INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor CFP-11BCPC For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS Long Fruits and Vegetables . . . . . . . . . 13 Small Amounts of Food . . . . . . . . . . . . 13 French-Cut Green Beans . . . . . . . . . . . 13 Matchsticks or Julienne Strips . . . . . . . 14 Slicing Meat and Poultry . . . . . . . . . . 14 Cooked Meat and Poultry . . . . . . . . . . . 14 Uncooked Meat and Poultry . . . . . . . . . 14 Salami and other Sausages . . . . . . . . . 14 Firm Cheeses . . . . . . . . . . . . . . . . . . . . 14 Slicing and Shredding Cheese . . . . . .
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 1¾ pounds meat, cut into 1-inch or smaller cubes, chilled Bread dough 5 cups all-purpose flour, yielding two 1¼ pound loaves 2½ cups each all-purpose and whole wheat flour, yielding two 1¼ pound loaves 2¾ cups whole grain flours (no white flour added) for custom recipes Pizza dough 4½ cups all-purpose flour, yielding 2½ pounds pizza dou
9. Assemble the bowl onto the base by positioning the handle to the left of center and turning it counterclockwise to lock it into the base. Read the instructions thoroughly before using the machine. 4. Lift out the work bowl (A), bowl cover (B), large and small pushers (C), spatula (D) and DVD (E). 5. Lift out the top foam block. 6. Lift out the storage box (F), unlock the cover and remove the foam block.
Carefully read all instructions before using this appliance. ever try to override or tamper with cover 6. N interlock mechanism. IMPORTANT SAFEGUARDS Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. Close supervision is necessary when any appliance is used by or near children. Always follow these safety precautions when using this appliance. 2.
INTRODUCTION Blade and Disc Holder 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 MACHINE INCLUDES: tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small food like garlic. 1. H ousing base with a vertically projecting shaft and convenient touchpad control panel 2. A large pusher that fits into the Cuisinart® Supreme® feed tube opening and moves freely within it. 2. 11-cup work bowl 3.
CAUTION: Do not twist the lock back to the locked position when the transparent cover is open, as doing so may break the lock. 4. W ith the stem facing 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.
Note: Discs with fixed stems will not fit into the blade and disc holder. 3. E ngage the pusher and press the ON button. The button light will turn on and the motor will start. REMOVING DISCS To remove a disc, grasp the disc by placing your thumb on the edge of the disc and your fingers under the center lock on the stem attachment plate. Pull the disc straight out. 4. Press the pusher firmly down until all ingredients have passed into the work bowl.
TECHNIQUES FOR CHOPPING, mixing AND PURÉEING WITH THE METAL BLADE let the pieces drop to the bottom of the bowl before you pulse again. This puts them in the path of the blade each time the motor starts. •U sing the pulse/chopping technique, you get an even chop without overprocessing. Check the texture frequently by looking through the cover. If you want a finer chop, press and release the PULSE button until you achieve the desired texture.
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). Press the PULSE button 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously for a few seconds. and drop the food pieces through the small feed tube opening while the machine is running.
To make flavored butters, spreads and dips: for every egg white. Vinegar makes stiffer whites; its flavor is hardly detectable in cakes or soufflés. Continue processing until the egg whites hold their shape, about 1½ to 2½ minutes. Cut room-temperature butter into tablespoon- size pieces. Finely chop flavoring ingredients first, such as anchovies, cheese, herbs, etc. Be sure work bowl is clean and dry. Add small hard ingredients like garlic and hard cheese through the feed tube while machine is running.
PREPARING FOOD FOR SLICING AND SHREDDING ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry, then set aside until needed. For disc assembly instructions, refer to Assembly Instructions on page 6. 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.
TECHNIQUES FOR SLICING AND SHREDDING 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. Use firm pressure for hard vegetables like carrots and yams.
Firm cheese like Swiss and Cheddar: turnips, zucchini, apples) in the feed tube. Cut pieces to fit the feed tube horizontally from end to end. Apply pressure to the pusher while pressing the PULSE button until the food is sliced. You will get long slices. Cut the cheese into pieces to fit the feed tube. Put it in the freezer until semi-frozen, hard to the 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.
down. Except for kneading, described below, the processing procedures and use of the DOUGH button are the same for both types of dough. sweetener is called for, add a pinch, or add a pinch of flour. The yeast won’t foam without it. Let the mixture stand until it foams, up to 10 minutes. Machine capacity: Processing dry ingredients: Recommended maximum amount of flour is 5 cups of all-purpose flour or 2¾ cups of whole-grain flour.
TYPICAL BREAD DOUGH PROBLEMS AND SOLUTIONS it feels uniformly soft and pliable. Make sure that the blade is firmly pressed back into place after removing the dough to test it. Kneading sweet dough: Process dough for at least 30 seconds after all the ingredients have been incorporated. It will not clean the inside of the work bowl. If necessary, scrape the bowl and process for 5 more seconds. If dough blade doesn’t incorporate ingredients: Always start processor before adding liquid.
Nub of dough forms on top of blade and does not become uniformly kneaded: longer to rise than dough made of white flour only. Stop machine, carefully remove dough, divide into 3 pieces and redistribute evenly in work bowl. Continue processing until dough is uniformly soft and pliable. Baked bread is too heavy: Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting aside to rise.
Four rubber feet on the underside keep the base from moving on most work surfaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder. Dry completely. accessories which offer safe and convenient storage.
or dough blade. Premier Series 11-Cup Food Processor will be free of defects in material or workmanship under normal home use for ten years from the date of original purchase. This motor warranty covers the motor and excludes all other parts in the motor base assembly area such as the upper and lower plastic housings, work bowl and cover, blades and all electrical components and vertical projecting motor shaft sheath.
and only with authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by attempted use of this unit with a converter, as well as use with accessories, replacement parts or repair service other than those authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other than ordinary household use. This warranty excludes all incidental or consequential damages.
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Recipes Appetizers 23 Soups 28 Quick Breads 31 Yeast Breads 34 Artisan Breads 38 Entrées 44 Pizzas 47 Sauces and Dressings 51 Sides 56 Desserts 60 22
Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood.
Hummus This popular Middle Eastern dish may be served with the traditional pita wedges or with fresh vegetable crudités.
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 1 small fresh jalapeño, seeded 4 tablespoons unsalted butter 1 teaspoon fresh cilantro ¼ small onion, peeled and cut into 1-inch pieces 1 cup unbleached all-purpose flour Insert the shredding disc. Put cheese in large feed tube and shred, using light pressure; reserve.
Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining.
Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos.
Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy.
Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day.
Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain.
Quick Breads Cranberry-Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast.
Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack.
Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread.
Yeast Breads Challah Braid If you have leftovers, our challah braid slices make the best French toast.
Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups.
Classic White Bread Spoil your family with homemade bread.
Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again.
Artisan Breads Basic Artisan Bread (boules) Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2½–3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling 1 pound unbleached bread flour (31⁄3 to 4 cups) 2 teaspoons fine sea salt 1 teaspoon instant yeast 1¼ cups water (10 ounces) cornmeal for the peel or baking sheet flour for dusting Inser
Basic Artisan Bread (baguettes) Makes three baguettes about 14 inches long each Follow instructions in first 2 paragraphs, preceding recipe. 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.
Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade 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.
Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Homemade 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 (2-quart) with graduated markings.
Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade 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.
Farmhouse 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. This dough is very forgiving; you can mix it in the morning and bake at night or mix late in the day to bake early the next morning.
Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Parmigiano-Reggiano and pasta in this colorful and delicious stir-fry.
Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner.
Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining.
Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza.
Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco.
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; 20 minutes plus 12 minutes baking and resting time 1 recipe pizza dough (see recipe, page 37) 1 cup Simple Tomato Sauce (see recipe, page 51) reduced version for pizza 9 1½ ounces fresh mozzarella, well chilled tablespoons extra virgin olive oil ½ cup fresh basil leaves, washed and dried Prepare the pizza dough and let rise.
Roasted Pepper, Chèvre & Mozzarella Calzone Make ahead for a picnic or tailgating party.
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas.
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 ¾ cup walnut halves ¾ cup granulated sugar 8 strips orange zest, bitter white pith removed 3 cups fresh or frozen cranberries (do not thaw if using frozen berries) ¾ navel orange, peeled, cut into quarters Preheat oven to 350°F.
Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time Makes about 1 cup 1 garlic clove, peeled ½ teaspoon freshly ground black pepper ¼ cup fresh Italian (flat) parsley leaves, washed and dried 2 teaspoons Dijon-style mustard 1 tablespoon dried basil 1 teaspoon dried oregano ½ teaspoon kosher salt 6 tablespoons balsamic vinegar ⁄3 cup extra virgin olive oil 2 Insert the metal blade.
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.
Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités.
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 1½ pounds fresh green beans, trimmed, cut to fit feed tube horizontally 6 tablespoons water 3 large shallots, peeled, cut into 1-inch pieces 2¼ teaspoons balsamic vinegar * ¼ teaspoon ground white pepper ¼ teaspoon kosher salt 1½ tablespoons olive oil Insert the slicing disc.
Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing Makes eight 1-cup servings.
Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London Broil.
Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles.
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.
Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling 5 ounces milk chocolate, chilled, broken into 1-inch pieces ¼ teaspoon table salt 5 ounces white chocolate, chilled, broken into 1-inch pieces 1 large egg ½ cup packed light brown sugar ½ cup granulated sugar 2 tablespoons reduced fat milk cup pecan halves, shells removed 6 tablespoons unsalted butter, softened teaspoon baking soda 1 tablespoon pure vanilla e
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 ¾ ounces white chocolate, such as Lindt® or Callebaut®, broken up, chilled cup granulated sugar 2 ounces crystallized ginger 1 stick (4 ounces) unsalted butter, room temperature 2½ cups unbleached all-purpose flour 2 large eggs, room temperature 2 teaspoons baking powder 1 tablespoon brandy ¼ teaspoon table salt 1 tablespoo
Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation.
Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time.
Basic Flaky Pastry Dough 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.
Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping.
Deep-Dish Pear & Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples.
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