For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Prep 11 PlusTM 11-Cup Food Processor
CFP-11BCPCC
INSTRUCTION AND RECIPE BOOKLET
®
1 21
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart® Premier
Series 11-Cup (2.6 L) Food Processor, and the
standard parts for it: Work bowl, work bowl
cover, large and small pushers, metal chopping/
mixing blade, slicing disc, shredding disc,
detachable disc stem for discs, blade and disc
holder, recipe/instruction book, and Blade &
Disc Holder.
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 floor next to the kitchen counter
or table where you intend to keep the food
processor. Be sure the box is right side up.
2. Open top aps, you will see a rectangular
block of packing material that holds the
processor parts, each tted into a cavity of
the foam.
3. The instruction/recipe book sits on the top
of bowl cover. Remove this first.
CONTENTS
Recommended Work Bowl Capacities ..2
Unpacking Instructions ..............2
Important Safeguards ...............4
Introduction .......................5
Machine Includes ...................6
Assembly Instructions ...............6
Blade & Disc Instructions.............7
Machine Functions..................8
Operating Instructions ...............8
Chopping, Mixing, & Puréeing
with Metal Blade .................9
Chop Raw Fruits and Vegetables ......9
Purée Fruits and Cooked Vegetables ...9
To Dislodge Food...................9
Chop Hard Foods...................9
Chop Fresh Herbs .................10
Chop Peel from Citrus Fruit ..........10
Chop Sticky Fruit like Dates..........10
Chop Meat, Poultry and Fish .........10
Purée Meat, Poultry and Fish.........10
Chop Nuts .......................10
Make Peanut Butter ................10
Make Flavored Butters,
Spreads and Dips................10
Make Mayonnaise .................10
Beat Egg Whites...................11
Whip Cream ......................11
Make Crumbs and Crumb Crusts .....11
Make Pastry ......................11
Make Quick Breads and Cakes .......11
Cake Mix ........................12
Preparing Food for Slicing
and Shredding..................12
Round Fruits and Vegetables.........12
Whole Peppers....................12
Large Fruits like Pineapple...........12
Cabbage and Iceberg Lettuce ........12
Packing Feed Tube for
Desired Results..................12
Practicing Slicing and Shredding ....13
Removing Sliced or
Shredded Foods.................13
Slicing and Shredding
Techniques ....................13
Small, Round Fruits and Vegetables ...13
Long Fruits and Vegetables .........13
Small Amounts of Food .............13
French-Cut Green Beans ............13
Matchsticks or Julienne Strips........13
Slicing Meat and Poultry ...........14
Cooked Meat and Poultry ...........14
Uncooked Meat and Poultry .........14
Salami and other Sausages ..........14
Firm Cheeses .....................14
Slicing and Shredding Cheese ......14
Kneading Yeast Dough ............15
Machine Capacity .................15
Measuring the Flour ................15
Proofing the Yeast .................15
Processing Dry Ingredients ..........15
Adding Liquids ....................15
Kneading Bread Dough .............16
Kneading Sweet Dough .............16
Rising ...........................16
Shaping, Finishing and Baking .......16
Making Consecutive Batches ........16
Bread Dough Problems
and Solutions ..................17
Sweet Dough Problems
and Solutions
....................18
Cleaning, Storing
and Maintenance .................18
For Your Safety...................19
Technical Data ...................19
Recipes .........................20
Warranty ........................49
Recommended Work Bowl Capacity For Various Foods
FOOD CAPACITY
Chopped fruits and vegetables 11 cups (2.6 L) processed food
Chopped or puréed meat, poultry,
fish or seafood
1¾ pounds (795 g) meat, cut into 1-inch (2.5 cm)
or smaller cubes, chilled
Bread dough 5 cups (2 kg) all-purpose flour, yielding two
1¼ pound (625 g) loaves
2½ cups (625 ml) each all-purpose and whole wheat
flour, yielding two 1¼ pound (625 g) loaves
2¾ cups (675 ml) whole grain flours (no white flour
added) for custom recipes
Pizza dough 4½ cups [all-purpose flour, yielding 2½ pounds
(1.1 kg) pizza dough, dough to make up to four
12–14-inch (30 to 35.5 cm) pizzas]
Nuts for nut butters 2–4 cups (500 ml to 1 L) nuts
[10–20 ounces (295.7 g to 591.4 g)
Sliced or shredded cheese, fruit, or
vegetables
11 cups (2.6 L) (total processed weight varies
by food)
Cake batter One 18.5-ounce (547 g) standard packaged cake
mix, or homemade batter recipe for four
8-inch (20.5 cm) layers
Thin liquids (such as custard for
quiche or cheesecake batter)
2¾ cups (675 ml)
Thick liquids 5–6 cups (1.25 to 1.5 L)
Puréed cooked fruits and vegetables 8 cups (2 L) cooked, yielding approximately
5½ to 6 cups (1.3 to 1.4 L) thick purée
Puréed soft fresh fruits (berries, kiwis,
peaches, etc.)
8 cups (2 L) fresh, yielding approximately 5 to
6 cups (1.1 to 1.4 L) purée
BLADE AND DISC HOLDER/
SUPPORT POUR LAMES ET DISQUES
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3 4
4. Lift out the work bowl (A), bowl cover (B),
large and small pushers (C).
5. Lift out the top foam block.
6. Lift out the storage box (D), unlock the
cover and remove the foam block. The
metal chopping blade (E), and detachable
stem (F) are each in a position. CAREFULLY
REMOVE THE METAL CHOPPING BLADE
BY GRASPING THE CENTER HUB AND
SLIPPING IT FROM THE STORAGE BOX.
7. The slicing disc (G) and shredding disc (H)
sit in the side slots. Slide them out WITH
GREAT CARE; THE BLADE ARE VERY
SHARP.
8. The housing base (I) is on the other side of
the box. Use both hands to lift the base out
of the box and place on the table of counter.
9. Assemble the bowl onto the base by
positioning the handle to the left of center
and turning it counterclockwise to lock it into
the base. Read the instructions thoroughly
before using the machine.
10. Save the shipping cartons and plastic foam
blocks. You will find them very useful if need
to repack the processor for moving or other
shipment.
NOTE: We recommend that you visit our
website, www.cuisinart.ca, for a fast, efficient
way to complete your product registration.
WHEN REMOVING BLADE: CAREFULLY
REMOVE THE METAL BLADE BY GRASPING
THE CENTER WHITE HUB AND LIFTING IT
STRAIGHT UP. NEVER TOUCH THE BLADES,
AS THEY ARE RAZOR SHARP
.
Carefully read all instructions before using this
appliance.
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.
Getting Ready
1. Read all instructions.
2. 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.
3. Blades are sharp. Handle them carefully.
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 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 scraper
may be used, but only when the food
processor motor is stopped.
2. Avoid contact with moving parts.
Never push food down into feed tube
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 you remove the
pusher assembly, call 1 800 472-7606 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 as you would sharp knives, 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
To protect against risk of electrical shock, do
not put base in water or other liquid.
General
1. Close supervision is necessary when any
appliance is used by or near children.
2. Do not operate this, or any other motordriven appliance, while under the influence
of alcohol or other substances that affect
your reaction time or perception.
3. This food processor is cUL listed
for household use. Use it only for
food preparation as described in the
accompanying recipe and instruction book.
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
pusher assembly completely pushed in.
6. Maximum rating of 5.2 amperes is based
on attachment that 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 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
Large/Small
Pushers (C)
Bowl Cover (B)
Work
Bowl (A)
Detachable Stem (F)
Chopping Blade (E)
Storage Box (D)
Housing Base (I)
Shredding Disc (H)
Slicing Disc (G)
65
4mm Slicing Disc
Medium
Shredding Disc
Pusher Assembly
(large and small pushers)
Cover with
Cuisinart® Supreme®
Wide Mouth
Feed Tube
Housing Base
Blade and
Disc Holder
Chopping/Mixing
Blade
Cord Wrap
(not shown)
11-cup (2.6 L)
Work Bowl
Shaft
(not shown)
Touchpad Control
Panel
INTRODUCTION
Congratulations on your purchase of a
Cuisinart
®
Premier Series 11-Cup
(2.6 L) Food Processor. This product
is the ultimate food preparation tool,
and it comes from the originator of the
American food processor, Cuisinart.
The Cuisinart
®
Premier Series 11-Cup
(2.6 L) Food Processor has all the
elements of quality that Cuisinart is
known for, including a powerful motor,
the Supreme
®
Wide Mouth Feed
Tube, and the longest warranty in the
industry.
• The Cuisinart
®
Supreme®
Wide Mouth Feed Tube
is perfect for slicing whole
fruits and vegetables without
precutting.
• The Cuisinart
®
Dough Control
Button. We have engineered a
dough process speed to give you
the ability to make perfect dough
in seconds.
These features, plus the ability to use
all your existing Cuisinart specialty
blades and discs, make the Premier
Series 11-Cup (2.6 L) Food Processor
the select choice in food processors.
THE MACHINE INCLUDES:
1. Housing base with a vertically
projecting shaft and convenient
touchpad control panel
2. 11-cup (2.6 L) work bowl
3. Cover with extra large feed tube
4. Pusher assembly that slides inside the
feed tube
5. Sharp metal chopping/mixing blade
6. Serrated slicing disc
7. Shredding disc
8. Detachable stem for discs (not shown)
9. Blade and disc holder
10. BPA free: All materials that come
in contact with the food or liquid are
BPA free
The metal chopping blade chops raw and
cooked fruits, vegetables, meat, fish and cheese
to the exact consistency you want, from coarse
to fine, even to a purée. It chops nuts, makes
nut butters, mayonnaise and sauces, and mixes
tender, flaky pastry. The metal chopping blade
also mixes cakes, frostings, cookies, quick
breads, muffins, and biscuits.
The slicing disc makes beautiful whole slices
without torn edges. It slices whole fruits and
vegetables, cooked meat, semi-frozen raw meat
and loaves of bread.
The shredding disc processes most firm and
hard cheeses into long, attractive shreds. It also
shreds vegetables like potatoes, carrots and
zucchini, and processes nuts and chocolate to a
grated texture.
The detachable stem fits both discs, making
disc storage compact in limited space.
The pusher assembly has two parts:
1. A small, removable, clear pusher that fits
into a small center-located feed tube. This
tube is for narrow food like carrots, for
adding liquid, and for continuous feeding of
small food like garlic.
2. A large pusher that fits into the Cuisinart
®
Supreme
®
feed tube opening and moves
freely within it.
Upon contact, the large pusher meets an
activating rod in the center of the work bowl
handle, permitting the motor to start.
ASSEMBLY INSTRUCTIONS
Blade Operation
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it onto
the housing base.
2. CAREFULLY lift and place the blade over
the work bowl center shaft. Line up the
markings on the blade hub with the motor
shaft. It should fit snugly and rest on the
bottom of the work bowl.
3. Add desired ingredients to work bowl.
4. Place work bowl cover onto work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
5. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide the activating rod
down to the bottom.
6. You are now ready to operate
the machine.
Disc Operation
1. Plug in the housing base and place the work
bowl on top, with the work bowl handle
just to the left of center. Turn the work bowl
counterclockwise to lock it
onto the housing base.
2. Choose desired disc and place with
underside up on tabletop. Pick up
detachable disc stem and align it with the
raised plastic crescent on the disc underside.
The raised ‘lock’ indicator on the left corner
of the stem should be to
the left of the mounting plate on disc.
3. Turn the stem to the right, so the locking tabs
are covered by the metal supports and a
‘click’ locks the stem in place.
4. With the stem facing down, place the
assembly over the center hub. It should
fit snugly and rest on the bottom of the work
bowl.
5. Place work bowl cover onto work bowl, with
the handle area just to the left of center. Turn
counterclockwise to lock onto work bowl.
6. Align pusher with the feed tube opening on
the work bowl cover and slide the activating
rod down to the bottom.
87
7. Use the cord wrap on the housing base
underside to add or remove cord.
8. You are now ready to operate
the machine.
BLADE AND DISC
INSTRUCTIONS
The Cuisinart® Blade and Disc Holder holds: one
stainless steel blade, one detachable disc stem,
and three food processor discs.
Note: This unit comes with one medium
slicing disc and one medium shredding disc.
Additional discs available at Cuisinart.ca
The transparent cover locks to the base with
a tamper-resistant lock that will not open if
the blade and disc holder should tip over.
All blades and discs, like sharp knives,
should be stored out of the reach of children.
OPERATING THE LOCK
To unlock turn counter-clockwise. 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 blade and disc holder stores a metal
blade in the left triangular cavity. Hold each
piece carefully by the center hub, and insert
with its upper blade facing down. WARNING:
DO NOT TOUCH METAL BLADE, AS DOING
SO MAY RESULT IN INJURY.
The detachable disc stem fits in the round
opening in the upper center section of the blade
and disc holder. Insert the disc stem face down,
with the rounded left side of the semi-circular
connector toward the back.
Icons embossed on the inside surface of the
blade and disc holder show proper placement of
the blades and detachable disc stem.
INSERTING AND REMOVING
DISCS
INSERTING DISCS
There are three disc slots on the right side of
the blade and disc holder. Each slot holds one
food processor disc securely, with disc cutting
blade totally protected behind a plastic barrier.
To insert a disc, hold it so the cutting side faces
left and the disc stem connector side faces
right. Grasp the disc by placing your thumb on
the edge of the disc and your fingers under the
center lock on the stem attachment plate.
This positions the disc for correct insertion into
the holder.
WARNING: CUTTING EDGES OF FOOD
PROCESSOR DISCS ARE VERY SHARP.
ALWAYS KEEP FINGERS AWAY FROM
SHARP SIDE.
Never try to force a disc into the holder.
If inserted correctly, the disc will slide easily into
the slot. Slide the disc straight into a slot. The
disc will slip securely into place, with its cutting
blade behind the plastic barrier. Discs will sit
correctly and safely only when inserted in this
manner.
Note: Discs with fixed stems will not fit into
the blade and disc holder.
REMOVING DISCS
To remove a disc, grasp the disc by placing your
thumb on the edge of the disc and your fingers
under the center lock on the stem attachment
plate. Pull the disc straight out.
CAUTION: NEVER GRASP A DISC BY THE
BLADE EDGE.
CONNECTING TO
DISC HOLDER
For expanded storage capacity, the Cuisinart®
Blade and Disc Holder can be used with the
Cuisinart
®
Disc Holder (model DH-4). The two
holders were designed with similar lines and
curves to create an attractive storage center
when placed side by side. You can create any
combination of blade and disc holders and disc
holders to suit your food processor accessory
storage needs.
CLEANING AND CARE
The blade and disc holder is made of
a high-impact plastic that has a smooth, easyto-clean surface. Occasionally wipe your blade
and disc holder with a cloth or sponge that has
been dipped in warm soapy water. To remove
stubborn spots, use a mild soap solution, then
wipe with a damp sponge.
Do not put the blade and disc holder in the
dishwasher. Blades, disc stem and discs should
always be clean when they are put into the blade
and disc holder. The blade and disc holder is
not meant for temporary storage of soiled blades
between periods of use.
MACHINE FUNCTIONS
PULSE
1. With the machine properly assembled
and engaged, and ingredients in the
work bowl, press the PULSE button
repeatedly as needed.
ON (Continuous)
1. Properly assemble and engage the machine.
2. To add ingredients through the feed tube,
remove the pusher and fill the feed tube
as directed (see preparing for slicing or
shredding).
3. Engage the pusher and press the ON button.
The button light will turn on and the motor will
start.
4. Press the pusher firmly down until all
ingredients have passed into the
work bowl.
Remove the pusher and refill ingredients as
needed. When you engage the pusher again,
the unit will automatically turn ON.
5. Press the OFF button when finished.
DOUGH Button
1. Prepare the dough ingredients and place in
work bowl.
2. Properly assemble and engage the work bowl
cover and pusher.
3. Press the DOUGH button and the light will
turn on.
4. Then press the ON or PULSE buttons as
needed to process DOUGH. The ON light will
turn on.
NOTE: The dough mode works in conjunction
with the ON button. The machine will not
operate if only the DOUGH button is pushed.
You must also push the ON button to activate
the DOUGH function.
5. Press the OFF button when finished.
FOOD PROCESSOR
OPERATING INSTRUCTIONS
Try chopping some practice foods, such as
zucchini or potatoes, before you process food to
eat. First, cut the ingredients into 1-inch (2.5 cm)
pieces of even size and length.
• Place the work bowl over the center stem,
with the handle area just left of center. Turn
counterclockwise to lock in place.
• Insert the metal chopping blade and put
ingredient pieces in the work bowl. Put on
the cover and turn counterclockwise to lock
onto work bowl. Align the pusher and the
pusher’s activating rod with the corresponding
openings on the feed tube, and push all the
way down.
• Press and release the PULSE button two
or three times. Each time the blade stops,
let the pieces drop to the bottom of the bowl
before you pulse again. This puts them in the
path of the blade each time the motor starts.
• Using the pulse/chopping technique, you get
an even chop without overprocessing. Check
the texture frequently by looking through the
cover. If you want a finer chop, press and
release the PULSE button until you achieve
the desired texture. Onions and other food
with a high water content will quickly end up
as a purée, unless examined through the work
bowl after each pulse to make sure they are
not overprocessed.
Try chopping other food like meat for hamburger
or sausage. Then make mayonnaise, pastry or
bread, as described in the following sections. To
obtain consistent results:
• Be sure all the pieces you add to the bowl
are about the same size.
• Be sure the amount you process is no larger
than amount recommended on the inside
cover of this booklet.
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Before you do anything, wait for the blade
to stop spinning. Once it does, turn the cover
clockwise to unlock, and remove by lifting
it off.
Remove the bowl from the base of the machine
before removing the blade. This creates a seal
to prevent food from leaking. Turn the bowl
clockwise to unlock from the base, and lift
straight up to remove.
To prevent the blade from falling from the work
bowl onto your hand when emptying the work
bowl, use one of the following methods:
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your finger through
the hole in the bottom of the work bowl,
gripping the blade from the bottom, and
grip the outside of the work bowl with your
thumb. Or hold the blade in place with your
finger or spatula while pouring out food.
TECHNIQUES FOR
CHOPPING, MIXING AND
PURÉEING WITH THE METAL
BLADE
To chop raw fruits and vegetables:
First, cut the food into 1-inch (2.5 cm) pieces.
You get a more even chop when all pieces are
about the same size.
Put no more than the recommended amount
of food into the work bowl (see table inside
front cover). Lock the cover in place. Press the
PULSE button at the rate of
1 second on, 1 second off, until the food is
coarsely chopped. For more finely chopped
results, hold the PULSE button, letting the
machine run continuously until the desired
consistency is reached. Check frequently to
avoid overprocessing. Use the spatula
to scrape down the sides of the work bowl
if necessary.
To purée fruits and cooked vegetables:
First, cut the food into 1-inch (2.5 cm) pieces.
You get a smoother purée faster when all pieces
are about equal in size.
Put no more than the recommended amount
of food in the work bowl (see table inside front
cover). Lock the cover in place. PULSE to chop
coarsely, then press the ON button and process
continuously until food is puréed. (NOTE:
Cooked potatoes are an exception to this
procedure. They develop a gluey texture when
processed with the metal blade.)
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, add just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster and
smoother without liquid. Then add just enough
liquid to make the purée pourable. Return to the
soup liquid and stir to combine.
To dislodge food:
Occasionally, a piece of food may become
wedged between the blade and the work bowl.
If this happens, unplug the machine, remove
the cover, lift the blade out carefully and remove
the wedged piece. Empty the bowl, reinsert the
blade and lock the cover and pusher into place.
Press the ON button and drop the food pieces
through the small feed tube opening while the
machine is running. After adding a cupful this
way, add the remaining food to the bowl and
process in the usual manner.
To chop hard foods:
To chop hard food like garlic and hard cheese,
assemble the unit, remove the small pusher,
press the ON button and drop the food through
the small feed tube while the machine is
running.
Small foods like garlic can be dropped in whole.
Large foods like hard cheese should be cut
into 1-inch (2.5 cm) pieces. This method of
processing minces garlic, shallots and onions.
Hard cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese that
is too hard to cut with a knife. You may damage
the blade or the machine.
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button, until chopped as fine as desired.
The more herbs you chop at a time, the finer
chop you can obtain. If completely dry when
chopped, parsley and other herbs will keep for
at least 4–5 days, stored in an airtight bag in
the refrigerator. They may be frozen for months,
stored in an airtight container or bag.
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins:
For citrus, remove only the peel with vegetable
peeler, not the white pith, which is bitter-tasting.
Cut the peel into lengths of 2 inches (5 cm)
or less and process with ½ cup (125 ml) of
granulated sugar until finely chopped. This may
take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, first freeze the fruit for about
10 minutes. Add some of the flour called for in
the recipe to the fruit. Use no more than 1 cup
(250 ml) of flour for each cup of fruit.
To chop meat, poultry, fish and seafood:
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5 cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover). Press the
PULSE button 3 or 4 times at a rate of 1 second
on, 1 second off. If the food is not chopped fine
enough, let the processor run continuously for a
few seconds.
Check the texture often to avoid overprocessing.
Use a spatula to scrape food from the sides of
the bowl as necessary.
To purée meat, poultry, fish and seafood:
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add eggs,
cream and seasonings as called for by the
recipe. Process to combine thoroughly.
Remember, you control texture by the length
of time you process. By varying the processing
time, you can get a range of textures suitable for
hamburgers, hash, stuffed peppers, or smooth
mousses.
To chop nuts:
Chop no more than the recommended amount
at one time. Press and release the PULSE
button and check frequently to avoid nuts
clumping together in a nut butter. When a recipe
calls for flour or sugar, add some to the nuts
before you chop, about ½ cup (125 ml) for each
cup of nuts. This allows you to chop the nuts
as fine as you want without turning them into
a nut butter. You can also chop nuts with a
shredding disc. The optional fine shredding disc
is particularly good.
To make peanut butter
and other nut butters:
Process up to the recommended amount
of nuts. Using the ON button, let the machine
run continuously. After 2 or 3 minutes, the
ground nuts will form a ball that will gradually
smooth out. Scrape the sides of the bowl
and continue processing until drops of oil are
visible. Taste for consistency. The longer you
process, the softer the butter. For chunk style,
add a handful of nuts just after the ball of nut
butter begins to smooth out. To make cashew
butter, add a little bland vegetable oil. Processor
nut butters contain no preservatives. Store in
refrigerator to prevent separating.
To make flavoured butters,
spreads and dips:
Cut room-temperature butter into tablespoonsize pieces. Finely chop flavouring ingredients
first, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add small
hard ingredients like garlic and hard cheese
through the feed tube while machine is running.
Next, add the butter and process using the ON
button, until smooth. Add any liquid ingredients
last, while the processor is running, and process
just long enough to blend. Process ingredients
for spreads and dips the same way. They should
be at room temperature and cut into 1-inch
(2.5 cm) cubes, or added by tablespoonfuls.
To make mayonnaise:
You can make foolproof homemade mayonnaise
with your Premier Series 11 Cup (2.6 L) Food
Processor. The work bowl and metal blade
must be clean and dry. Use the metal blade
to process eggs (for safe food procedures, we
recommend using pasteurized liquid eggs), salt,
vinegar or lemon juice, dry mustard, and two
tablespoons of the oil until smooth, at least 30
seconds. With the machine running, pour ¼ cup
(60 ml) of the oil into the small pusher. After
it dribbles through the pinhole in the bottom,
remove the small pusher and very slowly add
11 12
the remaining oil while the machine runs.
Process until all the oil has been added and the
mixture is totally emulsified. Remove from the
processor, cover and keep chilled until ready to
use. Homemade mayonnaise will keep in the
refrigerator for 3 to 4 days.
For a “one egg” batch of basic mayonnaise,
use ¼ cup (60 ml) of liquid pasteurized eggs,
2 tablespoons (30 ml) vinegar or lemon juice,
1 teaspoon (5 ml) dry mustard, ½ teaspoon
(2 ml) kosher salt and 1 cup (250 ml) vegetable
oil, such as canola oil. For variation, you may
experiment with using flavoured vinegars, or
adding chopped fresh herbs, or even roasted
garlic to taste. To make your mayonnaise a little
lighter, you may add some well-drained nonfat
plain yogurt to taste.
To beat egg whites:
The work bowl must be absolutely clean. Add
3 or more egg whites (up to 6 large egg whites)
and press the ON button. Add about 1 teaspoon
(5 ml) of lemon juice or vinegar for every egg
white. Vinegar makes stiffer whites; its flavour is
hardly detectable in cakes or soufflés. Continue
processing until the egg whites hold their shape,
about 1½ to 2½ minutes.
To whip cream:
Processor whipped cream holds its shape very
well. It is good for decoration or as a topping;
however, it will not whip to the light, fluffy
consistency obtained by methods that beat in
more air. Chill the cream well before starting.
Process continuously using the ON button,
until cream begins to thicken. Then add sugar
as desired and continue processing, watching
carefully for the desired consistency. For
consistently reliable results, add 2 tablespoons
(30 ml) of nonfat dry milk for every cup of cream
before whipping.
To make crumbs and crumb crusts:
Cut or break bread, crackers or cookies into
1-inch (2.5 cm) pieces and place in work bowl.
Press the ON button and process continuously
until crumbs reach the desired texture. For
seasoned crumbs, chop parsley or other fresh
herbs with the crumbs. For buttered crumbs,
process until the dry crumbs are of the desired
texture, then dribble melted butter through the
small feed tube opening while the machine is
running. For crumb crusts, process crackers or
cookies as described above. Add sugar, spices
and butter, and cut into pieces as specified by
your recipe. Process until well combined.
To make pastry:
Combine unbleached all-purpose flour, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of cornmeal.
Sprinkle evenly with the minimum amount of
cold liquid in the recipe. PULSE 5 or 6 times.
The dough should begin to hold together when
pressed. If it is still dry and crumbly, add more
water – 1 teaspoon (5 ml) at a time – until the
dough holds together easily. Do not let the
dough form a ball in the processor or it will
be overworked and tough. Form into a round
disc, one-inch thick, and wrap in plastic wrap.
Refrigerate for 1 hour before using, or double
wrap and freeze for later use.
To make quick breads and cakes that use
baking powder and/or soda:
The most important rule for success is not to
overmix after adding the flour. The ingredients
for these soft doughs should be cold. If the
recipe calls for chopped ingredients like lemon
peel or nuts, chop them first while the work
bowl is clean and dry, then set aside until
needed.
Put dry ingredients like flour, salt and leavening
in the work bowl and process with the metal
blade for 5 seconds to mix. Remove and reserve
the dry ingredients.
Add the eggs and sugar to the work bowl and,
using the ON button, process to mix, letting the
machine run about 1 minute. Next, add butter,
cut into 1-inch (2.5 cm) pieces and at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add flavouring
and liquid – vanilla, spices, cocoa, etc. Process
until mixed. Add the dry ingredients to the work
bowl.
Process by pulsing, inspecting after each pulse.
Stop pulsing as soon as the dry ingredients
have almost disappeared into the batter.
Overprocessing will cause quick breads and
cakes to be tough. (If your recipe calls for
ingredients that are to be coarsely chopped
– like raisins or nuts – add them last with the
mixed dry ingredients.)
To make cake mix:
Your food processor work bowl is large enough
for the preparation of an 18.5-ounce (525 g)
packaged cake mix.
Insert the metal blade and add the cake mix to
the work bowl. Press the ON button and while
the machine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds.
Scrape down the sides of the work bowl and
process 1 minute more for maximum volume.
Do not remove the metal blade.
Insert a finger into the underside of the blade
from the bottom of the work bowl, to hold the
blade in place while emptying the batter.
Tip:
After emptying cake batter or puréed soup from
the work bowl, replace the bowl on the motor
base and PULSE once. Centrifugal force will
spin the batter off the blade onto the sides of
the work bowl.
Remove the blade, and use a spatula to scrape
any remaining batter from the bowl.
PREPARING FOOD FOR
SLICING AND SHREDDING
For disc assembly instructions, refer to
Assembly Instructions on page 6.
Round fruits and vegetables:
Before processing onions, apples and other
large, round fruits and vegetables, cut the
bottom ends flat to make the food lie stable on
the disc.
Place the food in the feed tube, flat side down,
as far left as possible, to prevent it from tilting
when being processed.
Choose fruits that are firm and not too ripe.
Remove large hard pits and seeds from fruits
before processing. Seeds from citrus fruits need
not be removed. Remove the rind before slicing
or shredding, if desired.
Whole peppers are an exception:
Remove the stem and cut the stem end flat.
Remove the core and scoop out the seeds.
Leave the end opposite the stem whole, to
keep the structure stiff. This ensures round,
even slices.
Large fruits like pineapple:
Cut the ends flat, cut in half, and either core or
remove the seeds. If necessary, cut the halves
into smaller pieces to fit the feed tube.
Cabbage and iceberg lettuce:
Turn the head on its side and slice off the top
and bottom, leaving a center section about
3 inches (8 cm) deep. Remove the core, then
cut in wedges to fit the feed tube. Remove the
core from the bottom and top pieces and cut
into wedges to fit into the feed tube.
If the fruit or vegetable doesn’t fit, try inserting
it from the bottom of the feed tube, where the
opening is slightly larger.
Pack the feed tube for desired results:
For long slices or shreds, cut the food in feed
tube widths and pack the pieces horizontally.
For small, round slices or short shreds from
carrots, zucchini and other long vegetables, cut
into feed tube heights and pack tightly upright.
Food should fit snugly, but not so tightly that it
prevents the pusher from moving.
When slicing or shredding, always use
the pusher.
Never put your fingers or a spatula
into the feed tube.
Never push down hard on the pusher. Use
light pressure for soft fruits and vegetables
like bananas, mushrooms, strawberries and
tomatoes, and for all cheeses. Use medium
pressure for most food: apples, celery, citrus
fruit, potatoes and zucchini. Use firm pressure
for hard vegetables like carrots and yams.
13 14
PRACTICING SLICING
AND SHREDDING
1. Insert a slicing or shredding disc, put the
cover on the work bowl and insert the food
in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing down
the PULSE button. Release the button as
soon as the food is sliced or shredded.
3. You can load the feed tube repeatedly without
removing work bowl cover. Simply grasp
the pusher and lift up. The pusher assembly
will come off easily, leaving the cover and
feed tube in place. Your other hand is free to
reload the feed tube, and you do not need
to re-press the ON button if it was previously
selected.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, unplug the unit, then
hold the work bowl handle and turn it clockwise.
Then lift; the work bowl and cover will come off
together. Turn cover clockwise to unlock from
work bowl. Lift, remove, invert and place on
counter space.
Remove the slicing or shredding disc:
Place two fingers under each side of the disc
and lift it straight up. Place the disc on top of
the inverted work bowl cover to minimize drips
and spills.
TECHNIQUES
FOR SLICING AND
SHREDDING
Small, round fruits and vegetables:
For large berries, radishes and mushrooms, trim
the bottom ends flat with a knife. Insert the food
through the feed tube, standing each piece on
a flat end. You can fill the tube to about 1 inch
(2.5 cm) from the top. The bottom layer gives
you perfect slices for garnish. If you want all
the slices to be perfect, it’s best to process one
layer at a time.
Long fruits and vegetables:
Trim foods like bananas, celery and zucchini by
cutting them into pieces slightly shorter than the
feed tube. Cut both ends flat. (Use a ruler as a
guide, or the pusher assembly.)
Fill the feed tube with the pieces, standing them
vertically and adding enough pieces so they are
solidly packed and cannot tilt sideways as they
are sliced or shredded.
Small amounts of food:
Use the small feed tube and the small pusher.
Remove the small pusher from the pusher
assembly. Place the pusher assembly onto
the feed tube and press the sleeve all the way
down.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long, thin
vegetables like carrots, push them to the far left.
If you are slicing a few vegetables that are wide
at one end and narrow at the other (carrots,
celery or scallions), cut them in half and pack in
pairs, alternating one wide end up, one narrow
end up.
French-cut green beans:
Trim fresh green beans to feed tube widths.
Stack in the feed tube horizontally to about
one inch from the top. Use the slicing disc,
apply light pressure to the pusher and press the
PULSE button until beans are sliced.
To make long, horizontal slices of raw zucchini
or carrots, use the same procedure.
Matchsticks or julienne strips:
Process the food twice – ‘double slice’ it. Insert
large fruits or vegetables (potatoes, turnips,
zucchini, apples) in the feed tube. Cut pieces to
fit the feed tube horizontally from end to end.
Apply pressure to the pusher while pressing the
PULSE button until the food is sliced. You will
get long slices.
Remove the slices from the work bowl and
reassemble. The slices should be assembled
horizontally with the cut edges facing front and
back. Reinsert them in the feed tube, wedging
them in tightly. Slice them again. You will obtain
long julienne strips. With the optional square
julienne disc, you can make square julienne
strips in one operation.
SLICING MEAT
AND POULTRY
Cooked meat and poultry:
The food must be very cold. If possible, use a
piece of food just large enough to fit in the feed
tube. To make julienne strips of ham, bologna
or luncheon meat, stack slices, then roll or
fold them double and stand upright in the feed
tube, wedging in as many rolls as possible.
This technique works better with square or
rectangular pieces than with round ones.
Uncooked meat and poultry:
Cut the food into pieces to fit the feed tube.
Boneless, skinned chicken breasts will usually
fit when cut in half crosswise. Wrap the pieces
in plastic wrap and put them in the freezer. They
are ready to slice when they are easily pierced
with the tip of a sharp knife, although semifrozen and hard to the touch. Remove plastic
wrap. Stand them in the feed tube, cut side
down, and slice them against the grain, using
firm pressure on the pusher. Or lay them flat in
the feed tube, as many as will fit, and slice with
the grain, using firm pressure.
Salami and other sausages:
If the sausage is soft, freeze it until hard to the
touch but easily pierced with the tip of a sharp
knife. Hard sausages need not be frozen. Use
the small feed tube if the sausage is thin enough
to fit. Otherwise, cut the sausage into pieces
to fill the large feed tube completely. Stand the
pieces vertically, packing them tightly so they
cannot tilt sideways.
Firm cheese like Swiss and Cheddar:
Cut the cheese into pieces to fit the feed tube.
Put it in the freezer until semi-frozen, hard to the
touch but easily pierced with the tip of a sharp
knife. Stand the pieces in the feed tube and
apply light pressure to
the pusher.
TYPE OF CHEESE CHOP/ PURÉE SHRED SLICE
Soft
Brie, Camembert, room temperature yes no no
Mozzarella, chilled 15-20 min in freezer no yes no
Ricotta, room temperature yes no no
Cottage, Cream yes no no
Semi-Soft
Blue, chilled yes yes no
Fontina, chilled yes yes no
Bel Paese, chilled yes yes no
Semi-Hard
Cheddar, chilled yes yes yes
Monterey Jack, Longhorn, chilled yes yes yes
Swiss, Jarlsberg, chilled yes yes yes
Edam, Gouda, chilled yes yes yes
Provolone, chilled yes yes yes
Hard, at room temperature
Parmesan, Romano, Locatelli yes yes no
Pecorino, Asiago yes yes no
SLICING AND SHREDDING CHEESE
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
15 16
IMPORTANT:
Never try to slice soft cheese like mozzarella or
hard cheese like Parmesan. You may damage
the slicing disc or the food processor itself.
You can successfully shred most cheeses
except soft ones. The exception is mozzarella,
which shreds well if thoroughly chilled. Hard
cheeses like Parmesan shred well only at room
temperature. Therefore, only attempt to shred
mozzarella when well chilled, and Parmesan
when at room temperature.
TECHNIQUES FOR
KNEADING YEAST DOUGH
The Premier Series 11-Cup (2.6 L) Food
Processor is designed to mix and knead dough
in a fraction of the time it takes to do it by hand.
You will get perfect results every time if you
follow these directions.
NEVER TRY TO PROCESS DOUGH THAT IS
TOO STIFF TO KNEAD COMFORTABLY BY
HAND.
There are two general types of yeast dough.
Typical bread dough is made with a flour mix
that contains at least 50% white flour. It is
uniformly soft, pliable and slightly sticky when
properly kneaded. It always cleans the inside
of the work bowl completely when properly
kneaded.
Typical sweet dough contains a higher
proportion of sugar, butter and/or eggs than
typical bread dough. It is rich and sticky and
it does not clean the inside of the work bowl.
It requires less kneading after the ingredients
are mixed. Although 30 seconds are usually
sufficient, 60 to 90 seconds give better results
if the machine does not slow down. Except
for kneading, described below, the processing
procedures and use of the DOUGH button are
the same for both types of dough.
Machine capacity:
Recommended maximum amount of flour is
5 cups (1.25 L) of all-purpose flour or 2¾ cups
of whole-grain flour. If a bread dough calls for
more than the recommended amounts of flour,
mix and knead it in equal batches. Do the same
for sweet doughs that call for more than
3½ cups (875 ml) of flour.
Measuring the flour:
It’s best to weigh it. If you don’t have a scale,
or the recipe does not specify weight, measure
by the stir, scoop and sweep method. Use a
standard, graduated dry measure, not a liquid
measuring cup.
With a spoon or fork, stir the flour in its
container. Do not measure flour directly out of
the bag; it is too packed to get an accurate
measure. With the dry measure, scoop up the
flour so it overflows. With a spatula or knife,
sweep excess flour back into the container so
the top of the measure is level. Do not pack
flour into the dry measure.
Proofing the yeast:
The expiration date is marked on the package.
To be sure your yeast is active, dissolve it in
a small amount of warm liquid (about
1
⁄3 cup
[75 ml] for one package of dry yeast). The
temperature of liquid used to dissolve and
activate yeast must be between 105
˚
F and 115˚F
(40
˚
C and 46˚C). Yeast cells are not activated at
temperatures lower than this and they die when
exposed to temperatures higher than 130
˚
F
(54
˚
C). If the recipe includes a sweetener like
sugar or honey, add a teaspoon with the yeast.
If no sweetener is called for, add a pinch, or add
a pinch of flour. The yeast won’t foam without
it. Let the mixture stand until it foams, up to 10
minutes.
Processing dry ingredients:
Put the flour in the work bowl with all the other
dry ingredients. If the recipe calls for herbs, oil
or solid fats like butter, add them with the flour.
Turn the machine on and let it run for about
20 seconds. (Cheese, nuts and raisins may be
added with the dry ingredients or during the
final kneading. To leave them almost whole, add
them 5 seconds before you stop kneading. For
a finer texture, add them sooner.)
Adding liquids:
All liquid should be added through the
small feed pusher while the machine is running.
Add liquid in a slow, steady stream, only as fast
as dry ingredients absorb it. If liquid sloshes or
splatters, stop adding it but do not turn off the
machine. Wait until ingredients in bowl have
mixed, then add remaining liquid slowly. Pour
liquid onto dough as it passes under feed tube
opening. Do not pour liquid directly onto bottom
of bowl.
Follow the recipe carefully. It is important to add
enough liquid to make the dough soft enough to
knead. Kneading dough that is
too stiff can strain the machine.
All liquid, except that which is used to activate
yeast, should be cold, to minimize the possibility
of overheating the dough. You must never knead
a yeast dough to a temperature higher than
100
˚
F (37˚C). Doing so will slow or even prevent
the action of the yeast.
Kneading bread dough:
Do not try to use the machine to knead dough
that is too stiff to knead comfortably by hand.
Doing so can strain the machine.
After the dough starts to clean the inside of
the work bowl completely and forms a ball,
process it for 60 seconds to knead it. Stop
the machine and test the dough to be sure it’s
properly kneaded. Typical bread dough should
have a soft, pliable texture and it should feel
slightly sticky. Stretch the dough with your
hands to test it. If it feels hard, lumpy or uneven,
continue processing until it feels uniformly soft
and pliable. Make sure that the blade is firmly
pressed back into place after removing the
dough to test it.
Kneading sweet dough:
Process dough for at least 30 seconds after all
the ingredients have been incorporated. It will not
clean the inside of the work bowl. If necessary,
scrape the bowl and process for
5 more seconds.
Rising:
Put the dough in a large, lightly floured
resealable plastic bag. Squeeze out all the air
and close tightly, allowing space for the dough
to rise.
Or put the ball of dough in a large bowl coated
with soft butter or vegetable oil. Roll the dough
around to coat its entire surface. Cover it with a
damp towel or a piece of oiled plastic wrap.
Let it rise in a warm, draft-free place, about 80
˚
F
(26
˚
C). The rising time is usually about 1½ hours
but will vary from 45 minutes to several hours,
depending on the type of flour and the humidity
in the air.
To test whether the dough has risen enough,
stick a finger in it. An indentation should remain.
If it doesn’t, let the dough rise more and test
again.
When it has risen enough, punch the dough
down.
Shaping, finishing and baking:
If you shape the dough in loaf pans, fill pans
only half full. Let rise until dough is just slightly
above the top of the pan. If shaping free-form
loaves, let them rise on an oiled baking sheet
until at least doubled in bulk.
Making consecutive batches:
You can make several batches of bread dough
in a row. The motor in the Premier Series
11-Cup (2.6 L) Food Processor is extremely
efficient.
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