Cuisinart Food Processer Manual

8/4/2019 Cuisinart Food Processer Manual

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Classic Series 14-Cup Food Processor

INSTRUCTION BOOKLET

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

DFP-14N Series

RecipeBooklet

Reverse Side

U IB-5370


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CAPACITYRecommended work bowl capacity for various foods

FOODS CAPACITY

Chopped and Pured Fruit 3 cupsand Vegetables

Chopped or Pured Meat, Poultry, 2-1/4 poundsFish or Seafood

Bread Dough 3 pounds (6 cups flour, yieldingtwo 1-1/2 pound loaves)

Nuts for Nut Butters 3 cups

Sliced or Shredded Fruit, 14 cupsCheese, or Vegetables

Cake Batter 4 pounds (5 8-inch layers)

Cookie Dough 3-1/2 pounds (90 cookies)

IMPORTANTUNPACKINGINSTRUCTIONS

This package contains a Cuisinart

Food Processor, and these standardparts for it: metal chopping blade,dough kneading blade, slicing disc

and shredding disc, detachable stemfor discs and spatula.

CAUTION:

THE CUTTING TOOLS HAVE VERY

SHARP EDGES. To avoid injury when

unpacking the parts, please follow

these instructions:

1. Place the box on a low table or onthe floor next to the kitchen counteror table where you plan to keepthe food processor. Be sure the

box is right side up.2. Remove the cardboard panel and

the instructional material.

NOTE: Remember to return yourwarranty card complete with allinformation carefully filled out.

3. You will see a rectangular blockof plastic foam that holds theprocessor parts and DVD, eachfitted into a cavity in the foam.

The dough kneading blade (A) anddetachable stem (B) for the discsare in cavities at one short side ofthe foam block. Remove them first.

The plastic spatula (C) is on onelong side of the foam block.Remove it next.

The slicing disc (D) is on one long

side and the shredding disc(E) on the other. Slide them out oftheir grooves WITH GREAT CARE;THE BLADES ARE SHARP.

Now only the work bowl cover (F)and the pusher assembly (G)remain in the foam block. Grasp anedge of the work bowl cover and liftit straight up. Grasp the pusherassembly edge near the center ofthe box and lift it straight up.

4. Lift out the plastic foam block.

5. The machine base and work bowlwith metal blade are at the bottomof the box. CAREFULLY REMOVETHE METAL BLADE BY GRASP-ING THE CENTER WHITE HUBAND LIFTING IT STRAIGHT UP.NEVER TOUCH THE BLADES,

WHICH ARE RAZOR SHARP.Carefully remove each part from the4 corners of the box.

6. Remove the base and bowl togeth-er by grasping the plastic bowl atthe top with both hands and liftingthe bowl straight up. Do not rotatethe bowl clockwise on the base.This will cause the bowl to sepa-rate from the base.

7. Place the processor on a counteror table and read the instructions

thoroughly before using themachine.

8. Save the shipping cartons andplastic foam blocks. You maywant to use them in shipping theprocessor at a later date.

A

D

F

G

B

E

C


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IMPORTANTSAFEGUARDSAlways follow these safety precautions when usingthis appliance:

GETTING READY:1. READ ALL INSTRUCTIONS.

2. Blades are sharp! Handle them carefully.

3. Unplug from outlet when not in use, before puttingon or taking off parts, and before cleaning. Tounplug, 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 cordor plug, or after appliance has been dropped ordamaged in any way. Return appliance to thenearest authorized service facility for examination,repair or electrical or mechanical adjustment.

Operation:

1. Do not use pusher assembly if sleeve becomesdetached from pusher.

2. Keep hands as well as spatulas and other utensilsaway from moving blades or discs while process-ing food, to prevent possibility of severe personalinjury or damage to Custom 14 Food Processor.

A plastic scraper may be used, but must be usedonly when Custom 14 Food Processor motor isstopped.

3. Avoid contact with moving parts. Never push fooddown by hand when slicing or shredding. Alwaysuse pusher, or injury could occur.

4. Make sure motor has completely stopped beforeremoving cover. If machine does not stop within4 seconds when you turn cover, call 800-726-0190for assistance. Do not use machine.

5. Never store any blade or disc on the motor shaft.

To reduce the risk of injury, no blade or disc shouldbe placed on the shaft except when the bowl isproperly locked in place and the processor is inuse. Store blades and discs, as you would sharpknives, out of reach of children.

6. Be sure cover is securely locked in place beforeoperating food processor.

7. Never try to override or tamper with cover interlockmechanism.

Cleaning

1. To protect against risk of electrical shock, do notput base in water or other liquid.

General

1. Close supervision is necessary when anyappliance is used by or near children.

2. Do not operate this, or any other motor-drivenappliance, while under the influence of alcohol or

other substances that affect your reaction time orperception.

3. This food processor is built to our professionalstandards. It is UL listed for household use. Useit only for food preparation as described in theaccompanying recipe book.

4. The use of attachments not recommended or sold

by Cuisinart may cause fire, electrical shock,personal injury or damage to your Custom 14

Food Processor.

5. To avoid possible malfunction of work bowl switch,never store processor with pusher assembly inlocked position (activation position).

6. Maximum rating of 6.0 amperes is based onattachments that draw the greatest current. Otherrecommended attachments may draw significantlyless current.

TABLE OF CONTENTSCapacity Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 3Introduction / Features and Benefits . . . . . . . . . . . . 4The Parts (Diagram) . . . . . . . . . . . . . . . . . . . . . . . . 4Practicing With Food . . . . . . . . . . . . . . . . . . . . . . . . 5Removing Processed Food . . . . . . . . . . . . . . . . . . 5Techniques for Chopping and Pureing

with the Metal Blade . . . . . . . . . . . . . . . . . . . . . 5Techniques for Kneading Yeast Dough with

the Dough Blade . . . . . . . . . . . . . . . . . . . . . . . . 7

Problems and Solutions with Typical Dough . . . . . 9Preparing Food for Slicing and Shredding . . . . . . 10Practicing Slicing and Shredding . . . . . . . . . . . . . 10Removing Sliced or Shredded Food . . . . . . . . . . . 10Techniques for Slicing and Shredding . . . . . . . . . 10Slicing Meat and Poultry . . . . . . . . . . . . . . . . . . . . 11Slicing and Shredding Cheese . . . . . . . . . . . . . . . 11If You Have a Problem . . . . . . . . . . . . . . . . . . . . . 12Some Technical Data . . . . . . . . . . . . . . . . . . . . . . 12Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . 12For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLDUSE ONLY

NOTICEThis appliance has a polarized plug (one blade iswider than the other). As a safety feature, this plugwill fit in a polarized outlet only one way. If the plugdoes not fit fully in the outlet, reverse the plug. If itstill does not fit, contact a qualified electrician.Do not attempt to defeat this safety feature.


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INTRODUCTIONYou may have bought your new Cuisinart FoodProcessor because you love the way it looks in yourkitchen, but superior performance is whats made thisversatile food prep tool a legend. Youll use it everyday, for jobs as small as mincing a clove of garlic, tomajor tasks like kneading 3 pounds of bread dough.The bigger feed tube is easier to handle, and meansless precutting. And, as always, everything exceptthe base is dishwasher safe. Its the beginning of along, delicious and easy relationship. Enjoy!

FEATURES AND BENEFITSThe machine includes:

1. Motor base with a vertically projecting shaft andtwo large control levers.

2. 14-Cup Work bowl.

3. Cover with a large feed tube.

4. Pusher assembly that slides over the feed tube.

The pusher assembly has 2 parts:

a. A small, removable, clear pusher that fitsinto a small center-located feed tube. Thistube is for narrow food like carrots, foradding liquid, and for continuous feedingof small hard food like garlic.

b. A large pusher.5. Plastic spatula.

6. Sharp metal chopping/mixing blade.The metal blade chops raw and cooked fruits,vegetables, meat, fish and cheese to the exactconsistency you want from coarse to fine, evento a pure. You control the texture. It chops nuts,makes nut butters, mayonnaise and sauces, andmixes tender, flaky pastry. The metal blade alsohandily mixes cakes, frostings, cookies, quickbreads, muffins, and biscuits.

7. Plastic dough blade.The dough blade mixes and kneads moreefficiently than the metal blade when your recipecalls for more than 3-1/2 cups of flour.

8. Serrated slicing disc.The slicing disc makes beautiful whole sliceswith no torn edges. It slices whole fruits andvegetables, cooked meat, semi-frozen raw meatand loaves of bread.

9. Shredding disc.The shredding disc processes most firm and

hard cheese into long, attractive shreds. It alsoshreds vegetables like potatoes, carrots andzucchini, and it processes nuts and chocolateto a grated texture.

10. Detachable stem that fits both discs.The detachable stem fits both discs, makingstorage easy in limited space.

Housing Base

Chopping/MixingBlade

Small andLarge Pushers

MediumShredding Disc

4mm

Slicing Disc

14-cupWork Bowl

Cover withExtra-Large

Feed Tube

Dough Blade

Spatula


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PRACTICING WITH FOODTry practicing with some food before you processfood to eat. A zucchini or potato is a good choice.First cut it into 1-inch pieces.

Insert the metal blade and put the pieces in the workbowl. Put on the cover and the pusher assembly;

press the pusher assembly down to lock it into place.Press and release the OFF/PULSE lever two or threetimes and see what happens. Each time the bladestops, let the pieces drop to the bottom of the bowlbefore you pulse again. That puts them in the path ofthe blade each time the motor starts.

Using the pulse/chopping technique, you can get aneven chop without the danger of overprocessing.Check the texture frequently by looking through thecover of the work bowl. If you want a finer chop,press and release the OFF/PULSE lever until youachieve the desired texture. Onions and other food

with a high water content will quickly end up as apure unless examined through the work bowl aftereach pulse to make sure it is not overprocessed.

Try chopping other food, like meat for hamburger orsausage. Then make mayonnaise, pastry or bread,as described in the recipes in this book. To obtainconsistent results:

- Be sure all the pieces you add to the bowl areabout the same size.

- Be sure the amount you process is no largerthan recommended (see table inside front cover).

REMOVING PROCESSED FOODBefore you do anything, wait for the blade to stopspinning.

When it does, remove the cover first. You canremove the cover and pusher assembly in oneoperation. Hold the pusher assembly with yourfingers away from the descending tabs and turn itclockwise. Lift it off, and the cover will come with it.

Never try to remove the cover and the work bowltogether; this can damage the work bowl.

Remove the bowl from the base of the machinebefore removing the blade. This creates a seal toprevent food from leaking. Turn the bowl clockwiseto unlock it from the base and lift it straight up toremove it.

A locking device prevents heavy dough from drivingthe dough blade up the motor shaft. If the bladeholds the bowl locked when the motor stops, movethe handle of the bowl rapidly back and forth firstclockwise, then counterclockwise.

To prevent the blade from falling out of the work bowl

onto your hand, remove the metal blade before tiltingthe bowl, using a spatula to scrape off any foodsticking to it. Or insert your finger through the hole inthe bottom of the work bowl, gripping the blade fromthe bottom, and grip the outside of the workbowl withyour thumb. Or hold the blade in place with yourfinger or a spatula while pouring out processed food.Be sure hands are dry.

TECHNIQUES FOR CHOPPINGAND PUREEING WITH THEMETAL BLADETo chop raw fruits and vegetables

First, cut the food into 1-inch pieces. You get a moreeven chop when all pieces are about the same size.

Put no more than the recommended amount of foodinto the work bowl (see Capacity Chart, page 2).Lock the cover in place. Press the OFF/PULSE leverat the rate of 1 second on, 1 second off until the foodis coarsely chopped. Then hold down theOFF/PULSE lever, letting the machine run continu-ously until the food is chopped. Check frequently toavoid overprocessing. Use the spatula to scrapedown any pieces that stick to the sides.

To pure fruit and cooked vegetablesFirst, cut the food into 1-inch pieces. You get asmoother pure faster when all pieces are aboutequal in size. Put no more than the recommendedamount of food in the work bowl (see Capacity Chart,page 2). Lock the cover in place. Pulse to chopcoarsely, then press the ON lever and process con-tinuously until the food is pured.

NOTE: Cooked potatoes are an exception to thisprocedure. They develop a gluey texture whenprocessed with the metal blade. (See the recipe formashed potatoes at the end of the book.)

When making soup, you will want to pure vegeta-bles that have cooked in liquid. Dont add the liquidto the work bowl just the cooked vegetables;remove them with a slotted spoon. They will purefaster and smoother without liquid. Then add justenough liquid to make the pure pourable, return it tothe soup and stir to combine.

Occasionally, a piece of food may become wedgedbetween the blade and the work bowl. If this hap-pens, unplug machine, remove cover, lift the bladeout carefully and remove the wedged piece. Empty

the bowl, reinsert the blade and lock the cover intoplace, first removing the small pusher. Press the ONlever and drop the food pieces through the small feedtube while the machine is running. After adding acupful this way, add the remaining food to the bowland process in the usual way.

To chop hard foods like garlic, hard cheese

Remove the small pusher, press the ON lever anddrop the food through the small feed tube while themachine is running.

Small foods like garlic can be dropped in whole.

Larger foods like hard cheese should be cut into1-inch pieces. This method of processing mincesgarlic, shallots and onions. Hard cheese andcoconut will have the same texture as if they hadbeen hand grated.


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IMPORTANT: Never try to process cheese that is toohard to cut with a knife. You may damage the bladeor the machine.

To chop parsley and other fresh herbs

The herbs, the work bowl and the metal blade mustall be thoroughly clean and dry. Remove stems fromherbs. Add leaves to bowl and process until they arechopped as fine as you want. The more herbs youchop at a time, the finer chop you can obtain. If com-pletely dry when chopped, parsley and other herbswill keep for at least 10 days, stored in an airtight bagin the refrigerator. They may be frozen for months,stored in an airtight container or bag.

To chop peel from citrus fruit or to chopsticky fruit like dates or raisins

For citrus, remove the peel with a vegetable peeler,leaving on the white pith, which is bitter tasting. Cut

the peel into lengths of 2 inches or less and processwith 1/2 cup of granulated sugar until finely chopped.This may take 2 minutes or longer.

For sticky fruit like dates, raisins, prunes and candiedfruit, first freeze the fruit for about 10 minutes. Add toit some of the flour called for in the recipe. Use nomore than 1 cup of flour for each cup of fruit.

To chop meat, poultry, fish and seafood

The food should be very cold, but not frozen. Cut itinto 1-inch pieces to ensure an even chop. Processno more than the recommended amount at a time

(see table inside front cover). Press the OFF/PULSElever 3 or 4 times at a rate of 1 second on, 1 secondoff. If the food is not chopped fine enough, let theprocessor run continuously for a few seconds. Checkthe texture often to avoid overprocessing. Use aspatula to scrape food from the sides of the bowl asnecessary.

To pure meat, poultry, fish and seafood

Prepare the food as described above. Pulse until it isevenly chopped, then process continuously to thedesired texture. Scrape the bowl with a spatula as

needed.

Leave the pure 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 timeyou process. By varying the processing time, you canget a range of textures suitable for hamburgers,hash, stuffed peppers, rough pats or smoothmousses.

To chop nuts

Chop no more than the recommended amount at onetime. Press and release the OFF/PULSE lever andcheck frequently to avoid letting powdered nutsclump together in a nut butter.

When a recipe calls for flour or sugar, add some tothe nuts before you chop them about 1/2 cup foreach cup of nuts. This allows you to chop the nuts

as tiny as you want without turning them into anut butter.

You can also chop nuts with a shredding disc. Theoptional Fine Shredding Disc is particularly good.

To make peanut butter and othernut butters

Process up to the recommended amount of nuts.Let the machine run continuously. After 2 or 3 min-utes, the ground nuts will form a ball that will gradual-ly smooth out. Scrape the sides of the bowl andcontinue processing until drops of oil are visible.Taste for consistency. The longer you process, thesofter the butter will be. For chunk style, add a hand-ful of nuts just after the ball of nut butter begins tosmooth out. To make cashew butter, add a little blandvegetable oil. Processor nut butters contain nopreservatives. Store in the refrigerator to keep themwithout separating.

To make flavored butters, spreads and dips

Cut room-temperature butter into tablespoon sizepieces. Chop flavoring ingredients anchovies,cheese, herbs, etc. fine, then process. Be surethe work bowl is clean and dry. Add small, hardingredients like garlic and hard cheese through thefeed tube while the machine is running. Next, addthe butter and process until smooth. Add any liquidingredients last, while the processor is running,and process just long enough to blend. Processingredients for spreads and dips in the same way.

They should be at room temperature and cut into1-inch cubes, or added by tablespoonfuls.

To make mayonnaise

The work bowl and metal blade must be clean anddry. Use one whole large egg, or the yolks from twolarge eggs. Mayonnaise made from yolks will bealmost as thick as butter. You should be able toadd 2/3 cup of oil for each yolk or 1-1/4 cups for awhole egg.

Process the yolks or egg with with salt, mustardand 2 tablespoons of vegetable oil for at least30 seconds. Then, while the machine is running,pour 1/4 cup of oil into the small pusher. After itdribbles through the pinhole at the bottom, removethe small pusher and slowly add the remaining oilwhile the machine runs. See the recipe at the backof this book.

To beat egg whites

Use this method only for recipes that can be donealmost entirely by food processor.

The work bowl and metal blade must be absolutely

clean. Add 3 or more egg whites and press the ONlever. Add about 1 teaspoon of lemon juice or vinegarfor every egg white. Vinegar makes stiffer whites; itsflavor is hardly detectable in cakes, souffls or icecreams. Continue processing until the egg whiteshold their shape about 1-1/2 to 2-1/2 minutes.


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For the lightest, fluffiest egg whites, use the WhiskAttachment which is an optional attachment for theCustom 14 food processor.

To whip cream

Processor-whipped cream holds its shape very well.It is good for decoration or as a topping for ginger-bread, berries or other desserts. It will not whip to thelight, fluffy consistency obtained by methods thatbeat in more air. Use the optional Whisk Attachmentfor the fluffiest whipped cream.

Chill the cream well before starting. Process continu-ously until it begins to thicken. Then add sugar asdesired and continue processing, watching carefullyuntil the cream reaches the desired consistency. Forconsistently reliable results, add 2 tablespoons ofnon-fat dried milk for every cup of cream, beforewhipping.

To make crumbs and crumb crustsCut or break bread, crackers or cookies into piecesand put them in the work bowl. Process continuouslyuntil they reach the desired texture. For seasonedcrumbs, chop the parsley or other fresh herbs withthe crumbs. For buttered crumbs, process until thedry crumbs are of the desired texture, then dribblemelted butter through the small feed tube while themachine is running.

For crumb crusts, process crackers or cookies asdescribed above. Add sugar, spices and butter, cutinto pieces, as specified by your recipe. Process

until well combined.

To make pastry

This describes general procedure. A recipe givingexact proportions is at the back of this book.

Combine unbleached all-purpose flour, salt andpieces of very cold or frozen butter in the work bowl.Process to the consistency of cornmeal. While themachine is running, start pouring ice water throughthe feed tube. Stop processing as soon as the doughbegins to form a ball, to ensure tender, flaky pastry.

Use the dough immediately or form it into a rounddisc about 1-inch thick.

Wrap it in plastic wrap and refrigerate or freeze forlater use.

To make quick breads, and cakes that usebaking powder and/or soda

The most important rule for success is not to overmixafter the flour is added. The ingredients for these softdoughs should be cold. If the recipe calls for choppedingredients like lemon peel or nuts, chop them firstwhile the work bowl is clean and dry. Then set them

aside until needed. (Always use sugar when chop-ping lemon peel.)

Put dry ingredients like flour, salt and leavening in thework bowl and process with the metal blade for 5seconds to mix them. Remove and reserve the dryingredients. Add the eggs and sugar to the work bowland process to mix, letting the machine run about1 minute. Next, add butter, which has been cut into

1-inch pieces and brought to room temperature. Letthe machine run continuously for a minute, until thebutter is thoroughly mixed with the sugar and eggs.Then add flavoring and liquid vanilla, spices,cocoa, etc. Process until mixed. Add the dry ingredi-ents to the work bowl. Process by pulsing, inspectingafter each pulse. Stop pulsing as soon as the dryingredients have almost disappeared into the batter.

Overprocessing will cause quick breads and cakes tobe tough. (If your recipe calls for ingredients that areto be coarsely chopped, like raisins or nuts, add themlast with the mixed dry ingredients.)

To make cake mix

Your food processor work bowl is large enough forthe preparation of an 18.5-ounce packaged cake mix.

Insert the metal blade and add the cake mix to thework bowl. While the machine is running, add theeggs and liquid through the small feed tube and

process for 5 seconds. Scrape down the side ofthe work bowl and process again for 1 minute formaximum volume. Do not remove the metal blade.Insert a finger into the underside of the blade fromthe bottom of the work bowl to hold the blade inplace while emptying the batter.

Tip: After emptying cake batter or pured soup fromthe work bowl, replace the bowl on the motor base.Insert the metal blade and pulse once. Centrifugalforce will spin the batter off the blade onto the sideof the work bowl. Remove the blade, and use the

spatula to scrape any remaining batter from the bowl.

TECHNIQUES FOR KNEADINGYEAST DOUGH WITH THEDOUGH BLADEThe Custom 14 Food Processor can mix and kneaddough in a fraction of the time it takes to do it byhand. You will get perfect results every time if you

follow these directions. NEVER TRY TO PROCESSDOUGH THAT IS TOO STIFF TO KNEADCOMFORTABLY BY HAND.

There are two general types of yeast dough.

Typical bread dough is made with a flour mix thatcontains at least 50% white flour. It is uniformly soft,pliable and slightly sticky when properly kneaded. Italways cleans the inside of the work bowl completelywhen properly kneaded.

Typical sweet dough contains a higher proportion of

sugar, butter and/or eggs than typical bread dough.It is rich and sticky and it does not clean the insideof the work bowl. It requires less kneading after theingredients are mixed. Although 30 seconds isusually sufficient, 60 to 90 seconds gives betterresults if the machine does not slow down. Exceptfor kneading, described below, the processingprocedures are the same for both types of dough.


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Machine capacity

If a bread dough calls for more than the recommend-ed amount of flour, mix and knead it in equal batch-es. Do the same for sweet doughs that call for morethan 3-1/2 cups of flour. Recommended maximumamount of flour is 6 cups of all-purpose flour or 3-1/2cups of whole-grain flour.

Using the right blade

Measure flour by the stir, scoop and sweepmethoddescribed below. Use the dough blade when therecipe calls for more than 3-1/2 cups (17-1/2 ounces)of flour. Use the metal blade when a recipe calls forless than 3-1/2 cups of flour.

Because the dough blade does not extend to theoutside rim of the work bowl, it cannot pick up all theflour when small amounts are processed.

Whichever blade you use, always push it down asfar as it will go on the motor shaft.

Measuring the flour

Its best to weigh it. If you dont have a scale, or therecipe doesnt specify weight, measure by the stir,scoop and sweepmethod. Use a standard, graduat-ed dry measure, not a cup for liquid ingredients.

With a spoon or fork, stirthe flour in its container.With the dry measure, scoopup the flour so itoverflows. With a spatula, knife or chopstick beingcareful not to press down sweepexcess flour backinto the container so the top of the measure is level.

Proofing the yeast

The expiration date is marked on the packages.To be sure your yeast is active, dissolve it in asmall amount of warm liquid (about 1/3 cup forone package of dry yeast). If the recipe includes asweetener like sugar or honey, add a tablespoonwith the yeast. If no sweetener is called for, adda pinch. The yeast wont foam without it. Let themixture stand until it foams up to 10 minutes.

Processing dry ingredients

Put the flour in the work bowl with all the other dryingredients. If the recipe calls for herbs, oil or solidfats like butter, add them with the flour. Turn themachine on and let it run for about 20 seconds.(Cheese, nuts and raisins may be added with the dryingredients or during the final kneading. To leavethem almost whole, add them 5 seconds before youstop kneading. For a finer texture, add them sooner.)

Adding liquids

All liquid should be added through the feed tubewhile the machine is running. Add liquid in a slow,

steady stream, only as fast as dry ingredients absorbit. If liquid sloshes or splatters, stop adding it but donot turn off machine. Wait until ingredients in bowlhave mixed, then add remaining liquid slowly. Pourliquid onto dough as it passes under feed tube open-ing. Do not pour liquid directly onto bottom of bowl.

Follow the recipe carefully. It is important to addenough liquid to make the dough soft enough to

knead. Kneading dough that is too stiff can strainthe machine.

The temperature of liquids used to dissolve andactivate yeast must be between 105 and 120F.Yeast cells are not activated at temperatures lowerthan this and they die when exposed to temperatureshigher than 130F.

All liquid, exceptthat used to activate yeast, shouldbe cold, to minimize the possibility of overheating thedough. You must never knead a yeast dough to atemperature higher than 100F. Doing so will slow oreven prevent the action of the yeast.

Kneading bread dough

Do not try to use the machine to knead dough that istoo stiff to knead comfortably by hand. Doing so canstrain the machine.

After the dough starts to clean the inside of the workbowl completely and forms a ball, process it for 60seconds to knead it. Stop the machine and test thedough to be sure its properly kneaded. Typical breaddough should have a soft, pliable texture and itshould feel slightly sticky. Stretch the dough with yourhands to test it. If it feels hard, lumpy or uneven,continue processing until it feels uniformly soft andpliable. Make sure that the blade is firmly pressedback into place after removing the dough to test it.

Kneading dough for coffee cakes,batter bread and brioche

Process dough for at least 30 seconds after all theingredients are incorporated. It will not clean theinside of the work bowl. If necessary, scrape the bowland process for 5 more seconds.

Rising

Put the dough in a large, lightly floured plastic bag.Squeeze out all the air and close the end with a wiretwist, allowing space for the dough to rise.

Or put the ball of dough in a large bowl coated withsoft butter or vegetable oil. Roll the dough around tocoat 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 80F.The rising time is usually about 1-1/2 hours but willvary from 45 minutes to several hours, depending onthe type of flour and the humidity of the air. To test ifthe dough has risen enough, stick a finger in it. Anindentation should remain. If it doesnt, let the doughrise 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 them only halffull. Let rise until dough is just slightly above the topof the pan. If shaping free-form loaves, let them riseon an oiled baking sheet until at least doubled inbulk.

Making consecutive batches

You can make several batches of bread doughin a row. The motor in the Custom 14 Food


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Processor is extremely efficient. Follow the recipefor White Bread, page 13 of the Recipe Booklet.

PROBLEMS & SOLUTIONSWITH TYPICAL DOUGH

BREAD DOUGHBlade doesnt incorporate ingredients

Always start processor before adding liquid. Addliquid in slow, steady stream, only as fast as dryingredients absorb it. If you hear liquid sloshing, stopadding it but do not turn off machine. Instead, waituntil ingredients in work bowl have mixed, then addremaining liquid slowly. Pour liquid onto dough as itpasses under feed tube; do not pour liquid directlyonto bottom of work bowl.

Blade rises in work bowlBlade may not have been pushed down as far as itwill go before processing started.

Excessively sticky dough can cause blade to riseeven though it cleans inside of work bowl. If doughfeels very sticky, reinsert blade and immediately add2 tablespoons flour through feed tube while machineis running.

Dough doesnt clean inside of work bowl

Amount of dough may exceed maximum capacityof your food processor. Remove half and process in

2 batches.

Dough may be too dry. If it feels crumbly, addwater 1 tablespoon at a time while machine isrunning, until dough becomes moist and cleansinside of work bowl. Wait 10 seconds betweenadditions of water.

Dough may be too wet. While machine is running,add 1 tablespoon of flour. If necessary, add more 1 tablespoon at a time until dough cleans inside ofwork bowl and forms a ball.

Plastic dough blade is intended only for recipes

calling for at least 3-1/2 cups of flour (17-1/2ounces, 495g). If your recipe calls for less flour,remove plastic dough blade and insert metal blade.Always use metal blade for recipes calling for lessthan 3-1/2 cups of flour, such as pizza dough.

Nub of dough forms on top of blade anddoes not become uniformly kneaded

Stop machine, carefully remove dough, divide it into3 pieces and redistribute them evenly in work bowl.Continue processing until dough is uniformly soft andpliable.

Dough feels tough after kneading

Divide dough into 2 or 3 pieces and redistributeevenly in bowl. Process 10 seconds or until uniformlysoft and pliable.

Soft dough or liquid leaks onto base of foodprocessor

Always start processor before adding liquid and addliquid only as fast as dry ingredients absorb it.

Motor stops

Pusher assembly may have become unlocked.

Push down pusher sleeve to lock it into place andcontinue processing.

Power cord may have become unplugged. Plugmachine in and continue processing.

Excessive strain may have caused motor to over-heat and stop. Wait for the motor to cool off, 5-10minutes. A safety protector in the motor prevents itfrom excessive overheating. If the motor stops, turnthe machine off. After 5-10 minutes, divide doughinto 2 batches and complete processing. Pinchdough to make sure that it is not too stiff to knead

comfortably by hand. If it is, add liquid 1 teaspoonat a time until dough is sufficiently moist to cleaninside of bowl.

Dough doesnt rise

We recommend that you always test activity of yeastbefore using it by stirring it and at least 1/2 teaspoonsugar into about 1/3 cup warm liquid (105-120F).Within 10 minutes foam should develop, indicatingyeast is active. Do not use dry yeast after expirationdate on package.

Avoid killing yeast cells by dissolving yeast in too

warm water or overheating dough by excessivekneading. Dissolve yeast in about 1/3 cup of warmliquid at 105-120F. All other liquid should be cold.

Dont knead so long that it becomes overheated. Theideal temperature for kneaded dough is 80F;it should never exceed 100F.

Let dough rise in draft-free environment of about80-90F.

Dough containing whole grain flour will take longerto rise than dough made of white flour only.

Baked bread too heavyNext time, feel dough to be sure it is uniformly soft,pliable and slightly sticky before setting it aside torise. Let dough fully double in bulk in bowl or bag,punch it down, then let it double again after it isshaped.

SWEET DOUGHMotor slows down

Amount of dough may exceed maximum capacityof your food processor. Remove half and processin 2 batches.

Dont process too long after all the ingredients areincorporated. These rich doughs will give you goodresults after only 30 seconds of kneading.

Blade doesnt incorporate ingredients

Butter or margarine, if not melted, must be cut intotablespoon-size pieces before being added to workbowl.


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Metal blade rises in work bowl

Blade may not have been pushed down as far as itwill go before processing started. Machine may beoverloaded. Stop it, remove half of dough andprocess in 2 batches.

Motor stops

See comments under Typical Bread Dough.

Dough doesnt rise

See comments under Typical Bread Dough.

PREPARING FOOD FOR SLICINGAND SHREDDINGRound fruits and vegetables

Before processing onions, apples and other large,round fruits and vegetables, trim them with a knife.Cut the bottom end flat, to make the food lie stableon the disc.

Place the food in the feed tube, flat side down.Position it as far left as possible, to prevent it fromtilting when being processed.

Choose fruits that are firm and not too ripe. Alwaysremove large hard pits and seeds from fruits beforeprocessing. Seeds from citrus fruits need not beremoved. You may remove the rind before slicing or

shredding, or leave the rind on.Whole peppers are an exception

Remove the stem and cut the stem end flat. Removethe core and scoop out the seeds. Leave the endopposite the stem whole, to keep the structure stiff.This ensures round, even slices.

Large fruits like pineapple and cantaloupe

Cut them in half and remove the seeds or core. Ifnecessary, cut the halves into smaller pieces to fit thefeed tube. Remember to cut the ends flat.

Cabbage and iceberg lettuce

Turn the head on its side and slice off the top andbottom, leaving a center section about 3 inchesdeep. Remove the core and cut the center section inwedges to fit the feed tube. Remove the core fromthe bottom piece and cut it and the top piece intowedges to fit the feed tube. The optional 2mm or1 mm Slicing Discs are excellent for slicing cabbagefor coleslaw.

If the fruit or vegetable doesnt fit

Try inserting it from the bottom of the feed tube.The opening there is slightly larger.

Pack the feed tube for desired results

For long slices or shreds, cut the food in feed tubewidths and pack the pieces horizontally.

For small, round, slices or short shreds from carrots,zucchini and other long vegetables, cut them in

feed-tube heights and pack them tightly upright.

Food should fit snugly, but not so tight that itprevents the pusher from moving.

When slicing or shredding food, always use thepusher. Never put your fingers or a spatula intothe feed tube.

Never push down hard on the pusher. Use lightpressure for soft fruits and vegetables like bananas,mushrooms, strawberries and tomatoes, and for allcheese. Use mediumpressure for most food likeapples, celery, citrus fruit, potatoes and zucchini. Usefirmpressure for really hard vegetables like carrotsand yams.

PRACTICING SLICINGAND SHREDDING1. Insert a slicing or shredding disc, put the cover on

the work bowl and insert the prepared food in thefeed tube.

2. Prepare the pusher assembly. Lock the smallpusher in place.

3. Slide the pusher assembly over the feed tube andpush the sleeve down to lock it into place, Applypressure to the pusher while pressing down theOFF/PULSE lever. Release the lever as soon asthe food is sliced or shredded.

4. You can load the feed tube repeatedly without

removing the work bowl cover. Press firmly on thetab and lift up. The pusher assembly will come offeasily, leaving the cover and feed tube in place.Your other hand is free to reload the feed tube.

REMOVING SLICED ORSHREDDED FOODBefore you do anything, wait for the disc to stopspinning. When it does, remove the cover first.

Lift, and the pusher assembly and cover will comeoff together.

Remove the slicing or shredding disc before remov-ing the work bowl. Place two fingers under each sideof the disc and lift it straight up. Then turn the bowlclockwise to unlock it from the base and lift it straightup to remove it.

You can place the disc on top of the inverted workbowl cover, to minimize drips and spills.

TECHNIQUES FOR SLlClNGAND SHREDDINGSmall, round fruits and vegetables

For large berries, radishes, and mushrooms, trim theopposite ends flat with a knife. Insert the foodthrough the feed tube, standing each piece on a flatend. You can fill the tube to about 1 inch from the


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top. The bottom layer gives you perfect slicesfor garnish.

If you want all the slices to be perfect, its best toprocess one layer at a time.

Long fruits and vegetables

Trim food like bananas, celery, and zucchini by cut-

ting them into pieces a little shorter than the feedtube. Cut both ends flat. (Use a ruler as a guide, orthe pusher assembly with the pusher pulled out asfar as it will go.)

Fill the feed tube with the pieces, standing them verti-cally and adding enough pieces so they are solidlypacked and cannot tilt sideways as they are slicedor shredded.

Small amounts of food

Use the small feed tube and the small pusher.Remove the small pusher from the pusher assembly.

Slide the pusher assembly over the feed tube andpress the sleeve down to lock it into place.

Cut the food in lengths a little shorter than the feedtube. If you are slicing one or two long, thin vegeta-bles like carrots, push them against the left. If youare slicing a few vegetables that are wide at one endand narrow at the other carrots, celery or scallionscut them in half and pack in pairs, one wide end up,one narrow end up.

French-cut green beans

Trim fresh green beans to feed-tube widths. Blanchthem for 60 seconds in boiling salted water. Plungethem immediately into cold water to stop the cooking.When they are cold to the touch, drain and dry them.Stack them in the feed tube horizontally to about1 inch from the top. Use the slicing disc.

Be sure the small pusher is locked. Apply light pres-sure to the pusher and press the OFF/PULSE leveruntil beans are sliced.

To make long, horizontal slices of raw zucchini orcarrots, use the same procedure.

Matchsticks or julienne stripsProcess the food twice doubleslice it. Insert anylarge fruit or vegetable potatoes, turnips, zucchini,apples in the feed tube horizontally. Apply pressureto the pusher while pressing the OFF/PULSE leveruntil the food is sliced. You will get long slices.Remove the slices from the work bowl and reassem-ble them. Reinsert them in the feed tube, wedgingthem in tightly. Slice them again. You will obtain longjulienne strips. With the optional Square JulienneDiscs, you can make square julienne strips inone operation.

SLICING MEAT AND POULTRYCooked meat and poultry

The food must be very cold. If possible, use a chunkof food just large enough to fit the feed tube. Tomake julienne strips of ham, bologna or luncheon

meat, stack slices of them. Then roll or fold themdouble and stand them upright in the feed tube,wedging in as many rolls as possible. This techniqueworks better with square or rectangular pieces thanwith round ones.

Uncooked meat and poultry

Cut the food into pieces to fit the feed tube. Boned,skinned chicken breasts will usually fit when cut inhalf crosswise. Wrap the pieces in plastic wrap andput them in the freezer. They are ready to slice whenthey pass this knife test: they are easily piercedwith the tip of a sharp knife although semi-frozen andhard to the touch. Stand them in the feed tube, cutside down, and slice them against the grain, usingfirm pressure on the pusher. Or lay them flat in thefeed tube, as many as will fit, and slice with the grain,using firm pressure.

Frankfurters, salami and other sausages

If the sausage is soft, freeze it until hard to the touchbut easily pierced with the tip of a sharp knife. Hardsausages need not be frozen. If the sausage is thinenough to fit in the small feed tube, use that tube.Otherwise, cut the sausage into pieces to fit the largefeed tube completely. Stand the pieces vertically,packing them in tightly so they cannot tilt sideways.

SLICING ANDSHREDDING CHEESE

Firm cheese like Swiss and Cheddar

Cut the cheese into pieces to fit the feed tube. Put itin the freezer until it is semi-frozen hard to thetouch but easily pierced with the tip of a sharp knife.Stand the pieces in the feed tube and apply lightpressure to the pusher.

Type of Cheese Chop Shred Slice

SoftBrie, Camembert,mozzarella, ricotta,Liederkranz, cottage,cream

yes no no

Semi-Softblue,Fontina

Bel Paese

yes

yeschillchill

chill

no

Semi-HardCheddar, MontereyJack, Longhorn,Swiss, Jarlsberg,Edam, Gouda,Provolone

yes

yeschillchillchillchillchill

yeschillchillchillchillchill

HardParmesan, Romano,

Pecorino, Sapsago

yesyes

room

temp

no


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IMPORTANT: Never try to slice soft cheese likemozzarella or hard cheese like Parmesan. You maydamage the slicing disc or the food processor itself.You can successfully shred most cheeses except softones. The exception is mozzarella, which shreds wellif thoroughly chilled. Hard cheeses like Parmesanshred well only at room temperature. Therefore, only

attempt to slice or shred mozzarella when well chilledand Parmesan when at room temperature.

IF YOU HAVE A PROBLEMMost problems with the food processor are easilysolved. Here are some possible problems and theirsolutions.

Food is unevenly chopped

Either you are trying to process too much food at onetime, or you are running the machine continuously

instead of pulsing on and off until pieces of food areno larger than 1/2-inch cubes.

Liquid leaks from bottom of bowl ontomotor base

Remove bowl from base as soon as you finish pro-cessing. Do not remove metal blade first. When bowland blade are removed together, blade drops downand forms an almost perfect seal against the bowl.

Liquid leaks out between bowl and coverwhen machine is running

You added too much liquid. Never use more than3 cups thin, 6 cups thick liquid.

The thicker the liquid, the more you can use. Thefigures above are for thick mixtures like pancakeor cake batter.

Slices are uneven or slanted

Pack feed tube more carefully. Maintain evenpressure on pusher.

Carrots or similar food falls over infeed tube

Cut food into enough short pieces of equal height tofill feed tube. To slice one or two pieces, use smallfeed tube. Cut carrots in half and insert one piecepoint down and the other stem down.

Sliced or shredded food piles up on oneside of work bowl

This is normal. Remove disc occasionally and evenout processed food. When food gets close to bottomof disc, empty work bowl.

A few pieces of food remain on top ofslicing or shredding disc

This is normal. In most cases, you can shred more ofthe food by moving the large pusher up and down,allowing the piece to be shredded, or by repositioningthe piece in the feed tube and reshredding it.

Soft cheese, like mozzarella, spreads outand collects on top of shredding disc

The cheese was not cold enough, or the pressure onthe pusher was too great. To shred soft cheese, donot push on the pusher but let the cheese go throughby itself. Tap on the pusher to guide it through.

SOME TECHNICAL DATAThe motor in your food processor operates onstandard line operating current. The appropriatevoltage and frequency for your machine are shownon a label under the base.

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

Safety switches prevent the machine from operatingwhen the work bowl or the cover is not locked intoposition. The motor stops within seconds when themotor is turned off, and a fast-stop circuit stops itinstantly when the pusher assembly is unlocked.

CLEANING AND STORAGEKeep your Custom 14 Food Processor ready to useon a kitchen counter. When its not being used, leaveit unplugged.

Store the blades and discs as you would sharpknives out of the reach of children. The Disc andBlade Holders, optional accessories, offer safe andconvenient storage.

All parts except for the motor base are dishwashersafe, and we recommend washing them in thedishwasher. Insert the work bowl upside down.Remember where you place sharp blades and discs,and unload the dishwasher carefully.

To simplify cleaning, rinse the work bowl, cover,pusher assembly and blade or disc immediatelyafter use so food wont dry on them. Openings at thebottom of the large pusher provide drainage andmake cleaning easy. If food lodges in the pusher,remove it by running water through or by using abottle brush.

If you wash blades and discs by hand, do it carefully.Avoid leaving them in soapy water where they maydisappear from sight. To clean the metal blade, fill thework bowl with soapy water, hold the blade by its

plastic center and move it rapidly up and down onthe center shaft of the bowl. Use of a spray attach-ment is also effective. If necessary, use a brush.

The work bowl is made of Lexan plastic, which isshatter resistant and heat resistant. It should not beplaced in a microwave oven. The tube at the backof the bowl houses the plastic rod that activatesthe motor.


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Chopping certain foods may scratch or cloud thework bowl. Among them are ice, whole spices andoils like wintergreen. If you like to prepare your ownspice blends, you may want to keep a second bowljust for that purpose.

The base housing is made of a tough plastic withhigh-impact resistance. Its smooth surface will look

new for years. Keep a sponge handy as you workand wipe spills from the base.

Four rubber feet on the underside keep the basefrom moving on most work surfaces when themachine is processing heavy loads. If the feet leavespots on the counter, spray them with a spot removerlike Fantastik or KM and wipe with a damp sponge. Ifany trace of the spot remains, repeat the procedureand wipe the area with a damp sponge and non-abrasive cleaning powder.

To clean the inside of the detachable stem, slide thestem release bottom on the side up as far as it willgo and hold it there as you run water through thestem.

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

FOR YOUR SAFETYLike all powerful electrical appliances, a Custom 14

Food Processor should be handled with care. Follow

these guidelines to protect you and your family frommisuse that could cause injury.

Handle metal blade and discs carefully. Theircutting edges are very sharp.

Always place disc on flat, stable surface beforeconnecting detachable stem.

Never put blade or disc on motor shaft until workbowl is locked in place.

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

Always insert metal blade in work bowl beforeputting ingredients in bowl.

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

Always wait for blade or disc to stop spinningbefore you remove pusher assembly or cover fromwork bowl.

Always remove work bowl from base of machinebefore you remove metal blade or dough blade.

Be careful to prevent metal blade from falling out ofwork bowl when emptying bowl. Remove it before

tilting bowl, or hold it in place with your finger, aspatula or a spoon.

Do not use pusher assembly if sleeve becomesdetached from pusher. Call Cuisinart CustomerService immediately. Our toll-free number is listed inthe warranty.

WARRANTYLIMITED THREE-YEAR WARRANTYThis warranty supersedes all previous warranties onthe Custom 14 Food Processor. This warranty isavailable to consumers only. You are a consumer ifyou own a Custom 14 Food Processor that was pur-

chased at retail for personal, family or householduse. Except as otherwise required under applicablestate law, this warranty is not available to retailers orother commercial purchasers or owners. We warrantthat your Custom 14 Food Processor will be freeof defects in material or workmanship under normalhome use for three years from the date of originalpurchase.

We suggest that you complete and return theenclosed product registration card promptly tofacilitate verification of the date of original purchase.However, return of the product registration is not acondition of these warranties.

If your Custom 14 Food Processor should prove tobe defective within the warranty period, we will repairit, or if we think necessary, replace it. To obtain war-ranty service, please call our Consumer ServiceCenter toll-free at 1-800-726-0190 or write to:

Cuisinart150 Milford RoadEast Windsor, NJ 08520

To facilitate the speed and accuracy of your return,please also enclose $10.00 for shipping and handlingof the product (California residents need only supplyproof of purchase and should call 1-800-726-0190 forshipping instructions). Please also be sure to includea return address, description of the product defect,product serial number, and any other informationpertinent to the products return. Please pay by checkor money order.

NOTE: For added protection and secure handling ofany Cuisinart product that is being returned, werecommend you use a traceable, insured deliveryservice. Cuisinart cannot be held responsible for

in-transit damage or for packages that are notdelivered to us. Lost and/or damaged products arenot covered under warranty.

Your Custom 14 Food Processor has beenmanufactured to strict specifications and has beendesigned for use with the Custom 14 FoodProcessor accessories and replacement parts.These warranties expressly exclude any defects ordamages caused by accessories, replacement partsor repair service other than those that have beenauthorized by Cuisinart.

These warranties do not cover any damage causedby accident, misuse, shipment or other than ordinaryhousehold use.

These warranties exclude all incidental or conse-quential damages. Some states do not allow theexclusion of or limitation of incidental or consequen-tial damages, so the foregoing limitation may notapply to you.


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CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service,California residents have the option of returning anonconforming product (A) to the store where it waspurchased or (B) to another retail store which sellsCuisinartproducts of the same type. The retail storeshall then, according to its preference, either repair

the product, refer the consumer to an independentrepair facility, replace the product, or refund thepurchase price less the amount directly attributableto the consumers prior usage of the product. If eitherof the above two options does not result in theappropriate relief to the consumer, the consumermay then take the product to an independent repairfacility if service or repair can be economicallyaccomplished. Cuisinart and not the consumer will beresponsible for the reasonable cost of such service,repair, replacement, or refund for nonconformingproducts under warranty.

California residents may also, according to theirpreference, return nonconforming products directlyto Cuisinart for repair or, if necessary, replacementby calling our Consumer Service Center toll-free at800-726-0190. Cuisinart will be responsible for thecost of the repair, replacement, and shipping andhandling for such nonconforming products underwarranty.

BEFORE RETURNING YOUR CUISINART

PRODUCT

Important: If the nonconforming product is to

be serviced by someone other than CuisinartsAuthorized Service Center, please remind theservicer to call our Consumer Service Center toensure that the problem is properly diagnosed,the product serviced with the correct parts, andto ensure that the product is still under warranty.

2004 Cuisinart.Cuisinart is a registered trademark of Cuisinart

150 Milford RoadEast Windsor, NJ 08520

Printed in China04CU13206

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Cuisinart Food Processer Manual