Black & Decker FP1000 User Manual FOOD PROCESSOR Manuals And Guides L0804049
BLACK&DECKER Food processor Manual L0804049 BLACK&DECKER Food processor Owner's Manual, BLACK&DECKER Food processor installation guides
User Manual: Black & Decker FP1000 FP1000 BLACK & DECKER FOOD PROCESSOR - Manuals and Guides View the owners manual for your BLACK & DECKER FOOD PROCESSOR #FP1000. Home:Small Kitchen Appliance Parts:Black&Decker Parts:Black&Decker FOOD PROCESSOR Manual
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_BLACK&DECKER_
PowerPro'"
Full-Size
FoodProcessors
QUESTIONS?Pleasecall usTOLLFREE!
INU.S.A.1-800-231-9786
•INCANADA1-800-465-6070
Model FPIO00Series FoodProcessors
lIMPORTANTSAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1
Please read all instructions.
To protect against risk of electrical shock, do not put base, cord, or plug in water or
other liquid.
• Closesupervision is necessary when any appliance is used by or near children.
• Turn unit off and unplug from outlet when not in use, before putting on or taking off
parts, and before cleaning. To disconnect, turn unit off, grasp plug, and pull from
wall outlet. Never yank on cord.
• Avoid contacting moving parts. Keep fingers out of food chute.
• Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or is dropped or damaged in any manner. Return the appliance to an
authorized service facility for examination, repair, or adjustment.
• The use of attachments not recommended or sold bythe appliance manufacturer
may cause fire, electric shock, or injury.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter.
• Do not let cord contact hot surface, including the stove.
• Keephands and utensils away from moving blades or discs while processing food
to prevent the possibility of severe personal injury or damage to the food processor.
A spatula may be used,but it must be used only when the food processor is not
running.
• Blades are sharp. Handle carefully.
• To avoid injury, never place knife blade or disc on base without first putting bowl
properly in place. Make sure motor, disc, and/or knife blade have stopped com-
pletely before removing cover.
• Be certain cover is securely locked in place before operating appliance.
• Neverfeed food byhand. Always use food pusher.
• Do not attempt to defeat the cover interlock mechanism.
• Do not operate this appliance in the presence of explosive and/or flammable fumes.
• his appliance is intended for household use only and not for commercial or industrial
use.
SAVETHESEINSTRUCTIONS J
POLARIZEDPLUG
This appliance has a polarized plug--one blade is wider than the other. To reduce the
risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug
does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified elec-
trician. Do not attempt to defeat this safety feature by modifying the plug in any way.
AVOIDPREPARINGSOMEFOODS
The FoodProcessor may not beat egg whites to a desirable volume. It may not satis-
factorily slice solidly frozen meat; slice or shred hard-cooked eggs, marshmallows, or
very soft cheeses; or process foods which are so hard that the tip of a knife cannot
FOODPUSHER
FOODFINGERS
(In Food Chute)
FRENCHFRYDISC
only)
THIN SLICE/FINE
COVER SHREDREVERSIBLE
DISC
THICK SLICE/COARSESHRED
REVERSIBLEDISC
DISC STEM_.._W-__ _ _NIFE BLADE
BOWL J_ _--- BOWLHANDLE
"'-- CORD STORAGE
CENTERPOST __ (AT BACK OF BASE)
J "_" PUSH BUTTON CONTROLS
"ON" J
INDICATORLIGHT
A
91
92
be easily inserted. It also will not grind grain, coffee
beans, or spices with a high oil content. Do not chop Ice
it will damage the Bowl and dull the Knife Blade.
TO ASSEMBLEFOODPROCESSOR
IMPORTANT: Be sure the Food Processor is off and
unplugged before removing or inserting parts.
FoodProcessorBowl
To attach Bowl to Base,hold Bowl with Frontfacing you
(A). Set Bowl into RoundWell and rotate until its Locking
Tabs drop down into the Base.Twist the Bowl
counterclockwise as far as it will go. Be sure both Lock-
ing Tabs drop into place. Usemarkings on the Push But-
ton Control Panel as a guide.
ReversibleSlice/ShredDisc
NOTE:The Reversible Disc will slice or shred depending
upon which side is facing upward.
Positionthe Bowl on the Base and place the Disc Stem
onthe Center Post (B1). Graspthe Disc bythe Center Hub
with the desired side (slice or shred)facing upward.
Rotatethe Disc until it slides down into place.
IMPORTANT:For your protection, this unit has a system
that locks the Coverand Bowl onto the Base for safe
usage. Do not attempt to operate the unit withoutthe
Coverand Bowl locked correctly in place. An attempt to
do sowill turn onthe IndicatorLightbut the unitwill not
operate.If this happenscheck to ensurethe coveris
completelyon.
CFrenchFryDisc (MODELFP1011ONLY)
The French Fry Disc is also used with the Disc Stem. This
Disc must bemounted with the cutting blades facing
upward, and is installed the sameway asthe Slice/Shred
Disc (C).
KnifeBlade
Position the Bowl onthe Base. Grasp the Blade by its
Center Hub and slip the Blade down over the Center Post
of the Bowl. (D).
F
To Puree:
The pre-cut feature eliminates the need to cut foods into
small pieces before pureeing. Simply install the knife
Blade inthe Bowl, then grasp the thick slice disc by the
Centre Hub and align hexagon shape of Hub over
hexagon top of Knife Blade (E).Install the Cover. Insert
the food into the Food Chuteand using the pusher,
pureeing can be achieved in one easy step.
FoodChute/Cover
Hold the Coverbythe Food Chutewith the handle cover
at an angle to the Bowl just in front of the Bowl Handle
(F).Lower the Coverover the Bowl andtwist counter-
clockwise until it snaps firmly in place. Proper alignment
will result with the handle cover over the Bowl Handle. If
the Lid does not easily rotate to the Lock position, check
to ensure the Bowl is fully rotated to the Lock position.
NOTE:If the Processor does not operate when it is
turned on, be sure the Bowl and Cover are properly
"locked" into position. To remove the Cover,shut the
Food Processor off and wait until the Disc has stopped
rotating. Turn the Cover clockwise and lift the Coveroff.
FoodPusher
Insert the FoodPusher into the Food Chuteand lower it
into place (G).Always use the Food Pusherto guide food
through the Disc when slicing and shredding.
NOTE:The FoodPusher doubles as a measuring cup and
has convenient millilitre and cup markings.
FoodFingers
To keep the food steady and minimizetilting of single-
food items (such as carrots), clip the Food Fingersinto
place on the top rim of the FoodChute(H).
Centerthe food infront of the Food Fingers.They will
press against the food and hold it in place. Insert the
Pusher, press down, and process.
PUSHBUTTONCONTROLS
"0." IndicatorLight
This light comes on when the OnSwitch has been acti-
vated even if the Bowl and Cover have not been locked
into place. If the Indicator is on before you close the Lid,
press the OffButton and then rotate the lid to the Lock
position.
H
Pulse On
Light Off
J High Low
Speed Speed
\
Pulse
PulseButton
•Press and holdthe Pulse Button must be pressed and
held in place for the unit to operate. When you
release it, the unit will stop. (I)
• Usethe Pulse Button for short processing tasks,
such as chopping raw beef cubes or vegetables. This
allows you to control processing time as well as
results.
OnButton(Models FPIO00and FPIO00-04)
• Whenthe Onbutton is pressed, the unit will run until
the Off Button is pressed.
• Usethe Onposition for longer processing tasks, such
as making peanut butter, smooth spreads, dips, etc.
2-SpeedButtons(Model FP1011)
Instead of an ONButton, Model FP1011has two (2)
SpeedControl Buttons. (J)
• When the "11"button is pressed, the unit will run at
High Speeduntil the OFFor "1" button is pressed.
• When the "T" button is pressed, the unit will run at
LOWSPEEDuntil the OFFor "11"button is pressed.
• Formost applications requiring longer processing,
use HIGHSPEED(ll).Use LOWSPEED(I) for higher
volumes of liquid (3to 4 cups/750to 1000ml).
Otherthan the cleaning mentionedinthis manual,no other
servicing or maintenanceof this appliance is required.
Repairs,if necessary,must be performedby aBlack &
DeckerAuthorizedService Center.
GeneralCare
• Do not attemptto sharpen the cutting edges ofthe
Knife Blade or the Reversible Disc. They are perma-
nently sharpened atthe factory and will be ruined by
attempted sharpening.
• To store the unit, push the cord into the storage compartment atthe back ofthe unit.
Cleaning
• Before cleaning, be sure the unit is off and unplugged,from outlet.
• Whenever possible, rinse parts immediately after processing to make cleanup easier.
• Wipe the base with a damp cloth and drythoroughly. Stubborn spots can be
removed by rubbing with a damp cloth and a mild, non-abrasive cleaner. Do not
immerse the Base in liquid.
• All removable parts can bewashed by hand or in a dishwasher.
L
M
-If washing by hand, use in hot, sudsy water, rinse,
and drythoroughly. If necessary, use a nylon bristle
brush to thoroughly clean the Bowl and Food
Chute/Cover;this type of brush will also help to pre-
vent cutting yourself on the Knife Blade and
Reversible Discs.
-If washing in a dishwasher, the Knife Blade and
Discs should be placed onthe upper rack- not in or
near the utensil basket where your hand could be
cut when removing utensils.
Do not use rough scouring pads or abrasive
cleansers.
Do not fill the Bowl with boiling water. Do not place
any of the parts in boiling water.
Do not let the Knife Blade or Discs soak in water for
any length of time.
FOODPROCESSINGTECHNIQUES
Emptythe bowl when food reaches the lower rim of the
Cover. Removethe Disc or Blade before removing food
from the bowl.
FoodSize
• When chopping, quarterfoods or cutthem into 1" (25
ram)pieces. Large pieces chop unevenly,with some
particles coarse and others overprocessed. When
slicing or shredding foods which are too large for the
FoodChute, decrease the size by first pre-cutting
them by handto fit (K).
• When slicing and shredding, cut long foods to fit the
FoodChute [approximately
3 1/2" (90mm)] for best results.
• When processing long, narrowfoods, packthe Food
Chuteso food will stand upright. Slices will then be
round and even (L).
• For long shreds or slices, arrange 2 1/2" (65ram)food pieces horizontally inthe Food
Chute.These are attractive in salads, Oriental dishes, and vegetable dips (M).
FoodQuantity
• Medium-sized loads chop more evenlythan large ones. If your recipe calls for 4
medium onions, for instance, chop them 2at a time; so they will beevenly chopped
without being over-processed.
FoodTemperature
• Fruits,vegetables, and medium-hard cheeses should be processed at refrigerator
temperature.
• Parmesan and Romanocheese should be processed at room temperature. See
"Processing Cheese" for techniques.
• Whenslicingrawmeat,itshouldbepartiallyfrozen(firm,butnotsolid).
FoodQuality
• Fresh, crisp, and firm fruits and vegetables process best. This does not mean you
cannot use up an old carrot or a limp piece of celery, but you should not expect the
same results you would get with fresh produce.
• For uniform texture, use a spatula to scrape down the sides of the Bowl when nec-
essary.
Liquids
• Hot liquids (not boiling) and hotfoods can be processed inthe Bowl.
Model FPIO00,FPIO00-04
• For best results process less than 3 cups (800ml) of liquids at a time. Larger
amounts mayleak between the Coverand the Bowl.
Model FP1011
• For best results you can process up to 4 cups (1000ml) of liquids at atime on low
speed; less than 3 cups (800ml) of liquids at atime on high speed. Larger amounts
may leak between the Cover andthe Bowl.
Other Techniques
• Process dry ingredients first and moist ingredients later when making several differ-
ent recipes or using several different foods in a recipe. This reduces the number of
times the Bowl must bewashed and dried.
• Wash and remove inedible parts of food before processing.
• Chop raw meatwith the Knife Bladeonly. Chopa maximumof 1 Cup(240ml) at a time.
ProcessingCheese
Many kinds of cheese can be processed in this Food Processor. However, some pre-
cautions must be observed for good results and to avoid damaging your machine.
When using the Slice/Shred Disc to process cheese, always use light pressure onthe
Food Pusher. Light pressure meansjust enough force to keep the FoodPusher in con-
tact with the cheese.
Followthese guidelines for best results when processing cheese.
Soft Cheeses-Cottage,Cream, Ricotta, Brie, Camembert, Liederkranz, Mozzarella.
These cheeses may be processed with the Knife Blade. Temperature is not critical.
Cream cheese will process more easily at room temperature. Ofthis group, only
mozzarella cheese may be processed with the shredding side of the Disc, but it must
be well chilled. Put it in the freezer 20minutes before shredding. Soft cheeses can-
not be sliced or shredded.
Semi-Soft Cheeses- Blue, Bel Paese, Meunster, Fontina, Monterey Jack. These
cheeses may be processed with the Knife Blade. Temperature is not critical. How-
ever, if using the shredding side of the Disc,these cheeses must be chilled. These
cheeses cannot be sliced.
10
Semi-Hard Cheeses- Cheddar, Colby,Longhorn, American, Swiss, Gruyere,
Emmenthaler,Jarlsberg, Edam,Gouda, Provolone.Temperature is not critical if
using the Knife Blade. These cheeses may be shredded or sliced, but they must be
well chilled. Use only light pressure on the Pusher.
Hard Cheeses- Parmesan, Romano,Pecarino, Sapsage. These cheeses have a
lower moisture content. If these cheeses are so hard as notto be able to pierce
easily with a thin knife, do not attempt to process in Food Processor. Hard cheeses
may be processed as soon as purchased and then stored in freezer until needed.
These cheeses should be processed with the Knife Blade only, as results are better
chopped than shredded.
• To Chop or Grate Cheeseto any texture from coarse to fine, first cut into 1" (25ram)
cubes. Place in Bowl and pulse or process continuously until desired texture is
reached. Process upto 2 cups (480ml) of cheese cubes at a time.
Maki.g Baby Food
The FoodProcessor makes preparing food for a baby an easytask. The baby may eat
what the rest of the family is eating rather than preparing a different meal.
With the FoodProcessor, it is possibleto puree raw and cooked foods with a bit of
sauce or juice to enhance flavour and aid processing. Freshfruits and cooked meats
can be pureed; vegetables can be stewed briefly and pureed. The texture of the food
can be controlled by pulsing more or less to suit the needs and age of the child. Fresh
baby food can be available for even/feeding with a minimum of preservatives and
additives.
12
DALLYUSECHART
Food/Result Attachmeet Special Iostructioes
Apples, Chopped Knife Blade Peel (if desired), quarter and core. Cuteach
1/4in half crosswise. Add up to 1 cup
(240ml) at a time.
Apples, Sliced Disc, Slicing Side Stack quarters horizontally. Usefirm
pressure.
Avocado, Sliced Disc, Slicing Side Pit, quarter, and core. Arrange quarters
(back to back) in Chute, alternating thick
and thin ends. Usefirm pressure.
Baby Food Knife Blade See "Making Baby Food" (pg. 12)for
techniques.
Bananas, Mashed Knife Blade Useripefruit.Peeland cutinto1"(25ram)pieces.
Process up to 3 bananas ata time.
Bananas,Sliced Disc, Slicing Side Peel and cut in half. Place cut side against
Disc. Uselight pressure.
Bread (Dry) Knife Blade Break breadinto pieces. Process until
Finely Crumbed crumbed to desired fineness.
Bread (Fresh) Knife Blade Use up to 4 slices in quarters. Process
Coarsely Crumbed until crumbedto desired fineness.
Cabbage, Chopped Knife Blade Core and cutinto 1" (25 ram)pieces.Add up
to 2 cups (480 ml) at atime. Pulse to
desired fineness.
Cabbage, CoarselyShredded Disc,Slicing Side Cutinto pieces to fit Chute. Use light
pressure. Empty Bowl as cabbage reaches
lower rimof Bowl Cover.
Cabbage,Finely Shredded Disc, Shredding Side Cutinto pieces to fit Chute. Use light
pressure. Empty Bowl as cabbage reaches
lower rimof Bowl Cover.
Carrots, Chopped Knife Blade Peel and cut into 1" (25ram)lengths. Add up
to 2 cups (480 ml) at atime. Pulse to
desired fineness.
Carrots,Shredded Disc, Shredding Side Position in Chute and shred.
Carrots,Sliced Disc, Slicing Side Cutto fit Chute - 3 1/2" (90ram). Pack
Chute,alternating thick and thin ends.
CelerySliced Disc,Slicing Side Removestrings and cut each stalk
crosswise inthirds. Place upright in
Chute.For best results, slice more than
1stalk at atime. Use firm pressure.
Cheese Knife Blade or Disc See "Processing Cheese" (pg. 12)for
techniques.
Chocolate, Grated Knife Blade Use room-temperature chocolate. Cut
squares into quarters. Add up to 2
quartered squares or upto 1cup (240ml)
chips to Bowl. Process 15to 30 seconds.
Coconut )Fresh),Grated Knife Blade Removebrown husk and cut coconut meat
into 1" (25 ram)pieces. Add up to a cup
(240ml). Process to desired fineness.
Coconut )Fresh),Shredded Disc, ShreddingSide Removebrown husk and cut coconut meat
to fit Chute. Pack Chute.Usefirm pressure.
Cookies,Crackers, Crumbed Knife Blade Break up into bowl. Process until crumbed
to desired fineness.
Cranberries, Chopped Knife Blade Add up to 2cups (480ml)and pulseto
desired fineness.
Cream )Whipping or Heavy), Knife Blade Add 2 cups (480ml)to Bowl and process
Thickened until thickened )check after 20seconds).
If desired, sweeten with 2to 3tablespoons
(30to 45 ml) confectioners sugar.
13
DALLYUSECHART
Food/Result Attachmeet
Cucumbers,Chopped Knife Blade
Cucumbers,Shredded Disc, ShreddingSide
Cucumbers,Sliced Disc, Slicing Side
Eggplant,Sliced Disc, Slicing Side
Eggs(Hard Cooked),Chopped Knife Blade
Fish)Boned, Raw),Chopped Knife Blade
Fruit )Candied, Dried), Chopped Knife Blade
Garlic, Minced Knife Blade
Horseradish, Grated Knife Blade
Lemons, Sliced Disc, Slicing Side
Lettuce, Sliced (into Strips) Disc, Slicing Side
Limes,Sliced Disc, Slicing Side
Meat(Boneless, Uncooked Disc Slicing Side
Chicken,Pork, Beef) Sliced
Meat (Boneless, Uncooked Knife Blade
Chicken,Pork, Beef)
Chopped
Meat (Boneless, CookedHam, Knife Blade
Pork, Lamb,Veal, Beef)
Melon, Sliced Disc, Slicing Side
Mushrooms, Chopped Knife Blade
Mushrooms, Sliced Disc, Slicing Side
Special lestroctioos
Peel (if desired), halve lengthwise, and
scoop outseeds (if tough). Cutinto
1" (25mm) pieces. Add up to 2 cups
(480ml) at a time. Pulseto desired fineness.
Cutto fit Chute(if necessary).
Cutto fit Chute(if necessary). Use light
pressure.
Peel (if desired) and quartered or cutto
fit Chute.Usefirm pressure.
Forfrying after slicing, salt and lot stand
in colander to drain off excess moisture.
Peel, dry and halve. Add upto 6 eggs at
atime. Chopto desired fineness.
Cutinto cubes. Add up to 1cup (240ml)at
atime. Pulse to desired fineness.
Pit and add up to 1 cup (240ml) ata time.
Add 1/2-cup (120 ml)flour per cup of fruit.
(Subtract this flour from amount called for in
recipe).
With Processor running, drop clove down
Chute.Quickly cover Chute and process
3to 5seconds. (Usethis method to mince
other small items, such as gingerroot.)
Peel; cut into 1" (25 ram)cubes. Add up to
1cup (240ml). Process to desired fineness.
Chooselemons to fit Chute(if possible).
Cutoff one end and place lemon in Chute
with cut end on Disc. Usefirm pressure.
Cutwedges to fit Chute.(Never try to
shred lettuce; it is too soft and delicate.)
Chooselimes tofit Chute (if possible). Cut
off one endand place lime in Chutewith cut
end on Disc. Use firm pressure.
Position meat on cookie sheet and freeze
until partially frozen, (firm, but notsolid).
Cutmeat to fit Chute.(if meat istoo
solid, it can damage Processor.) Usefirm
pressure.
Cutinto 1" (25ram)cubes. Add upto 1cup
(240ml) at a time.
Cutinto 1" (25ram)cubes. Add upto 1cup
(240ml) at a time. Chop coarsely for salads,
finely Choppedfor spreads.
Halve, remove seeds, cutto fit Chute,and
remove rind. Use moderatepressure.
Wash (keep stems on). Add 5 or6
mushroomsat atime and pulse to desired
texture.
Cuta thin slice off 1side of 2mushrooms.
Place cut sides directly on Disc in area
beneath Chute. Place Cover on Bowl and
stack remaining mushroomssideways in
Chute,alternating stems and caps. Use
firm pressure.
14
DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Nuts (Hard,Almonds, Knife Blade Add up to 1cup (240ml)at atime to dry
Peanuts),Ground Bowl and pulseto desired fineness.
(For best results, process frozen).
Nuts (Hard,Almonds Knife Blade Add 1/4-cup (60 ml)flour for 1cup (240ml)
Peanuts),Very FinelyGround nuts. (Subtract this flour from amount
called for in recipe.)
Nuts (Soft, Walnuts, Pecans, Disc, Slicing Side Fill Chute with nuts. Use moderate pros-
Brazil), Coarsely Chopped sure.
Nuts (Soft,Walnuts, Pecans, Knife Blade Add up to 1cup (240ml)at atime. Pulse
Brazil), Finely Chopped to desired fineness.
Olives,Chopped Knife Blade Add up to 1cup (240ml) pitted or
stuffed olives and pulse to desired fineness.
Olives,Sliced Disc, Slicing Side Arrange pitted or stuffed olives (openend
down) on Disc in area beneath Chute.
Place Cover on Bowl and slice using
moderate pressure.
Onions,Green (Scallions), Knife Blade Removeroots, trim tops, andcut into
Chopped 1" (25 mm) pieces. Add up to 2 cups
(480ml) at a time and pulseto desired
fineness. (Choppedpieces maybe
slightly longer than hand-chopped results.)
Onions,Green (Scallions), Disc, Slicing Side Removeroots and soft parts of tops. Cut
Sliced onions into 3" (75ram)equal parts.
Place upright in Chute and packtightly.
Onions,White, Chopped Knife Blade Peel and quarter. (Cut large onions into
eighths). Add upto 4 medium onions at
atime and pulse to desired fineness.
Onions,White, Sliced Disc, Slicing Side Peel and slice off ends. (Use whole, small
onions for rings.) Position on Disc (For
large onions, cut in half from root to stem
and wedge upright in Chute.)Usefirm
pressure.
Oranges,Sliced Disc, Slicing Side Cuta slice off one end of orange. (If orange
istoo largeto fit Chute, halve lengthwise
cutting straight down through stem.) In-
sert orange through bottom of Chute with
sliced end down. Usefirm pressure.
Parsley, Chopped Knife Blade Wash and drythoroughly. Chopto desired
fineness.
Parsnips, Shredded Disc, Shredding Side Position in Chute and shred.
Parsnips, Sliced Disc, Slicing Side Halve crosswise and place upright in
Chute with cut side on Disc.
Peaches, Sliced Disc, Slicing Disc Peel, halve, and pit firm, ripe peaches,
Position 2 halves in Chute and slice us-
ing firm pressure (Sprinkle with lemon
juice to prevent browning.)
Pears, Sliced Disc, Sliding Side Quarter and core firm, ripe pears. Arrange
quarters in Chute (back to back), alter-
nating thick and thin ends. (Sprinkle with
lemon juice to prevent browning.)
Pepperoni, Sliced Disc, Slicing Side Cutinto 3" (75ram)lengths. Remove
inedible casing. Slice 1piece at a time
usingfirm pressure.
Peppers (Sweet, Red, Green), Knife Blade Quarter and remove tops, seeds, and
Chopped pith. Cutquarters crosswise in thirds.
Add up to 1pepper at a time and pulse
to desired fineness. (Do not over-process).
15
DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Peppers (Sweet,Rod, Green), Disc, Slicing Side Removetop from pepper.(If pepper is
Sliced small enough to fit Chute, remove seeds
and pith from top and leave pepper
whole.) Halve larger peppers and remove
insides. Fit pepper into bottom of Chute
by gently squeezing pepper by the sides.
Slice using moderate pressure.
Pickles, Chopped Knife Blade Peel (if desired),halve lengthwise, and scoop
out seeds (if tough). Cutinto 1" (25ram)
pieces. Add up to 2 cups (480ml)
at atime. Pulse to desired fineness.
Pickles, Sliced Disc, Slicing Side Cutends from pickles and place pickles
upright in Chute.Slice using moderate
pressure.
Pineapple (Fresh),Sliced Disc, Slicing Side Removetop and cut into wedges to fit
Chute.Trim off rind, eyes,and core.
Stand wedges upright in Chute. Usefirm
pressure.
Potatoes, Chopped Knife Blade Peel (if desired), quarter and cut each
quarter in half crosswise. (If very large,
cut quarters into thirds.) Add up to 1 cup
(240ml) pieces to Bowl. Pulse to desired
fineness.
Potatoes,Shredded Disc, ShreddingSide Cut to fit Chute.After processing, place
shreds in cold water to prevent darken-
ing. Drain before cooking. Drywoll for
frying.
Potatoes,Sliced Disc, Slicing Side Peel (if desired). Usesmall potatoes for
whole slices or cut larger potatoes to fit
Chute.
Pumpkin, Mashed Knife Blade Peel, cut into 1" (25 ram) pieces, and simmer
in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Radishes,Sliced Disc, Slicing Side Removeroots and tops. Use moderate
pressure.
Rhubarb,Sliced Disc, Slicing Side Cuteach stalk crosswise in thirds. Place
upright in Chute.For best results, slice
more than 1 stalk at atime. Usefirm
pressure.
Rutabagas,Sliced Disc, Slicing Side Peel (if desired). Usesmall rutabagas for
whole slices or cut larger rutabagas to fit
Chute.
Salami (Hard Sausage), Sliced Disc, Slicing Side Cutinto 3" (75mm) lengths. Cutlarger
Salamito fit chute; smaller ones fit whole.
Removeinedible casing. Slice 1piece at a
time usingfirm pressure.
Squash(Butternut),Mashed Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer
in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Squash, (Summer,Zucchini) Disc, Shredding Side Slice off ends. Cut to fit horizontally in
Shredded Chute.Salt shreds, toss, and drain at
least 10minutes in colander. Squeezeout
excess moisture. (Shredded squash
cooks quickly in butter or oil.)
Squash(Summer,Zucchini), Disc, Slicing Side Peel (if desired). Usesmall squashfor
Sliced whole slices or cut larger squashto fit
Chute.
Strawberries, Chopped Knife Blade Hull andhalve, iflarge. Add up to 2cups
(480ml) at a time to Bowl. Pulseto desired
fineness.
16
DALLYUSECHART
Food/Result Attachmoet Special Iostructioes
Strawberries, Pureed Knife Blade Hull andhalve, iflarge. Add up to
2cups (480ml) at a time to Bowl. Process
10seconds.(Use in fruit topping er
gelatin desserts.)
Strawberries, Sliced Disc, Slicing Side Hull. Arrange berries ontheir sides in
Chutefor lengthwise slices. Usevery light
pressure.
Sweet Potatoes (Yams), Knife Blade Peel, cut into 1" (25 ram)pieces,and simmer
Mashed in salted water until tender. Brain well. Pro-
cess up to 3 cups (720 ml)at atime.
Tomatoes,Chopped Knife Blade Quarter and remove peeland seeds (if
desired).Add up to 2 mediumtomatoes
at atime.
Pulse to desired fineness.
Tomatoes,Sliced Disc, Slicing Side Select tomatoes small enough to fit Chute
or halve, if necessary. Peel (if desired)
and remove stem end. Insert tomato
through bottom of Chute.For meatier
slices, turn tomato on its side. Use
medium pressure.
Turnips, Sliced Disc, Slicing Slide Peel (if desired). Usesmall turnips for
whole slices or cut largerturnips to fit
Chute.
Water Chestnuts Sliced Disc, Slicing Side Fill Chute.Use moderate pressure.
Vegetables )Various), Julionno Disc, Slicing Side Slice vegetables (such as potato, cu-
or Matchstick Cut cumber, or zucchini). Hold Cover
sideways with Pusher inserted part way
to form a cup atthe bottom of the Chute.
Pack slices tightly in Chutewith cut edges
at right angles to Cover.Slice again.
17
RECIPES
OnionSoupau Gratin
5 medium onions 3 cups (720 ml) water
2 tablespoons (3O ml) butter or margarine 4 oz. (114 gms) Swiss or Gruyere cheese
1 teaspoon (5 ml) sugar cut to fit Chute
1 tablespoon (15 ml) all-purpose flour 4 slices French bread -1 inch thick
(25 mm) toasted
2 cans (10 1/2 oz. / 300 gms each) condensed beef broth
Position Disc in Bowl, slicing side up. Cut onions to fit Food Chute and slice. In 4 quart saucepan
(4 L),melt butter or margarine. Add onions, sprinkle with sugar. Saut6, covered, over low heat 15
minutes, stirring occasionally. (Onions should not brown).
Stir in flour. Then add beef broth and water, stirring constantly, until mixture starts to boil. (Adjust
heat as necessary) Simmer, uncovered for 20 minutes.
Position Disc in Bowl, shredding side up. Shred cheese. Divide soup into4oven-proofbowls.
Top each with a slice of bread and shredded cheese.
Bake in 400°F(200°0) preheated oven or heat in microwave oven until cheese melts and soup is
hot.
MAKES: 4 (1-1/2 cups/360 ml) servings
FreshMushroomSoup
2 tablespoons (30 mi) butter or margarine
1 medium onion, quartered
1/2 tablespoon (226 gms) mushrooms
2 tablespoons (30 ml) all-purpose flour
2 cups (480 ml) chicken broth
2 cups (480 ml) milk
In 4 quart (4 L)saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion, pro-
cess to finely chop. Saut6 in saucepan.
Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and saut6 until soft. Stir in
flour. Then add broth, stirring constantly, until mixture thickens.
Add milk, heat gently until soup is hot (but not boiling). Season with salt and pepper, if desired.
Makes: 6 (3/4 cup/180 ml) servings
ChunkyTomatoSalsa
1/4 cup (60 ml) parsley
1 clove garlic, peeled
1 green pepper, cut into 1" (25 mm) pieces
1 red pepper, cut into 1" (25 mm) pieces
1 medium onion, quartered
8 medium tomatoes, peeled and quartered
1 can (6 oz/170 gms) tomato paste
1/4 cup (60 ml) red vinegar
1-2 teaspoons (5 -10 ml) cumin
Position Knife Blade in Bowl. Add parsley. With processor running, drop garlic through Food
Chute. Process to finely chop. Transfer to 4 quart (4 L)saucepan.
Reposition Knife Blade; add onion. Process to coarsely chop. Transfer to saucepan. Repeat with
peppers and tomatoes, chopping peppers, one at a time, and tomatoes, 2 at a time. Add remain-
ing ingredients - stir to mix. Bring to a boil. Simmer, uncovered, for about 2 hours, or until thick.
Store in refrigerator for 2 weeks or freeze.
Makes: About 5 cups (I.2 L)
OvernightCabbageSlaw
1/2 medium cabbage, cut in wedges
1 small sweet or red onion, halved
1/2 medium green pepper
2 carrots, peeled
2/8 cup (160 ml) vinegar
1/3 cup (80 ml) vegetable oil
1/4 cup (60 ml) sugar
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) pepper
Position Disc in Bowl, slicing side up. Slice cabbage, onion and pepper. When vegetables reach
top of bowl, transfer to extra-large bowl and slice remaining quantity.
Position Disc in Bowl, shredding side up. Shred carrots. Add to cabbage mixture. Position Knife
Blade in Bowl. Add vinegar, oil, sugar, salt and pepper. Process until well mixed, about 10 sec-
onds. Pour over vegetables; stir to combine, cover; refrigerate at least 8 hours before serving. At
serving time, stir thoroughly, then drain.
Makes: 6 -1 cup (240 ml) servings Note: Maybe made a day or two
in advance.
Quick CheesePizza
Crust:
2 packages (1/4 oz./7gms each)
active dry yeast
2 teaspoons (10 ml) sugar
1 cup (240 ml) lukewarm water
(110-115°F/44-46°C)
3 cups (720 ml) all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) vegetable oil
Topping:
1 jar (14 oz./400 gms) pizza sauce
1 package (16 0z./454 gms)
mozzarella cheese
(chilled in freezer 20 minutes
before using), cut to fit Chute
Stir yeast and sugar into water and let stand 5 minutes. Position Knife Blade in Bowl. Add flour
and salt. Turn processor on and pour yeast mixture through Food Chute. Add oil and process
until dough forms a ball. If dough sticks to side of bowl, add more flour, 1 tablespoon (15 ml) at a
time. Process about 60 seconds. Let dough rest 10 minutes. Divide dough evenly into 2 balls.
Stretch or roll each ball to fit a lightly oiled 14" (36 cm) pizza pan. Top with pizza sauce.
Position Disc in Bowl, shredding side up. Shred cheese using light pressure on Food Pusher.
Spread cheese evenly over pizza sauce and add other toppings if desired. Bake in pre-heated
400°F(205%) oven for 20 to 25 minutes.
Makes: 2 -14 inch (36 cm) pizzas
WholeWheat Bread
2 cups (480 ml) all-purpose flour 1 package (1/4 oz./7 gms) active dry yeast
1cup(240ml)wholewheatflour
2tablespoons(30ml)brownsugar
2tablespoons(30ml)softbutter
ormargarine
1-1/2teaspoon(7ml)salt
1/4cup(60ml)lukewarmwater
(110-115°F/44-46°C)
2/3to1cup(160-240ml)lukewarmwater
(110-115°F/44-46°C)
Position Knife Blade in Bowl. Add flour, sugar, butter or margarine and salt. Process until blend-
ed, about 5 seconds. In a small bowl, add yeast to 1/4 cup (60 ml) water. Stir and allow to dis-
solve, about 10 minutes. With processor running, add yeast mixture through Food Chute,then add
only enough water, in a slow stream, to make dough form a ball.
Stop processor (add only enough water to form a soft dough). Turn dough out and with floured
hands, toss or fold dough over 9- 10 times. Shape into a ball. Place dough in greased bowl and
rotate to grease surface. Cover and let rise in warm place until dough doubles in size, about 1-1/2
hours. With floured hands, punch down and toss until no longer sticky. Form into smooth ball.
Cover with bowl and let rest 15 minutes. Shape into loaf. Place in well greased 9x 5 inch (23x13
cm) pan. Cover and let rise until dough doubles in size, about 1 hour. Bake in preheated
375°F(190°C)oven for 35-40 minutes. Removefrom pan immediately, cool before slicing.
Makes 1-9"x5" (23x13 cm) loaf
Pasta BonanzaToss
3 medium carrots, peeled
1 medium onion, quartered
4 oz. (114 gms) broccoli, cut in 2"
(50 mm) pieces
1 medium zucchini
6 medium mushrooms
8 oz. (226 gms) favorite pasta
4 oz. (114 gms) sliced dell ham
1/4 cup (60 ml) milk
3 tablespoons (45 ml) Parmesan cheese
Position disc in Bowl, slicing side up. Slice carrots and onion. In 4 quart saucepan (4 L),steam
carrots until just done (about 7 minutes). Add broccoli to carrots after 3 minutes.
Repositiondisc, slicing side up. Slice zucchini and mushrooms. Add to carrot mixture for last2
minutes of steaming.
Transfer steamed vegetables to large mixing bowl (reserve water in saucepan). In same
saucepan, add additional water and cook pasta as directed on package. Reposition Disc in Bowl,
slicing side up. roll up ham slices and slice for a coarse, chopped result. Add to steamed vegeta-
bles along with remaining ingredients; stir to blend.
When pasta is just done, drain and return to pot. Add vegetable mixture. Over low heat, toss veg-
etables with pasta until well mixed and thoroughly heated. Season to taste.
Makes: 4 (2 cups/480 ml) servings.
PeanutButter Chip Cookies
1 cup (240 m 0 roasted salted peanuts
1 cup (240 ml) packed brown sugar
1/3 cup (80 m 0 butter or margarine,
softened, cut into 6 pieces
1 cup (240 ml) all-purpose flour
1/2 cup (120 ml) semi-sweet
chocolate morsels
1/2 teaspoon (2 ml) baking soda
20
1 egg 1 teaspoon (5 ml) vanilla
Position Knife Blade in Bowl. Process peanuts until a butter forms (about 2 minutes). Add sugar
and butter, process until smooth (15 seconds). Scrape down bowl as necessary. Add egg and
vanilla, process 5 seconds.
Add flour, chocolate morsels and baking soda. Pulse just until flour is blended into mixture (about
5 times).
Shape dough into balls using 1tablespoon(15 ml) doughfor each. Place on ungreased cookie
sheets, about 2" (50 mm) apart. Flatten each cookie with fork in a crisscross pattern to 1/4" (6
mm) thick. Bake in preheated350°F(175°C) ovenfor 12 minutes, or until cookies are firm to the
touch. Cool on wire racks.
Makes: about 2-1/2 dozen cookies.
Note: Cookie dough may be stored in refrigerator 1week or in freezer up to 6 months.
Aloha Carrot Cake
3 medium carrots, peeled
1 cup (240 ml) sugar
1/2 cup (120 ml) vegetable oil
2eggs
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) mace
1-1/2 cups (360 ml) aft-purpose flour
1 can (8 oz./227 gms) crushed pineapple,
undrained
Preheat oven to 375°F(190°C). Position Knife Blade in Bowl with disc above it, shredding side up.
Shred carrots. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace. Process to
mix, 30 seconds. Add flour. Process to combine 15 seconds. Add pineapple. Pulse until just
mixed, about 2to 3 seconds. Turn into a greased and floured 9"(23 cm) square baking pan. Bake
until cake springs back when lightly touched in center, 30 to 35 minutes. Cooland remove from
pan. Frost with CreamCheese frosting (see below). Refrigerate any unused portion.
Makes: 1 (9"/23 cm sq.) cake
Cream CheeseFrosting
1 package (3 oz./85 gms) cream cheese,
chilled, cut in 4 pieces
2 tablespoons (30 ml) soft butter
or margarine
2-3 teaspoons (10-15 ml) lemon juice
1-1/2 cups (360 ml) confectioners sugar
1/4 teaspoon (1 ml) mace
Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece atatime, with
processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3to 4 sec-
onds. Add sugar and mace and process until smooth, 15to 20 seconds.
Makes: 1 cup (240 ml)
Apple Crisp
6 medium cooking apples, peeled,
cored, quartered
2 tablespoons (30 ml) lemon juice
1 cup (240 ml) quick oats, uncooked
1 teaspoon (5 ml) cinnamon
1/2 cup (120 ml) aft-purpose flour
1/2 cup (120 ml) butter or
margarine, chilled, cut in 6 pieces
3/4 cup (180 ml) packed brown sugar
21
Preheatovento375°F(190°C).PositionDiscinbowlwithslicingsideupandsliceapples.As
slicesreachtopofbowl,emptyintoungreased9"(23cm)squarebakingpan.Sprinklelemon
juiceoverapples.PositionKnifeBladeinBowl;addremainingingredients.Processuntil
crumbly,about10seconds.Crumbleevenlyoverapples.Bakeuntilapplesaretender,40to45
minutes.Servewarmorcold,plain,orwithicecream,orsweetenedwhippedcream.
Makes: 6 (3/4 cup/180 ml) servings
Note: Substitute S to 6 cups (1.2 to 1.4 L) fruitsin season such as peaches or rhubarb. With
rhubarb, add 1/2 cup (120ml) sugar to fruit.
Pecan Crescents
3/4 cup (180 ml) pecans
1-1/2 cups (360 ml) all-purpose flour
3/4 cup (180 ml) butter or margarine,
softened, cut into 10 pieces
1/3 cup confectioners sugar
1/2 teaspoon vanilla
Position Knife Blade in Bowl. Add pecans; pulse until coarsely chopped. Add butter, flour, con-
fectioners sugar and vanilla; pulse just until flour is blended into mixture (about 8 pulses).
Roll 1 tablespoon (15 ml) at a time with palms of hands, into a 3" (75 mm) long roll. Place 1" (25
mm) apart on ungreased cookie sheet and curve into a crescent. Bake in preheated 375°F(190°C)
oven for 12 minutes or until set, but not browned. Dust lightly with confectioners sugar before
serving.
Makes: 2-1/2 dozen cookies
One CrustStandardPie Crust
1 cup (240 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen
1/2 teaspoon (2 ml) salt 3 tablespoons (45 ml) cold water
1/4 cup (60 ml) vegetable shortening,
room temperature, divided in 3 pieces.
Position Knife Blade in Bowl. Add flour, salt, vegetable shortening and butter or margarine. Pro-
cess until particles resemble coarse crumbs, about 15 seconds. Add water all at once through
Food Chute with processor running. Process until dough forms a ball, or no more than 15-20 sec-
onds. Stop processor; remove Knife Blade. Shape into ball with hands, if necessary. Roll out for
pie, or as directed in recipe. If crust is to be baked before filling, prick generously with fork.
Bake in preheated 450°F(230°C)oven for 9-12 minutes.
Makes: 1 (9"/23 cm) pie crust
Two CrustStandardPie Crust
2 cup (480 ml) all-purpose flour 1 tablespoon (15 ml) butter or margarine, frozen
1 teaspoon (5 ml) salt 1/3 tablespoons (80 ml) cold water
1/2 cup (120 ml) vegetable shortening,
room temperature, divided in 6 pieces.
Follow the directions for the One Crust Standard Pie Crust (above), but divide dough in half and
shape into 2 balls.
Makes: 2 (9"/23 cm) pie crusts or 1 double crust pie.
22
NOTES
23
Service if necessary, must be performed by a Black & Decker Inc., Household Appliance
Company-Owned or Authorized Service Center.
The Service Center nearest you can be found in the yellow pages of your phone book under
"Electric Appliances - Small - Repairing", or call the tool-free number on the cover of this
book for the location of the Service Center nearest you.
If mailing or shipping your Food Processor, pack it carefully in a sturdy carton with enough
packing material to prevent damage. Include a note describing the problem to our Service
Center and be sure to give your return address. We also suggest that you insure the pack-
age for your protection.
Consumer replaceable parts and accessories are available at Black & Decker Inc., House-
hold Appliance Company-Owned or Authorized Service Centers.
Black & Decker Inc. warrants this product against any defects that are due to faulty materi-
al or workmanship for a two year period after the original date of consumer purchase or
receipt as a gift. This warranty does not include damage to the product resulting from acci-
dent or misuse.
If the product should become defective within the warranty period, we will repair it or elect
to replace it free of charge. We will return your product, transportation charges prepaid,
provided it is delivered prepaid to any Black & Decker Inc., Household Appliance Company-
Owned or Authorized Service Center.
This warranty gives you specific legal rights, and you may also have other rights which vary
from state to state or province.
The provisions of this warranty are in addition to and not a modification of or subtraction
from the statutory warranties and other rights and remedies contained in any applicable
legislation and to the extent that any such provisions purport to disclaim, exclude or limit
any such statutory warranties or other rights or remedies, such provisions shall be deemed
to be amended to the extent necessary to comply herewith.
Answers to any questions regarding warranty, repair, or service locations may be obtained
by writing or by phoning:
In the U.$.A,
Consumer Assistance & Information
Black& Decker (U.S.)Inc.
626 Hanover Pike
Hamstead, MD.
21074-0618
In Canada
Consumer Assistance & Information
Black & Decker Canada Inc.
100 Central Avenue
Brockville, Ontario
K6V 5W6
Tell Free Phone Number
1-800-231-9786
Monday- Friday
8:15 a.m. to 5:00 p.m.
Eastern Time
Toll Free Phone Number
1-800-465-6070
Monday- Friday
8:00 a.m. to 4:30 p.m.
Eastern Time
Form No. 263902-01
Publication No. 168633-24-RV02 Printed in People's Republic of China
Copyright@ Black & Decker Inc. 1993- 1995
POUSSOIR
GUIDES POURLES ALIMENTS
COUVERCLE-ENTONNOIR
DISQUES REVERSIBLES
COUTEAU
POIGNEEDU BOL
ESPACEDE RANGEMENT DU CORDON
SOCLE
COMMANDE,_
BOUTON-POUSSOIR
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AXE D'ENTRAiNEMENT
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