® INSTRUCTION BOOKLET AND RECIPE BOOKLET Cuisinart® Elemental 8 Food Processor FP-8C Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY IMPORTANT SAFEGUARDS Cleaning To protect against risk of electrical shock, do not put base in water or other liquids. General FOOD CAPACITY Sliced or shredded fruit, vegetables or cheese 8 cups (2 L) Chopped fruit, vegetables or cheese 2 cups (500 ml) Always follow these safety precautions when using this appliance. 1. This appliance should not be used by or near children or individuals with certain disabilities.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK CONTENTS Important Unpacking Instructions................. 2 Important Safeguards................................... 3 Parts.............................................................. 5 Assembly Instructions....................................6 Machine Controls.......................................... 6 Machine Functions........................................ 6 User Guide.................................................... 8 Cleaning, Storage and Maintenance....
ASSEMBLY INSTRUCTIONS MACHINE CONTROLS High and Low Control Buttons The High and Low controls are buttons that allow the machine to run until Off is selected. Before First Use 1. Properly assemble and engage the machine. Before using your Cuisinart Elemental 8 Food Processor for the first time, wash the work bowl, work bowl cover, pusher, blade, and discs (see Cleaning Instructions on page 10). 2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. 3.
USER GUIDE You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making bread crumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything! FOOD TOOL DIRECTIONS Soft Cheeses (ricotta, cream cheese, cottage cheese, etc.) Chopping/Mixing/Dough Blade Have cheese at room temperature.
TROUBLESHOOTING Food Processing 1. Problem: The food is unevenly processed. Solution: • The ingredients should be cut evenly into 1/2 to 1-inch (1.25 to 2.5 cm) pieces before processing. • Process in batches to avoid overloading. 2. Problem: Slices are uneven or slanted. Solution: • Place evenly cut food, cut side down, into the feed tube. • Apply even pressure on the pusher. 3. Problem: Food falls over in feed tube. Solution: • Feed tube should be packed full for best results. 4.
Recipe Booklet 8-CUP (1.9 L) FOOD PROCESSOR BASICS Basic Fresh Breadcrumbs..............................................................................................14 Dill Butter.......................................................................................................................15 Vegetable Cream Cheese.............................................................................................16 Salmon Cream Cheese.....................................................................
BASIC FRESH BREADCRUMBS DILL BUTTER There is no need to buy breadcrumbs when you can make them with your Cuisinart® Food Processor in no time at all. Using a high-quality European-style butter makes a difference, so splurge on a good brand for this recipe. We feature it in our Radish - Dill Tea Sandwiches, but a pat on top of grilled or roasted salmon is another great use for it. Makes 2⁄3 cup (150 ml) 4 SLICES WHITE BREAD 1. Preheat oven to 325°F (160°C).
VEGETABLE CREAM CHEESE PEANUT BUTTER Vibrant with colour and texture, this spread isn’t just for schmearing on your morning bagel – serve with crackers, in sandwiches, or even as a topping to a baked potato. You’ll be pleasantly surprised how easy it is to make your own nut butter; be sure to use unsalted nuts so you can control the amount of seasoning in the final product. Makes about 1 cup (250 ml) Makes 1 cup (250 ml) 1. Insert the chopping blade into the work bowl of the food processor.
TAHINI DRESSING CAESAR DRESSING Tahini (a paste of ground sesame seeds) can now be found in most grocery stores. Be sure to stir well before measuring out, as it naturally separates in its jar. This dressing is a perfect match for our Falafel on page 47, but is also just as delicious over mixed greens. There are many versions of this recipe, but our take is pretty close to the classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.
MAYONNAISE BASIL PESTO Taste the difference in homemade mayonnaise. This is a slightly cheesier version of the standard pesto, but you can adjust the amount of cheese as desired. Try any combination of herbs or nuts in this recipe. Makes 1 cup (250 ml) 4 LARGE EGG YOLKS* ¾ TEASPOON (175 ML) KOSHER SALT ½ TEASPOON (2 ML) DIJON MUSTARD 1 TEASPOON (5 ML) FRESH LEMON JUICE 1 TABLESPOON (15 ML) WATER ¾ CUP (175 ML) VEGETABLE OIL 1.
SIMPLE TOMATO SAUCE RÉMOULADE This sauce comes together quickly, but tastes as if it has been simmering all day. When cooked down, it makes a tasty topping for homemade pizzas. This sauce not only complements seafood, but also pairs well with freshly steamed vegetables. For a richer, thicker consistency, use Greek yogurt in place of regular. Makes 21⁄3 cups (575 ml) Makes about 3 cups (750 ml) 1½ TEASPOONS (7 ML) OLIVE OIL 4 GARLIC CLOVES 1 SMALL ONION, CUT INTO 1-INCH (2.
CHUNKY GUACAMOLE MORNING GLORY MUFFINS Our fresh guacamole is perfect for the Sunday game or served alongside quesadillas for a festive dinner. It is also a component in our Ten-Layer Nachos (page 32)! Start your day with this muffin, packed with energy and fiber. Makes 6 muffins Makes about 1 cup (250 ml) 1 SMALL GARLIC CLOVE ½ JALAPEÑO, SEEDED, CUT INTO 1-INCH (2.5 CM) PIECES 1 SCALLION, CUT INTO 1-INCH (2.
ZUCCHINI SPICE BREAD ONION, PEPPER AND POTATO FRITTATA This moist, quick bread is perfect for breakfast or for an afternoon snack. Frittatas are simple and delicious. This is also tasty with some crumbled cooked Italian sausage mixed into it. NONSTICK COOKING SPRAY 2¼ CUPS (550 ML) UNBLEACHED, ALL-PURPOSE FLOUR 1½ TEASPOONS (7 ML) GROUND CINNAMON ¾ TEASPOON (3.
TEN-LAYER NACHOS REFRIED BEANS These nachos are loaded with all the best ingredients. You can tweak this recipe however you wish, using different cheeses or substituting your favourite ingredients.
HUMMUS RADISH-DILL TEA SANDWICHES Serve this brightly flavoured dip with warm pita for a satisfying snack. An elegant sandwich to serve for a ladies’ tea or lunch. 1 GARLIC CLOVE 1 TEASPOON (5 ML) KOSHER SALT 2 CANS [15.
CUCUMBER-SALMON TEA SANDWICHES Be sure to include these tasty sandwiches for your next luncheon – they will add colour and flavour to the table. SAUSAGE BREAD (STROMBOLI STYLE) This recipe is great for a hungry crowd and can easily be doubled. We use a combination of sweet and hot sausage in this bread, but feel free to use whatever suits your taste. Makes one 14-inch (35.
BROCCOLI RABE BREAD Sweet ricotta complements the slight bitterness of broccoli rabe in this version. Makes one 14-inch (35.5 cm) roll 2 TABLESPOONS (30 ML) VEGETABLE OIL, DIVIDED 2 GARLIC CLOVES 1 BUNCH BROCCOLI RABE [NO MORE THAN 1 POUND (454 G), TRIMMED AND CUT INTO 2-INCH (5 CM) PIECES ¾ ⁄8 1 TEASPOON (3.75 ML) KOSHER SALT, DIVIDED TEASPOON (0.
GAZPACHO CREAMY SWEET POTATO SOUP This bright and vibrant soup is perfect all summer long. This velvety soup is perfect for a brisk fall day. 1 GARLIC CLOVE 1 JALAPEÑO, SEEDED AND CUT INTO 1-INCH (2.5 CM) PIECES ¼ CUP (60 ML) FRESH ITALIAN PARSLEY, STEMS DISCARDED 2 SCALLIONS, TRIMMED AND CUT INTO 1-INCH (2.5 CM) PIECES ½ MEDIUM TO LARGE CUCUMBER [ABOUT 3 OUNCES [(85 G)], CUT INTO 1-INCH (2.5 CM) PIECES ¼ YELLOW BELL PEPPER, CUT INTO 1-INCH (2.
SPRING VEGETABLE MINESTRONE COLESLAW Pesto stars in this brightly flavoured springtime soup. A mayonnaise-free version of this classic barbecue dish, this is nice and light with the same tang. 1½ TEASPOONS (7 ML) OLIVE OIL 1 GARLIC CLOVE 1 SMALL LEEK, TRIMMED AND CUT INTO 1-INCH (2.5 CM) PIECES ¾ TEASPOON (3.
CHOPPED SALAD SHREDDED BRUSSELS SPROUTS This delicious, garden-fresh salad is always a big hit – even among non-salad eaters! The sweetness of the Brussels sprouts is highlighted in this simple side dish. For an upscale twist, drizzle a small amount of white truffle oil over the sprouts just before serving. Makes about 4 cups (1 L) 1 SMALL SHALLOT, CUT INTO 1-INCH (2.5 CM) PIECES 2 SCALLIONS, TRIMMED AND CUT INTO 1-INCH (2.
POTATO-ZUCCHINI-CARROT CAKES FALAFEL The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before. A twist on the traditional potato latke. Makes ten to twelve 2½-inch (6.25 cm) cakes 1 TABLESPOON (15 ML) FRESH ITALIAN PARSLEY, STEMS DISCARDED 1 MEDIUM RUSSET POTATO, PEELED AND CUT TO FIT THE FEED TUBE 1 SMALL ZUCCHINI, TRIMMED 1 SMALL TO MEDIUM CARROT, TRIMMED AND PEELED 1 SMALL ONION ¾ TEASPOON (3.
PIZZA MARGHERITA MUSHROOM, LEEK AND GRUYÈRE QUICHE From an elegant weekend brunch to a light lunch or dinner when paired with salad, quiche works for any meal. This Neapolitan pizza is perfect in summer, when fresh tomatoes and basil are abundant. Makes 12 servings 1. Preheat oven to 350°F (180°C). Makes one 12-inch (30 cm) pizza (8 servings) 1 RECIPE PIZZA DOUGH (PAGE 54) 1 OUNCE (30 G) PARMIGIANO REGGIANO, CUT INTO ½-INCH (1.
6 CHICKEN POT PIE VEGETABLE STIR-FRY The ultimate comfort food. This dish is a quick way to incorporate any veggies you have on hand; add chicken, beef or cubed tofu for a heartier meal. TABLESPOONS (90 ML) UNSALTED BUTTER 1 MEDIUM CARROT, PEELED 1 CELERY STALK 1 SMALL ONION [4 OUNCES (115 G)], CUT INTO 1-INCH (2.5 CM) PIECES 1 ROASTED CHICKEN, APPROXIMATELY 2 TO 3 POUNDS (1 TO 1.5 KG), ROOM TEMPERATURE AND CUT INTO 1-INCH (2.
TACOS AMERICANOS FISH STICKS A bit spicy and full of flavour, this is a great recipe to have in your arsenal – kids especially will love assembling their own tacos. Crushed tortilla chips make crisp fish sticks that are perfect in fish tacos, but for a more traditional coating, use the breadcrumbs recipe on page 18.
PIZZA DOUGH PÂTE BRISÉE This dough can be used for more than just the obvious – check out our recipes for Sausage Bread or Broccoli Rabe Bread on pages 37 and 38. This versatile dough can be used for sweet or savory treats. Makes ¾ pound (375 g) dough [two 9-inch (23 cm) crusts, or one 14-inch (35.5 cm) crust] 2¼ TEASPOONS [11 ML (1 STANDARD PACKET), ¼ OUNCE (7 G)] ACTIVE DRY YEAST 1 TEASPOON (5 ML) GRANULATED SUGAR ⁄3 CUP (150 ML) WARM WATER [105°–115°F (40.
BUTTERY DINNER ROLLS BUTTERMILK BISCUITS Fresh from the oven, warm rolls make any dinner extra special. These biscuits are so light and tender, you will want to make them every night.
CLASSIC APPLE PIE CARROT CAKE WITH CREAM CHEESE FROSTING Everyone needs a fail-proof apple pie recipe – here is our favourite to share with you and your family. A cake that is moist, sweet and a bit tangy. Garnish the top with sliced toasted almonds or finely chopped walnuts for a perfect presentation.
PUMPKIN CHEESECAKE Change up the Thanksgiving table with this pumpkin pie-inspired dessert. Makes one 8-inch (20.
TM Coffeemakers Food Processors Toaster Ovens Wafflemakers Cookware Ice Cream Makers Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and cookware, and Savor the Good Life ®. www.cuisinart.ca ©2014 Cuisinart Canada 100 Conair Parkway, Woodbridge, Ontario L4H 0L2 Consumer Call Centre E-mail: Consumer_Canada@Conair.
