INSTRUCTION AND RECIPE BOOKLET
®
INSTRUCTION AND RECIPE BOOKLET
Cuisinart® Elemental 13-Cup Food Processor
TM
FP-13C Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
RECOMMENDED MAXIMUM WORK BOWL CAPACITY
FOOD
CAPACITY
Sliced or shredded fruit, vegetable or cheese
13 cups (3.1 L)
Chopped fruit, vegetable or cheese
6 cups (1.4 L)
Puréed fruit or vegetable
6 cups (1.4 L) cooked; 4 cups (1 L) puréed
Chopped or puréed meat, fish or seafood
2 pounds (907 g)
Thin liquid (e.g., dressings, soups, etc.)
8 cups (2 L)
Cake batter
8-inch (20 cm) cheesecake batter; 1 box [15.25 ounce (432.3 g)] cake mix
Cookie dough
5 dozen (based on average chocolate chip cookie recipe)
White bread/pizza dough
4 cups [1 L (all-purpose or bread flour)]
Nuts for nut butter
4 cups (1 L)
RECOMMENDED SMALL WORK BOWL CAPACITY
FOOD
CAPACITY
Chopped fruit, vegetable or cheese
2 cups (500 ml)
Puréed fruit or vegetable
2 cups (500 ml)
Thin liquid (e.g., dressings, soups, etc.)
2 cups (500 ml)
Nuts for nut butter
1 cup (250 ml)
IMPORTANT UNPACKING
INSTRUCTIONS
6. Always read the Assembly Instructions
thoroughly before using your food processor.
7. When ready to use your machine, unlock the
accessory storage case, lift the cover and
remove the clamshell to access the small
metal chopping/mixing blade, dough blade,
large metal chopping/mixing blade, stem
adapter, adjustable slicing disc, and reversible
shredding disc, are each in a cavity.
CAREFULLY REMOVE THE METAL
CHOPPING/MIXING BLADE BY GRASPING
THE CENTER HUB AND LIFTING IT
STRAIGHT UP. NEVER TOUCH THE BLADES,
AS THEY ARE RAZOR SHARP. CAREFULLY
REMOVE THE ADJUSTABLE SLICING DISC
BY USING THE PLASTIC HUB. DO NOT
TOUCH THE BLADE, IT IS VERY SHARP.
Carefully remove the slicing disc and shredding
disc by using the plastic hub.
Remember to lock the parts in the storage case
when not in use.
8. 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. NOTE: We recommend that
you visit our website, www.cuisinart.ca for a
fast, efficient way to complete your product
registration.
This package contains a Cuisinart® ElementalTM
13-Cup (3.1 L) Food Processor and accessories:
Large 13-cup (3.1 L) work bowl, small 4.5-cup
(1.1 L) work bowl, work bowl cover with multiple
feed tubes with interlock, accessory storage case
and instruction/recipe book.
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 where you intend
to keep the food processor. Be sure the box is
right side up.
2. Open top flaps – there will be a rectangular
block of packing material that holds the
processor parts, each fitted into a cavity.
3. Remove the instruction/recipe book.
4. Lift out the packing material.
5. Remove the base, the 13- and 4.5 cup
(3.1 L and 1.1 L) work bowls, and place it on
the counter or table. Assemble the work bowls
on the base by placing them over the shaft
using the handle to turn the work bowl
clockwise to lock it.
STORAGE BOX
HOUSING/BASE
WORK BOWL/PUSHERS
2
3
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.
Cleaning
1. To protect against risk of electrical shock,
do not put base in water or other liquids.
WARNING: RISK OF FIRE OR
ELECTRIC SHOCK
General
1. This appliance should not be used by or near
children or individuals with certain disabilities.
The lightning flash with arrowhead
symbol within an equilateral triangle
is intended to alert the user to the
presence of uninsulated, dangerous
voltage within the product’s enclosure
that may be of sufficient magnitude
to constitute a risk of fire or electric
shock to persons.
2. Do not operate this, or any other motor-driven
appliance, while under the influence of alcohol
or other substances that affect your reaction
time or perception.
Getting Ready
1. Read all instructions.
2. Blades and discs are sharp. Handle them
carefully.
3. This food processor is cETL listed for household use. Use it only for food preparation as
described in the accompanying recipe and
instruction book. Do not use this appliance
for anything but its intended use.
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. The use of attachments not recommended
or sold by Cuisinart may cause fire, electrical
shock or personal injury, or damage to your
food processor.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or
counter, or touch hot surfaces.
5. To avoid possible malfunction of work bowl
switch, never store processor with cover
assembly in locked position.
6. Do not operate any appliance with a 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.
6. Maximum rating of 550 watts is based on
shredding disc, which the draws greatest
current. Other recommended attachments
may draw significantly less current.
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.
7. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing
in an appliance garage, always unplug the
unit from the electrical outlet. Not doing
so could create a risk of fire, especially if the
appliance touches the walls of the garage or
the door touches the unit as it closes.
NOTICE: This appliance 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.
2. Avoid coming into 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
bowl cover assembly, call 1-800-472-7606
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 out
of reach of children.
SAVE THESE
INSTRUCTIONS
5. Be sure cover and feed tube are securely locked
in place before operating food processor.
FOR HOUSEHOLD
USE ONLY
6. Never try to override or tamper with cover
interlock mechanism.
4
CONTENTS
Important Unpacking Instructions................ 3
Important Safeguards.................................. 4
Features and Benefits.................................. 6
Assembly Instructions................................... 9
Machine Controls....................................... 10
Machine Functions..................................... 10
User Guide................................................. 12
Cleaning, Storage and Maintenance.......... 13
For Your Safety........................................... 14
Technical Data............................................. 14
Troubleshooting.......................................... 14
Recipes.................................................. 16–51
Warranty Information.................................. 52
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 appliance.
NOTICE
This appliance has a polarized plug (one blade is
wider than the other). To reduce the risk of electric
shock, this plug will fit into a polarized outlet
only one way. If the plug does not fit fully into
the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not modify the
plug in any way.
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
5
FEATURES AND BENEFITS
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, small chopping/mixing blade
to engage the motor shaft.
12. Accessory Storage Case
This convenient storage case with safety
lock holds all of the blades, discs and
stem adapter that are included with your
new food processor.
1. 3-Part Pusher Assembly
A small pusher (1a) sits inside the medium
pusher (1b), which sits inside the large
pusher (1c), allowing you to accommodate
ingredients of all sizes. The large pusher
lock can be pulled out to lock the
large pusher, and pushed in to unlock
it. This feature should be used when
processing heavy loads.
2. Work Bowl Cover with Supreme®
Wide-Mouth Feed Tube
Cover features SealTightTM Advantage
feature, allowing maximum bowl
capacity during processing and pouring.
Exclusive feed tube accommodates larger
ingredients and saves time precutting.
3. Small 4½-Cup [1.1 L (3a)] and Large
13-Cup [3.1 L (3b)] Work Bowls
Designed for maximum versatility, select the
appropriate work bowl for the task.
4. Touchpad Control Panel
These easy-to-clean buttons feature High,
Low, Off and Pulse options for every food
processing function.
5. Housing Base and Motor
The heavy-duty base houses a powerful
550-watt motor and vertical motor shaft
that processes a variety of recipes without
slowing down.
6. Small Chopping/Mixing Blade
The small stainless steel blade chops or
mixes ingredients in your small work
bowl – features Cuisinart’s BladeLock System.
7.Dough Blade
Designed to gently knead through all types
of dough. Low speed is recommended
when kneading. NOTE: The dough blade
can only be used in the large bowl.
8. Large Chopping/Mixing Blade
This heavy-duty stainless steel blade will
process a variety of food in your large work
bowl. The BladeLock System keeps the
blade in place to provide optimal ease when
pouring. NOTE: Large bowl has a sealed
drive system that eliminates any leaks.
9. Adjustable Slicing Disc
The versatile 7-in-1 disc allows for thin
to thick slices with 1mm to 7mm indicators.
This disc may be used only in the large bowl.
6.
1a.
12.
7.
1b.
8.
1c.
2.
9.
10.
3a.
11.
3b.
4.
5.
6
7
ACCESSORY
STORAGE CASE
ASSEMBLY
INSTRUCTIONS
Operating the Lock
To unlock, turn counterclockwise. Gently lift up
the transparent cover. Do not force the cover open
when the knob is in the locked position. To lock,
gently close the cover and turn the knob clockwise.
Before First Use
Before using your Cuisinart® ElementalTM 13-Cup
(3.1 L) Food Processor for the first time, wash all
the parts (see Cleaning, Storage and Maintenance
Instructions on page 14).
Inserting Accessories
The Accessory Storage Case holds the small
chopping/mixing blade (A) on the peg in the back
of the case, the dough blade (B) on the middle
peg, the stem adapter (C) on the front peg,
the large chopping/mixing blade (D) in the front
cavity, the adjustable slicing disc (E) in the slot
on the right, the reversible shredding disc (F)
in the left slot.
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.
Large Blade Operation
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 push down until it locks into
place. 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.)
Note: To use the small bowl, it must be
nested in the large bowl with the stem
adapter in place for operation.
2. Place the large work bowl on the base
and use the handle to turn the bowl
counterclockwise to lock it into place.
Carefully hold discs by center hub when inserting
into and removing from the storage case.
Dough Blade Operation
For use with the large bowl. Carefully place the
dough blade on the shaft and push to lock into place.
3.To use the small work bowl, first attach the
large work bowl to the base. Place the stem
adapter onto the shaft, then lower the small
work bowl over the adapter and into the large
bowl. Place your fingers in the recesses of the
small bowl and turn slightly to secure in place.
NOTE: DO NOT TOUCH METAL BLADES
OR CUTTING EDGES OF DISCS. ALL ARE
EXTREMELY SHARP AND CONTACT COULD
CAUSE INJURY.
Large Bowl
& Accessories
F
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.
Small Blade Operation
With the large work bowl in place on the base,
place the stem adapter onto the hub in the center
Small Bowl
& Accessories
A
B
C
E
D
8
9
Shredding & Slicing
Accessories
MACHINE CONTROLS
of the bowl. Next, put the small work bowl into
the large bowl, positioning it over the adapter.
Grasp the small chopping/mixing blade by its hub,
placing it on the stem adapter. Push down firmly to
lock. (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.)
High and Low Control Buttons
The High and Low controls are buttons that allow
the machine to run until Off is selected.
1. Properly assemble the machine.
2. Add ingredients to the work bowl, either
through the feed tube or directly into the bowl.
Lock lid into place.
3. Press the High or Low button. The motor
will start.
4. Press the Off button when finished.
Disc Operation
When using the large bowl, position the stem
adapter onto the shaft. If using the adjustable
slicing disc, use the rotating hub and indicator
markings to select slicing thickness. Using the
plastic hub, 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 plastic hub may be used for
removal of this disc.
Pulse Button
The Pulse control is a 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 should be about two seconds.
With the machine properly assembled and
engaged, and ingredients in the work bowl,
press the Pulse button repeatedly as needed.
Main Work Bowl Cover Operation
1.Place the lid over the
work bowl with the
feed-tube assembly
shifted slightly to the
right of the handle.
Be sure to assemble
the hub pin into the
center of the lid.
2.Once the cover is fully
seated, rotate the cover
to the left (clockwise)
to engage the lid locking
mechanism and
interlock.
MACHINE FUNCTIONS
Chopping
(using the Chopping/Mixing Blade)
• For raw ingredients: Peel, core and/or remove
seeds and pits. Food should be cut into even,
½- to 1-inch (1.25 to 2.5 cm) pieces. Foods cut
into same size pieces produce the most even
results.
• Pulse food in 1 to 2 second increments to chop.
For the finest chop, either hold the Pulse button
down or press High or Low to run the machine
continuously. Watch ingredients closely to achieve
desired consistency and scrape the work bowl
as necessary. Low speed is recommended
for making doughs and batters. High speed is
recommended for most other chopping,
processing and slicing/shredding tasks.
3.To remove the lid, rotate
the lid approximately
¹/¹² th of a turn to the
right to disengage the
interlock and locking
mechanism.
Work Bowls
The two nested work bowls offer versatile food
processing options and save you time by
minimizing cleanup. Use only the small work
bowl when processing smaller quantities.
Optimize efficiency when making recipes that
require multiple bowls, by starting with the smaller
work bowl. For example, prepare a crumb topping
before mixing batter for a cake in the large work
bowl. Or emulsify dressing before shredding
broccoli, carrots and cabbage for vegetable slaw.
Chopping certain foods may scratch or cloud the
work bowl; this will not affect the functionality of
your work bowl.
10
Puréeing
NOTE: Always use the pusher when slicing
or shredding. Never put your fingers in the
feed tube while unit is running.
(using the Chopping/Mixing Blade)
•T
o purée fresh fruits or cooked fruits/vegetables:
Ingredients should be cut into 1-inch (2.5 cm)
pieces; a smooth purée is best achieved when all
the pieces are equal in size. Pulse to initially chop
and then process High or Low until food is puréed;
scrape the work bowl as necessary. Do not use
this method to purée cooked white potatoes.
• To purée solids for a soup or sauce: Strain the
solids from the liquid and process the solids
alone. Add cooking liquid through the feed tube
and process as needed.
Kneading
(using the Dough Blade or the Chopping/
Mixing Blade with Low Speed)
• The dough blade processes pastry doughs,
batters and kneads yeast bread doughs.
The chopping blade is ideal for pastry doughs,
while the dough blade is specifically designed
for kneading yeast doughs.
• The large pusher lock is recommended to be in the
locked position when kneading dough to avoid it
from moving around — some vibration is still normal.
• Dough kneading should be done in the large
bowl only.
Using the Adjustable Slicing and
Reversible Shredding Discs
• The slicing disc makes whole slices. It slices
fruits and vegetables, cooked meat and
semi-frozen raw meat. The shredding disc shreds
most firm and hard cheeses. It also shreds
vegetables like potatoes, carrots and zucchini.
• Always pack food in the feed tube evenly for
slicing and shredding. 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.
• For round fruits or vegetables, slice a thick piece
off base so it sits upright in feed tube. Slice to fit
tube if necessary.
• For small ingredients like mushrooms, radishes
or strawberries: Trim the ends so the food sits
upright in the feed tube.
• When slicing or shredding cheese, be sure that
it is well chilled.
• To shred leafy vegetables like lettuce or spinach:
Roll leaves together and stand them up in feed
tube. Process with even pressure.
11
USER GUIDE
You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What
you may not know is that the food processor is the perfect tool for a number of other tasks, such as
softening butter, making breadcrumbs, making baby food, etc. Here is a guide that will help you in preparing
just about anything!
®
FOOD
TOOL
SPEED
DIRECTIONS
Soft Cheeses
(ricotta, cream
cheese, cottage
cheese, etc.)
Chopping/Mixing Blade
Low to gently
mix or High
to whip
Have cheese at room temperature. When applicable, cut into
1-inch (2.5 cm) pieces. Process until smooth, stopping to
scrape down the sides of the bowl as needed. Perfect for
making cheesecakes, dips, pasta fillings and more.
Firm Cheeses
(Cheddar, Swiss,
Edam, Gouda, etc.)
Slicing or Shredding Disc
High
Cheese should be well chilled before slicing/shredding.
Cut to fit feed tube. Use light to medium pressure when slicing/
shredding.
Hard Cheeses
(Parmesan,
Romano, etc.)
Chopping/Mixing Blade
Slicing or Shredding Disc
Baby Food
Chopping/Mixing Blade
If using the chopping blade, cut into ½-inch (1.25 cm) pieces.
Pulse to break up and then process until finely grated. This
will produce a nice grated cheese. If slicing or shredding,
cut to fit feed tube. Use light to medium pressure when
slicing/shredding.
Pulse
and High
As for all fruit and vegetable purées, cut ingredients into
1/2- to 1-inch (1.25 to 2.5 cm) pieces. Steam ingredients until
completely soft. Pulse to chop, then process until completely
smooth (add steaming liquid through the feed tube when
processing if necessary). Keeps frozen in ice cube trays for
individual 1-ounce (28 g) portions.
Pulse
and High
Butter
Chopping/Mixing Blade
Slicing or Shredding Disc
High
For creaming : Have butter at room temperature. Cut into
1-inch (2.5 cm) pieces. Process, scraping bowl as necessary.
For compound (flavoured) butters, process flavouring
ingredients, such as herbs, zest, vegetables, etc., before adding
butter. For shredding/slicing: Freeze briefly. Use light to
medium pressure to shred or slice. Shredded butter is great for
preparing certain pastry doughs. Sliced butter is great for
serving alongside corn on the cob or freshly made rolls.
Crumbs (Bread,
Cookie, Cracker,
Chip)
Chopping/Mixing Blade
Pulse
and High
Break into pieces. Pulse to break up, and then process until
desired consistency. This will make perfect bread/cracker/chip
crumbs for coating meats and fish. Processed cookies make
delicious pie and cake crusts.
Fresh Herbs
Chopping/Mixing Blade
Pulse
Wash and dry herbs thoroughly. Pulse to roughly chop.
Continue pulsing until desired consistency is achieved.
Ground Meat
Chopping/Mixing Blade
Pulse
Cut meat into 1-inch (2.5 cm) pieces. Pulse to chop, about
25 long pulses, or until desired consistency is achieved. If a
purée is desired, continue to process. Never chop/purée more
than 2 pounds (907 g) at one time. Make sure to never process
meat containing bones.
12
FOOD
TOOL
SPEED
DIRECTIONS
“Ice Cream”
Chopping/Mixing Blade
Pulse
and High
Put frozen fruit cut into 1-inch (2.5 cm) pieces into the work
bowl, with liquid (juice or milk), any desired sweeteners, such
as sugar, honey, simple syrup and other flavours. Pulse to break
up. Process until smooth.
Milk Shakes/
Smoothies
Chopping/Mixing Blade
Low
For milk shakes, first add ice cream. While unit is running,
add milk through the feed tube until desired consistency is
achieved. For smoothies, add fruit first, then add the liquid
through the feed tube while unit is running.
Nuts
Chopping/Mixing Blade
Pulse and
High
Pulse to chop to desired consistency. To make a nut butter,
pulse to break up, and then process until smooth, stopping
to scrape down as needed.
Superfine Sugar
Chopping/Mixing Blade
High
Process granulated sugar for about 1 minute until finely
ground. Excellent for using in meringues and other baked
goods.
Whipped Cream
Chopping/Mixing Blade
Low
Process well-chilled cream until cream begins to thicken.
Add sugar as desired; process continuously until cream
reaches desired consistency. This cream is dense and perfect
as a whipped topping for cake or ice cream.
CLEANING, STORAGE
AND MAINTENANCE
•If you wash the blades and discs by hand, do it
carefully. When handling, use the plastic hubs.
Avoid leaving them in soapy water where they
may disappear from sight. To clean the blades,
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 SAN plastic with
metal components. It should not be placed in
a microwave oven.
• The housing base may be wiped clean with
a soapy, nonabrasive material. Be sure to dry
it thoroughly.
• 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.
• Keep your Cuisinart® ElementalTM 13-Cup (3.1 L)
Food Processor ready to use on the kitchen
counter. When not in use, leave it unplugged.
•Keep the blades and discs out of 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
bowl, 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.
Insert the work bowl and pusher upside down for
drainage. Remember to unload the dishwasher
carefully wherever you have placed sharp
blades and discs.
• To simplify cleaning, rinse the work bowl, cover,
pusher and blade or disc immediately after use
so food won’t dry on them. Be sure to position
the pusher upside down for drainage. If food
lodges in the pusher, remove it by running water
through it, or use a bottle brush.
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.
MAINTENANCE: Any other servicing should be
performed by an authorized service representative.
13
FOR YOUR SAFETY
TROUBLESHOOTING
• 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 blades and discs carefully.
Their cutting edges are very sharp.
• 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 the motor shaft as far as it will go.
• Always insert the blade in the work bowl before
putting ingredients in bowl.
• When slicing or shredding, 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 the blade.
• Be careful to prevent the chopping/mixing blade
from falling out of the work bowl when emptying
the bowl. Remove it before tilting the work bowl.
1.Problem: The food is unevenly processed
when chopping.
Solution:
•The ingredients should be cut evenly into
1/2- to 1-inch (1.25 to 2.5 cm) pieces before
processing.
•Process in batches to avoid overloading.
2. Problem: Slices are uneven or slanted.
Solution:
•Place evenly cut food, cut side down, into
the feed tube. Pack if possible. Always use
the smallest feed tube possible.
•Apply even pressure on the pusher.
3. Problem: Food falls over in feed tube.
Solution:
•Feed tube should be packed full for best
results.
4.Problem: Some food remains on top of the disc.
Solution:
•It is normal for small pieces to remain;
cut remaining bits by hand and add to
processed ingredients.
Food Processing
Dough Kneading
TECHNICAL DATA
1. Problem: Motor slows down.
Solution:
•Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
•Dough may be too wet (see number 8).
If motor speeds up, continue processing.
If not, add more flour, 1 tablespoon
(15 ml) at a time, until the motor speeds
up. Process until dough cleans the sides
of the work bowl.
2.Problem: Blade doesn’t incorporate ingredients.
Solution:
•Always start the food processor before
adding liquid. Add liquid in a slow, steady
stream, or through the drizzle hole in the
pusher, allowing the dry ingredients to
absorb it. If liquid is added too quickly,
wait until ingredients in the work bowl 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.
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
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.
14
3. Problem: Blade rises in work bowl.
Solution:
•Excessively sticky dough can cause
blade to rise. Carefully reinsert blade and
immediately add 2 tablespoons (30 ml)
of flour through the feed tube while the
machine is running.
4. Problem: Dough doesn’t clean inside of the
work bowl.
Solution:
•Amount of dough may exceed maximum
capacity of your food processor. Remove
half and process in two batches.
•Dough may be too dry (see number 7).
•Dough may be too wet (see number 8).
5.Problem: Nub of dough forms on top of blade and does not become uniformly kneaded.
Solution:
•Stop machine, carefully remove dough,
divide it into 3 pieces and redistribute
them evenly in the work bowl.
6. Problem: Dough feels tough after kneading.
Solution:
•Divide dough into 2 or 3 pieces and
redistribute evenly in bowl. Process
10 seconds or until uniformly soft and
pliable.
7. Problem: Dough is too dry.
Solution:
•While machine is running, add water,
1 tablespoon (15 ml) at a time, until dough
cleans the inside of the bowl.
8. Problem: Dough is too wet.
Solution:
•While machine is running, add flour,
1 tablespoon (15 ml) at a time, until dough
cleans the inside of the bowl.
Technical
1. Problem: The motor does not start.
Solution:
•There is a safety interlock to prevent the motor
from starting if it is not properly assembled.
Make sure the work bowl and work bowl cover
are securely locked into position.
•If the motor still will not start, check the
power cord and outlet.
15
2.Problem: The food processor shuts off during
operation.
Solution:
•The cover may have become unlocked;
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 minutes to
allow the food processor to cool off before
resuming.
3. Problem: The motor slowed down during
operation.
Solution:
•This 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.
•The maximum load capacity may have
been exceeded. Remove some of the
ingredients and continue processing.
4.Problem: The food processor vibrated/moved
around the countertop during processing.
Solution:
•Make sure the rubber feet at the bottom of
the unit are clean and dry. Also make sure
that the maximum load capacity is not being
exceeded.
•This is normal as some heavier loads
(e.g., slicing/shredding cheese) may
require the motor to work harder.
RECIPES
To help your Cuisinart Elemental 13 Food Processor feel right at home in your kitchen, we’ve
assembled a variety of delicious recipes to get you started, from quick and easy to more complex
gourmet dishes. Breakfast and brunch through dinner and dessert, these easy-to-follow recipes
make sure every meal is covered.
Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium,
3=challenging).
In addition, the detailed nutritional information lets you know exactly what you’re eating!
Bon appétit!
SOUPS & SALADS
Creamy White Bean Soup......................................................................................................................... 36
Pear and Kale Salad.................................................................................................................................... 37
Celery Root Salad with Tarragon Dressing.............................................................................................. 38
MAIN COURSES & SIDES
Potato Pancakes.......................................................................................................................................... 39
Falafel........................................................................................................................................................... 40
BASICS
Breadcrumbs (Plain and Seasoned).......................................................................................................... 18
Herb Butter.................................................................................................................................................. 19
Basil Pesto ................................................................................................................................................... 20
Meatballs...................................................................................................................................................... 41
Brussels Sprouts with Lardons................................................................................................................... 42
Cauliflower-Crust Pizza............................................................................................................................... 43
Sausage Rolls............................................................................................................................................... 44
Simple Pizza and Tomato Sauce............................................................................................................... 21
Peanut Butter............................................................................................................................................... 22
Almond Butter............................................................................................................................................. 23
Mayonnaise.................................................................................................................................................. 24
Basic Vinaigrette......................................................................................................................................... 25
Caesar Dressing.......................................................................................................................................... 26
BREAKFAST/BRUNCH
Blueberry Cream Cheese........................................................................................................................... 27
Morning Glory Muffins............................................................................................................................... 28
Banana Nut Bread...................................................................................................................................... 29
Rustic Potato and Fennel Tart................................................................................................................... 30
BREADS & DOUGHS
Classic White Bread.................................................................................................................................... 45
Buttery Dinner Rolls.................................................................................................................................... 46
Pizza Dough................................................................................................................................................. 47
Flaky Pastry Dough..................................................................................................................................... 48
DESSERTS
Double Chocolate Zucchini Bread............................................................................................................ 49
Pecan Shortbread Linzer Cookies............................................................................................................. 50
Strawberry Frozen Yogurt........................................................................................................................... 51
APPETIZERS & DRINKS
Hummus....................................................................................................................................................... 31
Guacamole.................................................................................................................................................. 32
Fire-Roasted Salsa....................................................................................................................................... 33
Crab Cakes.................................................................................................................................................. 34
Potato Nachos............................................................................................................................................. 35
16
17
8
BREADCRUMBS (PLAIN AND SEASONED)
HERB BUTTER
There is no need to buy breadcrumbs when you can make them fresh
in your Cuisinart® Food Processor.
Spruce up ordinary dishes with a dab of herb butter. It can be used in plain
pastas, on vegetables, or to finish simply cooked steaks, fish and chicken.
SLICES WHITE BREAD
Makes about 2 cups (500 ml)
1SMALL GARLIC CLOVE, PEELED
Makes 1 cup (250 ml)
1.Preheat oven to 325ºF (160°C). Arrange the bread on a
sheet tray in a single layer. Bake until golden in colour
and completely dried out, about 20 minutes.
1/2SMALL BUNCH CHIVES [ABOUT
¼ OUNCE (7 G)], CUT INTO
1-INCH (2.5 CM) PIECES
1.Insert the small work bowl and small chopping blade.
With the food processor running on High, drop the garlic
through the small feed tube to finely chop. Scrape down
the sides and add the chives and thyme leaves. Pulse to
chop, about 5 to 6 times.
2.When the bread is dried out, break into large pieces
and put into the large work bowl fitted with the large
chopping blade. Pulse to break up, about 10 times.
Process on High until fine and even in consistency, about
1 minute. Store in an airtight container until ready to use.
TIP: Making breadcrumbs is a great use for stale bread.
Just break up and process as instructed above without
baking first.
Note: For seasoned breadcrumbs, add ¼ teaspoon
(1 ml) each dried oregano, dried basil, garlic powder
and ground onion flakes to the work bowl with the
dried-out bread.
Nutritional information per serving [2 tablespoons (15 ml)]:
Calories 60 (11% from fat) • carb. 11g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 90mg • calc. 10mg • fiber 1g
18
BASICS
2SPRIGS FRESH THYME,
LEAVES ONLY
16TABLESPOONS [240 ML
(2 STICKS)] UNSALTED BUTTER,
CUT INTO 1-INCH (2.5 CM)
PIECES AND SOFTENED
1/2
TEASPOON (2.5 ML) KOSHER
SALT
2.Add the butter and salt. Pulse to break up butter, about
5 to 6 times. Process on High until all the ingredients are
fully combined, about 40 seconds.
3.Use herb butter immediately or transfer to a sheet of wax
paper, shape into a log about 4 to 5 inches (10 to 12 cm)
long, wrap and twist the ends in opposite directions to
seal. Store in the refrigerator until ready to use.
TIP: Use this recipe as a guide for making any type of
compound butter. Add a different assortment of herbs,
chopped vegetables, crumbled bacon, or sweet
ingredients like honey or cinnamon sugar.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 100 (99% from fat) • carb. 0g • pro. 0g • fat 11g
sat. fat 8g • chol. 30mg • sod. 67mg • calc. 1mg • fiber 0g
BASICS
19
BASIL PESTO
SIMPLE PIZZA AND TOMATO SAUCE
For a spin on the traditional recipe, substitute the pine nuts in this recipe
with toasted hazelnuts and the basil with 2½ ounces (70 g) arugula
and 1½ ounces (43 g) baby spinach leaves.
The difference between pizza sauce and tomato sauce
is that pizza sauce does not need to be cooked—it cooks on the pizza
in the oven, while tomato sauce simmers on the stove.
2OUNCES (60 G) PARMESAN
CHEESE, CUT INTO ½-INCH
(1.25 CM) CUBES
1
GARLIC CLOVE, PEELED
1/4
CUP (60 ML) PINE NUTS,
LIGHTLY TOASTED
4OUNCES (113 G) FRESH BASIL
LEAVES [ABOUT 3 CUPS
(750 ML)]
¼
TEASPOON (1 ML) KOSHER SALT
½–²∕³ CUP (125 ML - 150 ML) EXTRA
VIRGIN OLIVE OIL
Makes about 11/2 cups (375 ml)
1.Insert the large chopping blade into the large work bowl.
With the food processor running on High, drop the
Parmesan cubes and garlic through the small feed tube to
finely chop. Add the pine nuts and pulse to chop, about 5
to 6 times. Add the basil and salt. Pulse to chop, about 10
to 15 times. Scrape the sides of the bowl.
2.With the machine running on High, add the olive oil in a
steady stream through the small feed tube. Process until
combined, about 1 minute.
3.Use immediately or store in an airtight container in the
refrigerator until ready to use.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g
sat. fat 2g • chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g
2CANS [796 ML (28 OUNCES
EACH)] WHOLE, PEELED
TOMATOES
2 TABLESPOONS (30 ML) EXTRA
VIRGIN OLIVE OIL
2 LARGE GARLIC CLOVES, PEELED
10–15 FRESH BASIL LEAVES
1
TEASPOON (5 ML) KOSHER SALT
Makes 7 cups (1.75 L) pizza sauce; about 5 cups (1.25 L)
tomato sauce
Pizza Sauce:
1.Put all of the ingredients, in the order listed, into the large
work bowl fitted with the large chopping blade. Process on
High until smooth, 1 minute.
2.Use as is for pizza or other recipes that will cook
in the oven. Store remaining sauce in an airtight container
in the refrigerator.
Tomato Sauce:
1.Put tomatoes into the large work bowl fitted with the
large chopping blade. Process on High until smooth,
about 1 minute. Reserve.
2.Put olive oil in a medium saucepan over medium heat.
When oil is hot, add garlic and cook until lightly golden
and fragrant, 2 to 3 minutes. Add puréed tomatoes, cover
and reduce heat to simmer, stirring frequently, until sauce
is reduced slightly until thickened, about
15 minutes.
3.Tear up basil and add to sauce; cook for 2 minutes. Add
salt, taste and adjust seasoning as desired. Remove garlic
cloves before serving.
Nutritional information per serving [½ cup (125 ml) pizza sauce]:
Calories 41 (61% from fat) • carb. 5g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 398mg • calc. 36mg • fiber 1g
Nutritional information per serving [½ cup (125 ml) tomato sauce]:
Calories 58 (43% from fat) • carb. 7g • pro. 1g • fat 3g
sat. fat 0g • chol. 0mg • sod. 557mg • calc. 28mg • fiber 1g
20
BASICS
BASICS
21
PEANUT BUTTER
ALMOND BUTTER
Once you discover how easy it is to make peanut butter in the
Cuisinart food processor, you’ll wonder how you ever bought it jarred.
Try a combination of your favourite nuts to make the ultimate nut butter.
®
1 POUND [ABOUT 4 CUPS (1 L)]
UNSALTED, DRY-ROASTED
PEANUTS
1
TEASPOON (5 ML) KOSHER SALT,
OPTIONAL
Makes 2 cups (500 ml)
1.Put peanuts and salt, if using, into the large work bowl
fitted with the large chopping blade. Pulse to break up,
about 5 to 6 times. Process on High until desired
consistency is achieved.
2.Taste and adjust seasoning as desired. Store in an airtight
container in the refrigerator.
TIP: For a spiced variation, add 2 teaspoons honey (10 ml),
½ teaspoon (2.5 ml) ground cinnamon, 1 teaspoon (5 ml)
kosher salt (do not use if already added above), 1 teaspoon
(5 ml) ground allspice and 1 teaspoon (5 ml) ground
nutmeg.
9 OUNCES [255 G (ABOUT
2 CUPS)] RAW, UNSALTED
ALMONDS
3½ TABLESPOONS (50 ML)
GRAPESEED OIL
1 TEASPOON (5 ML) KOSHER
SALT, OPTIONAL
Makes about 1¼ cups (300 ml)
1.Put almonds, oil and salt, if using, into the large work
bowl fitted with the large chopping blade. Pulse to break
up, about 10 times, and then process on High until
desired consistency is achieved.
2.Taste and adjust seasoning as desired. Store in an
airtight container in the refrigerator.
Nutritional information per serving [1 tablespoon (15 ml),
unsalted]:
Calories 94 (78% from fat) • carb. 3g • pro. 3g • fat 9g
sat. fat 1g • chol. 0mg • sod. 0mg • calc. 34mg • fiber 2g
Nutritional information per serving [1 tablespoon (15 ml),
unsalted]:
Calories 80 (61% from fat) • carb. 2g • pro. 4g • fat 7g
sat. fat 1g • chol. 0mg • sod. 3mg • calc. 36mg • fiber 1g
22
BASICS
BASICS
23
MAYONNAISE
BASIC VINAIGRETTE
Taste the difference in homemade mayonnaise.
Use this basic vinaigrette as a guide and change your vinegar/oil flavours
to create exciting salads. You can add other flavours such as
crushed or roasted garlic, chopped shallots, fresh or dried herbs,
sun-dried tomatoes, honey, lemon juice, or flavoured vinegars.
4
LARGE EGG YOLKS
Makes 1 cup (250 ml)
¾
TEASPOON (3.75 ML) KOSHER
SALT
½
TEASPOON (2.5 ML) DIJON
MUSTARD
1. Put the egg yolks, salt, mustard, lemon juice and water
into the large work bowl fitted with the large chopping
blade. Process on Low until smooth, about 30 seconds.
1
TEASPOON (5 ML) FRESH
LEMON JUICE
1
TABLESPOON (15 ML) WATER
¾
CUP (175 ML) VEGETABLE OIL
2. With the food processor still running on Low, add the oil
through the hole in the small pusher until all the oil is
incorporated and the mayonnaise is emulsified and
homogenous. Scrape down sides. Taste and adjust
seasoning as desired. Store remaining mayonnaise in an
airtight container in the refrigerator.
TIP: For fresh herb mayonnaise, process ¹⁄³ cup (75 ml)
firmly packed fresh herbs (e.g., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding the oil.
1⁄4CUP (60 ML) WINE VINEGAR
(RED OR WHITE)
1
TABLESPOON (15 ML) DIJON
MUSTARD
3⁄4
CUP (175 ML) EXTRA VIRGIN
OLIVE OIL
KOSHER SALT AND FRESHLY
GROUND PEPPER TO TASTE
Makes about 1 cup (250 ml)
1.Put all of the ingredients into the small work
bowl fitted with the small chopping blade.
Process on Low until combined, about 1 minute.
2.Taste and adjust seasoning as desired.
Serve immediately or store in an airtight
container in the refrigerator.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (98% from fat) • carb. 0g • pro. 0g • fat 10g
sat. fat 1g • chol. 0mg • sod. 23mg • calc. 0mg • fiber 0g
For a bolder-flavoured mayonnaise, increase the salt by
¼ teaspoon (1 ml), the Dijon by ½ teaspoon (2.5 ml) and
lemon juice to 1 tablespoon (15 ml).
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 104 (97% from fat) • carb. 1g • pro. 1g • fat 12g
sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g
24
BASICS
BASICS
25
CAESAR DRESSING
BLUEBERRY CREAM CHEESE
There are many versions of this recipe, but our take is pretty close to the
classic. If you prefer not to use raw egg yolks, try an egg substitute.
Flavoured cream cheese options are endless.
This one’s versatile and not too sweet.
2
SMALL GARLIC CLOVES, PEELED
Makes about 1 cup (250 ml)
6
ANCHOVY FILLETS
2
LARGE EGG YOLKS*
2
TEASPOONS (10 ML) DIJON
MUSTARD
1.Insert the large chopping blade into the large work bowl.
With the food processor running on High, drop the garlic
through the small feed tube to finely chop. Add the
anchovies, egg yolks, mustard, lemon juice, vinegar,
Worcestershire sauce and pepper to the work bowl.
Process on High until well blended.
4TEASPOONS (20 ML) FRESH
LEMON JUICE
4
TEASPOONS (20 ML) RED WINE
VINEGAR
2TEASPOONS (10 ML)
WORCESTERSHIRE SAUCE
½TEASPOON (2.5 ML) FRESHLY
GROUND BLACK PEPPER
²∕³
CUP (150 ML) EXTRA VIRGIN
OLIVE OIL
2.With the machine running on Low, slowly pour
the olive oil through the small feed tube in a steady
stream until the dressing is emulsified, about 30 seconds
to 1 minute.
3.Taste and adjust seasoning as desired. Serve immediately or
store in an airtight container in the refrigerator.
* Raw Egg Warning: Caution is suggested in consuming raw
and lightly cooked eggs due to the slight risk of salmonella
or other food-borne illnesses. To reduce this risk, we
recommend you use only fresh, properly refrigerated, clean
grade A or AA eggs with intact shells. Avoid contact
between the yolks or whites and the shell.
6OUNCES 170 G [ABOUT 4¼
CUPS (1 L)] FRESH BLUEBERRIES
1
TEASPOON (5 ML)
GRANULATED SUGAR
1TEASPOON (5 ML) FRESH
LEMON JUICE
1PACKAGE [8 OUNCES (227 G)]
CREAM CHEESE, CUT INTO 4
PIECES AND SOFTENED
Makes 11/2 cups (375 ml)
1.Put blueberries, sugar and lemon juice into a small
saucepan and cook over low heat until blueberries are
mostly broken down and mixture has thickened, about
5 to 6 minutes. Remove from heat and allow to cool to
room temperature.
2.Put softened cream cheese pieces and cooled blueberry
mixture into the small work bowl fitted with the small
chopping blade. Pulse to break up cream cheese and mix
in blueberry mixture, about 8 to 10 times.
3.Serve immediately or store in an airtight container in the
refrigerator.
Nutritional information per serving [2 tablespoons (15 ml)]:
Calories 111 (77% from fat) • carb. 5g • pro. 2g • fat 10g
sat. fat 5g • chol. 31mg • sod. 92mg • calc. 29mg • fiber 1g
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
sat. fat 2g • chol. 24mg • sod. 68mg • calc. 4mg • fiber 0g
26
BASICS
BREAKFAST/BRUNCH
27
MORNING GLORY MUFFINS
BANANA NUT BREAD
Your kids will never guess that the secret ingredient in these muffins
is carrots—they add the perfect sweetness.
Slice up this bread for a tasty breakfast on the go
or for a sweet, afternoon snack.
NONSTICK COOKING SPRAY
¼CUP (60 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
¹∕³
CUP (75 ML) WHOLE-WHEAT
FLOUR
½
TEASPOON (2.5 ML) KOSHER
SALT
¾
TEASPOON (3.75 ML) BAKING
SODA
½
TEASPOON (2.5 ML) GROUND
CINNAMON
¼
CUP (60 ML) ROLLED OATS (NOT
INSTANT)
½
TEASPOON (2.5 ML) GRATED
ORANGE ZEST
¹∕³
CUP (75 ML) WALNUTS, LIGHTLY
TOASTED
2LARGE CARROTS, PEELED AND
CUT TO FIT FEED TUBE
Makes 6 muffins
1. Preheat the oven to 350°F (180°C). Lightly coat a six-cup
muffin pan with nonstick cooking spray. Reserve.
2CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
2. Put the flours, salt, baking soda, cinnamon, oats and zest
into the large work bowl fitted with the large chopping
blade. Process on High to sift, 10 seconds. Transfer
ingredients to a medium mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping blade
and insert the shredding disc with the medium setting
facing up. Shred carrots. Add to the bowl with the dry
ingredients. Stir to combine. Reserve.
4. Reinsert the large chopping blade and add the brown
sugar, eggs, oil and vanilla extract to the work bowl and
process until combined. Add the flour and carrot mixture
and pulse to combine, about 3 times. Scrape down the
sides of the bowl and add the coconut and sunflower
seeds. Pulse to incorporate, about 3 to 4 times.
¹∕³
CUP (75 ML) PACKED LIGHT
BROWN SUGAR
2
LARGE EGGS, ROOM
TEMPERATURE
¹∕³
½
CUP (75 ML) VEGETABLE OIL
5. Divide the batter evenly among the prepared muffin cups
and bake until a cake tester inserted into the center
comes out clean, about 18 to 20 minutes.
TEASPOON (2.5 ML) PURE
VANILLA EXTRACT
Nutritional information per muffin:
¹∕³CUP (75 ML) SHREDDED,
UNSWEETENED COCONUT
2
28
TABLESPOONS (30 ML)
SUNFLOWER SEEDS
NONSTICK COOKING SPRAY
²∕³CUP (150 ML) WALNUT HALVES,
SHELLS REMOVED
1TEASPOON (5 ML) BAKING
POWDER
1TEASPOON (5 ML) BAKING
SODA
1/2TEASPOON (2.5 ML)
KOSHER SALT
2RIPE BANANAS, CUT INTO
1-INCH (2.5 CM) PIECES
2
LARGE EGGS
2
LARGE EGG WHITES
1
CUP (250 ML) GRANULATED
SUGAR
1/2
CUP (125 ML) PLAIN NONFAT
YOGURT
4TABLESPOONS (60 ML)
UNSALTED BUTTER, CUT INTO
1-INCH (2.5 CM) PIECES AND
ROOM TEMPERATURE
2TEASPOONS (10 ML) PURE
VANILLA EXTRACT
Makes one, 9-inch (23 cm) loaf
1.Preheat oven to 350°F (180°C) . Lightly coat a 9-inch
(23 cm) loaf pan with nonstick cooking spray. Reserve.
2.Put flour, nuts, baking powder, baking soda and salt into
the large work bowl fitted with the large chopping blade.
Pulse to combine, about 5 times. Transfer to a mediumsize bowl and reserve.
3.Process banana on High until puréed, about
30 seconds. Scrape down the sides. Add eggs, egg
whites, sugar, yogurt, butter and vanilla extract. Process
on High until well combined, about 10 to 15 seconds.
Add reserved dry ingredients. Pulse until flour is just
mixed in, about 5 to 6 times.
4.Pour batter into prepared pan. Bake until golden brown
and a toothpick inserted into the center comes out clean,
about 50 minutes.
5.Cool in pan on a wire rack for 20 minutes. Remove from
pan and cool completely.
Nutritional information per serving (1 slice based on 12 servings):
Calories 227 (27% from fat) • carb. 37g • pro. 5g • fat 7g
sat. fat 3g • chol. 46mg • sod. 265mg • calc. 30mg • fiber 1g
Calories 306 (60% from fat) • carb. 26g • pro. 6g • fat 21g
sat. fat 4g • chol. 62mg • sod. 372mg • calc. 27mg • fiber 3g
BREAKFAST/BRUNCH
BREAKFAST/BRUNCH
29
RUSTIC POTATO AND FENNEL TART
HUMMUS
This recipe will quickly become a favourite when it comes to entertaining.
It is easy to prepare and, since it’s a free-form tart,
the presentation cannot be beat.
Serve with warm pita for a satisfying snack. See tip on page 47 to learn how
to make your own homemade pita using our pizza dough recipe.
1/2RECIPE FLAKY PASTRY DOUGH,
PAGE 48
1MEDIUM YUKON GOLD POTATO
[ABOUT 8 OUNCES (225 G)]
1/4
FENNEL BULB
1/4CUP (60 ML) DICED SPECK
(PANCETTA OR BACON CAN BE
USED)
1TABLESPOON (15 ML) EXTRA
VIRGIN OLIVE OIL
1/4
TEASPOON (1 ML) KOSHER SALT
¼
TEASPOON (1 ML) GRATED
LEMON ZEST
2
OUNCES (57 G) GOAT CHEESE
EGG WASH [1 LARGE EGG
WHISKED WITH 1 TABLESPOON
(15 ML) OF WATER]
Makes one 9 to 10-inch (23 to 25 cm) tart
1. Have Flaky Pastry Dough prepared and ready to roll out.
Preheat oven to 350ºF (180°C). Line a baking sheet with
parchment paper. Reserve.
1/4CUP (60 ML) FRESH ITALIAN
PARSLEY LEAVES
11/4
TEASPOONS (6 ML) KOSHER
SALT
1/2
2. Adjust the slicing disc to setting 2. Insert the slicing disc.
Slice potatoes. Reserve in bowl.
TEASPOON (2.5 ML) GRATED
LEMON ZEST
1
GARLIC CLOVE, PEELED
3. Remove slicing disc and adjust to setting 4. Slice the fennel.
Remove the slicing disc and stem.
2CANS [15.5 OUNCES (440 G)
EACH] CHICKPEAS, DRAINED
AND RINSED
4. Add the speck, olive oil, salt and lemon zest to the work
bowl with the potatoes and fennel. Toss gently.
1/4
CUP (60 ML) FRESH LEMON
JUICE
1/4
CUP (60 ML) WATER
1/4
CUP (60 ML) EXTRA VIRGIN
OLIVE OIL, PLUS 1 TABLESPOON
(15 ML) FOR SERVING
5. On a lightly dusted surface, roll Flaky Pastry Dough into a
12-inch (30 cm) circle, about ¹∕8-inch (0.3 cm) in thickness.
Pile potato, fennel and speck mixture into the center of the
dough. Top with dollops of goat cheese. Fold dough over
mixture, leaving the center exposed. Brush dough with
egg wash.
6. Bake until vegetables are tender and tart is golden brown,
about 45 minutes to 1 hour. Cool on tray at least 10 to
15 minutes before cutting and serving.
Makes about 2½ cups (625 ml)
1.Put the parsley, salt, lemon zest and garlic into the large
work bowl fitted with the large chopping blade. Pulse to
roughly chop, about 5 to 6 times. Scrape down the sides of
the bowl. Add remaining ingredients and process on High
until smooth, about 5 minutes.
2.Taste and adjust seasoning as desired. Serve, drizzled
with the extra tablespoon of olive oil and sprinkled with
paprika and za'atar, if using.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 43 (41% from fat) • carb. 5g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 138mg • calc. 11mg • fiber 1g
2TABLESPOONS (30 ML) TAHINI
1/2
¹∕8
TEASPOON (2.5 ML) GROUND
CUMIN
TEASPOON (0.5 ML) PAPRIKA,
OPTIONAL
PINCH ZA'ATAR, OPTIONAL
Nutritional information per serving (based on 8 servings):
Calories 229 (62% from fat) • carb. 17g • pro. 5g • fat 16g
sat. fat 10g • chol. 64mg • sod. 402mg • calc. 20mg • fiber 1g
30
BREAKFAST/BRUNCH
APPETIZERS & DRINKS
31
1
GUACAMOLE
FIRE-ROASTED SALSA
A party favourite that can easily be tweaked to your preference.
The deep flavours of this restaurant-style salsa are addictive.
GARLIC CLOVE, PEELED
½ TO 1 JALAPEÑO, SEEDED AND CUT
INTO 1-INCH (2.5 CM) PIECES
½
SMALL ONION (RED OR WHITE)
¼
CUP (60 ML) PACKED CILANTRO LEAVES
5RIPE AVOCADOS, PITTED AND
FLESH SCOOPED OUT
2TABLESPOONS (30 ML) FRESH
LIME JUICE
11/2TEASPOONS (7.5 ML) KOSHER
SALT, PLUS MORE IF DESIRED
Makes about 3 cups (750 ml)
1POUND (454 G) RIPE
TOMATOES, QUARTERED
1.Insert the large chopping blade into the large work bowl.
With the food processor running on High, drop the garlic
and jalapeño pieces through the small feed tube to finely
chop. Add the onion and cilantro to the work bowl. Pulse
to roughly chop, about 5 times.
1SMALL TO MEDIUM ONION,
QUARTERED
2.Add the avocado, lime juice and salt. Pulse until desired
consistency is achieved. Process on High if very smooth
consistency is desired.
3TABLESPOONS (45 ML) EXTRA
VIRGIN OLIVE OIL
3.Taste and adjust seasoning as desired. Serve immediately
or store in an airtight container in the refrigerator.
TIP: Press a piece of plastic wrap directly onto the surface of
the finished guacamole to help prevent browning before
serving or while storing.
½ TO 1JALAPEÑO, HALVED AND
SEEDED
2
2
LARGE GARLIC CLOVES, PEELED
TEASPOONS (10 ML) KOSHER
SALT
Makes about 1½ cups (375 ml)
1.Line a baking sheet with aluminum foil. Put all of the
ingredients onto the prepared baking sheet and toss.
Broil on High until completely charred, about 40 to
50 minutes. Remove from oven and cool.
2.When vegetables are cool to touch, add all ingredients to
the large bowl of the food processor fitted with the large
chopping blade. Pulse until desired consistency is
achieved, about 8 to 10 times for chunky.
3.Taste and adjust seasoning as desired. Serve with tortilla
chips or alongside grilled meats.
Nutritional information per serving [¼ cup (60 ml)]:
Calories 80 (75% from fat) • carb. 4g • pro. 1g • fat 7g
sat. fat 1g • chol. 0mg • sod. 4mg • calc. 12mg • fiber 1g
Nutritional information per serving [¼ cup (60 ml)]:
Calories 137 (75% from fat) • carb. 8g • pro. 12g • fat 25g
sat. fat 2g • chol. 0mg • sod. 273mg • calc. 12mg • fiber 6g
32
APPETIZERS & DRINKS
APPETIZERS & DRINKS
33
CRAB CAKES
POTATO NACHOS
Chopping all the mix-ins for crab cakes takes no time in the food processor.
Thinly sliced potatoes make a heartier, delicious base for nachos.
NONSTICK COOKING SPRAY
Makes 12 crab cakes
16
OUNCES (454 G) LUMP
CRABMEAT
1
GARLIC CLOVE
1.Pick through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C). Line
a baking sheet with aluminum foil. Spray with nonstick
cooking spray. Set aside.
1RED BELL PEPPER, SEEDED AND
CUT INTO 2-INCH (5 CM) PIECES
3GREEN ONIONS, CUT INTO
1-INCH (2.5 CM) PIECES
1/2
CUP (125 ML) FRESH PARSLEY
LEAVES, LOOSELY PACKED
1
TEASPOON (5 ML) EXTRA
VIRGIN OLIVE OIL
1/4
TEASPOON (1 ML) KOSHER SALT
1/4TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2
LARGE EGGS, LIGHTLY BEATEN
1CUP (250 ML) BREADCRUMBS,
SEE PAGE 20 FOR RECIPE
1/2
CUP (125 ML) MAYONNAISE
1TEASPOON (5 ML)
WORCESTERSHIRE SAUCE
11/2
TEASPOONS (7.5 ML) SEAFOOD
SEASONING
2
TEASPOONS (10 ML) DIJON
MUSTARD
HOT SAUCE, OPTIONAL
TARTAR SAUCE, FOR SERVING
LEMON WEDGES, FOR SERVING
2.Insert the small chopping blade into small work bowl.
With the food processor running on High, drop the garlic
through the small feed tube to finely chop. Add the
pepper, green onions and parsley and pulse to coarsely
chop, about 10 to 12 times.
3.Put the oil into a large skillet set placed over medium
heat. Cook chopped vegetables with salt and pepper until
soft, about 5 to 7 minutes. Remove and reserve in a large
mixing bowl.
4.Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, seafood
seasoning, mustard and a dash or two of the hot sauce,
if using, to the mixing bowl. Mix thoroughly but carefully
by hand, so not to break up the crabmeat too much.
5.Form crabmeat mixture into 8 round cakes. Place on
prepared baking sheet and bake until crab cakes are
evenly golden on each side, about 8 to 10 minutes per
side.
2
POUNDS (907 G) RUSSET
POTATOES
1TABLESPOON (15 ML) EXTRA
VIRGIN OLIVE OIL
1
TEASPOON (5 ML) KOSHER SALT
1
BUNCH GREEN ONIONS,
TRIMMED
½ TO 1WHOLE JALAPEÑO, HALVED
LENGTHWISE AND SEEDED
1CAN [15 OUNCES (425 G)]
WHOLE BLACK PITTED OLIVES
8OUNCES (227 G) CHEESE, SUCH
AS SHARP CHEDDAR
SALSA, GUACAMOLE AND
SOUR CREAM, FOR SERVING
Makes 8 servings
1.Preheat oven to 425ºF (220°C). Line two baking sheets
with aluminum foil. Reserve.
2.Adjust the slicing disc to setting 3. Insert the slicing disc.
Slice potatoes. Remove slicing disc and stem. Toss
potatoes with olive oil and salt.
3.Spread potatoes onto the baking sheets in a single layer.
Bake until golden brown and crispy, about 45 minutes.
4.While potatoes are baking, reinsert stem and slicing disc
(still at setting 3). Slice the green onions, jalapeño and
olives. Remove from bowl and reserve.
5.Insert shredding disc with the medium setting facing up.
Shred cheese. Reserve in bowl.
6.When potatoes are done baking, remove from oven and
let cool slightly. Pile half of the potatoes into the center of
one baking sheet. Sprinkle with half of the green onions,
jalapeño, olives and cheese. Pile the remaining potatoes
on top of the first layer and sprinkle with remaining
ingredients. Bake until cheese is melted and slightly
browned, about 5 minutes.
7.Serve immediately with chunky salsa, guacamole and sour
cream if desired.
6.Serve immediately with prepared tartar sauce if desired,
and with a lemon wedge.
Nutritional information per serving:
Nutritional information per crab cake:
Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g
sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • fiber 21g
Calories 186 (57% from fat) • carb. 12g • pro. 8g • fat 12g
sat. fat 2g • chol. 87mg • sod. 652mg • calc. 128mg • fiber 0g
34
APPETIZERS & DRINKS
APPETIZERS & DRINKS
35
3
CREAMY WHITE BEAN SOUP
PEAR AND KALE SALAD
This soup tastes even better the next day,
when the flavours are given more time to develop.
This salad pairs well with our Basic Vinaigrette on page 25.
OUNCES (85 G) DICED
PANCETTA
3SMALL CARROTS, PEELED AND
CUT INTO 1-INCH (2.5 CM)
PIECES
2SMALL STALKS CELERY, CUT
INTO 1-INCH (2.5 CM) PIECES
1SMALL ONION, CUT INTO
1-INCH (2.5 CM) PIECES
1
FRESH THYME SPRIG
1
GARLIC CLOVE, PEELED
¼TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER,
PLUS MORE TO TASTE
3CANS [15.5 OUNCES (439 G)
EACH] CANNELLINI BEANS,
WITH CANNING LIQUID
2 TO 3CUPS (500 TO 750 ML) WATER,
OR LOW-SODIUM CHICKEN
BROTH FOR DEEPER TASTE
KOSHER SALT TO TASTE
Makes about 8 cups (2 L)
1
1.Put a large stockpot over medium heat. Once hot, add
pancetta and cook slowly, stirring frequently, to render fat,
about 5 minutes.
¼SMALL RED CABBAGE HEAD,
CORED AND CUT TO FIT FEED
TUBE
1.Set slicing disc to setting 7. Insert slicing disc. Slice kale.
Reserve in bowl.
2CARROTS, PEELED AND CUT TO
FIT FEED TUBE
2.Adjust slicing disc to setting 2. Slice cabbage, carrots,
pear and cucumber. Transfer to a large bowl. Add walnuts.
Toss with desired dressing.
2.While pancetta is rendering, put carrots, celery and onion
into the large work bowl fitted with the large chopping
blade. Pulse to roughly chop, about 10 times. Add
chopped carrots, celery and onion to the stockpot with
the pancetta, stir. Add thyme, garlic and black pepper.
Allow to cook to soften, about 3 minutes.
3.Add beans with the liquid to the pot, plus enough
liquid (water or low-sodium chicken broth) to just cover
beans, about 2½ cups (625 ml). Bring soup to a boil, cover
with lid, reduce to a simmer and cook until the beans and
vegetables are very tender, about 25 to 30 minutes.
Remove from heat and let cool 5 minutes. Remove thyme
sprig.
1
BUNCH LACINATO KALE
PEAR, CORED AND QUARTERED
½ENGLISH CUCUMBER,
QUARTERED AND CUT TO FIT
FEED TUBE
½CUP (125 ML) WALNUTS,
TOASTED
Makes 9 to 10 cups (2.25 to 2.5 L)
TIP: The dressing for this salad (and most others) can be
made in the large bowl with all the veggies sliced right on
top for the ultimate one-bowl cleanup.
Nutritional information per serving [1 cup (250 ml)]:
Calories 38 (24% from fat) • carb. 7g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 77mg • calc. 38mg • fiber 2g
4.Add soup to work bowl and process on High until desired
consistency is achieved, 30 seconds to 1 minute 30
seconds.
5.Taste and season with salt to taste, one pinch at a time.
TIP: Do not over season. Flavours will deepen as soup cools;
best enjoyed warm.
Nutritional information per serving [1 cup (250 ml)]:
Calories 177 (24% from fat) • carb. 24g • pro. 10g • fat 5g
sat. fat 1g • chol. 11mg • sod. 264mg • calc. 62mg • fiber 7g
36
SOUPS/SALADS
SOUPS/SALADS
37
CELERY ROOT SALAD WITH TARRAGON DRESSING
POTATO PANCAKES
This salad gets better the longer you let it sit; the flavours become bolder
and the celery root gets softer. Make up to a couple of days ahead
to serve at a party or make to eat all week.
This no-fail recipe is great for the holidays, or any time of the year.
DRESSING:
MAKES 1 CUP (250 ML)
1SMALL SHALLOT, CUT INTO
½-INCH (1.25 CM) PIECES
¼
UP (60 ML) PACKED FRESH
C
TARRAGON LEAVES
¼
CUP (60 ML) APPLE CIDER
VINEGAR
1
TEASPOON (5 ML) FRESH
LEMON JUICE
1
TEASPOON (5 ML) DIJON
MUSTARD
¾
TEASPOON (3.75 ML)
KOSHER SALT
¼
EASPOON (1 ML) FRESHLY
T
GROUND BLACK PEPPER
¾
CUP (175 ML) EXTRA VIRGIN
OLIVE OIL
SALAD:
MAKES ABOUT 8 CUPS (2 L)
1CUP (250 ML) RAW, UNSALTED
PISTACHIOS, SHELLED
2SMALL HEADS OR 1 LARGE
HEAD [ABOUT 12 OUNCES
(340 G)] CELERY ROOT
1. To make dressing: Put the shallot and tarragon into the small
work bowl fitted with the small chopping blade. Pulse to
roughly chop, about 2 to 3 times.
2.Add the vinegar, lemon juice, mustard, salt and pepper to
work bowl. Process on Low to fully blend, about 20 seconds.
3.While food processor is running on Low, slowly pour the olive
oil through the drizzle hole in the pusher. Continue to
process on Low until emulsified, about 40 seconds.
Reserve or store in an airtight container in the refrigerator.
4.To make salad: Put the pistachios into the large bowl fitted
with the large chopping blade. Pulse, to roughly chop, about
5 to 6 times. Reserve in bowl.
5.Remove the large chopping blade and insert the shredding
disc with the medium side facing up. Prep celery root by
washing and peeling. Rub peeled celery root with lemon half.
Cut celery root into pieces so that they will fit into the feed
tube. Rub each piece with more lemon. Shred celery root on
High. Transfer to a large mixing bowl. Toss with 1 teaspoon
(5 ml) lemon juice.
6.Prep apple by halving, coring and rubbing with lemon half.
Remove medium shredding disc and flip so the fine side is
facing up; shred apple on High. Add to bowl with celery
root. Toss mixture with additional teaspoon of lemon juice.
2TABLESPOONS (30 ML) FRESH
ITALIAN PARSLEY LEAVES
1POUND (454 G) RUSSET
POTATOES*, PEELED AND CUT
TO FIT FEED TUBE
1/2
SMALL ONION, TRIMMED
2TABLESPOONS (30 ML)
UNBLEACHED ALL-PURPOSE
FLOUR (YOU MAY USE MATZO
MEAL)
1
TEASPOON (5 ML) KOSHER SALT
Makes twelve, 3-inch (7.5 cm) pancakes
1.Insert the small bowl with the small chopping blade. Put
parsley in the bowl and process on High to chop evenly.
Reserve.
2.Insert the shredding disc with the fine side facing up.
Shred the potato and the onion. Transfer to a clean towel
and gently wring to squeeze out all of the excess liquid.
Transfer to a large bowl. Add reserved parsley, flour, salt
and pepper; toss to mix thoroughly. Add egg and stir.
1/4TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
3.Divide the potato mixture evenly to make 12 pancakes.
Form into balls and then flatten into pancakes.
1
4.Put 2 tablespoons (30 ml) of the oil into a large skillet and
heat over medium high heat. Once hot, add 6 of the
pancakes and cook until golden brown, about 3 to
4 minutes. Flip and cook on the other sides until also
golden brown and cooked thoroughly, about 5 to
6 minutes, lowering the heat if necessary to cook through
and not burn.
LARGE EGG, LIGHTLY BEATEN
4TABLESPOONS (60 ML) EXTRA
VIRGIN OLIVE OIL, DIVIDED
* 1/2 POUND (227 G) RUSSET,
½ POUND (227 G) SWEET
POTATO MAY BE USED
5.Transfer to a plate lined with a paper towel to absorb
excess grease. Add the remaining 2 tablespoons (30 ml)
of oil to the pan and heat to cook second batch of
pancakes.
6.Serve immediately with applesauce or sour cream
if desired.
½
LEMON (FOR RUBBING
CELERY ROOT AND APPLE)
7.Add raisins and Tarragon Dressing; toss to coat. Sprinkle
with chopped pistachios and more fresh tarragon if desired.
Nutritional information per serving (1 latke):
2
TEASPOONS (10 ML) FRESH
LEMON JUICE, DIVIDED
Nutritional information for dressing per serving [2 tablespoons (30 ml)]:
Calories 83 (53% from fat) • carb. 8g • pro. 2g • fat 5g
sat. fat 1g • chol. 18mg • sod. 8mg • calc. 9mg • fiber 1g
1GALA (OR SIMILAR) APPLE,
CORED
½
CUP (125 ML) GOLDEN
RAISINS
½
CUP (125 ML) TARRAGON
DRESSING
CHOPPED TARRAGON,
FOR GARNISH
38
Calories 186 (97% from fat) • carb. 1g • pro. 0g • fat 21g
sat. fat 3g • chol. 0mg • sod. 222mg • calc. 6mg • fiber 0g
Nutritional information for salad per serving [1 cup (250 ml)]:
Calories 147 (40% from fat) • carb. 20g • pro. 4g • fat 7g
sat. fat 1g • chol. 0mg • sod. 45mg • calc. 44mg • fiber 4g
SOUPS/SALADS
MAIN COURSES & SIDES
39
FALAFEL
MEATBALLS
Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions.
This recipe allows you to chop and mix all of the ingredients
directly in the Cuisinart® food processor.
1 CUP (250 ML) DRIED GARBANZO
BEANS, SOAKED IN COLD
WATER OVERNIGHT
1
GARLIC CLOVE, PEELED
½ SMALL ONION, CUT INTO
1-INCH (2.5 CM) PIECES
1
TEASPOON (5 ML) KOSHER SALT
¼TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
1
TEASPOON (5 ML) GROUND
CUMIN
¾
TEASPOON (3.75 ML) GROUND
CORIANDER
¼CUP (60 ML) FRESH ITALIAN
PARSLEY LEAVES, LOOSELY
PACKED
¼
TEASPOON (1 L) BAKING SODA
1
TABLESPOON (15 ML) WATER
¼
CUP (60 ML) VEGETABLE OIL
Makes 8 falafel
1.Drain the soaked garbanzo beans. Put the drained beans
into the large work bowl fitted with the large chopping
blade. Pulse to break up and then process on High until
smooth, about 30 seconds. Add the garlic, onion, salt,
pepper, cumin and coriander to the beans and process
until the vegetables are finely chopped. Pulse in the
parsley.
2.Dissolve the baking soda in the water and reserve. With
the machine running on High, add the baking soda and
water and continue to process until the falafel batter is
smooth.
3.Form patties using a ¼-cup (60 ml) measuring cup.
4.Fry until deeply and evenly golden.
Serve immediately.
1½POUNDS (680 G) BEEF CHUCK,
CUT INTO 1-INCH (2.5 CM)
PIECES
½POUND (227 G) PORK
SHOULDER, TRIMMED OF ANY
EXCESS FAT, CUT INTO 1-INCH
(2.5 CM) PIECES
2
GARLIC CLOVES, PEELED
½CUP (125 ML) FRESH ITALIAN
PARSLEY LEAVES, LOOSELY
PACKED
½
ONION, CUT INTO 1-INCH
(2.5 CM) PIECES
½CUP (125 ML) ITALIAN
SEASONED
BREADCRUMBS
1½TEASPOONS (7.5 ML) KOSHER
SALT
2
LARGE EGGS, LIGHTLY BEATEN
Makes 18 meatballs
1.Put beef and pork pieces into the freezer for 30 minutes to
slightly harden. Preheat oven to 425º F (220°C). Line two
baking sheets with aluminum foil. Reserve.
2.While meat is in freezer, insert the large chopping blade
into the large work bowl. With the food processor running
on High, drop the garlic through the small feed tube to
finely chop. Add the parsley and onion to the bowl and
pulse to roughly chop, about 5 to 6 times. Once the
30 minutes have elapsed and the meat is firm but not
hard, add the meat to the work bowl. Add the breadcrumbs, salt and eggs. Pulse to chop meat and combine
ingredients until meat is medium fine, about 35 times.
3.Using a ¼ cup (60 ml) measuring cup, form meat mixture
into balls. Bake until golden brown on all sides, about
25 to 30 minutes.
Nutritional information per falafel:
4.Serve, plain or with tomato sauce.
Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g
sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g
Nutritional information per meatball:
Calories 119 (46% from fat) • carb. 3g • pro. 13g • fat 6g
sat. fat 2g • chol. 60mg • sod. 324mg • calc. 17mg • fiber 0g
40
MAIN COURSES & SIDES
MAIN COURSES & SIDES
41
BRUSSELS SPROUTS WITH LARDONS
CAULIFLOWER-CRUST PIZZA
Slicing the Brussels sprouts (and any other ingredient)
in the food processor ensures they will all cook evenly.
Try this cauliflower crust as a gluten-free alternative.
1POUND (454 G) BRUSSELS
SPROUTS, CLEANED AND
ROOT END TRIMMED
½POUND (227 G) SLAB BACON,
CUT INTO LARDONS [¼-INCH
(0.6 CM) CUBES]
2TABLESPOONS (30 ML) APPLE
CIDER VINEGAR
KOSHER SALT AND BLACK
PEPPER FOR SEASONING,
IF DESIRED
Makes 3 cups (750 ml)
CRUST*:
Makes 8 servings
1. Adjust the slicing disc to setting 5. Insert slicing disc. Slice
Brussels sprouts. Reserve in work bowl.
1HEAD [ABOUT 1 POUND
(454 G)] CAULIFLOWER,
FLORETS ONLY
1.Preheat oven to 450°F (230°C). Line a baking sheet with
parchment paper. Set aside.
2. Put bacon lardons into a large nonstick skillet set over
medium heat. Cook until crispy, stirring often to prevent
sticking, about 6 minutes.
2
LARGE EGGS
¾
CUP (170 ML) GRATED
PARMESAN CHEESE
3. Use a slotted spoon to remove bacon and transfer
to a plate. Leaving the bacon fat in the pan, increase the
heat to medium-high. When hot, add reserved Brussels
sprouts and cook until brown on one side, 3 to 4 minutes.
Stir and cook until tender, an additional 1 to 2 minutes.
Add in lardons and vinegar; stir. Remove from heat.
½
TEASPOON (2.5 ML) KOSHER
SALT
2.Put cauliflower florets into the large work bowl fitted
with the large chopping blade. Pulse to break up, 5 to
6 times, and then process on High to finely chop, about
30 seconds. Add remaining crust ingredients to work
bowl and process on High again to combine, about
30 seconds. Transfer ingredients to the prepared baking
sheet. Form into a rectangle about ½ inch (1.25 cm) thick.
Bake until golden brown and slightly firm, about
40 minutes. Cool slightly.
¼TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
¼
TEASPOON (1 ML) ONION
POWDER
¼
TEASPOON (1 ML) GARLIC
POWDER
4. Taste and season with salt and pepper if desired.
Nutritional information per serving [½ cup (125 ml)]:
Calories 222 (65% from fat) • carb. 7g • pro. 13g • fat 16g
sat. fat 5g • chol. 41mg • sod. 802mg • calc. 32mg • fiber 3g
TOPPING:
½BELL PEPPER, SEEDED AND CUT
TO FIT FEED TUBE
½
ONION, TRIMMED
3
WHITE MUSHROOMS
½POUND (227 G) MOZZARELLA,
REFRIGERATED
¾CUP (175 ML) PIZZA SAUCE,
SEE RECIPE PAGE 23
2TABLESPOONS (30 ML) EXTRA
VIRGIN OLIVE OIL
3.While cauliflower is cooling, adjust slicing disc to
setting 5. Insert slicing disc. Slice pepper, onion and
mushrooms. Transfer to a large bowl. Reserve.
4.Insert shredding disc with the medium setting facing up.
Shred the mozzarella. Reserve in bowl.
5.Put the pizza sauce in the center of the cooled cauliflower
crust and spread evenly, leaving a 1-inch (2.5 cm) border.
Spread vegetables evenly over sauce. Spread cheese
evenly over vegetables. Brush edges of crust with olive
oil.
6.Bake until toppings are soft and cheese is melted and
bubbly, about 15 to 20 minutes.
* Our Pizza Dough recipe on page 58 can also be used. Unlike
the cauliflower crust, it does not need to be prebaked first.
To make: On a lightly dusted surface, roll out pizza dough
into a 12-inch (30 cm) circle. Transfer pizza dough to a pizza
screen sprayed with nonstick cooking spray or a baking
sheet dusted very well with cornmeal. Top with sauce and
toppings, brush edges of crust with olive oil and bake until
crust is golden brown, toppings are soft and cheese is
melted and bubbly.
Nutritional information per serving:
Calories 210 (60% from fat) • carb. 8g • pro. 15g • fat 15g
sat. fat 7g • chol. 80mg • sod. 715mg • calc. 366mg • fiber 2g
42
MAIN COURSES & SIDES
MAIN COURSES & SIDES
43
SAUSAGE ROLLS
CLASSIC WHITE BREAD
The taste of homemade sausage surpasses the taste of prepackaged and is
very easy to make in the Cuisinart® food processor. Cook it “loose” on the
stovetop to add to any pasta or sauce dish, or make New York City-style
sausage rolls using pizza dough and sauce like we do here.
Fresh homemade bread is very simple to make with your
Cuisinart® Food Processor.
1POUND (454 G) PORK
SHOULDER, TRIMMED OF ANY
EXCESS FAT AND CUT INTO
1-INCH (2.5 CM) PIECES
1
TEASPOON (5 ML) FENNEL
SEEDS
1
GARLIC CLOVE, PEELED
1½
TEASPOONS (7.5 ML) KOSHER
SALT
½TEASPOON (2.5 ML) FRESHLY
GROUND BLACK PEPPER
¼
TEASPOON (1 ML)
GRANULATED SUGAR
1RECIPE PIZZA DOUGH, PAGE 58
2CUPS (500 ML) SHREDDED
MOZZARELLA CHEESE
1CUP (250 ML) PREPARED PIZZA
SAUCE (OR USE RECIPE ON
PAGE 23)
Makes four, 7-inch (18 cm) rolls
1.Put pork pieces into the freezer for 30 minutes to slightly
harden. While pork is in the freezer, toast fennel seeds in
a pan over medium heat. Reserve.
2¼TEASPOONS [11 ML (1 PACKET)]
ACTIVE DRY YEAST
2
TEASPOONS (10 ML)
GRANULATED SUGAR
¹∕³CUP (75 ML) WARM WATER
[105° TO 110°F (40°C TO 43°C)]
2. Insert the large chopping blade into the large work bowl.
With the food processor running on High, drop the garlic
through the small feed tube to finely chop. When the pork
shoulder cubes are sufficiently cold, put them into the
large bowl with the chopped garlic. Add the toasted
fennel seeds, salt, pepper and sugar. Pulse to coarsely
chop, about 15 to 20 times.
4CUPS (1 L) UNBLEACHED,
ALL-PURPOSE FLOUR
3.In a large skillet set over medium-high heat, cook
chopped pork until completely browned. With a slotted
spoon, transfer to a plate lined with a paper towel to drain
and cool. Preheat oven to 425ºF (220°C).
4.While sausage is cooling and oven is heating, lightly dust
a flat surface with flour. Roll the prepared pizza dough into
an 18-inch (45 cm) circle. Divide into four equal pieces.
5.Take one piece of dough and place it in front of you
with the point facing away from you. Put ½ cup
(125 ml) of the shredded mozzarella into the center
of each piece of dough and arrange into a horizontal
straight line. Distribute the meat evenly on top of each
cheese pile. Top each with ¼ cup (60 ml) of pizza sauce.
6.Close roll by folding the long bottom part of the dough
loosely over the mixture, then fold the tip over the folded
dough and tuck under roll. The sides of the sausage roll
will be exposed. Repeat with each of the pieces of dough.
7. Put the rolls on a baking sheet lined with foil and bake in
the lower part of the oven until dough is golden brown,
about 20 to 25 minutes.
3TABLESPOONS (45 ML)
UNSALTED BUTTER, CUT INTO
1-INCH (2.5 CM) PIECES
11/2
TEASPOONS (7.5 ML) KOSHER
SALT
1
CUP (250 ML) COLD WATER
NONSTICK COOKING SPRAY
Makes two, 1-pound (454 g) loaves
1.In a 2-cup (500 ml) liquid measuring cup, dissolve yeast
and sugar in warm water. Let stand until foamy, about
5 minutes.
2.Put the flour, butter and salt into the large work bowl
fitted with the dough blade. Process on Low to sift, about
10 to 15 seconds.
3.Add cold water to yeast mixture. With the food processor
running on Low, add the liquid through the small feed
tube only as fast as flour absorbs it. Once dough cleans
the sides of the work bowl and forms a ball, continue
processing to knead for 45 seconds.
4.Transfer dough to a large bowl lightly dusted with flour.
Cover with plastic wrap and allow to rise in a warm place
until doubled, about 1 to 1½ hours.
5.After the dough has doubled in size, lightly coat two,
9-inch (23 cm) loaf pans with nonstick cooking spray.
Reserve. Punch down dough and divide into two equal
pieces. Form into 2 loaves and transfer to the prepared
loaf pans. Cover with plastic wrap coated with the
nonstick cooking spray. Allow to rise until dough is just
above the tops of the pans, about 45 minutes to 1 hour.
6. Preheat oven to 400°F (200°C). Bake until tops are
browned and loaf sounds hollow when tapped, about 30
to 35 minutes. Remove from pans and cool on wire rack.
Cool completely before slicing.
Nutritional information per serving (based on 16 servings):
Calories 137 (17% from fat) • carb. 25g • pro. 3g • fat 3g
sat. fat 1g • chol. 6mg • sod. 221mg • calc. 80mg • fiber 1g
Nutritional information per serving (½ sausage roll):
Calories 472 (35% from fat) • carb. 49g • pro. 29g • fat 18g
sat. fat 7g • chol. 70mg • sod. 1275mg • calc. 228mg • fiber 2g
44
MAIN COURSES & SIDES
BREADS & DOUGHS
45
¹∕³
BUTTERY DINNER ROLLS
PIZZA DOUGH
Fresh from the oven, warm rolls make any dinner extra special.
For more pizza recipes, go to Cuisinart.ca.
CUP (75 ML) WHOLE MILK
6TABLESPOONS (90 ML)
UNSALTED BUTTER, PLUS
MORE FOR PAN
3
1¾
TABLESPOONS (45 ML) GRANULATED SUGAR
TEASPOONS (9 ML) ACTIVE DRY
YEAST
3TABLESPOONS (45 ML) WARM
WATER [105° TO 110°F (40 TO
43°C)]
3
CUPS (750 ML) BREAD FLOUR
¾
TEASPOON (3.75 ML) KOSHER
SALT
1
LARGE EGG, LIGHTLY BEATEN
EGG WASH [1 LARGE EGG
WHISKED WITH 1 TABLESPOON
(15 ML) WATER]
Makes 12 rolls
1.In a small saucepan, combine the milk, butter and sugar.
Warm over low heat until the butter is melted. Remove
from heat and reserve.
2.In a 2-cup (500 ml) measuring cup, dissolve the yeast in
the warm water. Let stand until foamy, about 5 minutes.
3.Put the flour and salt into the large work bowl fitted with
the dough blade. Process on Low to sift, 10 seconds. Add
the milk mixture and egg to the yeast mixture. Gently stir
to combine.
4.With the machine running on Low, slowly add the liquid
through the feed tube and process until a dough ball
forms. Continue processing to knead the dough,
45 seconds. Shape the dough into a smooth ball and
transfer to a large mixing bowl; cover with plastic wrap.
Allow to rise in a warm place until doubled in size, about
45 to 60 minutes.
5.Preheat oven to 450°F (230°C). Lightly butter a 9-inch
(23 cm) round baking pan. Divide the dough into 12 equal
pieces, about 2 ounces (57 g) each. Roll into smooth
rounds and arrange in the prepared pan. Cover with
plastic wrap and allow to rise until the rolls have doubled
in size, about 30 to 40 minutes.
6.Just before baking, gently brush the rolls with the egg
wash. Bake until golden brown or an internal temperature
of 200°F (95°C) is reached, about 12 to 15 minutes.
7.Remove rolls from pan and cool on a rack for about 10
minutes before serving. For a softer roll, brush each with
melted butter just after removing from the oven.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g
sat. fat 1g • chol. 22mg • sod. 157mg • calc. 17mg • fiber 1g
2¼TEASPOONS [11 ML (1 PACKET)]
ACTIVE DRY YEAST
½CUP (125 ML) WARM WATER
[105°F TO 110°F (40 TO 43°C)]
1
TEASPOON (5 ML)
GRANULATED SUGAR
4CUPS (1 L) UNBLEACHED,
ALL-PURPOSE FLOUR, PLUS
MORE FOR DUSTING
1½
TEASPOONS (7.5 ML) KOSHER
SALT
1TABLESPOON (15 ML) EXTRA
VIRGIN OLIVE OIL
1
CUP (250 ML) COLD WATER
Makes three, 12-inch (30 cm) pizzas
1.Put the yeast, warm water and sugar into a 2-cup (500 ml)
measuring cup. Let stand until foamy, about 5 minutes.
2.Put the flour, salt and olive oil into the large work bowl
fitted with the dough blade. Pulse about 5 times to mix.
3.Add the cold water to the yeast mixture. With the food
processer running on Low, slowly pour the liquid yeast
mixture through the feed tube. Process until a dough ball
forms. Continue processing to knead, about 1 minute.
Dough will be slightly sticky.
4.Transfer dough to a large bowl that is lightly dusted with
flour. Cover with plastic wrap and let rise in a warm place
until doubled, about 45 minutes to 1 hour.
5.Punch down dough and divide into three portions. Use
immediately, or store remaining portions in sealed, airtight
plastic bags in the refrigerator for up to 2 days or in the
freezer up to 3 months.
6.Bake using the pizza sauce recipe on page 23 or use to
make focaccia. To make focaccia: Brush a baking sheet
with 3 tablespoons (45 ml) of extra virgin olive oil. Stretch
the dough onto the pan and cover to let rise again, an
additional 45 minutes to 1 hour. Drizzle with an additional
1 to 2 tablespoons (15 to 30 ml) of extra virgin olive oil
and sprinkle with kosher salt and fresh herbs if desired.
Bake in an oven set to 425ºF (220°C) until golden brown
and crispy, about 40 minutes.
TIP: Pizza dough can also be used to make pita bread: Roll
2-ounce (57 g) pieces into disks, about ¼ inch (0.6 cm) thick
and bake in a 450° F (230°C) oven until puffed, about
3 minutes.
Nutritional information per serving (based on 8 servings):
Calories 73 (7% from fat) • carb. 15g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 134mg • calc. 0mg • fiber 0g
46
BREADS & DOUGHS
BREADS & DOUGHS
47
FLAKY PASTRY DOUGH
DOUBLE CHOCOLATE ZUCCHINI BREAD
This versatile dough can be used for sweet or savoury treats.
The zucchini keeps this quick bread very moist, without much added fat.
2CUPS (500 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1
TEASPOON (5 ML) KOSHER SALT
16TABLESPOONS [236 ML (2
STICKS)] UNSALTED BUTTER,
COLD AND CUT INTO ½-INCH
(1.25 CM) CUBES
¼
CUP (60 ML) ICE WATER
Makes two, single-crust 9-inch (23 cm) tarts or one,
double-crust pie
1.Put the flour and salt into the large work bowl fitted
with the large chopping blade. Process on High to sift,
10 seconds.
2.Evenly disperse the butter on top of the flour mixture.
Pulse until the mixture resembles coarse crumbs, about
14 pulses. Pour in water, 1 tablespoon (15 ml) at a time,
and pulse until the mixture just forms a dough—you may
not need all of the water.
3.Divide the dough equally into 2 pieces and form
each into a flat disk. Wrap each with plastic wrap and
refrigerate for at least 30 minutes or until ready to use, up
to 1 week. This dough also freezes well, up to 3 months.
TIP: For a sweet pastry dough, add 1½ tablespoons (25 ml)
of granulated sugar to the dry ingredients in the work bowl.
Nutritional information per serving (based on 16 servings):
Calories 150 (66% from fat) • carb. 11g • pro. 2g • fat 11g
sat. fat 8g • chol. 30mg • sod. 133mg • calc. 0mg • fiber 0g
48
BREADS & DOUGHS
NONSTICK COOKING SPRAY
1¾CUPS (425 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
½
CUP (125 ML) COCOA POWDER
2TEASPOONS (10 ML) INSTANT
ESPRESSO POWDER
1
TEASPOON (5 ML) GROUND
CINNAMON
1
TEASPOON (5 ML) KOSHER SALT
1
TEASPOON (5 ML) BAKING
POWDER
¼
TEASPOON (1 ML) BAKING
SODA
PINCH NUTMEG
1LARGE ZUCCHINI [ABOUT 12
OUNCES (340 G)], TRIMMED
AND CUT TO FIT FEED TUBE
1
CUP (250 ML) PACKED LIGHT
BROWN SUGAR
2
LARGE EGGS
½
CUP (125 L) VEGETABLE OIL
½CUP (125 ML) CHOCOLATE
CHIPS (SEMISWEET OR MILK
CHOCOLATE)
49
DESSERTS
Makes one, 9-inch (23 cm) loaf
1.Preheat oven to 325° F (160°C). Lightly coat a 9-inch
(23 cm) loaf pan with cooking spray. Reserve.
2.Combine the flour, cocoa powder, espresso powder,
cinnamon, salt, baking powder, baking soda and nutmeg
in a medium bowl. Reserve.
3.Insert the shredding disc with the medium side facing up.
Shred zucchini. Add to the bowl with the reserved dry
ingredients.
4.Put the sugar, eggs and oil into the large work bowl fitted
with the large chopping blade. Process on High for
30 seconds. Add dry ingredients and pulse, to just
combine, about 8 to 10 times. Remove blade. Fold in
chocolate chips. Pour batter into prepared loaf pan.
5.Bake until a cake tester inserted into the center comes out
clean, about 1 hour.
6.Let cool in pan and serve warm if desired.
Nutritional information per serving (based on 12 servings):
Calories 272( 42% from fat) • carb. 38g • pro. 4g • fat 14g
sat. fat 4g • chol. 36mg • sod. 240mg • calc. 8mg • fiber 2g
DESSERTS
49
PECAN SHORTBREAD LINZER COOKIES
STRAWBERRY FROZEN YOGURT
These cookies can be cut into any shape,
making them perfect for any holiday.
Substitute your favourite frozen fruit if desired; plus,
top with fresh fruit chopped in your Cuisinart® food processor.
1/2
CUP (125 ML) TOASTED PECAN
HALVES
1/4
CUP (60 ML) GRANULATED
SUGAR
3CUPS (750 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, PLUS
MORE FOR ROLLING
1CUP (250 ML) CONFECTIONERS’
SUGAR, PLUS EXTRA FOR
DUSTING
1/2
TEASPOON (2.5 ML) KOSHER
SALT
20TABLESPOONS [300 ML (2½
STICKS)] UNSALTED BUTTER,
ROOM TEMPERATURE, CUT
INTO 1-INCH (2.5 CM) PIECES
1
TEASPOON (5 ML) PURE
VANILLA EXTRACT
3/4
CUP (175 ML) RASPBERRY JAM,
WARM
Makes 45 cookie sandwiches
1.Put the pecans and sugar into the large work bowl fitted
with the large chopping blade. Pulse until the mixture
resembles a coarse meal, remove and reserve. Put the
flour, confectioners’ sugar and salt into the work bowl.
Pulse to mix dry ingredients together, about 2 to 3 times.
Add the pecan/sugar mixture to dry ingredients.
2.Distribute the butter evenly over dry ingredients in work
bowl. Pulse to cut in the butter, 10 to 12 pulses. Add the
vanilla extract. Continue to pulse until the mixture forms a
dense dough. Remove dough and divide into two equal
disks, wrap in plastic wrap and place in refrigerator for at
least one hour.
2
CUPS (500 ML) FROZEN
STRAWBERRIES
½
CUP (125 ML) YOGURT,
PLAIN OR LOWFAT
1
TABLESPOON (15 ML) AGAVE
NECTAR
Makes 2 cups (500 ml)
1.Put the strawberries into the large work bowl fitted with
the large chopping blade. Pulse to break up, about 15 to
20 times. Add yogurt and agave, and process on High
until smooth, about 1 minute.
Nutritional information per serving [½ cup (125 ml)]:
Calories 54 (7% from fat) • carb. 13g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 23mg • calc. 48mg • fiber 1g
3.Preheat oven to 350°F (180°C). Line two baking sheets
with parchment paper. Set aside.
4.Remove 1 dough disk from refrigerator. On a floured
surface, roll the dough into an even ¹∕8-inch (0.3 cm)
thickness. Using a 2-inch (5 cm) fluted round cookie cutter,
cut rounds and place on parchment-lined baking sheet.
Bake for 16 to 20 minutes, turning baking sheet halfway
through bake time, until the edges are golden. Remove
from oven and transfer cookies to a cooling rack.
5.Repeat rolling and baking with remaining dough, this time
using a ¾-inch (1.9 cm) round cutter to cut out centers of
the 2-inch (3 cm) fluted rounds.
6.Once cookies are cooled, spread ½ tablespoon (7.5 ml) of
the warm jam over the entire surface of the uncut rounds.
Top with the cutout rounds and press gently together to
adhere. Dust the tops of the cookies with confectioners’
sugar.
Nutritional information per cookie sandwich:
Calories 66 (11% from fat) • carb. 14g • pro. 1g • fat 1g
sat. fat 0g • chol. 0mg • sod. 25mg • calc. 2mg • fiber 0g
50
DESSERTS
DESSERTS
51
WARRANTY
LIMITED THREE-YEAR
WARRANTY
We warrant that this Cuisinart product will
be free of defects in materials or
workmanship under normal home use for
3 years from the date of original purchase.
This warranty covers manufacturer’s
defects including mechanical and electrical
defects. It does not cover damage from
consumer abuse, unauthorized repairs or
modifications, theft, misuse, or damage
due to transportation or environmental
conditions. Products with removed or
altered identification numbers will not be
covered.
This warranty is not available to retailers or
other commercial purchasers or owners. If
your Cuisinart product should prove to be
defective within the warranty period, we
will repair it or replace it if necessary. For
warranty purposes, please register your
product online at www.cuisinart.ca to
facilitate verification of the date of original
purchase and keep your original receipt for
the duration of the limited warranty. This
warranty excludes damage caused by
accident, misuse or abuse, including
damage caused by overheating, and it
does not apply to scratches, stains,
discolouration or other damage to external
or internal surfaces that does not impair
the functional utility of the product. This
warranty also expressly excludes all
incidental or consequential damages.
Your Cuisinart product has been
manufactured to the strictest specifications
and has been designed for use only in
120 volt outlets 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.
If the appliance should become defective
within the warranty period, do not return
the appliance to the store. Please contact
our Customer Service Centre:
Toll-free phone number:
1-800-472-7606
®
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, Ont. L4H 0L2
Email:
consumer_Canada@conair.com
Model: FP-13C SERIES
To facilitate the speed and accuracy of
your
return, please enclose:
• $10.00 for shipping and handling of the
product (cheque or money order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original proof
of purchase
• Any other information pertinent to the
product’s return
* Product date code can be found on the
underside of the base of the product.
The product date code is a 4 or 5 digit
number. Example, 90630 would
designate year, month & day (2009, June
30th).
Food
Processors
Juicers
Coffeemakers
Cookware
Tools and
Gadgets
Cuisinart offers an extensive assortment of top quality products
to make life in the kitchen easier than ever. Try some of our
other countertop appliances, cookware, tools and gadgets.
www.cuisinart.ca
Note: We recommend you use a traceable,
insured delivery service for added
protection.
Cuisinart will not be held responsible for
in-transit damage or for packages that are
not delivered to us. To order replacement
parts or accessories, call our Customer
Service Centre at 1-800-472-7606.
For more information, please visit our
website at www.cuisinart.ca.
©2016 Cuisinart Canada
100 Conair Parkway,
Woodbridge, Ont L4H 0L2
Consumer Call Centre E-mail:
Consumer_Canada@Conair.com
Printed in China
52
Trademarks or service marks of third parties
referred to herein are the trademarks or
service marks of their respective owners.
16CC021502
IB-14149-CAN
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