Manuale d’uso / di manutenzione del prodotto 670 del fabbricante KitchenAid
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PROFESSIONAL 670 & 690 11 CUP FOOD PROCES SOR INSTRUCTIONS AND RECIPES FOR THE WAY IT’S MADE. ™ ™ 1-800-541-6390 Details Inside.
Hassle-F ree Replacement W arranty 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 ownersh.
1 T able of Contents Hassle-Free Replacement Warranty ..........................................Inside Front Cover Product Registration Card ........................................................Inside Front Cover Important Safeguards ..............
2 IMPORT ANT SAFEGU ARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To protect against risk of electrical shock do not put food processor in water or other liquid.
3 KitchenAid ® F ood Processor W arranty - USA This warranty extends to the purchaser and any succeeding owner for food processors operated in the 50 United States and the District of Columbia.
4 Standard First Y ear W arranty (Required Warranty Service for Puerto Rico) Take the food processor or ship prepaid and insured to the nearest Authorized Service Center (nearest Authorized Service Center location can be obtained by calling 1-800-541-6390 , 8 a.
5 Electrical Requirements Watts: 670 Volts: 120 A.C. only. Hertz: 60 15-amp branch circuit. The electrical rating listed on the unit is based on the attachment that draws the greatest load. Other attachments might draw significantly less power or current.
6 Pulse O n CAUTION: READ INSTRUCTIONS BEFORE USING O ff E le c tro n ic C o n tro l E le c tro n ic C o n tro l Medium (4 mm) Shredding Disc Medium (4 mm) Slicing Disc Stainless Steel Multipurpose Bl.
7 F ood Processor Features KitchenAid quality means this food processor was built and tested to meet high KitchenAid standards for optimum performance and long, trouble-free life. 2-Piece Food Pusher features full- size pusher and small chamber feed tube with pusher.
8 1. Before using your food processor for the first time, wash the work bowl, work bowl cover, chef’s bowl, mini bowl, feed tube pusher and blades either by hand or in the dishwasher, see Care and Cleaning, page 16. 2. Uncoil needed length of cord from storage area beneath power base.
9 6. Select blade or disc. (Blade cannot be used with chef’s bowl.) •To use the multipurpose blade, place blade on power base shaft. It may be necessary to rotate blade slightly so that it is properly aligned and falls into place.
10 •To use the mini bowl, place the mini bowl inside the work bowl over the power base shaft. The mini bowl can be used “stacked” over both the chef’s bowl and the work bowl. Fit the mini blade on the power base shaft. It may be necessary to rotate bowl and blade slightly so that they are properly aligned and fall into place.
11 Citrus Press 1. Install strainer basket in food processor, making sure the locking clip is secured in the slot in the work bowl handle. 2. The 2-piece cone offers 2 sizes; choose the right size for the fruit you are juicing. Use the outer cone for grapefruit, oranges and other large citrus.
12 The egg whip is designed to whip egg whites or heavy cream for use as toppings or meringues. For best results, at least 1 cup of heavy cream or 3 egg whites should be whipped at a time. Whipping smaller quantities may not result in maximum volume. To Assemble Egg Whip: 1.
13 • Before operating the food processor, be sure the work bowl, blades and work bowl cover are properly assembled on the food processor power base (see page 8). • The Clean Touch™ OFF/ON/PULSE control pads take just a touch of your finger for optimum control and convenience in operating the food processor.
14 Operating Y our F ood Processor NOTE: If unit fails to operate, check to be sure that both the work bowl and cover are properly positioned on the power base. See Assembling Your Food Processor page 8. • To stop your food processor, press the OFF control pad.
15 Disassembling Y our F ood Processor • Turn the work bowl cover to the left and remove. • If using a disc, remove it before removing the bowl. Place two fingers under each side of the disc and lift it straight up. Remove the disc stem. • Turn the work bowl to the left to unlock it from the base.
16 • Always make sure off pad has been pushed and unplug food processor before cleaning. Wipe food processor base with warm sudsy cloth; wipe clean with a damp cloth. Dry with a soft cloth. • All the other parts of your KitchenAid ® food processor are dishwasher safe.
17 F ood Processing Tips USING THE MULTIPURPOSE BLADE To chop fresh fruits or vegetables: Peel, core, and/or remove seeds. Cut food in 1 to 1 1 ⁄ 2 -inch pieces. Process food to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary.
18 To slice or shred fruits and vegetables that are round, such as onions, apples, and green peppers: Peel, core, and/or remove seeds. Cut in halves or quarters to fit feed tube. Position in feed tube. Some foods are easier to insert into tube from the bottom.
19 F ood Processing Tips USING THE EGG WHIP To make egg white meringue: Place 3 egg whites and 1 ⁄ 4 teaspoon cream of tartar in work bowl fitted with attachment (See page 12). Process until foamy, about 30 to 45 seconds. With processor running, slowly add 1 ⁄ 3 cup sugar through feed tube.
20 Helpful Hints • Organize processing tasks to minimize bowl cleanup. Process dry or firm ingredients before liquid ingredients. • Do not overfill work bowl or mini bowl. For thin mixtures, fill work bowl up to 1 ⁄ 2 to 2 ⁄ 3 full. For thicker mixtures, fill work bowl up to 3 ⁄ 4 full.
21 • Create delicious “leftover” soups or salads with the processor. Use up that last carrot or a couple of green onions. • Soft and medium-hard cheeses may spread out or roll up on the shredding disc. To avoid this, shred only well-chilled cheese.
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23 23 APPETIZERS FOR THE WAY IT’S MADE. ™ ™.
24 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered 1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1 ⁄ 2 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1 ⁄ 2 cup freshly grated Parmesan cheese (see TIPS) Position multipurpose blade in work bowl.
25 8 ounces American process cheese, room temperature, cut in 1-inch pieces 6 tablespoons butter, room temperature, cut in 1 ⁄ 2 -inch pieces 1 teaspoon chili powder 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon crushed red pepper 1 tablespoon milk or cream 1 teaspoon Worcestershire sauce 1 cup all-purpose flour Position multipurpose blade in work bowl.
26 1-2 chipotle peppers* 1 ⁄ 4 cup packed fresh cilantro leaves 1 ⁄ 2 small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in half lengthwise 2 tablespoons reduced- calorie mayonnaise 1 ⁄ 4 teaspoon salt Soak peppers for 10 minutes in 1 ⁄ 4 cup boiling water.
27 4 ounces Monterey Jack cheese 2m e d ium onions 2 teaspoons vegetable oil 2 tablespoons strawberry-apple jelly or apple jelly 2 teaspoons dry sherry 1 sheet (from 17 1 ⁄ 4 -oz. pkg.) frozen puff pastry, thawed 1 egg white, beaten 1 ⁄ 2 cup freshly grated Parmesan cheese (see TIPS) Position 4 mm shredding disc in work bowl.
28 1-2 mild yellow chili peppers, seeded and cut in 1 ⁄ 2 -inch pieces 1 clove garlic, quartered 1 ⁄ 4 cup well packed fresh cilantro leaves 4 green onions, cut in 1-inch pieces, including green t.
29 2 medium carrots, cut in 2 1 ⁄ 2 -inch lengths 1 ⁄ 4 cup water 1 tablespoon sugar 1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed) spinach leaves, w.
30 1 ⁄ 2 cup shelled pistachio nuts or pecans 1 shallot, quartered 4 ounces white Cheddar cheese, cut in 1 ⁄ 2 -inch cubes 6 ounces Gorgonzola or blue cheese, crumbled 4 ounces light cream cheese,.
31 31 SALADS AND DRES SINGS FOR THE WAY IT’S MADE. ™ ™.
32 1s mall carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1m edium green bell pepper 1 ⁄ 2 small (about 1 ⁄ 2 lb.) red cabbage Dressing 6 tablespoons reduced- calorie mayonnaise 1 ⁄ 4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position multipurpose blade in work bowl.
33 3 cups cooked chicken chunks 1 cup cooked wild rice 1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing 1 ⁄ 4 cup vegetable .
34 1 ⁄ 2 medium (about 3 ⁄ 4 lb.) red cabbage 1 medium Granny Smith or golden delicious apple, cored, cut in 4 pieces each Dressing 1 ⁄ 2 cup nonfat yogurt 1 ⁄ 4 cup nonfat mayonnaise 2 tablespoons fresh lemon juice 1 1 ⁄ 2 teaspoons sugar Position reversible slicing/shredding disc in work bowl to slice.
35 5 medium carrots, cut in 2 1 ⁄ 2 -inch pieces 1 ⁄ 2 cup chopped dates 4 small lettuce leaves 3 tablespoons toasted pecans Dressing 1 ⁄ 4 cup nonfat mayonnaise 2 tablespoons orange juice 1 ⁄ 2 teaspoon grated orange peel Position 4 mm shredding disc in work bowl.
36 1 ⁄ 3 small head (about 1 ⁄ 2 lb.) cauliflower, cut into florets 1 stalk (about 3 ⁄ 4 lb.) broccoli, cut into florets 2 medium carrots, cut in 2 1 ⁄ 2 -inch pieces Vinaigrette Dressing 1 .
37 1 package (8 oz.) light cream cheese, softened 1 can (6 oz.) frozen orange juice concentrate, thawed 2 tablespoons skim or low-fat milk 1 1 ⁄ 2 teaspoons sugar 1 ⁄ 4 cup pecans Position multipurpose blade in work bowl. Add cream cheese, orange juice concentrate, milk, and sugar.
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39 39 SOUPS AND SANDWICHES FOR THE WAY IT’S MADE. ™ ™.
40 2 tablespoons fresh parsley 4 ounces Cheddar cheese 1s mall onion, cut in 1-inch pieces 1 ⁄ 2 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli 3 cups reduced-sodium ch.
41 1 ⁄ 2 cup loosely packed fresh parsley leaves 3 slices bacon 1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted 6 1 ⁄ 2 cups reduced-sodium chicken broth, divided 1 can (8 oz.
42 4 ounces Gruyere or Swiss cheese 3 large onions 2 tablespoons margarine or butter 1 tablespoon all- purpose flour 1 ⁄ 2 teaspoon black pepper 5 cups low-sodium beef broth 1 ⁄ 2 cup dry sherry 1.
43 1 ⁄ 4 cup fresh parsley leaves 3 tablespoons olive oil 1l arge leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 2 1 ⁄ 2 -inch pieces 2l arge carrots, cut in 2 1 ⁄ 2 -inch pieces.
44 1 clove garlic 1 medium onion, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 2 cups fresh or frozen (thawed) corn kernels 2 medium potatoes 1m edium carrot, cut.
45 1 ⁄ 2 small onion, cut in 1-inch pieces 4 ounces Monterey Jack Hot Pepper Cheese, cut in 1 ⁄ 2 -inch cubes 8 ounces (about 2 cups) cooked ham, cut in 1-inch pieces 1 ⁄ 4 cup chili sauce Position multipurpose blade in work bowl. Add onion. Pulse 3 times, about 1 second each time, until coarsely chopped.
46 8 ounces Monterey Jack cheese 1 ⁄ 4 small red onion 1 small green bell pepper, halved, seeded 1 firm medium tomato 1 clove garlic 1 can (15 1 ⁄ 2 oz.) pinto beans, well drained 1 ⁄ 2 teaspoon ground cumin 4 soft pita breads Position 4 mm shredding disc in work bowl.
47 1 clove garlic 1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1 ⁄ 4 cup stuffed green olives 1 ⁄ 4 cup pitted ripe olives 6 ounces provolone cheese 2l arge carrots, cut in 2 1 ⁄ 2 .
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49 49 VEGET ABLES AND SIDE DISHES FOR THE WAY IT’S MADE. ™ ™.
50 2 medium cucumbers, peeled 1 small onion Dressing 1 ⁄ 2 cup white wine vinegar 1 ⁄ 4 cup fresh dill weed 2 tablespoons sugar 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon black pepper Position reversible slicing/shredding disc in work bowl to slice. Add cucumbers and onions.
51 3 medium zucchini, cut in 2 1 ⁄ 2 -inch pieces 2 medium bell peppers, red and/or yellow, cut in quarters 2 tablespoons margarine or butter 3 ⁄ 4 teaspoon dried dill weed 1 clove garlic, minced 1 ⁄ 8 - 1 ⁄ 4 teaspoon salt 1 ⁄ 8 - 1 ⁄ 4 teaspoon black pepper Position 4 mm slicing disc in work bowl.
52 1 ⁄ 2 medium (about 3 ⁄ 4 lb.) green cabbage 2 ounces Cheddar cheese 1 medium onion, cut in 4 pieces 1 ⁄ 4 cup loosely packed parsley leaves 1 tablespoon margarine or butter 1 ⁄ 4 cup water 2 cups cooked noodles 1 can (10 3 ⁄ 4 oz.) low- sodium cream of mushroom soup 3 ⁄ 4 cup skim or low-fat milk 1 jar (2 oz.
53 1 pound carrots, cut in 2 1 ⁄ 2 -inch pieces 1 ⁄ 4 cup water 1 ⁄ 4 teaspoon salt 2 tablespoons honey 1 tablespoon margarine or butter Cinnamon, if desired Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice.
54 1m edium (about 1 1 ⁄ 4 to 1 1 ⁄ 2 lb.) eggplant, peeled 3 ounces mozzarella cheese 1 ⁄ 4 cup loosely packed parsley leaves 1 cup no-fat ricotta cheese 1 ⁄ 2 cup freshly grated Parmesan che.
55 55 MAIN DISHES FOR THE WAY IT’S MADE. ™ ™.
56 1 pastry crust (pg.85) 2c loves garlic 2 large yellow onions, quartered lengthwise 1 small carrot 3 tablespoons margarine or butter 2 tablespoons all- purpose flour 1 ⁄ 2 teaspoon dried thyme 1 .
57 1 medium jalapeno pepper, seeds and stem removed 2c loves garlic 1 medium red bell pepper, seeded, halved lengthwise 1 medium green pepper, seeded, halved lengthwise 2 medium onions, halved lengthw.
58 1 ⁄ 3 cup skim or low-fat milk 1 tablespoon all-purpose flour 1 ⁄ 2 teaspoon dried tarragon 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon black pepper 1 teaspoon lemon juice 1 ⁄ 4 cup fat-free egg s.
59 3c loves garlic 1 piece (1 1 ⁄ 2 -inch long, 1-inch in diameter) fresh ginger root, peeled 3 ⁄ 4 pound pork tenderloin, trimmed and sliced (see TIPS) 2 tablespoons reduced- sodium soy sauce, di.
60 2c loves garlic 1 egg white 1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reduced- sodium soy sauce, divided 1 ⁄ 2 teaspoon sesame oil 1 ⁄ 4 teaspoon crushed red pepper flakes 1.
61 1 ⁄ 3 cup loosely packed fresh basil leaves 1 ⁄ 4 cup loosely packed fresh parsley 3c loves garlic 1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, .
62 1s mall carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion 5 teaspoons peanut oil, divided 1 1 ⁄ 2 cups fat-free egg substitute or 6 eggs 1 ⁄ 2 teaspoon salt 1 ⁄ 8 teaspoon black pepper 2 cups (8 oz.
63 2c loves garlic 1 piece (1 1 ⁄ 2 inch long, 1 inch in diameter) fresh ginger root, peeled 1 egg white 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided 1 tablespoon cornstarch, div.
64 1 clove garlic 2 teaspoons reduced- sodium soy sauce 1 tablespoon plus 1 teaspoon peanut oil, divided 1 tablespoon cornstarch, divided 1 ⁄ 4 teaspoon ginger Dash black pepper 1 pound boneless bee.
65 2c loves garlic 1 medium onion, halved lengthwise 1 1 ⁄ 2 cups fresh mushrooms 1 small carrot 2 cups loosely packed spinach leaves, washed and dried 1 cup reduced-sodium chicken broth 2 teaspoons.
66 1 recipe white bread dough (pg.73) 8 ounces part-skim mozzarella or provolone cheese 2c loves garlic 1 medium onion, halved lengthwise 1 tablespoon olive oil 1m edium green bell pepper, seeded, hal.
67 4 boneless, skinless chicken breast halves 2c loves garlic 1 ⁄ 2 medium (about 8 oz.) head broccoli 2m edium shallots, halved 1m edium carrot 1 tablespoon olive oil 1 tablespoon margarine or butt.
68 1m edium shallot 1 whole boneless, skinless chicken breast, sliced (see TIPS) 1 cup fresh mushrooms 1s mall zucchini 3 ⁄ 4 cup fat-free egg substitute or 3 eggs 2 teaspoons skim milk 1 ⁄ 4 teaspoon salt Dash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl.
69 2c loves garlic 1 ⁄ 4 cup reduced-sodium soy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1 ⁄ 4 teaspoon ginger 3 boneless, skinless chicken breast halves, cut in 1 ⁄ 2 -inc.
70 2s lices bread, torn in 4 pieces each 1 pound (about 2 1 ⁄ 2 cups) extra lean or regular ham, cut in 1 1 ⁄ 2 -inch cubes 1 medium onion, quartered 1 ⁄ 4 medium green bell pepper, seeded, quar.
71 71 BREADS FOR THE WAY IT’S MADE. ™ ™.
72 1 cup water 2 tablespoons margarine or butter 1 package active dry yeast 2 1 ⁄ 4 cups bread flour* 3 ⁄ 4 cup cracked wheat 2 tablespoons brown sugar 1 1 ⁄ 4 teaspoons salt Combine water and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F.
73 3 ⁄ 4 cup water 1 ⁄ 4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3c ups bread flour* 1 tablespoon sugar 1 teaspoon salt Combine water, milk, and margarine in small saucepan. Heat over low heat until warm, 105˚F to 115˚F.
74 1 1 ⁄ 2 cups all-purpose flour 3 ⁄ 4 cup rolled oats 3 teaspoons baking powder 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 4 teaspoon salt 1 tablespoon plus 1 teaspoon sugar, divided 1 ⁄ 3 cup raisins 1 .
75 Topping 1 ⁄ 4 cup packed brown sugar 2 tablespoons all-purpose flour 1 ⁄ 2 teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored Coffee Cake 1 ⁄ 2 cup sour cream .
76 2 cups all-purpose flour 3t easpoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup skim or low-fat milk Position multipurpose blade in work bowl. Add flour, baking powder, and salt. Pulse 3 times, about 1 second each time, until mixed.
77 1 medium zucchini, cut in 2 1 ⁄ 2 -inch lengths 1 ⁄ 2 cup margarine or butter, slightly softened 3 ⁄ 4 cup sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1 ⁄ 2 teaspoon baking soda 1 .
78 Honey-Orange Butter 1 ⁄ 2 cup very soft butter, margarine, or reduced-calorie margarine 2 tablespoons orange juice concentrate, thawed 1 tablespoon honey 1 ⁄ 2 teaspoon cinnamon Position mini bowl and mini blade in work bowl. Add all ingredients.
79 79 DES SERTS FOR THE WAY IT’S MADE. ™ ™.
80 Cake 1 pound carrots, cut in 2 1 ⁄ 2 -inch lengths 2 cups sugar 2 ⁄ 3 cup vegetable oil 3 ⁄ 4 cup fat-free egg substitute or 3 eggs 2 teaspoons vanilla 2 1 ⁄ 4 cups all-purpose flour 2t eas.
81 Crust 16 2 1 ⁄ 2 -inch square graham crackers, broken in half 2 tablespoons sugar 3 tablespoons, margarine or butter, melted Filling 1 cup sugar Thin yellow peel from 1 medium lemon, cut in strips 2 packages (8 oz.
82 Crust 1 pastry crust (pg.85) 1 tablespoon fat-free egg substitute plus 1 teaspoon water or 1 egg, beaten and 1 tablespoon water Filling 1 ⁄ 4 cup sugar 1 tablespoon cornstarch 3 ⁄ 4 cup skim or.
83 3 ⁄ 4 cup dried cranberries or dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon all- purpose flour, divided 1 1 ⁄ 3 cups old-fashioned rolled oats 3 ⁄ 4 cup packed brown sugar 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 2 teaspoon baking soda 2 ⁄ 3 cup cold margarine or butter, cut up 1 package (8 oz.
84 1 ⁄ 3 cup packed brown sugar 1 ⁄ 4 cup sugar 1 ⁄ 4 cup semi-sweet chocolate chips 1 ⁄ 3 cup skim or low-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup 3 ⁄ 4 teaspoon vanilla Position multipurpose blade in work bowl.
85 One Crust 1 cup all-purpose flour 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup shortening 1 tablespoon cold margarine or butter 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening 3 tablespoons cold margarine or butter 5-7 tablespoons ice water Position multipurpose blade in work bowl.
86 2p astry crusts (pg.85) 1 ⁄ 3 cup sugar 1 ⁄ 4 cup packed brown sugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄ 8 teaspoon nutmeg 5 medium to large crisp apples (Gala or Rome), p.
87 1 ⁄ 2 cup sugar 2 ⁄ 3 cup margarine or butter, cut up 1 ⁄ 4 cup fat-free egg substitute or 1 egg 1 teaspoon vanilla 1 1 ⁄ 2 cups all-purpose flour 1 ⁄ 2 teaspoon baking powder 1 ⁄ 4 cup pecan or walnut halves or pieces, if desired 2-3 tablespoons any flavor jelly Position multipurpose blade in work bowl.
88 Graham Crust 20 2 1 ⁄ 2 -inch square graham crackers 3 tablespoons sugar 1 ⁄ 3 cup margarine or butter, melted Position multipurpose blade in work bowl. Add crackers or cookies and sugar. Process until fine, about 35 to 50 seconds. With processor running, add melted margarine through feed tube.
89 • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPS.
® Registered Trademark/™ Trademark of KitchenAid, U.S.A. 9705148 Rev. A © 2002. All rights reserved. KPA127 (dZw 0402) FOR THE W A Y IT’S MADE. ™ ™.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il KitchenAid 670 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del KitchenAid 670 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso KitchenAid 670 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul KitchenAid 670 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il KitchenAid 670, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del KitchenAid 670.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il KitchenAid 670. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo KitchenAid 670 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
