Water ICE CUP Cubes INCH-½ | Cuisinart MFP-107 Series instruction

DOUGHS/BREADS 40

0g berfi 0mg .calc 95mg .sod 20mg .chol 5g fat .sat 7g fat 1g .pro 7g .carb fat) from (66% 100 Calories servings): 12 on (based serving crust-single per information Nutritional

0g berfi 0mg .calc 190mg .sod 40mg .chol 9g fat .sat 15g fat 2g .pro 15g .carb fat) from (66% 200 Calories servings): 12 on (based serving crust-double per information Nutritional

.months 6 to up for well freezes pastry this wrapped, well is it as long As NOTE:

.use to ready until refrigerate and plastic in wrap disc; atfl a into each form and pieces two into equally dough Divide .water the of all need not may you – dough a forms just mixture until pulse and time, a at tablespoon 1 water in Pour .2

.crumbs coarse resembles mixture the until pulse and butter the Add .sift to seconds 10 for process and salt and ourfl the Add .processor food the of bowl work the into blade chopping the Insert .1

pie crust-double inch-9 one or pies inch-9 crust-single two Makes

WATER ICE CUP	¼
CUBES INCH-½
INTO CUT AND COLD ,BUTTER	16
UNSALTED TABLESPOONS	16
SALT KOSHER TEASPOON	1
FLOUR PURPOSE-ALL
,UNBLEACHED CUPS	2

.treats savory or sweet for used be can dough versatile This

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Cuisinart MFP-107 Series manual Water ICE CUP Cubes INCH-½

Contents

Instruction Booklet Page Food Capacity Recommended Maximum Work Bowl Capacity Important Unpacking Instructions Safeguards Special Cord SET Instructions Contents Housing Base and Motor Features and Benefits Assembly Instructions Machine Controls Machine FunctionsUser Guide & Capacity Food Tool Directions CLEANING, Storage and Maintenance For Your SafetyTechnical Data Food Processing Troubleshooting Warranty Limited ONE-YEAR California Residents only Desserts Servings 12 to 8 pie, inch-10 one MakesExtract Vanilla Pure Teaspoon Room Servings 12 about cake, inch-8 one Makes Pieces 4 Into CUT Yogurt PlainPieces 8 Into Standard 1 Ounces Biscuits 12 Makes DOUGHS/BREADSTeaspoon Tartar Sugar Rolls 12 MakesBrushing for Brushing Pure Teaspoon Optional CubedTablespoons Water ICE CUP Cubes INCH-½ Yeast DRY Dough Entrées Servings 6 tacos twelve Makes SodiumUSE To 3½ Servings 4 Makes Divided ,FLOUR Sodium LOWDiscarded Onion Small Drained Cooking for Cakes inch-3 twelve to ten Makes SOUPS/SALADS/SIDES Cups 3 about Makes Juice LemonZest Lemon Into CUT Thawed Frozen OIL Olive RED Head MediumFresh CUP Divided Variety Immediately Serve Pieces INCH-1 Cups 3½ Makes Appetizers Nutmeg Pinch Pecorino OuncePieces Inch Into CUT and Trimmed Pound 1 than More Slightly cool to aside Set .rella Into out press gently ngers,fi your of tips the WithUntil Cook .spoon wooden a with pan the of bottom ¼ and garlic the with skillet hot the to fennel Add Sandwiches 22 about Makes LemonWidthwise Bread Salt SEA Softened Cups 2½ about Makes Peeled ,ONION Medium Pieces INCH-1INTO Servings 12 to 10 Makes Brunch & Breakfast Seeded Armesanp Ounce Servings 16 loaf pound-2 one Makes OuncesZucchini Large Spray Cooking Nonstick Nsmuffi 6 Makes Juice Lime BasicsRemoved Pits Discarded Stems Pieces INCH-½INTO Cup ¼ serving per information Nutritional Process-over not Do .combine to pulses long Use to ready until RefrigerateUse pepper black and yogurt mayonnaise, the Add Chop to times 10 to 5 pulse and capers Sauce Spicier Wine White DRY CUPWhole Ounces 28 can Pesto Basil Cups 1¼ Makes OIL Olive Virgin Extra CUP Cup 1 Makes Dressing Tahini Cup 1 about Makes Pepper White Ground TeaspoonPeanuts Cheese Cream Salmon Seconds 0g berfi 0mg .calc 24mg .sod 20mg .chol 5g fat .satAbout for needed, as down scraping Process, .butter Seconds 20 about Complete is bread until or minutes 20 about for layer Breadcrumbs Fresh Basic Desserts Recipes Booklet RecipeCOLLECTION Elite Coating Gloss varnishing Conair By Astor You Date 26/07/2012