Cuisinart Blender DFP 14N User Manual

INSTRUCTION BOOKLET  
Recipe  
Booklet  
Reverse Side  
DFP-14N Series  
Classic Series 14-Cup Food Processor  
For your safety and continued enjoyment of this product,  
always read the instruction book carefully before using.  
U IB-5370  
 
other substances that affect your reaction time or  
perception.  
IMPORTANT  
3. This food processor is built to our professional  
standards. It is UL listed for household use. Use  
it only for food preparation as described in the  
accompanying recipe book.  
SAFEGUARDS  
Always follow these safety precautions when using  
this appliance:  
4. The use of attachments not recommended or sold  
by Cuisinart may cause fire, electrical shock,  
personal injury or damage to your Custom 14™  
Food Processor.  
GETTING READY:  
1. READ ALL INSTRUCTIONS.  
2. Blades are sharp! Handle them carefully.  
5. To avoid possible malfunction of work bowl switch,  
never store processor with pusher assembly in  
locked position (activation position).  
3. Unplug from outlet when not in use, before putting  
on or taking off parts, and before cleaning. To  
unplug, grasp plug and pull from electrical outlet.  
Never pull cord.  
6. Maximum rating of 6.0 amperes is based on  
attachments that draw the greatest current. Other  
recommended attachments may draw significantly  
less current.  
4. Do not use outdoors.  
5. Do not let cord hang over edge of table or counter,  
or touch hot surfaces.  
6. Do not operate any appliance with damaged cord  
or plug, or after appliance has been dropped or  
damaged in any way. Return appliance to the  
nearest authorized service facility for examination,  
repair or electrical or mechanical adjustment.  
TABLE OF CONTENTS  
Capacity Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . 3  
Introduction / Features and Benefits . . . . . . . . . . . . 4  
The Parts (Diagram) . . . . . . . . . . . . . . . . . . . . . . . . 4  
Practicing With Food . . . . . . . . . . . . . . . . . . . . . . . . 5  
Removing Processed Food . . . . . . . . . . . . . . . . . . 5  
Techniques for Chopping and Puréeing  
Operation:  
1. Do not use pusher assembly if sleeve becomes  
detached from pusher.  
2. Keep hands as well as spatulas and other utensils  
away from moving blades or discs while process-  
ing food, to prevent possibility of severe personal  
injury or damage to Custom 14Food Processor.  
A plastic scraper may be used, but must be used  
only when Custom 14Food Processor motor is  
stopped.  
with the Metal Blade . . . . . . . . . . . . . . . . . . . . . 5  
Techniques for Kneading Yeast Dough with  
the Dough Blade . . . . . . . . . . . . . . . . . . . . . . . . 7  
Problems and Solutions with Typical Dough . . . . . 9  
Preparing Food for Slicing and Shredding . . . . . . 10  
Practicing Slicing and Shredding . . . . . . . . . . . . . 10  
Removing Sliced or Shredded Food . . . . . . . . . . . 10  
Techniques for Slicing and Shredding . . . . . . . . . 10  
Slicing Meat and Poultry . . . . . . . . . . . . . . . . . . . . 11  
Slicing and Shredding Cheese . . . . . . . . . . . . . . . 11  
If You Have a Problem . . . . . . . . . . . . . . . . . . . . . 12  
Some Technical Data . . . . . . . . . . . . . . . . . . . . . . 12  
Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . 12  
For Your Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
3. Avoid contact with moving parts. Never push food  
down by hand when slicing or shredding. Always  
use pusher, or injury could occur.  
4. Make sure motor has completely stopped before  
removing cover. If machine does not stop within  
4 seconds when you turn cover, call 800-726-0190  
for assistance. Do not use machine.  
5. Never store any blade or disc on the 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 place and the processor is in  
use. Store blades and discs, as you would sharp  
knives, out of reach of children.  
SAVE THESE  
INSTRUCTIONS  
6. Be sure cover is securely locked in place before  
operating food processor.  
7. Never try to override or tamper with cover interlock  
mechanism.  
FOR HOUSEHOLD  
Cleaning  
USE ONLY  
1. To protect against risk of electrical shock, do not  
put base in water or other liquid.  
NOTICE  
General  
This appliance has a polarized plug (one blade is  
wider than the other). As a safety feature, this plug  
will fit in a polarized outlet only one way. If the plug  
does not fit fully in the outlet, reverse the plug. If it  
still does not fit, contact a qualified electrician.  
Do not attempt to defeat this safety feature.  
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  
 
3
INTRODUCTION  
Dough Blade  
You may have bought your new Cuisinart® Food  
Processor because you love the way it looks in your  
kitchen, but superior performance is what’s made this  
versatile food prep tool a legend. You’ll use it every  
day, for jobs as small as mincing a clove of garlic, to  
major tasks like kneading 3 pounds of bread dough.  
The bigger feed tube is easier to handle, and means  
less precutting. And, as always, everything except  
the base is dishwasher safe. It’s the beginning of a  
long, delicious – and easy – relationship. Enjoy!  
Chopping/Mixing  
Blade  
Medium  
Shredding Disc  
FEATURES AND BENEFITS  
The machine includes:  
1. Motor base with a vertically projecting shaft and  
two large control levers.  
4mm  
Slicing Disc  
2. 14-Cup Work bowl.  
3. Cover with a large feed tube.  
4. Pusher assembly that slides over the feed tube.  
The pusher assembly has 2 parts:  
Small and  
Large Pushers  
a. A small, removable, clear pusher that fits  
into a small center-located feed tube. This  
tube is for narrow food like carrots, for  
adding liquid, and for continuous feeding  
of small hard food like garlic.  
b. A large pusher.  
5. Plastic spatula.  
Cover with  
Extra-Large  
Feed Tube  
6. Sharp metal chopping/mixing blade.  
The metal 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. You control the texture. It chops nuts,  
makes nut butters, mayonnaise and sauces, and  
mixes tender, flaky pastry. The metal blade also  
handily mixes cakes, frostings, cookies, quick  
breads, muffins, and biscuits.  
14-cup  
Work Bowl  
7. Plastic dough blade.  
The dough blade mixes and kneads more  
efficiently than the metal blade when your recipe  
calls for more than 3-1/2 cups of flour.  
8. Serrated slicing disc.  
The slicing disc makes beautiful whole slices  
with no torn edges. It slices whole fruits and  
vegetables, cooked meat, semi-frozen raw meat  
and loaves of bread.  
Spatula  
9. Shredding disc.  
The shredding disc processes most firm and  
hard cheese into long, attractive shreds. It also  
shreds vegetables like potatoes, carrots and  
zucchini, and it processes nuts and chocolate  
to a grated texture.  
Housing Base  
10. Detachable stem that fits both discs.  
The detachable stem fits both discs, making  
storage easy in limited space.  
4
 
PRACTICING WITH FOOD  
TECHNIQUES FOR CHOPPING  
AND PUREEING WITH THE  
METAL BLADE  
Try practicing with some food before you process  
food to eat. A zucchini or potato is a good choice.  
First cut it into 1-inch pieces.  
Insert the metal blade and put the pieces in the work  
bowl. Put on the cover and the pusher assembly;  
press the pusher assembly down to lock it into place.  
Press and release the OFF/PULSE lever two or three  
times and see what happens. Each time the blade  
stops, let the pieces drop to the bottom of the bowl  
before you pulse again. That puts them in the path of  
the blade each time the motor starts.  
To chop raw fruits and vegetables  
First, cut the food into 1-inch pieces. You get a more  
even chop when all pieces are about the same size.  
Put no more than the recommended amount of food  
into the work bowl (see Capacity Chart, page 2).  
Lock the cover in place. Press the OFF/PULSE lever  
at the rate of 1 second on, 1 second off until the food  
is coarsely chopped. Then hold down the  
OFF/PULSE lever, letting the machine run continu-  
ously until the food is chopped. Check frequently to  
avoid overprocessing. Use the spatula to scrape  
down any pieces that stick to the sides.  
Using the pulse/chopping technique, you can get an  
even chop without the danger of overprocessing.  
Check the texture frequently by looking through the  
cover of the work bowl. If you want a finer chop,  
press and release the OFF/PULSE lever until you  
achieve the desired texture. Onions and other 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 it is not overprocessed.  
To purée fruit and cooked vegetables  
First, cut the food into 1-inch pieces. You get a  
smoother purée faster when all pieces are about  
equal in size. Put no more than the recommended  
amount of food in the work bowl (see Capacity Chart,  
page 2). Lock the cover in place. Pulse to chop  
coarsely, then press the ON lever and process con-  
tinuously until the food is puréed.  
Try chopping other food, like meat for hamburger or  
sausage. Then make mayonnaise, pastry or bread,  
as described in the recipes in this book. To obtain  
consistent results:  
- Be sure all the pieces you add to the bowl are  
about the same size.  
NOTE: Cooked potatoes are an exception to this  
procedure. They develop a gluey texture when  
processed with the metal blade. (See the recipe for  
mashed potatoes at the end of the book.)  
- Be sure the amount you process is no larger  
than recommended (see table inside front cover).  
When making soup, you will want to purée vegeta-  
bles that have cooked in liquid. Don’t add the liquid  
to the work bowl – just the cooked vegetables;  
remove them with a slotted spoon. They will purée  
faster and smoother without liquid. Then add just  
enough liquid to make the purée pourable, return it to  
the soup and stir to combine.  
REMOVING PROCESSED FOOD  
Before you do anything, wait for the blade to stop  
spinning.  
When it does, remove the cover first. You can  
remove the cover and pusher assembly in one  
operation. Hold the pusher assembly with your  
fingers away from the descending tabs and turn it  
clockwise. Lift it off, and the cover will come with it.  
Occasionally, a piece of food may become wedged  
between the blade and the work bowl. If this hap-  
pens, unplug machine, remove cover, lift the blade  
out carefully and remove the wedged piece. Empty  
the bowl, reinsert the blade and lock the cover into  
place, first removing the small pusher. Press the ON  
lever and drop the food pieces through the small feed  
tube while the machine is running. After adding a  
cupful this way, add the remaining food to the bowl  
and process in the usual way.  
Never try to remove the cover and the work bowl  
together; this can damage the work bowl.  
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 it from the base and lift it straight up to  
remove it.  
A locking device prevents heavy dough from driving  
the dough blade up the motor shaft. If the blade  
holds the bowl locked when the motor stops, move  
the handle of the bowl rapidly back and forth – first  
clockwise, then counterclockwise.  
To chop hard foods like garlic, hard cheese  
Remove the small pusher, press the ON lever and  
drop the food through the small feed tube while the  
machine is running.  
To prevent the blade from falling out of the work bowl  
onto your hand, remove the metal blade before tilting  
the bowl, using a spatula to scrape off any food  
sticking to it. 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 workbowl with  
your thumb. Or hold the blade in place with your  
finger or a spatula while pouring out processed food.  
Be sure hands are dry.  
Small foods like garlic can be dropped in whole.  
Larger foods like hard cheese should be cut into  
1-inch pieces. This method of processing minces  
garlic, shallots and onions. Hard cheese and  
coconut will have the same texture as if they had  
been hand grated.  
 
5
as tiny as you want without turning them into a  
nut butter.  
IMPORTANT: Never try to process cheese that is too  
hard to cut with a knife. You may damage the blade  
or the machine.  
You can also chop nuts with a shredding disc. The  
optional Fine Shredding Disc is particularly good.  
To chop parsley and other fresh herbs  
The herbs, the work bowl and the metal blade must  
all be thoroughly clean and dry. Remove stems from  
herbs. Add leaves to bowl and process until they are  
chopped as fine as you want. The more herbs you  
chop at a time, the finer chop you can obtain. If com-  
pletely dry when chopped, parsley and other herbs  
will keep for at least 10 days, stored in an airtight bag  
in the refrigerator. 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.  
Let the machine run continuously. After 2 or 3 min-  
utes, the ground nuts will form a ball that will gradual-  
ly smooth out. Scrape the sides of the bowl and  
continue processing until drops of oil are visible.  
Taste for consistency. The longer you process, the  
softer the butter will be. For chunk style, add a hand-  
ful of nuts just after the ball of nut butter begins to  
smooth out. To make cashew butter, add a little bland  
vegetable oil. Processor nut butters contain no  
preservatives. Store in the refrigerator to keep them  
without separating.  
To chop peel from citrus fruit or to chop  
sticky fruit like dates or raisins  
For citrus, remove the peel with a vegetable peeler,  
leaving on the white pith, which is bitter tasting. Cut  
the peel into lengths of 2 inches or less and process  
with 1/2 cup of granulated sugar until finely chopped.  
This may take 2 minutes or longer.  
To make flavored butters, spreads and dips  
Cut room-temperature butter into tablespoon size  
pieces. Chop flavoring ingredients – anchovies,  
cheese, herbs, etc. – fine, then process. Be sure  
the work bowl is clean and dry. Add small, hard  
ingredients like garlic and hard cheese through the  
feed tube while the machine is running. Next, add  
the butter and process 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 in the same way.  
They should be at room temperature and cut into  
1-inch cubes, or added by tablespoonfuls.  
For sticky fruit like dates, raisins, prunes and candied  
fruit, first freeze the fruit for about 10 minutes. Add to  
it some of the flour called for in the recipe. Use no  
more than 1 cup of flour for each cup of fruit.  
To chop meat, poultry, fish and seafood  
The food should be very cold, but not frozen. Cut it  
into 1-inch pieces to ensure an even chop. Process  
no more than the recommended amount at a time  
(see table inside front cover). Press the OFF/PULSE  
lever 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 overprocessing. Use a  
spatula to scrape food from the sides of the bowl as  
necessary.  
To make mayonnaise  
The work bowl and metal blade must be clean and  
dry. Use one whole large egg, or the yolks from two  
large eggs. Mayonnaise made from yolks will be  
almost as thick as butter. You should be able to  
add 2/3 cup of oil for each yolk or 1-1/4 cups for a  
whole egg.  
To purée meat, poultry, fish and seafood  
Prepare the food as described above. Pulse until it is  
evenly chopped, then process continuously to the  
desired texture. Scrape the bowl with a spatula as  
needed.  
Process the yolks or egg with with salt, mustard  
and 2 tablespoons of vegetable oil for at least  
30 seconds. Then, while the machine is running,  
pour 1/4 cup of oil into the small pusher. After it  
dribbles through the pinhole at the bottom, remove  
the small pusher and slowly add the remaining oil  
while the machine runs. See the recipe at the back  
of this book.  
Leave the purée in the work bowl and add eggs,  
cream and seasonings as called for by the recipe.  
Process to combine thoroughly.  
Remember you control texture by the length of time  
you process. By varying the processing time, you can  
get a range of textures suitable for hamburgers,  
hash, stuffed peppers, rough patés or smooth  
mousses.  
To beat egg whites  
Use this method only for recipes that can be done  
almost entirely by food processor.  
To chop nuts  
The work bowl and metal blade must be absolutely  
clean. Add 3 or more egg whites and press the ON  
lever. Add about 1 teaspoon of lemon juice or vinegar  
for every egg white. Vinegar makes stiffer whites; its  
flavor is hardly detectable in cakes, soufflés or ice  
creams. Continue processing until the egg whites  
hold their shape – about 1-1/2 to 2-1/2 minutes.  
Chop no more than the recommended amount at one  
time. Press and release the OFF/PULSE lever and  
check frequently to avoid letting powdered nuts  
clump together in a nut butter.  
When a recipe calls for flour or sugar, add some to  
the nuts before you chop them – about 1/2 cup for  
each cup of nuts. This allows you to chop the nuts  
6
 
For the lightest, fluffiest egg whites, use the Whisk  
Attachment which is an optional attachment for the  
Custom 14food processor.  
1-inch pieces and brought to room temperature. Let  
the machine run continuously for a minute, until the  
butter is thoroughly mixed with the sugar and eggs.  
Then add flavoring and liquid – vanilla, spices,  
cocoa, etc. Process until mixed. Add the dry ingredi-  
ents to the work bowl. Process by pulsing, inspecting  
after each pulse. Stop pulsing as soon as the dry  
ingredients have almost disappeared into the batter.  
To whip cream  
Processor-whipped cream holds its shape very well.  
It is good for decoration or as a topping for ginger-  
bread, berries or other desserts. It will not whip to the  
light, fluffy consistency obtained by methods that  
beat in more air. Use the optional Whisk Attachment  
for the fluffiest whipped cream.  
Overprocessing will cause quick breads and cakes to  
be tough. (If your recipe calls for ingredients that are  
to be coarsely chopped, like raisins or nuts, add them  
last with the mixed dry ingredients.)  
Chill the cream well before starting. Process continu-  
ously until it begins to thicken. Then add sugar as  
desired and continue processing, watching carefully  
until the cream reaches the desired consistency. For  
consistently reliable results, add 2 tablespoons of  
non-fat dried milk for every cup of cream, before  
whipping.  
To make cake mix  
Your food processor work bowl is large enough for  
the preparation of an 18.5-ounce packaged cake mix.  
Insert the metal blade and add the cake mix to the  
work bowl. While the machine is running, add the  
eggs and liquid through the small feed tube and  
process for 5 seconds. Scrape down the side of  
the work bowl and process again for 1 minute for  
maximum volume. Do not remove the metal blade.  
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.  
To make crumbs and crumb crusts  
Cut or break bread, crackers or cookies into pieces  
and put them in the work bowl. Process continuously  
until they reach the desired texture. For seasoned  
crumbs, chop the parsley or other fresh herbs with  
the crumbs. For buttered crumbs, process until the  
dry crumbs are of the desired texture, then dribble  
melted butter through the small feed tube while the  
machine is running.  
Tip: After emptying cake batter or puréed soup from  
the work bowl, replace the bowl on the motor base.  
Insert the metal blade and pulse once. Centrifugal  
force will spin the batter off the blade onto the side  
of the work bowl. Remove the blade, and use the  
spatula to scrape any remaining batter from the bowl.  
For crumb crusts, process crackers or cookies as  
described above. Add sugar, spices and butter, cut  
into pieces, as specified by your recipe. Process  
until well combined.  
To make pastry  
This describes general procedure. A recipe giving  
exact proportions is at the back of this book.  
TECHNIQUES FOR KNEADING  
YEAST DOUGH WITH THE  
DOUGH BLADE  
Combine unbleached all-purpose flour, salt and  
pieces of very cold or frozen butter in the work bowl.  
Process to the consistency of cornmeal. While the  
machine is running, start pouring ice water through  
the feed tube. Stop processing as soon as the dough  
begins to form a ball, to ensure tender, flaky pastry.  
Use the dough immediately or form it into a round  
disc about 1-inch thick.  
The Custom 14Food Processor can 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. NEVER TRY TO PROCESS  
DOUGH THAT IS TOO STIFF TO KNEAD  
COMFORTABLY BY HAND.  
Wrap it in plastic wrap and refrigerate or freeze for  
later use.  
There are two general types of yeast dough.  
To make quick breads, and cakes that use  
baking powder and/or soda  
Typical bread dough is made with a flour mix that  
contains at least 50% white flour. It is uniformly soft,  
pliable and slightly sticky when properly kneaded. It  
always cleans the inside of the work bowl completely  
when properly kneaded.  
The most important rule for success is not to overmix  
after the flour is added. 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 them  
aside until needed. (Always use sugar when chop-  
ping lemon peel.)  
Typical sweet dough contains a higher proportion 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. It requires less kneading after the  
ingredients are mixed. Although 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 are the same for both types of dough.  
Put dry ingredients like flour, salt and leavening in the  
work bowl and process with the metal blade for 5  
seconds to mix them. Remove and reserve the dry  
ingredients. Add the eggs and sugar to the work bowl  
and process to mix, letting the machine run about  
1 minute. Next, add butter, which has been cut into  
 
7
knead. Kneading dough that is too stiff can strain  
the machine.  
Machine capacity  
If a bread dough calls for more than the recommend-  
ed amount of flour, mix and knead it in equal batch-  
es. Do the same for sweet doughs that call for more  
than 3-1/2 cups of flour. Recommended maximum  
amount of flour is 6 cups of all-purpose flour or 3-1/2  
cups of whole-grain flour.  
The temperature of liquids used to dissolve and  
activate yeast must be between 105° and 120°F.  
Yeast cells are not activated at temperatures lower  
than this and they die when exposed to temperatures  
higher than 130°F.  
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. Doing so will slow or  
even prevent the action of the yeast.  
Using the right blade  
Measure flour by the “stir, scoop and sweep” method  
described below. Use the dough blade when the  
recipe calls for more than 3-1/2 cups (17-1/2 ounces)  
of flour. Use the metal blade when a recipe calls for  
less than 3-1/2 cups of flour.  
Kneading bread dough  
Because the dough blade does not extend to the  
outside rim of the work bowl, it cannot pick up all the  
flour when small amounts are processed.  
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.  
Whichever blade you use, always push it down as  
far as it will go on the motor shaft.  
After the dough starts to clean the inside of the work  
bowl completely and forms a ball, process it for 60  
seconds to knead it. Stop the machine and test the  
dough to be sure it’s properly 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 uniformly soft and  
pliable. Make sure that the blade is firmly pressed  
back into place after removing the dough to test it.  
Measuring the flour  
It’s best to weigh it. If you don’t have a scale, or the  
recipe doesn’t specify weight, measure by the “stir,  
scoop and sweep” method. Use a standard, graduat-  
ed dry measure, not a cup for liquid ingredients.  
With a spoon or fork, stir the flour in its container.  
With the dry measure, scoop up the flour so it  
overflows. With a spatula, knife or chopstick – being  
careful not to press down – sweep excess flour back  
into the container so the top of the measure is level.  
Kneading dough for coffee cakes,  
batter bread and brioche  
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.  
Proofing the yeast  
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 for  
one package of dry yeast). If the recipe includes a  
sweetener like sugar or honey, add a tablespoon  
with the yeast. If no sweetener is called for, add  
a pinch. The yeast won’t foam without it. Let the  
mixture stand until it foams – up to 10 minutes.  
Rising  
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.  
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.  
Processing dry ingredients  
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  
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.)  
Let it rise in a warm, draft-free place – about 80°F.  
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. When it has risen enough,  
punch the dough down.  
Adding liquids  
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 liquid sloshes or splatters, stop adding it but do  
not turn off machine. Wait until ingredients in bowl  
have mixed, then add remaining liquid slowly. Pour  
liquid onto dough as it passes under feed tube open-  
ing. Do not pour liquid directly onto bottom of bowl.  
Shaping, finishing and baking  
If you shape the dough in loaf pans, fill them only half  
full. Let rise until dough is just slightly above the top  
of the pan. If shaping free-form loaves, let them rise  
on an oiled baking sheet until at least doubled in  
bulk.  
Making consecutive batches  
Follow the recipe carefully. It is important to add  
enough liquid to make the dough soft enough to  
You can make several batches of bread dough  
in a row. The motor in the Custom 14Food  
8
 
Processor is extremely efficient. Follow the recipe  
for White Bread, page 13 of the Recipe Booklet.  
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.  
PROBLEMS & SOLUTIONS  
WITH TYPICAL DOUGH  
Motor stops  
• Pusher assembly may have become unlocked.  
Push down pusher sleeve to lock it into place and  
continue processing.  
BREAD DOUGH  
Blade doesn’t incorporate ingredients  
• Power cord may have become unplugged. Plug  
machine in and continue processing.  
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  
passes under feed tube; do not pour liquid directly  
onto bottom of work bowl.  
• Excessive strain may have caused motor to over-  
heat and stop. Wait for the motor to cool off, 5-10  
minutes. A safety protector in the motor prevents it  
from excessive overheating. If the motor stops, turn  
the 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  
at a time – until dough is sufficiently moist to clean  
inside of bowl.  
Blade rises in work bowl  
Blade may not have been pushed down as far as it  
will go before processing started.  
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 flour through feed tube while machine  
is running.  
Dough doesn’t rise  
We recommend that you always test activity of yeast  
before using it by stirring it and at least 1/2 teaspoon  
sugar into about 1/3 cup warm liquid (105°-120°F).  
Within 10 minutes foam should develop, indicating  
yeast is active. Do not use dry yeast after expiration  
date on package.  
Dough doesn’t clean inside of work bowl  
• Amount of dough may exceed maximum capacity  
of your food processor. Remove half and process in  
2 batches.  
Avoid killing yeast cells by dissolving yeast in too  
warm water or overheating dough by excessive  
kneading. Dissolve yeast in about 1/3 cup of warm  
liquid at 105°-120°F. All other liquid should be cold.  
• Dough may be too dry. If it feels crumbly, add  
water – 1 tablespoon at a time – while machine is  
running, until dough becomes moist and cleans  
inside of work bowl. Wait 10 seconds between  
additions of water.  
Don’t knead so long that it becomes overheated. The  
ideal temperature for kneaded dough is 80°F;  
it should never exceed 100°F.  
Let dough rise in draft-free environment of about  
80°-90°F.  
• Dough may be too wet. While machine is running,  
add 1 tablespoon of flour. If necessary, add more –  
1 tablespoon at a time until dough cleans inside of  
work bowl and forms a ball.  
Dough containing whole grain flour will take longer  
to rise than dough made of white flour only.  
• Plastic dough blade is intended only for recipes  
calling for at least 3-1/2 cups of flour (17-1/2  
ounces, 495g). If your recipe calls for less flour,  
remove plastic dough blade and insert metal blade.  
Always use metal blade for recipes calling for less  
than 3-1/2 cups of flour, such as pizza dough.  
Baked bread too heavy  
Next time, feel dough to be sure it is uniformly soft,  
pliable and slightly sticky before setting it 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.  
Nub of dough forms on top of blade and  
does not become uniformly kneaded  
Stop machine, carefully remove dough, divide it into  
3 pieces and redistribute them evenly in work bowl.  
Continue processing until dough is uniformly soft and  
pliable.  
SWEET DOUGH  
Motor slows down  
• Amount of dough may exceed maximum capacity  
of your food processor. Remove half and process  
in 2 batches.  
• Don’t process too long after all the ingredients are  
incorporated. These rich doughs will give you good  
results after only 30 seconds of kneading.  
Dough feels tough after kneading  
Divide dough into 2 or 3 pieces and redistribute  
evenly in bowl. Process 10 seconds or until uniformly  
soft and pliable.  
Blade doesn’t incorporate ingredients  
Butter or margarine, if not melted, must be cut into  
tablespoon-size pieces before being added to work  
bowl.  
 
9
feed-tube heights and pack them tightly upright.  
Metal blade rises in work bowl  
Blade may not have been pushed down as far as it  
will go before processing started. Machine may be  
overloaded. Stop it, remove half of dough and  
process in 2 batches.  
Food should fit snugly, but not so tight that it  
prevents the pusher from moving.  
When slicing or shredding food, always use the  
pusher. Never put your fingers or a spatula into  
the feed tube.  
Motor stops  
See comments under “Typical Bread Dough.”  
Never push down hard on the pusher. Use light  
pressure for soft fruits and vegetables like bananas,  
mushrooms, strawberries and tomatoes, and for all  
cheese. Use medium pressure for most food like  
apples, celery, citrus fruit, potatoes and zucchini. Use  
firm pressure for really hard vegetables like carrots  
and yams.  
Dough doesn’t rise  
See comments under “Typical Bread Dough.”  
PREPARING FOOD FOR SLICING  
AND SHREDDING  
PRACTICING SLICING  
AND SHREDDING  
Round fruits and vegetables  
Before processing onions, apples and other large,  
round fruits and vegetables, trim them with a knife.  
Cut the bottom end flat, to make the food lie stable  
on the disc.  
1. Insert a slicing or shredding disc, put the cover on  
the work bowl and insert the prepared food in the  
feed tube.  
2. Prepare the pusher assembly. Lock the small  
pusher in place.  
Place the food in the feed tube, flat side down.  
Position it as far left as possible, to prevent it from  
tilting when being processed.  
3. Slide the pusher assembly over the feed tube and  
push the sleeve down to lock it into place, Apply  
pressure to the pusher while pressing down the  
OFF/PULSE lever. Release the lever as soon as  
the food is sliced or shredded.  
Choose fruits that are firm and not too ripe. Always  
remove large hard pits and seeds from fruits before  
processing. Seeds from citrus fruits need not be  
removed. You may remove the rind before slicing or  
shredding, or leave the rind on.  
4. You can load the feed tube repeatedly without  
removing the work bowl cover. Press firmly on the  
tab 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.  
Whole peppers are an exception  
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.  
REMOVING SLICED OR  
SHREDDED FOOD  
Large fruits like pineapple and cantaloupe  
Cut them in half and remove the seeds or core. If  
necessary, cut the halves into smaller pieces to fit the  
feed tube. Remember to cut the ends flat.  
Before you do anything, wait for the disc to stop  
spinning. When it does, remove the cover first.  
Lift, and the pusher assembly and cover will come  
off together.  
Cabbage and iceberg lettuce  
Turn the head on its side and slice off the top and  
bottom, leaving a center section about 3 inches  
deep. Remove the core and cut the center section in  
wedges to fit the feed tube. Remove the core from  
the bottom piece and cut it and the top piece into  
wedges to fit the feed tube. The optional 2mm or  
1 mm Slicing Discs are excellent for slicing cabbage  
for coleslaw.  
Remove the slicing or shredding disc before remov-  
ing the work bowl. Place two fingers under each side  
of the disc and lift it straight up. Then turn the bowl  
clockwise to unlock it from the base and lift it straight  
up to remove it.  
You can place the disc on top of the inverted work  
bowl cover, to minimize drips and spills.  
If the fruit or vegetable doesn’t fit  
Try inserting it from the bottom of the feed tube.  
The opening there is slightly larger.  
TECHNIQUES FOR SLlClNG  
AND SHREDDING  
Pack the feed tube for desired results  
For long slices or shreds, cut the food in feed tube  
widths and pack the pieces horizontally.  
Small, round fruits and vegetables  
For large berries, radishes, and mushrooms, trim the  
opposite 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 from the  
For small, round, slices or short shreds from carrots,  
zucchini and other long vegetables, cut them in  
10  
 
top. The bottom layer gives you perfect slices  
for garnish.  
meat, stack slices of them. Then roll or fold them  
double and stand them upright in the feed tube,  
wedging in as many rolls as possible. This technique  
works better with square or rectangular pieces than  
with round ones.  
If you want all the slices to be perfect, it’s best to  
process one layer at a time.  
Long fruits and vegetables  
Uncooked meat and poultry  
Trim food like bananas, celery, and zucchini by cut-  
ting them into pieces a little shorter than the feed  
tube. Cut both ends flat. (Use a ruler as a guide, or  
the pusher assembly with the pusher pulled out as  
far as it will go.)  
Cut the food into pieces to fit the feed tube. Boned,  
skinned chicken breasts will usually fit when cut in  
half crosswise. Wrap the pieces in plastic wrap and  
put them in the freezer. They are ready to slice when  
they pass this “knife test”: they are easily pierced  
with the tip of a sharp knife although semi-frozen and  
hard to the touch. 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.  
Fill the feed tube with the pieces, standing them verti-  
cally and adding enough pieces so they are solidly  
packed and cannot tilt sideways as they are sliced  
or shredded.  
Small amounts of food  
Use the small feed tube and the small pusher.  
Remove the small pusher from the pusher assembly.  
Slide the pusher assembly over the feed tube and  
press the sleeve down to lock it into place.  
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. If the sausage is thin  
enough to fit in the small feed tube, use that tube.  
Otherwise, cut the sausage into pieces to fit the large  
feed tube completely. Stand the pieces vertically,  
packing them in tightly so they cannot tilt sideways.  
Cut the food in lengths a little shorter than the feed  
tube. If you are slicing one or two long, thin vegeta-  
bles like carrots, push them against the 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, one wide end up,  
one narrow end up.  
SLICING AND  
French-cut green beans  
SHREDDING CHEESE  
Trim fresh green beans to feed-tube widths. Blanch  
them for 60 seconds in boiling salted water. Plunge  
them immediately into cold water to stop the cooking.  
When they are cold to the touch, drain and dry them.  
Stack them in the feed tube horizontally to about  
1 inch from the top. Use the slicing disc.  
Type of Cheese  
Chop Shred  
Slice  
Soft  
Brie, Camembert,  
mozzarella, ricotta,  
Liederkranz, cottage,  
cream  
yes  
yes  
no  
no  
Be sure the small pusher is locked. Apply light pres-  
sure to the pusher and press the OFF/PULSE lever  
until beans are sliced.  
yes  
chill  
chill  
chill  
Semi-Soft  
blue,  
To make long, horizontal slices of raw zucchini or  
carrots, use the same procedure.  
no  
Fontina  
Bel Paese  
Matchsticks or julienne strips  
Process the food twice – “doubleslice” it. Insert any  
large fruit or vegetable – potatoes, turnips, zucchini,  
apples – in the feed tube horizontally. Apply pressure  
to the pusher while pressing the OFF/PULSE lever  
until the food is sliced. You will get long slices.  
Remove the slices from the work bowl and reassem-  
ble them. Reinsert them in the feed tube, wedging  
them in tightly. Slice them again. You will obtain long  
julienne strips. With the optional Square Julienne  
Discs, you can make square julienne strips in  
one operation.  
yes  
chill  
chill  
chill  
chill  
chill  
yes  
chill  
chill  
chill  
chill  
chill  
Semi-Hard  
Cheddar, Monterey  
Jack, Longhorn,  
Swiss, Jarlsberg,  
Edam, Gouda,  
Provolone  
yes  
yes  
yes  
room  
temp  
Hard  
no  
Parmesan, Romano,  
Pecorino, Sapsago  
Firm cheese like Swiss and Cheddar  
SLICING MEAT AND POULTRY  
Cut the cheese into pieces to fit the feed tube. Put it  
in the freezer until it is semi-frozen – hard to the  
touch but easily pierced with the tip of a sharp knife.  
Stand the pieces in the feed tube and apply light  
pressure to the pusher.  
Cooked meat and poultry  
The food must be very cold. If possible, use a chunk  
of food just large enough to fit the feed tube. To  
make julienne strips of ham, bologna or luncheon  
 
11  
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 Parmesan  
shred well only at room temperature. Therefore, only  
attempt to slice or shred mozzarella when well chilled  
and Parmesan when at room temperature.  
Soft cheese, like mozzarella, spreads out  
and collects on top of shredding disc  
The cheese was not cold enough, or the pressure on  
the pusher was too great. To shred soft cheese, do  
not push on the pusher but let the cheese go through  
by itself. Tap on the pusher to guide it through.  
SOME 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.  
IF YOU HAVE A PROBLEM  
Most problems with the food processor are easily  
solved. Here are some possible problems and their  
solutions.  
An automatic, temperature-controlled circuit breaker  
in the motor ensures complete protection against  
motor burnout. If the processor runs for an exception-  
ally 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 off  
before proceeding. It will usually cool off within 10  
minutes. In extreme cases, it could take an hour.  
Food is unevenly chopped  
Either you are trying to process too much food at one  
time, or you are running the machine continuously  
instead of pulsing on and off until pieces of food are  
no larger than 1/2-inch cubes.  
Liquid leaks from bottom of bowl onto  
motor base  
Remove bowl from base as soon as you finish pro-  
cessing. Do not remove metal blade first. When bowl  
and blade are removed together, blade drops down  
and forms an almost perfect seal against the bowl.  
Safety switches prevent the machine from operating  
when the work bowl or the cover is not locked into  
position. The motor stops within seconds when the  
motor is turned off, and a fast-stop circuit stops it  
instantly when the pusher assembly is unlocked.  
Liquid leaks out between bowl and cover  
when machine is running  
You added too much liquid. Never use more than  
3 cups thin, 6 cups thick liquid.  
CLEANING AND STORAGE  
Keep your Custom 14Food Processor ready to use  
on a kitchen counter. When it’s not being used, leave  
it unplugged.  
The thicker the liquid, the more you can use. The  
figures above are for thick mixtures like pancake  
or cake batter.  
Store the blades and discs as you would sharp  
knives – out of the reach of children. The Disc and  
Blade Holders, optional accessories, offer safe and  
convenient storage.  
Slices are uneven or slanted  
Pack feed tube more carefully. Maintain even  
pressure on pusher.  
All parts except for the motor base are dishwasher  
safe, and we recommend washing them in the  
dishwasher. Insert the work bowl upside down.  
Remember where you place sharp blades and discs,  
and unload the dishwasher carefully.  
Carrots or similar food falls over in  
feed tube  
To simplify cleaning, rinse the work bowl, cover,  
pusher assembly and blade or disc immediately  
after use so food won’t dry on them. Openings at the  
bottom of the large pusher provide drainage and  
make cleaning easy. If food lodges in the pusher,  
remove it by running water through or by using a  
bottle brush.  
Cut food into enough short pieces of equal height to  
fill feed tube. To slice one or two pieces, use small  
feed tube. Cut carrots in half and insert one piece  
point down and the other stem down.  
Sliced or shredded food piles up on one  
side of work bowl  
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 center and move it rapidly up and down on  
the center shaft of the bowl. Use of a spray attach-  
ment is also effective. If necessary, use a brush.  
The work bowl is made of Lexan® plastic, which is  
shatter resistant and heat resistant. It should not be  
placed in a microwave oven. The tube at the back  
of the bowl houses the plastic rod that activates  
the motor.  
This is normal. Remove disc occasionally and even  
out processed food. When food gets close to bottom  
of disc, empty work bowl.  
A few pieces of food remain on top of  
slicing or shredding disc  
This is normal. In most cases, you can shred more of  
the food by moving the large pusher up and down,  
allowing the piece to be shredded, or by repositioning  
the piece in the feed tube and reshredding it.  
12  
 
Chopping certain foods may scratch or cloud the  
work bowl. Among them are ice, whole spices 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.  
WARRANTY  
LIMITED THREE-YEAR WARRANTY  
This warranty supersedes all previous warranties on  
the Custom 14Food Processor. This warranty is  
available to consumers only. You are a consumer if  
you own a Custom 14Food Processor that was pur-  
chased at retail for personal, family or household  
use. Except as otherwise required under applicable  
state law, this warranty is not available to retailers or  
other commercial purchasers or owners. We warrant  
that your Custom 14Food Processor will be free  
of defects in material or workmanship under normal  
home use for three years from the date of original  
purchase.  
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.  
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 Fantastik or KM and wipe with a damp sponge. If  
any trace of the spot remains, repeat the procedure  
and wipe the area with a damp sponge and non-  
abrasive cleaning powder.  
We suggest that you complete and return the  
enclosed product registration card promptly to  
facilitate verification of the date of original purchase.  
However, return of the product registration is not a  
condition of these warranties.  
If your Custom 14Food Processor should prove to  
be defective within the warranty period, we will repair  
it, or if we think necessary, replace it. To obtain war-  
ranty service, please call our Consumer Service  
Center toll-free at 1-800-726-0190 or write to:  
To clean the inside of the detachable stem, slide the  
stem release bottom on the side up as far as it will  
go and hold it there as you run water through the  
stem.  
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.  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
FOR YOUR SAFETY  
Like all powerful electrical appliances, a Custom 14™  
Food Processor should be handled with care. Follow  
these guidelines to protect you and your family from  
misuse that could cause injury.  
To facilitate the speed and accuracy of your return,  
please also enclose $10.00 for shipping and handling  
of the product (California residents need only supply  
proof of purchase and should call 1-800-726-0190 for  
shipping instructions). Please also be sure to include  
a return address, description of the product defect,  
product serial number, and any other information  
pertinent to the product’s return. Please pay by check  
or money order.  
• Handle metal blade and discs carefully. Their  
cutting edges are very sharp.  
• Always place disc on flat, stable surface before  
connecting detachable stem.  
• Never put blade or disc on motor shaft until work  
bowl is locked in place.  
NOTE: For added protection and secure handling of  
any Cuisinart® product that is being returned, we  
recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for  
in-transit damage or for packages that are not  
delivered to us. Lost and/or damaged products are  
not covered under warranty.  
Your Custom 14Food Processor has been  
manufactured to strict specifications and has been  
designed for use with the Custom 14Food  
Processor accessories and replacement parts.  
These warranties expressly exclude any defects or  
damages caused by accessories, replacement parts  
or repair service other than those that have been  
authorized by Cuisinart.  
• Always be sure that blade or disc is down on motor  
shaft as far as it will go.  
• Always insert metal blade in work bowl before  
putting ingredients in bowl.  
• When slicing or shredding food, always use pusher.  
Never put your fingers or spatula into feed tube.  
• Always wait for blade or disc to stop spinning  
before you remove pusher assembly or cover from  
work bowl.  
• Always remove work bowl from base of machine  
before you remove metal blade or dough blade.  
• Be careful to prevent metal blade from falling out of  
work bowl when emptying bowl. Remove it before  
tilting bowl, or hold it in place with your finger, a  
spatula or a spoon.  
These warranties do not cover any damage caused  
by accident, misuse, shipment or other than ordinary  
household use.  
• Do not use pusher assembly if sleeve becomes  
detached from pusher. Call Cuisinart Customer  
Service immediately. Our toll-free number is listed in  
the warranty.  
These warranties exclude all incidental or conse-  
quential damages. Some states do not allow the  
exclusion of or limitation of incidental or consequen-  
tial damages, so the foregoing limitation may not  
apply to you.  
 
13  
CALIFORNIA RESIDENTS ONLY  
California law provides that for In-Warranty Service,  
California residents have the option of returning a  
nonconforming product (A) to the store where it was  
purchased or (B) to another retail store which sells  
Cuisinart® products of the same type. The retail store  
shall then, according to its preference, either repair  
the product, refer the consumer to an independent  
repair facility, replace the product, or refund the  
purchase price less the amount directly attributable  
to the consumer’s prior usage of the product. If either  
of the above two options does not result in the  
appropriate relief to the consumer, the consumer  
may then take the product to an independent repair  
facility if service or repair can be economically  
accomplished. Cuisinart and not the consumer will be  
responsible for the reasonable cost of such service,  
repair, replacement, or refund for nonconforming  
products under warranty.  
California residents may also, according to their  
preference, return nonconforming products directly  
to Cuisinart for repair or, if necessary, replacement  
by calling our Consumer Service Center toll-free at  
800-726-0190. Cuisinart will be responsible for the  
cost of the repair, replacement, and shipping and  
handling for such nonconforming products under  
warranty.  
BEFORE RETURNING YOUR CUISINART®  
PRODUCT  
Important: If the nonconforming product is to  
be serviced by someone other than Cuisinart’s  
Authorized Service Center, please remind the  
servicer to call our Consumer Service Center to  
ensure that the problem is properly diagnosed,  
the product serviced with the correct parts, and  
to ensure that the product is still under warranty.  
©2004 Cuisinart.  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
Printed in China  
04CU13206  
14  
 

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