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Summary of Contents for Cuisinart FP16DCU
- Page 1 3.8L Food Processor FP16DCU...
- Page 2 Congratulations on your purchase of the Cuisinart 3.8L Food Processor. For over 30 years Cuisinart’s aim has been to produce the very fi nest kitchen equipment. All Cuisinart products are engineered for exceptionally long life, and designed to be easy to use as well as to give excellent performance day after day.
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Page 3: Table Of Contents
Contents Product Description ......................4 Safety Cautions........................5 Instructions for Use ......................9 Fitting & Removing the Bowls and Lid ..................9 Fitting & Removing the Large and Small Pushers ............... 11 Fitting & Removing the Blades ....................12 Fitting & Removing the Discs ....................13 Touch Pad Controls ........................15 Processing Techniques ....................16 Chopping &... -
Page 4: Product Description
Product Description Adjustable Slicing Disc (Imm to 6mm) Small Pusher Assembly Reversible Shredding Disc Large Pusher Assembly Metal Dough Blade Lid with Wide Mouth Feed Tube Small and Large Chopping/ Mixing Blade Small Bowl (1.1L) Stem Adapter Medium Bowl (3.1L) Spatula Large Bowl (3.8L) Storage Box... -
Page 5: Safety Cautions
if damaged, or if the appliance has been dropped. In the event of damage, or if the appliance develops a fault, contact the Cuisinart Customer Care Line (refer to ‘UK After Sales Service’ section). Do not use this appliance if the lead is damaged. In the event of lead damage discontinue ... -
Page 6: Uk Wiring Instructions
To avoid danger of suffocation, keep away from babies and children. These bags are not toys. UK Wiring Instructions Your Cuisinart 3.8L Food Processor includes a BS 13 amp moulded (fused) mains plug on the supply cord. Should it be necessary at any stage to remove this moulded plug and replace it with a ... - Page 7 The wire which is coloured GREEN and YELLOW must be connected to the terminal in the plug which is marked with the letter E or symbol. The wire which is coloured BLUE must be connected to the terminal which is marked ...
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Page 8: For Your Safety
For Your Safety Handle the blades and discs with extreme care, they are very sharp. Never place a blade or disc onto the motor spindle before the bowl is locked into position. Before switching on the Food Processor, ensure that the blade/disc are pushed well onto ... -
Page 9: Instructions For Use
Instructions for Use Fitting & Removing the Bowls and Lid Place the food processor base on a dry, fl at, sturdy surface. N.B. To use the medium bowl, it must be nested into the large bowl. To use the small bowl it must be nested in the medium bowl, with the medium bowl in the large bowl for operation. - Page 10 To use the small bowl, place your thumbs in the recesses to align in the medium bowl, with the pour spout facing the back of the unit. The bowls lock into place to pour food easily. To remove the small and medium bowls, ...
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Page 11: B Fitting & Removing The Large And Small Pushers
Fitting & Removing the Large and Small Pushers The pusher assembly has two parts: Large Pusher Insert the large pusher into the feed tube opening, ensuring the metal rod of the pusher connects with the interlock system in the work bowl lid. Without this connection the motor will not function. -
Page 12: C Fitting & Removing The Blades
Fitting & Removing the Blades The food processor features a unique BladeLock system, which is designed to keep the blade in place during processing, pouring, lifting and handling but is not permanently attached. Handle with care. Plug in the appliance and fi t the work bowl(s) as described in section A. ... -
Page 13: D Fitting & Removing The Discs
Fitting & Removing the Discs N.B. The shredding and slicing discs can only be used with the large or medium work bowl. Plug in the appliance and fi t the work bowl(s) as described in section A. N.B. Never put disc on motor spindle until the work bowl is locked in place. When using your medium or large bowl only, place the stem adapter over the motor shaft ... - Page 14 Diagram to show what accessories should be used with the multi-bowls...
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Page 15: E Touch Pad Controls
Touch Pad Controls Once you have correctly fi tted the chosen attachment, work bowl, lid and pushers, place the ingredients in the work bowl or feed tube and use one of the following controls to start the motor. ON/OFF The ON and OFF controls allow you to stop and start the motor. -
Page 16: Processing Techniques
Processing Techniques The following section includes useful hints and tips on how to use the various attachments to achieve a number of processing results. It is recommended that you practice using these techniques before processing food to eat. Recommended Maximum Work Bowl Capacities FOOD CAPACITY LARGE WORK BOWL CAPACITY MEDIUM... - Page 17 times at a rate of 1 second on, 1 second off, until the food is coarsely chopped. For more fi nely chopped results, press the ‘ON’ button, letting the machine run continuously until the desired consistency is reached. Check frequently to avoid over processing. Use the spatula to scrape down the sides of the work bowl if necessary.
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Page 18: B Slicing & Shredding
bowl. Use the ‘PULSE’ button 3 or 4 times at a rate of 1 second on, 1 second off, until the food is evenly chopped, then process continuously to the desired texture. Use a spatula to scrape food down from the sides of the bowl as necessary. To chop and purée nuts: Add nuts to work bowl and use the ‘PULSE’... - Page 19 short enough to fi t within the ‘max’ marking on the feed tube. 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. To slice French-cut green beans: Trim the ends of the green beans.
- Page 20 Slicing & Shredding Cheese Type of Cheese Chop Shred Slice Soft Brie, Camembert Chill* Mozzarella Ricotta Cottage, Cream Semi Soft Blue Chill* Fontina Liederkranz Chill* Bel Paese Chill* Firm Cheddar Chill* Chill* Monterey Jack, longhorn Chill* Chill* Swiss, Jarlsberg Chill* Chill* Edam, Gouda Chill*...
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Page 21: C Kneading Dough
Kneading Dough Use the metal dough blade in conjunction with the special ‘DOUGH’ control for kneading. IMPORTANT: Never try to process dough that is too stiff to knead comfortably by hand. Dough kneading should be done in the large work bowl only. ... -
Page 22: D Troubleshooting
Kneading sweet dough: Process the dough for at least 30 seconds after all the ingredients are incorporated. If necessary, scrape the bowl and process for a further 5 seconds. Troubleshooting The food is unevenly processed The ingredients should be cut evenly into 2.5cm pieces before processing. Process in batches to avoid overloading. - Page 23 The large pusher moves when processing dough or other heavy loads The pusher lock feature, located above the handle, should be pulled out. Some vibration is normal. Dough doesn’t clean inside of the work bowl Amount of dough may exceed maximum capacity of your food processor. Remove half and process in two batches.
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Page 24: Cleaning & Maintenance
The motor slowed down during operation The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing. It is diffi cult to remove the chopping/mixing blade from the work bowl These blades have been designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl. -
Page 25: Uk Guarantee & After Sales Services
UK Guarantee The motor of this Cuisinart appliance is guaranteed for consumer use for 20 years. The rest of the parts are guaranteed for 5 years. This guarantee covers defects under normal use from date of purchase and ceases to be valid in the event of alteration or repairs by unauthorised persons. -
Page 26: Recipes
To help you get started with your new Food Processor we have included a few recipe ideas. For further recipes and inspiration please visit our website www.cuisinart.co.uk You can also share some of your ideas on our Facebook page CuisinartUK Starter &... - Page 27 Scones & Biscuits Peanut Cookies ........45 Scones .
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Page 28: Hummus
Hummus Serves 4 250g canned chick peas, drained 2 cloves garlic, peeled Juice & zest 1 lemon 3-4 tbsp olive oil Insert the large metal chopping blade into the medium work bowl of the Food Processor. Add the chick peas, garlic, lemon juice and lemon zest and process until chopped. ... -
Page 29: Roasted Garlic & Red Pepper Dip
Roasted Garlic & Red Pepper Dip Serves 4 1 ½ large bulbs garlic, cloves peeled 1 tsp extra virgin olive oil 2 spring onions, cut into 2.5cm pieces 75g roasted red peppers Freshly ground black pepper Preheat oven to 190ºC/375ºF, Gas Mark 5. ... -
Page 30: Chunky Gazpacho
Chunky Gazpacho 1 garlic clove, peeled 1 green chilli, deseeded and cut into 2.5cm pieces 4 spring onions, trimmed and cut into 2.5cm pieces 1 celery stick, trimmed and cut into 2.5cm pieces 1 red pepper, cored, deseeded and quartered 2 tomatoes, quartered 500ml tomato juice 2 tbsp lemon juice... -
Page 31: Broccoli & Potato Soup
Broccoli & Potato Soup 225g Cheddar cheese 4 garlic cloves 1 medium onion, cut into 2.5cm pieces 60ml extra virgin olive oil 900g peeled potatoes 1.8kg broccoli, stems peeled and fl orets separated 60ml sherry 1.8L hot vegetable stock 1 ½ tsp lemon zest Salt and freshly ground black pepper Insert the reversible shredding disc on the medium shredding side into the medium work ... -
Page 32: Roasted Butternut Squash Soup
Roasted Butternut Squash Soup 2kg butternut squash (about 900g squash) halved and seeds removed 1 tbsp olive oil 2 medium large onions, cut into 2.5cm pieces 4 tbsp unsalted butter 1 tbsp light or dark brown sugar 25g fi nely chopped fresh ginger 2l vegetable stock 1 ½... -
Page 33: French Onion Soup
French Onion Soup Serves 4 7 onions, peeled and quartered 1 tbsp oil 50g butter 1 tsp brown sugar 2 tbsp plain fl our 415g canned beef consommé 500ml beef stock 1 small stick fresh bread 100g Cheddar cheese Insert the slicing disc into the large work bowl. Arrange the onions in the large feed tube ... -
Page 34: Thick Mixed Vegetable Soup
Thick Mixed Vegetable Soup Serves 6 1 large leek, trimmed, washed and dried, cut to fi t small feed tube 2 medium carrots, peeled 4 parsnips, peeled 2 celery sticks, trimmed 300g pumpkin, peeled, cut to size to fi t small feed tube (or squash of your choice) 4 cloves garlic, peeled 2 tbsp vegetable oil 1 litre chicken or vegetable stock... -
Page 35: Chicken & Vegetable Stir-Fry With Pasta
Chicken & Vegetable Stir-Fry with Pasta Serves 6 4 boneless chicken breasts 50g Parmesan, cut into 1.5cm cubes 1 large garlic clove, peeled 2cm piece ginger, peeled and sliced 1 red pepper, cored, deseeded and cut to fi t large feed tube ½... -
Page 36: Classic Meatballs
Classic Meatballs 1 medium onion, quartered 15g parsley leaves 2 slices day old fi rm bread, torn into pieces 450g braising steak, cut into 2.5cm pieces 450g boneless pork, cut into 2.5cm pieces 40g skimmed milk powder 1 ½ tsp salt ½... -
Page 37: Pistachio Crusted Rack Of Lamb
Pistachio Crusted Rack of Lamb 150g shelled pistachios, roasted and salted 2 lamb racks, frenched 4 garlic cloves, peeled and crushed 4 thyme sprigs 60ml plus 2 tsp olive oil ½ tsp salt ½ tsp freshly ground black pepper 1 tsp Dijon mustard Insert the small metal blade into the small work bowl. -
Page 38: Classic Creamy Chicken Salad
Classic Creamy Chicken Salad 1 ½ onions, cut into 2.5cm pieces 1 ½ celery stalks, cut into 2.5cm pieces 1.4kg poached chicken breast, cut into 2.5cm pieces 250ml light mayonnaise 1 ½ tsp sea salt 1 tsp freshly ground pepper ½... -
Page 39: Classic Coleslaw
Classic Coleslaw 1 onion, peeled and quartered 20g parsley 5 tbsp mayonnaise 1 ½ tsp red wine vinegar Salt and freshly ground black pepper 1 medium carrot, peeled and cut in half crossways 1 white cabbage, cored and cut into wedges Insert the large chopping blade into the medium work bowl. -
Page 40: Basil Pesto
Basil Pesto 100g Parmesan, cut to 2.5cm pieces 3 small cloves garlic, peeled 100g basil leaves 4 tbsp pine nuts 4 tbsp olive oil Salt and freshly ground black pepper Insert the small metal chopping blade into the small work bowl, add the Parmesan and ... -
Page 41: Simple Tomato Sauce
Simple Tomato Sauce 1 small onion, peeled and cut into 2.5cm pieces 4 garlic cloves, peeled ½ tsp dried oregano 1 tsp extra virgin olive oil 1 x 800g canned plum tomatoes, with juice 20g fresh basil 3 tbsp dry white wine Salt and freshly ground black pepper Insert the large chopping blade into the large work bowl. -
Page 42: Roasted Red Pepper Sauce
Roasted Red Pepper Sauce 8 medium, sweet, red peppers 6 cloves garlic, unpeeled 2 shallots 1 ½ tsp unsalted butter 1 ½ tsp extra virgin olive oil 3 tbsp white wine 350ml chicken stock ½ tsp fresh lemon juice ¼ tsp salt Freshly ground black pepper Preheat oven to 220ºC/425ºF. -
Page 43: Hollandaise Sauce
Hollandaise Sauce 340g unsalted butter 3 large egg yolks ½ tsp dry mustard ½ tsp salt ¼ tsp freshly ground black pepper 2 tbsp fresh lemon juice Salt and freshly ground black pepper to taste • Insert the small chopping blade into the small work bowl. Add the egg yolks, mustard, salt and pepper replace lid and process for 90 seconds. -
Page 44: Guacamole
Guacamole Serves 4 2 large garlic cloves, peeled 2 green chillies, cored, deseeded and cut into 1.5cm pieces 80g fresh coriander 2 spring onions, trimmed and cut into 2.5cm pieces 6 avocados, peeled, stones removed 6 tbsp lemon juice 1 tbsp olive oil Pinch of cumin ½... -
Page 45: Peanut Cookies
Peanut Cookies Makes approximately 50 100g butter, divided into 2.5cm pieces 100g crunchy peanut butter 100g soft brown sugar 100g caster sugar 2 eggs 275g plain fl our ½ tsp baking powder ½ tsp bicarbonate of soda Pinch of salt Granulated sugar •... -
Page 46: Scones
Scones Makes 10-12 200g self raising fl our Pinch of salt 50g butter, cut into 2.5cm cubes 25g caster sugar 125ml milk 1 egg, beaten • Preheat oven to 220°C/425°F, Gas Mark 7. Insert the large chopping blade into the medium work bowl. -
Page 47: Choux
Choux Makes approximately: 10 éclairs (10cm) 10 choux buns (5cm) 20 profi teroles (3cm) 75g plain fl our 50g butter, cut into 2.5cm pieces 125ml water 2 eggs, beaten • Preheat the oven to 200°C/400°F, Gas Mark 6. • Insert the large chopping blade into the medium work bowl and add the fl our. •... -
Page 48: Shortcrust
Shortcrust 200g plain fl our Pinch of salt 50g butter, divided into 2.5cm cubes 50g lard, cut into cubes 3 tbsp cold water • Insert the large chopping blade into the medium work bowl. Add the fl our, salt, butter and lard into the bowl replace lid and process until the mixture resembles breadcrumbs. -
Page 49: Sweet Shortcrust
Sweet Shortcrust 150g plain fl our Pinch of salt 50g caster sugar 75g butter, cut into 2.5cm pieces 1 egg, beaten • Insert the large chopping blade into the medium work bowl. Add the fl our, salt, sugar and butter replace the lid and process until the mixture resembles breadcrumbs. •... -
Page 50: Basic White Bread
Basic White Bread Makes 1 large or 2 small loaves 700g strong white fl our 1 tsp easy blend dried yeast 1 ½ tsp salt 1 tsp sugar 425ml hand hot water • Insert the dough blade into the large work bowl and add the fl our, yeast, salt and sugar replace the lid and process for a few seconds to combine. -
Page 51: Pizza Dough
Pizza Dough Makes two 30cm pizzas or four 20cm Pizzas 300g plain fl our 1 tsp salt 1 ½ tsp easy blend dry yeast ½ tsp sugar 1 ½ tsp extra virgin olive oil 250ml warm water • Insert the dough blade into the large work bowl, add the fl our, salt, yeast and sugar replace the lid and process to combine. -
Page 52: Margherita
Margherita Makes two 30cm pizzaz or four 20cm pizzas 170g Mozzarella, well chilled 18 fresh basil leaves, washed and dried 170ml simple tomato sauce, reduced for pizza 1 tbsp extra virgin olive oil 2-3 tbsp polenta (cornmeal) N.B. See page 51 for Pizza dough recipe •... -
Page 53: Pesto, Cheese & Fresh Tomato Pizza
Pesto, Cheese & Fresh Tomato Pizza Makes two 30cm pizzas or four 20cm pizzas 350g fi rm but ripe plum tomatoes 25g Parmesan, cut into 1.5cm cubes 75g fresh Mozzarella, well chilled 50g Gruyere cheese 4 tbsp pesto 2 tsp extra virgin olive oil Polenta (cornmeal) for dusting baking tray N.B. -
Page 54: Apple Frangipane Tart
Apple Frangipane Tart Serve 6-8 For the fi lling For the pastry 50g butter, softened 175g plain fl our 50g golden caster sugar 150g unsalted butter, cubed and chilled 2 medium eggs, lightly beaten 7 tbsp soured cream 110g ground almonds Flour, for dusting 3-4 drops almond extract 2 dessert apples, cored but unpeeled... -
Page 55: Baked Lemon Cheesecake
Baked Lemon Cheesecake Serves 8 175g digestive biscuits, broken into quarters 75g butter, melted 25g soft brown sugar Zest of 2 lemons 75g caster sugar 1 egg 250g cream cheese 2 tbsp lemon juice 50g self-raising fl our • Preheat the oven to 180°C/350°F, Gas Mark 4. •... -
Page 56: Carrot Cake
Carrot Cake 225g carrots, peeled and cut to fi t large feed tube 100g walnuts 175ml vegetable oil 150g caster sugar 3 eggs 1 tsp vanilla essence 150g self-raising fl our 1 tsp baking powder 1 tsp cinnamon 1 tsp salt Icing: 85g cream cheese 50g butter... -
Page 57: Chocolate Brownies
Chocolate Brownies 50g walnuts 2 large eggs 200g caster sugar 50g butter, melted ½ tsp vanilla essence 50g plain fl our 3 tbsp cocoa powder ½ tsp baking powder Pinch of salt • Preheat oven to 190°C/375°F, Gas Mark 5. •... - Page 59 IB-9/226A...
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