Black & Decker FP1000 Series User manual

_BLACK&DECKER_
PowerPro'"
Full-Size
FoodProcessors
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INU.S.A.1-800-231-9786
•INCANADA1-800-465-6070
Model FPIO00Series FoodProcessors

lIMPORTANTSAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1
Pleaseread all instructions.
To protect against risk of electrical shock, do not put base, cord, or plug in water or
other liquid.
• Closesupervisionis necessary when anyappliance is used byor near children.
• Turn unit off andunplugfrom outlet when not in use,before putting on or taking off
parts,and before cleaning. Todisconnect, turn unit off, grasp plug,and pull from
wall outlet. Never yank on cord.
• Avoid contacting moving parts.Keep fingers out offood chute.
• Donot operate any appliance with adamaged cord or plug or after the appliance
malfunctions or isdropped or damagedin anymanner. Return the appliance to an
authorized service facility for examination, repair, or adjustment.
• The useof attachments not recommendedor sold bythe appliance manufacturer
may cause fire, electric shock, or injury.
• Donot useoutdoors.
• Donot let cord hang overedge oftable or counter.
• Donot let cord contact hot surface, including the stove.
• Keephands and utensils away from moving blades or discs while processing food
to prevent the possibility of severe personal injury or damageto the food processor.
A spatulamaybe used,but it mustbe usedonly when the food processor is not
running.
• Bladesare sharp. Handle carefully.
• Toavoid injury, never place knife blade or disc on basewithout first putting bowl
properly in place. Make sure motor, disc, and/or knife blade have stopped com-
pletely before removing cover.
• Be certain cover is securely locked in place before operating appliance.
• Neverfeed food byhand. Always usefood pusher.
• Donot attempt to defeat the cover interlock mechanism.
• Donot operatethis appliance in the presence of explosiveand/or flammable fumes.
• his applianceis intendedfor householduseonlyand notfor commercial or industrial
use.
SAVETHESEINSTRUCTIONS J
POLARIZEDPLUG
This appliance hasa polarized plug--one blade is wider thanthe other. To reduce the
risk of electric shock, this plug will fit into a polarizedoutlet only one way. If the plug
does notfit fully into the outlet, reverse it. If it still does not fit, contact a qualified elec-
trician. Donot attempt to defeat this safety feature bymodifying the plug in anyway.
AVOIDPREPARINGSOMEFOODS
The FoodProcessor may not beat egg whites to a desirable volume. It may not satis-
factorily slice solidly frozen meat;slice or shred hard-cooked eggs, marshmallows, or
very soft cheeses; or processfoods which are sohard that the tip of a knife cannot

FOODPUSHER
FOODFINGERS
(In Food Chute)
FRENCHFRYDISC
only)
THIN SLICE/FINE
COVER SHREDREVERSIBLE
DISC
THICK SLICE/COARSESHRED
REVERSIBLEDISC
DISCSTEM_.._W-__ _ _NIFE BLADE
BOWL J_ _--- BOWLHANDLE
"'-- CORD STORAGE
CENTERPOST __ (AT BACKOFBASE)
J "_" PUSH BUTTONCONTROLS
"ON" J
INDICATORLIGHT

A
91
92
be easily inserted. It also will not grind grain, coffee
beans, or spices with a high oil content. Donot chop Ice
it will damagethe Bowl and dull the Knife Blade.
TOASSEMBLEFOODPROCESSOR
IMPORTANT:Be surethe FoodProcessor isoff and
unplugged before removing or inserting parts.
FoodProcessorBowl
To attach Bowl to Base,hold Bowl with Frontfacing you
(A).SetBowl into RoundWell and rotate until its Locking
Tabs drop down intothe Base.Twist the Bowl
counterclockwise asfar asit will go. Be sure both Lock-
ing Tabs drop into place. Usemarkings on the Push But-
ton Control Panel asa guide.
ReversibleSlice/ShredDisc
NOTE:TheReversible Discwill slice or shred depending
upon which side is facing upward.
Positionthe Bowl on the Base and place the DiscStem
onthe Center Post (B1).Graspthe Disc bythe Center Hub
with the desired side (slice or shred)facing upward.
Rotatethe Disc until it slides down into place.
IMPORTANT:Foryour protection, this unit hasa system
that locks the Coverand Bowl onto the Basefor safe
usage. Donot attempt to operatethe unit withoutthe
Coverand Bowl locked correctly in place. An attempt to
do sowill turnontheIndicatorLightbut the unitwill not
operate.Ifthis happenschecktoensurethe coveris
completelyon.
CFrenchFryDisc (MODELFP1011ONLY)
The French Fry Discis also usedwith the Disc Stem.This
Discmust bemounted with the cutting bladesfacing
upward, and is installed the sameway asthe Slice/Shred
Disc(C).
KnifeBlade
Position the Bowl onthe Base. Graspthe Blade byits
Center Huband slip the Blade down over the Center Post
ofthe Bowl. (D).

F
To Puree:
Thepre-cut feature eliminates the need to cut foods into
small pieces before pureeing.Simply install the knife
Blade inthe Bowl, then graspthe thick slice disc bythe
Centre Huband align hexagon shapeof Hub over
hexagontop of Knife Blade (E).Install the Cover.Insert
the food intothe FoodChuteand usingthe pusher,
pureeing can be achieved in one easy step.
FoodChute/Cover
Holdthe Coverbythe FoodChutewith the handle cover
at an angle to the Bowl just in front ofthe Bowl Handle
(F).Lowerthe Coverover the Bowl andtwist counter-
clockwise until it snaps firmly in place. Proper alignment
will result with the handle cover overthe Bowl Handle. If
the Lid doesnot easily rotate tothe Lock position, check
to ensurethe Bowl isfully rotated to the Lock position.
NOTE:If the Processor does not operate when it is
turned on, be surethe Bowl and Coverare properly
"locked" into position. Toremove the Cover,shut the
FoodProcessor off and wait untilthe Disc hasstopped
rotating. Turnthe Cover clockwise and lift the Coveroff.
FoodPusher
Insert the FoodPusher intothe FoodChuteand lower it
into place (G).Always usethe FoodPusherto guide food
through the Discwhen slicing and shredding.
NOTE:The FoodPusherdoubles as a measuring cup and
has convenient millilitre and cup markings.
FoodFingers
Tokeepthe food steady and minimizetilting of single-
food items(such as carrots), clipthe FoodFingersinto
place on thetop rim ofthe FoodChute(H).
Centerthe food infront of the FoodFingers.They will
press against the food and hold it in place. Insert the
Pusher, press down, and process.
PUSHBUTTONCONTROLS
"0." IndicatorLight
This light comeson when the OnSwitch has been acti-
vated even if the Bowl and Cover havenot been locked
into place. If the Indicator is on before you close the Lid,
press the OffButton and then rotate the lid tothe Lock
position.

H
Pulse On
Light Off
J High Low
Speed Speed
\
Pulse
PulseButton
•Press and holdthe Pulse Button must be pressed and
held in placefor the unitto operate. When you
release it, the unit will stop.(I)
• Usethe PulseButton for short processing tasks,
such as chopping raw beef cubes or vegetables. This
allows youto control processing time aswell as
results.
OnButton(Models FPIO00and FPIO00-04)
• Whenthe Onbutton is pressed,the unitwill run until
the Off Button is pressed.
• Usethe Onposition for longer processing tasks, such
as making peanut butter, smoothspreads, dips, etc.
2-SpeedButtons(Model FP1011)
Insteadof an ONButton, Model FP1011hastwo (2)
SpeedControl Buttons. (J)
• When the "11"button is pressed,the unit will run at
HighSpeeduntil the OFFor "1" button is pressed.
• When the "T" button ispressed,the unit will run at
LOWSPEEDuntil the OFFor "11"button is pressed.
• Formost applications requiring longer processing,
use HIGHSPEED(ll).Use LOWSPEED(I)for higher
volumes of liquid (3to 4 cups/750to 1000ml).
Otherthanthe cleaningmentionedinthis manual,no other
servicingor maintenanceofthis applianceis required.
Repairs,if necessary,mustbe performedbyaBlack &
DeckerAuthorizedService Center.
GeneralCare
• Donot attemptto sharpenthe cutting edgesofthe
KnifeBlade or the ReversibleDisc. They are perma-
nently sharpened atthe factory and will be ruined by
attempted sharpening.
• Tostore the unit, pushthe cord intothe storage compartment atthe back ofthe unit.
Cleaning
• Before cleaning, be surethe unitis off and unplugged,from outlet.
• Whenever possible,rinse parts immediately after processing to make cleanup easier.
• Wipe the basewith a dampcloth and drythoroughly. Stubborn spots can be
removed byrubbing with a damp cloth and a mild, non-abrasive cleaner. Donot
immersethe Basein liquid.
• All removable parts can bewashed byhand or in a dishwasher.

L
M
-If washing byhand, usein hot, sudsywater, rinse,
and drythoroughly. If necessary, usea nylon bristle
brushto thoroughly cleanthe Bowl and Food
Chute/Cover;this type of brushwill alsohelp to pre-
vent cutting yourself on the Knife Blade and
ReversibleDiscs.
-If washing in a dishwasher, the Knife Blade and
Discs should be placed onthe upper rack- not in or
near the utensil basket where your hand could be
cut when removing utensils.
Donot use rough scouring padsor abrasive
cleansers.
Donotfill the Bowl with boiling water. Donot place
anyof the parts in boiling water.
Donot let the Knife Blade or Discs soak in water for
anylength of time.
FOODPROCESSINGTECHNIQUES
Emptythe bowl when food reaches the lower rimof the
Cover.Removethe Disc or Blade before removing food
from the bowl.
FoodSize
• When chopping, quarterfoods or cutthem into 1"(25
ram)pieces. Large pieces chop unevenly,with some
particles coarse and others overprocessed. When
slicing or shredding foods which are too large for the
FoodChute,decrease the size byfirst pre-cutting
them by handto fit (K).
• When slicing and shredding, cut long foods to fit the
FoodChute [approximately
3 1/2" (90mm)]for best results.
• When processing long, narrowfoods, packthe Food
Chutesofood will stand upright. Slices will then be
round and even (L).
• Forlong shreds or slices, arrange 2 1/2" (65ram)food pieces horizontally inthe Food
Chute.These are attractive in salads, Orientaldishes, and vegetable dips (M).
FoodQuantity
• Medium-sized loads chop more evenlythan large ones. If your recipe calls for 4
medium onions, for instance, chopthem 2at a time; sothey will beevenly chopped
without being over-processed.
FoodTemperature
• Fruits,vegetables, and medium-hard cheeses should be processed at refrigerator
temperature.
• Parmesan and Romanocheese should be processed at roomtemperature. See
"Processing Cheese" for techniques.

• Whenslicingrawmeat,itshouldbepartiallyfrozen(firm,butnotsolid).
FoodQuality
• Fresh,crisp, and firm fruits and vegetables process best.This does not meanyou
cannot use up an old carrot or a limp piece of celery, butyou should not expect the
same results you would getwith fresh produce.
• Foruniform texture, usea spatula to scrape down the sides ofthe Bowl when nec-
essary.
Liquids
• Hot liquids (not boiling) and hotfoods can be processed inthe Bowl.
Model FPIO00,FPIO00-04
• Forbest results process less than 3 cups (800ml) of liquids at a time. Larger
amounts mayleak between the Coverand the Bowl.
Model FP1011
• Forbest results you can process up to 4 cups (1000ml)of liquids at atime on low
speed; less than 3 cups (800ml)of liquids at atime on high speed. Larger amounts
may leak between the Cover andthe Bowl.
OtherTechniques
• Process dry ingredients first and moist ingredients later when making several differ-
ent recipes or using several different foods in a recipe. This reduces the number of
times the Bowl must bewashed and dried.
• Wash and remove inedible parts offood before processing.
• Chopraw meatwith the KnifeBladeonly. Chopa maximumof 1 Cup(240ml)ata time.
ProcessingCheese
Many kinds of cheese can be processed in this FoodProcessor. However, some pre-
cautions must be observed for good results and to avoid damagingyour machine.
When usingthe Slice/Shred Discto process cheese,always uselight pressure onthe
FoodPusher. Lightpressure meansjust enough force to keepthe FoodPusher in con-
tact with the cheese.
Followthese guidelines for best results when processing cheese.
Soft Cheeses-Cottage,Cream,Ricotta,Brie, Camembert,Liederkranz,Mozzarella.
These cheeses may be processed with the Knife Blade.Temperature is not critical.
Cream cheese will process more easily at roomtemperature. Ofthis group, only
mozzarellacheese may be processed with the shredding side ofthe Disc, but it must
be well chilled. Putit in the freezer 20minutes before shredding. Soft cheeses can-
not be sliced or shredded.
Semi-Soft Cheeses- Blue, Bel Paese, Meunster, Fontina,Monterey Jack. These
cheeses may be processedwith the Knife Blade.Temperature is not critical. How-
ever, if usingthe shredding side of the Disc,these cheeses must be chilled. These
cheeses cannot be sliced.
10

Semi-Hard Cheeses- Cheddar, Colby,Longhorn,American, Swiss, Gruyere,
Emmenthaler,Jarlsberg, Edam,Gouda,Provolone.Temperature is not critical if
usingthe Knife Blade.These cheeses may be shredded or sliced, but they must be
well chilled. Use only light pressure on the Pusher.
Hard Cheeses- Parmesan,Romano,Pecarino, Sapsage. These cheeseshave a
lower moisture content. If these cheeses are so hard as notto be able to pierce
easily with a thin knife, do not attempt to process in FoodProcessor. Hardcheeses
may be processed as soon as purchased and then stored in freezer until needed.
These cheeses should be processed with the Knife Blade only, as results are better
chopped than shredded.
• ToChopor GrateCheeseto anytexture from coarse to fine, first cut into 1"(25ram)
cubes. Place in Bowl and pulseor process continuously until desired texture is
reached. Process upto 2 cups (480ml)of cheese cubes at a time.
Maki.g Baby Food
The FoodProcessor makes preparing food for a baby an easytask. The babymay eat
what the rest ofthe family is eating ratherthan preparing a different meal.
With the FoodProcessor, it is possibleto puree raw and cooked foods with a bit of
sauce or juice to enhance flavour and aid processing. Freshfruits and cooked meats
can be pureed;vegetables can be stewed briefly and pureed.Thetexture of the food
can be controlled bypulsing more or less to suit the needs and age of the child. Fresh
babyfood can be available for even/feeding with a minimumof preservatives and
additives.

12

DALLYUSECHART
Food/Result Attachmeet Special Iostructioes
Apples, Chopped Knife Blade Peel(if desired), quarter and core. Cuteach
1/4in half crosswise. Add up to 1 cup
(240ml) ata time.
Apples,Sliced Disc, Slicing Side Stack quarters horizontally.Usefirm
pressure.
Avocado,Sliced Disc, Slicing Side Pit, quarter, and core. Arrange quarters
(back to back) in Chute, alternating thick
andthin ends. Usefirm pressure.
Baby Food Knife Blade See "Making Baby Food" (pg. 12)for
techniques.
Bananas, Mashed Knife Blade Useripefruit.Peeland cutinto1"(25ram)pieces.
Process up to 3 bananas ata time.
Bananas,Sliced Disc, SlicingSide Peeland cut in half. Place cutside against
Disc. Uselight pressure.
Bread (Dry) Knife Blade Break breadinto pieces.Process until
FinelyCrumbed crumbed to desired fineness.
Bread (Fresh) Knife Blade Use up to4 slices in quarters. Process
Coarsely Crumbed until crumbedto desired fineness.
Cabbage,Chopped Knife Blade Coreand cutinto 1" (25 ram)pieces.Add up
to 2cups (480ml)at atime. Pulse to
desired fineness.
Cabbage,CoarselyShredded Disc,Slicing Side Cutinto pieces to fit Chute. Use light
pressure.EmptyBowl as cabbage reaches
lower rimof Bowl Cover.
Cabbage,FinelyShredded Disc, ShreddingSide Cutinto pieces to fit Chute. Use light
pressure.EmptyBowl as cabbage reaches
lower rimof Bowl Cover.
Carrots, Chopped Knife Blade Peeland cut into 1" (25ram)lengths.Add up
to 2cups (480ml)at atime. Pulse to
desired fineness.
Carrots,Shredded Disc, ShreddingSide Position in Chute and shred.
Carrots,Sliced Disc, Slicing Side Cutto fit Chute-3 1/2" (90ram).Pack
Chute,alternating thick andthin ends.
CelerySliced Disc,Slicing Side Removestrings and cut each stalk
crosswise inthirds. Place upright in
Chute.Forbest results, slice more than
1stalk at atime. Use firm pressure.
Cheese Knife Blade or Disc See "Processing Cheese" (pg. 12)for
techniques.
Chocolate, Grated Knife Blade Use room-temperature chocolate. Cut
squares into quarters. Add up to 2
quartered squares or upto 1cup (240ml)
chipsto Bowl. Process 15to 30 seconds.
Coconut )Fresh),Grated Knife Blade Removebrown husk and cut coconut meat
into 1" (25 ram)pieces. Add up to a cup
(240ml).Process to desired fineness.
Coconut )Fresh),Shredded Disc, ShreddingSide Removebrown husk and cut coconut meat
to fit Chute. Pack Chute.Usefirm pressure.
Cookies,Crackers, Crumbed Knife Blade Break up into bowl. Process until crumbed
to desired fineness.
Cranberries, Chopped Knife Blade Add up to 2cups (480ml)and pulseto
desired fineness.
Cream)Whippingor Heavy), Knife Blade Add 2 cups (480ml)to Bowl andprocess
Thickened untilthickened )check after 20seconds).
If desired, sweeten with 2to 3tablespoons
(30to 45 ml) confectioners sugar.
13

DALLYUSECHART
Food/Result Attachmeet
Cucumbers,Chopped Knife Blade
Cucumbers,Shredded Disc, ShreddingSide
Cucumbers,Sliced Disc, Slicing Side
Eggplant,Sliced Disc, Slicing Side
Eggs(Hard Cooked),Chopped Knife Blade
Fish)Boned, Raw),Chopped Knife Blade
Fruit)Candied,Dried),Chopped Knife Blade
Garlic, Minced Knife Blade
Horseradish,Grated Knife Blade
Lemons,Sliced Disc, Slicing Side
Lettuce, Sliced (into Strips) Disc, Slicing Side
Limes,Sliced Disc, Slicing Side
Meat(Boneless, Uncooked Disc Slicing Side
Chicken,Pork,Beef) Sliced
Meat (Boneless, Uncooked Knife Blade
Chicken,Pork,Beef)
Chopped
Meat (Boneless, CookedHam, Knife Blade
Pork,Lamb,Veal, Beef)
Melon, Sliced Disc, Slicing Side
Mushrooms, Chopped Knife Blade
Mushrooms, Sliced Disc, Slicing Side
Special lestroctioos
Peel(if desired), halve lengthwise, and
scoop outseeds (iftough). Cutinto
1" (25mm)pieces. Add up to 2 cups
(480ml) at a time. Pulseto desired fineness.
Cutto fit Chute(if necessary).
Cutto fit Chute(if necessary). Use light
pressure.
Peel(if desired) and quartered or cutto
fit Chute.Usefirm pressure.
Forfrying afterslicing, salt andlot stand
in colander to drain off excess moisture.
Peel, dry and halve.Add upto 6 eggsat
atime. Chopto desired fineness.
Cutinto cubes. Add up to 1cup (240ml)at
atime. Pulse to desired fineness.
Pitand addup to 1 cup (240ml) at a time.
Add 1/2-cup(120ml)flour per cup of fruit.
(Subtract this flour from amount called for in
recipe).
With Processor running, drop clove down
Chute.Quickly cover Chute and process
3to 5seconds. (Usethis methodto mince
other small items,such as gingerroot.)
Peel; cut into 1" (25 ram)cubes. Add up to
1cup (240ml).Process to desired fineness.
Chooselemons tofit Chute(if possible).
Cutoff oneend andplace lemon in Chute
with cut endon Disc.Usefirm pressure.
Cutwedges to fit Chute.(Never try to
shred lettuce; it istoo soft anddelicate.)
Chooselimes tofit Chute(if possible). Cut
off one endand place lime in Chutewith cut
endon Disc.Use firm pressure.
Position meat on cookie sheet and freeze
until partially frozen, (firm, but notsolid).
Cutmeat tofit Chute.(if meat istoo
solid,it can damage Processor.) Usefirm
pressure.
Cutinto 1" (25ram)cubes. Add upto 1cup
(240ml) ata time.
Cutinto 1" (25ram)cubes. Add upto 1cup
(240ml) ata time.Chop coarsely for salads,
finely Choppedfor spreads.
Halve,removeseeds, cutto fit Chute,and
removerind. Use moderatepressure.
Wash (keepstemson). Add 5 or6
mushroomsat atime andpulse to desired
texture.
Cuta thin slice off 1side of 2mushrooms.
Place cutsides directly on Disc in area
beneath Chute. PlaceCoveron Bowl and
stack remaining mushroomssideways in
Chute,alternating stemsandcaps. Use
firm pressure.
14

DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Nuts (Hard,Almonds, Knife Blade Add up to 1cup (240ml)at atime to dry
Peanuts),Ground Bowl and pulseto desired fineness.
(Forbest results, processfrozen).
Nuts (Hard,Almonds Knife Blade Add 1/4-cup(60 ml)flour for 1cup (240ml)
Peanuts),Very FinelyGround nuts.(Subtract this flour from amount
called for in recipe.)
Nuts (Soft,Walnuts, Pecans, Disc, Slicing Side Fill Chutewith nuts.Use moderate pros-
Brazil), Coarsely Chopped sure.
Nuts (Soft,Walnuts, Pecans, Knife Blade Add up to 1cup (240ml)at atime. Pulse
Brazil), FinelyChopped to desired fineness.
Olives,Chopped Knife Blade Add up to 1cup (240ml) pitted or
stuffed olives and pulse to desired fineness.
Olives,Sliced Disc, Slicing Side Arrange pitted or stuffed olives (openend
down) on Disc in area beneath Chute.
Place Coveron Bowl andslice using
moderate pressure.
Onions,Green (Scallions), Knife Blade Removeroots,trim tops, andcut into
Chopped 1" (25 mm)pieces.Add up to 2cups
(480ml) ata time and pulseto desired
fineness. (Choppedpieces maybe
slightly longer than hand-chopped results.)
Onions,Green (Scallions), Disc, Slicing Side Removeroots andsoft parts oftops. Cut
Sliced onions into 3" (75ram)equal parts.
Place upright in Chute and packtightly.
Onions,White, Chopped Knife Blade Peeland quarter. (Cut large onions into
eighths).Add upto 4 mediumonions at
atime andpulse todesired fineness.
Onions,White, Sliced Disc, Slicing Side Peelandslice off ends. (Use whole, small
onions for rings.) Position on Disc (For
large onions, cut in half from root to stem
andwedge upright in Chute.)Usefirm
pressure.
Oranges,Sliced Disc, Slicing Side Cuta slice off oneendof orange. (If orange
istoo largeto fit Chute, halve lengthwise
cutting straight down through stem.) In-
sert orange through bottom of Chute with
sliced end down. Usefirm pressure.
Parsley, Chopped Knife Blade Wash and drythoroughly. Chopto desired
fineness.
Parsnips,Shredded Disc, ShreddingSide Position in Chute and shred.
Parsnips,Sliced Disc, Slicing Side Halve crosswise and place upright in
Chutewith cut sideon Disc.
Peaches, Sliced Disc, Slicing Disc Peel, halve, and pit firm, ripe peaches,
Position 2 halves in Chute and slice us-
ing firm pressure (Sprinkle with lemon
juice to prevent browning.)
Pears, Sliced Disc, Sliding Side Quarter and core firm, ripe pears. Arrange
quarters in Chute(back to back), alter-
nating thick and thin ends. (Sprinkle with
lemon juice to prevent browning.)
Pepperoni,Sliced Disc, Slicing Side Cutinto 3" (75ram)lengths. Remove
inedible casing. Slice 1piece ata time
usingfirm pressure.
Peppers (Sweet,Red, Green), Knife Blade Quarter and removetops, seeds, and
Chopped pith. Cutquarters crosswise in thirds.
Add up to 1pepper at a time andpulse
to desired fineness.(Do not over-process).
15

DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Peppers (Sweet,Rod, Green), Disc, Slicing Side Removetop from pepper.(If pepper is
Sliced smallenough tofit Chute, removeseeds
andpith from top and leave pepper
whole.) Halve larger peppers and remove
insides. Fit pepper into bottom of Chute
by gently squeezing pepper bythe sides.
Slice using moderate pressure.
Pickles, Chopped Knife Blade Peel(if desired),halve lengthwise, and scoop
out seeds(iftough). Cutinto 1" (25ram)
pieces.Add up to2 cups (480ml)
at atime. Pulseto desired fineness.
Pickles, Sliced Disc, Slicing Side Cutendsfrom pickles andplace pickles
upright in Chute.Slice using moderate
pressure.
Pineapple (Fresh),Sliced Disc, Slicing Side Removetop andcut into wedges tofit
Chute.Trim off rind, eyes,and core.
Stand wedges upright in Chute. Usefirm
pressure.
Potatoes, Chopped Knife Blade Peel (if desired), quarter and cut each
quarter in half crosswise. (If very large,
cut quarters into thirds.) Add up to 1 cup
(240ml) pieces toBowl. Pulseto desired
fineness.
Potatoes,Shredded Disc, ShreddingSide Cuttofit Chute.After processing, place
shreds in coldwater to prevent darken-
ing. Drain before cooking. Drywoll for
frying.
Potatoes,Sliced Disc, SlicingSide Peel(if desired). Usesmall potatoesfor
whole slicesor cut larger potatoesto fit
Chute.
Pumpkin,Mashed Knife Blade Peel, cut into 1" (25 ram)pieces, and simmer
in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Radishes,Sliced Disc, Slicing Side Removeroots andtops. Use moderate
pressure.
Rhubarb,Sliced Disc, Slicing Side Cuteach stalk crosswise in thirds. Place
upright in Chute.Forbest results, slice
more than 1 stalk at atime. Usefirm
pressure.
Rutabagas,Sliced Disc, Slicing Side Peel(if desired). Usesmall rutabagas for
whole slicesor cut larger rutabagas to fit
Chute.
Salami (Hard Sausage),Sliced Disc, Slicing Side Cutinto 3" (75mm)lengths. Cutlarger
Salamito fit chute; smaller onesfit whole.
Removeinedible casing. Slice 1piece ata
time usingfirm pressure.
Squash(Butternut),Mashed Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer
in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Squash,(Summer,Zucchini) Disc, ShreddingSide Slice off ends. Cutto fit horizontally in
Shredded Chute.Salt shreds, toss, and drain at
least 10minutes in colander. Squeezeout
excess moisture. (Shreddedsquash
cooks quickly in butter or oil.)
Squash(Summer,Zucchini), Disc, Slicing Side Peel(if desired). Usesmall squashfor
Sliced whole slicesor cut larger squashto fit
Chute.
Strawberries, Chopped Knife Blade Hull and halve, if large. Add up to 2cups
(480ml) ata time to Bowl. Pulseto desired
fineness.
16

DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Strawberries, Pureed Knife Blade Hull and halve, if large. Add up to
2cups (480ml) at atime to Bowl. Process
10seconds.(Use in fruit topping er
gelatin desserts.)
Strawberries, Sliced Disc, Slicing Side Hull. Arrange berries ontheir sidesin
Chutefor lengthwise slices. Usevery light
pressure.
Sweet Potatoes (Yams), Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer
Mashed in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Tomatoes,Chopped Knife Blade Quarter andremove peeland seeds(if
desired).Add up to2 mediumtomatoes
at atime.
Pulseto desired fineness.
Tomatoes,Sliced Disc, Slicing Side Select tomatoes small enoughto fit Chute
or halve,if necessary. Peel(if desired)
andremove stemend. Insert tomato
through bottom of Chute.Formeatier
slices, turn tomato on itsside. Use
medium pressure.
Turnips, Sliced Disc, Slicing Slide Peel(if desired). Usesmallturnips for
whole slicesor cut largerturnips to fit
Chute.
Water ChestnutsSliced Disc, Slicing Side Fill Chute.Use moderate pressure.
Vegetables)Various),Julionno Disc, Slicing Side Slice vegetables (such aspotato, cu-
or Matchstick Cut cumber, or zucchini). Hold Cover
sideways with Pusherinserted part way
to form a cup atthe bottom ofthe Chute.
Pack slicestightly in Chutewith cut edges
at right angles to Cover.Slice again.
17

RECIPES
OnionSoupau Gratin
5 medium onions 3 cups (720 ml) water
2 tablespoons (3O ml) butter or margarine 4 oz. (114 gms) Swiss or Gruyere cheese
1 teaspoon (5 ml) sugar cut to fit Chute
1 tablespoon (15 ml) all-purpose flour 4 slices French bread -1inch thick
(25 mm) toasted
2 cans (10 1/2 oz. / 300 gms each) condensed beef broth
Position Disc in Bowl, slicing side up. Cutonions to fit FoodChute and slice. In 4 quart saucepan
(4 L),melt butter or margarine. Add onions, sprinkle with sugar. Saut6, covered, over low heat 15
minutes, stirring occasionally. (Onions should not brown).
Stir in flour. Then add beef broth andwater, stirring constantly, until mixture starts to boil. (Adjust
heat as necessary) Simmer, uncovered for 20minutes.
Position Disc in Bowl, shredding side up. Shred cheese. Divide soup into4oven-proofbowls.
Top each with a slice of bread and shredded cheese.
Bake in 400°F(200°0)preheated oven or heat in microwave oven until cheese melts and soup is
hot.
MAKES: 4 (1-1/2 cups/360 ml) servings
FreshMushroomSoup
2 tablespoons (30 mi) butter or margarine
1 medium onion, quartered
1/2 tablespoon (226 gms) mushrooms
2 tablespoons (30 ml) all-purpose flour
2 cups (480 ml) chicken broth
2 cups (480 ml) milk
In 4 quart (4 L)saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion, pro-
cess to finely chop. Saut6 in saucepan.
Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and saut6 until soft. Stir in
flour. Then add broth, stirring constantly, until mixture thickens.
Add milk, heat gently until soup is hot(but not boiling). Seasonwith salt and pepper, if desired.
Makes: 6 (3/4 cup/180 ml) servings
ChunkyTomatoSalsa
1/4 cup (60 ml) parsley
1 clove garlic, peeled
1green pepper, cut into 1" (25 mm) pieces
1 red pepper, cut into 1" (25 mm) pieces
1 medium onion, quartered
8 medium tomatoes, peeled and quartered
1 can (6 oz/170 gms) tomato paste
1/4 cup (60 ml) red vinegar
1-2 teaspoons (5 -10 ml) cumin
Position Knife Blade in Bowl. Add parsley. With processor running, drop garlic through Food
Chute. Process to finely chop. Transfer to 4 quart (4 L)saucepan.
Reposition Knife Blade; add onion. Process to coarsely chop. Transfer to saucepan. Repeatwith
peppers and tomatoes, chopping peppers, one at a time, and tomatoes, 2 at a time. Add remain-
ing ingredients - stir to mix. Bring to a boil. Simmer, uncovered, for about 2 hours, or until thick.
Store in refrigerator for 2weeks or freeze.
Makes: About 5 cups (I.2 L)
OvernightCabbageSlaw

1/2 medium cabbage, cut in wedges
1 small sweet or red onion, halved
1/2 medium green pepper
2 carrots, peeled
2/8 cup (160 ml) vinegar
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) pepper
Position Disc in Bowl, slicing side up. Slice cabbage, onion and pepper. When vegetables reach
top of bowl, transfer to extra-large bowl and slice remaining quantity.
Position Disc in Bowl, shredding side up. Shred carrots. Add to cabbage mixture. Position Knife
Blade in Bowl. Add vinegar, oil, sugar, salt and pepper. Process until well mixed, about 10sec-
onds. Pour over vegetables; stir to combine, cover; refrigerate at least 8hours before serving. At
serving time, stir thoroughly, then drain.
Makes: 6 -1cup (240 ml) servings Note: Maybe made a day or two
in advance.
Quick CheesePizza
Crust:
2 packages (1/4 oz./7gms each)
active dry yeast
2 teaspoons (10 ml) sugar
1 cup (240 ml) lukewarm water
(110-115°F/44-46°C)
3 cups (720 ml) all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) vegetable oil
Topping:
1jar (14 oz./400 gms) pizza sauce
1package (16 0z./454 gms)
mozzarella cheese
(chilled in freezer 20 minutes
before using), cut to fit Chute
Stir yeast and sugar into water and let stand 5 minutes. Position Knife Blade in Bowl. Add flour
and salt. Turn processor on and pour yeast mixture through Food Chute. Add oil and process
until dough forms a ball. If dough sticks to side of bowl, add more flour, 1tablespoon (15 ml) at a
time. Process about 60 seconds. Let dough rest 10minutes. Divide dough evenly into 2 balls.
Stretch or roll each ball to fit a lightly oiled 14" (36cm) pizza pan. Top with pizza sauce.
Position Disc in Bowl, shredding side up. Shred cheese using light pressure on Food Pusher.
Spread cheese evenly over pizza sauce and add other toppings if desired. Bake in pre-heated
400°F(205%)oven for 20to 25minutes.
Makes: 2 -14 inch (36 cm) pizzas
WholeWheat Bread
2 cups (480 ml) all-purpose flour 1package (1/4 oz./7 gms) active dry yeast

1cup(240ml)wholewheatflour
2tablespoons(30ml)brownsugar
2tablespoons(30ml)softbutter
ormargarine
1-1/2teaspoon(7ml)salt
1/4cup(60ml)lukewarmwater
(110-115°F/44-46°C)
2/3to1cup(160-240ml)lukewarmwater
(110-115°F/44-46°C)
Position Knife Blade in Bowl. Add flour, sugar, butter or margarine and salt. Process until blend-
ed, about 5 seconds. In a small bowl, addyeast to 1/4cup (60 ml) water. Stir and allow to dis-
solve, about 10minutes. With processor running, add yeast mixture through Food Chute,then add
only enough water, in a slow stream, to make dough form a ball.
Stop processor (add only enough water to form a soft dough). Turn dough out and with floured
hands, toss or fold dough over 9- 10times. Shape into a ball. Place dough in greased bowl and
rotate to grease surface. Cover and let rise in warm place until dough doubles in size, about 1-1/2
hours. With floured hands, punch down and toss until no longer sticky. Form into smooth ball.
Coverwith bowl and let rest 15minutes. Shape into loaf. Place in well greased 9x 5 inch (23x13
cm) pan. Cover and let rise until dough doubles in size, about 1 hour. Bake in preheated
375°F(190°C)oven for 35-40minutes. Removefrom panimmediately, cool before slicing.
Makes 1-9"x5" (23x13 cm) loaf
Pasta BonanzaToss
3 medium carrots, peeled
1 medium onion, quartered
4 oz. (114 gms) broccoli, cut in 2"
(50 mm) pieces
1 medium zucchini
6 medium mushrooms
8 oz. (226 gms) favorite pasta
4 oz. (114 gms) sliced dell ham
1/4 cup (60 ml) milk
3 tablespoons (45 ml) Parmesan cheese
Position disc in Bowl, slicing side up. Slice carrots and onion. In 4 quart saucepan (4 L),steam
carrots until just done (about 7minutes). Add broccoli to carrots after 3 minutes.
Repositiondisc, slicing side up. Slice zucchini and mushrooms. Add to carrot mixture for last2
minutes of steaming.
Transfer steamed vegetables to large mixing bowl (reserve water in saucepan). In same
saucepan, add additional water and cook pasta as directed on package. Reposition Disc in Bowl,
slicing side up. roll upham slices and slice for a coarse, chopped result. Add to steamed vegeta-
bles along with remaining ingredients; stir to blend.
When pasta isjust done, drain and return to pot. Add vegetable mixture. Over low heat, toss veg-
etables with pasta until well mixed andthoroughly heated. Seasonto taste.
Makes: 4 (2 cups/480 ml) servings.
PeanutButter Chip Cookies
1 cup (240 m0 roasted salted peanuts
1 cup (240 ml) packed brown sugar
1/3 cup (80 m0 butter or margarine,
softened, cut into 6 pieces
1 cup (240 ml) all-purpose flour
1/2 cup (120 ml) semi-sweet
chocolate morsels
1/2 teaspoon (2 ml) baking soda
20