Cups 1¼ Makes | Cuisinart MFP-107 Series instruction

BASICS 10

0g berfi 5mg .calc 104mg .sod 41mg .chol	1g fat .sat
10g fat 1g .pro 0g .carb fat) from (96%	93 Calories
yolks): egg using tablespoon, (1
serving per information Nutritional

.yolks egg the for substituted be may Beaters® Egg eggs, raw using avoid to and mayonnaise, cholesterol-lower For

.shell the and whites or yolks the between contact avoid and shells, intact with eggs AA or A grade clean, refrigerated, properly fresh, only use you recommend we risk, this reduce To .illness borne-food other or salmonella of risk slight the to due eggs cooked lightly and raw consuming in suggested is Caution warning: egg *Raw

.oil the adding before yolks the with removed, stems ),.etc basil, tarragon, dill, parsley, ,.e.(i herbs fresh packed rmlyfi cup 3⁄1 process mayonnaise: herb fresh For NOTE:

.accordingly seasoning adjust and Taste .minutes 4 about thick, until oil remaining the add slowly enous, -homog and edemulsifi is mixture the Once .minute 1 about take should step This .next the adding before yolks the into incorporated is drop each sure being stream, slow very a in tube feed the through oil the of cup ¼ rstfi the add running, machine the With .2

.seconds 30 about smooth, until water and juice lemon mustard, salt, yolks, egg the Process .processor food the of bowl work the into blade chopping the Insert .1

cups 1¼ Makes

OIL VEGETABLE
OR GRAPESEED CUP	¾
WATER TABLESPOON	1
JUICE LEMON FRESH TABLESPOON	1
MUSTARD DIJON TEASPOON	1
SALT KOSHER TEASPOON	¾
YOLKS EGG LARGE	4

.mayonnaise homemade in difference the Taste

MAYONNAISE BASIC

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Cuisinart MFP-107 Series manual Cups 1¼ Makes

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 Standard 1 Ounces Yogurt PlainPieces 4 Into CUT Pieces 8 Into Tartar DOUGHS/BREADSBiscuits 12 Makes Teaspoon Brushing Rolls 12 MakesSugar Brushing for 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 Onion Small Sodium LOWDivided ,FLOUR Discarded 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 ¼ and garlic the with skillet hot the to fennel Add Into out press gently ngers,fi your of tips the WithSlightly cool to aside Set .rella Until Cook .spoon wooden a with pan the of bottom 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 Discarded Stems BasicsJuice Lime Removed Pits Pieces INCH-½INTO Cup ¼ serving per information Nutritional Chop to times 10 to 5 pulse and capers Use to ready until RefrigerateProcess-over not Do .combine to pulses long Use pepper black and yogurt mayonnaise, the Add 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 20 about 0g berfi 0mg .calc 24mg .sod 20mg .chol 5g fat .satSeconds About for needed, as down scraping Process, .butter 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