Food Network 840217900 Service manual

other colors also available
part # 840217900
instruction and recipe booklet
3 cup
mini processor/chopper

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:
1. Read all instructions.
2. To protect against risk of electrical shock, do not immerse base, cord
or plug in water or other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug cord from 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.
Call our toll-free customer service number for information on 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, or touch hot surfaces.
10. Never feed food into food chute by hand. Always use the food pusher.
11. The blades and disks are sharp. Handle carefully. Store out of reach of children.
12. Make sure the blade or disk has come to a full stop before removing cover.
13. Keep hands and utensils away from moving blades and disks while 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.
14. To reduce the risk of injury, never place cutting blade or disks on base without first putting
bowl properly in place.
15. Be certain cover is securely locked in place before operating appliance.
16. Do not attempt to defeat the cover-interlock mechanism.
17. To reduce the risk of injury, be sure to insert or remove blades and disks 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.
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.
Polarized Plug

parts & features
4Food Network
1. Food Pusher
2. Slicer/Shredder Disk Shaft
3. Food Chute
4. Slicer/Shredder Disk Shaft Storage
5. Cover
6. Reversible Slicer/Shredder Disk
7. S-Blade
8. Food Bowl
9. Controls
10. Center Column
11. Base
(2)
(1)
(3)
(5)
(9)
(11)
(4)
(7)
(8)
(10)
(6)

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Food Network
operating instructions
How to Assemble Bowl on Base
1. Make sure unit is off and
unplugged.
2. Place the food bowl onto base and turn
in the direction of arrow to lock.
How to Assemble Cover on Bowl
1. Make sure unit is off and
unplugged.
2. Place desired blade or disk in food bowl.
See “How to Chop” or “How to Slice or
Shred.”
3. Make sure the groove inside the cover
(that fits on rim of food bowl) is clean
and free of food particles.
4. Place the cover onto the food bowl and
turn cover clockwise to lock. There are
interlock tabs on both sides of the cover.
Either tab can be used to lock cover in
place. (Fig. 1)
5. Plug in unit.
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
1. The ON/OFF/HIGH speed button is a
continuous ON button that will run until
it is pushed again to turn OFF. (Fig. 2)
2. The PULSE/LOW speed button operates
in a pulse mode that will run only while
the button is held down. (Fig. 2)
How to Chop in Bowl
1. Make sure unit is off and unplugged.
2. Place S-blade in food bowl. (Fig. 3)
3. Put food in food bowl. Place cover on food bowl
and turn cover clockwise to lock. Place food
pusher into food chute while chopping.
4. When finished, turn off and unplug unit.
Tips for Chopping
• The bowl has a capacity of 3 cups.
For liquid ingredients, do not exceed
MAX LIQUID FILL line on food bowl. (Fig. 4)
• Chop nuts; mince parsley, basil, chives,
or garlic.
• Purée 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 to avoid damage to
the unit.

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Food Network
How to Slice or Shred
1. Make sure unit is off and unplugged.
2. Place slicer/shredder disk shaft into food bowl.
(Fig. 5)
3. Place slicer/shredder disk onto shaft with
the desired side facing up. (Fig. 6)
•Thesidelabeled“slice”shouldbefaceup
for slicing.
•Thesidelabeled“shred”shouldbefaceup
for shredding.
4. Place the cover on food bowl and turn the cover
clockwise to lock. (Fig. 7)
Note: Do not use this processor to
process meats.
How to Use the Oil Dispenser
1. For salad dressings/sauces: slowly pour up
to 2 tablespoons of oil at a time through
the oil dispenser while processing. (Fig. 8)
2. The oil dispenser slowly adds oil to 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 of fruit chunks at a time.
Minced Garlic Peel then process up to 10 cloves at a time.
Graham Cracker
Crumbs
Break cracker 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

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Food Network
care & cleaning
Fig. 9
Fig. 10
Cleaning
1. Turn off and unplug unit.
2. Wash the bowl, cover, food pusher, 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.
3. Wipe body with a damp cloth.
Storage
1. Slicer/shredder disk shaft can be stored
on the cover. (Fig. 9)
2. Slicer/shredder disk and S-blade can be
stored in bowl. (Fig. 10)

warranty & customer service
10 Food Network
Q: What does your warranty cover? A: Any defect in material or workmanship.
Q: For how long after the original purchase? A: Two years.
Q: What will we do? A: Provide you with a new one.
How do you make a warranty claim?
• Save your receipt.
• Properly pack your unit. We recommend using the original carton and
packing materials.
• Return the product to your nearest Kohl’s® store or call Customer Assistance at 1-877-342-
4337 (1-877-34-CHEFS).
What is not covered by your warranty?
• Parts subject to wear, including, without limitation, abrasives, glass parts,
glass containers, cutter/strainer, blades, seals, gaskets, clutches, motor brushes,
and/or agitators, etc.
• Commercial use or any other use not found in printed directions.
• Damage from misuse, abuse, or neglect, including failure to clean product regularly
in accordance with manufacturer’s instructions.
How does state law relate to this warranty?
• This warranty gives you specific legal rights, and you may also have other rights which vary from
state to state or province to province.
• This warranty is in lieu of any other warranty or condition, whether express or implied, written or
oral, including, without limitation, any statutory warranty or condition of merchantability or fitness for
a particular purpose.
• Kohl’s, Food Network and the product manufacturer expressly disclaim all responsibility for
special, incidental and consequential damages or losses caused by use of this appliance. Any
liability is expressly limited to an amount equal to the purchase price paid whether a claim,
however instituted, is based on contract, indemnity, warranty, tort (including negligence),
strict liability, or otherwise. Some states or provinces do not allow this exclusion or limitation
of incidental or consequential losses so the foregoing disclaimer may not apply to you.
If you have a claim under this warranty, please call our Customer Assistance number. For faster
service, please have the model, type and series numbers ready for the operator to assist you. These
numbers can be found on the bottom of your appliance.

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 purée 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 or 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 perfectly
complements 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
1. Put the olive oil and red pepper in a small
microwave-safe bowl and microwave on HIGH
until fragrant, about 1 minute. Cool.
2. Using S-blade, put the toasted hazelnuts, herbs
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
1. Using S-blade, pulse to chop tomatoes 2 cups at
a time in processor. Remove to separate bowl.
2. Chop garlic, salt, onion, jalapeño and cilantro in
processor until fine. Stir garlic mixture into chopped
tomatoes. Season with remaining salt if desired.
Serve.
Makes 4 to 6 servings.
summer salsa
3. Spread nut mixture on a large plate. Roll goat
cheese in nuts, pressing firmly to coat the whole
log generously.
4. Slice the cheese into rounds and arrange on a
platter. Drizzle some of the chile oil over the slices
and serve with crackers or bread and fruit.
Makes 6 servings.

13
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)
1. Mix soy sauce, sesame oil and wine in a medium
bowl and set aside. Using S-blade, chop ginger,
garlic and red pepper flakes in a mini processor.
Set aside.
2. Using slicer/shredder disk, slice celery. Set aside.
3. Heat a large skillet or wok over high heat until very
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.
4. Add remaining oil, shrimp and remaining
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)
1. Using S-blade, finely chop ginger in mini processor.
2. Add scallions, yogurt, jalapeño, lime juice and salt.
Pulse until scallions and jalapeño are finely chopped
and mixture is combined.
3. Add mint and chop.
4. Finally, add cilantro and process to a textured
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
1. Using S-blade, puree onion, ginger and garlic with
1
/4cup water.
2. Heat oil in large skillet over medium-high heat. Add
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.
3. Transfer chicken to a bowl. Raise heat to high and
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
1. Using S-blade, pulse the vinegar, mustard, salt and
pepper in mini processor to combine. With the mo-
tor 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" 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 in
mini 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 mini 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 through the drizzle hole
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.
1. Using S-blade, process jalapeño and garlic until
finely chopped. Set aside.
2. Using slicer/shredder disk, shred carrots in
food processor.
3. Place oil, garlic and jalapeño in a small skillet over
medium heat and cook, stirring, until the garlic
is lightly browned, about 5 minutes. Remove
from heat.
4. Mix sugar and garlic mixture in a bowl; cool.
5. Add the lime juice and fish sauce and stir to
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.
© 2012 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.
© 2012 Television Food Network, G.P.
All rights reserved.