9
Chopper
CAUTION: Use extreme care when handling the Chopper
Blade. Do not touch Blades with your fingers. The Blades are
very sharp and can cause injury if touched.
1. Before starting, make sure power cord is unplugged and Control
Dial is in the (0) OFF position.
2. Place the Chopper Container on the Chopper Gear Box and align
the locking tabs. Hold the Chopper Gear Box and turn the
Chopper Container clockwise to lock the two pieces together.
3. Place the Chopper Blade over the center extension in the Chopper
Container.
4. Add ingredients to the Chopper Container. Pre-cut larger pieces
into small pieces. Do not overfill.
Never operate when the
Chopper Container is empty.
5. Place the Chopper Cover on the Chopper Container, making sure
that the pin extending down from the Chopper Cover enters the
hole in the Chopper Blade. Align the locking tabs. Hold the
Chopper Container and turn the Chopper Cover clockwise to fully
lock it in place.
6. Place the Food Chopper Assembly on the Motor Housing, making
sure it is fully seated and not tilting to one side.
CAUTION: Never place the Food Chopper on the Motor
Housing without the Container being completely assembled
and securely tightened.
7. Make sure the Control Dial is in the (0) OFF position then plug the
power cord into a 120V AC electrical outlet.
8. Place one hand firmly on top of the Food Chopper and turn the
Control Dial to the desired speed, P, 1, 2 or 3.
9. When chopping is complete, turn the Control Dial to the (0) OFF
position and disconnect plug from electrical outlet.
10. Clean unit as instructed in the "User Maintenance Instructions."
NOTE:
The Food Chopper is not suitable for chopping hard spices,
hard cheese, coffee beans, ice cubes or rice.
20
Recipes
(Cont.)
Recipes on this page have
been specially created by
Rachael Ray.
TM
CHOPPED ICEBERG LETTUCE WITH "FRENCH" DRESSING
1
head iceberg lettuce
4
radishes, chopped
4
scallions, chopped
1/3
seedless cucumber, chopped
1
cup shredded carrots (preshredded are available in produce section)
DRESSING
1/3
cup white wine vinegar
1/3
cup sugar
1/2
cup ketchup
1/2
cup extra-virgin olive oil (evoo) (eyeball it)
1
teaspoon garlic powder
2
teaspoons Worcestershire Sauce
®
1/4
small white onion, finely chopped or grated
salt and white pepper, to taste
Hold the lettuce head over a clean counter, core side down. Give the let-
tuce head a good whack on the counter and pull the core out. Chop let-
tuce. Combine lettuce, radishes, scallions, cucumber and carrots in a
large salad bowl.
Make the dressing: Put all of the dressing ingredients in the Blender
Container. Put the top in place and blend on Speed 3 until dressing is
combined. Pour dressing over salad and toss. Adjust salt and pepper to
your taste.
Yield: 6 servings
CRUDITÉS AND 3 SAUCES
ANCHOVY SAUCE
2
tins flat-fillet anchovies, lightly drained
1
tablespoon small capers in brine
2
tablespoons caper brine
1
clove garlic, cracked from skin
1/2
cup extra-virgin olive oil (evoo) (eyeball it)
BLACK OLIVE AND PARMIGIANO SAUCE
1/2
cup pitted nicoise or Kalamata olives
2
tablespoons red wine vinegar (eyeball it)
1
teaspoon dried thyme or 2 tablespoons fresh thyme leaves
1/3
cup extra-virgin olive oil (evoo) (eyeball it)
1/4
cup grated Parmigiano Reggiano cheese (a handful)
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