3-cup mini processor/chopper instruction and recipe booklet STYLE #70403 PART #840181200 table of contents

Important Safeguards ...... 2 Other Consumer Safety Information ...... 3 Parts & Features ...... 4 Operating Instructions ...... 5 Use ...... 6 Food Guide ...... 8 Care & Cleaning ...... 9 Warranty & Customer Service ...... 10 A Note from Food Network ...... 11 Recipes ...... 12 Notes ...... 16

Food Network 1 IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including:

1. Read all instructions. 2. To protect against risk of electrical shock, do not immerse base, cord, or plug in water or other liquid. 3. Close supervision is necessary when any appliance used by or near children. 4. Unplug cord from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contacting moving parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair or electrical or mechanical adjustment. 7. The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock, or injury. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch hot surfaces. 10. Never feed food into food chute by hand. Always use food pusher. 11. The blades and disks are sharp. Handle carefully. Store out of reach of children. 12. Make sure the blade or disk has come to a full stop before removing cover. 13. Keep hands and utensils away from moving blades and disks while processing food to reduce the risk of severe personal injury and/or damage to the mini food processor. A rubber scraper may be used but ONLY when the mini food processor is not running. 14. To reduce the risk of injury, never place cutting blade or disks on base without first putting bowl properly in place. 15. Be certain cover is securely locked in place before operating appliance. 16. Do not attempt to defeat the cover interlock mechanism. 17. To reduce the risk of injury, be sure to insert or remove blades and disks using finger holes provided for this purpose. Save these instructions.

2 Food Network other consumer safety information

This appliance is intended for indoor household use only.

Short Power Supply Cord Information The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in, or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

Polarized Plug WARNING! Shock Hazard: This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

Food Network 3 parts & features

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

(4) (5)

(7) (6)

(8) (9)

(10)

(11)

4 Food Network operating instructions

How to Assemble Bowl on Base 1. Make sure unit is off and unplugged. 2. Place the food bowl onto base and turn in the direction of arrow to lock. Fig. 1 How to Assemble Cover on Bowl interlock 1. Make sure unit is off and tab unplugged. 2. Place desired blade or disk in food bowl. See How to Chop or How to Slice or Shred. 3. Make sure the groove inside the cover (that fits on rim of food bowl) is clean and free of food particles. 4. Place the cover onto the food bowl and turn cover clockwise to lock. There are interlock tabs on both sides of cover. Either tab can be used to lock cover in place. (Fig. 1) 5. Plug in unit. Note: Food to be processed may be placed in the food bowl before locking the cover or it may be added through the food chute.

Food Network 5 use

Controls 1. The ON/OFF/HIGH Speed button is a Fig. 2 continuous ON button that will run until it is pushed again to turn OFF. (Fig. 2) 2. The PULSE/LOW Speed button operates in a pulse mode that will run only while the button is held down. (Fig. 2)

How to Chop in Bowl 1. Make sure unit is off and unplugged. Fig. 3 2. Place S-blade in food bowl. (Fig. 3) 3. Put food in food bowl. Place cover on food bowl and turn cover clockwise to lock. Place food pusher into food chute while chopping. 4. When finished, turn off and unplug unit.

Fig. 4 Tips for Chopping • The bowl has a capacity of 3 cups. For liquid ingredients, do not exceed MAX LIQUID FILL line on food bowl. • Chop nuts; mince parsley, basil, chives, or garlic. • Puree small amounts of cooked fruit or vegetables for baby food or use as a base for sauces or soups. • Do not process raw meat, coffee beans, baking chocolate, or whole, hard spices in the mini-processor. This could damage the mini-processor.

6 Food Network How to Slice or Shred 1. Make sure unit is off and unplugged. Fig. 5 2. Place slicer/shredder disk shaft into food bowl. (Fig. 5) 3. Place slicer/shredder disk onto shaft with the desired side facing up. (Fig. 6) • The side labeled “slice” should face up for slicing. • The side labeled “shred” should face up for shredding. Fig. 6 4. Place the cover on food bowl and turn the cover clockwise to lock. (Fig. 7) Note: Do not use this processor to process meats.

How to Use the Oil Dispenser 1. For salad dressings/sauces: Pour up to Fig. 7 2 tablespoons of oil at a time through the oil dispenser slowly while processing. (Fig. 8) 2. The oil dispenser slowly adds oil to sauces and dressings for emulsion of ingredients.

Note: Do not exceed MAX LIQUID FILL Fig. 8 line on food bowl.

Food Network 7 food guide

PROCESSING GUIDE To Process Instructions Bread Crumbs Tear bread slices (up to 3) into 6 pieces.

Parmesan Cut into ½-inch cubes. Process up to ½ cup of cubes at a time. Cheese Cookie Crumbs Break into 1-inch pieces. Process up to 2 cups of pieces at a time.

Chopped Fruit Cut fruit into chunks. Process up to 2 cups at a time.

Minced Garlic Peel then process up to 10 cloves at a time.

Graham Cracker Break into 4 pieces. Process up to 6 crackers at a time. Crumbs Chopped Herbs Process up to 1 cup at a time. (basil, sage, etc.) Chopped Nuts Process up to 1 cup at a time.

Chopped or Pinch off sprigs from bunch. Minced Parsley Chopped or Cut vegetables into 1-inch chunks. Process up to 2 cups at a time. Minced Vegetables

8 Food Network care & cleaning

Cleaning 1. Turn off and unplug unit. 2. Wash the bowl, cover, food pusher, S-blade, slicer/shredder disk and slicer/ shredder disk shaft in hot, soapy water. Rinse and dry. These parts may be washed in the top rack of dishwasher. 3. Wipe body with a damp cloth.

Storage 1. Slicer/shredder disk shaft can be stored Fig. 9 on the cover. (Fig. 9) 2. Slicer/shredder disk and S-blade can be stored in bowl. (Fig. 10)

Fig. 10

Food Network 9 warranty & customer service

Customer Service If you have a question about your mini processor/chopper, call our toll-free customer service number. Before calling, please note the model, type, and series numbers located on the bottom of your mini processor/chopper. Fill in the information below; this will help us answer your questions much more quickly.

MODEL: TYPE: SERIES:

LIMITED WARRANTY This product is warranted to be free from defects in material and workmanship for a period of one (1) year for Food Network products from the date of original purchase, except as noted below. During this period, the manufacturer will repair or replace this product or refund the purchase price, at our option. Proof of purchase is required. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESSED OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with respect to the following, which may be supplied with this product: glass parts, glass containers, cutter/ strainer, blades, agitators, seals, gaskets, clutches, and/or motor brushes. This warranty extends only to the original consumer purchaser and does not cover a defect resulting from abuse, misuse, neglect, use for commercial purposes, or any use not in conformity with the printed directions. This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state. Some states do not allow limitations on implied warranties or special, incidental or consequential damages, so the foregoing limitations may not apply to you. If you have a claim under this warranty, please call our CUSTOMER SERVICE NUMBER OR RETURN TO YOUR LOCAL KOHL’S STORE. (For faster service, please have the model, series, and type numbers ready for operator to assist you.) CUSTOMER SERVICE NUMBER In the U.S. 1-800-747-6710 KEEP THIS NUMBER FOR FUTURE REFERENCE!

10 Food Network This mini-processor was designed for cooks, by cooks. We took all the features we loved from all the processors we’ve used over the years and put them together to make this one. We love it, and we hope you will too. A mini-processor is invaluable to any cook. It makes easy work of many kitchen tasks. We use ours for fresh herbs, chopping garlic, nuts, dips, salsas, pestos and salad dressings to crumb toppings. This mini-processor is your kitchen workhorse. It’ll chop vegetables for soup, shred carrots for slaw, and puree chickpeas into hummus. You can even use it for creamy sauces like mayonnaise or ranch dressing.

Some tips for mini-processor perfection: • Save leftover bread and buzz it with the S-blade for instant homemade breadcrumbs. Add fresh or dried herbs for a quick hit of flavor. • When making a salad dressing, first chop up herbs, garlic, shallots, whatever flavor you want in the base. Add your vinegar and then the oil. Be sure to add the oil slowly, through the liquid reservoir to get a creamy dressing. • Add softened butter and flavorings (herbs, cheese, shallots or fresh or dried herbs) to the bowl and process them together for a quick compound butter that’d be great on steaks or chops. • Pitted olives, garlic and lemon juice make for a flavorful tapenade or quick bruschetta topping. Or shred cheddar cheese and add pimentos and mayonnaise for a super quick pimento cheese spread. • Use your mini-processor for instant summer classics from gazpacho to guacamole. • Or use it for glazes, frostings (from cream cheese to buttercream) or crumb toppings for crumbles, pies or strudels.

The recipes on the next few pages will put you well on the way to mini-processor success.

For ideas and inspiration, watch Food Network and visit us at FoodNetwork.com. recipes

summer salsa

4 ripe medium tomatoes, cored, seeded and 1. Using s-blade, pulse to chop tomatoes 2 cups at cut into smaller, even pieces a time in processor. Remove to separate bowl. 1 clove garlic, peeled 2. Chop garlic, salt, onion, jalapeño and cilantro in 2 teaspoons kosher salt, plus additional processor until fine. Stir garlic mixture into chopped for seasoning tomatoes. Season with remaining salt if desired. 1 /4 medium red onion, peeled, cut into smaller, Serve. even pieces Makes 4 to 6 servings. 1 jalapeño, stemmed and cut into smaller, even pieces (keep seeds for more heat) 1 /4 cup fresh cilantro leaves White corn tortilla chips, for dipping

goat cheese nut log with chile

2 tablespoons extra-virgin olive oil Pinch crushed red pepper 1 /2 cup toasted hazelnuts 2 teaspoons herbs de Provence or Italian seasoning 1 teaspoon finely grated lemon zest Pinch kosher salt Freshly ground black pepper, to taste 1 medium log (about 11 ounces) fresh goat cheese Wheat crackers or crusty bread, sliced apples or pears

1. Put the olive oil and red pepper in a small 3. Spread nut mixture on a large plate. Roll goat microwave-safe bowl and microwave on HIGH cheese in nuts, pressing firmly to coat the whole until fragrant, about 1 minute. Cool. log generously. 2. Using s-blade, put the toasted hazelnuts, herbs 4. Slice the cheese into rounds and arrange on a de Provence, lemon zest, salt and pepper in platter. Drizzle some of the chile oil over the slices mini-processor and pulse until nuts are finely and serve with crackers or bread and fruit. ground, but not pasty. Makes 6 servings.

12 12 Food Network spicy shrimp, celery and cashew stir-fry

1 tablespoon soy sauce 1. Mix soy sauce, sesame oil and wine in a medium 1 tablespoon dark sesame oil bowl and set aside. Using s-blade, chop ginger, 1 tablespoon Shao Hsing wine or garlic and red pepper flakes in a mini-food pale dry sherry processor. Set aside. 1" piece peeled fresh ginger 2. Using slicer/shredder disk, slice celery. Set aside. 3 cloves garlic 3. Heat a large skillet or wok over high heat until very 1 /2 to 1 teaspoon crushed red pepper flakes hot, about 2 minutes. Add 1 tablespoon of oil; add 2 tablespoons vegetable oil celery and cashews. Season with 1/4 teaspoon 4 ribs celery, thinly sliced (about 3 cups) salt and stir-fry until celery turns green. Transfer 3 /4 cup (4 ounces) roasted salted cashews mixture to a plate. 3 /4 teaspoon kosher salt 4. Add remaining oil, shrimp and remaining 1 pound peeled and cleaned medium shrimp 1/2 teaspoon salt; stir-fry until shrimp curl, about 3 scallions, thinly sliced (white and 2 minutes. Add ginger-garlic mixture and scallion green separated) whites, and stir-fry until fragrant, 1 minute. Return celery to pan with most of the scallion greens and soy sauce mixture. Stir-fry to blend flavors, 1 minute. Transfer to a platter and garnish with scallion greens. Serve. Makes 4 servings.

fresh green chutney

This chutney is great with grilled shrimp, chicken, 1. Using S-blade, finely chop ginger in mini processor. or lamb, and super as a spread for sandwiches, 2. Then add scallions, yogurt, jalapeño, lime juice and rice crackers, or crispy Indian papadum. salt. Pulse until scallions and jalapeño are finely 1" piece peeled fresh ginger chopped and mixture is combined. 3 scallions (white and green parts), cut 3. Add mint and chop. into 1-2" pieces 4. Finally, add cilantro and process to a textured 1 cup fresh mint (leaves and some stems) paste similar in consistency to pesto, adding water 1 cup fresh cilantro (leaves and some stems) to adjust the consistency, if desired. Serve. 1 /4 cup plain yogurt Makes ¾ cup. 1 jalapeño, stemmed and cut into smaller, even pieces (keep seeds for more heat) 1 tablespoon freshly squeezed lime juice 1 /2 teaspoon kosher salt 1 to 2 tablespoons water (optional)

Food Network 13 basic vinaigrette

1 /4 cup white or red wine vinegar, balsamic 1. Using s-blade, pulse the vinegar, mustard, salt and or sherry vinegar pepper in processor to combine. With the motor 2 to 4 teaspoons Dijon mustard running, gradually add the oil through the drizzle 1 teaspoon kosher salt hole to make a creamy dressing. Store covered, in the refrigerator, for up to a week. Freshly ground black pepper, to taste 2 3 /3 to /4 cups extra-virgin olive oil Cook’s Note: When making vinaigrette with potent vinegar like sherry, use the larger amount of oil. Makes 1 cup.

chicken curry

1 1. Using s-blade, puree onion, ginger and garlic with /2 large red onion, peeled, cut into small, 1 4 cup water. even chunks / 2- inch piece peeled fresh ginger 2. Heat oil in large skillet over medium-high heat. Add 5 cloves garlic, peeled onion mixture, curry powder, cumin, cardamom, if 2 cups cold water using, and cayenne. Cook, stirring, until the mixture begins to stick to the bottom of the pan, 5 minutes. 2 tablespoons vegetable oil Stir in tomato paste and cook until brick red, 2 teaspoons Madras-style curry powder 1 minute. Add the remaining 1 3/4 cups water, bay 1 /2 teaspoon ground cumin leaf, salt and chicken. Bring to a boil, cover, and 1 /2 teaspoon ground cardamom (optional) reduce heat to medium-low. Simmer until the Pinch cayenne pepper chicken is tender, about 30 minutes. 1 tablespoon tomato paste 3. Transfer chicken to a bowl. Raise heat to high and 1 bay leaf boil the curry uncovered, stirring occasionally, until it 1 /2 teaspoon kosher salt gets thick and saucy, 10 minutes more. Stir in yogurt. 3 pounds (about 5 each) skinless, bone-in Return chicken to the sauce, season with pepper, a chicken thighs and drumsticks squeeze of fresh lemon juice and cilantro. Serve. 2 tablespoons plain yogurt Makes 4 servings. Small handful fresh cilantro, chopped Freshly ground black pepper, to taste 1 /2 lemon

14 14 Food Network penne with pesto

2 cups fresh basil leaves, washed Variations: 2 cloves garlic, peeled • Top pasta with 1/2 pound chopped fresh 1 1 /4 cup pine nuts mozzarella, 3 diced tomatoes, and /2 cup pitted, 1 /2 cup extra-virgin olive oil roughly chopped kalamata olives. 1 /2 cup freshly grated Parmesan cheese • Substitute the following for basil and pine nuts: 1 /2 teaspoon kosher salt, plus more using the s-blade, chop garlic, 2 tablespoons of Freshly ground black pepper fresh rosemary, 2 tablespoons of fresh thyme 1 pound penne rigate or other ridged and 1 cup of parsley in processor. Add 1 cup of 1 small-tube pasta fresh spinach and /2 cup of walnuts and pulse several times. While processor is running, 1. Using s-blade, pulse basil, garlic, and pine nuts gradually add the olive oil and process until processor. While processor is running, gradually smooth. Transfer to bowl and stir in cheese. add the olive oil and process until smooth. Transfer Season pesto with 1/2 teaspoon salt and black to bowl and stir in cheese. Season pesto with pepper to taste. Continue with step 2 to 1/2 teaspoon salt and black pepper to taste. finish recipe.

2. Bring large pot of cold water to a boil over high heat • Add 1/4 cup ricotta when processing for a creamy and salt it generously. Add penne and boil, stirring pesto that’s great with tortellini or ravioli. occasionally, until al dente, 8 to 10 minutes. Drain, Makes 4 servings. saving about 1/4 cup pasta-cooking water. Add pasta to bowl, tossing with enough of the cooking water so pesto coats the pasta evenly. Season with salt and black pepper to taste. spicy carrot sambal

8 ounces carrots, peeled This salad is great with grilled chicken, pork or fish. 2 tablespoons vegetable oil It is wonderful with Southeast Asian curries and 6 whole cloves garlic, peeled rice dishes. 1 jalapeño, stemmed and cut into 1" pieces 1. Using s-blade, process jalapeño and garlic until 2 tablespoons sugar finely chopped. Set aside. 1 tablespoon freshly squeezed lime juice 2. Using slicer/shredder disk, shred carrots in 2 teaspoons Asian fish sauce or soy sauce food processor. 1 scallion (white and green parts), 3. Put oil, garlic and jalapeño in a small skillet over thinly sliced medium heat and cook, stirring, until the garlic 3 tablespoons chopped fresh cilantro is lightly browned, about 5 minutes. Remove from heat. 4. Mix sugar and garlic mixture in a bowl; cool. 5. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion and cilantro, and toss. Serve. Makes 2 to 4 servings.

Food Network 15 notes

16 Food Network All recipes contained herein are provided courtesy of Television Food Network G.P. and shall not be reprinted, copied or redistributed without the prior written consent of Television Food Network, G.P. © 2008 Television Food Network G.P. All rights reserved.

Food Network and the Food Network logo are service marks or trademarks of Television Food Network, G.P. © 2008 Television Food Network, G.P. All rights reserved. Distributed by Kohl’s Department Stores, Menomonee Falls, WI 53051 Made in China • RN #73277