Oster FPSTMC1250 - TOP CHOP 4-CUP CHOPPER Manual

LEARNING ABOUT YOUR TOP CHOP™ 4-CUP CHOPPER

1. Pulse Button
2. Motor
3. Cover
4. Chopping Blade
5. Bowl

HOW TO

Assembling the Unit

1. Remove all packaging materials before using.
2. Before using, wash cover, bowl and blade in warm soapy water; rinse and dry thoroughly, see CARE AND CLEANING.
3. Place bowl on a flat surface and slide the chopping blade over the metal shaft at the bottom of the bowl.
4. Place the cover on top of the bowl, so that the upper stem of the chopping blade comes through the hole in the cover.
5. Place the red motor on top of the cover, rotating if necessary to drop into place. The motor will "float" in the opening of the cover, so that it can be pressed down further to activate the chopping blade.

Chopping

1. Cut food into approximately 1.5 cm (1/2 inch) pieces and place up to 4 cups of dry food in the bowl at a time.
2. Place the cover and motor on top of the bowl.
   
3. Plug the cord into an outlet. Press and hold the black Pulse button on top of the motor to activate the chopping blade. Press and hold for continuous chopping; press and release for quick pulse chopping. Repeat for finer consistency. The motor and chopping blade will stop running when you stop pressing the button.
   NOTE: To avoid liquefying the ingredients, do not over chop them. Use short presses to pulse until desired consistency is achieved.
4. When finished chopping, allow chopping blade to stop rotating before removing contents.
5. Remove the motor and cover and grasp the stem of the chopping blade. Carefully remove it from the bowl. Empty processed food from the bowl only after the chopping blade has been removed.

NOTE: Do not use bowl for storing food.

CARE & CLEANING

This appliance should be cleaned after every use.

1. Unplug the 4-cup chopper when not in use and before cleaning. Never immerse the motor, plug or cord in water or other liquids. Allow the chopping blade to stop rotating before disassembling.
2. Wash the bowl, cover and chopping blade in warm soapy water. Rinse and dry thoroughly.
   NOTE: Cover, bowl, chopping blade can be placed in the dishwasher.
   
   Blades are sharp! Handle with care.
3. To clean the motor, wipe the exterior with a damp cloth or sponge. Dry thoroughly with a soft cloth.

RECIPES

Chipotle Mayonnaise

This flavored mayonnaise adds zing to hamburgers, veggie burgers and grilled fish. It's also great as a dipping sauce with crab cakes or as a sandwich spread for turkey wraps.

1 tablespoon fresh lime juice
1 cup mayonnaise
Salt to taste
1 Chipotle pepper from can of Chipotle peppers in Adobo sauce

Process pepper and lime juice in 4-Cup Chopper until well chopped. Add mayonnaise and process until combined. Add salt to taste and process again to mix. Keep covered in refrigerator for up to one week.
Makes about 1 cup

Grilled Herb Crusted Salmon

1/3 cup fresh cilantro
1/3 cup fresh oregano
1 garlic clove, peeled
1/4 teaspoon salt
1/4 cup green onion, sliced
2 (170–gram/6–ounce) salmon fillets
1 tablespoon fresh lemon juice
1/8 teaspoon pepper
2 teaspoons olive oil

Combine the first 8 ingredients (excluding olive oil) in 4-Cup Chopper bowl and process until well mixed and finely chopped. Brush salmon fillets on both sides with the herb mixture. Grill salmon over mediumhot coals for 10 minutes or until fish flakes easily when tested with a fork.
Serves 2

Tapenade

Serve this pungent and salty spread on crusty baguette slices or with vegetable crudités. Make extra to use on sandwiches.

1 cup Kalamata olives, pitted
3 garlic cloves, peeled
30 grams (1 ounce) anchovies
2 tablespoons capers
1 teaspoon lemon rind, grated
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
2 tablespoons extra virgin olive oil

Place all the ingredients in the 4-Cup Chopper bowl and process until the mixture forms a coarse paste. Refrigerate for up to one week.

Avocado-Edamame Dip

Frozen shelled green soybeans, edamame, can be found in most supermarkets, usually in the natural food section.

1 medium ripe avocado, peeled
1 cup cooked, shelled green soybeans
1/4 cup sliced scallions
1/4 cup mayonnaise
2 tablespoons lemon juice
Hot sauce, to taste
Salt and pepper to taste

Process the avocado and soybeans in the 4-Cup Chopper for about 7 seconds or until finely chopped. Add remaining ingredients and process until smooth.
Makes about 2 cups.

Chicken with Herb Crust

1/2–1 cup Dijon mustard
2 tablespoons fresh parsley, stemmed
1 tablespoons fresh rosemary, stemmed
3 shallots
2 teaspoons freshly cracked black pepper
1/2 cup balsamic vinegar, may substitute red wine or red wine vinegar
1 large chicken, cut up in parts (skin may be removed if desired)
2 tablespoons fresh sage, stemmed
3 tablespoons fresh thyme, stemmed
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil

Cover chicken generously with mustard. Place parsley, sage, rosemary, thyme, shallots, salt and pepper in the 4-Cup Chopper. Process until herbs are chopped and fragrant and shallots are minced. Press herb mixture into the mustard slathered chicken. Preheat large heavy skillet on medium heat. Heat 2 tablespoons oil and sauté chicken, skin side down and cook meat on both sides, turning once, until chicken is cooked through. Adjust heat if necessary to avoid burning.

Remove chicken and deglaze pan with vinegar. Scrape up bits on bottom of pan and cook until liquid is reduced by half. Pour over chicken. Serves 4.

Persillade

This is a great topping for chicken, lamb, pork or fish.

1 bunch flat leaf parsley, stemmed
1 lemon, peel removed with vegetable peeler and reserved
4 garlic cloves or shallots, peeled

Place all ingredients in 4-Cup Chopper. Pulse until ingredients are finely minced and incorporated.