INSTRUCTION & RECIPE BOOKLET Classic Series 14-Cup Food Processor DFP-14N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CAPACITY CHART Recommended work bowl capacity for various foods FOODS CAPACITY Chopped and Puréed Fruit and Vegetables 3 cups Chopped or Puréed Meat, Poultry, Fish or Seafood 2¼ pounds Bread Dough 2½ pounds (5 cups flour, yielding two 1-1/4 pound loaves) Nuts for Nut Butters 3 cups Sliced or Shredded Fruit, Cheese, or Vegetables 14 cups Cake Batter 4 pounds (five 8-inch layers) Cookie Dough 3½ pounds (90 cookies) IMPORTANT UNPACKING INSTRUCTIONS This packing contains a Cuisinart® Food Proce
IMPORTANT SAFEGUARDS 4. Always follow these safety precautions when using this appliance: 5. Getting Ready 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 3. Blades are sharp! Handle them carefully. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6.
FEATURES AND BENEFITS The machine includes: 1. Housing base with a vertically projecting shaft and two large control levers. Chopping/Mixing/Dough Blade 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: Medium Shredding Disc a. A small, removable, clear pusher that fits into a small center-located feed tube.
PRACTICING WITH FOOD work bowl with your thumb. Or hold the blade in place with your finger or a spatula while pouring out processed food. Be sure hands are dry. Try practicing with some food before you process food to eat. A zucchini or carrot is a good choice. First cut it into 1-inch pieces. TECHNIQUES FOR CHOPPING AND PURÉEING Insert the metal blade and put the pieces in the work bowl. Put on the cover and the pusher assembly; press the pusher assembly down to lock it into place.
IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. optional Fine Shredding Disc is particularly good. To make peanut butter and other nut butters: Process up to the recommended amount of nuts. Let the machine run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of oil are visible. Taste for consistency.
To whip cream: and eggs. Then add flavoring and liquid – vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Processor whipped cream holds its shape very well. It is good for decoration or as a topping for gingerbread, berries or other desserts.
procedures are the same for both types of dough. activate yeast must be between 105° and 115°F. Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130°F. Machine capacity: If a bread dough calls for more than the recommended amount of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3½ cups of flour.
PROBLEMS & SOLUTIONS WITH TYPICAL DOUGH Motor stops: • Pusher assembly may have become unlocked. Push down pusher sleeve to lock it into place and continue processing. BREAD DOUGH • Power cord may have become unplugged. Plug machine in and continue processing. Blade doesn’t incorporate ingredients: Blade rises in work bowl: • Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool off, 5–10 minutes. A safety protector in the motor prevents it from excessive overheating.
Blade doesn’t incorporate ingredients: Try inserting it from the bottom of the feed tube. The opening there is slightly larger. Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. Pack the feed tube for desired results: For long slices or shreds, cut the food in feed tube widths and pack the pieces horizontally.
Matchsticks or julienne strips: bowl clockwise to unlock it from the base and lift it straight up to remove it. Process the food twice – “doubleslice” it. Insert any large fruit or vegetable – potatoes, turnips, zucchini, apples – in the feed tube horizontally. Apply pressure to the pusher while pressing the OFF/PULSE lever until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassemble them. Reinsert them in the feed tube, wedging them in tightly. Slice them again.
IMPORTANT: Never try to slice soft cheese like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled. Hard cheeses like Parmesan shred well at room temperature. Therefore, only attempt to slice or shred mozzarella when well chilled and Parmesan when at room temperature.
CLEANING AND MAINTENANCE MAINTENANCE: Any other servicing should be performed by an authorized service representative. Keep your Classic Series 14-Cup Food Processor ready to use on a kitchen counter. When it’s not being used, leave it unplugged. FOR YOUR SAFETY Store the blade and discs as you would sharp knives – out of the reach of children. The Disc and Blade Holders, optional accessories, offer safe and convenient storage.
WARRANTY order. NOTE: For added protection and secure handling of any Cuisinart product that is being returned, we recommend you use a traceable, insured delivery service. Cuisinart cannot be held responsible for in-transit damage or for packages that are not delivered to us. Lost and/or damaged products are not covered under warranty.
SWEET & SAVORY RECIPES Appetizers .............................................. 17 Soups ...................................................... 18 Entrées .................................................... 20 Side Dishes ............................................. 23 Salads/Sauces .......................................... 24 Breads ..................................................... 26 Desserts ..................................................
1 APPETIZERS small onion (red or white, about 2 ounces), peeled, cut into ½-inch pieces cup packed fresh cilantro leaves pounds ripe red tomatoes, cored, seeded and cut into 1-inch pieces teaspoon kosher salt teaspoon ground cumin teaspoon ground coriander tablespoons fresh lime juice ½ 2 GUACAMOLE Serve this creamy Mexican specialty with tortilla chips or crisp vegetables.
CHICKEN LIVER PÂTÉ Scrape work bowl. Add flour and process until incorporated. An extraordinarily good party dish that is easy to make and keeps well. Serve it on toasted French bread or apple slices. Divide dough into equal parts and roll each into a cylinder about 1½ inches in diameter. Chill until firm, about 2 hours. Makes 4½ cups 2 6 2 1 2 ⁄ 14 ½ 2 Preheat oven to 400°F. Cut dough into 1⁄8-inch slices and place slices 1½ inches apart on lightly greased baking sheet.
Nutritional information per serving: Calories 105 (45% from fat) • carb. 12g • pro. 3g • fat 5g • sat. fat 3g • chol. 18mg • sod. 267mg • calc. 64mg • fiber 1g mixed. Add to mixing bowl with remaining tomato juice and stir. Insert slicing disc. Stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to combine. Cover and chill before serving.
ENTRÉES *To clean leeks, slice lengthwise and rinse well under cold water to remove all sand and gritty dirt. If white part only is specified in recipe, trim off all green. Ragú Bolognese Makes 8 cups sauce, enough for 1 pound of pasta, SPLIT PEA SOUP 6 to 8 servings A perfect family lunch or supper.
the tomatoes and reserved juices, simmer for 15 minutes. Stir in the wine and broth. Bring the mixture to a boil, then lower the heat, cover loosely and simmer for 2 hours. Season with salt, pepper and freshly ground nutmeg. Reduce heat to low, stir in cumin, chili powder, paprika, salt and red pepper, and cook uncovered for 5 minutes, stirring occasionally. Use metal blade to coarsely chop tomatoes, pulsing 4 to 5 times. Add to saucepot with water and bring to boil.
scallion pieces in feed tube horizontally and slice into slivers, using light pressure. medium pressure. Do not wash work bowl. While the dough is chilling, heat the olive oil in an 8-inch skillet over medium heat. Add the onion and cook for 2–3 minutes until it begins to soften. Lower the heat, and cook for 10 to 15 minutes, stirring every 2 or 3 minutes until the onions are lightly caramelized. Remove, cool and reserve. Preheat the oven to 425ºF.
1 1 10 2 1 ½ ½ 1⁄4 tender, about 6 to 8 minutes. Drain, reserving liquid. garlic clove shallot (2 ounces) ounces fresh spinach, stems removed, washed and dried tablespoons sour cream (may use lowfat) teaspoon Dijon mustard teaspoon kosher salt teaspoon freshly ground black pepper cup pine nuts, lightly toasted Insert metal blade. Process cooked solids with remaining ingredients until smooth, about 1 minute.
POTATOES AU GRATIN Preheat the oven to 350ºF. Lightly coat a 3-quart gratin or baking dish with cooking spray. You can use baking or boiling potatoes for this hearty, yet elegant dish. Makes 6 servings 6 4 2 5 1½ 6 Insert metal blade. While the machine is running, drop the Asiago cheese cubes down the feed tube and process to chop finely, about 10 seconds; remove and reserve. With the machine running, drop the garlic through the feed tube to chop. Add the basil leaves, olive oil, salt and pepper.
SHREDDED CARROT SALAD heat over medium-high heat. Add garlic and cook until lightly golden; about 15–20 seconds. Add sliced red peppers, cook until tender, 2–3 minutes; remove and reserve. Add green beans and water or stock to pan, cover and steam until crisp tender, about 4–6 minutes. Stir in reserved red peppers, salt and pepper. Serve hot. The brilliant colors of carrots and peas make this fresh and simple salad a welcome addition to a party buffet table.
gradually add remaining oil, while machine continues to run. Mayonnaise will thicken as oil is added. Taste and adjust seasoning if necessary. Insert metal blade. Add cheese and garlic to the work bowl and process until finely chopped, about 30 seconds. Add remaining ingredients except oil and pulse 8 times to combine. With machine running on low, pour oil through feed tube. Process until combined, about 10 seconds. Scrape down bowl and continue processing until smooth, about 20 seconds.
tester inserted in center comes out clean, about 25 minutes. Whole Wheat Variation Replace one half of white flour with an equal amount of whole wheat flour. Muffin Variation: For corn muffins, pour batter into greased, standard-size muffin tins, filling them three-quarters full. Bake in preheated 425°F oven for about 25 minutes. Makes 12 muffins. Nutritional information per serving: Calories 142 (21% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 196mg • calc.
PIZZA IN A HURRY TOMATO PIZZA SAUCE In the time it takes to order takeout, you can make this fresh pizza to feed your whole family. When this sauce stands, liquid may accumulate on surface. Pour off all but 2 tablespoons, then stir well before using.
additional 45 seconds to knead. Coat dough with ½ tablespoon of the olive oil. Place in a bowl. Cover bowl with plastic wrap or a dry dishtowel. Allow the dough to rise in a warm, draft-free spot until doubled, about 1 hour. With machine running, pour hot butter through feed tube. Process until smooth, about 30 seconds. Add remaining sugar, eggs and vanilla. Pulse twice, then process 10 seconds more. Add dry ingredients and nuts. Pulse until mixed, 6 to 8 times. Spread into prepared pans.
CHOCOLATE SAUCE BASIC PASTRY DOUGH You can make a delicious chocolate sauce in your work bowl in 1 minute! No more worries about melting chocolate on top of the stove. This is the basic dough for pies and quiches. Makes three 9-inch pie shells 22⁄3 1 Makes about 2 cups 10 ½ 2 ⁄3 ounces semisweet chocolate, broken into ½-inch pieces cup superfine sugar cup water, heated to boiling 1 ½ Insert metal blade. Put flour, butter and salt into the workbowl.
½ ½ 5 ½ 1 ly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving. cup rolled oats (old-fashioned, not quick-cooking) cup sugar tablespoons cold unsalted butter, cut into ½-inch pieces cup pecan halves teaspoon pure vanilla extract Nutritional information per serving: Calories 346 (41% from fat) • carb. 49g • pro. 3g • fat 16g • sat. fat 8g • chol. 34mg • sod. 165mg • calc.
After dough cleans inside of work bowl, continue processing 40 seconds more to knead it. Shape dough into a ball and place it in a lightly floured bowl. Cover with plastic wrap or a dry dishtowel. Let rise in warm place until double, about 1 hour. Preheat oven to 350°F. Butter cake pans, line bottoms with parchment paper and butter the paper. Dust pans with bread crumbs. Insert shredding disc to shred carrots and reserve. Divide dough in 2 pieces.
SHERBETS AND FROZEN YOGURTS At least 5 hours before serving, prepare fruit by cutting it into 1-inch pieces. For frozen yogurts, freeze all of the fruit in a single layer on a baking sheet. For sherbets, freeze three-quarters of fruit in same way and refrigerate remaining fruit. A few minutes before serving, process frozen fruit and desired amount of sugar with metal blade, pulsing about 8 times, then processing continuously until fruit is finely chopped, scraping down work bowl and cover as necessary.