Hamilton Beach 840067300 Operation & User’s Manual

Parts & Features............................ 4 Using Your Food Processor.......... 5 Cleaning Your Food Processor.... 8 Recipes.......................................... 9 Customer Service........................ 16 In USA: 1-800-851-8900 In Canada: 1-800-267-2826 Food Processor

Food Processor Safety When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read and save all instructions. 2. To protect against risk of electrical shock, do not immerse base, motor, cord, or plug in water or other liquid. 3. Close supervision is necessary when using this appliance near children. 4. This appliance should not be used by children. 5. Unplug cord from outlet when not in use, before putting on or taking off parts, and before cleaning. 6. Avoid contacting moving parts. Keep fingers out of discharge opening. 7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair or electrical or mechanical adjustment. 8. The use of attachments not recommended or sold by Hamilton Beach/Proctor-Silex, Inc. may cause fire, electric shock, or injury. 9. Do not use your food processor if any part is broken. 10. Do not use appliance outdoors. 11. Do not let cord hang over edge of table or counter, or touch hot surfaces. 12. Never feed food into food chute by hand when slicing or shredding food. Always use food pusher. 13. The blade and disc are sharp. Handle carefully. Store out of reach of children. 14. Make sure the blade or disc has come to a full stop before removing cover. 15. Be certain cover is securely locked in place before operating appliance. 16. To reduce the risk of injury, never place cutting blade or disc on base without first putting bowl properly in place. 17. Keep hands and utensils away from moving blade and disc while processing food to reduce the risk of severe personal injury and/or damage to the food processor. A rubber scraper may be used but ONLY when the food processor is not running. 18. Do not attempt to defeat the cover interlock mechanism. 19. To reduce the risk of injury, be sure to insert or remove blade and disc using hubs provided for this purpose. Use caution when removing blade and disc from the bowl, when emptying the bowl, and when cleaning. 20. Be sure to turn switch to OFF position after each use. Always use the pusher to clear the food chute. When this method is not possible, turn the motor off and disassemble unit to remove the remaining food. 21. The appliance is not intended for com- mercial, professional or industrial use. It is designed and built exclusively for domestic use only. 22. Never use appliance for a longer period or with a larger amount of ingredients other than that recommended by Hamilton Beach/Proctor-Silex, Inc. 23. The maximum rating of this unit is based on using the S-Blade. Using the Slicing/Shredding Disc may draw significantly less power. 24. Do not place on or near a hot gas or electric burner or in a heated oven. 25. Do not use appliance for other than intended use. 2

This appliance is intended for household use only. This appliance is equipped with a polarized plug. This type of plug has one blade wider than the other. The plug will fit into an electrical outlet only one way. This is a safety feature intended to help reduce the risk of electrical shock. If you are unable to insert the plug into the outlet, try reversing the plug. If the plug should still fail to fit, contact a qualified electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the polarized plug by modifying the plug in any way. To avoid an electrical circuit overload, do not use another high wattage appliance on the same circuit with your food processor. The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in, or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the food processor. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over. Before First Use Unpack processor. Handle the S-Blade and Slicing/Shredding Disc carefully; they are very sharp. Wash all parts except the base in hot, soapy water. Rinse then dry. These parts can also be placed in the dishwasher. Processing Tips and Techniques • For a uniform consistency when chopping, leave room in the bowl for the food to be tossed around. • Also for a more uniform consistency, start with pieces of food that are similar in size. Carrots, for example, should all be cut in 1-inch chunks. Do not process 4-inch pieces with 1⁄2-inch pieces. • This food processor is excellent to chop, mix, slice, or shred most foods. However, to maintain peak performance, we do not recommend the following: grinding grain, coffee beans or spices; slicing frozen meat; or crushing ice. • Do not puree or mash starchy vegetables like potatoes. They will be overprocessed in a second and turn gummy. • Operating time will depend on quantity of food being processed. Most foods can be sliced, chopped, or shredded in seconds. Do not operate processor for more than one minute at a time. If processing large quantities, let the processor rest about one minute before continuing.

2. Food Chute 3. Reversible Slicing/Shredding Disc 4. Disc Shaft 5. Motor Shaft 6. Base 7. Control Panel 8. Bowl 9. S-Blade Parts & Features

Hints! • The bowl will hold 6 to 7 cups of dry ingredients or 2 cups of liquid. Do not overfill. • Do not use your food processor to crush ice. • For consistent texture, foods should be cut into 1-inch cubes before mincing or chopping with the S-Blade. NOTE: Always lock the bowl onto base before putting on any blade or disc. Make sure blade or disc is securely in place before using. How to Lock the Bowl Place bowl onto the base with handle facing you. Rotate the bowl counter- clockwise until it locks into place. How to Lock the Cover Place cover on bowl with “Unlock” arrow on cover aligned with arrow on control panel. Turn the cover counter- clockwise until “Lock” symbol aligns with arrow on control panel. Turn until you hear the cover lock into place.

The S-Blade can be used to coarsely chop, finely mince, mix, or puree food to a smooth consistency. 1. Make sure the Control Switch is turned to OFF (O) and the unit is unplugged. 2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 5.) 3. Place the S-blade onto motor shaft of food processor in center of bowl. Turn slowly until blade drops into place. Handle carefully; the blade is sharp. 4. Lock cover onto bowl. (See “How to Lock the Cover” on page 5.) Insert food pusher into food chute. 5. Plug in unit and process food. The processing speed and time will deter- mine the finished consistency of the food. The Pulse button can help you avoid overprocessing. Processing Using Slicer/Shredder • To slice or shred cheese, select firm cheese like cheddar, monterey jack, or swiss. Place cheese in freezer for one hour before processing. • The Reversible Slicer/Shredder Disc has a slicing blade on one side and shredding teeth on the other. Place on disc shaft with desired cutting edge facing up. • To julienne vegetables, slice then remove from bowl and restack the vegetables. Pack into food chute with slices vertical. Slice again to make match-stick cut vegetables. 1. Make sure the Control Switch is turned to OFF (O) and the unit is unplugged. 2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 5.) 3. Place disc shaft on the motor shaft. 4. Put Slicer/Shredder Disc on disc shaft with the desired side facing up for either slicing or shredding. Lock cover onto bowl. (See “How to Lock the Cover” on page 5.) Slicer/Shredder Disc Disc Shaft S-Blade Motor Shaft

chute tightly with food. Insert food pusher in chute. Always use the food pusher to feed food into the chute. NEVER PUSH FOOD THROUGH CHUTE WITH HANDS. 5. Plug in unit and process food. 6. Select speed. While pressing on food pusher, push ON ( l ) or PULSE to process food. 7. When food chute is empty, push OFF ( O ) or release from PULSE position. Wait until blade has stopped rotating before removing cover. How to Operate the Controls The control panel provides quick- reference graphics which indicate the correct blade or disc for a job: Speed Switch: Push the switch to either Low (•) or High (••) speed before turning on the motor with the control switch. Control Switch: This switch gives you three choices: ON ( l ), OFF ( O ) or PULSE/MOMENTARY . Selecting the ON ( l ) position will cause the motor to run continuously until you push the switch to OFF ( O ). The PULSE/MOMENTARY position will cause the motor to run only until you release the switch; then it auto- matically springs back to the OFF (O) position. Low High OFF ON Pulse/Momentary

Processor 1. Wash the bowl, cover, blade, disc, and food pusher in hot, soapy water. Rinse and dry thoroughly. These parts may also be washed in a dishwasher. NOTE: Do not store the food processor with the cover in the locked position, as this may put strain on the interlock tab. 2. Wipe the base, control panel, and cord with a damp cloth or sponge. To remove stubborn soil, use a mild non-abrasive cleanser. NEVER IMMERSE THE BASE IN WATER OR OTHER LIQUID. 3. To store, place bowl on base. Then place onto the motor shaft the S-blade and slicing/shredding disc. Place cover on bowl but do not lock. FOOD MAXIMUM AMOUNT Fruits and Vegetables 1 pound or 2 to 3 cups Meats 12 ounces or 11⁄2 cups, cubed Parmesan or Romano Cheese 5 ounces, cubed Cheddar, Jack, or Mozzarella Cheese 8 ounces, cubed For best results do not exceed these amounts when chopping, mincing, or pureeing with the S-blade. Processing Charts ATTACHMENT SPEED FOODS Slicer disc Low ( • ) Cucumbers, apples, mushrooms High ( •• ) Julienne vegetables S-Blade Low ( • ) Chop nuts, mince vegetables High ( •• ) Chop meat, puree food Shredder disc Low ( • ) Cabbage High ( •• ) Firm cheeses (slicing blade facing up) (shredding teeth facing up) Operating time will depend on quantity of food being processed. Most foods can be sliced, chopped, or shredded in 11 to 30 seconds. Do not operate processor for more than one minute at a time. If processing large quanitites, let processor rest about one minute before continuing.

2 cloves garlic 4 ounces blue cheese 2 cups mayonnaise Using S-blade, with processor running, drop the garlic cloves into the food chute and mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream, lemon juice, and sugar. Process until smooth. Keep refrigerated. Makes 3 cups. Hummus 2 cloves garlic 2 green onions, white portion and half of green top 15 ounce garbanzo beans (chick peas), drained, reserving 1⁄4 cup liquid 1⁄4 cup tahini (sesame paste), stirred 3 to 4 tablespoons lemon or lime juice Using S-blade and with processor running, drop garlic cloves and onion into food chute. Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as needed. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate. Makes about 2 cups. Salsa 1 onion, peeled and quartered 1 clove garlic 1 hot pepper (jalapeno or finger hot), cored, seeded and quartered 4 tomatoes, quartered Using S-blade and with processor running, drop onion, garlic clove, and hot pepper through the food chute and chop until finely minced. Stop processor. Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups. Cranberry Orange Relish 12 ounces fresh cranberries, stems removed or frozen 1 cup sugar 1 small navel orange, washed, cut into wedges Using S-blade, place cranberries, sugar, orange, Grand Marnier or orange juice, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Makes about 21⁄2 cups. Recipes 1⁄2 cup sour cream 1⁄4 cup fresh lemon juice 2 tablespoons sugar 2 teaspoons olive oil 1⁄4 teaspoon cumin Dash of cayenne Salt and pepper to taste Dash of paprika Pita bread or cut up vegetables, optional 1⁄4 cup cilantro, packed 1⁄2 teaspoon cumin 1 tablespoon lime juice Salt and pepper to taste Hot sauce, optional 3 tablespoons Grand Marnier liqueur or orange juice Dash of ground cloves

1⁄4 teaspoon each, dry mustard and onion powder 1 cup flour 4 eggs Chicken Puffs 1 pound cooked chicken, (11⁄2 cups finely chopped) 1⁄4 cup packed parsley sprigs 1 cup chicken broth 1⁄2 cup vegetable oil 1 tablespoon Worcestershire sauce Cut chicken in large chunks and using S-blade place chicken and parsley in work bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the four seasonings into flour. When broth reaches a boil, add flour all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen. Potato–Leek Soup 3 pounds potatoes, peeled 3 to 4 leeks, both root and leaf ends trimmed 8 ounces bacon 2 quarts water Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about 10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl, whisk together milk with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings. Lentil Soup 1⁄2 pound bacon 1 large onion 6 parsnips, peeled, ends removed, cut into 1-inch pieces 8 celery ribs with leaves 6 carrots, ends removed In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve four slices of bacon to be used as garnish. Leave bacon drippings in pot. Using S-blade, chop onions and parsnips. Add chopped onions and parsnips to bacon drippings in pot and cook over medium heat until softened, about 7 minutes. Using slicer/shredder disc, slicing side up, slice celery and carrots. Add the celery, carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce heat and simmer, covered, for 40 minutes. At serving time, garnish with sour cream and crumbled bacon. Makes 8 servings. NOTE: Lentils do not need to be soaked overnight. 16 ounce bag lentils 2 quarts water 1 bay leaf 1 teaspoon salt Sour cream, optional 11⁄2 teaspoons salt 1⁄4 teaspoon pepper 1⁄2 cup milk 3 tablespoons flour

1⁄4 teaspoon pepper 4 tablespoons butter, melted 1 cup milk 1 egg 1⁄4 cup butter 1 teaspoon vanilla 8-ounce package light cream cheese, cut into chunks 3⁄4 cup skim milk ricotta cheese 1⁄2 cup light sour cream 1 egg 2 teaspoons dried Italian seasoning 26 ounce can spaghetti sauce 6 lasagna noodles, cooked Creamed Potatoes 4 pounds all-purpose white potatoes, about 15 medium 3 cups half-and-half cream 3 tablespoons finely minced onion Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, half-and-half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings. Sweet Potato Pudding 1 to 11⁄4 lb. sweet potatoes, scrubbed but not peeled, and cut to fit food chute (3 cups grated) 1⁄2 cup sugar 1⁄4 cup maple syrup Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2 quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan, so water will be 1 to 2-inches up side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours. Makes 6 servings. Vegetable Lasagna 8 ounces reduced-fat mozzarella cheese 1 medium onion, peeled, cut into chunks 4 garlic cloves 4-6 ounces fresh mushrooms 1 teaspoon vegetable oil 2 zucchini, approximately 6 inches each, cut into chunks 2 ounces Parmesan cheese, cut into 1⁄2-inch chunks (about 1⁄3 cup grated) Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using S-blade, place onion and garlic cloves into work bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until mushrooms are coarsely chopped. Place chopped vegetables in a large skillet with oil, over medium heat. Using S-blade, place zucchini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes;

chunks in bowl and process on High until coarsely chopped. Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings and process until creamy, about 30 to 40 seconds. Grease a 9x13-inch baking dish. Layer half each of noodles, cream cheese mixture, chopped vegetable mixture, and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350ºF for 25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving. Makes 8 servings. NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before shredding. Lasagna 1 pound mozzarella cheese 1 pound mild Italian sausage 1 pound ground beef 2 cloves garlic 1 medium onion, peeled and cut in eighths 1 rib celery, cut in 2-inch pieces 26-ounce can spaghetti sauce Using slicer/shredder disc, with slicing blade up, slice mozzarella and set aside. Remove casings from sausage. In a large skillet or large, heavy saucepan over medium high heat, cook and crumble sausage and ground beef. Using S-blade, with processor running, drop garlic through food chute and mince. Stop processor. Add onion and celery. Pulse until chopped then add to skillet. Cook until onion is soft. Place cooked meats and vegetables in large bowl. Add spaghetti sauce and tomato sauce and stir to mix. Using S-blade, process Parmesan cheese on High until finely grated, about 20 seconds. Add parsley to the Parmesan and process until chopped. Add cottage cheese, ricotta, and eggs and process until blended. In a 9x13-inch baking dish, layer meat sauce, noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be refrigerated at this time.) Cover tightly with aluminum foil and bake at 350ºF for 45 minutes. Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes before cutting to serve. Makes 8 to 10 servings. Crispy Catfish Fillets 21⁄2 ounces Parmesan cheese (1⁄2 cup, grated) 20 buttery crackers, like Ritz or Townhouse Cut cheese into 1⁄2-inch cubes. Using S-blade, place cheese cubes, crackers, and parsley in work bowl. Process until finely ground. Place cracker mixture in large shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at 400ºF for 15-20 minutes. Makes 4 servings. 8-ounce can tomato sauce 2.5 ounces Parmesan cheese, cut in 1⁄2-inch cubes (1⁄2 cup grated) 1 cup parsley sprigs 1 pound small curd cottage cheese 15-ounce container Ricotta cheese 2 eggs 12 lasagna noodles, uncooked 1⁄3 cup fresh parsley sprigs 1⁄4 cup melted butter 4 catfish fillets, about 8 ounces each

chicken breasts 4 cloves garlic 1-inch piece of ginger root, peeled 1 bunch green onions, roots trimmed 2 tablespoons vegetable oil 1 tablespoon flour 3⁄4 cup chicken stock or broth Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thick- ened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice. Makes 6 servings. Roasted Sweet Peppers & Sausage 1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded 2 green bell peppers, cored and seeded 2 medium onions, peeled and cut to fit in food chute Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings. 1⁄4 cup pineapple juice 3 tablespoons soy sauce 1 teaspoon dry mustard 1 cup roasted cashews 8-ounce can sliced water chestnuts, drained Cooked rice 1 teaspoon dried oregano 2 tablespoons olive oil 2 pounds Italian sausage

1 tablespoon melted butter or margarine 11⁄2 cups sugar 3 pineapple slices, drained 1 tablespoon vanilla 2 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt 1 cup raisins Good Morning Muffins 4 medium carrots (2 cups grated), washed, ends removed 1 large apple (1 cup grated), cored and cut into wedges 3 eggs 1⁄2 cup apple butter 1⁄4 cup vegetable oil 11⁄4 cups sugar Using slicer/shredder disc, shredding side up, shred carrots and apple into work bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using S-blade, place eggs, apple butter, oil, sugar, and vanilla into work bowl. Process until mixed and smooth. Add flour, cinnamon, baking powder, baking soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling about 3⁄4 full. Bake at 375ºF for 15 to 20 minutes. Makes 24 muffins. Cheddar Onion Cornbread 4 ounces Cheddar cheese (1 cup grated) 1 small onion, peeled and cut in quarters 1 tablespoon butter 1 egg Using slicer/shredder disc, shredding side up, shred Cheddar and set aside. Using S-blade, place onion in work bowl and process until finely chopped. Place chopped onion and butter in a skillet and cook over medium high heat until onions are soft. Set aside and cool. Do not wash work bowl. Using S-blade, place egg, milk, muffin mix, and corn into work bowl. Pulse until JUST mixed. Pour batter into greased 8-inch square baking pan. Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of batter. Bake at 425ºF for 30 to 35 minutes. Makes 6-8 servings. Baked Pineapple Bread Pudding 12 slices of white bread, torn into strips to fit food chute 20 ounce can pineapple chunks, drained 2 eggs 1 cup half-and-half cream Insert S-blade into food processor bowl and, with processor running, drop bread through food chute to make soft breadcrumbs. Pour into a greased 2-quart casserole dish. Place pineapple chunks in food processor bowl with S-blade. Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden. Makes 8 servings. 1⁄2 cup milk 8-ounce package corn muffin mix 8-ounce can cream-style corn 8-ounce container sour cream

Filling: 3 8-ounce packages cream cheese, cut into chunks 1 cup sugar 2 tablespoons flour 4 eggs 1⁄4 cup milk 1 teaspoon vanilla 1⁄2 cup chocolate chips Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set aside. Using S-blade and with processor running, drop cookies through food chute and process until an even crumb is formed. Continue processing, adding melted butter through the food chute until mixed. Pour crumbs into prepared springform pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes. Remove from the oven and cool on rack. Filling: Using S-blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to bake (without opening the oven door) for 45 minutes more or until cheesecake is set. When cooled, cover and refrigerate several hours or overnight. Makes 16 servings. Cooking Tip: For a creamy smooth-textured cheesecake, bake it in a water bath. Tear off a sheet of aluminum foil that extends about 6 inches larger than the springform pan. Place springform pan in center of foil and form foil up around the sides. This prevents water from leaking into the pan. Place the springform pan in a larger pan and fill larger pan with about 11⁄2 inches of hot tap water. Bake as directed. Marissa’s Apple Crisp 6 large Golden Delicious apples, peeled and cored and cut to fit in food chute (6 cups sliced) 1 tablespoon lemon juice 1⁄2 cup sugar 1 tablespoon flour 1 teaspoon cinnamon 1⁄4 teaspoon nutmeg Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and nutmeg. Stir to mix, then put apples in ungreased 2-quart baking dish. Using S-blade, place topping ingredients in work bowl and pulse until mixed. Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped with vanilla ice cream. Makes 6 servings. Crust: 1 teaspoon butter, softened 22 chocolate chip cookies 3 to 4 tablespoons unsalted butter, melted Topping: 1⁄2 cup butter, melted 1 cup flour 1 cup sugar 1 teaspoon cinnamon

number. Before calling, please note the model, type, and series numbers and fill in that information below. These numbers can be found on the bottom of your food processor. This information will help us answer your question much more quickly. MODEL: ______________ TYPE: _______________ SERIES: _________________ TWO-YEAR LIMITED WARRANTY Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in material and workmanship for a period of two (2) years from the date of original purchase, except as noted. There is no warranty with respect to the following, which may be supplied with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators. This warranty extends only to the original consumer purchaser and does not cover damage from abuse, neglect, use for commercial purposes, or any other use not found in the printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC. EXPRESSLY DISCLAIMS ANY AND ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABIL- ITY AND FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY HEREUNDER IS EXPRESSLY LIMITED TO THE REPAIR OR REPLACEMENT OF A DEFECTIVE PRODUCT OR AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID THEREFOR, AND ALL CLAIMS FOR SPECIAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED.Some states or provinces do not allow this exclusion or limitation of incidental or consequential losses, so the foregoing disclaimer may not apply to you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE STORE! Please call our CUS- TOMER SERVICE NUMBER. (For faster service please have model, series, and type numbers ready for operator to assist you.) CUSTOMER SERVICE NUMBERS In the U.S. 1-800-851-8900 In Canada 1-800-267-2826 Web site address: www.hamiltonbeach.com KEEP THESE NUMBERS FOR FUTURE REFERENCE! This warranty gives you specific legal rights, and you may also have other legal rights which vary from state to state, or province to province. 16

HAMILTON BEACH PROCTOR-SILEX,INC. PROCTOR-SILEX CANADA,INC. 263 Yadkin Road Southern Pines, NC 28387 Picton, Ontario K0K 2T0 8/00 840067300 Printed In Mexico