Limited Edition Metal™ Food Processor

INSTRUCTION ANDRECIPE BOOKLET

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

MP-14N Series

Recommended work bowl capacity for various foods

FOOD CAPACITY

Chopped and Puréed 14 cups processed foodFruits and Vegetables

Chopped or Puréed 2-1/4 pounds meat, cut in 1-inch or smaller cubes, chilledMeat, Poultry,Fish or Seafood

Bread Dough 3 pounds • 6 cups all-purpose flour, yielding two 1-1/2 pound loaves• 3 cups each all-purpose and whole wheat flour, yielding

two 1-1/4 pound loaves• 3-1/4 cups whole grain flour (no white flour added)

for custom recipes

Pizza Dough 5 cups all-purpose flour, yielding 3-1/4 pounds pizza dough (enough to make 12 to 14 inch pizzas)

Nuts for Nut Butters 3 cups

Sliced or Shredded 14 cups (total processed weight varies by food)Fruit, Cheese, or Vegetables

Cake Batter One 18.5 ounce standard packaged cake mix or homemadebatter recipe for five 8-inch layers

Cookie Dough dough for 90 cookies

Thin Liquids 3 cups(such as custardfor quiche or cheesecake batter)

Thick Liquids 6 cups

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IMPORTANTUNPACKINGINSTRUCTIONSThis package contains aCuisinart® Limited EditionMetal™ Food Processor,and the standard parts for it:

PowerPrep® Metal DoughBlade, metal choppingblade, slicing disc, shredding disc, detachablestem for discs, whiskattachment, spatula, recipeand instruction books, andHow-to DVD.

CAUTION:

THE CUTTING TOOLSHAVE VERY SHARPEDGES. To avoid injurywhen unpacking the parts, please follow these instructions:

1. Place the box on alow table or on thefloor next to thekitchen counter ortable where youintend to keep thefood processor. Be sure the box isright side up.

2 Remove the cardboard insert. You will see a rectangular block of plastic foam thatholds the processorparts, each fitted intoa cavity of the foam.

3. Remove the instruction and recipe book first.

4. The PowerPrep®

Metal Dough Blade(A) and detachablestem for the discs (B)are in the cavities onone short side of thefoam block.

5. Remove whiskattachment lid (C) onthe adjacent long side

of the foam block.Remove beaters (D)on the other side ofthe foam block.Remove whiskadapter (E).

6. The plastic spatula(F) is on the corner of the long side of thefoam block. Removeit next.

7. The slicing disc (G) ison the edge of one ofthe long sides of thefoam block; theshredding disc (H) is on the other side.Slide them out of their grooves WITHGREAT CARE; THEBLADES ARE VERYSHARP.

8. Only the pusherassembly (I) nowremains in the foamblock. Lift it straightup to remove.

9. Lift out the DVD (J)from its space in thefoam block.

10. Lift out the foamblock.

11. The machine baseand work bowl withmetal blade and workbowl cover are at thebottom of the box. The metal blade isloose in the workbowl. Do not turnover work bowl without first removingmetal blade. Remove the workbowl cover first.

12. Remove the base and bowl together bygrasping the plasticbowl at the top withboth hands and liftingthe bowl straight up.Do not rotate thebowl clockwise on thebase. This will causethe bowl to separatefrom the base.

13. Place the foodprocessor on thecounter or table andread the instructionsthoroughly beforeusing the machine.

14. Save the shippingcartons and plasticfoam blocks. You may want to usethem at a later date.

Please watch theenclosed How-to DVDbefore using the food processor.

NOTE: Remember toreturn your completedproduct registration card with all informationcarefully filled out.

WHENREMOVING BLADE:CAREFULLY REMOVETHE METAL BLADE BYGRASPING THE CENTERWHITE HUB AND LIFTINGIT STRAIGHT UP. NEVERTOUCH THE BLADES AS THEY ARE RAZORSHARP.

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TABLE OF CONTENTS

RECOMMENDED CAPACITIES . . . . . . 1UNPACKING INSTRUCTIONS . . . . . . . 2IMPORTANT SAFEGUARDS . . . . . . . . . 4INTRODUCTION. . . . . . . . . . . . . . . . . . . 5THE MACHINE INCLUDES . . . . . . . . . . 6ASSEMBLY INSTRUCTIONS . . . . . . . . . 6THE MACHINE FUNCTIONS . . . . . . . . . 7OPERATING INSTRUCTIONS . . . . . . . . 7TECHNIQUES FOR CHOPPING ANDPURÉEING WITH METAL BLADE . . . . . 8

Chop raw fruits and vegetables . . . . . 8Purée fruits and cooked vegetables . . 8Dislodge food . . . . . . . . . . . . . . . . . . . 8Chop hard foods . . . . . . . . . . . . . . . . . 9Chop parsley and other fresh herbs . . 9Chop peel from citrus fruit. . . . . . . . . . 9Chop sticky fruit like dates or raisins . . . . . . . . . . . . . . . . . . . . . . . 9Chop meat, poultry, fish and seafood . . . . . . . . . . . . . . . . . . . . 9Purée meat, poultry, fish and seafood . . . . . . . . . . . . . . . . . . . . 9Chop nuts . . . . . . . . . . . . . . . . . . . . . . 9Make peanut butter and other nut butters . . . . . . . . . . . . . . . . . . . . . . 9Make flavored butters, spreads and dips. . . . . . . . . . . . . . . . . . . . . . . 10Make mayonnaise . . . . . . . . . . . . . . . 10Beat egg whites . . . . . . . . . . . . . . . . 10Whip cream with metal blade . . . . . . 10Make crumbs and crumb crusts . . . . 10Make pastry. . . . . . . . . . . . . . . . . . . . 10Make quick bread and cakes . . . . . . 11Make cake mix . . . . . . . . . . . . . . . . . 11

PREPARING FOOD FOR SLICING AND SHREDDING. . . . . . . . . 11

Round fruits and vegetables . . . . . . . 11Whole peppers . . . . . . . . . . . . . . . . . 11Large fruits like pineapple . . . . . . . . . 11Cabbage and iceberg lettuce . . . . . . 11Pack the feed tube for desired results. . . . . . . . . . . . . . . . . . 12

PRACTICING SLICING AND SHREDDING . . . . . . . . . . . . . . . . 12REMOVING SLICED ORSHREDDED FOOD . . . . . . . . . . . . . . . . 12

TECHNIQUES FOR SLICING AND SHREDDING . . . . . . . . . . . . . . . . 12

Small, round fruits and vegetables . . 12Long fruits and vegetables . . . . . . . . 12Small amounts of food . . . . . . . . . . . 12French-cut green beans . . . . . . . . . . 12Matchsticks or julienne strips . . . . . . 13

SLICING MEAT AND POULTRY . . . . . 13Cooked meat and poultry . . . . . . . . . 13Uncooked meat and poultry . . . . . . . 13Frankfurters, salami and other sausages. . . . . . . . . . . . . . . . . 13Firm cheese like Swiss and Cheddar. . . . . . . . . . . . . . . . . . . 13

SLICING AND SHREDDING CHEESECHART . . . . . . . . . . . . . . . . . . . . . . . . . 14TECHNIQUES FOR KNEADING YEASTDOUGH WITH DOUGH BLADE . . . . . . 14

Machine capacity . . . . . . . . . . . . . . . 14Using the right blade . . . . . . . . . . . . 14Measuring the flour . . . . . . . . . . . . . 14Proofing the yeast . . . . . . . . . . . . . . 15Processing dry ingredients. . . . . . . . 15Adding liquids . . . . . . . . . . . . . . . . . . 15Kneading bread dough. . . . . . . . . . . 15Kneading sweet dough. . . . . . . . . . . 15Rising . . . . . . . . . . . . . . . . . . . . . . . . 15Shaping, finishing and baking . . . . . 16Making consecutive batches . . . . . . 16

PROBLEMS AND SOLUTIONS WHEN MAKING DOUGH . . . . . . . . . . . 16PROBLEMS AND SOLUTIONS WITHTYPICAL SWEET DOUGHS. . . . . . . . . 17OPERATING INSTRUCTIONS FOR WHISK ATTACHMENT . . . . . . . . . . . . . 17TECHNIQUES FOR WHIPPING AND BEATING WITH THE WHISKATTACHMENT . . . . . . . . . . . . . . . . . . . 19

Beating egg whites. . . . . . . . . . . . . . 19Folding beaten egg whites into base mixture . . . . . . . . . . . . . . . 19Freezing leftover egg yolks . . . . . . . 19

CLEANING AND STORING . . . . . . . . . 20FOR YOUR SAFETY. . . . . . . . . . . . . . . 20TECHNICAL DATA . . . . . . . . . . . . . . . . 21WARRANTY . . . . . . . . . . . . . . . . . . . . . 21

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Carefully Read All TheseInstructions Before UsingThis Appliance.

IMPORTANTSAFEGUARDSAlways follow thesesafety precautions whenusing this appliance.Getting Ready1. Read all instructions.2. Blades are very sharp.

Handle them carefully.3. Always unplug from

outlet when not in use,before putting on or taking off parts, beforeremoving food andbefore cleaning. Tounplug, grasp plug andpull from electrical outlet.Never pull cord.

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 anyappliance with damagedcord or plug, or afterappliance has beendropped or damaged in any way. Return appliance to the nearestauthorized service facility for examination,repair or electrical ormechanical adjustment.

7. When using the whiskattachment, be sure thatit is assembled asdescribed and that it issecurely locked in placeon the motor shaft of thefood processor beforetrying to operate it.

8. The whisk attachment isfor household use only.Use it only for foodpreparation as describedin this booklet.

Operation1. Keep hands as well

as spatulas and other utensils away from moving blades or discs

while processing food, to prevent the possibilityof severe personal injuryor damage to foodprocessor. A plasticscraper may be used, but only when the foodprocessor motor hasbeen stopped.

2. Avoid contact with moving parts. Neverpush food down intofeed tube by hand whenslicing or shredding.Always use pusher.

3. Make sure motor hascompletely stoppedbefore removing cover.(If machine does notstop within 4 secondsafter you remove thepusher assembly, call 1-800-762-0190 forassistance. Do not use the machine.)

4. Never store any blade ordisc on motor shaft. Toreduce the risk of injury,no blade or disc shouldbe placed on the shaftexcept when the bowl is properly locked inplace and the processoris in use. Store bladesand discs, as you wouldsharp knives, out ofreach of children.

5. Be sure cover and feedtube are securely lockedin place before operatingfood processor.

6. Never try to override or tamper with coverinterlock mechanism.

7. Be sure that the whiskattachment is assembledas described and that itis securely locked inplace on the motor shaftbefore trying to operate.

8. The whisk attachment is for household useonly. Use it only for foodpreparation as describedin this booklet.

CleaningTo protect against risk of electrical shock, do not put base in water or other liquid.

General

1. Close supervision is necessary when anyappliance is used by or near children.

2. Do not operate this, orany other motor-drivenappliance, while underthe influence of alcoholor other substances thataffect your reaction timeor perception.

3. This food processor isUL listed for householduse. Use it only for food preparation asdescribed in the accompanying recipeand instruction book.

4. The use of attachmentsnot recommended orsold by Cuisinart maycause fire, electricalshock or personal injury, or damage to your food processor.

5. To avoid possible malfunction of work bowl switch, never storeprocessor with pusherassembly in locked position.

6. Maximum rating of 6.0ampere is based onattachment that drawsgreatest current. Other recommended attachments may draw significantly less current.

NOTICE: This appliance is of the grounded type; theextension cord should be agrounded type 3-wire cord. Ifthe plug does not fit, contact a qualified electrician. Do notmodify the plug in any way.

SAVETHESEINSTRUCTIONSFORHOUSEHOLDUSE ONLY

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INTRODUCTIONCongratulations on yourpurchase of the Cuisinart®

Limited Edition Metal™

Food Processor. This product is the ultimate food preparation tool, and it comes from the originatorof the American foodprocessor, Cuisinart.

The Cuisinart® LimitedEdition Metal™ FoodProcessor has all the elements of quality thatCuisinart is known for,including a powerful motor, the largest workbowl, and the longest warranty in the industry.

It also introduces somenew features that will setthe industry standard.These are:

• The Cuisinart®

Supreme® Wide MouthFeed Tube, which is morethan two and a half timesthe size of any other available. Perfect for slicing whole fruits and vegetables.

• The Cuisinart DoughControl Button. We have engineered a doughprocess speed that workswith the PowerPrep®

Metal Dough Blade, to let you make perfect dough in seconds.

These features, along withthe capacity to use all your existing Cuisinart specialtyblades and discs, make the Limited Edition Metal™

Food Processor. the perfect choice in foodprocessors.

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PowerPrep®

Metal Dough Blade

Chopping/MixingBlade

4mm Slicing Disc

MediumShredding Disc

Pusher Assembly(Large and Small

Pushers)

Cover with Cuisinart® Supreme®

Wide Mouth Feed Tube

Housing Base

Cord Wrap(not shown)

Control Buttons

14-cup Work Bowl

Shaft(not shown)

Whisk Attachment

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THE MACHINEINCLUDES:1. Cast metal housing

base with a verticallyprojecting shaft andconvenient push-buttoncontrol panel

2. 14-cup work bowl

3. Cover with extra large feed tube

4. Pusher assembly that slides inside the feed tube

5. Unique metal doughblade, designed specifically for ourdough speed control

6. Sharp metal chopping/mixing blade

8. Serrated slicing disc

10. Shredding disc

11. Whisk attachment

12. Detachable stem for discs (not shown)

13. Plastic spatula (not shown)

The metal chopping bladechops raw and cookedfruits, vegetables, meat,fish and cheese to theexact consistency youwant, from coarse to fine,even to a purée. It chopsnuts, makes nut butters,mayonnaise and sauces,and mixes tender, flakypastry. The metal choppingblade also mixes cakes,frostings, cookies, quick breads, muffins, and biscuits.

The Power Prep® MetalDough Blade is specificallydesigned to work in conjunction with ourDOUGH control while making yeast doughs. One touch of the DOUGHbutton makes “perfectdough in seconds”.

A locking device preventsheavy dough from drivingthe blade up on the shaft.

The slicing disc makesbeautiful whole slices without torn edges. It slices whole fruits andvegetables, cooked meat,semi-frozen raw meat andloaves of bread.

The shredding discprocesses most firm andhard cheeses into long,attractive shreds. It alsoshreds vegetables likepotatoes, carrots and zucchini, and processesnuts and chocolate to agrated texture.

The detachable stem fitsboth discs, making discstorage compact in limited space.

The pusher assembly has two parts.

1. A small, removable,clear pusher that fits intoa small center-locatedfeed tube. This tube isfor narrow food like carrots, for adding liquid,and for continuous feeding of small food like garlic.

2. A large pusher that fits into the Cuisinart®

Supreme® feed tubeopening and movesfreely within it.

Upon contact, the largepusher meets an activatingrod in the center of thework bowl handle, permit-ting the motor to start.

The whisk attachment adds volume to egg whites,heavy or whipping cream,potatoes and light sauces.The thin stainless steelbeaters aerate food, mak-ing it lighter and fluffier.

ASSEMBLYINSTRUCTIONS:Blade Operation

1. Plug in the housing baseand place the work bowlon top, with the workbowl handle just to theleft of center. Turn thework bowl counterclock-wise to lock it onto thehousing base.

2. CAREFULLY lift andplace the selected bladeover the work bowl center shaft. Line up the markings on the bladehub with the motor shaft.It should fit snugly andrest on the bottom of the work bowl.

3. Add desired ingredientsto work bowl.

4. Place work bowl coveronto work bowl, with the handle area just tothe left of center. Turn counterclockwise to lock onto work bowl.

5. Align pusher assemblyand activating rod withthe feed tube opening onthe work bowl cover andslide the activating roddown to the bottom.

6. You are now ready tooperate the machine.

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Disc Operation

1. Plug in the housing baseand place the work bowlon top, with the workbowl handle just to theleft of center. Turn thework bowl counterclock-wise to lock it onto thehousing base.

2. Choose desired disc and place underside-upon tabletop. Pick up detachable disc stemand align it with theraised plastic crescenton the underside of thedisc. The raised ‘lock’indicator on the left cor-ner of the stem shouldbe to the left of themounting plate on disc.

3. Turn the stem to theright, so the locking tabs are covered by the metal supports and a ‘click’ locks the stem in place.

4. With the stem facingdown, place the assembly over the center hub. It should fitsnugly and rest on thebottom of the work bowl.

5. Place work bowl coveronto work bowl, with the handle area just tothe left of center. Turn counterclockwise to lock onto work bowl.

6. Align pusher with thefeed tube opening on the work bowl cover andslide the activating roddown to the bottom.

7. Use the cord wrap on the housing baseunderside to add orremove cord.

8. You are now ready tooperate the machine.

THE MACHINEFUNCTIONS:PULSE

1. With the machine properly assembled and engaged, and ingredients in the work bowl, press thePULSE button repeatedly as needed.

ON (Continuous)

1. Properly assemble andengage the machine.

2. To add ingredientsthrough the feed tube,remove the pusher andfill the feed tube asdirected (see preparingfor slicing or shredding).

3. Engage the pusher and press the ON button. The button lightwill turn on and themotor will start.

4. Press the pusher firmlydown until all ingredi-ents have passed intothe work bowl. Remove the pusher and refill ingredients as needed.When you engage thepusher again, the unit will automaticallyturn ON.

5. Press the OFF buttonwhen finished.

DOUGH Button

1. Prepare the dough ingredients and place in work bowl.

2. Properly assemble andengage the work bowlcover and pusher.

3. Press the DOUGH button and the light will turn on.

4. Then press the ON orPULSE buttons as needed to processDOUGH. The ON lightwill turn on.

5. Press the OFF button when finished.

OPERATINGINSTRUCTIONS:Try chopping some practicefoods such as a zucchini orpotato before you processfood to eat. First, cut theingredients into 1-inchpieces of even size and length.

• Place the work bowl overthe center stem, with thehandle area just to theleft of center. Turn counterclockwise to lock in place.

• Insert the metal choppingblade and put ingredientpieces in the work bowl.Put on the cover and turn counterclockwise to lockonto work bowl. Align thepusher and the pusher’sactivating rod with thecorresponding openingson the feed tube, andpush all the way down.

• Press and release thePULSE button two orthree times. Each time theblade stops, let the piecesdrop to the bottom of thebowl before you pulseagain. This puts them inthe path of the blade eachtime the motor starts.

• Using the pulse/choppingtechnique, you get aneven chop without overprocessing. Checkthe texture frequently by looking through thecover. If you want a finerchop, press and release

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the PULSE button until youachieve the desired texture.Onions and other food witha high water content willquickly end up as a puréeunless examined throughthe work bowl after eachpulse to make sure theyare not overprocessed.

Try chopping other foodlike meat for hamburger or sausage. Then makemayonnaise, pastry orbread, as described in the following sections. Toobtain consistent results:

Be sure all the pieces youadd to the bowl are aboutthe same size.

Be sure the amount youprocess is no larger thanrecommended on the inside cover of this booklet.

Before you do anything,wait for the blade to stopspinning. Once it does, turnthe cover clockwise tounlock and remove by lifting it off.

Remove the bowl from thebase of the machine beforeremoving the blade. Thiscreates a seal to preventfood from leaking. Turn thebowl clockwise to unlockfrom the base and liftstraight up to remove.

To prevent the blade fromfalling from the work bowlonto your hand when emptying the work bowl,use one of the followingmethods. Be sure yourhands are dry.

Grab the blade hub, andremove the metal bladebefore tilting the bowl,using a spatula to scrapeoff any food. Then carefullylift the blade out of thework bowl. Or insert your

finger through the hole in the bottom of the workbowl, gripping the bladefrom the bottom, and gripthe outside of the workbowl with your thumb. Orhold the blade in place withyour finger or spatula whilepouring out food.

TECHNIQUES FORCHOPPING ANDPURÉEING WITHTHE METAL BLADE To chop raw fruits and vegetables:

First cut the food into 1-inch (2.5cm) pieces. You get a more even chop when all pieces areabout the same size.

Put no more than the recommended amount of food into the work bowl (see table inside frontcover). Lock the cover inplace. Press the PULSEbutton at the rate of 1 second on, 1 second off,until the food is coarselychopped. For more finelychopped results, hold the PULSE button, letting the machine run continu-ously until the desired consistency is reached.Check frequently to avoid overprocessing. Use thespatula to scrape down the sides of the work bowlif necessary.

To purée fruits andcooked vegetables:

First, cut the food into 1-inch (2.5cm) pieces.

You get a smoother puréefaster when all pieces areabout equal in size.

Put no more than the recommended amount offood in the work bowl (seetable inside front cover).Lock the cover in place.PULSE to chop coarsely,then press the ON buttonand process continuouslyuntil food is puréed.(NOTE: Cooked potatoesare an exception to thisprocedure. They develop a gluey texture when processed with the metal blade.)

When making soup, you willwant to purée vegetablesthat have been cooked inliquid. Don’t add the liquid to the work bowl, just thecooked vegetables; removevegetables with a slottedspoon. They will puréefaster and smoother withoutliquid. Then add just enoughliquid to make the puréepourable; return to the soupliquid and stir to combine.

To dislodge food

Occasionally, a piece of food may become wedgedbetween the blade and thework bowl. If this happens,unplug the machine, removethe cover, lift the blade out carefully and remove the wedged piece. Emptythe bowl, reinsert the blade and lock the cover andpusher into place. Press the ON button and drop the food pieces through the small feed tube openingwhile the machine is running. After adding a cupful this way, add theremaining food to the bowland process in the usual manner.

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To chop hard foods:

To chop hard food like garlicand hard cheese, assemblethe unit, remove the smallpusher, press the ON buttonand drop the food throughthe small feed tube while themachine is running.

Small foods like garlic canbe dropped in whole. Largefoods like hard cheeseshould be cut into 1-inch(2.5cm) pieces. This methodof processing minces garlic,shallots and onions. Hardcheese and coconut willhave the same texture as ifthey had been hand grated.

IMPORTANT: Never try toprocess cheese that is toohard to cut with a knife.You may damage the bladeor the machine.

To chop parsley andother fresh herbs:

The herbs, the work bowland the metal choppingblade must all be thoroughlycleaned and dried. Removestems from herbs. Addleaves to bowl and process,using the PULSE button untilchopped as fine as desired.The more herbs you chop ata time, the finer chop youcan obtain. If completely drywhen chopped, parsley andother herbs will keep for atleast 4-5 days, stored in anairtight bag in the refrigera-tor. They may be frozen formonths, stored in an airtightcontainer or bag.

To chop peel from citrusfruit or to chop stickyfruit like dates or raisins:

For citrus, remove only the peel with a vegetablepeeler, not the white pithwhich is bitter tasting.

Cut the peel into lengths of 2 inches (5cm) or lessand process with 1/2 cup (125 ml) of granulated sugaruntil finely chopped. Thismay take 2 minutes orlonger.

For sticky fruit like dates,raisins, prunes and candiedfruit, first freeze the fruit forabout 10 minutes. Add someof the flour called for in therecipe to the fruit. Use nomore than 1 cup (250 ml) of flour for each cup of fruit.

To chop meat, poultry,fish and seafood:

The food should be verycold, but not frozen. Cut it into 1-inch (2.5cm) piecesto ensure an even chop.Using the ON button,process no more than therecommended amount atone time (see table insidefront cover). Press thePULSE button 3 or 4 timesat a rate of 1 second on, 1 second off. If the food is not chopped fineenough, let the processorrun continuously for a fewseconds. Check the textureoften to avoid overprocess-ing. Use a spatula toscrape food from the sidesof the bowl as necessary.

To purée meat, poultry,fish and seafood:

Prepare the food asdescribed above. Press thePULSE button until evenlychopped, then processcontinuously to the desiredtexture. Scrape the bowlwith a spatula as needed.

Leave the chopped mixturein the work bowl and addeggs, liquid and season-ings as called for by therecipe. Process to combine thoroughly.

Remember, you control texture by the length oftime you process. By usingthe pulse and varying theprocessing time, you canget a range of textures suitable for hamburgers,hash, stuffed peppers, orsmooth mousses.

To chop nuts:

Chop no more than the recommended amount at one time. Press andrelease the PULSE buttonand check frequently toavoid nuts clumping together in a nut butter.When a recipe calls forflour or sugar, add some to the nuts before youchop, about 1/2 cup foreach cup of nuts. Thisallows you to chop the nutsas fine as you want withoutturning them into a nut butter. You can also chopnuts with a shredding disc.The optional fine shreddingdisc is particularly good.

To make peanut butterand other nut butters:

Process up to the recommended amount of nuts. Using the ON button, let the machine run continuously. After 2 or 3minutes, the ground nutswill form a ball that willgradually smooth out.Scrape the sides of thebowl and continue process-ing until drops of oil are visible. Taste for consisten-cy. The longer you process,the softer the butter. Forchunk style, add a handfulof nuts just after the ball ofnut butter begins to smoothout. To make cashew butter, add a little blandvegetable oil. Processornut butters contain nopreservatives.

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Store in refrigerator to keepfrom separating.

To make flavored butters,spreads and dips:

Cut room temperature butter into tablespoon sizepieces. Finely chop flavor-ing ingredients first, suchas anchovies, cheese,herbs, etc. Be sure workbowl is clean and dry. Addsmall hard ingredients likegarlic and hard cheesethrough the feed tube whilemachine is running. Next,add the butter and processusing the ON button, untilsmooth. Add any liquidingredients last, while theprocessor is running, andprocess just long enough toblend. Process ingredientsfor spreads and dips thesame way. They should beat room temperature andcut into 1-inch (2.5cm)cubes, or added by tablespoonfuls.

To make mayonnaise:

The work bowl and metalblade must be clean anddry. Use one whole largeegg, or the yolks from twolarge eggs (see recipebook or proper food safetyinstructions for eggs).Mayonnaise made fromyolks will be almost as thickas butter. You should beable to add 2/3 cup of oilfor each yolk or 1-1/4 cupsfor a whole egg.

Process the yolks or egg with salt, mustard and 2tablespoons of vegetableoil for at least 30 secondsusing the ON button. 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 pusherand slowly add the remaining oil while themachine runs.

NOTE: Egg whites andcream can both bewhipped using the metalblade or the whiskattachment. Using thewhisk attachment willproduce greater volume.

To beat egg whites:

The work bowl must beabsolutely clean. Add 3 or more egg whites (up to 6 large egg whites) andpress the ON button. Addabout 1 teaspoon of lemonjuice or vinegar for everyegg white. Vinegar makesstiffer whites; its flavor ishardly detectable in cakesor soufflés. Continue pro-cessing until the egg whiteshold their shape, about 1-1/2 to 2-1/2 minutes.

To whip cream with metal blade:

Processor whipped creamholds its shape very well. It is good for decoration or as a topping; however, it will not whip to the light,fluffy consistency obtainedby methods that beat inmore air. Chill the creamwell before starting.Process continuously using the ON button, until cream begins to thicken.Then add sugar as desired and continue processing,watching carefully for the desired consistency.For consistently reliableresults, add 2 tablespoons(30 ml) of nonfat dry milkfor every cup of creambefore whipping.

To make crumbsand crumb crusts:

Cut or break bread, crack-ers or cookies into 1-inchpieces and place in workbowl. Press the ON buttonand process continuouslyuntil pieces reach thedesired texture. For seasoned crumbs, chopparsley or other fresh herbs with the crumbs. Forbuttered crumbs, processuntil the dry crumbs are of the desired texture, then dribble melted butterthrough the small feed tubeopening while the machineis running.

For crumb crusts, processcrackers or cookies asdescribed above. Addsugar, spices and butter,and cut into pieces asspecified by your recipe.Process until well com-bined.

To make pastry:

Combine unbleached all-purpose flour, salt andpieces of very cold butter in the work bowl. Process to the consistency of cornmeal. Sprinkle evenlywith the minimum amountof cold liquid in the recipe.PULSE 5 or 6 times. Thedough should begin to holdtogether when pressed. If itis still dry and crumbly, addmore water – 1 teaspoon at a time – until the doughholds together easily. Do not let the dough form a ball in the processor or it will be overworked andtough. Form into a rounddisc, one inch thick, andwrap in plastic wrap.

Refrigerate for 1 hourbefore using, or doublewrap and freeze for lateruse. Thaw before using.

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To make quick breads and cakes that use bakingpowder and/or soda:

The most important rule for success is not to overmix after adding theflour. The ingredients forthese soft doughs shouldbe cold. If the recipe callsfor chopped ingredients like lemon peel or nuts,chop them first while thework bowl is clean and dry,then set aside until needed.

Put dry ingredients like flour,salt and leavening in thework bowl and process withthe metal blade for 5 sec-onds to mix. Remove andreserve the dry ingredients.

Add the eggs and sugar to the work bowl and, usingthe ON button, process tomix, letting the machine runabout 1 minute. Next, addbutter at room temperatureand cut into 1-inch pieces.Run machine continuouslyfor a minute, until the butteris thoroughly mixed with thesugar and eggs. Then addflavoring and liquid – vanilla,spices, cocoa, etc. Processuntil mixed. Add the dry ingredients to the work bowl.

Process by pulsing,inspecting after each pulse.Stop pulsing as soon asthe dry ingredients havealmost disappeared into thebatter. Overprocessing willcause quick breads andcakes to be tough. (If yourrecipe calls for ingredientsthat are to be coarselychopped – like raisins ornuts – add them last withthe mixed dry ingredients.)

To make cake mix:

Your food processor work bowl is large enoughfor the preparation of an

18.5-ounce packaged cake mix.

Insert the metal blade andadd the cake mix to thework bowl. Press the ONbutton and while themachine is running, addthe eggs and liquid throughthe small feed tube andprocess for 5 seconds.

Scrape down the sides of the work bowl andprocess 1 minute more for maximum volume. Do notremove the metal blade.

Insert a finger into theunderside of the blade from the bottom of the work bowl to hold the blade in place while emptying the batter.

Tip:After emptying cake batteror puréed soup from thework bowl, replace thebowl on the motor baseand PULSE once.

Centrifugal force will spinthe batter off the blade ontothe sides of the work bowl.Remove the blade, and usethe spatula to scrape anyremaining batter from thebowl.

PREPARING FOODFOR SLICING ANDSHREDDINGFor disc assemblyinstructions, refer toAssembly Instructions.

Round fruits and vegetables:

Before processing onions,apples and other large,round fruits and vegeta-bles, cut the bottom endsflat to make the food liestable on the disc.

Place the food in the feed tube, flat side down,as far left as possible, toprevent it from tilting whenbeing processed.

Choose fruits that are firm and not too ripe.Remove large hard pitsand seeds from fruitsbefore processing. Seedsfrom citrus fruits need notbe removed. Remove therind before slicing or shredding, if desired.

Whole peppers are an exception:

Remove the stem and cutthe stem end flat. Removethe core and scoop out theseeds. Leave the end opposite the stem whole, tokeep the structure stiff. Thisensures round, even slices.

Large fruits like pineapple:

Cut the ends flat, cut in half and core. If necessary,cut the halves into smallerpieces to fit the feed tube.

Cabbage and iceberg lettuce:

Turn the head on its sideand slice off the top and bottom, leaving a center section about 3 inches (8cm)deep. Remove the core,then cut in wedges to fit thefeed tube. Remove the corefrom the bottom and toppieces and cut into wedgesto fit into the feed tube.

The optional 2mm and 1mm slicing discs are excellent for slicing cabbagefor coleslaw.

If the fruit or vegetable doesn’t fit, try inserting itfrom the bottom of the feedtube, where the opening isslightly larger.

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Pack the feed tube fordesired results:

For long slices or shreds,cut the food in feed tubewidths and pack the pieces horizontally.

For small, round slices orshort shreds from carrots,zucchini and other longvegetables, cut in feed tube heights and packtightly upright.

Food should fit snugly, butnot so tightly that it preventsthe pusher from moving.

When slicing or shredding,always use the pusher.

Never put your fingers or a spatula into thefeed tube.

Never push down hard on the pusher. Use light pressure for soft fruits andvegetables like bananas,mushrooms, strawberriesand tomatoes, and for allcheeses. Use medium pressure for most food:apples, celery, citrus fruit,potatoes and zucchini. Use firm pressure for hardvegetables like carrots and yams.

PRACTICING SLICING ANDSHREDDING1. Insert a slicing or

shredding disc, put thecover on the work bowland insert the food in the feed tube.

2. Slide the pusher into place, and applypressure to the pusher while pressing down thePULSE button. Releasethe button as soon as the food is sliced or shredded.

4. You can load the feedtube repeatedly withoutremoving work bowlcover. Simply grasp thepusher and lift up. Thepusher assembly willcome off easily, leavingthe cover and feed tubein place. Your other handis free to reload the feedtube, and you do notneed to re-press the ON button if it was previously selected.

REMOVING SLICED OR SHREDDED FOODBefore you do anything,wait for the disc to stopspinning. When it does,unplug the unit, then holdthe work bowl handle andturn it clockwise. Then lift;the work bowl and cover will come off together. Turncover clockwise to unlockfrom work bowl. Lift,remove, invert and place on counter space.Remove the slicing orshredding disc:

Place two fingers undereach side of the disc and lift it straight up. Place thedisc on top of the invertedwork bowl cover to minimizedrips and spills.

TECHNIQUES FOR SLICING ANDSHREDDINGSmall, round fruits and vegetables:

For large berries, radishesand mushrooms, trim thebottom ends flat with aknife. Insert the foodthrough the feed tube,standing each piece on aflat end. You can fill the tubeto about 1 inch (2.5cm) fromthe top. The bottom layergives you perfect slices

for garnish. If you want allthe slices to be perfect, it’sbest to process one layer at a time.Long fruits and vegetables:

Trim foods like bananas, celery and zucchini by cutting them into piecesslightly shorter than the feed tube. Cut both endsflat. (Use a ruler as a guide,or the pusher assembly.)

Fill the feed tube with thepieces, standing them vertically and addingenough pieces so they aresolidly packed and cannottilt sideways as they aresliced or shredded.Small amounts of food:

Use the small feed tube andthe small pusher. Removethe small pusher from thepusher assembly. Place thepusher assembly onto thefeed tube and press thesleeve all the way down.

Cut the food in lengthsslightly shorter than the feed tube. If slicing one ortwo long, thin vegetableslike carrots, push them tothe far left. If you are slicinga few vegetables that arewide at one end and narrowat the other (carrots, celeryor scallions) cut them in half and pack in pairs, alternating one wide endup, one narrow end up.French-cut green beans:

Trim fresh green beans tofeed tube widths. Blanchingis not necessary. Stack inthe feed tube horizontally toabout one inch from the top.Use the slicing disc, applylight pressure to the pusherand press the PULSE button until beans aresliced. To make long, horizontal slices of raw zucchini or carrots, use thesame procedure.

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Matchsticks or julienne strips:

Process the food twice –‘double slice’ it. Insert large fruits or vegetables (potatoes, turnips, zucchini,apples) in the feed tube.Cut pieces to fit the feedtube horizontally from endto end. Apply pressure tothe pusher while pressingthe PULSE button until thefood is sliced. You will getlong slices.

Remove the slices from thework bowl and reassemble.The slices should beassembled horizontally, with the cut edges facingfront and back. Reinsertthem in the feed tube,wedging them in tightly.Slice them again. You willobtain long julienne strips.With the optional SquareJulienne Disc, you canmake square julienne strips in one operation.

SLICING MEAT AND POULTRYCooked meat and poultry:

The food must be very cold.If possible, use a piece offood just large enough tofit in the feed tube. To make julienne strips of ham,bologna or luncheon meat, stack slices, then rollor fold them double andstand upright in the feedtube, wedging in as manyrolls as possible. This technique works better withsquare or rectangular piecesthan with round ones.

Uncooked meat and poultry:

Cut the food into pieces to fit the feed tube. Boneless,skinned chicken breasts will usually fit when cut inhalf crosswise.

Wrap the pieces in plasticwrap and put them in thefreezer. They are ready toslice when they are easilypierced with the tip of asharp knife, although semi-frozen and hard to the touch. Remove plasticwrap. Stand them in thefeed tube, cut side down,and slice them against thegrain, using firm pressureon the pusher. Or lay themflat in the feed tube, asmany as will fit, and slicewith the grain, using firmpressure.

Frankfurters, salami andother sausages:

If the sausage is soft,freeze it until hard to thetouch but easily piercedwith the tip of a sharp knife.Hard sausages need not befrozen. Use the small feedtube if the sausage is thinenough to fit. Otherwise,cut the sausage into piecesto fill the large feed tube completely. Stand the pieces vertically, packingthem tightly so they cannottilt sideways.

Firm cheese like Swiss and Cheddar:

Cut the cheese into pieces to fit the feed tube.Put it in the freezer untilsemi-frozen, hard to thetouch but easily piercedwith the tip of a sharp knife.Stand the pieces in thefeed tube and apply lightpressure to the pusher.

IMPORTANT: Never tryto 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 likeParmesan shred well onlyat room temperature.

Therefore, only attempt toslice or shred mozzarellawhen well chilled, and Parmesan when at roomtemperature.

TECHNIQUES FOR KNEADINGYEAST DOUGHWITH THE POWERPREP®

METAL DOUGHBLADEThe Limited Edition Metal™ Food Processor isdesigned to mix and kneaddough in a fraction of thetime it takes to do it byhand.You will get perfectresults every time if you follow these directions.

NEVER TRY TOPROCESS DOUGH THAT IS TOO STIFF TOKNEAD COMFORTABLYBY HAND.

There are two generaltypes of yeast dough.Typical bread dough ismade with a flour mix thatcontains at least 50% whiteflour. It is uniformly soft, pliable and slightly stickywhen properly kneaded. Italways cleans the inside ofthe work bowl completelywhen properly kneaded.

Typical sweet dough contains a higher proportion of sugar, butterand/or eggs than typicalbread dough. It is rich andsticky and it does not cleanthe inside of the work bowl.

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It requires less kneadingafter the ingredients are mixed. Although 30 seconds is usually sufficient, 60 to 90 secondsgives better results if themachine does not slowdown. Except for kneading,described below, the processing procedures anduse of the DOUGH buttonare the same for both typesof dough.

Machine capacity:

Recommended maximumamount of flour is 6 cups of all-purpose flour or 3-1/2 cups of whole-grainflour. If a bread dough callsfor more than the recom-mended amounts of flour,mix and knead it in equalbatches. Do the same forsweet doughs that call formore than 3-1/2 cups of flour.

Using the right blade:

Use the metal dough bladewhen the recipe calls formore than 3-1/2 cups (17-1/2 ounces) (875 ml) of flour. Use the metalchopping blade when arecipe calls for less than 3-1/2 (875 ml) cups of flour.

Because the metal doughblade does not extend tothe outside rim of the work bowl, it cannot pick up all the flour when smallamounts are processed.

Measuring the flour:

It’s best to weigh it. If youdon’t have a scale, or therecipe does not specifyweight, measure by the stir,scoop and sweep method.Use a standard, graduateddry measure, not a liquidmeasuring cup.

With a spoon or fork, stirthe flour in its container. Do not measure flourdirectly out of the bag; it is too packed to get anaccurate measure. With the dry measure, scoop up the flour so it overflows.With a spatula or knife,sweep excess flour backinto the container so thetop of the measure is level. Do not pack flour into the dry measure.

Proofing the yeast:

The expiration date ismarked on the packages.To be sure your yeast isactive, dissolve it in a smallamount of warm liquid(about 1/3 cup [75 ml] forone package of dry yeast).The temperature of liquidused to dissolve and activate yeast must bebetween 105˚ and120˚F(40˚C and 48˚C).

SLICING AND SHREDDING CHEESETYPE OF CHEESE CHOP SHRED SLICE

Soft yes no noBrie, CamembertMozzarella (chilled 15-20 min in freezer) yesRicotta noCottage, Cream no

Semi-Soft yes yes noBlue chillFontinaLiederkranz chillBel Paese chill

Semi-Hard yes yes yesCheddar chill chillMonterey Jack, Longhorn chill chillSwiss, Jarlsberg chill chillEdam, Gouda chill chillProvolone chill chill

Hard yes yes noParmesan, Romano room Pecorino, Sapsago, Asiago temp.

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Yeast cells are not activat-ed at temperatures lowerthan this and they die whenexposed to temperatureshigher than 130˚F (54˚C). If the recipe includes asweetener like sugar orhoney, add a teaspoon with the yeast. If no sweetener is called for, adda pinch, or add a pinch offlour. The yeast won’t foamwithout it. Let the mixturestand until it foams, up to10 minutes.

Processing dry ingredients:

Put the flour in the workbowl with all the other dryingredients. If the recipecalls for herbs, oil or solidfats like butter, add themwith the flour. Turn themachine on and let it runfor about 20 seconds.(Cheese, nuts and raisinsmay be added with the dryingredients or during thefinal kneading. To leavethem almost whole, addthem 5 seconds before youstop kneading. For a finertexture, add them sooner.)

Adding liquids:

All liquid should be addedthrough the small feed tubewhile the machine is run-ning. Add liquid in a slow,steady stream, only as fastas dry ingredients absorbit. If liquid sloshes or splat-ters, stop adding it but donot turn off the machine.Wait until ingredients inbowl have mixed, then addremaining liquid slowly.Pour liquid onto dough as it passes under feed tubeopening. Do not pour liquid directly onto bottomof bowl.

Follow the recipe carefully.It is important to add

enough liquid to make thedough soft enough toknead. Kneading doughthat is too stiff can strainthe machine.

All liquid except that usedto activate yeast should be cold, to minimize the possibility of overheatingthe dough. You must neverknead a yeast dough to atemperature higher than100˚F (37°C). Doing so willslow or even prevent theaction of the yeast.

Kneading bread dough:

Do not try to use themachine to knead doughthat is too stiff to kneadcomfortably by hand. Doingso can strain the machine.

After the dough starts toclean the inside of the workbowl completely and formsa ball, process it for 60 seconds to knead it. Stopthe machine and test thedough to be sure it’s proper-ly kneaded. Typical breaddough should have a soft,pliable texture and it should feel slightly sticky. Stretchthe dough with your handsto test it. If it feels hard,lumpy or uneven, continueprocessing until it feels uniformly soft and pliable.Make sure that the blade isfirmly pressed back intoplace after removing thedough to test it.

Kneading sweet dough:

Process dough for at least 30 seconds after all the ingredients areincorporated. It will notclean the inside of the workbowl. If necessary, scrapethe bowl and process for 5more seconds.

Rising:

Put the dough in a large,lightly floured plastic bag.Squeeze out all the air andclose the end with a wiretwist, allowing space for thedough to rise.

Or, put the ball of dough in a large bowl coated with soft butter or vegetable oil. Roll thedough around to coat itsentire surface. Cover it with a damp towel or apiece of oiled plastic wrap.

Let it rise in a warm, draft-free place, about 80˚F(26˚C). The rising time isusually about 1-1/2 hoursbut will vary from 45 minutes to severalhours, depending on thetype of flour and the humidity in the air. To test whether the dough hasrisen enough, stick a fingerin it. An indentation shouldremain. If it doesn’t, let the dough rise more andtest again.

When it has risen enough,punch the dough down.

Shaping, finishing and baking:

If you shape the dough in loaf pans, fill pans only halffull. Let rise until dough is justslightly above the top of the pan. If shapingfree-form loaves, let themrise on an oiled baking sheetuntil at least doubled in bulk.

Making consecutive batches:

You can make severalbatches of bread dough in a row. The motor in the Limited Edition Metal™

Food Processor is extremely efficient.

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TYPICAL BREAD DOUGH: PROBLEMS ANDSOLUTIONS IFDOUGH BLADEDOESN’T INCORPORATEINGREDIENTSAlways start processorbefore adding liquid. Add liquid in slow, steady stream, only as fast as dryingredients absorb it. If youhear liquid sloshing, stopadding it but do not turn offmachine. Instead, wait untilingredients in work bowlhave mixed, then addremaining liquid slowly. Pour liquid onto dough as itpasses under feed tube; donot pour liquid directly ontobottom of work bowl.

Blade rises in work bowl:Blade may not have been pushed down as far as possible before processing started.

Excessively sticky doughcan cause blade to riseeven though it cleans insideof work bowl. If dough feelsvery sticky, reinsert bladeand immediately add 2 tablespoons (30 ml) flourthrough small feed tubewhile machine is running.

Dough doesn’t cleaninside of work bowl:

• Amount of dough mayexceed maximum capacityof your food processor.Remove half and processin 2 batches.

• Dough may be too dry. If it feels crumbly, addwater, 1 tablespoon (15 ml) at a time, whilemachine is running, until

dough becomes moistand cleans inside of workbowl. Wait 10 secondsbetween additions ofwater.

• Dough may be too wet.While machine is running,add 1 tablespoon (9 gm)of flour. If necessary, addmore, 1 tablespoon (9gm) at a time, until doughcleans inside of workbowl and forms a ball.

• PowerPrep® Metal DoughBlade is intended only for recipes calling for atleast 3-1/2 cups of flour (17-1/2 ounces) (496 gm).If your recipe calls for less flour, remove metaldough blade and insertmetal chopping blade.Always use metal chopping blade for recipescalling for less than 3-1/2cups (496 gm) of flour,such as pizza dough.

Nub of dough forms on top of blade and does not become uniformly kneaded:

Stop machine, carefullyremove dough, divide into3 pieces and redistributeevenly in work bowl.Continue processing until dough is uniformly soft and pliable.

Dough feels tough after kneading:

Divide dough into 2 or 3pieces and redistributeevenly in bowl. Process 10 seconds or until uni-formly soft and pliable.

Soft dough or liquid leaks onto base of food processor:

Always start processorbefore adding liquid, andadd liquid only as fast as

dry ingredients absorb it.

Motor stops:

• Cover may have becomeunlocked.

• Power cord may havebecome unplugged.

• Excessive strain may havecaused motor to overheatand stop. Wait for the motorto cool, 5-10 minutes. Asafety protector in the motorprevents excessive over-heating. If the motor stops,turn machine off. After 5-10minutes, divide dough into 2 batches and complete processing. Pinch dough tomake sure that it is not toostiff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time,until dough is sufficientlymoist to clean inside ofbowl.

Dough doesn’t rise:

We recommend that youalways test activity of yeastbefore using, by stirring itand at least 1/2 teaspoon(2 ml) sugar into about 1/3cup (75 ml) warm liquid (105˚ - 120˚F) (40˚C - 48˚C).Within 10 minutes foamshould develop, indicatingyeast is active. Do not usedry yeast after expirationdate on package.

Do not use warmer water,or overheat dough withexcessive kneading, as itmay kill the yeast cells. Allother liquid should be cold.

Don’t knead so long thatdough becomes overheat-ed. The ideal temperaturefor kneaded dough is 80˚F(26˚C); it should neverexceed 100˚F (37˚C).

Let dough rise in draft-freeenvironment of about 80˚-90˚F (26˚C - 32˚C).

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Dough containing wholegrain flour will take longerto rise than dough made of white flour only.

Baked bread is too heavy:

Next time, feel dough to be sure it is uniformly soft, pliable and slightly stickybefore setting aside to rise.Let dough fully double inbulk in bowl or bag, punchit down, then let it doubleagain after it is shaped.

PROBLEMS AND SOLUTIONSWITH TYPICALSWEET DOUGHSMotor slows down:

• Amount of dough mayexceed maximum capacity. Remove half,and process in 2 batches.

• Don’t process too longafter all ingredients havebeen incorporated. Richdoughs will give you good results after only 30 seconds of kneading.

Blade doesn’t incorporate ingredients:

Butter or margarine, if notmelted, must be cut intotablespoon-size piecesbefore being added to work bowl.

Metal dough blade risesin work bowl:

Blade may not have beenpushed down as far aspossible before processingstarted. Machine may beoverloaded. Remove half of dough and process in 2 batches.

Motor stops:

See comments under‘Typical Bread Dough’Problems and Solutions

Dough doesn’t rise:

See comments under‘Typical Bread Dough’Problems and Solutions

OPERATINGINSTRUCTIONSFOR WHISKATTACHMENTThe Cuisinart whisk attach-ment connects to the motorshaft of the Limited EditionMetal™ Food Processormuch the same way as thediscs do. The two stainlesssteel whisks rotate rapidlyas the power unit slowlyrevolves around the workbowl, to continuously aer-ate food. The whisk attach-ment produces extra-lightegg whites to let you makemeringue shells with halfthe usual amount of sugar.It whips cream to soft orstiff peaks and producesfluffy mashed potatoes. Italso makes chiffon cakes,light, airy soufflés, andfluffy meringues for pies.Before use, clean the entirewhisk attachment. Wipe thepower unit with a dampcloth and dry. DO NOTSUBMERGE IN WATER.The other parts can berinsed in hot, soapy waterand then dried.

THE PARTS:

The power unit is smoothon top except for the whiskejector tab at the wide end.On the underside are twoopenings to attach thewhisks. In the center is a hexagonal rod with agrooved collar. The rod fits

into an opening on theadapter. At the narrow endof the power unit is a basewith two tabs which can actas a rest when the base is not in use.

The two whisks are madeof stainless steel. The circular stems fit into openings on the undersideof the power unit. Guardsat the top of the stems prevent food from gettinginto the sealed power unit.

The adapter locks onto themotor shaft. The adapterconsists of a clear plasticouter sheath and a whiteplastic inner sheath that fit over the motor shaft.

TO ASSEMBLE:

1. To insert the whisks, hold the power unit in one hand with theunderside facing you,wide end at the top.Insert whisks into openings at wide end.Push whisks in as far as they will go. They will click into a lockedposition. The circularguard on the stem of the whisk shouldalmost touch the whiteplastic collar around the opening.

2. To lock the adapter tothe motor shaft of theLimited Edition Metal™

Food Processor with thework bowl in place, holdthe adapter with thefixed ring at the bottom.Be sure the ring is looseand not over the sheath.Line up the shape of the inner sheath with the shape of the motorshaft. Gently push downthe adapter as far as itwill go. The narrow topof the adapter will rest

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firmly on the center tubeof the work bowl. Thebottom of the adaptershould sit about an inchabove the bottom of theshaft. Snap the remov-able ring over the top ofthe adapter to lock theadapter into place.

3. To connect the powerunit to the adapter, holdthe unit with the whisksdown. Place the powerunit over the adapter sothe hexagonal rod inthe center fits thematching opening in the inner sheath of theadapter. PUSH THEPOWER UNIT DOWNAS FAR AS IT WILLGO. The bottoms of thewhisks should be abouta dime’s width from thebottom of the workbowl. Twist the powerunit COUNTERCLOCK-WISE to lock it into the adapter.

4. Lock cover and pusherinto place. The powerunit of the whisk attach-ment should not touch thecover. If it does, removethe cover; be sure theadapter is pushed downover the motor shaft asfar as it will go, and thewhisks are pushed intothe power unit as far asthey will go.

You are now ready to beginusing the whisk attachment.Press the ON lever to acti-vate rotation.

REMOVING THE WHISKATTACHMENT:

1. Remove the cover fromthe work bowl.

2. Grasp the power unit of the whisk attachmentand twist it CLOCK-WISE to unlock it from

the adapter. Pull straightup to remove. You maystand the power unit onthe counter, resting it onthe base feet.

3. Press the whisk ejectortab and ease whisks outgently with a spatula.

4. Remove processed foodfrom the work bowl andwhisks with a spatula.

5. Unlock the adapter fromLimited Edition Metal™

Food Processor motorshaft by popping oneside of the steel ring off the adapter.

6. Grasp the adapter andpull it straight up, twist-ing COUNTERCLOCK-WISE as you do so. Be careful not tosqueeze the steel rodagainst the adapter.

CLEANING THE PARTS:

Once the whisk attachmenthas been removed from thework bowl, it can be quicklyand easily cleaned. Allparts are dishwasher safeon the top rack EXCEPTthe white power unit. Keepparts free of any trace of oil or grease before storing.Any traces of oil or greasewill prevent the whisks fromworking at full potentialwhen next used, i.e. eggwhites will not rise to maximum volume.

If there is any grease on the adapter or on thecenter tube of the workbowl, the whisks may notrotate or the power unitmay reverse direction.Should this happen, disassemble the parts andthoroughly clean both theadapter and the work bowl.

The power unit must not besubmerged in water or anyliquid. Wipe it clean with asponge or damp cloth. Dryimmediately.

TECHNIQUES FOR WHIPPING, BEATING WITH THE WHISKATTACHMENTSafe food handlingprocedures:

The whisk attachment is not recommended for whipping raw egg whites that will be folded into adish that will not becooked.

Beating Egg Whites:

1. You can beat up to 8 large egg whites.

2. The eggs should be at room temperature forbest results. Egg whitesdo not rise as highwhen they are cold.Eggs can be warmedfrom the refrigerator byrunning them under hottap water.

3. Separate the eggscarefully. Even theslightest trace of yolkwill prevent the whitesfrom rising to the maximum volume. It’s a good idea to separateeach egg over a smallbowl, then add the eggwhite to the work bowl.This will prevent eggyolks from getting intothe saved egg white.

4. For good results, all tools must be absolutelyclean, dry and free fromany trace of grease or oil.

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5. Add a pinch of salt orcream of tartar throughthe small feed tube whenthe eggs begin to foam.

6. If the recipe calls forsugar, add it gradually,about 2 tablespoons at a time. This too can beadded through the smallfeed tube as the eggwhites begin to form soft peaks. Once the egg whites start to stiffen, stop the machineand use a spatula tobrush the sugar off thetop of the power unit andfrom the sides of thework bowl.

7. Rub a pinch of whitesbetween your fingers. If whites feel grainy, thesugar is not completelydissolved and whitesshould be beaten a little longer.

Folding Beaten EggWhites into Base Mixture:

1. Once the egg whites arebeaten, fold them intothe base mixture as soonas possible. They deflateas they stand.

2. The metal blade of yourfood processor will foldthe egg whites into thebase efficiently. Add abig spoonful of whitesand pulse to combine.This lightens the base.Add the remainingwhites on top of the basemixture and combinewith short pulses untilthe egg whites are justmixed with the base. It is better to have somewhites showing than toover-mix.

3. If folding by hand, drawa spatula from the cen-ter of the bowl towardyou, moving it down in

the center and scoopingit up to the rim. Thisfolds the egg whites intothe heavier base mix-ture. Rotate the bowl aquarter turn clockwiseand repeat the motionwith the spatula.Continue rotating thebowl and folding withthe spatula until all the whites are incorporated.

Whichever way you fold inthe egg whites, use a lighttouch. It is important toincorporate the whites thoroughly while workingthem as little as possible,to avoid deflating them.

Freezing Leftover Egg Yolks:

When you make recipesthat use a lot of egg whites,you always face the question of what to do withthe yolks. They freeze verywell if you add a littlesugar. Add 1 tablespoon of sugar for each egg yolk,beat lightly to combine,and freeze the mixture inairtight container.

The whisk attachment may be used to prepare apackaged cake mix. Forbest results, ingredientsshould be at room temperature; butter, if used,should be softened, notmelted. Eggs can safely bewarmed by placing them ina bowl of warm tap waterfor 5 to 10 minutes.

Add the dry mix to the workbowl. Whisk for 20 secondsto aerate and remove anylumps. For cake mixes thatuse oil, add the oil and eggs.

Whisk for 15 seconds whileadding the water throughthe small feed tube. Scrapethe bottom and sides of the

work bowl. Then whisk for2 minutes. For cake mixesthat use butter, cut the softened (not melted) butterinto tablespoon size pieces.Add the butter and eggs tothe work bowl. Whisk for 15 seconds while addingthe water through the small feed tube. Scrape the bottom and sides of thework bowl. Whisk for thetime recommended on the package instructions whenusing a power mixer.

CLEANING ANDSTORAGEKeep your food processorready to use on a kitchencounter. When not in use,leave it unplugged.

Store the blades and discsas you would sharp knives,out of the reach of children.The disc and blade holdersare optional accessorieswhich offer safe and convenient storage.

All parts except the housingbase are dishwasher safe,and we recommend wash-ing them in the dishwasheron the top rack. Due tointense water heat, washingthe work bowl, cover andaccessories on the bottomrack may cause damageover time. Insert the workbowl upside down.Remember to unload thedishwasher carefully wherever you place sharpblades and discs.

To simplify cleaning, rinse the work bowl, cover, pusher assembly and bladeor disc immediately afteruse so food won’t dry onthem.

Openings at the bottom ofthe large pusher provide

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drainage and make cleaning easy. If foodlodges in the pusher,remove it by running waterthrough it, or use a bottlebrush.

If you wash blades and discs by hand, do it carefully.Avoid leaving them in soapywater where they may disappear from sight. Toclean the metal blade, fill thework bowl with soapy water,hold the blade by its plasticcenter and move it rapidly upand down on the centershaft of the bowl. Use of a spray attachment is alsoeffective. If necessary, use a brush.

The work bowl is made ofLexan® (plastic), which isshatter resistant and heatresistant. It should not beplaced in a microwaveoven, as the aperture at the front of the pusherhouses the metal rod that activates the motor.

TIP: When preparing ameal, make the dishes with the least amount of wet ingredients first. For example, make thebread first; then you don’tneed to wash the bowlbefore making the salad.In many cases, wiping the bowl with a paper towel between recipes is sufficient.

Chopping certain foodsmay scratch or cloud thework bowl. These foodsinclude ice, whole spices,coffee beans and oils likewintergreen. If you like toprepare your own spiceblends, you may want tokeep a second bowl just for that purpose.

The base housing is madeof a tough plastic with highimpact resistance. Itssmooth surface will looknew for years. Keep asponge handy as you work, and wipe spills fromthe base.

Four rubber feet on theunderside keep the basefrom moving on most worksurfaces when the machineis processing heavy loads. Ifthe feet leave spots on thecounter, spray them with aspot remover like Fantastickor K2-R and wipe with adamp sponge. If any traceof the spot remains, repeatthe procedure and wipe the area with a dampsponge and nonabrasivecleaning powder.

To clean the inside of thedetachable stem, slide thestem release button on theside up as far as it will goand hold it there as you runwater through the stem.

IMPORTANT: Never storeany blade or disc on themotor shaft. No blade ordisc should be placed onthe shaft except when theprocessor is about to be used.

FOR YOUR SAFETYLike all powerful electricalappliances, a FoodProcessor should be handled with care. Followthese guidelines to protectyou and your family frommisuse that could causeinjury.

Handle and store metalblades and discs carefully.Their cutting edges arevery sharp.

Always place discs on flat,stable surface before con-necting detachable stem.

Never put blades or discson the motor shaft until the work bowl is locked in place.

Always be sure that theblade or disc is down onmotor shaft as far as it will go.

Always insert choppingblade and dough blade in the work bowl before putting ingredients in bowl.

When slicing or shreddingfood, always use the pusher. Never put your fingers or spatula into feed tube.

Always wait for the blade or disc to stop spinningbefore you remove thepusher assembly or coverfrom the work bowl.

Always unplug the unitbefore removing food,cleaning, or putting on or taking off parts.

Always remove work bowlfrom base of machinebefore you remove chopping blade or dough blade.

Be careful to prevent thechopping blade from fallingout of the work bowl whenemptying the bowl.Remove it before tiltingbowl, or hold it in placewith your finger, a spatulaor a spoon.

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TECHNICAL DATAThe motor in your foodprocessor operates onstandard line operating current. The appropriatevoltage and frequency foryour machine are shownon the lower housing underthe base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long timewhen chopping, mixing orkneading a thick or heavymixture in successivebatches, the motor mayoverheat. If this happens,the processor will stop.Turn it off and wait for the motor to cool beforeproceeding. It will usuallycool within 10 minutes. Inextreme cases, it couldtake an hour.

Safety switches prevent the machine from operatingwhen the work bowl or thecover is not locked intoposition. The motor stopswithin seconds after it hasbeen turned off, and a fast-stop circuit stops itinstantly when the pusherassembly is removed.

Cuisinart® offers a LimitedThree-Year Warranty on the entire machine.

FULL TWENTY-YEAR WARRANTY ON MOTORThis warranty supersedesall previous warranties onthe Cuisinart® LimitedEdition Metal™ FoodProcessor.

This warranty is availableto consumers only.

You are a consumer if you are the owner of aCuisinart® Limited EditionMetal™ Food Processor thatwas purchased at retail for personal, family or household use.

This warranty is not available to retailers or other commercial purchasers or owners.

We warrant that the motorfor your Cuisinart® LimitedEdition Metal™ FoodProcessor will be free of defects in material orworkmanship under normalhome use for twenty yearsfrom the date of originalpurchase.

This motor warranty coversthe motor and excludes all other parts in the motorbase assembly area suchas the upper and lowerplastic housings, work bowland cover, blades and allelectrical components andvertical projecting motorshaft sheath.

We suggest you completeand return the enclosedproduct registration cardpromptly to facilitate verification of original purchase date. However,return of the product registration card does noteliminate the need for theconsumer to maintain theoriginal proof of purchasein order to obtain the war-ranty benefits. In the eventthat you do not have proofof purchase date, the purchase date for purposesof this warranty will be thedate of manufacture.

If your Cuisinart® LimitedEdition Metal™ FoodProcessor should prove to be defective within thewarranty period, we willrepair it, or if we think necessary replace it, without charge to you.

To obtain warranty service,simply call our toll-freenumber 800-472-7606 foradditional information fromour Customer ServiceRepresentatives or sendthe defective product toCustomer Service atCuisinart, 150 Milford Rd.East Windsor, NJ 08520.

Cuisinart will be responsible for the cost of the repair, replacement,and shipping and handlingfor such products underwarranty.

If the problem with themachine is determined tobe a defect of the motor,and within the warrantyperiod, all postage andhandling charges will be refunded.

To facilitate the speed and accuracy of yourreturn, please enclose$10.00 for shipping andhandling of product.

Please be sure to includeyour return address, daytime phone number,description of the productdefect, product serial number, original date ofpurchase, and any otherinformation pertinent to the product’s return.

Please pay by check ormoney order (Californiaresidents need only supplyproof of purchase andshould call 1-800-726-0190for shipping instructions.

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NOTE: For added protection and secure handling of any Cuisinart®

product that is beingreturned, we recommendyou use a traceable,insured delivery service. Cuisinart cannotbe held responsible for in-transit damage or forpackages that are not delivered to us. Lost and/ordamaged products are notcovered under warranty.

Your Cuisinart® LimitedEdition Metal™ FoodProcessor has been manufactured to thestrictest specifications and has been designed for use with the authorized accessoriesand replacement parts.

This warranty expresslyexcludes any defects ordamages caused by accessories, replacementparts, or repair serviceother than those that have been authorized by Cuisinart.

This warranty excludes all incidental or consequential damages.

CALIFORNIARESIDENTS ONLY:

California law provides thatfor In-Warranty Service,California residents havethe option of returning anonconforming product (A) to the store where itwas purchased or (B) to another retail storewhich sells Cuisinart®

products of the same type.The retail store shall then,at its discretion, eitherrepair the product, refer the consumer to an independent repair facility,replace the product, or

refund the purchase price less the amountdirectly attributable to the consumer’s prior usage of the product. If either ofthe above two options does not result in the appropriaterelief to the consumer, the consumer may thentake the product to an independent repair facility if service or repair can beeconomically accomplished.

Cuisinart and not the consumer will be responsible for the reasonable cost of suchservice, repair, replacement,or refund for nonconformingproducts under warranty.

California residents may also, according to their preference, returnnonconforming productsdirectly to Cuisinart forrepair, or if necessary,replacement, by calling our Consumer ServiceCenter toll-free at 800-726-0190.

CAUTION:

Our Limited Edition Metal™

Food Processor, and otherCuisinart® Food Processorsand Accessories have beencarefully designed andmanufactured with thehighest quality materials to assure your satisfactionand safety when you use them.

Although accessories sold by companies otherthan Cuisinart may be compatible with yourCuisinart machine, theymay also be extremelydangerous, and expose the user to serious injury.

We specifically caution you not to use other brandaccessories, such as

juicers, which permit your machine to operatewith exposed cutting orshredding discs.

We also caution you not to use the large feed tubeon this machine withmachines built by othermanufacturers.

If you have any questionsabout the safety features of Cuisinart® Limited EditionMetal™ Food Processor or any other Cuisinart®

product, please call us atthe toll-free number above.

©2004 CuisinartCuisinart® is a registered

trademark of Cuisinart

150 Milford RoadEast Windsor, NJ 08520

Printed in China

04CU13373

Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances and

cookware, and Savor the Good Life®.

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