Related Manuals for KitchenAid Pro Line KPFP850
Summary of Contents for KitchenAid Pro Line KPFP850
- Page 1 I N E ™ E R I E S GUIDE PROFESSIONAL RESULTS Model KPFP850 Food Processor...
- Page 2 ® FOR THE WAY IT’S MADE. ™ ® Registered Trademark/™ Trademark of KitchenAid, U.S.A. © 2004. All rights reserved. dZw304 Specifications subject to change without notice.
- Page 3 I N E ™ E R I E S MODEL KPFP850 FOOD PROCESSOR Introduction Section Contents Table of Contents ...3 Food Processor Safety ...5 Important Safeguards...6 Proof of Purchase & Registration...7 Electrical Requirements ...8...
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Page 4: Introduction Introduction
The outstanding performance is matched by exceptional convenience. A mini bowl and mini blade transform the PRO LINE™ Series food processor into a mini-chopper, the perfect tool for finely chopping herbs, nuts, onions, and garlic. The Ultra Wide Mouth™ Feed Tube is one of the industry’s largest – it will process tomatoes,... -
Page 5: Table Of Contents
Chef’s Bowl Assembly Egg Whip Assembly & Use Using the Food Processor Before Use Food Pusher Interlock Maximum Liquid Level Turning the Food Processor On and Off Using the Pulse Control 2-Piece Food Pusher Disassembling the Food Processor Care and Cleaning Troubleshooting... - Page 6 TABLE Soup & Sandwich Recipes Cheddar Broccoli Soup Chicken Chutney Sandwich Spread Roasted Butternut Squash Soup With Herb Pistou Runza Pocket Sandwiches Pan-Fried Veggie Burgers Winter Vegetable Soup Muffaletta Sandwiches French Onion Soup Creole Gumbo Vegetable & Side Dish Recipes Sweet Dilled Cucumbers and Onions Layered Eggplant and Pepper Casserole Spring Mix Basmati Rice...
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Page 7: Food Processor Safety
FOOD PROCESSOR SAFETY Your safety and the safety of others are very important. We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages. This is the safety alert symbol. -
Page 8: Important Safeguards
Food Processor. A scraper may be used, but must be used only when the Food Processor is not running. Blades are sharp. Handle carefully. -
Page 9: Proof Of Purchase & Product Registration
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. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. -
Page 10: Electrical Requirements
ELECTRICAL REQUIREMENTS Volts: 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. -
Page 11: Features And Operation
I N E ™ E R I E S FEATURES OPERATION Features and Operation Section Contents Food Processor Features...10 Preparing for Use ...12 Using the Food Processor ...17 Disassembling the Food Processor...19 Care and Cleaning ...21 Troubleshooting...22... -
Page 12: Food Processor Features
MODEL KPFP850 FOOD PROCESSOR FEATURES Model KPFP850 Food Processor Work Bowl Cover with Ultra Wide Mouth™ Feed Tube One of the industry’s largest feed tubes accommodates large items – like tomatoes, cucumbers, and potatoes – with a minimum of sectioning or slicing. - Page 13 Fine (2 mm) Slicing Disc Disc produces approximately ⁄ -inch slices of most foods, from delicate strawberries to partially frozen meats. Medium (4 mm) Slicing Disc Disc produces approximately ⁄ -inch slices of most foods. Medium (4 mm) Shredding Disc Disc produces approximately ⁄...
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Page 14: Before First Use
FOOD PROCESSOR Before First Use Before using your food processor for the first time, wash the work bowl, work bowl cover, chef’s bowl, mini bowl, feed tube pusher, discs, and blades either by hand or in the dishwasher (see “Care and Cleaning”... -
Page 15: Multipurpose Blade & Dough Blade Assembly
Plug the food processor into a 3 prong grounded outlet. NOTE: Your 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. -
Page 16: Slicing & Shredding Disc Assembly
PREPARING FOOD PROCESSOR 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. -
Page 17: Chef's Bowl Assembly
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. When properly seated in the work bowl, the chef’s bowl cannot be rotated. - Page 18 PREPARING FOOD PROCESSOR Place the egg-whip stem on the power shaft. Slowly turn the stem until it drops fully onto the shaft. Align the L-shaped notch on the whip paddle with the small post on the stem cover, and slide the paddle onto the cover.
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Page 19: Before Use
Failure to do so can result in amputation or cuts. 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”... -
Page 20: Turning The Food Processor On And Off
PRO LINE Turning the Food Processor On and Off To turn on the food processor, press the On Button. The unit will run continuously and the blue indicator light will glow. 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. -
Page 21: Disassembling The Food Processor
Turn the work bowl cover to the left and remove. FOOD PROCESSOR If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up. - Page 22 Turn the work bowl to the left to unlock it from the base. Lift to remove. FOOD PROCESSOR The multipurpose blade can be removed from the work bowl before the contents are emptied. The blade can also be held in...
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Page 23: Care And Cleaning
NOTE: Do not use sharp objects to clean around the control buttons; damage may result. Use a soft brush. All the other parts of the PRO LINE™ Series Food Processor are dishwasher safe. Be sure to load them away from exposed heating elements in the dishwasher. -
Page 24: Troubleshooting
If the problem cannot be corrected with the steps in this section, see the KitchenAid Warranty and Service section on page 93*. * Do not return the food processor to the retailer – they do not provide service. -
Page 25: Food Processing Tips And Recipes
I N E ™ E R I E S FOOD PROCESSING TIPS AND RECIPES Tips and Recipes Section Contents Using the Multipurpose Blade...24 Using a Slicing or Shredding Disc...26 Using the Dough Blade...27 Using the Egg Whip ...28 Helpful Hints ...29 Recipes...33... -
Page 26: Using The Multipurpose Blade
FOOD PROCESSING TIPS Using the Multipurpose Blade To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cut food in 1 to 1 ⁄ -inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl if necessary. To puree cooked fruits and vegetables (except potatoes): ⁄... - Page 27 To mince garlic, or to chop fresh herbs or small quantities of vegetables: With processor running, add food through the small feed tube. Process until chopped. For best results, make sure work bowl and ingredients are very dry before chopping garlic or fresh herbs. To chop nuts or make nut butters: Process up to 3 cups of nuts to desired texture, using short pulses, 1 to 2 seconds each time.
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Page 28: Using A Slicing Or Shredding Disc
FOOD PROCESSING TIPS Using a Slicing or a Shredding Disc NOTE: 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. To cut julienne or match-stick strips of vegetables and fruits: Cut food to fit feed tube horizontally. -
Page 29: Using The Dough Blade
To slice or shred fruits and vegetables that are small, such as strawberries, mushrooms, and radishes: Position food vertically or horizontally in layers within the feed tube. Fill feed tube in order to keep food positioned properly, but do not exceed the maximum fill line. -
Page 30: Using The Egg Whip
FOOD PROCESSING TIPS Using the Egg Whip To make egg white meringue: Place 4 egg whites and ⁄ teaspoon cream of tartar in work bowl fitted with the egg whip attachment. Process about 15 to 20 seconds, until foamy. With processor running, slowly add cup of sugar through the small feed tube. -
Page 31: Helpful Hints
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. Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. - Page 32 To capitalize on the speed of the processor, drop ingredients to be chopped through the small feed tube while the processor is running. Position slicing discs so the cutting surface is just to the right of the feed tube. This allows the blade a full rotation before contacting food.
- Page 33 Sometimes slender foods, such as carrots or celery, fall over in the feed tube, resulting in an uneven slice. To minimize this, cut food in several pieces and pack the feed tube with the food. For processing small or slender items, the small feed tube in the two piece food pusher will prove especially convenient.
- Page 34 Your Food Processor isn’t 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 meats that have not been chilled.
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Page 35: Recipes
I N E ™ E R I E S FOOD PROCESSOR RECIPES Food Processor Recipe Section Contents Appetizer Serving Suggestions...34 Appetizers ...35 Salad and Dressings...44 Soups and Sandwiches ...52 Vegetables and Side Dishes...63 Main Dishes ...68 Breads ...75 Desserts...82... -
Page 36: Appetizer Recipes Preparation And Serving Suggestions
PREPARATION APPETIZER • When planning your menu, select an assortment of both hot and cold appetizers. • It’s always wise to select as many make-ahead recipes as possible. • At minimum, plan on preparing 4 appetizers per guest per hour. •... -
Page 37: Crab-Stuffed Mushrooms
CRAB-STUFFED MUSHROOMS Position mini bowl and mini blade in work bowl. Add croissants. Process until finely crumbled, 5 to 10 seconds. Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add shallots and garlic through small feed tube. Process until finely chopped, about 5 seconds. -
Page 38: Sesame-Almond Crackers
SESAME-ALMOND CRACKERS ⁄ cups rolled oats 1 cup (about 4 oz.) sliced almonds 2 cups all-purpose flour 1 cup whole wheat flour 2 tablespoons sugar ⁄ teaspoons salt 1 teaspoon baking soda ⁄ cup shortening ⁄ cup butter or margarine, slightly softened ⁄... -
Page 39: Caramelized Onion Puff Pastry Squares
CARAMELIZED ONION Position 4 mm shredding disc and chef’s bowl in work bowl. Add Gouda cheese. Process to shred. Set aside. Position 4 mm slicing disc in work bowl. Add onions to feed tube, cutting to fit tube, if necessary. Process to slice. In large skillet or Dutch oven over medium-high heat, heat oil, until it sizzles. -
Page 40: Hot Artichoke Dip
HOT ARTICHOKE DIP 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 ⁄ cup chive and onion sour cream 1 package (3 oz.) cream cheese * For chunkier dip, reserve 2 to 3 pieces of artichoke hearts;... -
Page 41: Camembert Salmon Dip
CAMEMBERT SALMON DIP Position multipurpose blade in work bowl. Add onions. Process until coarsely chopped, 3 to 4 seconds. Add cream cheese, Camembert cheese, and vinegar, if desired. Process until creamy, 5 to 10 seconds. Add salmon. Process until mixed, 8 to 10 seconds, scraping bowl if necessary. -
Page 42: Chipotlé Deviled Eggs
CHIPOTLÉ DEVILED EGGS ⁄ cup loosely packed fresh cilantro leaves ⁄ medium onion, cut into 1-inch pieces 5–6 chipotlé chilies in adobo sauce, drained (from a 7 or 11- oz. can) 26 hard-cooked eggs, peeled and cut into halves lengthwise 1 cup mayonnaise or salad dressing ⁄... -
Page 43: Tropical Fruit Salsa
TROPICAL FRUIT SALSA Position multipurpose blade in work bowl. With processor running, add cilantro through small feed tube. Process until chopped, 3 to 5 seconds. With processor running, add peppers. Process until chopped, 3 to 5 seconds. Add jicama. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. -
Page 44: Shrimp Dill Dip
SHRIMP DILL DIP 2 tablespoons fresh dill or 1 ⁄ teaspoons dried dill 3 green onions, cut into 1-inch pieces 1 strip lemon peel, yellow portion only 2 packages (8 oz. each) cream cheese, softened 8 ounces sour cream ⁄ cup mayonnaise or salad dressing 2 tablespoons fresh lemon juice... -
Page 45: Roasted Salsa Verde
ROASTED SALSA VERDE Place yellow and serrano peppers, garlic, tomatillos, bell pepper, and onion in 15 x10x 2-inch baking pan. Drizzle with oil; toss to coat. On top rack, bake at 450° F about 20 minutes, or until tomatillos are blistered and garlic is tender, stirring once or twice. Cool slightly. Position multipurpose blade in work bowl. -
Page 46: White Balsamic Vinaigrette
WHITE BALSAMIC VINAIGRETTE 1 tablespoon fresh basil leaves 1 tablespoon fresh oregano leaves 1 clove garlic 3 tablespoons white balsamic vinegar* 3 tablespoons white wine vinegar* ⁄ teaspoon salt ⁄ teaspoon dry mustard ⁄ teaspoon ground red pepper ⁄ cup extra virgin olive oil * Three tablespoons each of dark balsamic vinegar and red wine vinegar may be... -
Page 47: Mediterranean Hot Chicken Salad
MEDITERRANEAN HOT CHICKEN SALAD Position multipurpose blade in work bowl. Add onions, olives, and chicken. Pulse 4 to 6 times, 1 to 2 seconds each time, or until coarsely chopped. Remove to large mixing bowl. Exchange multipurpose blade for 4 mm slicing disc. Add fennel. Process to slice. Add to mixing bowl. -
Page 48: Citrus Dressing
CITRUS DRESSING 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 ⁄ cup white wine vinegar 3 tablespoons fresh lime juice 1 seedless orange, peeled and sectioned 1 teaspoon poppy seeds, if desired... -
Page 49: Fresh Jicama Salad
FRESH JICAMA SALAD Position multipurpose blade in work bowl. With processor running, add lime peel through small feed tube. Process until minced, 10 to 12 seconds; scrape sides of bowl. Add remaining dressing ingredients. Process until blended, 5 to 8 seconds; scrape sides of bowl. Exchange multipurpose blade for 4 mm slicing disc in work bowl. -
Page 50: Chicken Wild Rice Salad
CHICKEN WILD RICE SALAD SALAD 8–10 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 lengthwise 2 medium ribs celery 5 cups cooked wild rice, cooled DRESSING ⁄... -
Page 51: Asian Coleslaw For A Crowd
ASIAN COLESLAW FOR A CROWD Position 4 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Process to slice. Remove to very large mixing bowl. Remove and reserve seasoning packets from noodles. Crumble noodles into cabbage mixture. -
Page 52: Hot Potato Salad
HOT POTATO SALAD 12 medium (about 2 lb.) red potatoes boiled, peeled and cooled 1 medium onion, cut into halves lengthwise ⁄ medium red bell pepper, cut into quarters lengthwise 6 slices thick bacon 2 tablespoons all-purpose flour 2 tablespoons sugar ⁄... -
Page 53: Broccoli-Kohlrabi Confetti Salad
BROCCOLI-KOHLRABI CONFETTI SALAD Position multipurpose blade in work bowl. Add cauliflower. Pulse 5 to 6 times, about 1 second each time, or until chopped. Remove to large mixing bowl. Cut broccoli florets into 1 ⁄ -inch pieces and reserve stalk. Add florets to work bowl. Pulse 3 to 5 times, about 1 second each time, or until chopped. -
Page 54: Cheddar Broccoli Soup
CHEDDAR BROCCOLI SOUP 2 tablespoons fresh parsley leaves 8 ounces sharp Cheddar cheese, chilled 1 small onion, cut into halves 1 rib celery, cut into ⁄ -inch pieces 2 tablespoons butter or margarine 1 large stalk (about 1 lb.) broccoli ⁄... -
Page 55: Chicken Chutney Sandwich Spread
CHICKEN CHUTNEY SANDWICH SPREAD Position chef’s bowl and 4 mm slicing disc in work bowl. Add chicken and jicama to feed tube. Process to slice. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Remove chicken and jicama to work bowl. Add walnuts, mayonnaise, chutney, salt, and pepper. -
Page 56: Roasted Butternut Squash Soup With Herb Pistou
ROASTED BUTTERNUT SQUASH SOUP SOUP 1 large (about 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.) pumpkin puree ⁄... -
Page 57: Runza Pocket Sandwiches
RUNZA POCKET SANDWICHES Combine milk, water, and butter in small saucepan. Heat until warm, 105° F to 115° F. Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add 4 ⁄ cups flour, sugar, and salt. Process until mixed, 5 to 8 seconds. -
Page 58: Pan-Fried Veggie Burgers
PAN-FRIED VEGGIE BURGERS 8 ounces Monterey Jack cheese, chilled 2 large cloves garlic ⁄ small red onion, cut into 1-inch pieces 1 cup fresh mushrooms ⁄ medium green bell pepper, cut into 1-inch pieces 1 medium rib celery, cut into 1-inch pieces 1 can (16 oz.) pinto or kidney beans, well drained... -
Page 59: Winter Vegetable Soup
WINTER VEGETABLE SOUP In large Dutch oven or stockpot over high heat, add broth, water, pork hocks, onion, 1 celery rib, garlic, bay leaves, ⁄ teaspoon thyme, and pepper. Bring to a boil. Reduce heat, cover, and simmer 1 ⁄ hours. - Page 60 WINTER VEGETABLE SOUP 2 turnips, peeled and cut into quarters lengthwise 2 medium russet potatoes, peeled ⁄ 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. Exchange shredding disc for mini bowl and mini blade in work bowl.
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Page 61: Muffaletta Sandwiches
MUFFALETTA SANDWICHES Position chef’s bowl and 4 mm slicing disc in work bowl. Add tomatoes to feed tube; process to slice. Set aside. Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. With processor running, add basil and parsley through the small feed tube. Process to chop, about 5 seconds. With processor running, add garlic. -
Page 62: French Onion Soup
FRENCH ONION SOUP 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 ⁄ teaspoon black pepper 6 cups beef broth 2 cups chicken broth ⁄... -
Page 63: Creole Gumbo
CREOLE GUMBO Position mini bowl and mini blade in work bowl. With processor running, add parsley through small feed tube. Process until chopped, 10 to 15 seconds. Set aside. Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add garlic through small feed tube. - Page 64 CREOLE GUMBO 1 tablespoon Worcestershire sauce 2 teaspoons salt ⁄ teaspoons sugar ⁄ teaspoons fresh thyme leaves ⁄ teaspoon dried thyme 2 bay leaves ⁄ teaspoon crushed red pepper flakes ⁄ teaspoon hot pepper sauce 2 pounds uncooked medium shrimp, shelled and deveined Meanwhile, position multipurpose blade in work bowl.
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Page 65: Vegetable & Side Dish Recipes Sweet Dilled Cucumbers And Onions
SWEET DILLED CUCUMBERS Position multipurpose blade in work bowl. Add Process until dill is finely chopped and sugar is dissolved, about 10 seconds. Add remaining ⁄ cup vinegar. Pulse about 1 second, or until mixed. Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add cucumbers and onion, cutting to fit if necessary. -
Page 66: Layered Eggplant And Pepper Casserole
LAYERED EGGPLANT 1 medium eggplant (about 1 ⁄ lb.) 3 tablespoons olive oil 4 ounces mozzarella cheese 2 ounces Parmesan cheese 1 cup ricotta cheese 1 egg ⁄ teaspoon salt, if desired ⁄ teaspoon pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.) roasted red peppers, well drained... -
Page 67: Spring Mix Basmati Rice
SPRING MIX BASMATI RICE Position multipurpose blade in work bowl. With processor running, add garlic to small feed tube. Process 5 seconds. Add shallot. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. In Dutch oven or large saucepan over medium-low heat, heat oil and melt butter. -
Page 68: Bourboned Carrots
BOURBONED CARROTS ⁄ pounds carrots, peeled ⁄ pound parsnips*, peeled ⁄ small onion ⁄ cup packed brown sugar ⁄ cup bourbon 3 tablespoons water 3 tablespoons butter or margarine ⁄ teaspoon salt ⁄ teaspoon black pepper * If desired, substitute an additional ⁄... -
Page 69: Loaded Baked Potato Casserole
LOADED BAKED POTATO CASSEROLE In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving 3 tablespoons drippings; drain bacon on paper towels, crumble, and set aside. Position chef’s bowl and 4 mm shredding disc in work bowl. Add Cheddar cheeses and Parmesan cheese in batches, cutting to fit feed tube if necessary. -
Page 70: Szechwan Pork
SZECHWAN PORK 4 large cloves garlic ⁄ cup peeled ginger root chunks ⁄ cup soy sauce 2 tablespoons sherry 2 teaspoons dark sesame oil, divided ⁄ pounds pork tenderloin, cut into 3-inch pieces and frozen for 1 to 1 ⁄ hours ⁄... -
Page 71: Chicken Fajitas
CHICKEN FAJITAS Position multipurpose blade in work bowl. With processor running, add garlic, jalapeno, and lime peel, if desired, through small feed tube. Process until finely chopped, about 5 seconds. Add lime juice, oil, and chili powder. Process until mixed, about 5 seconds. Exchange multipurpose blade for 4 mm slicing disc in work bowl. -
Page 72: Individual Pizzas
INDIVIDUAL PIZZAS CRUST 2 cups water ⁄ 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 ⁄ teaspoons salt 1 teaspoon dried basil, if desired Olive oil Cornmeal SAUCE... - Page 73 Yield: 12 servings (1 pizza per serving). Tips: Prepare crusts, sauces, and toppings, and let individuals assemble their own pizzas. Pizza crusts may be shaped in advance and frozen. To serve, place frozen crusts on greased, cornmeal-dusted baking sheets. Thaw 15 to 20 minutes. Top and bake as directed. Per Serving: About 460 cal, 20 g pro, 52 g carb, 19 g total fat, 7 g sat fat, 40 mg chol, 970 mg sod.
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Page 74: Layered Eggplant And Roasted Red Pepper Casserole
LAYERED EGGPLANT ROASTED RED PEPPER CASSEROLE 1 medium (about 1 ⁄ lb.) eggplant 3 tablespoons olive oil 4 ounces mozzarella cheese, chilled 2 ounces Parmesan cheese, room temperature 1 cup ricotta cheese 1 egg ⁄ teaspoon salt ⁄ teaspoon black pepper 2 cups prepared tomato basil pasta sauce, divided 1 jar (7 oz.) roasted red... -
Page 75: Herbed Salmon Patties With Cilantro-Caper Mayonnaise
HERBED SALMON PATTIES MAYONNAISE Position mini bowl and mini blade in work bowl. With processor running, add cilantro through small feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate. -
Page 76: Chicken Satay With Peanut Sauce
CHICKEN SATAY CHICKEN 4 cloves garlic 2 teaspoons coarsely chopped gingerroot ⁄ cup soy sauce 3 tablespoons peanut or vegetable oil, divided 2 teaspoons brown sugar 2 pounds chicken breast tenders SAUCE ⁄ cup coconut milk ⁄ cup peanut butter ⁄... -
Page 77: Wheat Boules
WHEAT BOULES Combine milk, water, ⁄ cup butter, and honey in small saucepan. Heat over low heat until warm, 105° F to 115° F. Stir in yeast to dissolve. Set aside. Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, walnuts, ⁄... -
Page 78: Sunday Dinner Rolls
SUNDAY DINNER ROLLS ⁄ cups milk ⁄ cup water ⁄ cup butter or margarine 2 packages active dry yeast ⁄ cups all-purpose flour 1 tablespoon sugar 2 teaspoons salt Melted butter or beaten egg, if desired Combine milk, water, and ⁄... - Page 79 VARIATION: CLOVER 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. Proof and bake as directed above. Yield: 30 servings (1 roll per serving).
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Page 80: White Bread
⁄ cups water ⁄ cup milk ⁄ cup butter or margarine 2 packages active dry yeast 6 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt WHITE BREAD Combine water, milk, and butter in small saucepan. Heat over low heat until warm, 105°... - Page 81 VARIATION: 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. Starting at short end, roll firmly to form loaf. Pinch to seal ends and bottom seam.
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Page 82: Cranberry-Walnut Scones
CRANBERRY-WALNUT SCONES 4 cups all-purpose flour 4 teaspoons baking powder ⁄ teaspoon cinnamon ⁄ teaspoon nutmeg ⁄ teaspoon salt 4 tablespoons sugar, divided ⁄ cup cold butter or margarine, cut into ⁄ -inch pieces 1 egg ⁄ cups whipping cream 1 cup dried cranberries ⁄... -
Page 83: Baking Powder Biscuits
BAKING POWDER BISCUITS Position multipurpose blade in work bowl. Add flour, baking powder, and salt. Process until well mixed, about 10 seconds. Add shortening. Pulse 5 to 6 times, about 1 second each time, or until mixture is crumbly. Add milk. Pulse 5 to 6 times, about 1 second each time, or until dry ingredients are moistened. -
Page 84: Individual Cranberry Pear Crisps
INDIVIDUAL CRANBERRY PEAR CRISPS TOPPING ⁄ cup all-purpose flour ⁄ cup packed brown sugar 1 teaspoon cinnamon ⁄ teaspoon salt ⁄ cup butter or margarine, cut into chunks 1 cup rolled oats FRUIT ⁄ cup granulated sugar 1 tablespoon all-purpose flour ⁄... -
Page 85: Velvety Sour Cream Cheesecake
VELVETY SOUR CREAM CHEESECAKE Position multipurpose blade in work bowl. Add crackers. Pulse 4 to 5 times, 6 to 7 seconds each time, or until fine crumbs. With processor running, slowly add butter through small feed tube. Process until combined, 10 to 15 seconds. Press in bottom and 1 sides of 10-inch springform pan. -
Page 86: Fresh Fruit Tart
FRESH FRUIT TART CRUST 1 cup all-purpose flour 2 teaspoons sugar ⁄ teaspoon salt ⁄ cup cold butter, cut into 1-inch pieces 1 tablespoon cold shortening 1 egg yolk 2 tablespoons ice water 1 teaspoon lemon juice 1 egg, blended with 1 tablespoon water FILLING ⁄... - Page 87 Meanwhile, wash processor. Position chef’s bowl and 4 mm slicing disc in work bowl. Add strawberries. Process to slice. Set aside. Position 4 mm slicing disc in work bowl. Add peach. Process to slice. Spread custard mixture in shell. Arrange sliced fruit on custard. Carefully brush with melted jelly to cover fruit completely.
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Page 88: Apple Pie
2 pastry crusts (see page 87) 2 tablespoons crystallized ginger, if desired ⁄ cup granulated sugar ⁄ cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon ⁄ teaspoon nutmeg 6 medium to large crisp apples (Gala or Rome), peeled, cored, and cut into halves lengthwise 1 tablespoon butter or margarine, cut up... -
Page 89: Pastry Crust
PASTRY CRUST Position multipurpose blade in work bowl. Add flour and salt. Process until mixed, about 2 seconds. Add shortening and butter. Pulse 3 to 4 times, 2 to 3 seconds each time, or until crumbly. Sprinkle minimum amount of water evenly over mixture. Pulse 1 to 3 times, 2 to 3 seconds each time, or until mixture pulls away from sides of bowl and dry ingredients are moistened. -
Page 90: 3-Layer Carrot Cake With Cream Cheese Frosting
3-LAYER CARROT CAKE CAKE ⁄ pounds (8–11 medium) carrots ⁄ cups sugar ⁄ cup vegetable oil 4 eggs ⁄ teaspoons vanilla 3 cups all-purpose flour ⁄ teaspoons baking soda ⁄ teaspoon salt ⁄ teaspoons cinnamon ⁄ teaspoon nutmeg ⁄ cup golden raisins ⁄... - Page 91 FROSTING Position multipurpose blade in work bowl. Add powdered sugar, cream cheese, and butter. Process until thoroughly mixed, about 20 seconds. With processor running, add vanilla and 1 teaspoon half-and-half through small feed tube. Process until mixed, about 10 seconds. With processor running, if necessary, add remaining 1 teaspoon half-and-half a little at a time until frosting is spreading consistency.
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Page 92: Tropical Lemon Meringue Pie
TROPICAL LEMON MERINGUE PIE 1 9-inch pastry crust, baked and cooled (see page 87) FILLING ⁄ cups sugar, divided 4 strips ( ⁄ -in. each) lemon peel, yellow portion only 3 strips ( ⁄ -in. each) lime peel, green portion only ⁄... -
Page 93: Chocolate-Orange Mousse
CHOCOLATE-ORANGE MOUSSE Position multipurpose blade in work bowl. Add chocolate chips, granulated sugar, and orange peel. Process until chocolate and peel are finely chopped, about 35 seconds. Set aside. In small saucepan over medium heat, heat milk until very hot but not boiling. In small bowl, sprinkle gelatin over water. -
Page 94: Pecan Shortbread Bars
PECAN SHORTBREAD BARS CRUST 2 cups all-purpose flour ⁄ cup powdered sugar ⁄ teaspoon salt 1 strip orange peel, orange portion only 1 cup butter or margarine, cut into 1-inch pieces FILLING ⁄ cup butter or margarine ⁄ cup packed brown sugar ⁄... -
Page 95: Warranty
I N E ™ E R I E S WARRANTY SERVICE INFORMATION Warranty Information Section Contents Warranty for the U.S..94 Warranty for Puerto Rico ...95 Arranging for Hassle-Free Replacement...95 Ordering Accessories & Replacement Parts...96 Arranging for Service After the Warranty Expires...96 Arranging for Service Outside the U.S. -
Page 96: Warranty For The 50 United States & District Of Columbia
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from state to state. -
Page 97: Warranty For Puerto Rico
Authorized KitchenAid Service Center. ARRANGING HASSLE-FREE IF YOU RESIDE IN THE 50 UNITED STATES and your KitchenAid PRO LINE™ Series Food Processor should fail within two years of ownership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. -
Page 98: Ordering Accessories & Replacement Parts
ACCESSORIES ORDERING To order accessories or replacement parts for your Food Processor, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. to 8 p.m. (Eastern Time), or Saturday, 10 a.m. to 5 p.m., or write to: ARRANGING FOR For service information, call toll-free 1-800-541-6390 Monday through Friday, 8 a.m. - Page 99 SERVICE ARRANGING FOR OUTSIDE 50 UNITED STATES AND PUERTO RICO Consult your local KitchenAid dealer or the store where you purchased your PRO LINE™ Series Food Processor for information on how to obtain service.