GE 168956 - Manual (Page 5)

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SLICING GUIDE
FOOD DIRECTIONS
APPLE Quarter and stack horizontally in Chute. Use firm
pressure.
CABBAGE For coarsely shredded results, use Slicing Disc. Cut into
pieces to fit Chute. Empty Bowl as cabbage reaches Disc.
CARROTS Cut into 4"(10.2cm) lengths and pack in Chute,
alternating thick and thin ends.
CELERY Remove string. Cut stalks into thirds. Pack Chute for
best results.
CUCUMBER Cut to fit Chute if necessary.
MUSHROOMS Stack Chute with mushrooms on their sides for
lengthwise slices.
ONIONS Quarter and fill Chute, positioning onions upright for
coarsely chopped results.
PEACHES/PEARS Halve or quarter and core. Position upright in Chute
and slice using light pressure.
PEPPERONI Cut into 3"(8cm) lengths. Remove inedible casing.
Slice 2 pieces at a time using firm pressure.
POTATOES Peel if desired. Position in Chute, cutting large potatoes
in halves or thirds.
TOMATOES Use small tomatoes for whole slices, halve if necessary.
Use gentle, but firm pressure.
ZUCCHINI Slice off ends. Use small squash for whole slices; halve
larger ones to fit Chute.
Speedy Processor Pizza Dough
2 cups all-purpose flour
1 package (1/4 oz.–7 g) active dry yeast
1 tablespoon sugar 3/4 teaspoon salt
1 tablespoon vegetable oil
3/4 cup hot tap water
1. With Dough Blade in place, add flour, yeast, sugar and salt to Processor Bowl.
Process about 5 seconds to blend.
2. Add vegetable oil to hot water. With Processor running, slowly add water/oil
mixture down Food Chute (should take about 30 seconds). Continue processing
to knead dough for 1 to 1-1/2 minutes. Stop and test dough for stickiness. If
dough is still sticky, process to knead for another 15 to 30 seconds. Let dough
rest 10 minutes.
3. On floured board, fold dough over 3 or 4 times to knead slightly. For 1 large
thick crust pizza baked in a 15x10x1-inch jellyroll pan, roll dough out to about
that size, and transfer to greased pan. Gently push dough out to cover pan and
form crust edge up sides of pan.
4. For 2 thin crust pizzas (about 12-inch diameter), divide dough in half. Roll out
dough to form a circle, and transfer to greased pizza pans. Shape crust partially
up sides of pan to form crust edge. (Dough will be thin, and be sure to push
dough together if any holes or rips occur.)
5. Cover crust with desired toppings.
6. Bake at 425°F for 18 to 20 minutes for large, single pizza or about 12 to 15
minutes for thinner, round pizzas.
Makes: 1 large or 2 smaller pizza crusts.
NOTE:
This pizza recipe can be doubled.
Recipes
One Crust Standard Pie Crust
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening, room
temperature, divided into 3 parts 1 tablespoon butter or margarine,
well chilled
3 tablespoons chilled water
1. Position Chopping Blade in Bowl. Add flour, salt, vegetable shortening, and
butter. Process until particles resemble coarse crumbs—about 15 seconds.
2. Add water all at once through Food Chute with Processor running.
3. Process until dough forms a ball or no more than 20 seconds. If dough does not
form a ball, stop Processor. Remove Chopping Blade. Gently shape dough into a
ball with hands. Roll out for pie or as directed in recipe. If crust is to be baked
before filling, prick generously with fork. Bake in preheated oven at 450°F until
golden brown—about 9-10 minutes.
Makes: One 9-inch pie crust.
Simple Wheat Loaf
3 cups unbleached flour
2/3 cup whole wheat flour
1-1/4 cups water 1/4 teaspoon instant yeast
1 teaspoon salt
2 tablespoons sugar
1. Position Dough Blade in Processor Bowl. Add each flour, yeast, sugar and salt.
Process to mix—about 5 seconds.
2. Stir well until the mixture is uniform and then add water gradually. Stir about
45 seconds. Remove Cover and press dough down into bottom of Bowl.
3. Cover and process to knead for an additional minute.
4. Turn dough out and shape into ball. Place in a greased mixing bowl, rotating
to grease surface.
5. Cover. Let rise in warm place until doubled in size, about 1 to 1-1/2 hours.
Form into smooth ball and let rest 15 minutes.
6. Shape to fit 9x5x3-inch greased bread pan. Cover and let rise again in warm
place until dough has risen about 1-inch over sides of pan—about 1 hour.
7. Bake in preheated 375°F oven about 35 to 40 minutes or until golden brown.
Take out of pan immediately.
Makes: 1 loaf.