Cuisinart LPP- User Manual

Page 2 - NOTICE

2 IMPORTANTUNPACKINGINSTRUCTIONS This package contains aCuisinart ® Pro Plus ™ Food Processor and the standardparts for it: Metal chopping blade, slicing disc, shredding disc,ejector disc, adapter stem,chute attachment, juicerattachment, 3 juicingcones, spatula, and recipeand instruction book. CAUTI...

Page 3 - INTRODUCTION; TABLE OF CONTENTS

INTRODUCTION Congratulations on your purchase of the Cuisinart ® Pro Plus ™ Food Processor/Juicer. This product is the ultimate food preparation tool, and it comes from the originator of the American food processor, Cuisinart. The Pro Plus ™ handles a variety of food prep tasks including chopping, m...

Page 7 - TROUBLESHOOTING

12 11 or short shreds from car-rots, zucchini and otherlong vegetables, cutthem in 4-inch (10cm)lengths, pack them tightly upright. For longslices or shreds, cutthem in 2-inch (5cm)lengths. 5. Adjust pusher pressureto food texture. Never push down hardon pusher. Use light pressure forsoft fruits and...

Page 8 - WARNING; FOR YOUR SAFETY

TECHNICAL DATA The line voltage and fre-quency approximate foryour machine are shownon label on underside ofbase. An automatic temperature-controlled circuit breaker inmotor ensures protectionagainst motor burnout. Ifprocessor runs for excep-tionally long time whenchopping, mixing or knead-ing thick...

Page 9 - Guacamole; Fresh Tomato & Roasted Pepper Salsa Cruda

Guacamole Serve guacamole with crispy tortilla chips, or use as a sauce or side dish. Makes about 2 cups Insert metal blade. Place tomato pieces in work bowl; pulse to chop, 10 to 15 times; remove andreserve. With machine running, drop garlic through feed tube and process until minced, about 10secon...

Page 10 - Coleslaw; Asian Carrot Salad; Vinaigrette

18 17 Transfer to a resealable container, cover and let stand for at least 30 minutes before using to allowflavors to blend and develop. Refrigerate unused portions. Will keep about 5 days refrigerated. Nutritional information per serving (2 tablespoons): Calories 33 (33% from fat) • carb. 3g • pro....

Page 11 - Savory Sweet Potato & Carrot Bake; Meatloaf with Mushrooms & Herbs; Marinated Cucumber Salad; Potatoes au Gratin

20 19 Savory Sweet Potato & Carrot Bake Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is particularly good with turkey, pork or game dishes. Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table-spoon melted butt...

Page 13 - Quick & Simple Pizza Sauce; White Wheat Baguette

24 23 Cherry Walnut Cinnamon Buns You may substitute chopped dried apricots for the cherries and almonds for the walnuts. Makes 9 buns, about 2-1/2 inches each. Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure withpour spout. Let stand until foamy, 5 to 10 ...

Page 14 - Cranberry Pistachio Scones; Fluffy Buttermilk Biscuits; Lemon Macadamia Nut Bread; Orange Ginger Variation:

26 25 Cranberry Pistachio Scones Cranberry Pistachio Scones are very good served with clotted cream or butter and mar- malade. You may substitute walnuts, pecans, almonds, or hazelnuts for the pistachios. Makes 8 scones Pour the boiling water over the cranberries in a small heatproof bowl. Let stand...

Page 15 - Chocolate Frosting; Apple Streusel Pie; Chocolate Cupcakes

28 27 Preheat oven to 350° F. Lightly coat six 1/2-cup muffin/cupcake tins with cooking spray. Insert metal blade. Place flour, salt and baking powder in work bowl; process 5 seconds. Remove and reserve. Pulse/chop chocolate and 1/4 cup sugar 8 times, then process until chopped finely, about 45 sec-...

Page 16 - Creamy Cheesecake with Walnut Crumb Crust

30 29 Nutritional information per serving (one slice): Calories 387 (41% from fat) • carb. 42g • pro. 4g • fat 18g • sat. fat 9g • chol. 34mg • sod. 55mg • calc. 26mg • fiber 3g Creamy Cheesecake with Walnut Crumb Crust Makes one 8-inch cheesecake, 6 to 8 servings Preheat oven to 375° F. Insert the ...

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