Оценок - 4, средний балл: 4
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Фрагмент инструкции
• Side with raised divider for cabbage and other leafy vegetables (K). 4. Place slice/shred disc on stem above continuous flow discharge disc. Place disc with appropriate side up for slicing or for shredding (L). 5. Place cover on workbowl and lock into place (see Illustration D). 6. Place bowl under continuous side flow chute to collect food. 7. Fill feed chute with food and position food pusher over food. If desired use food finger attachment to direct food through chute. NEVER USE YOUR FINGERS TO DIRECT FOOD THROUGH CHUTE. 8. Select LOW or HIGH speed; press lightly but firmly on food pusher to guide food through processor. 9. When finished, rotate dial to OFF(O) and wait for disc to stop rotating before removing cover. Twist cover toward to remove. 10. Carefully remove slice/shred disc, unlock workbowl by turning it clockwise and lift off base. 11. Unplug appliance when not in use. PROCESSING TIPS • When chopping, for uniform results, begin with pieces of food that are of similar size. • Do not over fill workbowl allowing enough room for food to be tossed in the bowl. • Do not process starchy vegetables, such as mashed potatoes. They will be gummy. • To remove foods from the workbowl without removing the cutting blade, remove bowl from processor. Hold the workbowl by the handle with one hand and place the other hand under the bowl and insert finger into the bowl shaft and the hollow center of the chopping blade. The workbowl can now be turned upside down to empty the contents while your fingers keep the blade in place. • To cut down on cleaning the cover of the processor, place food to be processed in workbowl and cover with a sheet of plastic wrap that overlaps all edges. Fit lid onto workbowl. Process as desired. Simply discard the plastic wrap when finished. • Jobs a food processor cannot do: Mash potatoes Whip cream Whip egg whites Grinding grain, coffee beans or spices Slicing meat Crushing ice Slice or shred hard cooked eggs or marshmallows • To shred soft cheese, hold cheese in freezer until sharp knife can only be inserted about .-inch (about 30 minutes). • When shredding hard cheese, cut cheese into .-inch cubes and shred no more than 4 oz. at a time. • Spraying, chopping, cutting and shredding blades with nonstick spray will make cleanup easier. • If processing sticky foods, spray the inside of the workbowl with nonstick spray. • When processing different foods and make for less clean up, process dry ingredients first and moist ingredients later. THIS SIDE UP FOR REGULAR SLICING AND SHREDDINGESTE LADO HACIA ARRIBA PARA CORTAR EN TAJADAS O DESMENUZARCO COTE VERS LE HAUT POUR TRANCHER ET RAPER THIS SIDE UP FOR CABBAGE & OTHER LEAFY VEGETABLESESTE LADO HACIA ARRIBA PARA REPOLLO U OTRO TIPO DE VEGETALES DE HOJA. CO COTE VERS LE HAUT POUT LE CHOU ET LES AUTRES LEGUMES FEUILLUS. J SLICESHRED K L 7 8 RECIPES SPINACH DIP 1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained . cup canned water chestnuts 4 green onions, cut into 1.-inch pieces . cup parsley leaves 2 large cloves garlic 1 pkg. (16 oz.) large curd cottage cheese 1 pkg. (1.4 oz.) vegetable soup and dip mix 1 cup sour cream Combine all ingredients, except soup mix and sour cream in processor workbowl fitted with chopping blade. Process using PULSE (P) several seconds to blend. Add soup mix and sour cream; process mixture to desired consistency. Spoon into bowl; cover and chill at least 1 hour to blend flavors. Serve with chips or toasted pita bread. Makes about 3. cups. ARTICHOKE SPINACH DIP 2 pkgs. (8 oz., ea.) cream cheese 1 pkg. (16 oz.) frozen chopped spinach, defrosted and well drained 1 can (14 oz.) drained artichoke hearts 1 pkg. (.9 oz.) spring vegetable soup and dip mix . cup drained diced pimentos 1 large clove garlic In processor workbowl fitted with chopping blade, combine all ingredients. Process on low (1) until smooth and well blended. Spoon into bowl; cover and chill at least 1 hour to blend flavors. Serve with chips or toasted pita bread. Makes about 3. cups. CREAMY COLESLAW . medium head cabbage, cut into wedges 1 wedge purple cabbage 4 medium carrots, peeled and trimmed 4 green onions, cut into quarters 2 stalks celery, cut into quarters ./. cup pimento stuffed olives, halved . cup mayonnaise . cup sour cream 3 tbsp. red wine vinegar . tsp. celery salt ./8 tsp. ground pepper Using slicing blade on processor, thinly slice cabbages. Cut carrots, green onions and celery to fit feed tube. Using food pusher to guide vegetables through feed chute, slice vegetables. Place vegetables in large bowl; add olives. In small bowl, blend remaining ingredients. Pour over cabbage mixture; toss to blend. Cover and refrigerate at least 1 hour to allow flavors to blend. Makes about 6 cups coleslaw. HUMMUS BI TAHINI 1 can (14. oz.) chick peas, rinsed and drained 2 large cloves garlic 3 tbsp. tahini 2 tbsp. parsley 2 tbsp. olive oil ./. cup fresh lemon juice Salt to taste Olive Oil Chopped parsley In processor workbowl fitted with ...
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