KitchenAid | KFP720 | User's Manual | KitchenAid KFP720 User's Manual

KitchenAid KFP720 User's Manual
7 CUP
FOOD PROCESSORS
INSTRUCTIONS AND RECIPES
MODELS KFP730, KFP720 AND KFP710
FPO
1-800-541-6390
Details Inside
®
™
FOR THE WAY
1 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 Monday through
Friday, 8 a.m. to 8 p.m. (Eastern Time),
or Saturday, 10 a.m. to 5 p.m. Give
the consultant your complete shipping
address. (No P.O. Box Numbers,
please.)
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 how to arrange for service
outside the United States, see pages
34 and 35.
Proof of Purchase & Product Registration
Always keep a copy of the sales
receipt showing the date of
purchase of your Food Processor.
Proof of purchase will assure you of
in-warranty service.
Before you use your Food
Processor, please fill out and mail
your product registration card
packed with the unit. This card will
enable us to contact you in the
unlikely event of a product safety
notification and assist us in
complying with the provisions of
the Consumer Product Safety Act.
This card does not verify your
warranty.
Please complete the following for
your personal records:
Model Number _______________________________________________________
Serial Number ________________________________________________________
Date Purchased _______________________________________________________
Store Name __________________________________________________________
Table of Contents
INTRODUCTION
Hassle-Free Replacement Warranty...........................................Inside Front Cover
Product Registration Card ........................................................Inside Front Cover
Food Processor Safety ........................................................................................3
Important Safeguards........................................................................................4
Electrical Requirements ......................................................................................5
FEATURES AND OPERATION
Food Processor Features ...................................................................................6
Preparing the Food Processor for Use
Before First Use ...........................................................................................8
Work Bowl Assembly .................................................................................8
Multipurpose Blade Assembly ....................................................................9
Reversible Slicing/Shredding Disc Assembly ................................................9
Mini Bowl and Mini Blade Assembly .........................................................10
Citrus Press Assembly ...............................................................................10
Using the Food Processor
Before Use ................................................................................................12
Maximum Liquid Level .............................................................................12
Turning the Food Processor On and Off ...................................................12
Using the Pulse Control ............................................................................12
Disassembling the Food Processor ..................................................................13
CARE AND CLEANING
Cleaning the Food Processor............................................................................14
Troubleshooting .............................................................................................15
Continued on next page
1
Table of Contents
FOOD PROCESSING TIPS
Using the Multipurpose Blade..........................................................................16
Using the Reversible Slicing/Shredding Disc......................................................17
Helpful Hints ...................................................................................................18
RECIPES
Appetizers, Dips and Spreads .........................................................................20
Salads, Soups and Sandwiches .......................................................................22
Vegetables and Side Dishes ............................................................................25
Main Dishes.....................................................................................................26
Desserts...........................................................................................................29
WARRANTY AND SERVICE INFORMATION
Warranty for the 50 United States and District of Columbia ............................34
Warranty For Puerto Rico.................................................................................35
Arranging for Service after the Warranty Expires..............................................35
Arranging for Service Outside the 50 United States and Puerto Rico................35
Ordering Accessories and Replacement Parts ...................................................36
2
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:
DANGER
You can be killed or seriously injured
if you don’t immediately follow
instructions.
WARNING
You can be killed or seriously injured
if you don’t follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
3
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical shock do not put Food Processor in
water or other liquid.
3. Close supervision is necessary when any appliance is used by or near
children.
4. Unplug from the outlet when not in use, before putting on or taking off
parts, and before cleaning.
5. Avoid contacting moving parts.
6. 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.
7. The use of attachments not recommended or sold by the manufacturer
may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Keep hands and utensils away from moving blades or discs while
processing food to reduce the risk of severe injury to persons or damage to
the Food Processor. A scraper may be used but must be used only when
the Food Processor is not running.
11. Blades are sharp. Handle carefully.
12. To reduce the risk of injury, never place cutting blade or discs on base
without first putting bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance.
14. Never feed food by hand. Always use the food pusher.
15. Do not attempt to defeat the cover interlock mechanism.
16. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
4
Electrical Requirements
Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Food Processor 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.
5
Food Processor Features
Work Bowl
Reversible Slicing/
Shredding Disc
Heavy-Duty Base
3-Cup Mini Bowl
and Mini Blade
Lever Arm
Off
On
Pu lse
Disc Stem
2-Piece
Cone
Strainer
Basket
Work Bowl
Cover with
Feed Tube
Spatula/
Cleaning
Tool
Food Pusher
Stainless Steel
Multipurpose Blade
6
Food Processor Features
Work Bowl Cover with Feed Tube
Feed tube accommodates long food
items with a minimum of sectioning.
Unlike extra-wide feed tubes, there is
no pusher interlock system, so the
entire length of the tube can be filled
with food.
Reversible Slicing/Shredding Disc
This reversible (2 mm) slicing and
(4 mm) shredding disc is a precision
slicing blade on one side and, when
turned over, can produce uniform
shreds of most firm fruits, vegetables,
and cheese.
Food Pusher
Moves food through the feed tube
smoothly and easily.
Disc Stem
Stem fits over the power shaft on the
base and into the bottom of a the
Reversible Slicing/Shredding Disc.
7-Cup Work Bowl
The tough polycarbonate bowl
provides ample capacity for most
food preparation tasks.
Stainless Steel
Multipurpose Blade
Versatile blade chops, minces, blends,
mixes, and emulsifies in a matter of
seconds.
3-Cup Mini Bowl and Mini Blade
(Models KFP730 and KFP720)
3-cup bowl and stainless steel blade
are perfect for small chopping and
mixing jobs.
Heavy-Duty Base
The base features the Off, On, and
Pulse buttons along with the power
shaft, which rotates the blades and
discs.
Citrus Press (Model KFP730)
Press consists of a Strainer Basket,
2-Piece Cone, and Lever Arm. Use
the removable outer cone for larger
items, such as grapefruit,
and the inner cone for
lemons and limes.
Spatula/Cleaning Tool
Special shape facilitates food removal
from bowls, discs, and blades.
7
Preparing the Food Processor for Use
4. Insert the desired blade or disc
into the work bowl. See next page
for 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.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
Before First Use
Before using your Food Processor for
the first time, wash the work bowl,
work bowl cover, mini bowl, feed
tube pusher, discs, and blades either
by hand or in the dishwasher (see
“Cleaning the Food Processor” on
page 14).
Work Bowl Assembly
1. Place the Food Processor base on a
dry, level countertop with the
controls facing you. 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, and fit the center opening
over the power shaft.
3. Grasp the work bowl handle and
turn the bowl to the right until it
locks into position.
NOTE: Do not attach the cover to the
work bowl before the work bowl is
locked on the base. Damage to the
work bowl may result.
6. Fit the food pusher into the
feed tube.
Off
On
Pul se
8
Preparing the Food Processor for Use
7. Plug the power cord into an
electrical outlet.
NOTE: Your Food Processor will not
operate unless the work bowl and
work bowl cover are properly locked
on the base.
Do not remove the work bowl from
the base without first removing the
work bowl cover. Damage to the
work bowl may result.
Reversible Slicing/Shredding
Disc Assembly
1. Grasp the disc with fingers away
from slicing and shredding blades.
Use care; blades are sharp.
2. Fit center opening of the disc over
the disc stem. Turn the stem
counterclockwise to lock the disc
into place.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
Multipurpose Blade Assembly
Place the blade on the power shaft.
Rotate the blade so it falls into place
on the shaft.
3. Place assembled disc and stem on
the power shaft. It may be
necessary to slightly rotate the disc
so that it aligns properly and falls
into place.
Continued on next page
9
Preparing the Food Processor for Use
3. To remove the mini bowl after
processing, lift the bowl using the
two finger grips located along the
top edge of the bowl.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
Mini Bowl and
Mini Blade Assembly
1. Place the mini bowl inside the
work bowl over the power shaft.
Rotate the mini bowl until it falls
into place.
Citrus Press Assembly and Use
1. Position and lock the work bowl
on the base.
2. Place the strainer basket in the
bowl and position the locking clip
to the left of the work bowl
handle.
3. Turn the basket counterclockwise
until the clip locks into the handle.
2. Fit the mini blade on the power
shaft. It may be necessary to
rotate the blade until it falls into
place.
4. The 2-piece cone offers two sizes.
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.
10
Preparing the Food Processor for Use
5. 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.
9. Operate the citrus press by
pressing the On button or the
Pulse button.
10. 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. Unlock the strainer basket by
turning it clockwise. Remove
juiced fruit, cone, and strainer
basket from the work bowl.
12. Remove the work bowl from Food
Processor and pour juice into
desired container.
13. To detach the clip-on lever arm
from the strainer basket for
cleaning, pull the clip at the
bottom of the basket away from
the basket side and remove the
lever arm from the basket.
14. 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.
6. Halve the fruit to be juiced.
7. Place fruit half on the cone.
8. 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.
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).
11
Using the Food Processor
Turning the Food Processor
On and Off
WARNING
1. To turn on the Food Processor,
press the On button. The unit will
run continuously and the indicator
light will glow.
Rotating Blade Hazard
Off
On
Pu lse
Always use food pusher.
Keep fingers out of openings.
Keep away from children.
Failure to do so can result in
amputation or cuts.
2. To stop the Food Processor, press
the Off button. The indicator light
will go out and an automatic
brake will stop the action of the
blade or disc within seconds.
3. Wait until the blade or disc
comes to a complete stop before
removing the work bowl cover.
Be sure to turn off the Food
Processor before removing the
work bowl cover, or before
unplugging the unit.
NOTE: If the unit fails to operate,
make sure the work bowl and cover
are properly locked on the base
(see “Preparing the Food Processor
for Use” on pages 8-11).
Before Use
Before operating the Food Processor,
be sure the work bowl, blades, and
work bowl cover are properly
assembled to the Food Processor base
(see “Preparing the Food Processor
for Use” on pages 8-11).
Maximum Liquid Level
This line on the work bowl indicates
the maximum level of liquid that can
be processed by the Food Processor.
Using the Pulse Control
The Pulse control allows precise
control of the duration and frequency
of processing. It’s great for jobs that
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.
12
Disassembling the Food Processor
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
1. Turn the work bowl cover to the
left and remove.
4. Turn the work bowl to the left to
unlock it from the base. Lift to
remove.
2. If using the disc, remove it before
removing the bowl. Place two
fingers under each side of the disc,
and lift the disc and stem out of
the work bowl.
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.
3. If using the mini bowl, grasp and
remove the bowl using the finger
grips located inside the bowl.
13
Cleaning the Food Processor
5. To prevent damage to the bowl
interlock system, always store the
work bowl and work bowl cover
in the unlocked position when not
in use.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
1. Press the Off button.
2. Unplug the Food Processor
before cleaning.
3. Wipe the base and cord with a
warm, sudsy cloth, and wipe
clean with a damp cloth. Dry with
a soft cloth. Do not use abrasive
cleansers or scouring pads.
4. All the other parts of the Food
Processor are dishwasher safe. Be
sure to load them away from
exposed heating elements in the
dishwasher. If washing the Food
Processor parts by hand, avoid
using abrasive cleansers or
scouring pads. These could
scratch or cloud the work bowl
and cover. Thoroughly dry all parts
after washing.
Off
On
Pul se
6. Wrap the power cord around the
work bowl. Secure the plug by
clipping it to the cord.
14
Troubleshooting
• If your Food Processor should
fail to operate, check the
following:
– Make sure the work bowl and the
work bowl cover are properly
locked on the base.
– Check that the Food Processor is
plugged into a proper electrical
outlet. If it is, unplug the Food
Processor, then plug it into the
same outlet again. If the Food
Processor still does not work, check
the fuse or circuit breaker on the
electrical circuit the Food Processor
is connected to and make sure the
circuit is closed.
• If your Food Processor shuts off
while it is running:
– The Food Processor may be
overheated. If the motor exceeds a
certain temperature, it will
automatically shut off to prevent
damage. This should be an
extremely rare occurrence. If it
happens, press the Off Button and
wait 15 minutes for the Food
Processor to cool before resuming.
If the Food Processor still refuses to
run, wait an additional 15 minutes
for the Food Processor to cool.
If the problem cannot be corrected
with the steps in this section, see the
KitchenAid Warranty and Service
section on pages 34-35. Do not
return the Food Processor to the
retailer—they do not provide service.
15
Food Processing Tips
USING THE
MULTIPURPOSE
BLADE
To mince garlic or to chop fresh
herbs or small quantities of
vegetables:
With processor running, add food
through the feed tube. Process until
chopped. For best results, make sure
work bowl and herbs are very dry
before chopping.
To chop fresh fruits or
vegetables:
Peel, core, and remove seeds. Cut
food in 1- to 11⁄2-inch pieces. Process
food to desired size, using short
pulses, 1 to 2 seconds each time.
Scrape sides of bowl if necessary.
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 puree cooked fruits and
vegetables (except potatoes):
Add 1⁄4 cup liquid from recipe per cup
of food. Process food using short
pulses until finely chopped. Then
process continuously until desired
texture is achieved. Scrape sides of
bowl if necessary.
To prepare mashed potatoes:
To chop cooked or raw meat,
poultry or seafood:
Shred hot cooked potatoes using the
shredding disc. Exchange shredding
disc for multipurpose blade. Add
softened butter, milk, and seasonings.
Pulse 3 to 4 times, 2 to 3 seconds
each time, until smooth and milk is
absorbed. Do not over process.
The food should be very cold. Cut
into 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 chop dried (or sticky) fruits:
To make bread, cookie,
or cracker crumbs:
The food should be cold. Add 1⁄4 cup
flour from recipe per 1⁄2 cup dried
fruit. Process fruit using short pulses
until desired texture is achieved.
Break food into 11⁄2- to 2-inch pieces.
Process until fine. For larger pieces,
pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.
To finely chop citrus peel:
To melt chocolate for a recipe:
With sharp knife, peel colored portion
(without white membrane) from
citrus. Cut peel in small strips. Process
until finely chopped.
Combine chocolate and sugar from
recipe in work bowl. Process until
finely chopped. Heat liquid from
recipe. With processor running, pour
hot liquid through the feed tube.
Process until smooth.
16
Food Processing Tips
To grate hard cheeses, such as
Parmesan and Romano:
To slice or shred fruits or
vegetables that are long and
relatively small in diameter, such
as celery, carrots, and bananas:
Never attempt to process cheese that
cannot be pierced with the tip of a
sharp knife. You can use the
multipurpose blade to grate hard
cheeses. Cut cheese in 1-inch pieces.
Place in work bowl. Process using
short pulses until coarsely chopped.
Process continuously until finely
grated. Pieces of cheese can also
added through the feed tube while
the processor is running.
Cut food to fit feed tube vertically or
horizontally, and pack feed tube
securely to keep food positioned
properly. Process using even pressure.
To slice or shred round fruits
and vegetables, such as onions,
apples, and green peppers:
Peel, core, and remove seeds. Cut in
halves or quarters to fit feed tube.
Position in feed tube. Sometimes it’s
easier to remove the work bowl
cover and insert large food items into
the feed tube from the bottom
rather than the top. Process using
even pressure.
USING THE REVERSIBLE
SLICING/SHREDDING
DISC
To cut julienne or matchstick
strips of vegetables and fruits:
Use the slicing side of the
disc. Cut food to fit feed
tube horizontally. Position
food horizontally in feed
tube. Process using even
pressure to make planklike slices. Restack slices
and position vertically or
horizontally in feed tube.
Process using even
pressure.
To slice or shred small fruits and
vegetables, such as strawberries,
mushrooms, and radishes:
Position food vertically or horizontally
in layers within the feed tube. Fill
feed tube in order to keep food
positioned properly. Process using
even pressure.
To shred spinach and
other leaves:
Use the slicing side of the disc. Stack
leaves. Roll up and stand up in feed
tube. Process using even pressure.
17
Food Processing Tips
To slice uncooked meat or
poultry, such as stir-fry meats:
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Cut or roll food to fit feed tube. Wrap
and freeze food until hard to the
touch, 30 minutes to 2 hours,
depending on thickness of food.
Check to be sure you can still pierce
food with the tip of a sharp knife. If
not, allow to thaw slightly. Process
using even pressure.
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.
Helpful Hints
5. Different foods require varying
degrees of pressure for best
shredding and slicing results. In
general, use light pressure for soft,
delicate foods (strawberries,
tomatoes, etc.), moderate pressure
for medium-texture foods
(zucchini, potatoes, etc.), and
firmer pressure for harder foods
(carrots, apples, hard cheese,
partially frozen meats, etc.)
6. Soft and medium-hard cheese may
spread out or roll up on the
shredding disc. To avoid this, shred
only well-chilled cheese.
7. Sometimes slender foods such as
carrots or celery fall over in the
feed tube, resulting in an uneven
slice. To minimize this, cut food in
several pieces and pack the feed
tube with the food.
8. When preparing a cake or cookie
batter or quick bread, use the
multipurpose blade to cream fat
and sugar first. Add dry
ingredients last. Place nuts and
fruit on top of flour mixture to
prevent over-chopping. Process
nuts and fruits, using short pulses,
until blended with other
ingredients. Do not over process.
1. Never process 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.
2. Do not overfill work bowl or mini
bowl. For thin mixtures, fill work
bowl up to 1⁄2 to 2⁄3 full. For thicker
mixtures, fill work bowl up to 3⁄4
full. For liquids, fill up to the
maximum level as described on
page 12. For chopping, the work
bowl should be no more than 1⁄3 to
1
⁄2 full. Use the mini bowl for up to
1 cup of liquid or 1⁄2 cup solids.
3. Position the slicing disc so that the
cutting surface is just to the right
of the feed tube. This allows the
blade a full rotation before
contacting the food.
4. To capitalize on the speed of the
processor, drop ingredients to be
chopped through the feed tube
while the processor is running.
18
Helpful Hints
9. When shredded or sliced food
piles up on one side of the bowl,
stop the processor and
redistribute the food using
the spatula.
10. When sliced or shredded food
in the work bowl reaches the
bottom of the disc, remove
the food.
11. A few larger pieces of food may
remain on top of the disc after
slicing or shredding. If desired,
cut these by hand and add
to mixture.
12. Organize processing tasks to
minimize bowl cleanup. Process
dry or firm ingredients before
liquid ingredients.
13. To clean ingredients from the
multipurpose blade quickly and
easily, empty the work bowl,
replace the lid, and pulse for 1 to
2 seconds to spin the blade clean.
14. After removing the work bowl
cover, place it upside down on
the counter. This will help keep
the counter clean.
15. To remove the contents of the
work bowl without removing
the multipurpose blade, grasp
the work bowl from the bottom
and place one finger through
the center opening to hold the
blade in place. Then remove
food from the bowl and blade
with the spatula.
16. Your Food Processor is not
designed to perform the
following functions:
• grind coffee beans, grains, or
hard spices
• grind bones or other inedible
parts of food
• liquefy raw fruits or vegetables
• slice hard-cooked eggs or
unchilled meats
17. If any plastic parts should
discolor due to the types of food
processed, clean them with
lemon juice.
19
APPETIZERS, DIPS AND SPREADS
Seasoned Cheese Straws
8 ounces pasteurized
processed American
cheese, softened and
cut into 1-inch pieces
6 tablespoons butter,
softened and cut into
1
⁄2-inch pieces
1 teaspoon chili
powder
1
⁄4 teaspoon salt
1
⁄8 teaspoon crushed
red pepper
1 tablespoon milk or
half and half
1 teaspoon
Worcestershire sauce
1 cup all-purpose flour
Position multipurpose blade in work bowl. Add all
ingredients except flour. Process until thoroughly
mixed, about 30 seconds, scraping bowl once or
twice, if necessary. Add flour. Pulse just until flour is
mixed, 5 to 6 times, about 2 seconds each,
scraping sides of bowl once. Do not over mix.
Fit pastry bag* with #5 star tip. Fill bag with cheese
mixture. Pipe 3-inch strips onto ungreased baking
sheet, 1 inch apart.
Bake at 350°F for 9 to 11 minutes, until edges start
to brown.
Yield: 12 servings (4 cheese straws per serving).
*Roll cheese mixture into 3⁄8-inch diameter log or
rope and cut into 3-inch segments if pastry bag is
unavailable.
Per serving: About 160 cal, 5 g pro, 8 g carb, 12 g
total fat, 8 g sat fat, 30 mg chol, 340 mg sod.
Hummus
1-2 medium lemons
1 clove garlic
1 tablespoon fresh
parsley leaves
2 cans (15 oz. each)
garbanzo beans
(chick peas), drained,
reserving liquid
1
⁄4 cup olive oil
2 tablespoons tahini
(toasted sesame
paste), if desired
1 teaspoon dark
sesame oil
1 1
⁄8- ⁄4 teaspoon cayenne
pepper
1
⁄2 teaspoon salt
Position citrus press in work bowl; juice lemons (to
equal about 6 tablespoons). Set juice aside. Wipe
bowl dry.
Position multipurpose blade in work bowl. With
motor running, add garlic. Process until chopped, 5
to 10 seconds. Add parsley; process until chopped,
8 to 10 seconds. Add remaining ingredients and
lemon juice. Process until smooth, about 1 minute,
scraping sides once or twice if necessary. If needed,
add reserved liquid 1 tablespoon at a time, until
desired consistency. Serve with pita bread, if
desired.
Yield: 18 servings (2 tablespoons per serving).
Per serving: About 70 cal, 2 g pro, 6 g carb, 4 g
total fat, 0 g sat fat, 0 mg chol, 190 mg sod.
20
Lemony Garlic Dill Butter
1 tablespoon fresh dill,
without large stems
1 clove garlic
3
⁄4 teaspoon grated
lemon peel
1
⁄2 cup butter or
margarine, softened
1
⁄8 teaspoon coarsely
ground pepper
Position mini bowl and mini blade in work bowl.
Add dill; process until chopped, 5 to 8 seconds.
With processor running, add garlic and lemon peel.
Process until chopped, 5 to 10 seconds. Scrape
down sides; add butter and pepper. Process until
thoroughly mixed, 10 to 20 seconds. Use to baste
fish, chicken, or seafood or to spread on warm
bread.
Yield: 8 servings (1 tablespoon per serving).
Per serving: About 100 cal, 0 g pro, 0 g carb, 11 g
total fat, 7 g sat fat, 30 mg chol, 90 mg sod.
Maple Nut Butter
⁄2 cup butter or
margarine, softened
1 tablespoon walnuts,
toasted if desired
1-2 tablespoons pure
maple syrup
1
Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
10 to 20 seconds. Serve on warm biscuits,
pancakes, and bagels.
Yield: 8 servings (1 tablespoon per serving).
Per serving: About 110 cal, 0 g pro, 2 g carb, 12 g
total fat, 7 g sat fat, 30 mg chol, 90 mg sod.
21
SALADS, SOUPS AND SANDWICHES
Asian Coleslaw
⁄2 medium (about 1 lb.)
Napa cabbage
1 small red onion
3 tablespoons
sunflower seeds
1 package (3 oz.)
chicken or oriental
flavor ramen noodles
1
⁄4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
1
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage and onion, cutting to fit
feed tube if necessary. Process to slice. Remove to
large serving bowl. Add sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to cabbage mixture.
Exchange mini work bowl and mini blade for
slicing/shredding disc. In mini work bowl, combine
oil, vinegar, sugar, and contents of noodle
seasoning packet. Process until smooth and thick.
Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 150 cal, 3 g pro, 13 g carb, 10 g
total fat, 1.5 g sat fat, 0 mg chol, 150 mg sod.
French Onion Soup
4 ounces Gruyere or
Swiss cheese
5 large (about 3 lb.)
onions
2 tablespoons butter
or margarine
1 tablespoon flour
1
⁄2 teaspoon black
pepper
3 cans (14 oz. each)
low-sodium beef
broth
1
⁄2 cup dry sherry or
chicken broth
1 teaspoon
Worcestershire sauce
2 cups large homestyle croutons or 7
slices toasted French
bread
2 ounces freshly grated
Parmesan cheese
Position reversible slicing/shredding disc in work
bowl. Add Gruyere cheese. Process to shred. Set
aside. Reverse disc to slice. Add onions, cut to fit
feed tube if necessary. Process to slice.
Melt butter in Dutch oven or large saucepan over
medium-high heat. Add onions. Cook and stir 10 to
15 minutes, until onions are tender. Add flour and
pepper. Stir to mix. Add broth, sherry, and
Worcestershire sauce. Heat to boiling. Cook
1 minute.
Spoon into 6 individual oven-proof soup bowls. Top
with croutons and Gruyere cheese. Sprinkle with
Parmesan cheese. Place under broiler for 2 to 3
minutes, until cheese is melted and bubbly.
Yield: 6 (11⁄2-cup) servings.
Per serving: About 300 cal, 16 g pro, 22 g carb, 15 g
total fat, 8 g sat fat, 40 mg chol, 370 mg sod.
22
Chipotle Corn Chowder
1 clove garlic
1 medium onion, cut
into 1-inch pieces
1 celery stalk, cut into
1-inch pieces
2 tablespoons fresh
parsley
2 tablespoons
vegetable oil
2 cups fresh or frozen
(thawed) corn
kernels
1-2 teaspoons chopped
chipotle chile with
1
⁄4 teaspoon adobo
sauce*
1 medium carrot
2 medium potatoes,
peeled if desired
3 cups water
11⁄4 teaspoons salt
1
⁄4 teaspoon pepper
11⁄2 cups milk
1 tablespoon flour
Position multipurpose blade in work bowl. With
processor running, add garlic. Process to chop, 5 to
7 seconds. Add onion, celery, and parsley. Process
to finely chop, 8 to 10 seconds.
Heat oil in large saucepan or Dutch oven over
medium-high heat. Add garlic, onion, and celery.
Cook 2 to 4 minutes, until crisp-tender, stirring
occasionally.
Add corn and chipotle chile to work bowl. Process
to partially puree, 5 to 10 seconds, scraping sides
once if necessary. Remove to saucepan.
Exchange multipurpose blade for reversible
slicing/shredding disc to shred. Add carrot and
potatoes, cutting to fit feed tube if necessary.
Process to shred. Add to saucepan. Add water, salt,
and pepper. Heat to boiling, stirring frequently.
Reduce heat to medium-low. Cover. Cook for 15
minutes, until vegetables are tender, stirring
occasionally.
Combine milk and flour in small mixing bowl. Add
to saucepan. Stir to mix. Heat to boiling. Cook and
stir until thickened and bubbly.
Yield: 7 (about 1 cup) servings.
*Chipotle chilies in adobo sauce are available in
cans in the Mexican food section of most grocery
stores. To store remaining chilies and sauce for
future use, place in freezer-duty plastic resealable
bag. Store flat in freezer; break off chilies and sauce
with a fork for use in future recipes.
Per serving: About 180 cal, 5 g pro, 30 g carb, 6 g
total fat, 1.5 g sat fat, 5 mg chol, 470 mg sod.
23
Vegetarian Muffuletta Hoagie
1 clove garlic
3 large fresh basil
leaves or 1 teaspoon
dried basil
1
⁄4 cup pimiento-stuffed
green olives
1
⁄4 cup pitted ripe olives
6 ounces provolone
cheese
2 large carrots, cut into
21⁄2-inch pieces
2-3 tablespoons olive oil,
divided
1 medium zucchini, cut
into 21⁄2-inch pieces
1
⁄4 small red onion
1-2 tablespoons balsamic
vinegar
1
⁄2 teaspoon sugar
2 medium plum
tomatoes
4 hoagie buns, split
and buttered, if
desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and basil
through feed tube. Process until finely chopped,
about 10 seconds. Add green and ripe olives. Pulse
until chopped, 3 to 4 times, about 1 second each.
Set aside.
Exchange mini bowl and mini blade for reversible
slicing/shredding disc to shred. Add cheese, cutting
to fit feed tube, if necessary. Process to shred. Set
aside. Wipe out work bowl, if necessary.
Reverse disc to slice. Add carrots. Process to slice
lengthwise.
Heat 1 to 2 tablespoons oil in large skillet over
medium heat. Add carrots. Cook 3 to 5 minutes
until crisp-tender, stirring occasionally. Push to edge
of skillet.
Meanwhile, add zucchini and onion to feed tube.
Process to slice. Add to skillet, adding oil, if
necessary. Cook until slightly soft, 1 to 2 minutes.
Remove skillet from heat.
Add olive mixture, vinegar, and sugar to skillet. Stir
gently. Cover. Let stand 10 minutes to marinate.
Meanwhile, add tomatoes through feed tube.
Process to slice. Set aside.
Spoon vegetable mixture into hoagie buns. Top
with tomatoes and cheese. Place under broiler 2 to
3 minutes, until cheese is bubbly.
Yield: 4 servings (1 hoagie per serving).
Per serving: About 470 cal, 19 g pro, 44 g carb, 24
total g fat, 11 g sat fat, 30 mg chol, 950 mg sod.
24
1 pound carrots,
peeled and trimmed
1
⁄4 cup water
1
⁄4 teaspoon salt
1
⁄4 cup bourbon
2 tablespoons butter
or margarine
2 tablespoons brown
sugar
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
Combine carrots, water, and salt in small saucepan.
Heat to boiling. Reduce heat to medium. Cover.
Cook 5 to 7 minutes, until tender. Drain. Set carrots
aside in medium bowl; cover to keep warm.
Add bourbon, butter, and brown sugar to
saucepan. Cook and stir over medium-low heat until
bubbly and thickened. Add carrots; stir to coat.
Yield: 5 servings (1⁄2 cup per serving).
Per serving: About 120 cal, 1 g pro, 12 g carb, 4.5 g
total fat, 3 g sat fat, 10 mg chol, 170 mg sod.
Triple Potato Bake
3 tablespoons butter
or margarine
3 tablespoons allpurpose flour
1 teaspoon garlic salt
1 1
⁄8- ⁄4 teaspoon black
pepper
1 1
⁄8- ⁄4 teaspoon cayenne
21⁄4 cups milk
2 slices white bread,
buttered and torn in
pieces
2 medium yellow
potatoes (such as
Yukon Gold,
Norgold)
4 small blue potatoes
2 medium red potatoes
2 shallots, cut into
11⁄2-inch pieces
Fresh parsley, if
desired
Melt butter in 2-quart saucepan over medium heat.
Stir in flour, salt, black and cayenne pepper. Cook
until mixture is smooth and bubbly, stirring
constantly. Gradually add milk. Cook, stirring
constantly until thickened and bubbly. Set aside.
Position multipurpose blade in work bowl. Add
buttered bread. Pulse 5 to 6 times, about 10
seconds each. Set aside. Wipe out work bowl.
Switch multipurpose blade for reversible
slicing/shredding disc set to slice. Add potatoes and
shallots through feed tube. Process to slice. Place in
greased 12 x 8 or shallow 21⁄2-quart pan. Toss lightly
to mix.
Pour sauce mixture slowly over potatoes and
shallots; mix until potatoes are coated. Cover dish
with foil. Bake at 350°F for 40 minutes. Remove
foil. Sprinkle buttered bread crumbs over top.
Bake for 35 minutes more, until tender.
If desired, add parsley to mini work bowl. Process
to chop. Sprinkle parsley over potatoes before
serving.
Yield: 12 servings (1⁄2 cup per serving).
Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g
total fat, 3 g sat fat, 15 mg chol, 135 mg sod.
25
VEGETABLES AND SIDE DISHES
Bourbon-Glazed Carrots
MAIN DISHES
Layered Sausage Eggplant Casserole
1 pound bulk turkey or
pork Italian sausage*
1
⁄4 cup loosely packed
parsley leaves
3 ounces provolone or
mozzarella cheese
1 medium eggplant,
peeled
2 ounces Parmesan
cheese
1 cup ricotta cheese
1 egg
1
⁄4 teaspoon black
pepper
2 cups spaghetti sauce
Spray 12 x 8-inch baking dish with no-stick cooking
spray. Cook sausage over medium-high heat in
medium skillet, until thoroughly cooked; drain.
Set aside.
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, 8 to 10 seconds.
Set aside.
Position reversible slicing/shredding disc in work
bowl to shred. Shred provolone cheese. Set aside.
Reverse disc to slice. Add eggplant cut to fit feed
tube. Process to slice. Set aside.
Position multipurpose blade in work bowl. With
machine running, add Parmesan cheese. Process to
finely chop, 20 to 30 seconds. Add ricotta, egg,
and pepper. Process until well blended, 20 to 30
seconds.
Spread 1⁄2 cup of spaghetti sauce over bottom of
baking dish. Cover with half of eggplant and half of
sausage. Spread with ricotta cheese mixture.
Sprinkle with parsley. Cover with remaining
eggplant, sausage, and sauce. Bake uncovered at
350°F for 40 minutes. Sprinkle with provolone
cheese. Bake 15 to 20 minutes longer or until
cheese is melted and eggplant is tender.
Yield: 6 servings.
*If desired, sausage can be omitted for a vegetarian
main dish.
Per serving: About 380 cal, 31 g pro, 15 g carb, 22 g
total fat, 10 g sat fat, 125 mg chol, 780 mg sod.
26
Pizza Dough
11⁄2 cups all-purpose
flour
1
⁄2 teaspoon sugar
1
⁄2 teaspoon salt
1
⁄4 cup milk
1
⁄4 cup water
2 tablespoons olive oil
11⁄2 teaspoons active dry
yeast
Cornmeal
Position multipurpose blade in work bowl. Add
flour, sugar, and salt. Process to mix, 4 to 5
seconds.
Combine milk, water, and oil in small saucepan.
Heat over medium-low heat until warm (105°F to
115°F). Remove from heat; sprinkle yeast over
surface. Stir to dissolve yeast.
With processor running, slowly add yeast mixture
through feed tube until dough forms a ball, 5 to 20
seconds. Dough will be slightly sticky.
Place dough in greased bowl. Cover and let rest 30
minutes.
Grease pizza pan or baking sheet. Sprinkle with
cornmeal. Press dough into 12-inch circle on pan.
Add toppings. Bake at 425°F for 20 to 30 minutes
or as directed in recipe until dough is golden on
edges.
Yield: 1 pizza crust (6 servings).
Per serving: About 160 cal, 4 g pro, 25 g carb, 5 g
total fat, 1 g sat fat, 0 mg chol, 200 mg sod.
27
Fresh Vegetable Portobello Pizza
1 recipe pizza dough
(pg. 27)
8 ounces provolone or
whole milk
mozzarella cheese
1 clove garlic
1 medium onion,
halved lengthwise
1 medium green bell
pepper, seeded and
halved lengthwise
6 ounces portobello
mushroom caps
4-5 Roma tomatoes
(about 10 oz.)
Cornmeal
1 teaspoon oregano
leaves
1
⁄2 teaspoon salt
1
⁄4 teaspoon coarsely
ground pepper
2 tablespoons freshly
grated Parmesan
cheese
Prepare pizza dough and let rest as directed in
recipe.
Position reversible slicing/shredding disc in work
bowl to shred. Add provolone cheese. Process to
shred. Set aside. Exchange shredding disc for
multipurpose blade in work bowl. With processor
running, add garlic through feed tube. Process until
chopped, 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion and green
pepper. Process to slice. Spray large nonstick skillet
with cooking spray, sauté 2 to 3 minutes or until
softened. Set aside.
Add mushrooms through feed tube. Process to
slice. Add to skillet; sauté 1 to 3 minutes or until
soft. Remove from heat.
Add tomatoes through feed tube. Process to slice.
Drain liquid.
Grease pizza pan or large baking sheet. Sprinkle
with cornmeal. Press dough into 12-inch circle on
pan. Spread 1 cup provolone cheese on crust. Top
with tomatoes; sprinkle with oregano and salt. Top
with remaining vegetables. Sprinkle with pepper.
Bake at 425°F for 15 minutes. Top with remaining
provolone and Parmesan cheeses. Bake for 6 to 8
minutes more, until crust is golden brown and
cheese is melted.
Yield: 6 servings.
Per serving: About 340 cal, 16 g pro, 33 g carb, 16 g
total fat, 8 g sat fat, 30 mg chol, 770 mg sod.
28
Scones
11⁄2 cups all-purpose
flour
3
⁄4 cup rolled oats
1 tablespoon baking
powder
1
⁄4 teaspoon nutmeg
1
⁄4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar,
divided
1
⁄3 cup dried cranberries
or raisins
1
⁄2 teaspoon grated
orange peel
1
⁄3 cup cold butter or
margarine, cut up
1
⁄2 cup half and half
1 egg
Glaze
⁄2 cup powdered sugar
⁄4 teaspoon grated
orange peel
1 tablespoon orange
juice
1
1
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, nutmeg, salt, and 1
tablespoon sugar. Process until thoroughly mixed, 5
to 10 seconds. Add dried cranberries and orange
peel. Process to coarsely chop cranberries, about 5
seconds. Add butter. Pulse until mixture is crumbly,
5 times, about 2 seconds each.
Add egg to half and half in measuring cup; beat
slightly. With processor running, add through feed
tube. Process just until dry ingredients are
moistened, 5 to 6 seconds.
Turn onto lightly floured surface. With lightly
floured hands, knead 2 to 3 times. On greased
baking sheet, pat into 7-inch circle, 1-inch thick.
Sprinkle with remaining sugar. With floured knife,
cut into 8 wedges. Separate slightly.
Bake at 400°F for 15 to 20 minutes, until light
golden brown and firm when tapped on top. Cool
5 minutes. Meanwhile, position mini work bowl on
processor; add all glaze ingredients. Process until
smooth and drizzling consistency, 10 to 15
seconds. If necessary, add additional orange juice
1
⁄2 teaspoon at a time to desired consistency. Drizzle
over warm scones. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 270 cal, 5 g pro, 39 g carb, 11 g
total fat, 6 g sat fat, 50 mg chol, 270 mg sod.
29
DESSERTS
Cranberry Orange Oatmeal Scones
Pastry Crust
1 cup all-purpose flour
⁄4 teaspoon salt
1
⁄4 cup vegetable
shortening
1 tablespoon cold
butter or margarine,
cut up
2-4 tablespoons ice
water
1
Position multipurpose blade in work bowl. Add
flour and salt. Process until mixed, about 2 seconds.
Add shortening and butter. Pulse until crumbly, 3 to
4 times, 2 to 3 seconds each. Sprinkle minimum
amount of water evenly over mixture. Pulse until
mixture pulls away from sides of bowl and forms a
loose ball, 1 to 5 times, 2 to 3 seconds each.
Form into a ball. On lightly floured surface, roll 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, until light golden brown.
To prepare 2 crusts, double ingredients and follow
directions.
Yield: 1 crust (8 servings).
Per serving: About 120 cal, 2 g pro, 11 g carb, 8 g
total fat, 2.5 g sat fat, 5 mg chol, 75 mg sod.
30
Lemon Ginger Streusel Apple Pie
Streusel Topping
⁄4 cup flour
2 tablespoons rolled
oats
1
⁄4 cup brown sugar,
packed
1
⁄8 teaspoon ground
nutmeg
1
⁄4 cup butter or
margarine, cut up
1
Filling
1 pastry crust (pg. 30)
⁄4 cup granulated sugar
3 tablespoons brown
sugar, packed
1
⁄4 cup crystallized
ginger pieces
Peel from 1⁄2 lemon
2 tablespoons flour
4-5 medium crisp apples,
such as Braeburn or
Rome, peeled, cored,
and halved
lengthwise
1
Position multipurpose blade in work bowl. Add
flour, oats, brown sugar, nutmeg, and butter. Pulse
until mixture is crumbly, 3 to 4 times, 3 to 4
seconds each. Remove to small mixing bowl; set
aside.
Prepare pastry crust as directed in recipe. Fit crust
into 9-inch pie plate. Cover with plastic wrap. Set
aside.
Position multipurpose blade in work bowl. Add
sugars, ginger, and lemon peel. Pulse to finely chop
ginger and peel, 3 to 4 times, 8 to 10 seconds
each. Add flour; process until mixed, 2 to 3
seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Fit apples upright in
feed tube, cutting into quarters if necessary. Process
to slice.
Remove apples and sugar mixture to large mixing
bowl; stir gently to coat. Spoon mixture evenly into
unbaked pie shell. Top evenly with streusel topping.
Bake at 400°F for 45 to 60 minutes, until crust is
golden brown and filling begins to bubble. Cover
with foil if topping browns too quickly. If desired,
place foil on rack below pie to catch any drips. Cool
on rack.
Yield: 8 servings.
Per serving: About 320 cal, 3 g pro, 47 g carb, 13 g
total fat, 6 g sat fat, 20 mg chol, 80 mg sod.
Old Fashioned Apple Pie
Omit Streusel Topping. Prepare 2 pastry crusts. Roll
out and line pie plate with one crust as directed in
recipe. In filling, omit lemon peel and ginger; add 1
teaspoon cinnamon and 1⁄4 to 1⁄2 teaspoon nutmeg to
sugars and flour. Continue to prepare filling as
directed using 5 apples. Spoon evenly into crust. Roll
out remaining pastry as directed, place over apples.
Seal and flute edges. Cut 6 to 8 slits in top crust to
allow steam to escape. Bake at 425°F for 45 to 60
minutes, until crust is golden brown and begins to
bubble. Cool on rack.
Yield: 8 servings.
Per serving: About 330 cal, 4 g pro, 46 g carb, 15 g
total fat, 5 g sat fat, 10 mg chol, 150 mg sod.
31
Lemon Cheesecake
Crust
18 21⁄2-inch square
graham crackers,
broken
2 tablespoons sugar
1
⁄4 cup butter or
margarine, melted
Filling
1-2 medium lemons
1 cup sugar
2 packages (8 oz.
each) cream cheese,
softened
2 tablespoons flour
4 eggs
Raspberry Sauce
(pg. 33), if desired
Position multipurpose blade in work bowl. Add
cracker pieces and 2 tablespoons sugar. Pulse until
fine, 3 to 4 times, 8 to 10 seconds each.
Drizzle butter evenly over crumbs. Process until
blended, 5 to 10 seconds, scraping sides once if
necessary. Press firmly into bottom and 1 inch up
sides of 9-inch springform pan. Bake at 350°F for 5
to 6 minutes or until set. Cool completely. (For
quick cooling, cool 5 minutes and place in freezer
for 10 minutes.) Wipe out work bowl.
With swivel blade vegetable peeler, remove thin
yellow peel from 1⁄2 of one lemon in strips; set aside.
Position citrus press in work bowl; juice 1 lemon (to
equal about 1⁄4 cup). Set juice aside. Wipe bowl dry.
Position multipurpose blade in work bowl. Add 1
cup sugar and lemon peel to work bowl. Process
until peel is finely chopped, 20 to 25 seconds. Add
cream cheese. Process until blended, 20 to 25
seconds, scraping sides once if necessary. Add flour;
pulse to mix, 2 to 3 seconds. Add eggs and lemon
juice. Process until smooth, 20 to 25 seconds,
scraping sides if necessary.
Pour into pan. Bake at 350°F for 35 to 45 minutes,
until edges are set and center is soft-set. Cool 1 to
2 hours on rack. Loosen edges. Refrigerate in pan
at least 4 hours. Remove pan. Serve with raspberry
sauce, if desired.
Yield: 10 to 12 servings.
Per serving: About 370 cal, 7 g pro, 35 g carb, 23 g
total fat, 14 g sat fat, 140 mg chol, 260 mg sod.
32
Raspberry Sauce
1 package (14 oz.)
frozen unsweetened
raspberries, thawed
3
⁄4 cup water
1
⁄2 cup sugar
1 tablespoon
cornstarch
Position multipurpose blade in work bowl. Add
raspberries. Process until well chopped, 5 to 10
seconds. With machine running, slowly add water.
Process until smooth, 20 to 25 seconds. Add sugar
and cornstarch; process to mix, about 5 seconds.
Pour raspberry mixture into medium saucepan.
Cook, stirring frequently, over medium heat until
mixture boils. Cook, stirring constantly, until
thickened and translucent; cook 1 minute longer.
For smoother sauce, press mixture through medium
strainer to remove seeds, if desired. Place plastic
wrap directly on surface; cool completely. Serve
warm or cold spooned over cheesecake, angel food
cake, pancakes, waffles, or French toast.
Yield: 16 servings (2 tablespoons per serving).
Per serving: About 35 cal, 0 g pro, 9 g carb, 0 g
total fat, 0 g sat fat, 0 mg chol, 0 mg sod.
33
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
Processors operated in the 50 United States and District of Columbia.
Length of
Warranty:
KitchenAid Will Pay
For Your Choice of:
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
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 35.
KitchenAid Will Not
Pay For:
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.
34
KitchenAid® 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
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
P.O. Box 218
St. Joseph, MI 49085-0218
WARNING
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
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.
35
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.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, Eastern Time.
You can also write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218
Accessories for Model KFP730:
Blades and Discs
7-cup Multipurpose Blade
3-cup Mini Blade
(for Mini Bowl)
7-cup Reversible Slicing/
Shredding Disc
Specialty Accessories
KFP77BL
Citrus Press
Other Accessories
KFP77MBL
KFP77RD
Bowls and Covers
Work Bowl Cover with
Standard Feed Tube
KFP77WC
7-cup Work Bowl
KFP77WB
3-cup Mini Bowl with
Storage Lid
KFP77MB
KFP77CP
36
Food Pusher for
Standard Feed Tube
KFP77P
Spatula/Cleaning Tool
KFP7SP
®
FOR THE WAY IT’S MADE.™
® Registered Trademark/™Trademark of KitchenAid, U.S.A.
© 2004. All rights reserved. (dZw804)
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