Cuisinart Goodful FP350GF User manual

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

2
IMPORTANT
UNPACKING
INSTRUCTIONS
This package contains Goodful™by Cuisinart®
Food Prep Series 8-Cup Food Processor and the
accessories for it:
8-cup work bowl, work bowl cover, metal chop-
ping/mixing blade, thin reversible metal slicing
and shredding disc, thick reversible metal slicing
and shredding disc, base with stem adapter, and
instruction/recipe book.
CAUTION:
THE CUTTING TOOLS HAVE VERY SHARP
EDGES. To avoid injury when unpacking the
parts, please follow these instructions.
1. Place the box on a low table or on the floor next
to the kitchen counter where you intend to keep
the food processor. Be sure the box is right
side up.
2. Open top flaps – there will be a rectangular
block of packaging material that holds the
processor parts, each fitted into a cavity.
3. Remove the instruction/recipe book and
the metal slicing and shredding discs from
one side.
4. Lift out the packing material.
5. Remove the base and bowl together by grasp-
ing the handle and lifting straight up. Do not
rotate the bowl, as this may cause the bowl to
separate from the base.
6. Place the food processor on the counter or
table. Read the instructions thoroughly before
using the machine.
7. Save the shipping cartons and packing
material. You will find them very useful if you
need to repack the processor for moving or
other shipment.
CONTENTS
Unpacking Instructions ...........................................2
Technical Data.........................................................2
Important Safeguards..............................................3
Parts and Features..................................................4
Assembly Instructions .............................................5
Operating Instructions and Use ..............................5
Tips For Easy Use ...................................................6
Cleaning and Storage..............................................7
For Your Safety........................................................7
Recipes....................................................................8
Warranty ...............................................................15
CAREFULLY READ ALL
INSTRUCTIONS BEFORE
USING THIS APPLIANCE.
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 the lower housing under 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 succes-
sive batches, the motor may overheat. If this hap-
pens, 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,
cooling 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 it has been turned off, and a fast-
stop circuit stops it instantly when the pusher
assembly is removed.

3
IMPORTANT
SAFEGUARDS
Always follow these safety precautions when
using this appliance.
GETTING READY
1. Read all instructions.
2. Blades are sharp. Handle them carefully.
3. Turn the appliance OFF, then unplug from the
outlet when not in use, before assembling
or disassembling parts and before clean-
ing. To unplug, grasp the plug and pull from
the outlet. Never pull from the power cord.
Permanently Installed - Make sure appliance
is OFF when not in use, before putting on or
taking off parts, and before cleaning.
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 malfunctions,
or is dropped or damaged in any matter.
Contact the manufacturer at their customer
service telephone number for information on
examination, repair, or adjustment. (Domestic
customer service telephone number must
be stated in the instruction manual, literature
contained within the product’s packaging or
permanently marked on the appliance).
7. Do not fill the bowl above the marked
maximum fill line to avoid risk of injury due to
damage to the cover or bowl.
OPERATION
1. Keep hands as well as spatulas and other
utensils away from moving blades or discs
while processing food, to prevent the possibil-
ity of severe personal injury or damage to food
processor. A plastic scraper may be used,
but only when the food processor motor is
stopped.
2.
3.
4. Never store any blade or disc on 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.
5. Be sure cover and feed tube are
securely locked in place before operating
food processor.
6. Never try to override or tamper with cover
interlock mechanism.
7 Do not operate your appliance in an
appliance garage or under a wall cabinet.
When storing in an appliance garage,
always unplug the unit from the electrical
outlet. Not doing so could create a risk of fire,
especially if the appliance touches the walls
of the garage or the door touches the unit as
it closes.
8.
GENERAL CLEANING
To protect against risk of electrical shock, do not
put base in water or other liquids.
1. This appliance should not be used by
or near children, or individuals with certain
disabilities.
2. Do not operate this, or any other motor-driven
appliance, while under the influence of alcohol
or other substances that affect your reaction
time or perception.
3. This food processor is ETL listed for house-
hold use. Use it only for food preparation as
described in the instruction book.
4. Using attachments not recommended by the
manufacturer may cause fire, electric shock
or personal injury, or may damage your food
processor.
This appliance is not intended for use by
persons (including children) with reduced
physical, sensory, or mental capabilities,or
lack of experience and knowledge, unless
they are closely supervised and instructed
concerning use of the appliance by a person
responsible for their safety. Close supervision
is necessary when any appliance is used by
or near children. Children should be super-
vised to ensure that they do not play with
the appliance. Do not use appliance for other
than intended use.
Avoid contact with moving parts. Never push
food down into feed tube by hand when slic-
ing or shredding. Always use pusher.
Make sure motor has completely stopped
before removing cover.
NOTICE: This appliance has a polarized plug
(one blade is winder than the other). As a

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SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
PARTS AND FEATURES
1. Housing base with a fixed accessory adapter
and convenient dial control
2. 8-cup work bowl
3. Cover with feed tube
4. Pusher assembly that slides inside the
feed tube
5. Metal chopping/mixing blade
6. Thin reversible slicing/shredding disc
7. Thick reversible slicing/shredding disc
8. BPA free (not shown)
All materials that come in contact with food or
liquid are BPA free.
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6
5
4
3
2
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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 still does not
fit, contact a qualified electrician. Do not
attempt to defeat this safety feature.

5
ASSEMBLY
INSTRUCTIONS
CHOPPING/MIXING BLADE
1. Plug in the housing base and place the work
bowl on top, with the work bowl handle just to
the right of center. Turn the work bowl clock-
wise to lock it onto the housing base.
2. Carefully lift and place the blade over the
work bowl accessory adapter. Blade should
fit snugly and rest on the bottom of the work
bowl.
3. Add desired ingredients to work bowl.
4. Place work bowl cover on work bowl, with
the feed tube just to the right of center. Turn
clockwise to lock onto work bowl.
5. Align pusher assembly with the feed tube
opening on the work bowl cover and slide
down to the bottom.
6. You are now ready to operate
the machine.
REVERSIBLE SLICING/
SHREDDING DISCS
1. Plug in the housing base and place the work
bowl on top, with the work bowl handle just to
the right of center. Turn the work bowl clock-
wise to lock it onto the housing base.
2. Choose desired disc.
3. Carefully place disc over accessory adapter,
with the side being used
facing up.
4. Place work bowl cover onto work bowl, with
the feed tube just to the right of
center. Turn clockwise to lock onto work bowl.
5. Align pusher with the feed tube opening on
the work bowl cover and slide down to the
bottom.
6. You are now ready to operate the machine.
OPERATING
INSTRUCTIONS
AND USE
CHOPPING/MIXING BLADE
The metal chopping 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. It chops nuts, makes nut but-
ters, mayonnaise and sauces, and mixes tender,
flaky pastry. The metal chopping blade also mixes
cakes, frostings, cookies, quick breads, muffins
and biscuits.
1. With the machine properly assembled and
engaged, and ingredients in the work bowl,
turn the dial to desired speed. LOW speed is
recommended for making doughs and batters.
HIGH speed is recommended for most other
chopping, processing, and slicing/shredding
tasks.
2. To use the PULSE feature, assemble
unit as stated above. Turn the dial to the left
Pulse position. The Pulse will
operate for as long as it is held in
position. We recommend 2-second pulsing to
achieve even, controlled chopping and pro-
cessing.
3. Wait for the blade to stop spinning. Once
it does, turn the cover counterclockwise to
unlock, and remove by lifting it off.
Remove the bowl from the base of the
machine before removing the blade. Turn the
bowl counterclockwise to unlock from the
base, and lift straight up to remove. To pre-
vent the blade from falling from the work bowl
onto your hand when emptying the work bowl,
use the following method: Be sure your hands
are dry. Grab the blade hub and remove the
metal blade before tilting the bowl, using a
spatula to scrape off any food. Carefully lift
the blade out of the work bowl.
REVERSIBLE SLICING/
SHREDDING DISCS
The slicing disc makes whole slices. It slices fruits
and vegetables, cooked meat and semi-frozen
raw meat. The shredding disc shreds most firm
and hard cheeses. It also shreds vegetables like
potatoes, carrots and zucchini.
1. Properly assemble machine and fit with
desired slicing/shredding disc.
2. Trim ingredients to fit the feed tube. Remove
pusher and place ingredients in feed tube.
Best results are achieved when feed tube is
mostly full.
3. Insert the pusher. While using medium
pressure, turn the dial to HIGH speed until all
ingredients have passed into the work bowl.

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4. Turn the dial to the OFF position
when finished.
5. Remove the pusher and refill ingredients as
needed. Repeat.
NOTE: Always use pusher when slicing or
shredding. Never put your hands in the feed
tube when unit is running.
TIPS FOR EASY USE
• It is recommended that you practice
with your food processor before starting your
first recipe.
• For best results when chopping, food should
be cut into 1-inch uniform pieces.
• Another tip for chopping/processing is to use
the Pulse feature. This way you are able to
control how fine or coarse your results will be.
• Using the Pulse chopping technique, you get
an even chop without overprocessing. Check
the texture frequently by looking through
the cover. If you want a finer chop, continue
pulsing until you achieve the desired texture.
• Onions and other foods with a high water
content will quickly end up as a purée unless
carefully pulsed to make sure they are not
overprocessed.
• Do not overfill work bowl. For thin mixtures
like a batter, the bowl should be filled no more
than ¹∕³ to ½ full. For thicker mixtures like
pureés, fill the work bowl ¾ full. For chopping,
fill the work bowl no more than halfway.
• When slicing or shredding, foods should first
be cut to fit the feed tube. For best results,
food should fit snugly, but not so tightly that it
prevents the pusher from moving.
• For longer shreds or slices, food should
be placed horizontally in the feed tube. For
shorter shreds or slices, place food vertically
in feed tube.
• Soft cheeses, like mozzarella, should be
placed in the freezer for 20 minutes to harden
slightly before shredding.
Important: Never try to slice soft cheeses
like mozzarella.
For purées
• Cut food into 1-inch, uniform pieces.
• Pulse to chop coarsely, then turn to HIGH
speed and process continuously until food is
puréed. (NOTE: Cooked white potatoes are an
exception to this procedure. They develop a
gluey texture when processed with the metal
blade. If you wish to use the food processor
to make mashed potatoes, shred the cooked
potatoes using the fine shredding disc.)
Chopping hard cheese
• To chop hard cheese like Parmesan, cut
cheese into ½-inch cubes. Pulse about 5
times to break up, then process on HIGH
speed until finely chopped.
Important: Never try to process cheese
that is too hard to cut with a knife. You
may damage the blade or the machine.
Chopping fresh herbs
• Thoroughly dry the herbs, work bowl and
metal chopping blade. Remove stems from
herbs. Add leaves to bowl and pulse to chop.
Chopping meat
• The food should be very cold, but not frozen.
• Cut into 1-inch pieces to ensure an even chop.
Process no more than 12 ounces at one time.
Pulse until evenly chopped. Check the texture
often to avoid overprocessing.
Chopping nuts
• Chop no more than 1 cup at a time.
• Pulse to chop, checking frequently to avoid
nuts clumping together in a nut butter.
• To make nut butters, process up to 1 cup at a
time on HIGH speed until smooth, stopping to
scrape down the sides of the bowl as needed.
To make crumbs and crumb crusts
• Cut or break bread, crackers or cookies into
1-inch pieces and place in work bowl. Turn to
HIGH speed and process continuously until
pieces reach the desired texture.
To make bread dough
• The unit is designed to 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 tips:
NOTE: Recommended maximum amount of
flour is 2½ cups or 1½ cups of whole-grain
flour. If a bread dough calls for more than
the recommended amounts of flour, mix and
knead it in equal batches.
• The basics of preparing bread dough in
the food processor are to process the dry
ingredients in the work bowl, and to very

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slowly add the liquid through the feed tube.
NOTE: 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. After
the dough starts to clean the inside of the
work bowl completely and forms a ball, knead
dough for no more than 60 seconds.
CLEANING AND STORAGE
• Keep your food processor ready to use
on a kitchen counter. When not in use, leave
it unplugged.
• Store the blades and discs as you would sharp
knives, out of reach of children.
• All parts except the housing base are dish-
washer safe, and we recommend washing
them in the dishwasher on the top rack. Insert
the work bowl upside down. Due to intense
water heat, washing the work bowl and
work bowl cover on the bottom rack of your
dishwasher may cause damage over time.
Remember to unload the dishwasher carefully
whenever you wash sharp blades and discs.
• 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 it, or use a bottle brush.
• If you wash blades and discs by hand, do it
carefully. Avoid leaving them in soapy water
where they may disappear from sight.
• The work bowl is made of SAN plastic. It
should not be placed in a microwave oven.
• Chopping certain foods may scratch or cloud
the work bowl. These foods include ice, whole
spices, coffee beans and oils like wintergreen.
If you like to prepare your own spice blends,
you may want to purchase a second bowl just
for that purpose.
• The housing base 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 suction feet on the underside of the base
keep it 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 pow-
der.
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 representative.
FOR YOUR SAFETY
Like all powerful electrical appliances, a food pro-
cessor 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 care-
fully. Their cutting edges are very sharp.
• 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 motor shaft as far as it will go.
• Always insert the chopping blade in the work
bowl before putting ingredients
in bowl.
• When slicing or shredding food, always use
the pusher.
• Never put your fingers or spatula into
feed tube.
• Always wait for the blade or disc to stop spin-
ning 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 work bowl from base of
machine before you remove chopping blade
or dough blade.
• Be careful to prevent the chopping blade from
falling out of the work bowl when emptying the
bowl. Remove it before tilting the work bowl.

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RECIPES
Basic Fresh Breadcrumbs
There is no need to buy breadcrumbs when you
can make them with your Cuisinart®Food Processor
in no time at all.
Makes 2/3cups
4 slices of white bread
1. Preheat oven to 325°F. Bake slices of bread
in a single layer for about 20 minutes or until
bread is completely dried out. (Since you are
only baking four slices of bread, this is the per-
fect task for your toaster oven, saving energy
and money.)
2. Insert the chopping blade into the work bowl
of the food processor. Directly into the work
bowl, break the bread into pieces and pulse 6
to 8 times, then process on High until desired
texture is achieved, about 30 to 60 seconds.
Note: Breadcrumbs can also be processed from
day-old bread. Simply break into uniform pieces
and follow above instruction until finely chopped.
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 96 (11% from fat) • carb. 18g • pro. 3g • fat 1g
sat. fat 0g chol. 0mg • sod. 144mg • calc. 16mg • fiber 2g
Chopped Salad
This delicious, garden-fresh salad is always a big hit –
even among non-salad eaters!
Makes about 4 cups
1 small shallot, cut into 1-inch pieces
2 scallions, trimmed and cut into
1-inch pieces
¼ cup fresh Italian parsley,
stems discarded
1 celery stalk, trimmed and
halved lengthwise
1 medium carrot, trimmed, peeled
and halved lengthwise
½ medium cucumber, seeded
and quartered lengthwise
2 plum tomatoes, quartered lengthwise
½ cup corn, fresh or frozen, thawed
1 cup canned chickpeas, drained
and rinsed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2½ tablespoons basic vinaigrette (page 9)
1. Insert the chopping blade into the work bowl of
the food processor. Add the shallot, scallions
and parsley; pulse to chop, about 10 pulses.
2. Remove the chopping blade and insert the
medium slicing disc. Slice the celery, carrot,
cucumber and tomatoes on High.
3. Transfer ingredients from work bowl to a large
mixing bowl and toss with the corn, chickpeas,
salt, pepper and vinaigrette.
4. Taste and adjust seasoning accordingly.
Serve immediately.
Nutritional information per serving (½ cup):
Calories 87 (38% from fat) • carb. 12g • pro. 2g • fat 4g
sat. fat 1g • chol. 0mg • sod. 271mg • calc. 25mg • fiber 2g
Fresh Tomato and Corn Salsa
Delicious with the traditional corn tortilla chips, this salsa
is also great on grilled chicken or seafood.
Makes 1½ cups
1 small onion, peeled, cut into
1-inch pieces
¼ cup fresh cilantro
1 jalapeño pepper, seeded, cut into
1-inch pieces
2 medium tomatoes, cut into
1-inch pieces
1 teaspoon fresh lime juice
½ cup fresh or frozen corn kernels (frozen
kernels do not need to be thawed)
½ teaspoon kosher salt
1. Insert the metal blade. Put onion, cilantro and
jalapeño in work bowl. Process on HIGH until
finely chopped, about 5 seconds. Scrape work
bowl. Add tomatoes and lime juice. Pulse until
tomatoes are coarsely chopped, about 5 to 7
times. Add corn and salt; pulse once to just
combine.
2. Let stand for 1 hour before serving to allow
flavors to develop. Serve with chips.
Nutritional information per tablespoon:
Calories 18 (10% from fat) • carb. 4g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 50mg • fiber 0g

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Hummus
Serve this popular Middle Eastern dip with the traditional
pita wedges or with fresh vegetable crudités.
Makes 2 cups
¼ cup Italian parsley leaves, washed
and dried
2 strips lemon zest, 2 x ½ inches, bitter
white pith scraped off
½ teaspoon kosher salt
2 small garlic cloves
1 large can (28 ounces) chickpeas,
drained and rinsed
3 tablespoons tahini
2 tablespoons fresh lemon juice
5 tablespoons water
1½ teaspoons ground cumin
1½ tablespoons extra virgin olive oil
1. Insert the metal blade. Pulse to chop the pars-
ley, 10 to 15 times. Remove and reserve. Chop
the lemon zest with the kosher salt using the
pulse, 10 times. With the machine running,
drop the garlic down the feed tube; process on
HIGH for 10 seconds to chop.
2. Add the chickpeas, tahini, lemon juice, water
and cumin to the work bowl; process on
HIGH for 60 seconds to combine. Scrape the
work bowl. With the machine running, add the
olive oil in a slow, steady stream; process on
HIGH until the hummus is smooth and creamy,
about 3 minutes.
3. Add half the chopped parsley; pulse to incor-
porate, 5 to 10 times. Allow the hummus
to rest for 30 minutes before serving, to allow
the flavors to blend. Serve in a shallow bowl,
sprinkled with the remaining chopped parsley.
If desired, drizzle with extra virgin olive oil.
Variation: Add 3 drained roasted red pep-
pers with the chickpeas to make Roasted Red
Pepper Hummus. Makes about 2½ cups.
Nutritional information per tablespoon:
Calories 45 (33% from fat) • carb. 6g • pro. 2g • fat 2g
sat. fat 0g • chol. 0mg • sod. 112mg • fiber 1g
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about ¾ cup
1 garlic clove
2 tablespoons Dijon mustard
¼ cup red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1⁄3cup extra virgin olive oil
1⁄3cup vegetable oil
1. Insert the metal blade. With the machine run-
ning on HIGH, drop the garlic through the feed
tube and process to chop, 10 seconds. Scrape
the work bowl. Add the mustard, vinegar, salt
and pepper. Process on HIGH, to combine,
10 seconds; scrape the work bowl. With the
machine still on HIGH, add the oils in a slow,
steady stream, about 45 seconds. Process
until emulsified.
2. Refrigerate if not using immediately; bring
to room temperature before using. Process
for 10 seconds to emulsify if separation has
occurred.
Note: Basic Vinaigrette may be modified by
changing the flavor of the vinegar, mustard
or oil. Try using fresh lemon juice and a little
honey for a honey-mustard vinaigrette. Add
fresh herbs, sun-dried tomatoes, or pesto for
other flavor changes.
Nutritional information per tablespoon:
Calories 110 (96% from fat) • carb. 1g • pro. 0g • fat 12g
sat. fat 2g • chol. 0mg • sod. 116mg • fiber 0g
Pesto
Our pesto is lower in fat than traditional recipes,
but just as flavorful.
Makes ¾ cup
1 ounce Parmesan, cut into ½-inch pieces
1 garlic clove
2 tablespoons lightly toasted pine nuts or
walnuts
¼ teaspoon kosher salt
2 cups packed fresh basil leaves, washed
and dried
2– 4 tablespoons extra virgin olive oil
1. Insert the metal blade. With the machine
running on HIGH, drop the cheese through the
feed tube and process to chop, about
10 seconds.

10
2. With the machine running on HIGH, drop the
garlic clove through the feed tube; process
to chop, about 5 seconds. Scrape down the
sides of the work bowl, and add the nuts and
salt. Process to chop, about 10 seconds.
Add the basil. Pulse to chop, 20 to 30 times.
Scrape down the sides of the work bowl.
While on HIGH, add the olive oil to taste in a
slow drizzle.
3. Transfer to a jar to store. Let rest for about
30 minutes before using, to allow the flavors
to blend.
4. Refrigerate to store, with a layer of olive oil
poured over the top to prevent discoloration.
Keeps 5 days in the refrigerator, or may be
frozen.
Nutritional information per ½ tablespoon:
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g
sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g
Simple Tomato Sauce
A simple marinara sauce for pasta, or when reduced, a
tasty topping for homemade pizzas.
Makes 2 cups tomato sauce for pasta / 1¼ cups
tomato sauce for pizza
1 small onion, cut into 1-inch pieces
¾ teaspoon extra virgin olive oil
3 garlic cloves
½ teaspoon dried oregano
1 can (19 ounces) plum tomatoes,
with juices
6–8 large basil leaves
2 tablespoons dry white wine
or vermouth
1⁄8teaspoon kosher salt
1⁄8teaspoon freshly ground black pepper
¼–½ teaspoon red pepper flakes (optional,
to taste, for a spicier sauce)
1. Insert the metal blade. Pulse to chop the
onion, 10 times.
2. Heat the olive oil over medium heat in a
2-quart saucepan. Add the onion, garlic, and
oregano. Cook, stirring for 2 to 3 minutes, until
the onions begin to soften and the oregano
becomes fragrant. Add the canned tomatoes
with their juices, basil, wine and salt. Bring
to a boil, then reduce the heat to low, cover
loosely and simmer for 50 to 60 minutes. Turn
off the heat and let cool in the pan for 10 min-
utes. Stir in the black pepper and optional red
pepper flakes.
3. Using the metal blade, pulse the sauce 15
times for a rustic, chunky sauce, or process
on HIGH for 2 minutes for a smooth sauce.
The sauce is now ready to use for pasta.
4. If you want a sauce for pizza, return the sauce
to the pan. Simmer, uncovered, over low heat,
for 30 to 40 minutes to reduce, stirring.
5. Transfer the reduced sauce to a bowl to cool
before using as a pizza topping.
Nutritional information per ½-cup serving:
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g
sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g
Pesto, Cheese & Fresh
Tomato Pizza
Homemade pesto and fresh, ripe tomatoes make this a
great summertime pizza.
Makes one 14-inch pizza or two 9-inch pizzas,
to serve 4
1 recipe Pizza Dough (page 11)
½ ounce Parmesan, cut into
½-inch cubes
2 ounces fresh mozzarella,
very well chilled
1½ ounces fontina cheese,
very well chilled
½ pound firm but ripe plum tomatoes
3 tablespoons pesto (page 9)
1 teaspoon extra virgin olive oil
Cornmeal for dusting the peel or pan
1. Prepare the pizza dough and let rise. Position
the top rack of the oven about 8 inches from
the top. If using a baking stone, place it on the
rack. Preheat the oven to 500°F.
2. Insert the metal blade. With the machine
running, drop the Parmesan through the feed
tube. Process 15 seconds; leave in bowl.
Insert the thick shredding disc. Use medium
pressure to shred the mozzarella and fontina.
Transfer the cheeses to a bowl; toss to
combine and reserve.
3. Insert the thick slicing disc. One at a time,
place the tomatoes in the feed tube. Use light
to medium pressure to slice. Reserve.
4. When the dough has risen, punch down; use
as is or divide into 2 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on
a baker’s peel that has been sprinkled with

11
cornmeal, or on a perforated pizza pan, a
pizza screen or baking sheet without sides
that has been sprinkled with cornmeal. Brush
the edges with the olive oil, then using an
offset spatula, spread the pizza to within ¾
inch of the edges with the pesto, using 3
tablespoons on the 14-inch pizza or 1½ table-
spoons on each 9-inch pizza. Sprinkle the
pizza(s) with the shredded cheeses. Top with
the sliced tomatoes.
5. Carefully slide the pizza onto the stone (posi-
tion the peel over the back edge of the stone,
and use a rocking motion to shake and slide
the pizza off the peel onto the stone), or place
the pan in the hot oven. Bake the pizza for 5
minutes, then rotate it front to back for even
baking. Bake for another 3 to 6 minutes,
until the pizza is bubbly and the edges of the
dough are golden brown, puffed and crispy.
Remove from the oven and let rest on a rack
for 2 to 3 minutes before slicing.
Nutritional information per serving:
Calories 177 (from fat 39%) • carb. 20g • pro. 7g • fat 8g
sat. fat 3g • chol. 12mg • sod. 331mg • fiber 1g
Sesame Dinner Rolls
Fresh from the oven, warm rolls make any
dinner extra special.
Makes 16 rolls
½ cup plus 2 tablespoons fat-free evapo-
rated milk
1 package (2¼ teaspoons) active
dry yeast
1½ tablespoons granulated sugar
1 large egg, beaten
2¾ cups unbleached, all-purpose flour
6 tablespoons unsalted butter, room tem-
perature and in 1-inch pieces
1 teaspoon kosher salt Nonstick
cooking spray
1 large egg
1 teaspoon water
1 teaspoon sesame seeds
1. In a small saucepan over medium heat, warm
milk to 110°F–115°F. Remove from heat. Add
yeast and sugar; stir to dissolve and let sit until
foamy, about 5 minutes. Add beaten egg; stir
gently to combine. Transfer to a liquid measur-
ing cup and reserve.
2. Insert metal blade. Process flour on LOW with
butter and salt until combined, about 15 to 20
seconds. With the machine running on LOW,
gradually pour in the yeast mixture through
the small feed tube. Add it in a steady stream,
only as fast as the flour can absorb it. After the
dough forms a ball, process 45–50 seconds
to knead. Place in a large plastic food storage
bag and seal top. Let rise until doubled in size,
about 1 to 1½ hours.
3. Lightly coat an 8- or 9-inch round baking pan
with nonstick cooking spray. Place dough on a
lightly floured surface and punch down. Divide
dough into 16 equal pieces and shape each
piece into a ball. Place balls into the pan so
they are just touching each other. Cover with
plastic wrap coated with cooking spray and let
rise 1 hour. Preheat oven to 350°F 15 minutes
before baking.
4. Combine the egg and water. Brush over rolls
and sprinkle with sesame seeds. Bake in pre-
heated oven until golden, about 35–40 minutes.
Cool on wire rack.
Nutritional information per roll:
Calories 129 (33% from fat) • carb. 18g • pro. 4g • fat 5g
sat. fat 3g • chol. 35mg • sod. 154mg • calc. 27mg • fiber 1g
Pizza Dough
Pizzas are so simple to make with a Cuisinart®
Food Processor that you can throw away the
delivery menu!
Makes ¾ pound dough to make two 9-inch crusts,
or one 14-inch crust
1 packet (2¼ teaspoons) active
dry yeast
1 teaspoon granulated sugar
²/3cup warm water (105°F–115°F)
1²/3cups unbleached, all-purpose flour or
bread flour
1 teaspoon extra virgin olive oil, plus
more for coating ball of dough
¾ teaspoon kosher salt
1. In a medium liquid measuring cup, dissolve
yeast and sugar in warm water. Let stand until
foamy, about 3 to 5 minutes. Insert metal blade
in work bowl and add flour, olive oil and salt.
Add cold water to yeast mixture. With machine
running on LOW, pour liquid through feed tube
as fast as flour absorbs it. Process until dough
cleans sides of work bowl and forms a ball. Then
process for 30 seconds to knead dough. Dough
may be slightly sticky. Coat the dough lightly
with olive oil, place in a plastic food storage bag

12
and seal the top. Let rise in a
warm place for about 45 minutes.
2. Place dough on a lightly floured surface and
punch down. Roll into desired crust size(s) and
follow pizza recipe.
Nutritional information per serving (based on 8 servings):
Calories 103 (6% from fat) • carb. 21g • pro. 6g • fat 1g
sat. fat 0g • chol. 0mg • sod. 219mg • fiber 1g
Basic Cheesecake
Creamy, smooth and simple to prepare.
Top with fresh fruit for a special dessert.
Makes 6 servings
Crust:
3 honey graham crackers, broken into
pieces
1 tablespoon granulated sugar
1 tablespoon unsalted butter
Filling:
1 pound (two 8-ounce packages) low fat
cream cheese, room temperature
½ cup granulated sugar
1 tablespoon pure vanilla extract
2 large eggs, room temperature
1. Preheat the oven to 325°F. Wrap the bottom
and sides of a 7 x 3-inch springform pan in
aluminum foil. It should come up to the top of
the pan.
2. Prepare the crust. Insert the metal blade.
Process the graham crackers on HIGH until
they are fine crumbs; add the tablespoon of
sugar and the butter through the feed tube
and process until the butter can no longer be
seen. Press into the bottom of the prepared
pan. Reserve.
3. Wipe out the work bowl with a paper towel.
Insert the metal blade. Process the cream
cheese on HIGH until smooth, about 20 to 30
seconds. Add the sugar and vanilla extract
through the feed tube and process until
smooth, about 30 seconds. Scrape down the
sides of the work bowl. With the machine run-
ning on HIGH, add the eggs, one at a time.
Process 10 seconds after each addition. Do
not over-process.
4. Carefully pour the cream cheese mixture into
the prepared pan. Place in a roasting pan, and
set on the rack of the oven. Carefully add hot
water to the roasting pan until it reaches half-
way up the sides of the springform pan. (This
is called a water bath or bain marie.) Bake
the cheesecake in the preheated oven for 60
minutes. The cheesecake will still look jiggly in
the center. (Do not worry – it will firm up as it
cools.) Remove the cheesecake from the bain
marie, remove the foil, and place on a rack.
Cool completely on a rack, then cover and
refrigerate for at least 8 hours.
5. The cheesecake is best made a day ahead.
Garnish with fresh fruit if desired.
Nutritional information per serving:
Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat 17g
sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g
Carrot Cake with White
Chocolate-Cream
Cheese Frosting
Wonderful as a 2-layer cake, but try it as a single layer
cake, freezing the second layer for another time.
Makes 8 servings
Cake:
Nonstick cooking spray
¾ pound carrots, peeled
1½ cups unbleached, all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1⁄3teaspoon kosher salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup packed light brown sugar
¼ cup vegetable oil
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
¾ cup pecans or walnuts,
lightly toasted
½ cup golden raisins
¾ cup well-drained pineapple chunks
Frosting:
12 ounces (1½ 8 ounce packages) low-fat
cream cheese
4 ounces white chocolate,
roughly chopped
16 toasted pecan or walnut halves,
for garnish
1. Preheat oven to 350°F. Spray two 8 x 2-inch

13
round cake pans with cooking spray; line the
bottom with a round of parchment paper and
spray again. Reserve.
2. Insert the thick shredding disc; use medium
pressure to shred the carrots. Divide carrots
in half. Steam half the carrots until tender,
about 6 to 8 minutes. Reserve the remaining
raw carrots.
3. Insert the metal blade. Pulse the flour, baking
powder, baking soda, salt, cinnamon, ginger
and nutmeg to sift. Remove and reserve.
4. Process the steamed carrots on HIGH until
smooth, 10 to 15 seconds. Add the brown
sugar and oil; process until smooth, 10 sec-
onds. Add the eggs one at a time, processing
on HIGH, 10 seconds after each addition.
Add the vanilla extract; process on HIGH to
combine, 5 seconds; scrape the bottom and
sides of the work bowl. Add the flour mixture;
pulse to incorporate, about 10 times. Add the
¾ cup of pecans, raisins and pineapple. Pulse
until just combined.
5. Divide the batter evenly between the two pre-
pared pans. Bake in the preheated oven for 30
to 35 minutes, until a cake tester comes out
clean when inserted in the center. Cool in the
pans for 10 minutes, then invert onto a wire
cooling rack and remove the parchment paper.
Cool completely before frosting. This cake is
actually better when made a day ahead. The
layers may also be well wrapped and frozen.
6. While cakes are baking, prepare the frosting.
Clean out the work bowl and metal blade.
Put the metal blade back into the clean work
bowl. Process the cream cheese on HIGH
until smooth. In a double boiler over hot water,
carefully melt the white chocolate. Cool slight-
ly. With the machine running on HIGH, pour
the melted chocolate down the feed tube and
process until smooth. This will make enough
frosting to frost the layers and sides of the
carrot cake. Use an offset spatula to frost the
cake. Garnish with pecan/walnut halves.
Nutritional information per serving:
Calories 610 (45% from fat) • carb. 75g • pro. 11g • fat 31g
sat. fat 10g • chol. 73mg • sod. 444mg • fiber 4g
Basic Flaky Pastry Dough
This recipe makes ample crust for a 9- to 11-inch regular
or deep-dish pie or tart. Leftover pastry may be rolled
out and cut into shapes to garnish the pie, or brushed
with milk, sprinkled with sugar or cinnamon and sugar,
and baked until lightly browned.
For a single crust pie or tart:
1½ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
¹∕³teaspoon baking powder
8 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
2 tablespoons vegetable shortening
(preferably non-hydrogenated), cut into
½-inch pieces, well chilled
2–4 tablespoons ice water
For a single crust pie with a lattice top:
2½ cups unbleached, all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
12 tablespoons unsalted butter, cut into
½-inch pieces, well chilled
2 tablespoons vegetable shortening, cut
into ½-inch pieces, well chilled
4–6 tablespoons ice water
1. Insert the metal blade. Process the flour, salt
and baking powder on LOW to sift, 10 sec-
onds. Add the well-chilled butter and shorten-
ing. Use short rapid pulses until the mixture
resembles coarse cornmeal and no pieces
of butter larger than a pea remain visible, 15
to 20 pulses. Sprinkle half the maximum ice
water on the flour and butter mixture, then
pulse 5 or 6 times. The dough will be crum-
bly, but should begin to hold together when
a small amount is picked up and pressed
together. Sprinkle on more water, a teaspoon
(two for the two-crust recipe) at a time, with
2 to 3 quick pulses after each addition, add-
ing just enough water for the dough to hold
together easily when pressed into a ball. Add
the liquid sparingly so that the dough is not
sticky. Do not over-process or the pastry will
be tough, not tender and flaky.
2. Turn the dough out onto a lightly floured sur-
face. Press together into a ball, then flatten
into a disc about 6 inches in diameter (two
discs for the two-crust recipe). Wrap in plastic
wrap and refrigerate for 1 hour before continu-
ing, to allow the gluten in the flour to rest. The
dough will keep refrigerated for up to 3 days,
or may be frozen (double-wrapped) for up to a
month. Thaw at room temperature for an hour
before using.
Note: To bake the pastry blind for a single-

14
crust filled pie or tart, roll out pastry 1⁄8inch
thick to fit pan; crimp and seal edges. Prick
bottom all over with a fork. Chill for 30 min-
utes. Preheat the oven to 400°F. Line with a
sheet of aluminum foil or parchment paper
and fill with pie weights, dry rice or beans.
Bake for 15 minutes.
Nutritional information per serving
(single crust, based on 12 servings):
Calories 143 (62% from fat) • carb. 12g • pro. 2g • fat 10g
sat. fat 5g • chol. 21mg • sod. 55mg • fiber 0g
Deep-Dish Pear and
Apple Pie
Pears and apples combine to make a delightful
taste combination. You may also choose to use all pears
or all apples.
Makes a 10-inch deep-dish pie (12 servings)
1 recipe for Basic Flaky Pastry Dough,
single crust with lattice top (page 13)
3 ripe but firm pears (about 1½ pounds),
peeled, cored and quartered
Juice of 1 large lemon, divided
3 Granny Smith apples (about 1½ pounds),
peeled, cored and quartered
¼ cup pure maple syrup
1½ teaspoons pure vanilla extract
4 tablespoons unbleached,
all-purpose flour
¾ cup dried cranberries (or dried tart cher-
ries, dried blueberries, or raisins)
Egg wash (1 egg, 1 tablespoon water,
pinch salt)
1. Preheat oven to 400°F.
2. Roll out half the pastry to fit a 10-inch deep-
dish pie plate, leaving a ½-inch overhang.
Refrigerate until ready to use.
3. Insert the thick slicing disc. Arrange the pear
quarters in the feed tube. Use medium pres-
sure to slice. Repeat until all the pears are
sliced. Transfer to a bowl and toss gently with
1 tablespoon of the lemon juice. Reserve.
4. Arrange the apple quarters in the feed tube.
Use medium pressure to slice. Transfer to a
bowl and toss with 1 tablespoon of the lemon
juice. Reserve.
5. Insert the metal blade. Process the remaining
lemon juice, maple syrup and vanilla extract
on HIGH to combine. Layer half the apples in
the prepared piecrust; sprinkle with 1 table-
spoon of the flour and 3 tablespoons of the
dried cranberries. Top this with a layer of half
the pears sprinkled with 1 tablespoon of the
flour and 3 tablespoons of the dried cranber-
ries. Repeat both layers. Drizzle the maple
syrup mixture evenly over the top of the fruit.
6. Roll out the remaining dough into a 10-inch
disc on a piece of parchment paper. Cut into
¼- to ½-inch strips. Brush the outer rim of the
tart shell with the egg wash. Weave the strips
into a latticework design over the apples.
Brush lattice with additional egg wash. Press
gently along the edges to seal. Trim the edges
if necessary.
7. If desired, roll out some of the leftover dough
and cut with small decorative cookie cutters.
For this pie, you could use pears, apples and
leaves. Brush the bottoms of the shapes with
a little water and lay atop the crust in a deco-
rative fashion.
8. Bake the pie in the bottom third of the pre-
heated oven for 45 to 60 minutes, covering
the edges with foil if they begin to get too
browned after about 35 to 40 minutes. Let
the pie rest on a cooling rack at least an hour
before serving.
Nutritional information per serving:
Calories 366 (48% from fat) • carb. 44g • pro. 4g • fat 20g
sat. fat 11g • chol. 41mg • sod. 112mg • fiber 4g

15
WARRANTY
LIMITED 3-YEAR
WARRANTY
(U.S. AND CANADA ONLY)
This warranty is available to consumers only. You are a
consumer if you own a Goodful™by Cuisinart®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
Goodful™by Cuisinart®Food
Processor will be free of defects in materials and
workmanship under normal home use for 3 years from
the date of original purchase.
We recommend that you visit our website, www.cui-
sinart.com for a fast, efficient way to complete your
product registration. However, product registration does
not eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the war-
ranty benefits. In the event that you do not have proof of
purchase date, the purchase date for purposes of this
warranty will be the date of manufacture.
If your Goodful™by Cuisinart®Food Processor
should prove to be defective within the warranty period,
we will repair it, or if we think necessary, replace it. To
obtain warranty service, simply call our toll-free num-
ber 1-800-726-0190 for additional information from our
Consumer Service Representatives, or send the defec-
tive product to Consumer Service at Cuisinart, 7475
North Glen Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product.
Please pay by check or money order made payable to
Cuisinart (California residents need only supply proof of
purchase and should call 1-800-726-0190 for shipping
instructions).
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 dam-
aged products are not covered under warranty. Please
be sure to include your return address, daytime phone
number, description of the product defect, product
model number (located on bottom of product), original
date of purchase, and any other information pertinent to
the product’s return.
CALIFORNIA RESIDENTS ONLY:
California law provides that for In-Warranty Service,
California residents have the option of returning a non-
conforming product (A) to the store where it was pur-
chased or (B) to another retail store which sells Cuisinart
products of the same type.
The retail store shall then, at its discretion, either repair
the product, refer the consumer to an independent
repair facility, replace the product, or refund the pur-
chase price less the amount directly attributable to the
consumer’s prior usage of the product. If the above
two options do 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 noncon-
forming products under warranty.
California residents may also, according to their pref-
erence, return nonconforming products directly to
Cuisinart for repair, or if necessary, replacement, by
calling our Consumer Service Center toll-free at 1-800-
726-0190.
Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such prod-
ucts under warranty.
BEFORE RETURNING YOUR CUISINART
®
PRODUCT
If you are experiencing problems with your Cuisinart
product, we suggest that you call our Cuisinart Service
Center at 1-800-726-0190 before returning the product
for service. If servicing is needed, a Representative
can confirm whether the product is under warranty and
direct you to the nearest service location.
Your Goodful™by Cuisinart®Food Processor has
been manufactured to the strictest specifications and
has been designed for use only in 120-volt outlets and
only with authorized accessories and replacement parts.
This warranty expressly excludes any defects or damag-
es caused by attempted use of this unit with a converter,
as well as by use with accessories, replacement parts or
repair service other than those authorized by Cuisinart.
This warranty does not cover any damage caused
by accident, misuse, shipment or other than ordinary
household use. This warranty excludes all incidental or
consequential damages. Some states do not allow the
exclusion or limitation of these damages, so these exclu-
sions may not apply to you. This warranty gives you
specific legal rights, and you may also have other rights,
which vary from state to state.
Important: If the nonconforming product is to be ser-
viced by someone other than Cuisinart’s Authorized
Service Center, please remind the servicer to call our
Consumer Service Center at 1-800-726-0190 to ensure
that the problem is properly diagnosed, the product is
serviced with the correct parts, and the product is still
under warranty.

G IB-16204
Trademarks or service mark of third parties used herein are
the trademarks or service marks of their respective owners.
©2019 Buzzfeed
111 East 18th Street
New York, NY 10003
Goodful™is a trademark
of Buzzfeed, Inc
©2019 Cuisinart
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Glendale, AZ 85307
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