1
2
1
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains a Cuisinart
®
Premier
Series 11-Cup (2.6 L) Food Processor, and the
standard parts for it: Work bowl, work bowl
cover, large and small pushers, metal chopping/
mixing blade, slicing disc, shredding disc,
detachable disc stem for discs, blade and disc
holder, recipe/instruction book, and Blade &
Disc Holder.
CAUTION: THE CUTTING TOOLS HAVE
VERY SHARP EDGES.
To avoid injury when
unpacking the parts, please follow these
instructions.
1. Place the box on a low table or on
the floor next to the kitchen counter
or table where you intend to keep the food
processor. Be sure the box is right side up.
2. Open top flaps, you will see a rectangular
block of packing material that holds the
processor parts, each fitted into a cavity of
the foam.
3. The instruction/recipe book sits on the top
of bowl cover. Remove this first.
CONTENTS
Recommended Work Bowl Capacities . .2
Unpacking Instructions . . . . . . . . . . . . . .2
Important Safeguards . . . . . . . . . . . . . . .4
Introduction . . . . . . . . . . . . . . . . . . . . . . .5
Machine Includes . . . . . . . . . . . . . . . . . . .6
Assembly Instructions . . . . . . . . . . . . . . .6
Blade & Disc Instructions. . . . . . . . . . . . .7
Machine Functions. . . . . . . . . . . . . . . . . .8
Operating Instructions . . . . . . . . . . . . . . .8
Chopping, Mixing, & Puréeing
with Metal Blade . . . . . . . . . . . . . . . . .9
Chop Raw Fruits and Vegetables . . . . . .9
Purée Fruits and Cooked Vegetables . . .9
To Dislodge Food. . . . . . . . . . . . . . . . . . .9
Chop Hard Foods. . . . . . . . . . . . . . . . . . .9
Chop Fresh Herbs . . . . . . . . . . . . . . . . .10
Chop Peel from Citrus Fruit . . . . . . . . . .10
Chop Sticky Fruit like Dates. . . . . . . . . .10
Chop Meat, Poultry and Fish . . . . . . . . .10
Purée Meat, Poultry and Fish. . . . . . . . .10
Chop Nuts . . . . . . . . . . . . . . . . . . . . . . .10
Make Peanut Butter . . . . . . . . . . . . . . . .10
Make Flavored Butters,
Spreads and Dips. . . . . . . . . . . . . . . .10
Make Mayonnaise . . . . . . . . . . . . . . . . .10
Beat Egg Whites. . . . . . . . . . . . . . . . . . .11
Whip Cream . . . . . . . . . . . . . . . . . . . . . .11
Make Crumbs and Crumb Crusts . . . . .11
Make Pastry . . . . . . . . . . . . . . . . . . . . . .11
Make Quick Breads and Cakes . . . . . . .11
Cake Mix . . . . . . . . . . . . . . . . . . . . . . . .12
Preparing Food for Slicing
and Shredding. . . . . . . . . . . . . . . . . .12
Round Fruits and Vegetables. . . . . . . . .12
Whole Peppers. . . . . . . . . . . . . . . . . . . .12
Large Fruits like Pineapple. . . . . . . . . . .12
Cabbage and Iceberg Lettuce . . . . . . . .12
Packing Feed Tube for
Desired Results. . . . . . . . . . . . . . . . . .12
Practicing Slicing and Shredding . . . .13
Removing Sliced or
Shredded Foods. . . . . . . . . . . . . . . . .13
Slicing and Shredding
Techniques . . . . . . . . . . . . . . . . . . . .13
Small, Round Fruits and Vegetables . . .13
Long Fruits and Vegetables . . . . . . . . .13
Small Amounts of Food . . . . . . . . . . . . .13
French-Cut Green Beans . . . . . . . . . . . .13
Matchsticks or Julienne Strips. . . . . . . .13
Slicing Meat and Poultry . . . . . . . . . . .14
Cooked Meat and Poultry . . . . . . . . . . .14
Uncooked Meat and Poultry . . . . . . . . .14
Salami and other Sausages . . . . . . . . . .14
Firm Cheeses . . . . . . . . . . . . . . . . . . . . .14
Slicing and Shredding Cheese . . . . . .14
Kneading Yeast Dough . . . . . . . . . . . .15
Machine Capacity . . . . . . . . . . . . . . . . .15
Measuring the Flour . . . . . . . . . . . . . . . .15
Proofing the Yeast . . . . . . . . . . . . . . . . .15
Processing Dry Ingredients . . . . . . . . . .15
Adding Liquids . . . . . . . . . . . . . . . . . . . .15
Kneading Bread Dough . . . . . . . . . . . . .16
Kneading Sweet Dough . . . . . . . . . . . . .16
Rising . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Shaping, Finishing and Baking . . . . . . .16
Making Consecutive Batches . . . . . . . .16
Bread Dough Problems
and Solutions . . . . . . . . . . . . . . . . . .17
Sweet Dough
Problems
and Solutions. . . . . . . . . . . . . . . . . . . .18
Cleaning, Storing
and Maintenance . . . . . . . . . . . . . . . . .18
For Your Safety. . . . . . . . . . . . . . . . . . .19
Technical Data . . . . . . . . . . . . . . . . . . .19
Recipes . . . . . . . . . . . . . . . . . . . . . . . . .20
Warranty . . . . . . . . . . . . . . . . . . . . . . . .49
Recommended Work Bowl Capacity For Various Foods
FOOD
CAPACITY
Chopped fruits and vegetables
11 cups (2.6 L) processed food
Chopped or puréed meat, poultry,
fish or seafood
1¾ pounds (795 g) meat, cut into 1-inch (2.5 cm)
or smaller cubes, chilled
Bread dough
5 cups (2 kg) all-purpose flour, yielding two
1¼ pound (625 g) loaves
2½ cups (625 ml) each all-purpose and whole wheat
flour, yielding two 1¼ pound (625 g) loaves
2¾ cups (675 ml) whole grain flours (no white flour
added) for custom recipes
Pizza dough
4½ cups [all-purpose flour, yielding 2½ pounds
(1.1 kg) pizza dough, dough to make up to four
12–14-inch (30 to 35.5 cm) pizzas]
Nuts for nut butters
2–4 cups (500 ml to 1 L) nuts
[10–20 ounces (295.7 g to 591.4 g)
Sliced or shredded cheese, fruit, or
vegetables
11 cups (2.6 L) (total processed weight varies
by food)
Cake batter
One 18.5-ounce (547 g) standard packaged cake
mix, or homemade batter recipe for four
8-inch (20.5 cm) layers
Thin liquids (such as custard for
quiche or cheesecake batter)
2¾ cups (675 ml)
Thick liquids
5–6 cups (1.25 to 1.5 L)
Puréed cooked fruits and vegetables
8 cups (2 L) cooked, yielding approximately
5½ to 6 cups (1.3 to 1.4 L) thick purée
Puréed soft fresh fruits (berries, kiwis,
peaches, etc.)
8 cups (2 L) fresh, yielding approximately 5 to
6 cups (1.1 to 1.4 L) purée