Food Network 70403 Service manual

STYLE #70403
PART #840181200
instruction and recipe booklet
mini processor/chopper
3-cup

1
Food Network
table of contents
Important Safeguards ................................................................................ 2
Other Consumer Safety Information ......................................................... 3
Parts & Features .......................................................................................... 4
Operating Instructions ............................................................................... 5
Use .............................................................................................................. 6
Food Guide ................................................................................................. 8
Care & Cleaning ......................................................................................... 9
Warranty & Customer Service .................................................................. 10
A Note from Food Network .............................................................................. 11
Recipes ......................................................................................................... 12
Notes ............................................................................................................ 16

IMPORTANT SAFEGUARDS
2Food Network
When using electrical appliances, basic safety precautions should always
be followed, including:
Read all instructions.1.
To protect against risk of electrical shock, do not immerse base, cord,2.
or plug in water or other liquid.
Close supervision is necessary when any appliance used by or near children.3.
Unplug cord from outlet when not in use, before putting on or taking off4.
parts, and before cleaning.
Avoid contacting moving parts.5.
Do not operate any appliance with a damaged cord or plug or after6.
the appliance malfunctions or is dropped or damaged in any manner.
Call our toll-free customer service number for information on examination,
repair or electrical or mechanical adjustment.
The use of attachments not recommended or sold by the manufacturer7.
may cause fire, electric shock, or injury.
Do not use outdoors.8.
Do not let cord hang over edge of table or counter, or touch hot surfaces.9.
Never feed food into food chute by hand. Always use food pusher.10.
The blades and disks are sharp. Handle carefully. Store out of reach of children.11.
Make sure the blade or disk has come to a full stop before removing cover.12.
Keep hands and utensils away from moving blades and disks while13.
processing food to reduce the risk of severe personal injury and/or damage
to the mini food processor. A rubber scraper may be used but ONLY when
the mini food processor is not running.
To reduce the risk of injury, never place cutting blade or disks on base14.
without first putting bowl properly in place.
Be certain cover is securely locked in place before operating appliance.15.
Do not attempt to defeat the cover interlock mechanism.16.
To reduce the risk of injury, be sure to insert or remove blades and disks17.
using finger holes provided for this purpose.
Save these instructions.

other consumer
safety information
3
Food Network
This appliance is intended for indoor household use only.
Short Power Supply Cord Information
The length of the cord used on this appliance was selected to reduce
the hazards of becoming tangled in, or tripping over a longer cord.
If a longer cord is necessary, an approved extension cord may be used.
The electrical rating of the extension cord must be equal to or greater
than the rating of the appliance. Care must be taken to arrange the
extension cord so that it will not drape over the countertop or tabletop
where it can be pulled on by children or accidentally tripped over.
Polarized Plug
WARNING! Shock Hazard: This appliance has a polarized plug (one blade
is wider than the other). To reduce the risk of electric shock, this plug is
intended to fit into a polarized outlet only one way. If the plug does not
fit fully into the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to modify the plug in any way.

parts & features
4Food Network
Food Pusher1.
Slicer/Shredder Disk Shaft2.
Food Chute3.
Slicer/Shredder Disk Shaft Storage4.
Cover5.
Reversible Slicer/Shredder Disk6.
S-Blade7.
Food Bowl8.
Controls9.
Center Column10.
Base11.
(2)
(1)
(3)
(5)
(9)
(11)
(4)
(7)
(8)
(10)
(6)

5
Food Network
operating instructions
How to Assemble Bowl on Base
Make sure unit is off and1.
unplugged.
Place the food bowl onto base2.
and turn in the direction of
arrow to lock.
How to Assemble Cover on Bowl
Make sure unit is off and1.
unplugged.
Place desired blade or disk in2.
food bowl. See How to Chop or
How to Slice or Shred.
Make sure the groove inside the3.
cover (that fits on rim of food
bowl) is clean and free of food
particles.
Place the cover onto the food4.
bowl and turn cover clockwise
to lock. There are interlock tabs
on both sides of cover. Either
tab can be used to lock cover in
place. (Fig. 1)
Plug in unit.5.
Note: Food to be processed may be
placed in the food bowl before
locking the cover or it may be
added through the food chute.
interlock
tab
Fig. 1

use
6Food Network
Fig. 2
Fig. 3
Fig. 4
Controls
The ON/OFF/HIGH Speed button is a1.
continuous ON button that will run until
it is pushed again to turn OFF. (Fig. 2)
The PULSE/LOW Speed button operates2.
in a pulse mode that will run only while
the button is held down. (Fig. 2)
How to Chop in Bowl
Make sure unit is off and unplugged.1.
Place S-blade in food bowl.2. (Fig. 3)
Put food in food bowl. Place cover on3.
food bowl and turn cover clockwise to
lock. Place food pusher into food chute
while chopping.
When finished, turn off and unplug unit.4.
Tips for Chopping
The bowl has a capacity of 3 cups.•
For liquid ingredients, do not exceed
MAX LIQUID FILL line on food bowl.
Chop nuts; mince parsley, basil, chives,•
or garlic.
Puree small amounts of cooked fruit or•
vegetables for baby food or use as a base
for sauces or soups.
Do not process raw meat, coffee beans,•
baking chocolate, or whole, hard spices in
the mini-processor. This could damage
the mini-processor.

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Food Network
How to Slice or Shred
Make sure unit is off and unplugged.1.
Place slicer/shredder disk shaft into food2.
bowl. (Fig. 5)
Place slicer/shredder disk onto shaft with3.
the desired side facing up. (Fig. 6)
•Thesidelabeled“slice”shouldfaceup
for slicing.
•Thesidelabeled“shred”shouldfaceup
for shredding.
Place the cover on food bowl and turn4.
the cover clockwise to lock. (Fig. 7)
Note: Do not use this processor to
process meats.
How to Use the Oil Dispenser
For salad dressings/sauces: Pour up to1.
2 tablespoons of oil at a time through
the oil dispenser slowly while processing.
(Fig. 8)
The oil dispenser slowly adds oil to2.
sauces and dressings for emulsion of
ingredients.
Note: Do not exceed MAX LIQUID FILL
line on food bowl.
Fig. 5
Fig. 7
Fig. 6
Fig. 8

food guide
PROCESSING GUIDE
To Process Instructions
Bread Crumbs Tear bread slices (up to 3) into 6 pieces.
Parmesan
Cheese
Cut into ½-inch cubes. Process up to ½ cup of cubes at a time.
Cookie Crumbs Break into 1-inch pieces. Process up to 2 cups of pieces at a time.
Chopped Fruit Cut fruit into chunks. Process up to 2 cups at a time.
Minced Garlic Peel then process up to 10 cloves at a time.
Graham Cracker
Crumbs
Break into 4 pieces. Process up to 6 crackers at a time.
Chopped Herbs
(basil, sage, etc.)
Process up to 1 cup at a time.
Chopped Nuts Process up to 1 cup at a time.
Chopped or
Minced Parsley
Pinch off sprigs from bunch.
Chopped or
Minced
Vegetables
Cut vegetables into 1-inch chunks. Process up to 2 cups at a time.
8Food Network

9
Food Network
care & cleaning
Fig. 9
Fig. 10
Cleaning
Turn off and unplug unit.1.
Wash the bowl, cover, food pusher,2.
S-blade, slicer/shredder disk and slicer/
shredder disk shaft in hot, soapy water.
Rinse and dry. These parts may be washed
in the top rack of dishwasher.
Wipe body with a damp cloth.3.
Storage
Slicer/shredder disk shaft can be stored1.
on the cover. (Fig. 9)
Slicer/shredder disk and S-blade can be2.
stored in bowl. (Fig. 10)

warranty & customer service
10 Food Network
Customer Service
If you have a question about your mini processor/chopper, call our toll-free
customer service number. Before calling, please note the model, type, and
series numbers located on the bottom of your mini processor/chopper. Fill
in the information below; this will help us answer your questions much
more quickly.
MODEL: TYPE: SERIES:
LIMITED WARRANTY
This product is warranted to be free from defects in material and
workmanship for a period of one (1) year for Food Network products
from the date of original purchase, except as noted below. During this
period, the manufacturer will repair or replace this product or refund
the purchase price, at our option. Proof of purchase is required.
THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER
WARRANTY, WHETHER EXPRESSED OR IMPLIED, WRITTEN
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS
EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE
PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL,
INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY
EXCLUDED. There is no warranty with respect to the following, which
may be supplied with this product: glass parts, glass containers, cutter/
strainer, blades, agitators, seals, gaskets, clutches, and/or motor brushes.
This warranty extends only to the original consumer purchaser and does
not cover a defect resulting from abuse, misuse, neglect, use for
commercial purposes, or any use not in conformity with the printed
directions. This warranty gives you specific legal rights, and you may
also have other legal rights which vary from state to state. Some states
do not allow limitations on implied warranties or special, incidental
or consequential damages, so the foregoing limitations may not apply
to you. If you have a claim under this warranty, please call our
CUSTOMER SERVICE NUMBER OR RETURN TO YOUR LOCAL
KOHL’S STORE. (For faster service, please have the model, series, and
type numbers ready for operator to assist you.)
CUSTOMER SERVICE NUMBER
In the U.S. 1-800-747-6710
KEEP THIS NUMBER FOR FUTURE REFERENCE!

This mini-processor was designed for cooks, by cooks. We took all the
features we loved from all the processors we’ve used over the years and
put them together to make this one. We love it, and we hope you will too.
A mini-processor is invaluable to any cook. It makes easy work of many
kitchen tasks. We use ours for fresh herbs, chopping garlic, nuts, dips,
salsas, pestos and salad dressings to crumb toppings.
This mini-processor is your kitchen workhorse. It’ll chop vegetables
for soup, shred carrots for slaw, and puree chickpeas into hummus. You
can even use it for creamy sauces like mayonnaise or ranch dressing.
Some tips for mini-processor perfection:
•Save leftover bread and buzz it with the S-blade for instant homemade breadcrumbs.
Add fresh or dried herbs for a quick hit of flavor.
•When making a salad dressing, first chop up herbs, garlic, shallots, whatever flavor
you want in the base. Add your vinegar and then the oil. Be sure to add the oil slowly,
through the liquid reservoir to get a creamy dressing.
•Add softened butter and flavorings (herbs, cheese, shallots or fresh or dried herbs) to
the bowl and process them together for a quick compound butter that’d be great on
steaks or chops.
•Pitted olives, garlic and lemon juice make for a flavorful tapenade or quick bruschetta
topping. Or shred cheddar cheese and add pimentos and mayonnaise for a super
quick pimento cheese spread.
•Use your mini-processor for instant summer classics from gazpacho to guacamole.
•Or use it for glazes, frostings (from cream cheese to buttercream) or crumb toppings
for crumbles, pies or strudels.
The recipes on the next few pages will put you well on the way to
mini-processor success.
For ideas and inspiration, watch Food Network and visit us at FoodNetwork.com.

12 Food Network
12
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper
1/2cup toasted hazelnuts
2 teaspoons herbs de Provence
or Italian seasoning
1 teaspoon finely grated lemon zest
Pinch kosher salt
Freshly ground black pepper, to taste
1 medium log (about 11 ounces) fresh
goat cheese
Wheat crackers or crusty bread,
sliced apples or pears
goat cheese nut log
with chile
Put the olive oil and red pepper in a small1.
microwave-safe bowl and microwave on HIGH
until fragrant, about 1 minute. Cool.
Using s-blade, put the toasted hazelnuts, herbs2.
de Provence, lemon zest, salt and pepper in
mini-processor and pulse until nuts are finely
ground, but not pasty.
recipes
4 ripe medium tomatoes, cored, seeded and
cut into smaller, even pieces
1 clove garlic, peeled
2 teaspoons kosher salt, plus additional
for seasoning
1/4medium red onion, peeled, cut into smaller,
even pieces
1 jalapeño, stemmed and cut into smaller,
even pieces (keep seeds for more heat)
1/4cup fresh cilantro leaves
White corn tortilla chips, for dipping
Using s-blade, pulse to chop tomatoes 2 cups at1.
a time in processor. Remove to separate bowl.
Chop garlic, salt, onion, jalapeño and cilantro in2.
processor until fine. Stir garlic mixture into chopped
tomatoes. Season with remaining salt if desired.
Serve.
Makes 4 to 6 servings.
summer salsa
Spread nut mixture on a large plate. Roll goat3.
cheese in nuts, pressing firmly to coat the whole
log generously.
Slice the cheese into rounds and arrange on a4.
platter. Drizzle some of the chile oil over the slices
and serve with crackers or bread and fruit.
Makes 6 servings.

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Food Network
spicy shrimp, celery and
cashew stir-fry
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon Shao Hsing wine or
pale dry sherry
1"piece peeled fresh ginger
3 cloves garlic
1/2to 1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
4 ribs celery, thinly sliced (about 3 cups)
3/4cup (4 ounces) roasted salted cashews
3/4teaspoon kosher salt
1 pound peeled and cleaned medium shrimp
3 scallions, thinly sliced (white and
green separated)
Mix soy sauce, sesame oil and wine in a medium1.
bowl and set aside. Using s-blade, chop ginger,
garlic and red pepper flakes in a mini-food
processor. Set aside.
Using slicer/shredder disk, slice celery. Set aside.2.
Heat a large skillet or wok over high heat until very3.
hot, about 2 minutes. Add 1 tablespoon of oil; add
celery and cashews. Season with 1
/4teaspoon
salt and stir-fry until celery turns green. Transfer
mixture to a plate.
Add remaining oil, shrimp and remaining4.
1
/2teaspoon salt; stir-fry until shrimp curl, about
2 minutes. Add ginger-garlic mixture and scallion
whites, and stir-fry until fragrant, 1 minute. Return
celery to pan with most of the scallion greens
and soy sauce mixture. Stir-fry to blend flavors,
1 minute. Transfer to a platter and garnish with
scallion greens. Serve.
Makes 4 servings.
This chutney is great with grilled shrimp, chicken,
or lamb, and super as a spread for sandwiches,
rice crackers, or crispy Indian papadum.
1"piece peeled fresh ginger
3 scallions (white and green parts), cut
into 1-2" pieces
1 cup fresh mint (leaves and some stems)
1 cup fresh cilantro (leaves and some stems)
1/4cup plain yogurt
1 jalapeño, stemmed and cut into smaller,
even pieces (keep seeds for more heat)
1 tablespoon freshly squeezed lime juice
1/2teaspoon kosher salt
1 to 2 tablespoons water (optional)
Using S-blade, finely chop ginger in mini processor.1.
Then add scallions, yogurt, jalapeño, lime juice and2.
salt. Pulse until scallions and jalapeño are finely
chopped and mixture is combined.
Add mint and chop.3.
Finally, add cilantro and process to a textured4.
paste similar in consistency to pesto, adding water
to adjust the consistency, if desired. Serve.
Makes ¾ cup.
fresh green chutney

14 Food Network
14
Using s-blade, puree onion, ginger and garlic with1.
1
/4cup water.
Heat oil in large skillet over medium-high heat. Add2.
onion mixture, curry powder, cumin, cardamom, if
using, and cayenne. Cook, stirring, until the mixture
begins to stick to the bottom of the pan, 5 minutes.
Stir in tomato paste and cook until brick red,
1 minute. Add the remaining 1 3
/4cups water, bay
leaf, salt and chicken. Bring to a boil, cover, and
reduce heat to medium-low. Simmer until the
chicken is tender, about 30 minutes.
Transfer chicken to a bowl. Raise heat to high and3.
boil the curry uncovered, stirring occasionally, until it
gets thick and saucy, 10 minutes more. Stir in yogurt.
Return chicken to the sauce, season with pepper, a
squeeze of fresh lemon juice and cilantro. Serve.
Makes 4 servings.
1/4cup white or red wine vinegar, balsamic
or sherry vinegar
2 to 4 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2/3to 3/4cups extra-virgin olive oil
Using s-blade, pulse the vinegar, mustard, salt and1.
pepper in processor to combine. With the motor
running, gradually add the oil through the drizzle
hole to make a creamy dressing. Store covered,
in the refrigerator, for up to a week.
Cook’s Note: When making vinaigrette with potent
vinegar like sherry, use the larger amount of oil.
Makes 1 cup.
basic vinaigrette
1/2large red onion, peeled, cut into small,
even chunks
2-inch piece peeled fresh ginger
5 cloves garlic, peeled
2 cups cold water
2 tablespoons vegetable oil
2 teaspoons Madras-style curry powder
1/2teaspoon ground cumin
1/2teaspoon ground cardamom (optional)
Pinch cayenne pepper
1 tablespoon tomato paste
1 bay leaf
1/2teaspoon kosher salt
3 pounds (about 5 each) skinless, bone-in
chicken thighs and drumsticks
2 tablespoons plain yogurt
Small handful fresh cilantro, chopped
Freshly ground black pepper, to taste
1/2lemon
chicken curry

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Food Network
2 cups fresh basil leaves, washed
2 cloves garlic, peeled
1/4cup pine nuts
1/2cup extra-virgin olive oil
1/2cup freshly grated Parmesan cheese
1/2teaspoon kosher salt, plus more
Freshly ground black pepper
1 pound penne rigate or other ridged
small-tube pasta
1. Using s-blade, pulse basil, garlic, and pine nuts
processor. While processor is running, gradually
add the olive oil and process until smooth. Transfer
to bowl and stir in cheese. Season pesto with
1
/2teaspoon salt and black pepper to taste.
2. Bring large pot of cold water to a boil over high heat
and salt it generously. Add penne and boil, stirring
occasionally, until al dente, 8 to 10 minutes. Drain,
saving about 1
/4cup pasta-cooking water. Add pasta
to bowl, tossing with enough of the cooking water so
pesto coats the pasta evenly. Season with salt and
black pepper to taste.
Variations:
•Top pasta with 1
/2pound chopped fresh
mozzarella, 3 diced tomatoes, and 1
/2cup pitted,
roughly chopped kalamata olives.
•Substitute the following for basil and pine nuts:
using the s-blade, chop garlic, 2 tablespoons of
fresh rosemary, 2 tablespoons of fresh thyme
and 1 cup of parsley in processor. Add 1 cup of
fresh spinach and 1
/2cup of walnuts and pulse
several times. While processor is running,
gradually add the olive oil and process until
smooth. Transfer to bowl and stir in cheese.
Season pesto with 1
/2teaspoon salt and black
pepper to taste. Continue with step 2 to
finish recipe.
•Add 1
/4cup ricotta when processing for a creamy
pesto that’s great with tortellini or ravioli.
Makes 4 servings.
penne with pesto
This salad is great with grilled chicken, pork or fish.
It is wonderful with Southeast Asian curries and
rice dishes.
Using s-blade, process jalapeño and garlic until1.
finely chopped. Set aside.
Using slicer/shredder disk, shred carrots in2.
food processor.
Put oil, garlic and jalapeño in a small skillet over3.
medium heat and cook, stirring, until the garlic
is lightly browned, about 5 minutes. Remove
from heat.
Mix sugar and garlic mixture in a bowl; cool.4.
Add the lime juice and fish sauce and stir to5.
dissolve the sugar completely. Add the carrots,
scallion and cilantro, and toss. Serve.
Makes 2 to 4 servings.
8 ounces carrots, peeled
2 tablespoons vegetable oil
6 whole cloves garlic, peeled
1 jalapeño, stemmed and cut into 1" pieces
2 tablespoons sugar
1 tablespoon freshly squeezed lime juice
2 teaspoons Asian fish sauce or soy sauce
1 scallion (white and green parts),
thinly sliced
3 tablespoons chopped fresh cilantro
spicy carrot sambal

notes
16 Food Network

Food Network and the Food Network logo are service marks
or trademarks of Television Food Network, G.P.
© 2008 Television Food Network, G.P. All rights reserved.
Distributed by Kohl’s Department Stores, Menomonee Falls, WI 53051
Made in China • RN #73277
All recipes contained herein are provided courtesy
of Television Food Network G.P. and shall not be
reprinted, copied or redistributed without the prior
written consent of Television Food Network, G.P.
© 2008 Television Food Network G.P.
All rights reserved.