Proctor-Silex 70935-CN Owner's manual

4 in 1 Spiralizer
螺旋蔬果切丝器
English �����������������������������������������������������2
简体中文 �������������������������������������������������13
READ BEFORE USE
使用前阅读
Visit www.hamiltonbeach.cn for our
complete line of products and Use and
Care Guides – as well as
delicious recipes, tips, and
to register your product online!
有关我们所有系列产品的，使用与维护
指南 – 以及美味食谱、生活小贴士和
产品在线注册的更多信息，请访问
www.proctorsilex.cn 。
Questions?
Please call us – our friendly
associates are ready to help.
China: 400-852-2655
使用产品前请仔细阅读本使用说明书，
并妥善保管。
如有疑问？
请致电我们，我们的团队
随时准备为您提供帮助。
中国大陆客服热线：
400-852-2655
官方网站：www.proctorsilex.cn
型号：70935-CN
此说明书中图片仅供参考，
产品以实物为准。

2
1 . Read all instructions�
2 . This appliance is not intended for use by persons
with reduced physical, sensory, or mental
capabilities, or lack of experience and knowledge,
unless they are closely supervised and instructed
concerning the use of the appliance by a person
responsible for their safety�
3. This appliance should not be used by children,
and care should be taken when used near
children� Children should be supervised to
ensure that they do not play with the appliance�
4 . Keep the appliance and its cord out of reach of
children�
5 . Always disconnect the appliance from the
power supply if it is left unattended and before
assembling, disassembling, or cleaning�
6 . Do not use your spiralizer if any part is broken�
7 . To protect against risk of electrical shock, do
not put motor unit, cord, or plug in water or
other liquid�
8 . Avoid contacting moving parts�
9 . Keep hands and utensils away from moving
cones while processing food to reduce the risk
of severe personal injury and/or damage to the
appliance� Arubber scraper may be used but
ONLY when the spiralizer is not running�
10. The use of attachments not recommended or
sold by the appliance manufacturer for use with
this model may cause fire, electric shock, or
injury�
11. Blades are sharp; handle cones with care�
Store out of reach of children�
12. Do not use over a stove or other heat source�
13. Do not use outdoors�
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of
fire, electric shock, and/or injury to persons, including the following:

3
14. Do not let cord hang over edge of table or
counter�
15. Do not let cord contact hot surfaces, including
the stove�
16. Do not place appliance on or near a hot gas or
electric burner, or in a heated oven�
17. Unplug from socket when not in use, before
approaching, putting on or taking off parts, and
before cleaning�
18. Do not operate any appliance with a damaged
supply cord or plug, or after the appliance
malfunctions or has been dropped or damaged
in any manner� Supply cord replacement and
repairs must be conducted by the manufacturer,
its service agent, or similarly qualified persons
in order to avoid a hazard� Call the provided
customer service number for information on
examination, repair, or adjustment�
19. Never feed food by hand� Always use food
pusher�
20. Operating time cannot exceed 3 minutes per
use�
21. To reduce the risk of injury, never place cones
on base without first putting cone holder
properly in place�
22. Do not attempt to defeat the food chute
interlock mechanism�
23. Be certain cover is locked in place before
operating appliance�
24. Do not use appliance for other than intended
purpose�
25. CAUTION! In order to avoid a hazard
due to inadvertent resetting of the thermal cut-
out, this appliance must not be supplied through
an external switching device, such as a timer, or
connected to a circuit that is regularly switched
on and off by the utility�

4
Other Consumer Safety Information
This appliance is intended for household use only.
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�
SAVE THESE INSTRUCTIONS

5
Parts and Features BEFORE FIRST USE: Wash all parts except the base before first
use� See “Cleaning and Storage” instructions�
Food Pusher
Food Chute
Cone Holder
Base
CONE USE
Rounded Grating Blade*:
Makes continuous spaghetti-
shaped noodles.
Thin Julienne Blade*:
Makes continuous linguini-shaped
noodles.
Thick Julienne Blade*:
Makes continuous fettuccine-
shaped noodles.
Ribbon Blade*:
Makes continuous wide cuts.
The Spiralizer has 4 different cutting
cones. Cones may vary by model.
See the Foods to Spiralize for more information.
Bowl
ON/OFF
Switch
Bowl Lid
(on some models)
Cleaning Brush
(on some models)
Cord Storage Area
(in back of base)
Model 70935-CN
Type: FP30
Ratings:
220V ~ 50Hz 80W

6
How to Assemble How to Spiralize
1. Plug into outlet�
2. Place the food in center of the food
chute� Process only one piece of food at
a time�
3. Press food pusher grip securely into
food by pushing down on the food
pusher�
4. Turn on the Spiralizer�
5. Apply light, constant pressure to food
pusher while processing food� Allow the
food pusher and motor to work at their
own pace�
6. Keep processing until food stops being
cut� About 1 inch (2�5 cm) of food will
always remain unprocessed�
7. Remove the small cone-shaped piece of
food left on the food pusher grip� Use as
a snack or add to stock, soup, or salads�
8. Check cone before spiralizing more
food� If pulp is caught in cone, clean
with the brush and rinse�
9. Unplug�
NOTES:
•If grip is spinning on top of food, the food pusher has lost its grip
on the food� Stop the motor� Remove the food, cut a flat edge on
the food, and try again�
•Pressing harder will not speed up the process or make the
Spiralizer cut better� The cone and cone holder turn, not the food�
•Do not lift up the food pusher during processing� This can cause
the food pusher to lose its grip on the food�
1. With the pointed end of cone down,
place selected cone into cone holder�
Ensure that the cone is level inside the
cone holder� Tabs must be inserted
between notches�
2. Place cone holder with inserted cone
into the base�
3. Place food chute onto base� Turn food
chute clockwise until it locks into place�
4. Slide the food pusher into the food
chute�
5. Place processing bowl between the feet
of the base�
wCAUTION Cut Hazard.
•Blades are sharp; handle cones with care�
•Inspect parts before use� Do not use if parts are cracked, bent,
or damaged�
•Do not place fingers or utensils into the cones while in use�

7
Foods to Spiralize
Type •Choose firm vegetables and fruits such as apples, carrots,
beets, butternut squash, cucumbers, jicama, pears,
parsnips, potatoes, rutabaga, sweet potatoes, turnips,
yellow squash, zucchini�
•Avoid soft or overripe foods�
Size •Select foods that are at least 1 inch (2�5 cm) in diameter�
•Small foods like radishes will spiralize but will not yield a
great amount�
•Large-diameter foods should be trimmed to fit the chute�
Shape •Symmetrical solid foods are the best choice�
•Foods that are hollow like bell peppers or with multilayers
such as onion and leeks are not good choices for
spiralizing�
Prep •Peel any tough skin; remove stems, seeds, and pits�
•Cut or trim large items to fit the diameter of the food
chute�
•Any length of food can be spiralized�
1. Start by choosing the best foods for spiralizing� See the list at
left� Here is a general rule: think about what foods will work on a
manual food grater� If you can grate a food, it should spiralize well�
2. Solid fruits or vegetables work better than those that have seeds�
Seeds get caught in the blade and will not make uniform spirals�
For vegetables such as butternut squash, use the solid part and
save the end with seeds for another use�
3. Size does matter� The best foods for spiralizing are the ones that
most closely fit the size of the food chute�
4. When making ribbons, symmetrical foods (like zucchini or
cucumbers) will give better results� Large foods can be cut to fit
the food chute but ribbons may not be as uniform or pretty�
5. Scrub or peel your veggies and fruit before spiralizing� When
practical, you should peel the food� Peels add to the pulp that can
get caught in the blade� Zucchini, yellow squash, cucumbers and
apples are examples that you could leave unpeeled�
6. Center the item in the Spiralizer for more even cutting� Foods that
are held vertically with the food pusher will give the best results�
7. Apples, pears, and potatoes are examples of foods that turn brown
quickly when cut� Sprinkle fruit with lemon juice and place potatoes in
water until ready to use� Be sure to pat dry thoroughly with paper towels�
8. Spiralized fruit and veggies can be eaten raw or cooked� Most noodles
can be stored 2 to 3 days in the refrigerator in covered containers�
9. Dry the noodles with paper towels before serving or if you decide
to blanch them in water to avoid watery sauces� Reduce sauces
before topping vegetable noodles to prevent thinned-down sauces�
10. Spiralized vegetables and fruit will be processed in very long strands�
Use a knife or scissors to cut the vegetables into serving-size pieces�
11. Use tongs or a pasta fork to serve the noodles�
12. The leftover piece from processing can be eaten as a snack or
saved to use in soups, sauces, or salads�
Successful Spiralizing

8
Cleaning and Storage
wWARNING Electrical Shock Hazard.
Disconnect power before cleaning� Do not immerse Spiralizer,
cord, or plug in any liquid�
wCAUTION Cut Hazard.
Blades are sharp; handle cones with care�
1. Unplug� Disassemble the Spiralizer by removing the food pusher
from the food chute�
2. Turn food chute counterclockwise until it unlocks from the base�
3. Carefully remove the cone from the cone holder by pushing
upward from the bottom of the cone to avoid contact with the
blade� Remove cone holder from the base�
4. Wipe base with a damp cloth� Never place in water or rinse under
running water or other liquid�
5. Wash container, food pusher, lid, and cones in hot, soapy water or
place in top rack of the dishwasher� To prevent injury from blades
in cones, never place cones in sink of soapy water where they are
not visible�
6. Use the brush to clean the cones� Rinse and dry�
7. For storage, place cones point-side up
in bowl and flip the food chute upside
down into the base� Insert pusher into
chute� For models with bowl lid, store
cones in bowl and place lid on top of
food chute and pusher�
Troubleshooting
Unit will not turn on.
• Food chute is not locked in place� Ensure that the cone is level
inside the cone holder� Tabs must be inserted between notches�
Place food chute onto base� Turn clockwise until it locks into place�
• This machine is equipped with motor overload protection� If the
motor stops during operation due to overheating, unplug and allow
it to cool down for 15 minutes� Plug machine back in to resume
normal operation�
No food is coming out of the cone.
• The food pusher grip is not securely pressed into the food� Press
firmly and make sure grip is inserted into food� If grip is spinning on
top of food, the food pusher has lost its grip on the food� Stop the
motor� Remove the food, cut a flat edge on the food, and try again�
Excessive force is required to process food or no food is coming out
of the cone.
• Pulp has clogged the blade� Carefully remove cone as directed in
the “Cleaning and Storage” section� Clean with the brush and try
again� Or, the food pusher has lost its grip on the food� See above�
Food won’t spiralize. Food mashes or breaks apart.
• Some soft or overripe foods may not be suitable for spiralizing�
Choose firm foods� See Foods to Spiralize on page 7 for suggestions�
A success tip is to think of foods that can be grated on a manual food
grater� If a food can be grated, it is appropriate for spiralizing�
• Not pressing hard enough or pressing too hard� Apply light,
constant pressure to food pusher while spiralizing� Allow the
Spiralizer to work at its own pace� NOTE: Pressing harder will not
speed up the process or make the Spiralizer cut better�
• Food is not centered in the food chute� Stop the motor� Cut a flat
edge and try again� Best results occur when the food most closely
fits the size of the food chute and when it is held vertically with the
food pusher securely inserted in the end, not allowing the food to
fall over on its side�

9
Recipes
Lemon Garlic Shrimp and Veggie Pasta
Ingredients:
2 large zucchini
2 large yellow squash
2 large thick carrots, peeled
3/4 cup (177 ml) butter
4 cloves garlic, minced
1 tablespoon (15 ml) cornstarch
1/2 cup (118 ml) chicken broth plus 2 tablespoons (30 ml), divided
1 pound (454 g) (20 to 24 count) peeled and deveined shrimp
1/4 cup (59 ml) lemon juice
1 teaspoon (5 ml) salt
1/2 teaspoon (2�5 ml) coarse black pepper
2 tablespoons (30 ml) drained capers
1 teaspoon (5 ml) lemon zest
Chopped fresh parsley
Directions:
1� Using a Spiralizer, make spirals of zucchini, yellow squash and
carrots�
2� Fill a large saucepan two-thirds full of water� Over high heat, boil
water� Add zucchini, yellow squash and carrots spirals� Cook until
tender, about 15 seconds� Drain and cover to keep warm�
3� In a large skillet over medium-high heat, melt butter� Add garlic and
cook until tender, 1 to 2 minutes�
4� In a small bowl, dissolve cornstarch in 2 tablespoons (30 ml)
chicken broth� Add to skillet with shrimp, remaining chicken broth,
lemon juice, salt and black pepper� Cook until shrimp are opaque
throughout and sauce is thickened, about 2 minutes�
5� Stir in capers and lemon zest� Serve over veggie pasta�
6� Sprinkle with parsley before serving�
Serves: 4–6
Potato and Egg Nests
Ingredients:
1 large (10 ounces [285 g]) potato
2 tablespoons (30 ml) finely chopped onion
1 tablespoon (15 ml) vegetable oil
1/4 teaspoon (1�3 ml) salt
1/4 teaspoon (1�3 ml) ground black pepper
2 large eggs
Chopped chives
Coarse black pepper
Directions:
1� Heat oven to 400°F (204°C)�
2� Using a Spiralizer, cut potato in spirals� Place potato spirals in
paper towels and squeeze out the moisture� Repeat until potato
spirals are dry�
3� Place a small (6 1/2-inch [16�5-cm]) cast iron skillet in the oven
to heat for 10 minutes�
4� In the meantime, in a large bowl, stir potato spirals, onion,
vegetable oil, salt and ground black pepper until well blended�
5� Spray hot skillet with nonstick cooking spray� Add potato
mixture to skillet and move mixture up the side�
6� Bake until the edge is slightly brown and crisp, 23 to
25 minutes� Remove from oven and add eggs to the potato
mixture�
7� Bake until eggs are cooked to desired doneness, an additional
10 to 12 minutes� Garnish with chopped chives and coarse
black pepper�
Serves: 1–2
Suggested Cone: Rounded Grating Blade

10
Thai Vegetable and Chicken Salad
Ingredients:
1 large cucumber
1 large yellow squash
1 large thick carrot, peeled
3 cups (710 ml) cooked shredded chicken
1 cup (237 ml) toasted sliced almonds
1/2 cup (118 ml) fresh cilantro, chopped
1/3 cup (79 ml) fresh basil, cut in strips
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) soy sauce
2 cloves garlic, minced
2 teaspoons (10 ml) grated ginger
2 teaspoons (10 ml) honey
1/2 teaspoon (2�5 ml) dried crushed red pepper
1/2 teaspoon (2�5 ml) coarse black pepper
Directions:
1� Using a Spiralizer, make spirals of cucumber, squash and
carrot; set aside� In a large bowl, stir together cucumber,
squash, carrot, chicken, almonds, cilantro and basil�
2� In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,
ginger, honey, crushed red pepper and black pepper until
well blended� Pour over vegetable mixture and toss until well
blended�
3� Cover and refrigerate several hours for flavors to blend or until
ready to serve�
Serves: 4
Garden Pasta
Ingredients:
2 medium zucchini
2 medium yellow squash
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
2 large tomatoes, diced
2 tablespoons (30 ml) chopped fresh basil
1 tablespoon (15 ml) balsamic vinegar
1 teaspoon (5 ml) salt
1/2 teaspoon (2�5 ml) coarse ground black pepper
1/4 teaspoon (1�3 ml) crushed red pepper, optional
Directions:
1� Using a Spiralizer, make spirals of zucchini and yellow squash�
2� Fill a large saucepan two-thirds full of water� Over high heat,
boil water� Add zucchini and yellow squash spirals� Cook until
tender, about 15 seconds� Drain and cover to keep warm�
3� In large skillet over medium-high heat, cook garlic in olive oil
until tender, about 3 minutes�
4� Add tomatoes, basil, vinegar, salt and peppers� Cook just until
tomatoes are heated through�
5� Serve over vegetable pasta�
Serves: 4–6
Recipes (cont.) Suggested Cone: Thin Julienne Blade