Cuisinart FP-12DCNC Elite Collection 12-Cup (3 L) Food Processor

Model: FP-12DCNC
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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!


  • 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


  • 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


Classic Naan


Servings: 12
  • 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


Servings: 8


  • 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


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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