User manual KITCHENAID KFPM770

[. . . ] 12 CUP FOOD PROCESSORS INSTRUCTIONS AND RECIPES MODELS KFPW760 & KFPM770 1-800-541-6390 Details Inside ® FOR THE WAY IT'S MADE. TM 1 Hassle-Free Replacement Warranty 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, KitchenAid will arrange to deliver an identical or comparable replacement to your door free of charge and arrange to have your original Food Processor returned to us. Your replacement unit will also be covered by our one year full warranty. Please follow these instructions to receive this quality service. If You Reside In The 50 United States and your KitchenAid® Food Processor should fail within the first year of ownership, simply call our toll-free Customer Satisfaction Center at 1-800-541-6390 Monday through Friday, 8 a. m. [. . . ] Per Serving: About 140 cal, 1 g pro, 4 g carb, 13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod. 29 Chicken Wild Rice Salad 2 green onions, cut into 1-inch pieces 1 pound boneless, skinless chicken breast halves, grilled or broiled and cooled 1 /2 large red bell pepper, seeded and cut into quarters lengthwise 1 medium rib celery 2 cups cooked wild rice, cooled Dressing 1 /2 cup vegetable oil 1 /4 cup white wine or rice vinegar 2 tablespoons Dijon mustard 1 /2 teaspoon salt 1 /2 teaspoon coarsely ground black pepper 1 /2 teaspoon hot pepper sauce Position multipurpose blade in work bowl. Pulse 1 to 2 times, about 2 seconds each time, or until chopped. Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add chicken, bell pepper, and celery in batches. Exchange slicing disc for multipurpose blade in work bowl. Refrigerate at least 1 hour before serving. Tip: Entire salad may be assembled 1 day in advance and refrigerated. Per Serving: About 370 cal, 22 g pro, 16 g carb, 25 g total fat, 4. 5 g sat fat, 50 mg chol, 450 mg sod. Asian Coleslaw 1 package (3 oz. ) ramen noodles (shrimp, chicken, or vegetable flavor) 1 /2 large head (about 1 lb. ) Napa cabbage, cored 1 /2 medium red onion 1 /3 cup salted sunflower seeds Dressing 1 /4 cup vegetable oil 2 tablespoons rice vinegar or rice wine 2 tablespoons sugar Remove and reserve seasoning packet from noodles. Crumble noodles and place on baking sheet. Bake at 375°F for 5 minutes, or until toasted. Position 2 mm slicing disc in work bowl. Add cabbage and onion in batches, cutting to fit feed tube if necessary. Add sunflower seeds and noodles; toss to mix. Exchange slicing disc for multipurpose blade in work bowl. Add oil, vinegar, sugar, and contents of seasoning packet. Process until blended and sugar is dissolved, 10 to 15 seconds. Chill at least 1 hour before serving to blend flavors. Yield: 12 servings (1/2 cup per serving). Per Serving: About 110 cal, 2 g pro, 9 g carb, 8 g total fat, 1. 5 g sat fat, 0 mg chol, 115 mg sod. 30 Broccoli Kohlrabi Salad 1 stalk (about 3/4 lb. ) broccoli 2 bulbs kohlrabi, peeled and cut into eighths lengthwise 1 large carrot, peeled Dressing 1 /3 cup vegetable oil 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 2 green onions, cut into 1-inch pieces 1 teaspoon prepared mustard 1 teaspoon sugar 1 /2 teaspoon coarsely ground black pepper 1 /4 teaspoon salt Position 2 mm slicing disc in work bowl. Add broccoli (stalk and florets), cutting to fit feed tube if necessary. Exchange slicing disc for 4 mm shredding disc in work bowl. Remove vegetable mixture to large mixing bowl. [. . . ] Per Serving: About 110 cal, 1 g pro, 13 g carb, 6 g total fat, 3 g sat fat, 15 mg chol, 60 mg sod. 56 KitchenAid® Food Processor Warranty for the 50 United States and District of Columbia This warranty extends to the purchaser and any succeeding owner for Food Processors operated in the 50 United States and District of Columbia. Length of Warranty: One Year Full Warranty from date of purchase. KitchenAid Will Pay For Your Choice of: KitchenAid Will Not Pay For: A. Repairs when Food Processor is used in other than normal single family home use. [. . . ]