INSTRUCTION
AND RECIPE
BOOKLET
Cuisinart® Elemental™ 13-Cup Food Processor with Spiralizer & Dicer
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
FP-1300WS Series
RECOMMENDED MAXIMUM LARGE WORK BOWL CAPACITY
FOOD CAPACITY
Sliced or shredded fruit, vegetable or cheese 13 cups
Dicing for vegetable and fruit 6 cups
Chopped fruit, vegetable or cheese 6 cups
Puréed fruit or vegetable 6 cups cooked
Chopped or puréed meat, fish or seafood 2 pounds
Thin liquid (e.g., dressings, soups, etc.)
Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix
Cookie dough 5 dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough 4 cups (all-purpose or bread flour)
Nuts for nut butter
Spiralizer for fruit or vegetables
8 cups
4 cups
6 cups
RECOMMENDED SMALL WORK BOWL CAPACITY
FOOD CAPACITY
Chopped fruit, vegetable or cheese 2 cups
Puréed fruit or vegetable 2 cups
Thin liquid (e.g., dressings, soups, etc.)
Nuts for nut butter
2 cups
1 cup
DISCS
FUNCTION DISC RESULTS
Dice
Shred
Slice
Spiral (Ribbon)
Spiral (Spaghetti)
2
IMPORTANT UNPACKING
INSTRUCTIONS
This package contains a Cuisinart®
Elemental™ 13-Cup Food Processor and
accessories:
large 13-cup work bowl, small 4.5-cup work
bowl, cover with multiple feed tubes and
interlock, at cover, spiralizer cover with
interlock, accessory storage case, dicing kit,
spiralizer pusher, ribbon and spaghetti discs,
and instruction/recipe book.
CAUTION: THE CUTTING TOOLS HAVE
VERY SHARP EDGES.
To avoid injury when unpacking the parts,
please follow these instructions.
1. Place the box on a low table or on the
oor next to the kitchen counter where you
intend to keep the food processor. Be sure
the box is right side up.
2. Open top aps – there will be a rectangular
block of packing material that holds the
processor parts, each tted into a cavity.
3. Remove the instruction/recipe book and
spatula.
4. Lift out the packing material.
5. Remove the base, the 13- and 4.5-cup
work bowls, and place the base on the
counter or table. Assemble the work bowls
on the base by placing them over the shaft,
using the handle to turn the work bowl
clockwise to lock it.
6. Always read the Assembly Instructions
thoroughly before using your food
processor.
7. When ready to use your machine, unlock
the accessory storage case, lift the cover
and remove the clamshell to access the
small metal chopping/mixing blade, Dough
Blade, large metal chopping/mixing blade,
Stem Adapter, Adjustable Slicing Disc, and
Reversible Shredding Disc. Each is in a
cavity. CAREFULLY REMOVE THE METAL
CHOPPING/MIXING BLADE BY GRASPING
THE CENTER HUB AND LIFTING IT
STRAIGHT UP. NEVER TOUCH THE
BLADES, AS THEY ARE RAZOR SHARP.
CAREFULLY REMOVE THE ADJUSTABLE
SLICING DISC BY USING THE PLASTIC
HUB. DO NOT TOUCH THE BLADE; IT IS
VERY SHARP.
Remember to lock the parts in the storage
case when not in use.
8. To use the dicing kit, turn the at cover
counterclockwise to open, remove the
clamshell to access the dicing cutting
disc, Dicing Grid supporter and Cleaning
Tool. CAREFULLY REMOVE THE DICING
CUTTING DISC BY USING THE PLASTIC
HUB. DO NOT TOUCH THE BLADE; IT IS
VERY SHARP.
9. The spiralizer pusher, and ribbon and
spaghetti discs set are located at the
side. Remove the clamshell to access the
discs. We suggest you keep the clamshell
for better protection and storage of the
accessories. CAREFULLY REMOVE THE
RIBBON AND SPAGHETTI DISCS BY
GRASPING THE HOLES ON EACH DISC.
DO NOT TOUCH THE BLADE; THEY ARE
VERY SHARP.
10. Save the shipping cartons and cardboard
insert blocks. You will nd them very useful
if you need to repack the processor for
moving or other shipment. NOTE: We
recommend that you visit our website,
www.cuisinart.com for a fast, ef cient way
to complete your product registration.
Storage Box
Storage Box
Housing/Base
Housing/Base
Work Bowl/Pushers
Work Bowl/Pushers
Dicing Storage Box
Dicing Storage Box
Ribbon Cut & Spaghetti Cut Discs
Spiral & Spaghetti Disc
Spiralizer Lid
Spiral Lid
Spiralizer Disc Holder
Gear Box
3
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.
Getting Ready
1. Read all instructions.
2. Blades and discs are sharp. Handle them
carefully.
3. Always unplug from outlet when not
in use, before putting on or taking off parts,
before removing food and before cleaning.
To unplug, grasp plug and pull from electrical
outlet. Never pull cord.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
6. Do not operate any appliance with a damaged
cord or plug, or after appliance has been
dropped or damaged in any way. Return
appliance to the nearest authorized service
facility for examination, repair or electrical
or mechanical adjustment.
Operation
1. Keep hands as well as spatulas and other
utensils away from moving blades or discs
while processing food to prevent the possibility
of severe personal injury or damage to food
processor. A plastic spatula may be used,
but only when the food processor motor
is stopped.
2. Avoid coming into contact with moving parts.
Never push food down by hand when slicing
or shredding. Always use pusher.
3. Make sure motor has completely stopped
before removing cover. (If machine does not
stop within 4 seconds after being turned off,
call 1-800-762-0190 for assistance. Do not use
the machine.)
4. Never store any blade or disc on motor shaft.
To reduce the risk of injury, no blade or disc
should be placed on the shaft except when
the bowl is properly locked in place and the
processor is in use. Store blades and discs out
of reach of children.
5. Be sure cover and feed tube are securely locked
in place before operating food processor.
6. Never try to override or tamper with cover
interlock mechanism.
Cleaning
1. To protect against risk of electrical shock,
do not put base in water or other liquids.
General
1. This appliance should not be used by or near
children or individuals with certain disabilities.
2. Do not operate this, or any other motor-driven
appliance, while under the influence of alcohol
or other substances that affect your reaction
time or perception.
3.
This food processor is ETL listed for household
use. Use it only for food preparation as
described in the accompanying recipe and
instruction book. Do not use this appliance
for anything but its intended use.
4. The use of attachments not recommended
or sold by Cuisinart may cause fire, electrical
shock or personal injury, or damage to your
food processor.
5. To avoid possible malfunction of work bowl
switch, never store processor with cover
assembly in locked position.
6. Maximum rating of 550 watts is based on
Shredding Disc, which the draws greatest
current. Other recommended attachments
may draw significantly less current.
7. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing
in an appliance garage, always unplug the
unit from the electrical outlet. Not doing
so could create a risk of fire, especially if the
appliance touches the walls of the garage or
the door touches the unit as it closes.
NOTICE: This appliance has a plastic case,
it has a polarized plug (one blade is wider
than the other). As a safety feature, this plug
will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this
safety feature.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
4
WARNING: RISK OF FIRE
OR ELECTRIC SHOCK
The exclamation point within an
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated, dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude
to constitute a risk of fire or electric
shock to persons.
equilateral triangle is intended
to alert the user to the presence
of important operating and
maintenance (servicing) instructions
in the literature accompanying
appliance.
CONTENTS
Important Unpacking Instructions ............... 3
Important Safeguards.................................. 4
Features and Benefits ............................. 6-7
Accessory Storage Cases ............................ 8
General Assembly Instructions ....................9
Chopping/Mixing Blades ............................ 10
Slicing/Shredding Discs ............................. 10
Dough Blade...............................................12
Dicing .........................................................13
Spiralizer ..................................................... 14
Cleaning, Storage and Maintenance ......... 15
For Your Safety .......................................... 15
Technical Data ............................................ 16
Troubleshooting ......................................... 16
Warranty Information ................................. 18
Recipes ................................................. 19–78
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,
DO NOT REMOVE COVER (OR BACK)
NO USER-SERVICEABLE PARTS INSIDE
REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY
DO NOT OPEN
5
FEATURES AND BENEFITS
1
. 3-Part Pusher Assembly
A small pusher (1a) sits inside the medium
pusher (1b), which sits inside the large
pusher (1c), allowing you to accommodate
ingredients of all sizes. The Large Pusher
Lock can be pulled out to lock the
large pusher, and pushed in to unlock
it. This feature should be used when
processing heavy loads or dicing.
2. Work Bowl Cover with Supreme
Wide-Mouth Feed Tube
Cover includes the SealTight
feature, allowing maximum bowl
capacity during processing and pouring.
Exclusive feed tube accommodates larger
ingredients and saves time precutting.
3. Small 4.5-Cup (3a) and Large 13-Cup (3b)
Work Bowls
Designed for maximum versatility, select the
appropriate work bowl for the task.
4. Touchpad Control Panel
These easy-to-clean buttons feature High,
Low, Off and Pulse options for every food
processing function.
5. Housing Base and Motor
The heavy-duty base houses a powerful
550-watt motor and vertical motor shaft
that processes a variety of recipes without
slowing down.
6. Small Chopping/Mixing Blade
The small stainless steel blade chops or
mixes ingredients in your small work
bowl – features Cuisinart’s BladeLock System.
7. Dough Blade
Designed to gently knead through all types
of dough. Low speed is recommended
when kneading. NOTE: The Dough Blade
can only be used in the Large Work Bowl.
8. Large Chopping/Mixing Blade
This heavy-duty stainless steel blade will
process a variety of food in your Large
Work Bowl. The BladeLock System keeps
the blade in place to provide optimal ease
when pouring. NOTE: Large Work Bowl has
a sealed drive system that eliminates any
leaks.
9. Adjustable Slicing Disc
The versatile 7-in-1 disc allows for thin
to thick slices with 1mm to 7mm indicators.
This disc may be used only in the Large Work
Bowl.
®
TM
Advantage
10. Reversible Shredding Disc
Provides the option of either fine or medium
shredding for optimal results. This disc may
be used only in the Large Work Bowl.
11. Stem Adapter
This user-friendly tool easily attaches to
either disc, Small Chopping/Mixing Blade,
Spiral Disc Holder or Dicing Grid and Dicing
Disc to engage the motor shaft.
12. Spatula
Uniquely designed for use with either
work bowl.
13. Accessory Storage Case
This convenient storage case with safety
lock holds all of the blades, shredding and
slicing discs and Stem Adapter that are
included with your new food processor.
14. Dicing Kit
a. Cleaning Tool
Makes quick work of removing food
trapped in Dicing Grid.
b. Flat Work Bowl Cover with
Small Pusher
This dual-function work bowl cover is also
the lid of the Dicing Kit’s storage case.
NOTE: Not to be used WITH the
Dicing Kit.
c. Dicing Disc
Cuts food as it is pushed through Grid.
d. Dicing Grid
Designed to position food to be cut into
perfect squares.
e. Storage Case
Safely stores all the parts of the Dicing Kit.
15. Spiral Accessories
a. Spiralizer Pusher
b. Spiralizer Cover
c. Spaghetti Cut Disc
d. Ribbon Cut Disc
e. Spiralizer Disc Holder
6
1a.
1b.
1c.
2.
6.
7.
8.
9.
Dicing Kit & Storage Case
14a .
14b.
14c.
14d .
3a.
3b.
4.
5.
12.
10.
13.
11.
14e.
Spiral Accessories
15a
15b
15c
15d
15e
7
ACCESSORY
STORAGE CASE
Operating the Lock
To unlock, turn counterclockwise. Gently lift up
the transparent cover. Do not force the cover open
when the knob is in the locked position. To lock,
gently close the cover and turn the knob clockwise.
Inserting Accessories
The Accessory Storage Case holds the Small
Chopping/Mixing Blade (A) on the peg in the back
of the case, the Dough Blade (B) on the middle
peg, the Stem Adapter (C) on the front peg,
the Large Chopping/Mixing Blade (D) in the front
cavity, the Adjustable Slicing Disc (E) in the slot
on the right, and the Reversible Shredding Disc
(F) in the left slot.
Carefully hold discs by center hub when inserting
into and removing from the Storage Case.
NOTE: DO NOT TOUCH METAL BLADES
OR CUTTING EDGES OF DISCS. ALL ARE
EXTREMELY SHARP AND CONTACT COULD
CAUSE INJURY.
DICING KIT
STORAGE CASE
Removing Parts
1. To open kit, turn the Flat Work Bowl Cover
with Small Pusher counterclockwise and lift
to remove.
2. Grasp center knob on Dicing Blade and
carefully lift out of Storage Case. Set aside
on a flat surface.
3. Using the openings in the top of the Dicing
Grid, grip and lift out to remove. See page 13
for assembly instructions.
4. The Cleaning Tool sits in a dedicated space
in the base of the Storage Case.
NOTE: When finished dicing, wash, thoroughly
dry and reverse order of directions above to
return parts to Storage Case.
F
A
B
C
E
D
8
GENERAL ASSEMBLY
INSTRUCTIONS
Before First Use
Before using your Cuisinart
Food Processor for the first time, wash all the
parts (see Cleaning, Storage and Maintenance
Instructions on page 15).
1. Place the food processor base on a dry,
level countertop with the controls facing
toward you. Do not plug the unit in until
it is fully assembled.
Note: To use the Small Bowl, it must be
nested in the Large Work Bowl with the
Stem Adapter in place for operation.
2. Place the Large Work Bowl on the base
and use the handle to turn the bowl
counterclockwise to lock it into place.
3. To use the Small Work Bowl, first attach the
Large Work Bowl to the base. Place the
Stem Adapter onto the shaft, then lower the
Small Work Bowl over the adapter and into
the Large Work Bowl. Place your fingers in the
recesses of the Small Work Bowl and turn
slightly to secure in place.
Main Work Bowl Cover
Operation
1. Place the cover over the
large work bowl with the
feed-tube assembly
shifted slightly to the
right of the handle.
2. Once the cover is fully
seated, rotate the cover
to the left (clockwise)
to engage the lid-locking
mechanism and interlock.
3. To remove the cover,
rotate the cover
approximately
th of a turn to the
/
right to disengage the
interlock and locking
mechanism.
Flat Work Bowl Cover Operation
Use the Flat Cover for added convenience when
your recipe calls for chopping, mixing, puréeing
or kneading. It is particularly useful when you are
preparing baked goods such as cakes, cookies,
pies and breads.
®
ElementalTM 13-Cup
To Assemble the Flat Cover
Begin with the work bowl and the metal blade
in place. Place the Flat Cover on the work
bowl so that the Cuisinart logo written on the
cover is face up and readable. Then turn cover
CLOCKWISE to lock into place.
Make sure the small cap is in place before using.
To Disassemble the Flat Cover
Place one hand near the Cuisinart logo and one
hand on opposite end of cover; turn cover
COUNTERCLOCKWISE. Lift cover up and off
work bowl. Do not use the Flat Cover with the
Slicing Disc, Shredding Disc, Dicing or Spiralizer
attachments. Use only with the metal blade or
Dough Blade.
Work Bowls
The two nested work bowls offer versatile food
processing options and save you time by
minimizing cleanup. Use only the Small Work
Bowl when processing smaller quantities.
Optimize efficiency when making recipes that
require multiple bowls by starting with the Smaller
Work Bowl. For example, prepare a crumb topping
before mixing batter for a cake in the Large Work
Bowl. Or emulsify dressing before shredding
vegetables for vegetable slaw.
Chopping certain foods may scratch or cloud the
work bowl; this will not affect the functionality of
your work bowl.
Machine Controls
High and Low Control Buttons
The High and Low controls are buttons that allow
the machine to run until Off is selected.
1. Properly assemble the machine.
2. Add ingredients to the work bowl, either
through the feed tube or directly into the bowl.
Lock cover into place.
3. Press the High or Low button. The motor
will start.
4. Press the Off button when finished.
Pulse Button
The Pulse control is a button that allows the machine
to run only while it is being pressed. This capability
provides more accurate control of the duration and
frequency of processing. Unless otherwise specified,
a pulse should be about two seconds.
With the machine properly assembled and
engaged, and ingredients in the work bowl,
press the Pulse button repeatedly as needed.
9
CHOPPING/
MIXING BLADES
Blade Operation
The BladeLock feature is designed to keep the
blade in place during processing, pouring, lifting,
and handling tasks — but is not permanently
attached. Handle with care. Always check to be
sure the blade is securely locked before turning
the bowl upside down.
Large Blade Operation
With your Large Work Bowl
assembled on the base, grasp
the Large Chopping/Mixing
Blade by its hub, align it over
the center of the bowl, place it
onto the shaft and push down
until it locks into place. Always
check to be sure the blade is
securely locked before turning
the bowl upside down. (To
remove, first take the bowl off
the base and put it on a flat
surface. Rest the heel of your
hand on the rim of the bowl
and pull up gently and
carefully.)
Small Blade Operation
With the Large Work Bowl in
place on the base, place the
Stem Adapter onto the hub in
the center of the bowl. Next,
put the Small Work Bowl into
the Large Work Bowl,
positioning it over the Adapter.
Grasp the Small Chopping/
Mixing Blade by its hub,
placing it on the Stem Adapter.
Push down firmly to lock. (To
remove, first take the bowl off
the base and put it on a flat surface. Rest the heel of
your hand on the rim of the bowl and pull up gently
and carefully.)
Chopping
(using the Chopping/Mixing Blade)
• For raw ingredients: Peel, core and/or remove
seeds and pits. Food should be cut into even,
½- to 1-inch pieces. Foods cut into same size
pieces produce the most even results.
• Pulse food in 1- to 2- second increments to
chop. For the finest chop, either hold the Pulse
button down or press High or Low to run the
Small and Large
Work Bowls
& Accessories
machine continuously. Watch ingredients closely
to achieve desired consistency and scrape the
work bowl as necessary. High speed is
recommended for most chopping, processing
and slicing/shredding tasks.
Puréeing
(using the Chopping/Mixing Blade)
• To purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch pieces;
a smooth purée is best achieved when all the
pieces are equal in size. Pulse to initially chop
and then process on High or Low until food is
puréed; scrape the work bowl as necessary. Do
not use this method to purée cooked white
potatoes.
• To purée solids for a soup or sauce: Strain the
solids from the liquid and process the solids
alone. Add cooking liquid through the feed tube
and process as needed.
SLICING/SHREDDING DISCS
Disc Operation
When using the Large Work Bowl,
position the Stem Adapter onto
the shaft. If using the Adjustable
Slicing Disc, use the rotating hub
and indicator markings to select
slicing thickness. Using the
plastic hub, align and insert the
disc over the Stem Adapter.
If using the Reversible Shredding
Disc, determine whether the fine
or medium side will be used, and
use the plastic hub to twist into
position on the Stem Adapter.
The plastic hub may be used for
removal of this disc.
Using the Adjustable
Slicing and Reversible
Shredding Discs
• The Slicing Disc makes whole
slices. It slices fruits, vegetables
and cooked meat.
• The Shredding Disc shreds most
firm and hard cheeses. It also
shreds vegetables like
potatoes, carrots and zucchini.
• Always pack food in the feed
tube evenly for slicing and
shredding. The food will dictate
the amount of pressure: Use light pressure for
10
Shredding & Slicing
Accessories
soft foods, medium pressure for medium foods
and firm pressure for harder foods. Always
process with even pressure.
• For round fruits or vegetables, slice a thick piece
off base so it sits upright in feed tube. Slice to fit
tube if necessary.
• For small ingredients like mushrooms, radishes
or strawberries: Trim the ends so the food sits
• When slicing or shredding cheese, be sure that
it is well chilled.
• To shred leafy vegetables like lettuce or spinach:
Roll leaves together and stand them up in feed
tube. Process with even pressure.
NOTE: Always use the pusher when slicing
or shredding. Never put your fi ngers in the
feed tube while unit is running.
upright in the feed tube.
USER GUIDE
You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart
you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just
about anything!
FOOD TOOL SPEED DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping/Mixing Blade Low to
gently mix
or High to
whip
Have cheese at room temperature. When applicable, cut into 1-inch
pieces. Process until smooth, stopping to scrape down the sides of
the bowl as needed. Perfect for making cheesecakes, dips, pasta
fillings and more.
®
Food Processor. What
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Hard Cheeses
(Parmesan,
Romano, etc.)
Baby Food Chopping/Mixing Blade Pulse
Butter Chopping/Mixing Blade
Crumbs (Bread,
Cookie, Cracker,
Chip)
Fresh Herbs Chopping/Mixing Blade Pulse Wash and dry herbs thoroughly. Pulse to roughly chop. Continue
Slicing or Shredding Disc High Cheese should be well chilled before slicing/shredding.
Chopping/Mixing Blade
Slicing or Shredding Disc
Slicing or Shredding Disc
Chopping/Mixing Blade Pulse
Pulse
and High
and High
High For creaming: Have butter at room temperature. Cut into 1-inch
and High
Cut to fit feed tube. Use light to medium pressure when slicing/
shredding.
If using the Chopping Blade, cut into ½-inch pieces.
Pulse to break up and then process until finely grated.
This will produce a nice grated cheese. If slicing or shredding, cut to
fit feed tube. Use light to medium pressure when slicing/shredding.
As for all fruit and vegetable purées, cut ingredients into
½ - to 1-inch pieces. Steam ingredients until completely soft.
Pulse to chop, then process until completely smooth
(add steaming liquid through the feed tube when processing if
necessary). Keeps frozen in ice cube trays for individual 1-ounce
portions.
pieces. Process, scraping bowl as necessary. For compound
(flavored) butters, process flavoring ingredients, such as herbs, zest,
vegetables, etc., before adding butter. For shredding/slicing: Freeze
briefly. Use light to medium pressure to shred or slice. Shredded
butter is great for preparing certain pastry doughs. Sliced butter is
great for serving alongside corn on the cob or freshly made rolls.
Break into pieces. Pulse to break up, and then process until desired
consistency. This will make perfect bread/cracker/chip crumbs for
coating meats and fish. Processed cookies make delicious pie and
cake crusts.
pulsing until desired consistency is achieved.
11
FOOD TOOL SPEED DIRECTIONS
Ground Meat Chopping/Mixing Blade Pulse Cut meat into 1-inch pieces. Pulse to chop, about 25 long pulses, or
“Ice Cream” Chopping/Mixing Blade Pulse
and High
until desired consistency is achieved. If a purée
is desired, continue to process. Never chop/purée more than
2 pounds at one time. Make sure to never process meat containing
bones.
Put frozen fruit cut into 1-inch pieces into the work bowl with liquid
(juice or milk), any desired sweeteners, such as sugar, honey, simple
syrup and other flavors. Pulse to break up. Process until smooth.
Milk Shakes/
Smoothies
Nuts Chopping/Mixing Blade Pulse and
Superfine Sugar Chopping/Mixing Blade High Process granulated sugar for about 1 minute until finely ground.
Whipped Cream Chopping/Mixing Blade Low Process well-chilled cream until cream begins to thicken.
Dough Blade
Dough Blade Operation
For use with the Large Work Bowl. Carefully place
the Dough Blade on the shaft and push into place.
Chopping/Mixing Blade Low For milk shakes, first add ice cream. While unit is running,
High
add milk through the feed tube until desired consistency is achieved.
For smoothies, add fruit first, then add the liquid through the feed
tube while unit is running.
Pulse to chop to desired consistency. To make a nut butter, pulse to
break up, and then process until smooth, stopping to scrape down as
needed.
Excellent for using in meringues and other baked goods.
Add sugar as desired; process continuously until cream reaches
desired consistency. This cream is dense and perfect as a whipped
topping for cake or ice cream.
• The Large Pusher Lock is recommended to be in
the locked position when kneading dough to avoid
it
from moving around — some vibration is still
normal.
• Dough kneading should be done in the Large
Work Bowl only.
Kneading
(using the Dough Blade or the Chopping/
Mixing Blade with Low Speed)
• The Chopping Blade is ideal for pastry doughs,
while the Dough Blade is specifically designed
for kneading yeast doughs.
Large Work Bowl
& Accessories
12
DICING
Assembling the Dicer in Work Bowl
With Large Work Bowl on base, insert Stem
1.
Adapter.
2. Carefully place Dicing Grid onto the Stem
Adapter with the Grid positioned closest to the
front of the food processor. Be sure “This Side
Up” shows on top. The triangle on front of the
Grid should be aligned with the center of the
work bowl handle. Dicer will not work if inserted
incorrectly.
3. Carefully place Dicing Disc on top of Grid.
Push down slightly to lock into place.
It should not move if positioned accurately.
NOTE: Always use caution when handling the
Dicing Disc; they are very sharp.
4. Follow instructions under Main Work Bowl
Cover Operation to lock cover onto work bowl.
Using Dicing Kit
• The Dicing Disc and Grid make cubed pieces of
fruit and vegetables. The recommended speed
for dicing most fruits and vegetables is High.
Use Low speed when dealing with very soft items
such as kiwi.
• When dicing, only use the medium or small feed
tube. Be sure to pack single items tightly, to the
left of the feed tube using consistent downward
pressure.
• Use the Cleaning Tool to clear the Grid. First
dislodge jammed particles using the long single
tooth on the handle. Then align the two long pins
along the right and left of the Grid. Guide the
cleaner into the correct position and press down
to clear the Grid of food residue.
• When processing items like carrots, squash
and potatoes, clean the Grid every 3 to 4 times
to prevent buildup.
• When large pieces of food remnants are lying
between the Grid and Disc, use caution when
cleaning off the remains by using the gaps featured
to the right and left of the Grid.
NOTE:
We do not recommend dicing frozen foods
and meats.
For dicing, use Medium or Small Pusher
only.
TIP:
Always process foods from soft (kiwi)
to hard (potato).
Dicing Kit
& Accessories
DICING GUIDE
FOOD TOOL SPEED DIRECTIONS
Most Vegetables (e.g.,
Potato, Zucchini)
Soft/Very Ripe Vegetables
(e.g., Ripe Tomatoes and
Avocados)
Most Fruits
(e.g., Apples, Bananas,
Strawberries)
Soft/Very Ripe Fruits (e.g.,
Kiwi, Ripe Pineapple, Very
Ripe Bananas)
Dicing Kit High Peel vegetables if necessary, and trim to fit small or
medium feed tube before dicing.
Dicing Kit Low Peel vegetables if necessary, and trim to fit small or
medium feed tube before dicing.
Dicing Kit High Peel fruit if necessary, and trim to fit small or medium
feed tube before dicing.
Dicing Kit Low Peel fruit if necessary, and trim to fit small or medium
feed tube before dicing.
13
SPIRALIZER
Operating the Spiralizer
1. With Large Work Bowl on base, insert Stem
Adapter.
2. Place the Spiralizer Disc holder over the Stem
Adapter and secure into place.
3. Fit the desired disc onto the Spiralizer Disc
Holder. Insert your fingers into the finger holes
and turn disc clockwise to lock into place.
4. Lock the cover into place.
5. Trim the fruit or vegetable to fit the Feed Tube.
Trim the top and bottom to form a flat surface
on both sides. Put the item into the Feed Tube,
centering it onto the corer (middle pin).
6. Using the Pusher, push down item to secure
firmly onto the pusher’s teeth.
7. Select High or Low to spiralize item. Select Off
to stop spiralizing and remove lid. Remove
scraps remaining on cutting disc. Remove
scraps on Pusher. Replace lid and repeat with
next item.
Spiralizer Tips
• The Spiralizer attachment uses two discs – a
Spaghetti Cut Disc and a Ribbon Cut Disc—to
create garnishes or cut slices of vegetables and
fruits in wide or narrow spirals.
• Use the Spaghetti Cut Disc to cut long, thin
ribbon slices. Use the Ribbon Cut Disc for wider
slices.
• Once the desired amount of spiralized fruit or
vegetable accumulates in the work bowl, turn
the food processor off, remove the lid, and
remove the food.
• For best results, use firm fruits
and vegetables and process on
High speed (see chart for
suggestions).
• Be sure to clean the entire unit
after each usage. All pieces are
dishwasher safe
• Attach shorter foods such as
radishes by pressing the
Pusher's teeth onto the food,
then place into Feed Tube for a
more secure hold.
SPIRALIZER GUIDE
FRUIT BLADE PREPARATION RECIPE TIPS
Apple Spaghetti or Ribbon Cut Core (no need to peel!) Use spaghetti cut raw in salads (be sure to toss with lemon
Pear Ribbon Cut Core; trim to fi t if pears
Potato Spaghetti or Ribbon Cut Trim to fi t feed tube Fry spaghetti cut in oil – toss with salt and pepper (and
Yam/Sweet
Potato
Beet Spaghetti or Ribbon Cut Peel; trim to fi t feed tube Use the spaghetti cut raw in a salad, or steam for a light
Daikon Spaghetti or Ribbon Cut Peel Spaghetti cut for a fresh salad.
Cucumber Spaghetti or Ribbon Cut Trim to fi t feed tube Serve raw with desired dressing. Ribbon cut and make into
Spaghetti or Ribbon Cut Trim to fi t feed tube Steam or quick boil spaghetti cut for a “pasta”; roast.
are large
juice to prevent oxidation). Bake in oven with cinnamon
sugar for dessert toppings, or bake into a tart or pie.
Cut into smaller pieces and bake into chips. Sauté to
caramelize.
vinegar for good tang!). Roast in the oven with olive oil.
Roast ribbon cut with olive oil and salt.
side dish. Roast the ribbon cut beets and serve with a good
olive oil.
quick pickles.
14
Radish Spaghetti or Ribbon Cut Trim to fi t feed tube Ribbon cut to pickle, or to add a tangy bite to a fresh spring
Carrot Spaghetti or Ribbon Cut Peel Spaghetti or ribbon cut to use raw in salads.
Zucchini/
Summer
Squash
Butternut
Squash
Turnip Ribbon Cut Peel; trim to fi t feed tube Prepare as you would the butternut squash – roasted or
Kohlrabi Spaghetti or Ribbon Cut Peel; trim to fi t feed tube Spaghetti cut are best raw in salads or slaws. Roast the
Jicama Spaghetti Cut Peel; trim to fi t feed tube Add to raw salads for a nice crunch.
Parsnip Spaghetti or Ribbon Cut Peel; trim to fi t feed tube These are great when added to broth-based soups.
Rutabaga Ribbon Cut Peel; trim to fi t feed tube Roast up for a nice side dish!
Spaghetti or Ribbon Cut Trim to fi t feed tube Spaghetti cut to use as “zoodles” with your favorite pasta
Ribbon Cut Peel; trim to fi t feed tube.
Use only the neck (save
bottom for another use)
salad.
sauce. Ribbon cut can be sautéed in olive oil.
Roast or steam to add to soups, salads or as a light side
dish.
steamed.
ribbon cut with olive oil and salt.
CLEANING, STORAGE AND
MAINTENANCE
• Keep your Cuisinart
Processor ready to use on the kitchen counter.
When not in use, leave it unplugged.
• Keep the blades and discs out of reach
of children.
• All parts except the housing base are dishwasher
safe, and we recommend washing them in the
dishwasher on the top rack only. Due to intense
water heat, washing the work bowls, cover and
accessories on the bottom rack may cause
damage over time. Insert the cover with the
feed tube facing up to ensure proper cleaning.
Insert the work bowls and pusher upside down
for drainage. Remember to unload the dishwasher
carefully wherever you have placed sharp blades
and discs.
• To simplify cleaning, rinse the work bowls, cover,
pusher and blades or discs immediately after
use so food won’t dry on them. Be sure to
position the pusher upside down for drainage. If
food lodges in the pusher, remove it by running
water through it, or use a bottle brush.
• If you wash the blades, discs, dicing and spiral
accessories by hand, do it carefully. When
handling, use the plastic hubs. Avoid leaving
them in soapy water where they may disappear
from sight. To clean the blades, fill the work bowl
with soapy water, hold the blade by its plastic
center and move it rapidly up and down on the
center shaft of the bowl. Use of a spray
attachment is also effective. If necessary, use a
brush.
®
ElementalTM 13-Cup Food
• The work bowls are made of SAN plastic with
metal components. They should not be placed in
a microwave oven.
• The housing base may be wiped clean with
a soapy, nonabrasive material. Be sure to dry
it thoroughly.
• If the feet leave spots on the counter,
spray them with a spot remover and wipe
with a damp sponge.
• If any trace of the spot remains, repeat the
procedure and wipe the area with a damp sponge
and nonabrasive cleaning powder.
IMPORTANT: Never store any blade or disc on the
motor shaft. No blade or disc should be placed on
the shaft except when the processor is about to
be used.
MAINTENANCE: Any other servicing should be
performed by an authorized service representative.
FOR YOUR SAFETY
• Like all powerful electrical appliances,
a food processor should be handled with care.
Follow these guidelines to protect yourself and
your family from misuse that could cause injury.
• Handle and store blades and discs carefully.
Their cutting edges are very sharp.
• Never put blades or discs on the motor shaft
until the work bowl is locked in place.
• Always be sure that the blade or disc is down
on the motor shaft as far as it will go.
• Always insert the blade in the work bowl before
putting ingredients in bowl.
• When slicing, shredding, dicing or spiralizing
15
food, always use the pusher. Never put your
fingers or spatula
into feed tube.
• Always wait for the blade or disc to stop spinning
before you remove the pusher assembly or cover
from the work bowl.
• Always unplug the unit before removing food,
cleaning or putting on or taking off parts.
• Always remove work bowl from base of machine
before you remove the blade.
• Be careful to prevent the chopping/mixing blade
from falling out of the work bowl when emptying
the bowl. Remove it before tilting the work bowl.
TECHNICAL DATA
The motor in your food processor operates on a
standard line operating current. The appropriate
voltage and frequency for your machine are shown
on a label on the bottom of the base.
An automatic, temperature-controlled circuit
breaker in the motor ensures complete protection
against motor burnout. If the processor runs for an
exceptionally long time when chopping, mixing or
kneading a thick or heavy mixture in successive
batches, the motor may overheat. If this happens,
the processor will stop. Turn it off and wait for the
motor to cool before proceeding. It will usually
cool within 10 minutes. In extreme cases, it could
take an hour.
Safety switches prevent the machine from
operating when the work bowl or the cover is not
locked into position. The motor stops within
seconds when the motor is turned off; and when
the pusher assembly is removed, a fast-stop circuit
also enables the motor to stop within seconds.
Cuisinart offers a Limited Three-Year Warranty on
the entire machine.
TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed
when chopping.
Solution:
• The ingredients should be cut evenly into
½ - to 1-inch pieces before processing.
• Process in batches to avoid overloading.
2. Problem: Slices are uneven or slanted.
Solution:
• Place evenly cut food, cut side down, into
the feed tube. Pack if possible. Always use
the smallest feed tube possible.
• Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube.
Solution:
• Feed tube should be packed full for best
results.
4. Problem: Some food remains on top of the disc.
Solution:
• It is normal for small pieces to remain;
cut remaining bits by hand and add to
processed ingredients.
Spiralizer
1. Problem: No room for ribbon stacks to fall.
Solution:
• Turn the food processor Off, remove the lid,
and transfer the food to a separate bowl
before continuing.
2. Problem: Spaghetti cuts wrap around stem.
Solution:
• Turn the food processor Off, remove the lid,
and transfer the food to a separate bowl
before continuing.
3. Problem: Food is not spiralizing.
Solution:
• Remove food from Feed Tube, remove scraps
from Disc and Pusher and retrim edges of
food to form a new, flat surface.
4. Problem: Spaghetti cuts are not clean cut.
Solution:
• Rinse Disc and make sure it is free of any
scraps.
Dicing Kit
1. Problem: Food is stuck in the Grid.
Solution:
• First, unplug unit. Carefully remove Dicing
Disc.
• Use the long, single tooth on the Cleaning
Tool handle to push stubborn food
through Grid and large openings.
• Then, carefully reach into the large openings
on either side of Grid to remove large food
pieces.
• Do not use your fingers to clean the Grid.
ONLY USE THE CLEANING TOOL.
2. Problem: Pieces of food are not evenly cut.
Solution:
• Pack items closest to the left in medium
or small feed tube.
• Use the small feed tube for smaller items.
• Apply even pressure when using feed tube.
Dough Kneading
16
1. Problem: Motor slows down.
Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove half
and process in two batches.
• Dough may be too wet (see number 8).
If motor speeds up, continue processing.
If not, add more flour, 1 tablespoon at a time,
until the motor speeds up. Process until
dough cleans the sides of the work bowl.
2. Problem: Blade doesn’t incorporate ingredients.
Solution:
• Always start the food processor before
adding liquid. Add liquid in a slow, steady
stream, or through the drizzle hole in the
pusher, allowing the dry ingredients time to
absorb it. If liquid is added too quickly,
wait until ingredients in the work bowl have
mixed, then add remaining liquid slowly
(do not turn off the machine). Pour liquid onto
dough as it passes under feed tube opening;
do not pour liquid directly onto bottom of
the work bowl.
3. Problem: Blade rises in work bowl.
Solution:
• Excessively sticky dough can cause blade to
rise. Carefully reinsert blade and immediately
add 2 tablespoons of flour through the feed
tube while the machine is running.
4. Problem: Dough doesn’t clean inside of the
work bowl.
Solution:
• Amount of dough may exceed maximum
capacity of your food processor. Remove half
and process in two batches.
• Dough may be too dry (see number 7).
• Dough may be too wet (see number 8).
5. Problem: Nub of dough forms on top of blade
and does not become uniformly kneaded.
Solution:
• Stop machine, carefully remove dough,
divide it into 3 pieces and redistribute them
evenly in the work bowl.
6. Problem: Dough feels tough after kneading.
Solution:
• Divide dough into 2 or 3 pieces and redistribute
evenly in bowl. Process 10 seconds or until
uniformly soft and pliable.
7. Problem: Dough is too dry.
Solution:
• While machine is running, add water,
1 tablespoon at a time, until dough cleans
the inside of the bowl.
8. Problem: Dough is too wet.
Solution:
• While machine is running, add flour,
1 tablespoon at a time, until dough cleans
the inside of the bowl.
Technical
1. Problem: The motor does not start.
Solution:
• There is a safety interlock to prevent the
from starting if it is not properly assembled.
Make sure the work bowl and work bowl cover
are securely locked into position.
• If the motor still will not start, check the
power cord and outlet.
2. Problem: The food processor shuts off during
operation.
Solution:
• The cover may have become unlocked;
check to make sure it is securely in position.
• A safety protector in the motor prevents the
motor from overheating, which is caused by
excessive strain. Press the Off control button
and wait 10 minutes to allow the food processor
to cool off before resuming.
3. Problem: The motor slowed down during
operation.
Solution:
• This is normal as some heavier loads
(e.g., slicing/shredding cheese) may require
the motor to work harder. Simply reposition
the food in the feed tube and try again.
• The maximum load capacity may have been
exceeded. Remove some of the ingredients
and continue processing.
4. Problem: The food processor vibrated/moved
around the countertop during processing.
Solution:
• Make sure the rubber feet at the bottom of
the unit are clean and dry. Also make sure
that the maximum load capacity is not being
exceeded.
• This is normal as some heavier loads
(e.g., slicing/shredding cheese) may require
the motor to work harder.
motor
17
LIMITED THREE-YEAR
WARRANTY
(U.S. AND CANADA ONLY)
This warranty is available to consumers only.
You are a consumer if you own a Cuisinart
13-Cup Food Processor that was purchased at retail for
personal, family or household use. Except as otherwise
required under applicable law, this warranty is not
available to retailers or other commercial purchasers or
owners.
We warrant that your Cuisinart
Food Processor will be free of defects in materials and
workmanship under normal home use for three years from
the date of original purchase.
We recommend that you visit our website, www.
cuisinart.com for a fast, efficient way to complete your
product registration. However, product registration does
not eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the warranty
benefits. In the event that you do not have proof of
purchase date, the purchase date for purposes
of this warranty will be the date of manufacture.
If your Cuisinart
should prove to be defective within the warranty period,
we will repair it, or if we think necessary, replace it. To
obtain warranty service, simply call our toll-free number
1-800-726-0190 for additional information from our
Consumer Service Representatives, or send the defective
product to Consumer Service at Cuisinart, 7475 North
Glen Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your return, please
enclose $10.00 for shipping and handling of the product.
Please pay by check or money order made payable to
Cuisinart (California residents need only supply proof of
purchase and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure handling of any
Cuisinart product that is being returned, we recommend
you use a traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit damage or
for packages that are not delivered to us. Lost and/
or damaged products are not covered under warranty.
Please be sure to include your return address, daytime
phone number, description of the product defect, product
model number (located on bottom of product), original
date of purchase and any other information pertinent to
the product’s return.
Your Cuisinart
been manufactured to the strictest specifications and has
been designed for use only in 120 volt outlets and only
with authorized accessories and replacement parts. This
warranty expressly excludes any defects or damages
caused by attempted use of this unit with a converter, as
well as use with accessories, replacement parts or repair
service other than those authorized by Cuisinart. This
warranty does not cover any damage caused by accident,
misuse, shipment or other than ordinary household use.
This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or
limitation of these damages, so these exclusions may not
apply to you.
You may also have other rights, which vary
from state to state.
®
ElementalTM 13-Cup Food Processor
®
ElementalTM 13-Cup Food Processor has
®
ElementalTM 13-Cup
®
ElementalTM
18
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store that sells Cuisinart
products of the same type.
The retail store shall then, at its discretion,
either repair the product, refer the consumer to an
independent repair facility, replace the product, or refund
the purchase price less the amount directly attributable to
the consumer’s prior usage of the product. If the above
options do not result in the appropriate relief to the
consumer, the consumer may then take the product to an
independent repair facility if service or repair
can be economically accomplished. Cuisinart
and not the consumer will be responsible
for the reasonable cost of such service, repair,
replacement, or refund for nonconforming products under
warranty.
California residents may also, according to
their preference, return nonconforming products directly
to Cuisinart for repair, or if necessary, replacement, by
calling our Consumer Service Center toll-free at 1-800726-0190.
Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such
products under warranty.
BEFORE RETURNING YOUR
CUISINART PRODUCT
If you are experiencing problems with your Cuisinart
product, we suggest that you call our Consumer Service
Center at 1-800-726-0190 before returning the product to
be serviced.
If servicing is needed, a Representative can
confirm
whether the product is under warranty and direct you
to the nearest service location.
Important: If the nonconforming product is to be
serviced by someone other than Cuisinart’s Authorized
Service Center, please remind the servicer to call our
Consumer Service Center
at 1-800-726-0190 to
ensure that the problem is properly diagnosed, the
product is serviced with the correct parts, and the
product is still under warranty.
RECIPES
To help your Cuisinart® Elemental™ 13-Cup Food Processor feel right at home in your kitchen, we’ve assembled a
variety of delicious recipes to get you started, from quick and easy to more complex gourmet dishes. Breakfast
and brunch through dinner and dessert, these easy-to-follow recipes make sure every meal is covered.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium, 3=challenging).
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
BASICS
Champagne Vinaigrette ..................................................................................................................................................21
Asian-Style Dressing ........................................................................................................................................................22
Radish Top Pesto..............................................................................................................................................................23
Breadcrumbs (Plain and Seasoned) ...............................................................................................................................24
Herb Butter .......................................................................................................................................................................25
Basil Pesto ........................................................................................................................................................................26
Simple Pizza and Tomato Sauce ....................................................................................................................................27
Peanut Butter ....................................................................................................................................................................28
Almond Butter ..................................................................................................................................................................29
Mayonnaise .......................................................................................................................................................................30
Basic Vinaigrette ..............................................................................................................................................................31
Caesar Dressing ...............................................................................................................................................................32
Baby Food ........................................................................................................................................................................33
BREAKFAST/BRUNCH
Blueberry Cream Cheese ................................................................................................................................................34
Morning Glory Muffins ....................................................................................................................................................35
Banana Nut Bread............................................................................................................................................................36
Zucchini Frittata with Manchego and Ham ...................................................................................................................37
Home Fries .......................................................................................................................................................................38
Rustic Potato and Fennel Tart ........................................................................................................................................39
APPETIZERS, SNACKS & DRINKS
Pear Chips .........................................................................................................................................................................40
Hummus ............................................................................................................................................................................41
Guacamole........................................................................................................................................................................42
Fire-Roasted Salsa ............................................................................................................................................................43
Crab Cakes .......................................................................................................................................................................44
Potato Nachos ..................................................................................................................................................................45
White Sangria ...................................................................................................................................................................46
19
BASICS
SOUPS & SALADS
Lemongrass Chicken Soup with Sweet Potato Noodles ............................................................................................47
Beet Salad with Roasted Walnuts and Ricotta Salata ..................................................................................................48
Cucumber Salad ...............................................................................................................................................................49
Peanut Thai Salad ............................................................................................................................................................50
Creamy White Bean Soup...............................................................................................................................................51
Spring Vegetable Minestrone with Pesto .....................................................................................................................52
Pear and Kale Salad .........................................................................................................................................................53
Celery Root Salad with Tarragon Dressing ...................................................................................................................54
Potato Salad .....................................................................................................................................................................55
MAIN COURSES & SIDES
Butternut Squash “Pappardelle” in a Wild Mushroom and Brown Butter Sauce ....................................................56
Fresh Summer “Spaghetti” ............................................................................................................................................57
Crispy Potatoes and Roots with Chipotle Dipping Sauce ..........................................................................................58
Quick Pickled Radishes ...................................................................................................................................................59
Latkes (Potato Pancakes) .................................................................................................................................................60
Falafel ................................................................................................................................................................................61
Chicken Burgers with Mango-Avocado Salsa ..............................................................................................................62
Meatballs ...........................................................................................................................................................................63
Pineapple Fried Rice........................................................................................................................................................64
Ratatouille .........................................................................................................................................................................65
Brussels Sprouts with Lardons ........................................................................................................................................66
Cauliflower-Crust Pizza ....................................................................................................................................................67
Sausage Rolls ....................................................................................................................................................................68
BREADS & DOUGHS
Classic White Bread .........................................................................................................................................................69
Buttery Dinner Rolls .........................................................................................................................................................70
Pizza Dough ......................................................................................................................................................................71
Flaky Pastry Dough (Pâte Briseé) ...................................................................................................................................72
DESSERTS
Quick Apple Tart ..............................................................................................................................................................73
Tropical Fruit Salad ..........................................................................................................................................................74
Apple Tart .........................................................................................................................................................................75
Double Chocolate Zucchini Bread .................................................................................................................................76
Pecan Shortbread Linzer Cookies ..................................................................................................................................77
Strawberry Frozen Yogurt ................................................................................................................................................78
20
BASICS
CHAMPAGNE VINAIGRETTE
This quick dressing will soon become a favorite.
1 GARLIC CLOVE, PEELED
1 SMALL SHALLOT, PEELED AND
HALVED
1 TEASPOON DIJON MUSTARD
¼ TEASPOON KOSHER SALT
2½ TABLESPOONS CHAMPAGNE
VINEGAR
¾ CUP EXTRA VIRGIN OLIVE OIL
Makes about 1 cup
Fit the food processor with the Small Work Bowl and
Small Chopping Blade. With the unit running on High,
drop the garlic and shallot through the feed tube to
chop. Scrape down and add the mustard, salt and
vinegar. While running on Low, slowly add the olive oil
through the feed tube. Continue to process until
emulsifi ed, about 1 minute.
Nutritional information per serving (1 tablespoon):
Calories 93 (90% from fat) | carb. 1g | pro. 0g | fat 11g | sat. fat
2g | chol. 0mg | sod. 57mg | calc. 1mg | fi ber 0
21
BASICS
ASIAN-STYLE DRESSING
This is a very versatile dressing that is perfect for our two salads,
but is also nice over a bed of mixed greens.
Makes about ¼ cup
Fit the food processor with the Small Work Bowl and
1 GARLIC CLOVE, PEELED
½ THAI CHILE, TRIMMED AND SEEDED
1½ TEASPOONS FISH SAUCE
1 TEASPOON FRESH LIME JUICE
1 TEASPOON GRANULATED SUGAR
1 TEASPOON RICE VINEGAR
1 TEASPOON TOASTED SESAME OIL
¼ TEASPOON KOSHER SALT
2 TABLESPOONS VEGETABLE OIL
Small Chopping Blade. With the unit running on High,
drop the garlic and chile through the feed tube to chop.
Scrape down and add the remaining ingredients, except
for the vegetable oil. While running on Low, slowly add
the oil through the feed tube. Continue to process until
emulsifi ed, about 1 minute. Remove bowl and reserve.
Nutritional information per serving (2 tablespoons):
Calories 155 (91% from fat) | carb. 4g | pro. 0g | fat 16g | sat. fat
2g | chol. 0mg | sod. 583mg | calc. 4mg | fi ber 0g
22
BASICS
RADISH TOP PESTO
A nice change of pace from the standard basil pesto as well as a quick way
to use those radish greens.
Makes ½ cup
1. Fit the Large Chopping Blade into the Large Work
¼ CUP WALNUTS
1 GARLIC CLOVE, PEELED
RADISH TOPS FROM ½ POUND OF
RADISHES, ABOUT 2 CUPS
½ TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
1
PEPPER
/3 CUP OLIVE OIL
Bowl. Add the walnuts and garlic to the bowl and
process on High until chopped. Scrape down the
sides of the bowl and add the radish tops, salt and
pepper. Process on Low to fi nely chop and then
drizzle in the oil through the feed tube. Process until
smooth, about 1 minute.
2. Taste and adjust seasoning as desired. Use as you
would use traditional basil pesto – on top of pasta, as
a topping for bruschetta or as a dip for crudités.
Nutritional information per serving (2 tablespoons):
Calories 177 (96% from fat) | carb. 1g | pro. 1g | fat 20g | sat. fat
3g | chol. 0mg | sod. 328mg | calc. 25mg | fi ber 1g
23
BASICS
BREADCRUMBS (PLAIN AND SEASONED)
There is no need to buy breadcrumbs when you can make them fresh
®
Food Processor.
tray in a single layer. Bake until golden in color and
completely dried out, about 20 minutes.
and put into the Large Work Bowl fi tted with the
Large Chopping Blade. Pulse to break up, about 10
times. Process on High until fi ne and even in consistency, about 1 minute. Store in an airtight container
until ready to use.
8 SLICES WHITE BREAD
in your Cuisinart
Makes about 2 cups
1. Preheat oven to 325ºF. Arrange the bread on a sheet
2. When the bread is dried out, break into large pieces
TIP: Making breadcrumbs is a great use for stale bread.
Just break up and process as instructed above without
baking fi rst.
Note: For seasoned breadcrumbs, add ¼ teaspoon
each dried oregano, dried basil, garlic powder
and ground onion fl akes to the work bowl with the
dried-out bread.
Nutritional information per serving (2 tablespoons):
Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g
sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fi ber 1g
24
BASICS
HERB BUTTER
Spruce up ordinary dishes with a dab of herb butter. It can be used in plain
pastas, on vegetables, or to fi nish simply cooked steaks, fi sh and chicken.
1 SMALL GARLIC CLOVE, PEELED
½ SMALL BUNCH CHIVES (ABOUT ¼
OUNCE), CUT INTO 1-INCH PIECES
2 SPRIGS FRESH THYME,
LEAVES ONLY
16 TABLESPOONS (2 STICKS)
UNSALTED BUTTER, CUT INTO
1-INCH PIECES AND SOFTENED
½ TEASPOON KOSHER SALT
Makes 1 cup
1. Insert the Small Work Bowl and Small Chopping
Blade. With the food processor running on High,
drop the garlic through the small feed tube to fi nely
chop. Scrape down the sides and add the chives and
thyme leaves. Pulse to chop, about 5 to 6 times.
2. Add the butter and salt. Pulse to break up butter,
about 5 to 6 times. Process on High until all the
ingredients are fully combined, about 40 seconds.
3. Use herb butter immediately or transfer to a sheet of
wax paper, shape into a log about 4 to 5 inches long,
wrap and twist the ends in opposite directions
to seal. Store in the refrigerator until ready to use.
TIP: Use this recipe as a guide for making any type of
compound butter. Add a different assortment of herbs,
chopped vegetables, crumbled bacon, or sweet
ingredients like honey or cinnamon sugar.
Nutritional information per serving (1 tablespoon):
Calories 100 (99% from fat) | carb. 0g | pro. 0g | fat 11g
sat. fat 8g | chol. 30mg | sod. 67mg | calc. 1mg | fiber 0g
25
BASICS
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