INSTRUCTION BOOKLET
Recipe
Booklet
Reverse Side
DFP-14N Series
Classic Series 14-Cup Food Processor
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
U IB-5370
other substances that affect your reaction time or
perception.
IMPORTANT
3. This food processor is built to our professional
standards. It is UL listed for household use. Use
it only for food preparation as described in the
accompanying recipe book.
SAFEGUARDS
Always follow these safety precautions when using
this appliance:
4. The use of attachments not recommended or sold
by Cuisinart may cause fire, electrical shock,
personal injury or damage to your Custom 14™
Food Processor.
GETTING READY:
1. READ ALL INSTRUCTIONS.
2. Blades are sharp! Handle them carefully.
5. To avoid possible malfunction of work bowl switch,
never store processor with pusher assembly in
locked position (activation position).
3. Unplug from outlet when not in use, before putting
on or taking off parts, and before cleaning. To
unplug, grasp plug and pull from electrical outlet.
Never pull cord.
6. Maximum rating of 6.0 amperes is based on
attachments that draw the greatest current. Other
recommended attachments may draw significantly
less current.
4. Do not use outdoors.
5. Do not let cord hang over edge of table or counter,
or touch hot surfaces.
6. Do not operate any appliance with damaged cord
or plug, or after appliance has been dropped or
damaged in any way. Return appliance to the
nearest authorized service facility for examination,
repair or electrical or mechanical adjustment.
TABLE OF CONTENTS
Capacity Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 3
Introduction / Features and Benefits . . . . . . . . . . . . 4
The Parts (Diagram) . . . . . . . . . . . . . . . . . . . . . . . . 4
Practicing With Food . . . . . . . . . . . . . . . . . . . . . . . . 5
Removing Processed Food . . . . . . . . . . . . . . . . . . 5
Techniques for Chopping and Puréeing
Operation:
1. Do not use pusher assembly if sleeve becomes
detached from pusher.
2. Keep hands as well as spatulas and other utensils
away from moving blades or discs while process-
ing food, to prevent possibility of severe personal
injury or damage to Custom 14™ Food Processor.
A plastic scraper may be used, but must be used
only when Custom 14™ Food Processor motor is
stopped.
with the Metal Blade . . . . . . . . . . . . . . . . . . . . . 5
Techniques for Kneading Yeast Dough with
the Dough Blade . . . . . . . . . . . . . . . . . . . . . . . . 7
Problems and Solutions with Typical Dough . . . . . 9
Preparing Food for Slicing and Shredding . . . . . . 10
Practicing Slicing and Shredding . . . . . . . . . . . . . 10
Removing Sliced or Shredded Food . . . . . . . . . . . 10
Techniques for Slicing and Shredding . . . . . . . . . 10
Slicing Meat and Poultry . . . . . . . . . . . . . . . . . . . . 11
Slicing and Shredding Cheese . . . . . . . . . . . . . . . 11
If You Have a Problem . . . . . . . . . . . . . . . . . . . . . 12
Some Technical Data . . . . . . . . . . . . . . . . . . . . . . 12
Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . 12
For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
3. Avoid contact with moving parts. Never push food
down by hand when slicing or shredding. Always
use pusher, or injury could occur.
4. Make sure motor has completely stopped before
removing cover. If machine does not stop within
4 seconds when you turn cover, call 800-726-0190
for assistance. Do not use machine.
5. Never store any blade or disc on the motor shaft.
To reduce the risk of injury, no blade or disc should
be placed on the shaft except when the bowl is
properly locked in place and the processor is in
use. Store blades and discs, as you would sharp
knives, out of reach of children.
SAVE THESE
INSTRUCTIONS
6. Be sure cover is securely locked in place before
operating food processor.
7. Never try to override or tamper with cover interlock
mechanism.
FOR HOUSEHOLD
Cleaning
USE ONLY
1. To protect against risk of electrical shock, do not
put base in water or other liquid.
NOTICE
General
This appliance 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.
1. Close supervision is necessary when any
appliance is used by or near children.
2. Do not operate this, or any other motor-driven
appliance, while under the influence of alcohol or
3
INTRODUCTION
Dough Blade
You may have bought your new Cuisinart® Food
Processor because you love the way it looks in your
kitchen, but superior performance is what’s made this
versatile food prep tool a legend. You’ll use it every
day, for jobs as small as mincing a clove of garlic, to
major tasks like kneading 3 pounds of bread dough.
The bigger feed tube is easier to handle, and means
less precutting. And, as always, everything except
the base is dishwasher safe. It’s the beginning of a
long, delicious – and easy – relationship. Enjoy!
Chopping/Mixing
Blade
Medium
Shredding Disc
FEATURES AND BENEFITS
The machine includes:
1. Motor base with a vertically projecting shaft and
two large control levers.
4mm
Slicing Disc
2. 14-Cup Work bowl.
3. Cover with a large feed tube.
4. Pusher assembly that slides over the feed tube.
The pusher assembly has 2 parts:
Small and
Large Pushers
a. A small, removable, clear pusher that fits
into a small center-located feed tube. This
tube is for narrow food like carrots, for
adding liquid, and for continuous feeding
of small hard food like garlic.
b. A large pusher.
5. Plastic spatula.
Cover with
Extra-Large
Feed Tube
6. Sharp metal chopping/mixing blade.
The metal blade chops raw and cooked fruits,
vegetables, meat, fish and cheese to the exact
consistency you want – from coarse to fine, even
to a purée. You control the texture. It chops nuts,
makes nut butters, mayonnaise and sauces, and
mixes tender, flaky pastry. The metal blade also
handily mixes cakes, frostings, cookies, quick
breads, muffins, and biscuits.
14-cup
Work Bowl
7. Plastic dough blade.
The dough blade mixes and kneads more
efficiently than the metal blade when your recipe
calls for more than 3-1/2 cups of flour.
8. Serrated slicing disc.
The slicing disc makes beautiful whole slices
with no torn edges. It slices whole fruits and
vegetables, cooked meat, semi-frozen raw meat
and loaves of bread.
Spatula
9. Shredding disc.
The shredding disc processes most firm and
hard cheese into long, attractive shreds. It also
shreds vegetables like potatoes, carrots and
zucchini, and it processes nuts and chocolate
to a grated texture.
Housing Base
10. Detachable stem that fits both discs.
The detachable stem fits both discs, making
storage easy in limited space.
4
PRACTICING WITH FOOD
TECHNIQUES FOR CHOPPING
AND PUREEING WITH THE
METAL BLADE
Try practicing with some food before you process
food to eat. A zucchini or potato is a good choice.
First cut it into 1-inch pieces.
Insert the metal blade and put the pieces in the work
bowl. Put on the cover and the pusher assembly;
press the pusher assembly down to lock it into place.
Press and release the OFF/PULSE lever two or three
times and see what happens. Each time the blade
stops, let the pieces drop to the bottom of the bowl
before you pulse again. That puts them in the path of
the blade each time the motor starts.
To chop raw fruits and vegetables
First, cut the food into 1-inch pieces. You get a more
even chop when all pieces are about the same size.
Put no more than the recommended amount of food
into the work bowl (see Capacity Chart, page 2).
Lock the cover in place. Press the OFF/PULSE lever
at the rate of 1 second on, 1 second off until the food
is coarsely chopped. Then hold down the
OFF/PULSE lever, letting the machine run continu-
ously until the food is chopped. Check frequently to
avoid overprocessing. Use the spatula to scrape
down any pieces that stick to the sides.
Using the pulse/chopping technique, you can get an
even chop without the danger of overprocessing.
Check the texture frequently by looking through the
cover of the work bowl. If you want a finer chop,
press and release the OFF/PULSE lever until you
achieve the desired texture. Onions and other food
with a high water content will quickly end up as a
purée unless examined through the work bowl after
each pulse to make sure it is not overprocessed.
To purée fruit and cooked vegetables
First, cut the food into 1-inch pieces. You get a
smoother purée faster when all pieces are about
equal in size. Put no more than the recommended
amount of food in the work bowl (see Capacity Chart,
page 2). Lock the cover in place. Pulse to chop
coarsely, then press the ON lever and process con-
tinuously until the food is puréed.
Try chopping other food, like meat for hamburger or
sausage. Then make mayonnaise, pastry or bread,
as described in the recipes in this book. To obtain
consistent results:
- Be sure all the pieces you add to the bowl are
about the same size.
NOTE: Cooked potatoes are an exception to this
procedure. They develop a gluey texture when
processed with the metal blade. (See the recipe for
mashed potatoes at the end of the book.)
- Be sure the amount you process is no larger
than recommended (see table inside front cover).
When making soup, you will want to purée vegeta-
bles that have cooked in liquid. Don’t add the liquid
to the work bowl – just the cooked vegetables;
remove them with a slotted spoon. They will purée
faster and smoother without liquid. Then add just
enough liquid to make the purée pourable, return it to
the soup and stir to combine.
REMOVING PROCESSED FOOD
Before you do anything, wait for the blade to stop
spinning.
When it does, remove the cover first. You can
remove the cover and pusher assembly in one
operation. Hold the pusher assembly with your
fingers away from the descending tabs and turn it
clockwise. Lift it off, and the cover will come with it.
Occasionally, a piece of food may become wedged
between the blade and the work bowl. If this hap-
pens, unplug machine, remove cover, lift the blade
out carefully and remove the wedged piece. Empty
the bowl, reinsert the blade and lock the cover into
place, first removing the small pusher. Press the ON
lever and drop the food pieces through the small feed
tube while the machine is running. After adding a
cupful this way, add the remaining food to the bowl
and process in the usual way.
Never try to remove the cover and the work bowl
together; this can damage the work bowl.
Remove the bowl from the base of the machine
before removing the blade. This creates a seal to
prevent food from leaking. Turn the bowl clockwise
to unlock it from the base and lift it straight up to
remove it.
A locking device prevents heavy dough from driving
the dough blade up the motor shaft. If the blade
holds the bowl locked when the motor stops, move
the handle of the bowl rapidly back and forth – first
clockwise, then counterclockwise.
To chop hard foods like garlic, hard cheese
Remove the small pusher, press the ON lever and
drop the food through the small feed tube while the
machine is running.
To prevent the blade from falling out of the work bowl
onto your hand, remove the metal blade before tilting
the bowl, using a spatula to scrape off any food
sticking to it. Or insert your finger through the hole in
the bottom of the work bowl, gripping the blade from
the bottom, and grip the outside of the workbowl with
your thumb. Or hold the blade in place with your
finger or a spatula while pouring out processed food.
Be sure hands are dry.
Small foods like garlic can be dropped in whole.
Larger foods like hard cheese should be cut into
1-inch pieces. This method of processing minces
garlic, shallots and onions. Hard cheese and
coconut will have the same texture as if they had
been hand grated.
5
as tiny as you want without turning them into a
nut butter.
IMPORTANT: Never try to process cheese that is too
hard to cut with a knife. You may damage the blade
or the machine.
You can also chop nuts with a shredding disc. The
optional Fine Shredding Disc is particularly good.
To chop parsley and other fresh herbs
The herbs, the work bowl and the metal blade must
all be thoroughly clean and dry. Remove stems from
herbs. Add leaves to bowl and process until they are
chopped as fine as you want. The more herbs you
chop at a time, the finer chop you can obtain. If com-
pletely dry when chopped, parsley and other herbs
will keep for at least 10 days, stored in an airtight bag
in the refrigerator. They may be frozen for months,
stored in an airtight container or bag.
To make peanut butter and other
nut butters
Process up to the recommended amount of nuts.
Let the machine run continuously. After 2 or 3 min-
utes, the ground nuts will form a ball that will gradual-
ly smooth out. Scrape the sides of the bowl and
continue processing until drops of oil are visible.
Taste for consistency. The longer you process, the
softer the butter will be. For chunk style, add a hand-
ful of nuts just after the ball of nut butter begins to
smooth out. To make cashew butter, add a little bland
vegetable oil. Processor nut butters contain no
preservatives. Store in the refrigerator to keep them
without separating.
To chop peel from citrus fruit or to chop
sticky fruit like dates or raisins
For citrus, remove the peel with a vegetable peeler,
leaving on the white pith, which is bitter tasting. Cut
the peel into lengths of 2 inches or less and process
with 1/2 cup of granulated sugar until finely chopped.
This may take 2 minutes or longer.
To make flavored butters, spreads and dips
Cut room-temperature butter into tablespoon size
pieces. Chop flavoring ingredients – anchovies,
cheese, herbs, etc. – fine, then process. Be sure
the work bowl is clean and dry. Add small, hard
ingredients like garlic and hard cheese through the
feed tube while the machine is running. Next, add
the butter and process until smooth. Add any liquid
ingredients last, while the processor is running,
and process just long enough to blend. Process
ingredients for spreads and dips in the same way.
They should be at room temperature and cut into
1-inch cubes, or added by tablespoonfuls.
For sticky fruit like dates, raisins, prunes and candied
fruit, first freeze the fruit for about 10 minutes. Add to
it some of the flour called for in the recipe. Use no
more than 1 cup of flour for each cup of fruit.
To chop meat, poultry, fish and seafood
The food should be very cold, but not frozen. Cut it
into 1-inch pieces to ensure an even chop. Process
no more than the recommended amount at a time
(see table inside front cover). Press the OFF/PULSE
lever 3 or 4 times at a rate of 1 second on, 1 second
off. If the food is not chopped fine enough, let the
processor run continuously for a few seconds. Check
the texture often to avoid overprocessing. Use a
spatula to scrape food from the sides of the bowl as
necessary.
To make mayonnaise
The work bowl and metal blade must be clean and
dry. Use one whole large egg, or the yolks from two
large eggs. Mayonnaise made from yolks will be
almost as thick as butter. You should be able to
add 2/3 cup of oil for each yolk or 1-1/4 cups for a
whole egg.
To purée meat, poultry, fish and seafood
Prepare the food as described above. Pulse until it is
evenly chopped, then process continuously to the
desired texture. Scrape the bowl with a spatula as
needed.
Process the yolks or egg with with salt, mustard
and 2 tablespoons of vegetable oil for at least
30 seconds. Then, while the machine is running,
pour 1/4 cup of oil into the small pusher. After it
dribbles through the pinhole at the bottom, remove
the small pusher and slowly add the remaining oil
while the machine runs. See the recipe at the back
of this book.
Leave the purée in the work bowl and add eggs,
cream and seasonings as called for by the recipe.
Process to combine thoroughly.
Remember you control texture by the length of time
you process. By varying the processing time, you can
get a range of textures suitable for hamburgers,
hash, stuffed peppers, rough patés or smooth
mousses.
To beat egg whites
Use this method only for recipes that can be done
almost entirely by food processor.
To chop nuts
The work bowl and metal blade must be absolutely
clean. Add 3 or more egg whites and press the ON
lever. Add about 1 teaspoon of lemon juice or vinegar
for every egg white. Vinegar makes stiffer whites; its
flavor is hardly detectable in cakes, soufflés or ice
creams. Continue processing until the egg whites
hold their shape – about 1-1/2 to 2-1/2 minutes.
Chop no more than the recommended amount at one
time. Press and release the OFF/PULSE lever and
check frequently to avoid letting powdered nuts
clump together in a nut butter.
When a recipe calls for flour or sugar, add some to
the nuts before you chop them – about 1/2 cup for
each cup of nuts. This allows you to chop the nuts
6
For the lightest, fluffiest egg whites, use the Whisk
Attachment which is an optional attachment for the
Custom 14™ food processor.
1-inch pieces and brought to room temperature. Let
the machine run continuously for a minute, until the
butter is thoroughly mixed with the sugar and eggs.
Then add flavoring and liquid – vanilla, spices,
cocoa, etc. Process until mixed. Add the dry ingredi-
ents to the work bowl. Process by pulsing, inspecting
after each pulse. Stop pulsing as soon as the dry
ingredients have almost disappeared into the batter.
To whip cream
Processor-whipped cream holds its shape very well.
It is good for decoration or as a topping for ginger-
bread, berries or other desserts. It will not whip to the
light, fluffy consistency obtained by methods that
beat in more air. Use the optional Whisk Attachment
for the fluffiest whipped cream.
Overprocessing will cause quick breads and cakes to
be tough. (If your recipe calls for ingredients that are
to be coarsely chopped, like raisins or nuts, add them
last with the mixed dry ingredients.)
Chill the cream well before starting. Process continu-
ously until it begins to thicken. Then add sugar as
desired and continue processing, watching carefully
until the cream reaches the desired consistency. For
consistently reliable results, add 2 tablespoons of
non-fat dried milk for every cup of cream, before
whipping.
To make cake mix
Your food processor work bowl is large enough for
the preparation of an 18.5-ounce packaged cake mix.
Insert the metal blade and add the cake mix to the
work bowl. While the machine is running, add the
eggs and liquid through the small feed tube and
process for 5 seconds. Scrape down the side of
the work bowl and process again for 1 minute for
maximum volume. Do not remove the metal blade.
Insert a finger into the underside of the blade from
the bottom of the work bowl to hold the blade in
place while emptying the batter.
To make crumbs and crumb crusts
Cut or break bread, crackers or cookies into pieces
and put them in the work bowl. Process continuously
until they reach the desired texture. For seasoned
crumbs, chop the parsley or other fresh herbs with
the crumbs. For buttered crumbs, process until the
dry crumbs are of the desired texture, then dribble
melted butter through the small feed tube while the
machine is running.
Tip: After emptying cake batter or puréed soup from
the work bowl, replace the bowl on the motor base.
Insert the metal blade and pulse once. Centrifugal
force will spin the batter off the blade onto the side
of the work bowl. Remove the blade, and use the
spatula to scrape any remaining batter from the bowl.
For crumb crusts, process crackers or cookies as
described above. Add sugar, spices and butter, cut
into pieces, as specified by your recipe. Process
until well combined.
To make pastry
This describes general procedure. A recipe giving
exact proportions is at the back of this book.
TECHNIQUES FOR KNEADING
YEAST DOUGH WITH THE
DOUGH BLADE
Combine unbleached all-purpose flour, salt and
pieces of very cold or frozen butter in the work bowl.
Process to the consistency of cornmeal. While the
machine is running, start pouring ice water through
the feed tube. Stop processing as soon as the dough
begins to form a ball, to ensure tender, flaky pastry.
Use the dough immediately or form it into a round
disc about 1-inch thick.
The Custom 14™ Food Processor can mix and knead
dough in a fraction of the time it takes to do it by
hand. You will get perfect results every time if you
follow these directions. NEVER TRY TO PROCESS
DOUGH THAT IS TOO STIFF TO KNEAD
COMFORTABLY BY HAND.
Wrap it in plastic wrap and refrigerate or freeze for
later use.
There are two general types of yeast dough.
To make quick breads, and cakes that use
baking powder and/or soda
Typical bread dough is made with a flour mix that
contains at least 50% white flour. It is uniformly soft,
pliable and slightly sticky when properly kneaded. It
always cleans the inside of the work bowl completely
when properly kneaded.
The most important rule for success is not to overmix
after the flour is added. The ingredients for these soft
doughs should be cold. If the recipe calls for chopped
ingredients like lemon peel or nuts, chop them first
while the work bowl is clean and dry. Then set them
aside until needed. (Always use sugar when chop-
ping lemon peel.)
Typical sweet dough contains a higher proportion of
sugar, butter and/or eggs than typical bread dough.
It is rich and sticky and it does not clean the inside
of the work bowl. It requires less kneading after the
ingredients are mixed. Although 30 seconds is
usually sufficient, 60 to 90 seconds gives better
results if the machine does not slow down. Except
for kneading, described below, the processing
procedures are the same for both types of dough.
Put dry ingredients like flour, salt and leavening in the
work bowl and process with the metal blade for 5
seconds to mix them. Remove and reserve the dry
ingredients. Add the eggs and sugar to the work bowl
and process to mix, letting the machine run about
1 minute. Next, add butter, which has been cut into
7
knead. Kneading dough that is too stiff can strain
the machine.
Machine capacity
If a bread dough calls for more than the recommend-
ed amount of flour, mix and knead it in equal batch-
es. Do the same for sweet doughs that call for more
than 3-1/2 cups of flour. Recommended maximum
amount of flour is 6 cups of all-purpose flour or 3-1/2
cups of whole-grain flour.
The temperature of liquids used to dissolve and
activate yeast must be between 105° and 120°F.
Yeast cells are not activated at temperatures lower
than this and they die when exposed to temperatures
higher than 130°F.
All liquid, except that used to activate yeast, should
be cold, to minimize the possibility of overheating the
dough. You must never knead a yeast dough to a
temperature higher than 100°F. Doing so will slow or
even prevent the action of the yeast.
Using the right blade
Measure flour by the “stir, scoop and sweep” method
described below. Use the dough blade when the
recipe calls for more than 3-1/2 cups (17-1/2 ounces)
of flour. Use the metal blade when a recipe calls for
less than 3-1/2 cups of flour.
Kneading bread dough
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.
Do not try to use the machine to knead dough that is
too stiff to knead comfortably by hand. Doing so can
strain the machine.
Whichever blade you use, always push it down as
far as it will go on the motor shaft.
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 machine and test the
dough to be sure it’s properly kneaded. Typical bread
dough should have a soft, pliable texture and it
should feel slightly sticky. Stretch the dough with your
hands to test it. If it feels hard, lumpy or uneven,
continue processing until it feels uniformly soft and
pliable. Make sure that the blade is firmly pressed
back into place after removing the dough to test it.
Measuring the flour
It’s best to weigh it. If you don’t have a scale, or the
recipe doesn’t specify weight, measure by the “stir,
scoop and sweep” method. Use a standard, graduat-
ed dry measure, not a cup for liquid ingredients.
With a spoon or fork, stir the flour in its container.
With the dry measure, scoop up the flour so it
overflows. With a spatula, knife or chopstick – being
careful not to press down – sweep excess flour back
into the container so the top of the measure is level.
Kneading dough for coffee cakes,
batter bread and brioche
Process dough for at least 30 seconds after all the
ingredients are incorporated. It will not clean the
inside of the work bowl. If necessary, scrape the bowl
and process for 5 more seconds.
Proofing the yeast
The expiration date is marked on the packages.
To be sure your yeast is active, dissolve it in a
small amount of warm liquid (about 1/3 cup for
one package of dry yeast). If the recipe includes a
sweetener like sugar or honey, add a tablespoon
with the yeast. If no sweetener is called for, add
a pinch. The yeast won’t foam without it. Let the
mixture stand until it foams – up to 10 minutes.
Rising
Put the dough in a large, lightly floured plastic bag.
Squeeze out all the air and close the end with a wire
twist, allowing space for the dough to rise.
Or put the ball of dough in a large bowl coated with
soft butter or vegetable oil. Roll the dough around to
coat its entire surface. Cover it with a damp towel or
a piece of oiled plastic wrap.
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. Turn the
machine on and let it run for about 20 seconds.
(Cheese, nuts and raisins may be added with the dry
ingredients or during the final kneading. To leave
them almost whole, add them 5 seconds before you
stop kneading. For a finer texture, add them sooner.)
Let it rise in a warm, draft-free place – about 80°F.
The rising time is usually about 1-1/2 hours but will
vary from 45 minutes to several hours, depending on
the type of flour and the humidity of the air. To test if
the dough has risen enough, stick a finger in it. An
indentation should remain. If it doesn’t, let the dough
rise more and test again. When it has risen enough,
punch the dough down.
Adding liquids
All liquid should be added through the 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 machine. Wait until ingredients in bowl
have mixed, then add remaining liquid slowly. Pour
liquid onto dough as it passes under feed tube open-
ing. Do not pour liquid directly onto bottom of bowl.
Shaping, finishing and baking
If you shape the dough in loaf pans, fill them only half
full. Let rise until dough is just slightly above the top
of the pan. If shaping free-form loaves, let them rise
on an oiled baking sheet until at least doubled in
bulk.
Making consecutive batches
Follow the recipe carefully. It is important to add
enough liquid to make the dough soft enough to
You can make several batches of bread dough
in a row. The motor in the Custom 14™ Food
8
Processor is extremely efficient. Follow the recipe
for White Bread, page 13 of the Recipe Booklet.
Soft dough or liquid leaks onto base of food
processor
Always start processor before adding liquid and add
liquid only as fast as dry ingredients absorb it.
PROBLEMS & SOLUTIONS
WITH TYPICAL DOUGH
Motor stops
• Pusher assembly may have become unlocked.
Push down pusher sleeve to lock it into place and
continue processing.
BREAD DOUGH
Blade doesn’t incorporate ingredients
• Power cord may have become unplugged. Plug
machine in and continue processing.
Always start processor before adding liquid. Add
liquid in slow, steady stream, only as fast as dry
ingredients absorb it. If you hear liquid sloshing, stop
adding it but do not turn off machine. Instead, wait
until ingredients in work bowl have mixed, then add
remaining liquid slowly. Pour liquid onto dough as it
passes under feed tube; do not pour liquid directly
onto bottom of work bowl.
• Excessive strain may have caused motor to over-
heat and stop. Wait for the motor to cool off, 5-10
minutes. A safety protector in the motor prevents it
from excessive overheating. If the motor stops, turn
the machine off. After 5-10 minutes, divide dough
into 2 batches and complete processing. Pinch
dough to make sure that it is not too stiff to knead
comfortably by hand. If it is, add liquid – 1 teaspoon
at a time – until dough is sufficiently moist to clean
inside of bowl.
Blade rises in work bowl
Blade may not have been pushed down as far as it
will go before processing started.
Excessively sticky dough can cause blade to rise
even though it cleans inside of work bowl. If dough
feels very sticky, reinsert blade and immediately add
2 tablespoons flour through feed tube while machine
is running.
Dough doesn’t rise
We recommend that you always test activity of yeast
before using it by stirring it and at least 1/2 teaspoon
sugar into about 1/3 cup warm liquid (105°-120°F).
Within 10 minutes foam should develop, indicating
yeast is active. Do not use dry yeast after expiration
date on package.
Dough doesn’t clean inside of work bowl
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process in
2 batches.
Avoid killing yeast cells by dissolving yeast in too
warm water or overheating dough by excessive
kneading. Dissolve yeast in about 1/3 cup of warm
liquid at 105°-120°F. All other liquid should be cold.
• Dough may be too dry. If it feels crumbly, add
water – 1 tablespoon at a time – while machine is
running, until dough becomes moist and cleans
inside of work bowl. Wait 10 seconds between
additions of water.
Don’t knead so long that it becomes overheated. The
ideal temperature for kneaded dough is 80°F;
it should never exceed 100°F.
Let dough rise in draft-free environment of about
80°-90°F.
• Dough may be too wet. While machine is running,
add 1 tablespoon of flour. If necessary, add more –
1 tablespoon at a time until dough cleans inside of
work bowl and forms a ball.
Dough containing whole grain flour will take longer
to rise than dough made of white flour only.
• Plastic dough blade is intended only for recipes
calling for at least 3-1/2 cups of flour (17-1/2
ounces, 495g). If your recipe calls for less flour,
remove plastic dough blade and insert metal blade.
Always use metal blade for recipes calling for less
than 3-1/2 cups of flour, such as pizza dough.
Baked bread too heavy
Next time, feel dough to be sure it is uniformly soft,
pliable and slightly sticky before setting it aside to
rise. Let dough fully double in bulk in bowl or bag,
punch it down, then let it double again after it is
shaped.
Nub 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 work bowl.
Continue processing until dough is uniformly soft and
pliable.
SWEET DOUGH
Motor slows down
• Amount of dough may exceed maximum capacity
of your food processor. Remove half and process
in 2 batches.
• Don’t process too long after all the ingredients are
incorporated. These rich doughs will give you good
results after only 30 seconds of kneading.
Dough feels tough after kneading
Divide dough into 2 or 3 pieces and redistribute
evenly in bowl. Process 10 seconds or until uniformly
soft and pliable.
Blade doesn’t incorporate ingredients
Butter or margarine, if not melted, must be cut into
tablespoon-size pieces before being added to work
bowl.
9
feed-tube heights and pack them tightly upright.
Metal blade rises in work bowl
Blade may not have been pushed down as far as it
will go before processing started. Machine may be
overloaded. Stop it, remove half of dough and
process in 2 batches.
Food should fit snugly, but not so tight that it
prevents the pusher from moving.
When slicing or shredding food, always use the
pusher. Never put your fingers or a spatula into
the feed tube.
Motor stops
See comments under “Typical Bread Dough.”
Never push down hard on the pusher. Use light
pressure for soft fruits and vegetables like bananas,
mushrooms, strawberries and tomatoes, and for all
cheese. Use medium pressure for most food like
apples, celery, citrus fruit, potatoes and zucchini. Use
firm pressure for really hard vegetables like carrots
and yams.
Dough doesn’t rise
See comments under “Typical Bread Dough.”
PREPARING FOOD FOR SLICING
AND SHREDDING
PRACTICING SLICING
AND SHREDDING
Round fruits and vegetables
Before processing onions, apples and other large,
round fruits and vegetables, trim them with a knife.
Cut the bottom end flat, to make the food lie stable
on the disc.
1. Insert a slicing or shredding disc, put the cover on
the work bowl and insert the prepared food in the
feed tube.
2. Prepare the pusher assembly. Lock the small
pusher in place.
Place the food in the feed tube, flat side down.
Position it as far left as possible, to prevent it from
tilting when being processed.
3. Slide the pusher assembly over the feed tube and
push the sleeve down to lock it into place, Apply
pressure to the pusher while pressing down the
OFF/PULSE lever. Release the lever as soon as
the food is sliced or shredded.
Choose fruits that are firm and not too ripe. Always
remove large hard pits and seeds from fruits before
processing. Seeds from citrus fruits need not be
removed. You may remove the rind before slicing or
shredding, or leave the rind on.
4. You can load the feed tube repeatedly without
removing the work bowl cover. Press firmly on the
tab and lift up. The pusher assembly will come off
easily, leaving the cover and feed tube in place.
Your other hand is free to reload the feed tube.
Whole peppers are an exception
Remove the stem and cut the stem end flat. Remove
the core and scoop out the seeds. Leave the end
opposite the stem whole, to keep the structure stiff.
This ensures round, even slices.
REMOVING SLICED OR
SHREDDED FOOD
Large fruits like pineapple and cantaloupe
Cut them in half and remove the seeds or core. If
necessary, cut the halves into smaller pieces to fit the
feed tube. Remember to cut the ends flat.
Before you do anything, wait for the disc to stop
spinning. When it does, remove the cover first.
Lift, and the pusher assembly and cover will come
off together.
Cabbage and iceberg lettuce
Turn the head on its side and slice off the top and
bottom, leaving a center section about 3 inches
deep. Remove the core and cut the center section in
wedges to fit the feed tube. Remove the core from
the bottom piece and cut it and the top piece into
wedges to fit the feed tube. The optional 2mm or
1 mm Slicing Discs are excellent for slicing cabbage
for coleslaw.
Remove the slicing or shredding disc before remov-
ing the work bowl. Place two fingers under each side
of the disc and lift it straight up. Then turn the bowl
clockwise to unlock it from the base and lift it straight
up to remove it.
You can place the disc on top of the inverted work
bowl cover, to minimize drips and spills.
If the fruit or vegetable doesn’t fit
Try inserting it from the bottom of the feed tube.
The opening there is slightly larger.
TECHNIQUES FOR SLlClNG
AND SHREDDING
Pack the feed tube for desired results
For long slices or shreds, cut the food in feed tube
widths and pack the pieces horizontally.
Small, round fruits and vegetables
For large berries, radishes, and mushrooms, trim the
opposite ends flat with a knife. Insert the food
through the feed tube, standing each piece on a flat
end. You can fill the tube to about 1 inch from the
For small, round, slices or short shreds from carrots,
zucchini and other long vegetables, cut them in
10
top. The bottom layer gives you perfect slices
for garnish.
meat, stack slices of them. Then roll or fold them
double and stand them 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.
If you want all the slices to be perfect, it’s best to
process one layer at a time.
Long fruits and vegetables
Uncooked meat and poultry
Trim food like bananas, celery, and zucchini by cut-
ting them into pieces a little shorter than the feed
tube. Cut both ends flat. (Use a ruler as a guide, or
the pusher assembly with the pusher pulled out as
far as it will go.)
Cut the food into pieces to fit the feed tube. Boned,
skinned chicken breasts will usually fit when cut in
half crosswise. Wrap the pieces in plastic wrap and
put them in the freezer. They are ready to slice when
they pass this “knife test”: they are easily pierced
with the tip of a sharp knife although semi-frozen and
hard to the touch. Stand them in the feed tube, cut
side down, 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.
Fill the feed tube with the pieces, standing them verti-
cally and adding enough pieces so they are solidly
packed and cannot tilt sideways as they are sliced
or shredded.
Small amounts of food
Use the small feed tube and the small pusher.
Remove the small pusher from the pusher assembly.
Slide the pusher assembly over the feed tube and
press the sleeve down to lock it into place.
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. If the sausage is thin
enough to fit in the small feed tube, use that tube.
Otherwise, cut the sausage into pieces to fit the large
feed tube completely. Stand the pieces vertically,
packing them in tightly so they cannot tilt sideways.
Cut the food in lengths a little shorter than the feed
tube. If you are slicing one or two long, thin vegeta-
bles like carrots, push them against the left. If you
are slicing a few vegetables that are wide at one end
and narrow at the other carrots, celery or scallions
cut them in half and pack in pairs, one wide end up,
one narrow end up.
SLICING AND
French-cut green beans
SHREDDING CHEESE
Trim fresh green beans to feed-tube widths. Blanch
them for 60 seconds in boiling salted water. Plunge
them immediately into cold water to stop the cooking.
When they are cold to the touch, drain and dry them.
Stack them in the feed tube horizontally to about
1 inch from the top. Use the slicing disc.
Type of Cheese
Chop Shred
Slice
Soft
Brie, Camembert,
mozzarella, ricotta,
Liederkranz, cottage,
cream
yes
yes
no
no
Be sure the small pusher is locked. Apply light pres-
sure to the pusher and press the OFF/PULSE lever
until beans are sliced.
yes
chill
chill
chill
Semi-Soft
blue,
To make long, horizontal slices of raw zucchini or
carrots, use the same procedure.
no
Fontina
Bel Paese
Matchsticks or julienne strips
Process the food twice – “doubleslice” it. Insert any
large fruit or vegetable – potatoes, turnips, zucchini,
apples – in the feed tube horizontally. Apply pressure
to the pusher while pressing the OFF/PULSE lever
until the food is sliced. You will get long slices.
Remove the slices from the work bowl and reassem-
ble them. Reinsert them in the feed tube, wedging
them in tightly. Slice them again. You will obtain long
julienne strips. With the optional Square Julienne
Discs, you can make square julienne strips in
one operation.
yes
chill
chill
chill
chill
chill
yes
chill
chill
chill
chill
chill
Semi-Hard
Cheddar, Monterey
Jack, Longhorn,
Swiss, Jarlsberg,
Edam, Gouda,
Provolone
yes
yes
yes
room
temp
Hard
no
Parmesan, Romano,
Pecorino, Sapsago
Firm cheese like Swiss and Cheddar
SLICING MEAT AND POULTRY
Cut the cheese into pieces to fit the feed tube. Put it
in the freezer until it is semi-frozen – hard to the
touch but easily pierced with the tip of a sharp knife.
Stand the pieces in the feed tube and apply light
pressure to the pusher.
Cooked meat and poultry
The food must be very cold. If possible, use a chunk
of food just large enough to fit the feed tube. To
make julienne strips of ham, bologna or luncheon
11
IMPORTANT: Never try to slice soft cheese like
mozzarella or hard cheese like Parmesan. You may
damage the slicing disc or the food processor itself.
You can successfully shred most cheeses except soft
ones. The exception is mozzarella, which shreds well
if thoroughly chilled. Hard cheeses like Parmesan
shred well only at room temperature. Therefore, only
attempt to slice or shred mozzarella when well chilled
and Parmesan when at room temperature.
Soft cheese, like mozzarella, spreads out
and collects on top of shredding disc
The cheese was not cold enough, or the pressure on
the pusher was too great. To shred soft cheese, do
not push on the pusher but let the cheese go through
by itself. Tap on the pusher to guide it through.
SOME TECHNICAL DATA
The motor in your food processor operates on
standard line operating current. The appropriate
voltage and frequency for your machine are shown
on a label under the base.
IF YOU HAVE A PROBLEM
Most problems with the food processor are easily
solved. Here are some possible problems and their
solutions.
An automatic, temperature-controlled circuit breaker
in the motor ensures complete protection against
motor burnout. If the processor runs for an exception-
ally 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 off
before proceeding. It will usually cool off within 10
minutes. In extreme cases, it could take an hour.
Food is unevenly chopped
Either you are trying to process too much food at one
time, or you are running the machine continuously
instead of pulsing on and off until pieces of food are
no larger than 1/2-inch cubes.
Liquid leaks from bottom of bowl onto
motor base
Remove bowl from base as soon as you finish pro-
cessing. Do not remove metal blade first. When bowl
and blade are removed together, blade drops down
and forms an almost perfect seal against the bowl.
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 a fast-stop circuit stops it
instantly when the pusher assembly is unlocked.
Liquid leaks out between bowl and cover
when machine is running
You added too much liquid. Never use more than
3 cups thin, 6 cups thick liquid.
CLEANING AND STORAGE
Keep your Custom 14™ Food Processor ready to use
on a kitchen counter. When it’s not being used, leave
it unplugged.
The thicker the liquid, the more you can use. The
figures above are for thick mixtures like pancake
or cake batter.
Store the blades and discs as you would sharp
knives – out of the reach of children. The Disc and
Blade Holders, optional accessories, offer safe and
convenient storage.
Slices are uneven or slanted
Pack feed tube more carefully. Maintain even
pressure on pusher.
All parts except for the motor base are dishwasher
safe, and we recommend washing them in the
dishwasher. Insert the work bowl upside down.
Remember where you place sharp blades and discs,
and unload the dishwasher carefully.
Carrots or similar food falls over in
feed tube
To simplify cleaning, rinse the work bowl, cover,
pusher assembly and blade or disc immediately
after use so food won’t dry on them. Openings at the
bottom of the large pusher provide drainage and
make cleaning easy. If food lodges in the pusher,
remove it by running water through or by using a
bottle brush.
Cut food into enough short pieces of equal height to
fill feed tube. To slice one or two pieces, use small
feed tube. Cut carrots in half and insert one piece
point down and the other stem down.
Sliced or shredded food piles up on one
side of work bowl
If you wash blades and discs by hand, do it carefully.
Avoid leaving them in soapy water where they may
disappear from sight. To clean the metal blade, fill the
work bowl with soapy water, hold the blade by its
plastic center and move it rapidly up and down on
the center shaft of the bowl. Use of a spray attach-
ment is also effective. If necessary, use a brush.
The work bowl is made of Lexan® plastic, which is
shatter resistant and heat resistant. It should not be
placed in a microwave oven. The tube at the back
of the bowl houses the plastic rod that activates
the motor.
This is normal. Remove disc occasionally and even
out processed food. When food gets close to bottom
of disc, empty work bowl.
A few pieces of food remain on top of
slicing or shredding disc
This is normal. In most cases, you can shred more of
the food by moving the large pusher up and down,
allowing the piece to be shredded, or by repositioning
the piece in the feed tube and reshredding it.
12
Chopping certain foods may scratch or cloud the
work bowl. Among them are ice, whole spices and
oils like wintergreen. If you like to prepare your own
spice blends, you may want to keep a second bowl
just for that purpose.
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on
the Custom 14™ Food Processor. This warranty is
available to consumers only. You are a consumer if
you own a Custom 14™ Food Processor that was pur-
chased at retail for personal, family or household
use. Except as otherwise required under applicable
state law, this warranty is not available to retailers or
other commercial purchasers or owners. We warrant
that your Custom 14™ Food Processor will be free
of defects in material or workmanship under normal
home use for three years from the date of original
purchase.
The base housing is made of a tough plastic with
high-impact resistance. Its smooth surface will look
new for years. Keep a sponge handy as you work
and wipe spills from the base.
Four rubber feet on the underside keep the base
from moving on most work surfaces when the
machine is processing heavy loads. If the feet leave
spots on the counter, spray them with a spot remover
like Fantastik or KM 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 non-
abrasive cleaning powder.
We suggest that you complete and return the
enclosed product registration card promptly to
facilitate verification of the date of original purchase.
However, return of the product registration is not a
condition of these warranties.
If your Custom 14™ Food Processor should prove to
be defective within the warranty period, we will repair
it, or if we think necessary, replace it. To obtain war-
ranty service, please call our Consumer Service
Center toll-free at 1-800-726-0190 or write to:
To clean the inside of the detachable stem, slide the
stem release bottom on the side up as far as it will
go and hold it there as you run water through the
stem.
IMPORTANT: Never store any blade or disc on the
motor shaft. No blade or disc should be placed on
the shaft except when the processor is about to
be used.
Cuisinart
150 Milford Road
East Windsor, NJ 08520
FOR YOUR SAFETY
Like all powerful electrical appliances, a Custom 14™
Food Processor should be handled with care. Follow
these guidelines to protect you and your family from
misuse that could cause injury.
To facilitate the speed and accuracy of your return,
please also enclose $10.00 for shipping and handling
of the product (California residents need only supply
proof of purchase and should call 1-800-726-0190 for
shipping instructions). Please also be sure to include
a return address, description of the product defect,
product serial number, and any other information
pertinent to the product’s return. Please pay by check
or money order.
• Handle metal blade and discs carefully. Their
cutting edges are very sharp.
• Always place disc on flat, stable surface before
connecting detachable stem.
• Never put blade or disc on motor shaft until work
bowl is locked in place.
NOTE: For added protection and secure handling of
any Cuisinart® product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for
in-transit damage or for packages that are not
delivered to us. Lost and/or damaged products are
not covered under warranty.
Your Custom 14™ Food Processor has been
manufactured to strict specifications and has been
designed for use with the Custom 14™ Food
Processor accessories and replacement parts.
These warranties expressly exclude any defects or
damages caused by accessories, replacement parts
or repair service other than those that have been
authorized by Cuisinart.
• Always be sure that blade or disc is down on motor
shaft as far as it will go.
• Always insert metal blade in work bowl before
putting ingredients in bowl.
• When slicing or shredding food, always use pusher.
Never put your fingers or spatula into feed tube.
• Always wait for blade or disc to stop spinning
before you remove pusher assembly or cover from
work bowl.
• Always remove work bowl from base of machine
before you remove metal blade or dough blade.
• Be careful to prevent metal blade from falling out of
work bowl when emptying bowl. Remove it before
tilting bowl, or hold it in place with your finger, a
spatula or a spoon.
These warranties do not cover any damage caused
by accident, misuse, shipment or other than ordinary
household use.
• Do not use pusher assembly if sleeve becomes
detached from pusher. Call Cuisinart Customer
Service immediately. Our toll-free number is listed in
the warranty.
These warranties exclude all incidental or conse-
quential damages. Some states do not allow the
exclusion of or limitation of incidental or consequen-
tial damages, so the foregoing limitation may not
apply to you.
13
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store which sells
Cuisinart® products of the same type. The retail store
shall then, according to its preference, either repair
the product, refer the consumer to an independent
repair facility, replace the product, or refund the
purchase price less the amount directly attributable
to the consumer’s prior usage of the product. If either
of the above two options does not result in the
appropriate relief to the consumer, the consumer
may then take the product to an independent repair
facility if service or repair can be economically
accomplished. Cuisinart and not the consumer will be
responsible for the reasonable cost of such service,
repair, replacement, or refund for nonconforming
products under warranty.
California residents may also, according to their
preference, return nonconforming products directly
to Cuisinart for repair or, if necessary, replacement
by calling our Consumer Service Center toll-free at
800-726-0190. Cuisinart will be responsible for the
cost of the repair, replacement, and shipping and
handling for such nonconforming products under
warranty.
BEFORE RETURNING YOUR CUISINART®
PRODUCT
Important: If the nonconforming product is to
be serviced by someone other than Cuisinart’s
Authorized Service Center, please remind the
servicer to call our Consumer Service Center to
ensure that the problem is properly diagnosed,
the product serviced with the correct parts, and
to ensure that the product is still under warranty.
©2004 Cuisinart.
Cuisinart® is a registered trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
04CU13206
14
|