T-Fal Kaleo StoreAway User manual

Kaleo StoreAway
Food Processor Procesador de Alimentos Robot Culinaire

Summary
■English 1 - 28
■Spanish 29 - 59
■French 60 - 89

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed :
a) Read all instructions.
b) To protect against risk of electrical shock do not put the motor base in water or
other liquids.
c) Close supervision is necessary when any appliance is used by or near chil-
dren.
d) Unplug from outlet when not in use, before putting on or taking off parts, and
before cleaning.
e) Avoid contact with moving parts.
f) Do not operate any appliance with a damaged cord, plug, after the appliance
malfunctions, or is dropped or damaged in any manner. Return appliance to the
nearest authorized service center for examination, repair or adjustment. See war-
ranty.
g) The use of attachments not recomended or sold by the manufacturer may
cause fire, electric shock or injury.
h) Do not use outdoors
i) Do not let cord hang over the edge of the counter, table or other work surfaces.
j) Keeps hands and utensils away from moving blades or discs while processing
food to reduce the risk of injury or damage. Aspatula may be used only when the
food processor is not running.
k) Blades are sharp. Handle with care.
l) To reduce the risk of injury, never place cutting blades or discs on the base
without first locking the bowl in place.
m) Always ensure the cover is securely locked in place before operating the
appliance.
n) Never push food through the feed tube by hand. Always use the food pusher.
o) Do not attempt to tamper with the cover locking mechanism.
p)This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock. This plug will fit into a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not modify the plug in any way.
q) Do not exceed the maximum quantities or operating duration indicated in the
"choosing a speed" table.
r) Do not place or use this appliance on a hot surface or close to an open flame.
s) This product has been designed for domestic use only. Any professional use,
inappropriate use or failure to comply with the instructions, will void the manufac-
turer’s warranty
SAVE THESE INSTRUCTIONS

APPLIANCE DESCRIPTION
1Food pusher
2Lid with Quick Lock System ®and sealing ring
3Attachment support axis
4Bowl with exclusive pouring lip
5Bowl axis
6Motorized base
7Control button marked:- lock symbol = lid locked, P = pulse
1 and 2* (*on select models only ) = Continuous operation
8Shredding and slicing holder
9Coarse slicing attachment
10 Fine slicing attachment
11 Coarse shredding attachment
12 Fine shredding attachment
13 Kneading attachment
14 Whipping attachment
15 Stainless steel chopping blade
16 Power cord
17 StoreAway storage box
18 Spatula
19 Citrus press support (select model only)
20 Citrus press pulp sieve (select model only)
21 Citrus press cone (select model only)
Food pusher :
- Handy food measure for liquids marked in ounces, cups (1 cup = 250 ml ), ml.
6 OZ = 3/4 CUP = 175 ml
4 OZ = 1/2 CUP = 125 ml
2 OZ = 1/4 CUP = 62,5 ml
- Ideal for measuring liquid ingredients. Drip hole evenly dispenses liquid or oil; ideal when
making pastry dough and mayonnaise.
BEFORE FIRST USE
Wash the bowl and attachments in soapy water, rinse then dry.
Caution: the blades are very sharp and can cause injury. Handle with care and keep
out of the reach of children.
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Locking the bowl onto
the base:
Place the bowl on the base with the handle facing you, then turn it counter-clockwise as far as it will go,
making sure it firmly locks in position.
Closing the lid (Quick Lock System ®)
1. Position the lid as shown in the diagram so that point 1 rests
on the handle.
2. Lower the lid down
3. The lid is now correctly positioned and ready for use.
With one hand on the feed tube press down and at the same
time turn the control knob to the locked position (lock symbol).
Start by setting the control button to pulse or speed 1 or 2*
depending on model
Note: If you cannot turn the control knob to the required setting,
the lid may not be fitted correctly. Check that the lid is firmly
pushed down so that the tab near the feed tube is engaged with
the control knob.
Removing the lid
To remove the lid, turn the control knob to the 0 position.
Using the attachments:
A) For the blade, kneading and whipping attachments:
Fit the attachment you wish to use on the support axis and push gently until you hear a "click" as it locks in
place. Handle with care.
B) For the shredding and slicing attachments:
Select the blade required and clip it on to the shredding and slicing holder
then position it on top of the attachment support (3).
HOW TO USE YOUR KALEO
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Using the citrus press :
Position the bowl on the motor unit. Place the citrus
press support of the citrus fruit press on the axis of
the bowl, then position the pulp sieve on the bowl. Fit
the cone on the axis at the centre of the pulp sieve
and lock the pulp sieve by turning the button to lock
symbol. Place half the fruit fresh down on top of the
cone and start the appliance (position 1 or pulse).
press the fruit down firmly to extract the juice.
After use:
- Unlock the pulp sieve by turning the control button.
- Remove the citrus fruit press attachment with the
bowl.
- Remove the pulp from the cone and the pulp sieve.
The bowl is equipped with a pouring lip.
Power cord storage: under the
base of the food processor.

Cleaning in the dishwasher
The bowl, lid and attachments are all dishwasher safe. Place them in the upper basket and use the
normal wash cycle.
The seal in the lid can be removed for cleaning.
Cleaning the bowl
To make cleaning of the bowl easier, you can put 2 cups of warm water and a few drops of dishsoap in
it and run the appliance for a few seconds with the blade.
The axis of the bowl can be removed to make cleaning easier. Do not remove the seal around the
axis. Tighten fully when reassembling.
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CLEANING
Always disconnect the plug before cleaning . You can wipe the motor unit with a damp cloth. Never
immerse the motor unit and never pour water over it.
Cleaning the attachments
Handle cutting attachments with caution as they are very sharp.
Wash attachments that have been in contact with food in hot, soapy water immediately after use.
Replace attachments in their box after use.

STORING ATTACHMENTS
(except citrus press attachment )
• Base of box
• Lid of box
The StoreAway storage box can be used as a base while operating the appliance or can
be stored separately. The food processor can be used with or without the base.
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* Continuous Speed = speed 1 or speed 2 depending on model.
These quantities and speeds are only a guide and may need amending depending on the types of
food processed.
CHOOSING A SPEED FOR ALL FUNCTIONS
RECOMMENDED
SPEED*
Pulse
Continuous speed *
Continuous speed *
Continuous speed * or pulse
Continuous speed *
Pulse
Continuous speed *
Continuous speed *
Pulse
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Continuous speed *
Pulse
Pulse
MAX. QTY
14 oz
8 oz
14 oz
14 oz
16 oz
4 oz
2 oz
42 oz
32 oz
51 oz
15 oz
4 eggs
16 oz
1 lb,12 oz
1 lb,12 oz
1 lb, 4 oz
16 oz
6
14 oz
14 oz
1 lb,12 oz
16 oz
CHOPPING / MIXING
Lean meat ( poultry)
Fatty meat ( beef)
Cooked meat or stuffing
Garlic, onion and shallots
Pie dough
Dried fruit
Herbs
Soup (cooked vegetables in broth)
Fresh stewed fruit
Light batter mix (pancakes and waffles)
Cookie dough
Hard boiled eggs
KNEADING / MIXING / BLENDING
Pie Crust
Bread and pizza dough
Cake batter
Pureed cooked apples
WHIPPING / WHISKING
Mayonnaise and sauces
4 to 6 whipped egg whites (meringue and soufflé)
Whipping cream
Light sauces
SHREDDING / SLICING
Vegetables and fruits
Cheese

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Getting to know your Kaleo
Stainless steel chopping blade
This attachment is used for chopping, mixing, blending, puréeing, making batters and breadcrumbs,
pie crust dough and cake batter.
Kneading attachment
Use this accessory for making bread and pizza dough and puréeing cooked apples. If making cakes
with dried fruits or nuts, use the kneading attachment instead of the stainless steel blade, to prevent
them from being chopped by the blade.
Whipping attachment
This attachment is ideal for whisking egg whites, whipping cream, meringue and mayonnaise.
Shredding and slicing attachments
Select the appropriate attachment, either fine or coarse, according to your requirements. The shred-
ding attachment is ideal for shredding cheese, potatoes, apples, onion, celery and other fruits and
vegetables. The slicing accessory is suitable for slicing cucumbers, carrots, potatoes, onions, apples,
cabbage, leeks and many other fruits and vegetables.
Citrus fruit press
The juice from lemons, oranges and other citrus fruits can easily be extracted using this attachment.
Twin feed tube
The twin feed tube has both a narrow and a wider section for different types of food. This ensures per-
fectly shaped slices, as the food stays upright when sliced.
The narrow section is ideal for foods such as carrots, and apples.
The wider section can be used for cheese, cucumber, cabbage, potatoes and larger pieces of food.

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Food pusher
The food pusher is a handy measure for liquids and is marked in ounces, cups, ml.
The narrow section has a drip feed hole for evenly dispensing liquids or oil into the bowl. This is ideal
when making pie crust and mayonnaise.
Kaleo bowl and lid
The sealing ring in the lid ensures that the bowl is watertight. Hot foods can safely be processed in the
bowl without damage or leakage.
Control buttons
The positions on the Kaleo are:
0 = Off
(Lock symbol) = Lid locked
1 and 2* (*depending on model ) = Continuous speed
P =
Use the table on page 7 as a
guide for the required setting.
Successful Cooking with your Kaleo
Your Kaleo is simple and easy to use, and you will soon be surprised how many time consuming tasks
can quickly be done in your food processor. To get the best results, it is important to use it correctly
and the following guidelines should assist you. Remember when adapting your existing recipes for use
in the Kaleo, it is best to process the dry and least messy ingredients first.
Always follow the capacities stated in the instructions and recipe book. Overloading the appliance may
damage the motor.
Minimum quantities: Remember that under filling the processor may mean that the food is processed
unevenly or you could obtain unsatisfactory results.
Pulse - ideal when you want perfect control over the final texture
of the food or short bursts of power to prevent over processing.
While you keep holding the switch in the pulse position the
machine operates. As soon as it is turned to the lock symbol, the
appliance will stop.

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Stainless steel blade
MIXING
Batters :Batters for pancakes, waffles, muffins and fritters can easily be prepared. First process the
dry ingredients with half of the liquid first, and then gradually pour in the remaining liquid through the
feed tube.
Cakes: The all-in-one method gives best results, which is not only quick to prepare but prevents the
mixture being over mixed. Use soft margarine or if using butter soften it first, otherwise it will not blend
easily.
For cakes containing dried fruit, nuts, cherries or peel, use the kneading attachment instead of the
blade. This prevents the fruits or nuts from being cut up into tiny fragments by the sharp blades.
Alternatively, use the blade to make the cake mix. Remove the blade and then fold in the other ingre-
dients using a spoon.
Crumb mix :Best prepared using butter or shortening directly from the refrigerator, which should be
cut into pieces before adding to the processor bowl.
Icings and Frostings :These can quickly be made in the Kaleo with the blade. Always use softe-
ned butter for butter cream frosting.
Pâtés:For a coarser pâté do not process too long, but for a smooth pâté process for longer.
Pie crust and rolled cookie dough: For best results, use stick butter or shortening directly from
the refrigerator and cut it up into pieces. Pastry made in a food processor has such a smooth texture
there is no need to add lard or vegetable shortening. As processing times are very short, take care not
to over process the pastry otherwise it will be difficult to roll out. For easier handling, remember to chill
in the refrigerator before rolling out. Alarge batch of pastry dough can be prepared up to the crumb
stage, and then stored in the refrigerator for up to two weeks, ready for use later.
Sauces: Lumpy sauces can easily be smoothed by processing using the chopping blade.

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CHOPPING
Cookie crumbs: These can be crushed to a fine powder or course texture. Process briefly on
speed 1 or pulse until your desired texture.
Breadcrumbs: Remove the crusts from slices of dry bread and cut into 2.5 cm (1 inch) cubes and pro-
cess using pulse or continuous speed.
Fresh Herbs: For successful, evenly processed results you need to chop large quantities of herbs
or combine with other ingredients. The bowl, blade and herbs must be dry. For finely chopped herbs,
after processing you will need to remove them from the bowl and finish chopping them with a sharp
knife.
Meat: For raw meat, trim off any gristle, bone or excess fat. Cut into (1 inch) cubes and process to
the required consistency using the blade. The meat has a ground rather than minced texture.
Cooked meat should be cut into (1 inch) cubes and processed using the blade.
Onions: Peel and quarter the onions before processing using pulse or continuous speed.
Vinaigrettes and Dressings: Make a batch and then store in the refrigerator for up to two
weeks. Yogurt based dressings and marinades can also be made in the Kaleo
PURÉEING
Fruit purées :Firm fruits such as apples, apricots, plums and pears need to cooked first until tender
and then processed using the blade.
Soups: Puree using the blade
Vegetable purées: Cooked vegetables can be puréed either on their own or with other ingredients
such as water, broth, milk, cream, or butter. Tomatoes can be skinned and deseeded before proces-
sing.
KNEADING ATTACHMENT

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Bread making and yeast dough: When processing bread or yeast dough, the amount of liquid
required may vary with different batches of flour. Insufficient liquid can result in the dough not proces-
sing into a ball.
Cakes: For cake mixes containing dried fruit, nuts, candied cherries or citrus peel, use the kneading
attachment instead of the blade. This prevents them being cut up into tiny fragments by the sharp
blades. Use the all-in-one method as this prevents the mixture being over processed.
WHIPPING DISC
Mayonnaise: For best results, ensure that all the ingredients are at room temperature.
Meringues: Use the meringue recipe. This mixture can be spooned into shape to make meringue
shells and nests.
Whipping cream: Always use well chilled heavy cream directly from the refrigerator. As processing
times are very short take care not to over process.
Whisking egg whites: The bowl and whisk must be absolutely clean with no traces of oil, otherwi-
se they will not form stiff peaks. To obtain the best volume, leave the food pusher out to allow more air
to be incorporated. Use egg whites at room temperature and a pinch of salt to aid whisking.
Processing times when whisking egg whites and making meringues, take a little longer than most
other foods in your Kaleo.

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SHREDDING DISCS
Cut the food to fit the width of the feed tube. Choose either the fine or coarse shredding disc. Process
using pulse and empty the bowl when full.
Apples : cut the pealed and cored apples into quaters. Place in the wide section of the feed tube.
Carrots :for long strands place the carrots horizontally in the wide feed tube. For short strands, place
upright in either the narrow or wide feed tube.
Celery :peel and cut into pieces to fit the wide feed tube.
Cheese: Choose firm cheddar or other medium hard cheeses, and use directly from the refrigerator.
Firmer cheeses, such as Swiss and gruyere, also process well. batches of grated cheese can be fro-
zen and used directly from the freezer for quiches, sauces and cheese on toast.
Potatoes: Raw potatoes can be shredded for making potato pancakes or hash browns using the
coarse shredding disc. Place in the wide section of the feed tube.
Select either the fine or coarse slicing disc and process using pulse. Always use the food pusher and
never your fingers.
Cabbage : Cut into eigthts or smaller pieces, and remove the core. Place upright in the wide section
of the feed tube.
Carrots and leeks: cut the vegetables to the same height as the feed tube. Use the narrow section.
Zucchini :Prepare the same as carrots and use either the narrow or wide section depending on the
size of the zucchini.
Cucumbers : Select slim cucumbers which will fit into the wide section of the feed tube.Cut them flat
across the ende before placing in the feed tube.
Onions : Peel and cut the onions to fit the wide section of the feed tube. Process using only pulse.
Potatoes :Peel and trim to fit the wide section of the feed tube.
SLICING DISCS

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Humus
Makes 2 cups
2 cups cooked garbanzo or chickpeas, drained
1/3 cup tahini (sesame seed paste), or 1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch paprika
Insert the chopping blade. Combine all ingredients, except the tablespoon of olive oil and paprika, in
the food processor bowl. Cover and process until smooth, stopping to scrape the sides of the bowl as
needed. Transfer mixture to a serving bowl. Drizzle the reserved tablespoon of olive oil over the
humus and sprinkle with paprika.
Guacamole
Makes 2 1/2 cups
3 ripe avocados, peeled, pitted, and cut into chunks
Juice of one fresh lime
1 small onion, cut in eighths
1 clove garlic, quartered
1 ripe tomato, cored and cut in eighths
Salt
Insert the chopping blade. Combine avocados and lime juice in the food processor bowl. Cover and
pulse until chopped up, stopping to scrape the sides of the bowl as needed. Add the remaining ingre-
dients, except the salt. Pulse until desired texture. Season with salt to taste.
Tomato Salsa
Makes approximately 6 cups
1 to 4 Jalapeňo chili peppers, roasted under the broiler until charred
5 cloves of garlic, peeled and minced
2 small onions, cut in eighths
2 sprigs fresh cilantro, leaves only
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (28 oz) can whole peeled tomatoes
1 (10 oz) can diced tomatoes with green chili peppers
Insert the chopping blade. Remove charred skin from roasted jalapeno peppers. Remove and discard
seeds. Combine all ingredients, except the diced tomatoes, in the food processor bowl. Cover and pro-
cess until coarsely chopped. Add the diced tomatoes and pulse for a second or two.
DIPS, SALAD DRESSINGS AND SALADS

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Bean Dip
Makes approximately 6 cups
8 oz Provolone or Asiago cheese
2 (16 oz) cans of refried beans
8 tablespoons butter
1 small onion, minced
1 clove garlic minced
1 (3 1/2 oz ) can of roasted green chilies or Jalapeňos, chopped
Insert coarse shredding attachment in food processor. Shred the cheese. Combine the refried beans,
butter, shredded cheese, onion, garlic, and chilies in a 2-quart non-stick saucepan. Warm over
medium heat until the cheese and butter melt. Spoon into a small chafing dish and serve with tortilla
chips.
Cheese Spread
Makes approximately 2 cups
4 oz sharp white Cheddar cheese
2 oz blue cheese, crumbled
12 oz cottage cheese
1 teaspoon garlic powder
1/4 cup finely chopped walnuts
Insert coarse shredding attachment. Shred the Cheddar cheese. Place in another bowl. Insert the
chopping blade. Add all of the remaining ingredients except the walnuts. Process until smooth, stop-
ping to scrape the sides of the bowl as needed. Spoon into a ceramic crock pot or serving bowl.
Sprinkle with chopped walnuts.
Thousand Island Salad Dressing
Makes about 2 cups
1 large egg, hard boiled and quartered
2 tablespoons Worcestershire sauce
1 1/2 teaspoons sugar
2 tablespoons white or cider vinegar
1 pinch ground cloves
2 cups mayonnaise
1/3 cup sweet pickle relish
1/4 cup chopped black olive
1/4 cup diced red bell pepper
Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process
a few seconds. Dressing should have some texture to it.

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French Salad Dressing
Makes about 2 1/2 cups
2/3 cup ketchup
2/3 cup sugar
1/2 cup white or cider vinegar
1/2 cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce
Insert the chopping blade. Combine all the ingredients in the food processor bowl. Cover and process
until smooth.
Creamy Blue Cheese Salad Dressing
Makes 2 1/2 cups
3/4 cup buttermilk
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 oz of blue cheese, crumbled
Insert the chopping blade. Combine all the ingredients, except the blue cheese, in the food processor
bowl. Cover and process until smooth. Add the blue cheese and pulse a couple of times, or until com-
bined. Mixture should still be slightly chunky.
Layered Cobb Salad
Makes 4 to 6 servings
1 head iceberg lettuce, torn into bite-sized pieces
3 plum tomatoes
3 large eggs, hard-boiled and cooled to room temperature
2 boneless chicken breasts, poached, cooled to room temperature and diced
1 avocado, peeled, pitted, and diced
8 slices of bacon, cooked until crisp and crumbled
1 bunch of scallions, trimmed and sliced thin
1 1/2 to 2 cups of Creamy Blue Cheese Salad Dressing
Place the lettuce in a large, shallow salad bowl or platter. Insert coarse slicing attachment in the food
processor. Place tomatoes vertically in the wide feed tube and slice. Layer on top of the lettuce. Place
the eggs horizontally in the feed tube and slice. Layer on top of the tomatoes. Continue layering the
remaining ingredients as follows: chicken, avocado, bacon, and scallions. Drizzle with blue cheese
salad dressing.

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Quick’n Easy Mayonnaise
Makes 1 1/4 cups
1 large egg
2 tablespoons freshly squeezed lemon juice or white vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
3/4 cup vegetable oil
Insert the whipping attachment. Combine all ingredients and only 1 tablespoon of the vegetable oil, in
the food processor bowl. Cover and process for 30 seconds. Gradually pour the remaining oil through
the hole in the food pusher and process just until the mayonnaise thickens.
Coleslaw
Makes 6 to 8 servings
1 small head of green cabbage, cored and cut into wedges small enough so wide
part fits into the wide part of the feed tube
2 large carrots, scraped
1 cup Quick’n Easy Mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
Insert coarse shredding attachment. Shred cabbage and carrots into the food processor bowl; Place
into a large mixing bowl. Insert the chopping blade. Add the remaining ingredients. Process until com-
bined. Pour over the shredded vegetables. Toss to combine.
Tuna Salad
Makes 1 cup
1 small onion, peeled and cut into eighths
2 celery stalks, cut into 2-inch pieces
1 (6 1/2 oz) can of chunk white tuna, packed in water
1/4 cup Quick’n Easy Mayonnaise
Salt and black pepper to taste
Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the tuna fish
mayonnaise, and salt and black pepper to taste. Pulse until all ingredients are combined.
Egg Salad
Makes about 1 1/4 cups
1 small onion, peeled and cut into eighths
2 celery stalks cut into 2-inch pieces
4 large eggs, hard-boiled, cooled to room temperature, and quartered
1/3 cup Quick’n Easy Mayonnaise
1 teaspoon prepared mustard
Salt and black pepper to taste
Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the eggs, mayon-
naise, mustard, and salt and black pepper to taste. Pulse until all ingredients are combined.