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CONTENTS
Recommended Work Bowl Capacities . .2
Unpacking Instructions . . . . . . . . . . . . . .2
Important Safeguards . . . . . . . . . . . . . . .4
Introduction . . . . . . . . . . . . . . . . . . . . . . .5
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
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
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
Shredded Foods . . . . . . . . . . . . . . . . .13
Slicing and Shredding
Techniques . . . . . . . . . . . . . . . . . . . .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
Problems
Sweet Dough
and Solutions
. . . . . . . . . . . . . . . . . . . . 18
and Maintenance . . . . . . . . . . . . . . . . .18
For Your Safety. . . . . . . . . . . . . . . . . . .19
Technical Data . . . . . . . . . . . . . . . . . . .19
Recipes . . . . . . . . . . . . . . . . . . . . . . . . .20
Warranty . . . . . . . . . . . . . . . . . . . . . . . .49
1
1
Recommended Work Bowl Capacity For Various Foods
FOOD
Chopped fruits and vegetables
Chopped or puréed meat, poultry,
fish or seafood
Bread dough
Pizza dough
Nuts for nut butters
Sliced or shredded cheese, fruit, or
vegetables
Cake batter
Thin liquids (such as custard for
quiche or cheesecake batter)
Thick liquids
Puréed cooked fruits and vegetables
Puréed soft fresh fruits (berries, kiwis,
peaches, etc.)
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.
CAPACITY
11 cups (2.6 L) processed food
1¾ pounds (795 g) meat, cut into 1-inch (2.5 cm)
or smaller cubes, chilled
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
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]
2-4 cups (500 ml to 1 L) nuts
[10-20 ounces (295.7 g to 591.4 g)
11 cups (2.6 L) (total processed weight varies
by food)
One 18.5-ounce (547 g) standard packaged cake
mix, or homemade batter recipe for four
8-inch (20.5 cm) layers
2¾ cups (675 ml)
5-6 cups (1.25 to 1.5 L)
8 cups (2 L) cooked, yielding approximately
5½ to 6 cups (1.3 to 1.4 L) thick purée
8 cups (2 L) fresh, yielding approximately 5 to
6 cups (1.1 to 1.4 L) purée
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.
2
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