup chive and onion sour cream package 3 oz cream cheese For chunkier dip reserve 2 to 3 pieces of artichoke hearts cut into 2 inch chunks and stir into dip when adding to baking pan Position chef s bowl and 4 mm shredding disc in work bowl Add Asiago cheese Process to shred set aside Exchange chef s bowl and shredding disc for multipurpose blade in work bowl With processor running add jalapeno pepper and garlic through small feed tube Process until finely chopped Add artichoke hearts Pulse 3 to 4
35. aucepan Heat until warm 105 F to 115 F Stir in yeast to dissolve Set aside Position dough blade in work bowl Add 4 2 cups flour sugar and salt Process until mixed 5 to 8 seconds With processor running slowly add yeast mixture through small feed tube Add eggs Process 1 minute adding up to an additional cup flour if necessary for dough to pull from side of bowl Dough will be sticky Remove dough to greased bowl turning to grease all sides Cover Let dough rest about 30 minutes Meanwhile exchange dough blade for chef s bowl and 4 mm slicing disc Add cabbage to feed tube in batches Process to slice Set aside Exchange chef s bowl and slicing disc for multipurpose blade in work bowl Add onion Pulse 2 to 3 times about 2 seconds each time or until chopped Remove to medium skillet add beef salt and pepper Cook over medium high heat until beef is thoroughly cooked onion is tender and most liquid has evaporated stirring often Set aside In Dutch oven or large skillet over medium high heat melt butter Add cabbage cook until cabbage wilts 7 to 10 minutes Add beef mixture toss to mix Set aside Divide dough in half On floured surface roll half of dough into a 20x15 inch rectangle about inch thick With pizza cutter or knife cut into 12 squares Place cup meat mixture in center of each square Bring corners of dough together to center of Runza Pinch edges and corners together to seal Place seam side up
36. baking powder teaspoon salt cup shortening cup milk tablespoons melted butter if desired FOOD PROCESSOR RECIPES TOPPING 4 cup all purpose flour cup packed brown sugar teaspoon cinnamon teaspoon salt cup butter or margarine cut into chunks cup rolled oats FRUIT Ya 1 1 82 cup granulated sugar tablespoon all purpose flour cups fresh or frozen cranberries large pears peeled cut into halves and cored Position multipurpose blade in work bowl Add flour brown sugar cinnamon and salt Process until blended about 3 seconds Add butter Pulse 2 to 3 times about 5 seconds each time or until crumbly Add oats Pulse 2 times about 2 seconds each time or until mixed Remove to medium mixing bowl Set aside Position multipurpose blade in work bowl Add granulated sugar flour and cranberries Pulse 2 to 3 times about 2 seconds each time or until coarsely chopped Exchange multipurpose blade for 4 mm slicing disc Add pears Process to slice Remove to large mixing bowl toss to mix Divide pear mixture evenly among eight 10 ounce buttered ramekins or custard cups Add topping dividing evenly among ramekins Place ramekins on large baking sheet Bake at 350 F for 45 to 55 minutes or until pears are tender and topping is golden brown Serve with ice cream if desired 8 servings About 320 cal 3 g pro 60 g carb 9 g total fat 5 g sat fat 20 mg chol 80 mg sod VARIATION INDIVIDUAL CRA
37. 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 pieces Process up to 2 2 pounds at a time to desired size using short pulses 1 to 2 seconds each time Scrape sides of bowl if necessary To make bread cookie or cracker crumbs Break food into 1 to 2 inch 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 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 small feed tube Process until smooth To grate hard cheeses such as Parmesan and Romano Never attempt to process cheese that cannot be pierced with the tip of a sharp knife You can use the multipurpose blade to grate hard cheeses Cut cheese in 1 inch pieces Place in work bowl Process using short pulses until coarsely chopped Process continuously until finely grated 25 FOOD PROCESSING TIPS Using a Slicing or a Shredding Disc NOTE When cutting and packing food items in the Ultra Wide Mouth feed tube do not exceed the maximum fill line this will permit the pusher to engage the interlock and the unit to operate To cut julienne or match stick strips of
38. ce and refrigerated Also serve as dip with crackers or toasted pita triangles About 850 cal 36 g pro 74 g carb 45 g total fat 14 g sat fat 70 mg chol 2520 mg sod Twelve hoagie buns may be substituted for bread 12 medium plum tomatoes large fresh basil leaves if desired tablespoons fresh parsley leaves large cloves garlic small red onion peeled and cut into 71 inch pieces cup pimiento stuffed green olives cup pitted ripe olives cup pitted kalamata olives cup prepared roasted red peppers drained tablespoons white wine vinegar teaspoon dried oregano teaspoon coarse black pepper cup extra virgin olive oil loaves French bread cut into 6 inch lengths and split lengthwise pound thinly sliced salami pound thinly sliced smoked ham or prosciutto slices provolone cheese 59 60 pound Gruyere or Swiss cheese room temperature jumbo yellow onions cut into halves lengthwise tablespoons butter or margarine tablespoons all purpose flour teaspoon black pepper cups beef broth cups chicken broth cup dry sherry teaspoons Worcestershire sauce slices French bread 4 in thick diagonal slices lightly toasted ounces freshly grated Parmesan cheese Position chef s bowl and 4 mm shredding disc in work bowl Add Gruyere cheese Process to shred Set aside Exchange chef s bowl shredding disc for 4 mm slicing disc in work bowl Add onions in batches Process to slice
39. ch lime peel green portion only a cup cornstarch Ye teaspoon salt 2 cup fresh lemon juice 3 egg yolks beaten 1 cups water MERINGUE 4 egg whites 2 teaspoon cream of tartar Ye teaspoon salt 2 cup sugar Position mini bowl and mini blade in work bowl With processor running add 1 tablespoon sugar lemon and lime peel through small feed tube Process until peel is chopped 5 to 10 seconds Remove to small bowl set aside Exchange mini bowl and mini blade for multipurpose blade in work bowl Add remaining 1 cup plus 3 tablespoons sugar cornstarch and 1 teaspoon salt Process until mixed 5 to 8 seconds With processor running add lemon juice egg yolks and water through small feed tube Process until blended 3 to 5 seconds Remove to medium saucepan Set aside Wash processor Position egg whip attachment in work bowl Add egg whites cream of tartar and teaspoon salt Process until foamy 20 to 25 seconds With processor running gradually add 4 cup sugar through small feed tube Process until glossy and stiff peaks form about 5 minutes Set aside In medium saucepan over medium heat cook and stir reserved filling mixture until very thick Stir in reserved lemon and lime peel Remove from heat and pour into prepared pie crust Spread meringue over warm filling sealing meringue to edges of crust Bake at 325 F about 15 minutes or until light golden Cool completely 8 servings About 320 cal 5 g pro
40. cheese Process to slice Set aside Exchange slicing disc for multipurpose blade in work bowl With processor running add garlic through small feed tube Process until finely chopped 5 to 8 seconds Add onion mushrooms bell pepper and celery Pulse 4 to 5 times about 2 seconds each time or until chopped Add beans corn rice bread crumbs cumin oregano black pepper cayenne pepper and salt Pulse 3 to 4 times about 1 second each time or until just mixed Shape into 8 patties about 2 cup each In large nonstick skillet over medium heat heat olive oil and butter Add patties in batches if necessary Cook about 4 minutes or until golden brown Carefully turn Top each patty with cheese Reduce to medium low heat Cook 5 to 6 minutes or until patties are golden brown and cheese is melted If desired serve with whole wheat sandwich buns or pita pockets tomato slices leaf lettuce mayonnaise and mustard 8 servings About 290 cal 12 g pro 31 g carb 13 g total fat 6 g sat fat 35 mg chol 350 mg sod In large Dutch oven or stockpot over high heat add broth water pork hocks onion 1 celery rib garlic bay leaves 2 teaspoon thyme and pepper Bring to a boil Reduce heat cover and simmer 1 hours Meanwhile position multipurpose blade in work bowl Add leeks Pulse 5 to 6 times about 1 second each time or until chopped Exchange multipurpose blade for 4 mm slicing disc Add parsnips carrots and remaini
41. cup powdered sugar teaspoon salt strip orange peel orange portion only cup butter or margarine cut into 1 inch pieces FILLING 92 cup butter or margarine cup packed brown sugar cup maple syrup teaspoon salt teaspoon vanilla cup pecan pieces Position multipurpose blade in work bowl Add flour powdered sugar teaspoon salt and orange peel Process until peel is finely chopped 10 to 15 seconds Add 1 cup butter Process until soft dough forms 40 to 45 seconds Press in bottom and inch up sides of ungreased 13x9x2 inch baking pan Bake at 350 F for 20 to 25 minutes or until set and light golden Cool completely Meanwhile in medium saucepan over medium heat combine 7 cup butter brown sugar maple syrup and teaspoon salt Cook stirring constantly until mixture boils Boil 1 minute without stirring Remove from heat Add vanilla and pecans Stir until blended Pour into prepared crust and spread evenly Let cool completely 32 bars 1 bar per serving About 160 cal 1 g pro 13 g carb 12 g total fat 6 g sat fat 25 mg chol 20 mg sod KitchenAid PRO LINE SERIES WARRANTY AND SERVICE INFORMATION Warranty Information Section Contents Waranty ronte Wis m 94 Warranty for Puerto Rico Arranging for Hassle Free Replacement Ordering Accessories za z oc Gi Z Lu VY gt aa Lu iV a za lt x gt za g aa amp Replacement Parts Arranging for Service Af
42. cut into 1 inch pieces cups sour cream tablespoons all purpose flour teaspoon cracked black pepper cup milk slice 3 in French bread tablespoon butter or margarine softened 67 1 2 22 3 68 large cloves garlic cup peeled ginger root chunks cup soy sauce tablespoons sherry teaspoons dark sesame oil divided pounds pork tenderloin cut into 3 inch pieces and frozen for 1 to 1 2 hours teaspoons crushed red pepper flakes red or yellow bell pepper cut into halves lengthwise and seeded ribs celery cut into 22 inch pieces green onions cut diagonally into 12 inch slices cup chicken broth tablespoon cornstarch Hot cooked rice or Chinese noodles if desired Position multipurpose blade in work bowl With processor running add garlic and ginger root through small feed tube Process until chopped 5 to 8 seconds Scrape sides of bowl Add soy sauce sherry 1 teaspoon sesame oil and red pepper flakes Process until mixed about 5 seconds Scrape sides of bowl if necessary Exchange multipurpose blade for 4 mm slicing disc in work bowl Add pork Process to slice Remove to shallow dish or large resealable food storage plastic bag coat pork with marinade Refrigerate for 1 hour Meanwhile wash processor Position 4 mm slicing disc in work bowl Add bell peppers and celery Process to slice In large skillet over medium high heat add half of pork mixture Cook 4 to 5 minutes or until
43. d 1 day in advance and refrigerated About 270 cal 17 g pro 16 g carb 16 g total fat 3 g sat fat 35 mg chol 260 mg sod ASIAN COLESLAW FOR Position 4 mm slicing disc in work bowl Add cabbage and onion in batches cutting to fit feed tube if necessary Process to slice Remove to very large mixing bowl Remove and reserve seasoning packets from noodles Crumble noodles into cabbage mixture Add nuts toss to mix Exchange slicing disc for multipurpose blade in work bowl Add oil vinegar sugar and contents of noodle seasoning packets Process until blended and sugar is dissolved 10 to 15 seconds Pour dressing over salad Toss to coat Chill at least 1 hour before serving to blend flavors Yield 32 servings 4 cup per serving Tip Recipe may be halved if desired Per serving About 80 cal 1 g pro 7 g carb 5 g total fat 1 g sat fat O mg chol 80 mg sod A CROWD SALAD 1 large head about 2 Ib Napa cabbage cored 1 medium red onion cut into quarters lengthwise 2 packages 3 oz each ramen noodles shrimp chicken or vegetable flavor 2 cup salted sunflower nuts DRESSING 2 cup vegetable oil 4 cup white wine vinegar 4 cup sugar FOOD PROCESSOR RECIPES 50 medium about 2 Ib red potatoes boiled peeled and cooled medium onion cut into halves lengthwise medium red bell pepper cut into quarters lengthwise slices thick bacon tablespoons all purpose flour tablespoons
44. d and insured When you receive your replacement PRO LINE Series Food Processor use the carton and packing materials to pack up your failed Food Processor In the carton include your name and address on a sheet of paper along with a copy of the proof of purchase register receipt credit card charge slip etc 95 ORDERING ACCESSORIES anv REPLACEMENT esars To order accessories or replacement parts for your Food Processor call Customer Satisfaction Center KitchenAid Portable Appliances toll free 1 800 541 6390 Monday through Friday 8 a m to 8 p m P O Box 218 St Joseph MI 49085 0218 Eastern Time or Saturday 10 a m to 5 p m or write to ARRANGING FOR SERVICE AFTER THE WARRANTY cxprReEes For service information call toll free 1 800 541 6390 Monday Customer Satisfaction Center KitchenAid Portable Appliances through Friday 8 a m to 8 p m Eastern Time or Saturday P O Box 218 St Joseph MI 49085 0218 10 a m to 5 p m or write to A WARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrical shock ARRANGING FoR SERVICE ourtsipe THE BO UNITED STATES AND PUERTO RICO Consult your local KitchenAid dealer or the store where you purchased your PRO LINE Series Food Processor for information on how to obtain service WARRANTY AND SERVICE INFORMATION
45. e pulse control allows precise control of the duration and will run continuously and the blue indicator light will glow 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 blue indicator light will glow each time the Pulse Button is pressed 2 Piece Food Pusher To slice or shred small items insert the 2 piece food pusher into the feed tube then turn the small center pusher clockwise to unlock and remove Use the center feed tube and pusher to process small or slender items or to add liquid while the food processor is running When not using the small feed tube lock the small pusher into place by turning it counter clockwise 2 To stop the food processor press the Off Button The blue indicator light will go out and an automatic brake will stop the action of the blade or disk within seconds 3 Wait until the blade or disk comes to a complete stop before removing the work bowl cover Be sure to turn off the food processor before removing the work bowl cover or before unplugging the unit NOTE If the unit fails to operate make sure the work bowl and cover are properly locked on the base and the food pusher is inserted to the maximum fill line on the feed tube see Preparing the Food Processor for Use starting on page 12 18 DISASSEMBLING THE FOOD PROCESSOR A WARNING 2 If using a disc remove it bef
46. e sides of bowl if necessary To puree cooked fruits and vegetables except potatoes Add cup liquid from recipe per cup of food Process food using short pulses until finely chopped Then process continuously until desired texture is achieved Scrape sides of bowl if necessary To prepare mashed potatoes Insert chef s bowl into the work bowl Using the shredding disc shred hot cooked potatoes Remove the chef s bowl with potatoes Place multipurpose blade in work bowl and add shredded potatoes softened butter milk and seasonings Pulse 3 to 4 times 2 to 3 seconds each time until milk is absorbed and texture is smooth Do not overprocess To chop dried or sticky fruits The fruit should be cold Add cup of flour from recipe per cup dried fruit Applying short pulses process fruit until desired texture is achieved To finely chop citrus peel With a sharp knife peel colored portion without white membrane from citrus Cut peel into 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 small feed tube Process until chopped For best results make sure work bowl and ingredients are very dry before chopping garlic or fresh herbs To chop nuts or make nut butters Process up to 3 cups of nuts to desired texture using short pulses 1 to 2 seconds each time For a coarser texture process smaller
47. ean around the control buttons damage may result Use a soft brush All the other parts of the PRO LINE Series 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 A long handled dish brush will facilitate hand cleaning Thoroughly dry all parts after washing Wipe cord with a warm sudsy cloth wipe cord clean with a damp cloth Dry with a soft cloth To prevent damage to the interlock system always store the work bowl and work bowl cover in the unlocked position when not in use Disassembled discs shafts and blades should be stored in the provided storage case and in a location out of the reach of children D OPERATION FEATURES AN A 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 and the food pusher is inserted to the maximum fill line on the feed tube See if the food processor is plugged into a grounded 3 prong outlet If it is unplug the food processor then plug it into the same outlet again 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 the food processo
48. eed tube Process until smooth and thick Serve with green salads Yield 8 servings 2 tablespoons per serving Per Serving About 190 cal O g pro 1 g carb 21 g total fat 3 g sat fat O mg chol 150 mg sod MEDITERRANEAN HOT CHICKEN SALAD Position multipurpose blade in work bowl Add onions olives and chicken Pulse 4 to 6 times 1 to 2 seconds each time or until coarsely chopped Remove to large mixing bowl Exchange multipurpose blade for 4 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 13x9x2 inch baking pan Sprinkle with pine nuts Bake at 375 F for 25 to 30 minutes or until thoroughly heated Serve with pitas flatbread or lettuce wraps Yield 10 servings about cup per serving Per serving About 440 cal 30 g pro 5 g carb 33 g total fat 7 g sat fat 95 mg chol 510 mg sod green onions cut into 1 inch pieces cup whole pitted kalamata olives cups about 1 pounds cooked chicken chunks bulb fennel cut into quarters lengthwise cup mayonnaise cup sour cream tablespoon all purpose flour tablespoons fresh oregano leaves tablespoons lemon juice teaspoon salt teaspoon black pepper cup 4 oz crumbled feta cheese cup pine nuts
49. ervings 1 cup per serving About 250 cal 26 g pro 11 g carb 11 g total fat 3 g sat fat 125 mg chol 810 mg sod SWEET DILLED CUCUMBERS no ONIONS Position multipurpose blade in work bowl Add cup vinegar dill sugar salt and pepper Process until dill is finely chopped and sugar is dissolved about 10 seconds Add remaining cup vinegar Pulse about 1 second or until mixed Exchange multipurpose blade for 4 mm slicing disc in work bowl Add cucumbers and onion cutting to fit if necessary Process to slice Remove to large bowl or large resealable food storage plastic bag mix well Refrigerate 8 hours or overnight stirring or turning occasionally Drain cucumbers and onions well Stir in sour cream Yield 16 servings 2 cup per serving Per Serving About 50 cal 1 g pro 7 g carb 3 g total fat 2 g sat fat 5 mg chol 160 mg sod cup white wine vinegar divided cup firmly packed fresh dill cup sugar teaspoon salt teaspoon black pepper medium seedless cucumbers cut into 2 inch lengths medium onion cut into halves lengthwise cup sour cream FOOD PROCESSOR RECIPES LAYERED EGGPLANT ano medium eggplant about 1 Ib tablespoons olive oil ounces mozzarella cheese ounces Parmesan cheese cup ricotta cheese egg teaspoon salt if desired teaspoon pepper cups prepared tomato basil pasta sauce divided jar 7 oz roasted red peppers well drained PEPPER CASSEROLE Position
50. es cup loosely packed fresh sage leaves tablespoons fresh thyme leaves cloves garlic teaspoon lemon juice teaspoon salt cup Olive oil SOUP Position 4 mm slicing disc in work bowl Add squash and onion in batches Process to slice Remove to 15x10x1 inch pan Add garlic and drizzle with oil toss to coat Bake at 450 F 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 roasted vegetable mixture and juices 1 cups broth pumpkin and salt Process until well mixed about 1 minute With processor running add an additional 1 cups broth through small feed tube Process until smooth 45 to 60 seconds Remove to large saucepan or Dutch oven Stir in remaining 2 cups broth Cook over medium heat until thoroughly heated Stir in cream heat just until hot Top each serving with about 2 teaspoons Herb Pistou PISTOU SAUCE Position mini bowl and mini blade in work bowl With processor running add parsley sage thyme garlic lemon juice and salt through the small feed tube Process until finely chopped about 5 seconds scrape sides of bowl if necessary With processor running gradually add oil Process until well mixed 10 1 cup servings About 220 cal 3 g pro 19 g carb 16 g total fat 6 g sat fat 30 mg chol 700 mg sod Combine milk water and butter in small s
51. et 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 KitchenAid PRO LINE ERIES FEATURES AND OPERATION Features and Operation Section Contents Food Processor Features Preparing for Use Using the Food Processor Disassembling the Food Processor Care and Cleaning Troubleshooting zZ o 3 wW a a zZ lt x n uu oc lt x ui LL MODEL KPFP850 FOOD PROCESSOR FEATURES Work Bowl Cover with Ultra Wide Mouth Feed Tube One of the industry s largest feed tubes accommodates large items like tomatoes cucumbers and potatoes with a minimum of sectioning or slicing 2 Piece Food Pusher For smaller items remove the small pusher from the central tube in the large pusher The small pusher and feed tube make it easy to process herbs nuts single carrots and celery 16 Cup Work Bowl The tough crystal clear polycarbonate bowl provides capacity for the largest jobs The bowl features a comfortable handle Chef s Bowl o Place the 13 cup Chef s Bowl inside the Work Bowl and slice or shred a food item while keeping the Work Bowl clean for another ingredient Mini Bowl and Mini Blade Bowl and blade are perfect for small chopping and mixing jobs The 4 cup bowl holds more than most standalone choppers The mini blade is made of high quality stainless steel
52. f 4 pieces the egg whip stem stem cover whip paddle and cap Cap FEATURES AND OPERATION Chef s Bowl Assembly Place the chef s bowl inside the work bowl over the power shaft Rotate the chef s bowl until it falls into place When properly seated in the work bowl the chef s bowl cannot be rotated Whip Paddle Stem Cover The chef s bowl can only be used with the slicing and shredding discs the multipurpose blade cannot be used To remove the chef s bowl after processing lift the bowl using the Stem two finger grips located along the top edge of the bowl Continued 16 Place the egg whip stem on the power shaft Slowly turn the stem until it drops fully onto the shaft Align the L shaped notch on the whip paddle with the small post on the stem cover and slide the paddle onto the cover Turn slightly to lock paddle Fit the stem cover and paddle over the egg whip stem Push downward to engage the ridges of the stem with the gears of the paddle Fit the egg whip cap over the egg whip stem Push downward to lock it into place Place the work bowl cover on the work bowl with the feed tube just to the left of the handle Make sure the center pin of the egg whip fits into the center opening of the cover Grasp the feed tube and turn the cover to the right to lock it into place Insert the pusher into the feed tube The egg whip is now ready to operate Press the On Button and whip ing
53. ide Position 4 mm slicing disc in work bowl Add peach Process to slice Spread custard mixture in shell Arrange sliced fruit on custard Carefully brush with melted jelly to cover fruit completely Refrigerate at least 30 minutes before serving 8 servings Tart is best served the same day it is made About 230 cal 4 g pro 27 g carb 12 g total fat 6 g sat fat 125 mg chol 130 mg sod TOPPING 1 cup fresh strawberries hulled 1 medium peach peeled cut into halves and pit removed 2 tablespoons apple jelly melted 85 pastry crusts see page 87 tablespoons crystallized ginger if desired cup granulated sugar cup packed brown sugar tablespoons all purpose flour teaspoon cinnamon teaspoon nutmeg medium to large crisp apples Gala or Rome peeled cored and cut into halves lengthwise tablespoon butter or margarine cut up teaspoons milk if desired tablespoon granulated sugar if desired Prepare pastry crust as directed in recipe Fit one crust into 9 inch pie plate Cover both halves of crust with plastic wrap Set aside Position multipurpose blade in work bowl With processor running add ginger through small feed tube Process until chopped 10 to 15 seconds Add cup granulated sugar brown sugar flour cinnamon and nutmeg Process until mixed 2 to 3 seconds Exchange multipurpose blade for 4 mm slicing disc in work bowl Add apples cutting to fit feed tube if necessary Process to slice
54. ill Dip Roasted Salsa Verde Salad amp Dressing Recipes White Balsamic Vinaigrette ccccceecseeessteeeeeeeeeeees Mediterranean Hot Chicken Salad u ccceeeseseeeeeeeeees Citrus Dressing Fresh Jicarma Salad cccceeeeceeeeeeseeeeeeneeeeeeaeeeeteneeeeseaes Chicken Wild Rice Salad eeceeeeeeeeeeeeeeeteeeeeeenneeeeeee Asian Coleslaw For A Crow ccccsseeeeesieeeeeneeeeeteneeees Hot Potato Salad eeecccceeeseeeeeeseeeeeeeneeeeeeeeeeeteneeeeenaes Broccoli Kohlrabi Confetti Salad eceeseeeeeeeeeeeeeees 24 26 27 28 29 34 35 36 37 38 39 40 41 42 43 Soup amp Sandwich Recipes Cheddar Broccoli Soup Chicken Chutney Sandwich Spread Roasted Butternut Squash Soup With Herb Pistou Runza Pocket Sandwiches Pan Fried Veggie Burgers Winter Vegetable Soup Muffaletta Sandwiches French Onion Soup Creole Gumbo Vegetable amp Side Dish Recipes Sweet Dilled Cucumbers and Onions Layered Eggplant and Pepper Casserole Spring Mix Basmati Rice Bourboned Carrots Loaded Baked Potato Casserole Main Dish Recipes Szechwan Pork Chicken Fajitas Individual Pizzas Layered Eggplant and Roasted Red Pepper Casserole Herbed Salmon Patties with Cilantro Caper Mayonnaise Chicken Satay with Peanut Sauce 52 53 54 55 56 57 59 60 61 63 64 65 66 67 68 69 70 72 73 74 Bread Recipes Wheat Boules Sunday Dinner Rolls White Bread Cranberry Walnut Scones Baking
55. ill line on the feed tube Do not remove the work bowl from the base without first removing the work bowl cover Damage to the work bowl may result Multipurpose Blade and Dough Blade Assembly Place the blade on the power shaft Rotate the blade so it falls into place on the shaft FEATURES AND OPERATION Continued T3 PREPARING tHe FOOD PROCESSOR For use Slicing and Shredding Disc Assembly Mini Bowl Assembly Place the disc stem on the power shaft Fit the disc over the Place the mini bowl inside the work bowl over the power shaft metal pin on the disc stem then rotate the disc until it falls Rotate the mini bowl until it falls into place When properly seated fully onto the stem in the work bowl the mini bowl cannot be rotated Fit the mini E blade on the power shaft It may be necessary to rotate the blade i 4 or r until it falls into place p The mini bowl can also be placed in the chef s bowl in a E similar manner To remove the mini bowl after processing lift the bowl using the Egg Whip Assembly and Use two finger grips located along the top edge of the bowl The egg whip is designed to whip egg whites or heavy cream to create toppings or soft meringues For the best results when whipping cream use at least 1 cup of cream and no more than 2 cups at most When whipping egg whites use a minimum of y 4 smaller quantities may not whip to maximum volume To assemble The egg whip consists o
56. imp thawed and drained Position mini bowl and mini blade in work bowl With processor running add dill through small feed tube Process until chopped Add onions Process until finely chopped 5 to 10 seconds Set aside Exchange mini bowl and mini blade for multipurpose blade in work bowl With processor running add lemon peel through small feed tube Process until finely chopped 5 to 10 seconds Add cream cheese sour cream mayonnaise lemon juice horseradish pepper sauce and salt Process until smooth 10 to 15 seconds Add dill mixture Pulse 1 to 2 times about 2 seconds each time or until mixed scrape bowl if necessary Add shrimp Pulse 3 times about 1 second each time or until mixed Before serving chill at least 1 hour to blend flavors 40 servings 2 tablespoons per serving About 80 cal 3 g pro 1 g carb 7 g total fat 3 5 g sat fat 35 mg chol 200 mg sod Place yellow and serrano peppers garlic tomatillos bell pepper and onion in 15x10x2 inch baking pan Drizzle with oil toss to coat On top rack bake at 450 F about 20 minutes or until tomatillos are blistered and garlic is tender stirring once or twice Cool slightly Position multipurpose blade in work bowl With processor running add lime peel through small feed tube Process until chopped 10 to 15 seconds Add lime juice sugar salt and vegetable mixture with any accumulated juices Pulse 2 to 3 times about 1 second each time or until chopped
57. ishwasher see Care and Handle blades carefully Cleaning on page 21 Failure to do so can result in cuts Work Bowl Assembly 4 Insert the desired accessory into the work bowl See pages Place the food processor base on a dry level countertop with 13 16 for accessory instructions the controls facing forward Do not plug in the unit until it is completely assembled 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 2 With the handle just to the left of center place the work bowl tube and turn the cover to the right until it locks into place 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 NOTE Do not attach the cover to the work bowl before the work bowl is locked on the base Damage to the work bowl may result 6 Fit the pusher into the feed tube AWARNING y 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 7 Plug the food processor into a 3 prong grounded outlet NOTE Your PRO LINE Series Food Processor will not operate unless the work bowl and work bowl cover are properly locked on the base and the pusher is inserted to the maximum f
58. ith melted butter or egg if desired Cover let rise in a warm place until double about 45 to 60 minutes Bake at 375 F for 15 to 20 minutes or until rolls are deep golden brown and sound hollow when tapped Cool on rack 30 servings 1 roll per serving About 100 cal 3 g pro 18 g carb 2 g total fat 1 g sat fat 5 mg chol 160 mg sod VARIATION CLOVER LEAF ROLLS Divide dough into 30 equal sized balls Divide each ball into 3 smaller balls place the 3 balls into a greased muffin cup Repeat with remaining balls Brush with melted butter if desired Proof and bake as directed above 30 servings 1 roll per serving About 100 cal 3 g pro 18 g carb 2 g total fat 1 g sat fat 5 mg chol 160 mg sod VARIATION CRESCENT SHAPED ROLLS Divide dough into thirds Roll 4 of dough into inch thick circle Spread with 1 tablespoon softened butter Cut into 12 wedges Roll each wedge from wide end to pointed end bend ends inward slightly to shape Brush with melted butter or egg if desired Place on greased baking sheets Repeat twice with remaining dough Proof and bake as directed above 36 servings 1 roll per serving About 90 cal 3 g pro 15 g carb 2 5 g total fat 1 5 g sat fat 5 mg chol 135 mg sod 77 1 78 te te N N OQO N cups water cup milk cup butter or margarine packages active dry yeast cups all purpose flour tablespoons sugar teaspoons salt Combine water milk and butter in small
59. mbers and potatoes with a minimum of sectioning or slicing Another great timesaver is the 13 cup chef s bowl place it inside the work bowl and you ll be able to slice or shred an item while keeping the work bowl clean for another ingredient The KitchenAid PRO LINE Series professional quality for the discriminating home chef From the company distinguished by its legendary craftsmanship Introduction Food Processor Safety Important Safeguards Proof of Purchase amp Product Registration Electrical Requirements Food Processor Features Preparing the Food Processor for Use Before First Use Work Bowl Assembly Multipurpose Blade amp Dough Blade Assembly Slicing amp Shredding Disc Assembly Mini Bowl Assembly Chef s Bowl Assembly Egg Whip Assembly amp Use Using the Food Processor Before Use Food Pusher Interlock Maximum Liquid Level Turning the Food Processor On and Off Using the Pulse Control 2 Piece Food Pusher Disassembling the Food Processor Care and Cleaning Troubleshooting ON OUN 10 12 12 13 14 14 15 15 17 17 17 18 18 18 19 21 22 Using the Multipurpose Blade Using a Slicing or Shredding Disc Using the Dough Blade Using the Egg Whip Helpful Hints Appetizer Recipes Preparation and Serving Suggestions Crab Stuffed Mushrooms Sesame Almond Crackers Caramelized Onion Puff Pastry Squares Hot Artichoke Dip Camembert Salmon Dip Chipotl Deviled Eggs Tropical Fruit Salsa Shrimp D
60. ng 1 rib celery in batches cutting to fit feed tube if necessary Process to slice In large saucepan or Dutch oven over medium heat heat oil Add vegetable mixture Cook and stir 8 to 10 minutes or until crisp tender Set aside Position chef s bowl and 4 mm slicing disc in work bowl Add squash rutabaga and turnips in batches cutting to fit feed tube Process to slice Set aside Exchange slicing disc for 4 mm shredding disc in work bowl Add potatoes Process to shred Set aside Remove pork hocks from broth Remove meat cut into small pieces and set aside Strain broth skim fat from broth if desired 1 2 2 22 cups chicken broth cups water pounds smoked pork hocks medium onion cut into quarters large ribs celery cut into 2 2 inch pieces divided cloves garlic peeled and quartered bay leaves teaspoons thyme divided teaspoon black pepper medium leeks white part only cut into 1 inch pieces parsnips peeled large carrots peeled cup olive oil small about 1 Ib butternut squash peeled seeded and cut into quarters lengthwise medium about 1 b rutabaga peeled and cut into 2 inch pieces 57 WINTER VEGETABLE SOUP turnips peeled and cut into quarters lengthwise medium russet potatoes peeled cup fresh parsley leaves if desired Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme Heat to boiling Reduce heat cover and simmer 30 to 45 minutes or until
61. ni bowl for up to 1 cup of liquid or 4 cup solids Continued 30 To capitalize on the speed of the processor drop ingredients to be chopped through the small feed tube while the processor is running 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 food Different foods require varying degrees of pressure for best shredding and slicing results In general apply 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 Never process any food that is so hard or firmly frozen that it cannot be pierced with the tip of a sharp knife Hard food can cause damage to the blade or motor If a piece of hard food such as carrot becomes wedged or stuck on the blade stop the processor and remove the blade Using special care remove food from the blade 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 with short pulses until blended with other ingredients Do not overprocess Sometimes slender foods such as carrots or celery fall over in the feed tube resulting in an uneven slice To minimize this
62. ocess until mixed 4 to 8 seconds With processor running slowly add yeast mixture through small feed tube Process 1 to 17 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 30 to 45 minutes Punch dough down Shape into 12 rounds about inch thick and 7 inches in diameter Brush crusts lightly with olive oil if desired Grease several large baking sheets with olive oil and sprinkle lightly with cornmeal Top each crust with about 2 tablespoons sauce 2 cup meat and or vegetables and 3 tablespoons cheese Bake at 425 F for 15 to 20 minutes or until crust is golden brown toppings are hot and cheese is melted and lightly browned 12 servings 1 pizza per serving TOPPING Prepare crusts sauces and toppings and let individuals assemble their own pizzas OF Pizza crusts may be shaped in advance and frozen To serve place frozen crusts on greased cornmeal dusted baking sheets Thaw 15 to 20 minutes Top and bake as directed About 460 cal 20 g pro 52 g carb 19 g total fat 7 g sat fat 40 mg chol 970 mg sod 1 2 cups cooked sausage or ground beef sliced pepperoni Canadian bacon ham shrimp cooked chicken roasted peppers fresh mushrooms olives onion roasted garlic fresh basil leaves roma tomato slices artichoke hearts capers or other favorite topping pounds shredded mozzarella provolone
63. ore removing the bowl Place two fingers under each side of the disc and lift it straight up Cut Hazard Remove the disc stem Handle blades carefully Failure to do so can result in cuts NOTE If you have difficulty removing the pusher from the feed tube it is likely that food particles have become lodged in the interlock system To free the pusher soak the work bowl cover in warm water or wash it in a dishwasher 1 Turn the work bowl cover to the left and remove 3 If using the mini bowl or chef s bowl grasp and remove the bowl using the finger grips located along the top edge of the bowl FEATURES AND OPERATION Continued DISASSEMBLING THE FOOD PROCESSOR 4 Turn the work bowl to the left to unlock it from the base 5 The multipurpose blade can be removed from the work bowl Lift to remove 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 CARE ann CLEANING A WARNING Cut Hazard Handle blades carefully Failure to do so can result in cuts Press the Off Button and unplug the food processor before cleaning Wipe the metal base 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 NOTE Do not use sharp objects to cl
64. ould always be followed including the following Read all instructions and information in this instruction book and any other literature included in this packaging referring to this product before operating or using this appliance To protect against risk of electrical shock do not put Food Processor in water or other liquids Close supervision is necessary when any appliance is used by or near children Unplug from the outlet when not in use before putting on or taking off parts and before cleaning Avoid contacting moving parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return appliance to the nearest Authorized Service Center for examination repair or electrical or mechanical adjustment The use of attachments not recommended or sold by the manufacturer may cause fire electric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter 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 Blades are sharp Handle carefully To reduce the risk of injury never place cutting blade or discs on base without first putting bowl properly in place Be certain cover is securely locked in place before operating appliance Ne
65. p tender stirring occasionally Serve chicken and vegetables in tortillas Top with sour cream if desired 6 servings About 360 cal 25 g pro 34 g carb 14 g total fat 3 g sat fat 55 mg chol 290 mg sod N cloves garlic jalapeno pepper cut into quarters and seeded 4 inch strip lime peel if desired cup fresh lime juice tablespoons vegetable oil teaspoons chili powder package 1 Ib boneless skinless chicken breast halves frozen for 1 to 1 2 hours medium red bell pepper cut into halves lengthwise and seeded medium green bell pepper cut into halves lengthwise and seeded large onion cut into halves lengthwise 7 to 9 inch flour tortillas heated according to package Sour cream if desired 69 CRUST 1 cups water cup olive oil packages active dry yeast ounces fresh Parmesan cheese cut into 1 inch pieces cups all purpose flour tablespoon sugar teaspoons salt teaspoon dried basil if desired Olive oil Cornmeal SAUCE 12 2 70 cups prepared pizza Alfredo barbecue or other favorite sauce In small saucepan add water and cup oil Heat over low heat until warm 105 F to 115 F Stir in yeast to dissolve Set aside Position multipurpose blade in work bowl With processor running add cheese to small feed tube Process until chopped 8 to 10 seconds Exchange multipurpose blade for dough blade in work bowl Add flour sugar salt and basil if desired Pr
66. pans about 2 cups batter per pan Bake at 350 F for about 30 minutes or until wooden pick inserted in center comes out clean If baking on 2 racks rearrange pans half way through Cool in pans on rack for 10 minutes Remove layers from pans cool completely Frost with Cream Cheese Frosting FROSTING Position multipurpose blade in work bowl Add powdered sugar cream cheese and butter Process until thoroughly mixed about 20 seconds With processor running add vanilla and 1 teaspoon half and half through small feed tube Process until mixed about 10 seconds With processor running if necessary add remaining 1 teaspoon half and half a little at a time until frosting is spreading consistency Spread between cooled layers and on sides of cake Sprinkle pecans on top of cake if desired Store in refrigerator 16 servings If desired freeze individual cake layers in sealed storage containers until ready to use Thaw and frost About 670 cal 6 g pro 107 g carb 26 g total fat 10 g sat fat 80 mg chol 400 mg sod FROSTING 6 1 1h 1 2 cups powdered sugar package 8 oz cream cheese cut into 8 pieces cup butter or margarine softened teaspoons vanilla teaspoons half and half or milk cup pecan halves or pieces if desired 89 19 inch pastry crust baked and cooled see page 87 FILLING 1 4 cups sugar divided 4 strips 4 in each lemon peel yellow portion only 3 strips 4 in ea
67. r 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 22 If you have difficulty removing the food pusher from the feed tube Food particles are probably lodged in the interlock system To free the pusher soak the work bowl cover in warm water or wash it in a dishwasher If the problem cannot be corrected with the steps in this section see the KitchenAid Warranty and Service section on page 93 Do not return the food processor to the retailer they do not provide service KitchenAid PRO LINE ERIES FOOD PROCESSING TIPS AND RECIPES Yn wu a U re oc a a lt x wn a E O a n Lu U O x a m Q LL Tips and Recipes Section Contents Using the Multipurpose Blade Using a Slicing or Shredding Disc Using the Dough Blade Using the Egg Whip Helpful Hints Recipes 23 FOOD PROCESSING TIPS Using the Multipurpose Blade P n To chop fresh fruits or vegetables Peel core and or remove seeds Cut food in 1 to 1 inch pieces Process food to desired size using short pulses 1 to 2 seconds each time Scrap
68. rb 7 g total fat 1 5 g sat fat O mg chol 170 mg sod DRESSING 2 strips lime peel cup vegetable oil tablespoons lime juice teaspoon Dijon mustard teaspoon sugar teaspoon salt teaspoon crushed red pepper SALAD 1 medium about 1 b jicama peeled and cut into eighths lengthwise seedless oranges peeled and cut into halves lengthwise red onion cut into halves lengthwise ribs celery cut into 2 2 inch pieces Lettuce leaves if desired 47 SALAD 8 10 medium green onions cut into 1 inch pieces boneless skinless chicken breast halves about 2 b grilled or broiled and cooled large red bell pepper seeded and cut into quarters lengthwise medium ribs celery cups cooked wild rice cooled DRESSING Ya toa 48 cup vegetable oil cup white wine or rice wine vinegar tablespoons Dijon mustard teaspoon salt teaspoon cracked black pepper teaspoon hot pepper sauce Position multipurpose blade in work bowl Add onions Pulse 1 to 2 times about 2 seconds each time or until chopped Exchange multipurpose blade for 4 mm slicing disc in work bowl Add chicken bell pepper and celery in batches Process to slice Remove to large mixing bowl Add rice toss to mix Exchange slicing disc for multipurpose blade in work bowl Add dressing ingredients Process until smooth 3 to 5 seconds Pour dressing over salad mixture Toss to coat 12 servings Entire salad may be assemble
69. redients to the desired texture and volume Press the Off Button when finished To disassemble Unplug the base from the electrical outlet Remove the work bowl cover with a clockwise turn Lift the egg whip assembly off the power shaft Remove whipped ingredients from the work bowl Pull the cap from the egg whip assembly Push downward on the stem pin to remove stem from the stem cover Turn the egg whip paddle to unlock and slide the paddle from the stem cover USING tHe PRO LINE SERIES FOOD PROCESSOR A 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 12 Food Pusher Interlock maximum fill line on the feed tube Maximum Liquid Level This line on the work bowl indicates the maximum level of liquid that can be processed by the food processor The food pusher is part of the safety interlock system The food processor will not run unless the pusher is inserted to the FEATURES AND OPERATION Continued USING tHe PRO LINE SERIES FOOD PROCESSOR Turning the Food Processor On and Off Using the Pulse Control 1 To turn on the food processor press the On Button The unit Th
70. rush with melted butter and sprinkle with wheat germ Bake at 375 F for 30 to 40 minutes or until loaves are brown and sound hollow when tapped Cool on wire rack 24 servings 12 slices per boule About 150 cal 4 g pro 24 g carb 4 g total fat 1 5 g sat fat 5 mg chol 105 mg sod Dough may be shaped into loaves and placed in two greased 8x4 x2 inch loaf pans cup milk cup water cup butter or margarine cup honey packages active dry yeast cups all purpose flour cups whole wheat flour cup coarsely chopped walnuts cup wheat germ teaspoon salt Melted butter if desired Wheat germ if desired 75 76 cups milk cup water cup butter or margarine packages active dry yeast cups all purpose flour tablespoon sugar teaspoons salt Melted butter or beaten egg if desired Combine milk water and cup butter in small saucepan Heat over low heat until warm 105 F to 115 F Stir in yeast to dissolve Position dough blade in work bowl Add flour sugar and salt Process until mixed 4 to 5 seconds With processor running slowly add yeast mixture through small feed tube Process 1 to 1 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 Divide into 30 equal sized pieces Shape each into a smooth ball place 1 inch apart on greased baking sheets Brush w
71. s to coat Marinate 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 from heat for 12 to 16 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 SAUCE Position multipurpose blade in work bowl Add all ingredients Process until blended 5 to 10 seconds 8 servings About 250 cal 24 g pro 5 g carb 16 g total fat 3 5 g sat fat 45 mg chol 1070 mg sod Combine milk water 4 cup butter and honey in small saucepan Heat over low heat until warm 105 F to 115 F Stir in yeast to dissolve Set aside Position dough blade in work bowl Add all purpose flour whole wheat flour walnuts Ya cup wheat germ and salt Process until mixed 10 to 12 seconds With processor running slowly add yeast mixture through small feed tube Process 1 to 1 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 On greased baking sheet form two 6 to 62 inch balls Make 3 shallow slashes across tops Cover let rise in warm place until double in size about 30 to 45 minutes If desired b
72. seconds Set aside Exchange mini bowl and mini blade for chef s bowl and 4 mm shredding disc Add cheese Process to shred Set aside Exchange chef s bowl and shredding disc for 2 mm slicing disc in work bowl Add onion and celery Process to slice Melt butter in large saucepan or Dutch oven over medium heat Remove onion and celery to saucepan Cook 5 to 6 minutes or until crisp tender stirring occasionally Cut stems from broccoli and peel tough coating from stems Cut florets into small pieces Position 2 mm slicing disc in work bowl Add broccoli stems Process to slice Remove to saucepan Add broccoli florets and broth to saucepan Bring to a boil over medium high heat Reduce heat partially cover and simmer 8 to 10 minutes or until broccoli is crisp tender stirring occasionally Remove from heat Exchange slicing disc for multipurpose blade in work bowl With slotted spoon remove vegetables from saucepan to work bowl Add 1 cup milk Process until chopped 5 to 8 seconds In medium mixing bowl whisk flour into remaining 1 cup milk whisking until smooth Add mustard curry powder if desired and pepper sauce Stir until combined Add milk mixture to broth in saucepan Cook over medium high heat until bubbly and slightly thickened stirring often Reduce heat to low Add cheese stir until melted Add broccoli mixture to saucepan Heat thoroughly Garnish each serving with parsley 8 servings 1 cup per serving Abo
73. serving About 400 cal 28 g pro 7 g carb 28 g total fat 5 g sat fat 120 mg chol 390 mg sod MAYONNAISE 3 tablespoons lightly packed fresh cilantro leaves 2 cup mayonnaise or salad dressing 1 tablespoon capers drained PATTIES 2 cups French Italian or sour dough bread cubes divided tablespoon fresh tarragon leaves N strips lemon peel yellow portion only 3 green onions cut into 1 inch pieces rib celery cut into 1 inch pieces egg beaten tablespoon lemon juice x 4 teaspoon salt a teaspoon black pepper 1 2 fresh salmon fillets grilled or broiled and skin removed 1 2 tablespoons olive oil 1 2 tablespoons butter or margarine Three 7 ounce cans salmon drained may be substituted if desired 73 CHICKEN 4 cloves garlic 2 teaspoons coarsely chopped gingerroot 2 cup soy sauce 3 tablespoons peanut or vegetable oil divided 2 teaspoons brown sugar N pounds chicken breast tenders SAUCE 34 cup coconut milk cup peanut butter Ya cup soy sauce 1 teaspoon red curry paste 74 CHICKEN Position multipurpose blade in work bowl With processor running add garlic and gingerroot through small feed tube Process until chopped 5 to 10 seconds Add soy sauce 2 tablespoons oil and brown sugar Process until blended and sugar dissolves 15 to 20 seconds Remove to plastic resealable food storage bag or shallow dish Add chicken tos
74. stand the rolls vertically in the feed tube Process applying even pressure EEF To slice uncooked meat or poultry such as stir fry meats Cut or roll food to fit feed tube Wrap and freeze meat until it is solid to touch 30 minutes to 2 hours depending on thickness of meat Make sure you can still pierce the meat with the tip of a sharp knife If not allow meat to thaw slightly Process applying even pressure To slice cooked meat or poultry including salami pepperoni etc Cooked meat should be very cold Cut into 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 applying 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 that use more than 6 cups of all purpose flour or 4 cups of whole grain flour 27 Using the Egg Whip To make egg white meringue Place 4 egg whites and 1 4 teaspoon cream of tartar in work bowl fitted with the egg whip attachment Process about 15 to 20 seconds until foamy With processor running slowly add to cup of sugar through the small feed tube Process until stiff peaks form about 4 minutes Stop processor as necessary to check texture of
75. sugar teaspoon celery seed teaspoon salt teaspoon cracked black pepper cups water cup cider vinegar Chopped fresh parsley if desired Position chef s bowl and 4 mm slicing disc in work bowl Add potatoes Process to slice Set aside Exchange chef s bowl and slicing disc for 2 mm slicing disc in work bowl Add onion and bell pepper Process to slice Set aside In 12 inch skillet over medium heat cook bacon until crisp Remove bacon reserving 3 tablespoons drippings Drain bacon on paper towels crumble and set aside Place reserved drippings in skillet Add onion mixture Cook and stir over medium low heat 3 to 4 minutes or until tender Add flour sugar celery seed salt and black pepper mix well Add water and vinegar Heat to boiling stirring constantly Boil for 1 minute add reserved potatoes and bacon Stir gently to blend Heat until warm Garnish with chopped fresh parsley if desired 10 servings 4 cup per serving About 160 cal 3 g pro 23 g carb 6 g total fat 2 5 g sat fat 10 mg chol 280 mg sod BROCCOLI KOHLRABI CONFETTI SALAD Position multipurpose blade in work bowl Add cauliflower Pulse 5 to 6 times about 1 second each time or until chopped Remove to large mixing bowl Cut broccoli florets into 14 inch pieces and reserve stalk Add florets to work bowl Pulse 3 to 5 times about 1 second each time or until chopped Add to mixing bowl Exchange multipurpose blade for 4 mm shredding disc
76. t 2 g sat fat 10 mg chol 200 mg sod VARIATION PARMESAN PEPPER BREAD After first rising divide dough into 2 pieces Roll out one piece of dough into a 15x9 inch rectangle Spread with 1 tablespoon soft butter or margarine Sprinkle with cup freshly grated Parmesan cheese and teaspoon coarsely ground black pepper Starting at short end roll firmly to form loaf Pinch to seal ends and bottom seam Place seam side down in 8 x4 x2 inch greased loaf pan Repeat with remaining dough Proceed as directed for white bread 24 servings 12 slices per loaf About 150 cal 5 g pro 24 g carb 4 g total fat 2 5 g sat fat 10 mg chol 250 mg sod 79 1 80 4 Ya cups all purpose flour teaspoons baking powder teaspoon cinnamon teaspoon nutmeg teaspoon salt tablespoons sugar divided cup cold butter or margarine cut into 12 inch pieces egg cups whipping cream cup dried cranberries cup walnut halves or pieces Position multipurpose blade in work bowl Add flour baking powder cinnamon nutmeg salt and 3 tablespoons sugar Process until thoroughly mixed about 10 seconds Add butter Pulse 5 times about 2 seconds each time or until mixture is crumbly In small bowl combine egg and whipping cream Pour 1 cup of cream mixture over flour mixture in work bowl Pulse 5 times about 2 seconds each time Sprinkle cranberries and nuts over flour mixture Pour remaining cream mixture over nuts Pulse 5 to 6 times about
77. ter the Warranty Expires Arranging for Service Outside the U S amp Puerto Rico FOOD PROcESSOR WARRANTY FoR THE BO UNITED STATES AND DISTRICT OF COLUMBIA This warranty extends to the purchaser and any succeeding owner for PRO LINE Series Food Processors operated in the 50 United States and District of Columbia Length of KitchenAid Will Pay For KitchenAid Will Warranty Your Choice of Not Pay For Two Year Full Hassle Free Repairs when the Food Warranty for Household Use from date of purchase Replacement of your Food Processor See Arranging for Hassle Free Replacement for details or call the KitchenAid Customer Satisfaction Center toll free at 1 800 541 6390 OR The replacement parts and repair labor costs to correct defects in materials and workmanship Service must be provided by an Authorized KitchenAid Service Center See the KitchenAid PRO LINE Series Food Processor Warranty for Puerto Rico for details on how to arrange for service Processor is used in other than normal single family home use Damage resulting from accident alteration misuse or abuse Any shipping or handling costs to deliver your Food Processor to an Authorized Service Center Replacement parts or repair labor costs for Food Processors operated outside the 50 United States and District of Columbia KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQ
78. uently Meanwhile in Dutch oven over medium high heat melt butter Add chicken Cook until browned 4 to 5 minutes stirring occasionally cup loosely packed parsley leaves cloves garlic peeled medium green bell peppers seeded and cut into 2 inch pieces medium ribs celery cut into 1 inch pieces medium onions cut into 1 inch pieces cup vegetable oil cup all purpose flour tablespoons butter or margarine pounds chicken breast tenders cut into halves crosswise pound smoked ham or Polish sausage cut into 1 inch pieces can 28 oz diced tomatoes undrained package 16 oz frozen sliced okra cups chicken broth 61 1 1 62 te te tablespoon Worcestershire sauce teaspoons salt teaspoons sugar teaspoons fresh thyme leaves or 1 2 teaspoon dried thyme bay leaves teaspoon crushed red pepper flakes teaspoon hot pepper sauce pounds uncooked medium shrimp shelled and deveined Meanwhile position multipurpose blade in work bowl Add ham Pulse 3 or 4 times about 2 seconds each time or until coarsely chopped Remove to Dutch oven Add cooked vegetable mixture parsley and remaining ingredients except shrimp Heat until bubbly Reduce heat cover and simmer 30 to 40 minutes or until flavors blend and chicken and vegetables are tender Add shrimp Cook 5 to 8 minutes or until shrimp turn pink and opaque Remove and discard bay leaves Serve in bowls over hot cooked rice 16 s
79. ut 220 cal 12 g pro 13 g carb 14 g total fat 8 g sat fat 45 mg chol 710 mg sod CHICKEN CHUTNEY SANDWICH Position chef s bowl and 4 mm slicing disc in work bowl Add chicken and jicama to feed tube Process to slice Exchange chef s bowl and slicing disc for multipurpose blade in work bowl Remove chicken and jicama to work bowl Add walnuts mayonnaise chutney salt and pepper Pulse 3 to 4 times about 2 seconds each time or until finely chopped and thoroughly mixed Spread on bread for sandwiches or wrap in lettuce leaves for wraps Yield 7 servings 4 cup per serving Tip Chicken may be made 1 day ahead and refrigerated Per Serving About 300 cal 9 g pro 21 g carb 21 g total fat 2 5 g sat fat 25 mg chol 590 mg sod SPREAD grilled or broiled boneless skinless chicken breast halves cooled cup cubed jicama cup walnuts cup mayonnaise or salad dressing jar 9 oz mango chutney about cup teaspoon salt teaspoon black pepper Eight boneless skinless chicken thighs may be substituted for breasts FOOD PROCESSOR RECIPES SOUP 1 large about 2 Ib butternut squash peeled seeded and cut into quarters lengthwise large onion cut into halves lengthwise large cloves garlic cut into quarters tablespoons olive oil cups chicken broth divided can 15 oz pumpkin puree teaspoon salt cup whipping cream SAUCE 54 2 Va cups loosely packed fresh parsley leav
80. vegetables are tender Exchange shredding disc for mini bowl and mini blade in work bowl With processor running add parsley through small feed tube Process until finely chopped about 10 seconds Add parsley and reserved meat pieces to soup Heat 10 minutes and serve Yield 16 servings 1 cup per serving Tips For vegetarian soup omit pork and substitute vegetable broth for chicken broth Soup also freezes well Per Serving About 170 cal 7 g pro 20 g carb 7 g total fat 1 5 g sat fat 15 mg chol 400 mg sod Position chef s bowl and 4 mm slicing disc in work bowl Add tomatoes to feed tube process to slice Set aside Exchange chef s bowl and slicing disc for multipurpose blade in work bowl With processor running add basil and parsley through the small feed tube Process to chop about 5 seconds With processor running add garlic Process until chopped 5 to 10 seconds Add onion to work bowl Pulse 2 to 3 times about 1 second each time or until chopped Scrape sides if necessary Add green ripe and kalamata olives roasted red peppers vinegar oregano black pepper and olive oil to work bowl Process until blended about 10 seconds Spread about 2 tablespoons olive mixture on each side of bread Top with meats and cheese To warm if desired wrap each sandwich loosely in foil Bake at 375 F for 15 to 20 minutes or until hot and cheese is melted 12 servings Olive mixture may be made 1 to 2 days in advan
81. ver feed food by hand Always use food pusher Do not attempt to defeat the cover interlock mechanism This product is designed for household use only PROOF o PURCHASE amp 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 KPFP850 Serial Number Store Name INTRODUCTION Volts 120 V A C only Hertz 60 Hz NOTE This Food Processor 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 A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord 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 AWARNING y Electrical Shock Hazard Plug into a grounded 3 prong outl

KitchenAid KPFP850 User's Manual

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