Cuisinart DLC-XPN User Manual

Recipe

Booklet

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INSTRUCTION BOOKLET

12-Cup Cuisinart Elite Collection® Food Processor

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

FP-12 Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD CAPACITY

12-CUP WORKBOWL

Sliced or shredded fruit, vegetables or cheese 12 cups N/A

Chopped fruit, vegetables or cheese 9 cups 3 cups

Puréed fruit, vegetables or cheese 10 cups cooked

6 cups puréed

Chopped or puréed meat, fish, seafood 2 pounds ½ pound

Thin liquid* (e.g. dressing, soups, etc.)

Cake batter One 9-inch cheesecake

Cookie dough 6 dozen (based on average chocolate

White bread dough 5 cups flour N/A

Whole wheat bread dough

Nuts for nut butter 5 cups 1½ cups

* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.

8 cups 3 cups

Two 8-inch homemade layers (1 box 18.5 oz. cake mix)

chip cookie recipe)

3 cups flour N/A

CAPACITY 4-CUP WORKBOWL

3 cups cooked 1½ cups puréed

N/A

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elite Collection accessories for it:

12- and 4-cup work bowls, work bowl cover, large and small metal chopping/mixing blades, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, cleaning tool, instruction/recipe book and How-to DVD.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when

unpacking the parts, please follow these instructions.

1. Place the box on a low table or on the floor

2. Open top flaps and remove the cardboard

The spatula and stem adapter (A) are in

The bowl cover (B) is in a cavity at the center

The adjustable slicing disc (C) and reversible

Remove the large (E) and small (F) metal

3. Lift out the top foam block.

4. The 12- and 4-cup work bowls (G), large/small

5. Lift out the middle foam block.

6. The housing base (K) is at the bottom of

12-Cup Food Processor and the

next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up.

insert. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into a cavity in the foam. Remove the instructional material and cleaning tool first.

cavities at one short side of the foam block. Remove them next.

of the foam block. Grasp the edge of the bowl cover and lift it straight up to remove it.

shredding disc (D) are on either long side of the foam block. Slide them out of their grooves WITH GREAT CARE. THE BLADES

ARE VERY SHARP.

chopping/mixing blades from the foam block.

CAREFULLY REMOVE THEM BY GRASPING THE CENTER HUB AND LIFTING THEM STRAIGHT UP. NEVER TOUCH THE BLADES, AS THEY ARE RAZOR SHARP.

pushers (H), dough blade (I) and DVD (J) are in the middle foam block. Remove them next.

the box. Assemble the work bowls on the base by placing them over the shaft and using the handle to turn the work

bowl

counterclockwise

to lock it, then remove the

housing base (K) from the bottom of the box.

7. Place the food processor on the countertop or table. Read the Assembly and Operating Instructions thoroughly before using the machine.

8. Save the shipping cartons and plastic foam blocks. You will find them very useful if you need to repack the processor for moving or other shipment.

Please watch the enclosed How-to DVD before using the food processor.

NOTE: We recommend that you visit our

website, www.cuisinart.com for a fast, efficient way to complete your product registration.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

2. Blades and discs are sharp. Handle them carefully.

3. Always unplug from outlet when not in

use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord.

4. Do not use outdoors.

5. Do not let cord hang over edge of table or counter, or touch hot surfaces.

6. Do not operate any appliance with a damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped.

2. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-762-0190 for assistance. Do not use the machine.)

4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, 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 liquids.

General

1. This appliance should not be used by or near children or individuals with certain disabilities.

2. Do not operate this, or any other motordriven appliance, while under the influence 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. Do not use this appliance outside of its intended use.

4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position.

6. Maximum rating of 6.5 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

7. Do not operate your appliance in an appliance garage or under a wall cabinet.

When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create

a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

NOTICE: If your food processor has a plastic case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

WARNING: RISK OF FIRE OR ELECTRIC SHOCK

The lightning flash with arrowhead

symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated dangerous voltage within the product’s enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.

The exclamation point within an

equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

SPECIAL CORD SET INSTRUCTIONS

NOTICE

If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A.

If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure C, the adapter must be grounded by attaching its grounding plug under the screw of the outlet cover plate.

NOTE: Do not remove the grounding prong.

CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded.

Note: Use of an adapter is not permitted in Canada.

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

CONTENTS

Important Unpacking Instructions ................ 3

Important Safeguards................................... 4

Features and Benefits .................................. 6

Assembly Instructions, Diagram ...................8

Machine Controls ......................................... 9

Work Bowls .................................................. 9

Machine Functions ....................................... 9

User Guide and Capacity Chart ................. 11

Cleaning, Storage and Maintenance .......... 15

For Your Safety ........................................... 15

Technical Data .............................................15

Troubleshooting .......................................... 16

Warranty Information .................................. 17

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK,

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

FEATURES AND BENEFITS

. Housing Base and Motor

With a vertically projecting motor shaft, this powerful base will process through a variety of recipes with a 1000 watt peak power induction motor.

2. Touchpad Control Panel

These easy-to-clean, electronically controlled buttons feature On, Off and Pulse options for every food processing function. The contemporary blue LED light will indicate when the unit is powered on.

3. Work Bowls Designed with maximum versatility, the work bowl should be selected based on task appropriateness.

These nested bowls feature SealTight

technology, which maximizes each bowl’s processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl you’re using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness.

The large and small work bowls are

all made of durable material with convenient measurement markings (b) and pour spouts (c).

4. Work Bowl Cover with Feed Tube

Work bowl cover with SealTight® Advantage feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b).

The Supreme

wide-mouth feed tube (c) accommodates larger ingredients and saves precutting time.

5. Pusher Assembly

Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads.

7. Large Chopping/Mixing Blade Stainless steel in construction, this heavyduty blade will process a variety of food in your large work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.

8. Dough Blade Designed for superb results, this blade will knead through all types of dough. The dough blade can be used only in the large bowl.

9. Adjustable Slicing Disc The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6mm indicators. This disc may be used only in the large bowl.

10. Reversible Shredding Disc Provides the option of either fine or medium shredding for optimal results. This disc may be used only in the large bowl.

11. Stem Adapter This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft.

12. Spatula Uniquely designed for use with either work bowl.

13. Cord Storage (not shown) Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.

14. Cleaning Tool This tool is designed to aid in the cleaning of the underside of the workbowl cover, by using either the flat side or the brush side.

15.

BPA Free (not shown) All materials that come in contact with food or liquid are BPA free.

6. Small Chopping/Mixing Blade This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System.

ASSEMBLY INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection 12-Cup Food Processor for the first time, wash the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15).

1. Place the food processor base on a dry, level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled.

2. With the large bowl on the base, use the handle to turn the work bowl counterclockwise to lock it onto the housing base.

To use the small bowl, place your thumbs

in the finger recesses and align the pour spout facing opposite the handle. Push down to lock.

Large Bowl

& accessories

Small Bowl

& accessories

Blade Operation

The BladeLock feature is designed to

keep the blade in place during processing, pouring, lifting, and handling tasks – but is not permanently attached. Handle with

care. Always check to be sure the blade is securely locked before turning the bowl upside down.

Note: The chopping/mixing blades

should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight

Large Blade Operation

3. With your large work bowl assembled on the base, grasp the large chopping/mixing blade by its hub, align it over the center of the bowl, place it onto the shaft and turn it until it slides into place. Firmly push down to lock. Always check to be sure the

blade is securely locked before turning the bowl upside down.

take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Dough Blade Operation

4. For use with the large bowl. Carefully lift and place the dough blade on the shaft and turn it until it slides into place.

Small Blade Operation

5. With both work bowls assembled on the base, position the stem adapter over the center of the bowls, place it on the shaft and turn it until it slides into place. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, turning it until it slides into place, and push down firmly to lock. Always check to be sure

the blade is securely locked before turning the bowl upside down.

remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Disc Operation

6. When using your large bowl only, position the stem adapter over the center of the bowl, place it on the shaft and turn it until it slides into place. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the plastic hub, align and insert the disc over the stem adapter.

system.

(To remove, first

(To

If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The plastic hub may be used for removal of this disc.

Cover Operation

7. Place the work bowl cover onto the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place.

Another way to put the

cover on is by latching the back on first and then pushing down on the front to lock into place. Be sure both front and back locks are fully engaged.

To remove the cover,

push in both sides of the release button (located on the cover interlock) and lift up to remove.

Note: The work bowl cover fits, locks and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use.

8. Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide it down completely.

9. Plug the food processor into a proper electrical outlet. It is now ready for use.

Note: The bowl, lid and pushers must be securely in place for the unit to operate.

MACHINE CONTROLS

On Button

The On control is a continuous button that allows the machine to run until OFF is selected.

1. Properly assemble and engage the machine.

2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl.

3. Press the On button. The blue LED light will illuminate and the motor will start.

4. Press the Off button when finished.

Pulse Button

The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second.

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation.

WORK BOWLS

Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this would be the Cherry Crumb Muffins recipe on page 18.

Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal.

Chopping certain foods may scratch or cloud the work bowl; this will not affect the functionality of your work bowl.

. For example, if your recipe

MACHINE FUNCTIONS

Chopping

(using the Chopping Blade)

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seeds and pits. Food should be cut into even, ½- to 1-inch pieces. Foods cut into same size pieces produce the most even results.

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For the finest chop, either hold the pulse down or press ON to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.

Puréeing

(using the Chopping Blade)

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vegetables: Ingredients should be cut into

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easiest when all the pieces are equal in size. Pulse to initially chop and then process ON

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cooked white potatoes. recipe on page 48.)

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the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

(see Mashed Potato

Kneading

(using the Dough Blade or the Metal Chopping Blade)

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through yeast dough, while the metal chopping blade is ideal for pastry doughs.

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The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.

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bowl only.

Slicing (using the Adjustable

Slicing Disc)

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to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

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horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure.

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slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.

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radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

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is well chilled before slicing.

Shredding (using the Reversible

Shredding Disc)

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shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure.

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spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

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cheese is well chilled before shredding.

Whipping

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offers a whipping disc for egg whites, crèmes, etc.This part can be ordered separately using part number FP-12WHIP.

USER GUIDE & CAPACITY CHART

FOOD TOOL PROCESS YIELD DIRECTIONS

FRUITS

Apples

Avocados Metal Blade

Bananas Metal Blade

Berries Metal Blade

Coconuts Metal Blade

Kiwis Slicing Disc Slice 2 kiwis = ¾ cup Chill and peel; light pressure.

Mangoes Metal Blade

Peaches/ Nectarines

Citrus Fruits; Lemons, Limes & Oranges

Dried (sticky) Fruits

VEGETABLES

Beans - Green, Wax

Broccoli/ Cauliflower

Cabbage Metal Blade

Carrots Metal Blade

Metal Blade

Slicing Disc Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Metal Blade

Metal Blade Metal Blade Slicing Disc

Metal Blade

Slicing Disc

Metal Blade Chop 1 pound = 2½ cups Chill fruit. Add some flour from recipe to work bowl.

Metal Blade Slicing Disc

Metal Blade Metal Blade Slicing Disc Shredding Disc

Slicing Disc

Shredding Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice Shred

Chop Purée

Purée Slice

Purée

Slice

Chop

Shred

Chop Purée

Chop Purée Slice

Chop

Slice

Purée Slice

Chop Purée Slice Shred

Chop

Slice

Shred

Chop

Purée

Slice

Shred

1 pound = 3 cups

1 apple = ¾ cup 1 apple = ¾ cup

1 medium = 1 cup 1 medium = 1 cup

3 medium = 1 cup 1 pound = 2 cups

1 pint fresh = 2 cups; 10 ounce-bag frozen = 1½ cups

1 pint = 2 cups

1 medium = 4 cups

1 medium = ¾ to 1 cup 1 medium = ¾ to 1 cup

1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups 1 lb = 2 to 2½ cups

For medium fruit: 1 lemon = 2 to 3 teaspoons zest; 1 lime = 1 tsp zest;

1 orange = 1½ tablespoons zest

1 cup = ½ cup purée 1 pound = 3 cups

1 pound raw = 2 cups 1 pound cooked = 1 cup Broccoli stems only Broccoli stems only

2 pounds = 8 cups

1 pound (6 med) = 3 cups

2 med cooked = ½ cup purée

1 pound (6 med) = 3 cups

1 pound (6 med) = 2½ cups

Cut into 1-inch pieces; pulse to chop – process for fine chop.

Process to purée cooked and peeled apples for applesauce.

Medium pressure Medium pressure

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée.

Process to purée ripe bananas. Light pressure for firm bananas.

Process until puréed. Strain to remove seeds. Thaw frozen berries before processing.

Strawberries: remove stems; stack berries on their side. Medium pressure.

Cut flesh into 1-inch pieces; pulse to chop. Process to finely chop.

Cut flesh to fit feed tube, medium pressure.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; peel and process to purée. Remove pit, light pressure.

Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest

Trim ends; place upright in feed tube. Medium pressure.

Process using short pulses until desired consistency.

Process to purée cooked beans. “French-cut”: trim beans; stack in feed tube horizontally.

Light pressure.

Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to purée. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure.

Cut into 1-inch pieces; pulse to chop to desired consistency.

Cut in wedges to fit feed tube; remove center core. Light to no pressure. Use slicing disc for coleslaw.

Use shredding disc for extra-fine needs.

Cut into 1-inch pieces; pulse to chop to desired consistency.

Process to purée.

Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure.

Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.

FOOD TOOL PROCESS YIELD DIRECTIONS

Celery Metal Blade

Slicing Disc

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

Garlic Metal Blade Chop 1 head = 12 to 16 cloves;

Ginger Metal Blade

Slicing Disc Shredding Disc

Herbs - Fresh Metal Blade Chop 1 cup loosely packed = ¹∕³

Jalapeño Metal Blade

Leeks Metal Blade

Mushrooms Metal Blade

Onions Metal Blade

Peppers - Bell Metal Blade

Pickles Metal Blade

Potatoes Metal Blade

Slicing Disc

Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Chop

Slice

Shred

Chop

Slice Shred

Chop

Shred

Chop

Slice

Chop Slice

Shred

Chop Slice

Chop Purée

Slice

Shred

2 medium stalks = ½ cup

1 medium = 1½ cups

1 medium clove = ½ teaspoon

1-inch pieces = 1 tablespoon

4 ounces = ½ cup 4 ounces = ½ cup

cup

1 medium pepper = 3 tablespoons

1 medium pepper = ¼ cup

1 pound = 2 cups

1 pound = 6 cups 1 pound = 5 cups

1 pound = 5 cups

1 pound = 4½ to 5 cups 1 medium = ¾ to 1 cup

1 pound = 4½ to 5 cups 1 pound = 3 cups

1 medium = ¾ cup 1 medium = ¾ cup

1 pound = 3½ to 4 cups 1 cup cooked (1-inch

pieces) = ½ cup 1 pound = 3½ to 4 cups

1 pound = 3½ to 4 cups

Cut into 1 inch pieces; pulse to chop to desired consistency.

Trim; place upright in feed tube. Medium pressure.

Cut into 1-inch pieces; pulse to chop.

Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure.

Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure.

Peel; with machine running, drop cloves through feed tube to finely chop.

Peel; cut into ½-inch pieces. With machine running, drop through feed tube to finely chop.

Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure.

Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator.

Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop.

Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices.

Clean leeks; trim, discard dark green parts. Cut into 1-inch pieces; pulse to chop.

Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Cut into even pieces; pulse to chop. Pack feed tube. Light pressure.

Pack feed tube. Light pressure.

Cut into 1-inch pieces; pulse to chop. Trim; place in feed tube. Medium pressure.

Cut into 1-inch pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into

rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices.

Cut into 1-inch pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for

longer slices. Medium pressure.

Raw potatoes: cut into 1-inch pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch pieces; pulse to

chop. Trim end flat; cut to fit into feed tube. Light to medium

pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes.

Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discoloration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.

FOOD TOOL PROCESS YIELD DIRECTIONS

Radishes Metal Blade

Scallions Metal Blade

Spinach Metal Blade

Zucchini/Summer Squash

CHEESES

Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina

Mozzarella, Bel Paese

Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Hard Cheeses; Parmesan & Romano

Slicing Disc Shredding Disc

Slicing Disc

Metal Blade

Slicing Disc

Metal Blade Slicing Disc

Shredding Disc

Metal Blade Metal Blade

Shredding Disc Shredding Disc

Metal Blade Slicing Disc Shredding Disc Shredding Disc

Metal Blade

Shredding Disc Shredding Disc

ADDITIONAL FOODS

Baby Food

Butter Metal Blade

Chocolate Metal Blade

Crumbs; Bread, Cookies & Crackers

Metal Blade Purée

Slicing Disc

Shredding Disc

Metal Blade Chop 12 to 14 graham wafers =

Chop

Slice Shred

Chop Slice

Chop Purée

Slice

Chop Slice

Shred

Purée Chop

Med. Shred Fine Shred

Chop Slice Med. Shred Fine Shred

Chop

Med. Shred Fine Shred

Chop

Slice

Chop

Shred

½ pound = 1½ cups

½ pound = 1½ cups ½ pound = 1½ cups

1 to 2 = ¼ cup 1 to 2 = ¼ cup

1 pound raw = 10 cups raw 1 pound raw = 1½ cups

cooked 1 pound raw = 10 cups raw

1 pound = 3 cups 1 pound = 3 cups

1 pound = 3 cups

½ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup ¼ pound = 1 cup

¾ pound = 3 cup

¼ pound = 1 cup ¼ pound = 1 cup

¼ pound (1 stick) = ½ cup

1-ounce = ¼ cup grated

1 cup crumbs; 1 slice bread = ½ cup crumbs

Cut into 1-inch pieces; pulse to chop. Process to finely chop.

Trim ends; firm pressure. Trim ends; firm pressure.

Cut into 1-inch pieces; pulse to chop. Trim, discard dark green parts, place upright in feed

tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.

Pulse to chop. Process to purée.

Roll leaves together and place upright in feed tube; medium pressure.

Cut into 1-inch pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices:

trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds:

trim and place horizontally in feed tube. Medium pressure.

Cut into 1-inch pieces. Process soft cheeses until smooth. Cut into 1-inch pieces; pulse to chop.

Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding.

Cut into ½- to 1-inch pieces; temperature not critical. Chill well; light to medium pressure. Chill well; medium pressure. Chill well; light pressure.

Cut into ½- to 1 inch pieces; temperature not critical. *Never process cheese that cannot be pierced with the tip of a sharp knife.

Cheese should be room temperature. Cheese should be room temperature.

As with all fruit and cooked vegetable purées, cut ingredients into 1-inch pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce portions.

Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavoring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using.

Butter should be cold, not frozen; medium pressure.

Cut into ½- to 1-inch pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated.

Chill chocolate; medium to firm pressure.

Break up ingredients into ½- to 1-inch pieces. Process until fine. Breadcrumbs: make from fresh, stale or toasted bread.

FOOD TOOL PROCESS YIELD DIRECTIONS

Egg Whites Metal Blade Chop 8 egg whites = 1 cup firm

Meat, Poultry & Fish

Milk Shakes/ Smoothies

Nuts Metal Blade

Granulated Sugar (to make extra super-fine sugar)

Tofu Metal Blade Purée 10 ounces = ¾ cup Drain; process 2 minutes or until smooth.

Whipping Cream Metal Blade Chop 1 cup = ½ cup whipped

DOUGHS

Pastry Dough

Batters Quick Bread, Cake & Cookies

Yeast Dough Breads

Sweet Dough Breads & Coffee Cakes

Metal Blade

Slicing Disc

Metal Blade Chop/ Purée Can make up to 16

Metal Blade

Slicing Disc Shredding Disc

Metal Blade Chop 1 pound = 2 cups Process 1 minute, or until fine.

Metal Blade

Metal Blade Mix First sift dry ingredients together by processing; remove

Metal Blade Dough Blade

Chop

Purée

Slice

Chop

Purée

Slice Shred (fine/med.)

Mix

Mix Knead

whites

2 pound boneless = 4 cups

1 pound boneless = 2 cups

8-ounce servings.

¾ pound = 3 cups

¼ pound = 1 cup

¼ pound = 1 cup ¼ pound = 1 cup

Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk, electric mixer or additional Cuisinart Whipping Disc. (This part can be ordered separately using part number FP-12WHIP)

Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing.

Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process continuously until desired texture.

Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife. *Slicing meats works best when semi-frozen.

Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing.

Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency.

Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing.

Medium pressure; nuts will have a coarse texture. Medium pressure; nuts will have a fine/medium texture.

Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes).

Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon at a time; pulse until a dough forms.

and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end.

TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*

See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 12-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

Keep the blades and discs out of the reach of children.

All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowls, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning of the seal. (Note: The seal is not removable and water will drain properly.) Insert the work bowls and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs.

To simplify cleaning, rinse the work bowls, cover, pusher assembly and blade or disc immediately after use so food won’t dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.

If further cleaning of the cover is necessary after dishwashing or hand washing, run faucet water pressure directly through the holes in the cover while pushing up and down on the rubber seal.

If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and discs. 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 bowls are made of durable plastic, that is shatter resistant and heat resistant. They 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.

The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry once clean.

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.

IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

MAINTENANCE:

performed by an authorized service representative.

Any other servicing should be

FOR YOUR SAFETY

Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury.

Handle and store metal blades and discs carefully. Their cutting edges are very sharp.

Always place the stem adapter on the motor shaft before assembling the discs.

Never put blades or discs on the motor shaft until the work bowl is locked in place.

Always be sure that the blade or disc is down on motor shaft as far as it will go.

Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl.

When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube.

Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl.

Always unplug the unit before removing food, cleaning, or putting on or taking off parts.

Always remove work bowl from base of machine before you remove chopping blade or dough blade.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour.

Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed. Solution: r5IFJOHSFEJFOUTTIPVMECFDVUFWFOMZ

into ½- to 1-inch pieces before processing.

r1SPDFTTJOCBUDIFTUPBWPJE

overloading.

2. Problem: Slices are uneven or slanted. Solution:

r1MBDFFWFOMZDVUGPPEJOUPUIFGFFEUVCF r"QQMZFWFOQSFTTVSFPOUIFQVTIFS

3. Problem: Food falls over in feed tube. Solution: r-BSHFGFFEUVCFNVTUCFQBDLFEGVMM

for best results. If processing smaller quantities, use the small feed tube.

4. Problem: Some food remains on top of the disc.

Solution: r*UJTOPSNBMGPSTNBMMQJFDFTUPSFNBJO

cut remaining bits by hand and add to processed ingredients.

Dough Processing

1. Problem: Motor slows down.

Solution:

r"NPVOUPGEPVHINBZFYDFFENBYJNVN

capacity of your food processor. Remove half and process in two batches.

r

Dough may be too wet (see number 9). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

r"MXBZTTUBSUUIFGPPEQSPDFTTPSCFGPSF

adding liquid. Add liquid in a slow, steady

stream, allowing the dry ingredients to

absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl. Solution:

 r&YDFTTJWFMZTUJDLZEPVHIDBODBVTFCMBEF

to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

4. Problem: The large pusher moves when processing dough or other heavy loads.

Solution:  r5IFQVTIFSMPDLGFBUVSFMPDBUFEBCPWF

the handle, should be pulled out (some vibration is normal).

5. Problem: Dough doesn’t clean inside of the work bowl.

Solution:

 r"NPVOUPGEPVHINBZFYDFFENBYJNVN

capacity of your food processor. Remove half and process in two batches.

 r%PVHINBZCFUPPESZTFFOVNCFS  r%PVHINBZCFUPPXFUTFFOVNCFS

6. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded.

Solution:

 r4UPQNBDIJOFDBSFGVMMZSFNPWFEPVHI

divide it into 3 pieces and redistribute them evenly in the work bowl.

7. Problem: Dough feels tough after kneading.

Solution:

 r

Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.

8. Problem: Dough is too dry.

Solution:

 r8IJMFNBDIJOFJTSVOOJOHBEEXBUFS

tablespoon at a time until dough cleans the inside of the bowl.

9. Problem: Dough is too wet.

Solution:

 r8IJMFNBDIJOFJTSVOOJOHBEEGMPVS

tablespoon at a time until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start. Solution:

r5IFSFJTBTBGFUZJOUFSMPDLUPQSFWFOUUIF

motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

r*GZPVBSFTMJDJOHPSTISFEEJOHBOEUIF

above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor.

r*GUIFNPUPSTUJMMXJMMOPUTUBSUDIFDLUIF

power cord and outlet.

2. Problem: The food processor shuts off during operation.

Solution:

r5IFDPWFSNBZIBWFCFDPNFVOMPDLFE

check to make sure it is securely in position.

r"TBGFUZQSPUFDUPSJOUIFNPUPSQSFWFOUTUIF

motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming.

3. Problem: The food processor cover becomes unlatched in the back and/or makes a loud noise.

Solution:

r5IFCBDLPGUIFDPWFSCFDPNJOHVOMBUDIFE

and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.

4. Problem: The motor slowed down during operation.

Solution:

r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH

slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

r5IFNBYJNVNMPBEDBQBDJUZNBZIBWF

been exceeded. Remove some of the ingredients and continue processing.

5. Problem: It is difficult to remove the chopping/mixing blade from the work bowl.

Solution:

r5IFTFJOOPWBUJWFCMBEFTIBWFCFFO

designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl.

Using extreme care, use a little extra force to remove the blade.

6. Problem: The food processor vibrated/ moved around the countertop during processing.

Solution:

r.BLFTVSFUIFSVCCFSGFFUBUUIFCPUUPNPG

the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

r5IJTJTOPSNBMBTTPNFIFBWJFSMPBETFH

slicing/shredding cheese) may require the motor to work harder.

7. Problem: The large pusher falls out when the cover is turned upside down.

Solution:

r5IFQVTIFSMPDLGFBUVSFMPDBUFEBCPWFUIF

handle, should be pulled out.

WARRANTY FULL TEN-YEAR

MOTOR WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elite Collection 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 Elite Collection 12-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration. However, product registration does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.

If your Cuisinart Elite Collection Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty

12-Cup Food Processor

12-Cup Food

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 that sells Cuisinart products of the same type.

The retail store shall then, at its discretion, either repair the product, refer the consumer to an independent repair facility, replace the product, or refund the purchase price less the amount directly attributable to the consumer’s prior usage of the product. If the above options do not result in the appropriate relief to the consumer, the consumer may then take the product to an independent repair facility if service or repair can be economically accomplished. Cuisinart and not the consumer will be responsible for the reasonable cost of such service, repair, replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return nonconforming products directly to Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190.

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 Consumer Service Center at 1-800-726-0190 before returning the product to be serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

Your Cuisinart

Elite Collection® 12-Cup Food Processor has 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 the product is still under warranty.

150 Milford Road

East Windsor, NJ 08520

Printed in China

12CE138370

N IB-8477E

DESSERTS

freeze them. Wrap each banana separately in plastic. TIP: Peel and cut your overripe bananas before you

ber 2g

fat 1g

calc. 4mg

pro. 1g

sod. 1mg

carb. 16g

chol. 0mg

sat. fat 1g Calories 68 (1% from fat)

Nutritional information per serving:

with plastic directly if freezing. container to be stored in the freezer. Cover ice cream For best results, serve immediately or place in a

and then process for about 1 to 2 minutes until smooth.

EXTRACT

Pulse 10 times, using long pulses. Scrape the work bowl honey, vanilla, coconut milk and salt into the work bowl.

Food Processor. Put the bananas,

of the Cuisinart

CUT INTO 1 TO 2-INCH PIECES

Insert the large chopping blade into the large work bowl

PINCH SALT 1 TABLESPOON COCONUT MILK

¼ TEASPOON PURE VANILLA ½ TABLESPOON HONEY

2 BANANAS, FROZEN,

Approximate preparation time: 5 minutes

Makes about four 3-ounce servings

Frozen bananas give this guilt-free dessert a super-creamy consistency.

BANANA “ICE CREAM”

month in clean, sealed container. Simple syrup can last in a refrigerator for at least one

each water and sugar will yield 1½ cups simple syrup. brought to a boil in order to dissolve the sugar. One cup *Note: Simple syrup is equal amounts sugar and water

Food Processor. Put the blueberries,

chol. 0mg

Approximate preparation time: 5 minutes

sat. fat 0g Calories 94 (5% from fat)

Nutritional information per ½ cup serving:

if freezing. stored in the freezer. Cover sorbet with plastic directly Serve immediately or place in a container to be

and then process for about 1 minute until smooth.

LEMON JUICE

Pulse 10 times, using long pulses. Scrape the work bowl simple syrup, mint and lemon juice into the work bowl.

LARGE MINT LEAVES

of the Cuisinart Insert the large chopping blade into the large work bowl

Makes about 2 cups

1 TABLESPOON FRESH 2 ½ CUP SIMPLE SYRUP* 12 OUNCES FROZEN BLUEBERRIES

ber 2g

fat 1g

calc. 1mg

pro. 0g

sod. 0mg

carb. 24g

BLUEBERRY MINT SORBET

This refreshing sorbet is perfect in the height of summer.

DESSERTS

month in clean, sealed container. Simple syrup can last in a refrigerator for at least one

each water and sugar will yield 1½ cups simple syrup. brought to a boil in order to dissolve the sugar. One cup *Note: Simple syrup is equal amounts sugar and water

Food Processor. Put the mango, simple

chol. 0mg

ber 1g

fat 0g

calc. 9mg

pro. 0g

sod. 2mg

carb. 31g

sat. fat 0g Calories 119 (1% from fat)

Nutritional information per ½ cup serving:

if freezing. stored in the freezer. Cover sorbet with plastic directly Serve immediately or place in a container to be

and then process for two minutes until smooth. Pulse 10 times, using long pulses. Scrape the work bowl

syrup, lemon juice and salt into the work bowl. of the Cuisinart Insert the large chopping blade into the large work bowl

Approximate preparation time: 5 minutes

Makes 2 cups

TABLESPOONS LEMON JUICE

CUBED MANGO

SMALL PINCH SALT 3 ²⁄³ CUP SIMPLE SYRUP*

12 OUNCES FROZEN

Food Processor.

This sorbet is so fast and easy in the Cuisinart

MANGO SORBET

DESSERTS

ber 3g

fat 0g

calc. 18mg

pro. 1g

sod. 4mg

carb. 29g

chol. 0mg

sat. fat 0g Calories 114 (3% from fat)

Nutritional information per cup:

Serve immediately.

seconds. feed tube until well blended, about an additional 45 With the unit running, pour the juice through the small

Process until smooth, about 30 seconds. Pulse the fruit to chop, using 10 long pulses.

order, into the work bowl. bananas, peaches, pineapple and frozen mango, in that

Food Processor. Put the

work bowl of the Cuisinart Insert the large metal chopping blade into the large

MANGO JUICE

1¾ CUPS ORANGE PEACH 2 CUPS FROZEN CUBED MANGO

1-INCH CUBES

2 CUPS PINEAPPLE, CUT INTO

2½ CUPS 1-INCH CUBES, ABOUT 2 TO

2 MEDIUM PEACHES, CUT INTO 2 BANANAS

Approximate preparation time: 5 minutes

Makes eight 1-cup servings

A taste of the tropics anytime.

TROPICAL FRUIT SMOOTHIE

Food Processor. Put the

sod. 6mg

carb. 29g

ber 4g

fat 0g

calc. 22mg

pro. 1g

chol. 0mg

Approximate preparation time: 5 minutes

sat. fat 0g Calories 146 (3% from fat)

Nutritional information per cup:

Serve immediately.

45 seconds. small feed tube until well blended, about an additional With the unit running, pour the juice through the

JUICE OR ORANGE JUICE

Process until smooth, about 30 seconds. Pulse the fruit to chop, using 10 long pulses.

that order, into the work bowl.

AND QUARTERED

bananas, strawberries, blueberries and frozen mango, in work bowl of the Cuisinart

EACH BROKEN INTO 4 PIECES

Insert the large metal chopping blade into the large

Makes eight 1 cup servings.

1½ CUPS ORANGE PEACH MANGO 1 POUND FROZEN MANGO 1 PINT BLUEBERRIES

1½ CUPS STRAWBERRIES, HULLED

2 MEDIUM-LARGE RIPE BANANAS,

A delicious smoothie, full of antioxidants.

BERRY MANGO SMOOTHIE

DESSERTS

ber 2g

fat 0g

calc. 6mg

pro. 0g

sod. 0mg

carb. 6g

Food Processor. Add both

chol. 0mg

sat. fat 0g Calories 21 (0% from fat)

Nutritional information per 2 tablespoons:

Taste and adjust sugar amount to personal preference. Strain through a ne mesh strainer and discard the seeds. ingredients and process for an additional 45 seconds. raspberries and process for 15 seconds. Add remaining bowl of the Cuisinart Insert the large metal chopping blade into the large work

Approximate preparation time: 5 minutes

Makes 2 cups

¼ TEASPOON ORANGE ZEST PINCH SALT

SUGAR

2 TABLESPOONS GRANULATED 1 CUP FRESH RASPBERRIES

THAWED

3 CUPS FROZEN RASPBERRIES,

dessert crêpes and the cheesecake.

This raspberry sauce works well with many desserts – pair it with the

RASPBERRY SAUCE

DESSERTS

ber 1g

fat 25g

calc. 98mg

pro. 9g

sod. 342mg

carb. 35g

chol. 172mg

Food Processor. With the machine running, add

sat. fat 15g Calories 393 (56% from fat)

Nutritional information per serving:

with confectioner’s sugar and reserved berry purée. and fold into thirds. Place three crêpes on each plate and dust and about 1 tablespoon of the puréed berries on each crêpe To serve crêpes: spread 1½ tablespoons of mascarpone cream

some water over medium-low heat. foil – to keep crepes warm, place plate over a skillet containing as you go. When all of the crêpes are prepared, cover plate with plate. Continue with the remaining batter, stacking the crêpes cook for an additional minute on the second side. Reserve on a lightly browned, ip the crêpe with a heatproof spatula and and evenly. After about 1 minute, when the crêpe is set and so it just coats the bottom. You want the pan to be coated thinly preheated pan. Working very quickly, move the batter around paper towel. Add a scant 3 tablespoons of batter to the butter. Once melted, wipe the butter around the pan with a and preheat for 5 minutes. Once the pan is heated, add the Prepare the crêpes. Place an 8-inch skillet over medium heat

Reserve. all ingredients are well incorporated, about 15 seconds. bowl and add the mascarpone cream ingredients; process until Insert the large metal chopping blade into the clean large work

strainer and discard the seeds; reserve. completely puréed. Strain the purée through a ne mesh and add the berries, orange zest and sugar. Process until Insert the small metal chopping blade into the small work bowl

cover and let rest in the refrigerator for 2 hours or overnight. process until homogenous. Transfer mixture to a container; machine running, add the vanilla, milk and butter together and and add to the work bowl and mix until just combined. With the the eggs to the work bowl. Stir together the our, salt and sugar of the Cuisinart Insert the large metal chopping blade into the large work bowl

resting the batter

Approximate preparation time: 25 minutes, not including

Makes 6 servings

DUSTING

EXTRACT

OUNCES MASCARPONE

SUGAR

BUTTER, MELTED

EXTRACT

SUGAR

ALL-PURPOSE FLOUR

LARGE EGGS

CONFECTIONERS’ SUGAR FOR 1 TEASPOON UNSALTED BUTTER

¼ TEASPOON ORANGE ZEST PINCH SALT

1 TEASPOON PURE VANILLA

¹⁄³ CUP SUPERFINE SUGAR

¾ CUP HEAVY CREAM 8 MASCARPONE CREAM:

2 TEASPOONS GRANULATED ¼ TEASPOON ORANGE ZEST 2 CUPS MIXED FRESH BERRIES BERRIES:

¼ CUP (½ STICK) UNSALTED 1 CUP WHOLE MILK

1 TEASPOON PURE VANILLA

2 TABLESPOONS GRANULATED ½ TEASPOON SALT

¾ CUP UNBLEACHED, 3 SWEET CRÊPE BATTER:

the technique down it is all worth it.

Crépe-making takes some practice, but once you get

DESSERT CRÊPES WITH BERRIES

DESSERTS

ber 1g

fat 20g

calc. 21mg

pro. 4g

Food Processor. Add the

sod. 153mg

carb. 29g

chol. 110mg

sat. fat 8g Calories 308 (57% from fat)

Nutritional information per serving (12 servings):

out clean. of the oven for 90 minutes or until a cake tester comes Pour batter into the prepared pan. Bake in the middle

work bowl and pulse ingredients until just combined. until incorporated. Add the dry ingredients evenly to the With machine running, gradually add the egg mixture eggs, oil and extract together in a liquid measuring cup. creamy, scraping the bowl as necessary. Combine the tted with the large metal chopping blade; process until Add the butter, sugar and zest to the large work bowl

bowl and reserve. and salt and process to sift, about 10 seconds. Remove are ground. Add the our, cornmeal, baking powder pine nuts and pulse 2 to 3 times, then process until they work bowl of the Cuisinart Insert the large metal chopping blade into the large

nonstick cooking spray. Preheat oven to 325°F. Coat a 9 x 5-inch loaf pan with

90 minutes for baking

Approximate preparation time: 20 minutes, plus

Make one 9 x 5-inch loaf cake

EXTRACT

½ TABLESPOON PURE VANILLA ¼ CUP OLIVE OIL

TEMPERATURE

4 LARGE EGGS, ROOM

LEMON ZEST

½ TEASPOON ORANGE OR 1 CUP GRANULATED SUGAR

CUT INTO TABLESPOONS BUTTER, ROOM TEMPERATURE,

¾ CUP (1½ STICKS) UNSALTED ½ TEASPOON SALT ½ TABLESPOON BAKING POWDER ¼ CUP CORNMEAL

ALL-PURPOSE FLOUR

1²⁄³ CUPS UNBLEACHED, ¼ CUP TOASTED PINE NUTS NONSTICK COOKING SPRAY

serve anytime with a cup of tea or coffee.

This super-rich and moist pound cake works well as a simple dessert or to

POUND CAKE WITH PINE NUTS AND OLIVE OIL

ber 0g

fat 8g

calc. 8mg

pro. 1g

sod. 57mg

carb. 3g

Food Processor. Add the cream cheese,

chol. 23mg

Approximate preparation time: 10 minutes

DESSERTS

2 TEASPOONS SOUR CREAM

EXTRACT

1 TEASPOON PURE VANILLA ¾ TEASPOON SALT

SUGAR, SIFTED

sat. fat 5g Calories 84 (81% from fat)

Nutritional information per serving (1 tablespoon):

smooth. Add the vanilla and sour cream and pulse to combine. butter, sugar and salt; pulse 2 to 3 times and then process until of the Cuisinart Insert the large metal chopping blade into the large work bowl

Makes about 5½ cups

TEMPERATURE UNSALTED BUTTER, ROOM

CUT INTO 6 PIECES PACKAGE OF CREAM CHEESE

(ROOM TEMPERATURE), EACH

2 CUPS CONFECTIONERS’

1½ CUPS (¾ POUND; 3 STICKS)

28 OUNCES CREAM CHEESE

CREAM CHEESE FROSTING

ber 3g

fat 7g

calc. 38mg

pro. 6g

sod. 224mg

carb. 49g

chol. 54mg

Food Processor. Add the our, baking soda, baking

sat. fat 3g Calories 258 (23% from fat)

Nutritional information per serving:

thick two-layer cake. and build a four-layer cake, or leave the layers as is and make a each layer in half horizontally to frost with Cream Cheese Frosting pans but leave on the racks until completely cool. Once cool, cut Let pans rest on cooling racks for 15 minutes. Remove cake from

oven for 45 to 50 minutes, until a cake tester comes out just clean. Divide the batter evenly between the two prepared pans. Bake in

incorporate. chocolate mixture evenly over the batter and pulse to completely the feed tube until ingredients are just combined. Pour the tube. Continue pouring the buttermilk, eggs, and vanilla through With the machine running, slowly pour the butter through the feed

ingredients and stir to combine; reserve. powder into a small bowl and pour the boiling water over Place the bittersweet chocolate, cocoa powder and espresso

20 seconds to sift. powder, salt and sugars and pulse 10 times and then process for the Cuisinart Insert the large metal chopping blade into the large work bowl of

and cut rounds of parchment paper to t the bottoms of each pan. Preheat oven to 350°F. Coat two 9-inch round pans with butter

to bake, plus cooling time

Approximate preparation time: 15 minutes, plus 50 minutes

Makes two 9-inch cakes (one 2- or 4-layer cake), 12 servings

EXTRACT

½ TABLESPOON PURE VANILLA 3 LARGE EGGS ¾ CUP BUTTERMILK

AND COOLED UNSALTED BUTTER, MELTED

1 CUP (½ POUND; 2 STICKS) 1 CUP BOILING WATER

POWDER

½ TABLESPOON ESPRESSO

POWDER

¾ CUP UNSWEETENED COCOA

CHOCOLATE, CHOPPED

5 OUNCES BITTERSWEET ¾ CUP BROWN SUGAR ¾ CUP GRANULATED SUGAR ½ TEASPOON SALT ½ TEASPOON BAKING POWDER ¾ TEASPOON BAKING SODA

ALL-PURPOSE FLOUR

2 CUPS UNBLEACHED, BUTTER TO PREPARE THE PANS

Cream Cheese Frosting (below).

Frost this deep and rich chocolate cake with

DEEP CHOCOLATE LAYER CAKE

DESSERTS

ber 0g

fat 4g

calc. 32mg

pro. 1g

Food Processor. Add the

sod. 72mg

carb. 8g

chol. 58mg

Approximate preparation time: 25 minutes, including

sat. fat 2g Calories 72 (50% from fat)

Nutritional information per serving (2 tablespoons):

cream into the pastry cream once completely cool. confectioners’ sugar. Fold the sweetened whipped cream to medium peaks with 1½ tablespoons of For a lighter pastry cream: whip the ½ cup of heavy

before using. bowl and cover directly with plastic wrap and cool Process for 5 minutes. Pour mixture into a clean mixing work bowl tted with the large metal chopping blade. Strain mixture through a ne mesh strainer into the large very important to avoid overcooking the eggs. about 2½ minutes until thickened. Stirring constantly is being sure to whisk the entire surface of the pan, for Bring to a boil and cook while whisking continuously, Return mixture to the saucepan over medium heat.

mixture for about 1 minute. milk mixture slowly through the feed tube and process With the machine running, pour ¾ to 1½ cups of the

1 minute until mixture is light and thick. yolks, cornstarch and remaining sugar, process for work bowl of the Cuisinart Insert the large metal chopping blade into the large

simmer. saucepan over medium heat. Bring mixture to a heavy Put the milk, cream, ¼ cup sugar, salt and vanilla into a

cooking time

Makes about 2¼ cups

CONFECTIONERS’ SUGAR

1½ TABLESPOONS ½ CUP HEAVY CREAM FOR A LIGHTER PASTRY CREAM:

2 TABLESPOONS CORNSTARCH 4 LARGE EGG YOLKS

EXTRACT

½ TABLESPOON PURE VANILLA ½ TEASPOON SALT

DIVIDED

½ CUP GRANULATED SUGAR, ½ CUP HEAVY CREAM 1½ CUPS MILK

PASTRY CREAM

the food processor makes it easy.

This all-purpose pastry cream is a great foundation for fresh fruit tarts –

DESSERTS

ber 2g

ber 0g

fat 5g

fat 19g

calc. 3mg

pro. 1g

calc. 61mg

pro. 4g

Food Processor

carb. 9g

Food Processor. Add the

sod. 177mg

carb. 35g

sod. 65mg

chol. 10mg

Approximate preparation time: 1 minute plus

chol. 111mg

Approximate preparation time: 50 minutes, including

sat. fat 3g Calories 85 (55% from fat)

Nutritional information per serving:

375°F oven for 15 minutes before lling. Press crust into a 9-inch pie or cake plate and bake in a

the melted butter until incorporated. additional 5 times. With the machine running, drizzle in cookies and pulse 10 times. Add the sugar and pulse an

UNSALTED BUTTER, MELTED

SUGAR

work bowl of the Cuisinart Insert the large metal chopping blade into the large

ABOUT ½ BOX

15 minutes for baking time

Makes 1 cup, 12 servings

a cheesecake even more decadent.

We love this with our Banana Cream Pie, but it also makes

CHOCOLATE COOKIE CRUST

sat. fat 11g Calories 315 (52% from fat)

Nutritional information per serving:

at least 2 hours before serving. cream into the baked, cooled cookie crust and chill for prepared lighter pastry cream. Pour the banana pastry Gently fold the bananas and cinnamon into the

and slice the bananas. the large work bowl of the Cuisinart Insert the slicing disc assembly, adjusted to 4mm, into

15 minutes. Press cookie crust into a 9-inch pie plate and bake for

Prepare chocolate cookie crust according to recipe.

Preheat oven to 375°F.

pastry cream; allow 2 hours for chilling

Makes one 9-inch pie

CREAM (PAG E 61)

CINNAMON

FIRM BANANAS

CRUST (BELOW)

¼ CUP (4 TABLESPOONS)

2 TEASPOONS GRANULATED

24 CHOCOLATE WAFER COOKIES,

1 RECIPE LIGHTER PASTRY

¼ TEASPOON GROUND 4

1 RECIPE CHOCOLATE COOKIE

Everyone will love this Southern-inspired dessert.

BANANA CREAM PIE

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Cuisinart DLC-XPN User Manual

Specifications and Main Features

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