Superbly designed for high performance and ease of use， the Cuisinart Elite Collection 12-Cup (3 L) has the power， capacity， versatility， precision， and accessories to handle any task. From the two nested and sealed bowls to the adjustable slicing disc and reversible shredding disc， these incredible features create multiple food processors in one!
FEATURES
- 1000 watt peak power motor
- 12 cup (2.8 L) & 4 cup (1 L) nested work bowls
- Adjustable slicing disc/reversible shredding disc thick to thin – fine or coarse
- Large and small chopping/mixing blades and dough blade included
- Multiple food prep functions: chop， purée， emulsify， mix， knead， shred， and slice
- Sealtight Advantage system - seals bowls and locks blades
SPECS AND MANUALS
- UPC Code: 068459145161
- Unit LxWxH: 10.75" x 7.50" x 16.00"
- Unit Weight: 19.0 lb
- Box LxWxH: 13.25" x 11.50" x 18.75"
- Warranty: Limited 3-Year Product Warranty / 10-Year Motor Warranty
RECIPES
Classic Naan
- 3 cups (750ml) Unbleached All Purpose Flour
- 1 cup (250ml) Whole Wheat Flour
- 1 tbsp. (15ml) White Granular Sugar
- 3/4 tsp. (3ml) Active Dry Yeast
- 1 1/2 tsp. (6ml) Baking Powder
- 1 tsp. (4ml) Baking Soda
- 1/4 cup (63ml) Water – room temperature
- 3/4 cup (188ml) Whole Milk – room temperature
- 1 cup (250ml) Greek Yogurt
- Unsalted Butter or Ghee – for brushing as needed
Combine yeast， sugar， and lukewarm water and let stand for 10 minutes， or until foamy
Combine flours， baking powder， and baking soda in the Elite Collection 12-cup (3 L) Food Processor fitted with chopping blade
Process the dry ingredients to combine for 10 seconds
Processor running， gradually add milk， yogurt and yeast mixture until dough forms
Continue to process for an additional minute to knead dough
Transfer dough in a lightly oiled bowl， cover with tea towel， let rise for an hour or until doubled in size
When dough has risen， punch down and turn out on a well-floured surface
Divide dough in half， then divide each half into eight pieces of equal size
Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick
Preheat the International Chef Crepe， Pizzelle， Pancake Plus with Flat plates in the closed position
Adjust temperature set to high， once preheated， carefully open to the flat position
Brush plates with butter or ghee， place dough on each plate， brush surface with butter
Cook for 2 minutes per side or until nicely browned in spots， remove and cool on rack and repeat
Apple Crostata
Crostata
- 3 apples (mcIntosh or empire)， cored and sliced into eighths
- 1 orange， zest and juice
- ¼ cup (59ml) unbleached white flour
- ¼ cup (59ml) white granulated sugar
- ½ tsp. (2ml) ground cinnamon
- ¼ tsp. (1ml) ground allspice
- 4 tbsp. (60ml) unsalted butter
- 3 tbsp. (45ml) raw sugar
- 1 tbsp. (15ml) flaked sea salt
Sweet Dough
- 3 cups (750ml) Unbleached All Purpose Flour – extra for dusting
- 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
- 5 tbsp. (75ml) Vegetable Shortening – cubed and frozen
- 1/4 cup (59ml) White Granular Sugar
- Pinch of Fine Sea Salt
- Ice Water as needed
Crostata
Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor
Combine flour， sugar， cinnamon， allspice， salt and process for 10 seconds to sift
Add butter and pulse using quick， short pulses until crumbly， 5-6 pulses
Roll out the pastry into a 12-14” round on a floured work surface
Toss apple slices with orange zest and juice
Cover the sweet dough with the mixture leaving a 2-3” border， top with spiced mixture
Gently fold the edges of the dough over the filling， top with raw sugar
Preheat Chef’s Convection Countertop Oven on Convection Bake at 400°F (200°C)， rack in the lower position with the pizza stone
Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
Cool slightly on wire rack， serve warm with vanilla ice cream
Sweet Dough
Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor
Combine the flour， sugar and salt and process for 10 seconds to sift
Add butter and shortening， pulse using quick， short pulses until the mixture resembles sand， 10-12 pulses
Slowly incorporate ice water， very slowly， adding until dough comes together
Turn the dough onto a lightly floured work surface and form into a disk
Wrap in plastic wrap， pressing flat， refrigerate for 1 hour minimum
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