2.8l Food Processor

Transcript

2.8L Food Processor FP12DCSU Congratulations on your purchase of the 2.8L Food Processor. For over 30 years Cuisinart’s aim has been to produce the very finest kitchen equipment so that cooks at home as well as professional chefs have the tools to express their creativity. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day. That is why they have come to be regarded as the defining machines in their field by chefs across the world. To learn more about new products we are launching, register for our free Cuisinart newsletter, simply visit our website www.cuisinart.co.uk and refer to the club section. Whatever you cook, cook it better with Cuisinart. 2 Contents Product Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Safety Cautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Instructions for Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 A Fitting and Removing the Bowls and Lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 B Fitting and Removing the Large and Small Pushers . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 C Fitting and Removing the Blades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 D Fitting and Removing the Discs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 E Touch Pad Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Processing Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 A Chopping and Puréeing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 B Slicing and Shredding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 C Kneading Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 D Trouble Shooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Cleaning & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 UK Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 UK After Sales Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 3 Product Description Small Pusher Whipping Disc Large Pusher Lid with Wide Mouth Feed Tube Stem Adapter Adjustable Slicing Disc (Imm to 6mm) Reversible Shedding Disc Small Bowl (900ml) Dough Blade Large Chopping/ Mixing Blade 4 Large Bowl (2.8L) Small Chopping/ Mixing Blade Control Buttons Storage Box Die Cast Housing Base Safety Cautions Carefully read all the instructions before using the appliance and keep in a safe place for future reference. Always follow these safety cautions when using this appliance to avoid personal injury or damage to the appliance. This appliance should be used only as described within this instruction book. n Ensure all packaging materials and any promotional labels or stickers are removed from the 2.8L food processor before first use. n Always inspect the appliance before use for noticeable signs of damage. Do not use if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to ‘UK After Sales Service’ section). n Do not use this appliance if the lead is damaged. In the event of lead damage discontinue use immediately. If the lead is damaged it must be replaced by the manufacturer or its service agent (see ‘UK After Sales Service’ section). n Unplug from the mains when not in use, before putting on or taking off parts, before removing food and before cleaning. n Always store blades and discs out of reach of children where they cannot accidently be touched. n 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 the food processor. n Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher. n Make sure motor has completely stopped before removing lid. n Never store any blade or disc on motor shaft. Store blades and discs as you would sharp knives, out of the reach of children. n This appliance should not be used by adults or children whose lack of experience, product knowledge or disability might cause a hazard, unless they have been correctly instructed and are adequately supervised. 5 n n n n Children should always be supervised to ensure that they do not play with this product. Do not use any accessories or attachments with this appliance other than those recommended by Cuisinart. Never store processor with pusher assembly in locked position. To protect against fire, electric shock or personal injury, do not immerse cord, plug or unit in water or other liquids. n Do not leave the lead hanging over the edge of a kitchen table or worktop. n Avoid contact between the lead and hot surfaces. n For indoor use only. n For domestic use only. n This appliance should be used only for preparation of drinks / food as described within the instructions for use that accompany it. Please retain these instructions for future reference. n Always ensure that your hands are dry before removing the plug from the mains outlet. Never pull the plug out of the mains outlet by its lead. n To avoid injury or possible fire, do not cover the appliance when in use. n Do not connect this appliance to an external timer or remote control system. n This appliance complies with the basic requirements of Directives 04/108/EEC (Electromagnetic Compatibility) and 06/95/EEC (Safety of domestic electrical appliances). WARNING: A cut off plug inserted into a 13 amp outlet is a serious safety (shock) hazard. Ensure the cut off plug is disposed of safely. WARNING: Polythene bags over the product or packaging may be dangerous. To avoid danger of suffocation, keep away from babies and children. These bags are not toys. 6 The symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be handed over to the applicable collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more detailed information about the recycling of this product, please contact your local council office or your household waste disposal service. 7 For Your Safety n Handle the blades and discs with extreme care, they are very sharp. Avoid touching the sharp edges. n Never place a blade or disc onto the motor spindle before the bowl is locked into position. n Before switching on the food processor, ensure that the blade / disc are pushed well onto the motor spindle (taking care to avoid the sharp edges), and that the lid is correctly inserted. Do not force or block the lid mechanism. n Always carefully insert the blade before adding the ingredients. n To grate or slice food always use the pusher(s) provided. Never push food in with your fingers or use other utensils. Only use the spatula when the blade / disc is stationary. Avoid all contact with moving parts. n Always wait for the blade / disc to stop before removing the pusher(s) or lid. n Disconnect the appliance from the mains supply before cleaning or removing it or any of the attachments. n Always remove the bowl from the motor base before very carefully removing the blade / disc. n Never leave the appliance unattended when switched on or plugged in. n Keep hands, spatulas and other utensils away from moving blades or discs whilst appliance is in operation, only use the spatula once the food processor motor has stopped. 8 Instructions for Use A Fitting & Removing the Bowls and Lid n Place the food processor base on a dry, flat, sturdy surface. N.B. To use the small bowl, it must be nested into the large bowl for operation. n Place the large work bowl over the motor spindle, ensuring that the handle of the bowl is positioned to the left of the centre. Turn the work bowl in an anti-clockwise direction until it locks into position on the housing base. On Off Pulse N.B. The work bowl may be stiff during the first few times of use. n To use the small bowl, grasp the finger recesses to align the pour spout facing opposite the handle. Push down and lock. 9 n The bowls lock into place to pour food easily. To remove the small bowl, use the finger recesses on either side. Grip and pull up. n To remove the large work bowl, place your left hand firmly on the housing base, hold the handle with your right hand and turn in a clockwise direction to unlock. n Once you have fitted the selected attachment, place the lid over the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place. Press down here n To remove the lid, push in both sides of the release button (located on the lid interlock) and lift up and away to remove. N.B. The work bowl lid fits, locks and seals on the large bowl with or without the small work bowl nested. The work bowl lid will become easier to engage with repeated use. 10 B Fitting & Removing the Large and Small Pushers The pusher assembly has two parts: Large Pusher n Insert the large pusher into the feed tube opening, ensuring the metal rod of the pusher connects with the interlock system in the work bowl lid. Metal rod Interlock system n The large pusher lock, located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads. Pull out to lock, push in to unlock 11 n To remove the pusher, simply lift up and away. N.B. Without the connection the motor will not function. Small Pusher n Secured with a snap-fit, the small pusher fits inside the large pusher to accommodate ingredients of all sizes. 12 C Fitting & Removing the Blades Fitting the large blade n The food processor features a unique BladeLock feature, which is designed to keep the blade in place during processing, pouring, lifting and handling of tasks but is not permanently attached. Handle with care. n Plug in the appliance and fit the work bowl(s) as described in section A. n Use the large chopping/mixing blade with the large work bowl. N.B. Never put the blade on the motor spindle until the work bowl is locked in place. n Holding the central plastic stem, carefully lift and place the large chopping/mixing blade over the work bowl centre hub. Line up the markings on the blade hub with the motor shaft and slide down until the blade clicks into position. Push down Large blade Fitting the small blade n With both bowls assembled on the base, place the stem adapter over the motor shaft and push down. Carefully lift and place the small chopping blade over the stem adapter, lining up the markings and push down until blade clicks into position. Small blade Push down 13 N.B. Always insert the blade in the work bowl before adding ingredients. n Fit the lid and pushers as described in section A and B. N.B. Always wait for the blade to stop moving before removing the lid. n To remove blade, hold the central plastic stem of the blade and lift up and away from the motor spindle. Take great care as the blade is very sharp. 14 D Fitting & Removing the Discs N.B. The shredding, slicing and whipping discs can only be used with the large work bowl. n Plug in the appliance and fit the work bowl as described in section A. N.B. Never put disc on motor spindle until the work bowl is locked in place. n If using the shredding or slicing disc, place the stem adapter over the motor shaft and push down. Choose the desired disc and place it on the stem adapter matching up opening. n If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Finger holes are also provided for inserting and removing of this disc. Rotating hub n If using the reversible shredding disc, determine whether the fine or medium side will be used and place down appropriately, using the finger holes. Medium or fine 15 n If using the whipping disc, you do not need to use the stem adapter, simply align over motor shaft, and push down to fit into place. Push down n Fit the lid and pushers as described in section A and B. N.B. Always wait for the disc to stop moving before removing the lid. 16 Diagram to show what accessories should be used with the multi-bowls Large Bowl & accessories Small Bowl & accessories 17 E Touch Pad Controls Once you have correctly fitted the chosen attachment, work bowl, lid and pushers, place the ingredients in the work bowl or feed tube and use one of the following controls to start the motor. On Off Pulse n ON/OFF The ON/OFF controls allow you to stop and start the motor. Add ingredients to the work bowl, either through the feed tube or directly into the bowl. Press the ‘ON’ button and the blue LED light will illuminate and the motor will start. Press the ‘OFF’ button when finished and the motor will stop. N.B. The machine will not start operating until the large pusher is correctly inserted (refer to section B, ‘Fitting & Removing the Large and Small Pushers’). It stops instantly when the large pusher is removed. 18 n Pulse The pulse button allows you to control the motor operation for shorter periods of time. When pressed, the motor will run until the button is released. The blue LED light will illuminate each time you press the pulse button. The blue LED On light will also be illuminated. Use the pulse function at the start of processing a few times before using the ‘ON’ button to continuously process for a smooth consistency. 19 Processing Techniques The following section includes useful hints and tips on how to use the various attachments to achieve a number of processing results. It is recommended that you practice using these techniques before processing food to eat. Recommended Maximum Work Bowl Capacities FOOD Sliced or shredded fruit, vegetables or cheese Chopped fruit, vegetables or cheese Puréed fruit, vegetables or cheese Chopped or puréed meat, fish, seafood Thin liquid* (e.g. dressing, soup, etc) Cake batter Cookie dough White bread dough Whole wheat bread dough Nuts for nut butter LARGE WORK BOWL SMALL WORK BOWL 2.8kg N/A 2kg 1.8kg cooked 1.4kg puréed 900g 620g 620g cooked 300g puréed 200g 1.7L 700ml 2 x 20cm Victoria sponge 6 dozen (based on average chocolate chip cookie recipe) 700g 420g 700g N/A N/A N/A N/A 200g *When processing egg based liquids, like a custard base for quiche, reduce maximum capacity by 350ml. IMPORTANT: Always ensure the quantities used do not exceed the quantities recommended. Overloading may damage the attachments and/or appliance. 20 A Chopping and Puréeing n Use the chopping/mixing blade for this technique. n For best results ensure that the pieces of food you add to the work bowl are approximately the same size. i.e. 2.5cm cubed, to achieve even results. n Ensure that the lid and large pusher are locked into place before processing. Dislodging and removing food: Occasionally, a piece of food may become wedged between the blade and the work bowl. If this happens, unplug the machine, remove the lid, lift the blade out carefully and remove the wedged piece. Empty the bowl, reinsert the blade and lock the lid and pusher into place. Press the ‘On’ button and drop the food pieces through the small feed tube opening while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual manner. To chop raw fruits and vegetables: Cut the food into 2.5cm pieces and place in the work bowl. Use the ‘Pulse’ button 3 or 4 times at a rate of 1 second on, 1 second off, until the food is coarsely chopped. For more finely chopped results, press the ‘On’ button, letting the machine run continuously until the desired consistency is reached. Check frequently to avoid over processing. Use the spatula to scrape down the sides of the work bowl if necessary. To purée fruits and cooked vegetables: Cut the food into 2.5cm pieces and place in work bowl. Use the ‘Pulse’ button to chop coarsely, then press the ‘On’ button and process continuously until food is puréed. N.B. Cooked potatoes are an exception to this procedure. They develop a gluey texture when processed with the metal blade. 21 When making soup, you will want to purée vegetables that have been cooked in liquid. Don’t add the liquid to the work bowl, use a slotted spoon to transfer the vegetables from the pan to the work bowl. They will purée faster and smoother without liquid. Then add just enough liquid to make the purée pourable; return to the soup liquid and stir to combine. To chop hard foods: To chop food like hard cheese, you will need to use the small feed tube, ensuring the lid and large pusher are locked into place (refer to ‘Instructions for Use’ Section A&B). Press the ‘On’ button and drop the food through the small feed tube while the machine is running. Small foods like garlic can be dropped in whole. Large foods like hard cheese should be cut into 2.5cm pieces and added a few pieces at a time. This method of processing gives a crushed texture to garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. WARNING! Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the appliance. To chop fresh herbs: The herbs, the work bowl and the metal chopping blade must all be thoroughly cleaned and dried. Remove the stems from herbs. Add the leaves to work bowl and process, using the ‘On’ button until chopped as fine as desired. To chop meat, poultry, fish and seafood: The food should be very cold, but not frozen. Cut into 2.5cm pieces and place in work bowl. Use the ‘Pulse’ button 3 or 4 times at a rate of 1 second on, 1 second off. If the food is not chopped fine enough, let the processor run continuously, using the ‘On’ button, for a few seconds. Check the texture often to avoid overprocessing. Use a spatula to scrape food down from the sides of the bowl as necessary. 22 To purée meat, poultry, fish and seafood: The food should be very cold but not frozen. Cut into 2.5cm pieces and place in work bowl. Use the ‘Pulse’ button 3 or 4 times at a rate of 1 second on, 1 second off, until the food is evenly chopped, then process continuously to the desired texture. Use a spatula to scrape food down from the sides of the bowl as necessary. To chop and purée nuts: Add nuts to work bowl and use the ‘Pulse’ button 3 or 4 times until chopped as finely as desired. Check frequently to avoid nuts clumping together in a nut butter. You can also chop nuts with a shredding disc (refer to Processing Techniques, section B). To purée nuts i.e. nut butters use the ‘On’ button and let the appliance run continuously. After 2 or 3 minutes, the ground nuts will form a ball that will gradually smooth out. Scrape the sides of the bowl and continue processing until drops of oil are visible. To whip cream with metal blade: Chill the cream well before starting, process continuously using the ‘On’ button, until cream begins to thicken, watching carefully for desired consistency. N.B. Processor whipped cream holds its shape very well, however, it will not whip to the light, fluffy consistency obtained by methods that beat in more air. To make crumbs and crumb crusts: Cut or break bread, crackers or cookies into 2.5cm pieces and place in work bowl. Press the ‘On’ button and process continuously until pieces reach the desired texture. 23 B Slicing and Shredding using the Adjustable Slicing Disc and Reversible Shredding Disc n Use the shredding/slicing discs for this technique. n Never put your fingers or a spatula into the feed tube, always use the pusher. n For best results: Place the food flat side down and as far left as possible in the feed tube to prevent it from tilting when being processed. n Food should fit snugly in the feed tube, but not so tightly that it prevents the pusher from moving. n For small quantities of food use the small pusher. To slice or shred small round fruits and vegetables: For example, berries, radishes and mushrooms. Trim the ends flat with a knife, insert the food through the large feed tube, standing each piece on a flat end. You can fill the tube to about 2.5cm from the top (i.e. up to the ‘max’ marking on the feed tube). The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, it’s best to process one layer at a time. To slice or shred long fruits and vegetables: For example, bananas, celery and courgettes. Trim both ends flat and ensure the pieces are short enough to fit within the ‘max’ marking on the feed tube. Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded. To slice French-cut green beans: Trim the ends of the green beans. Blanching is not necessary. Stack in the large feed tube horizontally to fit with ‘max’ marking on the feed tube. Use the slicing disc, apply light pressure to the pusher and press the ‘Pulse’ button until beans are sliced. To make long, horizontal slices of raw courgette or carrots, use the same procedure. 24 To slice matchsticks or julienne strips: For example, potatoes, turnips, courgettes and carrots. Cut large fruit and vegetables horizontally (from end to end) and insert into the large feed tube. Use the slicing disc for this technique. Process the food twice – ‘double slice’ it. Apply pressure to pusher while pressing the ‘Pulse’ button until the food is sliced. You will achieve long slices. Remove the slices from the work bowl and reassemble. The slices should be assembled horizontally, with the cut edges facing down. Re-insert them in the feed tube, wedging them in tightly. Slice them again and you will obtain long julienne strips. To slice cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of cooked meats such as ham, stack slices then roll or fold them double and stand upright in the feed tube, wedging in as many rolls as possible. This technique works better with square or rectangular pieces than with round ones. To slice uncooked meat and poultry: Cut the food into pieces to fit the feed tube. Wrap the pieces in cling film and put them in the freezer. They are ready to slice when they are easily pierced with the tip of a sharp knife, although semi-frozen and hard to the touch. Remove the cling film. Stand them in the feed tube and slice them against the grain, using firm pressure on the pusher. Or lay them flat in the feed tube, as many as will fit and slice with the grain, using firm pressure. To slice Frankfurters, salami and other sausages: If the sausage is soft, freeze it until hard to the touch but easily pierced with the tip of a sharp knife. Hard sausages need not be frozen. Use the small feed tube if the sausage is thin enough to fit. Otherwise, cut the sausage into pieces to fill the large feed tube completely. Stand the pieces vertically, packing them tightly so they cannot tilt sideways. 25 To slice firm cheese like Swiss and Cheddar: Cut the cheese into pieces to fit the feed tube. Stand the pieces in the large feed tube and apply light pressure to the pusher. Refer to the table for the best processing techniques for different types of cheeses. Slicing and Shredding Cheese Type of Cheese Soft Brie, Camembert Mozzarella Ricotta Cottage, Cream Semi Soft Blue Fontina Liederkranz Bel Paese Firm Cheddar Montery Jack, longhorn Swiss, Jarlsberg Edam, Gouda Provolone Hard Parmesan, Romano Pecorino, sapsago, asiago Chop Yes Yes Chill* Chill* Chill* Yes Chill* Chill* Chill* Chill* Chill* Yes Room temp Shred No Slice No Chill* No No Yes No Yes Chill* Chill* Chill* Chill* Chill* Yes Yes No * To chill, put in the freezer for 15-20 minutes or until semi frozen, hard to the touch but easily pieced with the tip of a sharp knife. 26 C Kneading Dough n Use the dough blade to knead yeast dough and the metal chopping blade for mixing pastry doughs. n IMPORTANT: Never try to process dough that is too stiff to knead comfortably by hand. n The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around - some vibration is still normal. n Dough kneading should be done in the large work bowl only. For best results: n Savoury dough is properly kneaded when it is uniformly soft, pliable and slightly sticky and leaves the inside of the work bowl clean. n Sweet dough (containing a higher proportion of sugar, butter and/or eggs) requires less kneading after the ingredients are mixed. Although 30 seconds is usually suffcient, 60 to 90 seconds gives better results if the appliance does not slow down. Sweet dough will not leave the inside of the work bowl clean. n For small dough quantities (i.e. using under 500g of flour) use the metal chopping blade instead of the dough blade. Because the dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts are processed. n Before kneading, always ensure the yeast is active (follow manufacturers instructions). n For large dough quantities that exceed the recommended quantities (refer to Processing Techniques section). Divide and process in equal batches. Processing dry ingredients: Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. If you require a fine texture, add cheese, nuts etc here. Turn the appliance on and let it run for about 20 seconds. 27 Add liquids: All liquids should be added through the small feed tube while the machine is running. Add liquid in a slow, steady, stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl. Follow the recipe carefully; it is important to add enough liquid to make the dough soft enough to knead. Kneading bread dough: After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead it. Stop the appliance and test the dough to be sure it is properly kneaded. If it feels hard, lumpy or uneven, continue processing until it feels uniformly soft and pliable. Ensure the appliance is correctly assembled before restarting. For textured dough, you may add ingredients such as cheese, nuts and raisins 5 seconds before you stop kneading. Kneading sweet dough; Process the dough for at least 30 seconds after the ingredients are incorporated. If necessary, scrape the bowl and process for a further 5 seconds. 28 D Troubleshooting The food is unevenly processed The ingredients should be cut evenly into 2.5cm pieces before processing. Process in batches to avoid overloading. Slices are uneven or slanted Place evenly cut food into the feed tube. Apply even pressure on the pusher. Food falls over in feed tube Large feed tube must be packed full for best results. If processing smaller quantities, use the small feed tube. Some food remains on top of the disc It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients. Motor slows down Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches. Dough may be too wet. If the motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the side of the work bowl. Blade doesn’t incorporate ingredients Always start the food processor before adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add remaining liquid (do not turn off the appliance). Pour liquid onto dough as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl. 29 Blade rises in work bowl Blade may not have been pushed down into the lock position before starting the processor. Excessively sticky dough can cause blade to rise. If this happens, reinsert blade and immediately add 2 tablepsoons of flour through the feed tube while the machine is running. The large pusher moves when processing dough or other heavy loads The pusher lock feature, located above the handle, should be pulled out. Some vibration is normal. Dough doesn’t clean inside of the work bowl Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches. Dough may be too dry. Dough may be too wet. Lump of dough forms on top of blade and does not become uniformly kneaded Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl. Dough feels tough after kneading Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process for 10 seconds or until uniformly soft and pliable. Dough is too dry While machine is running, add water, 1 tablespoon at a time until dough cleans the inside of the bowl. Dough is too wet While machine is running, add flour, 1 tablespoon at a time until dough cleans the inside of the bowl. 30 The motor does not start There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl(s) and work bowl lid are securely locked into position. If you are slicing or shredding and the above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that activation rod can engage the motor. If the motor still will not start, check the power cord and outlet. The food processor shuts off during operation The lid may have become unlocked; 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’ button and wait 10 to 15 minutes to allow the food processor to cool off before resuming. The food processor lid becomes unlatched in the back and/or makes a loud noise The back of the lid becoming unlatched and any related noise, will not prevent the unit from working. Simply push down to lock the back into position. The motor slowed down during operation This is normal as some heavier loads (e.g. slicing/shredding cheese) may require the motor to work harder. 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. 31 It is difficult to remove the chopping/mixing blade from the work bowl These blades have been designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade. The food processor vibrated/moved around the worktop during processing 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. The large pusher falls out when the bowl is turned upside down The pusher lock feature, located above the handle, should be pulled out. 32 Cleaning & Maintenance n When not in use, leave your food processor unplugged. n Do not leave the pushers locked into position otherwise you may damage the locking mechanism. n Do not run the processor for more than 20 seconds at a time. n Keep the blades and discs out of the reach of children. n All parts except the housing base are dishwasher proof. We recommend washing them in the dishwasher on the top rack. Due to intense water heat, washing the work bowl(s), lid and accessories on the bottom rack may cause damage over time. Insert the work bowl(s) and pushers upside down for drainage. Take extra care when loading and unloading blades and discs in the dishwasher. n To simplify cleaning, rinse the work bowl(s), lid, pusher assembly and blade or disc immediately after use so food won’t dry on them. n Openings at the bottom of the large pusher provide drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through it or use a bottle brush. n If you wash blades and discs by hand, do it carefully. When handling, use the plastic hubs on the blades and finger holes for the discs. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl(s) with soapy water, hold the blade by its plastic centre and move it rapidly up and down on the centre shaft of the bowl. n The work bowl(s) should not be placed in a microwave oven, as the aperture at the front of the pusher houses the metal rod that activates the motor. n Chopping certain foods may scratch or cloud the work bowl(s). n Do not use abrasive cleaners on the housing base, simply wipe with a damp cloth and dry thoroughly. Apply any cleaning agent to the cloth, not the base. 33 UK Guarantee n This Cuisinart appliance is guaranteed for domestic consumer use for 20 years. n The guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repair by unauthorised persons. n If the appliance does not perform satisfactorily due to defects of material or manufacture, it will be repaired or replaced by the manufacturer (see ‘UK After Sales Service’ for details). n This guarantee is only valid in the United Kingdom and Eire (includes Channel Islands and Isle of Man). n No responsibility will be accepted for any damage caused in transit. n A charge may be made if goods are returned outside the relevant guarantee period or if the product is returned unnecessarily. n The manufacturer reserves the right to amend terms and specifications without prior notice. n This guarantee in no way affects your statutory rights. 34 UK After Sales Service For further advice on using your Cuisinart Food Processor and other products in the Cuisinart range, contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or alternatively, email your enquiry to [email protected]. In Guarantee Firstly, please call the Cuisinart Helpline 0870 240 6902. Return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O. Box 506 WIGAN WN1 9AA Enclose your name and address, together with proof of purchase and details of the fault. Cuisinart will either repair or replace the product, as appropriate. Out of Guarantee Contact the Cuisinart Customer Care Line on 0870 240 6902 (09:00 to 17:00 hrs Monday to Friday) or, alternatively, email your enquiry to [email protected] for details of the standard repair or replacement charge. If you wish to proceed with the repair or replacement, return the product to the Cuisinart Service Centre at the following address: Cuisinart Service Centre P.O. Box 506 WIGAN WN1 9AA Enclose your name, address and contact number along with details of the fault. 35 Recipes Starter & Dips Mediterranean Butter. . . . . . . . Houmous . . . . . . . . . . . . . Roasted Garlic and Red Pepper Dip Tomato and Sweetcorn Salsa . . . . Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 . 39 . 40 . 41 . 42 Soups Chunky Gazpacho . . . . . . . Roasted Butternut Squash Soup French Onion Soup . . . . . . Thick Mixed Vegetable Soup . . Broccoli and Potato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 . 44 . 46 . 47 . 48 . . . . . . . . . . Main Courses Cheese Crusted Lamb Racks with a Ruby Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Chicken and Vegetable Stir-Fry with Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Salmon with Sundried Tomato Tapenade Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Salads & Side Dishes Classic Creamy Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Creamy Coleslaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Shredded Carrot Salad with Honey-Ginger Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 36 Sauces & Dressings Basic Mayonnaise . . . . . . Basil Pesto . . . . . . . . . Roasted Red Pepper Sauce . Hollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 . 59 . 60 . 62 Scones & Biscuits Peanut Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Pastry Choux Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Shortcrust Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Sweet Shortcrust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Bread & Pizza Dough Basic White Bread . . . . . . . . . . Pizza Dough . . . . . . . . . . . . . Pesto Cheese and Fresh Tomato Pizza Pasta dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 . 69 . 70 . 71 Cakes & Desserts Apple Pie . . . . . . . . . Baked Lemon Cheesecake Carrot Cake . . . . . . . Chocolate Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 . 73 . 74 . 75 . . . . . . . . . . . . . . . . . . . . . . . . 37 Mediterranean Butter 2 garlic cloves 1 teaspoon Italian seasoning 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried sage 1 teaspoon chili powder 1 teaspoon balsamic vinegar 250g unsalted butter, room temperature r

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39 Roasted Garlic and Red Pepper Dip Serves 4 1 ½ large bulbs garlic, cloves peeled 1 tsp extra virgin olive oil 2 spring onions, cut into 2.5cm pieces 75g roasted red peppers Freshly ground black pepper r
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TFSWJOH 43 Roasted Butternut Squash Soup 2kg butternut squash (about 900g squash) halved and seeds removed 1 tbsp olive oil 2 large onions, cut into 2.5cm pieces 4 tbsp unsalted butter 1 tbsp light or dark brown sugar 25g finely chopped fresh ginger 2 litres vegetable stock 1 ½ tsp ground nutmeg 2 ½ tsp salt, divided 1 tsp freshly ground black pepper ½ tsp fresh thyme 44 r

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45 French Onion Soup Serves 4 7 onions, peeled and quartered 1 tbsp oil 50g butter 1 tsp brown sugar 2 tbsp plain flour 415g canned beef consommé 500ml beef stock 1 small stick fresh bread 100g cheddar cheese r

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CSFBE 47 Broccoli and Potato Soup 100g cheddar 2 garlic cloves 1 small onion, cut into 2.5cm pieces 2 tablespoons extra virgin olive oil ½ tablespoon sea salt, divided 1 teaspoon freshly ground black pepper, divided 450g potatoes 900g broccoli, stems peeled and florets separated 600ml sherry 230ml vegetable stock ¾ teaspoon lemon zest 48 r

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BDDPSEJOHMZ 49 Cheese Crusted Lamb Racks with a Ruby Sauce Serves 4 4 lean lamb racks Oil to brush 2 slices fruit bread, broken into 2.5cm pieces 125g blue cheese, slightly crumbled 75g mascarpone cheese 2 tsp port Ruby Sauce 110ml chicken stock 8 tbsp cranberry sauce 4 tbsp red currant jelly 1 tbsp port 1 tsp mustard powder 50 r

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transfer to a bowl. r

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and bake for 15 minutes or until cooked as desired. Remove the racks from the baking tray, place on a serving platter, set aside and keep warm. r

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sauce, red currant jelly, port and mustard powder and stir over the heat until it comes to the boil. Reduce the heat and simmer for 5 minutes or until the sauce reduces and thickens slightly. Process the sauce until smooth. r

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DIPJDF 51 Chicken and Vegetable Stir-Fry with Pasta Serves 6 4 boneless chicken breasts 50g Parmesan, cut into 1.5cm cubes 1 large garlic clove, peeled 2cm piece ginger, peeled and sliced 1 red pepper, cored, deseeded and cut to fit large feed tube ½ yellow pepper, cored, deseeded and cut to fit large feed tube 2 large carrots peeled and cut to fit large feed tube 2½ tsp cornflour 125ml chicken stock 3½ tbsp sesame oil 250g broccoli, florets cut to serving size pieces, stems discarded 3 tbsp soy sauce 6 tbsp medium-dry sherry 340g dry pasta e.g. fusilli or penne 52 r

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through the small feed tube and process until finely chopped. Remove and reserve. r

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tbsp sesame oil and set aside. r

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Remove from the heat and set aside. r

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sliced carrots and stir fry for 45 seconds. r

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the cornflour mixture and bring to the boil. Reduce the heat and simmer. r

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1BSNFTBO 53 Salmon with Sundried Tomato Tapenade Crust Serves 4 150g jar sundried tomatoes, drained 2 tsp olive oil 2 tsp red wine vinegar 2 tsp brown sugar 50g fresh oregano leaves 50g fresh basil leaves 75g pine nuts, toasted 25g pitted black olives Freshly ground black pepper 4 salmon steaks r

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oregano, basil, pine nuts and olives, season and process until smooth. r

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each salmon steak. Cook for 12-15 minutes, or until cooked to your liking. r

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TBMBE 54 Classic Creamy Chicken Salad 1 ½ onions, cut into 2.5cm pieces 1 ½ celery stalks, cut into 2.5cm pieces 1.4kg poached chicken breast, cut into 2.5cm pieces 250ml light mayonnaise 1 ½ tsp sea salt 1 tsp freshly ground pepper ½ tsp paprika r

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chop, about 8 to 10 pulses. r

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DPOTJTUFODZ . 55 Creamy Coleslaw 1 onion, peeled and quartered 20g parsley 5 tbsp mayonnaise 1 ½ tsp red wine vinegar Salt and freshly ground black pepper 1 medium carrot, peeled and cut in half crossways 1 white cabbage, cored and cut into wedges r

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IPVST 56 Shredded Carrot Salad with Honey-Ginger Dressing 75g walnut halves, shell removed 225g carrots, cut into 5cm pieces 2.5cm piece fresh ginger root, peeled 250g plain nonfat yoghurt, drained 15 small bunch fresh mint leaves 1½ tablespoons honey 100g golden raisins Pinch of salt, pinch of freshly ground pepper r

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and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert the small metal chopping blade into the small work bowl of the Cuisinart Food Processor and pulse to coarsely chop nuts, about 5 to 6 times. Remove work bowl and reserve. r

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the large feed tube horizontally and shred using medium pressure. Transfer to a large mixing bowl. r

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Scrape bowl. Add the yogurt, mint and honey. Process to combine, about 10 seconds. Scrape bowl and process an additional 5 seconds. Add to shredded carrots and combine. Add walnuts, raisins, salt and pepper and gently mix. r

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MFUUVDF 57 Basic Mayonnaise 4 large egg yolks ½ tsp salt 2 tbsp Dijon mustard 2 tbsp fresh lemon juice or white wine vinegar 500ml vegetable oil, divided r

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incorporated with the yolks before adding the next. This step should take about 5 minutes. r

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BDDPSEJOHMZ 58 Basil Pesto 85g parmesan cheese, cut into 2cm pieces 2 garlic cloves 75g pine nuts or walnuts, lightly toasted 550g fresh basil leaves, unblemished ½ tsp sea salt 180ml extra virgin olive oil r

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chopped, about 30 seconds. r

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processing until combined and an emulsion is formed, about 1 minute. r

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refrigerator, or it may be frozen. 59 Roasted Red Pepper Sauce 8 medium, sweet, red peppers 6 cloves garlic, unpeeled 2 shallots 1 ½ tsp unsalted butter 1 ½ tsp extra virgin olive oil 3 tbsp white wine 350ml chicken stock ½ tsp fresh lemon juice ½ tsp salt Freshly ground black pepper 60 r

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oven and continue roasting peppers for an additional 30 minutes, flipping the peppers a few times so that they are evenly browned. r

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wrap. r

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cloves. r

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reserve. Add the raw pepper pieces and pulse to roughly chop. r

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chopped shallots, stir and sauté for about 2 minutes to soften, not picking up any colour. r

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about 2 minutes. r
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teaspoon salt and pinch of pepper; pulse 2 to 3 times and then process for about 40 seconds, until ingredients are well combined. r

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BDDPSEJOHMZ 61 Hollandaise Sauce 340g unsalted butter 3 large egg yolks ½ tsp dry mustard ½ tsp salt ›
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for 90 seconds. r

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r

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mayonnaise consistency. r

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XBSN 62 Peanut Cookies Makes approximately 50 100g margarine, divided into 2.5cm pieces 100g crunchy peanut butter 100g soft brown sugar 100g caster sugar 2 eggs 275g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda Pinch of salt Granulated sugar r

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the margarine, peanut butter, brown and caster sugar and eggs and mix together until thoroughly combined. r

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on a greased baking tray. r

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15 minutes or until risen and lightly browned. Cool on a wire rack. 63 Scones Makes 10-12 200g self raising flour Pinch of salt 50g butter or margarine, cut into 2.5cm cubes 25g caster sugar 125ml milk 1 egg, beaten r

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flour, salt and butter and process until the mixture resembles fine breadcrumbs. Add the sugar and mix using a pulse action until combined. r

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mixture produces a ball of dough. r

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on a baking tray and brush with the beaten egg. r

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KBN Variations: Cheese scones: Replace the sugar with 50g grated cheese Sultana scones: Add 50g sultanas along with the sugar. 64 Choux Pastry Makes approximately: 10 éclairs (10cm) 10 choux buns (5cm) 20 profiteroles (3cm) 75g plain flour 50g butter, cut into 2.5cm pieces 125ml water 2 eggs, beaten r

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and add mixture to the flour. r

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r

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The pastry should be glossy and of a piping consistency. r

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HPMEFO 65 Shortcrust Pastry 200g plain flour Pinch of salt 50g margarine, divided into 2.5cm cubes 50g lard, cut into cubes 3 tbsp cold water r

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until the mixture resembles breadcrumbs. r

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tube. Continue to process until a single ball of dough is formed. r

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VTF 66 Sweet Shortcrust Pastry 150g plain flour Pinch of salt 50g caster sugar 75g butter, cut into 2.5cm pieces 1 egg, beaten r

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mixture resembles breadcrumbs. r

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VTF 67 Basic White Bread Makes 1 large or 2 small loaves 700g strong white flour 1 tsp easy blend dried yeast 1 ½ tsp salt 1 tsp sugar 425ml hand hot water r

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seconds to combine. Remove the small pusher and with the processor running, pour the water through the small feed tube. Once the dough starts to clean the inside of the work bowl and forms a ball, continue to process for 30-60 seconds to knead it. r

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leave in a warm place for approximately 1 ½ hours or until doubled in size. r

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for a large tin, or until golden brown. The loaf should sound hollow when removed from the tin and tapped on the bottom. r

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DPPM 68 Pizza Dough Makes two 30cm pizzas or four 20cm Pizzas 300g plain flour 1 tsp salt 1 ½ tsp easy blend dry yeast ½ tsp sugar 1 ½ tsp extra virgin olive oil 250ml warm water r

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and cooking. 69 Pesto, Cheese and Fresh Tomato Pizza 1 recipe pizza dough 350g firm but ripe plum tomatoes 25g parmesan, cut into 1.5cm cubes 75g fresh mozzarella, well chilled 50g Fontina or Gruyere cheese 4 tbsp pesto 2 tsp extra virgin olive oil Polenta (cornmeal) for dusting baking tray r

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pour over the tomatoes, blanch for 30 seconds, then immediately plunge them into iced water. When cool, peel the skins off, slice the stems from each and set aside. r

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cubes down the small feed tube, process for 15 seconds and leave in the work bowl. r

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TFSWJOH 70 Pasta Dough 200g unbleached all-purpose flour 125g semolina flour 1 tablespoon salt 4 large eggs r

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71 Apple Pie Serves 6 6-8 cooking apples, peeled, cored and cut to fit feed tube 2-4 tbsp sugar 1 tsp ground cinnamon 500g shortcrust pastry 25g butter, cut into 1.5cm pieces 1-2 tbsp milk r

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CSPXO 72 Baked Lemon Cheesecake Serves 8 175g digestive biscuits, broken into quarters 75g butter, melted 25g soft brown sugar Zest of 2 lemons 75g caster sugar 1 egg 250g cream cheese 2 tbsp lemon juice 50g self-raising flour r

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loose-bottom 20cm cake tin and chill until firm. r

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the base in the cake tin and bake for 50-60 minutes or until the cheesecake is set and browned. Leave to cool then chill. Once chilled, remove from tin. 73 Carrot Cake 225g carrots, peeled and cut to fit large feed tube 100g walnuts 175ml vegetable oil 150g caster sugar 3 eggs 1 tsp vanilla essence 150g self-raising flour 1 tsp baking powder 1 tsp cinnamon 1 tsp salt Icing: 85g cream cheese 50g butter 2-3 drops vanilla essence 100g icing sugar r

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until well blended. Add the carrot and mix together with a pulse action. r

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gently pressed. Cool in the tin for 5 minutes and then turn out onto a cooling rack. r

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has cooled completely, spread the icing over the top and sides. 74 Chocolate brownies 50g walnuts 2 large eggs 200g caster sugar 50g butter, melted ½ tsp vanilla essence 50g plain flour 3 tbsp cocoa powder ½ tsp baking powder Pinch of salt r

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process until thoroughly combined. r

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wire rack while still warm. 75 www.cuisinart.co.uk A IB-9/448 Starlite Electronic Pre-Press System Version No.: FP12DCSU IB-9/448 Size: 180mm(W)X180mm(H) (Old-same as FP16DCU IB-9/226) Material : 157Gsm Gloss Artpaper on both side for whole book Coating : waterbase varnishing for whole book Color Cover: 1C+1C (Black) Inside: 1C+1C (Black) Finishing : Saddle stitching Date: 2009-12-29 Co-ordinator: Astor_You / Sophie_Liu Client: S0034 Starlite No: 155782IBB Proof: 2nd Handled By: P000258 Black 5 10 20 30 40 50 60 70 80 90 100