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12-Cup Cuisinart Elite Collection® Food Processor FP-12 Series

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

INSTRUCTION

BOOKLET

RecipeBooklet

Reverse Side

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FOOD CAPACITY

12-CUP WORKBOWL

CAPACITY

4-CUP WORKBOWL

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

Chopped fruit, vegetables or cheese 9 cups 3 cupsPuréed fruit, vegetables or cheese 10 cups cooked

6 cups puréed

3 cups cooked

1½ cups puréed

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

Thin liquid* (e.g. dressing, soups, etc.) 8 cups 3 cups

Cake batter One 9-inch cheesecake

Two 8-inch homemade layers

(1 box 18.5 oz. cake mix)

N/A

Cookie dough 6 dozen (based on average chocolate

chip cookie recipe)

N/A

White bread dough 5 cups flour N/A

Whole wheat bread dough 3 cups flour N/A

Nuts for nut butter 5 cups 1½ cups

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

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

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A

D

B

E

F

I

H

G

K

J

C

IMPORTANT UNPACKINGINSTRUCTIONSThis package contains a Cuisinart EliteCollection® 12-Cup Food Processor and theaccessories for it:

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

CAUTION: THE CUTTING TOOLS HAVE VERYSHARP EDGES. To avoid injury whenunpacking the parts, please follow theseinstructions.

1. Place the box on a low table or on the floornext to the kitchen counter or table whereyou intend to keep the food processor.Be sure the box is right side up.

2. Open top flaps and remove the cardboardinsert. You will see a rectangular block ofplastic foam that holds the processor parts,each fitted into a cavity in the foam. Removethe instructional material and cleaning tool first.

The spatula and stem adapter (A) are incavities at one short side of the foam block.Remove them next.

The bowl cover (B) is in a cavity at the centerof the foam block. Grasp the edge of the bowlcover and lift it straight up to remove it.

The adjustable slicing disc (C) and reversibleshredding disc (D) are on either long side ofthe foam block. Slide them out of theirgrooves WITH GREAT CARE. THE BLADES ARE VERY SHARP.

Remove the large (E) and small (F) metalchopping/mixing blades from the foam block.CAREFULLY REMOVE THEM BYGRASPING THE CENTER HUB ANDLIFTING THEM STRAIGHT UP. NEVERTOUCH THE BLADES, AS THEY ARERAZOR SHARP.

3. Lift out the top foam block.

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

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

5. Lift out the middle foam block.

6. The housing base (K) is at the bottom ofthe box. Assemble the work bowls on thebase by placing them over the shaft andusing the handle to turn the work bowl

counterclockwise to lock it, then remove thehousing base (K) from the bottom of the box.

7. Place the food processor on the countertopor table. Read the Assembly and OperatingInstructions thoroughly before using themachine.

8. Save the shipping cartons and plastic foamblocks. You will find them very useful if youneed to repack the processor for moving orother shipment.

Please watch the enclosed How-to DVDbefore using the food processor.

NOTE: We recommend that you visit ourwebsite, www.cuisinart.com for a fast, efficientway to complete your product registration.

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IMPORTANTSAFEGUARDS

Always follow these safety precautions whenusing this appliance.

Getting Ready 1. Read all instructions.

2. Blades and discs are sharp. Handle themcarefully.

3. Always unplug from outlet when not inuse, before putting on or taking off parts,before removing food and beforecleaning. To unplug, grasp plug and pullfrom electrical outlet. Never pull cord.

4. Do not use outdoors.

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

6. Do not operate any appliance with adamaged cord or plug, or after appliancehas been dropped or damaged in any way.Return appliance to the nearest authorizedservice facility for examination, repair orelectrical or mechanical adjustment.

Operation

1. Keep hands as well as spatulas and otherutensils away from moving blades or discswhile processing food, to prevent thepossibility of severe personal injury ordamage to food processor. A plasticscraper may be used, but only when thefood processor motor is stopped.

2. Avoid contact with moving parts. Neverpush food down by hand when slicing orshredding. Always use pusher.

3. Make sure motor has completely stopped

before removing cover. (If machine doesnot stop within 4 seconds after you removethe pusher assembly, call 1-800-762-0190for assistance. Do not use the machine.)

4. Never store any blade or disc on motorshaft. To reduce the risk of injury, no bladeor disc should be placed on the shaftexcept when the bowl is properly locked inplace and the processor is in use. Storeblades and discs, as you would sharp

knives, out of reach of children. 5. Be sure cover and feed tube are securelylocked in place before operating foodprocessor.

6. Never try to override or tamper with coverinterlock mechanism.

Cleaning

To protect against risk of electrical shock, donot put base in water or other liquids.

General

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

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

driven appliance, while under the influenceof alcohol or other substances that affectyour reaction time or perception.

3. This food processor is UL listed forhousehold use. Use it only for foodpreparation as described in theaccompanying recipe and instruction book.Do not use this appliance outside of itsintended use.

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

5. To avoid possible malfunction of work bowlswitch, never store processor with pusherassembly in locked position.

6. Maximum rating of 6.5 amperes is basedon attachment that draws greatest current.Other recommended attachments maydraw significantly less current.

7. Do not operate your appliance in anappliance garage or under a wall cabinet.When storing in an appliance garagealways unplug the unit from theelectrical outlet. Not doing so could createa risk of fire, especially if the appliancetouches the walls of the garage or the doortouches the unit as it closes.

NOTICE: If your food processor has a plastic

case, it has a polarized plug (one blade is widerthan the other). As a safety feature, this plug willfit in a polarized outlet only one way. If the plugdoes not fit fully in the outlet, reverse the plug. Ifit still does not fit, contact a qualified electrician.Do not attempt to defeat this safety feature.

SAVE THESE

INSTRUCTIONSFOR HOUSEHOLDUSE ONLY

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WARNINGRISK OF FIRE OR ELECTRIC SHOCK

DO NOT OPEN

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

DO NOT REMOVE COVER (OR BACK)

NO USER-SERVICEABLE PARTS INSIDE

REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

5

WARNING: RISK OF FIREOR ELECTRIC SHOCK The lightning flash with arrowhead

symbol within an equilateral triangleis intended to alert the user to the

presence of uninsulated dangerousvoltage within the product’s enclosurethat may be of sufficient magnitude toconstitute a risk of fire or electricshock to persons.

The exclamation point within anequilateral triangle is intended to alertthe user to the presence of importantoperating and maintenance (servicing)instructions in the literature

accompanying the appliance.

SPECIAL CORD SETINSTRUCTIONS

NOTICEIf you have a die-cast metalunit, for your protection, it isequipped with a 3-conductorcord set that has a molded

3-prong grounding-type plug,and should be used incombination with a properlyconnected grounding-typeoutlet as shown in Figure A.

If a grounding-type outlet isnot available, an adapter,shown in Figure B, may beobtained so that a 2-slot wall outlet can be used

with a 3-prong plug. As shown in Figure C, theadapter must be grounded by attaching itsgrounding plug under the screw of the outletcover plate.

NOTE: Do not remove the grounding prong.

CAUTION: Before using an adapter,it must be determined that the outletcover plate screw is properlygrounded. If in doubt, consult alicensed electrician. Never use an

adapter unless you are sure it isproperly grounded.

Note: Use of an adapter is notpermitted in Canada.

CONTENTSImportant Unpacking Instructions ................ 3

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

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

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

Machine Controls ......................................... 9Work Bowls .................................................. 9

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

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

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

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

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

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

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

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FEATURES AND BENEFITS

1. Housing Base and Motor With a vertically projecting motor shaft,this powerful base will process through avariety of recipes with a 1000 watt peakpower induction motor.

2. Touchpad Control PanelThese easy-to-clean, electronicallycontrolled buttons feature On, Off andPulse options for every food processingfunction. The contemporary blue LED lightwill indicate when the unit is powered on.

3. Work Bowls Designed with maximum versatility, thework bowl should be selected based ontask appropriateness.

These nested bowls feature SealTight ®

technology, which maximizes each bowl’sprocessing capacity, ensures safe handling,and keeps all the ingredients contained inthe bowl you’re using! The bowls alsoinclude a locking feature to prevent themfrom coming out of position when pouring,and finger recesses (a) for user-friendliness.

The large and small work bowls areall made of durable material withconvenient measurement markings(b) and pour spouts (c).

4. Work Bowl Cover with Feed TubeWork bowl cover with SealTight® Advantagefeature allows for maximum bowl capacityduring processing and pouring. To removethe work bowl cover, push in the releasebuttons (a) on either side of the handleinterlock (b).

The Supreme® wide-mouth feed tube (c)accommodates larger ingredients and savesprecutting time.

5. Pusher AssemblySecured with a snap-fit, the small pusher(a) inside the large pusher (b) allows you toaccommodate ingredients of all sizes. Thelarge pusher lock (c), located on the handle,enables it to be pulled out to lock and

pushed in to unlock – this feature should beused when processing heavy loads.

6. Small Chopping/Mixing Blade This small stainless steel blade will chop ormix anything in your small work bowl andalso features the BladeLock System.

7. Large Chopping/Mixing Blade Stainless steel in construction, this heavy-duty blade will process a variety of food inyour large work bowl. The BladeLock Systemenables the blade to stay in place to preventleaking, while providing optimal pouring.

8. Dough Blade Designed for superb results, this blade willknead through all types of dough. Thedough blade can be used only in the largebowl.

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

10. Reversible Shredding Disc Provides the option of either fine ormedium shredding for optimal results.This disc may be used only in the largebowl.

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

12. Spatula Uniquely designed for use with eitherwork bowl.

13. Cord Storage (not shown) Keeps countertops safe and clean byconveniently wrapping excess cord underthe unit.

14. Cleaning Tool

This tool is designed to aid in the cleaningof the underside of the workbowl cover, byusing either the flat side or the brush side.

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

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3a 3c

3b

4a

4b

5b

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Large Bowl& accessories

Small Bowl& accessories

8

ASSEMBLYINSTRUCTIONSBefore first use

Before using your Cuisinart Elite Collection®

12-Cup Food Processor for the first time, washthe work bowls, work bowl cover, pusherassembly, blades, discs, and spatula (seeCleaning Instructions on page 15).

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

2. With the large bowl on the base, usethe handle to turn the work bowl

counterclockwise to lock it onto thehousing base.

To use the small bowl, place your thumbsin the finger recesses and align the pourspout facing opposite the handle. Pushdown to lock.

Blade Operation

The BladeLock feature is designed tokeep the blade in place during processing,pouring, lifting, and handling tasks – but isnot permanently attached. Handle withcare. Always check to be sure the bladeis securely locked before turning thebowl upside down.

Note: The chopping/mixing bladesshould not be removed with liquidcontents above the hub of the blade inthe bowls, as this will defeat theSealTight® system.

Large Blade Operation

3. With your large work bowl assembled onthe base, grasp the large chopping/mixing

blade by its hub, align it over the center ofthe bowl, place it onto the shaft and turn ituntil it slides into place. Firmly push downto lock. Always check to be sure theblade is securely locked before turningthe bowl upside down. (To remove, firsttake the bowl off the base and put it on aflat surface. Rest the heel of your hand onthe rim of the bowl and pull up gently andcarefully.)

Dough Blade Operation

4. For use with the large bowl. Carefully liftand place the dough blade on the shaftand turn it until it slides into place.

Small Blade Operation

5. With both work bowls assembled on thebase, position the stem adapter over thecenter of the bowls, place it on the shaftand turn it until it slides into place. Graspthe small chopping/mixing blade by its hub,

place it over the stem adapter, turning ituntil it slides into place, and push downfirmly to lock. Always check to be surethe blade is securely locked beforeturning the bowl upside down. (Toremove, first take the bowl off the baseand put it on a flat surface. Rest the heel ofyour hand on the rim of the bowl and pullup gently and carefully.)

Disc Operation

6. When using your large bowl only, positionthe stem adapter over the center of thebowl, place it on the shaft and turn it until itslides into place. If using the adjustableslicing disc, use the rotating hub andindicator markings to select slicingthickness. Using the plastic hub, align andinsert the disc over the stem adapter.

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

Cover Operation

7. Place the work bowlcover onto the work bowlby positioning it directlyover the bowls, and pushdown on the front andback to lock into place.

Another way to put thecover on is by latchingthe back on first and thenpushing down on the

front to lock into place.Be sure both front andback locks are fullyengaged.

To remove the cover,push in both sides of therelease button (locatedon the cover interlock)and lift up to remove.

Note: The work bowlcover fits, locks and seals on the largebowl with any nested bowl combination.The work bowl cover will become easierto engage with repeated use.

8. Align pusher assembly and activating rodwith the feed tube opening on the workbowl cover and slide it down completely.

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

Note: The bowl, lid and pushers must be

securely in place for the unit to operate.

MACHINE CONTROLS

On Button

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

1. Properly assemble and engage themachine.

2. Add ingredients to the work bowl, either

through the feed tube or directly into thebowl.

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

4. Press the Off button when finished.

Pulse Button

The Pulse control is a momentary button thatallows the machine to run only while it is beingpressed. This capability provides more accuratecontrol of the duration and frequency ofprocessing. Unless otherwise specified, a pulseis about one second.

1. With the machine properly assembled andengaged, and ingredients in the work bowl,press the Pulse button repeatedly asneeded. The blue LED On light will beilluminated upon activation.

WORK BOWLSTwo nested work bowls are provided for a veryversatile processing experience. We recommendusing the work bowls in a manner that willoptimize efficiency. For example, if your reciperequires using both bowls, begin with the smallbowl to minimize cleaning. This way the smallbowl can serve as a prep bowl to reserve choppedingredients for a recipe. A great example of thiswould be the Cherry Crumb Muffins recipe onpage 18.

Note that the bowls lock into place to pour whilenested. The convenient finger recesses can beused to remove the small bowl with ingredients,

or the bowl can remain nested during pouring orfood removal.

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

MACHINE FUNCTIONS

Chopping(using the Chopping Blade)

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

For the finest chop, either hold the pulse downor press ON to run the machine continuously.Watch ingredients closely to achieve desiredconsistency and scrape the work bowl asnecessary.

Puréeing(using the Chopping Blade)

vegetables: Ingredients should be cut into easiest when all the pieces are equal in size.Pulse to initially chop and then process ON

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cooked white potatoes. (see Mashed Potatorecipe on page 48.)

the solids from the liquid and process thesolids alone. Add cooking liquid and processas needed.

Kneading(using the Dough Blade or the Metal

Chopping Blade)

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

The pusher lock is recommended to be in the

locked position when kneading dough to avoidit from moving around – some vibration is stillnormal.

bowl only.

Slicing (using the AdjustableSlicing Disc)

to slice. For smaller amounts of food, use the

smaller feed tube. For cheese slicing, alwaysuse the large feed tube. The food will dictatethe amount of pressure: Use light pressure forsoft foods, medium pressure for mediumfoods, and firm pressure for harder foods.

Always process with even pressure.

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

and process again using even pressure.

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

radishes or strawberries: Trim the ends so thefood sits upright in the feed tube. Takeadvantage of the smaller feed tube if

appropriate.

is well chilled before slicing.

Shredding (using the ReversibleShredding Disc)

shred. For smaller amounts of food, use thesmaller feed tube. For cheese shredding,always use the large feed tube. The food will

dictate the amount of pressure: Use lightpressure for soft foods, medium pressure formedium foods and firm pressure for harderfoods. Always process with even pressure.

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

cheese is well chilled before shredding.

Whipping

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

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FOOD TOOL PROCESS YIELD DIRECTIONS

FRUITS

Apples

Metal Blade

Metal Blade

Slicing DiscShredding Disc

Chop

Purée

SliceShred

1 pound = 3 cups

1 pound = 3 cups

1 apple = ¾ cup1 apple = ¾ cup

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

Process to purée cooked and peeled apples forapplesauce.

Medium pressureMedium pressure

Avocados Metal Blade

Metal Blade

Chop

Purée

1 medium = 1 cup

1 medium = 1 cup

Cut into 1-inch pieces; pulse to chop.

Cut into 1-inch pieces; process to purée.

Bananas Metal Blade

Slicing Disc

Purée

Slice

3 medium = 1 cup

1 pound = 2 cups

Process to purée ripe bananas.

Light pressure for firm bananas.

Berries Metal Blade

Slicing Disc

Purée

Slice

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

1 pint = 2 cups

Process until puréed. Strain to remove seeds. Thawfrozen berries before processing.

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

Coconuts Metal Blade

Shredding Disc

Chop

Shred

1 medium = 4 cups

1 medium = 4 cups

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

Cut flesh to fit feed tube, medium pressure.

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

Mangoes Metal Blade

Metal Blade

Chop

Purée

1 medium = ¾ to 1 cup




Peaches/ Nectarines

Metal Blade

Metal Blade

Slicing Disc

Chop

Purée

Slice

1 lb = 2 to 2½ cups




Cut into 1-inch pieces; peel and process to purée.

Remove pit, light pressure.

Citrus Fruits;Lemons, Limes &Oranges

Metal Blade

Slicing Disc

Chop

Slice

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

1 orange = 1½ tablespoonszest

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

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

Dried (sticky)Fruits

Metal Blade Chop 1 pound = 2½ cups Chill fruit. Add some flour from recipe to work bowl.Process using short pulses until desired consistency.

VEGETABLES

Beans - Green,Wax

Metal Blade

Slicing Disc

Purée

Slice

1 cup = ½ cup purée

1 pound = 3 cups

Process to purée cooked beans.

“French-cut”: trim beans; stack in feed tube horizontally.Light pressure.

Broccoli/ Cauliflower

Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

Shred

1 pound raw = 2 cups

1 pound cooked = 1 cup

Broccoli stems only

Broccoli stems only



Peel and trim stems. Medium pressure.

Peel and trim stems. Medium pressure.

Cabbage Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

2 pounds = 8 cups

2 pounds = 8 cups

2 pounds = 8 cups

Cut into 1-inch pieces; pulse to chop to desiredconsistency.

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

Use shredding disc for extra-fine needs.

Carrots Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

Shred

1 pound (6 med) = 3 cups

2 med cooked = ½ cuppurée

1 pound (6 med) = 3 cups

1 pound (6 med) = 2½ cups

Cut into 1-inch pieces; pulse to chop to desiredconsistency.

Process to purée.

Small rounds: trim; place upright in feed tube. Longslices: trim; place horizontally in feed tube. Medium tofirm pressure.

Small shreds: trim; place upright in feed tube. Longshreds: trim; place horizontally in feed tube. Medium tofirm pressure.

USER GUIDE & CAPACITY CHART

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Celery Metal Blade

Slicing Disc

Chop

Slice

2 medium stalks = ½ cup

2 medium stalks = ½ cup

Cut into 1 inch pieces; pulse to chop to desiredconsistency.

Trim; place upright in feed tube. Medium pressure.

Cucumbers Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

1 medium = 1½ cups

1 medium = 1½ cups

1 medium = 1½ cups


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

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

Garlic Metal Blade Chop 1 head = 12 to 16 cloves;1 medium clove = ½teaspoon

Peel; with machine running, drop cloves through feed

tube to finely chop.

Ginger Metal Blade

Slicing DiscShredding Disc

Chop

SliceShred

1-inch pieces = 1tablespoon

4 ounces = ½ cup4 ounces = ½ cup

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

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

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

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

Jalapeño Metal Blade

Slicing Disc

Chop

Shred

1 medium pepper = 3tablespoons

1 medium pepper = ¼ cup

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

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

Leeks Metal Blade

Slicing Disc

Chop

Slice

1 pound = 2 cups

1 pound = 2 cups

Clean leeks; trim, discard dark green parts. Cut into1-inch pieces; pulse to chop.

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

Mushrooms Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

1 pound = 6 cups

1 pound = 5 cups

1 pound = 5 cups

Cut into even pieces; pulse to chop.

Pack feed tube. Light pressure.

Pack feed tube. Light pressure.

Onions Metal Blade

Slicing Disc

Chop

Slice

1 pound = 4½ to 5 cups



Trim; place in feed tube. Medium pressure.

Peppers - Bell Metal Blade

Slicing Disc

Chop

Slice


1 pound = 3 cups


Remove seeds and stem. Cut stem end flat to slice intorings; medium pressure. Halve or quarter and placeupright in feed tube for narrow slices, horizontally forlonger slices.

Pickles Metal Blade

Slicing Disc

Chop

Slice

1 medium = ¾ cup

1 medium = ¾ cup


Place upright in feed tube for rounds; horizontally forlonger slices. Medium pressure.

Potatoes Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

Shred


1 cup cooked (1-inchpieces) = ½ cup



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

Sweet potatoes/yams: cut into 1-inch pieces; pulse tochop.

Trim end flat; cut to fit into feed tube. Light to mediumpressure for white potatoes; firm pressure for sweetpotatoes/yams; light pressure for partially cooked

potatoes.Trim end flat; cut to fit into feed tube. Light to mediumpressure for white potatoes. Note: keep sliced orshredded raw potatoes in cold water to avoiddiscoloration; dry well before using. Mashed potatoes:process cooked white potatoes through mediumshredding disc to avoid a gluey consistency.

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Radishes Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

½ pound = 1½ cups

½ pound = 1½ cups

½ pound = 1½ cups

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

Trim ends; firm pressure.

Trim ends; firm pressure.

Scallions Metal Blade

Slicing Disc

Chop

Slice

1 to 2 = ¼ cup

1 to 2 = ¼ cup


Trim, discard dark green parts, place upright in feedtube. Light to medium pressure. Long slices: trim; placelengthwise in feed tube. Medium pressure.

Spinach Metal Blade

Metal Blade

Slicing Disc

Chop

Purée

Slice

1 pound raw = 10 cups raw

1 pound raw = 1½ cupscooked

1 pound raw = 10 cups raw

Pulse to chop.

Process to purée.

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

Zucchini/SummerSquash

Metal Blade

Slicing Disc

Shredding Disc

Chop

Slice

Shred

1 pound = 3 cups

1 pound = 3 cups

1 pound = 3 cups


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

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

trim and place horizontally in feed tube. Mediumpressure.

CHEESES

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

Mozzarella, BelPaese

Metal Blade

Metal Blade

Shredding Disc

Shredding Disc

Purée

Chop

Med. Shred

Fine Shred

½ pound = 1 cup

¼ pound = 1 cup

¼ pound = 1 cup

¼ pound = 1 cup

Cut into 1-inch pieces. Process soft cheeses until smooth.


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

Firm Cheeses;Cheddar, Swiss,Edam & Gouda

Metal Blade

Slicing Disc

Shredding Disc

Shredding Disc

Chop

Slice

Med. Shred

Fine Shred

¼ pound = 1 cup

¼ pound = 1 cup

¼ pound = 1 cup

¼ pound = 1 cup

Cut into ½- to 1-inch pieces; temperature not critical.

Chill well; light to medium pressure.

Chill well; medium pressure.

Chill well; light pressure.

Hard Cheeses;Parmesan &Romano

Metal Blade

Shredding Disc

Shredding Disc

Chop

Med. Shred

Fine Shred

¾ pound = 3 cup

¼ pound = 1 cup

¼ pound = 1 cup

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

Cheese should be room temperature.

Cheese should be room temperature.

ADDITIONAL

FOODS

Baby Food Metal Blade Purée

As with all fruit and cooked vegetable purées, cutingredients into 1-inch pieces. Steam cooked ingredientsuntil completely soft. Pulse to chop, then process untilcompletely smooth. To ensure there are no lumps, pressmixture through a fine mesh strainer. Keeps well frozenin ice cube trays for individual 1-ounce portions.

Butter Metal Blade

Slicing Disc

Chop

Slice

¼ pound (1 stick) = ½ cup

¼ pound (1 stick) = ½ cup

Butter should be room temperature and cut intotablespoon-size pieces. Process, scraping bowl asnecessary. Compound butters: process flavoringingredients before adding butter. Pastry: cut butter intosmall cubes; freeze before using.

Butter should be cold, not frozen; medium pressure.

Chocolate Metal Blade

Shredding Disc

Chop

Shred

1-ounce = ¼ cup grated

1-ounce = ¼ cup grated

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

Chill chocolate; medium to firm pressure.

Crumbs; Bread,Cookies &

Crackers

Metal Blade Chop 12 to 14 graham wafers =1 cup crumbs; 1 slice bread

= ½ cup crumbs

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

toasted bread.

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

Egg whites should be room temperature; add 1teaspoon lemon juice or vinegar per white. Process inan absolutely clean bowl for 1 to 2½ minutes untilsurface develops ridges and mass of whites almoststops moving. These egg whites should not be used inmeringues. For whipped egg whites with volume, whipwith whisk, electric mixer or additional Cuisinart

Whipping Disc. (This part can be ordered separatelyusing part number FP-12WHIP)

Meat, Poultry &Fish

Metal Blade

Metal Blade

Slicing Disc

Chop

Purée

Slice

2 pound boneless = 4 cups



Cut very cold raw or cooked meat/poultry/fish into1-inch pieces; pulse to chop. Process for a few secondsat a time for a finer chop. Check texture often to avoidoverprocessing.

Cut very cold raw or cooked meat/poultry/fish into1-inch pieces; pulse to chop. Process continuously untildesired texture.

Slicing cooked meat/poultry: be sure it is very cold. Usea single chunk of meat at a time. Slicing raw meat/ poultry: cut to fit feed tube; wrap in plastic to brieflyfreeze. Raw meat is ready to slice when hard to thetouch but can easily be pierced with tip of a sharp knife.

*Slicing meats works best when semi-frozen.

Milk Shakes/ Smoothies

Metal Blade Chop/ Purée Can make up to 168-ounce servings.

Milkshakes: add ice cream first; process and add milkthrough feed tube. Smoothies: add fruit first, then addthe liquid while processing.

Nuts Metal Blade

Metal Blade

Slicing Disc

Shredding Disc

Chop

Purée

Slice

Shred (fine/med.)

¾ pound = 3 cups

¼ pound = 1 cup

¼ pound = 1 cup

¼ pound = 1 cup

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

Nut butter: process nuts 2 to 3 minutes, scraping bowlas necessary. For smoothest consistency, add some oil

to nuts while processing.Medium pressure; nuts will have a coarse texture.

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

Granulated Sugar(to make extrasuper-fine sugar)

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

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

Whipping Cream Metal Blade Chop 1 cup = ½ cup whipped Process well-chilled cream until cream begins tothicken. Add sugar as desired; process continuously untilcream reaches desired consistency (about 3 to 4minutes).

DOUGHSPastry Dough Metal Blade Mix Pulse mixture until it has consistency between cornmealand small pebbly crumbs. Add water, 1 tablespoon at atime; pulse until a dough forms.

Batters Quick Bread,Cake & Cookies

Metal Blade Mix First sift dry ingredients together by processing; removeand reserve. Process the fats and sugars together andthen add any remaining liquid ingredients. Pulse inreserved dry ingredients. Any ingredients that need tobe coarsely chopped can be added with dry ingredients.For finely chopped ingredients, chop separately in smallwork bowl and then add to batter at the end.

Yeast Dough Breads

Metal Blade

Dough Blade

Mix

Knead

TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoonsdry active yeast. Sugar/honey aids in activating yeast,so add a small amount, about 1 teaspoon, to the warmliquid/yeast mixture when proofing. Food processor can

handle up to 8 cups white flour for a yeast bread dough.The dough should have a soft, pliable texture and feelonly slightly tacky.*

Sweet Dough Breads & CoffeeCakes

Metal Blade

Dough Blade

Mix

Knead

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

Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough.

*See troubleshooting for additional direction and techniques.

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CLEANING, STORAGE ANDMAINTENANCEKeep your Cuisinart Elite Collection® 12-CupFood Processor ready to use on the kitchencounter. When not in use, leave it unplugged.

Keep the blades and discs out of the reach ofchildren.

All parts except the housing base aredishwasher safe, and we recommend washingthem in the dishwasher on the top rack only .Due to intense water heat, washing the workbowls, cover and accessories on the bottomrack may cause damage over time. Insert thecover with the feed tube facing up to ensureproper cleaning of the seal. (Note: The seal isnot removable and water will drain properly.)Insert the work bowls and pushers upside downfor drainage. Remember to unload thedishwasher carefully wherever you place sharpblades and discs.

To simplify cleaning, rinse the work bowls,cover, pusher assembly and blade or discimmediately after use so food won’t dry onthem. Be sure to place the pushers upsidedown for drainage. If food lodges in the pusher,remove it by running water through it, or use a

bottle brush.If further cleaning of the cover is necessary afterdishwashing or hand washing, run faucet waterpressure directly through the holes in the coverwhile pushing up and down on the rubber seal.

If you wash blades and discs by hand, do itcarefully. When handling, use the plastic hubson the blades and discs. Avoid leaving them insoapy water where they may disappear fromsight. To clean the metal blade, fill the work

bowl with soapy water, hold the blade by itsplastic center and move it rapidly up and downon the center shaft of the bowl. Use of a sprayattachment is also effective. If necessary, use abrush.

The work bowls are made of durable plastic,that is shatter resistant and heat resistant. Theyshould not be placed in a microwave oven, asthe aperture at the front of the pusher housesthe metal rod that activates the motor.

The housing base may be wiped clean with asoapy, non-abrasive material. Be sure to dryonce clean.

Four rubber feet on the underside keep the basefrom moving on most work surfaces when themachine is processing heavy loads. If the feetleave spots on the counter, spray them with aspot remover and wipe with a damp sponge.

If any trace of the spot remains, repeat theprocedure and wipe the area with a dampsponge and nonabrasive cleaning powder.

IMPORTANT: Never store any blade or disc onthe motor shaft. No blade or disc should beplaced on the shaft except when the processoris about to be used.

MAINTENANCE: Any other servicing should beperformed by an authorized service representative.

FOR YOUR SAFETY Like all powerful electrical appliances, a foodprocessor should be handled with care. Followthese guidelines to protect yourself and yourfamily from misuse that could cause injury.

Handle and store metal blades and discs

carefully. Their cutting edges are very sharp. Always place the stem adapter on the motorshaft before assembling the discs.

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

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

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

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

Always wait for the blade or disc to stopspinning before you remove the pusherassembly or cover from the work bowl.

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

Always remove work bowl from base of machine

before you remove chopping blade or doughblade.

TECHNICAL DATA The motor in your food processor operates on astandard line operating current. The appropriatevoltage and frequency for your machine areshown on a label on the bottom of the base.

An automatic, temperature-controlled circuitbreaker in the motor ensures completeprotection against motor burnout. If theprocessor runs for an exceptionally long timewhen chopping, mixing or kneading a thick orheavy mixture in successive batches, the motormay overheat. If this happens, the processor willstop. Turn it off and wait for the motor to coolbefore proceeding. It will usually cool within 10minutes. In extreme cases, it could take an hour.

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Safety switches prevent the machine fromoperating when the work bowl or the cover is notlocked into position. The motor stops withinseconds when the motor is turned off, and whenthe pusher assembly is removed, a fast-stop circuitalso enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warrantyon the entire machine.

TROUBLESHOOTING Food Processing

1. Problem: The food is unevenly processed.

Solution:

into ½- to 1-inch pieces beforeprocessing.

overloading.

2. Problem: Slices are uneven or slanted.

Solution:

3. Problem: Food falls over in feed tube.

Solution:

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

4. Problem: Some food remains on topof the disc.

Solution:

cut remaining bits by hand and add toprocessed ingredients.

Dough Processing

1. Problem: Motor slows down.

Solution:

capacity of your food processor. Removehalf and process in two batches.

Dough may be too wet (see number 9).If motor speeds up, continue processing. Ifnot, add more flour, 1 tablespoon at a timeuntil the motor speeds up. Process until

dough cleans the sides of the work bowl.2. Problem: Blade doesn’t incorporate

ingredients.

Solution:

adding liquid. Add liquid in a slow, steady

stream, allowing the dry ingredients toabsorb it. If too much liquid is added, waituntil ingredients in the work bowl havemixed, then add remaining liquid slowly (donot turn off the machine). Pour liquid ontodough as it passes under feed tubeopening; do not pour liquid directly onto

bottom of the work bowl. 3. Problem: Blade rises in work bowl.

Solution:

to rise. Reinsert blade and immediatelyadd 2 tablespoons of flour through thefeed tube while the machine is running.

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

Solution:

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

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

Solution:

capacity of your food processor. Removehalf and process in two batches.

6. Problem: Nub of dough forms on top ofblade and does not become uniformlykneaded.

Solution:

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

7. Problem: Dough feels tough after kneading.

Solution:

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

8. Problem: Dough is too dry.

Solution:

tablespoon at a time until dough cleans

the inside of the bowl. 9. Problem: Dough is too wet.

Solution:

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

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Technical

1. Problem: The motor does not start.

Solution:

motor from starting if it is not properlyassembled. Make sure the work bowl

and work bowl cover are securely lockedinto position.

above solution does not work, make surethat the food contents in the feed tube arecut below the maximum fill line so that theactivation rod can engage the motor.

power cord and outlet.

2. Problem: The food processor shuts off

during operation. Solution:

check to make sure it is securely inposition.

motor from overheating, which is causedby excessive strain. Press the Off controlbutton and wait 10 to 15 minutes to allowthe food processor to cool off beforeresuming.

3. Problem: The food processor coverbecomes unlatched in the back and/ormakes a loud noise.

Solution:

and any related noise, will not prevent theunit from working. Simply push down tolock the back into position.

4. Problem: The motor slowed down duringoperation.

Solution:

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

been exceeded. Remove some of theingredients and continue processing.

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

Solution:

designed to lock in the work bowl toprevent them from falling out whenemptying the contents of the bowl.

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

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

Solution:

the unit are clean and dry. Also make surethat the maximum load capacity is notbeing exceeded.

slicing/shredding cheese) may require themotor to work harder.

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

Solution:

handle, should be pulled out.

WARRANTY

FULL TEN-YEARMOTOR WARRANTY

LIMITED THREE-YEAR

WARRANTY This warranty is available to consumers only.You are a consumer if you own a CuisinartElite Collection® 12-Cup Food Processorthat was purchased at retail for personal,family or household use. Except as otherwiserequired under applicable law, this warranty isnot available to retailers or other commercialpurchasers or owners.

We warrant that your Cuisinart Elite Collection®

12-Cup Food Processor will be free of defectsin materials and workmanship under normalhome use for three years from the date oforiginal purchase.

We recommend that you visit our website,www.cuisinart.com for a fast, efficient way tocomplete your product registration. However,product registration does not eliminate theneed for the consumer to maintain the originalproof of purchase in order to obtain the

warranty benefits. In the event that you do nothave proof of purchase date, the purchase datefor purposes of this warranty will be the date ofmanufacture.

If your Cuisinart Elite Collection® 12-Cup FoodProcessor should prove to be defective withinthe warranty period, we will repair it, or if wethink necessary, replace it. To obtain warranty

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service, simply call our toll-free number 1-800-726-0190 for additional information from ourCustomer Service Representatives, or sendthe defective product to Customer Serviceat Cuisinart, 7475 North Glen Harbor Blvd.Glendale, AZ 85307.

To facilitate the speed and accuracy of yourreturn, please enclose $10.00 for shipping andhandling of the product.

Please pay by check or money order (Californiaresidents need only supply proof of purchaseand should call 1-800-726-0190 for shippinginstructions).

NOTE: For added protection and securehandling of any Cuisinart® product that is beingreturned, we recommend you use a traceable,insured delivery service. Cuisinart cannot beheld responsible for in-transit damage or forpackages that are not delivered to us. Lostand/or damaged products are not coveredunder warranty. Please be sure to includeyour return address, daytime phone number,description of the product defect, productmodel number (located on bottom of product),original date of purchase, and any otherinformation pertinent to the product’s return.

CALIFORNIA RESIDENTS ONLY:

California law provides that for In-WarrantyService, California residents have the option ofreturning a nonconforming product (A) to thestore where it was purchased or (B) to anotherretail store that sells Cuisinart products of thesame type.

The retail store shall then, at its discretion,either repair the product, refer the consumerto an independent repair facility, replacethe product, or refund the purchase price

less the amount directly attributable to theconsumer’s prior usage of the product. If theabove options do not result in the appropriaterelief to the consumer, the consumer may thentake the product to an independent repairfacility if service or repair can be economicallyaccomplished. Cuisinart and not the consumerwill be responsible for the reasonable cost ofsuch service, repair, replacement, or refund fornonconforming products under warranty.

California residents may also, according to theirpreference, return nonconforming productsdirectly to Cuisinart for repair, or if necessary,replacement, by calling our Consumer ServiceCenter toll-free at 1-800-726-0190.

Cuisinart will be responsible for the cost of therepair, replacement, and shipping and handlingfor such products under warranty.

BEFORE RETURNING YOUR CUISINART PRODUCT

If you are experiencing problems with yourCuisinart product, we suggest that you callour Consumer Service Center at1-800-726-0190 before returning the productto be serviced. If servicing is needed, aRepresentative can confirm whether theproduct is under warranty and direct you tothe nearest service location.

Your Cuisinart® Elite Collection® 12-Cup FoodProcessor has been manufactured to thestrictest specifications and has been designedfor use only in 120 volt outlets and only withauthorized accessories and replacementparts. This warranty expressly excludes anydefects or damages caused by attempted

use of this unit with a converter, as well asuse with accessories, replacement parts orrepair service other than those authorizedby Cuisinart. This warranty does not coverany damage caused by accident, misuse,shipment or other than ordinary householduse. This warranty excludes all incidentalor consequential damages. Some states donot allow the exclusion or limitation of thesedamages, so these exclusions may not applyto you. You may also have other rights, whichvary from state to state.

Important: If the nonconforming product is tobe serviced by someone other than Cuisinart’s

Authorized Service Center, please remind theservicer to call our Consumer Service Centerat 1-800-726-0190 to ensure that the problemis properly diagnosed, the product is servicedwith the correct parts, and the product is stillunder warranty.

©2013 Cuisinart150 Milford Road

East Windsor, NJ 08520Printed in China

12CE138370

N IB-8477E

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6 8 D E S S E R T S

B L U E B E R R Y M I N T S O R B E T

1 2 O U N C E S F R O Z E N B L U E B E R R I E S ½ C U P S I M P L E S Y R U P * 2 L A R G E M I N T L E A V E S 1 T A B L E S P O O N F R E S H

L E M O N J U I C E

M a k e s a b o u t 2 c u p s

A p p r o x i m a t e p r e p a r a t i o n t i m e : 5 m i n u t e s

I n s e r t t h e l a r g e c h o p p i n g b l a d e i n t o t h e l a r g e w o r k b o w l

o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . P u t t h e b l u e b e r r i e s ,

s i m p l e s y r u p , m i n t a n d l e m o n j u i c e i n t o t h e w o r k b o w l .

P u l s e 1 0 t i m e s , u s i n g l o n g p u l s e s . S c r a p e t h e w o r k b o w l

a n d t h e n p r o c e s s f o r a b o u t 1 m i n u t e u n t i l s m o o t h .

S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o b e s t o r e d i n t h e f r e e z e r . C o v e r s o r b e t w i t h p l a s t i c d i r e c t l y

i f f r e e z i n g .

N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :

C a l o r i e s 9 4 ( 5 % f r o m f a t ) | c a r b . 2 4 g | p r o . 0 g | f a t 1 g | s a t . f a t 0 g | c h o l . 0 m g | s o d . 0 m g | c a l c . 1 m g | b e r 2 g

* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r a n d w a t e r

b r o u g h t t o a b o i l i n o r d e r t o d i s s o l v e t h e s u g a r . O n e c u p

e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p l e s y r u p .

S i m p l e s y r u p c a n l a s t i n a r e f r i g e r a t o r f o r a t l e a s t o n e

m o n t h i n c l e a n , s e a l e d c o n t a i n e r .

T h i s r e f r e s h i n g s o r b e t i s p e r f e c t i n t h e h e i g h t o f s u m m e r .

B A N A N A “ I C E C R E A M ”

2 B A N A N A S , F R O Z E N , C U T I N T O 1 T O 2 - I N C H P I E C E S

½ T A B L E S P O O N H O N E Y ¼ T E A S P O O N P U R E V A N I L L A

E X T R A C T

1 T A B L E S P O O N C O C O N U T M I L K P I N C H S A L T

M a k e s a b o u t f o u r 3 - o u n c e s e r v i n g s



o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . P u t t h e b a n a n a s ,

h o n e y , v a n i l l a , c o c o n u t m i l k a n d s a l t i n t o t h e w o r k b o w l .


a n d t h e n p r o c e s s f o r a b o u t 1 t o 2 m i n u t e s u n t i l s m o o t h .

F o r b e s t r e s u l t s , s e r v e i m m e d i a t e l y o r p l a c e i n a

c o n t a i n e r t o b e s t o r e d i n t h e f r e e z e r . C o v e r i c e c r e a m

w i t h p l a s t i c d i r e c t l y i f f r e e z i n g .

N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g :

C a l o r i e s 6 8 ( 1 % f r o m f a t ) | c a r b . 1 6 g | p r o . 1 g | f a t 1 g | s a t . f a t 1 g | c h o l . 0 m g | s o d . 1 m g | c a l c . 4 m g | b e r 2 g

T I P : P e e l a n d c u t y o u r o v e r r i p e b a n a n a s b e f o r e y o u

f r e e z e t h e m . W r a p e a c h b a n a n a s e p a r a t e l y i n p l a s t i c .

F r o z e n b a n a n a s g i v e t h i s g u i l t - f r e e d e s s e r t a s u p e r - c r e a m y c o n s i s t e n c y .

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6 7 D E S S E R T S

1 2 O U N C E S F R O Z E N C U B E D M A N G O

² ⁄ ³ C U P S I M P L E S Y R U P * 3 T A B L E S P O O N S L E M O N J U I C E S M A L L P I N C H S A L T

M a k e s 2 c u p s



o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . P u t t h e m a n g o , s i m p l e

s y r u p , l e m o n j u i c e a n d s a l t i n t o t h e w o r k b o w l .


a n d t h e n p r o c e s s f o r t w o m i n u t e s u n t i l s m o o t h .

S e r v e i m m e d i a t e l y o r p l a c e i n a c o n t a i n e r t o b e s t o r e d i n t h e f r e e z e r . C o v e r s o r b e t w i t h p l a s t i c d i r e c t l y

i f f r e e z i n g .

N u t r i t i o n a l i n f o r m a t i o n p e r ½ c u p s e r v i n g :

C a l o r i e s 1 1 9 ( 1 % f r o m f a t ) | c a r b . 3 1 g | p r o . 0 g | f a t 0 g | s a t . f a t 0 g | c h o l . 0 m g | s o d . 2 m g | c a l c . 9 m g | b e r 1 g

* N o t e : S i m p l e s y r u p i s e q u a l a m o u n t s s u g a r a n d w a t e r

b r o u g h t t o a b o i l i n o r d e r t o d i s s o l v e t h e s u g a r . O n e c u p

e a c h w a t e r a n d s u g a r w i l l y i e l d 1 ½ c u p s s i m p l e s y r u p . S i m p l e s y r u p c a n l a s t i n a r e f r i g e r a t o r f o r a t l e a s t o n e

m o n t h i n c l e a n , s e a l e d c o n t a i n e r .

M A N G O S O R B E T T h i s s o r b e t i s s o f a s t a n d e a s y i n t h e C u i s i n a r t

® F o o d P r o c e s s o r .

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6 6 D E S S E R T S

2 B A N A N A S 2 M E D I U M P E A C H E S , C U T I N T O

1 - I N C H C U B E S , A B O U T 2 T O 2 ½ C U P S

2 C U P S P I N E A P P L E , C U T I N T O 1 - I N C H C U B E S

2 C U P S F R O Z E N C U B E D M A N G O 1 ¾ C U P S O R A N G E P E A C H

M A N G O J U I C E

M a k e s e i g h t 1 - c u p s e r v i n g s


I n s e r t t h e l a r g e m e t a l c h o p p i n g b l a d e i n t o t h e l a r g e w o r k b o w l o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . P u t t h e

b a n a n a s , p e a c h e s , p i n e a p p l e a n d f r o z e n m a n g o , i n t h a t

o r d e r , i n t o t h e w o r k b o w l .

P u l s e t h e f r u i t t o c h o p , u s i n g 1 0 l o n g p u l s e s .

P r o c e s s u n t i l s m o o t h , a b o u t 3 0 s e c o n d s .

W i t h t h e u n i t r u n n i n g , p o u r t h e j u i c e t h r o u g h t h e s m a l l

f e e d t u b e u n t i l w e l l b l e n d e d , a b o u t a n a d d i t i o n a l 4 5

s e c o n d s . S e r v e i m m e d i a t e l y .

N u t r i t i o n a l i n f o r m a t i o n p e r c u p :

C a l o r i e s 1 1 4 ( 3 % f r o m f a t ) | c a r b . 2 9 g | p r o . 1 g | f a t 0 g | s a t . f a t 0 g | c h o l . 0 m g | s o d . 4 m g | c a l c . 1 8 m g | b e r 3 g

A t a s t e o f t h e t r o p i c s a n y t i m e .

T R O P I C A L F R U I T S M O O T H I E

2 M E D I U M - L A R G E R I P E B A N A N A S , E A C H B R O K E N I N T O 4 P I E C E S

1 ½ C U P S S T R A W B E R R I E S , H U L L E D A N D Q U A R T E R E D

1 P I N T B L U E B E R R I E S 1 P O U N D F R O Z E N M A N G O 1 ½ C U P S O R A N G E P E A C H M A N G O

J U I C E O R O R A N G E J U I C E

B E R R Y M A N G O S M O O T H I E A d e l i c i o u s s m o o t h i e , f u l l o f a n t i o x i d a n t s .

M a k e s e i g h t 1 c u p s e r v i n g s .


I n s e r t t h e l a r g e m e t a l c h o p p i n g b l a d e i n t o t h e l a r g e

w o r k b o w l o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . P u t t h e

b a n a n a s , s t r a w b e r r i e s , b l u e b e r r i e s a n d f r o z e n m a n g o , i n

t h a t o r d e r , i n t o t h e w o r k b o w l .

P u l s e t h e f r u i t t o c h o p , u s i n g 1 0 l o n g p u l s e s .

P r o c e s s u n t i l s m o o t h , a b o u t 3 0 s e c o n d s . W i t h t h e u n i t r u n n i n g , p o u r t h e j u i c e t h r o u g h t h e

s m a l l f e e d t u b e u n t i l w e l l b l e n d e d , a b o u t a n a d d i t i o n a l

4 5 s e c o n d s .

S e r v e i m m e d i a t e l y .

N u t r i t i o n a l i n f o r m a t i o n p e r c u p :

C a l o r i e s 1 4 6 ( 3 % f r o m f a t ) | c a r b . 2 9 g | p r o . 1 g | f a t 0 g | s a t . f a t 0 g | c h o l . 0 m g | s o d . 6 m g | c a l c . 2 2 m g | b e r 4 g

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6 5 D E S S E R T S

M a k e s 2 c u p s


I n s e r t t h e l a r g e m e t a l c h o p p i n g b l a d e i n t o t h e l a r g e w o r k

b o w l o f t h e C u i s i n a r t ® F o o d P r o c e s s o r . A d d b o t h

r a s p b e r r i e s a n d p r o c e s s f o r 1 5 s e c o n d s . A d d r e m a i n i n g

i n g r e d i e n t s a n d p r o c e s s f o r a n a d d i t i o n a l 4 5 s e c o n d s .

S t r a i n t h r o u g h a fi n e m e s h s t r a i n e r a n d d i s c a r d t h e s e e d s .

T a s t e a n d a d j u s t s u g a r a m o u n t t o p e r s o n a l p r e f e r e n c e .

N u t r i t i o n a l i n f o r m a t i o n p e r 2 t a b l e s p o o n s :

C a l o r i e s 2 1 ( 0 % f r o m f a t ) | c a r b . 6 g | p r o . 0 g | f a t 0 g | s a t . f a t 0 g | c h o l . 0 m g | s o d . 0 m g | c a l c . 6 m g | b e r 2 g

3 C U P S F R O Z E N R A S P B E R R I E S , T H A W E D

1 C U P F R E S H R A S P B E R R I E S 2 T A B L E S P O O N S G R A N U L A T E D

S U G A R

P I N C H S A L T ¼ T E A S P O O N O R A N G E Z E S T

T h i s r a s p b e r r y s a u c e w o r k s w e l l w i t h m a n y d e s s e r t s – p a i r i t w i t h t h e d e s s e r t c r ê p e s a n d t h e c h e e s e c a k e .

R A S P B E R R Y S A U C E

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6 4 D E S S E R T S

S W E E T C R Ê P E B A T T E R : 3 L A R G E E G G S ¾ C U P U N B L E A C H E D ,

A L L - P U R P O S E F L O U R ½ T E A S P O O N S A L T 2 T A B L E S P O O N S G R A N U L A T E D

S U G A R 1 T E A S P O O N P U R E V A N I L L A

E X T R A C T

1 C U P W H O L E M I L K ¼ C U P ( ½ S T I C K ) U N S A L T E D

B U T T E R , M E L T E D

B E R R I E S :

2 C U P S M I X E D F R E S H B E R R I E S ¼ T E A S P O O N O R A N G E Z E S T 2 T E A S P O O N S G R A N U L A T E D

S U G A R

M A S C A R P O N E C R E A M : 8 O U N C E S M A S C A R P O N E ¾ C U P H E A V Y C R E A M ¹ ⁄ ³ C U P S U P E R F I N E S U G A R

1 T E A S P O O N P U R E V A N I L L A E X T R A C T

P I N C H S A L T ¼ T E A S P O O N O R A N G E Z E S T 1

T E A S P O O N U N S A L T E D B U T T E R

C O N F E C T I O N E R S ’ S U G A R F O R D U S T I N G

M a k e s 6 s e r v i n g s

A p p r o x i m a t e p r e p a r a t i o n t i m e : 2 5 m i n u t e s , n o t i n c l u d i n g r e s t i n g t h e b a t t e r

I n s e r t t h e l a r g e m e t a l c h o p p i n g b l a d e i n t o t h e l a r g e w o r k b o w l o f t h e C u i s i n a r t

® F o o d P r o c e s s o r . W i t h t h e m a c h i n e r u n n i n g , a d d

t h e e g g s t o t h e w o r k b o w l . S t i r t o g e t h e r t h e o u r , s a l t a n d s u g a r a n d a d d t o t h e w o r k b o w l a n d m i x u n t i l j u s t c o m b i n e d . W i t h t h e m a c h i n e r u n n i n g , a d d t h e v a n i l l a , m i l k a n d b u t t e r t o g e t h e r a n d p r o c e s s u n t i l h o m o g e n o u s . T r a n s f e r m i x t u r e t o a c o n t a i n e r ; c o v e r a n d l e t r e s t i n t h e r e f r i g e r a t o r f o r 2 h o u r s o r o v e r n i g h t . I n s e r t t h e s m a l l m e t a l c h o p p i n g b l a d e i n t o t h e s m a l l w o r k b o w l

a n d a d d t h e b e r r i e s , o r a n g e z e s t a n d s u g a r . P r o c e s s u n t i l c o m p l e t e l y p u r é e d . S t r a i n t h e p u r é e t h r o u g h a fi n e m e s h s t r a i n e r a n d d i s c a r d t h e s e e d s ; r e s e r v e .

I n s e r t t h e l a r g e m e t a l c h o p p i n g b l a d e i n t o t h e c l e a n l a r g e w o r k b o w l a n d a d d t h e m a s c a r p o n e c r e a m i n g r e d i e n t s ; p r o c e s s u n t i l a l l i n g r e d i e n t s a r e w e l l i n c o r p o r a t e d , a b o u t 1 5 s e c o n d s . R e s e r v e .

P r e p a r e t h e c r ê p e s . P l a c e a n 8 - i n c h s k i l l e t o v e r m e d i u m h e a t a n d p r e h e a t f o r 5 m i n u t e s . O n c e t h e p a n i s h e a t e d , a d d t h e b u t t e r . O n c e m e l t e d , w i p e t h e b u t t e r a r o u n d t h e p a n w i t h a

p a p e r t o w e l . A d d a s c a n t 3 t a b l e s p o o n s o f b a t t e r t o t h e p r e h e a t e d p a n . W o r k i n g v e r y q u i c k l y , m o v e t h e b a t t e r a r o u n d s o i t j u s t c o a t s t h e b o t t o m . Y o u w a n t t h e p a n t o b e c o a t e d t h i n l y a n d e v e n l y . A f t e r a b o u t 1 m i n u t e , w h e n t h e c r ê p e i s s e t a n d l i g h t l y b r o w n e d , i p t h e c r ê p e w i t h a h e a t p r o o f s p a t u l a a n d c o o k f o r a n a d d i t i o n a l m i n u t e o n t h e s e c o n d s i d e . R e s e r v e o n a p l a t e . C o n t i n u e w i t h t h e r e m a i n i n g b a t t e r , s t a c k i n g t h e c r ê p e s a s y o u g o .

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