70935 - Food Processor HAMILTON BEACH - Free user manual and instructions

USER MANUAL 70935 HAMILTON BEACH

1. Read all instructions.

2. This appliance is not intended for use by persons with

reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. This appliance shall not be used by children. Keep the appliance

and its cord out of reach of children.

4. Close supervision is necessary when any appliance is used near

children. Children should be supervised to ensure that they do not play with the appliance.

5. To protect against risk of electrical shock, do not put motor unit,

cord, or plug in water or other liquid.

6. Avoid contacting moving parts.

7. Keep hands and utensils away from moving cones while

processing food to reduce the risk of severe personal injury and/ or damage to the appliance. A rubber scraper may be used but ONLY when the spiralizer is not running.

8. The use of attachments not recommended or sold by the

appliance manufacturer for use with this model may cause fire, electric shock, or injury.

9. Blades are sharp; handle cones with care. Store out of reach of

10. Do not use over a stove or other heat source.

11. Do not use outdoors.

12. Do not let cord hang over edge of table or counter.

13. Do not let cord contact hot surfaces, including the stove.

14. Do not place appliance on or near a hot gas or electric burner, or

15. Turn the appliance OFF( ), then unplug from outlet when not in

use, before putting on or taking off parts, and before cleaning. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.

16. Do not operate any appliance with a damaged supply cord or

plug, or after the appliance malfunctions or has been dropped or damaged in any manner. Supply cord replacement and repairs must be conducted by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard. Call the provided customer service number for information on examination, repair, or adjustment.

17. Never feed food by hand. Always use food pusher.

18. Operating time cannot exceed 3 minutes per use.

19. To reduce the risk of injury, never place cones on base without

first putting cone holder properly in place.

20. Do not attempt to defeat the food chute interlock mechanism.

21. Be certain cover is locked in place before operating appliance.

22. Check that the appliance is OFF ( ) before plugging cord into

wall outlet. To disconnect, turn the control to OFF ( ); then remove plug from wall outlet. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.

23. CAUTION! In order to avoid a hazard due to inadvertent resetting

of the thermal cut-out, this appliance must not be supplied through an external switching device, such as a timer, or connected to a circuit that is regularly switched on and off by the utility.

SAVE THESE INSTRUCTIONS3

Other Consumer Safety Information This appliance is intended for household use only. w WARNING Electrical Shock Hazard: This appliance is provided with a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet. 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 appliance. 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.

WATTAGE/PEAK POWER INFORMATION

The marked rating of the Spiralizer is determined by Underwriters Laboratories as the maximum stabilized power consumption of the Spiralizer under a loaded condition. This machine is equipped with motor overload protection. If the motor stops during operation due to overheating, unplug and allow it to cool down for 15 minutes. Plug machine back in to resume normal operation.4 Parts and Features To order parts: US: 1.800.851.8900 www.hamiltonbeach.com Canada: 1.800.267.2826 Mexico: 01 800 71 16 100 BEFORE FIRST USE: Wash all parts except the base before first use. See “Cleaning and Storage” instructions. Food Pusher Food Chute Cone Holder Base CONE USE Rounded Grating Blade: Makes continuous spaghetti- shaped noodles. Thin Julienne Blade: Makes continuous linguini-shaped noodles. Thick Julienne Blade: Makes continuous fettuccine- shaped noodles. Ribbon Blade: Makes continuous wide cuts. The Spiralizer has 4 different cutting cones. Cones may vary by model. See the Foods to Spiralize for more information. Bowl ON/OFF Switch Bowl Lid (on some models) Cleaning Brush (on some models) Cord Storage Area (in back of base)5 How to Assemble How to Spiralize

1. Plug into outlet.

2. Place the food in center of the food

chute. Process only one piece of food at a time.

3. Press food pusher grip securely into

food by pushing down on the food pusher.

4. Turn on the Spiralizer.

5. Apply light, constant pressure to food

pusher while processing food. Allow the food pusher and motor to work at their own pace.

6. Keep processing until food stops being

cut. About 1 inch (2.5 cm) of food will always remain unprocessed.

7. Remove the small cone-shaped piece of

food left on the food pusher grip. Use as a snack or add to stock, soup, or salads.

8. Check cone before spiralizing more

food. If pulp is caught in cone, clean with the brush and rinse.

• If grip is spinning on top of food, the food pusher has lost its grip on the food. Stop the motor. Remove the food, cut a flat edge on the food, and try again.

• Pressing harder will not speed up the process or make the Spiralizer cut better. The cone and cone holder turn, not the food.

• Do not lift up the food pusher during processing. This can cause the food pusher to lose its grip on the food.

1. With the pointed end of cone down,

place selected cone into cone holder. Ensure that the cone is level inside the cone holder. Tabs must be inserted between notches.

2. Place cone holder with inserted cone

3. Place food chute onto base. Turn food

chute clockwise until it locks into place.

4. Slide the food pusher into the food

5. Place processing bowl between the feet

of the base. w CAUTION Cut Hazard.

• Blades are sharp; handle cones with care.

• Inspect parts before use. Do not use if parts are cracked, bent, or damaged.

• Do not place fingers or utensils into the cones while in use.6 Foods to Spiralize Type • Choose firm vegetables and fruits such as apples, carrots, beets, butternut squash, cucumbers, jicama, pears, parsnips, potatoes, rutabaga, sweet potatoes, turnips, yellow squash, zucchini.

• Avoid soft or overripe foods. Size • Select foods that are at least 1 inch (2.5 cm) in diameter.

• Small foods like radishes will spiralize but will not yield a great amount.

• Large-diameter foods should be trimmed to fit the chute. Shape • Symmetrical solid foods are the best choice.

• Foods that are hollow like bell peppers or with multilayers such as onion and leeks are not good choices for spiralizing. Prep • Peel any tough skin; remove stems, seeds and pits.

• Cut or trim large items to fit the diameter of the food chute.

• Any length of food can be spiralized.

1. Start by choosing the best foods for spiralizing. See the list at

left. Here is a general rule: think about what foods will work on a manual food grater. If you can grate a food, it should spiralize well.

2. Solid fruits or vegetables work better than those that have seeds.

Seeds get caught in the blade and will not make uniform spirals. For vegetables such as butternut squash, use the solid part and save the end with seeds for another use.

3. Size does matter. The best foods for spiralizing are the ones that

most closely fit the size of the food chute.

4. When making ribbons, symmetrical foods (like zucchini or

cucumbers) will give better results. Large foods can be cut to fit the food chute but ribbons may not be as uniform or pretty.

5. Scrub or peel your veggies and fruit before spiralizing. When

practical, you should peel the food. Peels add to the pulp that can get caught in the blade. Zucchini, yellow squash, cucumbers and apples are examples that you could leave unpeeled.

6. Center the item in the Spiralizer for more even cutting. Foods that

are held vertically with the food pusher will give the best results.

7. Apples, pears, and potatoes are examples of foods that turn brown

quickly when cut. Sprinkle fruit with lemon juice and place potatoes in water until ready to use. Be sure to pat dry thoroughly with paper towels.

8. Spiralized fruit and veggies can be eaten raw or cooked. Most noodles

can be stored 2 to 3 days in the refrigerator in covered containers.

9. Dry the noodles with paper towels before serving or if you decide

to blanch them in water to avoid watery sauces. Reduce sauces before topping vegetable noodles to prevent thinned-down sauces.

10. Spiralized vegetables and fruit will be processed in very long strands.

Use a knife or scissors to cut the vegetables into serving-size pieces.

11. Use tongs or a pasta fork to serve the noodles.

12. The leftover piece from processing can be eaten as a snack or

saved to use in soups, sauces, or salads. Successful Spiralizing7 Cleaning and Storage w WARNING Electrical Shock Hazard. Disconnect power before cleaning. Do not immerse Spiralizer, cord, or plug in any liquid. w CAUTION Cut Hazard. Blades are sharp; handle cones with care.

1. Unplug. Disassemble the Spiralizer by removing the food pusher

from the food chute.

2. Turn food chute counterclockwise until it unlocks from the base.

3. Carefully remove the cone from the cone holder by pushing

upward from the bottom of the cone to avoid contact with the blade. Remove cone holder from the base.

4. Wipe base with a damp cloth. Never place in water or rinse under

running water or other liquid.

5. Wash container, food pusher, lid, and cones in hot, soapy water

or place in top rack of the dishwasher. To prevent injury from blades in cones, never place cones in sink of soapy water where they are not visible.

6. Use the brush to clean the cones. Rinse and dry.

7. For storage, place cones point-side up

in bowl and flip the food chute upside down into the base. Insert pusher into chute. For models with bowl lid, store cones in bowl and place lid on top of food chute and pusher. Troubleshooting Unit will not turn on.

• Food chute is not locked in place. Ensure that the cone is level inside the cone holder. Tabs must be inserted between notches. Place food chute onto base. Turn clockwise until it locks into place.

• This machine is equipped with motor overload protection. If the motor stops during operation due to overheating, unplug and allow it to cool down for 15 minutes. Plug machine back in to resume normal operation. No food is coming out of the cone.

• The food pusher grip is not securely pressed into the food. Press firmly and make sure grip is inserted into food. If grip is spinning on top of food, the food pusher has lost its grip on the food. Stop the motor. Remove the food, cut a flat edge on the food, and try again. Excessive force is required to process food or no food is coming out of the cone.

• Pulp has clogged the blade. Carefully remove cone as directed in the “Cleaning and Storage” section. Clean with the brush and try again. Or, the food pusher has lost its grip on the food. See above. Food won’t spiralize. Food mashes or breaks apart.

• Some soft or overripe foods may not be suitable for spiralizing. Choose firm foods. See Foods to Spiralize on page 6 for suggestions. A success tip is to think of foods that can be grated on a manual food grater. If a food can be grated, it is appropriate for spiralizing.

• Not pressing hard enough or pressing too hard. Apply light, constant pressure to food pusher while spiralizing. Allow the Spiralizer to work at its own pace. NOTE: Pressing harder will not speed up the process or make the Spiralizer cut better.

• Food is not centered in the food chute. Stop the motor. Cut a flat edge and try again. Best results occur when the food most closely fits the size of the food chute and when it is held vertically with the food pusher securely inserted in the end, not allowing the food to fall over on its side.8 Recipes Lemon Garlic Shrimp and Veggie Pasta Ingredients: 2 large zucchini 2 large yellow squash 2 large thick carrots, peeled 3/4 cup (177 ml) butter 4 cloves garlic, minced 1 tablespoon (15 ml) cornstarch 1/2 cup (118 ml) chicken broth plus 2 tablespoons (30 ml), divided 1 pound (454 g) (20 to 24 count) peeled and deveined shrimp 1/4 cup (59 ml) lemon juice 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper 2 tablespoons (30 ml) drained capers 1 teaspoon (5 ml) lemon zest Chopped fresh parsley Directions:

1. Using a Spiralizer, make spirals of zucchini, yellow squash and

2. Fill a large saucepan two-thirds full of water. Over high heat, boil

water. Add zucchini, yellow squash and carrots spirals. Cook until tender, about 15 seconds. Drain and cover to keep warm.

3. In a large skillet over medium-high heat, melt butter. Add garlic

and cook until tender, 1 to 2 minutes.

4. In a small bowl, dissolve cornstarch in 2 tablespoons (30 ml)

chicken broth. Add to skillet with shrimp, remaining chicken broth, lemon juice, salt and black pepper. Cook until shrimp are opaque throughout and sauce is thickened, about 2 minutes.

5. Stir in capers and lemon zest. Serve over veggie pasta.

6. Sprinkle with parsley before serving.

Serves: 4–6 Potato and Egg Nests Ingredients: 1 large (10 ounces [285 g]) Russet potato 2 tablespoons (30 ml) finely chopped onion 1 tablespoon (15 ml) vegetable oil 1/4 teaspoon (1.3 ml) salt 1/4 teaspoon (1.3 ml) ground black pepper 2 large eggs Chopped chives Coarse black pepper Directions:

1. Heat oven to 400°F (204°C).

2. Using a Spiralizer, cut potato in spirals. Place potato spirals in

paper towels and squeeze out the moisture. Repeat until potato spirals are dry.

3. Place a small (6 1/2-inch [16.5-cm]) cast iron skillet in the oven

to heat for 10 minutes.

4. In the meantime, in a large bowl, stir potato spirals, onion,

vegetable oil, salt and ground black pepper until well blended.

5. Spray hot skillet with nonstick cooking spray. Add potato

mixture to skillet and move mixture up the side.

6. Bake until the edge is slightly brown and crisp, 23 to

25 minutes. Remove from oven and add eggs to the potato mixture.

7. Bake until eggs are cooked to desired doneness, an additional

10 to 12 minutes. Garnish with chopped chives and coarse black pepper. Serves: 1–2 Suggested Cone: Rounded Grating Blade9 Thai Vegetable and Chicken Salad Ingredients: 1 large English cucumber 1 large yellow squash 1 large thick carrot, peeled 3 cups (710 ml) cooked shredded chicken 1 cup (237 ml) toasted sliced almonds 1/2 cup (118 ml) fresh cilantro, chopped 1/3 cup (79 ml) fresh basil, cut in strips 2 tablespoons (30 ml) sesame oil 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) rice vinegar 2 tablespoons (30 ml) soy sauce 2 cloves garlic, minced 2 teaspoons (10 ml) grated ginger 2 teaspoons (10 ml) honey 1/2 teaspoon (2.5 ml) dried crushed red pepper 1/2 teaspoon (2.5 ml) coarse black pepper Directions:

1. Using a Spiralizer, make spirals of cucumber, squash and

carrot; set aside. In a large bowl, stir together cucumber, squash, carrot, chicken, almonds, cilantro and basil.

2. In a small bowl, stir oil, fish sauce, vinegar, soy sauce, garlic,

ginger, honey, crushed red pepper and black pepper until well blended. Pour over vegetable mixture and toss until well blended.

3. Cover and refrigerate several hours for flavors to blend or until

ready to serve. Serves: 4 Garden Pasta Ingredients: 2 medium zucchini 2 medium yellow squash 2 tablespoons (30 ml) olive oil 1 clove garlic, minced 2 large tomatoes, diced 2 tablespoons (30 ml) chopped fresh basil 1 tablespoon (15 ml) balsamic vinegar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse ground black pepper 1/4 teaspoon (1.3 ml) crushed red pepper, optional Directions:

1. Using a Spiralizer, make spirals of zucchini and yellow squash.

2. Fill a large saucepan two-thirds full of water. Over high heat,

boil water. Add zucchini and yellow squash spirals. Cook until tender, about 15 seconds. Drain and cover to keep warm.

3. In large skillet over medium-high heat, cook garlic in olive oil

until tender, about 3 minutes.

4. Add tomatoes, basil, vinegar, salt and peppers. Cook just until

tomatoes are heated through.

5. Serve over vegetable pasta.

Serves: 4–6 Recipes (cont.) Suggested Cone: Thin Julienne Blade10 Zucchini Noodles With Salsa and Feta Ingredients: 4 medium zucchini 1 tablespoon (15 ml) olive oil 1 large onion, chopped 2 cloves garlic, chopped 4 pounds (1.8 kg) plum tomatoes, cored and chopped 1 small jalapeno pepper, chopped 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) cumin 1/2 teaspoon (2.5 ml) coarse black pepper 1/2 cup (118 ml) fresh cilantro, chopped 3 ounces (85 g) feta cheese, crumbled Directions:

1. Using a Spiralizer, make spirals of zucchini; set aside.

2. In a large skillet over medium-high heat, heat oil. Add onion and

garlic. Cook until tender, 1 to 2 minutes.

3. Add tomatoes, jalapeno, salt, cumin, black pepper and cilantro.

Cook until tomatoes are tender, about 5 minutes.

4. Fill a large saucepan two-thirds full of water. Over high heat,

boil water. Add zucchini spirals. Cook until tender, about 15 seconds.

5. Drain and arrange on plates.

6. Top with warm salsa and sprinkle with feta cheese.

Serves: 4–6 Sweet Potato, Sausage and Spinach Parmesan Dinner Ingredients: 2 large sweet potatoes, peeled 1 tablespoon (15 ml) olive oil 1 pound (454 g) hot Italian sausage 3 cloves garlic, minced 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) coarse black pepper 1/4 teaspoon (1.3 ml) dried crushed red pepper 1 cup (237 ml) chicken broth 2 cups (473 ml) baby spinach 1 cup (237 ml) grated Parmesan cheese 1 cup (237 ml) fresh basil leaves, sliced Directions:

1. Using a Spiralizer, make spirals of sweet potatoes; set aside.

2. In a large Dutch oven over medium-high heat, heat oil. Cook

sausage until browned and no longer pink; drain.

3. Stir in sweet potatoes, garlic, salt, pepper and crushed red

pepper. Add broth and cook until sweet potatoes are cooked through, 8 to 10 minutes.

4. Add spinach, Parmesan cheese and basil to Dutch oven. Toss

mixture until well blended. Serves: 4 Recipes (cont.) Suggested Cone: Thick Julienne Blade11 Beets With Orange and Goat Cheese Salad Ingredients: 2 pounds (907 g) fresh beets (about 6 medium), peeled 3 teaspoons (15 ml) salt, divided 6 tablespoons (89 ml) fresh orange juice 1/2 cup (118 ml) vegetable oil 2 tablespoons (30 ml) rice vinegar 2 tablespoons (30 ml) honey 1 tablespoon (15 ml) fresh thyme leaves 1 clove garlic 1/2 teaspoon (2.5 ml) coarse black pepper Salad greens 2 medium oranges, sectioned 1/2 cup (118 ml) crumbled goat cheese 1/2 cup (118 ml) chopped walnuts, toasted Directions:

1. Using a Spiralizer, make ribbons of beets.

2. Fill a large saucepan two-thirds full of water and 2 teaspoons

(10 ml) salt. Over high heat, boil water. Add beets and cook until tender, 1 to 2 minutes.

3. Chill in an ice bath. Drain and dry ribbons with paper towels.

4. To make dressing, in a single-serve blender, add orange juice,

oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon (5 ml) salt and coarse black pepper. Blend until slightly thickened.

5. On a salad plate, arrange fresh greens, beets and orange

segments. Top with goat cheese and toasted walnuts. Serves: 8 Apple Crumb Tart Ingredients: 1 refrigerator pie crust, room temperature 1/2 cup (118 ml) all-purpose flour 1/2 cup (118 ml) old-fashioned oats 3 tablespoons (44 ml) packed light brown sugar 2 tablespoons (30 ml) sugar, divided 1 1/4 teaspoons (6.3 ml) ground cinnamon, divided 1/4 cup (59 ml) cold butter, sliced 5 small green apples, peeled and cored Directions:

1. Heat oven to 425°F (218°C). Line a large cookie sheet with

parchment paper. Place the pie crust in the center of the cookie sheet and unroll.

2. In a food processor bowl, combine flour, oats, brown sugar,

1 tablespoon (15 ml) sugar and 1 teaspoon (5 ml) cinnamon by pulsing a few times to blend.

3. With the food processor running, add butter through the food

chute and blend until crumbs form. Set aside.

4. Using a Spiralizer, make ribbons of apples. Place apple ribbons

in center of pie crust, leaving 1 1/2 inches (3.8 cm) around the edge.

5. In a small bowl, stir remaining 1 tablespoon (15 ml) sugar and

1/4 teaspoon (1.3 ml) cinnamon until blended. Sprinkle over apples.

6. Fold 1 1/2-inch (3.8-cm) crust up around apple ribbons,

pinching while folding. Top apple ribbons with reserved crumb mixture.

7. Bake until crust and crumb topping are browned, 25 to

30 minutes. Serves: 8 Recipes (cont.) Suggested Cone: Ribbon Blade12 This warranty applies to products purchased and used in the U.S. and Canada. This is the only express warranty for this product and is in lieu of any other warranty or condition. This product is warranted to be free from defects in material and workmanship for a period of five (5) years from the date of original purchase in Canada and one (1) year from the date of original purchase in the U.S. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option; however, you are responsible for all costs associated with returning the product to us and our returning a product or component under this warranty to you. If the product or component is no longer available, we will replace with a similar one of equal or greater value. This warranty does not cover glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is used for other than single-family household use or subjected to any voltage and waveform other than as specified on the rating label (e.g., 120V ~ 60 Hz). We exclude all claims for special, incidental, and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You may have other legal rights that vary depending on where you live. 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. To make a warranty claim, do not return this appliance to the store. Please call 1.800.851.8900 in the U.S. or 1.800.267.2826 in Canada or visit hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada. For faster service, locate the model, type, and series numbers on your appliance. Limited Warranty13