Manuel d'utilisation / d'entretien du produit 11 CUP du fabricant KitchenAid
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YIP ® Fo o d P rocesso r Ins tr ucti on s 1-800-541-6390 Details Inside 11 Cup Models.
T otal Replacement W arranty We’re so confident the quality of our products meets the exacting standards of KitchenAid that, if your food processor should fail within the first year of ownership, Ki.
3 T able of Contents Total Replacement Warranty ....................................................................................2 Important Safeguards ................................................................................................
4 IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To protect against risk of electrical shock do not put food processor in water or other liquid.
5 a r b Your safety and the safety of others is 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. This symbol alerts you to hazards that can kill or hurt you and others.
6 KitchenAid ® Food Processor W arranty — USA 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.
7 a r b Standard First Y ear W arranty (Required Warranty Service for Puerto Rico) Take the food processor or ship prepaid and insured to the nearest Authorized Service Center (nearest Authorized Service Center location can be obtained by calling 1-800-541-6390 , 8 a.
8 If Y ou Need Service or Assistance KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE. PROOF OF PURCHASE WILL ASSURE YOU OF IN-WARRANTY SERVICE.
9 Product Registration Card 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.
Pulse On CAUTION: READ INSTRUCTIONS BEFORE USING Off Ultra Power Electronic Control 250 8 0.4 200 6 0.3 150 4 0.2 100 2 0.1 50 ml oz pts Ultra Power Electronic Control 10 Medium (4 mm) Shredding Disc .
11 a r b KFP600/KFPM650 Food Processor Features KitchenAid quality means this food processor was built and tested to meet high KitchenAid standards for optimum performance and long, trouble-free life. Food Pusher features easy to read measurement markings.
12 a r b 1. Before using your food processor for the first time, wash the work bowl, work bowl cover, mini bowl, feed tube pusher and blades either by hand or in the dishwasher, see Care and Cleaning, page 18. 2. Uncoil needed length of cord from storage area beneath power base.
13 a r b 5. Select blade or disc. •To use the multipurpose blade, place blade on power base shaft. It may be necessary to rotate blade slightly so that it is properly aligned and falls into place.
14 a r b •To use the Mini Bowl, place the Mini Bowl over the power base shaft. Fit the mini blade on the power base shaft. It may be necessary to rotate bowl and blade slightly so that they are properly aligned and fall into place. 6. Place the work bowl cover on the work bowl with the feed tube just to the left of the work bowl handle.
15 a r b The Egg Whip is designed to whip egg whites or heavy cream for use as toppings or meringues. For best results, at least 1 cup of heavy cream or 3 egg whites should be whipped at a time. Whipping smaller quantities may not result in maximum volume.
• Before operating the food processor, be sure the work bowl, blades and work bowl cover are properly assembled on the food processor power base (see page 12). • The Clean Touch ™ OFF/ON/PULSE control pads take just a touch of your finger for optimum control and convenience in operating the food processor.
a r b Disassembling Y our Food Processor • Turn the work bowl cover to the left and remove. • If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up. Remove the disc stem. • Turn the work bowl to the left to unlock it from the base.
• Always make sure off pad has been pushed and unplug food processor before cleaning. Wipe food processor base with warm sudsy cloth; wipe clean with a damp cloth. Dry with a soft cloth. • All the other parts of your KitchenAid ® food processor are dishwasher safe.
a r b Food Processing T ips 19 USING THE MULTIPURPOSE BLADE To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cut food in 1 to 1 1 ⁄ 2 -inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary.
To slice or shred fruits or vegetables that are long and relatively small in diameter, such as celery, carrots, and bananas: Cut food to fit feed tube vertically or horizontally. Pack feed tube securely in order to keep food positioned properly. Process using even pressure.
21 a r b Food Processing T ips USING THE EGG WHIP To make egg white meringue: Place 3 egg whites and 1 ⁄ 4 teaspoon cream of tartar in work bowl fitted with attachment (See page 15). Process until foamy, about 30 to 45 seconds. With processor running, slowly add 1 ⁄ 3 cup sugar through feed tube.
22 a r b Helpful Hints ■ Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. ■ Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl up to 1 ⁄ 2 to 2 ⁄ 3 full. For thicker mixtures, fill work bowl up to 3 ⁄ 4 full.
23 ■ 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.
24 a ~ b APPETIZERS.
a ~ b 25 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 / 2 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1 / 2 cup freshly grated Parmesan cheese (see TIPS) Position multipurpose blade in work bowl.
a ~ b 26 1 tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon 3 / 4 pound chicken livers 1 1 / 2 cups cooked chicken, cut in 1-inch piec.
a ~ b 27 8 ounces American process cheese, room temperature, cut in 1-inch pieces 6 tablespoons butter, room temperature, cut in 1 / 2 -inch pieces 1 teaspoon chili powder 1 / 4 teaspoon salt 1 / 8 teaspoon crushed red pepper 1 tablespoon milk or cream 1 teaspoon Worcestershire sauce 1 cup all-purpose flour Position multipurpose blade in work bowl.
a ~ b 28 1 -2 chipotle peppers* 1 / 4 cup packed fresh cilantro leaves 1 / 2 small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in half lengthwise 2 tablespoons reduced-calorie mayonnaise 1 / 4 teaspoon salt Soak peppers for 10 minutes in 1 / 4 cup boiling water.
a ~ b 29 4 ounces Monterey Jack cheese 2 medium onions 2 teaspoons vegetable oil 2 tablespoons strawberry-apple jelly or apply jelly 2 teaspoons dry sherry 1 sheet (from 17 1 / 4 -oz. pkg.) frozen puff pastry, thawed 1 egg white, beaten 1 / 2 cup freshly grated Parmesan cheese (see TIPS) Position 4 mm shredding disc in work bowl.
a ~ b 30 1 / 4 medium onion, cut in 1-inch pieces 1 package (8 oz.) light cream cheese, softened 1 / 2 cup light sour cream 1 / 4 cup reduced-calorie mayonnaise 1 teaspoon dill 1 teaspoon horseradish 1 / 4 teaspoon hot pepper sauce 1 cup (4 oz.) small fully cooked shrimp Position multipurpose blade in work bowl.
a ~ b 31 2 medium carrots, cut in 2 1 / 2 -inch lengths 1 / 4 cup water 1 tablespoon sugar 1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed) spinach leaves,.
a ~ b 32 1 / 2 cup shelled pistachio nuts or pecans 1 shallot, quartered 4 ounces white Cheddar cheese, cut in 1 / 2 -inch cubes 6 ounces Gorgonzola or blue cheese, crumbled 4 ounces light cream chees.
33 4 green onions, cut in 1-inch pieces, including green tops 1 pkg. (8 oz.) light cream cheese, at room temperature, cut in 1-inch pieces 4 ounces Camembert or Brie cheese, cut in 1-inch pieces 1 can (7 1 / 2 oz.) red salmon, (bones, skin, and dark meat removed) 1 jar (6 oz.
34 a ~ b SALADS AND DRESSINGS.
1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper 1 / 2 small (about 1 / 2 lb.) red cabbage Dressing 6 tablespoons reduced-calorie mayonnaise 1 / 4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position multipurpose blade in work bowl.
3 cups cooked chicken chunks 1 cup cooked wild rice 1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing 1 / 4 cup vegetable oil 4.
1 / 2 medium (about 3 / 4 lb.) red cabbage 1 medium Granny Smith or golden delicious apple, cored, cut in 4 pieces each Dressing 1 / 2 cup nonfat yogurt 1 / 4 cup nonfat mayonnaise 2 tablespoons fresh lemon juice 1 1 / 2 teaspoons sugar Position reversible slicing/shredding disc in work bowl to slice.
5 medium carrots, cut in 2 1 / 2 -inch pieces 1 / 2 cup chopped dates 4 small lettuce leaves 3 tablespoons toasted pecans Dressing 1 / 4 cup nonfat mayonnaise 2 tablespoons orange juice 1 / 2 teaspoon grated orange peel Position 4 mm shredding disc in work bowl.
4 medium potatoes, boiled, peeled 1 medium onion, cut in 4 pieces 4 slices bacon 4 teaspoons all- purpose flour 4 teaspoons sugar 1 / 2 teaspoon celery seed 1 / 4 teaspoon black pepper 1 / 2 cup water 1 / 4 cup vinegar 1 jar (2 oz.) diced pimientos, drained Position 4 mm slicing disc in work bowl.
1 / 3 small head (about 1 / 2 lb.) cauliflower, cut into florets 1 stalk (about 3 / 4 lb.) broccoli, cut into florets 2 medium carrots, cut in 2 1 / 2 -inch pieces Vinaigrette Dressing 1 / 4 cup veget.
1 package (8 oz.) light cream cheese, softened 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tablespoons skim or low-fat milk 1 1 / 2 teaspoons sugar 1 / 4 cup pecans Position multipurpose blade in work bowl. Add cream cheese, orange juice concentrate, milk, and sugar.
42 a ~ b SOUPS AND SANDWICHES.
2 tablespoons fresh parsley 4 ounces Cheddar cheese 1 small onion, cut in 1-inch pieces 1 / 2 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli 3 cups reduced- sodium chicke.
1 / 2 cup loosely packed fresh parsley leaves 3 slices bacon 1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted 6 1 / 2 cups reduced- sodium chicken broth, divided 1 can (8 oz.
4 ounces Gruyere or Swiss cheese 3 large onions 2 tablespoons margarine or butter 1 tablespoon all- purpose flour 1 / 2 teaspoon black pepper 5 cups low-sodium beef broth 1 / 2 cup dry sherry 1 teaspo.
1 / 4 cup fresh parsley leaves 3 tablespoons olive oil 1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 2 1 / 2 -inch pieces 2 large carrots, cut in 2 1 / 2 -inch pieces 1 rib ce.
1 clove garlic 1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes 1 medium carrot, cut in.
1 / 2 red bell pepper, cut in half, seeds removed 8 ounces sharp process American cheese, cut in 1-inch cubes 4 ounces cream cheese, cut in 1-inch cubes 1 / 3 cup reduced-calorie mayonnaise 1 teaspoon.
2 cups cooked chicken, cut in 1 / 2 -inch pieces 1 / 2 cup jicama, cut in 1 / 2 -inch cubes 1 / 4 cup walnuts 1 / 3 cup reduced-calorie mayonnaise 1 / 3 cup mango chutney 1 / 4 teaspoon salt 1 / 8 teaspoon black pepper Position multipurpose blade in work bowl.
1 clove garlic 1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1 / 4 cup stuffed green olives 1 / 4 cup pitted ripe olives 6 ounces provolone cheese 2 large carrots, cut in 2 1 / 2 -inch pie.
51 a ~ b VEGET ABLES AND SIDE DISHES.
2 medium cucumbers, peeled 1 small onion Dressing 1 / 2 cup white wine vinegar 1 / 4 cup fresh dill weed 2 tablespoons sugar 1 / 4 teaspoon salt 1 / 4 teaspoon black pepper Position reversible slicing/shredding disc in work bowl to slice. Add cucumbers and onions.
3 medium zucchini, cut in 2 1 / 2 -inch pieces 2 medium bell peppers, red and/or yellow, cut in quarters 2 tablespoons margarine or butter 3 / 4 teaspoon dried dill weed 1 clove garlic, minced 1 / 8 - 1 / 4 teaspoon salt 1 / 8 - 1 / 4 teaspoon black pepper Position 4 mm slicing disc in work bowl.
1 / 2 medium (about 3 / 4 lb.) green cabbage 2 ounces Cheddar cheese 1 medium onion, cut in 4 pieces 1 / 4 cup loosely packed parsley leaves 1 tablespoon margarine or butter 1 / 4 cup water 2 cups cooked noodles 1 can (10 3 / 4 oz.) low- sodium cream of mushroom soup 3 / 4 cup skim or low-fat milk 1 jar (2 oz.
1 pound carrots, cut in 2 1 / 2 -inch pieces 1 / 4 cup water 1 / 4 teaspoon salt 2 tablespoons honey 1 tablespoon margarine or butter Cinnamon, if desired Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice.
1 medium carrot, cut in 4 pieces 1 rib celery, cut in 4 pieces 1 small onion, cut in 4 pieces 1 / 3 cup loosely packed parsley leaves 2 tablespoons margarine or butter 1 cup uncooked white rice 1 can (14 1 / 2 oz.
1 medium (about 1 1 / 4 to 1 1 / 2 lb.) eggplant, peeled 3 ounces mozzarella cheese 1 / 4 cup loosely packed parsley leaves 1 cup no-fat ricotta cheese 1 / 2 cup freshly grated Parmesan cheese (see TIPS) 1 egg white, slightly beaten 1 / 4 teaspoon black pepper 2 cups spaghetti sauce Spray 12 x 8 x 2-inch baking dish with no-stick cooking spray.
58 a ~ b MAIN DISHES.
1 pastry crust (pg.89) 2 cloves garlic 2 large yellow onions, quartered lengthwise 1 small carrot 3 tablespoons margarine or butter 2 tablespoons all- purpose flour 1 / 2 teaspoon dried thyme 1 / 2 te.
1 medium jalapeno pepper, seeds and stem removed 2 cloves garlic 1 medium red bell pepper, seeded, halved lengthwise 1 medium green pepper, seeded, halved lengthwise 2 medium onions, halved lengthwise.
1 / 3 cup skim or low-fat milk 1 tablespoon all-purpose flour 1 / 2 teaspoon dried tarragon 1 / 4 teaspoon salt 1 / 8 teaspoon black pepper 1 teaspoon lemon juice 1 / 4 cup fat-free egg substitute or .
3 cloves garlic 1 piece (1 1 / 2 -inch long, 1-inch in diameter) fresh ginger root, peeled 3 / 4 pound pork tenderloin, trimmed and sliced (see TIPS) 2 tablespoons reduced-sodium soy sauce, divided 3 .
2 cloves garlic 1 egg white 1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reduced- sodium soy sauce, divided 1 / 2 teaspoon sesame oil 1 / 4 teaspoon crushed red pepper flakes 1 / 8 te.
1 / 3 cup loosely packed fresh basil leaves 1 / 4 cup loosely packed fresh parsley 3 cloves garlic 1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, cored, .
1 small carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion 5 teaspoons peanut oil, divided 1 1 / 2 cups fat-free egg substitute or 6 eggs 1 / 2 teaspoon salt 1 / 8 teaspoon black pepper 2 cups (8 oz.
2 cloves garlic 1 piece (1 1 / 2 inch long, 1 inch in diameter) fresh ginger root, peeled 1 egg white 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided 1 tablespoon cornstarch, divided .
1 clove garlic 2 teaspoons reduced- sodium soy sauce 1 tablespoon plus 1 teaspoon peanut oil, divided 1 tablespoon cornstarch, divided 1 / 4 teaspoon ginger Dash black pepper 1 pound boneless beef sir.
2 cloves garlic 1 medium onion, halved lengthwise 1 1 / 2 cups fresh mushrooms 1 small carrot 2 cups loosely packed spinach leaves, washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons corn.
1 recipe white bread dough (pg.76) 8 ounces part-skim mozzarella or provolone cheese 2 cloves garlic 1 medium onion, halved lengthwise 1 tablespoon olive oil 1 medium green bell pepper, seeded, halved.
4 boneless, skinless chicken breast halves 2 cloves garlic 1 / 2 medium (about 8 oz.) head broccoli 2 medium shallots, halved 1 medium carrot 1 tablespoon olive oil 1 tablespoon margarine or butter 1 .
1 medium shallot 1 whole boneless, skinless chicken breast, sliced (see TIPS) 1 cup fresh mushrooms 1 small zucchini 3 / 4 cup fat-free egg substitute or 3 eggs 2 teaspoons skim milk 1 / 4 teaspoon salt Dash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl.
2 cloves garlic 1 / 4 cup reduced-sodium soy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1 / 4 teaspoon ginger 3 boneless, skinless chicken breast halves, cut in 1 / 2 - inch strips.
2 slices bread, torn in 4 pieces each 1 pound (about 2 1 / 2 cups) extra lean or regular ham, cut in 1 1 / 2 -inch cubes 1 medium onion, quartered 1 / 4 medium green bell pepper, seeded, quartered 1 s.
74 a ~ b BREADS.
1 cup water 2 tablespoons margarine or butter 1 package active dry yeast 2 1 / 4 cups bread flour* 3 / 4 cup cracked wheat 2 tablespoons brown sugar 1 1 / 4 teaspoons salt Combine water and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F.
3 / 4 cup water 1 / 4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour* 1 tablespoon sugar 1 teaspoon salt Combine water, milk, and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F. Stir in yeast to dissolve.
1 1 / 2 cups all-purpose flour 3 / 4 cup rolled oats 3 teaspoons baking powder 1 / 2 teaspoon cinnamon 1 / 4 teaspoon salt 1 tablespoon plus 1 teaspoon sugar, divided 1 / 3 cup raisins 1 / 3 cup cold margarine or butter, cut in 1 / 2 -inch pieces 1 / 4 cup fat-free egg substitute or 1 egg 1 / 2 cup half and half Grease cookie sheet.
Topping 1 / 4 cup packed brown sugar 2 tablespoons all-purpose flour 1 / 2 teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored Coffee Cake 1 / 2 cup sour cream 1 / 4 cup.
1 / 3 cup warm water (105°F to 115°F) 1 package active dry yeast 1 / 2 cup skim or low-fat milk 3 tablespoons margarine or butter, melted 1 / 4 cup fat-free egg substitute or 1 egg, slightly beaten 3 cups bread flour* 3 tablespoons sugar 1 teaspoon salt 1 cup poppyseed filling Dissolve yeast in warm water; set aside.
2 cups all-purpose flour 3 teaspoons baking powder 1 / 2 teaspoon salt 1 / 3 cup shortening 2 / 3 cup skim or low-fat milk Position multipurpose blade in work bowl. Add flour, baking powder, and salt. Pulse 3 times, about 1 second each time, until mixed.
1 medium zucchini, cut in 2 1 / 2 -inch lengths 1 / 2 cup margarine or butter, slightly softened 3 / 4 cup sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1 / 2 teaspoon baking soda 1 / 2 teaspoon .
Honey-Orange Butter 1 / 2 cup very soft butter, margarine, or reduced-calorie margarine 2 tablespoons orange juice concentrate, thawed 1 tablespoon honey 1 / 2 teaspoon cinnamon Position mini bowl and mini blade in work bowl. Add all ingredients. Process until thoroughly mixed, about 30 seconds.
83 a ~ b DESSER TS.
Cake 1 pound carrots, cut in 2 1 / 2 -inch lengths 2 cups sugar 2 / 3 cup vegetable oil 3 / 4 cup fat-free egg substitute or 3 eggs 2 teaspoons vanilla 2 1 / 4 cups all-purpose flour 2 teaspoons bakin.
Crust 16 2 1 / 2 -inch square graham crackers, broken in half 2 tablespoons sugar 3 tablespoons, margarine or butter, melted Filling 1 cup sugar Thin yellow peel from 1 medium lemon, cut in strips 2 packages (8 oz.
Crust 1 pastry crust (pg.83) 1 tablespoon fat-free egg substitute plus 1 teaspoon water or 1 egg, beaten and 1 tablespoon water Filling 1 / 4 cup sugar 1 tablespoon cornstarch 3 / 4 cup skim or low-fa.
3 / 4 cup dried cranberries or dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon all- purpose flour, divided 1 1 / 3 cups old-fashioned rolled oats 3 / 4 cup packed brown sugar 1 / 2 teaspoon cinnamon 1 / 2 teaspoon baking soda 2 / 3 cup cold margarine or butter, cut up 1 package (8 oz.
1 / 3 cup packed brown sugar 1 / 4 cup sugar 1 / 4 cup semi-sweet chocolate chips 1 / 3 cup skim or low-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup 3 / 4 teaspoon vanilla Position multipurpose blade in work bowl. Add sugars and chocolate chips.
One Crust 1 cup all-purpose flour 1 / 4 teaspoon salt 1 / 4 cup shortening 1 tablespoon cold margarine or butter 2 -4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 / 4 teaspoon salt 1 / 2 cup shortening 3 tablespoons cold margarine or butter 5 -7 tablespoons ice water Position multipurpose blade in work bowl.
2 pastry crusts (pg.89) 1 / 3 cup sugar 1 / 4 cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 / 8 teaspoon nutmeg 5 medium to large crisp apples (Gala or Rome), peeled, co.
1 / 2 cup sugar 2 / 3 cup margarine or butter, cut up 1 / 4 cup fat-free egg substitute or 1 egg 1 teaspoon vanilla 1 1 / 2 cups all-purpose flour 1 / 2 teaspoon baking powder 1 / 4 cup pecan or walnut halves or pieces, if desired 2-3 tablespoons any flavor jelly Position multipurpose blade in work bowl.
Graham Crust 20 2 1 / 2 -inch square graham crackers 3 tablespoons sugar 1 / 3 cup margarine or butter, melted Position multipurpose blade in work bowl. Add crackers or cookies and sugar. Process until fine, about 35 to 50 seconds. With processor running, add melted margarine through feed tube.
93 • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPS.
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KITCHENAID is a registered Trademark of KitchenAid, U.S.A. 9701758 Rev. B KPA115 (dZw 598).
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté KitchenAid 11 CUP c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du KitchenAid 11 CUP - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation KitchenAid 11 CUP, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le KitchenAid 11 CUP va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le KitchenAid 11 CUP, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du KitchenAid 11 CUP.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le KitchenAid 11 CUP. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei KitchenAid 11 CUP ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
