INSTRUCTIONS AND RECIPES
11 CUP FOOD PROCESSOR
FOR THE WAY IT’S MADE
Details Inside
Product Registration Card
Hassle-Free Replacement Warranty
Total Replacement Warranty
Table of Contents
How To Arrange For Service - Outside The USA
Optional Attachments and Accessories
IMPORTANT SAFEGUARDS
Your safety and the safety of others are very important
This is the safety alert symbol
SAVE THESE INSTRUCTIONS
How To Arrange For Service - USA Only
KitchenAid Food Processor Warranty - USA
Length of Warranty
KitchenAid Will Pay For
How To Arrange For Service - Outside The USA
Standard First Year Warranty
If You Need Service or Assistance
Required Warranty Service for Puerto Rico
Electrical Requirements
How To Obtain Service
HOW TO OBTAIN SERVICE FOR UNITS OPERATED IN THE 50 UNITED
STATES, DISTRICT OF COLUMBIA AND PUERTO RICO
Heavy Duty Power Base Mini Bowl and Mini Blade
Food Processor Features
Medium 4 mm Shredding Disc Reversible Thin Slicing/Shredding Disc
Medium 4 mm Slicing Disc
Work Bowl Cover and Feed Tube are easy to assemble and clean
Food Processor Features
Assembling Your Food Processor
Cut Hazard
Handle blades carefully. Failure to do so can result in cuts
Assembling Your Food Processor
Assembling Your Food Processor
To use the Mini Bowl, place the Mini Bowl over the power base
Egg Whip Professional Model KFPM650 Only
To Assemble Egg Whip
To Disassemble
Rotating Blade Hazard Always use food pusher
Operating Your Food Processor
Keep fingers out of openings Keep away from children
Failure to do so can result in amputation or cuts
Disassembling Your Food Processor
Cut Hazard
Handle blades carefully. Failure to do so can result in cuts
Cut Hazard
Care and Cleaning
Handle blades carefully. Failure to do so can result in cuts
Pulse
Food Processing Tips
Food Processing Tips
USING A SLICING OR SHREDDING DISC
Food Processing Tips
USING THE DOUGH BLADE
Helpful Hints
Your food processor is not designed to perform the following functions
Helpful Hints
Stuffed Jumbo Mushrooms
Seasoned Cheese Straws
Smoky Chicken Pate
Spicy Deviled Eggs
Shrimp Dill Dip
Cheesy Caramelized Onion Squares
Salsa Verde
Vegetable Terrine
Cheesy Hot Salmon Dip
Gorgonzola Cheese Ball
Spicy Jicama Salad
Chicken Chutney Salad
1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks
1 medium green bell pepper 1⁄2 small about 1⁄2 lb. red cabbage
Chopped Chicken and Vegetable Salad
Chinese Coleslaw
Spicy Dressing
Shredded Summer Squash Salad
Red Cabbage Slaw
1⁄2 medium about 3⁄4 lb. red cabbage
4 pieces each
Hot Chicken Salad
Carrot and Date Salad
1⁄2 cup chopped dates 4 small lettuce leaves
3 tablespoons toasted pecans
Hot Potato Salad
Vegetable Crunch Salad
Vinaigrette Dressing
Spicy Mexican Dressing
Creamy Orange Dressing
AND SANDWICHES
Creamy Broccoli Soup
Creamy Lentil Soup
4 ounces Gruyere or Swiss cheese 3 large onions
French Onion Soup en Casserole
1⁄2 teaspoon black pepper
1⁄2 cup dry sherry
Winter Root Soup with Potatoes
Cheese Sandwich Spread
Calico Corn Chowder
1 clove garlic
1 rib celery, cut in 1-inch pieces
Chutney Chicken Spread
Ham Sandwich Spread
1⁄4 small red onion 1 small green bell pepper, halved, seeded
Bean and Veggie Melt
1 firm medium tomato 1 clove garlic
1⁄2 teaspoon ground cumin 4 soft pita breads
1 tablespoon fresh basil leaves or 1 teaspoon dried basil
Vegetable Hoagie
6 ounces provolone cheese
1 medium zucchini, cut in 21⁄2-inch pieces
Scalloped Potatoes
Dilled Cucumbers and Onions
1 small onion
1⁄2 cup white wine vinegar 1⁄4 cup fresh dill weed
Shredded Vegetable Sauté
Sauteed Zucchini and Peppers
3 medium zucchini, cut in 21⁄2-inch pieces
2 tablespoons margarine or butter
Shredded Beets
Cabbage, Onion and Noodle Casserole
2 ounces Cheddar cheese
1⁄4 cup loosely packed parsley leaves
Zucchini Patties
Honey Glazed Carrots
1 pound carrots, cut in 21⁄2-inch pieces 1⁄4 cup water
1⁄4 teaspoon salt 2 tablespoons honey
Layered Eggplant Casserole
Rice Pilaf with Vegetables
Onion-Cheese Pie
DISHES
MAIN
2 cloves garlic
Beef Fajitas
1⁄4 cup water
1 tablespoon brown sugar 2 teaspoons cornstarch
1 tablespoon all-purpose flour
Tarragon Chicken Patties
11⁄2 cups cubed cooked chicken or turkey breast meat
2 teaspoons vegetable oil Lemon juice, if desired
3 cloves garlic
Szechwan Pork
1 piece 11⁄2-inch long, 1-inch in diameter fresh ginger root, peeled
2 tablespoons reduced- sodium soy sauce, divided
2 cloves garlic 1 egg white
Chicken and Broccoli Stir-Fry
1 tablespoon plus 1 teaspoon reduced- sodium soy sauce, divided
1⁄2 teaspoon sesame oil
Turkey Slices with Fresh Italian Tomato Sauce
1 cup fresh mushrooms
Vegetable Egg Foo Yung
5 teaspoons peanut oil, divided
11⁄2 cups fat-free egg substitute or 6 eggs
Spicy Chicken Lo Mein
Beef Chow Mein
Shrimp and Scallop Sauté with Pasta and Vegetables
Vegetarian Pizza
Vegetable-Stuffed Chicken Breasts
1 medium shallot
Chicken-Vegetable Frittata
1 small zucchini
2 teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper
Satay Chicken Strips with Peanut Sauce
2 slices bread, torn in 4 pieces each
Ham Loaf
1 small carrot, cut in 3 pieces
1⁄2 pound lean ground turkey meat, crumbled
Cracked Wheat Bread
White Bread
VARIATIONS Cinnamon Bread
Herb Bread
Oatmeal Raisin Scones
Cranberry Pear Coffee Cake
Topping
Coffee Cake
Biscuits
Poppyseed Rolls
1⁄2 cup margarine or butter, slightly softened 3⁄4 cup sugar
Zucchini Chocolate Chip Bread
1 teaspoon cinnamon 1 teaspoon baking powder 1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
Honey-Orange Butter
Flavored Butters
Lemon-Thyme Butter
Cheesy Garlic Butter
DESSERTS
Carrot Cake
Cheesecake
Fresh Fruit Tart
Light Cranberry Cream Cheese Bars
Orange-Chocolate Mousse
Instant Chocolate Sauce
One Crust 6 servings for main dish pie
Pastry Crust
One Crust 8 servings
Two Crusts 8 servings
Apple Pie
Thumbprint Cookies
VARIATIONS Chocolate Wafer Crust
Cookie Crumb Crust
Vanilla Wafer Crust
Ginger Snap Crust
Optional Attachments and Accessories
Registered Trademark/Trademark of KitchenAid, U.S.A
FOR THE WAY IT’S MADE
9701758 Rev. C
2001. All rights reserved. KPA115 dZw