Troubleshooting; Cleaning & Care - Montgomery Ward Chef Tested 785674 Instruction Manual

Troubleshooting

Problem
Machine does not work.
Machine stops running suddenly.
Motor is running, but components do
not run.
Cleaning & Care
1. Turn off and unplug the appliance.
2. Always allow the appliance to cool completely before cleaning.
3. Disassemble all parts.
4. DO NOT use abrasive brushes or pads, or harsh cleaning solutions.
5. Use a soft cloth, sponge or rubber spatula to remove any stuck-on food
or residue.
6. Hand wash all removable parts in warm, soapy water. All removable parts,
except the bowl, are also dishwasher safe (top rack only).
7. Wipe the exterior housing with a damp cloth.
8. DO NOT immerse any cord, plug or electrical appliance into water.
9. Ensure all parts are dried thoroughly before reassembling and using
this appliance.
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Solution
Ensure bowl and lid are locked into
place.
Make sure power plug is plugged in
properly.
Check fuses or circuit breakers.
Ensure bowl and lid are locked into
place.
Appliance has become too hot. Resume
operation when the motor has cooled
sufficiently (after about 15 minutes).
Make sure drive shaft is installed
correctly.
wards.com
Recipes
Fluffy Veggie Frittata
½ onion
1 green bell pepper
1 Tbsp. olive oil
1 clove garlic, minced
1 handful spinach
1. To avoid cross contamination, wash hands after touching raw eggs.
2. Use the food processor to shred the onion and bell pepper.
3. Heat the oil in a a skillet over medium–high heat. Sauté the onion and green
pepper for 2–3 minutes. Add the garlic and spinach to the skillet and stir until
the spinach starts to wilt. Reduce heat to medium-low.
4. Put the chopping blade in the food processor bowl and add the eggs and milk.
Run on speed 1 until foamy (about 20–30 seconds).
5. Pour the egg mixture evenly over the vegetables. Salt and pepper to taste. Let
cook for about 2 minutes. Sprinkle on the cheese and gently place the sliced
tomatoes on top.
6. Cover the skillet and cook until the eggs are set (they should start to pull
away from the edges) and the cheese is melted, 15–25 minutes.
Serves 4
Garlic Feta Dip
8 oz. feta cheese crumbles
½ cup sour cream
½ cup mayonnaise
1 lemon, zested and squeezed
1–2 cloves garlic
½ tsp. dried dill
1. With the chopping blade in place, add the feta, sour cream, mayonnaise, lemon
zest and juice, garlic, dill, oregano, thyme, salt and pepper to the bowl.
2. Lock the lid in place and PULSE until mostly smooth.
3. Refrigerate at least 1 hour, then stir in the red pepper flakes and drizzle with
olive oil. Serve with toasted pita bread or fresh vegetables.
Serves 6
1
•
6 eggs
½ cup milk
salt & pepper
½ cup shredded cheese
1 tomato, thinly sliced
½ tsp. dried oregano
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. ground pepper
red pepper flakes, to taste
olive oil
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• •
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