Cuisinart DLC-2009CHBMY, DLC-2009M Instruction Manual
INSTRUCTION AND RECIPE BOOKLET
Premier Series 9-Cup Food Processor
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
DLC-2009M Series
Recommended work bowl capacity for various foods
FOOD CAPACITY
Chopped fruits 8 cups processed food
and vegetables
Chopped or puréed
1¼ pounds meat, cut into 1-inch or smaller cubes, chilled
meat, poultry,
sh or seafood
Bread dough 4 cups our (32 ounces), yielding two 1-pound loaves
Pizza dough 3 cups our (26 ounces), yielding three 12-inch pizzas
Nuts for nut butters 4 cups (20 ounces)
Sliced or shredded 9 cups (total processed volume varies by food)
fruit, cheese,
or vegetables
Cake batter 1 box (18.5 oz.) cake mix
batter for three 8-inch layers
Cookie dough dough for about 50 cookies (2 pounds)
Thin liquids 2¾ cups
(such as custard
for quiche or
cheesecake batter)
Thick liquids 6 cups
Puréed cooked 7 cups cooked, yielding approximately
fruits and vegetables 4 cups thick purée
Puréed soft 7 cups fresh, yielding approximately
fresh fruits (berries, 4 cups thick purée
kiwis, peaches, etc.)
2
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart Premier Series 9- Cup Food Processor, and
the standard parts for it: work bowl, work
bowl cover, large and small pushers, metal
chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs,
spatula and recipe/instruction book.
CAUTION: THE CUTTING TOOLS HAVE
VER 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 intend to keep the
food processor. Be sure the box is
right side up.
2. Remove the instruction booklet and
at cardboard. You will see a rectangular block of plastic foam that holds
the processor parts, each tted into a
cavity in the foam.
3. The detachable disc stem for the discs
(A) sits in a cavity in one corner of the
foam block. Remove this rst.
4. The bowl cover (B) sits in the center of
the foam block. Remove this next.
5. The metal chopping blade (C) sit in the
cavity. Remove it next.
6. The plastic spatula (D) is on one long
side of the foam block. Remove it
next.
Shredding Disc (F)
Bowl Cover (B)
7. The slicing disc (E) is on the long side
of the foam block: the shredding disc
(F) is on the other side. Slide them out
WITH GREAT CARE; THE BLADES
ARE VERY SHARP.
8. Lift out the top foam block.
9. Lift work bowl (G) and large/ small
pushers (H) from the middle foam
block.
10. Lift out the middle block.
11. Now only the housing base (I) is at the
bottom of the box. Use both hands to
lift the base out of the box and place
on the counter.
12. Assemble the bowl onto the base by
positioning the handle to the left of
center and turning it counterclockwise
to lock it onto the base.
13. Save the shipping cartons and plastic
foam blocks. You will nd them very
useful if you need to repack the processor for moving or other shipment.
Note: We recommend that you visit our
website, www.cuisinart.com, for a fast,
ef cient way to complete your product on
line registration.
WHEN REMOVING BLADE: CAREFULLY REMOVE THE METAL BLADE
BY GRASPING THE METAL BLADE BY
GRASPING THE CENTER WHITE HUB
AND LIFTING IT STRAIGHT UP. NEVER
TOUCH THE BLADES, AS THEY ARE
RAZOR SHARP.
a
Disc
Stem (A)
Slicing
Disc (E)
Spatula
(D)
Chopping
Blade (C)
Work Bowl
(G)
Large / Small
Pushers (H)
Housing
Base(I)
3
CONTENTS
Recommended Work Bowl Capacities. . . 2
Unpacking Instructions . . . . . . . . . . . . . . 3
Important Safeguards. . . . . . . . . . . . . . . . 5
Introduction . . . . . . . . . . . . . . . . . . . . . . . 6
Machine Includes . . . . . . . . . . . . . . . . . . .7
Assembly Instructions . . . . . . . . . . . . . . . 7
Machine Functions. . . . . . . . . . . . . . . . . . 8
Operating Instructions . . . . . . . . . . . . . . . 8
Chopping, Puréeing & Mixing
with Metal Blade. . . . . . . . . . . . . . . . . . . . 9
Chop Raw Fruits and Vegetables. . . . . . . 9
Purée Fruits and Cooked Vegetables. . . . 9
To Dislodge Food . . . . . . . . . . . . . . . . . . 9
Chop Hard Food. . . . . . . . . . . . . . . . . . . . 9
Chop Fresh Herbs . . . . . . . . . . . . . . . . . . 9
Chop Peel from Citrus Fruit and Sticky
Fruit Like Dates . . . . . . . . . . . . . . . . . . . 10
Chop Meat, Poultry and Seafood. . . . . . 10
Purée Meat, Poultry and Seafood . . . . . 10
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . . 10
Make Peanut Butter, Nut Butters . . . . . . 10
Make Flavored Butters,
Spreads and Dips. . . . . . . . . . . . . . . . . . 10
Make Mayonnaise . . . . . . . . . . . . . . . . .10
Beat Egg Whites. . . . . . . . . . . . . . . . . . . 11
Whip Cream . . . . . . . . . . . . . . . . . . . . . . 11
Make Crumbs and Crumb Crusts . . . . .11
Make Pastry . . . . . . . . . . . . . . . . . . . . . . 11
Make Quick Breads and Cakes . . . . . . . 11
Kneading Yeast Dough. . . . . . . . . . . . . . 12
Machine Capacity. . . . . . . . . . . . . . . . . . 12
Measuring the Flour . . . . . . . . . . . . . . . . 12
Proo ng the Yeast . . . . . . . . . . . . . . . . . 12
Processing Dry Ingredients . . . . . . . . . . 13
Adding Liquids . . . . . . . . . . . . . . . . . . . . 13
Kneading Bread Dough . . . . . . . . . . . . . 13
Kneading Sweet Dough . . . . . . . . . . . . . 13
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Shaping, Finishing and Baking. . . . . . . . 13
Making Consecutive Batches. . . . . . . . . 13
Bread Dough Problems and Solutions. . 14
Sweet Dough Problems and Solutions. . 15
Preparing Food For Slicing
and Shredding . . . . . . . . . . . . . . . . . . . . 15
Round Fruits and Vegetables. . . . . . . . . 15
Whole Peppers. . . . . . . . . . . . . . . . . . . . 15
Large Fruits Like Pineapple . . . . . . . . . . 15
Cabbage and Iceberg Lettuce . . . . . . . . 15
Packing Feed Tube for
Desired Results . . . . . . . . . . . . . . . . . . .15
Practicing Slicing and Shredding. . . . . . 16
Removing Sliced or Shredded Foods . . 16
Slicing and Shredding Techniques. . . . . 16
Small, Round Fruits and Vegetables . . . 16
Long Fruits and Vegetables . . . . . . . . . .16
Small Amounts of Food . . . . . . . . . . . . . 16
French-Cut Green Beans . . . . . . . . . . . . 16
Matchsticks or Julienne Strips . . . . . . . . 16
Cooked Meat and Poultry . . . . . . . . . . . 16
Uncooked Meat and Poultry . . . . . . . . . 17
Salami and Other Sausages. . . . . . . . . . 17
Slicing and Shredding Cheese. . . . . . . . 17
Cleaning and Maintenance. . . . . . . . . . . 18
For Your Safety. . . . . . . . . . . . . . . . . . . . 19
Technical Data . . . . . . . . . . . . . . . . . . . . 19
Warranty. . . . . . . . . . . . . . . . . . . . . . . . . 19
Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 21
4
Carefully read all instructions before using
this appliance.
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.
Getting Ready
1. READ ALL INSTRUCTIONS.
2. Always unplug from outlet when not
in use, before putting on or taking off
parts, before removing food and before
cleaning. To unplug, grasp plug and pull
from electrical outlet. Never pull cord.
3. Blades are sharp. Handle them carefully.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
6. Do not operate any appliance with
damaged cord or plug, or after appliance
has been dropped or damaged in any
way. Return appliance to the nearest
authorized service facility for examination,
repair, or electrical or mechanical
adjustment.
Operation
1. Keep hands as well as spatulas and other
utensils away from moving blades or
discs while processing food, to prevent
the possibility of severe personal injury
or damage to food processor. A plastic
scraper may be used, but only when the
food processor motor is stopped.
2. Avoid contact with moving parts. Never
push food down into feed tube by hand
when slicing or shredding. Always use
pusher.
3. Make sure motor has completely stopped
before removing cover. (If machine does
not stop within 4 seconds after you
remove the pusher assembly, unplug and
call 1-800-762-0190 for assistance. Do
not use the machine.)
4. Never store the blade or discs on motor
shaft. To reduce the risk of injury, no
blade or disc should be placed on the
shaft except when the bowl is properly
locked in place and the processor is in
use. Store the blade and discs as you
would sharp knives, out of reach of
children.
5. Be sure cover and feed tube are securely
locked in place before operating food
processor.
6. Never try to override or tamper with cover
interlock mechanism.
Cleaning
To protect against risk of electrical shock, do
not put base in water or other liquid.
General
1. 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 in uence of alcohol or other
substances that affect your reaction time
or perception.
3. This food processor is UL listed for
household use. Use it only for food
preparation as described in the
accompanying recipe and
instruction book.
4. The use of attachments not recommended or sold by Cuisinart may cause
re, electrical shock or personal injury, or
damage to your food processor.
5. To avoid possible malfunction of work
bowl switch, never store processor with
pusher assembly in locked position.
6. Maximum rating of 5.5 amperes is based
on attachment that draws greatest
current. Other recommended attachments
may draw signi cantly less current.
7. Do not operate your appliance in an
appliance garage or under a wall cabi net. When storing in an appliance
garage always unplug the unit from the
electrical outlet. Not doing so could
create a risk of re, especially if the appli ance touches the walls of the garage or
the door touches the unit as it closes.
NOTICE: This appliance has a polarized
plug (one blade is wider than the other). As a
safety feature, this plug will t in a polarized
outlet only one way. If the plug does not t
fully in the outlet, reverse the plug. If it still
does not t, contact a quali ed electrician.
Do not attempt to defeat this safety feature.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
5
INTRODUCTION
Congratulations on your purchase
of a Cuisinart
®
Premier Series
9-Cup Food Processor. This
product is the ultimate food
preparation tool, and it comes
from the originator of the American
food processor, Cuisinart.
The Cuisinart
®
Premier Series
9-Cup Food Processor has all the
elements of quality that Cuisinart
is known for, including a powerful
motor, the Supreme
®
Wide Mouth
Feed Tube, and the longest
warranty in the industry.
• The Cuisinart
®
Supreme® Wide
Mouth Feed Tube is perfect
for slicing whole fruits and
vegetables without precutting.
This feature, plus the ability to use
all of your existing Cuisinart specialty
blades and discs, makes the
Premier Series 9-Cup the select choice
in food processors.
Chopping/Mixing
4mm Slicing
Blade
Medium
Shredding Disc
Pusher Assembly
Cover with Cuisinart®
®
Supreme
Wide Mouth
Feed Tube
9-Cup Work Bowl
Shaft
(not shown)
Housing Base
Touchpad
Control Panel
Cord Storage
(not shown)
6
THE MACHINE
INCLUDES:
1. Housing base with a vertically projecting
shaft and convenient touchpad control
panel
2. 9-cup work bowl
3. Cover with Cuisinart
Mouth Feed Tube
4. Pusher assembly that slides inside the
feed tube
5.
Sharp metal chopping/mixing
6. Serrated slicing disc
7. Shredding disc
8. Detachable stem for discs (not shown)
9. Plastic spatula (not shown)
BPA Free (not shown)
10.
All materials that come in contact with food
or liquid are BPA free.
The metal chopping blade chops raw and
cooked fruits, vegetables, meat, sh and
cheese to the exact consistency you want,
from coarse to ne, even to a purée.
It chops nuts, makes nut butters,
mayonnaise and sauces, and mixes tender,
aky pastry. The metal chopping blade
also kneads yeasted doughs, mixes cakes,
frostings, cookies, quick breads, muf ns,
and biscuits.
The slicing disc makes beautiful whole
slices without torn edges. It slices whole
fruits and vegetables, cooked meat,
semi-frozen raw meat and loaves of bread.
The shredding disc processes most rm
and hard cheeses into long, attractive
shreds. It also shreds vegetables like
potatoes, carrots and zucchini, and
processes nuts and chocolate to a
grated texture.
The detachable stem ts both discs,
making disc storage compact in
limited space.
The pusher assembly has two parts.
1. A small, removable, clear pusher that ts
into a small center-located feed tube.
This tube is for narrow food like carrots,
for adding liquid, and for continuous
feeding of small food like garlic.
®
Supreme Wide
2. A large pusher that ts into the
Cuisinart
and moves freely within it. Upon contact,
the large pusher meets an activating rod
in the center of the work bowl handle,
permitting the motor to start.
®
Supreme® feed tube opening
ASSEMBLY
INSTRUCTIONS
Blade Operation
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
2. Carefully lift and place the chosen blade
over the work bowl center shaft. Line up
the markings on the blade hub with the
motor shaft. Blade should t snugly and
rest on the bottom of the work bowl.
3. Add desired ingredients to work bowl.
4. Place work bowl cover on work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
5. Align pusher assembly and activating rod
with the feed tube opening on the work
bowl cover and slide the activating rod
down to the bottom.
6. You are now ready to operate
the machine.
Disc Operation
1. Plug in the housing base and place the
work bowl on top, with the work bowl
handle just to the left of center. Turn the
work bowl counterclockwise to lock it
onto the housing base.
2. Choose desired disc and place
underside-up on tabletop. Pick up
detachable disc stem and align it with
the raised plastic crescent on the disc
underside. The raised ‘lock’ indicator on
the left corner of the stem should be to
the left of the mounting plate on disc.
3. Turn the stem to the right, so the locking
tabs are covered by the metal supports
and a ‘click’ locks the stem in place.
7
4. With the stem facing down, place the
assembly over the center hub. It should t
snugly and rest on the bottom of the
work bowl.
5. Place work bowl cover onto work bowl,
with the handle area just to the left of
center. Turn counterclockwise to lock
onto work bowl.
6. Align pusher with the feed tube opening
on the work bowl cover and slide the
activating rod down to the bottom.
7. Use the cord wrap on the housing base
underside to add or remove cord.
8. You are now ready to operate the machine.
MACHINE FUNCTIONS
PULSE
1. With the machine properly assembled
and engaged, and ingredients in the work
bowl, press the PULSE button repeatedly
as needed.
ON (Continuous)
1. Properly assemble and engage
the machine.
2. To add ingredients through the feed tube,
remove the pusher and ll the feed tube as
directed (see Preparing Food for Slicing or
Shredding, page 12).
3. Engage the pusher and press the ON
button. The button light will turn on and
the motor will start.
4. Press the pusher rmly down until all
ingredients have passed into the work
bowl. Remove the pusher and re ll
ingredients as needed.
When you engage the pusher again, the unit
will automatically turn on.
5. Press the OFF button when nished.
OPERATING
INSTRUCTIONS
Try chopping some practice foods, such
as a zucchini or carrot, before you process
food to eat. First, cut the ingredients into
1-inch pieces.
• Place the work bowl over the center
stem, with the handle area just to the left
of center. Turn counterclockwise to lock
in place.
• Insert the metal chopping blade and put
ingredient pieces in the work bowl. Put
on the cover and turn counterclockwise
to lock onto work bowl. Align the pusher
and the pusher’s activating rod with the
corresponding openings on the feed tube,
and push all the way down.
• Press and release the PULSE button two
or three times. Each time the blade stops,
let the pieces drop to the bottom of the
bowl before you pulse again. This puts
them in the path of the blade each time
the motor starts.
• Using the pulse/chopping technique,
you get an even chop without
overprocessing. Check the texture
frequently by looking through the cover.
If you want a ner chop, press and
release the PULSE button until you
achieve the desired texture.
Onions and other food with a high water
content will quickly end up as a purée,
unless examined through the work bowl
after each pulse to make sure they are
not overprocessed.
Try chopping other food like meat for
hamburger or sausage. Then make
mayonnaise, pastry or bread, as described
in the following sections.
To obtain consistent results:
Be sure all the pieces you add to the bowl
are about the same size.
Be sure the amount you process is no larger
than recommended on the inside cover of
this booklet.
Before you do anything, wait for the blade
to stop spinning. Once it does, turn the
cover clockwise to unlock, and remove by
lifting it off.
Remove the bowl from the base of the
machine before removing the blade.
This creates a seal to prevent food from
leaking. Turn the bowl clockwise to unlock
from the base, and lift straight up to remove.
8
To prevent the blade from falling from
the work bowl onto your hand when
emptying the work bowl, use one of the
following methods:
Be sure your hands are dry. Grab the blade
hub, and remove the metal blade before
tilting the bowl, using a spatula to scrape off
any food. Then carefully lift the blade out of
the work bowl. Or insert your nger 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
nger or spatula while pouring out food.
TECHNIQUES FOR
CHOPPING AND PURÉEING
WITH THE METAL BLADE
To chop raw fruits and vegetables
First cut the food into 1-inch (2.5cm) pieces.
You achieve a more even chop when all
pieces are about the same size. Put no more
than the recommended amount of food into
the work bowl (see table inside front cover).
Lock the cover in place. Press the PULSE
button at the rate of 1 second on, 1 second
off, until the food is coarsely chopped.
For more nely chopped results, hold the
PULSE button, letting the machine run
continuously until the desired consistency
has been reached. Check frequently to avoid
overprocessing. Use the spatula to scrape
down the sides of the work bowl if necessary.
To purée fruits and cooked vegetables
First, cut the food into 1-inch (2.5cm) pieces.
You achieve a smoother purée more quickly
when all pieces are about equal in size.
Put no more than the recommended amount
of food in the work bowl (see table inside
front cover). Lock the cover in place.
PULSE to chop coarsely, then press the ON
button and process continuously until food
is puréed. (NOTE: Cooked potatoes are an
exception to this procedure. They develop
a gluey texture when processed with the
metal blade.)
When making soup, you will want to purée
vegetables that have been cooked in liquid.
Don’t add the liquid to the work bowl, just
the cooked vegetables; remove vegetables
with a slotted spoon. They will purée faster
and smoother without liquid. Then add just
enough liquid to make the purée pourable,
return to the soup liquid and stir to combine.
To dislodge food
Occasionally, a piece of food may become
wedged between the blade and the work
bowl. If this happens, unplug the machine,
remove the cover, lift the blade out carefully
and remove the wedged piece. Empty the
bowl, reinsert the blade and lock the cover
and pusher into place. Press the ON button
and drop the food pieces through the small
feed tube opening while the machine is
running. After adding a cupful this way, add
the remaining food to the bowl and process
in the usual manner.
To chop hard foods
To chop hard food like garlic and hard
cheese, assemble the unit, remove the
small pusher, press the ON button and drop
the food through the small feed tube while
the machine is running. Small foods like
garlic can be dropped in whole. Large foods
like hard cheese should be cut into 1-inch
(2.5cm) pieces. This method of processing minces garlic, shallots and onions. Hard
cheese and coconut will have the same
texture as if they had been hand grated.
IMPORTANT: Never try to process cheese
that is too hard to cut with a knife. You may
damage the blade or the machine.
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal
chopping blade must all be thoroughly clean
and dry. Remove stems from herbs.
Add leaves to bowl and process, using the
PULSE button until chopped as ne as
desired. The more herbs you chop at a time,
the ner chop you can obtain. If completely
dry when chopped, parsley and other herbs
will keep for at least 4-5 days, stored in an
airtight bag in the refrigerator. They may be
frozen for months, stored in an airtight
container or bag.
9
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins
For citrus, remove only the peel with a
vegetable peeler, not the white pith, which
is bitter tasting. Cut the peel into lengths of
2 inches (5cm) or less and process with ½
cup (125 ml) of granulated sugar until nely
chopped. This may take 2 minutes or longer.
For sticky fruit like dates, raisins, prunes and
candied fruit, rst freeze the fruit for about
10 minutes. Add some of the our called for
in the recipe to the fruit. Use no more than 1
cup (250 ml) of our for each cup of fruit.
To chop meat, poultry and seafood
The food should be very cold, but not frozen.
Cut it into 1-inch (2.5cm) pieces to ensure an
even chop. Using the ON button, process no
more than the recommended amount at one
time (see table inside front cover).
Press the PULSE button 3 or 4 times at a rate
of 1 second on, 1 second off. If the food is
not chopped ne enough, let the processor
run continuously for a few seconds. Check
the texture often to avoid overprocessing.
Use a spatula to scrape food from the sides
of the bowl as necessary.
To purée meat, poultry and seafood
Prepare the food as described above. Press
the PULSE button until evenly chopped, then
process continuously to the desired texture.
Scrape the bowl with a spatula as needed.
Leave the purée in the work bowl and add
eggs, cream and seasonings as called for by
the recipe. Process to combine thoroughly.
Remember, you control texture by the length
of time you process. By varying the processing time, you can get a range of textures suitable for hamburgers, hash, stuffed peppers,
or smooth mousses.
To chop nuts
Chop no more than the recommended
amount at one time. Press and release the
PULSE button and check frequently to avoid
nuts clumping together in a nut butter. When
a recipe calls for our or sugar, add some to
the nuts before you chop, about ½ cup for
each cup of nuts. This allows you to chop the
nuts as ne as you want without turning them
into a nut butter. You can also chop nuts with
a shredding or slicing disc. The optional ne
shredding disc is particularly good.
To make peanut butter and other nut butters
Process up to the recommended amount of
nuts. Using the ON button, let the machine
run continuously.
After 1½ to 2 minutes, the ground nuts will
form a ball that will gradually smooth out.
Scrape the sides of the bowl and continue
processing until drops of oil are visible.
Taste for consistency. The longer you
process, the softer the butter. For chunk
style, add a handful of nuts just after the
ball of nut butter begins to smooth out
To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain
no preservatives. Store in refrigerator to keep
from separating.
To make fl avored butters, spreads
and dips
Cut room temperature butter into tablespoon
size pieces. Finely chop avoring ingredients
rst, such as anchovies, cheese, herbs, etc.
Be sure work bowl is clean and dry. Add
small hard ingredients like garlic and hard
cheese through the feed tube while machine
is running. Next, add the butter and process
using the ON button, until smooth.
Add any liquid ingredients last, while the
processor is running, and process just long
enough to blend. Process ingredients for
spreads and dips the same way. They should
be at room temperature and cut into 1-inch
(2.5cm) cubes, or added by tablespoonfuls.
To make mayonnaise
You can make foolproof homemade
mayonnaise with your Premier Series 9-Cup
Food Processor. The work bowl and metal
blade must be clean and dry.
Foods prepared with raw eggs may contain salmonella or other potentially harmful bacteria. Because egg yolks are a ne
growth medium for bacteria, we recommend
that you cook them for use in mayonnaise,
Hollandaise sauce, Caesar salad dressing,
chilled souf és, chilled chiffons, mousses
and other recipes calling for raw egg yolks.
For mayonnaise, we recommend using either
the “cooked egg” mayonnaise on page 31, or
using the following method with pasteurized
liquid eggs.
10
For a “one egg” batch of basic mayonnaise
made with pasteurized liquid eggs, place ¼
cup pasteurized liquid eggs, 2 tablespoons
wine vinegar or lemon juice, 1 teaspoon dry
mustard, ½ teaspoon kosher salt and a pinch
of ground white pepper in the work bowl.
With the machine running, add ½ cup of
vegetable oil to the small pusher and allow
to slowly drip into the mixture while processing. After all the oil has dripped through, add
another ½ cup of vegetable oil to the small
pusher and allow to drip through. The mixture
will form a thick emulsion. For variation, you
may experiment with using avored vinegars,
adding chopped fresh herbs, dry herbs, or
roasted garlic to taste. To make your
mayonnaise a little lighter, add some
well-drained plain fat-free yogurt to taste.
To beat egg whites
The work bowl must be absolutely clean.
Add 3 or more egg whites (up to 6 large
egg whites) and press the ON button. Add
about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer
whites; its avor is hardly detectable in cakes
or souf és. Continue processing until the
egg whites hold their shape, about 1½ to 2½
minutes.
To whip cream
Processor whipped cream holds its shape
very well. It is good for decoration or
as a topping; however, it will not whip to the
light, uffy consistency obtained by methods
that beat in more air. Chill the cream well
before starting. Process continuously using
the ON button, until it begins to thicken.
Then add sugar as desired and continue
processing, watching carefully for the
desired consistency.
For consistently reliable results, add 2
tablespoons (30 ml) of nonfat dry milk for
every cup of cream before whipping.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into
1-inch pieces and place in work bowl. Press
the ON button and process continuously until
pieces reach the desired texture.
For seasoned crumbs, chop parsley or other
fresh herbs with the crumbs. For buttered
crumbs, process until the dry crumbs are of
the desired texture, then dribble melted butter through the small feed tube opening while
the machine is running. For crumb crusts,
process crackers or cookies as described
above. Add sugar, spices and butter, and
cut into pieces as speci ed by your recipe.
Process until well combined.
To make pastry
Combine unbleached all-purpose our, salt
and pieces of very cold butter in the work
bowl. Process to the consistency of cornmeal. Sprinkle evenly with the minimum
amount of cold liquid in the recipe. PULSE
5 or 6 times. The dough should begin to
hold together when pressed. If it is still dry
and crumbly, add more water – 1 teaspoon
at a time – until the dough holds together
easily. Do not let the dough form a ball in the
processor or it will be overworked and tough.
Form into a round disc, one inch thick, and
wrap in plastic wrap. Refrigerate for 1 hour
before using, or double wrap and freeze for
later use.
To make quick breads and cakes that use
baking powder and/or soda
The most important rule for success is not to
overmix after adding the our. The ingredients for these soft doughs should be cold,
except butter. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop
them rst while the work bowl is clean and
dry, then set aside until needed.
Put dry ingredients like our, salt and leavening in the work bowl and process with the
metal blade for 5 seconds to mix. Remove
and reserve the dry ingredients.
Add the eggs and sugar to the work bowl
and, using the ON button, process to mix,
letting the machine run about 1 minute. Next,
add butter. Cut into 1-inch pieces at room
temperature. Run machine continuously for
a minute, until the butter is thoroughly mixed
with the sugar and eggs. Then add avoring and liquid – vanilla, spices, cocoa, etc.
Process until mixed. Add the dry ingredients
to the work bowl.
11
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.
Press the ON button and while the machine is running, add the eggs and liquid
through the small feed tube and process for
5 seconds. Scrape down the sides of the
work bowl and process 1 minute more for
maximum volume. Do not remove the metal
blade. Insert a nger into the underside of
the blade from the bottom of the work bowl
to hold the blade in place while emptying the
batter.
Tip: After emptying cake batter or puréed
soup from the work bowl, replace the
bowl on the motor base and PULSE once.
Centrifugal force will spin the batter off
the blade onto the sides of the work bowl.
Remove the blade, and use the spatula to
scrape any remaining batter from the bowl.
TECHNIQUES FOR
KNEADING YEAST DOUGH
The Premier Series 9-Cup Food Processor is designed to mix and knead dough
in a fraction of the time it takes to do it
by hand. You will get perfect results every
time if you follow these directions.
NEVER TRY TO PROCESS DOUGH
THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
There are two general types of yeast
dough. Typical bread dough is made with a
our mix that contains at least 50% white
our. 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 ingredi-
ents are mixed. Although 30 seconds are
usually suf cient, 60 to 90 seconds give
better results if the machine does not slow
down. Except for kneading, the processing
procedures are the same for both types of
dough.
Machine capacity
With a spoon or fork, stir the our in its
container. Do not measure our directly out
of the bag; it is too packed to get an accurate measure. With the dry measure, scoop
up the our so it over ows. With a spatula
or knife, sweep excess our back into the
container so the top of the measure is
level. Recommended maximum amount of
our is 4 cups of all-purpose our or 2½
cups of whole-grain our. If a bread dough
calls for more than the recommended
amounts of our, mix and knead it in equal
batches. Do the same for sweet doughs
that call for more than 3½ cups of our.
Measuring the fl our
With a spoon or fork, stir the our in its
container. Do not measure our directly
out of the bag; it is too packed to get an
accurate measure. With the dry measure,
scoop up the our so it over ows. With a
spatula or knife, sweep excess our back
into the container so the top of the
measure is level. Measure by the stir,
scoop and sweep method. Use a standard, graduated dry measure, not a liquid
measuring cup.
Do not pack our into the dry measure.
Proofi ng 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 / cup [75 ml] for one package of
dry yeast, recipes vary). The temperature
of liquid used to dissolve and activate
yeast must be between 105° and 115°F
(40° and 46°C). Yeast cells are not activated at temperatures lower than this and
they die when exposed to temperatures
higher than 130°F (54°C).
If the recipe includes a sweetener like
sugar or honey, add a teaspoon with the
yeast. If no sweetener is called for, add a
12
pinch, or add a pinch of our. Let the mixture stand until it foams, up to 10 minutes.
If it does not foam, discard and begin
again with fresh yeast.
Processing dry ingredients
Put the our 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 our. 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 nal kneading.
To leave them almost whole, add them 5
seconds before you stop kneading. For a
ner texture, add them sooner.)
Adding liquids
All liquid should be added through the small
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
the machine. Wait until ingredients in bowl
have mixed, then add remaining liquid slowly.
Pour liquid onto dough as it passes under
feed tube opening. Do not pour liquid directly
onto bottom of bowl.
Follow the recipe carefully. It is important to
add enough liquid to make the dough soft
enough to knead. Kneading dough that is too
stiff can strain the machine.
All liquid except that used to activate yeast
should be cold, to minimize the possibility
of overheating the dough. You must never
knead a yeast dough to a temperature higher
than 100°F (37°C). Doing so will slow or even
prevent the action of the yeast.
Kneading bread dough
Do not try to use the machine to knead
dough that is too stiff to knead comfortably
by hand. Doing so can strain the machine.
After the dough starts to clean the inside
of the work bowl completely and forms a
ball, process it for 60 seconds to knead it.
Stop the machine and test the dough to be
sure it’s properly kneaded. Typical bread
dough should have a soft, pliable texture
and it should feel slightly sticky. Stretch the
dough with your hands to test it. If it feels
hard, lumpy or uneven, continue processing until it feels uniformly soft and pliable.
Make sure that the blade is rmly pressed
back into place after removing the dough
to test it.
Kneading sweet dough
Process dough for at least 30 seconds
after all the ingredients have been incorporated. It will not clean the inside of the
work bowl. If necessary, scrape the bowl
and process for 5 more seconds.
Rising
Put the dough in a large, resealable lightly
oured plastic bag. Squeeze out all the air
and seal, allowing space for the dough
to rise.
Or put the ball of dough in a large bowl
coated with soft butter or vegetable oil.
Roll the dough around to coat its entire
surface. Cover it with a damp towel or a
piece of oiled plastic wrap.
Let it rise in a warm, draft-free place, about
80˚F (26˚C). The rising time is usually about
1½ hours but will vary from 45 minutes
to several hours, depending on the type
of our and the humidity in the air. To test
whether the dough has risen enough, stick
a nger in it. An indentation should remain.
If it doesn’t, let the dough rise more and
test again.
When it has risen enough, punch the
dough down.
Shaping, fi nishing and baking
If you shape the dough in loaf pans, ll
pans only half full. Let rise until dough is
just slightly above the top of the pan. If
shaping free-form loaves, let them rise on
an oiled baking sheet until at least doubled
in bulk.
Making consecutive batches
You can make several batches of bread
dough in a row. The motor in the Premier
Series 9-Cup Food Processor is extremely
ef cient.
13
TYPICAL BREAD DOUGH
PROBLEMS AND
SOLUTIONS
If the blade doesn’t incorporate ingredients
Always start processor before adding
liquid. 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.
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Excessively sticky dough can cause blade
to rise even though it cleans inside of
work bowl.
If dough feels very sticky, reinsert blade
and immediately add 2 tablespoons (30
ml) our through small feed tube while
machine is running.
If 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 (15 ml) at a time,
while machine is running, until dough
becomes moist and cleans inside of
work bowl. Wait 10 seconds between
additions of liquid.
• Dough may be too wet. While machine is
running, add 1 tablespoon (9 gm) of our.
If necessary, add more, 1 tablespoon (9
gm) at a time, until dough cleans inside
of work bowl and forms a ball.
If nub of dough forms on top of blade
and does not become uniformly kneaded
Stop machine, carefully remove dough,
divide into 3 pieces and redistribute evenly
in work bowl. Continue processing until
dough is uniformly soft and pliable.
If 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.
If 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.
If motor stops
• Cover may have become unlocked.
•
Power cord may have become unplugged.
• Excessive strain may have caused
motor to overheat and stop. Wait for the
motor to cool, 5 to 10 minutes. A safety
protector in the motor prevents excessive overheating. If the motor stops, turn
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 (5 ml)
at a time, until dough is suf ciently moist
to clean inside of bowl.
If dough doesn’t rise
We recommend you always test activity
of yeast before using, by stirring it and at
least ½ teaspoon (2 ml) sugar into about
/ cup (75 ml) warm liquid (105-120°F)
(40-48°C). Within 10 minutes foam should
develop, indicating yeast is active.
Do not use dry yeast after expiration date
on package.
Do not use warmer water, or overheat
dough with excessive kneading, as it may
kill the yeast cells. All other liquid should
be cold.
Do not knead so long that dough becomes
overheated. The ideal temperature for
kneaded dough is 80°F (26°C); it should
never exceed 100°F (37°C).
Let dough rise in draft-free environment of
about 75-90°F (24-32°C).
Dough containing whole grain our will
take longer to rise than dough made of
white our only.
If baked bread is too heavy
Next time, feel dough to be sure it is
14
uniformly soft, pliable and slightly sticky,
before setting aside to rise. Allow dough to
fully double in size in bowl or bag, punch
it down, then let it double again after
it is shaped.
PROBLEMS AND
SOLUTIONS WITH
TYPICAL SWEET DOUGHS
If motor slows down
• Amount of dough may exceed maximum
capacity. Remove half, and process in
2 batches.
• Don’t process too long after all ingredients are incorporated.
Rich doughs will give you good results
after only 30 seconds of kneading.
If blade doesn’t incorporate ingredients
Butter or margarine, if not melted, must
be cut into tablespoon-size pieces before
being added to work bowl.
If blade rises in work bowl
Blade may not have been pushed down as
far as possible before processing started.
Machine may be overloaded. Remove half
of dough and process in 2 batches.
If motor stops
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
If dough doesn’t rise
See comments under ‘Typical Bread
Dough’ Problems and Solutions, page 16.
PREPARING FOOD FOR
SLICING AND SHREDDING
For disc assembly instructions, refer to
Assembly Instructions.
Round fruits and vegetables
Before processing onions, apples and
other large, round fruits and vegetables,
cut the bottom ends at to make the food
lie stable on the disc.
Place the food in the feed tube, at side
down, as far left as possible, to prevent it
from tilting when being processed. Choose
fruits that are rm and not too ripe.
Remove large hard pits and seeds from
fruits before processing. Seeds from citrus
fruits need not be removed. Remove the
rind before slicing or shredding, if desired.
Whole peppers are an exception
Remove the stem and cut the stem end
at. Remove the core and scoop out the
seeds. Leave the end opposite the stem
whole, to keep the structure stiff. This
ensures round, even slices.
Large fruits like pineapple
Cut the ends at, cut in half, and either
core or remove the seeds. If necessary,
cut the halves into smaller pieces to t 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 (8cm) deep. Remove the
core, then cut in wedges to t the feed
tube. Remove the core from the bottom
and top pieces and cut into wedges to t
into the feed tube.
The optional 2mm and 1mm slicing discs
are excellent for slicing cabbage for coleslaw.
If the fruit or vegetable doesn’t t, try
inserting it from the bottom of the feed
tube, where the opening is slightly larger.
Pack the feed tube for desired results.
For long slices or shreds, cut the food
into feed-tube widths and pack the pieces
horizontally.
For small, round slices or short shreds
from carrots, zucchini and other long
vegetables, cut in feed tube heights and
pack tightly upright.
Food should t snugly, but not so tightly
that it prevents the pusher from moving.
When slicing or shredding, always use
the pusher.
Never put your fi ngers 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: apples,
celery, citrus fruit, potatoes and zucchini.
Use rm pressure for hard vegetables like
carrots and yams.
15
PRACTICING SLICING
AND SHREDDING
1. Insert a slicing or shredding disc, put
the cover on the work bowl and insert
the food in the feed tube.
2. Slide the pusher into place, and apply
pressure to the pusher while pressing
down the PULSE button. Release the
button as soon as the food is sliced
or shredded.
3. You can load the feed tube repeatedly
without removing work bowl cover.
Simply grasp the pusher and lift up.
The pusher assembly will come off
easily, leaving the cover and feed tube
in place. Your other hand is free to
reload the feed tube, and you do not
need to re-press the ON button if it was
previously selected.
REMOVING SLICED OR
SHREDDED FOOD
Before you do anything, wait for the disc
to stop spinning. When it does, unplug
the unit, then hold the work bowl handle
and turn it clockwise. Then lift; the work
bowl and cover will come off together. Turn
cover clockwise to unlock from work bowl.
Lift, remove, invert and place on
counter space.
Remove the slicing or shredding disc.
Place two ngers under each side of the
disc and lift it straight up. Place the disc
on top of the inverted work bowl cover to
minimize drips and spills.
TECHNIQUES FOR SLICING
AND SHREDDING
Small, round fruits and vegetables
For large berries, radishes and
mushrooms, trim the bottom ends at with
a knife. Insert the food through the feed
tube, standing each piece on a at end.
You can ll the tube to about 1 inch (2.5cm)
from the top.
The bottom layer gives you perfect slices
for garnish. If you want all the slices to be
perfect, it’s best to process one layer at
a time.
Long fruits and vegetables
Trim foods like bananas, celery and zucchini
by cutting them into pieces slightly shorter
than the feed tube. Cut both ends at. (Use a
ruler as a guide, or the pusher assembly.) Fill
the feed tube with the pieces, standing them
vertically and adding enough pieces so they
are solidly packed and cannot tilt sideways
as they are sliced or shredded.
Small amounts of food
Use the small feed tube and the small
pusher. Remove the small pusher from the
pusher assembly. Place the pusher assembly
onto the feed tube and press the sleeve all
the way down.
Cut the food in lengths slightly shorter than
the feed tube. If slicing one or two long, thin
vegetables like carrots, push them to the far
left. If you are slicing a few vegetables that
are wide at one end and narrow at the other
(carrots, celery or scallions) cut them in half
and pack in pairs, alternating one wide end
up, one narrow end up.
French-cut green beans
Trim fresh green beans to feed-tube widths.
Stack in the feed tube horizontally to about
one inch from the top. Use the slicing disc,
apply light pressure to the pusher and press
the PULSE button until beans are sliced.
To make long, horizontal slices of raw zucchini or carrots, use the same procedure.
Matchsticks or julienne strips
Process the food twice – ‘double slice’ it.
Insert large fruits or vegetables (potatoes,
turnips, zucchini, apples) in the feed tube.
Cut pieces to t the feed tube horizontally
from end to end. Apply pressure to the pusher while pressing the PULSE button until the
food is sliced. You will get long slices.
Remove the slices from the work bowl and
reassemble. The slices should be assembled
horizontally with cut edges facing front and
back. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will
obtain long julienne strips.
With the optional square julienne disc, you
can make square julienne strips in one
operation.
Cooked meat and poultry
The food must be very cold. If possible, use
a piece of food just large enough to t in the
16
feed tube. To make julienne strips of ham,
bologna or luncheon meat, stack slices, then
roll or fold them double and stand upright in
the feed tube, wedging in as many rolls as
possible. This technique works better with
square or rectangular pieces than with round
ones.
Uncooked meat and poultry
Cut the food into pieces to t the feed tube.
Boneless, skinned chicken breasts will usually t when cut in half crosswise. Wrap the
pieces in plastic wrap and put them in the
freezer. They are ready to slice when they are
easily pierced with the tip of a sharp knife,
although semi-frozen and hard to the touch.
Remove plastic wrap. Stand them in the feed
tube, cut side down, and slice them against
the grain, using rm pressure on the pusher.
Or lay them at in the feed tube, as many
as will t, and slice with the grain, using rm
pressure.
Salami and other sausages
If the sausage is soft, freeze it until hard
to the touch but easily pierced with the tip
of a sharp knife. Hard sausages need not
be frozen. Use the small feed tube if the
sausage is thin enough to t. Otherwise, cut
the sausage into pieces to ll the large feed
tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt
sideways.
Firm cheese like Swiss and Cheddar
Cut the cheese into pieces to t the feed
tube. Put it in the freezer until semi-frozen,
hard to the touch but easily pierced with the
tip of a sharp knife. Stand the pieces in the
feed tube and apply light pressure to the
pusher.
IMPORTANT: Never try to slice soft cheese
like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the
food processor itself. You can successfully
shred most cheeses except soft ones. The
exception is mozzarella, which shreds well if
thoroughly chilled.
Hard cheeses like Parmesan shred well
only at room temperature. Therefore, only
attempt to slice or shred mozzarella when
well chilled, and Parmesan when at room
temperature.
SLICING AND SHREDDING CHEESE
TYPE OF CHEESE CHOP/PURÉE SHRED SLICE
Soft
Brie, Camembert, room temperature yes no no
Mozzarella chilled 15-20 min in freezer no yes no
Ricotta, room temperature yes no no
Cottage, Cream yes no no
Semi-Soft
Blue, chilled yes yes no
Fontina, chilled yes yes no
Bel Paese, chilled yes yes no
Semi-Hard
Cheddar, chilled yes yes yes
Monterey Jack, Longhorn, chilled yes yes yes
Swiss, Jarlsberg, chilled yes yes yes
Edam, Gouda, chilled yes yes yes
Provolone, chilled yes yes yes
Hard, at room temperature
Parmesan, Romano, Locatelli yes yes no
Pecorino, Asiago yes yes no
*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.
17
CLEANING AND
MAINTENANCE
Keep your food processor ready to use on
a kitchen counter. When not in use, leave it
unplugged.
Store the blade and discs as you would
sharp knives, out of the reach of children.
The disc and blade holders are optional
accessories which offer safe and convenient storage.
All parts except the housing base are
dishwasher safe, and we recommend
washing them in the dishwasher on the top
rack. Due to intense water heat, washing
the work bowl and work bowl cover on the
bottom rack of your dishwasher may cause
damage over time. Insert the work bowl
upside down. Remember to unload the
dishwasher carefully wherever you place
sharp blades and discs.
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 it, or
use a bottle brush.
If you wash 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, ll 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 which is shatter resistant
and heat resistant. It should not be placed
in a microwave oven, as the aperture at the
front of the pusher houses the metal rod
that activates the motor.
Chopping certain foods may scratch or
cloud the work bowl. These foods include
ice, whole spices, coffee beans 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 housing base 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 nonabrasive cleaning powder.
To clean the inside of the detachable stem,
slide the stem release button on the side
up as far as it will go and hold it there as
you run water through the stem.
IMPORTANT: Never store the blade or
discs on the motor shaft. The blade or disc
should not 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.
18
FOR YOUR SAFETY
Like all powerful electrical appliances, a
Premier Series 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. Their cutting edges are very sharp.
Always place discs on at stable surface
before connecting detachable stem.
Never put blade or discs on the motor
shaft until the work bowl is locked in place.
Always be sure that the blade or disc is
down on motor shaft as far as it will go.
Always insert chopping blade in the work
bowl before putting ingredients in bowl.
When slicing or shredding food, always
use the pusher.
Never put your ngers 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 chopping
blade.
Be careful to prevent the chopping blade
from falling out of the work bowl when
emptying the bowl. Remove it before tilting
bowl, or hold it in place with your nger, a
spatula or a spoon.
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 the lower housing
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 before
proceeding. It will usually cool within 10
minutes. In extreme cases, cooling 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 it has been
turned off, and a fast-stop circuit stops
it instantly when the pusher assembly
is removed.
LIMITED THREE-YEAR
WARRANTY ON THE
ENTIRE MACHINE
FULL TEN-YEAR
WARRANTY ON MOTOR
This warranty is available to consumers
only. You are a consumer if you own a
Cuisinart® Premier Series 9-Cup Food
Processor that was purchased at retail for
personal, family or household use. Except
as otherwise required under applicable law,
this warranty is not available to retailers or
other commercial purchasers or owners.
We warrant that your Cuisinart® Premier
Series 9-Cup Food 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,
www.cuisinart.com for a fast, ef cient
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 bene ts.
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.
19
If your Cuisinart® Premier Series 9-Cup
Food Processor should prove to be
defective within the warranty period,
we will repair it, or if we think necessary,
replace it. To obtain warranty service,
simply call our toll-free number 1-800726-0190 for additional information from
our Customer Service Representatives, or
send the defective product to Customer
Service at Cuisinart, 7475 North Glen
Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of
your return, please enclose $10.00 for
shipping and handling of the product.
Please pay by check or money order
(California residents need only supply
proof of purchase and should call
1-800-726-0190 for shipping instructions).
NOTE: For added protection and secure
handling of any Cuisinart® product that
is being returned, we recommend you
use a traceable, insured delivery service.
Cuisinart cannot be held responsible for
in-transit damage or for packages that are
not delivered to us. Lost and/or damaged
products are not covered under warranty.
Please be sure to include your return address, daytime phone number, description
of the product defect, product model number (located on bottom of product), original
date of purchase, and any other information pertinent to the product’s return.
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 which sells
Cuisinart products of the same type.
The retail store shall then, at its discretion,
either repair the product, refer the consumer to an independent repair facility, replace
the product, or refund the purchase price
less the amount directly attributable to the
consumer’s prior usage of the product.
If the above two options do not result in
the appropriate relief to the consumer, the
consumer may then take the product to
an independent repair facility if service or
repair can be economically accomplished.
Cuisinart and not the consumer will be
responsible for the reasonable cost of such
service, repair, replacement, or refund for
nonconforming products under warranty.
California residents may also, according
to their preference, return nonconforming
products directly to Cuisinart for repair,
or if necessary, replacement, by calling
our Consumer Service Center toll-free at
1-800-726-0190.
Cuisinart will be responsible for the cost of
the repair, replacement, and shipping and
handling for such products under warranty.
BEFORE RETURNING YOUR
CUISINART® PRODUCT
If you are experiencing problems with
your Cuisinart® product, we suggest that
you call our Cuisinart® Service Center at
1-800-726-0190 before returning the
product serviced. If servicing is needed,
a Representative can con rm whether the
product is under warranty and direct you
to the nearest service location.
Your Cuisinart® Premier Series 9-Cup
Food Processor has been manufactured to
the strictest speci cations 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.
20
Recipes
Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Sauces and Dressings . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Sides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Recipe Notes
Preparation times are estimates and are based on the time it takes to prepare, assemble,
and cook the ingredients once they have been gathered from the refrigerator and
cupboard and placed on the counter.
Nutritional information is based on number of servings indicated. For recipes that
produce a range of servings, they are based on the highest serving yield for that
particular recipe.
21
Appetizers
Fresh Tomato and Corn Salsa
Try this salsa on grilled chicken or seafood.
Makes 2 cups
1 small onion, cut into 1-inch pieces (about ½ cup)
¼ cup fresh cilantro
1 medium jalapeño pepper, seeded, cut into 1-inch pieces
3 medium vine-ripened tomatoes, cut into 1-inch pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels
(frozen kernels do not need to be thawed)
½ teaspoon kosher salt
Place onion, cilantro and jalapeño in work bowl tted with the metal blade. Process until
nely chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice.
Pulse until tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse
once to just combine. Let sit for 1 hour before serving to allow avors to develop. Serve
with chips.
Calories 5 (8% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g
Nutritional information per tablespoon:
• chol. 0mg • sod. 37mg • calc. 2mg • fi ber 0g
Greek Spread
Use this spread to make a fresh vegetable sandwich on pita bread.
Makes about 2 cups
6 ounces lowfat cream cheese, cut into 1-inch pieces
6 ounces feta cheese
¼ cup red onion, cut into 1-inch pieces
¼ cup green pepper, cored, cut into 1-inch pieces
¼ teaspoon dried oregano
2 tablespoons black olives, pitted
In a food processor tted with the metal blade, process cheeses until smooth, about
10 to 15 seconds. Scrape work bowl. Add remaining ingredients and process for 10
seconds. Scrape work bowl and process until well combined, about 10 to 15 seconds.
Let sit, in refrigerator, for 1 hour to let avor develop. Serve with crackers, mini pita
rounds or vegetable sticks.
Calories 28 (69% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 1g
Nutritional information per tablespoon:
• chol. 8mg • sod. 81mg • calc. 33mg • fi ber 0g
22
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