Cuisinart DFP-14BCNY User Manual
INSTRUCTION & RECIPE BOOKLET
Classic Series 14-Cup Food Processor
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
DFP-14N Series
CAPACITY CHART
Recommended work bowl capacity for various foods
FOODS CAPACITY
Chopped and Puréed Fruit
and Vegetables
Chopped or Puréed Meat, Poultry,
Fish or Seafood
Bread Dough 2½ pounds (5 cups flour, yielding
Nuts for Nut Butters 3 cups
Sliced or Shredded Fruit,
Cheese, or Vegetables
Cake Batter 4 pounds (five 8-inch layers)
Cookie Dough 3½ pounds (90 cookies)
3 cups
¼ pounds
2
two 1-1/4 pound loaves)
14 cups
IMPORTANT
UNPACKING
INSTRUCTIONS
This packing contains a Cuisinart®
Food Processor, and these standard
parts for it: metal chopping blade,
slicing disc and shredding disc, detachable stem for discs and spatula.
CAUTION: THE CUTTING TOOLS
HAVE VERY SHARP EDGES. To
avoid injury when unpacking the
parts, please follow these instructions:
1. Place the box on a low table or
on the oor next to the kitchen
counter or table where you plan
to keep the food processor. Be
sure the box is right-side up.
2. Remove the cardboard panel
and the instruction material with
plastic spatula.
3. You will see a rectangular block
of plastic foam that holds the
processor parts each tted into
a cavity in the foam.
4. The detachable stem (A) for the
discs is in a cavity at one
short side of the foam block.
Remove it rst.
5. The slicing disc (B) is on one
long side and the shredding
disc (C) on the other. Slide
them out of their grooves WITH
GREAT CARE; THE BLADES
ARE SHARP.
6. Now only the work bowl cover
(D) and the pusher assembly (E)
remain in the foam block. Grasp
the edge of the work bowl cover
and lift it straight up. Lift the
pusher assembly straight up by
following.
7. Lift out the foam block.
8. The machine base and work
bowl with metal blade are at the
bottom of the box.
CAREFULLY REMOVE THE METAL
BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING
IT STRAIGHT UP. NEVER TOUCH
THE BLADES, WHICH ARE RAZOR
SHARP.
10. You will see the machine base
remain at the bottom of the box.
Remove the base by grasping
the base housing with both
hands and lifting it straight up.
Place the base on a counter or
table and read the instructions
thoroughly before using the
machine.
11. Save the shipping cartons and
plastic foam blocks. You may
want to use them in shipping
the processor at a later date.
9. Lift the bowl straight up.
2
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when using
this appliance:
Getting Ready
1. READ ALL INSTRUCTIONS.
2. Unplug from outlet when not in use, before
putting on or taking off parts, 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. Do not use pusher assembly if sleeve becomes
detached from pusher.
2. Keep hands as well as spatulas and other utensils
away from moving blade or discs while processing food, to prevent possibility of severe personal
injury or damage to Classic Series 14-Cup Food
Processor. A plastic scraper may be used, but
must be used only when the motor is stopped.
3. Avoid contact with moving parts. Never push food
down by hand when slicing or shredding. Always
use pusher, or injury could occur.
4. Make sure motor has completely stopped before
removing cover. If machine does not stop within
4 seconds when you turn the cover, call 800-7260190 for assistance. Do not use machine.
5. Never store the blade or discs on the motor shaft.
To reduce the risk of injury, the blade or discs
should not be placed on the shaft except when
the bowl is properly locked in place and the processor is in use. Store the blade and discs as you
would sharp knives, out of reach of children.
6. Be sure cover is securely locked in place before
operating food processor.
7. Never try to override or tamper with cover interlock mechanism.
Cleaning
1. To protect against risk of electrical shock, do not
put base in water or other liquids.
General
1. Close supervision is necessary when any
appliance is used by or near children.
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 built to our professional
standards. It is UL listed for household use. Use
it only for food preparation as described in the
accompanying recipe book.
4. The use of attachments not recommended or sold
by Cuisinart may cause fire, electrical shock,
personal injury or damage to your Classic Series
14-Cup Food Processor.
5. To avoid possible malfunction of work bowl
switch, never store processor with pusher assembly in locked position (activation position).
6. Maximum rating of 6.0 amperes is based on
attachments that draw the 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.
TABLE OF CONTENTS
Capacity Chart ........................................................ 2
Important Safeguards ............................................. 3
Features and Benefits ............................................. 4
The Parts (Diagram) ................................................. 4
Practicing With Food ............................................... 5
Removing Processed Food ..................................... 5
Techniques for Chopping and Puréeing ................ 5
Techniques for Kneading Yeast Dough ................. 7
Problems & Solutions with Typical Dough .............. 9
Preparing Food for Slicing and Shredding ........... 10
Practicing Slicing and Shredding .......................... 10
Removing Sliced or Shredded Food ..................... 11
Techniques for Slicing and Shredding .................. 11
Slicing Meat and Poultry ....................................... 11
Slicing and Shredding Cheese .............................. 11
If You Have a Problem .......................................... 12
Some Technical Data ............................................ 12
Cleaning and Maintenance ................................... 13
For Your Safety ..................................................... 13
Warranty ................................................................ 14
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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.
3
FEATURES AND BENEFITS
Cho
The machine includes:
1. Housing base with a vertically projecting shaft
and two large control levers.
2. 14-cup work bowl.
3. Cover with a large feed tube.
4. Pusher assembly that slides over the feed tube.
The pusher assembly has 2 parts:
a. 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, hard food
like garlic.
b. A large pusher.
5. Plastic spatula.
6. Sharp metal chopping/mixing/dough blade.
The metal 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. You control the texture. It
chops nuts, makes nut butters, mayonnaise
and sauces, and mixes tender, flaky pastry. The
metal blade also handily mixes cakes, frostings,
cookies, quick breads, muffins, and biscuits.
7. Serrated slicing disc.
The slicing disc makes beautiful whole slices
with no torn edges. It slices whole fruits and
vegetables, cooked meat, semi-frozen raw meat
and loaves of bread.
8. Shredding disc.
The shredding disc processes most firm and
hard cheeses into long, attractive shreds. It also
shreds vegetables like potatoes, carrots and
zucchini, and it processes nuts and chocolate
to a grated texture.
9. Detachable stem that fits both discs.
The detachable stem fits both discs, making
storage easy in limited space.
10. BPA free (not shown)
All materials that come in contact with food
are BPA free.
Chopping/Mixing/Dough
Shredding Disc
Blade
Medium
4mm
Slicing Disc
Small and
Large Pushers
Cover with
Extra-Large
Feed Tube
14-cup
Work Bowl
Spatula
Housing Base
4
PRACTICING WITH FOOD
Try practicing with some food before you process
food to eat. A zucchini or carrot is a good choice.
First cut it into 1-inch pieces.
Insert the metal blade and put the pieces in the work
bowl. Put on the cover and the pusher assembly;
press the pusher assembly down to lock it into
place. Press and release the OFF/PULSE lever two
or three times and see what happens. Each time the
blade stops, let the pieces drop to the bottom of the
bowl before you pulse again. That puts them in the
path of the blade each time the motor starts.
Using the pulse/chopping technique, you can get
an even chop without the danger of overprocessing.
Check the texture frequently by looking through the
cover of the work bowl. If you want a finer chop,
press and release the OFF/PULSE lever 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 it is not overprocessed.
Try chopping other food, like meat for hamburger or
sausage. Then make mayonnaise, pastry or bread,
as described in the recipes in this book. 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 recommended (see table inside front cover)
.
REMOVING PROCESSED FOOD
Before you do anything, wait for the blade to stop
spinning.
When it does, remove the cover first. You can
remove the cover and pusher assembly in one
operation. Hold the pusher assembly with your
fingers away from the descending tabs and turn it
clockwise. Lift it off, and the cover will come with it.
Never try to remove the cover and the work bowl
together; this can damage the work bowl.
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 it from the base and lift it straight up to
remove it.
A locking device prevents heavy dough from driving
the blade up the motor shaft. If the blade holds the
bowl locked when the motor stops, move the handle
of the bowl rapidly back and forth – first clockwise,
then counterclockwise.
To prevent the blade from falling out of the work
bowl onto your hand, remove the metal blade before
tilting the bowl, using a spatula to scrape off any
food sticking to it. 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 a spatula while pouring out
processed food. Be sure hands are dry.
TECHNIQUES FOR CHOPPING
AND PURÉEING
To chop raw fruits and vegetables:
First, cut the food into 1-inch 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 Capacity Chart, page 2).
Lock the cover in place. Press the OFF/PULSE lever
at the rate of 1 second on, 1 second off until the
food is coarsely chopped. Then hold down the OFF/
PULSE lever, letting the machine run continuously
until the food is chopped. Check frequently to avoid
overprocessing. Use the spatula to scrape down any
pieces that stick to the sides.
To purée fruit and cooked vegetables:
First, cut the food into 1-inch 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 Capacity
Chart, page 2). Lock the cover in place. Pulse to
chop coarsely, then press the ON lever and process
continuously until the 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 cooked in liquid. Don’t add the
liquid to the work bowl – just the cooked vegetables;
remove them with a slotted spoon. They will purée
faster and smoother without liquid. Then add just
enough liquid to make the purée pourable, return it
to the soup and stir to combine.
Occasionally, a piece of food may become wedged
between the blade and the work bowl. If this happens, unplug machine, remove cover, lift the blade
out carefully and remove the wedged piece. Empty
the bowl, reinsert the blade and lock the cover into
place, first removing the small pusher. Press the ON
lever and drop the food pieces through the small
feed tube while the machine is running. After adding a cupful this way, add the remaining food to the
bowl and process in the usual way.
To chop hard foods like garlic, hard cheese:
Remove the small pusher, press the ON lever and
drop the food through the small feed tube while the
machine is running.
Small foods like garlic can be dropped in whole.
Larger foods like hard cheese should be cut into
1
⁄2 to 1-inch pieces. This method of processing minc-
es garlic, shallots and onions. Hard cheese and
coconut will have the same texture as if they had
been hand-grated.
5
IMPORTANT:
hard to cut with a knife. You may damage the blade
or the machine.
Never try to process cheese that is too
To chop parsley and other fresh herbs:
The herbs, the work bowl and the metal blade must
all be thoroughly clean and dry. Remove stems from
herbs. Add leaves to bowl and process until they
are chopped as fine as you want. 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 10 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 the peel with a vegetable peeler,
leaving on the white pith, which is bitter tasting. Cut
the peel into lengths of 2 inches or less and process
½ cup of granulated sugar until finely chopped.
with
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 to it some of the flour called for in the recipe.
Use no more than 1 cup 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 pieces to ensure an even chop. Process
no more than the recommended amount at a time
(see table inside front cover). Press the OFF/PULSE
lever 3 or 4 times until desired consistency at a rate
of 1 second on, 1 second off. 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. Pulse until it
is evenly chopped, then process continuously to the
desired texture. Scrape the bowl with a spatula as
needed.
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, rough patés or smooth
mousses.
To chop nuts:
Chop no more than the recommended amount at
one time. Press and release the OFF/PULSE lever
and check frequently to avoid letting powdered nuts
clump together in a nut butter.
When a recipe calls for flour or sugar, add some to
the nuts before you chop them – about
each cup of nuts. This allows you to chop the nuts
as tiny as you want without turning them into a
nut butter.
You can also chop nuts with a shredding disc. The
1
⁄2 cup for
optional Fine Shredding Disc is particularly good.
To make peanut butter and other nut butters:
Process up to the recommended amount of nuts.
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 will be. 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 the refrigerator to keep them
without separating.
To make flavored butters, spreads and dips:
Cut room-temperature butter into tablespoon-size
pieces. Chop flavoring ingredients – anchovies,
cheese, herbs, etc. – fine, then process. Be sure
the work bowl is clean and dry. Add small, hard
ingredients like garlic and hard cheese through the
feed tube while the machine is running. Next, add
the butter and process 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 in the same way.
They should be at room temperature and cut into
1-inch cubes, or added by tablespoonfuls.
To make mayonnaise:
The work bowl and metal blade must be clean and
dry. Use one whole large egg, or the yolks from two
large eggs. Mayonnaise made from yolks will be
almost as thick as butter. You should be able to
2
⁄3 cup of oil for each yolk or 11⁄4 cups for a
add
whole egg.
Process the yolks or egg with salt, mustard
and 2 tablespoons of vegetable oil for at least
30 seconds. Then, while the machine is running,
1
⁄4 cup of oil into the small pusher. After it
pour
runs through the pinhole at the bottom, remove the
small pusher and slowly add the remaining oil while
the machine runs. See the recipe at the back
of this book.
To beat egg whites:
Use this method only for recipes that can be done
almost entirely by food processor.
The work bowl and metal blade must be absolutely
clean. Add 3 or more egg whites and press the ON
lever. Add about
gar for every egg white. Vinegar makes stiffer whites;
its flavor is hardly detectable in cakes, soufflés or ice
creams. Continue processing until the egg whites
hold their shape – about 1
For the lightest, fluffiest egg whites, use the Whisk
Attachment which is an optional attachment for the
Classic Series 14-Cup food processor.
1
⁄2 teaspoon of lemon juice or vine-
1
⁄2 to 21⁄2 minutes.
6
To whip cream:
Processor whipped cream holds its shape very well.
It is good for decoration or as a topping for gingerbread, berries or other desserts. It will not whip to
the light, fluffy consistency obtained by methods that
beat in more air. Use the optional Whisk Attachment
for the fluffiest whipped cream.
Chill the cream well before starting. Process continuously until it begins to thicken. Then add sugar as
desired and continue processing, watching carefully
until the cream reaches the desired consistency.
For consistently reliable results, add 2 tablespoons
of non-fat dried milk for every cup of cream, before
whipping.
To make crumbs and crumb crusts:
Cut or break bread, crackers or cookies into pieces
and put them in the work bowl. Process continuously until they reach the desired texture. For seasoned
crumbs, chop the parsley or other fresh herbs with
the crumbs. For buttered crumbs, process until the
dry crumbs are of the desired texture, then drizzle
melted butter through the small feed tube while the
machine is running.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter, cut
into pieces, as specified by your recipe. Process
until well combined.
To make pastry:
This describes general procedure. A recipe giving
exact proportions is at the back of this book.
Combine unbleached all-purpose flour, salt and
pieces of very cold or frozen butter in the work bowl.
Process to the consistency of cornmeal. While
pulsing, start pouring ice water through the feed
tube. Stop pulsing as soon as the dough begins to
form a ball, to ensure tender, flaky pastry. Use the
dough immediately or form it into a round disc about
1-inch thick. Wrap it in plastic wrap and refrigerate
or 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 the flour is added. 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 them aside until needed. (Always use sugar when
chopping lemon peel.)
Put dry ingredients like flour, salt and leavening in
the work bowl and process with the metal blade for
5 seconds to mix them. Remove and reserve the
dry ingredients. Add the eggs and sugar to the work
bowl and process to mix, letting the machine run
about 1 minute. Next, add butter, which has been
cut into 1-inch pieces and brought to room temperature. Let the machine run continuously for a minute,
until the butter is thoroughly mixed with the sugar
and eggs. Then add flavoring 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 packaged cake
mix.
Insert the metal blade and add the cake mix to the
work bowl. While the machine is running, add the
eggs and liquid through the small feed tube and
process for 5 seconds. Scrape down the side of
the work bowl and process again for 1 minute 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.
Insert the metal blade and pulse once. Centrifugal
force will spin the batter off the blade onto the side
of the work bowl. Remove the blade, and use the
spatula to scrape any remaining batter from the
bowl.
TECHNIQUES FOR KNEADING
YEAST DOUGH
The Classic Series 14-Cup food processor can 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 is
usually sufficient, 60 to 90 seconds gives better
results if the machine does not slow down. Except
for kneading, described below, the processing
7
procedures are the same for both types of dough.
Machine capacity:
If a bread dough calls for more than the
recommended amount of flour, mix and knead it in
equal batches. Do the same for sweet doughs that
call for more than 3
maximum amount of flour is 5 cups of all-purpose
flour or 3 cups of whole-grain flour.
½ cups of flour. Recommended
Installing the blade:
Make sure to always push the blade down as far as it
will go on the motor shaft.
Measuring the flour:
It’s best to weigh it. If you don’t have a scale, or the
recipe doesn’t specify weight, measure by the “stir,
scoop and sweep” method. Use a standard, graduated dry measure, not a cup for liquid ingredients.
With a spoon or fork, stir the flour in its container.
With the dry measure, scoop up the flour so it
overflows. With a spatula, knife or chopstick – being
careful not to press down – sweep excess flour back
into the container so the top of the measure is level.
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
one package of dry yeast). If the recipe includes a
sweetener like sugar or honey, add a small amount
with the yeast. If no sweetener is called for, add
a pinch. The yeast proofs better with it. Let the
mixture stand until it foams – up to 10 minutes.
1
⁄3 cup for
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 liquids should be added through the feed tube
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 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.
The temperature of liquids used to dissolve and
activate yeast must be between 105° and 115°F.
Yeast cells are not activated at temperatures lower
than this and they die when exposed to temperatures higher than 130°F.
All liquids, except that 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. 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. 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 dough for coffeecakes, batter
bread and brioche:
Process dough for at least 30 seconds after all the
ingredients are incorporated. It may 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 plastic bag.
Squeeze out all the air and close the end with a wire
twist, 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
a piece of oiled plastic wrap.
Let it rise in a warm, draft-free place – about 80°F.
The rising time is usually about 1
vary from 45 minutes to several hours, depending on
the type of flour and the humidity of the air. To test
if 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.
½ hours, but will
towel or
Making consecutive batches:
You can make several batches of bread dough
in a row. The motor in the Classic Series 14-Cup
Food Processor is extremely efficient. Follow the
recipe for White Bread, page 26 of the Recipe
Booklet.
8
PROBLEMS & SOLUTIONS
WITH TYPICAL DOUGH
BREAD DOUGH
Blade doesn’t incorporate ingredients:
Always start processor before adding liquids. Add
liquid in slow, steady stream, only as fast as dry
ingredients absorb it. If you hear liquid sloshing,
stop adding it, but do not turn off machine. Instead,
wait until ingredients in work bowl have mixed, then
add remaining liquid slowly. Pour liquid onto dough
as it passes under feed tube; do not pour liquid
directly onto bottom of work bowl.
Blade rises in work bowl:
Blade may not have been pushed down as far as it
will go before processing started.
Excessively sticky dough can cause blade to rise
even though it cleans inside of work bowl. If dough
feels very sticky, carefully reinsert blade and immediately add 2 tablespoons flour through feed tube
while machine is running.
Dough doesn’t clean inside of work bowl:
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process
in 2 batches.
• Dough may be too dry. If it feels crumbly, add
water – 1 tablespoon at a time – while machine is
running, until dough becomes moist and cleans
inside of work bowl. Wait 10 seconds between
additions of water.
• Dough may be too wet. While machine is running,
add 1 tablespoon of flour. If necessary, add more
– 1 tablespoon at a time – until dough cleans
inside of work bowl and forms a ball.
Nub of dough forms on top of blade and
does not become uniformly kneaded:
Stop machine, carefully remove dough, divide it into
3 pieces and redistribute them evenly in work bowl.
Continue processing until dough is uniformly soft
and pliable.
Dough feels tough after kneading:
Divide dough into 2 or 3 pieces and redistribute
evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
Soft dough or liquid leaks onto base of
food processor:
Always start processor before adding liquid and
add liquid only as fast as dry ingredients absorb it.
Motor stops:
• Pusher assembly may have become unlocked.
Push down pusher sleeve to lock it into place and
continue processing.
• Power cord may have become unplugged. Plug
machine in and continue processing.
• Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool off, 5–10
minutes. A safety protector in the motor prevents
it from excessive overheating. If the motor stops,
turn the machine off. After 5–10 minutes, divide
dough into 2 batches and complete processing.
Pinch dough to make sure that it is not too stiff to
knead comfortably by hand. If it is, add liquid – 1
teaspoon at a time – until dough is sufficiently
moist to clean inside of bowl.
Dough doesn’t rise:
We recommend that you always test activity of
yeast before using it by stirring it and at least
teaspoon sugar into about
(105°F–115°F). Within 10 minutes foam should
develop, indicating yeast is active. Do not use dry
yeast after expiration date on package.
Avoid killing yeast cells by dissolving yeast in too
warm water or overheating dough by excessive
kneading. Dissolve yeast in about
liquid at 105°-115°F. All other liquid should be cold.
Don’t knead so long that it becomes overheated.
The ideal temperature for kneaded dough is 80°F;
it should never exceed 100°F.
Let dough rise in draft-free environment of about
80°–90°F.
Dough containing whole grain flour will take longer
to rise than dough made of white flour only.
1
⁄3 cup warm liquid
1
⁄3 cup of warm
½
Baked bread is too heavy:
Next time, feel dough to be sure it is uniformly soft,
pliable and slightly sticky before setting it aside to
rise. Let dough fully double in bulk in bowl or bag,
punch it down, then let it double again after it is
shaped.
SWEET DOUGH
Motor slows down:
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process
in 2 batches.
• Don’t process too long after all the ingredients
are incorporated. These rich doughs will give you
good results after only 30 seconds of kneading.
9
Blade doesn’t incorporate ingredients:
Butter or margarine, if not melted, must be cut into
tablespoon-size pieces before being added to work
bowl.
Metal blade rises in work bowl:
Blade may not have been pushed down as far as it
will go before processing started. Machine may be
overloaded. Stop it, remove half of dough and process in 2 batches.
Motor stops:
See comments under “Typical Bread Dough.”
Dough doesn’t rise:
See comments under “Typical Bread Dough.”
PREPARING FOOD FOR SLICING
AND SHREDDING
Round fruits and vegetables:
Before processing onions, apples and other large,
round fruits and vegetables, trim them with a knife.
Cut the bottom end flat, to make the food lie stable
on the disc.
Place the food in the feed tube, flat side down.
Position it as far left as possible, to prevent it from
tilting when being processed.
Choose fruits that are firm and not too ripe. Always
remove large hard pits and seeds from fruits before
processing. Seeds from citrus fruits need not be
removed. You may remove the rind before slicing or
shredding, or leave the rind on.
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 and cantaloupe:
Cut them in half and remove the seeds or core. If
necessary, cut the halves into smaller pieces to fit
the feed tube. Remember to cut the ends flat.
Try inserting it from the bottom of the feed tube.
The opening there 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 them in
feed-tube heights and pack them tightly upright.
Food should fit snugly, but not so tight that it
prevents the pusher from moving.
When slicing or shredding food, 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
cheese. Use medium pressure for most food like
apples, celery, citrus fruit, potatoes and zucchini.
Use firm pressure for really hard vegetables like
carrots and yams.
PRACTICING SLICING
AND SHREDDING
1. Insert a slicing or shredding disc, put the cover on
the work bowl and insert the prepared food in the
feed tube.
2. Prepare the pusher assembly. Lock the small
pusher in place.
3. Slide the pusher assembly over the feed tube and
push the sleeve down to lock it into place. Apply
pressure to the pusher while pressing down the
OFF/PULSE lever. Release the lever as soon as
the food is sliced or shredded.
4. You can load the feed tube repeatedly without
removing the work bowl cover. Press firmly on the
tab 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.
Cabbage and iceberg lettuce:
Turn the head on its side and slice off the top and
bottom, leaving a center section about 3 inches
deep. Remove the core and cut the center section in
wedges to fit the feed tube. Remove the core from
the bottom piece and cut it and the top piece into
wedges to fit the feed tube. The optional 2mm or
1mm Slicing Discs are excellent for slicing cabbage
for coleslaw.
If the fruit or vegetable doesn’t fit:
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc to stop
spinning. When it does, remove the cover first.
Lift, and the pusher assembly and cover will come
off together.
Remove the slicing or shredding disc before removing the work bowl. Place two fingers under each
side of the disc and lift it straight up. Then turn the
10
bowl clockwise to unlock it from the base and lift it
straight up to remove it.
You can place the disc on top of the inverted work
bowl cover, to minimize drips and spills.
TECHNIQUES FOR SLlClNG
AND SHREDDING
Small, round fruits and vegetables:
For large berries, radishes, and mushrooms, trim
the opposite 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 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 food like bananas, celery, and zucchini by cutting them into pieces a little shorter than the feed
tube. Cut both ends flat. (Use a ruler as a guide, or
the pusher assembly with the pusher pulled out as
far as it will go.)
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.
Slide the pusher assembly over the feed tube and
press the sleeve down to lock it into place.
Cut the food in lengths a little shorter than the feed
tube. If you are slicing one or two long, thin vegetables like carrots, push them against the left. If you
are slicing a few vegetables that are wide at one end
and narrow at the other, like carrots, celery or scallions, cut them in half and pack in pairs, one wide
end up, one narrow end up.
French-cut green beans:
Trim fresh green beans to feed-tube widths. Blanch
them for 60 seconds in boiling salted water. Plunge
them immediately into cold water to stop the cooking. When they are cold to the touch, drain and dry
them. Stack them in the feed tube horizontally to
about 1 inch from the top. Use the slicing disc.
Be sure the small pusher is locked. Apply light pressure to the pusher and press the OFF/PULSE lever
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 – “doubleslice” it. Insert any
large fruit or vegetable – potatoes, turnips, zucchini,
apples – in the feed tube horizontally. Apply pressure to the pusher while pressing the OFF/PULSE
lever until the food is sliced. You will get long slices.
Remove the slices from the work bowl and reassemble them. Reinsert them in the feed tube, wedging
them in tightly. Slice them again. You will obtain long
julienne strips. With the optional Square Julienne
Discs, 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 chunk
of food just large enough to fit the feed tube. To
make julienne strips of ham, bologna or luncheon
meat, stack slices of them. Then roll or fold them
double and stand them 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. Boned,
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 pass this “knife test”: they are easily pierced
with the tip of a sharp knife although semi-frozen
and hard to the touch. 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.
Frankfurters, 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. If the sausage is thin enough to fit in the small feed tube, use
that tube. Otherwise, cut the sausage into pieces to
fit the large feed tube com
vertically, packing them in tightly so they cannot
tilt sideways.
pletely. Stand the pieces
SLICING AND
SHREDDING CHEESE
Firm cheese like Swiss and Cheddar:
Cut the cheese into pieces to fit the feed tube. Put
it in the freezer until it is 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.
11
IMPORTANT:
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 at room temperature.
Therefore, only attempt to slice or shred mozzarella
when well chilled and Parmesan when at room temperature.
Never try to slice soft cheese like
Type of Cheese Chop Shred Slice
Soft
Brie, Camembert,
mozzarella, ricotta,
Liederkranz, cottage,
cream
Semi-Soft
blue,
Fontina
Bel Paese
Semi-Hard
Cheddar, Monterey
Jack, Longhorn,
Swiss, Jarlsberg,
Edam, Gouda,
Provolone
Hard
Parmesan, Romano,
Pecorino, Sapsago
yes no no
yes
yes
yes
yes
chill
chill
chill
yes
chill
chill
chill
chill
chill
yes
room
temp
yes
chill
chill
chill
chill
chill
no
no
The thicker the liquid, the more you can use. The
figures above are for thick mixtures like pancake
or cake batter.
Slices are uneven or slanted:
Pack feed tube more carefully. Maintain even
pressure on pusher.
Carrots or similar food falls over in feed tube:
Cut food into enough short pieces of equal height to
fill feed tube. To slice one or two pieces, use small
feed tube. Cut carrots in half and insert one piece
point down and the other stem down.
Sliced or shredded food piles up on one
side of work bowl:
This is normal. Remove disc occasionally and even
out processed food. When food gets close to bottom of disc, empty work bowl.
A few pieces of food remain on top of slicing or shredding disc:
This is normal. In most cases, you can shred more of
the food by moving the large pusher up and down,
allowing the piece to be shredded, or by repositioning the piece in the feed tube and reshredding it.
Soft cheese, like mozzarella, spreads out
and collects on top of shredding disc:
The cheese was not cold enough, or the pressure
on the pusher was too great. To shred soft cheese,
do not push on the pusher, but let the cheese go
through by itself. Tap on the pusher to guide it
through.
IF YOU HAVE A PROBLEM
Most problems with the food processor are easily
solved. Here are some possible problems and their
solutions.
Food is unevenly chopped:
Either you are trying to process too much food at
one time, or you are running the machine continuously instead of pulsing on and off until pieces of
food are no larger than
Liquid leaks from bottom of bowl onto
motor base:
Remove bowl from base as soon as you finish processing. Do not remove metal blade first. When bowl
and blade are removed together, blade drops down
and forms an almost perfect seal against the bowl.
Liquid leaks out between bowl and cover
when machine is running:
You added too much liquid. Never use more than
3 cups thin, 6 cups thick liquid.
1
⁄2-inch cubes.
SOME TECHNICAL DATA
The motor in your food processor operates on
standard line operating current. The appropriate
voltage and frequency for your machine are shown
on a label under the base.
An automatic, temperature-controlled circuit breaker
in the motor ensures complete protection against
motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches,
the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor
to cool off before proceeding. It will usually cool off
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 a fast-stop circuit stops it
instantly when the pusher assembly is unlocked.
12
CLEANING AND MAINTENANCE
Keep your Classic Series 14-Cup Food Processor
ready to use on a kitchen counter. When it’s not
being used, leave it unplugged.
Store the blade and discs as you would sharp knives
– out of the reach of children. The Disc and Blade
Holders, optional accessories, offer safe and convenient storage.
All parts except for the motor base are dishwasher
safe, and we recommend washing them in the
dishwasher. Insert the work bowl upside down.
Remember where you place the sharp blade and
discs, and unload the dishwasher carefully.
To simplify cleaning, rinse the work bowl, cover,
pusher assembly and blade or disc immediately
after use so food won’t dry on them. Openings at
the bottom of the large pusher provide drainage and
make cleaning easy. If food lodges in the pusher,
remove it by running water through or by using a
bottle brush.
If you wash the blade and discs by hand, do it carefully. Avoid leaving them in soapy water where they
may disappear from sight. To clean the metal blade,
fill the work bowl with soapy water, hold the blade by
its plastic center and move it rapidly up and down on
the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.
The work bowl is made of a plastic, which is shatter
resistant and heat resistant. It should not be placed
in a microwave oven.
Chopping certain foods may scratch or cloud the
work bowl. Among them are ice, whole spices and
oils like wintergreen. If you like to prepare your own
spice blends, you may want to keep a second bowl
just for that purpose.
The base housing is made of a tough plastic with
high-impact resistance. Its smooth surface will look
new for years. Keep a sponge handy as you work
and wipe spills from the base.
Four rubber feet on the underside keep the base
from moving on most work surfaces when the
machine is processing heavy loads. 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 non-abrasive cleaning
powder.
To clean the inside of the detachable stem, slide the
stem release bottom on the side up as far as it will go
and hold it there as you run water through the stem.
IMPORTANT:
motor shaft. The blade or discs should not be placed
on the shaft except when the processor is about to
be used. Any other servicing should be performed
by an authorized service representative.
Never store the blade or discs on the
MAINTENANCE:
performed by an authorized service representative.
Any other servicing should be
FOR YOUR SAFETY
Like all powerful electrical appliances, a Classic
Series 14-Cup Food Processor should be handled
with care. Follow these guidelines to protect you and
your family from misuse that could cause injury.
• Handle metal blade and discs carefully. Their
cutting edges are very sharp.
• Always place disc on flat, stable surface before
connecting detachable stem.
• Never put blade or disc on motor shaft until work
bowl is locked in place.
• Always be sure that blade or disc is down on
motor shaft as far as it will go.
• Always insert metal blade in work bowl before
putting ingredients in bowl.
• When slicing or shredding food, always use pusher. Never put your fingers or spatula into feed tube.
• Always wait for blade or disc to stop spinning
before you remove pusher assembly or cover from
work bowl.
• Always remove work bowl from base of machine
before you remove metal blade.
• Be careful to prevent metal blade from falling out
of work bowl when emptying bowl. Remove it
before tilting bowl, or hold it in place with your
finger, a spatula or a spoon.
• Do not use pusher assembly if sleeve becomes
detached from pusher. Call Cuisinart Consumer
Service immediately. Our toll-free number is listed
in the warranty.
13
WARRANTY
Limited Three-Year Warranty
This warranty is available to consumers only. You are
a consumer if you own a Cuisinart
Food Processor that was purchased at retail for personal,
family or household use. Except as otherwise required
under applicable law, this warranty is not available to
retailers or other commercial purchasers or owners. We
warrant that your Cuisinart
Processors 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,
www.cuisinart.com for a fast, efficient way to complete
your product registration. However, product registration
does not eliminate the need for the consumer to maintain
the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have a 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 tollfree at 800-726-0190. Cuisinart will be responsible for the
cost of the repair, replacement, and shipping and handling
for such nonconforming products under warranty.
BEFORE RETURNING YOUR CUISINART PRODUCT
®
If your Cuisinart
Classic Series 14-Cup Food Processor
should prove to be defective within the warranty period,
we will repair or, if we think necessary, replace it. To obtain
warranty service, please call our Consumer Service Center
toll-free at 1-800-726-0190 or write to: Cuisinart, 7475
North Glen Harbor Blvd., Glendale, AZ 85307. To facilitate
the speed and accuracy of your return, enclose $10.00 for
shipping and handling. (California residents need only supply a proof of purchase and should call 1-800-726-0190
for shipping instructions.) Please be sure to include your
return address, phone numbers, description of the product’s defect, product serial number, and any other information pertinent to the return. Please pay by check or money
®
Classic Series 14-Cup
®
Classic Series 14-Cup Food
order. NOTE: For added protection and secure handling of
any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service.
Cuisinart cannot be held responsible for in-transit damage
or for packages that are not delivered to us. Lost and/or
damaged products are not covered under warranty. Your
®
Classic Series 14-Cup Food Processor has
Cuisinart
been manufactured to the strictest specifications and has
been designed for use only in 120 volt outlets and only
with authorized accessories and replacement parts. This
warranty expressly excludes any defects or damages
caused by attempted use of this unit with a converter, as
well as use with accessories, replacement parts or repair
service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident,
misuse, shipment or other than ordinary household use.
This warranty excludes all incidental or consequential
damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not
apply to you. You may also have other rights, which vary
from state to state.
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 to ensure that the product is still under
warranty.
WARNING
Our food processors and accessories are carefully
designed and manufactured with high-quality materials
to assure your satisfaction and safety when you use
them. Although accessories sold by companies other
than Cuisinart may be compatible with your Cuisinart
®
Food Processor, they may also be extremely dangerous and expose the user to serious injury. We specifically caution you not to use other brand accessories,
such as juicers, which permit your processor to operate with exposed cutting or shredding discs.
If you have any questions about the safety features
of your Cuisinart
®
Food Processor, please call us
at the toll-free number that appears on the above
warranty.
© 2016 Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
15CE013480
G IB-5370B-ESP-A
14
NOTAS:
15
SWEET & SAVORY RECIPES
Appetizers .............................................. 17
Soups ...................................................... 18
Entrées .................................................... 20
Side Dishes ............................................. 23
Salads/Sauces .......................................... 24
Breads ..................................................... 26
Desserts .................................................. 29
16
APPETIZERS
GUACAMOLE
Serve this creamy Mexican specialty with
tortilla chips or crisp vegetables.
Makes 4½ cups
½ cup packed cilantro leaves
3 plum tomatoes, cored, halved and
seeded
2 garlic cloves
2 medium jalapeños, stemmed,
quartered and seeded
2 green onions (include 2 inches
of green), cut into 1-inch lengths
6 ripe avocados, peeled, pitted and
cut into 1-inch pieces, reserve
several pits
1
⁄4 cup fresh lime juice
½ teaspoon chili powder
½ teaspoon kosher salt
1
⁄4 teaspoon ground cumin
Insert metal blade. Put the cilantro into the
work bowl. Pulse to chop, roughly 5–6 times;
remove and reserve. Add the tomatoes,
reserve. With the machine running, drop the
garlic cloves and jalapeños through the feed
tube; process until finely chopped, 10 seconds. Add the onion to the work bowl, process
to chop, 10 seconds. Add the avocados, lime
juice, chili powder, salt and cumin to the work
bowl; process 30 seconds. Scrape the work
bowl. Process for 30 seconds longer. Add the
reserved chopped cilantro and tomatoes to the
work bowl; pulse until just combined. Transfer
to a bowl. If not serving immediately, place
reserved pits into guacamole, then cover with
a sheet of plastic wrap placed directly on the
guacamole, pressing out any air bubbles on
the surface. This will help prevent browning.
Refrigerate until ready to serve.
Nutritional information per serving:
Calories 216 (77% from fat) • carb. 11g • pro. 3g
• fat 20g • sat. fat 3g • chol. 0mg • sod. 158mg
Great with the traditional tortilla chips, or use
1 garlic clove
1–2 jalapeños, cored, seeded
and quartered
• calc. 26mg • fiber 7g
FRESH TOMATO SALSA
as a sauce for grilled meats and seafood.
Makes about 5 cups
1 small onion (red or white, about
2 ounces), peeled, cut into
½ -inch pieces
½ cup packed fresh cilantro leaves
2 pounds ripe red tomatoes, cored,
seeded and cut into 1-inch pieces
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons fresh lime juice
Insert metal blade. With the machine
running, drop the garlic and jalapeños through
the small feed tube and process to finely chop.
Scrape the work bowl. Add onion and cilantro
leaves to the work bowl, pulse to chop, 8–10
times. Scrape the work bowl. Add the tomatoes, pulse to chop, 10–15 times. Scrape the
work bowl.
Add the salt, cumin, coriander and lime juice,
pulse to combine, 5 times. Transfer to a
medium bowl and refrigerate for at least 30
minutes to allow the flavors to blend. Salsa is
best when made the day it is to be served, but
will keep for a day or two refrigerated. Stir if it
separates.
Note: For variety, you may substitute
ripe yellow tomatoes for half or all of the
red tomatoes.
Nutritional information per serving:
Calories 13 (10% from fat) • carb. 3g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 73mg
• calc. 7mg • fiber 1g
BLUE CHEESE AND
PECAN SPREAD
You can substitute cottage cheese for all or part
of the cream cheese and you can substitute
walnuts for pecans.
Makes 2 cups
½ cup shelled pecans
12 ounces cream cheese
4 tablespoons blue cheese
Insert metal blade. Put nuts into the work
bowl. Process until they are finely chopped,
about 10 seconds. Add cream cheese, in pieces, and blue cheese. Process until well mixed
and smooth, about 10 seconds. (If substituting
cottage cheese, process until smooth, about
90 seconds.)
Nutritional information per serving:
Calories 293 (86% from fat) • carb. 4g • pro. 7g
• fat 29g • sat. fat 12g • chol. 67mg • sod. 7mg
• calc. 93mg • fiber 1g
17
CHICKEN LIVER PÂTÉ
An extraordinarily good party dish
that is easy to make and keeps well.
Serve it on toasted French bread or apple slices.
Makes 4½ cups
2 large garlic cloves, unpeeled
6 tablespoons butter, for sautéing
2 pounds chicken livers, trimmed
1 pound unsalted butter
2 teaspoons kosher salt
1
⁄4 teaspoon freshly ground
black pepper
½ teaspoon ground allspice
2 tablespoons cognac
Put garlic in a small saucepan, cover with
water and simmer 10 minutes. Reserve. Heat
butter in skillet until it bubbles. Sauté chicken
livers over medium-high heat until brown on
the outside, but still pink within.
Insert metal blade. Squeeze softened interior of
garlic into work bowl. Add livers and remaining
ingredients. Process until creamy and smooth,
about 1 minute. Scrape down bowl as necessary.
Transfer pâté to a crock or serving dish, cover
and refrigerate at least 4 hours. Let stand at
room temperature for 30 minutes before
serving. Well covered, pâté can be refrigerated
for up to 5 days.
Nutritional information per serving:
Calories 280 (84% from fat) • carb. 2g • pro. 9g
• fat 26g • sat. fat 16g • chol. 287mg
• sod. 192mg • calc. 14mg • fiber 0g
CHEESE COINS
These tender and flavorful appetizers are easy
to make, convenient to serve and they can be
refrigerated or frozen.
Makes 150 cheese coins
1 pound Cheddar, cut into
1-inch pieces
½ pound unsalted butter, room
temperature, cut into 1-inch pieces
½ teaspoon kosher salt
½ teaspoon hot sauce or pinch
of cayenne pepper
2 cups unbleached, all-purpose flour
Insert medium shredding disc. Shred cheese
using medium pressure. Reserve cheese;
remove disc. Insert metal blade. Add shredded
cheese, butter, salt and hot sauce or cayenne.
Process for 30 seconds, scrape work bowl.
Process about 30 seconds more, until smooth.
Scrape work bowl. Add flour and process
until incorporated.
Divide dough into equal parts and roll each
into a cylinder about 1
Chill until firm, about 2 hours.
Preheat oven to 400°F. Cut dough into
slices and place slices 1
lightly greased baking sheet. Bake until lightly
colored, about 10 minutes, being careful not
to brown them. Transfer to wire rack to cool
slightly.
Unbaked, plastic-wrapped cylinders keep for
about a week in the refrigerator. Baked
appetizers can be frozen and reheated for
6 to 8 minutes in a 300°F oven.
Nutritional information per serving:
Calories 29 (69% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 27mg
• calc. 22mg • fiber 0g
½ inches in diameter.
1
⁄8-inch
½ inches apart on
SOUPS
CHUNKY GAZPACHO
This refreshing, cold soup can be ready in less
than 10 minutes. You may serve it at once,
but it improves with chilling.
Makes 9 cups
2 small garlic cloves
1 small jalapeño, cored, seeded
and halved
8 scallions, trimmed and cut into
1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 medium bell pepper, quartered,
seeded
4 tomatoes, halved and seeded
4 cups tomato or vegetable juice
2 medium cucumbers, halved
lengthwise
4 tablespoons fresh lemon juice
2 teaspoons kosher salt
½ teaspoon freshly ground
black pepper
Insert metal blade. Put garlic and jalapeño into
the work bowl. Process until finely chopped.
Add scallion, celery and bell pepper. Pulse to
medium chop, about 5–6 times. Put in large
mixing bowl. Pulse one half of the tomatoes
until coarsely chopped, about 3–4 times. Add
to mixing bowl. Purée remaining tomatoes
until smooth, about 1 minute. With machine
running, pour in ½ cup of tomato juice until
18
mixed. Add to mixing bowl with remaining
tomato juice and stir.
Insert slicing disc. Stand cucumber pieces
upright in feed tube and slice, using light
pressure. Add to mixing bowl with remaining
ingredients and stir to combine. Cover and
chill before serving.
Nutritional information per serving:
Calories 25 (6% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 302mg
• calc. 20mg • fiber 1g
LEEK AND POTATO SOUP/
VICHYSSOISE
Louis Diat, longtime chef at the New York Ritz Hotel,
transformed the everyday Leek and Potato Soup into
a cold soup suitable for parties.
Makes 6 cups Leek* and Potato Soup
or 8 cups Vichyssoise
4 medium leeks*, white part only,
cleaned and cut to fit feed tube
1 medium onion, halved
2 tablespoons unsalted butter
4 medium, all-purpose potatoes,
peeled, cut in half crosswise then
quartered lengthwise
3 cups chicken stock
2 cups water
Kosher salt
Freshly ground black pepper
Chopped chives, for garnish
For Vichyssoise:
2 cups whole milk
½ cup heavy cream
Insert slicing disc. Slice leeks and onion using
light pressure. Melt butter in large saucepan.
Add leeks and onion and sauté, stirring often,
until soft, but not brown, about 10 minutes.
Slice potatoes, using medium pressure. Add
potatoes, stock and water to saucepan. Bring
to boil, reduce heat, cover and simmer gently,
stirring occasionally, until vegetables are very
tender, about 25 minutes. Adjust seasoning
and serve hot as Leek and Potato Soup or
proceed as follows for cold Vichyssoise.
Strain liquid into large saucepan and set
aside. Use metal blade to purée vegetables,
stopping once to scrape bowl. Whisk purée
into reserved liquid, add milk and bring
to a boil over moderate heat, stirring constantly. Remove from the heat and stir in
cream. Season to taste with salt and pepper.
Refrigerate until thoroughly chilled. Taste again
for seasoning and sprinkle with
chopped chives.
Nutritional information per serving:
Calories 105 (45% from fat) • carb. 12g • pro. 3g
• fat 5g • sat. fat 3g • chol. 18mg • sod. 267mg
• calc. 64mg • fiber 1g
CREAMY ROASTED
RED PEPPER SOUP
Makes 8 servings
1 medium leek, trimmed, cleaned and
cut to fit feed tube
1 medium carrot, peeled and cut to fit
feed tube
1 celery stalk, leaves included, cut to
fit feed tube
1 pound Yukon gold potatoes, peeled
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 cups chicken or vegetable stock
2 cups water
4 roasted red bell peppers
1 garlic clove
½ teaspoon kosher salt
1
⁄4 teaspoon freshly ground
black pepper
½ cup fat-free half-and-half
1⁄4 teaspoon hot sauce or more to taste
Insert slicing disc. Slice leek, carrot and celery
using medium pressure; remove from work
bowl and reserve. Slice potatoes, using medium pressure.
3
Heat butter and olive oil in a 3
pan over medium heat. Add leek, carrot
and celery and cook until softened, but not
browned, about 8–10 minutes. Add stock,
water and potato slices; bring to a boil.
Reduce heat to medium low and add roasted
peppers, garlic, salt and pepper. Cover loosely
and simmer for 20 to 25 minutes, until potatoes are tender. Turn off heat. Strain soup.
Return the cooking liquid to the saucepan.
Insert metal blade. Put the cooked
vegetables in the work bowl with 1 cup of the
cooking liquid. Pulse to chop, about 10 times.
Process continuously to purée the vegetables
until they are smooth, about 2 minutes,
stopping once or twice to scrape the work
bowl. Stir the puréed vegetables into the
reserved cooking liquid in the saucepan. Place
over medium heat and bring to a simmer.
Reduce heat to low and stir in half-and-half
and hot sauce to taste.
Nutritional information per serving:
Calories 104 (30% from fat) • carb. 15g • pro. 3g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 315mg
• calc. 21mg • fiber 2g
⁄4-quart sauce-
19
*To clean leeks, slice lengthwise and rinse well
under cold water to remove all sand and gritty
dirt. If white part only is specified in recipe, trim
off all green.
SPLIT PEA SOUP
A perfect family lunch or supper.
Makes 8 cups
1 large onion, quartered
1 large garlic clove
1 pound split green peas, rinsed
and drained
1
½ pounds smoked ham hocks
7 cups water
2 medium carrots, peeled, cut length-
wise to fit feed tube
1 large celery stalk, cut to fit feed tube
1 medium potato, peeled, quartered
and cut to fit feed tube
Kosher salt
Freshly ground black pepper
Insert metal blade. With machine running,
drop garlic through the small feed tube to
finely chop. Add onion and pulse until coarsely
chopped, about 6 to 8 times. Add peas, ham
hocks and water to large pot. Bring to a boil
and reduce heat. Cover and simmer until
hocks are tender, about 30 to 40 minutes. Stir
occasionally and add more water if necessary.
Remove hocks and let them cool. Reserve
vegetable mixture.
Once cool, remove meat from hocks and
pulse until coarsely chopped, about 4–6 times.
Remove metal blade and insert slicing disc.
Stand carrots, celery and potatoes upright
in feed tube and slice, using medium to firm
pressure. Put chopped ham and sliced vegetables into pot. Remove slicing disc and
insert metal disc. Purée cooked vegetable mixture until smooth. Add purée to pot with ham
and vegetables; stir. Cover and simmer until
tender, stirring occasionally to prevent sticking. This will take about 20 minutes. Season
to taste.
Nutritional information per serving:
Calories 210 (4% from fat) • carb. 38g • pro. 15g
• fat 1g • sat. fat 0g • chol. 4mg • sod. 89mg
• calc. 30mg • fiber 8g
ENTRÉES
Ragú Bolognese
Makes 8 cups sauce, enough for 1 pound of pasta,
6 to 8 servings
1 can (28-ounce) whole, peeled plum
tomatoes, drained, juices reserved
3 garlic cloves
1 medium onion (6 ounces), cut into
1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 pound beef chuck, cut into 1-inch
pieces (well trimmed of fat and
gristle), chilled
3
⁄4 pound veal, cut into 1-inch pieces
(well trimmed of fat and gristle),
chilled
3
⁄4 pound pork, cut into 1-inch pieces
(well trimmed of fat and gristle),
chilled
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup whole milk
½ cup dry white wine
1
½ cups beef broth or stock (preferably
no salt, no fat)
1 teaspoon kosher salt
½ teaspoon freshly ground
black pepper
1
⁄4 teaspoon freshly ground nutmeg
Insert metal blade. Put tomatoes into the work
bowl. Pulse to roughly chop, about 3–4 times.
Remove and reserve. With the machine running, drop the garlic through the small feed
tube and process to chop, 5 seconds. Scrape
the work bowl. Add the onion and celery, pulse
to chop, 15–20 times. Remove and reserve.
Pulse to chop the carrot, 15 times; remove and
reserve. Pulse to chop the beef cubes, 8–10
times; remove and reserve. Pulse to chop the
veal cubes, 8–10 times; remove and reserve.
Pulse to chop the pork cubes, 8–10 times;
remove and reserve.
Heat the oil and butter together over medium
heat in a 3½ –quart sauté pan. Add the garlic,
onion, celery and carrot; cook, stirring for
2 minutes. Remove and reserve. Raise the
heat to medium high and add half the ground
meats. Cook until nicely browned, stirring
to keep meat from sticking together, about
10 minutes; remove and repeat with remaining meat. Return the cooked vegetables and
browned meat to the pan. Add the milk and
simmer until reduced, about 10 minutes. Add
20
the tomatoes and reserved juices, simmer for
15 minutes
the mixture to a boil, then lower the heat,
cover loosely and simmer for 2 hours. Season
with salt, pepper and freshly ground nutmeg.
This sauce may be made ahead and kept in
the refrigerator for 2 days, or frozen for up to
a month. Serve tossed with freshly cooked fettuccine or tagliatelle or a large-shaped pasta that
will trap the sauce. Add ½ –1 cup of the pasta
cooking water to the pasta and ragú when
tossing.
Calories 353 (54% from fat) • carb. 9g • pro. 30g.
• fat 21g • sat. fat 8g • chol. 106mg • sod. 504mg
. Stir in the wine and broth. Bring
Nutritional information per serving:
• calc. 71mg • fiber 2g
CHILI
Kids love chili and it’s a versatile dish. You can
serve it on hot dogs, fill tacos with it or eat it plain.
This one freezes well for about 6 months,
so make it in batches.
Makes 8½ cups
4 garlic cloves
2 medium onions, quartered
2 pounds boneless beef chuck,
chilled
3 teaspoons cumin seeds
4 tablespoons vegetable oil
4 tablespoons chili powder
4 tablespoons paprika
1
½ teaspoons kosher salt
1
⁄4 teaspoon crushed red pepper
2 cans (8 ounces each) whole
tomatoes
2 cups water
4 cups red kidney beans
Suggested garnishes – see end
of recipe
Insert metal blade. Put garlic and onion into
the work bowl. Process until finely chopped,
about 15 seconds. Remove and reserve. Trim
beef of all fat and cut it into 1-inch cubes.
Process until coarsely chopped, about 10 to
12 pulses.
Brown cumin seeds in saucepot over medium
heat. Shake pan constantly and cook until
cumin begins to smoke, about 1 minute.
Remove and reserve.
Heat vegetable oil in same saucepot over
medium heat. Add garlic and onions and cook
for 2 minutes. Add beef and cook, stirring
often, until no pink color remains, about 5
minutes.
Reduce heat to low, stir in cumin, chili powder,
paprika, salt and red pepper, and cook uncovered for 5 minutes, stirring occasionally.
Use metal blade to coarsely chop tomatoes,
pulsing 4 to 5 times. Add to saucepot with
water and bring to boil. Reduce heat and simmer, partially covered over medium-low heat
for 45 minutes, stirring occasionally. Stir in the
beans and cook until heated through. Taste
and add salt, if needed.
Try some of these garnishes with the chili:
shredded Cheddar or Monterey Jack cheese,
shredded lettuce, sliced jalapeño peppers,
sliced scallions, sliced black olives, chopped
tomato or chopped avocado.
Nutritional information per serving:
Calories 273 (34% from fat) • carb. 29g • pro. 33g
• fat 14g • sat. fat 4g • chol. 68mg • sod. 1119mg
• calc. 81mg • fiber 11g
CHICKEN AND
VEGETABLE STIR-FRY
Stir-frying and the food processor are one of the
most effective combinations to put a meal on
4 pounds boneless chicken breasts
3 red bell peppers, cored, seeded and
12 scallions, trimmed and cut to fit feed
4 zucchini, cut to fit feed tube
2 yellow squash, cut to fit feed tube
2 garlic cloves
2 1-inch pieces fresh ginger
2
⁄3 cup water
4 tablespoons dry sherry
6 tablespoons soy sauce
4 teaspoons sesame oil
½ teaspoon freshly ground
4 teaspoons cornstarch
6 tablespoons vegetable oil
Split chicken breasts lengthwise. Tuck ends
under to form compact shapes of uniform
thickness. Wrap individually and freeze on
baking sheet until firm to the touch, but easily
pierced with the tip of a sharp knife.
Stand peppers on long ends and use slicing
disc to slice them, using light pressure. Lay
the table in no time.
Makes 12 servings
cut vertically into 3 pieces
tube horizontally
horizontally
horizontally
black pepper
21
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