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KitchenAid KFPM770 User's Manual

1. 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 Never feed food by hand Always use the food pusher Do not attempt to defeat the cover interlock mechanism This product is designed for household use only SAVE THESE INSTRUCTIONS Electrical Requirements Model KFPM770 Volts 120 V A C only Hertz 60 Hz A WARNING 4 Electrical Shock Hazard Plug into a grounded 3 prong outlet Do not remove ground prong Model KFPW760 Volts 120 V A C only Hertz 60 Hz NOTE M odel KFPW760 has a polarized plug one blade is wider than the other To reduce the risk of electrical shock this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not modify the plug in any way Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance Do not use an adapter Do not use an extension cord Failure to follow these instructions can result in death fire or electrical shock NOTE Model KFPM 770 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 d
2. Cut food to fit feed Cy tube vertically or horizontally and pack feed tube securely to keep food positioned properly Process using even pressure Or use the small feed tube in the two piece food pusher Position food vertically in the tube and use the small food pusher to process food To slice or shred fruits and vegetables that are round such as onions apples and green peppers Peel core and or remove seeds Cut in halves or quarters to fit feed tube Position in feed tube Process using even pressure To slice or shred fruits and vegetables that are small such as strawberries mushrooms and radishes Position food vertically or horizontally in layers within the feed tube Fill feed tube in order to keep food positioned properly but do not exceed the maximum fill line Process using even pressure Or use the small feed tube in the two piece food pusher Position food vertically in the tube and use the small food pusher to process food To shred spinach and other leaves Stack leaves Roll up and stand up in feed tube Process using even pressure lt Food Processing Tips To slice uncooked meat or poultry such as stir fry meats Cut or roll food to fit feed tube Wrap and freeze food until hard to the touch 30 minutes to 2 hours depending on thickness of food Check to be sure you can still pierce food with the tip of a sharp knife If not allow to thaw slightly Proc
3. Food Processor Warranty for Puerto Rico A limited one year warranty extends to the purchaser and any succeeding owner for Food Processors operated in Puerto Rico During the warranty period all service must be handled by an Authorized KitchenAid Service Center Please bring the Food Processor or ship it prepaid and insured to the nearest Authorized Service Center Call toll free 1 800 541 6390 8 a m to 8 p m Monday through Friday 10 a m to 5 p m Saturday Eastern Time to learn the location of a Service Center near you Your repaired Food Processor will be returned to you prepaid and insured Arranging for Service After the Warranty Expires A WARNING Electrical Shock Hazard Unplug before servicing Failure to do so can result in death or electrical shock For service information call toll free 1 800 541 6390 8 a m to 8 p m Monday through Friday 10 a m to 5 p m Saturday Eastern Time or write to Customer Satisfaction Center KitchenAid Portable Appliances PO Box 218 St Joseph MI 49085 0218 Arranging for Service Outside the 50 United States and Puerto Rico Consult your local KitchenAid dealer or the store where you purchased the Food Processor for information on how to obtain service Ordering Accessories and Replacement Parts To order accessories or replacement parts for your Food Processor visit KitchenAid com or call toll free 1 800 541 6390 8 a m to 8 p m
4. Process until blended about 5 seconds Remove to greased 9 inch quiche pan or pie plate Bake at 375 F for 15 to 20 minutes or until hot Serve with crackers French bread tiny corn muffins or crisp vegetables Yield 24 servings 2 tablespoons per serving Per Serving About 90 cal 2 g pro 1 g carb 8 g total fat 2 5 g sat fat 10 mg chol 130 mg sod Brandied Cheese Spread foe foe e w ounces smoked Cheddar cheese chilled ounces Gruyere cheese room temperature small shallot package 8 oz cream cheese cut into 1 inch pieces ounces blue cheese crumbled cup butter or margarine softened tablespoons brandy Position 4 mm shredding disc in work bowl Add Cheddar cheese Process to shred Add Gruyere cheese Process to shred Remove and set aside Exchange shredding disc for multipurpose blade in work bowl With processor running add shallot through the small feed tube Process until finely chopped about 5 seconds Add shredded cheese and remaining ingredients Process until smooth and blended 15 to 20 seconds Refrigerate several hours to blend flavors Bring to room temperature before serving with crostini or crackers if desired Yield 36 servings 2 tablespoons per serving Tip Spread may be made 2 days in advance and refrigerated Per Serving About 110 cal 5 g pro 1 g carb 10 g total fat 6 g sat fat 30 mg chol 125 mg sod 26 Roasted Salsa Verde mild ye
5. divided tablespoons white sesame seeds divided Position 4 mm shredding disc in work bowl Add Cheddar and Parmesan cheeses Process to shred Remove and set aside Exchange shredding disc for multipurpose blade in work bowl Add oats and nuts 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 Add cheeses Pulse 2 to 3 times about 2 seconds each time or until mixed With processor running add buttermilk through the small feed tube Process until stiff dough forms 20 to 25 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 2 portions Cover 1 portion roll 1 portion into a 10 x 10 inch square Place in center of large lightly greased baking sheet Roll evenly into a 12 x 12 inch square Brush with egg mixture Sprinkle with teaspoon coarse salt 1 tablespoon black sesame seeds and 1 tablespoon white sesame seeds Roll lightly with rolling pin With pastry wheel pizza cutter 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 about 25 minutes or until deep golden brown O
6. 1020 mg sod 43 Chicken Satay with Peanut Sauce Chicken 2 cloves garlic 1 NS 1 1 teaspoon coarsely chopped gingerroot cup soy sauce tablespoons peanut or vegetable oil teaspoons brown sugar pounds chicken breast tenders Sauce 4 NS cup coconut milk cup peanut butter tablespoons soy sauce teaspoon red curry paste Position multipurpose blade in work bowl With processor running add garlic and gingerroot through the small feed tube Process until chopped 5 to 10 seconds Add soy sauce oil and brown sugar Process until blended and sugar dissolves 15 to 20 seconds Remove to plastic resealable food storage bag or shallow pan Add chicken coat with marinade Marinate 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 8 to 10 minutes or until thoroughly cooked turning once Brush with any remaining marinade once during cooking if desired Serve with warm or room temperature Peanut Sauce Position multipurpose blade in work bowl Add all ingredients Process until blended 5 to 10 seconds Yield 4 servings Per Serving About 290 cal 30 g pro 5 g carb 17 g total fat 6 g sat fat 60 mg chol 1400 mg sod 44 Herbed Salmon Cakes with Cilantro Caper Mayonnaise
7. Mayonnaise 3 tablespoons lightly packed fresh cilantro leaves cup mayonnaise or salad dressing tablespoon drained capers Cakes 2 cups French or m m N K X N m PR Italian bread cubes tablespoon fresh tarragon leaves strip lemon peel yellow portion only green onions cut into 1 inch pieces rib celery cut into 1 inch pieces egg teaspoons lemon juice teaspoon salt teaspoon black pepper pound fresh salmon fillets grilled or broiled and skin removed tablespoon olive oil tablespoon butter or margarine Position mini bowl and mini blade in work bowl With processor running add cilantro through the 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 Position multipurpose blade in work bowl Add bread Process until fine crumbs form about 20 seconds Remove to shallow pan With processor running add tarragon lemon peel and onions through the 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 Mixture will be soft chill if desired for easier handling
8. Place the mini bowl inside the a Ss D work bowl over the power shaft maA Rotate the mini bowl until it falls into place When properly seated a in the work bowl the mini bow Chef s Bowl Assembly cannot be rotated Place the chef s bowl inside the work bowl over the power shaft Rotate 8 the chef s bowl until it falls into place When properly seated in the A Dm N work bowl the chef s bowl cannot Gs ef be rotated 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 2 Fit the mini blade on the power two finger grips located along the shaft It may be necessary to top edge of the bowl rotate the blade until it falls into place 10 Preparing the Food Processor for Use Egg Whip Assembly and Use The egg whip is designed to whip egg whites or heaw cream to create toppings or soft meringues For the best results at least 1 cup of heavy cream or 3 egg whites should be whipped at a time Whipping smaller quantities may not result in maximum volume To assemble The egg whip consists of 4 pieces the egg whip stem stem cover whip paddle and cap Cap m Stem Cover qalil Whip Paddle Stem 1 Place the egg whip stem on the power shaft Slowly turn the stem until it drops fully onto the shaft 2 Align the L shaped notch on the whip paddle with the small po
9. Remove to Dutch oven Repeat with remaining half of roasted vegetable mixture cup broth and remaining half of pumpkin Remove to Dutch oven Stir in remaining 3 cups broth Cook and stir over medium heat until thoroughly heated Stir in cream heat just until hot Top each serving with about 2 teaspoons Herb Pistou Position mini bowl and mini blade in work bowl Add parsley sage thyme and garlic Process until finely chopped 20 to 25 seconds Add lemon juice and salt With processor running gradually add oil through the small feed tube Process until well mixed 20 to 25 seconds Yield 10 servings 1 cup per serving Per Serving About 220 cal 3 g pro 19 g carb 16 g total fat 6 g sat fat 30 mg chol 690 mg sod 33 Pan Fried Veggie Burgers 8 xX x x x 1 2 1 2 ounces Monterey Jack cheese chilled firm Roma tomatoes cored large cloves garlic small red onion cut into 1 inch pieces medium green bell pepper cut into l inch pieces can 15 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 2 mm slicing disc in work bowl Add cheese Process to slice Remove and set aside Add tomatoes Process to slice
10. bread Yield 1 loaf 12 servings Per Serving About 150 cal 4 g pro 24 g carb 3 5 g total fat 2 g sat fat 10 mg chol 220 mg sod 48 Cranberry Walnut Scones NS KK X SRA cups all purpose flour teaspoons baking powder teaspoon cinnamon teaspoon nutmeg teaspoon salt tablespoons sugar cup cold butter or margarine cut into inch pieces egg yolk cup whipping cream cup dried cranberries cup walnut halves or pieces teaspoon sugar if desired Position multipurpose blade in work bowl Add flour baking powder cinnamon nutmeg salt and 2 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 yolk and cream Sprinkle evenly over flour mixture in work bowl Add cranberries and nuts Process until dry ingredients are just moistened about 5 seconds Turn onto lightly floured surface Pat into 7 inch circle about 1 inch thick Sprinkle with 1 teaspoon sugar if desired Cut into 8 wedges Place on greased baking sheet Bake at 400 F for 18 to 20 minutes or until light golden brown and firm when tapped on top Serve warm Yield 8 scones 1 scone per serving Per Serving About 350 cal 5 g pro 38 g carb 21 g total fat 10 g sat fat 70 mg chol 200 mg sod Buttermilk Parmesan Biscuits NS KK ounces Parmesan cheese cut into 1 inch pieces and room te
11. Add bananas Process to slice Exchange slicing disc for multipurpose blade in work bowl Add eggs butter buttermilk vanilla and sugar Process until creamy about 45 seconds Add baking powder baking soda salt and cinnamon Pulse 3 times about 1 second each time Add flour and nuts Pulse 3 times about 1 second each time or until dry ingredients are moistened Pour into greased and floured 9 x 5 x 3 inch loaf pan Bake at 350 F for 55 to 60 minutes or until toothpick inserted in center comes out clean Cool in pan 10 minutes Remove to cooling rack cool completely Yield 12 servings If desired substitute 1 cup whole wheat flour for 1 cup all purpose flour Tip If using an 8 x 4 x 2 inch loaf pan bake for 60 to 65 minutes Per Serving About 300 cal 4 g pro 40 g carb 15 g total fat 5 g sat fat 55 mg chol 300 mg sod 50 Velvety Sour Cream Cheesecake Crust 16 squares 2 in each y graham crackers broken cup butter or margarine melted Filling 2 14 Hoe X packages 8 oz each cream cheese softened eggs cups sour cream cup sugar teaspoon vanilla teaspoon salt Position multipurpose blade in work bowl Add crackers Process until fine crumbs form 40 to 50 seconds Drizzle butter over crumbs Process until combined 15 to 25 seconds Press in bottom and 1 inches up sides of 9 inch springform pan Bake at 3502F for 8 to 10 minutes or until set Cool W
12. Shape into 4 cakes inch thick Coat both sides of cakes with remaining bread crumbs In large skillet over medium heat heat oil and butter Add cakes Cook 5 to 8 minutes or until golden brown and thoroughly heated carefully turning once Serve with Cilantro Caper Mayonnaise Yield 4 servings Two 7 ounce cans of salmon drained may be substituted if desired Tip Mayonnaise and uncooked cakes may be made and refrigerated up to 1 day in advance Cook cakes just before serving Per Serving About 510 cal 29 g pro 10 g carb 38 g total fat 7 g sat fat 140 mg chol 450 mg sod 45 BREADS Honey Wheat Bread cup milk cup water tablespoons butter or margarine cut into pieces tablespoons honey package active dry yeast cups all purpose flour cups whole wheat flour cup walnut halves or pieces cup wheat germ teaspoon salt teaspoon melted butter or margarine if desired teaspoon wheat germ if desired Combine milk water 3 tablespoons 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 nuts cup wheat germ and salt Process about 10 seconds scrape sides of bowl Process until mixed about 10 seconds scraping sides of bowl if necessary With processor running slowly add yeast mixture through the small feed tube Process 1 to 1 minutes
13. bowl if necessary With processor running slowly add yeast mixture Process 1 to 2 minutes dough will form a 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 Grease 14 inch 1 inches deep pizza pan with olive oil sprinkle with cornmeal Punch dough down pat into large circle Press into bottom and up sides of pan Top as desired with sauce meat and or vegetables and cheese Bake at 400 F for 5 minutes Reduce heat to 350 F and bake for 28 to 33 minutes or until crust is deep golden brown and cheese is bubbly Let stand 15 minutes before cutting Yield 8 servings Per Serving About 510 cal 26 g pro 41 g carb 26 g total fat 12 g sat fat 55 mg chol 970 mg sod VARIATION Thin Crust Pizzas Prepare dough as directed above and let rise Grease 2 12 inch pizza pans with olive oil sprinkle with cornmeal Punch dough down divide into 2 balls Pat into 12 inch circles and press onto bottom and sides of pans Bake at 425 F for 8 minutes Top each crust as desired with about 1 cup sauce 1 cups meat and or vegetables and 8 ounces cheese Bake at 425 F for 15 to 20 minutes or until crust is deep golden brown and cheese is bubbly If baking both pizzas in one oven switch racks halfway through baking Yield 8 servings Per Serving About 510 cal 27 g pro 42 g carb 26 g total fat 12 g sat fat 55 mg chol
14. broccoli mixture to saucepan Heat thoroughly Garnish with remaining cup cheese Yield 7 servings 1 cup per serving Per Serving About 250 cal 13 g pro 14 g carb 16 g total fat 9 g sat fat 50 mg chol 740 mg sod 32 Roasted Butternut Squash Soup with Herb Pistou Sou NS p 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 0z pumpkin puree divided teaspoon salt teaspoon cayenne pepper cup whipping cream Pistou Sauce 2 cups loosely packed Ny N PR x 4 fresh parsley leaves cup loosely packed fresh sage leaves tablespoons fresh thyme leaves clove garlic teaspoon lemon juice teaspoon salt cup olive oil Position 2 mm slicing disc in work bowl Add squash in batches Process to slice Remove to large mixing bowl Add onion Process to slice Add onion and garlic to squash Drizzle with oil toss to coat Spread in 15 x 10 x 1 inch pan 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 half of roasted vegetable mixture and juices cup broth half of pumpkin salt and cayenne pepper Process until smooth about 30 seconds
15. g pro 6 g carb 33 g total fat 7 g sat fat 65 mg chol 550 mg sod Creamy Citrus Dressing H K OS m m wath cup mayonnaise cup marshmallow creme package 3 oz cream cheese cut into 1 inch pieces tablespoon fresh lime juice medium seedless orange peeled and sectioned teaspoon grated lime peel if desired Position multipurpose blade in work bowl Add mayonnaise marshmallow cr me and cream cheese Process until creamy about 1 minute Scrape sides of bowl Add lime juice orange and lime peel if desired Process until orange is finely chopped 20 to 25 seconds Serve with fruit salads Yield 12 servings 2 tablespoons per serving Per Serving About 140 cal 1 g pro 4 g carb 13 g total fat 3 g sat fat 10 mg chol 100 mg sod 29 Chicken Wild Rice Salad 2 green onions cut into 1 inch pieces 1 pound boneless skinless chicken breast halves grilled or broiled and cooled large red bell pepper seeded and cut into quarters lengthwise 1 medium rib celery 2 cups cooked wild rice cooled Dressing cup vegetable oil cup white wine or rice vinegar 2 tablespoons Dijon mustard teaspoon salt teaspoon coarsely ground black pepper BS teaspoon hot pepper sauce 1 package 3 oz ramen noodles shrimp chicken or vegetable flavor large head about 1 lb Napa cabbage cored medium red onion cup salted sunflower seeds Dressing cup veget
16. page Preparing the Food Processor for Use 4 ona The 2 piece cone offers two sizes choose the right size for the fruit you are juicing Use the outer cone for grapefruit oranges and other large fruits Remove the outer cone to reveal a smaller inner cone that s perfect for lemons and limes Open the lid and place the cone inside the strainer basket over the power shaft It may be necessary to rotate the cone until it falls into place Halve the fruit to be juiced Place fruit half on cone Close the lid of the strainer basket Hold the lever arm down firmly with an open palm to maintain even pressure Operate the citrus press only when the lever arm is in the down position holding the fruit on the cone Lf 4 a NOTE Use of the citrus press without the clip on lever arm is not recommended If you do use it without the lever arm remove the lever arm from the basket see Step 13 12 9 10 Operate the citrus press by pressing the On Button or the Pulse Button When juice is fully extracted Press the Off Button NOTE Do not exceed the maximum liquid level line on the work bowl or juice will leak from the bowl 11 12 13 14 Unlock the strainer basket by turning it clockwise Remove juiced fruit cone and strainer basket from the work bowl Remove the work bowl from Food Processor and pour juice into desired container To detach the clip on lever arm
17. pepper cup extra virgin olive oil loaves French bread cut into thirds and split lengthwise pound thinly sliced salami pound thinly sliced smoked ham or prosciutto slices provolone cheese Position 2 mm slicing disc in work bowl Add tomato Process to slice Remove and set aside Exchange slicing disc for mini bowl and mini blade in work bowl With processor running add basil and parsley through the small feed tube Process until chopped about 5 seconds With processor running add garlic Process until chopped 5 to 10 seconds Add onion Process until chopped about 3 seconds scraping sides of bowl if necessary Add green ripe and kalamata olives roasted red peppers vinegar oregano black pepper and oil Process until blended 15 to 20 seconds Spread about 2 tablespoons olive mixture on each side of bread Top with reserved tomatoes salami ham 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 Yield 6 servings Six hoagie buns may be substituted for bread Tip Olive mixture may be made 1 to 2 days in advance and refrigerated Also serve it as a dip with crackers or toasted pita triangles Per Serving About 720 cal 33 g pro 51 g carb 41 g total fat 14 g sat fat 70 mg chol 2410 mg sod 35 French Onion Soup foe N Ww m 1 m fo Ww ounces Gruyere or Swiss cheese room tem
18. 3 times about 2 seconds each time or until chopped In large saucepan over medium heat heat oil Add shallot mixture Cook until tender 1 to 2 minutes stirring often Remove from heat set aside Exchange multipurpose blade for 2 mm slicing disc in work bowl Add green beans and carrot Process to slice Remove to saucepan 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 about 15 minutes or until liquid is absorbed Meanwhile cut tips from asparagus and reserve stalks set aside Exchange slicing disc for multipurpose blade in work bowl With processor running add thyme and parsley through the 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 2 mm slicing disc in work bowl Add asparagus stalks Process to slice small red bell Remove to saucepan with rice mixture Add pepper cut into asparagus tips stir well quarters Cover let stand 10 minutes Fluff with a fork Yield 6 servings 1 cup per serving Per Serving About 200 cal 4 g pro 45 g carb 2 5 g total fat 0 g sat fat 0 mg chol 630 mg sod Honey Orange Carrots 1 pound carrots Position 2 mm slicing disc in work bowl Add peeled carrots and onion in batches Process to slice small onion Set aside aS m cup oran
19. 54 ng cups hazelnuts cup all purpose flour cup packed brown sugar cup rolled oats teaspoon cinnamon teaspoon nutmeg cup butter or margarine cut into pieces and softened Filling 4 large firm pears PSs m peeled cut into halves lengthwise and cored cup granulated sugar tablespoon all purpose flour tablespoon lemon juice teaspoon cinnamon Fit crust into 9 inch pie plate Flute edges set aside Position multipurpose blade in work bowl Add all topping ingredients except butter Pulse 4 to 5 times about 2 seconds each time or until nuts are coarsely chopped Add butter Pulse 4 to 5 times about 3 seconds each time or until crumbly Remove and set aside Exchange multipurpose blade for 2 mm slicing disc in work bowl Add pears Process to slice Remove to large mixing bowl Add remaining filling ingredients M ix well Add pear mixture to crust Cover with hazelnut topping Loosely cover pie with foil Bake at 375 F for 45 minutes Remove foil Bake an additional 15 to 30 minutes or until filling is bubbly and fruit is tender Yield 8 servings Tip For apple and pear filling substitute 2 large crisp apples for 2 pears Per Serving About 560 cal 7 g pro 60 g carb 35 g total fat 11 g sat fat 35 mg chol 80 mg sod 53 Pastry Crust One Crust xR 2 4 cup all purpose flour teaspoon salt cup cold shortening tablespoon cold butter or margarine cut up tablespoons ic
20. KitchenAid 12 CUP FOOD PROCESSORS INSTRUCTIONS AND RECIPES MODELS KFPW760 amp KFPM770 ie ji k 4 ai Jn r ts f NES e 1 800 541 6390 Details Inside FOR THE WAY IT S MADE Hassle Free Replacement Warranty We re so confident the quality of our products meets the exacting standards of KitchenAid that if your Food Processor should fail within the first year of ownership KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your original Food Processor returned to us Your replacement unit will also be covered by our one year full warranty Please follow these instructions to receive this quality service If You Reside In The 50 United States and your KitchenAid Food Processor should fail within the first year of ownership simply call our toll free Customer Satisfaction Center at 1 800 541 6390 M onday 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 When you receive your replacement Food Processor use the carton and packing materials to pack up your Original 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 For a detailed explanation of warranty terms and conditions including h
21. Monday through Friday 10 a m to 5 p m Saturday Eastern Time Accessories for Models KFPM770 and KFPW760 Blades and Discs 12 cup Multipurpose Blade KFP72BL Dough Blade KFP72DB Mini Blade for Mini Bowl KFP7MBL 2 mm Thin Slicing Disc KFP7SL2 2 mm Thin Shredding Disc KFP7SH2 4 mm Med Slicing Disc KFP7SL4 Med Shredding Disc KFP7SH4 6 mm Thick Slicing Disc KFP7SL6 6 mm Thick Shredding Disc KFP7SH6 4mm Julienne Disc KFP7 U French Fry Cutting Disc KFP7FF Parmesan Ice Grating Disc KFP7PI 5 Disc Set KFP7DS 6 mm Slicing e 6 mm shredding e French fry e Julienne e Parmesan Ice grating You can also write to Customer Satisfaction Center KitchenAid Portable Appliances PO Box 218 St Joseph MI 49085 0218 Bowls and Covers Work Bowl Cover with Ultra Wide Mouth Feed Tube KFP7WWC 12 cup Work Bowl KFP72WB Mini Bowl with Storage Lid KFP7MB Chef s Bowl KFP72CB Specialty Accessories 12 cup Egg Whip KFP72EW Citrus Press KFP7CP Juice Extractor KFP7JE Other Accessories 2 Piece Food Pusher for Ultra Wide Mouth Feed Tube KFP7WP Spatula Cleaning Tool KFP7SP Chef s Accessory Case KFP7SC 60 FOR THE WAY IT S MADE Registered Trademark Trademark of KitchenAid U S A 2004 All rights reserved dZw504
22. OTE 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 Disassembling the Food Processor 2 If using a disc remove it before removing the bowl Place two fingers under each side of the disc and lift it straight up Remove the disc stem 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 4 Turn the work bowl to the left to unlock it from the base Lift to remove gt K O66 5 The multipurpose blade can be removed from the work bowl before the contents are emptied The blade can also be held in place as you remove food grasp the work bowl from the bottom and place one finger through the center opening to grip the blade shaft Then remove food from the bowl and blade with a spatula 4 Cleaning the Food Processor A WARNING Cut Hazard Handle blades carefully Failure to do so can result in cuts 1 Press the Off Button and unplug the Food Processor before cleaning 2 Wipe the base and cord with a warm sudsy cloth and wipe clean with a damp cloth Dry with a soft cloth Do not use abrasive cleansers or scouring pads 3 All the other parts of the Food Processor are dishwasher saf
23. Remove and set aside Exchange slicing disc for multipurpose blade in work bowl With processor running add garlic through the small feed tube Process until finely chopped 5 to 8 seconds Add onion and bell pepper Pulse 3 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 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 heat to medium low 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 Yield 8 servings Per serving About 290 cal 12 g pro 31 g carb 13 g total fat 6 g sat fat 35 mg chol 340 mg sod 34 Muffaletta Sandwiches x x x medium plum tomato large fresh basil leaves tablespoons fresh parsley leaves large cloves garlic small red onion peeled and cut into 1 inch pieces cup pimiento stuffed green olives cup pitted ripe olives cup pitted kalamata olives cup prepared roasted red peppers drained tablespoon white wine vinegar teaspoon dried oregano teaspoon coarsely ground black
24. able oil 2 tablespoons rice vinegar or rice wine 2 tablespoons sugar 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 2 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 Refrigerate at least 1 hour before serving Yield 5 servings Tip Entire salad may be assembled 1 day in advance and refrigerated Per Serving About 370 cal 22 g pro 16 g carb 25 g total fat 4 5 g sat fat 50 mg chol 450 mg sod Asian Coleslaw Remove and reserve seasoning packet from noodles Crumble noodles and place on baking sheet Bake at 375 F for 5 minutes or until toasted Cool Position 2 mm slicing disc in work bowl Add cabbage and onion in batches cutting to fit feed tube if necessary Process to slice Remove to large mixing bowl Add sunflower seeds and noodles toss to mix Exchange slicing disc for multipurpose blade in work bowl Add oil vinegar sugar and contents of seasoning packet 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 12 se
25. b celery cut into 1 inch pieces cups cubed cooked ham Position multipurpose blade in work bowl With processor running add onion and chile through the small feed tube Process until chopped about 5 seconds Scrape sides of bowl Add adobo sauce mayonnaise salad dressing and celery Process until mixed about 10 seconds scraping sides of bowl if necessary Add ham Pulse 6 to 7 times about 1 second each time scraping sides of bow if necessary Spread on crackers or bread if desired Yield 4 servings cup per serving Per Serving About 350 cal 18 g pro 2 g carb 29 g total fat 7 g sat fat 70 mg chol 270 mg sod 36 Layered Eggplant and Roasted Red Pepper Casserole rR Ww N e y N N m medium about 1 lb eggplant tablespoons olive oil ounces mozzarella cheese chilled ounces Parmesan cheese cut into inch pieces and room temperature cup ricotta cheese egg teaspoon salt teaspoon black pepper cups prepared tomato basil pasta sauce divided jar 7 02 roasted red peppers well drained Position 2 mm slicing disc in work bowl Cut eggplant into 2 inch lengths to fit feed tube Process to slice Remove to greased 15 x 10 x 1 inch pan and arrange evenly Drizzle with oil Bake at 450 F for 5 to 8 minutes or until slightly tender Meanwhile exchange slicing disc for 4 mm shredding disc Add mozzarella cheese Process to shred Remove and set aside Exchange shr
26. blend 1 egg yolk 2 tablespoons water and lemon juice Sprinkle evenly over flour mixture Pulse 2 to 4 times 2 to 3 seconds each time or until mixture pulls away from sides of bowl and clings together Remove dough cover and chill hour Meanwhile in small saucepan over medium heat combine sugar cornstarch and salt Add half and half and 2 egg yolks Cook and stir until very thick Remove from heat Add vanilla Whisk until smooth Cool completely Place dough on floured surface Roll into a circle 2 inches 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 with egg and water mixture to seal holes Bake for 1 minute longer to set egg Cool completely Wash processor Position 2 mm slicing disc in work bowl Add peach Process to slice Remove and set aside Position 2 mm slicing disc in work bowl Add strawberries Process to slice Spread custard mixture in crust Arrange sliced fruit on custard Carefully brush with melted jelly to cover fruit completely Refrigerate at least 1 hour before serving Yield 8 servings Tip Tart is best served the same day it is made Per Serving About 230 cal 4 g pro 27 g carb 12 g total fat 6 g sat fat 125 mg chol 130 mg sod 52 Pear Hazelnut Crunch Pie 1 Toppi Ly 9 inch pastry crust see page
27. broth cups milk divided cup all purpose flour teaspoons Dijon mustard teaspoon curry powder if desired teaspoon hot pepper sauce Position 4 mm shredding disc in work bowl Add cheese Process to shred Remove and set aside Exchange 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 2 to 3 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 6 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 cup milk Process until chopped 5 to 8 seconds Set aside In medium mixing bowl whisk flour into remaining 1 cups milk whisking until smooth Add mustard curry powder if desired and pepper sauce Stir until combined Add milk mixture to broth in saucepan Cook and stir over medium high heat until bubbly and slightly thickened Reduce heat to low Add all but cup shredded cheese stir until melted Add
28. ce or shred a food item while keeping the Work Bowl clean for another ingredient Mini Bowl and Mini Blade 4 cup bowl and stainless steel blade are perfect for small chopping and mixing jobs Fine 2 mm Slicing Disc Disc produces approximately e 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 meringues mousses souffl s and desserts Citrus Press Press consists of a Strainer Basket 2 Piece Cone and Lever 3 Arm Use the removable outer cone for larger items such as grapefruit and the inner cone for lemons and limes Heavy Duty Base The base features the off on and pulse buttons along with the power shaft which rotates the blades and discs Spatula Cleaning Tool Special shape facilitates food removal from bowls discs and blades Chef s Accessory Case Stylish and durable slim line ca
29. d soy sauce sherry sesame oil and red pepper flakes Process until mixed about 5 seconds Scrape sides of bowl Exchange multipurpose blade for 2 mm slicing disc in work bowl Add pork Process to slice Remove to shallow pan or large resealable food storage plastic bag coat pork with marinade Refrigerate for 1 to 2 hours Meanwhile wash processor Position 2 mm slicing disc in work bowl Add bell pepper and celery Process to slice Set aside In large skillet over medium high heat heat 2 teaspoons vegetable oil Add pork mixture Cook 4 to 5 minutes or until pork is no longer pink stirring occasionally Continue to cook and stir until liquid evaporates Remove from skillet Add remaining 1 teaspoon vegetable 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 Yield 4 servings Per Serving About 180 cal 19 g pro 6 g carb 9 g total fat 2 g sat fat 50 mg chol 740 mg sod 41 S3HSIC NIV Beef and Broccoli Stir Fry x Xf cloves garlic egg white tablespoon cornstarch divided tablespoons soy sauce divided teaspoon dark sesame oil teaspoon crushed red pepper flakes teaspoon ginger pound beef flank steak cut into 2 inch wide pieces a
30. dding Disc Assembly seeren 9 Mint Bowl Assembly cssti nay iss AE E AEN 10 Chef s Bow Assembly secss cctesusicesauiieateiseeoaasessiiecenineaaiies nisenaaiauie 10 Egg Whip Assembly amp USE 11 Citrus Press Assembly amp USC ccecccccceeeceeeeeeeeee cee cee seeetieeneecetieesieenieenees 11 Using the Food Processor Before USC oo ceeccececceeeteeeeeeeee cree tates snes eeee eae a aa aa aaa Ea 13 Food Pusher INternlO CK sitions esti enti ried aaa aerator meds 13 Maximum LIQUid Level wiscantieeadee vancn sande nina ni 13 Turning the Food Processor On and Off eceecceeceeseeeeeeeeeteeeeeeecetneeteaeens 13 Using the Pulse Control icccstienisneeesescteestsddevee sade cdssadecdanadedeuadestpaateese nay 14 2 Piece Food PUSNEN sce saved inievstd austin a a eviaianadietiehs 14 Disassembling the Food Processor ccsececeeeceeeceeeeeeeeeeeeeeeeeeneetieeeieesieeteeeaee 14 CARE AND CLEANING Cleaning the Food Processor sinrin a aT a aR 16 Troubleshooting siczsiees ee citedccel deeaticees lie daciteslansath aia Aaaa 17 Continued on next page Table of Contents FOOD PROCESSING TIPS Using the Multipurpose Bladesiin dist Mii Gnidia 18 Using a Slicing or Shredding DISC 0 0 0 cee cece cette eee tee etter cee tieetieetee cee eaee 19 Using the Dough Blade vsssisecccescesiiigauivavueandiedennd ia aia 20 Using EME Egg WAID x otccetcceteenctaet ola etedaaldiarosddiaenebeiateet lance Maarten tienen 20 Helptul HintS 00 cesses ccetecedevee
31. dough will form a slightly sticky ball Remove dough to greased bowl turning dough to grease all sides Cover let rise in warm place until double in size about 45 to 60 minutes Punch dough down Shape into a loaf and place in greased 8 x 4 x 2 inch loaf pan Cover let rise in warm place until double in size 45 to 60 minutes If desired brush with melted butter and sprinkle with wheat germ Bake at 375 F for 30 to 40 minutes or until loaf is brown and sounds hollow when tapped Cool on wire rack Yield 1 loaf 12 servings Per Serving About 200 cal 6 g pro 29 g carb 8 g total fat 2 5 g sat fat 10 mg chol 200 mg sod 46 Country White Bread NSS cup water cup milk tablespoons butter or margarine package active dry yeast cups all purpose flour tablespoon sugar teaspoon salt teaspoon melted butter or margarine if desired Combine water milk and 2 tablespoons butter 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 flour sugar and salt Process until mixed about 5 seconds scraping sides of bowl if necessary With processor running slowly add yeast mixture through the 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 45 to 60 minutes Pu
32. e Be sure to load them away from exposed heating elements in the dishwasher If washing the Food Processor parts by hand avoid the use of abrasive cleansers or scouring pads They may scratch or cloud the work bowl and cover Thoroughly dry all parts after washing 4 To prevent damage to the interlock system always store the work bowl and work bowl cover in the unlocked position when not in use O66 5 Wrap the power cord around the work bowl Secure the plug by clipping it to the cord 6 Disassembled discs shafts and blades should be stored in the provided storage case and ina location out of the reach of children Troubleshooting If your Food Processor should fail to operate check the following Make sure the work bowl and work bowl cover are properly locked on the base and the food pusher is inserted to the maximum fill line on the feed tube See if the power cord is plugged into a proper electrical outlet see Electrical Requirements on page 5 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 Processor shuts off while it is running The Food Processor may be overheated If the motor exceeds a certain temperature it will automatically shut off to prevent damage This shou
33. e water Two Crusts 2 cups all purpose xX 5 7 flour teaspoon salt cup cold shortening tablespoons cold butter or margarine cut up tablespoons ice water 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 Yield 1 pie 8 servings Per Serving one crust About 120 cal 2 g pro 11 g carb 8 g total fat 2 5 g sat fat 5 mg chol 75 mg sod Per Serving two crusts About 260 cal 4 g pro 23 g carb 17 g total fat 6 g sat fat 10 mg chol 220 mg sod 54 Carrot Cake With Cream Cheese Frosting Cake 1 pound 6 7 medium carrots cups sugar cup vegetable oil eggs teaspoons vanilla cups all purpose flour teaspoons baking soda teaspoons cinnam
34. edding disc for multipurpose blade in work bowl With processor running add Parmesan cheese through the small feed tube Process until grated 25 to 30 seconds Add ricotta cheese egg salt and black pepper Process until mixed 10 to 15 seconds Pour 1 cup pasta sauce into greased 12 x 8 x 2 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 to 40 minutes or until eggplant is tender and casserole is bubbly Let stand 5 to 10 minutes before serving Yield 8 servings Per Serving About 250 cal 12 g pro 19 g carb 14 g total fat 6 g sat fat 50 mg chol 610 mg sod 37 S3HSIC ACIS ANV SATEWLaDAA Spring Mix Basmati Rice PR Rr m N clove garlic medium shallot cut into quarters tablespoon olive oil pound about 1 cup fresh green beans trimmed small carrot peeled and cut into halves crosswise cups chicken broth cup water teaspoon salt teaspoon black pepper teaspoon ground coriander if desired cups basmati or jasmine rice pound fresh asparagus teaspoons fresh thyme leaves tablespoons loosely packed fresh parsley leaves Position multipurpose blade in work bowl With processor running add garlic through the small feed tube Process 5 seconds Add shallot Pulse 2 to
35. ess using even pressure To slice cooked meat or poultry including salami pepperoni etc Food should be very cold Cut in pieces to fit feed tube Process food using firm even pressure To shred firm and soft cheeses Firm cheese should be very cold For best results with soft cheeses such as mozzarella freeze 10 to 15 minutes before processing Cut to fit feed tube Process using even pressure USING THE DOUGH BLADE The dough blade is specially designed for mixing and kneading yeast dough quickly and thoroughly For the best results do not knead recipes which use more than 2 3 cups of flour USING THE EGG WHIP To make soft egg white meringue Place 3 egg whites and teaspoon cream of tartar in work bowl fitted with egg whip Process until foamy about 30 to 45 seconds With processor running slowly add cup sugar through the small feed tube Process until stiff peaks form about 2 to 3 minutes Stop processor as necessary to check texture of mixture To whip cream Place heavy cream in work bowl fitted with egg whip Process 30 seconds With processor running add 2 tablespoons powdered sugar through the small feed tube Process just until soft peaks form about 30 to 40 seconds Stop processor as necessary to check texture of mixture With processor running add teaspoon vanilla if desired through the small feed tube Process just until mixed Do not overprocess Helpful Hints 1 W
36. from the strainer basket for thorough cleaning pull the clip at the bottom of the basket away from the basket side and remove the lever arm from the basket When reattaching the lever arm to the strainer basket make sure the tabs on the clip snap securely into a pair of holes in the bottom of the basket Using the 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 8 Food Pusher Interlock The food pusher is part of the safety interlock system The Food Processor will not run unless the pusher is inserted to the 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 amp Turning the Food Processor On and Off 1 To turn on the Food Processor press the On Button The unit will run continuously and the indicator light will glow 2 To stop the Food Processor press the Off Button The indicator light will go out and an automatic brake will stop the action of the blade or disk within seconds 3 Wait until the blade or disk comes to a complete
37. ge juice tablespoons honey teaspoon salt teaspoon black pepper tablespoon butter or margarine In medium skillet combine orange juice honey salt and pepper Bring to a boil over medium high heat Add carrot mixture stir to coat Bring to a boil Cover cook over medium heat 5 minutes Uncover simmer 10 minutes or until liquid evaporates and carrots are coated and tender Add butter stir to coat Yield 4 servings cup per serving Per Serving About 110 cal 1 g pro 22 g carb 3 g total fat 2 g sat fat 10 mg chol 210 mg sod 38 Loaded Baked Potato Casserole strips bacon ounces extra sharp Cheddar cheese chilled ounces smoked sharp Cheddar cheese chilled ounce Parmesan cheese room temperature quarts water teaspoons salt divided pounds russet potatoes cup loosely packed fresh parsley leaves green onions cut into 1 inch pieces container 16 oz sour cream tablespoons all purpose flour teaspoon coarsely ground black pepper slice 3 in long French bread tablespoon butter or margarine softened In 12 inch skillet over medium heat cook bacon until crisp Remove bacon reserving 2 tablespoons drippings drain bacon on paper towels crumble and set aside Position 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 Remove and set aside In Dutch oven over high heat add water and 1 teaspo
38. heat Add sliced vegetables and broccoli florets toss to coat Cover and cook 4 minutes stirring once Remove lid cook and stir about 3 minutes longer or until crisp tender Add broth mixture bring to a boil Add beef mixture Cook and stir until thickened Serve over hot cooked rice if desired Yield 5 servings Per Serving About 230 cal 22 g pro 9 g carb 12 g total fat 3 5 g sat fat 35 mg chol 560 mg sod 42 Deep Dish Pizza Crust N e cup water tablespoons olive oil package active dry yeast cups all purpose flour ounce freshly grated Parmesan cheese see TIPS teaspoon sugar teaspoon salt teaspoon dried basil Olive oil Cornmeal Sauce 14 2 cups prepared pizza Alfredo barbecue or other favorite sauce Topping 3 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 tomato slices artichoke hearts capers or other favorite topping pound shredded mozzarella provolone Cheddar Parmesan or other favorite cheese In small saucepan add water and 2 tablespoons oil 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 Parmesan cheese sugar salt and basil Process about 5 seconds scrape sides of bowl Process until mixed about 5 seconds scraping sides of
39. heeses partially frozen meats etc 21 7 10 T1 12 I3 14 Soft and medium hard cheese may spread out or roll up on the shredding disc To avoid this shred only well chilled cheese Sometimes slender foods such as A g carrots or celery fall over in the wea S feed tube resulting in an uneven slice To minimize this cut food in several pieces and pack the feed tube with the food For processing small or slender items the small feed tube in the two piece food pusher will prove especially convenient When preparing a cake or cookie batter or quick bread use the multipurpose blade to cream fat and sugar first Add dry ingredients last Place nuts and fruit on top of flour mixture to prevent overchopping Process nuts and fruits using short pulses until blended with other ingredients Do not overprocess When shredded or sliced food piles up on one side of the bowl stop the processor and redistribute the food using a spatula When food quantity reaches the bottom of a slicing or shredding disc 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 to mixture Organize processing tasks to minimize bowl cleanup Process dry or firm ingredients before liquid ingredients To clean ingredients from the multipurpose blade easily just empty the work bowl replace the lid and pulse 1 to 2 seconds t
40. hen 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 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 Carefully remove food from the blade 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 up to the maximum level as described on page 13 When chopping the work bowl should be no more than to full Use the mini bowl for up to 1 cup of liquid or cup solids Position slicing discs so the cutting surface is just to the right of the feed tube This allows the blade a full rotation before contacting the food To capitalize on the speed of the processor drop ingredients to be chopped through the small feed tube while the processor is running Different foods require varying degrees of pressure for best shredding and slicing results In general use light pressure for soft delicate foods strawberries tomatoes etc moderate pressure for medium foods zucchini potatoes etc and firmer pressure for harder foods carrots apples hard c
41. hes Process to slice Remove to medium mixing bowl Sprinkle with salt toss to coat Let stand hour Drain and spread on paper towels Set aside Position 2 mm slicing disc in work bowl Add onion Process to slice Remove to medium mixing bowl Exchange slicing disc for multipurpose blade in work bowl Add remaining ingredients Process until well blended 5 to 10 seconds Add sour cream mixture and cucumbers to onions Toss to coat Cover and refrigerate at least 1 hour Serve within 24 hours Yield 6 servings cup per serving Per Serving About 150 cal 1 g pro 6 g carb 13 g total fat 4 5 g sat fat 20 mg chol 450 mg sod White Balsamic Vinaigrette a RR x 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 si extra virgin olive oi Position mini bowl and mini blade in work bowl With processor running add basil oregano and garlic through the 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 the small feed tube Process until smooth and thick Serve with green salads Yield 8 servings 2 tablespoons per serving Three tables
42. ipe out work bowl Position multipurpose blade in work bowl Add cream cheese and eggs Process until blended 10 to 15 seconds Add remaining ingredients Process until smooth and blended about 15 seconds scraping sides of bowl if necessary Pour into crust Bake at 3502F for 40 to 50 minutes or until edges are set and center is soft set Cool 1 to 2 hours on rack Refrigerate at least 4 hours Remove sides of pan to slice If desired serve with favorite fruit coulis pie filling or chocolate or fruit sauce Yield 12 servings Per Serving About 320 cal 5 g pro 21 g carb 24 g total fat 14 g sat fat 95 mg chol 230 mg sod 51 F k a Fresh Fruit Tart Crust NF rh D re SS N e m m cup all purpose flour 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 y 1 NS X cup sugar tablespoon cornstarch teaspoon salt cup half and half egg yolks beaten teaspoon vanilla Topping 1 1 2 medium peach peeled cut into halves and pit removed cup fresh straw berries hulled tablespoons apple jelly melted Position multipurpose blade in work bowl Add flour sugar and salt Process until mixed about 2 seconds Add butter and shortening Pulse 3 to 4 times 2 to 3 seconds each time or until crumbly In small bowl
43. l frosting is spreading consistency Yield 12 servings Tip For rectangular shaped cake pour batter into greased and floured 9 x 13 x 2 inch baking pan Bake at 3509F for 40 to 50 minutes Per Serving About 660 cal 6 g pro 103 g carb 27 g total fat 9 g sat fat 80 mg chol 400 mg sod 55 Vanilla Chocolate Chunk Cookies 1h lh cup butter or margarine softened cup shortening cup granulated sugar cup packed brown sugar eggs teaspoons vanilla teaspoon baking soda teaspoon salt cups all purpose flour cups white chocolate chunks cups milk chocolate chunks Position multipurpose blade in work bowl Add butter shortening granulated sugar and brown sugar Process until creamy about 20 seconds Add eggs vanilla baking soda and salt Process until well mixed about 10 seconds Add flour evenly sprinkle white and milk chocolate over flour Pulse 6 to 8 times 2 to 3 seconds each time or until mixed Drop by level tablespoonfuls on ungreased baking sheets Bake at 3752F for 8 to 10 minutes or until light golden brown Remove to cooling rack Yield 4 dozen 1 cookie per serving For chewier cookies use only 1 egg Per Serving About 110 cal 1 g pro 13 g carb 6 g total fat 3 g sat fat 15 mg chol 60 mg sod 56 KitchenAid Food Processor Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for Food Proce
44. ld 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 e 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 ina dishwasher If the problem cannot be corrected with the steps in this section see the KitchenAid Warranty and Service section on pages 57 58 Do not return the Food Processor to the retailer they do not provide service 17 Food Processing Tips USING THE MULTIPURPOSE BLADE 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 Scrape 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 reaching desired texture 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 sof
45. llow chile peppers cut into halves and seeded serrano chile pepper cut into halves and seeded cloves garlic peeled pound fresh tomatillos husks removed red bell pepper seeded and cut into 1 inch pieces small onion cut into quarters tablespoon olive or vegetable oil tablespoon fresh lime juice teaspoon sugar teaspoon salt Place yellow and serrano peppers garlic tomatillos bell pepper and onion in 15 x 10 x 2 inch baking pan Drizzle with oil toss to coat On top rack bake at 450 F for 20 to 25 minutes or until tomatillos are blistered and garlic is tender stirring once or twice Cool slightly Position multipurpose blade in work bowl Add vegetable mixture with any accumulated juices lime juice sugar and salt Pulse 2 to 3 times about 1 second each time or until chopped Serve chilled or at room temperature with skewered grilled chicken or shrimp or tortilla chips Yield 24 servings 2 tablespoons per serving Tip May be made 1 to 2 days in advance if desired Per Serving About 15 cal 0 g pro 2 g carb 1 g total fat 0 g sat fat 0 mg chol 50 mg sod 27 SALADS AND DRESSINGS Dilled Sour Cream Cucumbers and Onions 2 1 SNS th medium cucumbers teaspoon salt small onion cup sour cream cup mayonnaise cup loosely packed fresh dill tablespoon white wine vinegar teaspoons sugar teaspoon black pepper Position 2 mm slicing disc in work bowl Add cucumbers in batc
46. loured surface roll puff pastry into a 12 inch square Pierce with a fork With pizza cutter or sharp knife cut pastry into 36 pieces Place on ungreased baking sheet Bake at 400 F for 10 to 12 minutes or until pastry puffs and edges begin to brown Remove from oven With back of spoon make indentation in each square Spoon onion mixture into each square and sprinkle with cheese Bake at 400 F for 3 to 5 minutes or until pastry is golden brown and cheese melts Garnish with parsley if desired Yield 12 servings 3 squares per serving Per Serving About 190 cal 5 g pro 13 g carb 13 g total fat 4 g sat fat 15 mg chol 190 mg sod 25 Hot Artichoke Dip N e eS ounces Asiago or Parmesan cheese room temperature green onions cut into 1 inch pieces red or green jalapeno pepper seeded and cut into quarters small clove garlic can 14 oz artichoke hearts well drained and cut into halves cup mayonnaise package 3 oz cream cheese cut into 1 inch pieces Position 4 mm shredding disc in work bowl Add Asiago cheese Process to shred Remove and set aside Exchange shredding disc for multipurpose blade in work bowl With processor running add onions jalapeno pepper and garlic through the small feed tube Process until finely chopped about 5 seconds Add artichoke hearts Pulse 1 to 2 times about 2 seconds each time or until coarsely chopped Add mayonnaise cream cheese and Asiago cheese
47. mperature cups all purpose flour tablespoon baking powder teaspoon baking soda teaspoon salt cup shortening cup buttermilk tablespoons melted butter if desired Position multipurpose blade in work bowl With processor running add cheese through the small feed tube Process until grated 30 to 45 seconds Add flour baking powder baking soda and salt Process until mixed about 3 seconds Add shortening Pulse 6 to 8 times about 1 second each time or until mixture is crumbly Pour buttermilk evenly over flour mixture Pulse 4 to 6 times about 1 second each time or until mixture forms a ball Do not overmix Place dough on floured surface Pat or roll to inch thick Cut with floured 2 inch round cutter If desired gently re roll dough pieces once to cut 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 130 cal 4 g pro 14 g carb 6 g total fat 2 g sat fat 5 mg chol 320 mg sod 49 Banana Macadamia Nut Bread Ww medium ripe bananas eggs cup butter or margarine cut into pieces and softened tablespoons buttermilk teaspoon vanilla cup sugar teaspoons baking powder teaspoon baking soda teaspoon salt teaspoon cinnamon cups all purpose flour jar 3 25 oz macadamia nuts Position 2 mm slicing disc in work bowl
48. nch dough down Shape into a loaf and place in greased 8 x 4 x 2 inch loaf pan Cover let rise in warm place until double in size 45 to 60 minutes Brush with 1 teaspoon melted butter if desired Bake at 375 F for 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped Remove loaf from pan immediately Cool on rack Yield 1 loaf 12 servings Per Servings 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 47 Country White Bread Variations Cinnamon Bread After first rising roll out dough into a 15 x 9 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 8 x 4 x 2 inch greased loaf pan Proceed as directed for white bread Yield 1 loaf 12 servings Per Serving About 150 cal 4 g pro 27 g carb 3 5 g total fat 2 g sat fat 10 mg chol 200 mg sod Parmesan Pepper Bread After first rising roll out dough into a 15 x 9 inch rectangle Spread with 1 tablespoon soft butter or margarine Sprinkle with 3 tablespoons 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 x 4 x 2 inch greased loaf pan Proceed as directed for white
49. nd frozen for 40 55 minutes cup beef broth tablespoons oyster sauce if desired cup fresh mushrooms medium onion cut into halves lengthwise medium head about 8 oz broccoli medium carrot tablespoons vegetable oil divided Hot cooked rice if desired Position multipurpose blade in work bowl With processor running add garlic through the small feed tube Process until chopped 5 to 10 seconds Add egg white 1 teaspoon cornstarch 1 tablespoon soy sauce sesame oil red pepper and ginger Process until mixed 5 to 10 seconds Scrape sides of bowl Exchange multipurpose blade for 2 mm slicing disc in work bowl Add beef Process to slice Remove to shallow pan or large resealable food storage plastic bag coat beef with marinade Refrigerate for 1 to 2 hours Wash processor Meanwhile in small bowl combine broth oyster sauce if desired remaining 2 teaspoons cornstarch and remaining 1 tablespoon soy sauce Set aside Position 2 mm slicing disc in work bowl Add mushrooms and onion in batches Process to slice Cut broccoli florets from stalk cut florets into small pieces Set aside Add stalk and carrot to feed tube Process to slice Set aside In large skillet or wok over medium high heat heat 1 tablespoon vegetable oil Add beef mixture Cook and stir for 5 to 8 minutes or until no longer pink stirring occasionally Remove and set aside Heat remaining 1 tablespoon oil in skillet or wok over medium high
50. o spin the blade clean Helpful Hints 15 After removing the work bowl cover place it upside down on the counter This will help keep the counter clean 16 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 22 17 18 Your Food Processor is not designed to perform the following functions e grind coffee beans grains or hard spices e grind bones or other inedible parts of food e liquefy raw fruits or vegetables e slice hard cooked eggs or unchilled meats If any plastic parts should discolor due to the types of food processed clean them with lemon juice Sausage Stuffed Mushrooms bakery croissant or white bread slice torn into pieces shallot cut into quarters clove garlic large about 14 oz mushrooms cleaned ounces ground sausage teaspoon Worcestershire sauce teaspoon dry mustard teaspoon hot pepper sauce cup shredded Cheddar cheese tablespoons snipped fresh chives if desired Position mini bowl and mini blade in work bowl Add croissants Process until finely crumbled 10 to 20 seconds Remove and set aside Position mini bowl and mini blade in work bowl Add shallot and garlic Process until finely chopped 5 to 10 seconds Remove stems from mushrooms add cup
51. oes not fit in the outlet contact a qualified electrician Do not modify the plug in any way Do not use an extension cord If the power supply cord is too short have a qualified electrician or serviceman install an outlet near the appliance Food Processor Features Medium 4mm Work Bowl Shredding Disc Heavy Duty Base Medium 4 mm Slicing Disc Disc Stem 10 Cup Chef s Bowl Fine 2 mm 4 2 A ps J Slicing Disc _ el e Cc a ___ Citrus Press 2 Piece Cone _ Egg Whip a 4 Cup Mini Bowl Work Bowl A and Mini Blade Cover with Ultra N Wide Mouth Feed Tube i a Spatula Cleaning Stainless Steel Tool Multipurpose Blade Dough Blade 2 Piece Food Pusher Food Processor Features Work Bowl Cover with Ultra Wide Mouth Feed Tube One of the industry s largest the Ultra Wide Mouth feed tube 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 The small pusher can also be used as a convenient 4 0z measuring cup 12 Cup Work Bowl The tough polycarbonate bowl provides capacity for large jobs Chef s Bowl Place the 10 cup Chef s Bowl inside the Work Bowl and sli
52. on teaspoon salt teaspoon nutmeg cup pecan halves or pieces cup raisins cup flaked coconut Frosting 4 6 x xX 1 2 cups powdered sugar ounces cream cheese softened and cut into 8 pieces cup butter or margarine softened teaspoon vanilla teaspoons milk Position 4 mm shredding disc in work bowl Add carrots cutting to fit feed tube if necessary Process to shred Yield should be about 3 cups Exchange 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 flour baking soda cinnamon salt and nutmeg evenly over carrot mixture in bowl Pulse 2 times 2 to 3 seconds each time or until just blended Sprinkle nuts raisins and coconut evenly over batter Process until just blended 2 to 3 seconds Pour batter evenly into 2 greased and floured 9 inch round cake pans Bake at 350 F for about 30 minutes or until wooden pick inserted in center comes out clean Cool in pans on rack for 10 minutes Remove layers from pans cool completely Frost with Cream Cheese Frosting Position multipurpose blade in work bowl Add powdered sugar cream cheese butter vanilla and 1 teaspoon milk Process until thoroughly mixed 15 to 20 seconds With processor running if necessary add an additional 1 teaspoon milk through the small feed tube unti
53. ons salt bring to boil Meanwhile position 4 mm shredding disc in work bowl 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 multipurpose blade in work bowl With processor running add parsley and onions through the small feed tube Process until chopped 2 to 3 seconds Remove and set aside In large mixing bowl combine sour cream flour pepper remaining teaspoon salt and reserved bacon drippings mix well Add potatoes shredded cheeses onion mixture and reserved bacon toss gently to mix well Spread into greased 2 4 quart baking dish Split French bread lengthwise Butter cut sides place cut sides together Cut into 1 inch pieces Position multipurpose blade in work bowl Add buttered bread Process until fine crumbs form 10 to 12 seconds Sprinkle crumb mixture over potatoes Bake at 350 F for 45 to 60 minutes or until golden brown and edges are bubbly Yield 12 servings about cup per serving Per Serving About 290 cal 9 g pro 20 g carb 19 g total fat 12 g sat fat 45 mg chol 520 mg sod 39 Sweet amp Sour Cabbage Saut x head about 1 Ib cabbage cut into wedges tart apple peeled cut into quarters and cored small onion cut into quarters lengthwise strips bacon tablespoon
54. ow to arrange for service outside the United States see pages 57 and 58 Proof of 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 Model Number Serial Number 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 Table of Contents INTRODUCTION Hassle Free Replacement Warranty seeen Inside Front Cover Product Registration Card i iissnocsieeesvnunesiaaven saynaarmeosaneses Inside Front Cover Food Processor Safety wiz jesvsci ce seesdsiacecunesdasaieennci ounce dieeataaescadaieanducenians 3 Important Safeguards cies entdienatied ati a i aaa 4 Electrical Requirements ssssssssrsssssisiatististtntastnttantn strkat teste etaeeneeecencetiaeeas 5 FEATURES AND OPERATION FOOd Processor Feat res i cciviwesssieiethar attest ateinataneunteu Raa EAA iiia 6 Preparing the Food Processor for Use Before First USE nonnene Na A instal 8 Work Bowl Assembly rainen oee ian RAA E R i 8 Multipurpose Blade amp Dough Blade Assembly ssec 9 Slicing amp Shre
55. perature jumbo yellow onions cut into halves lengthwise tablespoons butter or margarine tablespoon all purpose flour teaspoon black pepper cups beef broth cups chicken broth cup dry sherry teaspoon Worcestershire sauce diagonal slices in thick French bread lightly toasted ounces freshly grated Parmesan cheese Position 4 mm shredding disc in work bowl Add Gruyere cheese Process to shred Remove and set aside Exchange shredding disc for 2 mm slicing disc in work bowl Add onions in batches Process to slice In Dutch oven over medium high heat melt butter Add onions Cook and stir 5 to 10 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 about 1 cup soup into each of 6 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 Yield 6 servings 1 cup per serving Per Serving About 400 cal 21 g pro 25 g carb 23 g total fat 13 g sat fat 65 mg chol 1170 mg sod Chipotl Mustard Ham Spread e XX 1 NR N small onion small chipotl chile in adobo sauce from 7 or 11 oz can teaspoon adobo sauce cup mayonnaise tablespoons prepared honey mustard salad dressing ri
56. poons each of dark balsamic vinegar and red wine vinegar may be substituted Per Serving About 190 cal 0 g pro 1 g carb 21 g total fat 3 g sat fat 0 mg chol 150 mg sod 28 Mediterranean Hot Chicken Salad Ww x NNR m m K X x cups about 1 Ib cooked chicken chunks cup whole pitted kalamata olives green onions cut into 1 inch pieces bulb fennel cut into halves lengthwise cup mayonnaise cup sour cream teaspoons all purpose flour tablespoon fresh oregano leaves tablespoon lemon juice teaspoon salt teaspoon black pepper cup 2 oz crumbled feta cheese cup pine nuts Position multipurpose blade in work bowl Add chicken olives and onions Pulse 4 to 6 times 1 to 2 seconds each time or until coarsely chopped Remove to large mixing bowl Exchange multipurpose blade for 2 mm slicing disc Add fennel Process to slice Add to mixing bowl Exchange slicing disc for mini bowl and mini blade in work bowl Add all remaining ingredients except cheese and nuts Process until mixed 10 to 12 seconds Add to mixing bowl Add cheese to mixing bowl stir to combine Spread into greased 8 x 8 x 2 inch baking pan Sprinkle with pine nuts Bake at 375 F for 20 to 25 minutes or until thoroughly heated Serve with pitas flatbread or lettuce wraps Yield 5 servings about cup per serving Light mayonnaise and light sour cream may be substituted Per Serving About 420 cal 26
57. rvings cup per serving Per Serving About 110 cal 2 g pro 9 g carb 8 g total fat 1 5 g sat fat 0 mg chol 115 mg sod 30 Broccoli Kohlrabi Salad 1 2 1 Dress 4 3 1 stalk about Ib broccoli bulbs kohlrabi peeled and cut into eighths lengthwise large carrot peeled ing cup vegetable oil tablespoons red wine vinegar tablespoon fresh lemon juice green onions cut into 1 inch pieces teaspoon prepared mustard teaspoon sugar teaspoon coarsely ground black pepper teaspoon salt Position 2 mm slicing disc in work bowl Add broccoli stalk and florets cutting to fit feed tube if necessary Process to slice Add kohlrabi Process to slice Exchange slicing disc for 4 mm shredding disc in work bowl Add carrot Process to shred Remove vegetable mixture to large 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 10 servings cup per serving Per Serving About 90 cal 2 g pro 5 g carb 8 g total fat 1 5 g sat fat 0 mg chol 85 mg sod 31 SOUPS AND SANDWICHES Cheddar Broccoli Soup N ounces sharp Cheddar cheese chilled small onion cut into halves lengthwise rib celery cut into 2 inch pieces tablespoons butter or margarine large head about 1 Ib broccoli cups chicken
58. s 1 to 2 seconds each time Then process until fine To melt chocolate in a recipe Combine chocolate and sugar from recipe in work bowl Process until finely chopped Heat liquid from recipe With processor running pour hot liquid through the small feed tube Process until smooth Food Processing Tips To grate hard cheeses such as Parmesan and Romano Never attempt to process cheese that cannot be pierced with the tip of a sharp knife You can use the multi purpose blade to grate hard cheeses Cut cheese in 1 inch pieces Place in work bowl Process using short pulses until coarsely chopped Process continuously until finely grated Pieces of cheese can also added through the small feed tube while the processor is running 7 USING A SLICING OR m 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 vegetables and fruits Cut food to fit feed tube horizontally Position food horizontally in feed tube Process using even pressure to make plank like slices Re stack slices and position vertically or horizontally in feed tube Process using even pressure a 19 To slice or shred fruits or vegetables that are long and relatively small in diameter such as celery carrots and bananas
59. s cider vinegar tablespoons sugar tablespoons water teaspoon salt teaspoon black pepper Position 2 mm slicing disc in work bowl Add cabbage apple and onion in batches Process to slice Set aside In large skillet over medium heat cook bacon until crisp Remove bacon drain and set aside Add cabbage mixture to bacon drippings Cook over medium heat until wilted about 5 minutes stirring frequently Add vinegar sugar water salt and pepper Cook 5 to 10 minutes or until tender stirring occasionally Crumble bacon over the top Yield 5 servings cup per serving Per Serving About 100 cal 3 g pro 16 g carb 3 g total fat 1 g sat fat 5 mg chol 260 mg sod 40 Szechwan Pork large cloves garlic piece 2 in long peeled gingerroot cut into quarters tablespoons soy sauce tablespoon sherry teaspoon dark sesame oil teaspoons crushed red pepper flakes pound pork tenderloin cut into 3 inch pieces and frozen for 40 to 55 minutes red or yellow bell pepper cut into halves lengthwise and seeded large rib celery cut into 2 inch pieces tablespoon vegetable oil divided green onions cut diagonally into 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 gingerroot through the small feed tube Process until chopped 8 to 10 seconds Scrape sides of bowl Ad
60. se organizes and protects blades discs and SE accessories oe Preparing the Food Processor for Use A WARNING Cut Hazard Handle blades carefully Failure to do so can result in cuts Before First Use Before using your Food Processor for the first time wash the work bowl work bowl cover chef s bowl mini bowl feed tube pusher discs and blades either by hand or in the dishwasher see Cleaning the Food Processor on page 16 Work Bow Assembly 1 Place the Food Processor base on a dry level countertop with the controls facing forward Do not plug in the unit until it is completely assembled 2 With the handle just to the left of center place the work bowl on the base fitting the center opening over the power shaft 3 Grasp the work bowl handle and turn the bowl to the right until it locks into position 4 Insert the desired accessory into the work bowl See pages 9 12 for accessory instructions 5 Place the work bowl cover on the work bowl with the feed tube just to the left of the work bowl handle Grasp the feed tube and turn the cover to the right until it locks into place NOTE 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 2 piece food pusher into the feed tube Preparing the Food Processor for Use A WARNING Electrical Shock Hazard Plug into a grounded 3 prong o
61. sly injured PT CAA it you don t tonow instructions All safety messages will tell you what the potential hazard is tell you how to reduce the chance of injury and tell you what can happen if the instructions are not followed IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following l 2 3 LL 12 13 14 15 16 Read all instructions To protect against risk of electrical shock do not put Food Processor in water or other liquid 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 Facility 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 10 Keep hands and utensils away from moving blades or discs while processing food to reduce the risk of severe injury to persons or damage to the Food Processor A scraper may be used but must be used only when the Food Processor is not running
62. ssastea states anes tb a a a ianiai 21 RECIPES ADPGLIZENS sorne craig setae eae R A E oar aan aetna 23 Salads and Dressings sisarima anaa aaa aa 28 SOUPS and SandWICNES minnsti aaan A ENa 32 Vegetables and Side Dishes sssessssissiesissistrerssissrntnstntintnstistinnnntinrnetestrsnt 31 Maim DISN S ccsesteecctsed idee tal enced aaa aaaea a N a Beads 41 Bread S sorosroraspanp nanana nenna a a aaa ia aaa aiana aaa aaa bed 46 Desserts sinisiin nenna E ede E ae A ee 51 WARRANTY AND SERVICE INFORM ATION Warranty for the 50 United States and District of Columbia eseese 57 Wahranty For Puerto RICO csesia iareeonthaddincstioGaanwoiaiie iii 58 Arranging for Service after the Warranty EXpireS ee e 58 Arranging for Service Outside the 50 United States and Puerto Rico 4 58 Ordering Accessories and Replacement Parts 0 ccccccceeeeeeeeteeeseeeeteeeeteeeees 59 Food Processor Safety Your safety and the safety of others are very important We have provided many important safety messages in this manual and on your appliance Always read and obey all safety messages This is the safety alert symbol This symbol alerts you to potential hazards that can kill or hurt you and others All safety messages will follow the safety alert symbol and either the word DANGER or WARNING These words mean You can be killed or seriously injured A DAN G E R if you don t immediately follow instructions Y be killed iou
63. ssors operated in the 50 United States and District of Columbia Length of Warranty KitchenAid Will Pay For Your Choice of KitchenAid Will Not Pay For One Year Full Warranty from date of purchase Hassle Free Replacement of your Food Processor See inside front cover for details on how to arrange for service or call the 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 To arrange for service follow the instructions under the KitchenAid Food Processor Warranty for Puerto Rico on page 58 A Repairs when Food Processor is used in other than normal single family home use B Damage resulting from accident alteration misuse or abuse C Any shipping or handling costs to deliver your Food Processor to an Authorized Service Center D 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 CONSEQUENTIAL 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 57 KitchenAid
64. st on the stem cover and slide the paddle onto the cover Turn slightly to lock paddle 3 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 4 Fit the egg whip cap over the egg whip stem Push downward to lock it into place 5 Place the work bowl cover on the work bowl with the feed tube just to the left of the handle M ake 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 6 Press the On Button and whip ingredients to the desired texture and volume Press the Off Button when finished To disassemble 1 Unplug the base from the electrical outlet Remove the work bowl cover with a clockwise turn 2 Lift the egg whip assembly off the power shaft Remove whipped ingredients from the work bowl 3 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 Citrus Press Assembly and Use 1 Position and lock the work bowl on the base 2 Place the strainer basket in the bowl with the locking clip to the left of the work bowl handle 3 Turn the basket counter clockwise until the clip locks into the handle 2 Continued on next
65. stems to shallot mixture in mini bowl Pulse 3 to 4 times about 1 second each time or until chopped In medium skillet over medium heat cook sausage until thoroughly heated and no longer pink Drain Add mushroom mixture cook 2 to 4 minutes or until tender stirring often Exchange mini bowl and mini blade for multipurpose blade in work bowl Add sausage mixture bread crumbs Worcestershire sauce mustard pepper sauce and cheese Process until mixed 3 to 5 seconds Arrange mushrooms cap side down in 13 x 9 x 2 inch baking pan Spoon and press sausage mixture into openings mounding stuffing Bake at 350 F for 15 to 20 minutes or until mushrooms are tender Sprinkle with chives if desired Yield 5 servings 3 mushrooms per serving Tip Filling may be made up to one day in advance refrigerate Warm to room temperature before stuffing mushrooms Per Serving About 230 cal 11 g pro 10 g carb 17 g total fat 8 g sat fat 45 mg chol 390 mg sod 23 SYAZLAddV Cheddar Wheat Crackers ounces sharp Cheddar cheese chilled ounce Parmesan cheese room temperature cup rolled oats cup about 4 oz walnut pieces cup all purpose flour cup whole wheat flour teaspoons sugar teaspoon salt teaspoon baking soda tablespoons shortening tablespoon butter or margarine slightly softened cup buttermilk egg beaten tablespoon water teaspoon coarse salt divided tablespoons black sesame seeds
66. 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 8 Using the 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 Using the Pulse Control The pulse control allows precise control of the duration and frequency of processing It s great for jobs which require a light touch Just press and hold the Pulse Button to start processing and release it to stop The indicator light will glow each time the Pulse Button is pressed The 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 Disassembling the Food Processor A WARNING Cut Hazard Handle blades carefully Failure to do so can result in cuts N
67. tened 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 food should be cold Add cup flour from recipe per cup dried fruit Process fruit using short pulses until reaching desired texture To finely chop citrus peel With sharp knife peel colored portion without white membrane from citrus Cut peel in small strips Process until finely chopped 18 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 herbs are very dry before chopping 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 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 1 pound 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 time
68. utlet 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 into a proper electrical outlet see Electrical Requirements on page 5 NOTE Your 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 fill 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 A WARNING Cut Hazard Handle blades carefully Failure to do so can result in cuts Multipurpose Blade and Dough Blade Assembly Place the blade on the power shaft Rotate the blade so it falls into place on the shaft NAS d Slicing and Shredding Disc Assembly 1 Place the disc stem on the power shaft Continued on next page Preparing the Food Processor for Use AWARNING Cut Hazard lt a _ gt Handle blades carefully i gt Failure to do so can result in cuts 2 Fit the disc over the metal pin on the disc stem then rotate the disc until it falls fully onto the stem The mini bowl can also be placed in the chef s bowl in a similar manner 3 To remove the mini bowl after processing lift the bowl using the two finger grips located along the top edge of the bowl NSA A l gt Mini Bowl Assembly 1
69. utside crackers may start to brown first Remove them to a cooling rack and continue baking until center crackers are deep golden brown Remove to cooling rack Yield 6 dozen about 6 crackers per serving Other cracker toppings might include garlic powder onion powder sliced almonds poppy seeds or sunflower seeds Per Serving About 200 cal 7 g pro 20 g carb 11 g total fat 3 g sat fat 30 mg chol 470 mg sod 24 Caramelized Onion Puff Pastry Squares fo m e X xX N ounces Gouda or smoked Gouda cheese wax removed jumbo yellow onion cut into quarters lengthwise tablespoon vegetable oil tablespoon brown sugar tablespoon balsamic vinegar teaspoon coarsely ground black pepper teaspoon salt sheet from 17 oz pkg frozen puff pastry thawed tablespoons chopped fresh parsley leaves if desired Position 4 mm shredding disc in work bowl Add Gouda cheese Process to shred Remove and set aside Exchange shredding disc for 2 mm slicing disc in work bowl Add onion Process to slice In large skillet or Dutch oven over medium high heat heat oil until it sizzles Add onions Cook 5 to 10 minutes or until onions are limp stirring occasionally Stir in brown sugar and vinegar Cover Cook stirring occasionally over medium low heat about 35 minutes or until soft and light golden Uncover continue cooking until liquid evaporates Stir in pepper and salt Set aside On lightly f

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