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Фрагмент инструкции
Hard food can cause damage to the blade or power base. If a piece of hard food, such as carrot, becomes wedged or stuck on the blade, stop the processor and remove the blade. Carefully remove food from the blade. • When preparing a cake or cookie batter or quick bread, use the multipurpose blade to cream fat and sugar first. Add dry ingredients last. Place nuts and fruit on top of flour mixture to prevent overchopping. Process nuts and fruits, using short pulses, until blended with other ingredients. Do not overprocess. • Sometimes single foods, such as carrots or celery, fall over in the feed tube, resulting in an uneven slice. To minimize this, position food at right side of feed tube, cut food in several pieces and put all pieces in feed tube together to help hold each other in position. Or use the small chamber feed tube in the two-piece food pusher. Position food vertically in the chamber and use small food pusher attached to the top of the food pusher to process food. 20 Helpful Hints • Create delicious “leftover” soups or salads with the processor. Use up that last carrot or a couple of green onions. • Soft and medium-hard cheeses may spread out or roll up on the shredding disc. To avoid this, shred only well-chilled cheese. • When shredded or sliced food piles up on one side of bowl, stop the processor and redistribute food, using a spatula. • When food quantity reaches rim of work bowl, remove it. Then continue processing. • A few larger pieces of food may remain on top of disc after slicing or shredding. If desired, cut these by hand and add to mixture. • To remove mixtures from work bowl, use two or three fingers to steady the post in bowl center; position thumb on outer edge of bowl. This allows you to tip the bowl and scrape with the opposite hand. •Your food processor is not designed to perform the following functions: – Grind coffee beans, grains, or hard spices. – Grind bones or other inedible parts of food. – Liquefy raw fruits or vegetables. – Slice hard-cooked eggs or unchilled meats. • 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. 21 22 APPETIZERS ™ FOR THE WAY IT’S MADE.™ Stuffed Jumbo Mushrooms 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered 1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1.teaspoon dry 2 mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1.cup freshly grated 2 Parmesan cheese (see TIPS) Position multipurpose blade in work bowl. Add bread. Process until finely crumbled, about 5 seconds. Set aside. With processor running, add shallot and garlic through feed tube. Process until finely chopped, about 5 seconds. Remove stems from mushrooms. Add stems to work bowl. Pulse 3 times, about 1 second each time, until finely chopped. In large skillet over medium heat, cook sausage until no longer pink. Drain well. Add shallot, garlic, and mushroom stems. Cook and stir for 4 to 5 minutes, until vegetables are tender. Add sausage mixture to work bowl. Add bread crumbs, dry mustard, and Worcestershire sauce to work bowl. Process until thoroughly mixed, about 5 seconds. Melt margarine in skillet over medium-low heat. Add mushroom caps. Cook for 11.2 to 2 minutes on each side, until slightly soft. Place on ungreased cookie sheets. Fill with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350°F for 10 minutes, until hot and bubbly. Yield: 16 to 18 mushrooms (2 to 3 mushrooms per serving). Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat, 13 mg chol, 287 mg sod. 24 Smoky Chicken Pate 1 tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon 3.pound chicken livers 4 11.cups cooked chicken, 2 cut in 1-inch pieces 1.pound (about 1 cup) 4 ham, cut in 1-inch cubes 3 hard-cooked egg yolks 2 tablespoons brandy 1.teaspoon ground 2 coriander 1.teaspoon ground 4 cloves 1. 4 cup margarine or butter, softened Position mini bowl and mini blade in work bowl. With processor running, add rosemary through feed tube. Process until finely chopped, about 10 seconds. Set aside. Exchange mini bowl and mini blade for multipurpose blade. Add onion. Pulse 3 times, about 1 second each time, until finely chopped. In large skillet over low heat, cook bacon for 5 to 6 minutes. Do not crisp or brown bacon. Remove bacon. Reserve drippings in skillet. Cut bacon in 1-inch pieces. Set aside. Add onion to bacon drippings. Cut chicken livers in half and remove connective tissue. Add to skillet. Cook onion and liver for 6 to 7 minutes, until tender and liver is slightly pink in center. Add cooked chicken, ham, and egg yolks to work bowl. Process until finely chopped, about 10 seconds. Add all other ingredients to work bowl. Process until smooth and creamy, about 20 seconds, scraping bowl after 10 seconds, if necessary. Yield: 31.2 cups (32 2-tablespoon servings). Per...
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