Food Processor

Fresh flavors in a flash without breaking a sweat!

Multiuse Blade

What It Does

Chops, mixes, purees, blends, dices, and minces veggies, herbs, bread crumbs, dips, and salsas to the size and texture you want.

How It Works

This blade sits near the bottom of the center post.

Grating Blade

What It Does

Grates and shreds carrots for cake or salads, cabbage for slaw, broccoli for salads, and cheese for everything.

How It Works

It sits toward the top of the center post. Place the grating size (coarse/fine) face up. Add the ingredients through the food chute.

Slicing Blade

What It Does

Slices and shaves veggies for salads and sautes, potatoes and zucchini for gratins, and apples or any firm produce. (Don’t use to slice cheese.)

How It Works

It sits toward the top of the center post. Place the slicing size (thick/thin) face up. Add the ingredients through the food chute.

3 Recipes to Get Started

Green Goddess Dip Makes 3 cups (750 mL) ACCESSORY: Multiuse blade

Packed with fresh herbs, creamy avocado, and tangy lemon, this bright dip tastes great with chips, veggies, on toast, or as a sandwich spread.

2 large, ripe avocados

1 cup (250 mL) low-fat plain Greek yogurt

½ cup (125 mL) sour cream

1 lemon, juiced

4 sprigs tarragon, stems removed 12 chives, cut into thirds

½ tsp (2 mL) salt

¼ tsp (1 mL) black pepper

1. Add the ingredients to the food processor bowl and blend until smooth, about 1 minute.

Fresh Mango Salsa Makes 3½ cups (875 mL) ACCESSORY: Multiuse blade

Ridiculously simple and deliciously fresh, you’ll find yourself enjoying this salsa as a dip, in a salad, or as a topping for meat, seafood, and fish tacos. Honestly, it makes everything taste better.

Using the Food Pusher

• When using the grating or slicing blades, gravity will naturally feed the food into the blades. When needed, very lightly push with the food pusher. Too much pressure can bog down the motor.

• Place the food pusher in the chute while processing to reduce splattering.

Let’s Start Processing!

1. Insert the center post and blade and attach the lid.

2. For quicker, more consistent processing, cut foods into uniform sizes before processing.

3. Click the safety lock button and press the power button. You can hold for continuous processing or pulse for short bursts. For the best results, always use the highest speed (5) unless otherwise noted.

4. The bottom of the bowl has a nonslip ring. However, if you’re not using the food pusher, hold the power handle with one hand and the food processor bowl with the other hand while operating for added stability.

5. Because it processes quickly, check during use so you get your desired cuts and texture.

1 small red bell pepper, cut into chunks

1 jalapeño pepper, seeded and quartered

1 tsp (5 mL) lime zest

2 tbsp (30 mL) lime juice

¼ tsp (1 mL) salt

¹/ ³ cup (75 mL) cilantro leaves, loosely packed

2–3 large ripe mangoes, peeled and cut into chunks (or 1 lb./450 g frozen, thawed and drained)

1. Add the bell pepper, jalapeno, lime zest, juice, and salt to the food processor bowl. Pulse until coarsely chopped, about 8 times.

2. Add the cilantro and top with the mango (this helps blend evenly). Pulse until coarsely chopped and well blended, about 12 times.

Crunchy Asian Slaw Makes 6 cups (1.5 L) ACCESSORIES: Slicing blade, grating blade, multiuse blade

This simple recipe uses three different blades so you can see just how easy it is to slice, shred, chop, mix, and blend using one tool! For even deeper flavors, make this slaw a day in advance.

½ small head green cabbage, halved, cored, cut into 1" (2-cm) slices

6 green onions, trimmed and halved

2 carrots, peeled and halved

¼ cup (60 mL) low-sodium soy sauce

¼ cup (60 mL) rice vinegar

2 tbsp (30 mL) brown sugar

2 tsp (10 mL) sesame or toasted sesame oil

1" (2-cm) piece ginger, peeled

2 garlic cloves, peeled

1. Shred the cabbage with the thick slicing blade; place in a large bowl.

2. Slice the green onions with the thin slicing blade; leave the onions in the food processor bowl.

3. Grate the carrots with the coarse grating blade. Add the mixture to the cabbage.

4. For the dressing, finely chop the remaining ingredients using the multiuse blade, about 1 minute.

5. Pour the dressing onto the vegetable mixture and toss to coat.

Hand Mixer

A baker ’s and breakfast maker ’s best friend!

Mix, beat, incorporate, and whip together eggs, batters, meringues, and everything in between. No strings attached!

3 Recipes to Get Started

Whipped Cream

Makes 4 cups (1 L)

ACCESSORY: Whisks

Get the vegan version on our website.

We can confidently say that this whipped cream tastes 100% better than store-bought, and it only takes 2 minutes and 3 ingredients!

2 cups (500 mL) heavy whipping cream

¼ cup (60 mL) powdered sugar

1 tsp (5 mL) vanilla extract

1. Add all the ingredients to a large mixing bowl; whisk on high until peaks form, 1–2 minutes. For more volume, chill the bowl first. It’ll stay fresh up to two weeks refrigerated, but probably won’t last that long!

Beaters

Best For

Combining and mixing wet and dry ingredients for batters and softer doughs, and beating eggs, mashed potatoes, and more.

Whisks

Best For

Incorporating air to make fluffy meringues and frostings, airy whipped cream, frothy egg whites, or blending light batters.

Note: One of the beaters has a collar which needs to be inserted into the larger opening of the Hand Mixer attachment. The whisks can be inserted into either opening.

Meringue Cookies Makes about 4 dozen ACCESSORY: Whisks

With a vegan version.

These light, airy, gluten-free cookies use just 4 ingredients! Dip in chocolate and sprinkles or add a few drops of food coloring for pretty holiday or themed treats.

4 egg whites or ½ cup (125 mL) aquafaba (the liquid drained from canned chickpeas, regular or low-sodium)

¼ tsp (1 mL) cream of tartar

¾ cup (175 mL) sugar, divided

½ tsp (2 mL) vanilla extract

Safety Lock & Speed Adjustment

The Hand Mixer attachment has its own safety switch and speed adjust button (3 speeds). When the Hand Mixer is attached to the power handle, it automatically disables the power handle controls, so there’s no need to push any buttons on the power handle. Safety Lock

Let’s Start Mixing!

1. Make sure the speed adjust button on the Hand Mixer attachment is in the Off position before assembling. After connecting the battery, you’ll see the white speed light blink three times and the indicator light will be blue. You’re ready to go.

2. Place the beaters or whisks into the ingredients in a non-glass bowl before turning on.

3. Press the safety switch on the Hand Mixer attachment and adjust the speed, starting on low and gradually increasing as needed. Once it moves out of the Off position, you can let go of the safety switch. (After returning to the Off position, you’ll need to press it again to resume.)

4. There may be a 2-second delay before mixing starts. This is perfectly normal.

5. Once you’re done, slowly adjust the speed to Off. When completely stopped, you can remove from the bowl.

1. Whip the egg whites or aquafaba (for a vegan version) on high until foamy, about 2 minutes.

2. Add the cream of tartar and whisk on high until soft peaks form, 1–2 minutes. Gradually add 1 tbsp (15 mL) of sugar at a time, whisking for 30 seconds after each addition until stiff peaks form and all of the sugar is dissolved (it should be smooth and glossy when rubbed between your fingers), 6–8 minutes.

3. Fold in the vanilla extract. Spoon or pipe 1" (2-cm) cookies onto parchment-lined baking sheets.

4. Bake at 200°F (100°C) for 1½–2 hours, or until crisp and dry. Store in an airtight container.

Whipped Chocolate Ganache Frosting Makes 2 cups (500 mL) ACCESSORY: Whisks or beaters

This light and fluffy frosting will add a luxurious touch to anything it meets cakes, cupcakes, brownies, cookies, dipped fruit, and so much more!

¾ cup (175 mL) heavy whipping cream

¼ cup (60 mL) powdered sugar

¼ tsp (1 mL) vanilla extract

8 oz. (250 g) semi-sweet baking chocolate, chopped, or 1½ cups (375 mL) semi-sweet chocolate morsels

1. Bring the cream, sugar, and vanilla to a boil in a small saucepan. Pour over the chocolate and let stand for 3 minutes; stir until smooth. Let sit at room temperature until thickened, about 1 hour; don’t refrigerate.

2. When cool, whip on high until thickened and lighter in color, 2–3 minutes. It’ll firm up slightly as it stands.