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Before first use, wash cover, bowl, and blade in hot, soapy water. Blade is sharp; handle carefully. Rinse and dry. 2. Read “Chopping Tips.” 3. Make sure chopper is unplugged. Lock bowl onto base by turning clockwise. See illustration. 4. Place blade in bowl over center shaft. Turn until blade slips down to bottom of bowl. Blade is sharp; handle carefully. 5. Place food in bowl. 6. Place cover on bowl and turn cover clockwise to lock. See illustration. 7. Plug into electrical outlet. The READY light should glow. If not, check to make sure the bowl and lid are locked. Press the LOW or HIGH Pulse button to process. To turn off, release button. Do not remove cover until blade has stopped turning. To Lock Cover Bowl Base 8. Remove cover. Unlock bowl by turning counterclockwise. Remove bowl from base. Carefully remove blade. sharp; handle carefully. IF CHOPPER DOES NOT START: Review the previous steps to make sure the bowl and cover are both 5 840091000 ENv02.qxd 10/26/01 8:51 AM Page 6 “Chill Then Serve” Lid After chopping or processing, unplug unit. Remove cover and blade. Remove bowl and place lid on bowl. Chill, then serve. Chopping Tips • The bowl has a capacity of 3 cups. For liquid ingredients, do not exceed 13. 4 cups (MAX LIQUID FILL line on bowl). • For more control, process by pressing the LOW or HIGH pulse button briefly then releasing. Check consistency and continue if desired. • Tear bread into pieces, then process to make bread crumbs. Break crackers or cookies into pieces, then process into crumbs for use as recipe ingredients or pie crusts. • To chop carrots, celery, mushrooms, green pepper, or onion, cut into 1-inch chunks and place in bowl. This will result more uniform consistency. • Chop nuts; mince parsley, basil, chives, or garlic. • Puree small amounts of cooked fruit or vegetables food or use as a base for sauces or soups. • Do not process raw meat, coffee beans, in the food chopper. This could damage the chopper. 6 Processing Chart TO MAKE INSTRUCTIONS Bread, Crumbs Tear bread slices (up to 3) into 6 pieces. Pulse on LOW. Cheese, Parmesan Cut in 1.2-inch cubes. Process 1. 2 cup of cubes at a time. Pulse on HIGH. Chocolate, Baking Cut in 1.2-inch cubes. Do not process more than 4 ounces at a time. Pulse on HIGH. Cookie, Crumbs Break into pieces. Use up to 2 cups of pieces. Process on HIGH. Fruit, Chopped Cut fruit into large chunks. Place up to 2 cups pieces into chopper. Pulse on HIGH. Garlic, Minced Peel then process 1 or more cloves at a time. Pulse on HIGH. Graham Cracker, Break into 4 pieces. Place up to Crumbs 6 crackers in chopper at a time. Pulse on HIGH. Herbs, Chopped Place up to 1 cup in chopper. (basil, sage, etc.) Pulse on HIGH. Nuts, Chopped Place up to 1 cup in chopper. Pulse on HIGH. Parsley, Pinch off sprigs from bunch. Chopped or Minced Pulse on LOW. Vegetables, Cut vegetables into 1-inch chunks. Chopped or Minced Place up to 2 cups in chopper at a time. Pulse on HIGH. 7 840091000 ENv02.qxd 10/26/01 8:51 AM Page 8 Cleaning Your Food Chopper 1. Wash cover, bowl, and blade in hot, soapy water. Blade is sharp; handle carefully. Rinse and dry. The cover, bowl, and blade may also be washed in top rack of automatic dishwasher. 2. Reassemble for safe storage. 3. To clean the base, wipe with a damp cloth. Do not use abrasive cleaners. Do not immerse base in water. Recipes Salsa Half of small onion 1 chili or jalapeno pepper, 2 cloves garlic seeded 1. 4 cup cilantro leaves 2 tomatoes, peeled 1 mild banana pepper, seeded 1 tablespoon lemon juice Combine onion and garlic in the chopper bowl. Pulse on HIGH until minced. Place in microwave-safe bowl and microwave on High 1 minute. Place cilantro and peppers chopper bowl. Pulse on HIGH until minced. Add to onion mixture. Place tomatoes into chopper bowl and pulse until coarsely chopped. Add to onion mixture. Add juice and mix thoroughly. Refrigerate for an hour or more before serving. 8 Brie with Apple Chutney 1. 4 cup pecans 1. 4 cup golden raisins 2 Winesap or Granny Smith 2 tablespoons brown sugar apples, peeled, cored, and 1 tablespoon cider vinegar cut in chunks 13-ounce round of Brie 2 tablespoons butter Chop pecans on HIGH and set aside. Place chunks of apple in chopper and pulse on HIGH until coarsely chopped. In a skillet over medium heat, melt butter then add apples. Cook about 5 minutes. Add the raisins, brown sugar, and vinegar to the apples in the skillet. Stir to mix then cook 5 minutes longer. Place the round of Brie on a lightly greased ovenproof plate. Bake at 350.F for 8 minutes or until soft. Remove from oven. Spoon apple chutney over Brie then sprinkle with pecans. Serve with crackers. NOTE: Brie is covered with a flour-based rind. This should be left on the Brie to bake and is edible. Crispy Catfish Fillets 21. 2 ounces Parmesan cheese ( 1. 2 cup, grated) 20 buttery crackers, like Ritz or Townhouse 1. 3 cup fresh parsley sprigs 1. 4 cup butter, melted 4 catfish fillets, about 8 ounces each Cut cheese into 1.2-inc...

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