Cuisinart FP-14- Manual

Cuisinart FP-14

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Table of Contents:

  • Page 3 – RECOMMENDED MAXIMUM WORK BOWL CAPACITIES; FOOD
  • Page 5 – SAVE THESE
  • Page 6 – WA R N I N G; NOTICE
  • Page 7 – FEATURES AND BENEFITS
  • Page 9 – ASSEMBLY
  • Page 10 – MACHINE CONTROLS; WORK BOWLS; Chopping
  • Page 11 – (using the Adjustable; Shredding
  • Page 13 – USER GUIDE & CAPACITY CHART
  • Page 17 – FOR YOUR SAFETY
  • Page 22 – DESSERTS; BLUEBERRY MINT SORBET; This refr; BANANA “ICE CREAM”; Frozen bananas give this guilt-fr
  • Page 23 – MANGO SORBET; This sorbet is so fast and easy in the Cuisinart
  • Page 24 – BERRY MANGO SMOOTHIE; A delicious smoothie, full of antioxidants.; TROPICAL FRUIT SMOOTHIE; A taste of the tropics anytime.
  • Page 25 – dessert crêpes and the cheesecake.; RASPBERRY SAUCE
  • Page 26 – Crépe-making takes some practice, but once you get; DESSERT CRÊPES WITH BERRIES
  • Page 27 – POUND CAKE WITH PINE NUTS AND OLIVE OIL; serve anytime with a cup of tea or coffee.
  • Page 28 – DEEP CHOCOLA TE LA; Frost this deep and rich chocolate cake with; CREAM CHEESE FROSTING
  • Page 29 – This all-purpose pastry cream is a gr; P ASTR
  • Page 30 – Everyone will love this Southern-inspired dessert.; BANANA CREAM PIE; We love this with our Banana Cr; CHOCOLA TE COOKIE CRUST
  • Page 31 – The adjustable slicing disc makes preparing this pie a br; APPLE CRUMB PIE
  • Page 32 – This simple recipe pr; CLASSIC CHEESECAKE
  • Page 33 – These cookies are a delicious tr; CHOCOLA TE PECAN PINWHEELS
  • Page 34 – BREADS; Eat the popovers hot out of the oven to fully appreciate; POPOVERS
  • Page 35 – BUTTERMILK BISCUITS; These biscuits are so light and delicious that you will
  • Page 36 – Fresh fr; SESAME DINNER ROLLS
  • Page 37 – This is a great br; WHOLE WHEA T KALAMA
  • Page 38 – Not only a great br; CHALLAH BREAD
  • Page 39 – This recipe makes thr; CRUSTY FRENCH BREAD
  • Page 40 – CLASSIC CUISINART; The nutty flavor of whole wheat makes this bread a favorite.
  • Page 41 – Spoil your family with homemade bread.
  • Page 42 – SIDES; POT A
  • Page 43 – MASHED POT A
  • Page 44 – These hearty peppers can also be served as a main course, and are; STUFFED ROASTED PEPPERS
  • Page 45 – This vegetable side dish makes a beautiful presentation and; VEGET ABLE NAPOLEON
  • Page 46 – GINGER GLAZED CARROTS; A great r
  • Page 47 – ENTRÉES; A delicious treat that is easy to make for any occasion.; CRAB CAKES
  • Page 48 – A perfect, comforting dish for a cold winter evening.; BRAISED VEAL SHANKS
  • Page 49 – The ultimate comfort food.; CHICKEN POT PIE
  • Page 50 – These empanadas are delicious served with guacamole,; SWEET POT A
  • Page 51 – A classic recipe to use for meatballs and meatloaf.; CLASSIC MEA TBALLS
  • Page 52 – Homemade ravioli definitely takes time to make,; SPINACH RA VIOLI
  • Page 53 – This versatile recipe can have many substitutes.; ROASTED PEPPER, CHÈVRE
  • Page 54 – Every step of this recipe can be done in the food pr; EGGPLANT P ARMESAN
  • Page 55 – SALADS; A delicious dish for a light lunch or dinner .; CLASSIC CREAMY CHICKEN SALAD
  • Page 56 – SHREDDED CARROT SALAD WITH
  • Page 57 – The Cuisinart; CLASSIC COLESLAW
  • Page 58 – CHOPPED SALAD; esh salad is always a big hit – even among
  • Page 59 – SOUPS; FRENCH ONION SOUP
  • Page 60 – A hearty , warming soup for a winter evening.; ROASTED BUTTERNUT SQUASH SOUP
  • Page 61 – TOMA TO SOUP; The ultimate comfort soup, our recipe takes it to the next level
  • Page 62 – LIGHTENED BROCCOLI AND POT A
  • Page 63 – GAZP ACHO; This delicious soup is perfect all summer long.
  • Page 64 – APPETIZERS; Enjoy these grown-up quesadillas at your next cocktail party; CARAMELIZED ONION, STEAK
  • Page 65 – A variation of the quintessential hors d’oeuvre.; SPINACH, FET A AND AR
  • Page 66 – Classic and delicious.; CLASSIC BRUSCHETT A
  • Page 67 – Serve warm tortilla chips alongside this fresh and tangy salsa.; THREE TOMA TO SALSA
  • Page 68 – The food processor is a perfect tool for a cr; HUMMUS
  • Page 69 – Make our fresh guacamole for the Sunday game or serve alongside; CHUNKY GUACAMOLE
  • Page 70 – A delicious lowfat dip for crudités or chips.; ARTICHOKE AND HERB YOGUR
  • Page 71 – BUCKWHEA T CRÊPES WITH
  • Page 72 – LEEK, SAUSAGE AND FONTINA QUICHE; A perfect dish for Sunday brunch.
  • Page 73 – hand and you will have delicious results.; TRADITIONAL SCONES
  • Page 74 – crumb cake. Always let it cool completely before cutting to ensur; CHOCOLA TE CHIP CRUMB CAKE
  • Page 75 – CHERRY CRUMB MUFFINS; A hit at every brunch table.
  • Page 76 – BASICS; Have leftover dough? Use this sweet dough for simple cookies.; P Â
  • Page 77 – This versatile dough can be used for sweet or savory treats.
  • Page 78 – This recipe makes ample crust for a; BASIC FLAKY P ASTR
  • Page 79 – P AST; Fresh pasta is a special tr; SPINACH P AST; Add a healthy , colorful ingr
  • Page 80 – Once you see how simple pizzas are to make, you will never; PIZZA DOUGH
  • Page 81 – HOLLANDAISE SAUCE; This sauce can be used in many dishes, including eggs benedict; This tartar sauce is good not only with fish and shellfish,; T A
  • Page 82 – This sauce combines the sweet taste of the red pepper with its; ROASTED RED PEPPER SAUCE
  • Page 83 – SIMPLE TOMA TO SAUCE; A simple marinara sauce for pasta, or when reduced,
  • Page 84 – If you have other herbs or nuts, use them in place of; BASIL PESTO
  • Page 85 – HERBED VINAIGRETTE; A classic vinaigrette – toss with mixed gr; BASIC MA YONNAISE; T aste the dif
  • Page 86 – This marinade is equally good for pork, chicken or salmon.; ASIAN MARINADE; SWEET AND SOUR MARINADE; This marinade pairs well with poultry and pork.
  • Page 87 – GORGONZOLA BUTTER; grill. It is also delicious on a baked potato or steamed vegetables.; MEDITERRANEAN BUTTER; PEANUT BUTTER
  • Page 88 – BASIC FRESH BREADCRUMBS; There is no need to buy br
  • Page 91 – RECIPES
  • Page 92 – ELI; CUP FOOD P
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14-Cup Cuisinart Elite Collection

®

Food Processor

FP-14 Series

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

INSTRUCTION
BOOKLET

Recipe

Booklet

Reverse Side

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Summary

Page 3 - RECOMMENDED MAXIMUM WORK BOWL CAPACITIES; FOOD

2 RECOMMENDED MAXIMUM WORK BOWL CAPACITIES * When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups. FOOD CAPACITY 14-CUP WORKBOWL CAPACITY 11-CUP WORKBOWL CAPACITY 4.5-CUP WORKBOWL Sliced or shredded fruit, vegetables or cheese 14 cups 11 cups N/A Chopp...

Page 5 - SAVE THESE

4 IMPORTANT SAFEGUARDS Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades and discs are sharp. Handle them carefully. 3. Always unplug from outlet when not in use, before putting on or taking off parts, before removing food and before ...

Page 6 - WA R N I N G; NOTICE

WA R N I N G RISK OF FIRE OR ELECTRIC SHOCK DO NOT OPEN WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE COVER (OR BACK) NO USER-SERVICEABLE PARTS INSIDE REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY 5 WARNING: RISK OF FIRE OR ELECTRIC SHOCK The lightning flash with ...

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