Related Manuals for Cuisinart Core Custom FP-110C Series
Summary of Contents for Cuisinart Core Custom FP-110C Series
- Page 1 INSTRUCTION AND RECIPE BOOKLET FP-110C Series Cuisinart Core Custom 10-Cup Food Processor ® ™ For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Important Unpacking Instructions
Do not operate any appliance that has a damaged cord or plug or after it has been dropped INSTRUCTIONS or damaged in any way. Contact Cuisinart Consumer Service Center at 1-800-472-7606 for information on examination, repair, or adjustment. This package contains a Cuisinart Core Custom ®... -
Page 3: Table Of Contents
WARNING: RISK OF FIRE OR The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or ELECTRIC SHOCK personal injury, or damage to your food processor. The lightning flash with arrowhead symbol To avoid possible malfunction of work bowl switch,... -
Page 4: Parts
(for storage use only) 10. BPA free (not shown) - All materials that come in contact with food or liquid are BPA free NOTE: Cuisinart offers Cuisinart Core Essentials , a line of accessories for your food ™... -
Page 5: Assembly Instructions
INSTRUCTIONS High and Low Control Paddles The High and Low controls are paddles that allow Before First Use the machine to run until Off is selected. Before using your Cuisinart Core Custom 10-Cup ® ™ Properly assemble and engage the machine. - Page 6 Dough • Always pack food in the feed tube evenly for slicing and shredding. The food will dictate the • Always use Low speed when kneading. Be sure amount of pressure: Use light pressure for soft that the medium pusher lock is in the locked foods, medium pressure for medium foods and position when kneading dough to avoid it from firm pressure for harder foods.
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Page 7: User Guide
USER GUIDE You can slice, shred and chop a multitude of vegetables and fruits in the Cuisinart Food Processor. What you ® may not know is that the food processor is the perfect tool for a number of other tasks, such as softening butter, making breadcrumbs, making baby food, etc. -
Page 8: Cleaning, Storage And Maintenance
MAINTENANCE: Any other servicing should be Cuisinart offers a Limited Three-Year Warranty on the performed by an authorized service representative. entire machine. FOR YOUR SAFETY •... -
Page 9: Troubleshooting
TROUBLESHOOTING is added, wait until ingredients in the work bowl have mixed, then add remaining liquid slowly (do Food Processing not turn off the machine). Pour liquid onto dough Problem: The food is unevenly processed. as it passes under feed tube opening; do not pour liquid directly onto bottom of the work bowl. - Page 10 Problem: The food processor shuts off during operation. Solution: • The cover may have become unlocked; check to make sure it is securely in position. • A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain.
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Page 11: Recipes
RECIPES Breakfast/Brunch Cheddar-Chive Biscuits ............................13 Chocolate Chip Scones ............................14 Zucchini Chocolate Chip Bread .........................15 Butters/Dips/Dressings/Sauces Lemon Lavender Butter ............................16 Maple-Bacon Butter ............................16 Smoked Salmon Spread ............................17 Tomato Salsa .................................17 Red Chimichurri ..............................18 Harissa ..................................18 Classic Hummus ..............................19 Mayonnaise ................................20 Vegan Caesar Dressing ............................ -
Page 12: Breakfast/Brunch
Cheddar-Chive Biscuits These biscuits have a deeply golden and audibly crackly exterior that is reminiscent of biting into a salty, buttery cheese wafer that dissolves in your mouth. Onion-y chives cut the richness of the Cheddar, making these utterly addictive. Yield: 8 biscuits INGREDIENTS ounces (113 g) good-quality Cheddar... -
Page 13: Chocolate Chip Scones
Nutritional information per biscuit: Calories 343 (58% from fat) • carb. 27 g • pro. 9 g • fat 22 g • sat. fat 14 g • chol. 60 mg • sod. 487 mg calc. 946 mg • fiber 2 g Chocolate Chip Scones Using mini chocolate chips ensures a little sweet treat in each bite. -
Page 14: Zucchini Chocolate Chip Bread
Zucchini Chocolate Chip Bread This moist quick bread is perfect for breakfast or for an afternoon snack. The chocolate chips are a nice treat, but if a healthier bread is desired, use additional nuts or dried fruit. Yield: one 2-pound (907 kg) loaf (16 servings) INGREDIENTS Nonstick cooking spray ½... -
Page 15: Butters/Dips/Dressings/Sauces
Lemon Lavender Butter This butter is bright tasting and has just the right amount of floral notes. It’s delicious on scones or spread on pancakes or waffles. Yield: ½ cup (125 ml) butter, 8 servings INGREDIENTS tablespoons ([120 ml] 1 stick) unsalted 2-inch (5 cm) strip lemon zest European-style butter, cut into (bitter white pith removed) -
Page 16: Smoked Salmon Spread
Smoked Salmon Spread Spreading this onto a fresh bagel is the obvious choice, but it can also be used in tea sandwiches or on crackers. We love the addition of dill pickles, but you can use fresh dill instead for a more traditional flavour. -
Page 17: Red Chimichurri
Red Chimichurri The paprika is the transformative factor in this lesser-seen variation of chimichurri that has an intensely red hue and robust smokiness. The perfect sauce to drizzle on grilled meats and crispy roasted potatoes – it also doubles as a marinade. Yield: 1¼... -
Page 18: Classic Hummus
INSTRUCTIONS 1. Put the dried chiles into a heatproof bowl and cover with boiling water. Allow to sit for 30 to 40 minutes, or until very soft. 2. While the chiles are soaking, toast the spices. Put the caraway, coriander, and cumin seeds into a small skillet and set over medium-low heat, stirring constantly. -
Page 19: Mayonnaise
Mayonnaise Taste the difference in homemade mayonnaise. Yield: 1 cup (250 ml) INGREDIENTS large egg yolks teaspoon (5 ml) fresh lemon juice ¾ teaspoon (3.75 ml) kosher salt tablespoon (15 ml) water ½ teaspoon (2.5 ml) Dijon mustard ¾ cup (175 ml) vegetable oil INSTRUCTIONS 1. -
Page 20: Lemon Vinaigrette
3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to process on High. 4. Taste and adjust seasoning if necessary, adding salt if desired. Nutritional information per serving (2 tablespoons [30 ml]): Calories 64 (62% from fat) •... -
Page 21: Basil Pesto
Basil Pesto Once you taste how vibrant homemade pesto is you will never buy it pre-made again. Yield: about 1 cup (250 ml) INGREDIENTS ounce (28 g) Parmesan or Pecorino 1 to 2 pinches kosher salt cheese, cut into ½-inch (1.25 cm) cubes pinch ground black pepper ¼... -
Page 22: Main Dishes
Falafel The food processor makes it possible to whip up this Middle Eastern street food staple in your own home! Remember to soak the chickpeas the night before. Yield: 24 falafel INGREDIENTS garlic cloves, peeled – stems and leaves small shallot, cut into 1-inch (2.5 cm) tablespoons (30 ml) plus ½... -
Page 23: Mixed Vegetable And Ricotta Tart
Nutritional information per falafel: Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g • sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g Mixed Vegetable and Ricotta Tart This tart is almost too beautiful to eat. It can easily be the centerpiece of a brunch table or be a lovely lunch or dinner when paired with a salad. -
Page 24: Pizza With Ricotta And Pesto
Shred the Gruyère on High. Keep the Gruyère in the bowl and replace the shredding disc with the chopping blade. With the unit running on High, drop the garlic into the work bowl through the feed tube and process until finely chopped. Add the ricotta, egg, salt, pepper, and lemon zest. -
Page 25: Olive And Mushroom Pizza
Pinch crushed red pepper ¹⁄ cup (75 ml) pizza sauce (purchased, or Pinch flake sea salt see Cuisinart.com for a recipe) Fresh basil leaves, torn, for finishing ½ cup (125 ml) pitted Kalamata olives INSTRUCTIONS 1. Preheat oven with the rack in the middle of the oven. If you have a pizza stone or steel, put on the rack and allow to preheat for 30 minutes while preparing the pizza. -
Page 26: Chicken Burgers
Chicken Burgers Chopping your own meat makes for the freshest-tasting burgers. Yield: six 4-ounce (113 g) burgers INGREDIENTS 1½ pounds (680 g) boneless, skinless tablespoon (15 ml) vegetable oil, for chicken thighs, cut into 1-inch (2.5 cm) cooking pieces ¾ cup (175 ml) Rainbow Vegetable and green onions, trimmed and cut into Apple Slaw (page 28) or sliced pickles,... -
Page 27: Soup/Salads/Sides
Sliced Asparagus Salad This salad is a wonderful way to showcase the great flavour of raw asparagus. Yield: about 3½ cups (875 ml) INGREDIENTS bunch (about 1 pound [454 g]) Pinch crushed red pepper asparagus, preferably thin spears tablespoons (30 ml) Lemon Vinaigrette ¼... -
Page 28: Refried Beans
4. Combine the vinegar, water, salt, pepper, sugar, and Dijon and stir until completely combined. Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours. 5. -
Page 29: Root Vegetable Soup
Root Vegetable Soup This recipe highlights the best vegetables of late fall and early winter. Stir in a bit of the Maple-Bacon Butter (page 16) for added flavour. Yield: about 7 cups (1.75 L) INGREDIENTS 1 to 2 shallots (depending on size and flavour pepper, divided preference), halved 2 to 3 sprigs fresh thyme... -
Page 30: Desserts
Carrot Cake with Cream Cheese Frosting The food processor makes this classic cake a breeze – it does all the work from shredding the carrots to making the frosting. Yield: one 2-layer cake, about 16 servings INGREDIENTS Cake: large eggs 1½... -
Page 31: Lemon-Poppy Seed Shortbread
7. Once the cake has cooled, remove from the pan and turn out onto a serving plate or cake stand. Frost the entire cake, spreading evenly on the top and sides with an offset spatula. Chill cake slightly before serving. Nutritional information per serving: Calories 428 (53% from fat) •... -
Page 32: Pistachio Olive Oil Cake With Cardamom Cream
Pistachio Olive Oil Cake with Cardamom Cream The healthy fats in the pistachios and olive oil make this cake perfectly moist. Yield: one 9-inch (23 cm) layer cake, 16 servings INGREDIENTS Cake: teaspoon (5 ml) almond extract Cardamom Cream: cup (250 ml) shelled pistachios, plus 2 tablespoons (30 ml), finely chopped, tablespoons (120 ml) unsalted butter, for serving... -
Page 33: Strawberries And Cream Tart
Nutritional information per serving: Calories 403 (62% from fat) • carb. 33g • pro. 6g • fat 28g • sat. fat 7g • chol. 64mg • sod. 137mg calc. 101mg • fiber 2g Strawberries and Cream Tart This recipe is definitely for the strawberry lovers, as strawberries are in each element of this surprisingly light-tasting tart. -
Page 34: No-Churn Blackberry Chocolate Chunk Ice Cream
on Low again, slowly add the heavy cream until the desired consistency is achieved (it should be very smooth, but not runny). 6. Spread the strawberry-cream cheese filling into the cooled tart shell and then fan the sliced strawberries decoratively over the top. Nutritional information per serving: Calories 193 (60% from fat) •... -
Page 35: Bread/Dough
Pita Bread The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan. Yield: six 8-inch (20 cm) pita breads INGREDIENTS 1¾ teaspoons (9 ml) active dry yeast cup (250 ml) whole wheat flour Pinch granulated sugar 1½... -
Page 36: Pizza Dough
Pizza Dough Homemade pizza dough is the perfect start to family pizza night. Yield: about 1 pound (454 g) of dough (one 14-inch [35 cm] pizza or two 8-inch [20 cm] pizzas) INGREDIENTS 1½ teaspoons (7.5 ml) active dry yeast 1¾... -
Page 37: Pretzels With Rosemary And Flake Sea Salt
Pulse until mixture just forms dough (you may not need all of the water). Dough is ready when it holds when pinched together. 3. Divide the dough equally into 2 pieces and form each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes before using. -
Page 38: Burger Buns
6. Place a 6-quart (6.8 L) saucepan filled with water over high heat and bring to a boil. Preheat oven to 425°F (220°C). 7. Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time flipping each after 1½... - Page 39 7. Flatten each round slightly, and then brush with the egg wash all over the top and sides. 8. Put the buns into the preheated oven and bake until golden brown, about 15 to 18 minutes. Transfer to a cooling rack and cool slightly before serving. Nutritional information per serving: Calories 100 (66% from fat) •...
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Page 40: Warranty Information
Please contact our Customer Service LIMITED THREE-YEAR Centre: WARRANTY Toll-free phone number: 1-800-472-7606 We warrant that this Cuisinart product will be free Address: of defects in materials or workmanship under Cuisinart Canada normal home use for 3 years from the date of 100 Conair Parkway original purchase.