Round Fruits and Vegetables. Whole Peppers. If it Doesnt Fit. Cabbage. Small Round Fruits and Vegetables. Long Fruits and Vegetables. Small Amount of Food. French-cut Green Beans. Julienne or Matchstick Strips. Cooked Meat and Poultry. Uncooked Meat and Poultry. Sausages. Salami and Hard Sausages. Shredding. Round Fruits and Vegetables. Long Vegetables. Cabbage for Coleslaw. Hard Cheese. Firm Cheese. Processing Cheese. Making Baby Food. Adapting Recipes. Cleaning and Storing. Troubleshooting Guide. For Your Safety. Technical Information. Recipes. Warranty.

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THE PARTS
The Cuisinart DLC-X Plus food processor, a compact and versatile appliance, has a large feed tube that is easy to use. The machine chops, minces, shreds, grates, slices, blends, pures, emulsifies, mixes and kneads all with great efficiency and speed. Completely assembled, it is only 17 inches high (43 cm) and stores conveniently under most kitchen cabinets. With the cover inverted, it is 1212 inches high (32 cm). It includes: 1. A motor base with a vertically projecting shaft and two control levers. 2. A work bowl with an 8-inch diameter (20 cm). 3. A cover with a large feed tube 5 inches long x 314 inches wide (13x 8cm). 4. An easy to use pusher assembly that slides over the feed tube. 5. A sharp metal blade. 6. A plastic dough blade. 7. Three serrated slicing discs, to produce slices 2 mm, 4 mm or 6 mm thick. 8. A shredding disc. 9. A detachable stem that fits all discs. 10. A plastic spatula. 11. A plastic cleaning tool. THE PROCESSING TOOLS The metal blade is the master tool, the one youll use most often. It chops raw and cooked fruits, vegetables, meat, fish and cheese to the exact consistency you want from coarse to fine, even to a pure. You control the texture. It chops nuts, makes nut butters, makes mayonnaise and Hollandaise sauce, and mixes tender, flaky pastry. The dough blade mixes and kneads yeast doughs more efficiently than the metal blade. Use it for all yeast dough unless the recipe calls for less than 312 cups of flour (1712 ounces, 500g).
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Next, add the butter and process until smooth. Add any liquid ingredients last, while the processor is running, and process only long enough to blend. To make cheese spreads and flavored dips Process exactly as you would for flavored butters. Use sour cream, crme fraiche or soft cheese at room temperature instead of butter. Cut cream cheese into 1 inch (2.5 cm) cubes; add cottage cheese by tablespoonfuls. Flavored butters freeze very well. Roll into a sausage shape about 1-1/2 inches (3.75 cm) in diameter and wrap airtight in plastic wrap. To use, simply slice as much as you want from the frozen roll and return the remainder to the freezer. Add to sauces, soups or casseroles or put on hot steaks, chops or grilled fish. BEATING EGG WHITES, WHIPPING CREAM AND MAKING MAYONNAISE THE METAL BLADE To beat egg whites Best results are obtained from the following method: use 3 or more egg whites that are part of a recipe that can be done almost entirely by processor. If the beaten egg whites are to be used in meringues, this method will not give good results. Use conventional methods instead, like a hand-held electric mixer. The work bowl must be absolutely clean. Add 3 or more egg whites and turn on the machine. While the machine is running, pour a little vinegar or lemon juice through the feed tube, about 1 tablespoon for every 3 whites. Vinegar produces the stiffest results and its flavor is not detectable in cakes, souffls or ice creams. Continue processing until the egg whites hold their shape about 114 to 212 minutes, depending on their number. They are ready when the surface develops ridges and the mass of whites almost stops moving.
To whip cream Processor whipped cream is best for decorations or as a topping for gingerbread, berries or other desserts. Because no air is incorporated into it during processing, it will hold its shape very well, although it will not whip to a consistency as light and fluffy as that obtained by methods that beat air into the cream. Chill the cream well before starting. Process up to 4 cups (960 ml) at a time. Process continuously until the cream begins to thicken. Then add sugar as desired and process continuously, watching carefully until the cream reaches the desired consistency. For consistently reliable results, add 2 tablespoons of non-fat dried milk for every cup of cream, before processing. To make mayonnaise The DLC-X Plus can be used to make foolproof mayonnaise. Use the metal blade to process eggs. For safe food procedures, we recommend using pasteurized liquid eggs, or making a cooked mayonnaise such as the one on page 34 of this Instruction/Recipe Book. The work bowl and blade must be clean and dry. You should be able to incorporate 2/3 cup (160 ml) of oil for every egg yolk, or up to 114 cups oil for every whole egg when making mayonnaise. A mayonnaise made with egg yolks alone will be almost as thick as butter. To make a two egg batch of mayonnaise made with a liquid pasteurized egg product takes less than 5 minutes. Insert the metal blade and process 1/2 cup liquid pasteurized eggs (such as EggBeaters or Simply Eggs), 4 tablespoons vinegar or lemon juice, 2 teaspoons dry mustard, and 1 teaspoon kosher or sea salt with 4 tablespoons of vegetable oil for 45 seconds. Then, while the machine is running, pour 1/2 cup of vegetable oil into the small pusher. When the oil has dribbled through the small hole at the bottom of the pusher, remove the small pusher and gradually add 112 cups vegetable oil with the machine running. Process until a thick emulsion is formed. See Basic Mayonnaise recipes, page 33.

MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND QUICK BREADS THE METAL BLADE To make bread or cracker crumbs Cut or break the bread or crackers into pieces and put them in the work bowl. Process continuously to as fine a texture as you want. For parsleyed or seasoned crumbs, chop parsley or other fresh herbs with the crumbs. For buttered crumbs, process until the dry crumbs are of the desired texture, then dribble melted butter through the small feed tube while the machine is running. To make graham cracker or cookie crumb crusts Process the crackers or cookies as described above. Add sugar, spices and butter, cut into pieces, as specified by your recipe. Process until well combined. To prepare pastry A recipe giving exact ingredients is in the recipe section at the end of this book. The following information describes the general procedure. Combine unbleached all-purpose flour, salt, and pieces of very cold or frozen butter in the work bowl. Process until the mixture has the consistency of cornmeal. Turn on the machine, and while it is running, start pouring ice water through the feed tube. Stop processing as soon as the dough begins to form a ball, to ensure tender, flaky pastry. Use the dough immediately, or form it into a round disc about 1 inch (2.5 cm) thick. Wrap it in plastic wrap and refrigerate or freeze it for later use. To prepare quick breads and cakes that use baking powder and/or soda These doughs are soft and the ingredients should be cold. The most important rule for success is not to overmix after the flour has been added. If the recipe calls for chopped ingredients like lemon peel as flavoring or nuts for a topping or crust, chop them first while
the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 8.) Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and process to mix, letting the machine run about 1 minute. Next, add the butter, at room temperature and cut into 1-inch (2.5 cm) pieces. Let the machine run continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavorings and liquid vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. Process by pulsing, looking down after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing the dry ingredients will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped, like nuts or raisins, add them last with the mixed dry ingredients.) PROCESSING YEAST DOUGH FOR BREAD AND COFFEE CAKE THE DOUGH BLADE A fresh and fragrant loaf of bread is one of the most satisfying of foods. With the food processor to mix and knead the dough for you, its easy to produce perfect loaves every time. There are two general types of yeast dough. Typical bread dough: Is made with a flour mix that contains at least 50% white flour. Is uniformly soft, pliable and slightly sticky when properly kneaded. Always cleans the inside of the work bowl completely when properly kneaded. Typical sweet dough: Contains a higher proportion of sugar, butter and/or eggs than typical bread dough.

Be sure the small pusher is locked and the slide lock on the large pusher is unlocked. Slide the pusher assembly over the feed tube and push the sleeve down to lock it into place. Apply pressure to the pusher while pressing down on the PULSE/OFF lever. Release the PULSE/OFF lever as soon as the food is sliced. To prepare whole peppers Prepare them by removing the stem and cutting the stem end flat. Remove the center core and scoop out the seeds. Leave the end opposite the stem whole, to keep the structure stiff. This ensures round, even slices. Insert the pepper, stem side down, into the feed tube. If the fruit or vegetable doesnt fit in the top of the feed tube Try inserting it from the bottom. The opening there is slightly larger. Always remove large, hard pits and seeds from fruits before processing. Seeds from citrus fruits need not be removed. For best slicing results, choose fruits that are firm and not too ripe. Citrus fruits should not be soft or mushy. You may remove the rind before slicing, or slice fruits with the rind on. To slice large fruits like cantaloupe and pineapple, first cut them in half and remove the seeds or core. If necessary, cut the halves into smaller pieces to fit into the feed tube. Remember to cut the ends flat. To prepare cabbage Turn the cabbage on its side and slice off the top and bottom to leave a center section about 3 inches (7.5 cm) deep. Remove the core from the center section and cut it in wedges to fit the feed tube vertically. Use the 2 mm slicing disc or the optional 1 mm slicing disc (DLC-341) to slice the cabbage for coleslaw. Apply medium pressure to the pusher, and press the PULSE/ OFF lever until the cabbage is sliced. Remove the core from the bottom piece, and cut it and the top piece into wedges to fit the feed tube. Process as described.
To slice small round fruits and vegetables For large berries, radishes and mushrooms, use this procedure. Trim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. You can fill the tube to about 1 inch (2.5 cm) from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, its best to process only one layer at a time. To slice long fruits and vegetables Trim bananas, celery, carrots, cucumbers and zucchini before putting them in the feed tube. Cut them into pieces about 3 inches (7.5 cm) long a little shorter than the height of the feed tube. Place a ruler on your cutting board as a guide, or lay the pusher assembly on the board with the pusher pulled out as far as it will go. Cut both ends flat. Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced. Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Be sure the small pusher is locked and the slide lock on the sleeve is unlocked. To slice a small amount of food Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Be sure the slide lock on the sleeve is locked. Cut the food in 3-inch (7.5 cm) lengths a little shorter than the height of the feed tube. If you are slicing one or two long, thin vegetables like carrots, push them against the left side of the tube. If you are slicing a few vegetables that are long at one end and narrow at the other like celery, carrots or scallions cut them in half and pack them in pairs alternating one wide end up and one narrow end up.

MAKING BABY FOOD The food processor ends concern about additives or preservatives in your babys diet. When you prepare the food yourself, you know exactly whats in it. Process enough for several meals at one time and freeze in serving-size portions. You can process as little as 2 ounces (55 g) at a time a real timesaver that allows you to serve the baby the same food youre preparing for the rest of the family. Vegetables Simmer or steam fresh vegetables in a little water, drain them well and pure them with the metal blade. Fruit Poach it in water and pure it with the metal blade. Meat, Poultry and Fish Cook it first, then chop finely with the metal blade. Add a little broth or milk to soften, and pure as fine as desired.
YES temperature not critical
SEMI-HARD CHEESES YES Cheddar, Monterey Jack, temperature Colby, Longhorn, Swiss, not critical Gruyre, Emmenthaler, Jarlsberg,Edam, Gouda, Provolone HARD CHEESES Parmesan, Romano, Pecorino, Sapsago YES temperature not critical

YES well chilled

YES room temperature
IMPORTANT: Never try to slice soft cheese like Mozzarella or hard cheese like Parmesan. You may damage the slicing disc or the processor itself. See the guide for processing cheese. Special Diets If anyone in your family is on a restricted diet, you already know how difficult it is to obtain canned, frozen or other prepared foods that are salt-free, low-fiber or whatever the special diet requires. Your food processor will enable you to fill the diet requirements.
ADAPTING RECIPES FOR THE FOOD PROCESSOR You can use your food processor to make almost all your food preparation tasks easier. To work most efficiently, organize all the steps involved in planning a recipe or a meal. Then decide on the best order for processing materials, using the information below as a guide. Process dry ingredients being used as a garnish, like parsley and nuts, first. They should be chopped when the bowl and the blade are completely dry. Usually you will just have to wipe out the bowl and proceed to the next processing task without washing it.
Always use a dry bowl for chopping. Process small, hard ingredients like garlic and ginger root first. Then proceed to the larger solid ingredients like onion or peppers. Always add the hardest solid ingredient first and go on to the softer ones. Generally, you should do the slicing and shredding after the chopping, since a clean bowl may not be necessary for sliced and shredded ingredients that are being added to the same dish as the chopped ones. To avoid spattering liquids, add them through the small feed tube while the machine is running. When you are pureing ingredients for a soup or sauce, strain out the solid ingredients and reserve the liquid. Pure the solid ingredients alone. Add 1/2 cup (120 ml) of the liquid and pure another 30 seconds. Then return the pure to the reserved liquid. When making quick breads, cakes and cookies, add the dry ingredients last. Mix them into the other ingredients by pulsing just until they disappear. If the recipe calls for nuts or raisins, add them with the dry ingredients to avoid overchopping. You can easily adapt your favorite recipes from standard cookbooks for faster preparation in the food processor. Follow the guidelines outlined above. If there is a similar recipe in the recipe section at the end of this book, review the order in which ingredients are processed and proceed accordingly with your own recipe. CLEANING AND STORING Keep your food processor ready for use on a kitchen counter. When its not being used, leave it unplugged. Dont leave it with the pusher assembly in the locked position; this could damage the on/off mechanism. Store the blades and discs in a safe, convenient place, as you would sharp knives out of reach of children. The DLC-077 Disc Holder, an optional accessory, offers safe and convenient storage for seven discs. All parts except the motor base are dishwasher safe, and we recommend washing them in the dishwasher. Insert the work

bowl upside down. Remember where you place sharp blades and discs, and unload the dishwasher carefully. To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc immediately after use so food wont dry on them. Openings at the bottom of the large pusher provide drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through pusher or by using a bottle brush. If you wash blades and discs by hand, do it carefully. Avoid leaving them in soapy water, where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush. The work bowl is made of Lexan polycarbonate plastic, which is shatter resistant and heat resistant. The tube at the back houses the rod that activates the motor. Chopping certain foods may scratch or cloud the work bowl. Among them are ice, whole spices and essential oils like wintergreen. If you like to prepare your own spice blends, you may want to keep a second bowl just for that purpose. The base housing is also made of polycarbonate, a tough plastic with high impact resistance. Its smooth surface will look new for years. Keep a sponge handy as you work, and wipe spills from the base. Four rubber feet on the underside keep the base from moving on most work spaces when the machine is processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover like Fantastik 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. Use the plastic tool to clean the underside of the metal blade and the dough blade, and to clean around the top of the small feed tube. A narrow bottle brush is also useful.
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 in use. TROUBLESHOOTING GUIDE These are some problems along with solutions that beginners with a food processor sometimes experience. Food is unevenly chopped: Either you are trying to process too much food at one time, or you are running the machine continuously instead of pulsing it on and off until the pieces of food are no larger than 1/2-inch (1.25cm) cubes. Liquid leaks from bottom of bowl onto motor base: Remove bowl from base as soon as you finish processing. Do not remove the metal blade first. When the bowl and blade are removed together, the blade drops down and forms an almost perfect seal against the bowl. Liquid leaks out between bowl and cover when machine is running: You added too much liquid. Never use more than 4 cups (950 ml) of a very thin liquid. The thicker the liquid, the more you can use. With thick mixtures like pancake or cake batter, for example, you can process much more. Slices are uneven or slanted: Pack the feed tube more carefully, as described in this book. Maintain an even pressure on the pusher. Carrot or similar food falls over in the feed tube: Cut the food into enough short pieces of equal height to fill the feed tube. To slice one or two pieces, use the small feed tube. Cut carrots in half and insert one piece point-side down and the other stem-side down. Sliced or shredded food piles up on one side of the work bowl: This is normal. Remove the disc occasionally and even out the processed food. When food gets close to the bottom of the disc, empty the work bowl. 19

BLACK BEAN SOUP Yield: 3 quarts Preparation: 15-20 minutes, 2 hours cooking 1 pounds dried black beans red bell pepper yellow bell pepper
smooth. (For a more rustic soup, process only two thirds of the soup and stir in the remaining chunky soup.) Transfer to a clean stockpot as soup is processed. Reheat over low heat as necessary. Stir in vinegar; season to taste. Serve hot with garnishes of sour cream, chopped green onions, chopped red and yellow bell peppers, chopped tomatoes, and chopped fresh cilantro or parsley. Black bean soup freezes well. * For a non-vegetarian version, you may use chicken stock or ham broth. A smoked turkey leg or ham hock may be added for additional flavor. Remove before serving, allow to cool enough to handle, shred meat, discard bones, fat and skin, and return shredded meat to the soup. Nutritional analysis per 1 cup serving: Calories 168 (16% from fat) carbo. 29g pro. 8g fat 3g sat. fat 0g chol. 0mg sod. 210mg fiber 7g

1/2 1-3

teaspoon freshly ground black pepper teaspoons Tabasco, to taste
Insert metal blade. Pulse to chop parsley; remove and reserve. Insert shredding disc. Use medium pressure to shred cheese. Remove and toss with cornstarch; refrigerate until ready to use. Insert the metal blade. Pulse to chop onions and celery, 10 times; remove and reserve. Pulse to chop the carrots, 15 times; remove and reserve. Insert the 6 mm slicing disc. Arrange potatoes upright in large feed tube; use medium pressure to slice. In an 8 or 9 quart Cuisinart stockpot, heat butter over medium heat. Add the vegetables and saut until they begin to soften, about 5 minutes. Sprinkle with flour and cook, stirring constantly for minutes; do not allow to brown. Whisk in vegetable broth and milk. Add the potatoes and bring to a boil. Reduce heat and simmer for about 20 minutes, until the potatoes are tender. While the potatoes are cooking, blanch (for 1 minute) or steam (for minutes) the broccoli florets until crisp-tender. Plunge immediately into iced water to stop the cooking, then drain well. Remove the soup from the heat and strain the solids from the liquid, reserving the cooking liquid. Return the liquid to the stockpot; keep warm over low heat. Place the solids in the work bowl and process 30 seconds. Scrape the work bowl. Process until fairly smooth and creamy, about 30 seconds longer. Return the pured vegetables to hot liquid in the pot. Reheat over medium low heat. Add the reserved shredded cheese that has been tossed with the cornstarch, about 1/2 cup at a time, stirring until melted and smooth after each addition. Stir in the reserved broccoli florets; heat until broccoli is warmed through. Season with salt, pepper, and Tabasco to taste. Serve in warmed bowls and sprinkle with the chopped parsley. Nutritional analysis per 1 cup serving: Calories 151 (31% from fat) carbo. 21g pro. 6g fat 5g sat. fat 0g chol. 16mg sod. 264mg fiber 2g

YUKON GOLD POTATO & CHEESE SOUP WITH BROCCOLI Yield: 20 cups Preparation: 35 to 40 minutes 1/4 1-1/2 cup loosely packed Italian parsley leaves ounces sharp cheddar cheese tablespoons cornstarch tablespoons unsalted butter ribs celery (4 ounces), cut in 1-inch pieces carrots (8 ounces, peeled), cut in 1-inch pieces pound onions, peeled, cut in 1-inch pieces teaspoon thyme cup all-purpose flour pounds Yukon gold potatoes, peeled and quartered lengthwise cups vegetable broth cups lowfat milk cups broccoli florets (about 12 ounces), cut in bite-sized pieces teaspoons kosher salt
MUSHROOM BARLEY SOUP Yield: 16 cups Preparation: 35-40 minutes 1/1/2 1/2 1/2 2/3 1-1/1 1/4 cup loosely packed Italian parsley leaves cloves garlic, peeled pound Spanish onions, peeled, cut in 1-inch pieces pounds cremini or white mushrooms, cleaned and stemmed, stems reserved pound shiitake mushrooms, tough stems removed and discarded pound celery, cut to fit the feed tube pound carrots, peeled, cut to fit the feed tube pound potatoes, scrubbed, peeled if desired, cut in quarters lengthwise tablespoons extra virgin olive oil cup barley teaspoons thyme or herbs de Provence quarts chicken broth or stock (no salt, no fat) or vegetable broth/stock bay leaf cups water teaspoon kosher salt teaspoon freshly ground black pepper
heat. Add the chopped garlic, onions and mushroom stems; cook until tender, about 5 minutes. Raise the heat to medium high and add the sliced mushrooms, celery, and carrots, barley, and thyme. Stir over medium high heat for about 5 minutes, until the herbs become fragrant. Add the sliced potatoes, stock, bay leaf and water. Bring to a boil, then reduce the heat to low and simmer until the barley is tender, 25-30 minutes. Remove and discard the bay leaf. Season with salt and pepper. Serve in warmed bowls sprinkled with the chopped parsley. Nutritional analysis per 1 cup serving: Calories 110 (21% from fat) carbo. 18g pro. 5g fat 3g sat. fat 0g chol. 0mg sod. 178mg fiber 4g CHILI FOR A CROWD Yield: 4 quarts Preparation: 30 minutes; 3 hours to cook 2 red bell pepper, cored, seeded and cut in quarters yellow bell pepper, cored, seeded and cut in quarters green bell pepper, cored, seeded and cut in quarters cloves garlic, peeled large onions (1-1/2 pounds total), peeled, cut in 1-inch pieces 1 can (35-ounce) peeled plum tomatoes, drained, juices reserved 3-1/2 pounds boneless beef chuck (trimmed yield, 3 pounds), trimmed, cut in 1-1/inch cubes, well chilled 2 tablespoons vegetable oil 1/3-1/2 cup chili powder, to taste 1-1/2 tablespoons ground cumin 1 tablespoon paprika 1-1/2 tablespoons oregano 3 tablespoons red wine vinegar 1 teaspoon kosher salt 1 can (6-ounce) tomato paste 3 cans (ounce) beans, drained, rinsed and drained again (for variety, use one each black beans, pinto beans, and red kidney beans)

1/1-1/2 1-1/2 1-1/2 1-1/1-2 1/2
Like many stews, chili is best made a day ahead. Transfer to a glass or stainless container; cover and refrigerate. Reheat over low medium heat and stir in the beans. Chili may be frozen. Nutritional analysis per 1 cup serving: Calories 205 (27% from fat) carbo. 21g pro. 20g fat 7g sat. fat 2g chol. 43mg sod. 316mg fiber 7g
Insert the 6 mm slicing disc, arrange the peppers in the large feed tube, and use medium pressure to slice; remove and reserve. Insert the metal blade and with the machine running, drop the garlic through the feed tube; process 5 seconds to chop. Scrape the work bowl. Add the onions; pulse to chop, 10 times. Remove and reserve. Add one third of the turkey cubes to the work bowl; pulse to chop, 10 times; remove and reserve. Repeat with the remaining turkey cubes in two more batches. In an 8 or 9 quart Cuisinart stockpot, heat 2 teaspoons of the oil over medium heat, add the garlic and onion, and cook until translucent and softened, about 5 minutes. Add the chili powder, cumin, allspice, cinnamon, coriander, oregano and bay leaf; cook over low heat until fragrant, about 10 minutes. While the onion mixture is cooking, add half the remaining oil to a Cuisinart
12-inch nonstick skillet and heat over medium high heat. Add one third of the ground turkey to the skillet and brown well, stirring to break up after turning; as the turkey browns, add to the onion mixture. Repeat with the remaining turkey in two more batches. Stir in the crushed tomatoes, chicken stock, water, and wine vinegar. Bring the chili to a boil, then reduce the heat, cover loosely and simmer for 2 hours, until the turkey is tender. May be served immediately, but like most stews and chilis, it is better the second day. May be frozen. Nutritional analysis per 1 cup serving: Calories 266 (8% from fat) carbo. 24g pro. 40g fat 2g sat. fat 0g chol. 94mg sod. 521mg fiber 6g

3/4 1/4

teaspoon freshly ground pepper teaspoon freshly ground nutmeg
Insert the metal blade and pulse to chop the tomatoes, 5 times. Remove and reserve. With the machine running, drop the garlic through the small feed tube and process to chop, 5 seconds. Scrape the work bowl. Add the onions and celery, pulse to chop, 15 - 20 times. Remove and reserve. Pulse to chop the carrots, 15 times; remove and reserve. Pulse to chop the beef cubes, times; remove and reserve. Pulse to chop the veal cubes, times; remove and reserve. Pulse to chop the pork cubes, times; remove and reserve. In a Cuisinart 5-1/2 quart saut pan, heat the oil and butter together over medium heat. Add the garlic, onion, celery and carrots; cook, stirring for 2 minutes. Remove and reserve. Raise the heat to medium high and add the ground meats. Cook until nicely browned, stirring to keep meat from sticking together, about 10 minutes. Return the cooked vegetables to the pan. Add the milk and simmer until reduced, about 10 minutes. Add 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 2-1/2 hours. Season with salt, pepper and freshly ground nutmeg. This sauce may be made ahead and kept in the refrigerator for 2 days or frozen for up to a month. Serve tossed with freshly cooked fettuccine or tagliatelle or a large shaped pasta that will trap the sauce. Add 1/cup of the pasta cooking water to the pasta and ragu when tossing.

PEPPERONI & CHEESE PIZZA Yield: Five 12 to 14-inch pizzas, twenty 2-slice servings Preparation: 10-15 minutes; 8-12 minutes to bake One recipe Pizza Dough, p. ounces Reggiano Parmesan, cut in 1-inch cubes 12 ounces part skim, low-moisture mozzarella, well chilled 12 ounces reduced-fat Monterey Jack cheese, well chilled 12 ounces stick pepperoni, paper casing peeled off, cut to fit feed tube 4 cups boiling water 3 tablespoons extra virgin olive oil 3 cups reduced Simple Tomato Sauce, p. 32 Prepare the pizza dough and let rise. Position the top rack of the oven about 8 inches from the top. If using a baking stone, place it on the rack. Preheat the oven to 500F. Insert the metal blade. With the machine running, drop the Parmesan cheese cubes down the feed tube and process 15 seconds; leave in work bowl. Insert the shredding disc. Use medium pressure to shred the mozzarella and Monterey Jack cheeses. Remove the cheeses to a bowl; toss to combine and reserve. Insert the slicing disc. Place the pepperoni stick in the
small feed tube; use medium pressure to slice. Stack the slices, cut in half with a knife, and place in a heatproof bowl. Pour the boiling water over the pepperoni; let sit for 15-20 minutes. Drain the pepperoni, discarding the fatty water; rinse and dry the pepperoni. When the dough has risen, punch down and divide into 5 equal balls. Let rest 10 minutes. On a lightly floured surface, roll dough into rounds, 12 to 14 inches in diameter. Place on a bakers peel that has been sprinkled with corn meal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has been sprinkled with corn meal. Brush the edges with the olive oil, then using an offset spatula, spread the pizza to 3/4 inch of the edges with 1/2 cup of the tomato sauce. Resist the urge to use more tomato sauce it will make a soggy pizza; less is better. Divide the cheeses and sprinkle over the pizzas. Arrange the pepperoni evenly over the pizzas. Carefully slide the pizza onto the stone (position the peel over the back edge of the stone, and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough are golden brown, puffed and crispy. Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing. Nutritional analysis per serving: Calories 367 (32% from fat) carbo 449 pro. 18g fat 13g sat. fat 4g chol. 20mg sod. 1022mg fiber 2g FRENCH CUT GREEN BEANS WITH TOASTED HAZELNUTS

Yield: 5 pounds dough, about ninety 2 inch cookies Preparation: 10 minutes; 23 minutes to bake 2-1/2 1-1/1-1/4 1-1/4 3/4 2-1/cups blanched whole hazelnuts, toasted cups sugar cups all-purpose flour cups powdered sugar teaspoons baking powder teaspoon salt cups unsalted butter, at room temperature egg yolks tablespoon vanilla extract cups fruit preserves
Insert the metal blade. Process the hazelnuts and half the sugar until the nuts are finely chopped, about 10-15 seconds. Add the flour, powdered sugar, baking powder and salt; pulse to combine, 10 times. Remove and reserve. Add the butter and remaining granulated sugar to the work bowl. Process until well combined, about 10 seconds. Scrape the work bowl. Add the egg yolks, and vanilla; process to combine, 5 seconds. Scrape the work bowl. Add half the reserved flour/nut mixture. Pulse to combine, 10 times. Scrape the work bowl. Add the remaining flour/nut mixture; pulse to combine, 10 times. Transfer the dough to a bowl and cover, or to a resealable plastic bag and refrigerate until firm, about 1 hour.
Preheat oven to 350F. Line baking sheets with parchment. With hands, roll a well-rounded tablespoon of dough for each cookie into a 1-1/4 inch ball. Place the cookies on the prepared baking sheets, 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for 10 minutes. Remove cookie sheets from oven. Use the back to a round 1 teaspoon measuring spoon to re-form the depressions in the cookies. Fill each depression with 1/2 teaspoon preserves. Continue baking cookies until light golden brown around the edges, about 8 minutes longer. Cool on baking sheets for 2 minutes, then transfer to rack to cool completely. Can be made ahead. Store in airtight container at room temperature between sheets of waxed paper. Nutritional analysis per cookie: Calories 124 (59% from fat) carbo. 11g pro. 1g fat 8g sat. fat 0g chol. 20mg sod. 25mg fiber 0g
large eggs tablespoon vanilla extract
Preheat oven to 375F. Line baking sheets with parchment. Insert the 4 mm slicing disc. Put the macadamia nuts in the feed tube; use medium pressure to slice. Remove and reserve. Insert the metal blade; pulse to chop the chocolate, about 5-10 times, until pieces are approximately 1/2-inch chunks. Remove and reserve. Add the flour, cocoa, baking soda, and instant coffee to the work bowl. Pulse to combine and sift, 10 times; remove and reserve. Add the butter and sugars to the work bowl; process to combine, 10 seconds. Scrape the work bowl. Process until creamy, about 20 seconds. Scrape the work bowl. Add the eggs and vanilla; process until smooth, about 10 seconds. Scrape the work bowl. Add the dry mixture to the work bowl; pulse to combine, 5-10 times. Transfer the dough to a large mixing bowl and stir in the white chocolate chunks and macadamia nuts. Drop by well-rounded teaspoons (3/4 ounce each, about the size of a walnut for ease, use an ice cream scoop if available) onto the prepared baking sheets about 3 inches apart. Bake for 12 minutes. Cool on baking sheets for 2 minutes, then transfer to rack to cool completely. Store in an airtight container with waxed paper between the layers. Nutritional analysis per cookie: Calories 133 (53% from fat) carbo. 15g pro. 2g fat 8g sat. fat 0g chol. 17mg sod. 49mg fiber 1g

BIG BATCH OF FUDGY BROWNIES Yield: Three 13 x 9 inch pans, 72 brownies Preparation: 10-15 minutes; 20-25 minutes to bake Cooking spray 8 ounces unsweetened chocolate, cut in 1 inch pieces 2 ounces semi-sweet chocolate, cut in 1 inch pieces 3 sticks (1-1/2 cups) unsalted butter 2 cups granulated sugar 2 cups brown sugar 3/4 teaspoon salt 8 large eggs 1 tablespoon vanilla 2 cups all-purpose flour 2 cups nuts (lightly toasted walnuts, pecans, or almonds) Preheat the oven(s) to 350F. Lightly coat three 13 x 9 inch baking pans with cooking spray.
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. Preparation: 10 minutes, plus 30 minutes resting time For a 1-1/2 1/4 1/single-crust pie: cups all-purpose flour teaspoon salt teaspoon baking powder tablespoons (1 stick) unsalted butter, cut in 1/2-inch pieces, well chilled 2 tablespoons shortening (Crisco), cut in 1/2-inch pieces, well chilled 2 to 4 tablespoons ice water

For a 3 1/2 1/cup

double-crust pie: cups all-purpose flour teaspoon salt teaspoon baking powder (2 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled 4 tablespoons shortening (Crisco), cut in 1/2-inch pieces, well chilled 5 to 8 tablespoons ice water For two double-crust pies: 6 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 2 cups (4 sticks) unsalted butter, cut in 1/2-inch pieces, well chilled 8 tablespoons shortening (Crisco), cut in 1/2-inch pieces, well chilled 10 to 16 tablespoons ice water
recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the gluten in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month. Thaw at room temperature for an hour before using. Use as directed in recipe. To bake the pastry blind for a single-crust filled pie or tart, roll out pastry 1/8 inch thick to fit pan; crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400F. Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Nutritional analysis based on 12 servings per pie: single-crust pie Calories 138 (65% from fat) pro. 1g carbo. 11g fat 10g sat fat 1g chol 20mg sod. 48mg fiber 0g Nutritional analysis based on 12 servings per pie: double-crust pie Calories 277 (65% from fat) pro 3g carbo 22g fat 20g sat. fat 1g chol. 40mg sod. 104mg fiber 0g DEEP DISH APPLE PIE Yield: 10-inch deep dish pie - 12 servings Preparation: minutes, plus 40 minutes for preparing the pastry and 2-212 hours baking and cooling Pastry for a 2 crust pie, p.47 Ingredients may be easily doubled to make 2 pies 6 Granny Smith or Golden Delicious apples, about 8 ounces each, peeled, cored, and quartered Juice of 1 lemon 4 tablespoons unbleached all-purpose flour 3/4 cup dried cranberries, raisins, dried cherries or dried blueberries 1 tablespoon freshly squeezed lemon juice 1/4 cup brown sugar 1-1/2 teaspoons vanilla

Bake the pie in the bottom third of the preheated oven for 60 to 70 minutes, covering the edges with foil if they begin to get too browned after about 35 to 40 minutes. Let the pie rest on a cooling rack for at least an hour before serving. Nutritional analysis per serving: Calories 400 (45% from fat) carbo. 54g pro. 4g fat 21g sat. fat 1g chol. 40mg sod. 107mg fiber 3g
WARRANTY THREE-YEAR LIMITED WARRANTY
This warranty supersedes all previous warranties on Cuisinart DLC-X Plus Food Processor. This warranty is available to consumers only. You are a consumer if you own a Cuisinart DLC-X Plus Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable state law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart DLC-X Plus Food Processor will be free of defects in material or workmanship under normal home use for three years from the date of original purchase. We suggest that you complete and return the enclosed warranty registration card promptly to facilitate verification of the date of original purchase. However, return of the warranty registration is not a condition of these warranties. If your food processor should prove to be defective within the warranty period, we will repair it (or, if we think it necessary, replace it) without charge to you. To obtain warranty service, please call our Consumer Service Center toll-free at 800-726-0190 or write to: Cuisinart 150 Milford Road East Windsor, NJ 08520 To facilitate the speed and accuracy of your return, please also enclose $10.00 for shipping and handling of the product (California residents need only supply proof of purchase and should call 1-800726-0190 for shipping instructions). Please also be sure to include a return address, description of the product defect, product serial number, and any other information pertinent to the products return.
Please pay by check or money order. Your Cuisinart DLC-X Plus Food Processor has been manufactured to strict specifications and has been designed for use with the Cuisinart DLC-X Plus Food Processor authorized accessories and replacement parts for your model. These warranties expressly exclude any defects or damages caused by accessories, replacement parts or repair service other than those that have been authorized by Cuisinart. These warranties do not cover any damage caused by accident, misuse, shipment or other than ordinary household use. These warranties exclude all incidental or consequential damages. Some states do not allow the exclusion of or limitation of incidental or consequential damages, so the foregoing limitation or exclusion may not apply to you.

INSTRUCTION BOOKLET

Recipe Booklet

Reverse Side
12-Cup Cuisinart Elite Collection Food Processor

FP-12 Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Recommended maximum work bowl capacities
Sliced or shredded fruit, vegetables or cheese Chopped fruit, vegetables or cheese Pured fruit, vegetables or cheese Chopped or pured meat, fish, seafood Thin liquid* (e.g. dressing, soups, etc.) Cake batter

CAPACITY 12-CUP WORKBOWL

12 cups 9 cups 10 cups cooked 6 cups pured 2 pounds 8 cups One 9-inch cheesecake Two 8-inch homemade layers (1 box 18.5 oz. cake mix) 6 dozen (based on average chocolate chip cookie recipe) 5 cups flour 3 cups flour 5 cups

CAPACITY 4-CUP WORKBOWL

N/A 3 cups 3 cups cooked 1 cups pured pound 3 cups N/A
Cookie dough White bread dough Whole wheat bread dough Nuts for nut butter

N/A N/A N/A 1 cups

* When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.
IMPORTANT UNPACKING INSTRUCTIONS
This package contains a Cuisinart Elite Collection 12-Cup Food Processor and the accessories for it: 12- and 4-cup work bowls, work bowl cover, large and small metal chopping/mixing blades, dough blade, adjustable slicing disc, reversible shredding disc, stem adapter, large and small pushers, spatula, instruction/recipe book and How-to DVD. CAUTION: THE CUTTING TOOLS HAVE VERY SHARP EDGES. To avoid injury when unpacking the parts, please follow these instructions. 1.Place the box on a low table or on the floor next to the kitchen counter or table where you intend to keep the food processor. Be sure the box is right side up. 2.Open top flaps and remove the cardboard insert and the instructional material and How-to DVD. You will see a rectangular block of plastic foam that holds the processor parts, each fitted into cavity in the foam. The spatula (A) and dough blade (B) are in cavities at one short side of the foam block. Remove them first. The bowl cover (C) and large/small pushers (D) are in cavities at center of foam block. Grasp the edge of the bowl cover and lift it straight up, removing it next. Lift out the large/small pushers from its space under the bowl cover on the foam block. The adjustable slicing disc (E) and reversible shredding disc (F) are on either long side of the foam block. Slide them out of their grooves WITH GREAT CARE. THE BLADES ARE VERY SHARP. Remove the large metal chopping/mixing blade (G) from the foam block. CAREFULLY REMOVE IT BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADE, AS IT IS RAZOR SHARP. 3.Lift out the plastic foam block.
4.The housing base with 12- and 4-cup work bowls and small metal chopping/mixing blade are at the bottom of the box. CAREFULLY REMOVE SMALL METAL CHOPPING/MIXING BLADE BY GRASPING THE CENTER WHITE HUB AND LIFTING IT STRAIGHT UP. NEVER TOUCH THE BLADE, AS IT IS RAZOR SHARP. Then pull out the stem adaptor to the motor shaft. 5.Remove the base and bowls together by grasping the handle and lifting straight up. Do not rotate the bowl clockwise on the base. This will cause the bowls to separate from the base. 6.Place the food processor on the counter or table. Read the instructions thoroughly before using the machine. 7.Save the shipping cartons and plastic foam blocks. You will find them very useful if you need to repack the processor for moving or other shipment. Please watch the enclosed How-to DVD before using the food processor. NOTE: Remember to return your completed product registration card with all information carefully filled out.

IMPORTANT SAFEGUARDS

Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades and discs 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. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. Operation 1. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent the possibility of severe personal injury or damage to food processor. A plastic scraper may be used, but only when the food processor motor is stopped. 2. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher. 3. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds after you remove the pusher assembly, call 1-800-762-0190 for assistance. Do not use the machine.) 4. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children. 5. Be sure cover and feed tube are securely locked in place before operating food processor. 6. Never try to override or tamper with cover interlock mechanism. 4

Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. This appliance should not be used by or near children or individuals with certain disabilities. 2. Do not operate this, or any other motordriven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 3. This food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and instruction book. Do not use this appliance outside of its intended use. 4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position. 6. Maximum rating of 6.5 amperes is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current. NOTICE: If your food processor has a plastic case, it has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY
Warning: Risk of fire or electric shock
The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of un-insulated dangerous voltage within the products enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons. The exclamation point within an equilateral triangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

CONTENTS

Important Unpacking Instructions. 3. Important Safeguards.. 4 Introduction... 5 Features and Benefits.. 6 Assembly Instructions, Diagram..8 Machine Controls.. 9 Work Bowls... 9 Machine Functions.. 9 User Guide and Capacity Chart. 11 Cleaning and Storage.. 15 For Your Safety.. 15. Technical Data...15 Troubleshooting.. 16 Warranty Information.. 17
SPECIAL CORD SET INSTRUCTIONS NOTICE
If you have a die-cast metal unit, for your protection, it is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug, and should be used in combination with a properly connected grounding-type outlet as shown in Figure A. If a grounding-type outlet is not available, an adapter, shown in Figure B, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. As shown in Figure C, the adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate. NOTE: Do not remove the grounding prong. CAUTION: Before using an adapter, it must be determined that the outlet cover plate screw is properly grounded. If in doubt, consult a licensed electrician. Never use an adapter unless you are sure it is properly grounded. Note: Use of an adapter is not permitted in Canada.

INTRODUCTION

The food processor that re-invented the art of food preparation once again leads the way in innovation! Congratulations on your purchase of the Cuisinart Elite Collection 12-Cup Food Processor the next generation in culinary excellence. Superbly designed for high performance and ease of use, the Cuisinart Elite Collection 12-Cup has the power, capacity, versatility, precision, and accessories to handle any task. From the two nested and sealed bowls to the adjustable slicing disc and reversible shredding disc, these incredible features create multiple food processors in one! All of these pioneering, creative elements come together with Cuisinarts leading reputation to give you the Elite Collection 12-Cup Food Processor the finest food prep appliance for todays modern kitchen.

WARNING

RISK OF FIRE OR ELECTRIC SHOCK DO NOT OPEN
WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE COVER (OR BACK) NO USER-SERVICEABLE PARTS INSIDE REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY

FEATURES AND BENEFITS

1. Housing Base and Motor W ith a vertically projecting motor shaft, this powerful base will process through a variety of recipes with a 1000 watt peak power induction motor. 2.Touchpad Control Panel These easy to clean, electronically controlled buttons, feature On, Off and Pulse options, for every food processing function. The contemporary, blue LED light will indicate when the unit is powered on. 3.Work Bowls Designed with maximum versatility, the work bowl should be selected based on task appropriateness. These nested bowls feature SealTight technology, which maximizes each bowls processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl youre using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness. The large and small work bowls are all made of durable polycarbonate material with convenient measurement markings (b) and pour spouts (c). 4.Work Bowl Cover with Feed Tube Work bowl cover with SealTight Advantage feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b). The Supreme Wide-Mouth feed tube (c) accommodates larger ingredients and saves precutting time. 5.Pusher Assembly Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock this feature should be used when processing heavy loads. 6.Small Chopping/Mixing Blade This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System. 6
7.Large Chopping/Mixing Blade Stainless steel in construction, this heavyduty blade will process a variety of food in your large work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring. 8.Dough Blade Designed for superb results, this blade will knead through all types of dough. The dough blade can be used only in the large bowl. 9.Adjustable Slicing Disc The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6mm indicators. This disc may be used only in the large bowl. 10.Reversible Shredding Disc Provides the option of either fine or medium shredding for optimal results. This disc may 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.Cord Storage (not shown) Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.

4a 4b 3a 3c

3b 3 11

ASSEMBLY INSTRUCTIONS

Before first use Before using your Cuisinart Elite Collection 12-Cup Food Processor for the first time, wash the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15). 1.Place the food processor base on a dry, level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled. 2.With the large bowl on the base, use the handle to turn the work bowl counterclockwise to lock it onto the housing base. To use the small bowl, place your thumbs in the finger recesses and align the pour spout facing opposite the handle. Push down to lock.
Large Bowl & accessories Small Bowl & accessories
Blade Operation The BladeLock feature is designed to keep the blade in place during processing, pouring, lifting, and handling tasks but is not permanently attached. Handle with care. Always check to be sure the blade is securely locked before turning the bowl upside down. Note: The chopping/mixing blades should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight system. Large Blade Operation 3.With your large work bowl assembled on the base, grasp the large chopping/mixing blade by its hub, align it over the center of the bowl, place it onto the shaft and turn it until it slides into place. Firmly push down to lock. Always check to be sure the blade is securely locked before turning the bowl upside down. (To remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.) Dough Blade Operation 4.For use with the large bowl. Carefully lift and place the dough blade on the shaft and turn it until it slides into place. Small Blade Operation 5.With both work bowls assembled on the base, position the stem adapter over the center of the bowls, place it on the shaft and turn it until it slides into place. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, turning it until it slides into place, and push down firmly to lock. Always check to be sure the blade is securely locked before turning the bowl upside down. (To remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.) Disc Operation 6.When using your large bowl only, position the stem adapter over the center of the bowl, place it on the shaft and turn it until it slides into place. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the finger holes, align and insert the disc over the stem adapter.

If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The finger holes may be used for removal of this disc. Cover Operation 7.Place the work bowl cover onto the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place. Another way to put the cover on is by latching the back on first and then pushing down on the front to lock into place. Be sure both front and back locks are fully engaged. To remove the cover, push in both sides of the release button (located on the cover interlock) and lift up to remove. Note: The work bowl cover fits, locks and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use. 8.Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide it down completely. 9.Plug the food processor into a proper electrical outlet. It is now ready for use. Note: The bowl, lid and pushers must be securely in place for the unit to operate.

Press down here

PULSE Button The Pulse control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second. 1. With the machine properly assembled and engaged, and ingredients in the work bowl, press the Pulse button repeatedly as needed. The blue LED On light will be illuminated upon activation.

Work Bowls

Two nested work bowls are provided for a very versatile processing experience. We recommend using the work bowls in a manner that will optimize efficiency. For example, if your recipe requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this would be the Cherry Crumb Muffins recipe on page 18. Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal. Chopping certain foods may scratch or cloud the work bowl, this will not affect the functionality of your work bowl.

MACHINE Functions

Chopping (using the Chopping Blade)
or raw ingredients: peel, core and/or remove F seeds and pits. Food should be cut into even, to 1-inch pieces. Foods cut into same size pieces produce the most even results. ulse food in 1-second increments to chop. P For the finest chop, either hold the pulse down or press on to run the machine continuously. Watch ingredients closely to achieve desired consistency and scrape the work bowl as necessary.

MACHINE Controls

On Button The On control is a continuous button that allows the machine to run until Off is selected. 1. Properly assemble and engage the machine. 2. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. 3. Press the On button. The blue LED light will illuminate and the motor will start. 4. Press the Off button when finished.
Pureing (using the Chopping Blade)
o pure fresh fruits or cooked fruits/ T vegetables: ingredients should be cut into 1-inch pieces; a smooth pure is achieved easiest when all the pieces are equal in size. Pulse to initially chop and then process on until food is pured; scrape the work bowl as 9
necessary. Do not use this method to pure cooked white potatoes. (see Mashed Potato recipe on page 48.) To pure solids for a soup or sauce: strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.
Shredding (using the Reversible Shredding Disc)
lways pack food in the feed tube evenly to A shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods and firm pressure for harder foods. Always process with even pressure. o shred leafy vegetables like lettuce or T spinach: Roll leaves together and stand up in feed tube. Process with even pressure. W hen shredding cheese, be sure that the cheese is well chilled before shredding.

Kneading (using the Dough Blade or the Metal Chopping Blade)
he dough blade is engineered to knead T through yeast dough, while the metal chopping blade is ideal for pastry doughs. he pusher lock is recommended to be in the T locked position when kneading dough to avoid it from moving around some vibration is still normal. ough kneading should be done in the large D bowl only.
Slicing (using the Adjustable Slicing Disc)
lways pack food in the feed tube evenly A to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure. or julienne or matchstick cuts: Place food F horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace stack of slices in feed tube vertically and process again using even pressure. or round fruits or vegetables: Remove a thick F slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure. or small ingredients, like mushrooms, F radishes or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate. hen slicing cheese, be sure that the cheese W is well chilled before slicing.
USER GUIDE & CAPACITY CHART

FRUITS

Apples
Metal Blade Metal Blade Slicing Disc Shredding Disc

PROCESS

Chop Pure Slice Shred Chop Pure Pure Slice Pure Slice Chop Shred Slice Chop Pure Chop Pure Slice Chop
1 pound = 3 cups 1 pound = 3 cups 1 apple = cup 1 apple = cup 1 medium = 1 cup 1 medium = 1 cup 3 medium = 1 cup 1 pound = 2 cups 1 pint fresh = 2 cups; 10 ounce-bag frozen = 1 cups 1 pint = 2 cups 1 medium = 4 cups 1 medium = 4 cups 2 kiwis = cup 1 medium = to 1 cup 1 medium = to 1 cup 1 lb = 2 to 2 cups 1 lb = 2 to 2 cups 1 lb = 2 to 2 cups For medium fruit: 1 lemon = 2 to 3 teaspoons zest; 1 lime = 1 tsp zest; 1 orange = 1 tablespoons zest 1 pound = 2 cups 1 cup = cup pure 1 pound = 3 cups 1 pound raw = 2 cups 1 pound cooked = 1 cup Broccoli stems only Broccoli stems only 2 pounds = 8 cups 2 pounds = 8 cups 2 pounds = 8 cups 1 pound (6 med) = 3 cups 2 med cooked = cup pure 1 pound (6 med) = 3 cups 1 pound (6 med) = 2 cups

DIRECTIONS

Cut into 1-inch pieces; pulse to chop process for fine chop. Process to pure cooked and peeled apples for applesauce. Medium pressure Medium pressure Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to pure. Process to pure ripe bananas. Light pressure for firm bananas. Process until pured. Strain to remove seeds. Thaw frozen berries before processing. Strawberries: remove stems; stack berries on their side. Medium pressure. Cut flesh into 1-inch pieces; pulse to chop. Process to finely chop. Cut flesh to fit feed tube, medium pressure. Chill and peel; light pressure. Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to pure. Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; peel and process to pure. Remove pit, light pressure. Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest Trim ends; place upright in feed tube. Medium pressure. Chill fruit. Add some flour from recipe to work bowl. Process using short pulses until desired consistency. Process to pure cooked beans. French-cut: trim beans; stack in feed tube horizontally. Light pressure. Cut into 1-inch pieces; pulse to chop. Cut into 1-inch pieces; process to pure. Peel and trim stems. Medium pressure. Peel and trim stems. Medium pressure. Cut into 1-inch pieces; pulse to chop to desired consistency. Cut in wedges to fit feed tube; remove center core. Light to no pressure. Use slicing disc for coleslaw. Use shredding disc for extra-fine needs. Cut into 1-inch pieces; pulse to chop to desired consistency. Process to pure. Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure. Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.

Avocados Bananas Berries

Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade Slicing Disc

Coconuts

Metal Blade Shredding Disc
Kiwis Mangoes Peaches/ Nectarines
Slicing Disc Metal Blade Metal Blade Metal Blade Metal Blade Slicing Disc Metal Blade
Citrus Fruits; Lemons, Limes & Oranges
Slicing Disc Dried (sticky) Fruits Metal Blade Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Carrots Metal Blade Metal Blade Slicing Disc Shredding Disc
Slice Chop Pure Slice Chop Pure Slice Shred Chop Slice Shred Chop Pure Slice Shred

VEGETABLES

Beans - Green, Wax Broccoli/ Cauliflower

Cabbage

Celery

Metal Blade Slicing Disc

Chop Slice Chop Slice
2 medium stalks = cup 2 medium stalks = cup 1 medium = 1 cups 1 medium = 1 cups
Cut into 1 inch pieces; pulse to chop to desired consistency. Trim; place upright in feed tube. Medium pressure. Cut into 1-inch pieces; pulse to chop. Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure. Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim; place horizontally in feed tube. Medium pressure. Peel; with machine running, drop cloves through feed tube to finely chop. Peel; cut into -inch pieces. With machine running, drop through feed tube to finely chop. Peel; place upright in feed tube. Medium pressure. Peel; place upright in feed tube. Medium pressure. Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator. Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices. Clean leeks; trim, discard dark green parts. Cut into 1-inch pieces; pulse to chop. Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure. Cut into even pieces; pulse to chop. Pack feed tube. Light pressure. Pack feed tube. Light pressure. Cut into 1-inch pieces; pulse to chop. Trim; place in feed tube. Medium pressure. Cut into 1-inch pieces; pulse to chop. Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices. Cut into 1-inch pieces; pulse to chop. Place upright in feed tube for rounds; horizontally for longer slices. Medium pressure. Raw potatoes: cut into 1-inch pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch pieces; pulse to chop. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes. Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discoloration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.

Cucumbers

Shredding Disc

1 medium = 1 cups

Garlic

Metal Blade

1 head = 12 to 16 cloves; 1 medium clove = teaspoon 1-inch pieces = 1 tablespoon 4 ounces = cup 4 ounces = cup 1 cup loosely packed = cup 1 medium pepper = 3 tablespoons 1 medium pepper = cup

Ginger

Metal Blade Slicing Disc Shredding Disc

Chop Slice Shred Chop

Herbs - Fresh

Jalapeo

Chop Shred

Chop Slice

1 pound = 2 cups 1 pound = 2 cups

Mushrooms

Chop Slice Shred Chop Slice Chop Slice
1 pound = 6 cups 1 pound = 5 cups 1 pound = 5 cups 1 pound = 4 to 5 cups 1 medium = to 1 cup 1 pound = 4 to 5 cups 1 pound = 3 cups

Onions Peppers - Bell

Metal Blade Slicing Disc Metal Blade Slicing Disc

Pickles

Metal Blade Slicing Disc Metal Blade Metal Blade Slicing Disc
Chop Slice Chop Pure Slice
1 medium = cup 1 medium = cup 1 pound = 3 to 4 cups 1 cup cooked (1-inch pieces) = cup 1 pound = 3 to 4 cups

Potatoes

1 pound = 3 to 4 cups

Radishes

Chop Slice Shred Chop Slice
pound = 1 cups pound = 1 cups pound = 1 cups 1 to 2 = cup 1 to 2 = cup
Cut into 1-inch pieces; pulse to chop. Process to finely chop. Trim ends; firm pressure. Trim ends; firm pressure. Cut into 1-inch pieces; pulse to chop. Trim, discard dark green parts, place upright in feed tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure. Pulse to chop. Process to pure. Roll leaves together and place upright in feed tube; medium pressure. Cut into 1-inch pieces; pulse to chop. Rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium pressure. Shredding: trim; place upright in feed tube. Long shreds: trim and place horizontally in feed tube. Medium pressure. Cut into 1-inch pieces. Process soft cheeses until smooth. Cut into 1-inch pieces; pulse to chop.

Scallions

Spinach
Metal Blade Metal Blade Slicing Disc
Chop Pure Slice Chop Slice Shred
1 pound raw = 10 cups raw 1 pound raw = 1 cups cooked 1 pound raw = 10 cups raw 1 pound = 3 cups 1 pound = 3 cups 1 pound = 3 cups

Zucchini/Summer Squash

CHEESES
Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina Mozzarella, Bel Paese Firm Cheeses; Cheddar, Swiss, Edam & Gouda

Metal Blade Metal Blade

Pure Chop
pound = 1 cup pound = 1 cup
Shredding Disc Shredding Disc Metal Blade Slicing Disc Shredding Disc Shredding Disc Metal Blade Shredding Disc Shredding Disc
Med. Shred Fine Shred Chop Slice Med. Shred Fine Shred Chop Med. Shred Fine Shred
pound = 1 cup pound = 1 cup pound = 1 cup pound = 1 cup pound = 1 cup pound = 1 cup pound = 3 cup pound = 1 cup pound = 1 cup

Meat, Poultry & Fish

2 pound boneless = 4 cups

Pure Slice

1 pound boneless = 2 cups 1 pound boneless = 2 cups
Milk Shakes/ Smoothies Nuts

Chop/ Pure

Can make up to 16 8-ounce servings. pound = 3 cups
Metal Blade Slicing Disc Shredding Disc Granulated Sugar (to make extra super-fine sugar) Tofu Whipping Cream Metal Blade
Pure Slice Shred (fine/med.) Chop
pound = 1 cup pound = 1 cup pound = 1 cup 1 pound = 2 cups
10 ounces = cup 1 cup = cup whipped
Drain; process 2 minutes or until smooth. Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes). Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon at a time; pulse until a dough forms. First sift dry ingredients together by processing; remove and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end. TIPS: Use cup warm liquid to proof 2 teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 8 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.* See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*

DOUGHS

Pastry Dough Batters Quick Bread, Cake & Cookies

Mix Mix

Yeast Dough Breads

Metal Blade Dough Blade

Mix Knead
Sweet Dough Breads & Coffee Cakes
Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

CLEANING AND STORAGE

Keep your Cuisinart Elite Collection 12-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. Keep the blades and discs out of the reach of children. All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowls, cover and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning of the seal. (Note: The seal is not removable and water will drain properly.) Insert the work bowls and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs. To simplify cleaning, rinse the work bowls, cover, pusher assembly and blade or disc immediately after use so food wont dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush. If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and finger holes for the discs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move it rapidly up and down on the center shaft of the bowl. Use of a spray attachment is also effective. If necessary, use a brush. The work bowls are made of polycarbonate plastic, which is shatter resistant and heat resistant. They should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor. The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry once clean. 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.

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 food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury. Handle and store metal blades and discs carefully. Their cutting edges are very sharp. Always place the stem adapter on the motor shaft before assembling the discs. Never put blades or discs on the motor shaft until the work bowl is locked in place. Always be sure that the blade or disc is down on motor shaft as far as it will go. Always insert chopping blade and dough blade in the work bowl before putting ingredients in bowl. When slicing or shredding food, always use the pusher. Never put your fingers or spatula into feed tube. Always 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 chopping blade or dough blade.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base. An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool before proceeding. It will usually cool within 10 minutes. In extreme cases, it could take an hour. Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and when 15
the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds. Cuisinart offers a Limited Three-Year Warranty on the entire machine.
have mixed, then add remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl. 3. Problem: Blade rises in work bowl Solution: xcessively sticky dough can cause blade E to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running. 4. roblem: The large pusher moves when P processing dough or other heavy loads. Solution: he pusher lock feature, located above T the handle, should be pulled out (some vibration is normal). 5. Problem: Dough doesnt clean inside of the work bowl. Solution: mount of dough may exceed maximum A capacity of your food processor. Remove half and process in two batches. ough may be too dry (see number 9). D ough may be too wet (see number 10). D 6. Problem: Nub of dough forms on top of blade and does not become uniformly kneaded. Solution: top machine, carefully remove dough, S divide it into 3 pieces and redistribute them evenly in the work bowl. 7. Problem: Dough feels tough after kneading Solution: ivide dough into 2 or 3 pieces and D redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. 8. roblem: Dough is too dry. P Solution: hile machine is running, add water, 1 W tablespoon at a time until dough cleans the inside of the bowl. 9.Problem: Dough is too wet. Solution: hile machine is running, add flour, 1 W tablespoon at a time until dough cleans the inside of the bowl.

TroubleShooting

Food Processing 1.Problem: The food is unevenly processed Solution: he ingredients should be cut evenly T into - to 1-inch pieces before processing. rocess in batches to avoid P overloading. 2.Problem: Slices are uneven or slanted Solution: lace evenly cut food into the feed tube. P pply even pressure on the pusher. A 3.Problem: Food falls over in feed tube Solution: arge feed tube must be packed full L for best results. If processing smaller quantities, use the small feed tube. 4.Problem: Some food remains on top of the disc. Solution: t is normal for small pieces to remain; I cut remaining bits by hand and add to processed ingredients. Dough Processing 1.Problem: Motor slows down. Solution: mount of dough may exceed maximum A capacity of your food processor. Remove half and process in two batches. ough may be too wet (see number 10). D If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the side of the work bowl. 2.Problem: Blade doesnt incorporate ingredients. Solution: lways start the food processor before A adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl 16
Technical 1. Problem: The motor does not start. Solution: here is a safety interlock to prevent the T motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position. f you are slicing or shredding and the I above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor. f the motor still will not start, check the I power cord and outlet. 2. Problem: The food processor shuts off during operation. Solution: he cover may have become unlocked; T check to make sure it is securely in position. A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming. 3. Problem: The food processor cover becomes unlatched in the back and or makes a loud noise. Solution: T he back of the cover becoming unlatched, and any related noise, will not prevent the unit from working. Simply push down to lock the back into position. 4. Problem: The motor slowed down during operation. Solution: T his is normal as some heavier loads (e.g. slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again. he maximum load capacity may have T been exceeded. Remove some of the ingredients and continue processing. 5. Problem: It is difficult to remove the chopping/mixing blade from the work bowl. Solution: hese innovative blades have been T designed to lock in the work bowl to prevent them from falling out when

emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade. 6. Problem: The food processor vibrated/ moved around the countertop during processing. Solution: ake sure the rubber feet at the bottom M of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded. his is normal as some heavier loads (e.g. T slicing/shredding cheese) may require the motor to work harder. 7. Problem: The large pusher falls out when the cover is turned upside down. Solution: he pusher lock feature, located above T the handle, should be pulled out.
WARRANTY FULL Ten-YEAR MOTOR WARRANTY LIMITED 3-YEAR WARRANTY
This warranty is available to consumers only. You are a consumer if you own a Cuisinart Elite Collection 12-Cup Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Elite Collection 12-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase. We suggest you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase. However, return of the product registration card does not eliminate the need for the consumer to maintain the original proof of purchase in order to obtain the warranty benefits. 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.
If your Cuisinart Elite Collection 12-Cup Food Processor should prove to be defective within the warranty period, we will repair it, or if we think necessary, replace it. To obtain warranty service, simply call our toll-free number 1-800726-0190 for additional information from our Customer Service Representatives, or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, NJ 08520. To facilitate the speed and accuracy of your return, please enclose $10.00 for shipping and handling of the product. Please pay by check or money order (California residents need only supply proof of purchase and should call 1-800-726-0190 for shipping instructions). 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. Please be sure to include your return address, daytime phone number, description of the product defect, product model number (located on bottom of product), original date of purchase, and any other information pertinent to the products return. Your Cuisinart Elite Collection 12-Cup Food Processor has been manufactured to the strictest specifications and has been designed for use with the authorized accessories and replacement parts. This warranty expressly excludes any defects or damages caused by accessories, replacement parts, or repair service other than those that have been authorized by Cuisinart. This warranty does not cover any damage caused by accident, misuse, shipment or other ordinary household use. This warranty excludes all incidental or consequential damages. Some states do not allow the exclusion or limitation of these damages, so these exclusions may not apply to you. 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 which sells Cuisinart products of the same type. 18