Cuisinart FP-8, FP-8SV Instruction Manual

INSTRUCTION

BOOKLET

Recipe

Booklet

Reverse Side

Cuisinart® Elemental 8 Food Processor

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

FP-8 Series

RECOMMENDED MAXIMUM WORK BOWL CAPACITY

FOOD CAPACITY

Sliced or shredded fruit, vegetables or cheese 8 cups

Chopped fruit, vegetables or cheese 2 cups

Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed

Chopped or puréed meat, fish or seafood ¾ pound

Thin liquid (e.g., dressings, soups, etc.)

Cake batter 8-inch cheesecake batter; 1 box (15.25 ounce) cake mix

Cookie dough 2½ dozen (based on average chocolate chip cookie recipe)

White bread/pizza dough 2.5 cups (all-purpose or bread flour)

Nuts for nut butter

4 cups

2 cups

IMPORTANT UNPACKING INSTRUCTIONS

This package contains a Cuisinart Elemental 8 Food Processor and the accessories for it:

8-cup work bowl, work bowl cover with pusher, metal chopping/mixing/dough blade, thin reversible metal slicing & shredding disc, medium reversible metal slicing & shredding disc, base with stem adapter and instruction/recipe book.

CAUTION: THE CUTTING TOOLS HAVE VERY SHARP

EDGES. To avoid injury when unpacking the parts,

please follow these instructions.

1. Place the box on a low table or on the floor next to the kitchen counter where you intend to keep the food processor. Be sure the box is right side up.

2. Open top flaps—there will be a rectangular block of packing material that holds the processor parts, each fitted into a cavity.

3. Remove the instruction/recipe book and the metal slicing & shredding disc accessories from one side.

4. Lift out the packing material.

5. Remove the base and bowl together and place it on the counter or table. Read the instructions thoroughly before using the machine.

6. Save the shipping cartons and packing material. You will find them very useful if you need to repack the processor for moving or other shipment.

We recommend that you visit our website, www.cuisinart.com for a fast, efficient way to complete your product registration.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance.

Getting Ready

1. Read all instructions.

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

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

4. Never store any blade or disc on 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 motor-driven 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 for anything but 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 cover assembly in locked position.

6. Maximum rating of 350 watts 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 nying appliance.

accompa-

WARNING

RISK OF FIRE OR ELECTRIC SHOCK

CONTENTS

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

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

Parts ............................................................. 6

Assembly Instructions ...................................7

Machine Controls ......................................... 7

Machine Functions ....................................... 7

User Guide ................................................... 9

Cleaning, Storage and Maintenance .......... 10

For Your Safety ........................................... 10

Technical Data .............................................10

Troubleshooting .......................................... 11

Warranty Information ............................ 12-13

DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

PARTS

The machine includes:

1. Housing base with a fixed accessory adapter and convenient button controls

2. 8-cup work bowl

3. Cover with feed tube

4. Pusher that slides inside the feed tube

5. Metal chopping/mixing/dough blade

6. Fine reversible slicing/shredding disc

7. Medium reversible slicing/shredding disc

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

ASSEMBLY INSTRUCTIONS

Before First Use

Before using your Cuisinart Elemental 8 Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, and discs (see Cleaning Instructions on page 10).

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

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

CHOPPING/MIXING/DOUGH BLADE

1. Place the work bowl on top, with the work

bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

Carefully lift and place the blade over the work bowl accessory adapter. Blade should fit snugly and rest on the bottom of the work bowl.

3. Plug in the housing base.

4. Add desired ingredients to work bowl.

5. Place work bowl cover on work bowl, with the

feed tube just to the right of center. Turn clockwise to lock onto work bowl.

6. Align pusher with the feed tube opening on the

work bowl cover and slide down to the bottom.

7. You are now ready to operate the machine.

REVERSIBLE SLICING/SHREDDING DISCS

1. Place the work bowl on top of the base, with

the work bowl handle just to the right of center. Turn the work bowl clockwise to lock it onto the housing base.

2. Choose desired disc.

3. Carefully place disc over accessory adapter,

with the side being used facing up.

4. Place work bowl cover onto work bowl, with

the feed tube just to the right of center. Turn clockwise to lock onto work bowl.

5. Align pusher with the feed tube opening on the

work bowl cover and slide down to the bottom.

6. Plug in the housing base.

7. You are now ready to operate the machine.

MACHINE CONTROLS

High and Low Control Buttons

The High and Low controls are buttons that allow 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 High or Low 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 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 should be 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 High light will illuminate upon activation.

MACHINE FUNCTIONS

Using the Chopping/Mixing/Dough Blade

Chopping

• For raw ingredients: peel, core and/or remove

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

•

Pulse food in 1-second increments to chop. For

the finest chop, either hold the pulse down or press High or Low to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary. Low speed is recommended for making doughs and batters. High speed is recommended for most other chopping, processing and slicing/shredding tasks.

Puréeing

•

To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is best achieved when all the pieces are equal in size. Pulse to initially chop and then process High or Low until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes.

•

To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

Using the Reversible Slicing/ Shredding Discs

• The slicing discs make whole slices. They slice fruits and vegetables, cooked meat and semi frozen raw meat. The shredding discs shred most firm and hard cheeses. They also shred vegetables like potatoes, carrots and zucchini.

• Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.

• For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarter to fit. Process with even pressure.

• For small ingredients like mushrooms, radishes or strawberries: Trim the ends so the food sits upright in the feed tube.

• When slicing or shredding cheese, be sure that the cheese is well chilled.

• To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand them up in feed tube. Process with even pressure.

NOTE: Always use pusher when slicing or shredding. Never put your hands in the feed tube when unit is running.

USER GUIDE

You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything!

FOOD TOOL DIRECTIONS

Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.)

Firm Cheeses (Cheddar, Swiss, Edam, Gouda, etc.)

Hard Cheeses (Parmesan, Romano, etc.)

Baby Food Chopping/Mixing/Dough Blade

Butter Chopping/Mixing/Dough Blade

Bread/Cookie/ Cracker/Chip Crumbs

Milk Shakes/ Smoothies

Fresh Herbs Chopping/Mixing/Dough Blade Wash and dry herbs VERY well. Pulse to roughly chop. Continue pulsing until

Nuts Chopping/Mixing/Dough Blade Pulse to chop to desired consistency. To make a nut butter, pulse to break

"Ice Cream" Chopping/Mixing/Dough Blade Put frozen fruit cut into 1-inch pieces into the work bowl, with liquid (juice

Whipped Cream Chopping/Mixing/Dough Blade Process well-chilled cream until cream begins to thicken. Add sugar as

Superfine Sugar Chopping/Mixing/Dough Blade Process granulated sugar for about 1 minute until finely ground. Excellent

Ground Meat Chopping/Mixing/Dough Blade Cut meat into ½-inch pieces. Pulse to chop, about 14 long pulses, or until

Chopping/Mixing/Dough Blade Have cheese at room temperature. When applicable, cut into 1-inch pieces.

Slicing/Shredding Disc Cheese should be well chilled before slicing/shredding. Cut to fit feed tube.

Chopping/Mixing/Dough Blade Slicing/Shredding Disc

Slicing/Shredding Disc

Chopping/Mixing/Dough Blade Break into pieces. Pulse to break up, and then process until desired

Chopping/Mixing/Dough Blade For milk shakes, first add ice cream. While unit is running, add milk through

Process until smooth, stopping to scrape down the sides of the bowl as needed. Perfect for making cheesecakes, dips, pasta fillings, and more.

Use light to medium pressure when slicing/shredding.

Chill cheese. If using the chopping blade, cut into ½-inch pieces. Pulse to break up and then process until finely grated. This will produce a nice grated cheese. If slicing or shredding, cut to fit feed tube. Use light to medium pressure when slicing/shredding.

As for all fruit and vegetable purées, cut ingredients into pieces. Steam ingredients until completely soft. Pulse to chop, then process until completely smooth (add steaming liquid through the feed tube when processing if necessary). To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps frozen in ice cube trays for individual 1-ounce portions.

For creaming: Have butter at room temperature. Cut into 1-inch pieces. Process, scraping bowl as necessary. For compound (flavored) butters, process flavoring ingredients, such as herbs, zest, vegetables, etc., before adding butter. For shredding/slicing: Freeze briefly. Use light to medium pressure to shred or slice. Shredded butter is great for preparing certain pastry doughs. Sliced butter is great for serving alongside corn on the cob or freshly made rolls.

consistency. This will make perfect bread/cracker/chip crumbs for coating meats and fish. Processed cookies make delicious pie and cake crusts!

the feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running.

desired consistency is achieved.

up, and then process until smooth, stopping to scrape down as needed.

or milk), any desired sweeteners, such as sugar, honey, simple syrup, and other flavors. Process until smooth.

desired; process continuously until cream reaches desired consistency. This cream is dense and perfect as a whipped topping for cake or ice cream.

for using in meringues and other baked goods.

desired consistency is achieved. If a purée is desired, continue to process. Never chop/purée more than

pound at one time.

to 1-inch

CLEANING, STORAGE AND MAINTENANCE

• Keep your Cuisinart Elemental 8 Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged.

• Keep the blade 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 bowl, 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. Insert the work bowl and pusher upside down for drainage. Remember to unload the dishwasher carefully wherever you have placed sharp blades and discs.

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

• If you wash the blade and discs by hand, do it carefully. When handling, use the plastic hubs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush.

• The work bowl is made of SAN plastic. It should not be placed in a microwave oven.

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

• If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge.

• If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder.

IMPORTANT: 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: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY

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

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

• 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 the metal blade in the work bowl before putting ingredients in bowl.

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

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

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

• Always remove work bowl from base of machine before you remove the chopping/mixing/dough blade.

• Be careful to prevent the chopping blade from falling out of the work bowl when emptying the bowl. Remove it before tilting the work bowl.

TECHNICAL DATA

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

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off 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 Two-Year Warranty on the entire machine.

TROUBLESHOOTING

Food Processing

1. Problem: The food is unevenly processed. Solution:

• The ingredients should be cut evenly into

to 1-inch pieces before processing.

• Process in batches to avoid overloading.

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

• Place evenly cut food, cut side down, into the feed tube.

• Apply even pressure on the pusher.

3. Problem: Food falls over in feed tube.

Solution:

• Feed tube should be packed full for best results.

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

Solution:

• It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

Dough Kneading

1. Problem: Motor slows down.

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

•

Dough may be too wet (see number 8). If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time, until the motor speeds up. Process until dough cleans the sides of the work bowl.

2. Problem: Blade doesn’t incorporate ingredients.

Solution:

• Always start the food processor before adding liquid. Add liquid in a slow, steady stream, or through the drizzle hole in the pusher, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl.

3. Problem: Blade rises in work bowl.

Solution:

• Excessively sticky dough can cause blade to rise. Carefully reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.

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

Solution:

• Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.

• Dough may be too dry (see number 7).

• Dough may be too wet (see number 8).

5. Problem: Nub of dough forms on top of blade

and does not become uniformly kneaded. Solution:

• Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.

6. Problem: Dough feels tough after kneading.

Solution:

•

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

7. Problem: Dough is too dry.

Solution:

• While machine is running, add water, 1 tablespoon at a time, until dough cleans the inside of the bowl.

8. Problem: Dough is too wet.

Solution:

• While machine is running, add flour, 1 tablespoon at a time, until dough cleans the inside of the bowl.

Technical

1. Problem: The motor does not start.

Solution:

• There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.

• If the motor still will not start, check the power cord and outlet.

2. Problem: The food processor shuts off during

operation.

Solution:

• The cover may have become unlocked; check to make sure it is securely in position.

• A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 20 to 30 minutes to allow the food processor to cool off before resuming.

3. Problem: The motor slowed down during operation.

Solution:

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.

• The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.

4. Problem: The food processor vibrated/moved

around the countertop during processing. Solution:

• Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.

• This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder.

LIMITED TWO-YEAR WARRANTY

This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elemental 8 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 Elemental 8 Food Processor will be free of defects in materials and workmanship under normal home use for two 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 Elemental 8 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 1-800-726-0190 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.

Your Cuisinart Elemental 8 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.

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 1-800726-0190.

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.

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

14CE002354

G IB-12704-ESP

NOTES:

Recipe Booklet

8-CUP FOOD PROCESSOR

BASICS

Basic Fresh Breadcrumbs .............................................................................................18

Dill Butter ......................................................................................................................19

Vegetable Cream Cheese ............................................................................................20

Salmon Cream Cheese .................................................................................................20

Peanut Butter ................................................................................................................21

Basic Vinaigrette ...........................................................................................................21

Tahini Dressing ..............................................................................................................22

Caesar Dressing ............................................................................................................23

Mayonnaise ...................................................................................................................24

Basil Pesto .....................................................................................................................25

Simple Tomato Sauce ...................................................................................................26

Rémoulade ....................................................................................................................27

Tomato Salsa .................................................................................................................27

Chunky Guacamole ......................................................................................................28

BREAKFAST & BRUNCH

Morning Glory Mufﬁ ns .................................................................................................29

Zucchini Spice Bread ....................................................................................................30

Onion, Pepper and Potato Frittata .............................................................................31

APPETIZERS

Ten-Layer Nachos .........................................................................................................32

Refried Beans ................................................................................................................33

Hummus ........................................................................................................................34

Tea Sandwiches – 2 varieties (Radish-Dill; Cucumber-Salmon) .................................35

Stuffed Breads – 2 varieties (Sausage; Broccoli Rabe) ...............................................37

BASICS

SOUPS/SALADS/SIDES

Gazpacho ......................................................................................................................40

Creamy Sweet Potato Soup .........................................................................................41

Spring Vegetable Minestrone ......................................................................................42

Coleslaw ........................................................................................................................43

Chopped Salad .............................................................................................................44

Shredded Brussels Sprouts ..........................................................................................45

Potato-Zucchini-Carrot Cakes .....................................................................................46

ENTRÉES

Falafel ............................................................................................................................47

Pizza Margherita ...........................................................................................................48

Mushroom, Leek and Gruyère Quiche........................................................................49

Chicken Pot Pie .............................................................................................................50

Vegetable Stir-Fry .........................................................................................................51

Tacos Americanos .........................................................................................................52

Fish Sticks ......................................................................................................................53

DOUGHS/BREADS

Pizza Dough ..................................................................................................................54

Pâte Brisée ...................................................................................................................55

Buttery Dinner Rolls ......................................................................................................56

Buttermilk Biscuits ........................................................................................................57

DESSERTS

Classic Apple Pie ..........................................................................................................58

Carrot Cake with Cream Cheese Frosting ..................................................................59

Pumpkin Cheesecake ...................................................................................................60

BASICS

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them with your

Cuisinart

4 SLICES WHITE BREAD

Food Processor in no time at all.

Makes

1. Preheat oven to 325°F. Bake slices of bread in a

2. Insert the chopping blade into the work bowl of the

Note: Breadcrumbs can also be processed from day-old bread. Simply break into uniform pieces and follow above instruction until ﬁ nely chopped.

Tip: For seasoned breadcrumbs, add ¼ teaspoon each dried oregano, dried basil, garlic powder and ground onion ﬂ akes to toasted bread and process as above.

Nutritional information per serving (2 tablespoons):

Calories 96 (11% from fat) • carb. 18g • pro. 3g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 144mg • calc. 16mg • ﬁ ber 2g

⁄3 cup

single layer for about 20 minutes or until bread is completely dried out. (Since you are only baking four slices of bread, this is the perfect task for your toaster oven, saving energy and money.)

food processor. Directly into the work bowl, break the bread into pieces and pulse 6 to 8 times, then process on High until desired texture is achieved, about 30 to 60 seconds.

BASICS

DILL BUTTER

Using a high-quality European-style butter makes a difference, so splurge

on a good brand for this recipe. We feature it in our Radish - Dill Tea

Sandwiches, but a pat on top of grilled or roasted salmon is another

great use for it.

¼ CUP FRESH DILL ½ CUP (1 STICK) GOOD QUALITY

BUTTER, ROOM TEMPERATURE AND CUT INTO 4 PIECES

2 PINCHES KOSHER SALT PINCH FRESHLY GROUND BLACK

PEPPER

Makes ½ cup

1. Insert the chopping blade into the work bowl of the food processor.

2. Put the dill into the work bowl and process on High to chop, about 10 seconds.

3. Add the butter, salt and pepper. Process on High, scraping down as needed, for about 10 seconds until thoroughly combined.

4. Taste and adjust seasoning accordingly.

Nutritional information per serving (2 teaspoons):

Calories 67 (100% from fat) • carb. 0g • pro. 0g • fat 7g

• sat. fat 5g • chol. 20mg • sod. 24mg • calc. 0mg • ﬁ ber 0g

BASICS

VEGETABLE CREAM CHEESE

Vibrant with color and texture, this spread isn’t just for schmearing on

your morning bagel – serve with crackers, in sandwiches, or even as

a topping to a baked potato.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

½ MEDIUM CARROT, PEELED AND CUT INTO ½-INCH PIECES (HEAPING ¼ CUP)

½ SMALL RED BELL PEPPER, CUT INTO ½-INCH PIECES (HEAPING ¼ CUP)

1 SCALLION, CHOPPED INTO ½-INCH PIECES (ABOUT ¼ CUP)

1 TABLESPOON FRESH ITALIAN PARSLEY, STEMS DISCARDED

8 OUNCES PLAIN CREAM CHEESE (1 STANDARD PACKAGE), ROOM TEMPERATURE AND CUT INTO 8 PIECES

½ TO 1 TEASPOON FRESH LEMON JUICE ½ TEASPOON KOSHER SALT

food processor. Add the carrot, red pepper, scallion and parsley and pulse about 5 times to chop. Add the cream cheese, lemon juice and salt to the bowl and pulse about 10 to 12 times, until the all the ingredients have been fully incorporated and cream cheese is smooth. Scrape down the sides of the bowl between every few pulses if needed.

Nutritional information per serving (1 tablespoon):

Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g

• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • ﬁ ber 0g

SALMON CREAM CHEESE

Whether on a toasted poppy seed bagel or in an elegant tea sandwich,

salmon cream cheese is a treat for all!

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

8 OUNCES PLAIN CREAM CHEESE (1 STANDARD PACKAGE), ROOM TEMPERATURE AND CUT INTO 8 PIECES

PINCH KOSHER SALT PINCH FRESHLY GROUND BLACK

PEPPER 3 OUNCES SMOKED SALMON, CUT

INTO 1-INCH PIECES 2 TEASPOONS FRESH LEMON JUICE 2 TEASPOONS DRAINED CAPERS 2 SPRIGS FRESH DILL

BASICS

food processor. Add the cream cheese, salt and pepper. Pulse a few times to break up, and then process until smooth. Add the smoked salmon, lemon juice, capers and dill and pulse to combine. Then run on High to fully combine all of the ingredients.

2. Taste and add another pinch of salt if desired.

Nutritional information per serving (1 tablespoon):

Calories 56 (83% from fat) • carb. 1g • pro. 2g • fat 5g

• sat. fat 3g • chol. 16mg • sod. 160mg • calc. 1mg • ﬁ ber 0g

PEANUT BUTTER

You’ll be pleasantly surprised how easy it is to make your own nut butter; be

sure to use unsalted nuts so you can control the amount of seasoning

in the ﬁ nal product.

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

2 CUPS UNSALTED, DRY ROASTED PEANUTS

KOSHER SALT TO TASTE

food processor. Pulse peanuts about 10 times and then process on Low until drops of oil are visible and the mixture is very smooth, about 4 to 5 minutes, depending on desired consistency. (You may need to stop to scrape down the sides of the bowl periodically.)

2. Add salt and pulse 2 to 3 times to incorporate. Adjust seasoning as desired.

TIP: This method can be done with any of your favorite nuts; try adding sweet or savory spices to the spread for more complex ﬂ avor.

Nutritional information per serving (1 tablespoon):

Calories 116 (71% from fat) • carb. 4g • pro. 5g • fat 10g

• sat. fat 1g • chol. 0mg • sod. 105mg • calc. 11mg • ﬁ ber 2g

BASIC VINAIGRETTE

This classic vinaigrette can be tossed with mixed greens or drizzled over

grilled chicken – and it works great as a marinade, too.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

1½ TEASPOONS CHAMPAGNE VINEGAR ½ SMALL SHALLOT (ABOUT ¾

OUNCE), PEELED AND HALVED 1 TEASPOON DIJON MUSTARD ½ TEASPOON KOSHER SALT ¼ TEASPOON GROUND WHITE PEPPER ¾ CUP EXTRA VIRGIN OLIVE OIL

food processor. Add the vinegar, shallot, mustard, salt and pepper to the bowl and process on Low to combine and ﬁ nely chop.

2. With machine running on Low, pour the olive oil through the drizzle hole in the pusher until all ingredients are homogenous, about 1½ to 2 minutes.

Nutritional information per serving (1 tablespoon):

Calories 106 (82% from fat) • carb. 1g • pro. 0g • fat 11g

• sat. fat 2g • chol. 0mg • sod. 91mg • calc. 1mg • ﬁ ber 0g

BASICS

TAHINI DRESSING

Tahini (a paste of ground sesame seeds) can now be found in most grocery stores. Be sure to stir well before measuring out, as it naturally separates in

its jar. This dressing is a perfect match for our Falafel on page 47, but is also

just as delicious over mixed greens.

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

1 GARLIC CLOVE

⁄3

CUP TAHINI

¼ CUP WATER, PLUS MORE AS NEEDED

2 TABLESPOONS FRESH LEMON JUICE 1 TEASPOON HONEY ¾ TEASPOON KOSHER SALT ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER ½ CUP EXTRA VIRGIN OLIVE OIL

food processor. With the machine running on High, drop the garlic through the feed tube. Allow to process until ﬁ nely chopped. Stop machine to scrape down sides. Add the tahini, ¼ cup of water, lemon juice, honey, salt and pepper.

2. Turn machine on Low to process while adding the oil through the drizzle hole in the pusher. Continue to process until desired consistency. If dressing seems too thick, process in up to an additional ¼ cup of water. Adjust seasoning to taste.

Nutritional information per serving (1 tablespoon):

Calories 91 (88% from fat) • carb. 2g • pro. 1g • fat 9g

• sat. fat 1g • chol. 0mg • sod. 111mg • calc. 22mg • ﬁ ber 0g

BASICS

CAESAR DRESSING

There are many versions of this recipe, but our take is pretty close to the

classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

1 TO 2 GARLIC CLOVES 5 ANCHOVY FILLETS 2 LARGE EGG YOLKS* 2 TEASPOONS DIJON MUSTARD 4 TEASPOONS FRESH LEMON JUICE 4 TEASPOONS RED WINE VINEGAR 2 TEASPOONS WORCESTERSHIRE

SAUCE ½ TEASPOON FRESHLY GROUND

BLACK PEPPER

⁄3

CUP EXTRA VIRGIN OLIVE OIL

food processor. With the machine running on High, drop the garlic through the feed tube and process until ﬁ nely chopped. Add the anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire sauce and pepper to the work bowl. Process on High until well blended.

2. With the machine running on Low, pour the olive oil through the drizzle hole in the pusher in a steady stream until the dressing is emulsiﬁ ed, about 30 seconds.

Nutritional information per serving (1 tablespoon):

Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g

• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • ﬁ ber 0g

*Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

BASICS

Taste the difference in homemade mayonnaise.

4 LARGE EGG YOLKS* ¾ TEASPOON KOSHER SALT ½ TEASPOON DIJON MUSTARD 1 TEASPOON FRESH LEMON JUICE 1 TABLESPOON WATER ¾ CUP VEGETABLE OIL

MAYONNAISE

Makes 1 cup

1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water on Low until smooth, about 30 seconds. With the machine running, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsiﬁ ed and homogenous.

2. Scrape down sides; taste and adjust seasoning accordingly.

Note: For fresh herb mayonnaise: process

⁄3 cup ﬁ rmly

packed fresh herbs (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil.

For a bolder-ﬂ avored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice to 1 tablespoon.

Nutritional information per serving (1 tablespoon, using egg yolks):

Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g

• sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • ﬁ ber 0g

For lower-cholesterol mayonnaise, and to avoid using raw eggs, cholesterol free egg substitute may be substituted for the egg yolks.

BASICS

BASIL PESTO

This is a slightly cheesier version of the standard pesto, but you can

adjust the amount of cheese as desired. Try any combination of

herbs or nuts in this recipe.

Makes 1¼ cups

1. Insert the chopping blade into the work bowl of the

2 OUNCES PARMESAN OR PECORINO CHEESE CUT INTO ½-INCH CUBES

1 GARLIC CLOVE ¼ CUP PINE NUTS, LIGHTLY TOASTED 3 CUPS TIGHTLY PACKED FRESH BASIL

LEAVES (ABOUT 3 OUNCES) ½ TEASPOON KOSHER SALT ½ TO 2⁄3

CUP EXTRA VIRGIN OLIVE OIL

food processor. Add the cheese, garlic and nuts to the work bowl and pulse to roughly chop, about 10 pulses. Add the basil leaves and salt and pulse about 10 to 15 times; scrape the bowl. With the machine running on Low, add the olive oil in a slow, steady stream through the feed tube, processing until combined and an emulsion is formed, about 1 minute. Scrape down the sides of the work bowl.

2. To store the pesto, transfer to a glass jar or airtight container. Tap to remove all air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen.

Nutritional information per serving (1 tablespoon):

Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g

• sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • ﬁ ber 0g

BASICS

SIMPLE TOMATO SAUCE

This sauce comes together quickly, but tastes as if it has been simmering

all day. When cooked down, it makes a tasty topping for

homemade pizzas.

Makes about 3 cups

1. Put the olive oil into a medium size saucepan over

1½ TEASPOONS OLIVE OIL 4 GARLIC CLOVES 1 SMALL ONION, CUT INTO 1-INCH

PIECES ¾ TEASPOON DRIED OREGANO ¼ CUP DRY WHITE WINE 1 CAN (28 OUNCES) WHOLE PEELED

PLUM TOMATOES, WITH JUICE ½ TEASPOON KOSHER SALT 1 LARGE SPRIG FRESH BASIL (10 TO

12 LEAVES) ¼ TEASPOON FRESHLY GROUND

BLACK PEPPER ¼ TEASPOON RED PEPPER FLAKES

(OPTIONAL)

medium heat.

2. While the oil is heating, insert the chopping blade into the work bowl of the food processor. With the machine running on High, drop the garlic through the feed tube to chop. Turn unit off, scrape down the sides of the bowl and add the onion. Pulse to ﬁ nely chop, about 5 times.

3. When the oil is hot add the garlic, onion and oregano to the pan. Sauté until the onion is softened and the garlic is fragrant. Add the wine to the pan and cook until completely reduced.

4. While the wine is cooking, add the tomatoes to the work bowl and pulse to ﬁ nely chop, about 8 times. Add the tomatoes, salt and basil to the pan.

5. Bring the sauce to a boil, then reduce to low. Partly cover the pan and simmer for 30 minutes. Turn off the heat and stir in the black pepper and red pepper ﬂ akes, if using. Taste and adjust seasoning accordingly.

If you would like to use this sauce for pizza, continue to simmer uncovered for an additional 30 to 40 minutes until thick and reduced, stirring often. Let the sauce cool completely before using on pizza dough.

Nutritional information per serving (¼ cup):

Calories 27 (20% from fat) • carb. 4g • pro. 1g • fat 1g

• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 16mg • ﬁ ber 1g

BASICS

RÉMOULADE

This sauce not only complements seafood, but also pairs well with freshly

steamed vegetables. For a richer, thicker consistency, use Greek yogurt

in place of regular.

½ MEDIUM TO LARGE SHALLOT, PEELED AND CUT INTO 1-INCH PIECES

¼ CUP FRESH ITALIAN PARSLEY, STEMS DISCARDED

1 TABLESPOON FRESH DILL 1 TABLESPOON DIJON MUSTARD 3 TABLESPOONS DRAINED CAPERS 1¼ CUPS MAYONNAISE ½ CUP NONFAT PLAIN YOGURT ¼ CUP SWEET RELISH

⁄8

TEASPOON FRESHLY GROUND

BLACK PEPPER

Serve warm tortilla chips alongside this fresh and tangy salsa.

¼ CUP FRESH CILANTRO, STEMS DISCARDED

2 SMALL SCALLIONS, CUT INTO 1-INCH PIECES

1 SMALL GARLIC CLOVE 1 JALAPEÑO, SEEDED AND

CUT INTO ½-INCH PIECES ¾ TEASPOON KOSHER SALT 2 CUPS GRAPE TOMATOES 1 TEASPOON FRESH LIME JUICE

Makes 2

1. Insert the chopping blade into the work bowl of the

2. Add the mayonnaise, yogurt, relish and black pepper;

Nutritional information per serving (1 tablespoon):

Calories 64 (89% from fat) • carb. 1g • pro. 1g • fat 6g

• sat. fat 1g • chol. 26mg • sod. 105mg • calc. 8mg • ﬁ ber 0g

⁄3 cups

food processor. Add the shallot, parsley and dill; pulse to chop, about 10 pulses. Scrape down the sides of the bowl and add the mustard and capers and pulse 5 to 10 times to chop.

use 5 long pulses to combine. Do not over-process. Refrigerate until ready to use.

TOMATO SALSA

Makes about 2 cups

1. Insert the chopping blade into the work bowl of the food processor. Add the cilantro, scallions, garlic and jalapeño and pulse to chop, about 10 pulses. Add the salt, tomatoes and lime juice and pulse to chop until desired consistency is reached, about 8 to 10 pulses.

2. Taste and adjust seasoning accordingly. Depending on desired consistency, strain salsa to remove excess liquid.

Nutritional information per serving (¼ cup):

Calories 11 (7% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 287mg • calc. 7mg • ﬁ ber 1g

BASICS

CHUNKY GUACAMOLE

Our fresh guacamole is perfect for the Sunday game or served alongside

quesadillas for a festive dinner. It is also a component in our

Ten-Layer Nachos (page 32)!

Makes about 1 cup

1. Insert the chopping blade into the work bowl of the

1 SMALL GARLIC CLOVE ½ JALAPEÑO, SEEDED, CUT INTO

1-INCH PIECES 1 SCALLION, CUT INTO 1-INCH

PIECES 1 TABLESPOON FRESH CILANTRO,

STEMS DISCARDED 2 RIPE AVOCADOS, HALVED, PITS

REMOVED 2 TABLESPOONS FRESH LIME JUICE ¾ TEASPOON KOSHER SALT

food processor. Add the garlic, jalapeño, scallion and cilantro and pulse to roughly, but evenly chop.

2. Scrape down the sides of the bowl. Scoop out the insides of the avocados in pieces directly into the work bowl and add the lime juice and salt. Alternate between pulsing and running on High until desired consistency is achieved, about 10 to 15 pulses.

Nutritional information per serving (¼ cup):

Calories 71 (73% from fat) • carb. 4g • pro. 1g • fat 6g

• sat. fat 1g • chol. 0mg • sod. 118mg • calc. 7mg • ﬁ ber 3g

BASICS

MORNING GLORY MUFFINS

Start your day with this mufﬁ n, packed with energy and ﬁ ber.

NONSTICK COOKING SPRAY ¼ CUP UNBLEACHED, ALL-PURPOSE

FLOUR

⁄3

CUP WHOLE WHEAT FLOUR ½ TEASPOON KOSHER SALT ½ TEASPOON BAKING SODA ½ TEASPOON GROUND CINNAMON ¼ CUP ROLLED OATS (NOT INSTANT) ½ TEASPOON GRATED ORANGE ZEST

⁄3

CUP WALNUTS, LIGHTLY TOASTED 2 LARGE PEELED CARROTS

⁄3

CUP PACKED, LIGHT BROWN SUGAR 2 LARGE EGGS, ROOM TEMPERATURE

⁄3

CUP VEGETABLE OIL ½ TEASPOON PURE VANILLA EXTRACT

⁄3

CUP SHREDDED, UNSWEETENED COCONUT

2 TABLESPOONS SUNFLOWER SEEDS

Makes 6 mufﬁ ns

1. Preheat oven to 350°F. Lightly coat a six-cup mufﬁ n pan with nonstick cooking spray and set aside.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ ours, salt, baking soda, cinnamon, oats and zest to the work bowl; process on Low for 10 seconds to sift. Transfer ingredients to a medium mixing bowl; reserve. Add the walnuts and pulse to chop, about 5 times. Leaving the nuts in the bowl, remove the chopping blade and insert the medium shredding disc. Cut the carrots to ﬁ t the feed tube snugly and shred on High. Add to the bowl with the dry ingredients and stir to combine; reserve.

3. Reinsert the chopping blade and add the brown sugar, eggs, oil and vanilla to the work bowl and process on Low for 5 seconds, until combined. Add the ﬂ our/carrot mixture, and pulse three times to combine. Scrape down the sides of the bowl and add the coconut and sunﬂ ower seeds. Pulse 3 to 4 more times to incorporate.

4. Divide the batter among the prepared mufﬁ n cups and bake for 18 to 20 minutes, until a toothpick or cake tester comes out clean.

Nutritional information per mufﬁ n:

Calories 316 (60% from fat) • carb. 27g • pro. 6g • fat 22g

• sat. fat 4g • chol. 62mg • sod. 232mg • calc. 30mg • ﬁ ber 3g

BREAKFAST & BRUNCH

ZUCCHINI SPICE BREAD

This moist, quick bread is perfect for breakfast or for an afternoon snack.

Makes one 2-pound loaf (16 servings)

1. Preheat oven to 325°F. Coat a 9 x 5 x 3-inch loaf pan

NONSTICK COOKING SPRAY 2¼ CUPS UNBLEACHED, ALL-PURPOSE

FLOUR 1½ TEASPOONS GROUND CINNAMON ¾ TEASPOON GROUND ALLSPICE ¼ TEASPOON GROUND NUTMEG 1 TEASPOON KOSHER SALT 1 TEASPOON BAKING POWDER ½ CUP WALNUTS, LIGHTLY TOASTED 1 LARGE ZUCCHINI, APPROXIMATELY

8 TO 10 OUNCES ½ CUP VEGETABLE OIL 1 CUP GRANULATED SUGAR 2 LARGE EGGS ½ CUP DRIED CHERRIES OR

CRANBERRIES

with cooking spray.

2. Insert the chopping blade into the work bowl of the food processor. Add the ﬂ our, spices, salt and baking powder and process on Low for 10 seconds to sift. Transfer ingredients to a large bowl; reserve. Add the walnuts to the work bowl and chop, 2 to 3 pulses. Leaving the nuts in the work bowl, remove the chopping blade and insert the medium shredding disc. Trim the zucchini to ﬁ t the feed tube and shred. Transfer the walnuts and zucchini to the bowl with the dry ingredients. Stir to mix.

3. Reinsert the chopping blade and add the vegetable oil, sugar and eggs. Process on Low for 5 to 10 seconds until combined. Add to the mixing bowl with the dry ingredients, along with the dried fruit, and stir until just combined.

4. Pour the batter into the prepared pan and bake in the middle of the oven for 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean.

5. Cool on a wire rack for 5 minutes, and then turn the loaf out onto a wire rack to cool completely.

Nutritional information per serving:

Calories 194 (37% from fat) • carb. 28g • pro. 3g • fat 8g

• sat. fat 1g • chol. 23mg • sod. 183mg • calc. 14mg • ﬁ ber 1g

BREAKFAST & BRUNCH

+ 91 hidden pages

Cuisinart FP-8, FP-8SV Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual