INSTRUCTION AND
RECIPE BOOKLET
Limited Edition Metal™ Ultimate 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
Metal™ Ultimate 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 Metal™ Ultimate
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,
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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
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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.
16
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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
Metal™ Ultimate 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 Metal™ Ultimate
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 Metal™ Ultimate
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 Metal™ Ultimate
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
Metal™ Ultimate 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
Metal™ Ultimate 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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