02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 1 Instruction Booklet Premier™ 11-Cup Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 2 Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, Fish or Seafood 1-3/4 pounds meat, cut in 1-inch or smaller cubes, chilled Bread Dough 5 cups all-purpose flour yielding two 1-1/4 pound loaves 2-1/2 cups each all-purpose and whole wheat flour, yielding two 1-1/4 pound loaves 2-3/4 cups whole grain flours (no white flour added) for custom recipes Pizza D
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 3 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart® Premier™ Series Food Processor, and the standard parts for it: PowerPrep® metal dough blade, metal chopping blade, slicing disc, shredding disc, detachable stem for discs, spatula, recipe and instruction books, and how-to video. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions: 1.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 4 TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . 4 Introduction . . . . . . . . . . . . . . . . . . . . . 5 Machine Includes . . . . . . . . . . . . . . . . . 6 Assembly Instructions . . . . . . . . . . . . . 6 Machine Functions. . . . . . . . . . . . . . . . 7 Operating Instructions . . . . . . . . . . . . . 7 Chopping, Puréeing & Mixing with Metal Blade. . . . . . . . . . . . . . . . . . 8 Chop Raw Fruits and Vegetables . . . . . .
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 5 Carefully read all instructions before using this appliance. IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Always unplug from outlet when not in use, before putting on or taking off parts, before removing food and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 6 INTRODUCTION Congratulations on your purchase of a Cuisinart® Premier™ Series 11-Cup Food Processor. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Cuisinart® Premier™ 11-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 7 THE MACHINE INCLUDES: 1. Housing base with a vertically projecting shaft and convenient touchpad control panel. 2. 11-cup work bowl. 3. Cover with extra large feed tube. 4. Pusher assembly that slides inside the feed tube. 5. Unique metal dough blade, designed specifically for our dough speed control. 6. Sharp metal chopping/mixing blade. 7. Serrated slicing disc. 8. Shredding disc. 9. Detachable stem for discs (not shown). 10. Plastic spatula (not shown).
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 8 down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. Turn counterclockwise to lock onto work bowl. 6. Align pusher with the feed tube opening on the work bowl cover and slide the activating rod down to the bottom. 7. Use the cord wrap on the housing base underside to add or remove cord. 8.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 9 • Before you do anything, wait for the blade to stop spinning. Once it does, remove the pusher assembly. Then turn the cover clockwise to unlock and remove by lifting it off. TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADE Never try to remove the pusher, lid and work bowl together; as a safety feature, the pusher assembly must be removed before the lid and work bowl can be unlocked. They can then both be unlocked at the same time.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 10 have the same texture as if they had been hand grated. To chop meat, poultry, fish and seafood: IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. The food should be very cold, but not frozen. Cut it into 1-inch (2.5cm) pieces to ensure an even chop. Using the ON button, process no more than the recommended amount at one time (see table inside front cover).
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 11 smooth. Add any liquid ingredients last, while the processor is running, and process just long enough to blend. Process ingredients for spreads and dips the same way. They should be at room temperature and cut into 1-inch (2.5cm) cubes, or added by tablespoonfuls. To make mayonnaise: You can make foolproof homemade mayonnaise with your Premier™ Food Processor. The work bowl and metal blade must be clean and dry.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 12 chop them first while the work bowl is clean and dry, then set aside until needed. Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and, using the ON button, process to mix, letting the machine run about 1 minute. Next, add butter at room temperature and cut into 1-inch pieces.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 13 not so tightly that it prevents the pusher from moving. When slicing or shredding, always use the pusher. Never put your fingers or a spatula into the feed tube. Never push down hard on the pusher. Use light pressure for soft fruits and vegetables like bananas, mushrooms, strawberries and tomatoes, and for all cheeses. Use medium pressure for most food: apples, celery, citrus fruit, potatoes and zucchini.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 14 (potatoes, turnips, zucchini, apples) in the feed tube horizontally. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices. Remove the slices from the work bowl and reassemble. Reinsert them in the feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With the optional Square Julienne Disc, you can make square julienne strips in one operation.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 15 touch but easily pierced with the tip of a sharp knife. Stand the pieces in the feed tube and apply light pressure to the pusher. IMPORTANT: Never try to slice soft cheese like mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the food processor itself. You can successfully shred most cheeses except soft ones. The exception is mozzarella, which shreds well if thoroughly chilled.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 16 Processing dry ingredients: Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on and let it run for about 20 seconds. (Cheese, nuts and raisins may be added with the dry ingredients or during the final kneading. To leave them almost whole, add them 5 seconds before you stop kneading. For a finer texture, add them sooner.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 17 remaining liquid slowly. Pour liquid onto dough as it passes under feed tube; do not pour liquid directly onto bottom of work bowl. remove metal dough blade and insert metal chopping blade. Always use metal chopping blade for smaller recipes calling for less than 3 cups (496 gm) of flour. Blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 18 TYPICAL SWEET DOUGH PROBLEMS AND SOLUTIONS counter. When not in use, leave it unplugged. Don’t leave it with the pusher assembly in the locked position; this could damage the interlock mechanism. Motor slows down: Store the blades and discs as you would sharp knives, out of the reach of children. The disc and blade holders are optional accessories which offer safe and convenient storage. • Amount of dough may exceed maximum capacity.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 19 To clean the inside of the detachable stem, slide the stem release button on the side up as far as it will go and hold it there as you run water through the stem. IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used. FOR YOUR SAFETY Like all powerful electrical appliances, a Premier™ Series Food Processor should be handled with care.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 20 We suggest you complete and return the enclosed warranty registration card promptly to facilitate verification of original purchase date. However, return of the warranty registration card is not a condition of this warranty and does not eliminate the need for the consumer to maintain the original proof of purchase. In the event that you do not have proof of purchase date, the purchase date for purposes of this warranty will be the date of manufacture.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 21 Recipe Table of Contents Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Sauces and Dressings . . . . . . . . . .
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 22 Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 23 Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 24 Jalapeño Jack Wafers These savory wafers just melt in your mouth. Preparation: 15 – 20 minutes, plus 30 minutes resting time and 30 minutes baking and cooling Makes 48 wafers 8 ounces Monterey Jack cheese 1 small fresh jalapeño, seeded 4 tablespoons unsalted butter 1 teaspoon dried cilantro 1/4 small onion (about the size of 2 walnuts) 1 cup all-purpose flour Insert the shredding disc.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 25 Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 26 Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 27 Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This Cuisinart soup uses half & half and rice to make it rich and creamy.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 28 Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 29 Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 30 Quick Breads Cranberry - Orange Bread Apples make this bread very moist - for a breakfast treat, slice and toast.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 31 Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 32 Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 33 Yeast Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 34 Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 35 Classic Cuisinart White Bread Spoil your family with homemade bread.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 36 Pizza Dough Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 37 Artisan Breads Basic Artisan Bread Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2-1/2 - 3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling 1 pound unbleached bread flour (3-1/3 to 4 cups) 1-1/4 cups water (10 ounces) 2 teaspoons fine sea salt Flour for dusting 1 teaspoon instant y
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 38 Basic Artisan Bread (variation) To make baguettes Makes three, about 14 inches long. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls. Let rest, covered with plastic wrap, 15 to 20 minutes. Sprinkle a sheet of canvas or a heavy linen cloth lightly with flour. Flatten into 4 x 5-inch rectangles.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 39 Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 40 Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Makes about 5 cups Preparation: 20 minutes, plus 3 to 4 days for fermentation A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavor. For best results, make this starter in a large, clear glass or plastic container (2quart) with graduated markings.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 41 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 A mountainous loaf full of the nutty taste of whole grains, the Multi Grain Sandwich loaf may also be shaped into a plump round loaf.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 42 Farm House Bread “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 The two long rising periods – one at room temperature and a second in the refrigerator – give this bread a rich and subtle sour flavor in the tradition of the great breads made in European farmhouse kitchens in the past.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 43 Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Italian Reggiano Parmesan and pasta in this colorful and delicious stir-fry.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 44 Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 45 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 46 Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12 - 14 inch pizzas or four 8 - 9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35); 20 minutes plus 12 minutes baking and resting time Pizza Dough, p. 35 2 ounces Italian Fontina cheese 12 ounces firm but ripe plum tomatoes 4 tablespoons Pesto, p.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 47 Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough (Cuisinart recipe, p.35); 20 minutes plus 12 minutes baking and resting time Makes three 11 to 12-inch pizzas or six 6-inch pizzas, to serve 6 1 recipe Pizza Dough, p.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 48 Pizza Margherita Some of the best things in life are the simplest. Makes three 12 - 14 inch pizzas Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 35); 20 minutes plus 12 minutes baking and resting time 1 recipe Pizza Dough, p. 35 9 ounces fresh mozzarella, well chilled 27 fresh basil leaves, washed and dried 1 cup Simple Tomato Sauce, p.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 49 Roasted Pepper, Chevre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough (Cuisinart recipe, p.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 50 Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 51 Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham Makes 3 cups Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts 3/4 cup walnut halves, shells removed 3/4 cup sugar 8 strips orange zest, bitter white pith removed 3 cups fresh or frozen cranberries (do not thaw if using frozen berries) 3/4 navel orange, peeled, cut into quarters Preheat oven to 350° F.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 52 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 53 Basic Mayonnaise The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage are necessary.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 54 Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 55 Sides French Cut Green Beans with Shallots The time-consuming “french cut” takes just seconds with a Cuisinart food processor. Makes 6 servings Preparation: 15 - 20 minutes 1-1/2 pounds fresh green beans, trimmed, cut to fit feed tube horizontally 6 3 1/4 teaspoon white pepper 1/4 teaspoon salt large shallots, peeled, cut into 1-inch pieces 1-1/2 tablespoons olive oil tablespoons water 2-1/4 teaspoons balsamic vinegar * Insert the slicing disc.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 56 Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing. Makes eight 1-cup servings of pasta salad.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 57 Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 58 Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 59 Desserts Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 60 Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling 5 5 ounces milk chocolate, chilled, broken into 1-inch pieces 1/4 teaspoon salt 1 large egg ounces white chocolate, chilled, broken into 1-inch pieces 1/2 cup firmly packed light brown sugar 1/2 cup sugar 2 tablespoons reduced fat milk 1-1/3 cups less 1 tablespoon all-purpose unbleached flour 1/2 1/2 cup pecan
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 61 Lemon Ginger Biscotti Delicious with coffee or tea Makes about 60 Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2-1/2 cups all-purpose flour 2 large eggs 2 teaspoons baking powder 1 tablespoon brandy 1/4 teaspoon salt 1 tablespoon vanilla 3 2 ounces white chocolate, such as Lindt or Callebaut, broken up, chilled ounces cry
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 62 Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 63 Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 64 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11 inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 65 Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping Makes 1 10-inch pie, 12 servings. Preparation: 15 – 20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 66 Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 67 Dark Chocolate Truffles A chocolate lover’s dream come true.
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 68 Coffeemakers Food Processors Toaster Ovens Blenders Cookware Ice Cream Makers Discover the complete line of Cuisinart® brand premier kitchen appliances including food processors, mini food processors, hand mixers, blenders, toasters, coffeemakers, cookware, ice cream makers and toaster ovens at www.cuisinart.