Hamilton Beach Blender 840118100 User Manual

Food Processor  
Important Safeguards.................. 2  
Parts and Features........................ 4  
Easy to Use Assembly Guide ...... 5  
Using Your Food Processor.......... 6  
Cleaning Your Food Processor.. 10  
Recipes........................................ 10  
Customer Service........................ 17  
In USA: 1-800-851-8900  
840118100  
 
Consumer Safety Information  
This appliance is intended for household  
use only.  
To avoid an electrical circuit overload, do  
not use another high wattage appliance on  
the same circuit with your food processor.  
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.  
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 Chopping/Mixing  
Blade and Slicing/Shredding Disc carefully;  
they are very sharp. Wash all parts except  
base in hot, soapy water. Rinse then dry.  
These parts can also be placed in dishwasher.  
Processing Tips and Techniques  
• For a uniform consistency when  
chopping, leave room in the bowl for  
the food to be tossed around.  
• Do not puree or mash starchy  
vegetables like potatoes. They will  
be over-processed in a second and  
turn gummy.  
• 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  
12-inch pieces.  
• 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 1 minute at a time. If  
processing large quantities, let the  
processor rest about 1 minute before  
continuing.  
• This food processor is excellent to  
chop, mix, slice, or shred most  
foods. However, to maintain peak  
performance, do not use your food  
processor for the following: grinding  
grain, coffee beans or spices; slicing  
frozen meat; or crushing ice.  
3
 
Parts and Features  
1. Food Pusher  
2. Food Chute  
3. Chopping/Mixing Blade  
4. Bowl  
5. Rotary Switch  
6. Pulse Button  
7. Base  
8. Motor Shaft  
9. Reversible Slicing/Shredding Disc  
10. Continuous Feed Disc*  
11. Food Gate (shows gate with  
short side down and long side down)  
12. Continuous Processing Chute*  
* Available on selected models  
Food Pusher in  
Food Chute  
Hints!  
Oil Dispenser*  
• The bowl will hold 8 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  
Chopping/Mixing Blade.  
Bowl with  
Storage Lid*  
Food Gate with  
Continuous  
Processing Chute*  
4
 
Easy to Use Assembly Guide  
In-Bowl Processing  
1
2
3
4
5
Chop  
Slice  
BOWL/  
TAZÓN  
LID/TAPA  
BOWL/  
TAZÓN  
LID/TAPA  
Shred  
BOWL/  
TAZÓN  
LID/TAPA  
Continuous Processing  
1
2
3
4
5
6
Slice  
BOWL/  
TAZÓN  
LID/TAPA  
Shred  
BOWL/  
TAZÓN  
LID/TAPA  
5
 
Food Processing Charts  
ATTACHMENT  
SPEED  
FOODS  
Slicer disc  
(slicing blade facing up)  
Low (  
)
Cucumbers, apples, mushrooms,  
vegetables, potatoes, cabbage  
1
High (  
Low (  
)
Julienne vegetables  
2
1
Chopping/Mixing Blade  
)
Chop nuts, mince vegetables,  
fruit, mushrooms  
High (  
)
Chop meat, puree food, knead  
bread dough, grate cheese  
2
S
hredder disc  
Low (  
High (  
)
Vegetables, cabbage  
Firm cheeses  
1
2
(shredding teeth facing up)  
)
For best results do not exceed the following amounts when chopping, mincing,  
or pureeing with the Chopping/Mixing Blade.  
FOOD  
Fruits and vegetables  
Meats  
MAXIMUM AMOUNT  
1 pound or 2 to 3 cups  
12 ounces or 112 cups, cubed  
Parmesan or Romano cheese  
Cheddar, Jack, or Mozzarella cheese  
5 ounces, cubed  
8 ounces, cubed  
Using Your Food Processor  
How to Lock the Bowl  
Align base and bowl as illustrated. Turn  
bowl clockwise until it locks into place.  
NOTE: The food processor will not  
work unless the bowl is locked into  
position.  
6
 
How to Lock the Cover  
Align cover as illustrated. Place cover  
on bowl and turn clockwise until it  
locks into place.  
NOTE: The food processor will not  
work unless the cover is locked into  
position.  
How to Operate the Controls  
The control is conveniently located on  
top of the base. Rotate the knob to  
select a speed: 1 (Low) or 2 (High). The  
processor will run continuously. For  
instant on and off control, use the  
PULSE button.  
Processing Using Chopping/Mixing Blade  
Please see the Easy to Use Assembly  
Chopping/  
Mixing Blade  
Guide on page 5.)  
The Chopping/Mixing Blade can be  
used to coarsely chop, finely mince,  
mix, or puree food to a smooth consis-  
tency.  
Motor  
Shaft  
1. Make sure the Control Switch is turned  
to OFF and the unit is unplugged.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 6.)  
3. Place the Chopping/Mixing 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 7.) Insert  
food pusher into food chute.  
5. Plug in unit and process food.  
The processing speed and time will  
determine the finished consistency  
of the food. The Pulse button can  
help you avoid overprocessing.  
7
 
Oil Dispenser (available on selected models)  
To make salad dressing, pour oil  
through dispenser slowly while  
processing with Chopping/Mixing  
Blade.  
Dispenser will slowly add oil to sauces  
and dressings for emulsion of the  
ingredients.  
Processing Using Slicer/Shredder  
Please see the Easy to Use  
Assembly Guide on page 5.)  
• To slice or shred cheese, select firm  
cheese like cheddar, monterey jack,  
or swiss. Place cheese in freezer for  
30 minutes before processing.  
shredding teeth on the other. Place  
on motor 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.  
• The Reversible Slicer/Shredder Disc  
has a slicing blade on one side and  
1. Make sure the Control Switch is turned 4. For continuous processing model,  
to OFF and the unit is unplugged.  
insert food gate long side down into  
lid when processing in bowl.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 6.)  
3. Put Slicer/Shredder Disc on motor  
shaft with the desired side facing up  
for either slicing or shredding. Lock  
cover onto bowl. (See “How to Lock  
the Cover” on page 7.)  
Slicer/Shredder  
Disc  
5. Cut food to fit food chute. Pack food  
chute tightly with food. Insert food  
pusher in chute. Always use the  
food pusher to feed food into the  
chute. NEVER PUSH FOOD  
Motor  
Shaft  
THROUGH CHUTE WITH HANDS.  
6. Plug in unit and process food.  
7. Select speed. While pressing on food  
pusher, select 1 or 2 for high or low  
speed or PULSE to process food.  
8. When food chute is empty, select  
OFF or release from PULSE position.  
Wait until blade has stopped rotat-  
ing before removing cover.  
8
 
(available on  
selected models)  
Continuous Processing  
Please see the Easy to Use  
Assembly Guide on page 5.)  
6. INSERT FOOD GATE WITH SHORT  
SIDE DOWN INTO SLOT OF LID.  
Continuous processing allows food to  
be processed in a separate bowl when  
processing large quantities.  
IMPORTANT: For continuous process-  
ing, insert food gate into slot of lid and  
make sure the continuous feed disc is  
in place.  
1. Make sure the Control Switch is turned  
to OFF and the unit is unplugged.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 6.)  
3. Put disc shaft onto motor shaft.  
4. Place the continuous feed disc,  
ribbed side up, onto the disc shaft.  
Turn the disc slowly until it drops into  
position (level with top of bowl).  
7. Lock on cover. (See “How to Lock  
the Cover” on page 7.) Place bowl  
under feed chute.  
8. Plug in unit and select speed.  
Process food. Check the continuous  
feed chute frequently to make sure  
the opening is not blocked. If  
blocked, turn unit off and unplug.  
Clear blockage, then reassemble  
and continue processing.  
Continuous  
Feed Disc  
NOTE: When using the continuous feed  
chute, some food may fall into the food  
processor bowl.  
Motor  
Shaft  
Hint!  
5. Select desired side of reversible  
slicing/shredding disc and place that  
side up on the disc shaft.  
Do not use the continuous feed chute  
feature to slice meats or cheeses or  
when shredding root vegetables  
Slicer/Shredder  
Disc  
(carrots, potatoes, etc.). As with most  
continuous feed processors, shredded  
moist vegetables may clog in the chute.  
It is best to shred these vegetables into  
the food processor bowl. Slicing these  
root vegetables while using the continu-  
ous feed chute will not present a problem.  
Motor  
Shaft  
9
 
Cleaning  
1. Wash the bowl, cover, blade, discs,  
food gate, and food pusher in hot,  
soapy water. Rinse and dry thor-  
oughly. These parts may also be  
washed in a dishwasher.  
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  
Chopping/Mixing Blade, Continuous  
Processing Disc and Slicing/Shredding  
Disc. Place cover on bowl but do not  
lock.  
NOTES:  
• Do not place the storage lid  
(available on selected models)  
in the dishwasher.  
• Do not store the food processor  
with the cover in the locked posi-  
tion, as this may put strain on the  
interlock tab.  
Recipes  
Blue Cheese Dressing  
2 cloves garlic  
4 ounces blue cheese  
2 cups mayonnaise  
12 cup sour cream  
14 cup fresh lemon juice  
2 tablespoons sugar  
Using Chopping/Mixing Blade, with processor running, drop garlic cloves into food  
chute and mince. Add cheese; 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 teaspoons olive oil  
14 teaspoon cumin  
2 green onions, white portion and  
half of green top  
Dash cayenne  
Salt and pepper to taste  
Dash paprika  
Pita bread or cut up vegetables, optional  
15 ounce garbanzo beans (chick peas),  
drained  
14 cup tahini (sesame paste), stirred  
3 to 4 tablespoons lemon or lime juice  
Using Chopping/Mixing 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  
14 cup cilantro, packed  
12 teaspoon cumin  
1 tablespoon lime juice  
Salt and pepper to taste  
Hot sauce, optional  
1 clove garlic  
1 hot pepper (jalapeno or finger hot),  
cored, seeded and quartered  
4 tomatoes, quartered  
Using Chopping/Mixing Blade and with processor running, drop onion, garlic  
cloves, 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.  
10  
 
Cranberry Orange Relish  
12 ounces fresh cranberries, stems  
removed or frozen  
3 tablespoons Grand Marnier liqueur  
or orange juice  
Dash ground cloves  
1 cup sugar  
1 small navel orange, washed,  
cut into wedges  
Using Chopping/Mixing Blade, place cranberries, sugar, orange, Grand Marnier,  
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 212 cups.  
Chicken Puffs  
1 pound cooked chicken, (112 cups  
finely chopped chicken)  
12 teaspoon each, salt and celery seed  
14 teaspoon each, dry mustard  
and onion powder  
1 cup flour  
4 eggs  
14 cup packed parsley sprigs  
1 cup chicken broth  
12 cup vegetable oil  
1 tablespoon Worcestershire sauce  
Cut chicken in large chunks and using Chopping/Mixing 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 4 seasonings into flour. When broth reaches a boil, dump  
in 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  
112 teaspoons salt  
14 teaspoon pepper  
12 cup milk  
3 tablespoons flour  
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.  
11  
 
Lentil Soup  
12 pound bacon  
1 large onion  
16 ounce bag lentils  
2 quarts water  
6 parsnips, peeled, ends removed,  
cut into 1-inch pieces  
8 celery ribs with leaves  
6 carrots, ends removed  
1 bay leaf  
1 teaspoon salt  
Sour cream, optional  
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices  
of bacon to be used as garnish. Leave bacon drippings in pot. Using  
Chopping/Mixing 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 car-  
rots. 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.  
Cashew Chicken  
2 lbs. boneless skinless chicken breasts  
4 cloves garlic  
14 cup pineapple juice  
3 tablespoons soy sauce  
1 teaspoon dry mustard  
8-ounce can sliced water chestnuts,  
drained  
1-inch piece of ginger root, peeled  
1 bunch green onions, roots trimmed  
2 tablespoons vegetable oil  
1 tablespoon flour  
1 cup roasted cashews  
Cooked rice  
34 cup chicken stock or broth  
Using Chopping/Mixing 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 slot-  
ted 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, and mustard. Stirring frequently, bring to a boil and cook until  
thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews  
and water chestnuts. Heat through. Serve over rice. Makes 6 servings.  
12  
 
Vegetable Lasagna  
8 ounces reduced-fat mozzarella cheese 8-ounce package light cream cheese,  
1 medium onion, peeled, cut into chunks  
4 garlic cloves  
4-6 ounces fresh mushrooms  
1 teaspoon vegetable oil  
cut into chunks  
34 cup skim milk ricotta cheese  
12 cup light sour cream  
1 egg  
2 zucchini, approximately 6 inches  
each, cut into chunks  
2 teaspoons dried Italian seasoning  
26 ounce can spaghetti sauce  
6 lasagna noodles, cooked  
2 ounces Parmesan cheese, cut into  
12-inch chunks (about 13 cup grated)  
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small  
bowl and set aside. Using Chopping/Mixing 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 Chopping/Mixing Blade, place zuc-  
chini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook  
until tender, about 10 minutes; set aside. Without washing the work bowl, using  
Chopping/Mixing Blade, place Parmesan cheese 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 mix-  
ture, 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.  
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  
1 teaspoon dried oregano  
2 tablespoons olive oil  
2 pounds Italian sausage  
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.  
13  
 
Crispy Catfish Fillets  
212 ounces Parmesan cheese  
13 cup fresh parsley sprigs  
14 cup melted butter  
4 catfish fillets, about 8 ounces each  
(12 cup, grated)  
20 buttery crackers, like Ritz  
or Townhouse  
Cut cheese into 12-inch cubes. Using Chopping/Mixing 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.  
Creamed Potatoes  
4 pounds all-purpose white potatoes,  
112 teaspoons salt  
14 teaspoon pepper  
about 15 medium  
3 cups half-n-half cream  
3 tablespoons finely minced onion  
4 tablespoons butter, melted  
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-n-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 114 lb. sweet potatoes, scrubbed  
but not peeled, and cut to fit food  
chute (3 cups grated)  
1 cup milk  
1 egg  
14 cup butter  
1 teaspoon vanilla  
12 cup sugar  
14 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 Chopping/Mixing  
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 112 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 112 hours.  
Makes 6 servings.  
14  
 
Good Morning Muffins  
1 tablespoon vanilla  
2 cups flour  
4 medium carrots (2 cups grated),  
washed, ends removed  
1 large apple (1 cup grated), cored  
and cut into wedges  
3 eggs  
2 teaspoons cinnamon  
1 teaspoon baking soda  
12 teaspoon baking powder  
12 teaspoon salt  
12 cup apple butter  
14 cup vegetable oil  
1 cup raisins  
114 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  
Chopping/Mixing Blade, place eggs, apple butter, oil, sugar, and vanilla into work  
bowl. Process until mixed and smooth. Add flour, cinnamon, baking powder, bak-  
ing 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 34 full. Bake at 375ºF for 15 to 20 minutes. Makes 24 muffins.  
Cheddar Onion Cornbread  
12 cup milk  
8-ounce package corn muffin mix  
8-ounce can cream style corn  
8-ounce container sour cream  
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  
Chopping/Mixing 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  
Chopping/Mixing 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 teaspoon vanilla  
1 tablespoon melted butter or  
margarine  
112 cups sugar  
1 cup half and half cream  
3 pineapple slices, drained  
Insert Chopping/Mixing Blade into food processor bowl and, with processor run-  
ning, 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 Chopping/Mixing 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.  
15  
 
Chocolate Chip Cheesecake  
Filling:  
Crust:  
3 8-ounce packages cream cheese,  
cut into chunks  
1 cup sugar  
1 teaspoon butter, softened  
22 chocolate chip cookies  
3 to 4 tablespoons unsalted butter,  
melted  
2 tablespoons flour  
4 eggs  
14 cup milk  
1 teaspoon vanilla  
12 cup chocolate chips  
Crust: Use 1 teaspoon butter to grease a 9 to 912-inch springform pan and set  
aside. Using Chopping/Mixing Blade and with processor running, drop cookies  
through food chute and process until an even crumb is formed. Continue process-  
ing, adding melted butter through the food chute until mixed. Pour crumbs into  
prepared springform pan and press crumbs evenly on bottom of pan. Bake in 425  
degree oven for 10 minutes. Remove from the oven and cool on rack.  
Filling: Using Chopping/Mixing 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 112 inches of hot tap water. Bake as  
directed.  
Marissa’s Apple Crisp  
Topping:  
6 large Golden Delicious apples,  
peeled and cored and cut to fit in  
food chute (6 cups sliced)  
1 tablespoon lemon juice  
12 cup sugar  
12 cup butter, melted  
1 cup flour  
1 cup sugar  
1 teaspoon cinnamon  
1 tablespoon flour  
1 teaspoon cinnamon  
14 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  
Chopping/Mixing 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.  
16  
 
Customer Service  
If you have a question about your food processor, call our toll-free customer service  
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: _______________  
This warranty applies to products purchased in the U.S.  
LIMITED WARRANTY  
This product is warranted to be free from defects in material and workmanship for a period  
of two (2) years for Hamilton Beach Portfolio products or one (1) year for Hamilton Beach  
products from the date of original purchase, except as noted below. During this period, we  
will repair or replace this product, at our option, at no cost. THE FOREGOING WARRANTY  
IS IN LIEU OF ANY OTHER WARRANTY, WHETHER EXPRESS OR IMPLIED, WRITTEN  
OR ORAL INCLUDING ANY WARRANTY OF MERCHANTABILITY OR FITNESS FOR A  
PARTICULAR PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT  
EQUAL TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL  
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no warranty with  
respect to the following, which may be supplied with this product: glass parts, glass  
containers, cutter/strainer, blades, and/or agitators. This warranty extends only to the  
original consumer purchaser and does not cover a defect resulting from abuse, misuse,  
neglect, use for commercial purposes, or any use not in conformity with the printed  
directions. 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. Some states or provinces do  
not allow limitations on implied warranties or special, incidental or consequential damages,  
so the foregoing limitations may not apply to you.  
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO THE  
STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service please have  
model, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBER  
In the U.S. 1-800-851-8900  
KEEP THIS NUMBER FOR FUTURE REFERENCE!  
17  
 
HAMILTON BEACH PROCTOR-SILEX,INC.  
263 Yadkin Road, Southern Pines, NC 28387  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
hamiltonbeach.com  
840118100  
7/03  
18  
 

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