Instrukcja obsługi Cuisinart Prep 11 Plus DLC-2011

Cuisinart Robot kuchenny Prep 11 Plus DLC-2011

Przeczytaj poniżej 📖 instrukcję obsługi w języku polskim dla Cuisinart Prep 11 Plus DLC-2011 (69 stron) w kategorii Robot kuchenny. Ta instrukcja była pomocna dla 7 osób i została oceniona przez 2 użytkowników na średnio 4.5 gwiazdek

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

DLC-2011N Series

INSTRUCTION AND RECIPE BOOKLET

Premier Series 11-Cup Food Processor

Recommended work bowl capacity for various foods

FOOD CAPACITY

Chopped Fruits and Vegetables 11 cups processed food

Chopped or Puréed Meat, Poultry,

Fish or Seafood

1¾ pounds meat, cut in 1-inch or smaller cubes, chilled

Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups

each all-purpose and whole wheat flour, yielding two 1¼ pound

loaves; 2¾ cups whole grain flours (no white flour added) for

custom recipes

Pizza Dough 4½ cups all-purpose flour, yielding 2½ pounds pizza dough

(dough to make up to four 12–14-inch pizzas)

Nuts for Nut Butters 2–4 cups nuts (10–20 ounces)

Sliced or Shredded Cheese, Fruit,

or Vegetables

11 cups (total processed weight varies by food)

Cake Batter 1 standard packaged cake mix (18.5 ounces), or homemade batter

recipe for four 8-inch layers

Thin Liquids (such as custard for

quiche or cheesecake batter)

2¾ cups

Thick Liquids 5–6 cups

Puréed Cooked Fruits and

Vegetables

8 cups cooked, yielding approximately 5½ to

6 cups thick purée

Puréed Soft Fresh Fruits

(berries, kiwis, peaches, etc.)

8 cups fresh, yielding approximately 5 to

6 cups purée

IMPORTANT

UNPACKING

INSTRUCTIONS

This package contains a Cuisinart®

Premier Series 11-Cup Food Processor, and

the standard parts for it: work bowl, work

bowl cover, large and small pushers, metal

chopping/mixing blade, slicing disc, shred-

ding disc, detachable disc stem for discs,

spatula, and recipe/instruction 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

oor next to the kitchen counter or

table where you intend to keep the food

processor. Be sure the box is right side

up.

2. Remove the cardboard insert. You will

see a rectangular block of foam that

holds the processor parts, each tted

into a cavity in the foam.

3. The instruction/recipe book sits on the

top of bowl cover. Remove this rst.

4. The bowl cover (A) sits in the center of

the foam block. Remove this next.

5. The metal chopping blade (B) sits in the

cavity. Remove this next.

6. The slicing disc (C) is on the edge

of one of the long sides of the foam

block; the shredding disc (D) is on

the other side. Slide them out WITH

GREAT CARE; THE BLADES ARE VERY

SHARP.

7. Lift out the top foam block.

8. Lift out work bowl (E), large/small push-

ers (F), spatula (G) and detachable stem

(H) from the middle foam block.

9. Lift out the middle foam block.

10. Only the housing base (I) is at the bot-

tom of the box. Use both hands to lift

the base out of the box and place on

the table or counter.

11. Assemble the bowl onto the base by

positioning the handle to the left of

center and turning it counterclock-

wise to lock it into the base. Read the

instructions thoroughly before using the

machine.

12. Save the shipping cartons and foam

blocks. You will nd them very useful if

you need to repack the processor for

moving or other shipment.

NOTE: We recommend that you visit our

website, www.cuisinart.com, for a fast,

efcient way to complete your product

registration.

WHEN REMOVING BLADE: CAREFULLY

REMOVE THE METAL BLADE BY GRASP-

ING THE CENTER WHITE HUB AND

LIFTING IT STRAIGHT UP. NEVER TOUCH

THE BLADES, AS THEY ARE RAZOR

SHARP.

CONTENTS

Recommended Capacities .............................................................................................. 1

Unpacking Instructions ................................................................................................... 2

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

Introduction 5 .....................................................................................................................

Machine Includes ............................................................................................................ 6

Assembly Instructions ..................................................................................................... 6

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

Operating Instructions ..................................................................................................... 7

Techniques for Chopping and Puréeing ........................................................................ 8

Preparing Food for Slicing and Shredding ................................................................... 11

Practicing Slicing and Shredding .................................................................................. 11

Removing Sliced or Shredded Food ............................................................................. 12

Techniques for Slicing and Shredding .......................................................................... 12

Slicing Meat and Poultry ............................................................................................... 12

Slicing and Shredding Cheese ...............................................................................................13

Techniques for Kneading Dough .................................................................................. 14

Typical Bread Dough, Problems and Solutions ............................................................ 15

Typical 16 Sweet Dough, Problems and Solutions ...........................................................

Technical Data............................................................................................................... 17

Cleaning and Maintenance ........................................................................................... 17

For Your Safety ............................................................................................................. 18

Warranty 18 ........................................................................................................................

Recipes 21 ..........................................................................................................................

Carefully read all instructions before using

this appliance.

IMPORTANT

SAFEGUARDS

Always follow these safety precautions when

using this appliance.

Getting Ready

1. Read all instructions.

2. Blades 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 damaged

cord or plug, or after appliance has been

dropped or damaged in any way. Return

appliance to the nearest authorized service

facility for examination, repair, or electrical or

mechanical adjustment.

Operation

1. Keep hands as well as spatulas and other

utensils away from moving blades or

discs while processing food, to prevent

the possibility of severe personal injury or

damage to food processor. A plastic scraper

may be used, but only when the food

processor motor is stopped.

2. Avoid contact with moving parts. Never push

food down into feed tube by hand when

slicing or shredding. Always use pusher.

3. Make sure motor has completely stopped

before removing cover. (If machine does not

stop within 4 seconds after you remove the

pusher assembly, 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 liquid.

General

1. Close supervision is necessary when any

appliance is used by or near children.

2. Do not operate this, or any other motor-

driven appliance, while under the influence

of alcohol or other substances that affect

your reaction time or perception.

3. This food processor is UL listed for

household use. Use it only for food

preparation as described in the

accompanying recipe and instruction book.

4. The use of attachments not recommended

or sold by Cuisinart may cause 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 completely pushed in.

6. Maximum rating of 5.5 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: This appliance has a polarized

plug (one blade is wider than the other).

As a safety feature, this plug will fit in a

polarized outlet only one way. If the plug

does not fit fully in the outlet, reverse the

plug. If it still does not fit, contact a

qualified electrician. Do not attempt to

defeat this safety feature.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD USE

ONLY

Congratulations on your

purchase of a Cuisinart®

Premier Series 11-Cup Food

Processor. This product is

the ultimate food preparation

tool, and it comes from the

originator of the American

food processor, Cuisinart.

The Cuisinart® Premier Series

11-Cup Food Processor has

all the elements of quality

that Cuisinart is known for,

including a powerful motor,

the Supreme® Wide Mouth

Feed Tube, and the longest

warranty in the industry.

• The Cuisinart® Supreme®

Wide Mouth Feed Tube

is perfect for slicing whole

fruits and vegetables without

precutting.

• The Cuisinart® Dough

Control Button. We

have engineered a dough

processing speed that will

give you the ability to make

perfect dough in seconds.

These features, plus the

ability to use all your

existing Cuisinart specialty

blades and discs, make the

Premier Series 11-Cup Food

Processor the select choice

in food processors.

4mm Slicing Disc

Medium

Shredding Disc

Pusher Assembly

(large and small pushers)

Cover with

Cuisinart® Supreme®

Wide Mouth

Feed Tube

Housing Base

Chopping/Mixing/Dough

Blade

Cord Wrap

(not shown)

11-Cup

Work Bowl

Spatula

Shaft

(not shown)

Touchpad Control

Panel

INTRODUCTION

THE MACHINE

INCLUDES:

1 Housing base with a vertically projecting

shaft and convenient touchpad control

panel.

2. 11-cup work bowl.

3. Cover with extra-large feed tube.

4. Pusher assembly that slides inside the

feed tube.

Sharp metal chopping/mixing/dough

blade.

6. Serrated slicing disc.

7. Shredding disc.

8. Detachable stem for discs (not shown).

9. Plastic spatula (not shown).

10.

BPA free (not shown)

All materials that come in contact with

food are BPA free.

The metal chopping blade chops raw and

cooked fruits, vegetables, meat, fish and

cheese to the exact consistency you want,

from coarse to fine, even to a purée. It chops

nuts, makes nut butters, mayonnaise and

sauces, and mixes tender, flaky pastry.

The metal chopping blade also mixes cakes,

frostings, cookies, quick breads, muffins,

and biscuits, and kneads yeast dough.

The slicing disc makes beautiful whole slices

without torn edges. It slices whole fruits and

vegetables, cooked meat, semi-frozen raw meat

and loaves of bread.

The shredding disc processes most firm and

hard cheeses into long, attractive shreds.

It also shreds vegetables like potatoes,

carrots and zucchini, and processes nuts and

chocolate to a grated texture.

The detachable stem fits both discs, making

disc storage compact in limited space.

The pusher assembly has two parts:

1. A small, removable, clear pusher that fits

into a small center-located feed tube. This

tube is for narrow food like carrots, for

adding liquid, and for continuous feeding

of small food like garlic.

2. A large pusher that fits into the Cuisinart

Supreme® feed tube opening and moves

freely within it.

Upon contact, the large pusher meets an

activating rod in the center of the work bowl

handle, permitting the motor to start.

ASSEMBLY INSTRUCTIONS:

Blade Operation

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it onto

the housing base.

2. CAREFULLY lift and place the chosen

blade over the work bowl center shaft.

Line up the markings on the blade hub

with the motor shaft. It should fit snugly

and rest on the bottom of the work bowl.

3. Add desired ingredients to work bowl.

4. Place work bowl cover onto work bowl,

with the handle area just to the left of

center. Turn counterclockwise to lock

onto work bowl.

5. Align pusher assembly and activating rod

with the feed tube opening on the work

bowl cover and slide the activating rod

down to the bottom.

6. You are now ready to operate the machine.

Disc Operation

1. Plug in the housing base and place the

work bowl on top, with the work bowl

handle just to the left of center. Turn the

work bowl counterclockwise to lock it onto

the housing base.

2. Choose desired disc and place with

underside up on tabletop. Pick up

detachable disc stem and align it with

the raised plastic crescent on the disc

underside. The raised “lock” indicator on

the left corner of the stem should be to

the left of the mounting plate on disc.

3. Turn the stem to the right, so the locking

tabs are covered by the metal supports

and a “click” locks the stem in place.

4. With the stem facing down, place the

assembly over the center hub. It should

fit snugly and rest on the bottom of the

work bowl.

5. Place work bowl cover onto work bowl,

with the handle area just to the left of

center. Turn counterclockwise to lock

onto work bowl.

6. Align pusher with the feed tube opening

on the work bowl cover and slide the

activating rod down to the bottom.

7. Use the cord wrap on the housing base

underside to add or remove cord.

8. You are now ready to operate the machine.

MACHINE FUNCTIONS:

PULSE

1. With the machine properly assembled

and engaged, and ingredients in the

work bowl, press the PULSE button

repeatedly as needed.

ON (Continuous)

1. Properly assemble and engage the

machine.

2. To add ingredients through the feed

tube, remove the pusher and fill the

feed tube as directed (see Preparing for

Slicing and Shredding).

3. Engage the pusher and press the ON

button. The button light will turn on and

the motor will start.

4. Press the pusher firmly down until all

ingredients have passed into the

work bowl.

Remove the pusher and refill

ingredients as needed. When you

engage the pusher again, the unit will

automatically turn ON.

5. Press the OFF button when finished.

DOUGH Button

1. Prepare the dough ingredients and place

in work bowl.

2. Properly assemble and engage the work

bowl cover and pusher.

3. Press the DOUGH button and the light

will turn on.

Then press the ON or PULSE buttons as

needed to process dough. The ON light

will turn on

NOTE:

The dough mode works in conjunction

with the ON button. The machine will not operate

if only the DOUGH button is pushed. You must

also push the ON button to activate the DOUGH

function.

5. Press the OFF button when finished.

OPERATING

INSTRUCTIONS:

Try chopping some practice foods, such as

zucchini or carrots, before you process food to

eat. First, cut the ingredients into 1-inch pieces

of uniform size and length.

• Place the work bowl over the center stem,

with the handle area just left of center.

Turn counterclockwise to lock in place.

• Insert the metal chopping blade and

put ingredient pieces in the work bowl.

Put on the cover and turn counterclockwise

to lock onto work bowl. Align the pusher

and the pusher’s activating rod with the

corresponding openings on the feed tube,

and push all the way down.

• Press and release the PULSE button two

or three times. Each time the blade stops,

let the pieces drop to the bottom of the

bowl before you pulse again. This puts

them in the path of the blade each time

the motor starts.

• Using the pulse/chopping technique, you

get an even chop without overprocessing.

Check the texture frequently by looking

through the cover. If you want a finer chop,

press and release the PULSE button until

you achieve the desired texture. Onions and

other food with a high water content will

quickly end up as a purée, unless examined

through the work bowl after each pulse to

make sure they are not overprocessed.

Try chopping other food like meat for

hamburger or sausage. Then make

mayonnaise, pastry or bread, as described

in the following sections. To obtain consistent

results:

• Be sure all the pieces you add to the bowl

are about the same size.

• Be sure the amount you process is no

larger than amount recommended on the

inside cover of this booklet.

Before you do anything, wait for the blade

to stop spinning. Once it does, turn the cover

clockwise to unlock, and remove by lifting

it off.

Remove the bowl from the base of the

machine before removing the blade. This

creates a seal to prevent food from leaking.

Turn the bowl clockwise to unlock from the

base, and lift straight up to remove.

To prevent the blade from falling from the

work bowl onto your hand when emptying

the work bowl, use one of the following

methods.

Be sure your hands are dry. Grab the blade

hub, and remove the metal blade before

tilting the bowl, using a spatula to scrape off

any food. Then carefully lift the blade out of

the work bowl. Or insert your finger through

the hole in the bottom of the work bowl,

gripping the blade from the bottom, and

grip the outside of the work bowl with your

thumb. Or hold the blade in place with your

finger or spatula while pouring out food.

TECHNIQUES FOR

CHOPPING AND PURÉEING

To chop raw fruits and vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a more even chop when all pieces

are about the same size.

Put no more than the recommended amount

of food into the work bowl (see table

inside front cover). Lock the cover in place.

Press the PULSE button at the rate of 1

second on, 1 second off, until the food is

coarsely chopped. For more finely chopped

results, hold the PULSE button, letting the

machine run continuously until the desired

consistency is reached. Check frequently to

avoid overprocessing. Use the spatula

to scrape down the sides of the work bowl

if necessary.

To purée fruits and cooked vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a smoother purée faster when all

pieces are about equal in size.

Put no more than the recommended amount

of food in the work bowl (see table inside

front cover). Lock the cover in place. PULSE

to chop coarsely, then press the ON button

and process continuously until food is

puréed. (NOTE: Cooked potatoes are an

exception to this procedure. They develop

a gluey texture when processed with the

metal blade.)

When making soup, you will want to purée

vegetables that have been cooked in liquid.

Don’t add the liquid to the work bowl, just

the cooked vegetables; remove vegetables

with a slotted spoon. They will purée faster

and smoother without liquid. Then add just

enough liquid to make the purée pourable.

Return to the soup liquid and stir to combine.

To dislodge food:

Occasionally, a piece of food may become

wedged between the blade and the work

bowl. If this happens, unplug the machine,

remove the cover, lift the blade out carefully

and remove the wedged piece. Empty the

bowl, reinsert the blade and lock the cover

and pusher into place. Press the ON button

and drop the food pieces through the small

feed tube opening while the machine is

running. After adding a cupful this way, add

the remaining food to the bowl and process

in the usual manner.

To chop hard foods:

To chop hard foods like garlic and hard

cheese, assemble the unit, remove the small

pusher, press the ON button and drop the

food through the small feed tube while the

machine is running.

Small foods like garlic can be dropped in

whole. Large foods like hard cheese should be

cut into 1-inch (2.5cm) pieces. This method of

processing minces garlic, shallots and onions.

Hard cheese and coconut will have the same

texture as if they had been hand grated.

IMPORTANT: Never try to process cheese

that is too hard to cut with a knife. You may

damage the blade or the machine.

To chop parsley and other fresh herbs:

The herbs, the work bowl and the metal

chopping blade must all be thoroughly clean

and dry. Remove stems from herbs.

Add leaves to bowl and process, using the

PULSE button, until chopped as fine as

desired. The more herbs you chop at a time,

the finer chop you can obtain. If completely

dry when chopped, parsley and other herbs

will keep for at least 4–5 days, stored in an

airtight bag in the refrigerator. They may

be frozen for months, stored in an airtight

container or bag.

To chop peel from citrus fruit or to chop

sticky fruit like dates or raisins:

For citrus, remove only the peel with a

vegetable peeler, not the white pith which

is bitter tasting.

Cut the peel into lengths of 2 inches (5cm)

or less and process with ½ cup (125 ml) of

granulated sugar until finely chopped. This

may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and

candied fruit, first freeze the fruit for about

10 minutes. Add some of the flour called for

in the recipe to the fruit. Use no more than 1

cup (250 ml) of flour for each cup of fruit.

To chop meat, poultry, fish and seafood:

The food should be very cold, but not frozen.

Cut it into 1-inch (2.5cm) pieces to ensure an

even chop. Using the ON button, process no

more than the recommended amount at one

time (see table inside front cover). Or press

the PULSE button 3 or 4 times at a rate of

1 second on, 1 second off. If the food is not

chopped fine enough, let the processor run

continuously for a few seconds.

Check the texture often to avoid overprocessing

Use a spatula to scrape food from the sides

of the bowl as necessary.

To purée meat, poultry, fish and seafood:

Prepare the food as described above. Press

the PULSE button until evenly chopped.

Scrape the bowl with a spatula as needed.

Leave the purée in the work bowl and add

eggs, cream and seasonings as called for by

the recipe. Process to combine thoroughly.

Remember, you control texture by the length

of time you process. By varying the number

of pulses, you can get a range of textures

suitable for hamburgers, hash, stuffed

peppers, or smooth mousses.

To chop nuts:

Chop no more than the recommended

amount at one time. Press and release the

PULSE button and check frequently to avoid

nuts clumping together in a nut butter. When

a recipe calls for flour or sugar, add some to

the nuts before you chop, about ½ cup for

each cup of nuts. This allows you to chop the

nuts as fine as you want without turning them

into a nut butter. You can also chop nuts with

a shredding disc. The optional Fine Shredding

Disc is particularly good.

To make peanut butter and other nut

butters:

Process up to the recommended amount

of nuts. Using the ON button, let the machine

run continuously. After 2 or 3 minutes, the

ground nuts will form a ball that will gradually

smooth out. Scrape the sides of the bowl

and continue processing until drops of oil

are visible. Taste for consistency. The longer

you process, the softer the butter. For chunk

style, add a handful of nuts just after the

ball of nut butter begins to smooth out.

To make cashew butter, add a little bland

vegetable oil. Processor nut butters contain

no preservatives. Store in refrigerator to keep

from separating.

To make flavored butters, spreads and dips:

Cut room temperature butter into tablespoon-

size pieces. Finely chop flavoring ingredients

first, such as anchovies, cheese, herbs, etc.

Be sure work bowl is clean and dry. Add

small hard ingredients like garlic and hard

cheese through the feed tube while machine

is running. Next, add the butter and process

using the ON button, until smooth. Add any

liquid ingredients last, while the processor

is running, and process just long enough to

blend. Process ingredients for spreads and

dips the same way. All ingredients should

be at room temperature and cut into 1-inch

(2.5cm) cubes, or added by tablespoonfuls

To make mayonnaise:

You can make foolproof homemade

mayonnaise with your Premier Series 11-

Cup Food Processor. The work bowl and

metal blade must be clean and dry. Use the

metal blade to process eggs (for safe food

procedures, we recommend using pasteurized

liquid eggs, or the “cooked egg” recipe on

page 53), salt, vinegar, lemon juice, mustard,

and 1 teaspoon of the oil until smooth, at least

30 seconds. With the machine running, pour

1⁄4 cup of the oil into the small pusher. After

it drizzles through the pinhole in the bottom,

remove the small pusher and very slowly add

the remaining oil while the machine runs.

Process until all the oil has been added and

the mixture from is totally emulsified. Remove

the processor, cover and keep chilled until

ready to use. Homemade mayonnaise will

keep in the refrigerator for 3 to 4 days.

For variation, you may experiment with using

flavored vinegars, or adding chopped fresh

herbs, or even roasted garlic to taste. To

make your mayonnaise a little lighter, you

may add some well-drained nonfat plain

yogurt to taste.

To beat egg whites:

The work bowl must be absolutely clean.

Add 3 or more egg whites (up to 6 large

egg whites) and press the ON button. Add

about 1 teaspoon of lemon juice or vinegar

for every egg white. Vinegar makes stiffer

whites; its flavor is hardly detectable in cakes

or soufflés. Continue processing until the

egg whites hold their shape, about 1 to 2½ ½

minutes.

To whip cream:

Processor whipped cream holds its shape

very well. It is good for decoration or as a

topping; however, it will not whip to the light,

fluffy consistency obtained by methods that

beat in more air. Chill the cream well before

starting. Process continuously using the

ON button, until cream begins to thicken.

Then add sugar as desired and continue

processing, watching carefully for the desired

consistency. For consistently reliable results,

add 2 tablespoons (30ml) of nonfat dry milk

for every cup of cream before whipping.

To make crumbs and crumb crusts:

Cut or break bread, crackers or cookies into

1-inch pieces and place in work bowl. Press

the ON button and process continuously

until crumbs reach the desired texture. For

seasoned crumbs, chop parsley or other

fresh herbs with the crumbs. For buttered

crumbs, process until the dry crumbs are

of the desired texture, then dribble melted

butter through the small feed tube opening

while the machine is running. For crumb

crusts, process crackers or cookies as

described above. Add sugar, spices and

butter, and cut into pieces as specified by

your recipe. Process until well combined.

To make pastry:

Combine unbleached all-purpose flour,

salt and pieces of very cold butter in the

work bowl. Process to the consistency of

cornmeal. Sprinkle evenly with the minimum

amount of cold liquid in the recipe. PULSE

5 or 6 times. The dough should begin to

hold together when pressed. If it is still dry

and crumbly, add more water – 1 teaspoon

at a time – until the dough holds together

easily. Do not let the dough form a ball in the

processor or it will be overworked and tough.

Form into a round disc, one inch thick, and

wrap in plastic wrap. Refrigerate for 1 hour

before using, or double wrap and freeze for

later use.

To make quick breads and cakes that use

baking powder and/or soda:

The most important rule for success is not to

overmix after adding the flour. If the recipe

calls for chopped ingredients like lemon peel

or nuts, chop them first while the work bowl

is clean and dry, then set aside until needed.

Put dry ingredients like flour, salt and

leavening in the work bowl and process

with the metal blade for 5 seconds to mix.

Remove and reserve the dry ingredients.

Add the eggs and sugar to the work bowl

and, using the ON button, process to mix,

letting the machine run about 1 minute. Next,

add butter, cut into 1-inch pieces and at room

temperature. Run machine continuously for

a minute, until the butter is thoroughly mixed

with the sugar and eggs. Then add flavoring

and liquid – vanilla, spices, cocoa, etc.

Process until mixed. Add the dry ingredients

to the work bowl.

Process by pulsing, inspecting after each

pulse. Stop pulsing as soon as the dry

ingredients have almost disappeared into

the batter. Overprocessing will cause quick

breads and cakes to be tough. (If your recipe

calls for ingredients that are to be coarsely

chopped – like raisins or nuts – add them last

with the mixed dry ingredients.)

To make cake mix:

Your food processor work bowl is large

enough for the preparation of an 18.5-ounce

packaged cake mix.

Insert the metal blade and add the cake mix

to the work bowl. Press the ON button and

while the machine is running, add the eggs

and liquid through the small feed tube and

process for 5 seconds.

Scrape down the sides of the work bowl and

process 1 minute more for maximum volume.

Do not remove the metal blade.

Insert a finger into the underside of the blade

from the bottom of the work bowl, to hold the

blade in place while emptying the batter.

Tip:

After emptying cake batter or puréed soup

from the work bowl, replace the bowl on the

motor base and PULSE once. Centrifugal

force will spin the batter off the blade onto

the sides of the work bowl.

Remove the blade, and use the spatula to

scrape any remaining batter from the bowl.

PREPARING FOOD FOR

SLICING AND SHREDDING

For disc assembly instructions, refer to

Assembly Instructions.

Round fruits and vegetables:

Before processing onions, apples and other

large, round fruits and vegetables, cut the

bottom ends flat to make the food lie stable

on the disc.

Place the food in the feed tube, flat side

down, as far left as possible, to prevent it

from tilting when being processed.

Choose fruits that are firm and not too ripe.

Remove large, hard pits and seeds from

fruits before processing. Seeds from citrus

fruits need not be removed. Remove the rind

before slicing or shredding, if desired.

Whole peppers are an exception:

Remove the stem and cut the stem end flat.

Remove the core and scoop out the seeds. Leave

the end opposite the stem

whole, to keep the

structure stiff. This ensures round, even slices.

Large fruits like pineapple:

Cut the ends flat, cut in half, and either core

or remove the seeds. If necessary, cut the

halves into smaller pieces to fit the feed tube.

Cabbage and iceberg lettuce:

Turn the head on its side and slice off the top

and bottom, leaving a center section about

3 inches (8cm) deep. Remove the core, then

cut in wedges to fit the feed tube.

The optional 2mm and 1mm Slicing Discs are

excellent for slicing cabbage for coleslaw.

If the fruit or vegetable doesn’t fit, try

inserting it from the bottom of the feed tube,

where the opening is slightly larger.

Pack the feed tube for desired results:

For long slices or shreds, cut the food in feed

tube widths and pack the pieces horizontally.

For small, round slices or short shreds from

carrots, zucchini and other long vegetables,

cut in feed tube heights and pack tightly

upright.

Food should fit snugly, but not so tightly that it

prevents the pusher from moving.

When slicing or shredding, always use the

pusher.

Never put your fingers or a spatula

into the feed tube.

Never push down hard on the pusher. Use

light pressure for soft fruits and vegetables

like bananas, mushrooms, strawberries and

tomatoes, and for all cheeses. Use medium

pressure for most food: apples, celery,

citrus fruit, potatoes and zucchini. Use firm

pressure for hard vegetables like carrots

and yams.

PRACTICING

SLICING AND SHREDDING

1. Insert a slicing or shredding disc, put

the cover on the work bowl and insert

the food in the feed tube.

Slide the pusher into place, and apply

pressure to the pusher while pressing down

the PULSE button. Release the button as

soon as the food is sliced or shredded.

3. You can load the feed tube repeatedly

without removing work bowl cover. Simply

grasp the pusher and lift up. The pusher

assembly will come off easily, leaving the

cover and feed tube in place. Your other

hand is free to reload the feed tube, and

you do not need to re-press the ON button

if it was previously selected.

REMOVING SLICED OR

SHREDDED FOOD

Before you do anything, wait for the disc to

stop spinning. When it does, unplug the unit,

then hold the work bowl handle and turn it

clockwise. Then lift; the work bowl and cover

will come off together. Turn cover clockwise

to unlock from work bowl. Lift, remove, invert

and place on counter space.

Remove the slicing or shredding disc:

Place two fingers under each side of the disc

and lift it straight up. Place the disc on top

of the inverted work bowl cover to minimize

drips and spills.

TECHNIQUES

FOR SLICING AND

SHREDDING

Small, round fruits and vegetables:

For large berries, radishes and mushrooms,

trim the bottom ends flat with a knife. Insert

the food through the feed tube, standing

each piece on a flat end. You can fill the

tube to about 1 inch (2.5cm) from the top.

The bottom layer gives you perfect slices

for garnish. If you want all the slices to be

perfect, it’s best to process one layer at a

time.

Long fruits and vegetables:

Trim foods like bananas, celery and zucchini

by cutting them into pieces slightly shorter

than the feed tube. Cut both ends flat. (Use

a ruler as a guide, or the pusher assembly.)

Fill the feed tube with the pieces, standing

them vertically and adding enough pieces

so they are solidly packed and cannot tilt

sideways as they are sliced or shredded.

Small amounts of food:

Use the small feed tube and the small pusher.

Remove the small pusher from the pusher

assembly. Place the pusher assembly onto

the feed tube and press the sleeve all the way

down.

Cut the food in lengths slightly shorter than

the feed tube. If slicing one or two long, thin

vegetables like carrots, push them to the far

left. If you are slicing a few vegetables that

are wide at one end and narrow at the other

(carrots, celery or scallions), cut them in half

and pack in pairs, alternating one wide end

up, one narrow end up.

French-cut green beans:

Trim fresh green beans to feed tube widths.

Stack in the feed tube horizontally to about

one inch from the top. Use the slicing disc,

apply light pressure to the pusher and press

the PULSE button until beans are sliced.

To make long, horizontal slices of raw zucchini

or carrots, use the same procedure.

Matchsticks or julienne strips:

Process the food twice – “double slice” it.

Insert large fruits or vegetables (potatoes,

turnips, zucchini, apples) in the feed tube.

Cut pieces to fit the feed tube horizontally

from end to end. Apply pressure to the

pusher while pressing the PULSE button until

the food is sliced. You will get long slices.

Remove the slices from the work bowl and

reassemble. The slices should be assembled

horizontally with the cut edges facing front

and back. Reinsert them in the feed tube,

wedging them in tightly. Slice them again.

You will obtain long julienne strips. With the

optional Square Julienne Disc, you can make

square julienne strips in one operation.

SLICING MEAT

AND POULTRY

Cooked meat and poultry:

The food must be very cold. If possible, use a

piece of food just large enough to fit in the feed

tube. To make julienne strips of ham, bologna

or luncheon meat, stack slices, then roll or

fold them double and stand upright in the feed

tube, wedging in as many rolls as possible.

This technique works better with square or

rectangular pieces than with round ones.

Raw meat and poultry:

Cut the food into pieces to fit the feed tube.

Boneless, skinned chicken breasts will usually

fit when cut in half crosswise. Wrap the pieces

in plastic wrap and put them in the freezer.

They are ready to slice when they are easily

pierced with the tip of a sharp knife, although

semi-frozen and hard to the touch. Remove

plastic wrap. Stand them in the feed tube,

cut side down, and slice them against the

grain, using firm pressure on the pusher. Or

lay them flat in the feed tube, as many as

will fit, and slice with the grain, using firm

pressure.

Salami and other sausages:

If the sausage is soft, freeze it until hard to

the touch, but easily pierced with the tip

of a sharp knife. Hard sausages need not

be frozen. Use the small feed tube if the

sausage is thin enough to fit. Otherwise, cut

the sausage into pieces to fill the large feed

tube completely. Stand the pieces vertically,

packing them tightly so they cannot tilt

sideways.

Firm cheese like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed

tube. Put it in the freezer until semi-frozen,

hard to the touch, but easily pierced with the

tip of a sharp knife. Stand the pieces in the

feed tube and apply light pressure to

the pusher.

IMPORTANT:

Never try to slice soft cheese like mozzarella

or hard cheese like Parmesan. You may

damage the slicing disc or the food

processor itself. You can successfully

shred most cheeses except soft ones.

The exception is mozzarella, which shreds

well if thoroughly chilled. Hard cheeses

like Parmesan shred well only at room

temperature. Therefore, only attempt to shred

mozzarella when well chilled, and Parmesan

when at room temperature.

SLICING AND SHREDDING CHEESE

TYPE OF CHEESE CHOP/PURÉE SHRED SLICE

Soft

Brie, Camembert, room temperature yes no no

Mozzarella, chilled 15–20 min. in freezer no yes no

Ricotta, room temperature yes no no

Cottage cheese, Cream cheese yes no no

Semi-Soft

Blue, chilled yes yes no

Fontina, chilled yes yes no

Semi-Hard

Cheddar, chilled yes yes yes

Monterey Jack, chilled yes yes yes

Swiss, Jarlsberg, chilled yes yes yes

Edam, Gouda, chilled yes yes yes

Provolone, chilled yes yes yes

Hard, at room temperature

Parmesan, Romano yes yes no

Pecorino, Asiago yes yes no

*Soft and semi-soft cheeses will purée; semi-hard and hard cheeses will chop.

TECHNIQUES FOR

KNEADING DOUGH

The Premier Series 11-Cup Food Processor

is designed to mix and knead dough in a

fraction of the time it takes to do it by hand.

You will get perfect results every time if you

follow these directions.

NEVER TRY TO PROCESS DOUGH THAT IS

TOO STIFF TO KNEAD COMFORTABLY BY

HAND.

There are two general types of yeast dough.

Typical bread dough is made with a flour

mix that contains at least 50% white flour. It

is uniformly soft, pliable and slightly sticky

when properly kneaded. It always cleans the

inside of the work bowl completely when

properly kneaded.

Typical sweet dough contains a higher

proportion of sugar, butter and/or eggs than

typical bread dough. It is rich and sticky and

it may not clean the inside of the work bowl.

It requires less kneading after the ingredients

are mixed. Although 30 seconds are usually

sufficient, 60 seconds give better results if

the machine does not slow down. Except for

kneading, described below, the processing

procedures and use of the DOUGH button

are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour

is 5 cups of all-purpose flour or 2¾ cups of

whole grain flour. If a bread dough calls for

more than the recommended amounts of

flour, mix and knead it in equal batches. Do

the same for sweet doughs that call for more

than 3½ cups of flour.

Measuring the flour:

It’s best to weigh it. If you don’t have a

scale, or the recipe does not specify weight,

measure by the stir, scoop and sweep

method. Use a standard, graduated dry

measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its

container. Do not measure flour directly

out of the bag; it is too packed to get an

accurate measure. With the dry measure,

scoop up the flour so it overflows. With

a spatula or knife, sweep excess flour back

into the container so the top of the measure

is level. Do not pack flour into the dry

measure.

Proofing the yeast:

The expiration date is marked on the

package. To be sure your yeast is active,

dissolve it in a small amount of warm

liquid (about 1⁄3 cup [75ml] for one package

of dry yeast). The temperature of liquid

used to dissolve and activate yeast must

be between 105

F and 110

F (40

C and

C). Yeast cells are not activated at

temperatures lower than this and they die

when exposed to temperatures higher

than 130

F (54

C). If the recipe includes a

sweetener like sugar or honey, add a small

amount with the yeast. If no sweetener is

called for, add a pinch, or add a pinch of

flour. The yeast proofs better with it. Let

the mixture stand until it foams, up to 10

minutes.

Processing dry ingredients:

Put the flour in the work bowl with all the

other dry ingredients. If the recipe calls for

herbs, oil or solid fats like butter, add them

with the flour. Turn the machine on and let

it run for about 20 seconds. (Cheese, nuts

and raisins may be added with the dry

ingredients or during the final kneading.

To leave them almost whole, add them 5

seconds before you stop kneading. For a

finer texture, add them sooner.)

Adding liquids:

All liquid should be added through the small

feed tube while the machine is running. Add

liquid in a slow, steady stream, only as fast

as dry ingredients absorb it. If liquid sloshes

or splatters, stop adding it but do not turn

off the machine. Wait until ingredients in

bowl have mixed, then add remaining liquid

slowly. Pour liquid onto dough as it passes

under feed tube opening. Do not pour liquid

directly onto bottom of bowl.

Follow the recipe carefully. It is important to

add enough liquid to make the dough soft

enough to knead. Kneading dough that is

too stiff can strain the machine.

All liquid, except that which is used to

activate yeast, should be cold, to minimize

the possibility of overheating the dough.

You must never knead a yeast dough to a

temperature higher than 100

F (37

C). Doing

so will slow or even prevent the action of

the yeast.

Kneading bread dough:

Do not try to use the machine to knead

dough that is too stiff to knead comfortably

by hand. Doing so can strain the machine.

After the dough starts to clean the inside of

the work bowl completely and forms a ball,

process it for 60 seconds to knead it. Stop

the machine and test the dough to be sure

it is properly kneaded. Typical bread dough

should have a soft, pliable texture and it

should feel slightly sticky. Stretch the dough

with your hands to test it. If it feels hard,

lumpy or uneven, continue processing until

it feels uniformly soft and pliable. Make sure

that the blade is firmly pressed back into

place after removing the dough to test it.

Kneading sweet dough:

Process dough for at least 30 seconds

after all the ingredients have been

incorporated. It may not clean the inside

of the work bowl. If necessary, scrape the

bowl and process for 5 more seconds.

Rising:

Put the dough in a large, lightly floured

resealable plastic bag. Squeeze out all

the air and close tightly, allowing space

for the dough to rise.

Or put the ball of dough in a large bowl

coated with soft butter or vegetable oil.

Roll the dough around to coat its entire

surface. Cover it with a damp towel or a

piece of oiled plastic wrap.

Let it rise in a warm, draft-free place,

about 80

F (26

C). The rising time is

usually about 1½ hours, but will vary

from 45 minutes to several hours,

depending on the type of flour and the

humidity in the air.

To test whether the dough has risen

enough, stick a finger in it. An indentation

should remain. If it doesn’t, let the dough

rise more and test again.

When it has risen enough, punch the

dough down.

Shaping, finishing and baking:

If you shape the dough in loaf pans, fill

pans only half full. Let rise until dough is

just slightly above the top of the pan. If

shaping free-form loaves, let them rise

on an oiled baking sheet until at least

doubled in bulk.

Making consecutive batches:

You can make several batches of bread

dough in a row. The motor in the Premier

Series 11-Cup Food Processor is

extremely efficient.

TYPICAL BREAD DOUGH

PROBLEMS AND

SOLUTIONS

If metal blade doesn’t incorporate

ingredients:

Always start processor before adding

liquid. Add liquid in a slow, steady

stream, only as fast as dry ingredients

absorb it. If you hear liquid sloshing, stop

adding it, but do not turn off machine.

Instead, wait until ingredients in work

bowl have mixed, then add remaining

liquid slowly. Pour liquid onto dough as

it passes under feed tube; do not pour

liquid directly onto bottom of work bowl.

Blade rises in work bowl:

Blade may not have been pushed down

as far as possible before processing

started.

Excessively sticky dough can cause

blade to rise even though it cleans inside

of work bowl. If dough feels very sticky,

carefully reinsert blade and immediately

add 2 tablespoons (30ml) flour through

small feed tube while machine is running.

Dough doesn’t clean inside of

work bowl:

• Amount of dough may exceed

maximum capacity of your food

processor. Remove half and process in

2 batches.

• Dough may be too dry. If it feels

crumbly, add water, 1 tablespoon

(15ml) at a time, while machine is

running, until dough becomes moist

and cleans inside of work bowl. Wait

10 seconds between additions of water.

• Dough may be too wet. While machine

is running, add 1 tablespoon (9g)

of flour. If necessary, add more, 1

tablespoon (9g) at a time, until dough

cleans inside of work bowl and forms

a ball.

Nub of dough forms on top of blade

and does not become uniformly

kneaded:

Stop machine, carefully remove dough,

divide into 3 pieces and redistribute

evenly in work bowl. Continue processing

until dough is uniformly soft and pliable.

Dough feels tough after kneading:

Divide dough into 2 or 3 pieces and

redistribute evenly in bowl. Process

10 seconds or until uniformly soft and

pliable.

Soft dough or liquid leaks onto base of

food processor:

Always start processor before adding

liquid and add liquid only as fast as dry

ingredients absorb it.

Motor stops:

• Cover may have become unlocked.

• Power cord may have become

unplugged.

• Excessive strain may have caused

motor to overheat and stop. Wait for

the motor to cool, 5–10 minutes. A

safety protector in the motor prevents

excessive overheating. If the motor

stops, turn machine off. After 5–10

minutes, divide dough into 2 batches

and complete processing. Pinch dough

to make sure that it is not too stiff to

knead comfortably by hand. If it is, add

liquid, 1 teaspoon (5ml) at a time, until

dough is sufficiently moist to clean

inside of bowl.

Dough doesn’t rise:

We recommend you always test activity

of yeast before using, by stirring it and

adding a small amount of granulated

sugar into about 1⁄3 cup (75ml) warm

liquid (105

F – 110

F) (40

C – 43

C).

Within 10 minutes foam should develop,

indicating yeast is active. Do not use dry

yeast after expiration date on package.

Do not use water that exceeds the given

temperature or overheat dough with

excessive kneading, as it may kill the

yeast cells. All other liquid should be

cold.

Do not knead so long that dough becomes

overheated. The ideal temperature for

kneaded dough is 80˚F (26˚C); it should

never exceed 100˚F (37˚C).

Let dough rise in draft-free environment

of about 80

F (26

C).

Dough containing whole grain flour will

take longer to rise than dough made of

white flour only.

Baked bread is too heavy:

Next time, feel dough to be sure it is

uniformly soft, pliable and slightly sticky

before setting aside to rise. Let dough

fully double in bulk in bowl or bag, then

punch it down, and let it double again

after it is shaped.

TYPICAL SWEET DOUGH

PROBLEMS AND

SOLUTIONS

Motor slows down:

• Amount of dough may exceed

maximum capacity. Remove half, and

process in 2 batches.

• Don’t process too long after all

ingredients are incorporated. Rich

doughs will give you good results after

only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if not melted, must

be cut into tablespoon-size pieces before

being added to work bowl. Make sure

butter or margarine is at room temperature.

Metal blade rises in work bowl:

Blade may not have been pushed down

as far as possible before processing

started. Machine may be overloaded.

Carefully remove half of dough and

process in 2 batches.

Motor stops:

See comments under “Typical Bread

Dough Problems and Solutions.”

Dough doesn’t rise:

See comments under “Typical Bread

Dough Problems and Solutions.”

Always insert chopping blade in the work

bowl before putting ingredients in bowl.

When slicing or shredding food, always

use the pusher. Never put your 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.

Be careful to prevent the chopping blade

from falling out of the work bowl when

emptying the bowl. Remove blade before

tilting bowl, or hold it in place with your

finger, a spatula or a spoon.

TECHNICAL DATA

The motor in your food processor

operates on standard line operating

current. The appropriate voltage and

frequency for your machine are shown on

the lower housing under the base.

An automatic, temperature-controlled

circuit breaker in the motor ensures

complete protection against motor

burnout. If the processor runs for an

exceptionally long time when chopping,

mixing or kneading a thick or heavy

mixture in successive batches, the

motor may overheat. If this happens, the

processor will stop. Turn it off and wait

for the motor to cool before proceeding.

It will usually cool within 10 minutes. In

extreme cases, it could take an hour.

Safety switches prevent the machine

from operating when the work bowl or

the cover is not locked into position.

The motor stops within seconds when

the motor is turned off, and a fast-stop

circuit stops it instantly when the pusher

assembly is removed.

Cuisinart offers a Limited Three-Year

Warranty on the entire machine.

CLEANING AND

MAINTENANCE

Keep your food processor ready to use

on a kitchen counter. When not in use,

leave it unplugged.

Store the blade and discs as you

would sharp knives, out of the reach of

children. The disc and blade holders are

optional accessories which offer safe and

convenient storage.

All parts except the housing base are

dishwasher safe, and we recommend

washing them in the dishwasher on the

top rack only.

Due to intense water heat, washing the

work bowl and work bowl cover on the

bottom rack of your dishwasher may

cause damage over time. Insert the work

bowl upside down. Remember to unload

the dishwasher carefully wherever you

place the sharp blade and discs.

To simplify cleaning, rinse the work bowl,

cover, pusher assembly and blade or

disc immediately after use, so food won’t

dry on them. Openings at the bottom of

the large pusher provide drainage and

make cleaning easy. If food lodges in

the pusher, remove it by running water

through it, or use a bottle brush.

If you wash the blade and discs by hand,

do it carefully. Avoid leaving them in soapy

water where they may disappear from

sight. To clean the metal blade, fill the work

bowl with soapy water, hold the blade by

its plastic center and move it rapidly up

and down on the center shaft of the bowl.

Use of a spray attachment is also effective.

If necessary, use a brush.

The work bowl is made of plastic, which

is shatter resistant and heat resistant.

It should not be placed in a microwave

oven.

TIP: When preparing a meal, make the

dishes with the least amount of wet

ingredients first. For example, make

the bread first; then you don’t need to

wash the bowl before making the salad.

In many cases, wiping the bowl with a

paper towel between recipes is sufficient.

Chopping certain foods may scratch or

cloud the work bowl. These foods include

ice, whole spices, coffee beans and oils

like wintergreen. If you like to prepare

your own spice blends, you may want to

keep a second bowl just for that purpose.

The housing base is made of a tough

plastic with high-impact resistance. Its

smooth surface will look new for years.

Keep a sponge handy as you work, and

wipe spills from the base.

Four rubber feet on the underside keep

the base from moving on most work

surfaces when the machine is processing

heavy loads. If the feet leave spots on

the counter, spray them with a spot

remover and wipe with a damp sponge.

If any trace of the spot remains, repeat

the procedure and wipe the area with a

damp sponge and nonabrasive cleaning

powder. Dry completely.

To clean the inside of the detachable

stem, slide the stem release button on

the side up as far as it will go and hold it

there as you run water through the stem.

IMPORTANT: Never store the blade or

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

Premier Series 11-Cup 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 the metal blade and

discs carefully. Their cutting edges are

very sharp.

Always place discs on flat, stable surface

before connecting detachable stem.

Never put the 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.

FULL TEN-YEAR

WARRANTY ON MOTOR

This warranty is available to consumers

only. You are a consumer if you are the

owner of a Cuisinart ® Premier Series

11-Cup Food Processor that was

purchased at retail for personal, family

or household use. This warranty is not

available to retailers or other commercial

purchasers or owners.

We warrant that your Cuisinart ® Premier

Series 11-Cup Food Processor will be

free of defects in material or workmanship

under normal home use for three years from

the date of original purchase.

We warrant that the motor for your

Cuisinart ® Premier Series 11-Cup Food

Processor will be free of defects in material

or workmanship under normal home use

for ten years from the date of original

purchase. This motor warranty covers the

motor and excludes all other parts in the

motor base assembly area such as the

upper and lower plastic housings, work

bowl and cover, blades and all electrical

components and vertical projecting motor

shaft sheath.

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 ® Premier Series 11-Cup

Food Processor should prove to be

defective within the warranty period, we

will repair it, or if we think necessary,

replace it, without charge to you. To obtain

warranty service, simply call our toll-free

number 800-726-0190 for additional

information from our Consumer Service

Representatives or send the defective

product to Consumer 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.

If the problem with the machine is

determined to be a defect of the motor, and

within the warranty period, all postage and

handling charges will be refunded.

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

serial number, original date of purchase,

and any other information pertinent to the

product’s return.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-Warranty

Service, California residents have the

option of returning a nonconforming

product (A) to the store where it was

purchased or (B) to another retail store

which sells Cuisinart products of the same

type. The retail store shall then, at its

discretion, either repair the product, refer

the consumer to an independent repair

facility, replace the product, or refund the

purchase price less the amount directly

attributable to the consumer’s prior usage

of the product. If either of the above two

options does 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 800-

726-0190. Cuisinart will be responsible for

the cost of the repair, replacement, and

shipping and handling for such products

under warranty.

Warning:

Our Premier Series 11-Cup Food Processor,

and other Cuisinart ® Food Processors and

Accessories have been carefully designed

and manufactured with the highest quality

materials to assure your satisfaction and

safety when you use them.

Although accessories sold by companies

other than Cuisinart may be compatible

with your Cuisinart machine, their use with

your Cuisinart machine may present a risk

of serious injury.

For example, you should not use other

brand accessories, such as juicers, which

permit your machine to operate with

exposed cutting or shredding discs. We

also caution you not to use the large feed

tube on this machine with machines built

by other manufacturers.

If you have any questions about the safety

features of the Cuisinart ® Premier Series

11-Cup Food Processor or any other

Cuisinart product, please call us at the toll-

free number above.

BEFORE RETURNING YOUR

CUISINART PRODUCT

If your Cuisinart

Premier Series 11-Cup

Food Processor should prove to be

defective within the warranty period, we

will repair or, if we think necessary, replace

it. To obtain warranty service, please call

our Consumer Service Center toll-free

at 1-800-726-0190 or write to: Cuisinart,

7475 North Glen Harbor Blvd. Glendale,

AZ 85307. To facilitate the speed and

accuracy of your return, enclose $10.00 for

shipping and handling. (California residents

need only supply a proof of purchase and

should call 1-800-726-0190 for shipping

instructions.) Please be sure to include your

return address, daytime phone number,

description of the product’s defect, product

serial number, and any other information

pertinent to the return. Please pay by

check or money order. NOTE: For added

protection and secure handling of any

Cuisinart® product that is being returned,

we recommend you use a traceable,

insured delivery service. Cuisinart cannot

be held responsible for in-transit damage or

for packages that are not delivered to us. Lost

and/or damaged products are not covered

under warranty. Your Cuisinart® Premier

Series 11- Cup Food Processors 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 to ensure that the product

is still under warranty.

Recipes

Appetizers 22

Soups 27

Quick Breads 30

Yeast Breads 33

Artisan Breads 37

Entrées 43

Pizzas 46

Sauces & Dressings 50

Sides 55

Desserts 59

1 small onion, cut into 1-inch pieces

(about 1 cup)

⁄

cup fresh cilantro

1 medium jalapeño, seeded,

cut into 1-inch pieces

3 medium vine-ripened tomatoes,

cut into 1-inch pieces

1½ teaspoons fresh lime juice

⁄

cup fresh or frozen corn kernels

(frozen kernels do not need to

be thawed)

¾ teaspoon kosher salt

Insert the metal blade. Put onion, cilantro and jalapeño in work bowl. Process until finely

chopped, about 5 seconds. Scrape work bowl. Add tomatoes and lime juice. Pulse until

tomatoes are coarsely chopped, about 5 to 7 times. Add corn and salt; pulse once to just

combine. Let sit for 1 hour before serving to allow flavors to develop.

Appetizers

Nutritional information per tablespoon:

Calories 8 (0% from fat) • carb. 2g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 56mg • fiber 0g

Fresh Tomato and Corn Salsa

Try this salsa on grilled chicken or seafood.

Makes 2 cups

Preparation: 5–10 minutes, plus 1 hour resting time

1½ large heads of garlic (entire bulb),

cloves peeled

1 teaspoon olive oil

⁄

cups lowfat sour cream

1 medium scallion, trimmed,

cut into 1-inch pieces

⁄

cup roasted red peppers

(from a jar), drained

⁄

teaspoon freshly ground black pepper

Preheat oven to 375˚F. Toss the peeled garlic cloves in the olive oil and wrap in foil. Set on

middle oven rack and roast for 1 hour. Remove from oven and cool.

Insert the metal blade. Purée the cooled garlic, 20 seconds. Scrape work bowl. Add remain

ing ingredients and process for 10 to 15 seconds. Scrape work bowl and process until

smooth, about 10 seconds longer. Let sit in refrigerator to develop flavor, about 1 hour. Serve

with crudités or breadsticks.

Nutritional information per tablespoon:

Calories 30 (60% from fat) • carb. 2mg • pro. 1g • fat 2g

• sat. fat 1g • chol. 5mg • sod. 12mg • fiber 0g

Roasted Garlic and Red Pepper Spread

There is no such thing as too much garlic when it is roasted.

Makes 1¾ cups

Preparation: 5–10 minutes, plus 1 hour to roast the garlic and 1 hour resting time

Hummus

This popular Middle Eastern dip may be served with the traditional

pita wedges or with fresh vegetable crudités.

Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using),

plus 30 minutes resting time

Makes 2¾ cups / 44 tablespoons

⁄

cup fresh Italian parsley

2 strips lemon zest, ½ x 2 inches,

bitter white pith removed

¾ teaspoon kosher salt

2 garlic cloves

2 cans (15 oz. each) chickpeas, drained,

rinsed and drained again

¼ cup tahini

¼ cup water

3 tablespoons fresh lemon juice

2¼ teaspoons ground cumin

2 tablespoons extra virgin olive oil

Insert the metal blade. Pulse to chop the parsley, 10 to 15 times. Remove and reserve. Pulse

to chop the lemon zest with the kosher salt, 10 to 15 times. With the machine running, drop

the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahi

ni, water, lemon juice, and cumin to the work bowl. Pulse to chop, 10 times, then process 60

seconds; scrape the work bowl. With the machine running, add the oil in a slow, steady

stream; process until the hummus is smooth and creamy, about 3 minutes. Add half the

chopped parsley; pulse to incorporate, 5 to 10 times. Allow the hummus to sit for 30 min

utes before serving to allow the flavors to blend. Serve in a shallow bowl, sprinkled with the

remaining chopped parsley. If desired, drizzle with extra virgin olive oil.

Nutritional information per tablespoon:

Calories 30 (49% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 0mg • sod. 33mg • fiber 1g

Variation:

Roasted Shallot & Herb Hummus

Wrap 8 ounces of peeled and trimmed shallots that have been tossed in ¾ teaspoon olive

oil in heavy-duty foil and roast in a 400ºF oven for 60 minutes. Let cool. Make the hummus

according to the recipe, and add the cooled roasted shallots along with 1 tablespoon Herbes

de Provence when processing the chickpeas. Makes about 3 cups.

Jalapeño Jack Wafers

These savory wafers just melt in your mouth.

Preparation: 15–20 minutes,

plus 30 minutes resting time and 30 minutes baking and cooling

Makes 48 wafers

8 ounces Monterey Jack

1 small jalapeño, seeded

4 tablespoons unsalted butter

1 teaspoon fresh cilantro

¼ small onion, cut into 1-inch pieces

1 cup unbleached, all-purpose flour

Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure;

reserve. Remove shredding disc and insert metal blade. Add jalapeño and onion; process

until coarsely chopped, about 5 to 10 seconds. Scrape work bowl. Add shredded cheese,

butter and cilantro. Process until well blended and the mixture forms a ball, about

20 seconds. Scrape work bowl. Add flour and process until dough forms a ball,

about 10 to 15 seconds.

Turn dough out onto plastic wrap and shape into a log approximately 12 inches long. Wrap

in plastic wrap and chill for 30 minutes before using. May be made ahead to this point and

refrigerated up to 3 days before using.

Preheat oven to 350°F. Slice logs into ¼-inch pieces. Arrange on ungreased baking sheet.

Bake until lightly browned on the bottom and edges, about 20 minutes. Cool on wire rack

before serving.

Nutritional information per wafer:

Calories 47 (57% from fat) • carb. 3mg • pro. 2g

• fat 3g • sat. fat 2g • chol. 8mg • sod. 31mg • fiber 0g

Insert the metal blade. Place the walnuts in the work bowl, pulse 5 times to chop. Remove

and reserve. With the machine running, drop the cheese cubes down the feed tube. Process

for 30 seconds until finely chopped, remove and reserve. Put the sun-dried tomatoes in the

work bowl, pulse 5 times to chop, remove and reserve.

With the machine running, drop the shallot down the feed tube and process until finely

chopped, about 5 seconds. Scrape down the sides of the work bowl. Add the sausage and

pulse about 3 times to roughly chop. Add the cream cheese, basil and ground pepper to the

work bowl. Use the pulse to incorporate. Scrape down the sides of the work bowl. Add the

reserved chopped walnuts, Asiago cheese and sun-dried tomatoes. Use the pulse to incor -

porate. Transfer the mixture to a small bowl.

On a lightly floured surface, roll out the sheet of puff pastry to 10 x 14 inches. Arrange the

pastry on the work surface so that the long side is in front of you. Brush the top 1-inch edge

of the pastry with the egg wash. Using an offset or palette spatula, spread the cream cheese

mixture evenly on the puff pastry. Roll the pastry evenly, jelly-roll style, so that you roll into

the egg-washed edge. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 24.

(The entire roll may be frozen; thaw in the refrigerator for 2 to 3 hours before continuing.)

Cover and refrigerate the egg wash.

Preheat the oven to 400º F. Slice the puff pastry into 28 slices, each -inch thick. (If the puff ½

pastry has not already been frozen once, you may freeze it now for baking later. Freeze the

slices on a plastic wrap-lined baking sheet in a single layer. When frozen solid, transfer to a

freezer bag. Double-wrap the bag to keep out freezer odors. May be frozen up to 3 weeks.)

Arrange the puff pastry slices on a baking sheet about 1 inch apart. Lightly brush with the

egg wash. Bake for 23 to 28 minutes, until puffed and golden. Serve hot/warm. If desired,

they may be baked ahead. Bake until light golden, cool, then refrigerate until ready to serve.

Reheat in a 300ºF oven for about 5 minutes.

*To roast the turkey sausage, prick the sausage several times with a fork, rub lightly with

about ½ teaspoon of olive oil, then roast on a foil-lined pan at 350ºF for 25 to 30 minutes,

turning after 15 minutes.

Nutritional information per pinwheel:

Calories 81 (62% from fat) • carb. 5g • pro. 3g • fat 6g

• sat. fat 1g • chol. 11mg • sod. 154 mg • fiber 0g

Turkey Sausage & Sun-Dried Tomato

Puff Pastry Pinwheels

Do-ahead prep makes these perfect for entertaining.

Makes 28

Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and

roast the sausage, and 30 minutes baking time

¼ cup toasted walnuts

¾ ounce Asiago, cut into ½-inch pieces

4 sun-dried tomato halves,

reconstituted in ½ cup boiling

water until softened, squeezed dry

1 shallot (1 ounce)

¼ pound Italian turkey sausage, roasted

and cooled, cut into

3⁄4

-inch slices*

8 ounces cream cheese, regular or low

fat, not nonfat, cut into cubes

1 teaspoon basil

¼ teaspoon freshly ground

black pepper

1 sheet frozen puff pastry, thawed for

1 hour in the refrigerator

egg wash: 1 egg + 2 tablespoons

water, beaten together

Spinach, Feta & Artichoke Stuffed Mushrooms

For a savory side dish, use this stuffing in portobellos.

Makes twenty-eight 1½-inch stuffed mushrooms

Preparation: 15–20 minutes, plus 30 minutes baking and cooling

28 1½-inch white button or

cremini mushrooms

1½ ounces French bread,

cut into 1-inch pieces

1½ ounces Asiago, cut into ½-inch pieces

⁄

cup lightly toasted pine nuts

or walnuts

3 canned artichokes, well drained,

then gently squeezed in paper towels

to remove excess moisture

1 garlic clove

1 small shallot, halved

12 ounces fresh spinach,

well washed and dried,

tough stems removed

¾ teaspoon Herbes de Provence

3 ounces feta cheese,

slightly crumbled

3 ounces cream cheese

(regular, not low- or nonfat),

cut into 1-inch pieces

Insert the metal blade. Put the bread in the work bowl and process for 45 seconds to make

crumbs. Measure out

⁄

cup of the breadcrumbs and reserve in a small bowl – save the

remainder for another use. With the machine running, drop the Asiago cheese down the

small feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to

coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the

artichokes, about 10 times. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the small feed tube; process

5 seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces at a time; pulse

10 to 12 times to chop after each addition. Add the herbes de Provence, feta and cream

cheese; process for 20 seconds to incorporate. Add the reserved breadcrumb mixture; pulse

about 10 to 12 times to incorporate. The stuffing may be made up to 2 days ahead.

Rinse, but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may

be chopped finely using the metal blade and pulse, then sautéed in a tablespoon of unsalted

butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)

Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon of the spinach mixture.

Arrange in a shallow baking dish that has been lightly coated with olive oil – do not crowd.

The mushrooms may be stuffed up to 8 hours ahead. If making ahead, cover and refrigerate.

Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes

before serving.

Nutritional information per mushroom:

Calories 47 (57% from fat) • carb. 3g • pro. 2g • fat 3g

• sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g

Nutritional information per serving:

Calories 108 (34% from fat) • carb. 15g • pro. 3g • fat 4g

• sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g

Soups

12 ounces cremini mushrooms,

stems removed and reserved

1½ tablespoons extra virgin olive oil

1 garlic clove

1 medium onion, cut into 1-inch pieces

2 pounds butternut squash, peeled,

seeded and cut to fit large feed tube

1 medium sweet potato, peeled and cut

to fit large feed tube

1 tablespoon unsalted butter

2 teaspoons curry powder

2 tablespoons white rice

(dry, not cooked)

3 cups chicken or vegetable stock,

low sodium

1½ teaspoons fresh lemon juice

1 tablespoon honey

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup half & half

Butternut Squash Bisque

with Roasted Cremini Mushrooms

Most cream soups are laden with heavy cream and fat.

This soup uses half & half and rice to make it rich and creamy.

Makes eight 7-ounce servings Preparation: 40 to 45 minutes

Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the

mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium

pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the

baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no

longer sitting in liquid. The mushrooms may be roasted ahead.

Insert the metal blade. With the machine running, drop the garlic through the feed tube

and process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved

mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.

Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.

Use medium pressure to shred the sweet potato; remove and reserve.

Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic

mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes

aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and

chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.

Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over

very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse

10 times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds.

Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,

honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and

adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If

doing ahead, allow the soup to cool, then cover and refrigerate. Just before serving, reheat the

soup.) Stir in the half & half, heat for 1 minute, then serve.

2 garlic cloves

2 medium onions, cut into 1-inch pieces

3 medium red bell peppers, cored,

seeded, and cut into 1-inch pieces

3 ears fresh corn

1 tablespoon olive oil

1½ teaspoons dried thyme

4 tablespoons dry white rice

(dry, not cooked)

4½ cups chicken or vegetable stock, low

sodium

1 jar (12 ounces) roasted red

peppers, drained

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3–5 drops hot sauce, to taste

Insert the metal blade. With the machine running, drop the garlic down the small feed tube

and process until finely chopped, about 5 seconds. Scrape the work bowl. Add the onions;

pulse to chop, 15 times. Remove and reserve. Use the pulse to chop the red peppers, 10 to

15 times. Remove and reserve.

Use a thin-bladed knife (a boning knife works well) to remove the corn from the cobs.

Reserve the cobs.

Heat the oil in a 6-quart stockpot over medium heat. Add the chopped onions, garlic, and

red peppers. Allow the vegetables to cook for 2 to 3 minutes – do not brown. Stir in the corn,

cobs, thyme, and rice; cook for 2 to 3 minutes longer. Add the chicken stock and roasted

peppers; raise the heat and bring to a boil. Reduce heat, cover loosely and simmer for 20

minutes.

Remove the corncobs and discard. Strain the solids from the cooking liquid. Reserve the

cooking liquid. Insert the metal blade. Process the solids for 4 minutes to purée, stopping the

machine two or three times to scrape the work bowl. Add the purée into the reserved cook -

ing liquid and stir to combine. Add salt and pepper; stir well to combine. Season with hot

sauce and chill before serving.

Note: This soup may also be served hot.

Nutritional information per serving:

Calories 98 (18% from fat) • carb. 17g • pro. 3g • fat 2g

• sat. fat 0g • chol. 0mg • sod. 186mg • fiber 2g

Chilled Roasted Red

Bell Pepper & Corn Soup

Low in fat and calories, this soup is very refreshing on a hot summer day.

Makes eight 7-ounce servings

Preparation: 30–35 minutes, plus chilling time

1 garlic clove

1 medium jalapeño, seeded,

cut into 1-inch pieces

⁄

cup fresh cilantro

6 small scallions, trimmed and cut into

1-inch pieces

1 small green bell pepper, cored, seeded

and cut into 1-inch pieces

3 medium tomatoes, cut into

1-inch pieces

3 cups tomato juice

1 medium cucumber, peeled, halved

lengthwise, seeds removed

3 tablespoons fresh lime juice

½ teaspoon freshly ground

black pepper

⁄

teaspoon kosher salt

2 tablespoons reduced fat sour cream

fresh cilantro for garnish, if desired

Insert metal blade and process garlic and jalapeño until finely chopped, about 5 seconds.

Scrape the work bowl. Add cilantro, scallions and green pepper; pulse to coarsely chop,

about 10 to 12 times. Transfer to a large mixing bowl. Put tomatoes in work bowl and pulse

to coarsely chop, about 8 times. Do not overprocess. Transfer to mixing bowl. Add tomato

juice to tomato mixture and stir to combine.

Insert the slicing disc. Put cucumber in feed tube vertically and slice. Add to mixing bowl.

Add lime juice, pepper and salt to mixing bowl and stir to combine. Cover and chill before

serving.

Serve garnished with 1 teaspoon sour cream and a fresh cilantro sprig.

Nutritional information per serving:

Calories 63 (9% from fat) • carb. 13g • pro. 2g • fat 1g

• sat. fat 0g • chol. 1mg • sod. 378mg • fiber 2g

Gazpacho

Always served well chilled, this summertime favorite

has its origins in the Andalusian region of Spain.

Makes six 7-ounce servings

Preparation: 15–20 minutes, plus chilling time

Quick Breads

Cranberry-Orange Bread

Apples make this bread very moist – for a breakfast treat, slice and toast.

Makes 1 loaf (16 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

nonstick cooking spray

1½ cups unbleached, all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1 cup pecan halves

4 strips orange zest, bitter white pith

removed

¾ cup granulated sugar

1 medium apple, peeled, cored and

cut into 1-inch pieces

2 large eggs

¾ teaspoon pure vanilla extract

⁄

cup unsalted butter, melted

¼ cup buttermilk

½ cup dried cranberries

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. In a small bowl

combine flour, baking powder and salt. Reserve. Insert metal blade and pulse to coarsely

chop pecans, about 6 times. Reserve.

Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apples,

eggs and vanilla; process until combined, about 15 to 20 seconds. With machine running,

add butter and buttermilk through the small feed tube. Process until combined, about 10 to

15 seconds. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in,

about 5 to 6 times. Do not overprocess.

Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the

center comes out clean, about 60 to 65 minutes. Cool in pan on a wire rack. Remove from

pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours

before slicing.

Nutritional information per serving:

Calories 176 (41% from fat) • carb. 24g • pro. 2g • fat 8g

• sat. fat 3g • chol. 24mg • sod. 103mg • fiber 1g

nonstick cooking spray

⁄

cups unbleached, all-purpose flour

¼ cup walnut halves

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon kosher salt

1½ ripe bananas peeled, cut into

1-inch pieces

1 large egg

1 large egg white

⁄

cup granulated sugar

⁄

cup plain nonfat yogurt

2½ tablespoons unsalted butter,

cut into 1-inch pieces

1¼ teaspoons pure vanilla extract

Preheat oven to 350˚F. Lightly spray a 9 x 5-inch loaf pan with cooking spray. Insert metal

blade. Pulse to combine flour, nuts, baking powder, baking soda and salt, about 5 times.

Reserve.

Process banana until puréed, about 30 seconds. Scrape work bowl and process an addi -

tional 10 seconds. Add egg, egg white, sugar, yogurt, butter and vanilla extract. Process until

well combined, about 10 to 15 seconds. Add dry ingredients. Pulse until flour is just mixed

in, about 5 to 6 times.

Pour into prepared pan. Bake until golden brown and a toothpick inserted in the center

comes out clean, about 50 minutes. Cool in pan on a wire rack for 20 minutes. Remove from

pan and cool completely on wire rack.

Muffin variation:

Lightly spray 12 standard (½-cup) muffin cups with vegetable oil cooking spray. Divide the

batter evenly among the 12 cups. Bake at 350˚F for 16 to 20 minutes. For variety, add

⁄

cup

chocolate chips when pulsing in the flour mixture.

Nutritional information per serving:

Calories 131 (28% from fat) • carb. 22g • pro. 3g • fat 4g

• sat. fat 0g • chol. 21mg • sod. • fiber 1g125mg

Banana Nut Bread

Wrap and freeze individual slices for a healthy lunchbox snack.

Makes 1 loaf (14 servings)

Preparation: 10–15 minutes, plus 2 hours baking and cooling

Paste:*

¾ cup blanched almonds

½ cup granulated sugar

2 tablespoons, plus 1 teaspoon water

¼ teaspoon pure almond extract

To make paste:

Insert the metal blade. Process blanched almonds and sugar until finely ground, about 60

seconds. With machine running, add water and extract; process until combined, about 45

to 60 seconds longer. Paste can be made ahead and stored in the refrigerator in an airtight

container for up to two weeks.

To make bread:

Preheat oven to 350˚F. Lightly coat one 9 x 5-inch loaf pan with cooking spray. Toast sliced

almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl com -

bine flour, baking powder, salt and baking soda; reserve.

Insert metal blade and process pears, eggs, almond paste and butter until combined, about

30 seconds. Scrape bowl and process an additional 30 to 45 seconds. Add toasted almonds

and reserved dry ingredients. Pulse to combine, about 6 to 7 times. Pour into prepared pan

and bake until golden brown on top and a toothpick inserted in the center comes out clean,

about 1 hour. Cool on wire rack for 30 to 40 minutes. Remove from pan and cool completely

on wire rack. For best results, wrap bread in plastic wrap and allow to rest for 24 hours

before slicing. Freezes well.

*Almond paste can also be purchased in the baking section of many grocery or gourmet stores.

Nutritional information per serving:

Calories 237 (49% from fat) • carb. 25g • pro. 5g • fat 13g

• sat. fat 4g • chol. 49mg • sod. 217mg • fiber 1g

Almond-Pear Bread

Almonds and pears combine to make this rich, moist tea bread.

Makes 1 loaf (12 servings)

Preparation: 20–25 minutes, plus 2½ hours baking and cooling

Bread:

nonstick cooking spray

½ cup sliced almonds

1¼ cups unbleached, all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

¾ pound ripe pears, peeled, cored,

cut into 1-inch pieces

2 large eggs

¾ cup prepared almond paste

1⁄3 cup unsalted butter, softened,

cut into 1-inch pieces

Yeast Breads

Challah Braid

If you have leftovers, our challah braid slices make the best French toast.

Makes 18 servings (one 2-pound loaf)

Preparation: 15–20 minutes, plus 2½ hours rising and resting,

30 minutes baking and 1 hour or longer cooling

4 tablespoons granulated sugar, divided

1 package active dry yeast

(2¼ teaspoons)

¼ cup warm water (105˚F–115˚F)

⁄

cups unbleached, all-purpose flour

2 teaspoons kosher salt

⁄

cup cold water

½ cup unsalted butter, melted

1 large egg

1 tablespoon water

nonstick cooking spray

In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand

until foamy, about 5 minutes.

Insert the metal blade in the work bowl and add flour, remaining sugar and salt. Pulse on

dough speed to combine, about 2 to 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough

speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb

it. Once dough forms a ball, continue processing for 45 seconds to knead dough. Put dough

in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,

about 1 to 1½ hours.

Put dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide

dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 18

inches. Put the cylinders side by side on a baking sheet coated with cooking spray. Braid

loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under

loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until dou

bled in size, about 45 minutes. Preheat oven to 375˚F 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min

utes. Lower temperature to 350˚F and bake until loaf is browned and sounds hollow when

tapped, about 10 minutes. Cool on wire rack.

Nutritional information per serving:

Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g

• sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g

1 package active dry yeast

(2¼ teaspoons)

1 teaspoon granulated sugar

½ cup warm water (105˚F–110˚F)

4 ounces extra-sharp Cheddar

4½ cups unbleached, all-purpose flour

3 tablespoons unsalted butter,

cut into 1-inch pieces

1½ teaspoons kosher salt

1 cup fat-free milk

nonstick cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy,

about 5 minutes.

Insert medium shredding disc and shred cheese. Leave in work bowl. Remove shredding

disc and insert metal blade. Add flour, butter and salt; process to combine, about 20 sec -

onds. Add milk to yeast mixture. With machine running on dough speed, pour milk mixture

through small feed tube as fast as the flour will absorb it and process until dough cleans the

sides of the work bowl. Then process for 45 seconds to knead dough. Put dough in a lightly

floured plastic food storage bag and seal top. Let rise in a warm place until doubled in size,

about 1 to 1½ hours.

Spray one 9 x 5-inch loaf pan with cooking spray. Put dough on a lightly floured surface

and punch down. Roll dough into a 9 x 5-inch rectangle. Beginning with short end, roll up

the dough jelly-roll fashion. Pinch the seam and ends tightly to seal. Put in greased loaf pan

and cover with plastic wrap coated with vegetable oil cooking spray. Let rise for 45 minutes.

Preheat oven to 375°F 15 minutes before baking.

Bake until top is well browned and loaf sounds hollow when tapped, about 35 to 40 minutes.

Remove from pan and cool on wire rack.

Nutritional information per serving:

Calories 193 (23% from fat) • carb. 30g • pro. 7g • fat 5g

• sat. fat 3g • chol. 14mg • sod. 289mg • fiber 1g

Cheese Bread

This bread is excellent for sandwiches and makes a delicious accompaniment to

hearty soups.

Makes one 2-pound loaf (15 servings)

Preparation: 10–15 minutes, plus 2¼ hours rising,

40 minutes baking and 1 hour or longer cooling

1 package active dry yeast

(2¼ teaspoons)

1 tablespoon granulated sugar

1⁄3 cup warm water (105°F–110°F)

5 cups unbleached, all-purpose flour

4 tablespoons unsalted butter,

cut into 1-inch pieces

2 teaspoons kosher salt

11⁄3 cups cold water

nonstick cooking spray

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy,

about 5 minutes.

Insert metal blade. Process flour, butter and salt on dough speed until combined, about

10 to 15 seconds. Combine yeast mixture and cold water. With machine running on dough

speed, add liquid through small feed tube as fast as flour will absorb it. Once dough cleans

the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Put

dough in a lightly floured plastic food storage bag and seal the top. Allow to sit in a warm

place until doubled in size, about 1 to 1½ hours.

Spray two 9 x 5-inch loaf pans with cooking spray. Put dough on a lightly floured

surface and punch down. Divide dough in half and roll each half into a 9 x 5-inch rectangle.

Beginning with short end, roll up the dough jelly-roll fashion. Pinch the seam and ends tightly

to seal. Put in greased loaf pans and cover with plastic wrap coated with vegetable oil

cooking spray. Let rise until dough is just above the tops of the pans, about 45 minutes to

1 hour. Preheat oven to 400°F 15 minutes before baking.

Bake until tops are browned and loaf sounds hollow when tapped, about 30 to 35 minutes.

Remove from pans and cool on wire rack.

Variation: To make Classic Wheat Bread, substitute 2½ cups whole wheat flour for 2½ cups

of the unbleached, all-purpose flour.

Nutritional information per serving:

Calories 151 (18% from fat) • carb. 27g • pro. 4g • fat 3g

• sat. fat 2g • chol. 7mg • sod. 260mg • fiber 3g

Classic White Bread

Spoil your family with homemade bread.

Makes 2 loaves, 1¼ pounds each (18 servings)

Preparation: 10–15 minutes, plus 2½ hours rising and resting,

35 minutes baking, and 1 hour or longer cooling

Specyfikacje produktu

Marka:	Cuisinart
Kategoria:	Robot kuchenny
Model:	Prep 11 Plus DLC-2011

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