The Kitchen Wizz‰ Peel & Dice

Total Page:16

File Type:pdf, Size:1020Kb

The Kitchen Wizz‰ Peel & Dice the Kitchen Wizz‰ Peel & Dice Instruction Book - BFP820 • Handle the food processor BREVILLE and attachments with care - RECOMMENDS remember the blades and discs are razor-sharp and should be SAFETY FIRST kept out of reach of children. At Breville we are very safety • Care shall be taken when conscious. We design and handling the sharp cutting manufacture consumer blades, emptying the bowl and products with the safety of you, during cleaning. our valued customer, foremost • Always make sure the food in mind. In addition we ask processor is completely that you exercise a degree of assembled before operating. care when using any electrical The appliance will not operate appliance and adhere to the unless properly assembled. following precautions. • Ensure the OFF button has been pressed, and the food processor IMPORTANT is switched off at the power outlet and unplugged before SAFEGUARDS attaching the Quad blade, dough blade, disc or READ ALL INSTRUCTIONS processing lid. BEFORE USE AND SAVE • Always secure the processing FOR FUTURE REFERENCE bowl onto the motor base • Remove any packaging before attaching the Quad material and promotional blade, dough blade or discs. labels before using the food • Always operate the food processor for the first time. processor with the processing • Do not place the food processor lid securely in position. near the edge of a bench or • Do not push food into the feed table during operation. Ensure chute with your fingers or the surface is level, clean and other utensils. Always use free of water, flour, etc. Vibration the food pusher provided. during operation may cause • Keep hands, knives and other the appliance to move. utensils away from moving Quad blade, dough blade or discs. 2 • Do not place hands or fingers in the appliance is switched the bowl of the food processor off at the power outlet and unless the motor, Quad blade, unplugged, before removing dough blade or discs have come the lid from the bowl. The to a complete stop. processing bowl should then • Ensure the OFF button has be unlocked from the motor been pressed to switch the body and the Quad blade, motor off and the appliance dough blade or discs carefully is switched off at the power removed before attempting to outlet and unplugged before remove the processed food. removing the lid from the bowl. • Please do not crush ICE in the • Do not use attachments other large or small processing bowls. than those provided with the This will cause damage to the food processor. blades (Quad or mini blade). • Do not attempt to operate the We recommend that you use food processor by any method a blender for ice crushing. other than those described in • Some stiff mixtures, such this booklet. as dough may cause the • Ensure the motor, blades or processing blade to rotate discs have completely stopped more slowly than normal. before disassembling. Ensure If this happens, do not process the OFF button has been for longer than 30 seconds. pressed and the appliance is • Do not process hot or boiling switched off at the power outlet liquids - allow liquids to cool and unplugged when not in before placing into the use, if left unattended and processing bowl. Hot liquid before disassembling, can be ejected to cause injury cleaning or storing. due to sudden steaming. • Care should be taken when • Do not use the food processor removing the food from the on slippery, unstable or processing bowl by ensuring uneven surfaces such as a sink the motor, Quad blade, dough drain board. blade or disc, have completely • To protect against electric stopped before disassembling. shock do not immerse power Ensure the OFF button has been cord, plug or motor base in pressed to switch the motor off; water or any other liquid. 3 • Do not move the food • This appliance shall not be used processor whilst in operation. by children. Keep the appliance • Do not leave the food processor and its cord out of reach of unattended when in use. children. Appliances can be • Do not place any part of the used by persons with reduced food processor in the microwave physical, sensory or mental oven. capabilities or lack of experience and knowledge if they have • Do not fill bowl above marked been given supervision or liquid levels or 15 cup dry level instruction concerning use (shredding). Always add drier of the appliance in a safe or thicker ingredients to the way and if they understand processing bowl prior to the hazards involved. adding fluids. • Children should be supervised • Never remove the lid while to ensure they do not play the processor is operating. with the appliance. Always use the POWER/OFF button to stop the machine • It is recommended to regularly before removing the lid. inspect the appliance. Do not use the appliance if power • Keep the appliance clean. supply cord, plug or appliance Follow the cleaning instructions becomes damaged in any way. provided in this book. Return the entire appliance to the nearest authorised IMPORTANT Breville Service Centre for SAFEGUARDS examination and/or repair. • Any maintenance other FOR ALL than cleaning should be ELECTRICAL performed at an authorised Breville Service Centre. APPLIANCES • This appliance is for household • Unwind the power cord fully use only. Do not use this before use. appliance for anything other than its intended use. Do not • Do not let the power cord use in moving vehicles or hang over the edge of a table, boats. Do not use outdoors. counter, touch hot surfaces or Misuse may cause injury. become knotted. 4 • Cleaning and user maintenance • Authorised Breville Service shall not be made by children Centres can be found on our without supervision. website www.Breville.com.au • Always disconnect the Alternatively, you can contact appliance from the supply the Breville Customer Care if it is left unattended Centre by phone on and before assembling, 1300 273 845 or email disassembling or cleaning. [email protected] • When mixing yeast dough, WARNING the operating time of the food • To avoid possible malfunction processor should not longer than of the processing bowl’s 30 seconds. Allow the appliance auto switch, do not place the to cool down before next use. processing lid in the locked • In order to avoid a hazard due position when the appliance is to inadvertent resetting of the not in use. thermal cut-out, this appliance • The processing blades and must not be supplied through discs are extremely sharp, an external switching device, handle with care at all times. such as a timer, or connected Avoid contact with moving to a circuit that is regularly parts during operation. Keep switched on and off by the utility. hands, hair, clothing, spatulas • The installation of a residual and other utensils out of current device (safety switch) food processor feed chute is recommended to provide to prevent personal injury or additional safety protection damage to the mixer. Always when using electrical appliances. use the food pusher to push It is advisable that a safety the food down the feed chute. switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice. FOR HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS 5 Components A. Small food pusher For improved processing control of smaller ingredients. It also doubles as a measuring cup for adding/measuring A ingredients. The food processor will run continually whether the small pusher is in or out. B. Medium pusher B The food processor will run continually whether the medium pusher is in or out. C. Large food pusher For pushing food down the feed chute. The food processor will not start unless C the large pusher is correctly in place. D. Extra wide 14cm chute For larger ingredients. D E. Feed chute safety system Prevents the motor from operating unless E the bowl and lid are correctly locked in position, and large feed pusher is inserted. F F. Processing lid Locks onto the processing bowl. G G. Silicone seal H Reduces the chance of leakage while processing large volumes of liquid ingredients. H. Mini bowl For better control when processing small quantities. I I. Processing bowl with handle 15 cup bowl for dry ingredients and 10 cups for diced and liquid (thick, wet ingredients e.g. soups). The processing J bowl locks onto the motor base. J. LCD display K Displays the timing function. K. Count up & count down timer L Used to set desired time required for M processing. Can count up or down, stopping the processor once the time is N reached in count down mode. L. POWER|OFF button O M. START|PAUSE button P Pauses the Timer. 6 N. PULSE button Press down and hold briefly for Q short bursts of power. The motor will automatically stop after the PULSE button has been released. O. Direct drive motor base 2000W induction motor with safety braking system. R P. Non-skid rubber feet For added safety and stability. Q. Dough blade Blunt blade designed for a softer action of combining dough ingredients. S R. Mini processing blade Use this blade for small quantities with the mini bowl for chopping, mixing and blending a variety of ingredients. S. Quad® processing blade Swift action for chopping, mixing, and T blending a variety of ingredients. T. Quad® blade safety cover U. Whisk/emulsifying disc Use this attachment for whisking of eggs U and cream. V. Adjustable slicer Use this disc for slicing ingredients. Able to slice from 0.3–8.0mm thick. V W. French fries cutter Use this disc for cutting vegetables to make french fries.
Recommended publications
  • It Really Brightens up Hearty Vegetables, Like Broccolini, and Something Magical Happens When It’S Combined with All That Sauteed Garlic
    And thank you for the support! A zine is about the here and now. As I am typing this we are seven months into the pandemic. The restaurant has been open for a bit, mostly for delivery. We have a little outdoor seating, in the form of a few hijacked parking spots out front. There are tables up and down the block and people don’t mind much. That’s how things are now. The city is allowing some indoor dining, but we won’t be doing that any time soon. But let’s go back a few decades for the back back story... Since the 80s, I’ve been cooking vegan food in Brooklyn as a way to bring people together. In the form of feminist potlucks or hosting brunches at any of the two dozen apartments I’ve lived in all over the borough. Feeding people in the park through volunteer organizations, or at fur-free Friday in the 90s. Even just cooking some latkes for my family at Hannukah. Really, any opportunity to serve people vegan food and I’m in. So having a vegan restaurant in Brooklyn, just a few blocks from where my grandfather grew up actually, was a natural culmination of passion, community and a sense of duty. A few years ago, when I was well into my forties, I was lucky enough to partner with Sara and Erica, whose family also has had ties to the neighborhood for decades and who also just want everyone to eat vegan. Well, great! A meal is born..
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Instruction and Recipe Booklet
    INSTRUCTION AND RECIPE BOOKLET Cuisinart® Elemental™ 13-Cup Food Processor with Dicing Kit FP-13D Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetable or cheese 13 cups Chopped fruit, vegetable or cheese 6 cups Puréed fruit or vegetable 6 cups cooked Chopped or puréed meat, fish or seafood 2 pounds Thin liquid (e.g., dressings, soups, etc.) 8 cups Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix Cookie dough 5 dozen (based on average chocolate chip cookie recipe) White bread/pizza dough 4 cups (all-purpose or bread flour) Nuts for nut butter 4 cups RECOMMENDED SMALL WORK BOWL CAPACITY FOOD CAPACITY Chopped fruit, vegetable or cheese 2 cups Puréed fruit or vegetable 2 cups Thin liquid (e.g., dressings, soups, etc.) 2 cups Nuts for nut butter 1 cup 2 6. Always read the Assembly Instructions IMPORTANT UNPACKING thoroughly before using your food processor. INSTRUCTIONS 7. When ready to use your machine, unlock the accessory storage case, lift the cover and This package contains a Cuisinart® ElementalTM remove the clamshell to access the small 13-Cup Food Processor and accessories: metal chopping/mixing blade, dough blade, Large 13-cup work bowl, small 4.5-cup work bowl, large metal chopping/mixing blade, stem work bowl cover with multiple feed tubes with adapter, adjustable slicing disc, and reversible interlock, flat work bowl cover, accessory storage shredding disc. Each is in a cavity. case, dicing kit and instruction/recipe book.
    [Show full text]
  • Handbook of Handmade Pickles
    PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF HANDMADE PICKLES AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology ` TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 History of Pickles 3-4 1.2 Minimization of Post-Harvest Losses 4 1.3 What are Pickles? 4 1.4 Importance 5 1.5 Statistics 6 1.6 Value Added Products From Handmade Pickles 7-8 1.7 Scope of Pickle Industry 9 Chapter 2: Processing of Handmade Pickles 2.1 Pickle Processing 10-11 2.2 Raw Material 11-12 2.3 Current Trends in Pickle Making 12-15 2.4 Types of Pickle Making 15-20 2.5 Formulation of Pickle Making 20-28 Chapter 3: Packaging of Handmade Pickles 3.1 Characteristics of Pickles 29-33 3.2 Packaging Materials used for Pickles 33-38 3.3 Quality Considerations During Packaging 38-39 3.4 Future Trends 39-40 Chapter 4: Food Safety Regulations & Standards 4.1 Food Standards 41-43 4.2 Food Safety 43-46 4.3 Labeling Standards 46-48 PMFME Handbook of Handmade Pickles 2 Indian Institute of Food Processing Technology ` CHAPTER 1 INTRODUCTION 1.1 History of Pickles India is a rich country in horticulture that produces a wide range of fruits, vegetables, spices, ornamental and medicinal plants. It is the world's second-largest vegetable producer. Unfortunately, huge post-harvest losses occur (10-25%) annually. it is mostly due to inefficient post-harvest management activities.
    [Show full text]
  • Ph.D. Dissertation
    Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines By Priti P. Parikh Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Technology Approved: Robert C. Williams, Chair Kumar Mallikarjunan Joseph D. Eifert Joseph E. Marcy November 1, 2007 Blacksburg, Virginia Keywords: Listeria monocytogenes , ultraviolet light, brine, citric acid, dimethyl dicarbonate, hydrogen peroxide Copyright 2007, Priti Parikh Efficacy of Ultraviolet Light and Antimicrobials to Reduce Listeria monocytogenes in Chill Brines by Priti P. Parikh ABSTRACT Chill brines used in ready-to-eat meat processing may be an important source of post- processing contamination by Listeria monocytogenes . The purpose of this study was to determine the efficacy of ultraviolet light (UV) in combination with antimicrobials to reduce L. monocytogenes in fresh and used chill brines. Three different antimicrobials were used in combination with UV; citric acid (CA, 0.2 and 0.5%), dimethyl dicarbonate (DMDC, 250 and 500 ppm), and hydrogen peroxide (HP, 2000 and 4000 ppm). For fresh brine studies, brine (8.0% w/v NaCl) was prepared and inoculated with a cocktail of three L. monocytogenes strains (approximately 6 log CFU/mL). Brine was treated with UV alone, antimicrobials alone, and combination of UV and antimicrobials. Moreover, to observe the effect of treatment temperature and brine circulation through the UV system on survival of listeriae cells, inoculated brine was circulated through the system without any treatment that served as control for all the treatments.
    [Show full text]
  • Full Curriculum Overview
    COOKING WITH CURIOSITY ion 1 and Nick Lee COOKING WITH CURIOSITY This curriculum is written with sixth- to ninth-grade students in mind. However, all of the lessons are easily adaptable for younger students. To adapt for earlier grades, we suggest integrating more synchronous learning and guiding students through the lessons. The curriculum is intended to be taught sequentially, starting with unit one and ending with the final project in unit four. However, each lesson and unit can be taught on its own. All lessons are written to a student audience and can be completed asynchronously with teacher supports. Curriculum Goals The goals of this curriculum are to introduce students to cooking skills and reflection practices so that they can cook confidently on their own terms. Skill development lessons and choice-based recipes encourage personalized learning. Lessons include space for students to apply those skills to personal food histories and stories. Ideally, students will walk away from these lessons with practical kitchen skills, a curiosity-driven approach to food, and a deepened connection to the dishes and recipes that are meaningful to them and their family members. Essential Questions • How might learning new skills in the kitchen encourage students to question expectations of perfection, allowing students to let themselves make mistakes and experiment? • How might skills-based kitchen lessons teach students to experiment and cook on our own terms? • How might cooking create a deeper relationship with the past—connecting food histories and family traditions and stories—and what foods are meaningful to each student? Guiding Principles The curriculum is centered on three guiding principles that support learning in the kitchen.
    [Show full text]
  • Appendix G: Produce Yield Ranking Tool Produce Yield Ranking Tool
    52 CONTENTS APPENDIX G: PRODUCE YIELD RANKING TOOL PRODUCE YIELD RANKING TOOL 5 Ingredient is entirely edible and versatile. THIS RUBRIC IS BASED ON: Ingredient is entirely edible and versatile, the part(s) • How much of an ingredient is edible, 4 that is/are typically discarded could be used, but may • How versatile the ingredient is, and not add value to a dish. Ingredient has part(s) that are NOT edible and are • How much value it will add to a dish 3 challenging to repurpose, but what is edible is and the guests’ dining experience. versatile. Ingredient has part(s) that are NOT edible and 2 challenging to repurpose, and the edible part(s) are not versatile. Ingredient is mostly INEDIBLE and challenging to 1 repurpose. VEGETABLES Ingredient Score Reasons Recommendations Acorn • The entire ingredient is edible, including the • Seeds can be toasted and eaten like Squash skin and seeds. pumpkin seeds. • Compared to other squash, the skin of acorn • Could be used as an edible bowl (like 5 squash is typically thin and delicate. a bread bowl). • It’s simple and easy to cook. • SAMPLE DISH: Rice pilaf, garnished with toasted acorn squash seeds served in an acorn squash bowl Artichoke • Most of the artichoke is not edible and would be challenging to repurpose. • Leaves can be cooked and eaten, but the 2 yield is very low; so it would not add much value to a dish. • The heart of the artichoke is the only true edible part. Asparagus • The entire ingredient is edible, but yield • SAMPLE DISH: Spring asparagus and depends on quality.
    [Show full text]
  • Recycling of Fermented Brine in Citron Curing1
    Recycling of Fermented Brine in Citron Curing1 L. E. Cancel and E. R. de Hernández2 ABSTRACT Fermented brine in citron curing was recycled successfully by centrifu- gation at 12,000 r/m of the used solution to remove suspended material, and then adding salt to the desired level of concentration. Eleven consecu­ tive fermentations using the recylced brine produced good cured citron. Brine reusal in citron curing makes three important contributions to the citron curing industry: 1) It shortens fermentation time to about two days; 2) it can save about 78 percent of the salt used; 3) it eliminates the brine waste disposal problem. INTRODUCTION Fermentation of citrons and cucumbers is conducted in brine. The pro­ cess is characterized by prolonged periods of curing during which numerous microbiological, chemical, and physical changes take place (1,2,4,5). The curing of both citrons and cucumbers can be divided into two steps: a) initial phase or fermentation period during which the fruit or vegetable pulp is conditioned or modified for further candying or pickling, and b) a brine storage period before the final operation of candying and/or piclding. The initial phase or fermentation period in both cases takes a minimum of 5 to 10 days by adjusting the concentration and the temperature of the brine. The period may be extended several months, however, if proper conditions are not maintained. Citron fruit is sliced in halves or diced to the desired size and placed in a salt solution (brine) for fermentation. This process removes the bitterness, clears the mesocarp, softens the tissues, and makes it possible to absorb high concentrations of sugar.
    [Show full text]
  • During Exercise
    How do you review safety & sanitation? How do you teach knife skills? Talk about knife cuts, demonstrate with potatoes, practice on potatoes, 2 per person, and then fry potatoes or bake with variety of seasonings. Use youtube videos to show knife cuts Paper is used to see the size of the cuts Review sanitation then make chicken Caesar salad. One person is designated as the safety supervisor. Case study of student that is doing things that are wrong. Show the bacteria found on a cell phone. Keep phones put away during labs. Poison Picnic – CDC Website Knife skills use knox gelatin in sheet pans, cut then melt down and reuse Cut veggies then use the next day in a soup lab, make French fries, vegetable tray Kahoot for review game Glo germ – toss a ball and then check hands in black light Set up kitchens with mistakes have students identify them, caution tape to rope off Kitchen ninja game – New Mexico state univeristy Knife skills, frittata. Make all knife cuts with paper and a ruler, cut up and put in an envelope Relay with knife skills What labs do you do? Safety & Sanitation- 3 different dips, chicken stir fry, cream of tomato soup, salsa demo Steak stir fry, whole wheat turkey wrap, eggs benedict Yeast breads – 2 day cinnamon rolls, pretzels, angel rolls, scones with cinnamon buter Consumerism – calzones, different types of mac & cheese Crunch wraps – like taco bell http://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/ Create your own salad from basic supplies Chicken strips with Haney mustard sauce Recipes with less
    [Show full text]
  • Effective Tips to Becoming a Master of Healthy Eating
    MEAL PLANNING, HEALTHY COOK BOOK, MEAL PLANS _____________________________________________________________________________________ Effective tips to becoming a master of healthy eating: 1. Know the 3 important blood sugar stabilization principles: • Eat a balanced meal every 3-4 hours • Maintain balanced nutrient ratios at every meal (protein, fat and carbs) • Consume the correct amount of calories at each meal (based on metabolic rate testing) o Each meal should be no less than 200 calories § Aim to eat 200-300 calories for females § Aim to eat 300-400 calories for males 2. Meal Balance is key • Do not eat whole grains as the carbohydrates for the last one or two meals. For example, after 4:30p.m., eat vegetables and/or fruit instead of bread, pasta, or rice • The last meal could be just a protein (i.e., cottage cheese or chicken breast) • Try not to eat carbs alone (i.e., apple with almond butter) • It is important to watch your serving size with most foods, especially fats, carbohydrates, and high calorie proteins. You can eat more than one serving of lean proteins such as chicken breasts and cottage cheese o You can eat as many vegetables as you would like, but at least 4-5 servings per day. o Eat 1-3 servings of fruit each day • Eat healthy foods….this is not a fad diet! • NO STARVING! Fire up that metabolism! 3. Believe in the Importance of QUALITY food • Less ingredients on the label means less processing and slower digesting (less sugar spikes) • Eat food in a state closest to its NATURAL state (less cooked and refined) • Go for higher FIBER foods (more fiber slows digestion and less sugar spikes) o Goal is around 45-50 grams a day o Take 15 grams in a supplement form twice a day with rest from foods • Less Sodium means higher quality o Sodium makes you retain water leading to bloating and weight gain o A bloated digestive system will not work properly leading to more weight gain o Limit to less than 2,000mg a day Page 1 of 179 4.
    [Show full text]
  • Instruction and Recipe Booklet
    ® INSTRUCTION AND RECIPE BOOKLET Cuisinart® Elemental™ 13-Cup Food Processor with Dicing FP-13DC Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using. RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetable or cheese 13 cups (3.1 L) Dicing for vegetable and fruit 6 cups (1.4 L) Chopped fruit, vegetable or cheese 6 cups (1.4 L) Puréed fruit or vegetable 6 cups (1.4 L) cooked; 4 cups (1 L) puréed Chopped or puréed meat, fish or seafood 2 pounds (907 g) Thin liquid (e.g., dressings, soups, etc.) 8 cups (2 L) Cake batter 8-inch (20 cm) cheesecake batter; 1 box [15.25 ounce (432.3 g)] cake mix Cookie dough 5 dozen (based on average chocolate chip cookie recipe) White bread/pizza dough 4 cups [1 L (all-purpose or bread flour)] Nuts for nut butter 4 cups (1 L) RECOMMENDED SMALL WORK BOWL CAPACITY FOOD CAPACITY Chopped fruit, vegetable or cheese 2 cups (500 ml) Puréed fruit or vegetable 2 cups (500 ml) Thin liquid (e.g., dressings, soups, etc.) 2 cups (500 ml) Nuts for nut butter 1 cup (250 ml) ACCESSORIES FUNCTION ACCESSORY RESULTS Dice Shred Slice Small Chop Large Chop Dough 2 6. Always read the Assembly Instructions IMPORTANT UNPACKING thoroughly before using your food processor. INSTRUCTIONS 7. When ready to use your machine, unlock the accessory storage case, lift the cover and This package contains a Cuisinart® ElementalTM remove the clamshell to access the small 13-Cup (3.1 L) Food Processor with Dicing and metal chopping/mixing blade, dough blade, accessories: large metal chopping/mixing blade, stem Large 13-cup (3.1 L) work bowl, small 4.5-cup adapter, adjustable slicing disc, and reversible (1.1 L) work bowl, work bowl cover with multiple shredding disc, are each in a cavity.
    [Show full text]
  • Dicing Food Processor Procesador De Alimentos Para Cortar En Cubitos Robot Culinaire À Découpage En Dés
    TM DICING FOOD PROCESSOR PROCESADOR DE ALIMENTOS PARA CORTAR EN CUBITOS ROBOT CULINAIRE À DÉCOUPAGE EN DÉS FP6010 Thank you for your purchase! Gracias por su compra! Merci de votre achat! Should you have any questions or concerns with your new product, please call our Customer Service Line at 1-800-231-9786 (US and Canada). Please do not return to the store. Si usted tiene alguna inquietud o pregunta con su producto, por favor llame a nuestra línea de servicio al cliente una atención inmediata 1-800-231-9786 (EE.UU/Canadá) 01-800-714-2503 (México). No devuela a la tienda. Si vous avez des questions ou des préoccupations à propos de votre nouveau produit, veuillez communiquer avec notre Service à la clientèle au 1 800 231-9786 (États-Unis et Canada). Veuillez ne pas rapporter le produit au magasin. 2 WELCOME! Welcome! Congratulations on your purchase of the Black + Decker Performance Food Processor. We have developed this use and care guide to ensure optimal performance and your satisfaction. Save this use and care book and register your appliance online at www.prodprotect.com/applica. CONTENTS IMPORTANT SAFEGUARDS ........................................... 4 GETTING TO KNOW YOUR PERFORMANCE FOOD PROCESSOR ............. 5 GETTING STARTED. 6 USING YOUR FOOD PROCESSOR ...................................... 6 USING THE FEED CHUTE AND PUSHERS ................................ 7 USING THE SPEED CONTROLS ........................................ 7 USING THE DICING DISK ............................................. 8 HELPFUL TIPS WHEN USING THE DICING DISK. 10 USING THE SLICING DISK . 10 USING THE SHREDDING DISK IN THE LARGE WORKBOWL .................11 USING THE SHREDDING DISK IN THE SMALL WORKBOWL .................11 HELPFUL TIPS WHEN USING THE SLICING OR SHREDDING DISK .
    [Show full text]