Cuisinart Core Custom FP-110 Series Manual
10-cup food processor
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Also See for Core Custom FP-110 Series:
- Instruction and recipe booklet (22 pages) ,
- Quick reference operation manual (2 pages) ,
- User manual
Related Manuals for Cuisinart Core Custom FP-110 Series
Summary of Contents for Cuisinart Core Custom FP-110 Series
- Page 1 INSTRUCTION AND RECIPE BOOKLET FP-110 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
10-Cup Food Processor and the accessories for it: damaged in any way. Contact Cuisinart Consumer Service Center at 1-800-762-0190 for information 10-cup work bowl, work bowl cover with small and on examination, repair, or adjustment. -
Page 3: Table Of Contents
CONTENTS 5. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or per- Important Unpacking Instructions ........ 2 sonal injury, or damage to your food processor. Important Safeguards........... 2 6. To avoid possible malfunction of work bowl switch, Parts ................ -
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 the Before First Use machine to run until Off is selected. Before using your Cuisinart Core Custom 10-Cup ® ™ 1. Properly assemble and engage the machine. - Page 6 Dough • For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits • Always use Low speed when kneading. Be sure upright in the feed tube. If food does not fit in the that the medium pusher lock is in the locked posi- feed tube, cut in half or quarters to fit.
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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 • Like all powerful electrical appliances, a food processor should be handled with care. -
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 1. 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: Warranty Information
(A) to the store where it was purchased or (B) to another retail store that sells Solution: Cuisinart products of the same type. The retail store • The cover may have become unlocked; check to shall then, according to its preference, either repair the make sure it is securely in position. - Page 11 Cuisinart Core Custom 10-Cup Food Processor ® ™...
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Page 12: 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 ............................20 Lemon Vinaigrette .............................. -
Page 13: 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 good-quality Cheddar cheese,... -
Page 14: Chocolate Chip Scones
Chocolate Chip Scones Using mini chocolate chips ensures a little sweet treat in each bite. We love serving these warm with the Lemon Lavender Butter (page 16). Yield: 8 scones INGREDIENTS 1½ cups cake flour cup buttermilk cup unbleached, all-purpose flour, plus large egg more for shaping tablespoons unsalted butter, cold and... -
Page 15: 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 loaf (16 servings) INGREDIENTS Nonstick cooking spray large zucchini, approximately... -
Page 16: 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 butter, 8 servings INGREDIENTS tablespoons (1 stick) unsalted 2-inch strip lemon zest European-style butter, cut into (bitter white pith removed) 4 pieces, room temperature... -
Page 17: 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 flavor. -
Page 18: 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 19: 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 20: Mayonnaise
Mayonnaise Taste the difference in homemade mayonnaise. Yield: 1 cup INGREDIENTS large egg yolks teaspoon fresh lemon juice ¾ teaspoon kosher salt tablespoon water ½ teaspoon Dijon mustard ¾ cup vegetable oil INSTRUCTIONS 1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice, and water on Low until smooth, about 30 seconds. -
Page 21: Lemon Vinaigrette
3. If the dressing is too thick, add additional water, one tablespoon at a time, and continue to pro- cess on High. 4. Taste and adjust seasoning if necessary, adding salt if desired. Nutritional information per serving (2 tablespoons): Calories 64 (62% from fat) • carb. 5g • pro. 2g • fat 5g • sat. fat 1g chol. -
Page 22: Basil Pesto
Basil Pesto Once you taste how vibrant homemade pesto is you will never buy it pre-made again. Yield: about 1 cup INGREDIENTS ounce Parmesan or Pecorino cheese, 1 to 2 pinches kosher salt cut into ½-inch cubes pinch ground black pepper ¼... -
Page 23: 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 tablespoons plus ½ cup unbleached, all-purpose flour, divided small shallot, cut into 1-inch pieces ½... -
Page 24: Mixed Vegetable And Ricotta Tart
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. Be sure to cut all vegetables so they fit into the large feed tube horizontally to achieve the longest slices possible. -
Page 25: Pizza With Ricotta And Pesto
the work bowl through the feed tube and process until finely chopped. Add the ricotta, egg, salt, pepper, and lemon zest. Pulse a few times to combine and process on Low until just combined. 5. Transfer the ricotta mixture to the baked tart shell and then top with the roasted vegetables and halved tomatoes by making a decorative spiral pattern: a method that works well by starting in the middle by making a tight spiral with one of the vegetables and then wrapping the vegetables one by one around it until it fits the entire tart. -
Page 26: Olive And Mushroom Pizza
Pinch crushed red pepper ¹⁄ cup pizza sauce (purchased, or see Pinch flake sea salt Cuisinart.com for a recipe) Fresh basil leaves, torn, for finishing ½ cup 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 27: Chicken Burgers
Chicken Burgers Chopping your own meat makes for the freshest-tasting burgers. Yield: six 4-ounce burgers INGREDIENTS 1½ pounds boneless, skinless chicken tablespoon vegetable oil, for cooking thighs, cut into 1-inch pieces ¾ cup Rainbow Vegetable and Apple green onions, trimmed and cut into Slaw (page 28) or sliced pickles, 1-inch pieces for serving... -
Page 28: Soup/Salads/Sides
Sliced Asparagus Salad This salad is a wonderful way to showcase the great flavor of raw asparagus. Yield: about 3½ cups INGREDIENTS bunch (about 1 pound) asparagus, Pinch crushed red pepper preferably thin spears tablespoons Lemon Vinaigrette ¼ cup toasted pine nuts (page 21) Pinch freshly ground black pepper 1½... -
Page 29: Refried Beans
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. Once sufficiently chilled, strain both mixtures. Combine immediately before serving. Taste and adjust seasoning as desired. -
Page 30: 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 flavor. Yield: about 7 cups INGREDIENTS 1 to 2 shallots (depending on size and flavor 2 to 3 sprigs fresh thyme preference), halved... -
Page 31: 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: Cream Cheese Frosting: Nonstick cooking spray Makes about 3½... -
Page 32: 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 33: 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 layer cake, 16 servings INGREDIENTS Cake: Cardamom Cream: cup shelled pistachios, plus 2 table- tablespoons unsalted butter, room spoons, finely chopped, for serving temperature cup granulated sugar... -
Page 34: Strawberries And Cream Tart
Strawberries and Cream Tart This recipe is definitely for the strawberry lovers, as strawberries are in each element of this surprisingly light-tasting tart. Yield: one 9- to 10-inch tart, about 12 servings INGREDIENTS Crust: Filling: ¼ cup dehydrated strawberries ¼ cup dehydrated strawberries cup unbleached, all-purpose flour ½... -
Page 35: No-Churn Blackberry Chocolate Chunk Ice Cream
No-Churn Blackberry Chocolate Chunk Ice Cream Perhaps the best way to prepare your favorite summer treat without an ice cream maker. Better yet, this unbelievably creamy no-churn version calls for simple ingredients. Be sure to use ripe black- berries for the most intense flavor. Yield: 4 cups INGREDIENTS cups fresh, ripe blackberries (about 15... -
Page 36: 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 pita breads INGREDIENTS 1¾ teaspoons active dry yeast cup whole wheat flour Pinch granulated sugar 1½... -
Page 37: Pizza Dough
Pizza Dough Homemade pizza dough is the perfect start to family pizza night. Yield: about 1 pound of dough (one 14-inch pizza or two 8-inch pizzas) INGREDIENTS 1½ teaspoons active dry yeast 1¾ cups bread or unbleached, all-purpose flour teaspoon granulated sugar ¾... -
Page 38: Pretzels With Rosemary And Flake Sea Salt
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. 4. Dough keeps for up to a week in the refrigerator or in the freezer for up to 3 months. Tip: For a sweet pastry dough, add 1½... -
Page 39: Burger Buns
to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on prepared baking sheet. Lightly brush the pretzels with the egg wash and sprinkle generously with the salt and rosemary. Bake in the oven until dark and golden, approximately 10 to 12 minutes. - Page 40 NOTES:...
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- Page 42 ©2021 Cuisinart Stamford, CT 06902 Printed in China 21CE078003 IB-17223-ESP...