Instruction/ maintenance manual of the product KPFP850 KitchenAid
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Model KPFP850 Food Processor GUIDE TO PROFESSIONAL RESUL TS P RO L INE ™ S ERIES.
® Registered T rademark/™ T rademark of KitchenAid, U.S.A. © 2004. All rights reserved. Specifications subject to change without notice. dZw304 FOR THE W A Y IT’S MADE.
MODEL KPFP850 FOOD PROCESSOR T able of Contents ...............................3 Fo od Processor Safety .........................5 Important Safeguards .........................6 Proof of Purchase & Registration.........7 Electrical Requirements .
2 The KitchenAid ® PRO LINE™ Series Food Processor is engineered to provide commercial quality performance. A professional 16-cup work bowl and extra-wide feed tube sit atop a rugged die-cast metal base. The powerful 1000-watt motor is designed to make quick work of the most demanding food preparation tasks.
3 Continued… T ABLE OF CONTENTS 3 FOOD PROCESSING TIPS AND RECIPES Using the Multipurpose Blade ............................................ 24 Using a Slicing or Shredding Disc ....................................... 26 Using the Dough Blade ......
4 T ABLE OF CONTENTS Bread Recipes Wheat Boules ............................................................ 75 Sunday Dinner Rolls ...................................................... 76 White Bread .................................................
I NTRODUCTION 5 FOOD PROCESSOR SAFETY Y our safety and the safety of other s are very impor tant. We have pro vided many impor tant safety messages in this man ual and on your appliance . Alwa ys read and obey all saf ety messages. This is the saf ety aler t symbol.
6 When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions and information in this instruction book and any other literature included in this packaging referring to this product before operating or using this appliance.
I NTRODUCTION 7 Always keep a copy of the sales receipt showing the date of purchase of your Food Processor . Proof of purchase will assure you of in-warranty service. Before you use your Food Processor , please fill out and mail your product registration card packed with the unit.
8 V olts: 120 V .A.C. only . Hertz: 60 Hz NOTE: This Food Processor has a 3 prong grounded plug. To reduce the risk of electrical shock, this plug will fit in an outlet only one way . If the plug does not fit in the outlet, contact a qualified electrician.
F ood Processor F eatures....................10 Preparing for Use ..............................12 Using the Food Processor .................17 Disassembling the Food Processor.....19 Care and Cleaning ............................21 Tr oubleshooting..
MODEL KPFP850 FOOD PROCESSOR FEA TURES W ork Bowl Cover with Ultra Wide Mouth™ Feed T ube One of the industry’s largest feed tubes accommodates large items – like tomatoes, cucumbers, and potatoes – with a minimum of sectioning or slicing.
Fine (2 mm) Slicing Disc Disc produces approximately 1 ⁄ 16 -inch slices of most foods, from delicate strawberries to partially frozen meats. Medium (4 mm) Slicing Disc Disc produces approximately 1 ⁄ 8 -inch slices of most foods.
12 4. Insert the desired accessory into the work bowl. See pages 13 – 16 for accessory instructions. 5. Place the work bowl cover on the work bowl with the feed tube just to the left of the work bowl handle. Grasp the feed tube and turn the cover to the right until it locks into place.
F EA TURES AND O PERA TION 13 6. Fit the pusher into the feed tube. 7. Plug the food processor into a 3 prong grounded outlet. NOTE: Y our PRO LINE™ Series Food Processor will not operate unless the work bowl and work bowl cover are properly locked on the base, and the pusher is inserted to the maximum fill line on the feed tube.
14 Slicing and Shredding Disc Assembly Place the disc stem on the power shaft. Fit the disc over the metal pin on the disc stem, then rotate the disc until it falls fully onto the stem. Mini Bowl Assembly Place the mini bowl inside the work bowl over the power shaft.
F EA TURES AND O PERA TION 15 To remove the mini bowl after processing, lift the bowl using the two finger grips located along the top edge of the bowl. Chef ’s Bowl Assembly Place the chef ’s bowl inside the work bowl over the power shaft. Rotate the chef ’s bowl until it falls into place.
16 1. Place the egg-whip stem on the power shaft. Slowly turn the stem until it drops fully onto the shaft. 2. Align the L-shaped notch on the whip paddle with the small post on the stem cover , and slide the paddle onto the cover . Tu rn slightly to lock paddle.
F EA TURES AND O PERA TION 17 Before Use Before operating the food processor , be sure the work bowl, blades, and work bowl cover are properly assembled on the food processor base (see “Preparing the Food Processor for Use” starting on page 12). F ood Pusher Interlock The food pusher is part of the safety interlock system.
18 T urning the F ood Processor On and Off 1. To turn on the food processor , press the On Button. The unit will run continuously and the blue indicator light will glow . 2. To stop the food processor , press the Off Button. The blue indicator light will go out and an automatic brake will stop the action of the blade or disk within seconds.
19 NOTE: If you have difficulty removing the pusher from the feed tube, it is likely that food particles have become lodged in the interlock system. T o free the pusher , soak the work bowl cover in warm water or wash it in a dishwasher . 1. T urn the work bowl cover to the left and remove.
20 4. T urn the work bowl to the left to unlock it from the base. Lift to remove. DISASSEMBLING THE FOOD PROCESSOR 5. The multipurpose blade can be removed from the work bowl before the contents are emptied.
21 Press the Off Button and unplug the food processor before cleaning. Wi pe the metal base with a warm, sudsy cloth and wipe clean with a damp cloth. Dry with a soft cloth. Do not use abrasive cleansers or scouring pads. NOTE: Do not use sharp objects to clean around the control buttons; damage may result.
22 TROUBLESHOOTING • If your food processor should fail to operate, check the following: – Make sure the work bowl and work bowl cover are properly locked on the base, and the food pusher is inserted to the maximum fill line on the feed tube. – See if the food processor is plugged into a grounded 3 prong outlet.
FOOD PROCESSING TIPS AND RECIPES Using the Multipurpose Blade...........24 Using a Slicing or Shredding Disc ..... .26 Using the Dough Blade.....................27 Using the Egg Whip ..........................28 Helpful Hints .........................
Using the Multipurpose Blade To chop fresh fruits or vegetables: P eel, core, and/or remove seeds. Cut food in 1 to 1 1 ⁄ 2 -inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl if necessary .
F OOD P ROCESSING T IPS 25 Continued… To grate hard cheeses, such as P armesan and Romano: Never attempt to process cheese that cannot be pierced with the tip of a sharp knife. Y ou can use the multipurpose blade to grate hard cheeses. Cut cheese in 1-inch pieces.
26 To slice or shred fruits or vegetables that are long and relatively small in diameter , such as celery , carrots, and bananas: Cut food to fit feed tube vertically or horizontally , and pack feed tube securely to keep food properly positioned. Process, applying even pressure.
F OOD P ROCESSING T IPS 27 Continued… To slice cooked meat or poultry , including salami, pepperoni, etc.: Cooked meat should be very cold. Cut into pieces to fit feed tube. Process food, using firm, even pressure. To shred firm and soft cheeses: Firm cheese should be very cold.
28 To whip cream: P our 1 cup heavy cream in work bowl fitted with egg whip attachment. Process 30 seconds. With processor running, add 2 tablespoons powdered sugar through the small feed tube. Process until soft peaks form, about 30 to 40 seconds. Stop processor as necessary to check texture of mixture.
F OOD P ROCESSING T IPS 29 HELPFUL HINTS When cutting and packing food items in the Ultra Wide Mouth™ feed tube, do not exceed the maximum fill line. This will permit the pusher to engage the interlock and the unit to operate. 1 5 Organize processing tasks to minimize bowl cleanup.
30 HELPFUL HINTS 8 Different foods require varying degrees of pressure for best shredding and slicing results. In general, apply light pressure for soft, delicate foods (strawberries, tomatoes, etc.), moderate pressure for medium foods (zucchini, potatoes, etc.
F OOD P ROCESSING T IPS 31 Continued… Sometimes slender foods, such as carrots or celery , fall over in the feed tube, resulting in an uneven slice. T o minimize this, cut food in several pieces and pack the feed tube with the food.
32 HELPFUL HINTS If any plastic parts should discolor due to the types of food processed, simply clean with a light bleach solution, following directions on the bleach container . 18 Y our Food Processor isn’t designed to perform the following functions: • Grind coffee beans, grains, or hard spices.
FOOD PROCESSOR RECIPES P RO L INE ™ S ERIES F OOD P ROCESSOR R ECIPES Appetizer Serving Suggestions ..........34 Appetizers ........................................35 Salad and Dressings..........................44 Soups and Sandwiches .............
34 • To keep your hors d'oeuvres at the proper serving temperature, consider using slow cookers, heated chafing dishes, ice baths, and so forth. • When you’re serving exotic or unfamiliar appetizers, label them with decorative place cards on the buffet table.
35 F OOD P ROCESSOR R ECIPES 2l arge bakery croissants or white bread slices, torn into pieces 2 shallots, cut into quarters 2 cloves garlic 30 large (about two 14 oz.
36 1 1 ⁄ 2 cups rolled oats 1 cup (about 4 oz.) sliced almonds 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons sugar 1 1 ⁄ 2 teaspoons salt 1 teaspoon baking soda 1 ⁄ 4 cup shorte.
37 F OOD P ROCESSOR R ECIPES 1 package (7 oz.) Gouda or smoked Gouda cheese, wax removed 4 medium yellow onions 1 tablespoon vegetable oil 3 tablespoons brown sugar 3 tablespoons balsamic vinegar , divided 1 ⁄ 2 teaspoon cracked black pepper 1 ⁄ 8 teaspoon salt 1 package (17 1 ⁄ 4 oz.
38 6 ounces Asiago cheese, room temperature 1 red or green jalapeno pepper , seeded and cut into quarters 1 clove garlic 2 cans (14 oz. each) artichoke hearts*, well drained 1 cup mayonnaise 1 ⁄ 2 cup chive and onion sour cream 1 package (3 oz.
39 F OOD P ROCESSOR R ECIPES 4 green onions, cut into 1- inch pieces 1 package (8 oz.) light cream cheese, room temperature and cut into 1 - inch pieces 4 ounces soft Camembert cheese, rind removed, if desired, and cut into 1-inch pieces 1 tablespoon white balsamic vinegar , if desired 2 cans (7 oz.
40 3 ⁄ 4 cup loosely packed fresh cilantro leaves 1 ⁄ 2 medium onion, cut into 1-inch pieces chipotlé chilies in adobo sauce, drained (from a 7 or 11 - oz.
41 F OOD P ROCESSOR R ECIPES 1 ⁄ 2 cup loosely packed fresh cilantro or parsley leaves 1– 2 jalapeno peppers, cut into halves and seeded 1 ⁄ 2 cup jicama chunks 3 cups (about 1 lb.
42 2 tablespoons fresh dill or 1 1 ⁄ 2 teaspoons dried dill 3 green onions, cut into 1- inch pieces 1 strip lemon peel, yellow portion only 2 packages (8 oz.
43 F OOD P ROCESSOR R ECIPES 3 mild yellow chile peppers, cut into halves and seeded 2 serrano chile peppers, cut into halves and seeded 4 large cloves garlic, peeled 1 1 ⁄ 2 pounds fresh tomatillos.
44 1 tablespoon fresh basil leaves 1 tablespoon fresh oregano leaves 1 clove garlic 3 tablespoons white balsamic vinegar* 3 tablespoons white wine vinegar* 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon dry m.
45 F OOD P ROCESSOR R ECIPES 6 green onions, cut into 1-inch pieces 1 ⁄ 2 cup whole pitted kalamata olives 6 cups (about 1 3 ⁄ 4 pounds) cooked chicken chunks 1 bulb fennel, cut into quarters leng.
46 2 strips lime peel, green portion only 1 strip orange peel, orange portion only 2 green onions, cut into 1- inch pieces 1 cup vegetable oil 1 ⁄ 3 cup white wine vinegar 3 tablespoons fresh lime j.
47 F OOD P ROCESSOR R ECIPES DRESSING 2 strips lime peel 1 ⁄ 4 cup vegetable oil 2 tablespoons lime juice 1 teaspoon Dijon mustard 1 ⁄ 2 teaspoon sugar 1 ⁄ 2 teaspoon salt teaspoon crushed red pepper SALAD 1 medium (about 1 lb.
48 SALAD medium green onions, cut into 1-inch pieces 6 boneless, skinless chicken breast halves (about 2 lb.), grilled or broiled and cooled 1 large red bell pepper , seeded and cut into quarters leng.
49 F OOD P ROCESSOR R ECIPES SALAD 1 large head (about 2 lb.) Napa cabbage, cored 1 medium red onion, cut into quarters lengthwise 2 packages (3 oz. each) ramen noodles (shrimp, chicken, or vegetable .
50 12 medium (about 2 lb.) red potatoes boiled, peeled and cooled 1 medium onion, cut into halves lengthwise 1 ⁄ 4 medium red bell pepper , cut into quarters lengthwise 6 slices thick bacon 2 tables.
51 F OOD P ROCESSOR R ECIPES SALAD 1 package (1 lb.) fresh cauliflower florets, cut into 1 1 ⁄ 2 -inch pieces 1 stalk (about 3 ⁄ 4 lb.) broccoli 2 bulbs kohlrabi, peeled 3 medium carrots, peeled D.
52 2 tablespoons fresh parsley leaves 8 ounces sharp Cheddar cheese, chilled 1s mall onion, cut into halves 1 rib celery , cut into 2 1 ⁄ 2 -inch pieces 2 tablespoons butter or margarine 1 large stalk (about 1 lb.
53 F OOD P ROCESSOR R ECIPES 4 grilled or broiled boneless, skinless chicken breast halves*, cooled 1 cup cubed jicama 1 ⁄ 3 cup walnuts 1 ⁄ 2 cup mayonnaise or salad dressing 1 jar (9 oz.) mango chutney (about 2 ⁄ 3 cup) teaspoon salt 1 ⁄ 4 teaspoon black pepper * Eight boneless, skinless chicken thighs may be substituted for breasts.
54 SOUP 1 large (about 2 1 ⁄ 2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.
55 F OOD P ROCESSOR R ECIPES DOUGH 3 ⁄ 4 cup milk 1 ⁄ 2 cup water 1 ⁄ 2 cup butter or margarine, cut into chunks 2 packages active dry yeast cups all-purpose flour , divided 1 ⁄ 2 cup sugar 1 .
56 8 ounces Monterey Jack cheese, chilled 2 large cloves garlic 1 ⁄ 4 small red onion, cut into 1- inch pieces 1 cup fresh mushrooms 1 ⁄ 4 medium green bell pepper , cut into 1 - inch pieces 1 medium rib celery , cut into 1- inch pieces 1 can (16 oz.
57 F OOD P ROCESSOR R ECIPES 6 cups chicken broth 1 1 ⁄ 2 cups water pounds smoked pork hocks 1 medium onion, cut into quarters 2 large ribs celery , cut into 2 1 ⁄ 2 -inch pieces, divided 3 clove.
58 2 turnips, peeled and cut into quarters lengthwise 2 medium russet potatoes, peeled 1 ⁄ 3 cup fresh parsley leaves, if desired Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme. Heat to boiling. Reduce heat, cover , and simmer 30 to 45 minutes, or until vegetables are tender .
59 F OOD P ROCESSOR R ECIPES 2 medium plum tomatoes 4 large fresh basil leaves, if desired 3 tablespoons fresh parsley leaves 4 large cloves garlic 1 ⁄ 8 small red onion, peeled and cut into 1 - inc.
60 1 pound Gruyere or Swiss cheese, room temperature 4 jumbo yellow onions, cut into halves lengthwise 6 tablespoons butter or margarine 2 tablespoons all-purpose flour 3 ⁄ 4 teaspoon black pepper 6 cups beef broth 2 cups chicken broth 3 ⁄ 4 cup dry sherry 1 1 ⁄ 2 teaspoons Worcestershire sauce 14 slices French bread ( 1 ⁄ 2 - in.
61 F OOD P ROCESSOR R ECIPES 1 ⁄ 4 cup loosely packed parsley leaves 4 cloves garlic, peeled 2 medium green bell peppers, seeded and cut into 2- inch pieces 2m edium ribs celery , cut into 1-inch pi.
62 1 tablespoon Worcestershire sauce 2 teaspoons salt 1 1 ⁄ 2 teaspoons sugar 1 1 ⁄ 2 teaspoons fresh thyme leaves or 1 ⁄ 2 teaspoon dried thyme 2 bay leaves 1 ⁄ 2 teaspoon crushed red pepper flakes 1 ⁄ 2 teaspoon hot pepper sauce 2 pounds uncooked medium shrimp, shelled and deveined Meanwhile, position multipurpose blade in work bowl.
63 F OOD P ROCESSOR R ECIPES 1 cup white wine vinegar , divided 1 ⁄ 2 cup firmly packed fresh dill 1 ⁄ 3 cup sugar 1 teaspoon salt 1 ⁄ 4 teaspoon black pepper 3 medium seedless cucumbers, cut into 2 1 ⁄ 2 - inch lengths 1 medium onion, cut into halves lengthwise 1 cup sour cream P osition multipurpose blade in work bowl.
64 1 medium eggplant (about 1 1 ⁄ 2 lb.) 3 tablespoons olive oil 4 ounces mozzarella cheese 2 ounces Parmesan cheese 1 cup ricotta cheese 1 egg 1 ⁄ 4 teaspoon salt, if desired 1 ⁄ 4 teaspoon pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.
65 F OOD P ROCESSOR R ECIPES 2 cloves garlic 1 medium shallot, cut into quarters 1 tablespoon olive oil 1 tablespoon butter or margarine 1 ⁄ 2 pound (about 2 cups) fresh green beans, trimmed 1 mediu.
66 1 1 ⁄ 2 pounds carrots, peeled 1 ⁄ 2 pound parsnips*, peeled 1 ⁄ 2 small onion 1 ⁄ 4 cup packed brown sugar 1 ⁄ 2 cup bourbon 3 tablespoons water 3 tablespoons butter or margarine 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon black pepper * If desired, substitute an additional 1 ⁄ 2 pounds carrots for parsnips.
67 F OOD P ROCESSOR R ECIPES 6 strips bacon 8 ounces extra sharp Cheddar cheese, chilled 6 ounces smoked sharp Cheddar cheese, chilled 2 ounces Parmesan cheese, room temperature 2 1 ⁄ 2 quarts water.
68 4 large cloves garlic 1 ⁄ 4 cup peeled ginger root chunks 1 ⁄ 4 cup soy sauce 2 tablespoons sherry 2 teaspoons dark sesame oil, divided 1 1 ⁄ 2 pounds pork tenderloin, cut into 3-inch pieces .
69 F OOD P ROCESSOR R ECIPES 2 cloves garlic 1 jalapeno pepper , cut into quarters and seeded 1 ( 1 ⁄ 2 -inch) strip lime peel, if desired 1 ⁄ 4 cup fresh lime juice 2 tablespoons vegetable oil te.
70 CRUST 2 cups water 1 ⁄ 4 cup olive oil 2 packages active dry yeast 2 ounces fresh Parmesan cheese, cut into 1 - inch pieces 6 cups all-purpose flour 1 tablespoon sugar 1 1 ⁄ 2 teaspoons salt 1 teaspoon dried basil, if desired Olive oil Cornmeal SAUCE cups prepared pizza, Alfredo, barbecue, or other favorite sauce Continued.
71 F OOD P ROCESSOR R ECIPES TOPPING 6– 7 cups cooked sausage or ground beef, sliced pepperoni, Canadian bacon, ham, shrimp, cooked chicken, roasted peppers, fresh mushrooms, olives, onion, roasted .
72 1 medium (about 1 1 ⁄ 2 lb.) eggplant 3 tablespoons olive oil 4 ounces mozzarella cheese, chilled 2 ounces Parmesan cheese, room temperature 1 cup ricotta cheese 1 egg 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon black pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.
73 F OOD P ROCESSOR R ECIPES MA YONNAISE 3 tablespoons lightly packed fresh cilantro leaves 1 ⁄ 2 cup mayonnaise or salad dressing 1 tablespoon capers, drained PA T TIES 2 cups French, Italian or so.
74 CHICKEN 4 cloves garlic 2 teaspoons coarsely chopped gingerroot 1 ⁄ 2 cup soy sauce 3 tablespoons peanut or vegetable oil, divided 2 teaspoons brown sugar 2 pounds chicken breast tenders SAUCE 3 .
75 F OOD P ROCESSOR R ECIPES 1 cup milk 2 ⁄ 3 cup water 1 ⁄ 4 cup butter or margarine 1 ⁄ 3 cup honey 2 packages active dry yeast 3 cups all-purpose flour 2 cups whole wheat flour 1 ⁄ 2 cup co.
76 1 1 ⁄ 2 cups milk 1 ⁄ 2 cup water 1 ⁄ 4 cup butter or margarine 2 packages active dry yeast 5 1 ⁄ 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt Melted butter or beaten egg, if desired Combine milk, water , and 1 ⁄ 4 cup butter in small saucepan.
77 F OOD P ROCESSOR R ECIPES V ARIA TION: CL OVER LEAF ROLLS Divide dough into 30 equal-sized balls. Divide each ball into 3 smaller balls; place the 3 balls into a greased muffin cup. Repeat with remaining balls. Brush with melted butter , if desired.
78 1 1 ⁄ 2 cups water 1 ⁄ 2 cup milk 1 ⁄ 4 cup butter or margarine 2 packages active dry yeast 6 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt Combine water , milk, and butter in small saucepan. Heat over low heat until warm, 105° F to 115° F .
79 F OOD P ROCESSOR R ECIPES V ARIA TION: CINNAMON BREAD After first rising, divide dough into 2 pieces. Roll out one piece of dough into a 15 x 9-inch rectangle. Spread with 1 tablespoon soft butter or margarine. Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon.
80 4 cups all-purpose flour 4 teaspoons baking powder 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 4 teaspoon nutmeg 1 ⁄ 2 teaspoon salt 4 tablespoons sugar , divided 2 ⁄ 3 cup cold butter or margarine, cut in.
81 F OOD P ROCESSOR R ECIPES 2 2 ⁄ 3 cups all-purpose flour 4 teaspoons baking powder 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening 3 ⁄ 4 cup milk 2 tablespoons melted butter , if desired P osition multipurpose blade in work bowl. Add flour , baking powder , and salt.
82 TOPPING 1 ⁄ 3 cup all-purpose flour 1 ⁄ 3 cup packed brown sugar 1 teaspoon cinnamon 1 ⁄ 4 teaspoon salt 1 ⁄ 3 cup butter or margarine, cut into chunks 1 cup rolled oats FRUIT 3 ⁄ 4 cup g.
83 F OOD P ROCESSOR R ECIPES CRUST 30 squares (2 1 ⁄ 2 in. each) graham crackers, broken 1 ⁄ 2 cup butter or margarine, melted FILLING 3 eggs 3 packages (8 oz. each) cream cheese, softened 2 cups sour cream 1 cup sugar 1 ⁄ 4 teaspoon salt 2 teaspoons vanilla Po sition multipurpose blade in work bowl.
84 CRUST 1 cup all-purpose flour 2 teaspoons sugar 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup cold butter , cut into 1- inch pieces 1 tablespoon cold shortening 1 egg yolk 2 tablespoons ice water 1 teaspoon le.
85 F OOD P ROCESSOR R ECIPES TOPPING 1 cup fresh strawberries, hulled 1 medium peach, peeled, cut into halves, and pit removed 2 tablespoons apple jelly , melted Meanwhile, wash processor . Position chef’s bowl and 4 mm slicing disc in work bowl. Add strawberries.
86 2 pastry crusts (see page 87) 2 tablespoons crystallized ginger , if desired 1 ⁄ 3 cup granulated sugar 1 ⁄ 4 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄ 8 .
87 F OOD P ROCESSOR R ECIPES ONE CRUST 1 cup all-purpose flour 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup cold shortening 1 tablespoon cold butter or margarine, cut up 2– 4 tablespoons ice water TWO CRUSTS 2.
88 CAKE 1 1 ⁄ 2 pounds (8–11 medium) carrots 2 2 ⁄ 3 cups sugar 3 ⁄ 4 cup vegetable oil 4 eggs 2 1 ⁄ 2 teaspoons vanilla 3 cups all-purpose flour 2 1 ⁄ 2 teaspoons baking soda 3 ⁄ 4 teas.
89 F OOD P ROCESSOR R ECIPES FROSTING 6 1 ⁄ 3 cups powdered sugar 1 package (8 oz.) cream cheese, cut into 8 pieces 1 ⁄ 3 cup butter or margarine, softened 1 1 ⁄ 4 teaspoons vanilla 1–2 teaspoons half-and-half or milk 1 ⁄ 3 cup pecan halves or pieces, if desired FROSTING P osition multipurpose blade in work bowl.
90 1 9-inch pastry crust, baked and cooled (see page 87) FILLING 1 1 ⁄ 4 cups sugar , divided 4 strips ( 1 ⁄ 2 -in. each) lemon peel, yellow portion only 3 strips ( 1 ⁄ 2 -in.
91 F OOD P ROCESSOR R ECIPES 1 ⁄ 2 cup semisweet chocolate chips 1 ⁄ 4 cup granulated sugar 6 strips orange peel, orange portion only 1 ⁄ 2 cup milk 1 teaspoon unflavored gelatin 1 tablespoon water 1 cup whipping cream 1 ⁄ 4 cup powdered sugar P osition multipurpose blade in work bowl.
92 CRUST 2 cups all-purpose flour 2 ⁄ 3 cup powdered sugar 1 ⁄ 8 teaspoon salt 1 strip orange peel, orange portion only 1 cup butter or margarine, cut into 1 - inch pieces FILLING 2 ⁄ 3 cup butt.
W ARRANTY AND S ERVICE I NFORMA TION 93 W arranty for the U.S. .......................94 W arranty for Puerto Rico ..................95 Arranging for Hassle-Free Replacement...................95 Ordering Accessories & Replacement Parts............
94 FOOD PROCESSOR W ARRANTY FOR THE 50 UNITED ST A TES AND DISTRICT OF COLUMBIA This warranty extends to the purchaser and any succeeding owner for PRO LINE™ Series Food Processors operated in the 50 United States and District of Columbia. KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.
95 FOOD PROCESSOR W ARRANTY FOR PUERTO RICO A limited two year warranty extends to the purchaser and any succeeding owner for PRO LINE™ Series Food Processors operated in Puerto Rico. During the warranty period, all service must be handled by an Authorized KitchenAid Service Center .
96 ORDERING ACCESSORIES AND REPLACEMENT PA R T S To order accessories or replacement parts for your F ood Processor , call toll-free 1-800-541-6390 Monday through Friday , 8 a.
97 W ARRANTY AND S ERVICE I NFORMA TION ARRANGING FOR SERVICE OUTSIDE THE 50 UNITED ST A TES AND PUERTO RICO Consult your local KitchenAid dealer or the store where you purchased your PRO LINE™ Series F ood Processor for inf orm at ion on how to obtain service.
An important point after buying a device KitchenAid KPFP850 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought KitchenAid KPFP850 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data KitchenAid KPFP850 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, KitchenAid KPFP850 you will learn all the available features of the product, as well as information on its operation. The information that you get KitchenAid KPFP850 will certainly help you make a decision on the purchase.
If you already are a holder of KitchenAid KPFP850, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime KitchenAid KPFP850.
However, one of the most important roles played by the user manual is to help in solving problems with KitchenAid KPFP850. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device KitchenAid KPFP850 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
