Cuisinart Blender MP 14C User Manual

INSTRUCTION AND  
RECIPE BOOKLET  
Limited Edition MetalUltimate Food Prep Centre  
MP-14C  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
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of the foam block.  
Remove beaters (D)  
on the other side of  
the foam block.  
Remove whisk  
12. Remove the base and  
bowl together by  
IMPORTANT  
UNPACKING  
INSTRUCTIONS  
This package contains a  
Cuisinart® Limited Edition  
MetalUltimate Food Prep  
Centre, and the standard  
parts for it:  
grasping the plastic  
bowl at the top with  
both hands and lifting  
the bowl straight up.  
Do not rotate the  
bowl clockwise on the  
base. This will cause  
the bowl to separate  
from the base.  
adapter (E).  
6. The plastic spatula  
(F) is on the corner of  
the long side of the  
foam block. Remove  
it next.  
PowerPrep® Metal Dough  
Blade, metal chopping  
blade, slicing disc,  
shredding disc, detachable  
stem for discs, whisk  
attachment, spatula, recipe  
and instruction books, and  
how-to video.  
13. Place the food  
processor on the  
7. The slicing disc (G) is  
on the edge of one of  
the long sides of the  
foam block; the  
counter or table and  
read the instructions  
thoroughly before  
using the machine.  
shredding disc (H) is  
on the other side.  
Slide them out of their  
grooves WITH  
GREAT CARE; THE  
BLADES ARE VERY  
SHARP.  
14. Save the shipping  
cartons and plastic  
foam blocks. You  
CAUTION:  
may want to use  
them at a later date.  
THE CUTTING TOOLS  
HAVE VERY SHARP  
EDGES. To avoid injury  
when unpacking the  
parts, please follow  
these instructions:  
8. Only the pusher  
assembly (I) now  
remains in the foam  
block. Lift it straight  
up to remove.  
Please watch the  
enclosed How-to video  
before using the food  
processor.  
NOTE: Remember to  
return your completed  
product registration  
card with all information  
carefully filled out.  
9. Lift out the video (J)  
from its space in the  
foam block.  
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.  
10. Lift out the foam  
block.  
11. The machine base  
and work bowl with  
metal blade and work  
bowl cover are at the  
bottom of the box.  
The metal blade is  
loose in the work  
bowl. Do not turn  
over work bowl  
WHEN  
Be sure the box is  
right side up.  
REMOVING BLADE:  
CAREFULLY REMOVE  
THE METAL BLADE BY  
GRASPING THE CENTRE  
WHITE HUB AND LIFTING  
IT STRAIGHT UP. NEVER  
TOUCH THE BLADES  
AS THEY ARE RAZOR  
SHARP.  
2. Remove the card-  
board insert. You will  
see a rectangular  
block of plastic foam  
that holds the proces-  
sor parts, each fitted  
into a cavity of the  
foam.  
without first removing  
metal blade.  
Remove the work  
bowl cover first.  
3. Remove the instruc-  
tion and recipe book  
first.  
4. The PowerPrep®  
Metal Dough Blade  
(A) and detachable  
stem for the discs (B)  
are in the cavities on  
one short side of the  
foam block.  
5. Remove whisk  
attachment lid (C) on  
the adjacent long side  
2
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TABLE OF CONTENTS  
IMPORTANT SAFEGUARDS. . . . . . . . . 4  
INTRODUCTION. . . . . . . . . . . . . . . . . . 5  
THE MACHINE INCLUDES. . . . . . . . . . 6  
ASSEMBLY INSTRUCTIONS . . . . . . . . 6  
THE MACHINE FUNCTIONS . . . . . . . . 7  
OPERATING INSTRUCTIONS. . . . . . . . 7  
TECHNIQUES FOR CHOPPING AND  
PUREEING WITH METAL BLADE. . . . . 8  
Chop raw fruits and vegetables . . . . . 8  
Puree fruits and cooked vegetables . . 8  
Dislodge food . . . . . . . . . . . . . . . . . . 8  
Chop hard foods . . . . . . . . . . . . . . . . 9  
Chop parsley and other fresh herbs . . 9  
Chop peel from citrus fruit . . . . . . . . . 9  
Chop sticky fruit like dates  
TECHNIQUES FOR SLICING  
AND SHREDDING. . . . . . . . . . . . . . . . 12  
Small, round fruits and vegetables . . 12  
Long fruits and vegetables . . . . . . . 12  
Small amounts of food . . . . . . . . . . 12  
French-cut green beans . . . . . . . . . 12  
Matchsticks or julienne strips. . . . . . 13  
SLICING MEAT AND POULTRY . . . . . 13  
Cooked meat and poultry . . . . . . . . 13  
Uncooked meat and poultry. . . . . . . 13  
Frankfurters, salami and  
other sausages . . . . . . . . . . . . . . . . 13  
Firm cheese like Swiss  
and Cheddar. . . . . . . . . . . . . . . . . . 13  
SLICING AND SHREDDING CHEESE  
CHART . . . . . . . . . . . . . . . . . . . . . . . . 14  
TECHNIQUES FOR KNEADING YEAST  
DOUGH WITH DOUGH BLADE . . . . . 14  
Machine capacity . . . . . . . . . . . . . . 14  
Using the right blade. . . . . . . . . . . . 14  
Measuring the flour . . . . . . . . . . . . . 14  
Proofing the yeast. . . . . . . . . . . . . . 15  
Processing dry ingredients . . . . . . . 15  
Adding liquids . . . . . . . . . . . . . . . . . 15  
Kneading bread dough . . . . . . . . . . 15  
Kneading sweet dough . . . . . . . . . . 15  
Rising . . . . . . . . . . . . . . . . . . . . . . . 15  
Shaping, finishing and baking . . . . . 16  
Making consecutive batches . . . . . . 16  
PROBLEMS AND SOLUTIONS  
WHEN MAKING DOUGH . . . . . . . . . . 16  
PROBLEMS AND SOLUTIONS WITH  
TYPICAL SWEET DOUGHS . . . . . . . . 17  
OPERATING INSTRUCTIONS FOR  
WHISK ATTACHMENT . . . . . . . . . . . . 17  
TECHNIQUES FOR WHIPPING  
AND BEATING WITH THE WHISK  
ATTACHMENT . . . . . . . . . . . . . . . . . . 19  
Beating egg whites . . . . . . . . . . . . . 19  
Folding beaten egg whites  
or raisins . . . . . . . . . . . . . . . . . . . . . . 9  
Chop meat, poultry, fish  
and seafood . . . . . . . . . . . . . . . . . . . 9  
Puree meat, poultry, fish  
and seafood . . . . . . . . . . . . . . . . . . . 9  
Chop nuts . . . . . . . . . . . . . . . . . . . . . 9  
Make peanut butter and other  
nut butters. . . . . . . . . . . . . . . . . . . . . 9  
Make flavoured butters, spreads  
and dips . . . . . . . . . . . . . . . . . . . . . 10  
Make mayonnaise . . . . . . . . . . . . . . 10  
Beat egg whites. . . . . . . . . . . . . . . . 10  
Whip cream with metal blade. . . . . . 10  
Make crumbs and crumb crusts . . . . 10  
Make pastry. . . . . . . . . . . . . . . . . . . 10  
Make quick bread and cakes . . . . . . 11  
Make cake mix. . . . . . . . . . . . . . . . . 11  
PREPARING FOOD FOR  
SLICING AND SHREDDING . . . . . . . . 11  
Round fruits and vegetables. . . . . . . 11  
Whole peppers . . . . . . . . . . . . . . . . 11  
Large fruits like pineapple . . . . . . . . 11  
Cabbage and iceberg lettuce . . . . . . 11  
Pack the feed tube for  
desired results. . . . . . . . . . . . . . . . . 12  
PRACTICING SLICING  
AND SHREDDING. . . . . . . . . . . . . . . . 12  
REMOVING SLICED OR  
into base mixture . . . . . . . . . . . . . . 19  
Freezing leftover egg yolks . . . . . . . 19  
CLEANING AND STORING. . . . . . . . . 20  
FOR YOUR SAFETY . . . . . . . . . . . . . . 20  
TECHNICAL DATA . . . . . . . . . . . . . . . 21  
WARRANTY . . . . . . . . . . . . . . . . . . . . 21  
SHREDDED FOOD . . . . . . . . . . . . . . . 12  
3
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Carefully Read All These  
Instructions Before Using  
This Appliance.  
while processing food, to  
prevent the possibility of  
severe personal injury or  
damage to food proces-  
sor. A plastic scraper  
may be used, but only  
when the food processor  
motor is stopped.  
General  
1. Close supervision is  
necessary when any  
appliance is used by  
or near children.  
2. Do not operate this, or  
any other motor-driven  
appliance, while under  
the influence of alcohol  
or other substances that  
affect your reaction time  
or perception.  
IMPORTANT  
SAFEGUARDS  
2. Avoid contact with  
moving parts. Never  
Always follow these  
safety precautions when  
using this appliance.  
push food down by hand  
when slicing or shred-  
ding. Always use pusher.  
Getting Ready  
3. Make sure motor has  
completely stopped  
before removing cover.  
(If machine does not  
stop within 4 seconds  
after you remove the  
pusher assembly, call  
1-800-472-7606 for  
assistance. Do not  
3. This food processor is  
CUL listed for household  
use. Use it only for  
1. 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, before  
removing food and  
food preparation as  
described in the  
accompanying recipe  
and instruction book.  
4. The use of attachments  
not recommended or  
sold by Cuisinart may  
cause fire, electrical  
shock or personal injury,  
or damage to your  
use the machine.)  
before cleaning. To  
unplug, grasp plug and  
pull from electrical outlet.  
Never pull cord.  
4. Never store any blade or  
disc on motor shaft. To  
reduce the risk of injury,  
no blade or disc should  
be placed on the shaft  
except when the bowl  
is properly locked in  
4. Do not use outdoors.  
food processor.  
5. Do not let cord hang  
over edge of table  
or counter, or touch  
hot surfaces.  
6. Do not operate any  
appliance with damaged  
cord or plug, or after  
appliance has been  
dropped or damaged  
in any way. Return  
5. To avoid possible  
malfunction of work bowl  
switch, never store  
processor with pusher  
assembly in locked  
position.  
6. Maximum rating of 6.0  
ampere is based on  
attachment that draws  
greatest current.  
place and the processor  
is in use. Store blades  
and discs, as you would  
sharp knives, out of  
reach of children.  
5. Be sure cover and feed  
tube are securely locked  
in place before operating  
food processor.  
6. Never try to override  
or tamper with cover  
interlock mechanism.  
appliance to the nearest  
authorized service  
facility for examination,  
repair or electrical or  
mechanical adjustment.  
Other recommended  
attachments may draw  
significantly less current.  
NOTICE: This appliance is  
of the grounded type; the  
extension cord should be a  
grounded type 3-wire cord. If  
the plug does not fit, contact  
a qualified electrician. Do not  
modify the plug in any way.  
7. Be sure that the whisk  
attachment is assembled  
as described and that it  
is securely locked in  
7. When using the whisk  
attachment, be sure that  
it is assembled as  
described and that it is  
securely locked in place  
on the motor shaft of the  
food processor before  
trying to operate it.  
place on the motor shaft  
before trying to operate.  
8. The whisk attachment is  
for household use only.  
Use it only for food  
SAVE  
8. The whisk attachment is  
for household use only.  
Use it only for food  
preparation as described  
in this booklet.  
THESE  
preparation as described  
in this booklet.  
INSTRUCTIONS  
Cleaning  
To protect against risk  
of electrical shock, do  
not put base in water or  
other liquid.  
Operation  
FOR  
1. Keep hands as well  
as spatulas and other  
utensils away from  
HOUSEHOLD  
USE ONLY  
moving blades or discs  
4
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INTRODUCTION  
Congratulations on your  
purchase of the Cuisinart®  
Limited Edition Metal™  
Whisk Attachment  
Ultimate Food Prep Centre  
.
This product is the ultimate  
food preparation tool, and it  
comes from the originator  
of the American food  
®
PowerPrep  
Metal Dough Blade  
processor, Cuisinart.  
The Cuisinart® Limited  
Edition MetalUltimate  
Food Prep Centre has all  
the elements of quality that  
Cuisinart is known for,  
including a powerful  
motor, the largest work  
bowl, and the longest  
warranty in the industry.  
Chopping/Mixing  
Blade  
4mm Slicing Disc  
Medium  
Shredding Disc  
It also introduces some  
new features that will set  
the industry standard.  
These are:  
Pusher Assembly  
The Cuisinart®  
Supreme® Wide Mouth  
Feed Tube, which is more  
than twice the size of any  
other available. Perfect for  
slicing whole fruits and  
vegetables.  
Cover with  
®
®
Cuisinart Supreme  
Wide Mouth  
Feed Tube  
The Cuisinart Dough  
Control Button. We have  
engineered a dough  
process speed that works  
with the PowerPrep®  
Metal Dough Blade, to  
let you make perfect  
dough in seconds.  
14-cup  
Work Bowl  
Shaft  
These features, plus the  
capacity to use all your  
existing Cuisinart specialty  
blades and discs, make the  
Limited Edition Metal™  
Ultimate Food Prep Centre  
the perfect choice in food  
processors.  
(not shown)  
Housing Base  
Cord Wrap  
(not shown)  
5
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The Power Prep® Metal  
Dough Blade is specifically  
designed to work in  
conjunction with our  
DOUGH control.  
3. Upon contact, the large  
pusher meets an  
THE MACHINE  
INCLUDES:  
activating rod in the  
centre of the work bowl  
handle, permitting the  
motor to start.  
1. Cast metal housing  
base with a vertically  
projecting shaft and  
convenient push button  
control panel.  
One touch of the DOUGH  
button makes “perfect  
dough in seconds”.  
The whisk attachment adds  
volume to egg whites,  
heavy or whipping cream,  
potatoes and light sauces.  
The thin stainless steel  
beaters aerate food, mak-  
ing it lighter and fluffier.  
A locking device prevents  
heavy dough from driving  
the blade up on the shaft.  
2. 14-cup work bowl.  
3. Cover with extra  
large feed tube.  
The slicing disc makes  
beautiful whole slices  
without torn edges.  
It slices whole fruits and  
vegetables, cooked meat,  
semi-frozen raw meat and  
loaves of bread.  
4. Pusher assembly  
that slides inside  
the feed tube.  
ASSEMBLY  
INSTRUCTIONS:  
Blade Operation  
5. Unique metal dough  
blade, designed  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of centre. Turn the  
work bowl counter-clock-  
wise to lock it onto the  
housing base.  
specifically for our  
dough speed control.  
The shredding disc  
processes most firm and  
hard cheeses into long,  
attractive shreds. It also  
shreds vegetables like  
potatoes, carrots and  
zucchini, and processes  
nuts and chocolate to a  
grated texture.  
6. Sharp metal chop-  
ping/mixing blade.  
7. Serrated slicing disc.  
8. Shredding disc.  
2. CAREFULLY lift and  
place the selected blade  
over the work bowl  
9. Whisk attachment.  
10. Detachable stem  
for discs (not shown).  
The detachable stem fits  
both discs, making disc  
storage compact in  
limited space.  
centre hub. Line up the  
markings on the blade  
hub with the motor shaft.  
It should fit snugly and  
rest on the bottom of  
the work bowl.  
11. Plastic spatula  
(not shown).  
The pusher assembly  
has two parts.  
The metal chopping blade  
chops raw and cooked  
fruits, vegetables, meat,  
fish and cheese to the  
exact consistency you  
want, from coarse to fine,  
even to a purée. It chops  
nuts, makes nut butters,  
mayonnaise and sauces,  
and mixes tender, flaky  
pastry. The metal chopping  
blade also mixes cakes,  
frostings, cookies,  
3. Add desired ingredients  
to work bowl.  
1. A small, removable,  
clear pusher that fits into  
a small centre-located  
feed tube. This tube is  
for narrow food like  
carrots, for adding  
4. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of centre. Turn  
counterclockwise to  
liquid, and for  
continuous feeding of  
small food like garlic.  
lock onto work bowl.  
5. Align pusher assembly  
and activating rod with  
the feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
2. A large pusher that fits  
into the Cuisinart®  
Supreme® feed tube  
opening and moves  
freely within it.  
quick breads, muffins,  
and biscuits.  
6. You are now ready to  
operate the machine.  
6
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Disc Operation  
4. Then press the ON or  
PULSE buttons as  
needed to process  
DOUGH. The ON light  
will turn on.  
THE MACHINE  
FUNCTIONS:  
1. Plug in the housing base  
and place the work bowl  
on top, with the work  
bowl handle just to the  
left of centre. Turn the  
work bowl counter-clock-  
wise to lock it onto the  
housing base.  
PULSE  
1. With the machine  
properly assembled  
and engaged, and  
ingredients in the  
work bowl, press the  
PULSE button  
5. Press the OFF  
button when finished.  
OPERATING  
2. Choose desired disc  
and place underside-up  
on tabletop. Pick up  
detachable disc stem  
and align it with the  
raised plastic crescent  
on the disc underside.  
The raised ‘lock’ indica-  
tor on the left corner of  
the stem should be to  
the left of the mounting  
plate on disc.  
INSTRUCTIONS:  
Try chopping some practice  
foods such as a zucchini or  
potato before you process  
food to eat. First, cut the  
ingredients into 1-inch  
(2.5cm) pieces of even  
size and length.  
repeatedly as needed.  
ON (Continuous)  
1. Properly assemble and  
engage the machine.  
2. To add ingredients  
through the feed tube,  
remove the pusher and  
fill the feed tube as  
• Place the work bowl over  
the centre stem and turn  
counterclockwise to  
lock in place.  
directed (see preparing  
for slicing or shredding).  
3. Turn the stem to the  
right, so the locking  
tabs are covered by  
the metal supports  
and a ‘click’ locks  
3. Engage the pusher  
and press the ON  
button. The button light  
will turn on and the  
motor will start.  
• Insert the metal chopping  
blade and put ingredient  
pieces in the work bowl.  
Put on the cover and turn  
counterclockwise to lock  
onto work bowl. Align the  
pusher and the pusher’s  
activating rod with the  
the stem in place.  
4. Press the pusher firmly  
down until all ingredients  
have passed into the  
work bowl. Remove  
the pusher and refill  
ingredients as needed.  
When you engage the  
pusher again, the  
4. With the stem facing  
down, place the  
assembly over the  
corresponding openings  
on the feed tube, and  
push all the way down.  
centre hub. It should fit  
snugly and rest on the  
bottom of the work bowl.  
• Press and release the  
PULSE button two or  
5. Place work bowl cover  
onto work bowl, with  
the handle area just to  
the left of centre. Turn  
counterclockwise to  
unit and light will  
automatically turn ON.  
three times. Each time the  
blade stops, let the pieces  
drop to the bottom of the  
bowl before you pulse  
again. This puts them in  
the path of the blade each  
time the motor starts.  
5. Press the OFF button  
when finished.  
lock onto work bowl.  
DOUGH Button  
6. Align pusher with the  
feed tube opening on  
the work bowl cover and  
slide the activating rod  
down to the bottom.  
1. Prepare the dough  
ingredients and place  
in work bowl.  
• Using the pulse/chopping  
technique, you get an  
even chop without  
overprocessing. Check  
the texture frequently  
by looking through the  
cover. If you want a finer  
chop, press and release  
the PULSE button until  
you achieve the desired  
2. Properly assemble and  
engage the work bowl  
cover and pusher.  
7. Use the cord wrap  
on the housing base  
underside to add or  
remove cord.  
3. Press the DOUGH  
button and the LED light  
will turn on.  
8. You are now ready to  
operate the machine.  
7
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texture. Onions and other methods. Be sure your  
To purée fruits and  
cooked vegetables:  
food with a high water  
content will quickly end  
up as a purée unless  
examined through the  
work bowl after each  
pulse to make sure they  
are not overprocessed.  
hands are dry.  
First, cut the food into  
1-inch (2.5cm) pieces.  
Grab the blade hub, and  
remove the metal blade  
before tilting the bowl,  
using a spatula to scrape  
off any food. Then carefully  
lift the blade out of the  
work bowl. Or insert your  
finger through the hole in  
the bottom of the work  
bowl, gripping the blade  
from the bottom, and grip  
the outside of the work  
bowl with your thumb. Or  
hold the blade in place with  
your finger or spatula while  
pouring out food.  
You get a smoother purée  
faster when all pieces are  
about equal in size.  
Try chopping other food  
like meat for hamburger  
or sausage. Then make  
mayonnaise, pastry or  
bread, as described in  
the following sections. To  
obtain consistent results:  
Put no more than the  
recommended amount of  
food in the work bowl (see  
table inside front cover).  
Lock the cover in place.  
PULSE to chop coarsely,  
then press the ON button  
and process continuously  
until food is puréed.  
(NOTE: Cooked potatoes  
are an exception to this  
procedure. They develop  
a gluey texture when  
processed with the  
Be sure all the pieces you  
add to the bowl are about  
the same size.  
TECHNIQUES FOR  
CHOPPING AND  
PURÉEING WITH  
THE METAL BLADE  
Be sure the amount you  
process is no larger than  
recommended on the  
metal blade.)  
inside cover of this booklet.  
When making soup, you will  
want to purée vegetables  
that have been cooked in  
liquid. Don’t add the liquid  
to the work bowl, just the  
cooked vegetables; remove  
vegetables with a slotted  
spoon. They will purée  
faster and smoother without  
liquid. Then add just enough  
liquid to make the purée  
pourable, return to the soup  
liquid and stir to combine.  
Before you do anything,  
wait for the blade to stop  
spinning. Once it does,  
remove the pusher assem-  
bly. Then turn the cover  
clockwise to unlock and  
remove by lifting it off.  
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 are  
about the same size.  
Never try to remove the  
pusher, lid and work bowl  
together; as a safety  
Put no more than the  
recommended amount of  
food into the work bowl  
(see table inside front  
cover). Lock the cover in  
place. Press the PULSE  
button at the rate of 1  
second on, 1 second off,  
until the food is coarsely  
chopped. For more finely  
chopped results, hold  
the PULSE button, letting  
the machine run continu-  
ously until the desired  
consistency is reached.  
Check frequently to avoid  
overprocessing. Use the  
spatula to scrape down the  
sides of the work bowl if  
necessary.  
feature, the pusher  
assembly must be removed  
before the lid and work  
bowl can be unlocked.  
They can then both be  
unlocked at the same time.  
To dislodge food  
Occasionally, a piece of  
food may become wedged  
between the blade and the  
work bowl. If this happens,  
unplug the machine, remove  
the cover, lift the blade  
out carefully and remove the  
wedged piece. Empty the  
bowl, reinsert the blade  
and lock the cover into  
Remove the bowl from the  
base of the machine before  
removing the blade. This  
creates a seal to prevent  
food from leaking. Turn the  
bowl clockwise to unlock  
from the base and lift  
straight up to remove.  
place, then insert the  
pusher. Press the ON button  
and drop the food pieces  
through the small feed tube  
opening while the machine  
is running. After adding a  
To prevent the blade from  
falling from the work bowl  
onto your hand, when  
emptying the work bowl,  
use one of the following  
8
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cupful this way, add the  
remaining food to the bowl  
and process in the usual  
manner.  
To chop peel from citrus  
fruit or to chop sticky  
fruit like dates or raisins:  
texture. Scrape the bowl  
with a spatula as needed.  
Leave the chopped mixture  
in the work bowl and add  
eggs, liquid and season-  
ings as called for by the  
recipe. Process to combine  
thoroughly.  
For citrus, remove only  
the peel with a vegetable  
peeler, not the white pith  
which is bitter tasting.  
To chop hard foods:  
To chop hard food like garlic  
and hard cheese, assemble  
the unit, remove the small  
pusher, press the ON button  
and drop the food through  
Cut the peel into lengths of  
2 inches (5cm) or less and  
process with 1/2 cup  
Remember, you control  
texture by the length of  
the small feed tube while the (125 ml) of granulated sugar time you process. By using  
machine is running.  
until finely chopped. This  
may take 2 minutes or  
longer.  
the pulse varying the pro-  
cessing time, you can get a  
range of textures suitable  
for hamburgers, hash,  
stuffed peppers, or smooth  
mouses.  
Small foods like garlic can  
be dropped in whole. Large  
foods like hard cheese  
should be cut into 1-inch  
(2.5cm) pieces. This method fruit, first freeze the fruit for  
For sticky fruit like dates,  
raisins, prunes and candied  
of processing minces garlic,  
shallots and onions. Hard  
cheese and coconut will  
have the same texture as if  
they had been hand grated.  
about 10 minutes. Add some To chop nuts:  
of the flour called for in the  
recipe to the fruit. Use no  
more than 1 cup (250 ml)  
of flour for each cup of fruit.  
Chop no more than the  
recommended amount at  
one time. Press and  
release the PULSE button  
and check frequently to  
avoid nuts clumping togeth-  
er in a nut butter. When a  
recipe calls for flour or  
sugar, add some to the  
nuts before you chop,  
about 1/2 cup (125ml) for  
each cup (250ml) of nuts.  
This allows you to chop the  
nuts as fine as you want  
without turning them into a  
nut butter. You can also  
chop nuts with a shredding  
disc. The optional fine  
shredding disc is particular-  
ly good.  
IMPORTANT: Never try to  
process cheese that is too  
hard to cut with a knife.  
You may damage the blade  
or the machine.  
To chop meat, poultry,  
fish and seafood:  
The food should be very  
cold, but not frozen. Cut  
it into 1-inch (2.5cm) pieces  
to ensure an even chop.  
Using the ON button,  
process no more than the  
recommended amount at  
one time (see table inside  
front cover). Press the  
PULSE button 3 or 4 times  
at a rate of 1 second on,  
1 second off. If the food  
is not chopped fine  
enough, let the processor  
run continuously for a few  
seconds. Check the texture  
often to avoid overprocess-  
ing. Use a spatula to  
To chop parsley and  
other fresh herbs:  
The herbs, the work bowl  
and the metal chopping  
blade must all be thoroughly  
cleaned and dried. Remove  
stems from herbs. Add  
leaves to bowl and process,  
using the PULSE button until  
chopped as fine as desired.  
The more herbs you chop at  
a time, the finer chop you  
can obtain. If completely dry  
when chopped, parsley and  
other herbs will keep for at  
least 4-5 days, stored in an  
airtight bag in the refrigera-  
tor. They may be frozen for  
months, stored in an airtight  
container or bag.  
To make peanut butter  
and other nut butters:  
Process up to the  
recommended amount  
of nuts. Using the ON  
scrape food from the sides  
of the bowl as necessary.  
button, let the machine run  
continuously. After 2 or 3  
minutes, the ground nuts  
will form a ball that will  
gradually smooth out.  
Scrape the sides of the  
bowl and continue process-  
ing until drops of oil are vis-  
ible. Taste for consistency.  
To purée meat, poultry,  
fish and seafood:  
Prepare the food as  
described above. Press the  
PULSE button until evenly  
chopped, then process  
continuously to the desired  
9
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The longer you process,  
the softer the butter. For  
chunk style, add a handful  
of nuts just after the ball of  
Process the yolks or egg  
with salt, mustard and 2  
tablespoons of vegetable  
oil for at least 30 seconds  
watching carefully for  
the desired consistency.  
For consistently reliable  
results, add 2 tablespoons  
(30 ml) of nonfat dry milk  
for every cup (250ml) of  
cream before whipping.  
nut butter begins to smooth using the ON button. Then,  
out. To make cashew but-  
ter, add a little bland veg-  
etable oil. Processor nut  
butters contain no preserv-  
atives. Store in refrigerator  
to keep from separating.  
while the machine is run-  
ning, pour 1/4 cup(60ml) of  
oil into the small pusher.  
After it dribbles through the  
pinhole at the bottom,  
remove the small pusher  
and slowly add the remain-  
ing oil while the machine  
runs.  
To make crumbs  
and crumb crusts:  
Cut or break bread, crack-  
ers or cookies into 1-inch  
(2.5cm) pieces and place in  
work bowl. Press the ON  
button and process contin-  
uously until they reach the  
desired texture. For sea-  
soned crumbs, chop pars-  
ley or other fresh herbs  
with the crumbs. For but-  
tered crumbs, process until  
the dry crumbs are of the  
desired texture, then drib-  
ble melted butter through  
the small feed tube open-  
ing while the machine is  
running.  
To make flavoured butters,  
spreads and dips:  
Cut room temperature  
NOTE: Eggs whites and  
cream can both be  
whipped using the metal  
blade or the whisk  
attachment. Using the  
whisk attachment will  
produce greater volume.  
butter into tablespoon size  
pieces. Finely chop flavour-  
ing ingredients first, such  
as anchovies, cheese,  
herbs, etc. Be sure work  
bowl is clean and dry. Add  
small hard ingredients like  
garlic and hard cheese  
through the feed tube while  
machine is running. Next,  
add the butter and process  
using the ON button, until  
smooth. Add any liquid  
ingredients last, while the  
processor is running, and  
process just long enough to  
blend. Process ingredients  
for spreads and dips the  
same way. They should be  
at room temperature and  
cut into 1-inch (2.5cm)  
To beat egg whites:  
The work bowl must be  
absolutely clean. Add 3  
or more egg whites (up to 6  
large egg whites) and  
press the ON button. Add  
about 1 teaspoon of lemon  
juice or vinegar for every  
egg white. Vinegar makes  
stiffer whites; its flavour is  
hardly detectable in cakes  
or soufflés. Continue pro-  
For crumb crusts, process  
crackers or cookies as  
described above. Add  
sugar, spices and butter,  
and cut into pieces as  
specified by your recipe.  
Process until well com-  
cessing until the egg whites bined.  
hold their shape, about  
1-1/2 to 2-1/2 minutes.  
cubes, or added by  
tablespoonfuls (15ml).  
To make pastry:  
Combine unbleached  
To whip cream with  
metal blade:  
To make mayonnaise:  
all-purpose flour, salt and  
pieces of very cold butter  
in the work bowl. Process  
to the consistency of  
The work bowl and metal  
blade must be clean and  
dry. Use one whole large  
egg, or the yolks from two  
large eggs (see recipe  
book or proper food safety  
instructions for eggs).  
Mayonnaise made from  
yolks will be almost as thick  
as butter. You should be  
able to add 2/3 cup (160ml)  
of oil for each yolk or 1-1/4  
cups (310ml) for a whole  
egg.  
Processor whipped cream  
holds its shape very well.  
It is good for decoration or  
as a topping; however, it  
will not whip to the light,  
fluffy consistency obtained  
by methods that beat in  
more air. Chill the cream  
well before starting.  
cornmeal. Sprinkle evenly  
with the minimum amount  
of cold liquid in the recipe.  
PULSE 5 or 6 times. The  
dough should begin to hold  
together when pressed. If it  
is still dry and crumbly, add  
more water – 1 teaspoon  
(5ml) at a time – until the  
dough holds together easi-  
ly. Do not let the dough  
form a ball in the processor  
Process continuously  
using the ON button, until  
it begins to thicken. Then  
add sugar as desired  
and continue processing,  
10  
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or it will be overworked and cakes to be tough. (If your  
Round fruits and  
vegetables:  
tough. Form into a round  
disc, one inch thick, and  
wrap in plastic wrap.  
Refrigerate for 1 hour  
before using, or double  
wrap and freeze for  
later use. Thaw before  
using.  
recipe calls for ingredients  
that are to be coarsely  
chopped – like raisins or  
nuts – add them last with  
the mixed dry ingredients.)  
Before processing onions,  
apples and other large,  
round fruits and vegeta-  
bles, cut the bottom ends  
flat to make the food lie  
stable on the disc.  
To make cake mix:  
Your food processor  
work bowl is large enough  
for the preparation of an  
18.5-ounce packaged  
cake mix.  
Place the food in the  
To make quick breads  
and cakes that use baking  
powder and/or soda:  
feed tube, flat side down,  
as far left as possible, to  
prevent it from tilting when  
being processed.  
The most important rule  
for success is not to  
Insert the metal blade and  
add the cake mix to the  
work bowl. Press the ON  
button and while the  
machine is running, add  
the eggs and liquid through  
the small feed tube and  
process for 5 seconds.  
Choose fruits that are  
firm and not too ripe.  
Remove large hard pits  
and seeds from fruits  
before processing. Seeds  
from citrus fruits need not  
be removed. Remove the  
rind before slicing or  
over mix after adding the  
flour. The ingredients for  
these soft doughs should  
be cold. If the recipe calls  
for chopped ingredients  
like lemon peel or nuts,  
chop them first while the  
work bowl is clean and dry,  
then set aside until needed.  
Scrape down the sides  
of the work bowl and  
process 1 minute more for  
maximum volume. Do not  
remove the metal blade.  
shredding, if desired.  
Whole peppers are  
an exception:  
Put dry ingredients like flour,  
salt and leavening in the  
work bowl and process with  
the metal blade for 5 sec-  
onds to mix. Remove and  
reserve the dry ingredients.  
Remove the stem and cut  
the stem end flat. Remove  
the core and scoop out the  
seeds. Leave the end  
opposite the stem whole, to  
keep the structure stiff. This  
ensures round, even slices.  
Insert a finger into the  
underside of the blade  
from the bottom of the  
work bowl to hold the  
blade in place while  
emptying the batter.  
Add the eggs and sugar  
to the work bowl and, using  
the ON button, process to  
mix, letting the machine run  
about 1 minute. Next, add  
butter at room temperature  
and cut into 1-inch (2.5cm)  
pieces. Run machine contin-  
uously for a minute, until the  
butter is thoroughly mixed  
with the sugar and eggs.  
Then add flavouring and  
liquid – vanilla, spices,  
Tip:  
Large fruits like  
pineapple:  
After emptying cake batter  
or puréed soup from the  
work bowl, replace the  
bowl on the motor base  
and PULSE once.  
Cut the ends flat, cut in half  
and core. If necessary, cut  
the halves into smaller  
pieces to fit the feed tube.  
Centrifugal force will spin  
the batter off the blade onto  
the sides of the work bowl.  
Remove the blade, and use  
the spatula to scrape any  
remaining batter from the  
bowl.  
Cabbage and  
iceberg lettuce:  
Turn the head on its side  
and slice off the top and  
bottom, leaving a centre  
section about 3 inches  
(7.5cm) deep. Remove the  
core, then cut in wedges to  
fit the feed tube. Remove the  
core from the bottom and  
top pieces and cut into  
wedges to fit into the feed  
tube.  
cocoa, etc. Process until  
mixed. Add the dry  
ingredients to the work bowl.  
Process by pulsing,  
PREPARING FOOD  
FOR SLICING AND  
SHREDDING  
inspecting after each pulse.  
Stop pulsing as soon as  
the dry ingredients have  
almost disappeared into the  
batter. Overprocessing will  
cause quick breads and  
For disc assembly  
instructions, refer to  
Assembly Instructions.  
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The optional 2mm and  
1mm slicing discs are  
excellent for slicing cabbage  
for coleslaw.  
2. Slide the pusher  
into place, and apply  
pressure to the pusher  
while pressing down the  
PULSE button. Release  
the button as soon  
as the food is sliced  
or shredded.  
Small, round fruits  
and vegetables:  
For large berries, radishes  
and mushrooms, trim the  
bottom ends flat with a  
knife. Insert the food  
through the feed tube,  
standing each piece on a  
flat end. You can fill the tube  
to about 1 inch (2.5cm) from  
the top. The bottom layer  
gives you perfect slices  
for garnish. If you want all  
the slices to be perfect, it’s  
best to process one layer  
at a time.  
If the fruit or vegetable  
doesn’t fit, try inserting it  
from the bottom of the feed  
tube, where the opening is  
slightly larger.  
4. You can load the feed  
tube repeatedly without  
removing work bowl  
Pack the feed tube for  
desired results:  
cover. Simply grasp the  
pusher and lift up. The  
pusher assembly will  
come off easily, leaving  
the cover and feed tube  
in place. Your other hand  
is free to reload the feed  
tube, and you do not  
need to re-press the  
ON button if it was  
For long slices or shreds,  
cut the food in feed tube  
widths and pack the  
pieces horizontally.  
Long fruits and vegetables:  
For small, round slices or  
short shreds from carrots,  
zucchini and other long  
vegetables, cut in feed  
tube heights and pack  
tightly upright.  
Trim foods like bananas,  
celery and zucchini by  
cutting them into pieces  
slightly shorter than the  
feed tube. Cut both ends  
flat. (Use a ruler as a guide,  
or the pusher assembly.)  
previously selected.  
REMOVING  
Food should fit snugly, but  
not so tightly that it prevents  
the pusher from moving.  
SLICED OR  
SHREDDED FOOD  
Fill the feed tube with the  
pieces, standing them  
vertically and adding  
enough pieces so they are  
solidly packed and cannot  
tilt sideways as they are  
sliced or shredded.  
Before you do anything,  
wait for the disc to stop  
spinning. When it does,  
remove the pusher first.  
Unplug the unit, then hold  
the work bowl handle and  
turn it clockwise. Then lift;  
the work bowl and cover will  
come off together. Turn  
cover clockwise to unlock  
from work bowl. Lift,  
When slicing or shredding,  
always use the pusher.  
Never put your fingers  
or a spatula into the  
feed tube.  
Small amounts of food:  
Never push down hard  
Use the small feed tube and  
the small pusher. Remove  
the small pusher from the  
pusher assembly. Place the  
pusher assembly onto the  
feed tube and press the  
sleeve all the way down.  
on the pusher. Use light  
pressure for soft fruits and  
vegetables like bananas,  
mushrooms, strawberries  
and tomatoes, and for all  
cheese. Use medium pres-  
sure for most food: apples,  
celery, citrus fruit, potatoes  
and zucchini. Use firm pres-  
sure for hard vegetables like  
carrots and yams.  
remove, invert and place on  
counter space.  
Remove the slicing or  
shredding disc:  
Cut the food in lengths  
slightly shorter than the  
feed tube. If slicing one or  
two long, thin vegetables  
like carrots, push them to  
the far left. If you are slicing  
a few vegetables that are  
wide at one end and narrow  
at the other (carrots, celery  
or scallions) cut them in  
half and pack in pairs,  
Place two fingers under  
each side of the disc and  
lift it straight up. Place the  
disc on top of the inverted  
work bowl cover to minimize  
drips and spills.  
PRACTICING  
SLICING AND  
SHREDDING  
1. Insert a slicing or  
shredding disc, put the  
cover on the work bowl  
and insert the food in  
the feed tube.  
TECHNIQUES  
FOR SLICING AND  
SHREDDING  
alternating one wide end  
up, one narrow end up.  
12  
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French-cut green beans:  
technique works better with  
square or rectangular pieces feed tube and apply light  
than with round ones.  
Stand the pieces in the  
Trim fresh green beans to  
feed tube widths. Blanching  
not necessary. Stack in the  
pressure to the pusher.  
Uncooked meat  
and poultry:  
IMPORTANT: Never try  
to 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 like  
feed tube horizontally to  
about one inch from the top.  
Use the slicing disc, apply  
light pressure to the pusher  
and press the PULSE but-  
ton until beans are sliced.  
Cut the food into pieces to  
fit the feed tube. Boneless,  
skinned chicken breasts will  
usually fit when cut in half  
crosswise.  
To make long, horizontal  
slices of raw zucchini  
or carrots, use the  
Wrap the pieces in plastic  
wrap and put them in the  
freezer. They are ready to  
slice when they are easily  
pierced with the tip of a  
sharp knife, although semi-  
frozen and hard to the  
touch. Remove plastic  
wrap. Stand them in the  
feed tube, cut side down,  
and slice them against the  
grain, using firm pressure  
on the pusher. Or lay them  
flat in the feed tube, as  
many as will fit, and slice  
with the grain, using firm  
pressure.  
same procedure.  
Parmesan shred well only  
at room temperature.  
Matchsticks or  
julienne strips:  
Therefore, only attempt to  
slice or shred mozzarella  
when well chilled, and  
Parmesan when at room  
temperature.  
Process the food twice –  
‘double slice’ it. Insert large  
fruits or vegetables  
(potatoes, turnips, zucchini,  
apples) in the feed tube  
horizontally. Apply pressure  
to the pusher while press-  
ing the PULSE button until  
the food is sliced. You will  
get long slices.  
TECHNIQUES  
FOR KNEADING  
YEAST DOUGH  
WITH THE  
POWERPREP®  
METAL DOUGH  
BLADE  
Remove the slices from the  
work bowl and reassemble.  
Reinsert them in the feed  
tube, wedging them in  
tightly. Slice them again.  
You will obtain long julienne  
strips. With the optional  
Square Julienne Disc, you  
can make square julienne  
strips in one operation.  
Frankfurters, salami and  
other sausages:  
If the sausage is soft,  
freeze it until hard to the  
touch but easily pierced  
with the tip of a sharp knife.  
Hard sausages need not be  
frozen. Use the small feed  
tube if the sausage is thin  
enough to fit. Otherwise,  
cut the sausage into pieces  
to fill the large feed tube  
completely. Stand the  
The Limited Edition Metal™  
Ultimate Food Prep Centre  
is designed to mix and  
knead dough in a fraction  
of the time it takes to do it  
by hand.You will get perfect  
results every time if you  
follow these directions.  
SLICING MEAT  
AND POULTRY  
NEVER TRY TO  
pieces vertically, packing  
them tightly so they cannot  
tilt sideways.  
Cooked meat and poultry:  
PROCESS DOUGH  
THAT IS TOO STIFF TO  
KNEAD COMFORTABLY  
BY HAND.  
The food must be very cold.  
If possible, use a piece of  
food just large enough to  
fit in the feed tube. To make  
julienne strips of ham,  
Firm cheese like  
Swiss and Cheddar:  
There are two general  
types of yeast dough.  
Typical bread dough is  
made with a flour mix that  
contains at least 50% white  
flour. It is uniformly soft,  
pliable and slightly sticky  
Cut the cheese into  
bologna or luncheon  
pieces to fit the feed tube.  
Put it in the freezer until  
semi-frozen, hard to the  
touch but easily pierced  
with the tip of a sharp knife.  
meat, stack slices, then roll  
or fold them double and  
stand upright in the feed  
tube, wedging in as many  
rolls as possible. This  
13  
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when properly kneaded.  
Recommended maximum  
amount of flour is 6 cups  
(1.5L) of all-purpose flour  
or 3-1/2 cups (875ml) of  
whole-grain flour. If a bread  
dough calls for more than  
the recommended amounts  
of flour, mix and knead it in  
equal batches. Do the  
amounts are processed.  
It always cleans the inside  
of the work bowl complete-  
ly when properly kneaded.  
Measuring the flour:  
It’s best to weigh it. If you  
don’t have a scale, or the  
recipe does not specify  
weight, measure by the stir,  
scoop and sweep method.  
Use a standard, graduated  
dry measure, not a liquid  
measuring cup.  
Typical sweet dough  
contains a higher propor-  
tion of sugar, butter and/or  
eggs than typical bread  
dough. It is rich and sticky  
and it does not clean the  
inside of the work bowl.  
same for sweet doughs  
that call for more than 3-1/2  
cups (875ml) of flour.  
With a spoon or fork, stir  
the flour in its container. Do  
not measure flour directly  
out of the bag; it is too  
packed to get an accurate  
measure. With the dry  
measure, scoop up the  
flour so it overflows. With  
a spatula or knife, sweep  
excess flour back into the  
container so the top of  
the measure is level.  
Using the right blade:  
It requires less kneading  
after the ingredients  
are mixed. Although  
Use the metal dough blade  
when the recipe calls for  
more than 3-1/2 cups  
(17-1/2 ounces) (875 ml)  
of flour. Use the metal  
chopping blade when a  
recipe calls for less than  
3-1/2 cups (875 ml) of flour.  
30 seconds is usually  
sufficient, 60 to 90 seconds  
gives better results if the  
machine does not slow  
down. Except for kneading,  
described below, the  
processing procedures and  
use of the DOUGH button  
Because the metal dough  
are the same for both types blade does not extend to  
Do not pack flour into  
the dry measure.  
of dough.  
the outside rim of the  
work bowl, it cannot pick up  
all the flour when small  
Machine capacity:  
SLICING AND SHREDDING CHEESE  
TYPE OF CHEESE  
CHOP  
SHRED  
SLICE  
no  
Soft  
yes  
no  
Brie, Camembert  
Mozzarella (chilled 15-20 min in freezer)  
Ricotta  
yes  
no  
Cottage, Cream  
no  
Semi-Soft  
Blue  
yes  
chill  
yes  
no  
Fontina  
Liederkranz  
Bel Paese  
chill  
chill  
Semi-Hard  
Cheddar  
Monterey Jack, Longhorn  
Swiss, Jarlsberg  
Edam, Gouda  
Provolone  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
Hard  
yes  
room  
temp.  
yes  
no  
Parmesan, Romano  
Pecorino, Sapsago, Asiago  
14  
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Proofing the yeast:  
liquid sloshes or splatters,  
stop adding it but do not  
turn off the machine. Wait  
until ingredients in bowl  
have mixed, then add  
remaining liquid slowly.  
Pour liquid onto dough as  
it passes under feed tube  
opening. Do not pour  
liquid directly onto bottom  
of bowl.  
place after removing the  
dough to test it.  
The expiration date is  
marked on the packages.  
To be sure your yeast is  
active, dissolve it in a small  
amount of warm liquid  
(about 1/3 cup [75 ml] for  
one package of dry yeast).  
The temperature of liquid  
used to dissolve and  
Kneading sweet dough:  
Process dough for at  
least 30 seconds after  
all the ingredients are  
incorporated. It will not  
clean the inside of the work  
bowl. If necessary, scrape  
the bowl and process for 5  
more seconds.  
activate yeast must be  
between 105 and  
120°F(40°C and 48°C).  
Follow the recipe carefully.  
It is important to add  
enough liquid to make the  
dough soft enough to  
knead. Kneading dough  
that is too stiff can strain  
the machine.  
Rising:  
Yeast cells are not activat-  
ed at temperatures lower  
than this and they die when  
exposed to temperatures  
higher than 130°F (54°C).  
If the recipe includes a  
sweetener like sugar or  
honey, add a teaspoon  
with the yeast. If no  
sweetener is called for, add  
a pinch, or add a pinch of  
flour. The yeast won’t foam  
without it. Let the mixture  
stand until it foams, up to  
10 minutes.  
Put the dough in a large,  
lightly floured plastic bag.  
Squeeze out all the air and  
close the end with a wire  
twist, allowing space for the  
dough to rise.  
All liquid except that used  
to activate yeast should  
be cold, to minimize the  
possibility of overheating  
the dough. You must never  
knead a yeast dough to a  
temperature higher than  
100°F (37°C). Doing so will  
slow or even prevent the  
action of the yeast.  
Or, put the ball of dough  
in a large bowl coated  
with soft butter or  
vegetable oil. Roll the  
dough around to coat its  
entire surface. Cover it  
with a damp towel or a  
piece of oiled plastic wrap.  
Let it rise in a warm,  
draft-free place, about 80°F  
(26°C). The rising time is  
usually about 1-1/2 hours  
but will vary from  
45 minutes to several  
hours, depending on the  
type of flour and the  
humidity of the air. To  
test if the dough has risen  
enough, stick a finger in  
it. An indentation should  
remain. If it doesn’t, let  
the dough rise more and  
test again.  
Processing dry ingredients:  
Kneading bread dough:  
Put the flour in the work  
bowl with all the other dry  
ingredients. If the recipe  
calls for herbs, oil or solid  
fats like butter, add them  
with the flour. Turn the  
Do not try to use the  
machine to knead dough  
that is too stiff to knead  
comfortably by hand. Doing  
so can strain the machine.  
After the dough starts to  
clean the inside of the work  
bowl completely and forms  
a ball, process it for 60  
machine on and let it run  
for about 20 seconds.  
(Cheese, nuts and raisins  
may be added with the dry  
ingredients or during the  
final kneading. To leave  
them almost whole, add  
them 5 seconds before you  
stop kneading. For a finer  
texture, add them sooner.)  
seconds to knead it. Stop  
the machine and test the  
dough to be sure it’s proper-  
ly kneaded. Typical bread  
dough should have a soft,  
pliable texture and it should  
feel slightly sticky. Stretch  
the dough with your hands  
to test it. If it feels hard,  
lumpy or uneven, continue  
processing until it feels  
When it has risen enough,  
punch the dough down.  
Adding liquids:  
Shaping, finishing  
and baking:  
All liquid should be added  
through the feed tube while  
the machine is running.  
Add liquid in a slow, steady  
stream, only as fast as dry  
ingredients absorb it. If  
If you shape the dough  
in loaf pans, fill pans only half  
full. Let rise until dough is just  
slightly above the  
uniformly soft and pliable.  
Make sure that the blade is  
firmly pressed back into  
top of the pan. If shaping  
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free-form loaves, let them  
rise on an oiled baking sheet  
until at least doubled in bulk.  
Dough doesn’t clean  
inside of work bowl:  
Dough feels tough  
after kneading:  
• Amount of dough may  
exceed maximum capacity  
of your food processor.  
Remove half and process  
in 2 batches.  
Divide dough into 2 or 3  
pieces and redistribute  
evenly in bowl. Process 10  
seconds or until uniformly  
soft and pliable.  
Making consecutive  
batches:  
You can make several  
batches of bread dough  
in a row. The motor in  
the Limited Edition Metal™  
Ultimate Food Prep Centre  
is extremely efficient.  
• Dough may be too dry.  
If it feels crumbly, add  
water, 1 tablespoon  
(15 ml) at a time, while  
machine is running, until  
dough becomes moist  
and cleans inside of work  
bowl. Wait 10 seconds  
between additions of  
water.  
Soft dough or liquid  
leaks onto base of  
food processor:  
Always start processor  
before adding liquid and  
add liquid only as fast as  
dry ingredients absorb it.  
TYPICAL  
BREAD DOUGH:  
PROBLEMS AND  
SOLUTIONS IF  
DOUGH BLADE  
DOESN’T  
Motor stops:  
• Cover may have become  
unlocked.  
• Dough may be too wet.  
While machine is running,  
add 1 tablespoon (15 ml)  
of flour. If necessary, add  
more, 1 tablespoon (15  
ml) at a time, until dough  
cleans inside of work  
• Power cord may have  
become unplugged.  
INCORPORATE  
INGREDIENTS  
Always start processor  
before adding liquid. Add  
liquid in slow, steady  
stream, only as fast as dry  
ingredients absorb it. If you  
hear liquid sloshing, stop  
adding it but do not turn off  
machine. Instead, wait until  
ingredients in work bowl  
have mixed, then add  
remaining liquid slowly. Pour  
liquid onto dough as it pass-  
es under feed tube; do not  
pour liquid directly onto bot-  
tom of work bowl.  
• Excessive strain may have  
caused motor to overheat  
and stop. Wait for the motor  
to cool, 5-10 minutes. A  
bowl and forms a ball.  
• PowerPrep® Metal Dough  
Blade is intended only for  
recipes calling for at least  
3-1/2 cups of flour  
(17-1/2 ounces) (875 ml).  
If your recipe calls for  
less flour, remove metal  
dough blade and insert  
metal chopping blade.  
Always use metal  
safety protector in the motor  
prevents excessive over-  
heating. If the motor stops,  
turn machine off. After 5-10  
minutes, divide dough into  
2 batches and complete  
processing. Pinch dough to  
make sure that it is not too  
stiff to knead comfortably  
by hand. If it is, add liquid,  
1 teaspoon (5 ml) at a time,  
until dough is sufficiently  
moist to clean inside ofbowl.  
chopping blade for recipes  
calling for less than 3-1/2  
cups (875 ml) of flour,  
such as pizza dough.  
Blade rises in work bowl:  
Dough doesn’t rise:  
Nub of dough forms  
on top of blade and  
does not become  
uniformly kneaded:  
Blade may not have  
been pushed down as  
far as possible before  
processing started.  
We recommend you always  
test activity of yeast before  
using, by stirring it and at  
least 1/2 teaspoon (2 ml)  
sugar into about 1/3 cup  
(80 ml) warm liquid  
(105 - 120°F) (40 - 48°C).  
Within 10 minutes foam  
should develop, indicating  
yeast is active. Do not use  
dry yeast after expiration  
date on package.  
Stop machine, carefully  
remove dough, divide into  
3 pieces and redistribute  
evenly in work bowl.  
Continue processing until  
dough is uniformly soft  
and pliable.  
Excessively sticky dough  
can cause blade to rise  
even though it cleans inside  
of work bowl. If dough feels  
very sticky, reinsert blade  
and immediately add 2  
tablespoons (30 ml) flour  
through feed tube while  
machine is running.  
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Do not use warmer water,  
or overheat dough with  
excessive kneading as it  
may kill the yeast cells. All  
other liquid should be cold.  
before being added  
to work bowl.  
WATER. The other parts  
can be rinsed in hot, soapy  
water and then dried.  
Metal dough blade rises  
in work bowl:  
THE PARTS:  
The power unit is smooth  
on top except for the whisk  
ejector tab at the wide end.  
On the underside are two  
openings to attach the  
whisks. In the centre is a  
hexagonal rod with a  
Blade may not have been  
pushed down as far as  
possible before processing  
started. Machine may be  
overloaded. Remove half  
of dough and process in  
2 batches.  
Don’t knead so long that  
dough becomes overheat-  
ed. The ideal temperature  
for kneaded dough is 80°F  
(26°C); it should never  
exceed 100°F (37°C).  
grooved collar. The rod fits  
into an opening on the  
adapter. At the narrow end  
of the power unit is a base  
with two tabs which can act  
as a rest when the base is  
not in use.  
Let dough rise in draft-free  
environment of about  
80-90°F (26-32°C).  
Motor stops:  
See comments under  
‘Typical Bread Dough’  
Problems and Solutions  
Dough containing whole  
grain flour will take longer  
to rise than dough made of  
white flour only.  
Dough doesn’t rise:  
The two whisks are made  
of stainless steel. The  
circular stems fit into  
openings on the underside  
of the power unit. Guards  
at the top of the stems  
prevent food from getting  
into the sealed power unit.  
See comments under  
‘Typical Bread Dough’  
Problems and Solutions  
Baked bread is too heavy:  
Next time, feel dough to be  
sure it is uniformly soft,  
pliable and slightly sticky  
before setting aside to rise.  
Let dough fully double in  
bulk in bowl or bag, punch  
it down, then let it double  
again after it is shaped.  
OPERATING  
INSTRUCTIONS:  
FOR WHISK  
ATTACHMENT  
The adapter locks onto the  
motor shaft. The adapter  
consists of a clear plastic  
outer sheath and a white  
plastic inner sheath that fit  
over the motor shaft.  
The Cuisinart whisk attach-  
ment connects to the motor  
shaft of the Limited Edition  
MetalUltimate Food Prep  
Centre much the same way  
as the discs do. The two  
stainless steel whisks  
PROBLEMS  
AND SOLUTIONS  
WITH TYPICAL  
SWEET DOUGHS  
Motor slows down:  
TO ASSEMBLE:  
1. To insert the whisks,  
hold the power unit  
in one hand with the  
underside facing you,  
wide end at the top.  
Insert whisks into  
rotate rapidly as the power  
unit slowly revolves the  
work bowl, to continuously  
aerate food. The whisk  
• Amount of dough may  
exceed maximum  
capacity. Remove half,  
and process in 2 batches.  
attachment produces extra-  
light egg whites to let you  
make meringue shells with  
half the usual amount of  
sugar. It whips cream to  
soft or stiff peaks and pro-  
duces fluffy mashed pota-  
toes. It also makes chiffon  
cakes, light, airy soufflés,  
and fluffy meringues for  
pies. Before use, clean the  
entire whisk attachment.  
Wipe the power unit with a  
damp cloth and dry. DO  
NOT SUBMERGE IN  
openings at wide end.  
Push whisks in as far  
as they will go. They  
will click into a locked  
position. The circular  
guard on the stem  
of the whisk should  
almost touch the white  
plastic collar around  
the opening.  
• Don’t process too long  
after all ingredients have  
been incorporated. Rich  
doughs will give you  
good results after only  
30 seconds of kneading.  
Blade doesn’t  
incorporate ingredients:  
Butter or margarine, if not  
melted, must be cut into  
tablespoon-size pieces  
2. To lock the adapter to  
the motor shaft of the  
Limited Edition Metal™  
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Ultimate Food Prep  
You are now ready to begin  
using the whisk attachment.  
Press the ON lever to acti-  
vate rotation.  
If there is any grease on  
the adapter or on the cen-  
tre tube of the work bowl,  
the whisks may not rotate  
or the power unit may  
reverse direction. Should  
this happen, disassemble  
the parts and thoroughly  
clean both the adapter and  
the work bowl.  
Centre, with the work  
bowl in place, hold the  
adapter with the fixed  
ring at the bottom. Be  
sure the ring is loose  
and not over the sheath.  
Line up the shape of the  
inner sheath with the  
shape of the motor  
shaft. Gently push down  
the adapter as far as it  
will go. The narrow top  
of the adapter will rest  
firmly on the centre tube  
of the work bowl. The  
bottom of the adapter  
should sit about an inch  
above the bottom of the  
shaft. Snap the remov-  
able ring over the top of  
the adapter to lock the  
adapter into place.  
REMOVING THE WHISK  
ATTACHMENT:  
1. Remove the cover from  
the work bowl.  
2. Grasp the power unit  
of the whisk attachment  
and twist it CLOCK-  
The power unit must not be  
submerged in water or any  
liquid. Wipe it clean with a  
sponge or damp cloth. Dry  
immediately.  
WISE to unlock it from  
the adapter. Pull straight  
up to remove. You may  
stand the power unit on  
the counter, resting it on  
the base feet.  
TECHNIQUES FOR  
WHIPPING,  
3. Press the whisk ejector  
tab and ease whisks out  
gently with a spatula.  
BEATING WITH  
THE WHISK  
ATTACHMENT  
4. Remove processed food  
from the work bowl and  
whisks with a spatula.  
3. To connect the power  
unit to the adapter, hold  
the unit with the whisks  
down. Place the power  
unit over the adapter  
so the hexagonal rod  
in the centre fits the  
matching opening in the  
inner sheath of the  
Safe food handling  
procedures:  
5. Unlock the adapter from  
Limited Edition Metal™  
Ultimate Food Prep  
Centre motor shaft by  
popping one side of the  
steel ring off the  
The whisk attachment  
is not recommended for  
whipping raw egg whites  
to be folded into a dish  
that will not be cooked.  
adapter.  
adapter. PUSH THE  
POWER UNIT DOWN  
AS FAR AS IT WILL  
GO. The bottom of the  
whisks should be about  
a dime’s width from the  
bottom of the work  
bowl. Twist the power  
unit COUNTERCLOCK-  
WISE to lock it into the  
adapter.  
Beating Egg Whites:  
6. Grasp the adapter and  
pull it straight up, twist-  
ing COUNTERCLOCK-  
WISE as you do so.  
Be careful not to  
1. You can beat up to  
8 large egg whites.  
2. The eggs should be  
at room temperature for  
best results. Egg whites  
do not rise as high  
squeeze the steel rod  
against the adapter.  
CLEANING THE PARTS:  
when they are cold.  
Eggs can be warmed  
from the refrigerator by  
running them under hot  
tap water.  
Once the whisk attachment  
has been removed from the  
work bowl it can be quickly  
and easily cleaned. All  
parts are dishwasher safe  
EXCEPT the white power  
unit. Keep parts free of any  
trace of oil or grease before  
storing. Any traces of oil or  
grease will prevent the  
whisks from working at full  
potential when next used,  
i.e. egg whites will not rise  
to maximum volume.  
4. Replace the cover of the  
work bowl. The power  
unit of the whisk attach-  
ment should not touch the  
cover. If it does, remove  
the cover be sure the  
adapter is pushed down  
over the motor shaft as  
far as it will go, and the  
whisks are pushed into  
the power unit as far as  
they will go.  
3. Separate the eggs  
carefully. Even the  
slightest trace of yolk  
will prevent the whites  
from rising to the  
maximum volume. It’s  
a good idea to separate  
each egg over a small  
bowl, then add the egg  
white to the work bowl.  
18  
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This will prevent egg  
yolks from getting into  
the saved egg white.  
showing than to over  
mix.  
to aerate and remove any  
lumps. For cake mixes that  
use oil, add the oil and eggs.  
3. If folding by hand, draw  
a spatula from the cen-  
tre of the bowl toward  
you, moving it down in  
the centre and scooping  
it up to the rim. This  
4. For good results, all  
tools must be absolutely  
clean, dry and free from  
any trace of grease or oil.  
Whisk for 15 seconds while  
adding the water through  
the small feed tube. Scrape  
the bottom and sides of the  
work bowl. Then whisk for  
2 minutes. For cake mixes  
that use butter, cut the  
softened (not melted) butter  
into tablespoon size pieces.  
Add the butter and eggs to  
the work bowl. Whisk for  
15 seconds while adding  
the water through the small  
feed tube. Scrape the bot-  
tom and sides of the work  
bowl. Whisk for the time  
recommended on the  
5. Add a pinch of salt or  
cream of tartar through  
the small feed tube when  
the eggs begin to foam.  
folds the egg whites into  
the heavier base mix-  
ture. Rotate the bowl a  
quarter turn clockwise  
and repeat the motion  
with the spatula.  
Continue rotating the  
bowl and folding with  
the spatula until all the  
whites are incorporated.  
6. If the recipe calls for  
sugar, add it gradually,  
about 2 tablespoons  
(30ml) at a time. This too  
can be added through  
the small feed tube as  
the egg whites begin to  
form soft peaks. Once  
the egg whites start to  
stiffen, stop the machine  
and use a spatula to  
brush the sugar off the  
top of the power unit and  
from the sides of the  
work bowl.  
Whichever way you fold in  
the egg whites, use a light  
touch. It is important to  
incorporate the whites  
thoroughly while working  
them as little as possible,  
to avoid deflating them.  
package instructions for  
using a power mixer.  
CLEANING AND  
STORAGE  
Keep your food processor  
ready to use on a kitchen  
counter. When not in use,  
leave it unplugged. Don’t  
leave it with the pusher  
assembly in the locked  
position; this could damage  
the on-off mechanism.  
Freezing Leftover  
Egg Yolks:  
7. Rub a pinch of whites  
between your fingers. If it  
feels grainy, the sugar is  
not completely dissolved  
and the whites should be  
beaten a little longer.  
When you make recipes  
that use a lot of egg whites,  
you always face the ques-  
tions of what to do with the  
yolks. They freeze very  
well if you add a little  
sugar. Add 1 tablespoon  
(15ml) of sugar for each  
egg yolk, beat lightly to  
combine,and freeze the  
mixture in airtight contain-  
ers.  
Folding Beaten Egg  
Whites into Base Mixture:  
Store the blades and discs  
as you would sharp knives,  
out of the reach of children.  
The disc and blade holders  
are optional accessories  
which offer safe and  
1. Once the egg whites are  
beaten, fold them into  
the base mixture as soon  
as possible. They deflate  
as they stand.  
convenient storage.  
2. The metal blade of your  
food process will fold the  
egg whites into the base  
efficiently. Add a big  
spoonful of whites and  
pulse to combine. This  
lightens the base. Add  
the remaining whites on  
top of the base mixture  
and combine with short  
pulses until the egg  
whites are just mixed  
with the base. It is better  
to have some whites  
19  
The whisk attachment may  
be used to prepare a pack-  
aged cake mix. For best  
results, ingredients should  
be at room temperature;  
butter, if used, should be  
softened, not melted. Eggs  
can safely be warmed by  
placing them in a bowl or  
warm tap water for 5 to 10  
minutes.  
All parts except the housing  
base are dishwasher safe,  
and we recommend wash-  
ing them in the dishwasher  
on the top rack. Due to  
intense water heat washing  
the work bowl, cover and  
accessories on the bottom  
rack may cause damage  
over time. Insert the work  
bowl upside down.  
Add the dry mix to the work  
bowl. Whisk for 20 seconds  
Remember to unload  
the dishwasher carefully  
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wherever you place sharp  
blades and discs.  
include ice, whole spices,  
coffee beans and oils like  
wintergreen. If you like to  
prepare your own spice  
blends, you may want to  
keep a second bowl just  
for that purpose.  
Handle and store metal  
blades and discs carefully.  
Their cutting edges are  
very sharp.  
To simplify cleaning, rinse  
the work bowl, cover, push-  
er assembly and blade or  
disc immediately after use  
so food won’t dry on them.  
Always place discs on flat  
stable surface before con-  
necting detachable stem.  
The base housing is made  
of a tough plastic with high  
impact resistance. Its  
smooth surface will look  
new for years. Keep a  
sponge handy as you  
work, and wipe spills from  
the base.  
Openings at the bottom of  
the large pusher provide  
drainage and make clean-  
ing easy. If food lodges in  
the pusher, remove it by  
running water through it, or  
use a bottle brush.  
Never put blades or discs  
on the motor shaft until  
the work bowl is locked  
in place.  
Always be sure that the  
blade or disc is down on  
motor shaft as far as it  
will go.  
If you wash blades and  
discs by hand, do it carefully.  
Avoid leaving them in soapy  
water where they may  
disappear from sight. To  
clean the metal blade, fill the  
work bowl with soapy water,  
hold the blade by its plastic  
centre and move it rapidly up  
and down on the centre  
shaft of the bowl. Use of a  
spray attachment is also  
effective. If necessary,  
Four rubber feet on the  
underside keep the base  
from moving on most work  
surfaces when the machine  
is processing heavy loads. If  
the feet leave spots on the  
counter, spray them with a  
spot remover like Fantastick  
or K2-R and wipe with a  
damp sponge. If any trace  
of the spot remains, repeat  
the procedure and wipe  
the area with a damp  
Always insert chopping  
blade and dough blade in  
the work bowl before  
putting ingredients in bowl.  
When slicing or shredding  
food, always use the  
pusher. Never put your  
fingers or spatula into  
feed tube.  
Always wait for the blade or  
disc to stop spinning before  
you remove the pusher  
assembly or cover from  
the work bowl.  
use a brush.  
sponge and nonabrasive  
cleaning powder.  
The work bowl is made of  
Lexan® (plastic), which is  
shatter resistant and heat  
resistant. It should not be  
placed in a microwave  
oven, as the aperture at  
the front of the pusher  
houses the metal rod that  
activates the motor.  
To clean the inside of the  
detachable stem, slide the  
stem release button on the  
side up as far as it will go  
and hold it there as you run  
water through the stem.  
Always unplug the unit  
before removing food,  
cleaning, or putting on or  
taking off parts.  
Always remove work bowl  
from base of machine  
before you remove  
chopping blade or  
dough blade.  
IMPORTANT: Never store  
any blade or disc on the  
motor shaft. No blade or  
disc should be placed on  
the shaft except when the  
processor is about to  
be used.  
TIP: When preparing a  
meal, make the dishes  
with the least amount of  
wet ingredients first.  
For example, make the  
bread first; then you don’t  
need to wash the bowl  
before making the salad.  
In many cases, wiping  
the bowl with a paper  
towel between recipes  
is sufficient.  
Be careful to prevent the  
chopping blade from falling  
out of the work bowl when  
emptying the bowl.  
Remove it before tilting  
bowl, or hold it in place  
with your finger, a spatula  
or a spoon.  
FOR YOUR SAFETY  
Like all powerful electrical  
appliances, a Food  
Processor should be han-  
dled with care. Follow  
these guidelines to protect  
you and your family from  
misuse that could cause  
injury.  
Chopping certain foods  
may scratch or cloud the  
work bowl. These foods  
20  
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This warranty is available  
to consumers only. You are  
a consumer if you are the  
owner of a Cuisinart®  
If your Cuisinart® Limited  
Edition MetalUltimate  
Food Prep Centrer should  
prove to be defective within  
the warranty period, we will  
repair it, or if we think  
TECHNICAL DATA  
The motor in your food  
processor operates on  
standard line operating  
current. The appropriate  
voltage and frequency for  
your machine are shown  
on a label under the base.  
Limited Edition Metal™  
Ultimate Food Prep Centre  
that was purchased at retail necessary replace it,  
for personal, family or  
household use.  
without charge to you.  
To obtain warranty service,  
simply call our toll-free  
number 800-472-7606 for  
additional information from  
our Customer Service  
Representatives or send  
the defective product to  
Customer Service at  
Cuisinart, 156 Parkshore  
Drive, Brampton,  
This warranty is not avail-  
able to retailers or other  
commercial purchasers  
or owners.  
An automatic, temperature-  
controlled circuit breaker  
in the motor ensures com-  
plete protection against  
motor burnout. If the  
We warrant that the motor  
for your Cuisinart® Limited  
Edition MetalUltimate  
Food Prep Centre will be  
free of defects in material  
or workmanship under  
normal home use for  
processor runs for an  
exceptionally long time  
when chopping, mixing or  
kneading a thick or heavy  
mixture in successive  
batches, the motor may  
overheat. If this happens,  
the processor will stop.  
Turn it off and wait for  
the motor to cool before  
proceeding. It will usually  
cool within 10 minutes. In  
extreme cases, it could  
take an hour.  
Ontario  
L6T 5M1  
DO NOT SEND CASH.  
twenty years from the  
date of original purchase.  
Please be sure to include  
your return address,  
This motor warranty covers  
the motor and excludes all  
other parts in the motor  
base assembly area such  
as the upper and lower  
plastic housings, work bowl  
and cover, blades and all  
electrical components and  
vertical projecting motor  
shaft sheath.  
daytime phone number,  
description of the product  
defect, product serial  
number, original date of  
purchase, and any other  
information pertinent to  
the product’s return.  
Safety switches prevent  
the machine from operating  
when the work bowl or the  
cover is not locked into  
position. The motor stops  
within seconds after it has  
been turned off, and a fast-  
stop circuit stops it instantly  
when the pusher assembly  
is removed.  
Your Cuisinart® Limited  
Edition MetalUltimate  
Food Prep Centre has  
been manufactured to the  
strictest specifications  
and has been designed  
for use with the authorized  
accessories and replace-  
ment parts.  
We suggest you complete  
and return the enclosed  
product registration card  
promptly to facilitate  
verification of original  
purchase date. However,  
return of the product  
registration card does not  
eliminate the need for the  
consumer to maintain the  
original proof of purchase  
in order to obtain the war-  
ranty benefits. In the event  
that you do not have proof  
of purchase date, the pur-  
chase date for purposes of  
this warranty will be the  
date of manufacture.  
Cuisinart® offers a Limited  
Three-Year Warranty on  
the entire machine.  
This warranty expressly  
excludes any defects or  
damages caused by  
accessories, replacement  
parts, or repair service  
other than those that  
have been authorized  
by Cuisinart.  
FULL TWENTY-  
YEAR WARRANTY  
ON MOTOR  
This warranty supersedes  
all previous warranties on  
Cuisinart® Limited Edition  
MetalUltimate Food Prep  
Centre.  
This warranty excludes  
all incidental or consequen-  
tial damages.  
21  
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Warning:  
Our Limited Edition Metal™  
Ultimate Food Prep Centre,  
and other Cuisinart® Food  
Processors and  
Accessories have been  
carefully designed and  
manufactured with the  
highest quality materials  
to assure your satisfaction  
and safety when you use  
them.  
Although accessories sold  
by companies other than  
Cuisinart may be  
compatible with your  
Cuisinart machine, they  
may also be extremely  
dangerous, and expose  
the user to serious injury.  
We specifically caution  
you not to use other brand  
accessories, such as  
juicers, which permit your  
machine to operate with  
exposed cutting or shred-  
ding discs. We also caution  
you not to use the large  
feed tube on this machine  
with machines built by  
other manufacturers.  
If you have any questions  
about the safety features  
of Cuisinart® Limited Edition  
MetalUltimate Food Prep  
Centre or any other  
Cuisinart® product, please  
call us at the toll-free  
number above.  
22  
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Coffeemakers  
Cookware  
Ice Cream  
Makers  
Toasters  
Blenders  
Choppers  
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®.  
©2003 Cuisinart  
Cuisinart® is a registered  
trademark of Cuisinart  
Cuisinart Canada  
156 Parkshore Drive  
Brampton, Ontario L6T 5M1  
Consumer Call Centre Email:  
03CC18070  
IB-4723-CAN  
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