INSTRUCTION AND RECIPE BOOKLET Cuisinart® Stainless Steel 13-Cup Food Processor SFP-13 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetable or cheese 13 cups Chopped fruit, vegetable or cheese 6 cups Puréed fruit or vegetable 6 cups cooked; 4 cups puréed Chopped or puréed meat, fish or seafood 2 pounds Thin liquid (e.g., dressings, soups, etc.) 8 cups Cake batter 8-inch cheesecake batter; 1 box (15.
IMPORTANT UNPACKING INSTRUCTIONS 6. A lways read the Assembly Instructions thoroughly before using your food processor. 7. W hen ready to use your machine, unlock the accessory storage case, lift the cover and remove the clamshell to access the small metal chopping/mixing blade, dough blade, large metal chopping/mixing blade, stem adapter, adjustable slicing disc, and reversible shredding disc.
IMPORTANT SAFEGUARDS Cleaning To protect against risk of electric shock, do not put base in water or other liquids. General 1. This appliance should not be used by or near children or individuals with certain disabilities. Always follow these safety precautions when using this appliance. 2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. Getting Ready 1. Read all instructions. 2.
CONTENTS WARNING: RISK OF FIRE OR ELECTRIC SHOCK Important Unpacking Instructions................ 3 Important Safeguards.................................. 4 Features and Benefits.............................. 6–7 Accessory Storage Case............................... 8 General Assembly Instructions................. 8–9 Machine Controls.......................................... 9 Chopping/Mixing Blades............................... 9 Slicing/Shredding Discs.............................. 10 Dough Blade.....
FEATURES AND BENEFITS 10. Reversible Shredding Disc Provides the option of either fine or coarse shredding for optimal results. NOTE: This disc can only be used only in the large bowl. 11. Stem Adapter This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft. 12. Spatula Uniquely designed for use with either work bowl. 13.
6. 1a. 7. 1b. 8. 1c. 9. 2. 10. 3a. 11. 12. 3b. 13. 4. 5.
GENERAL ASSEMBLY INSTRUCTIONS ACCESSORY STORAGE CASE Operating the Lock To unlock, turn counterclockwise. Gently lift up the transparent cover. Do not force the cover open when the knob is in the locked position. To lock, gently close the cover and turn the knob clockwise. Before First Use Before using your Cuisinart® Stainless Steel 13-Cup Food Processor for the first time, wash all the parts (see Cleaning, Storage and Maintenance Instructions on page 12).
Main Work Bowl Cover Operation 1. Place the lid over the work bowl with the feed-tube assembly shifted slightly to the right of the handle. Be sure to assemble the hub pin into the center of the lid. frequency of processing. Unless otherwise specified, a pulse should be about 2 seconds. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. CHOPPING/ MIXING BLADES 2.
other chopping, processing and slicing/ shredding tasks. it is well chilled. •T o shred leafy vegetables like lettuce or spinach: Roll leaves together and stand them up in feed tube. Process with even pressure. NOTE: Always use the pusher when slicing or shredding. Never put your fingers in the feed tube while unit is running.
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 breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing just about anything! TIP: To avoid overflow of food, please note recommended max capacity (chart on page 2) for each type of food. All capacities are not equal.
FOOD TOOL SPEED DIRECTIONS Milk Shakes/ Smoothies Chopping/Mixing Blade Low For milk shakes, first add ice cream. While unit is running, add milk through the feed tube until desired consistency is achieved. For smoothies, add fruit first, then add the liquid through the feed tube while unit is running. Nuts Chopping/Mixing Blade Pulse and High Pulse to chop to desired consistency. To make a nut butter, pulse to break up, and then process until smooth, stopping to scrape down sides as needed.
•A lways wait for the blade or disc to stop spinning before you remove the pusher assembly 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 the blade. • Be careful to prevent the chopping/mixing blade from falling out of the work bowl when emptying the bowl. Remove it before tilting the work bowl. 3. Problem: Food falls over in feed tube.
Solution: •S top machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl. 6. Problem: Dough feels tough after kneading. Solution: • Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. 7. Problem: Dough is too dry. Solution: •W hile machine is running, add water, 1 tablespoon at a time, until dough cleans the inside of the bowl. 8. Problem: Dough is too wet.
LIMITED THREE-YEAR WARRANTY (U.S. AND CANADA ONLY) CALIFORNIA RESIDENTS ONLY California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. This warranty is available to consumers only. You are a consumer if you own a Cuisinart® 13-Cup Food Processor that was purchased at retail for personal, family or household use.
RECIPES To help your Cuisinart® 13-Cup Food Processor feel right at home in your kitchen, we’ve assembled a variety of delicious recipes to get you started, from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, these easy-to-follow recipes make sure every meal is covered. Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium, 3=challenging).
SOUPS & SALADS Creamy White Bean Soup................................................................................................................................................ 38 Gazpacho............................................................................................................................................................................ 39 Pear and Kale Salad...........................................................................................................................
BREADCRUMBS (PLAIN AND SEASONED) There is no need to buy breadcrumbs when you can make them fresh in your Cuisinart® Food Processor. 8 slices white bread Makes about 2 cups 1. Preheat oven to 325ºF. Arrange the bread on a sheet tray in a single layer. Bake until golden in color and completely dried out, about 20 minutes. 2. When the bread is dried out, break into large pieces and put into the large work bowl fitted with the large chopping blade. Pulse to break up, about 10 times.
HERB BUTTER Spruce up ordinary dishes with a dab of herb butter. It can be used in plain pastas, on vegetables, or to finish simply cooked steaks, fish and chicken. 1 small garlic clove, peeled 1/2 small bunch chives (about ¼ ounce), cut into 1-inch pieces 2 sprigs fresh thyme, leaves only 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened 1/2 teaspoon kosher salt Makes 1 cup 1. Insert the small work bowl and small chopping blade.
BASIL PESTO For a spin on the traditional recipe, substitute the pine nuts in this recipe with toasted hazelnuts, and the basil with 2½ ounces arugula and 1½ ounces baby spinach leaves. 2 ounces parmesan cheese, cut into ½-inch cubes 1 garlic clove, peeled 1/4 cup pine nuts, lightly toasted 4 ounces fresh basil leaves (about 3 cups) ¼ teaspoon kosher salt ½–²∕³ cup extra virgin olive oil Makes about 11/2 cups 1. Insert the large chopping blade into the large work bowl.
SIMPLE PIZZA AND TOMATO SAUCE The difference between pizza sauce and tomato sauce is that pizza sauce does not need to be cooked — it cooks on the pizza in the oven, while tomato sauce simmers on the stove. 2 cans (28 ounces each) whole, peeled tomatoes 2 tablespoons extra virgin olive oil 2 large garlic cloves, peeled 10–15 fresh basil leaves 1 teaspoon kosher salt Makes 7 cups pizza sauce; about 5 cups tomato sauce Pizza Sauce: 1.
PEANUT BUTTER Once you discover how easy it is to make peanut butter in the Cuisinart® Food Processor, you’ll wonder how you ever bought it jarred. 1 pound (about 4 cups) unsalted, dry-roasted peanuts 1 teaspoon kosher salt, optional Makes 2 cups 1. Put peanuts and salt, if using, into the large work bowl fitted with the large chopping blade. Pulse to break up, about 5 to 6 times. Process on High until desired consistency is achieved. 2. Taste and adjust seasoning as desired.
ALMOND BUTTER Try a combination of your favorite nuts to make the ultimate nut butter. 9 ounces (about 2 cups) raw, unsalted almonds 3½ tablespoons grapeseed oil 1 teaspoon kosher salt, optional Makes about 1¼ cups 1. Put almonds, oil and salt, if using, into the large work bowl fitted with the large chopping blade. Pulse to break up, about 10 times, and then process on High until desired consistency is achieved. 2. Taste and adjust seasoning as desired.
MAYONNAISE Taste the difference in homemade mayonnaise. 4 ¾ ½ 1 1 ¾ large egg yolks Makes 1 cup teaspoon kosher salt 1. Put the egg yolks, salt, mustard, lemon juice and water into the large work bowl fitted with the large chopping blade. Process on Low until smooth, about 30 seconds. teaspoon dijon mustard teaspoon fresh lemon juice tablespoon water cup vegetable oil 2.
BASIC VINAIGRETTE Use this basic vinaigrette as a guide and change your vinegar/oil flavors to create exciting salads. You can add other flavors, such as crushed or roasted garlic, chopped shallots, fresh or dried herbs, sun-dried tomatoes, honey, lemon juice, or flavored vinegars. 1⁄4 cup wine vinegar (red or white) 1 tablespoon dijon mustard 3⁄4 cup extra virgin olive oil kosher salt and freshly ground pepper to taste Makes about 1 cup 1.
CAESAR DRESSING There are many versions of this recipe, but our take is pretty close to the classic. If you prefer not to use raw egg yolks, try an egg substitute. 2 small garlic cloves, peeled 6 anchovy fillets 2 large egg yolks* 2 teaspoons dijon mustard 4 teaspoons fresh lemon juice 4 teaspoons red wine vinegar 2 teaspoons worcestershire sauce ½ teaspoon freshly ground black pepper ²∕³ cup extra virgin olive oil Makes about 1 cup 1. Insert the large chopping blade into the large work bowl.
BABY FOOD Any fruit or vegetable can be substituted. Add more or less liquid based on the consistency desired. 1 pound butternut squash, peeled, seeded and cut into 1–2-inch pieces 2 tablespoons steaming liquid or water Makes 2 cups 1. Steam squash until very tender. Reserve steaming water. 2. Add the steamed butternut squash to the large work bowl fitted with the large chopping blade. Add 2 tablespoons of the reserved steaming water or plain steaming/warm water.
BLUEBERRY CREAM CHEESE Flavored cream cheese options are endless. This one’s versatile and not too sweet. 6 ounces (about 4¼ cups) fresh blueberries 1 teaspoon granulated sugar 1 teaspoon fresh lemon juice 1 package (8 ounces) cream cheese, cut into 4 pieces and softened Makes 11/2 cups 1. Put blueberries, sugar and lemon juice into a small saucepan and cook over low heat until blueberries are mostly broken down and mixture has thickened, about 5 to 6 minutes.
MORNING GLORY MUFFINS Your kids will never guess that the secret ingredient in these muffins is carrots—they add the perfect sweetness.
BANANA NUT BREAD Slice up this bread for a tasty breakfast on the go or for a sweet, afternoon snack.
ZUCCHINI FRITTATA WITH MANCHEGO AND HAM This frittata is hearty enough to feed a crowd. 8 large eggs, lightly beaten and reserved in a medium bowl 1 small leek, washed well, halved lengthwise, white and light green parts only 1 small zucchini, trimmed and cut to fit feed tube 1 tablespoon extra virgin olive oil ½ teaspoon kosher salt, divided 4 ounces ham slab, diced 3 ounces manchego cheese ¼ teaspoon freshly ground black pepper Makes 8 servings 1. Preheat oven to 350ºF.
RUSTIC POTATO AND FENNEL TART This recipe will quickly become a favorite when it comes to entertaining. It is easy to prepare and, since it’s a free-form tart, the presentation cannot be beat.
HUMMUS Serve with warm pita for a satisfying snack. See tip on page 52 to learn how to make your own homemade pita using our Pizza Dough recipe. 1/4 cup fresh italian parsley leaves 11/4 teaspoons kosher salt 1/2 teaspoon grated lemon zest 1 garlic clove, peeled 2 cans (15.
GUACAMOLE A party favorite that can easily be tweaked to your preference. 1 garlic clove, peeled ½ to 1 jalapeño, seeded and cut into 1-inch pieces ½ small onion (red or white) ¼ cup packed cilantro leaves 5 ripe avocados, pitted and flesh scooped out 2 tablespoons fresh lime juice 11/2 teaspoons kosher salt, plus more if desired Makes about 3 cups 1. Insert the large chopping blade into the large work bowl.
FIRE-ROASTED SALSA The deep flavors of this restaurant-style salsa are addictive. 1 pound ripe tomatoes, quartered 1 small to medium onion, quartered ½ to 1 jalapeño, halved and seeded 2 large garlic cloves, peeled 3 tablespoons extra virgin olive oil 2 teaspoons kosher salt Makes about 1½ cups 1. Line a baking sheet with aluminum foil. Put all of the ingredients onto the prepared baking sheet and toss. Broil on High until completely charred, about 40 to 50 minutes. Remove from oven and cool. 2.
CRAB CAKES Chopping all the mix-ins for crab cakes takes no time in the food processor.
POTATO NACHOS Thinly sliced potatoes make a heartier, delicious base for nachos. 2 pounds russet potatoes 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 1 bunch green onions, trimmed ½ to 1 whole jalapeño, halved lengthwise and seeded 1 can (15 ounces) whole black pitted olives 8 ounces cheese, such as sharp cheddar salsa, guacamole and sour cream, for serving Makes 8 servings 1. Preheat oven to 425ºF. Line two baking sheets with aluminum foil. Reserve. 2.
CREAMY WHITE BEAN SOUP This soup tastes even better the next day, when the flavors are given more time to develop. 3 ounces diced pancetta 3 small carrots, peeled and cut into 1-inch pieces 2 small stalks celery, cut into 1-inch pieces 1 small onion, cut into 1-inch pieces 1 fresh thyme sprig 1 garlic clove, peeled ¼ teaspoon freshly ground black pepper, plus more to taste 3 cans (15.
GAZPACHO This bright and vibrant soup is perfect all summer long.
PEAR AND KALE SALAD This salad pairs well with our Basic Vinaigrette on page 25. 1 bunch lacinato kale ¼ small red cabbage head, cored and cut to fit feed tube 2 carrots, peeled and cut to fit feed tube 1 pear, cored and quartered ½ English cucumber, quartered and cut to fit feed tube ½ cup walnuts, toasted Makes 9 to 10 cups 1. Set slicing disc to setting 7. Insert slicing disc. Slice kale. Reserve in bowl. 2. Adjust slicing disc to setting 2. Slice cabbage, carrots, pear and cucumber.
CELERY ROOT SALAD WITH TARRAGON DRESSING This salad gets better the longer you let it sit; the flavors become bolder and the celery root gets softer. Make up to a couple of days ahead to serve at a party or make to eat it all week. dressing: makes 1 ¼ 1.
LATKES (POTATO PANCAKES) This no-fail recipe is great for the holidays, or any time of the year.
FALAFEL Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions. 1 cup dried garbanzo beans, soaked in cold water overnight 1 garlic clove, peeled ½ small onion, cut into 1-inch pieces 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 teaspoon ground cumin ¾ teaspoon ground coriander ¼ cup fresh italian parsley leaves, loosely packed ¼ teaspoon baking soda 1 tablespoon water vegetable oil, for frying Makes 8 falafel 1. Drain the soaked garbanzo beans.
CHICKEN BURGERS WITH MANGO-AVOCADO SALSA Remaining salsa can be served with tortilla chips—you’re not going to want one bite to go to waste.
MEATBALLS This recipe allows you to chop and mix all of the ingredients directly in the Cuisinart® Food Processor. 1½ pounds beef chuck, cut into 1-inch pieces ½ pound pork shoulder, trimmed of any excess fat, cut into 1-inch pieces 2 garlic cloves, peeled ½ cup fresh italian parsley leaves, loosely packed ½ onion, cut into 1-inch pieces ½ cup italian-seasoned breadcrumbs 1½ teaspoons kosher salt 2 large eggs, lightly beaten Makes 18 meatballs 1.
PINEAPPLE FRIED RICE This take-out favorite has been simplified for even the most novice of home cooks.
BRUSSELS SPROUTS WITH LARDONS Slicing the Brussels sprouts (and any other ingredient) in the food processor ensures they will all cook evenly. 1 pound brussels sprouts, cleaned and root end trimmed ½ pound slab bacon, cut into lardons (¼-inch cubes) 2 tablespoons apple cider vinegar kosher salt and black pepper for seasoning, if desired Makes 3 cups 1. Adjust the slicing disc to setting 5. Insert slicing disc. Slice Brussels sprouts. Reserve in work bowl. 2.
CAULIFLOWER-CRUST PIZZA Try this cauliflower crust as a gluten-free alternative.
SAUSAGE PIZZA ROLLS The taste of homemade sausage surpasses the taste of prepackaged and is very easy to make in the Cuisinart® Food Processor. Cook it “loose” on the stovetop to add to any pasta or sauce dish, or make New York City-style sausage rolls using pizza dough and sauce like we do here.
CLASSIC WHITE BREAD Fresh homemade bread is very simple to make with your Cuisinart® Food Processor. 2¼ teaspoons (1 packet) active dry yeast 2 teaspoons granulated sugar ¹∕³ cup warm water (105°F to 110°F) 4 cups unbleached, all-purpose flour 3 tablespoons unsalted butter, cut into 1-inch pieces 11/2 teaspoons kosher salt 1 cup cold water nonstick cooking spray Makes two, 1-pound loaves 1. In a 2-cup liquid measuring cup, dissolve yeast and sugar in warm water.
BUTTERY DINNER ROLLS Fresh from the oven, warm rolls make any dinner extra special. ¹∕³ cup whole milk 6 tablespoons unsalted butter, plus more for pan 3 tablespoons granulated sugar 1¾ teaspoons active dry yeast 3 tablespoons warm water (105°F to 110°F) 3 cups bread flour ¾ teaspoon kosher salt 1 large egg, lightly beaten egg wash (1 large egg whisked with 1 tablespoon water) Makes 12 rolls 1. In a small saucepan, combine the milk, butter and sugar. Warm over low heat until the butter is melted.
PIZZA DOUGH For more pizza recipes, go to Cuisinart.com 2¼ teaspoons (1 packet) active dry yeast ½ cup warm water (105°F to 110°F) 1 teaspoon granulated sugar 4 cups unbleached, all-purpose flour, plus more for dusting 1½ teaspoons kosher salt 1 tablespoon extra virgin olive oil 1 cup cold water Makes three, 12-inch pizzas 1. Put the yeast, warm water and sugar into a 2-cup measuring cup. Let stand until foamy, about 5 minutes. 2.
FLAKY PASTRY DOUGH (PÂTE BRISÉE) This versatile dough can be used for sweet or savory treats. 2 cups unbleached, all-purpose flour 1 teaspoon kosher salt 16 tablespoons (2 sticks) unsalted butter, cold and cut into ½-inch cubes ¼ cup ice water Makes two, single-crust 9-inch tarts or one, double-crust pie 1. Put the flour and salt into the large work bowl fitted with the large chopping blade. Process on High to sift, 10 seconds. 2. Evenly disperse the butter on top of the flour mixture.
APPLE CRISP One of the simplest desserts to prepare is a crisp. Here we feature apples paired with ground ginger and cinnamon.
DOUBLE CHOCOLATE ZUCCHINI BREAD The zucchini keeps this quick bread very moist, without much added fat.
PECAN SHORTBREAD LINZER COOKIES These cookies can be cut into any shape, making them perfect for any holiday. 1/2 cup toasted pecan halves 1/4 cup granulated sugar 3 cups unbleached, all-purpose flour, plus more for rolling 1 cup confectioners’ sugar, plus extra for dusting 1/2 teaspoon kosher salt 20 tablespoons (2½ sticks) unsalted butter, room temperature, cut into 1-inch pieces 1 teaspoon pure vanilla extract 3/4 cup raspberry jam, warm Makes 45 cookie sandwiches 1.
STRAWBERRY FROZEN YOGURT Substitute your favorite frozen fruit if desired; plus, top with fresh fruit diced in your Cuisinart® Food Processor. 2 ½ 1 cups frozen strawberries cup plain yogurt, or low fat tablespoon agave nectar Makes 2 cups 1. Put the strawberries into the large work bowl fitted with the large chopping blade. Pulse to break up, about 15 to 20 times. Add yogurt and agave, and process on High until smooth, about 1 minute. 2. Serve immediately.
Index SHRED LARGE CHOP Cauliflower-Crust Pizza, 48 Almond Butter, 23 Celery Root Salad with Tarragon Dressing, 41 Apple Crisp, 54 Double Chocolate Zucchini Bread, 55 Baby Food, 27 Latkes (Potato Pancakes), 42 Banana Nut Bread, 30 Morning Glory Muffins, 29 Basil Pesto, 20 Potato Nachos, 37 Breadcrumbs (Plain and Seasoned), 18 Zucchini Frittata with Manchego and Ham, 31 Caesar Dressing, 26 SLICE Apple Crisp, 54 Cauliflower-Crust Pizza, 48 Celery Root Salad with Tarragon Dressing, 41 Brussels
NOTES:
NOTES: ©2018 Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 18CE053815 Any other trademarks or service marks referred to herein are the trademarks or service marks of their respective owners.
