Black Decker FP1000 User Manual

®
TM  
PowerPro  
Full-Size  
Food Processors  
QUESTIONS? Please call us TOLL FREE!  
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Model FP1000 Series Food Processors  
SAVE THIS USE & CARE BOOK  
FOOD PUSHER  
FOOD FINGERS  
FRENCH FRY DISC  
(In Food Chute)  
(Selected models  
only)  
THIN SLICE/FINE  
SHRED REVERSIBLE  
DISC  
COVER  
THICK SLICE/COARSE SHRED  
REVERSIBLE DISC  
DISC STEM  
KNIFE BLADE  
BOWL HANDLE  
BOWL  
CORD STORAGE  
(AT BACK OF BASE)  
CENTER POST  
PUSH BUTTON CONTROLS  
“ON”  
INDICATOR LIGHT  
3
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.  
A
TO ASSEMBLE FOOD PROCESSOR  
IMPORTANT: Be sure the Food Processor is off and  
unplugged before removing or inserting parts.  
Food Processor Bowl  
To attach Bowl to Base, hold Bowl with Front facing you  
(A). Set Bowl into Round Well 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. Use markings on the Push But-  
ton Control Panel as a guide.  
B1  
Reversible Slice/Shred Disc  
NOTE: The Reversible Disc will slice or shred depending  
upon which side is facing upward.  
Position the Bowl on the Base and place the Disc Stem  
on the Center Post (B1). Grasp the Disc by the Center Hub  
with the desired side (slice or shred) facing upward.  
Rotate the Disc until it slides down into place.  
B2  
IMPORTANT: For your protection, this unit has a system  
that locks the Cover and Bowl onto the Base for safe  
usage. Do not attempt to operate the unit without the  
Cover and Bowl locked correctly in place. An attempt to  
do so will turn on the Indicator Light but the unit will not  
operate. If this happens check to ensure the cover is  
completely on.  
French Fry Disc (MODEL FP1011 ONLY)  
The French Fry Disc is also used with the Disc Stem. This  
Disc must be mounted with the cutting blades facing  
upward, and is installed the same way as the Slice/Shred  
Disc (C).  
C
Knife Blade  
Position the Bowl on the Base. Grasp the Blade by its  
Center Hub and slip the Blade down over the Center Post  
of the Bowl. (D).  
4
To Puree:  
The pre-cut feature eliminates the need to cut foods into  
small pieces before pureeing. Simply install the knife  
Blade in the 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 Chute and using the pusher,  
pureeing can be achieved in one easy step.  
D
E
Food Chute/Cover  
Hold the Cover by the Food Chute with the handle cover  
at an angle to the Bowl just in front of the Bowl Handle  
(F). Lower the Cover over the Bowl and twist 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 Cover off.  
Food Pusher  
Insert the Food Pusher into the Food Chute and lower it  
into place (G). Always use the Food Pusher to guide food  
through the Disc when slicing and shredding.  
F
NOTE: The Food Pusher doubles as a measuring cup and  
has convenient millilitre and cup markings.  
Food Fingers  
To keep the food steady and minimize tilting of single-  
food items (such as carrots), clip the Food Fingers into  
place on the top rim of the Food Chute (H).  
Center the food in front of the Food Fingers. They will  
press against the food and hold it in place. Insert the  
Pusher, press down, and process.  
G
PUSH BUTTON CONTROLS  
“On” Indicator Light  
This light comes on when the On Switch 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 Off Button and then rotate the lid to the Lock  
position.  
5
Pulse Button  
Press and hold the Pulse Button must be pressed and  
held in place for the unit to operate. When you  
release it, the unit will stop. (I)  
Use the 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.  
H
On Button (Models FP1000 and FP1000-04)  
When the On button is pressed, the unit will run until  
the Off Button is pressed.  
Use the On position for longer processing tasks, such  
as making peanut butter, smooth spreads, dips, etc.  
I
On  
Pulse  
2-Speed Buttons (Model FP1011)  
Instead of an ON Button, Model FP1011 has two (2)  
Speed Control Buttons. (J)  
When the “II” button is pressed, the unit will run at  
High Speed until the OFF or “I” button is pressed.  
When the “I” button is pressed, the unit will run at  
LOW SPEED until the OFF or “II” button is pressed.  
For most applications requiring longer processing,  
use HIGH SPEED (II).Use LOW SPEED (I) for higher  
volumes of liquid (3 to 4 cups/750 to 1000 ml).  
Light  
Off  
High  
Low  
J
Speed  
Speed  
CARE AND CLEANING  
Other than the cleaning mentioned in this manual, no other  
servicing or maintenance of this appliance is required.  
Repairs, if necessary, must be performed by a Black &  
Decker Authorized Service Center.  
General Care  
Pulse  
Do not attempt to sharpen the cutting edges of the  
Knife Blade or the Reversible Disc. They are perma-  
nently sharpened at the factory and will be ruined by  
attempted sharpening.  
To store the unit, push the cord into the storage compartment at the back of the 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 dry thoroughly. 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 be washed by hand or in a dishwasher.  
6
If washing by hand, use in hot, sudsy water, rinse,  
and dry thoroughly. 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.  
K
L
If washing in a dishwasher, the Knife Blade and  
Discs should be placed on the 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.  
FOOD PROCESSING TECHNIQUES  
Empty the bowl when food reaches the lower rim of the  
Cover. Remove the Disc or Blade before removing food  
from the bowl.  
Food Size  
When chopping, quarter foods or cut them into 1” (25  
mm) pieces. Large pieces chop unevenly, with some  
particles coarse and others overprocessed. When  
slicing or shredding foods which are too large for the  
Food Chute, decrease the size by first pre-cutting  
them by hand to fit (K).  
M
When slicing and shredding, cut long foods to fit the  
Food Chute [approximately  
3 1/2” (90 mm)] for best results.  
When processing long, narrow foods, pack the Food  
Chute so food will stand upright. Slices will then be  
round and even (L).  
For long shreds or slices, arrange 2 1/2” (65 mm) food pieces horizontally in the Food  
Chute. These are attractive in salads, Oriental dishes, and vegetable dips (M).  
Food Quantity  
Medium-sized loads chop more evenly than large ones. If your recipe calls for 4  
medium onions, for instance, chop them 2 at a time; so they will be evenly chopped  
without being over-processed.  
Food Temperature  
Fruits, vegetables, and medium-hard cheeses should be processed at refrigerator  
temperature.  
Parmesan and Romano cheese should be processed at room temperature. See  
“Processing Cheese” for techniques.  
9
When slicing raw meat, it should be partially frozen (firm, but not solid).  
Food Quality  
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 hot foods can be processed in the Bowl.  
Model FP1000, FP1000-04  
For best results process less than 3 cups (800 ml) of liquids at a time. Larger  
amounts may leak between the Cover and the Bowl.  
Model FP1011  
For best results you can process up to 4 cups (1000 ml) of liquids at a time on low  
speed; less than 3 cups (800 ml) of liquids at a time on high speed. Larger amounts  
may leak between the Cover and the 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 be washed and dried.  
Wash and remove inedible parts of food before processing.  
Chop raw meat with the Knife Blade only. Chop a maximum of 1 Cup (240 ml) at a time.  
Processing Cheese  
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 on the  
Food Pusher. Light pressure means just enough force to keep the Food Pusher in con-  
tact with the cheese.  
Follow these 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. Of this 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 20 minutes 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 not to 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 Cheese to any texture from coarse to fine, first cut into 1” (25 mm)  
cubes. Place in Bowl and pulse or process continuously until desired texture is  
reached. Process up to 2 cups (480 ml) of cheese cubes at a time.  
Making Baby Food  
The Food Processor makes preparing food for a baby an easy task. The baby may eat  
what the rest of the family is eating rather than preparing a different meal.  
With the Food Processor, it is possible to puree raw and cooked foods with a bit of  
sauce or juice to enhance flavour and aid processing. Fresh fruits 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 every feeding with a minimum of preservatives and  
additives.  
11  
12  
DAILY USE CHART  
Food/Result  
Attachment  
Special Instructions  
Apples, Chopped  
Knife Blade  
Peel (if desired), quarter and core. Cut each  
1/4 in half crosswise. Add up to 1 cup  
(240 ml) at a time.  
Apples, Sliced  
Disc, Slicing Side  
Disc, Slicing Side  
Stack quarters horizontally. Use firm  
pressure.  
Pit, quarter, and core. Arrange quarters  
(back to back) in Chute, alternating thick  
and thin ends. Use firm pressure.  
Avocado, Sliced  
Baby Food  
Knife Blade  
See “Making Baby Food” (pg. 12) for  
techniques.  
Bananas, Mashed  
Bananas, Sliced  
Knife Blade  
Use ripe fruit. Peel and cut into 1” (25mm) pieces.  
Process up to 3 bananas at a time.  
Peel and cut in half. Place cut side against  
Disc. Use light pressure.  
Break bread into pieces. Process until  
crumbed to desired fineness.  
Disc, Slicing Side  
Knife Blade  
Bread (Dry)  
Finely Crumbed  
Bread (Fresh)  
Coarsely Crumbed  
Knife Blade  
Use up to 4 slices in quarters. Process  
until crumbed to desired fineness.  
Cabbage, Chopped  
Knife Blade  
Core and cut into 1” (25 mm) pieces. Add up  
to 2 cups (480 ml) at a time. Pulse to  
desired fineness.  
Cabbage, Coarsely Shredded  
Cabbage, Finely Shredded  
Carrots, Chopped  
Disc, Slicing Side  
Disc, Shredding Side  
Knife Blade  
Cut into pieces to fit Chute. Use light  
pressure. Empty Bowl as cabbage reaches  
lower rim of Bowl Cover.  
Cut into pieces to fit Chute. Use light  
pressure. Empty Bowl as cabbage reaches  
lower rim of Bowl Cover.  
Peel and cut into 1” (25 mm) lengths. Add up  
to 2 cups (480 ml) at a time. Pulse to  
desired fineness.  
Carrots, Shredded  
Carrots, Sliced  
Disc, Shredding Side  
Disc, Slicing Side  
Position in Chute and shred.  
Cut to fit Chute - 3 1/2” (90 mm). Pack  
Chute, alternating thick and thin ends.  
Celery Sliced  
Disc, Slicing Side  
Remove strings and cut each stalk  
crosswise in thirds. Place upright in  
Chute. For best results, slice more than  
1 stalk at a time. Use firm pressure.  
Cheese  
Knife Blade or Disc  
Knife Blade  
See “Processing Cheese” (pg. 12) for  
techniques.  
Use room-temperature chocolate. Cut  
squares into quarters. Add up to 2  
Chocolate, Grated  
quartered squares or up to 1 cup (240 ml)  
chips to Bowl. Process 15 to 30 seconds.  
Coconut (Fresh), Grated  
Knife Blade  
Remove brown husk and cut coconut meat  
into 1” (25 mm) pieces. Add up to a cup  
(240 ml). Process to desired fineness.  
Coconut (Fresh), Shredded  
Cookies, Crackers, Crumbed  
Cranberries, Chopped  
Disc, Shredding Side  
Knife Blade  
Remove brown husk and cut coconut meat  
to fit Chute. Pack Chute. Use firm pressure.  
Break up into bowl. Process until crumbed  
to desired fineness.  
Add up to 2 cups (480 ml) and pulse to  
desired fineness.  
Knife Blade  
Cream (Whipping or Heavy),  
Thickened  
Knife Blade  
Add 2 cups (480 ml) to Bowl and process  
until thickened (check after 20 seconds).  
If desired, sweeten with 2 to 3 tablespoons  
(30 to 45 ml) confectioners sugar.  
13  
DAILY USE CHART  
Food/Result  
Attachment  
Special Instructions  
Cucumbers, Chopped  
Knife Blade  
Peel (if desired), halve lengthwise, and  
scoop out seeds (if tough). Cut into  
1” (25 mm) pieces. Add up to 2 cups  
(480 ml) at a time. Pulse to desired fineness.  
Cucumbers, Shredded  
Cucumbers, Sliced  
Disc, Shredding Side  
Disc, Slicing Side  
Cut to fit Chute (if necessary).  
Cut to fit Chute (if necessary). Use light  
pressure.  
Eggplant, Sliced  
Disc, Slicing Side  
Peel (if desired) and quartered or cut to  
fit Chute. Use firm pressure.  
For frying after slicing, salt and let stand  
in colander to drain off excess moisture.  
Eggs (Hard Cooked), Chopped  
Fish (Boned, Raw), Chopped  
Fruit (Candied, Dried), Chopped  
Knife Blade  
Knife Blade  
Knife Blade  
Peel, dry and halve. Add up to 6 eggs at  
a time. Chop to desired fineness.  
Cut into cubes. Add up to 1 cup (240 ml) at  
a time. Pulse to desired fineness.  
Pit and add up to 1 cup (240 ml) at a time.  
Add 1/2-cup (120 ml) flour per cup of fruit.  
(Subtract this flour from amount called for in  
recipe).  
Garlic, Minced  
Knife Blade  
With Processor running, drop clove down  
Chute. Quickly cover Chute and process  
3 to 5 seconds. (Use this method to mince  
other small items, such as gingerroot.)  
Horseradish, Grated  
Lemons, Sliced  
Knife Blade  
Peel; cut into 1” (25 mm) cubes. Add up to  
1 cup (240 ml). Process to desired fineness.  
Choose lemons to fit Chute (if possible).  
Cut off one end and place lemon in Chute  
with cut end on Disc. Use firm pressure.  
Disc, Slicing Side  
Lettuce, Sliced (into Strips)  
Limes, Sliced  
Disc, Slicing Side  
Disc, Slicing Side  
Cut wedges to fit Chute. (Never try to  
shred lettuce; it is too soft and delicate.)  
Choose limes to fit Chute (if possible). Cut  
off one end and place lime in Chute with cut  
end on Disc. Use firm pressure.  
Meat (Boneless, Uncooked  
Chicken, Pork, Beef) Sliced  
Disc Slicing Side  
Position meat on cookie sheet and freeze  
until partially frozen, (firm, but not solid).  
Cut meat to fit Chute. (If meat is too  
solid, it can damage Processor.) Use firm  
pressure.  
Meat (Boneless, Uncooked  
Chicken, Pork, Beef)  
Chopped  
Meat (Boneless, Cooked Ham,  
Pork, Lamb, Veal, Beef)  
Knife Blade  
Knife Blade  
Cut into 1” (25 mm) cubes. Add up to 1 cup  
(240 ml) at a time.  
Cut into 1” (25 mm) cubes. Add up to 1 cup  
(240 ml) at a time. Chop coarsely for salads,  
finely Chopped for spreads.  
Melon, Sliced  
Disc, Slicing Side  
Knife Blade  
Halve, remove seeds, cut to fit Chute, and  
remove rind. Use moderate pressure.  
Wash (keep stems on). Add 5 or 6  
mushrooms at a time and pulse to desired  
texture.  
Mushrooms, Chopped  
Mushrooms, Sliced  
Disc, Slicing Side  
Cut a thin slice off 1 side of 2 mushrooms.  
Place cut sides directly on Disc in area  
beneath Chute. Place Cover on Bowl and  
stack remaining mushrooms sideways in  
Chute, alternating stems and caps. Use  
firm pressure.  
14  
DAILY USE CHART  
Food/Result  
Attachment  
Special Instructions  
Nuts (Hard, Almonds,  
Peanuts), Ground  
Knife Blade  
Add up to 1 cup (240 ml) at a time to dry  
Bowl and pulse to desired fineness.  
(For best results, process frozen).  
Nuts (Hard, Almonds  
Peanuts), Very Finely Ground  
Knife Blade  
Add 1/4-cup (60 ml) flour for 1 cup (240 ml)  
nuts. (Subtract this flour from amount  
called for in recipe.)  
Nuts (Soft, Walnuts, Pecans,  
Brazil), Coarsely Chopped  
Nuts (Soft, Walnuts, Pecans,  
Brazil), Finely Chopped  
Disc, Slicing Side  
Knife Blade  
Fill Chute with nuts. Use moderate pres-  
sure.  
Add up to 1 cup (240 ml) at a time. Pulse  
to desired fineness.  
Olives, Chopped  
Knife Blade  
Add up to 1 cup (240 ml) pitted or  
stuffed olives and pulse to desired fineness.  
Olives, Sliced  
Disc, Slicing Side  
Arrange pitted or stuffed olives (open end  
down) on Disc in area beneath Chute.  
Place Cover on Bowl and slice using  
moderate pressure.  
Onions, Green (Scallions),  
Chopped  
Knife Blade  
Remove roots, trim tops, and cut into  
1” (25 mm) pieces. Add up to 2 cups  
(480 ml) at a time and pulse to desired  
fineness. (Chopped pieces may be  
slightly longer than hand-chopped results.)  
Onions, Green (Scallions),  
Sliced  
Disc, Slicing Side  
Knife Blade  
Remove roots and soft parts of tops. Cut  
onions into 3” (75 mm) equal parts.  
Place upright in Chute and pack tightly.  
Peel and quarter. (Cut large onions into  
eighths). Add up to 4 medium onions at  
a time and pulse to desired fineness.  
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.) Use firm  
pressure.  
Onions, White, Chopped  
Onions, White, Sliced  
Disc, Slicing Side  
Oranges, Sliced  
Disc, Slicing Side  
Cut a slice off one end of orange. (If orange  
is too large to fit Chute, halve lengthwise  
cutting straight down through stem.) In-  
sert orange through bottom of Chute with  
sliced end down. Use firm pressure.  
Parsley, Chopped  
Knife Blade  
Wash and dry thoroughly. Chop to desired  
fineness.  
Parsnips, Shredded  
Parsnips, Sliced  
Disc, Shredding Side  
Disc, Slicing Side  
Position in Chute and shred.  
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  
Knife Blade  
Cut into 3” (75 mm) lengths. Remove  
inedible casing. Slice 1 piece at a time  
using firm pressure.  
Quarter and remove tops, seeds, and  
pith. Cut quarters crosswise in thirds.  
Add up to 1 pepper at a time and pulse  
to desired fineness. (Do not over-process).  
Peppers (Sweet, Red, Green),  
Chopped  
15  
DAILY USE CHART  
Food/Result  
Attachment  
Special Instructions  
Peppers (Sweet, Red, Green),  
Sliced  
Disc, Slicing Side  
Remove top from pepper. (If pepper is  
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). Cut into 1” (25 mm)  
pieces. Add up to 2 cups (480 ml)  
at a time. Pulse to desired fineness.  
Pickles, Sliced  
Disc, Slicing Side  
Disc, Slicing Side  
Cut ends from pickles and place pickles  
upright in Chute. Slice using moderate  
pressure.  
Remove top and cut into wedges to fit  
Chute. Trim off rind, eyes, and core.  
Stand wedges upright in Chute. Use firm  
pressure.  
Pineapple (Fresh), Sliced  
Potatoes, Chopped  
Potatoes, Shredded  
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  
(240 ml) pieces to Bowl. Pulse to desired  
fineness.  
Cut to fit Chute. After processing, place  
shreds in cold water to prevent darken-  
ing. Drain before cooking. Dry well for  
frying.  
Disc, Shredding Side  
Potatoes, Sliced  
Disc, Slicing Side  
Knife Blade  
Peel (if desired). Use small potatoes for  
whole slices or cut larger potatoes to fit  
Chute.  
Peel, cut into 1” (25 mm) pieces, and simmer  
in salted water until tender. Drain well. Pro-  
cess up to 3 cups (720 ml) at a time.  
Pumpkin, Mashed  
Radishes, Sliced  
Rhubarb, Sliced  
Disc, Slicing Side  
Disc, Slicing Side  
Remove roots and tops. Use moderate  
pressure.  
Cut each stalk crosswise in thirds. Place  
upright in Chute. For best results, slice  
more than 1 stalk at a time. Use firm  
pressure.  
Rutabagas, Sliced  
Disc, Slicing Side  
Disc, Slicing Side  
Peel (if desired). Use small rutabagas for  
whole slices or cut larger rutabagas to fit  
Chute.  
Cut into 3” (75 mm) lengths. Cut larger  
Salami to fit chute; smaller ones fit whole.  
Remove inedible casing. Slice 1 piece at a  
time using firm pressure.  
Salami (Hard Sausage), Sliced  
Squash (Butternut), Mashed  
Knife Blade  
Peel, cut into 1” (25 mm) pieces, and simmer  
in salted water until tender. Drain well. Pro-  
cess up to 3 cups (720 ml) at a time.  
Squash, (Summer, Zucchini)  
Shredded  
Disc, Shredding Side  
Slice off ends. Cut to fit horizontally in  
Chute. Salt shreds, toss, and drain at  
least 10 minutes in colander. Squeeze out  
excess moisture. (Shredded squash  
cooks quickly in butter or oil.)  
Squash (Summer, Zucchini),  
Sliced  
Disc, Slicing Side  
Knife Blade  
Peel (if desired). Use small squash for  
whole slices or cut larger squash to fit  
Chute.  
Hull and halve, if large. Add up to 2 cups  
(480 ml) at a time to Bowl. Pulse to desired  
fineness.  
Strawberries, Chopped  
16  
DAILY USE CHART  
Food/Result  
Attachment  
Special Instructions  
Strawberries, Pureed  
Knife Blade  
Hull and halve, if large. Add up to  
2 cups (480 ml) at a time to Bowl. Process  
10 seconds.(Use in fruit topping or  
gelatin desserts.)  
Strawberries, Sliced  
Disc, Slicing Side  
Knife Blade  
Hull. Arrange berries on their sides in  
Chute for lengthwise slices. Use very light  
pressure.  
Peel, cut into 1” (25 mm) pieces, and simmer  
in salted water until tender. Drain well. Pro-  
cess up to 3 cups (720 ml) at a time.  
Sweet Potatoes (Yams),  
Mashed  
Tomatoes, Chopped  
Knife Blade  
Quarter and remove peel and seeds (if  
desired). Add up to 2 medium tomatoes  
at a time.  
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). Use small turnips for  
whole slices or cut larger turnips to fit  
Chute.  
Water Chestnuts Sliced  
Vegetables (Various), Julienne  
or Matchstick Cut  
Disc, Slicing Side  
Disc, Slicing Side  
Fill Chute. Use moderate pressure.  
Slice vegetables (such as potato, cu-  
cumber, or zucchini). Hold Cover  
sideways with Pusher inserted part way  
to form a cup at the bottom of the Chute.  
Pack slices tightly in Chute with cut edges  
at right angles to Cover. Slice again.  
17  
RECIPES  
Onion Soup au Gratin  
5 medium onions  
3 cups (720 ml) water  
2 tablespoons (30 ml) butter or margarine  
1 teaspoon (5 ml) sugar  
1 tablespoon (15 ml) all-purpose flour  
4 oz. (114 gms) Swiss or Gruyere cheese  
cut to fit Chute  
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. Sauté, 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 into 4 oven-proof bowls.  
Top each with a slice of bread and shredded cheese.  
Bake in 400ºF (200ºC) preheated oven or heat in microwave oven until cheese melts and soup is  
hot.  
MAKES: 4 (1-1/2 cups/360 ml) servings  
Fresh Mushroom Soup  
2 tablespoons (30 ml) butter or margarine  
1 medium onion, quartered  
2 tablespoons (30 ml) all-purpose flour  
2 cups (480 ml) chicken broth  
2 cups (480 ml) milk  
1/2 tablespoon (226 gms) mushrooms  
In 4 quart (4 L) saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion. pro-  
cess to finely chop. Sauté in saucepan.  
Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and sauté 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  
Chunky Tomato Salsa  
1/4 cup (60 ml) parsley  
1 clove garlic, peeled  
8 medium tomatoes, peeled and quartered  
1 can (6 oz/170 gms) tomato paste  
1 green pepper, cut into 1” (25 mm) pieces 1/4 cup (60 ml) red vinegar  
1 red pepper, cut into 1” (25 mm) pieces  
1 medium onion, quartered  
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 (1.2 L)  
Overnight Cabbage Slaw  
18  
1/2 medium cabbage, cut in wedges  
1 small sweet or red onion, halved  
1/2 medium green pepper  
2 carrots, peeled  
1/3 cup (80 ml) vegetable oil  
1/4 cup (60 ml) sugar  
1 teaspoon (5 ml) salt  
1/4 teaspoon (1 ml) pepper  
2/3 cup (160 ml) vinegar  
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: May be made a day or two  
in advance.  
Quick Cheese Pizza  
Crust:  
Topping:  
2 packages (1/4 oz./ 7 gms each)  
active dry yeast  
2 teaspoons (10 ml) sugar  
1 cup (240 ml) lukewarm water  
(110-115ºF/44-46ºC)  
1 jar (14 oz./400 gms) pizza sauce  
1 package (16 oz./454 gms)  
mozzarella cheese  
(chilled in freezer 20 minutes  
before using), cut to fit Chute  
3 cups (720 ml) all-purpose flour  
1 teaspoon (5 ml) salt  
2 tablespoons (30 ml) vegetable oil  
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  
400ºF (205ºC) oven for 20 to 25 minutes.  
Makes: 2 - 14 inch (36 cm) pizzas  
Whole Wheat Bread  
2 cups (480 ml) all-purpose flour  
1 package (1/4 oz./7 gms) active dry yeast  
19  
1 cup (240 ml) whole wheat flour  
2 tablespoons (30 ml) brown sugar  
2 tablespoons (30 ml) soft butter  
or margarine  
1/4 cup (60 ml) lukewarm water  
(110-115ºF/44-46ºC)  
2/3 to 1 cup (160-240 ml) lukewarm water  
(110-115ºF/44-46ºC)  
1-1/2 teaspoon (7 ml) salt  
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 9 x 5 inch (23 x 13  
cm) pan. Cover and let rise until dough doubles in size, about 1 hour. Bake in preheated  
375ºF(190ºC) oven for 35-40 minutes. Remove from pan immediately, cool before slicing.  
Makes 1-9”x5” (23x13 cm) loaf  
Pasta Bonanza Toss  
3 medium carrots, peeled  
1 medium onion, quartered  
4 oz. (114 gms) broccoli, cut in 2”  
(50 mm) pieces  
8 oz. (226 gms) favorite pasta  
4 oz. (114 gms) sliced deli ham  
1/4 cup (60 ml) milk  
3 tablespoons (45 ml) Parmesan cheese  
1 medium zucchini  
6 medium mushrooms  
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.  
Reposition disc, slicing side up. Slice zucchini and mushrooms. Add to carrot mixture for last 2  
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.  
Peanut Butter Chip Cookies  
1 cup (240 ml) roasted salted peanuts  
1 cup (240 ml) packed brown sugar  
1/3 cup (80 ml) 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 1 tablespoon (15 ml) dough for 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 preheated 350ºF (175ºC) oven for 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 1 week 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  
2 eggs  
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) all-purpose flour  
1 can (8 oz./227 gms) crushed pineapple,  
undrained  
Preheat oven to 375ºF (190ºC). 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 2 to 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. Cool and remove from  
pan. Frost with Cream Cheese frosting (see below). Refrigerate any unused portion.  
Makes: 1 (9”/23 cm sq.) cake  
Cream Cheese Frosting  
1 package (3 oz./85 gms) cream cheese,  
chilled, cut in 4 pieces  
1-1/2 cups (360 ml) confectioners sugar  
1/4 teaspoon (1 ml) mace  
2 tablespoons (30 ml) soft butter  
or margarine  
2-3 teaspoons (10-15 ml) lemon juice  
Position Knife Blade in Bowl. Drop cream cheese through food chute, one piece at a time, with  
processor running. Turn off. Add butter and lemon juice. Process to mix ingredients, 3 to 4 sec-  
onds. Add sugar and mace and process until smooth, 15 to 20 seconds.  
Makes: 1 cup (240 ml)  
Apple Crisp  
6 medium cooking apples, peeled,  
cored, quartered  
1/2 cup (120 ml) all-purpose flour  
1/2 cup (120 ml) butter or  
2 tablespoons (30 ml) lemon juice  
1 cup (240 ml) quick oats, uncooked  
1 teaspoon (5 ml) cinnamon  
margarine, chilled, cut in 6 pieces  
3/4 cup (180 ml) packed brown sugar  
21  
Preheat oven to 375ºF (190ºC). Position Disc in bowl with slicing side up and slice apples. As  
slices reach top of bowl, empty into ungreased 9” (23 cm) square baking pan. Sprinkle lemon  
juice over apples. Position Knife Blade in Bowl; add remaining ingredients. Process until  
crumbly, about 10 seconds. Crumble evenly over apples. Bake until apples are tender, 40 to 45  
minutes. Serve warm or cold, plain, or with ice cream, or sweetened whipped cream.  
Makes: 6 (3/4 cup/180 ml) servings  
Note: Substitute 5 to 6 cups (1.2 to 1.4 L) fruits in season such as peaches or rhubarb. With  
rhubarb, add 1/2 cup (120 ml) sugar to fruit.  
Pecan Crescents  
3/4 cup (180 ml) pecans  
1/3 cup confectioners sugar  
1/2 teaspoon vanilla  
1-1/2 cups (360 ml) all-purpose flour  
3/4 cup (180 ml) butter or margarine,  
softened, cut into 10 pieces  
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 375ºF (190ºC)  
oven for 12 minutes or until set, but not browned. Dust lightly with confectioners sugar before  
serving.  
Makes: 2-1/2 dozen cookies  
One Crust Standard Pie Crust  
1 cup (240 ml) all-purpose flour  
1/2 teaspoon (2 ml) salt  
1 tablespoon (15 ml) butter or margarine, frozen  
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 450ºF (230ºC) oven for 9-12 minutes.  
Makes: 1 (9”/23 cm) pie crust  
Two Crust Standard Pie Crust  
2 cup (480 ml) all-purpose flour  
1 teaspoon (5 ml) salt  
1 tablespoon (15 ml) butter or margarine, frozen  
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 OR REPAIR  
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.  
TWO-YEAR WARRANTY  
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.S.A.  
In Canada  
Consumer Assistance & Information  
Black & Decker (U.S.) Inc.  
626 Hanover Pike  
Consumer Assistance & Information  
Black & Decker Canada Inc.  
100 Central Avenue  
Brockville, Ontario  
K6V 5W6  
Hamstead, MD.  
21074-0618  
Toll 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-RVO2  
Printed in People’s Republic of China  
Copyright © Black & Decker Inc. 1993 - 1995  
POUSSOIR  
ENTONNOIR  
BOL  
H
I
GUIDES POUR LES ALIMENTS  
COUVERCLE-ENTONNOIR  
DISQUES RÉVERSIBLES  
COUTEAU  
COUVERCLE  
J
POIGNÉE DU  
COUVERCLE  
K
L
COLONNE DE  
LA COMMANDE  
POIGNÉE DU BOL  
M
N
O
P
Q
R
S
ESPACE DE RANGEMENT DU CORDON  
SOCLE  
MOYEU  
DISQUE RÉVERSIBLE  
BOL  
COMMANDE À  
BOUTON-POUSSOIR  
MARCHE/ARRÊT/MARCHE  
INTERMITTENTE  
POUSSOIR  
ENTONNOIR  
TÉMOIN DE FONCTIONNEMENT  
AXE D’ENTRAÎNEMENT  
BOL  
GUIDES POUR  
LES ALIMENTS  
ENTONNOIR  
INTERMITTENT  
MARCHE  
T
TIGE DE SOUTIEN  
DES DISQUES  
U
V
GRIFFES  
MARCHE  
INTERMITTENTE  
ARRÊT  
FROMAGE  
ENTONNOIR  
ENTONNOIR  
LÉGUMES  
DISQUE ÉMINCEUR  
LÉGUMES  
DISQUE  
DÉCHIQUETEUR  
ENTONNOIR  
COUTEAU  
A
B
C
D
E
DEVANT  
DU BOL  
CREUX ROND  
ERGOTS  
POSITION DE  
VERROUILLAGE  
F
G

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