INSTRUCTION
AND RECIPE
BOOKLET
Cuisinart® Core Custom™ 14.5-Cup Food Processor
For your safety and continued enjoyment of this product, always read the instruction book carefully
FP-145 Series
before using.
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart® Core Custom™
14.5-Cup Food Processor and the accessories for it:
14.5-cup work bowl, work bowl cover with small,
medium, and large pushers, metal chopping/mixing/
dough blade, reversible shredding disc, adjustable
slicing disc, removable stem adapter, storage hub,
base 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 floor next to
the kitchen counter where you intend to keep the
food processor. Be sure the box is right side up.
2. Open top flaps—there will be a rectangular block
of packing material that holds the processor parts,
each fitted into a cavity.
3. Remove the instruction/recipe book.
4. Lift out the packing material.
5. Remove the base and bowl and place them on the
counter or table. Read the instructions thoroughly
before using the machine.
6. Save the shipping carton, box and packing material.
You will find these very useful if you need to repack
the processor for moving or other shipment.
We recommend that you visit our website,
www.cuisinart.com, for a fast, efficient way to
complete your product registration.
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when using
this appliance.
Getting Ready
1. Read all instructions.
2. Blade and discs are sharp. Handle them carefully.
3. Always turn off and unplug appliance 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 that has a damaged cord or plug or after it has been dropped or
damaged in any way. Contact Cuisinart Consumer
Service Center at 1-800-762-0190 for information on
examination, repair, or adjustment.
Operation
1. Keep hands as well as spatulas and other utensils
away from moving blade 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 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 you remove the bowl cover
assembly, call 1-800-762-0190 for assistance.
Do not use the machine.)
4. Never store any blade or disc on stem adapter.
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 feed food by hand. Always use the pusher.
7. Never try to override or tamper with cover
interlock mechanism.
Cleaning
To protect against risk of electric 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 for household use. Use it
only for food preparation as described in this
accompanying instruction and recipe book. Do not
use this appliance for anything but its intended use.
4. When using an approved Cuisinart food
processor accessory, read all instructions included
with that accessory.
2
5. The use of attachments not recommended or sold
by Cuisinart may cause fire, electric shock or personal injury, or damage to your food processor.
6. To avoid possible malfunction of work bowl switch,
never store processor with cover assembly in
locked position.
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.
Note: 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.
Note: This appliance is not intended for use by
children or by persons with reduced physical,
sensory, or mental capabilities, or lack of experience and knowledge. Close supervision is necessary when any appliance is used near children.
Children should be supervised to ensure that
they do not play with the appliance.
Do not fill the bowl above the marked maximum
fill line (or rated capacity). This could damage the
cover or bowl and cause risk of injury.
CONTENTS
Important Unpacking Instructions ................................ 2
Important Safeguards................................................... 2
Parts ............................................................................. 4
Assembly Instructions .................................................. 5
Machine Controls ......................................................... 5
Machine Functions ....................................................... 5
User Guide ................................................................... 7
Cleaning, Storage and Maintenance ............................ 8
For Your Safety ............................................................. 8
Technical Data .............................................................. 8
Troubleshooting ............................................................ 9
Warranty Information .................................................. 10
Recipes ....................................................................... 11
SAVE THESE
INSTRUCTIONS.
FOR HOUSEHOLD
USE ONLY.
WARNING: RISK OF FIRE OR
ELECTRIC SHOCK
The lightning flash with arrowhead symbol
within an equilateral triangle is intended to
alert the user to the presence of dangerous
uninsulated voltage within the product’s
enclosure that may be of sufficient magnitude to constitute a risk of fire or electric
shock to persons.
The exclamation point within an equilateral
triangle is intended to alert the user to the
presence of important operating and maintenance (servicing) instructions in the literature
accompanying the appliance.
WARNING
RISK OF FIRE OR ELECTRIC SHOCK
DO NOT OPEN
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
3
PARTS
The machine includes:
1. Housing base — With convenient paddle controls
2. 14.5-cup removable work bowl
3. Cover with feed tube
4. Small, medium, and large pushers — Slide inside
the feed tube
5. Stem adapter
6. Metal chopping/mixing/dough blade
7. Reversible shredding disc — Provides the option of
either fine or medium shredding for optimal results
8. Adjustable slicing disc — This versatile 7-in-1
disc allows for thin to thick slices with 1mm to
7mm indicators
9. Storage hub — Stores stem adapter, blade and
discs inside the work bowl (for storage use only)
10. BPA free (not shown) — All materials that come in
contact with food or liquid are BPA free
Note: Cuisinart offers Cuisinart Core Essentials
a line of accessories for your food processor
that can be purchased separately. The selected
accessory connects to the food processor housing base, so you can turn your food processor
into a blender, juicer, dicer and more!
™
7.
8.
5.
6.
,
AVAILABLE ACCESSORIES:
ACCESSORY NAME MODEL #
36 oz. Blender Jar MFP-B36
Juicing Center MFP-JC
4-Cup Small Work Bowl MFP-WB4
Dicing Kit FP-DC
Visit Cuisinart.com to purchase!
9.
4.
3.
2.
1.
4
ASSEMBLY INSTRUCTIONS
Before First Use
Before using your Cuisinart
Food Processor for the first time, wash the work bowl,
work bowl cover, pushers, blade and discs (see cleaning
instructions on page 8).
1. Place the food processor base on a dry, level
countertop with the controls facing you. Do not plug
the unit in until it is fully assembled.
2. With the bowl on the base, use the handle to
turn the work bowl clockwise to lock it onto the
housing base.
®
Core Custom™ 14.5-Cup
CHOPPING/MIXING/
DOUGH BLADE
1. Place the work bowl on top of base, with the work
bowl handle just to the right of center. Turn the work
bowl clockwise to lock it onto the housing base.
Carefully place the blade onto the stem adapter. Holding
2.
top of stem adapter, lift and place over the work bowl
accessory adapter. Blade should rest on the bottom of
the work bowl.
NOTE: To remove the blade from the stem
adapter - lift the stem adapter from the work
bowl and place on a flat countertop. Press down
on the stem adapter to loosen the metal blade.
Grasping the center hub of the blade carefully lift
off the stem adapter.
3. Plug in the housing base.
4. Add desired ingredients to work bowl.
5. Place work bowl cover on work bowl, with the feed
tube just to the right of center. Turn clockwise to lock
onto work bowl.
6. Align pusher assembly with the feed tube
opening on the work bowl cover and slide down
to the bottom.
7. The machine is now ready for use.
SLICING AND
SHREDDING DISCS
1. Place the work bowl on top of the base, with
the work bowl handle just to the right of center.
Turn the work bowl clockwise to lock it onto the
housing base.
2. Insert stem adapter without blade.
3. Choose desired disc.
• If using the adjustable slicing disc, use the rotating
hub and indicator markings to select slicing
thickness from 1 to 7 (1 = thin slice, 7 = thick slice).
Using the two finger holes located on the disc,
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.
4. Place work bowl cover onto work bowl, with the feed
tube just to the right of center. Turn clockwise to lock
onto work bowl.
5. Align the pushers with the feed tube opening on the
work bowl cover and slide down to the bottom.
6. Plug in the housing base.
7. The machine is now ready for use.
MACHINE CONTROLS
High, Low, and Mix Control Paddles
The High, Low, and Mix controls are paddles that allow
the machine to run until Off is selected. The Mix paddle
is a unique function that allows for mixing at just the
right speed for a wide range of mixing tasks.
1. Properly assemble the machine.
2. Add ingredients to the work bowl, either through the
feed tube or directly into the bowl.
3. Press the High, Low, or Mix paddle. The white LED
light will illuminate and the motor will start.
4. Press the Off paddle when finished.
Pulse Paddle
The Pulse control is a paddle 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 one second.
With the machine properly assembled and ingredients
in the work bowl, press the Pulse paddle repeatedly
as needed. The white LED light will illuminate
upon activation.
MACHINE FUNCTIONS
Using the Chopping/Mixing/Dough Blade
Chopping
• 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-second increments to chop.
For the finest chop, either hold the Pulse paddle
down or press High or Low to run the machine
continuously. Watch ingredients closely to achieve
desired consistency and scrape the work bowl as
necessary. High speed is recommended for most
chopping and processing tasks.
5
Puréeing
• 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. Note: 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 and process as needed.
Mixing
• The Mixing function is designed to gently mix
doughs and other items without over-processing.
It is perfect for incorporating chips and nuts into
a cookie dough or lightly mixing a muffin batter
or scone dough, ensuring that the mix-ins remain
intact. It also is excellent for savory items such
as guacamole when a nice and chunky mixture is
desired or meatballs when gentle mixing is required.
• It is important that all ingredients are evenly distributed in the work bowl first before adding additional
mix-in ingredients (e.g. chocolate chips, nuts, etc.).
Dough
• Always use Low speed when kneading yeasted
doughs. Be sure that the medium pusher lock is in
the locked position when kneading dough to avoid
it from moving around — some vibration is normal.
Always start the food processor before adding liquid.
First process the dry ingredients (flour, salt, etc.)
and then add the liquid in a slow, steady stream or
through the drizzle hole in the pusher, allowing the
dry ingredients 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). Never use more than 4 cups
of white/all-purpose flour when preparing a
yeasted dough.
Using the Reversible Shredding and Adjustable
Slicing Discs
• The slicing disc makes whole slices. It slices fruits
and vegetables, cooked meat and semi-frozen raw
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 soft foods, medium
pressure for medium foods and firm pressure for
harder foods. Always process with even pressure.
• For round fruits or vegetables: Remove a thick slice
on the bottom of the food so that it sits upright in the
feed tube. If food does not fit in the feed tube, cut in
half or quarters to fit. Process with even pressure.
• For small ingredients like mushrooms, radishes or
strawberries: Trim the ends so the food sits upright
in the feed tube.
• When slicing or shredding cheese, be sure that the
cheese 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 hands in the feed tube
while unit is running.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
FOOD CAPACITY
Sliced or shredded fruit, vegetables or cheese 13 cups
Chopped fruit or vegetables 7 cups
Chopped cheese 5 cups
Puréed fruit or vegetables 7 cups cooked; 5 cups pureed
Chopped or puréed meat, fish or seafood 2.5 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
Nuts for nut butter
10 cups
5 cups for both white bread and nuts
(all-purpose or bread flour)
5 cups for nuts
6
USER GUIDE
You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart® Food Processor. What 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.)
Firm Cheeses
(Cheddar,
Swiss, Edam,
Gouda, etc.)
Hard Cheeses
(Parmesan,
Romano, etc.)
Baby Food Chopping/Mixing/
Butter Chopping/Mixing/
Crumbs (bread,
cookie, cracker,
chip)
Fresh Herbs Chopping/Mixing/
Chopping/Mixing/
Dough Blade
Slicing or
Shredding Disc
Chopping/Mixing/
Dough Blade
Slicing or
Shredding Disc
Dough Blade
Dough Blade
Slicing or
Shredding Disc
Chopping/Mixing/
Dough Blade
Dough Blade
Low or High Bring cheese to room temperature. When applicable, cut into 1-inch pieces. Process
Shredding:
Low or Mix
Slicing: Low
or High
Shredding:
Low or Mix;
Slicing: Low
Pulse and
Low, High,
or Mix
High For creaming: Bring butter to room temperature. Cut into 1-inch pieces. Process,
High Break into pieces. Pulse to break up further, and then process until desired consis-
Pulse Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until desired
until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for
making cheesecakes, dips, pasta fillings and more.
Cheese should be well chilled before slicing/shredding. 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 nicely grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.
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).
To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps
frozen in ice cube trays for individual 1-ounce portions.
scraping bowl as necessary. For compound (flavored) butters, process flavoring
ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shred-
ding/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.
tency. This will make perfect bread/cracker/chip crumbs for coating meats and fish.
Processed cookies make delicious pie and cake crusts!
consistency is achieved.
Ground Meat Chopping/Mixing/
Ice Cream Chopping/Mixing/
Milk Shakes/
Smoothies
Nuts Chopping/Mixing/
Superfine
Sugar
Whipped
Cream
Dough Blade
Dough Blade
Chopping/Mixing/
Dough Blade
Dough Blade
Chopping/Mixing/
Dough Blade
Chopping/Mixing/
Dough Blade
Pulse and
High
High Put frozen fruit cut into 1-inch pieces into the work bowl with liquid (juice or milk),
Low For milk shakes, first add ice cream. While unit is running, add milk through the
Pulse and
High
High Process granulated sugar for about 1 minute until finely ground. Excellent for using
Low Process well-chilled cream until cream begins to thicken. Add sugar as desired;
Cut meat into ½-inch pieces. Pulse to chop — about 14 long pulses or until
desired consistency is achieved. If a purée is desired, continue to process. Never
chop/purée more than 1½ pounds at one time.
any desired sweeteners, such as sugar, honey, simple syrup and other flavors.
Process until smooth.
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.
in meringues and other baked goods.
process continuously until cream reaches desired consistency. This cream is dense
and perfect as a whipped topping for cake or ice cream.
7
CLEANING, STORAGE
AND MAINTENANCE
• Keep your Cuisinart® Core Custom™ 14.5-Cup Food
Processor ready to use on the kitchen counter. When
not in use, leave it unplugged. Store accessories in
the provided storage hub, inside the work bowl.
• Keep the blade and discs out of the reach
of children.
• All parts except the housing base are dishwasher
safe but on the top rack only. Due to intense
water heat, washing the work bowl, cover and
accessories on the bottom rack may cause damage
over time. Place the cover with the feed tube facing
up to ensure proper cleaning. Place the work bowl
and pushers upside down for drainage. Remember
to unload the dishwasher carefully when removing
sharp blade and discs.
• To simplify cleaning, rinse the work bowl, cover,
pushers and blade or disc immediately after use
so food won’t dry on them. Be sure to position the
pushers and work bowl 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 blade and discs by hand, do it
carefully. When handling, use the plastic hubs.
Avoid leaving them in soapy water where they may
disappear from sight. If necessary, use a brush.
• The work bowl is made of Tritan
metal components. It should not be placed in a
microwave oven.
• The housing base may be wiped clean with
a soapy, nonabrasive cloth or sponge. 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: Always use the provided storage hub.
Never store any blade or disc on the stem adapter.
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.
®
plastic with
• Never put stem adapter into the work bowl until the
work bowl is locked into place.
• Always be sure that the blade or disc is down on the
stem adapter as far as it will go.
• Always insert the stem adapter with metal blade in
the work bowl before putting ingredients in bowl.
• When slicing or shredding 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 chopping/mixing/dough blade
or slicing/shredding disc.
• Be careful to prevent the blade or disc from falling out of the work bowl when emptying the bowl.
Remove the stem adapter with blade or disc 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, unplug the unit 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.
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 metal blade and discs carefully
utilizing the provided storage hub. Their cutting
edges are very sharp.
8
TROUBLESHOOTING
Food Processing
1. Problem: The food is unevenly processed.
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.
• 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 remain-
ing bits by hand and add to processed ingredients.
5. Problem: Metal chopping/mixing/dough blade
cannot be removed from the stem adapter.
Solution:
• Place the blade/stem adapter assembly in a bowl
filled with warm tap water. This should help loosen
trapped food particles between the blade and
stem adapter. To see if food has loosened, remove
assembly from water by lifting from the stem.
Holding the stem, place the blade assembly on
countertop and press down on stem. This should
free the blade from the stem. If blade still cannot
be removed, return to warm water and repeat
above steps.
Mixing
1. Problem: Ingredients are not mixing in evenly.
Solution:
• Be sure that all ingredients are evenly
distributed in the work bowl before mixing in
additional ingredients.
• If ingredients are concentrated in one area/side of
the work bowl, mix-in's may not evenly incorporate
when using the Mix function.
Dough Kneading
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 to absorb it. If too much liquid is
added, 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.
9
Technical
1. Problem: The motor does not start.
Solution:
• There is a safety interlock to prevent the motor
from starting if the processor 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, unplug the
unit and wait 20 to 30 minutes to allow the food
processor to cool off before resuming.
3. Problem: The motor slows down during operation.
Solution:
• This is normal with some heavier loads (e.g., slicing/shredding cheese) that 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 vibrates/moves
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 with some heavier loads (e.g., slicing/shredding cheese) that may require the motor
to work harder.
WARRANTY
Limited Three-Year Warranty
This warranty is available to U.S. consumers only. You are a consumer if you own a Cuisinart
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
Processor will be free of defects in materials and workmanship
under normal home use for 3 years from the date of original
purchase.
We recommend that you visit our website, https://cuisinart.regis-
tria.com, for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for
®
Core Custom™ 14.5-Cup Food Processor
®
Core Custom™ 14.5-Cup Food
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.
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,
according to its preference, 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 neither of the above two
options results 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 1-800-726-0190. Cuisinart will be responsible for
the cost of the repair, replacement, and shipping and handling for
such nonconforming products under warranty.
HASSLE-FREE REPLACEMENT WARRANTY
Your ultimate satisfaction in Cuisinart products is our goal, so if your
®
Core Custom™ 14.5-Cup Food Processor should fail within
Cuisinart
the generous warranty period, we will repair it or, if necessary,
replace it at no cost to you. To obtain a return shipping label, please
fill out the product inquiry form at www.cuisinart.com/customer-
care/product-assistance/product-inquiry/. Or call our toll-free
Consumer Service Center at 1-800-726-0190 to speak with a
representative.
Your Cuisinart
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.
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.
®
Core Custom™ 14.5-Cup Food Processor has been
10
Cuisinart® Core Custom™ 14.5-Cup Food Processor
Breakfast/Brunch
Apple, Blue Cheese & Walnut Scones .............................................................................................................14
Cheddar-Chive Biscuits .......................................................................................................................................15
Banana Nut Muffins .............................................................................................................................................16
Mushroom and Kale Quiche ..............................................................................................................................17
Maple Breakfast Sausage ...................................................................................................................................18
Zucchini Chocolate-Chip Bread .........................................................................................................................19
Energy Protein Bites ........................................................................................................................................... 20
Acai Smoothie Bowls .......................................................................................................................................... 20
Sweet Almond Chocolate Rolls ........................................................................................................................ 21
Butters/Dips/Dressings/Sauces
Scallion-Miso Butter ........................................................................................................................................... 22
Horseradish Shallot Butter ................................................................................................................................ 22
Hot Honey and Pimento Cream Cheese ......................................................................................................... 23
Mango-Chile Salsa .............................................................................................................................................. 23
Harissa ................................................................................................................................................................... 24
Lemon-Dill Hummus ........................................................................................................................................... 25
Muhammara ......................................................................................................................................................... 25
Guacamole ........................................................................................................................................................... 26
Mayonnaise .......................................................................................................................................................... 26
Basil Pesto ............................................................................................................................................................ 27
Vegan Caesar Dressing ...................................................................................................................................... 28
Lemon Vinaigrette .............................................................................................................................................. 29
Ranch Dressing .................................................................................................................................................... 29
Radish Raita .......................................................................................................................................................... 30
Tzat ziki ................................................................................................................................................................... 30
Zhug ...................................................................................................................................................................... 31
Main Dishes
Loaded Burrito Bowl ........................................................................................................................................... 32
Chicken Tikka Skewers ....................................................................................................................................... 33
Basic Pasta Dough .............................................................................................................................................. 34
Butternut Squash Ravioli with Brown Butter and Sage................................................................................. 34
Black Bean Veggie Burgers ............................................................................................................................... 36
Classic Meatballs ................................................................................................................................................. 37
Lamb Meatballs ................................................................................................................................................... 38
Falafel .................................................................................................................................................................... 39
Pizza with Ricotta and Pesto .............................................................................................................................. 40
Cauliflower Pizza Crust ....................................................................................................................................... 40
Soup/Salads/Sides
Chopped Salad ....................................................................................................................................................41
Spicy Cucumber and Avocado Soup ................................................................................................................41
Parsnip and Kabocha Squash Purée ................................................................................................................ 42
Desserts
Gingerbread Cookies with Icing ....................................................................................................................... 43
Strawberries & Cream Pinwheel Cookies........................................................................................................ 44
Chocolate Chunk Cookies ................................................................................................................................. 45
Salted PB&J Blondies ......................................................................................................................................... 46
Plum Crumble Bars ............................................................................................................................................. 47
Banana-Chip “Ice Cream” with Peanut Butter Swirl ..................................................................................... 48
Banana-Chip “Ice Cream” Sandwiches ........................................................................................................... 48
Carrot Cake with Cream Cheese Frosting ...................................................................................................... 49
Strawberry-Rhubarb Pie ..................................................................................................................................... 50
Pistachio Olive Oil Cake with Cardamom Cream ...........................................................................................51
Almond Paste....................................................................................................................................................... 52
Sour Cream Cheesecake ................................................................................................................................... 53
Bread/Dough
Oatmeal Bread .................................................................................................................................................... 54
Popovers ............................................................................................................................................................... 54
Whole-Wheat Sandwich Bread ......................................................................................................................... 55
Pita Bread ............................................................................................................................................................. 56
Sour Cream & Onion Potato Pull-Apart Rolls ................................................................................................. 57
Yeasted Sweet Dough ........................................................................................................................................ 58
Pizza Dough ......................................................................................................................................................... 58
Pretzels with Rosemary and Flake Sea Salt ..................................................................................................... 59
Pâte Brisée............................................................................................................................................................ 60
Apple, Blue Cheese & Walnut Scones
These scones are very flavorful, and a drizzle of honey when serving brings them to another level.
Yield: 8 scones
INGREDIENTS
1½ cups cake flour
1 cup unbleached, all-purpose flour, plus
more for shaping
1 teaspoon granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon fine sea salt
¼ cup walnuts, toasted
¾ cup buttermilk
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Put the flours, sugar, baking
powder, baking soda, and salt into the work bowl and run on Low to fully mix, about 20 seconds.
Add the toasted walnuts and pulse to roughly chop, about 2 to 3 pulses.
2. Put the buttermilk and egg in a liquid measuring cup and mix to fully combine. Reserve.
3. Add the butter to the dry ingredients and pulse until mixture is shaggy. While still pulsing, slowly add
the liquid ingredients, until just combined; do not over-mix.
4. Pour the mixture onto a clean counter/large cutting board. Add the dried apple pieces and
crumble the blue cheese over the mixture. Gently fold the dough over a few times to combine.
Form the dough into a 10-inch cylinder. Using a sharp knife, cut into 8 even rounds. Place on a
parchment-lined baking sheet. Cover lightly and transfer to a refrigerator to chill for a minimum of
1 hour, up to overnight.
5. Once chilled, preheat oven to 400°F with the rack in the middle position. Brush each scone
with egg wash.
6. Bake in preheated oven for about 25 to 30 minutes, or until golden brown. Remove from oven
and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per scone:
Calories 293 (40% from fat) • carb. 37g • pro. 7g • fat 13g • sat. fat 7g • chol. 50g • sod. 481g • calc. 77mg • fiber 1g
1 large egg
6 tablespoons unsalted butter, cut into
½-inch cubes, cold and cubed
½ cup dried apples, broken into
pieces (if soft dried apples, roughly
chop by hand)
¼ cup blue cheese
Egg wash (1 large egg plus 1 teaspoon
water, whisked well)
14
Breakfast/Brunch
Cheddar-Chive Biscuits
These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into
a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the
Cheddar, making these utterly addictive.
Yield: 8 biscuits
INGREDIENTS
4 ounces good quality Cheddar cheese,
preferably extra sharp
2 cups all-purpose flour, plus more for
shaping the biscuits
2 tablespoons yellow cornmeal
1½ teaspoons granulated sugar
2½ teaspoons baking powder
1¾ teaspoons kosher salt
INSTRUCTIONS
1. Insert the fine shredding disc into the work bowl of the food processor. Shred the Cheddar
on Low. Reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cornmeal, sugar,
baking powder, salt, and pepper and process on Low for 10 seconds to sift. Add 10 tablespoons of
the cold, cubed butter and pulse just until the mixture starts to resemble coarse crumbs with pea-size
bits of butter strewn throughout. Add the reserved shredded Cheddar and chives and pulse 4 to 5
times to incorporate. Add the buttermilk and pulse a few times more to form a shaggy dough.
3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough into an 8 x
4-inch rectangle. Fold the dough in thirds, as you would a letter: start with a short end and fold a
third of the dough down over the center, then fold the other third up to overlap. Turn the dough a
quarter clockwise and pat into another 8 x 4-inch rectangle. Fold in thirds a second time. (The folding
process builds structure for tall biscuits with lots of flaky layers.) Turn the dough a quarter clockwise
again and pat into a final 8 x 4-inch rectangle, about 1 inch thick. Square the sides as best you can
with your hands or a bench scraper.
4. Use a sharp knife to cut the rectangle into eight 2-inch squares (a 4 x 2 grid). Space out the biscuits
onto a parchment-lined baking sheet and place in the freezer for 30 minutes to chill.
5. While the dough is chilling, set an oven rack in the middle position and preheat the oven to 425°F.
Melt the remaining 2 tablespoons of butter.
6. Brush the tops of the chilled biscuits with melted butter and sprinkle with flake sea salt, if desired.
Bake in the preheated oven until the tops are deeply golden brown, 20 to 22 minutes. Remove from
oven and allow to cool slightly on the baking sheet. Serve warm or at room temperature.
Nutritional information per biscuit:
Calories 343 (58% from fat) • carb. 27g • pro. 9g • fat 22g • sat. fat 14g • chol. 60 mg • sod. 487mg
calc. 946mg • fiber 2g
½ teaspoon freshly ground black pepper
12 tablespoons (1½ sticks) very cold
unsalted butter, cut into ½-inch cubes,
divided
6 tablespoons (about ½ ounce) roughly
chopped chives
¾ cup whole buttermilk, well shaken
Flake sea salt, for finishing (optional)
Breakfast/Brunch
15
Banana Nut Muffins
These simple and flavor-packed muffins freeze very well. Wrap individually and then pull them out
of the freezer to make those mid-week breakfasts easier.
Yield: 12 muffins
INGREDIENTS
Nonstick cooking spray
Muffin batter:
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
INSTRUCTIONS
1. Preheat oven to 350°F with the rack in the middle position. Lightly coat a twelve-cup muffin pan with
the cooking spray; reserve.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder
and soda, salt, and cinnamon and process on Low to sift, about 30 seconds. Remove and reserve in a
separate bowl.
3. Put the bananas, sugars, buttermilk, oil, and egg into the work bowl, still fitted with the chopping
blade, and process on Low to combine. Add the reserved dry ingredients and nuts and process on
Mix until just combined, about 10 seconds.
4. Divide the batter evenly among the prepared muffin cups.
5. Bake in the preheated oven for 18 to 20 minutes, or until a cake tester comes out clean. Let muffins
cool in pan for 5 minutes, then turn onto a wire rack to cool completely.
Nutritional information per muffin:
Calories 178 (17% from fat) • carb. 35g • pro. 3g • fat 3g • sat. fat 0g • chol. 16mg • sod. 130mg • calc. 11mg • fiber 1g
2 large ripe bananas, each cut into
3 pieces
¹/³ cup packed light brown sugar
¹/³ cup granulated sugar
¾ cup buttermilk
½ cup vegetable oil
1 large egg, lightly beaten
½ cup pecans, toasted
16
Breakfast/Brunch
Mushroom and Kale Quiche
Quiche is surprisingly simple to prepare, and made even simpler with the assistance of the food
processor. Be sure the crust is nicely par-baked before pouring in the filling to ensure a flaky base.
Yield: 12 servings
INGREDIENTS
½ recipe Pâte Brisée (page 60)
1 large egg white, lightly beaten
1 garlic clove, peeled
4 large lacinato kale stems,
tough stems removed
4 ounces baby bella (cremini) or white
mushrooms, scrubbed and trimmed
1½ teaspoons olive oil
INSTRUCTIONS
1. On a lightly floured surface, roll out the pastry into an 11-inch circle that is about ¹/8 inch thick.
Reverse the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan. Press the dough
lightly into the pan, lifting the edges and working it gently down into the bottom edge of the pan.
Trim off excess dough by rolling the pin over the top of the pan. With your thumbs, push the dough
¹/8 inch above the edge of the mold, to make an even, rounded rim of dough around the inside
circumference of the pan. Chill in refrigerator for about 30 minutes.
2. Preheat oven to 400°F with the rack in the middle position. Using the tines of a fork, prick the dough
evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment
and weigh it down with pie weights, dried beans, or rice. Put the tart shell in the oven and bake until
the dough under the parchment is no longer wet, about 20 minutes. Remove the beans/rice and
parchment and continue baking for another 2 minutes, until the shell is lightly brown. Brush with egg
white immediately. Reserve.
3. While the tart shell is baking, prepare the filling. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High, drop the garlic through the feed tube to finely
chop. Keeping the garlic in the work bowl, remove the chopping blade (set aside – it will be used
again) and insert the slicing disc at setting 4. Roll the kale leaves together and slice. Then slice the
mushrooms, at the same setting.
4. Put the oil into a medium skillet (about 10 inches) set over medium-low heat. Once oil is hot, add the
garlic with a pinch of the salt and the pepper. Sauté until softened and fragrant, but has picked up no
color. Add the sliced kale and mushrooms, remaining salt, and the thyme. Sauté until the kale is
bright and wilted and the mushrooms are starting to brown and softened. Remove and reserve.
5. Remove the slicing disc and replace with the fine shredding disc. Shred the Gruyère on Low.
Remove and reserve.
6. Remove the shredding disc and replace with the chopping blade. Process the milk, cream, and eggs
on Low until combined, about 20 seconds. Reserve custard in bowl.
7. Spread the kale/mushroom mixture in the tart shell, pour in custard and sprinkle cheese on top.
(Depending on your tart/pie pan, all of the custard may or may not fit. Do not overfill.)
8. Carefully place the quiche in the preheated oven. Bake until just set, about 20 minutes.
9. Allow to cool for about 5 minutes before slicing and serving.
Nutritional information per serving:
Calories 181 (70% from fat) • carb. 9g • pro. 4g • fat 14g
sat. fat 9g • chol. 99mg • sod. 180 mg • calc. 46mg • fiber 0g
¼ teaspoon kosher salt, divided
Pinch freshly ground black pepper
¼ teaspoon fresh thyme leaves
1 ounce Gruyère or Swiss cheese
½ cup whole milk
½ cup heav y cream
4 large eggs
Breakfast/Brunch
17
Maple Breakfast Sausage
Ditch the store-bought version for this homemade preparation that is considerably fresher and
higher quality. Shape and freeze patties ahead of time so brunch is easy like Sunday morning.
Yield: 8 patties
INGREDIENTS
1 pound boneless pork shoulder (Boston
butt), cut into ½-inch pieces
2 ounces pork belly or fatback, cut into
½-inch pieces
1 tablespoon, plus 2 teaspoons pure
maple syrup
1 tablespoon, plus 1 teaspoon finely
chopped fresh sage leaves
1 tablespoon finely chopped fresh
thyme leaves
INSTRUCTIONS
1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to
the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the partially frozen meat
and pulse to chop, about 10 long pulses, pausing between each pulse for meat to drop to the blade,
until coarsely chopped. Scrape the bowl halfway through pulsing.
3. Add the remaining ingredients and pulse until incorporated and the meat is finely chopped, about 6
long pulses, or until it holds when pinched together. The mixture should look homogenous but not
paste-like. Scrape into a medium mixing bowl. Press plastic wrap directly on the surface of the meat
and refrigerate for at least 30 minutes and up to 24 hours.
4. When ready to cook the sausage, form mixture into 8 patties (about 2¼ ounces each), ¼-inch thick.
Griddle patties in a cast-iron pan over medium-high heat until browned, about 2 minutes per side.
Drain on a paper towel-lined plate. Serve hot.
Nutritional information per patty:
Calories 203 (65% from fat) • carb. 3g • pro. 14g • fat 15g • sat. fat 5g • chol. 54mg • sod. 326mg
calc. 26mg • fiber 0g
½ teaspoon finely grated ginger
1 teaspoon fennel seeds, toasted
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¹⁄8 teaspoon ground white pepper
½ teaspoon red pepper flakes
¹⁄8 teaspoon cayenne
Pinch freshly ground nutmeg (optional)
2 tablespoons ice water
18
Breakfast/Brunch
Zucchini Chocolate-Chip Bread
This moist, quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips
are a nice treat, but if a healthier bread is desired, they can be substituted with additional nuts or
dried fruit.
Yield: one 2-pound loaf (16 servings)
INGREDIENTS
Nonstick cooking spray
1¾ cups unbleached, all-purpose flour
1½ teaspoons ground cinnamon
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon fine sea salt
1½ teaspoons baking powder
½ cup walnuts, lightly toasted
INSTRUCTIONS
1. Preheat oven to 350ºF. Coat a 9 x 5 x 3-inch loaf pan with cooking spray.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, spices, salt,
and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl;
reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work
bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to fit
the feed tube and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients.
Stir to mix.
3. Reinsert the chopping blade and add the vegetable oil, sugar, and eggs. Process on Low for 5 to 10
seconds until combined. Add wet ingredients to the mixing bowl with the dry ingredients, along with
the chocolate chips or dried fruit, and stir until just combined.
4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes,
or until a toothpick or cake tester comes out clean.
5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.
Nutritional information per serving:
Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g • sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • fiber 1g
1 large zucchini, approximately 8 to
10 ounces
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
½ cup chocolate chips (or use
dried cranberries or cherries for a
less-sweet flavor)
Breakfast/Brunch
19
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