Introduction of Cuisinart Food Processor Recipe FP-12N

The FP-12N features a robust motor and a variety of attachments, making it perfect for chopping, slicing, shredding, and pureeing a wide range of ingredients. With a large 12-cup work bowl, this food processor can handle both small and large batches, making it ideal for family meals or entertaining guests. The intuitive touchpad controls and multiple speed settings offer precise control over your food processing tasks. Additionally, the FP-12N's sleek design and durable construction ensure it will be a reliable companion in your kitchen for years to come. Whether you're a home cook or a professional chef, the Cuisinart Food Processor Recipe FP-12N will elevate your culinary creations with ease and efficiency.

Detailed Specifications

The Cuisinart Food Processor Recipe FP-12N boasts the following key features:

12-cup large capacity work bowl
Powerful 625-watt motor
Extra-large feeding tube to minimize food prep time
DuraCreme bowl and blade assembly for long-lasting performance
Integrated smart-speed technology for optimal control and precision
Includes stainless steel chopping blade, dough blade, spatula, and recipe book

RECOMMENDED MAXIMUM WORK BOWL CAPACITIES

FOOD	CAPACITY	12-CUP WORKBOWL CAPACITY
Sliced or shredded fruit, vegetables or cheese	12 cups	N/A
Chopped fruit, vegetables or cheese	9 cups	3 cups
Puréed fruit, vegetables or cheese	10 cups cooked	3 cups cooked
	6 cups puréed	1½ cups puréed
Chopped or puréed meat, fish, seafood	2 pounds	½ pound
Thin liquid* (e.g. dressing, soups, etc.)	8 cups	3 cups
Cake batter	One 9-inch cheesecake	N/A
	Two 8-inch homemade layers
	(1 box 18.5 oz. cake mix)
Cookie dough	6 dozen (based on average chocolate chip cookie recipe)	N/A
White bread dough	5 cups flour	N/A
Whole wheat bread dough	3 cups flour	N/A
Nuts for nut butter	5 cups	1½ cups

*When processing egg-based liquids, like a custard base for quiche, reduce maximum capacity by 2 cups.

FEATURES AND BENEFITS

Housing Base and Motor
With a vertically projecting motor shaft, this powerful base will process through a variety of recipes with a 1000-watt peak power induction motor.
Touchpad Control Panel
These easy-to-clean, electronically controlled buttons feature On, Off, and Pulse options for every food processing function. The contemporary blue LED light will indicate when the unit is powered on.
Work Bowls
Designed with maximum versatility, the work bowl should be selected based on task appropriateness. These nested bowls feature SealTight™ technology, which maximizes each bowl’s processing capacity, ensures safe handling, and keeps all the ingredients contained in the bowl you’re using! The bowls also include a locking feature to prevent them from coming out of position when pouring, and finger recesses (a) for user-friendliness. The large and small work bowls are all made of durable material with convenient measurement markings (b) and pour spouts (c).
Work Bowl Cover with Feed Tube
Work bowl cover with SealTight™ Advantage feature allows for maximum bowl capacity during processing and pouring. To remove the work bowl cover, push in the release buttons (a) on either side of the handle interlock (b). The seal can be removed for cleaning by hand or dishwasher. The Supreme® wide-mouth feed tube (c) accommodates larger ingredients and saves precutting time.
Pusher Assembly
Secured with a snap-fit, the small pusher (a) inside the large pusher (b) allows you to accommodate ingredients of all sizes. The large pusher lock (c), located on the handle, enables it to be pulled out to lock and pushed in to unlock – this feature should be used when processing heavy loads.
Small Chopping/Mixing Blade
This small stainless steel blade will chop or mix anything in your small work bowl and also features the BladeLock System.
Large Chopping/Mixing Blade
Stainless steel in construction, this heavy-duty blade will process a variety of food in your large work bowl. The BladeLock System enables the blade to stay in place to prevent leaking, while providing optimal pouring.
Dough Blade
Designed for superb results, this blade will knead through all types of dough. The dough blade can be used only in the large bowl.
Adjustable Slicing Disc
The versatile 6-in-1 disc allows for thin to thick slices with 1 to 6mm indicators. This disc may be used only in the large bowl.
Reversible Shredding Disc
Provides the option of either fine or medium shredding for optimal results. This disc may be used only in the large bowl.
Stem Adapter
This user-friendly tool easily attaches to either disc or small chopping/mixing blade to engage the motor shaft.
Spatula
Uniquely designed for use with either work bowl.
Cord Storage (not shown)
Keeps countertops safe and clean by conveniently wrapping excess cord under the unit.
BPA Free (not shown)
All materials that come in contact with food or liquid are BPA free.

ASSEMBLY AND OPERATING INSTRUCTIONS

Before first use

Before using your Cuisinart Elite Collection® 12-Cup Food Processor for the first time, wash the work bowls, work bowl cover, pusher assembly, blades, discs, and spatula (see Cleaning Instructions on page 15).

Place the food processor base on a dry, level countertop with the controls facing toward you. Do not plug the unit in until it is fully assembled.
With the large bowl on the base, use the handle to turn the work bowl counterclockwise to lock it onto the housing base. To use the small bowl, place your thumbs in the finger recesses and align the pour spout facing opposite the handle. Push down to lock.

assembly_and_cuisinart_food_processor_recipe_fp-12n.png

Blade Operation

The BladeLock feature is designed to keep the blade in place during processing, pouring, lifting, and handling tasks – but is not permanently attached. Handle with care. Always check to be sure the blade is securely locked before turning the bowl upside down. Note: The chopping/mixing blades should not be removed with liquid contents above the hub of the blade in the bowls, as this will defeat the SealTight™ system.

Large Blade

With your large work bowl assembled on the base, grasp the large chopping/mixing blade by its hub, align it over the center of the bowl, place it on the shaft and turn it until it slides into place. Firmly push down to lock. Always check to be sure the blade is securely locked before turning the bowl upside down. (To remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Dough Blade

For use with the large bowl. Carefully lift and place the dough blade on the shaft and turn it until it slides into place.

Small Blade

With both work bowls assembled on the base, position the stem adapter over the center of the bowls, place it on the shaft and turn it until it slides into place. Grasp the small chopping/mixing blade by its hub, place it over the stem adapter, turning it until it slides into place, and push down firmly to lock. Always check to be sure the blade is securely locked before turning the bowl upside down. (To remove, first take the bowl off the base and put it on a flat surface. Rest the heel of your hand on the rim of the bowl and pull up gently and carefully.)

Disc Operation

When using your large bowl only, position the stem adapter over the center of the bowl, place it on the shaft and turn it until it slides into place. If using the adjustable slicing disc, use the rotating hub and indicator markings to select slicing thickness. Using the plastic hub, align and insert the disc over the stem adapter. If using the reversible shredding disc, determine whether the fine or medium side will be used and use the plastic hub to twist into position on the stem adapter. The plastic hub may be used for removal of this disc.

Cover Operation

Place the work bowl cover on the work bowl by positioning it directly over the bowls, and push down on the front and back to lock into place. Another way to put the cover on is by latching the back on first and then pushing down on the front to lock into place. Be sure both front and back locks are fully engaged. To remove the cover, push in both sides of the release button (located on the cover interlock) and lift up to remove. Note: The work bowl cover fits, locks, and seals on the large bowl with any nested bowl combination. The work bowl cover will become easier to engage with repeated use.
Align pusher assembly and activating rod with the feed tube opening on the work bowl cover and slide it down completely.
Plug the food processor into a proper electrical outlet. It is now ready for use. Note: The bowl, lid, and pushers must be securely in place for the unit to operate.

Description

The Cuisinart Food Processor Recipe FP-12N is designed to make food preparation quick and easy. Its large capacity work bowl and extra-large feeding tube allow for the processing of large quantities of food with minimal prep time. The powerful motor and smart-speed technology ensure consistent results, whether you're chopping vegetables, mixing dough, or pureeing soups. The stainless steel chopping blade and dough blade are durable and easy to clean, while the included spatula and recipe book provide added convenience. With its sleek design and versatile functionality, the Cuisinart Food Processor Recipe FP-12N is a kitchen appliance that will quickly become a staple in your home.

MACHINE CONTROLS

On Button

The ON control is a continuous button that allows the machine to run until OFF is selected.

Properly assemble and engage the machine.
Add ingredients to the work bowl, either through the feed tube or directly into the bowl.
Press the ON button. The blue LED light will illuminate and the motor will start.
Press the OFF button when finished.

Pulse Button

The PULSE control is a momentary button that allows the machine to run only while it is being pressed. This capability provides more accurate control of the duration and frequency of processing. Unless otherwise specified, a pulse is about one second.

With the machine properly assembled and engaged, and ingredients in the work bowl, press PULSE repeatedly as needed. The blue LED ON light will be illuminated upon activation.

WORK BOWLS

Two nested work bowls are provided for versatile processing. We recommend using the work bowls in a manner that will optimize efficiency. For example, if your recipe requires using both bowls, begin with the small bowl to minimize cleaning. This way the small bowl can serve as a prep bowl to reserve chopped ingredients for a recipe. A great example of this method is the Cherry Crumb Muffins recipe on page 36.

Note that the bowls lock into place to pour while nested. The convenient finger recesses can be used to remove the small bowl with ingredients, or the bowl can remain nested during pouring or food removal.

Chopping certain foods may scratch or cloud the work bowl; this will not affect the functionality of your work bowl.

MACHINE FUNCTIONS

Chopping
(using the Chopping Blade)

For raw ingredients: peel, core, and/or remove seeds and pits. Food should be cut into even, ½- to 1-inch pieces. Foods cut into same size pieces produce the most even results.
Pulse food in 1-second increments to chop. For the finest chop, either hold the pulse down or press ON to run the machine continuously. Watch ingredients closely to achieve desired consistency, and scrape the work bowl as necessary.

Puréing
(using the Chopping Blade)

To purée fresh fruits or cooked fruits/vegetables: Ingredients should be cut into 1-inch pieces; a smooth purée is achieved most easily when all the pieces are equal in size. Pulse to initially chop and then process ON until food is puréed; scrape the work bowl as necessary. Do not use this method to purée cooked white potatoes (see Mashed Potato recipe on page 48.)
To purée solids for a soup or sauce: Strain the solids from the liquid and process the solids alone. Add cooking liquid and process as needed.

Kneading
(using the Dough Blade or the Metal Chopping Blade)

The dough blade is engineered to knead through yeast dough, while the metal chopping blade is ideal for pastry doughs.
The pusher lock is recommended to be in the locked position when kneading dough to avoid it from moving around – some vibration is still normal.
Dough kneading should be done in the large bowl only.

Slicing
(using the Adjustable Slicing Disc)

Always pack food in the feed tube evenly to slice. For smaller amounts of food, use the smaller feed tube. For cheese slicing, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.
When slicing cheese, be sure that the cheese is well chilled before slicing.
For julienne or matchstick cuts: Place food horizontally in the feed tube and process with even pressure to create long, plank-like slices. Replace the stack of slices in the feed tube vertically and process again using even pressure.
For round fruits or vegetables: Remove a thick slice on the bottom of the food so that it sits upright in the feed tube. If food does not fit in the feed tube, cut in half or quarters to fit. Process with even pressure.
For small ingredients, like mushrooms, radishes, or strawberries: Trim the ends so the food sits upright in the feed tube. Take advantage of the smaller feed tube if appropriate.

Shredding
(using the Reversible Shredding Disc)

Always pack food in the feed tube evenly to shred. For smaller amounts of food, use the smaller feed tube. For cheese shredding, always use the large feed tube. The food will dictate the amount of pressure: Use light pressure for soft foods, medium pressure for medium foods, and firm pressure for harder foods. Always process with even pressure.
When shredding cheese, be sure that the cheese is well chilled before shredding.
To shred leafy vegetables like lettuce or spinach: Roll leaves together and stand up in feed tube. Process with even pressure.

Whipping

As an optional attachment, Cuisinart also offers a whipping disc for egg whites, creams, etc. This part can be ordered separately using part number FP-12WHIP.

USER GUIDE & CAPACITY CHART

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
FRUITS
Apples	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop – process for fine chop.
	Metal Blade	Purée	1 pound = 3 cups	Process to purée cooked and peeled apples for applesauce.
	Slicing Disc	Slice	1 apple = ¾ cup	Medium pressure
	Shredding Disc	Shred	1 apple = ¾ cup	Medium pressure
Avocados	Metal Blade	Chop	1 medium = 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = 1 cup	Cut into 1-inch pieces; process to purée.
Bananas	Metal Blade	Purée	3 medium = 1 cup	Process to purée ripe bananas.
	Slicing Disc	Slice	1 pound = 2 cups	Light pressure for firm bananas.
Berries	Metal Blade	Purée	1 pint fresh = 2 cups; 10-ounce bag frozen = 1½ cups	Process until puréed. Strain to remove seeds. Thaw frozen berries before processing.
	Slicing Disc	Slice	1 pint = 2 cups	Strawberries: remove stems; stack berries on their side. Medium pressure.
Coconuts	Metal Blade	Chop	1 medium = 4 cups	Cut flesh into 1-inch pieces; pulse to chop. Process to finely chop.
	Shredding Disc	Shred	1 medium = 4 cups	Cut flesh to fit feed tube, medium pressure.
Kiwis	Slicing Disc	Slice	2 kiwis = ¾ cup	Chill and peel; light pressure.
Mangoes	Metal Blade	Chop	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 medium = ¾ to 1 cup	Cut into 1-inch pieces; process to purée.
Peaches/Nectarines	Metal Blade	Chop	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 lb = 2 to 2½ cups	Cut into 1-inch pieces; peel and process to purée.
	Slicing Disc	Slice	1 lb = 2 to 2½ cups	Remove pit, light pressure.
Citrus Fruits; Lemons, Limes & Oranges	Metal Blade	Chop	For medium fruit: 1 lemon = 2 to 3 teaspoons zest; 1 lime = 1 tsp zest; 1 orange = 1½ tablespoons zest	Zest: use vegetable peeler to remove rind; process. For the finest chopped zest, add small amount of sugar to chop with zest.
	Slicing Disc	Slice		Trim ends; place upright in feed tube. Medium pressure.
Dried (sticky) Fruits	Metal Blade	Chop	1 pound = 2½ cups	Chill fruit. Add some flour from recipe to work bowl. Process using short pulses until desired consistency.

VEGETABLES

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Beans - Green, Wax	Metal Blade	Purée	1 cup = ½ cup purée	Process to purée cooked beans.
	Slicing Disc	Slice	1 pound = 3 cups	“French-cut”: trim beans; stack in feed tube horizontally. Light pressure.
Broccoli/Cauliflower	Metal Blade	Chop	1 pound raw = 2 cups	Cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 pound cooked = 1 cup	Cut into 1-inch pieces; process to purée.
	Slicing Disc	Slice	Broccoli stems only	Peel and trim stems. Medium pressure.
	Shredding Disc	Shred	Broccoli stems only	Peel and trim stems. Medium pressure.
Cabbage	Metal Blade	Chop	2 pounds = 8 cups	Cut into 1-inch pieces; pulse to chop to desired consistency.
	Slicing Disc	Slice	2 pounds = 8 cups	Cut in wedges to fit feed tube; remove center core. Light to no pressure. Use slicing disc for coleslaw.
	Shredding Disc	Shred	2 pounds = 8 cups	Use shredding disc for extra-fine needs.
Carrots	Metal Blade	Chop	1 pound (6 med) = 3 cups	Cut into 1-inch pieces; pulse to chop to desired consistency.
	Metal Blade	Purée	2 med cooked = ½ cup purée	Process to purée.
	Slicing Disc	Slice	1 pound (6 med) = 3 cups	Small rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium to firm pressure.
	Shredding Disc	Shred	1 pound (6 med) = 2½ cups	Small shreds: trim; place upright in feed tube. Long shreds: trim; place horizontally in feed tube. Medium to firm pressure.
Celery	Metal Blade	Chop	2 medium stalks = ½ cup	Cut into 1-inch pieces; pulse to chop to desired consistency.
	Slicing Disc	Slice	2 medium stalks = ½ cup	Trim; place upright in feed tube. Medium pressure.
Cucumbers	Metal Blade	Chop	1 medium = 1½ cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = 1½ cups	Rounds: trim; place upright in feed tube. Medium pressure. Long slices: trim; place horizontally in feed tube. Medium pressure.
	Shredding Disc	Shred	1 medium = 1½ cups	Shreds: trim; place upright in feed tube. Medium pressure. Long shreds: trim and place horizontally in feed tube. Medium pressure.
Garlic	Metal Blade	Chop	1 head = 12 to 16 cloves; 1 medium clove = ½ teaspoon	Peel; with machine running, drop cloves through feed tube to finely chop.
Ginger	Metal Blade	Chop	1-inch pieces = 1 tablespoon	Peel; cut into ½-inch pieces. With machine running, drop through feed tube to finely chop.
	Slicing Disc	Slice	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.
	Shredding Disc	Shred	4 ounces = ½ cup	Peel; place upright in feed tube. Medium pressure.
Herbs - Fresh	Metal Blade	Chop	1 cup loosely packed = ¹∕³ cup	Herbs, work bowl and blade should be clean and completely dry. Pulse to roughly chop. Process to finely chop. Keep up to 10 days in airtight bag in refrigerator.
Jalapeño	Metal Blade	Chop	1 medium pepper = 3 tablespoons	Remove seeds and stem. With machine running, drop halved pepper through feed tube to chop.
	Slicing Disc	Shred	1 medium pepper = ¼ cup	Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Place upright in feed tube for narrow slices, horizontally for longer slices.
Leeks	Metal Blade	Chop	1 pound = 2 cups	Clean leeks; trim, discard dark green parts. Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 2 cups	Clean leeks as above. Place upright in feed tube; medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.
Mushrooms	Metal Blade	Chop	1 pound = 6 cups	Cut into even pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 5 cups	Pack feed tube. Light pressure.
	Shredding Disc	Shred	1 pound = 5 cups	Pack feed tube. Light pressure.
Onions	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ to 1 cup	Trim; place in feed tube. Medium pressure.
Peppers - Bell	Metal Blade	Chop	1 pound = 4½ to 5 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 3 cups	Remove seeds and stem. Cut stem end flat to slice into rings; medium pressure. Halve or quarter and place upright in feed tube for narrow slices, horizontally for longer slices.
Pickles	Metal Blade	Chop	1 medium = ¾ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 medium = ¾ cup	Place upright in feed tube for rounds; horizontally for longer slices. Medium pressure.
Potatoes	Metal Blade	Chop	1 pound = 3½ to 4 cups	Raw potatoes: cut into 1-inch pieces; pulse to chop. Sweet potatoes/yams: cut into 1-inch pieces; pulse to chop.
	Metal Blade	Purée	1 cup cooked (1-inch pieces) = ½ cup	Trim end flat; cut to fit into feed tube. Light to medium pressure for white potatoes; firm pressure for sweet potatoes/yams; light pressure for partially cooked potatoes.
	Slicing Disc	Slice	1 pound = 3½ to 4 cups	Light to medium pressure for white potatoes. Note: keep sliced or shredded raw potatoes in cold water to avoid discoloration; dry well before using. Mashed potatoes: process cooked white potatoes through medium shredding disc to avoid a gluey consistency.
	Shredding Disc	Shred	1 pound = 3½ to 4 cups
Radishes	Metal Blade	Chop	½ pound = 1½ cups	Cut into 1-inch pieces; pulse to chop. Process to finely chop.
	Slicing Disc	Slice	½ pound = 1½ cups	Trim ends; firm pressure.
	Shredding Disc	Shred	½ pound = 1½ cups	Trim ends; firm pressure.
Scallions	Metal Blade	Chop	1 to 2 = ¼ cup	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 to 2 = ¼ cup	Trim, discard dark green parts, place upright in feed tube. Light to medium pressure. Long slices: trim; place lengthwise in feed tube. Medium pressure.
Spinach	Metal Blade	Chop	1 pound raw = 10 cups raw	Pulse to chop.
	Metal Blade	Purée	1 pound raw = 1½ cups cooked	Process to purée.
	Slicing Disc	Slice	1 pound raw = 10 cups raw	Roll leaves together and place upright in feed tube; medium pressure.
Zucchini/Summer Squash	Metal Blade	Chop	1 pound = 3 cups	Cut into 1-inch pieces; pulse to chop.
	Slicing Disc	Slice	1 pound = 3 cups	Rounds: trim; place upright in feed tube. Long slices: trim; place horizontally in feed tube. Medium pressure.
	Shredding Disc	Shred	1 pound = 3 cups	Shredding: trim; place upright in feed tube. Long shreds: trim and place horizontally in feed tube. Medium pressure.

CHEESES

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Soft Cheeses; Ricotta, Cream, Cottage, Brie, Blue, Fontina, Mozzarella, Bel Paese	Metal Blade	Purée	½ pound = 1 cup	Cut into 1-inch pieces. Process soft cheeses until smooth.
	Metal Blade	Chop	¼ pound = 1 cup	Cut into 1-inch pieces; pulse to chop.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure. Mozzarella should be frozen for 25 to 30 minutes before shredding.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Chill well; medium pressure.
Firm Cheeses; Cheddar, Swiss, Edam & Gouda	Metal Blade	Chop	¼ pound = 1 cup	Cut into ½- to 1-inch pieces; temperature not critical.
	Slicing Disc	Slice	¼ pound = 1 cup	Chill well; light to medium pressure.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	Chill well; medium pressure.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Chill well; light pressure.
Hard Cheeses; Parmesan & Romano	Metal Blade	Chop	¾ pound = 3 cup	Cut into ½- to 1 inch pieces; temperature not critical.
	Shredding Disc	Med. Shred	¼ pound = 1 cup	*Never process cheese that cannot be pierced with the tip of a sharp knife.
	Shredding Disc	Fine Shred	¼ pound = 1 cup	Cheese should be room temperature. Cheese should be room temperature.

ADDITIONAL FOODS

FOOD	TOOL	PROCESS	YIELD	DIRECTIONS
Baby Food	Metal Blade	Purée		As with all fruit and cooked vegetable purées, cut ingredients into 1-inch pieces. Steam cooked ingredients until completely soft. Pulse to chop, then process until completely smooth. To ensure there are no lumps, press mixture through a fine mesh strainer. Keeps well frozen in ice cube trays for individual 1-ounce portions.
Butter	Metal Blade	Chop	¼ pound (1 stick) = ½ cup	Butter should be room temperature and cut into tablespoon-size pieces. Process, scraping bowl as necessary. Compound butters: process flavoring ingredients before adding butter. Pastry: cut butter into small cubes; freeze before using.
	Slicing Disc	Slice	¼ pound (1 stick) = ½ cup	Butter should be cold, not frozen; medium pressure.
Chocolate	Metal Blade	Chop	1-ounce = ¼ cup grated	Cut into ½- to 1-inch pieces (or use chocolate chips). Pulse to start, then process to desired consistency. Texture will appear more rounded than grated.
	Shredding Disc	Shred	1-ounce = ¼ cup grated	Chill chocolate; medium to firm pressure.
Crumbs; Bread, Cookies & Crackers	Metal Blade	Chop	12 to 14 graham wafers = 1 cup crumbs; 1 slice bread = ½ cup crumbs	Break up ingredients into ½- to 1-inch pieces. Process until fine. Breadcrumbs: make from fresh, stale or toasted bread.
Egg Whites	Metal Blade	Chop	8 egg whites = 1 cup firm whites	Egg whites should be room temperature; add 1 teaspoon lemon juice or vinegar per white. Process in an absolutely clean bowl for 1 to 2½ minutes until surface develops ridges and mass of whites almost stops moving. These egg whites should not be used in meringues. For whipped egg whites with volume, whip with whisk, electric mixer or additional Cuisinart Whipping Disc. (This part can be ordered separately using part number FP-12WHIP.)
Meat, Poultry & Fish	Metal Blade	Chop	2 pound boneless = 4 cups	Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process for a few seconds at a time for a finer chop. Check texture often to avoid overprocessing.
	Metal Blade	Purée	1 pound boneless = 2 cups	Cut very cold raw or cooked meat/poultry/fish into 1-inch pieces; pulse to chop. Process continuously until desired texture.
	Slicing Disc	Slice	1 pound boneless = 2 cups	Slicing cooked meat/poultry: be sure it is very cold. Use a single chunk of meat at a time. Slicing raw meat/poultry: cut to fit feed tube; wrap in plastic to briefly freeze. Raw meat is ready to slice when hard to the touch but can easily be pierced with tip of a sharp knife. *Slicing meats works best when semi-frozen.
Milk Shakes/Smoothies	Metal Blade	Chop/Purée	Can make up to 16 8-ounce servings	Milkshakes: add ice cream first; process and add milk through feed tube. Smoothies: add fruit first, then add the liquid while processing.
Nuts	Metal Blade	Chop	¾ pound = 3 cups	Pulse to chop. Hardness of nut dictates amount and time of processing. If either flour or sugar is added to nuts during processing, they can be processed as long as possible without becoming butter. Coarsely chopped nuts: 6 to 8 pulses. Finely chopped nuts: pulse 2 to 3 times, then process 20 to 30 seconds, watching carefully for desired consistency.
	Metal Blade	Purée	¼ pound = 1 cup	Nut butter: process nuts 2 to 3 minutes, scraping bowl as necessary. For smoothest consistency, add some oil to nuts while processing.
	Slicing Disc	Slice	¼ pound = 1 cup	Medium pressure; nuts will have a coarse texture.
	Shredding Disc	Shred (fine/med.)	¼ pound = 1 cup	Medium pressure; nuts will have a fine/medium texture.
Granulated Sugar (to make extra super-fine sugar)	Metal Blade	Chop	1 pound = 2 cups	Process 1 minute, or until fine.
Tofu	Metal Blade	Purée	10 ounces = ¾ cup	Drain; process 2 minutes or until smooth.
Whipping Cream	Metal Blade	Chop	1 cup = ½ cup whipped	Process well-chilled cream until cream begins to thicken. Add sugar as desired; process continuously until cream reaches desired consistency (about 3 to 4 minutes).

DOUGHS

FOOD	TOOL	PROCESS	DIRECTIONS
Pastry Dough	Metal Blade	Mix	Pulse mixture until it has consistency between cornmeal and small pebbly crumbs. Add water, 1 tablespoon at a time; pulse until a dough forms.
Batters	Metal Blade	Mix	Quick Bread, Cake & Cookies: First sift dry ingredients together by processing; remove and reserve. Process the fats and sugars together and then add any remaining liquid ingredients. Pulse in reserved dry ingredients. Any ingredients that need to be coarsely chopped can be added with dry ingredients. For finely chopped ingredients, chop separately in small work bowl and then add to batter at the end.
Yeast Dough Breads	Dough Blade	Mix	Knead TIPS: Use ¾ cup warm liquid to proof 2¼ teaspoons dry active yeast. Sugar/honey aids in activating yeast, so add a small amount, about 1 teaspoon, to the warm liquid/yeast mixture when proofing. Food processor can handle up to 5 cups white flour for a yeast bread dough. The dough should have a soft, pliable texture and feel only slightly tacky.*
Sweet Dough Breads & Coffee Cakes	Dough Blade	Mix	Knead: See TIPS above, but keep in mind that sweet doughs will be rich and sticky and may not clean sides of bowl; bowl may need to be scraped. Sweet doughs require less kneading once the ingredients are mixed.*

Note: Use dough blade for kneading dough in the large bowl only. The small bowl may not be used for dough. *See troubleshooting for additional direction and techniques.

CLEANING, STORAGE AND MAINTENANCE

Keep your Cuisinart Elite Collection® 2.0 12-Cup Food Processor ready to use on the kitchen counter. When not in use, leave it unplugged. Keep the blades and discs out of the reach of children.
All parts except the housing base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack only. Due to intense water heat, washing the work bowls, cover, and accessories on the bottom rack may cause damage over time. Insert the cover with the feed tube facing up to ensure proper cleaning of the seal. (Note: The seal is removable for dishwashing or hand washing.) Insert the work bowls and pushers upside down for drainage. Remember to unload the dishwasher carefully wherever you place sharp blades and discs.
To simplify cleaning, rinse the work bowls, cover, pusher assembly, and blade or disc immediately after use so food won’t dry on them. Be sure to place the pushers upside down for drainage. If food lodges in the pusher, remove it by running water through it, or use a bottle brush.
If further cleaning of the cover is necessary after dishwashing or hand washing, run faucet water pressure directly through the holes in the cover.
If you wash blades and discs by hand, do so carefully. When handling, use the plastic hubs on the blades and discs. 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 attachment is also effective. If necessary, use a brush.
The work bowls are made of durable plastic that is shatter-resistant and heat-resistant. They should not be placed in a microwave oven.
The housing base may be wiped clean with a soapy, non-abrasive material. Be sure to dry once it is clean.
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 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 nonabrasive cleaning powder.

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.

MAINTENANCE: Any other servicing should be performed by an authorized service representative.

FOR YOUR SAFETY

Like all powerful electrical appliances, a food processor should be handled with care. Follow these guidelines to protect yourself and your family from misuse that could cause injury. Handle and store metal blades and discs carefully. Their cutting edges are very sharp. Always place the stem adapter on the motor shaft before assembling the discs. 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 the motor shaft as far as it will go. Always insert chopping blade and dough blade in the work bowl before putting ingredients in the bowl. When slicing or shredding food, always use the pusher. Never put your fingers or spatula into the feed tube. Always wait for the blade or disc to stop spinning before you remove the pusher assembly or cover from the work bowl. Always unplug the unit before removing food, cleaning, or putting on or taking off parts. Always remove the work bowl from the base of the machine before you remove the chopping blade or dough blade.

TECHNICAL DATA

The motor in your food processor operates on a standard line operating current. The appropriate voltage and frequency for your machine are shown on a label on the bottom of the base.

An automatic, temperature-controlled circuit breaker in the motor ensures complete protection against motor burnout. If the 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. 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 when the pusher assembly is removed, a fast-stop circuit also enables the motor to stop within seconds.

Cuisinart offers a Limited Three-Year Warranty on the entire machine.

Setup Guide

To operate the Cuisinart Food Processor Recipe FP-12N, follow these simple steps:

Place the food processor on a level surface and ensure it is plugged in.
Attach the desired blade (chopping or dough) to the bottom of the work bowl.
Add the food you wish to process to the work bowl.
Secure the lid and align the arrow on the lid with the unlocked position.
Press down on the lid until it locks into place.
Select the desired speed setting and processing time.
Press the start button to begin processing the food.
Use the pulse function for added control and precision.

RECIPES

To help you feel right at home with your new Cuisinart Elite Collection® 2.0 12-Cup Food Processor in your kitchen, we’ve assembled a variety of delicious recipes to get you started – from quick and easy to more complex gourmet dishes. Breakfast and brunch through dinner and dessert, every meal is covered with these easy-to-follow recipes. Look for the chef’s whisks above the ingredients for the degree of difficulty (1=easy, 2=medium, 3=challenging), and the convenient clock icons that point you to each recipe’s time commitment so you can allocate your time accordingly. In addition, the detailed nutritional information lets you know exactly what you’re eating! Bon appétit!

BASIC FRESH BREADCRUMBS

There is no need to buy breadcrumbs when you can make them in no time with your Cuisinart® Food Processor.

Ingredients:
- 6 slices white bread
Makes: 1¹∕³ cups
Approximate preparation time: Less than one minute, plus 35 minutes for baking
Directions:
- Preheat oven to 325°F. Bake slices of bread in a single layer for about 20 minutes or until bread is completely dried out.
- Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Break toasted bread up into pieces and pulse about 10 times and then process until breadcrumbs are fine, about 25 seconds.
  - TIP: For seasoned breadcrumbs, add ¼ teaspoon each dried oregano, dried basil, garlic powder, and ground onion flakes to toasted bread and process as above.
Nutritional information per serving (2 tablespoons): Calories 60 (11% from fat) | carb. 11g | pro. 2g | fat 1g | sat. fat 0g | chol. 0mg | sod. 90mg | calc. 10mg | fiber 1g

GORGONZOLA BUTTER

Melt a slice of this butter on your favorite steak right when it comes off the grill. It is also delicious on a baked potato or steamed vegetables.

Ingredients:
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ¼ cup gorgonzola, crumbled
- pinch freshly ground black pepper
Makes: 1 roll compound butter, 16 slices
Approximate preparation time: 5 minutes
Directions:
- Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the butter and Gorgonzola and process for 60 seconds until smooth, scraping the bowl as necessary.
- Remove butter from bowl and place on a sheet of waxed paper. With the aid of the paper, form the butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon): Calories 52 (96% from fat) | carb. 0g | pro. 0g | fat 6g | sat. fat 4g | chol. 16 mg | sod. 5mg | calc. 2mg | fiber 0g

MEDITERRANEAN BUTTER

Ingredients:
- 2 garlic cloves
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon chili powder
- 1 teaspoon balsamic vinegar
- ½ pound (2 sticks) unsalted butter, room temperature
Makes: 1 cup or two 7-inch logs
Approximate preparation time: 5 minutes
Directions:
- Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. With the machine running, drop the garlic cloves through the feed tube to finely chop.
- Add remaining ingredients, including the butter, and process to combine, about 60 seconds. Scrape bowl as necessary.
- Remove butter from bowl, divide into two, and place on two separate sheets of waxed paper. With the aid of the paper, form each portion of butter into a log. Roll and wrap well in plastic. Butter can either be refrigerated or frozen.
Nutritional information per serving (1 tablespoon): Calories 103 (98% from fat) | carb. 0g | pro. 0g | fat 11g | sat. fat 7g | chol. 30mg | sod. 2mg | calc. 2mg | fiber 0g

PEANUT BUTTER

Ingredients: 4 cups dry roasted peanuts
Makes: 2 cups
Approximate preparation time: 4½ minutes
Directions: Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Pulse peanuts about 10 times and then process until drops of oil are visible and the mixture is very smooth, about 4½ minutes.
- TIP: Any variety of nut can be substituted in this recipe.
Nutritional information per serving (1 tablespoon): Calories 100 (71% from fat) | carb. 4g | pro. 4g | fat 9g | sat. fat 1g | chol. 0mg | sod. 1mg | calc. 9mg | fiber 1g

TROUBLESHOOTING

Food Processing

Problem: The food is unevenly processed.
- Solution:
  - The ingredients should be cut evenly into ½- to 1-inch pieces before processing.
  - Process in batches to avoid overloading.
Problem: Slices are uneven or slanted.
- Solution:
  - Place evenly cut food into the feed tube.
  - Apply even pressure on the pusher.
Problem: Food falls over in the feed tube.
- Solution:
  - Large feed tube must be packed full for best results. If processing smaller quantities, use the small feed tube.
Problem: Some food remains on top of the disc.
- Solution:
  - It is normal for small pieces to remain; cut remaining bits by hand and add to processed ingredients.

Dough Processing

Problem: Motor slows down.
- Solution:
  - Amount of dough may exceed the maximum capacity of your food processor. Remove half and process in two batches.
  - Dough may be too wet. Follow solution number 9. If motor speeds up, continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans the sides of the work bowl.
Problem: Blade doesn’t incorporate ingredients.
- Solution:
  - Always start the food processor before adding liquid. Add liquid in a slow, steady stream, allowing the dry ingredients to absorb it. If too much liquid is added, wait until ingredients in the work bowl have mixed, then add the remaining liquid slowly (do not turn off the machine). Pour liquid onto dough as it passes under the feed tube opening; do not pour liquid directly onto the bottom of the work bowl.
Problem: Blade rises in work bowl.
- Solution:
  - Excessively sticky dough can cause the blade to rise. Reinsert blade and immediately add 2 tablespoons of flour through the feed tube while the machine is running.
Problem: The large pusher moves when processing dough or other heavy loads.
- Solution:
  - The pusher lock feature, located above the handle, should be pulled out (some vibration is normal).
Problem: Dough doesn’t clean inside of the work bowl.
- Solution:
  - Amount of dough may exceed the maximum capacity of your food processor. Remove half and process in two batches.
  - Dough may be too dry (see number 8).
  - Dough may be too wet (see number 9).
Problem: Nub of dough forms on top of the blade and does not become uniformly kneaded.
- Solution:
  - Stop machine, carefully remove dough, divide it into 3 pieces and redistribute them evenly in the work bowl.
Problem: Dough feels tough after kneading.
- Solution:
  - Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
Problem: Dough is too dry.
- Solution:
  - While machine is running, add water, 1 tablespoon at a time until dough cleans the inside of the bowl.
Problem: Dough is too wet.
- Solution:
  - While machine is running, add flour, 1 tablespoon at a time until dough cleans the inside of the bowl.

Technical

Problem: The motor does not start.
- Solution:
  - There is a safety interlock to prevent the motor from starting if it is not properly assembled. Make sure the work bowl and work bowl cover are securely locked into position.
  - If you are slicing or shredding and the above solution does not work, make sure that the food contents in the feed tube are cut below the maximum fill line so that the activation rod can engage the motor.
  - If the motor still will not start, check the power cord and outlet.
Problem: The food processor shuts off during operation.
- Solution:
  - The cover may have become unlocked; check to make sure it is securely in position.
  - A safety protector in the motor prevents the motor from overheating, which is caused by excessive strain. Press the Off control button and wait 10 to 15 minutes to allow the food processor to cool off before resuming.
Problem: The food processor cover becomes unlatched in the back and/or makes a loud noise.
- Solution:
  - The back of the cover becoming unlatched, and any related noise, will not prevent the unit from working. Simply push down to lock the back into position.
Problem: The motor slows down during operation.
- Solution:
  - This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder. Simply reposition the food in the feed tube and try again.
  - The maximum load capacity may have been exceeded. Remove some of the ingredients and continue processing.
Problem: It is difficult to remove the chopping/mixing blade from the work bowl.
- Solution:
  - These innovative blades have been designed to lock in the work bowl to prevent them from falling out when emptying the contents of the bowl. Using extreme care, use a little extra force to remove the blade.
Problem: The food processor vibrates/moves around the countertop during processing.
- Solution:
  - Make sure the rubber feet at the bottom of the unit are clean and dry. Also make sure that the maximum load capacity is not being exceeded.
  - This is normal as some heavier loads (e.g., slicing/shredding cheese) may require the motor to work harder.
Problem: The large pusher falls out when the cover is turned upside down.
- Solution:
  - The pusher lock feature, located above the handle, should be pulled out.

WARRANTY

FULL TEN-YEAR MOTOR WARRANTY

LIMITED THREE-YEAR WARRANTY

This warranty is available to U.S. customers only. You are a consumer if you own a Cuisinart Elite Collection® 2.0 12-Cup Food Processor that was purchased at retail for personal, family, or household use. Except as otherwise required under applicable law, this warranty is not available to retailers or other commercial purchasers or owners. We warrant that your Cuisinart Elite Collection® 2.0 12-Cup Food Processor will be free of defects in materials and workmanship under normal home use for three years from the date of original purchase.

Pros & Cons

Pros

Powerful motor for consistent results
Large capacity work bowl for processing large quantities of food
Extra-large feeding tube to minimize food prep time
DuraCreme bowl and blade assembly for long-lasting performance
Integrated smart-speed technology for optimal control and precision

Cons

Higher price point compared to some other food processors
May be too large for some kitchen countertops
Can be noisy during use
Some users may find the smart-speed technology confusing or difficult to use

Customer Reviews

Customers rave about the Cuisinart Food Processor Recipe FP-12N's powerful motor, large capacity work bowl, and sleek design. However, some users have noted that the food processor can be noisy during use and may be too large for some kitchens. Overall, the Cuisinart Food Processor Recipe FP-12N is a highly-rated kitchen appliance that offers versatility, convenience, and performance in one package.

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