Wolfgang Puck BFPR0011 - Manual (Page 7)

12 11
Peanut Butter
Yield: 2 cups
INGREDIENTS
1 1/2 cups roasted peanuts, salted or unsalted
1 stick canola spread
1/4 cup light brown sugar
METHOD
1 In food processor fitted with multipurpose blade,
place all ingredients.
2 Turn power on; cream to desired smoothness.
Helpful Hints
• Never attempt to process any food that cannot be cut with a
sharp knife.
• When mincing garlic, fresh herbs or small quantities of foods, add to
feed tube with multipurpose blade in place and processor running.
Make sure bowl and all parts are very dry before processing garlic or
fresh herbs.
• To chop nuts, use multipurpose blade and the pulse setting. Use short
pulses. Process smaller batches for coarser texture.
• Let hard cheeses, such as Parmesan and Romano, come to room
temperature before processing. Freeze soft cheeses, such as cheddar
and mozzarella, for 10 to 15 minutes before processing.
• Make sure uncooked meats and poultry are very cold
before processing.
• Do not overfill processing bowl. Fill no more then 1/3 to 1/2 full
when chopping. The bowl can hold up to 11 cups of dry ingredients or
4 cups liquid.
• Position the slicing and shredding disks so that cutting surfaces are to
the right of the feed tube. This will allow one full rotation of the blade
before contacting food.
• If any part becomes stained or discolored after processing, clean with
a bleach and water solution.
• When processing several slices or pieces of food, put as many pieces
as will fit in feed tube together to help hold each other in place.
• This food processor is NOT designed to grind coffee beans or spices
or crush ice.
• Most foods can be processed in 10 to 30 seconds, depending on the
quantity. For large quantities, process in several batches. Let the
processor rest about 1 minute between batches.
• If the food processor suddenly stops running, turn the unit OFF and
unplug. Let the unit cool down for 15 minutes and restart.
• A food processor is not recommended for making Italian meringue (a
meringue made by using hot sugar syrup).
• Use the emulsifying blade when beating egg whites. Make sure the
bowl is completely clean; any oily residue will interfere with the task.