Cuisinart DLC-2009M Series Instruction Manual
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Cuisinart DLC-2009M Series Instruction Manual

Cuisinart DLC-2009M Series Instruction Manual

Premier series 9-cup food processor
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INSTRUCTION AND RECIPE BOOKLET
Premier Series 9-Cup Food Processor
DLC-2009M Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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Summary of Contents for Cuisinart DLC-2009M Series

  • Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009M Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

  • Page 2: Recommended Work Bowl Capacities

    Recommended work bowl capacity for various foods FOOD CAPACITY Chopped fruits 8 cups processed food and vegetables Chopped or puréed 1¼ pounds meat, cut into 1-inch or smaller cubes, chilled meat, poultry, fi sh or seafood Bread dough 4 cups fl our (32 ounces), yielding two 1-pound loaves Pizza dough 3 cups fl our (26 ounces), yielding three 12-inch pizzas Nuts for nut butters...

  • Page 3: Unpacking Instructions

    INSTRUCTIONS ARE VERY SHARP. 8. Lift out the top foam block. 9. Lift work bowl (G) and large/ small This package contains a Cuisinart Pre- pushers (H) from the middle foam mier Series 9- Cup Food Processor, and block. the standard parts for it: work bowl, work 10.

  • Page 4: Table Of Contents

    CONTENTS Making Consecutive Batches..13 Bread Dough Problems and Solutions . . 14 Recommended Work Bowl Capacities. . . 2 Sweet Dough Problems and Solutions. . 15 Unpacking Instructions ....3 Preparing Food For Slicing Important Safeguards.

  • Page 5: Important Safeguards

    5. Do not let cord hang over edge of table or 4. The use of attachments not recom- counter, or touch hot surfaces. mended or sold by Cuisinart may cause fi re, electrical shock or personal injury, or 6. Do not operate any appliance with damage to your food processor.

  • Page 6: Introduction

    Mouth Feed Tube is perfect for slicing whole fruits and vegetables without precutting. This feature, plus the ability to use all of your existing Cuisinart specialty Pusher Assembly blades and discs, makes the Premier Series 9-Cup the select choice in food processors.

  • Page 7: Machine Includes

    ASSEMBLY 2. 9-cup work bowl 3. Cover with Cuisinart ® Supreme Wide INSTRUCTIONS Mouth Feed Tube Blade Operation 4. Pusher assembly that slides inside the 1.

  • Page 8: Machine Functions

    4. With the stem facing down, place the • Place the work bowl over the center assembly over the center hub. It should fi t stem, with the handle area just to the left snugly and rest on the bottom of the of center.

  • Page 9: With Metal Blade

    To prevent the blade from falling from When making soup, you will want to purée the work bowl onto your hand when vegetables that have been cooked in liquid. emptying the work bowl, use one of the Don’t add the liquid to the work bowl, just following methods: the cooked vegetables;...

  • Page 10: Fruit Like Dates

    To chop peel from citrus fruit or to chop To make peanut butter and other nut butters sticky fruit like dates or raisins Process up to the recommended amount of For citrus, remove only the peel with a nuts. Using the ON button, let the machine vegetable peeler, not the white pith, which run continuously.

  • Page 11: Beat Egg Whites

    For a “one egg” batch of basic mayonnaise For seasoned crumbs, chop parsley or other made with pasteurized liquid eggs, place ¼ fresh herbs with the crumbs. For buttered cup pasteurized liquid eggs, 2 tablespoons crumbs, process until the dry crumbs are of wine vinegar or lemon juice, 1 teaspoon dry the desired texture, then dribble melted but- mustard, ½...

  • Page 12: Kneading Yeast Dough

    Process by pulsing, inspecting after each the work bowl. pulse. Stop pulsing as soon as the dry It requires less kneading after the ingredi- ingredients have almost disappeared into ents are mixed. Although 30 seconds are the batter. Overprocessing will cause quick usually suffi cient, 60 to 90 seconds give breads and cakes to be tough.

  • Page 13: Processing Dry Ingredients

    pinch, or add a pinch of fl our. Let the mix- to test it. ture stand until it foams, up to 10 minutes. Kneading sweet dough If it does not foam, discard and begin Process dough for at least 30 seconds again with fresh yeast.

  • Page 14: Bread Dough Problems And Solutions

    TYPICAL BREAD DOUGH If dough feels tough after kneading Divide dough into 2 or 3 pieces and PROBLEMS AND redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable. SOLUTIONS If soft dough or liquid leaks onto base of If the blade doesn’t incorporate ingredients food processor Always start processor before adding...

  • Page 15: Sweet Dough Problems And Solutions

    uniformly soft, pliable and slightly sticky, fruits before processing. Seeds from citrus before setting aside to rise. Allow dough to fruits need not be removed. Remove the fully double in size in bowl or bag, punch rind before slicing or shredding, if desired. it down, then let it double again after Whole peppers are an exception it is shaped.

  • Page 16: Practicing Slicing And Shredding

    PRACTICING SLICING Long fruits and vegetables Trim foods like bananas, celery and zucchini AND SHREDDING by cutting them into pieces slightly shorter than the feed tube. Cut both ends fl at. (Use a 1. Insert a slicing or shredding disc, put ruler as a guide, or the pusher assembly.) Fill the cover on the work bowl and insert the feed tube with the pieces, standing them...

  • Page 17: Uncooked Meat And Poultry

    feed tube. To make julienne strips of ham, the sausage into pieces to fi ll the large feed bologna or luncheon meat, stack slices, then tube completely. Stand the pieces verti- roll or fold them double and stand upright in cally, packing them tightly so they cannot tilt the feed tube, wedging in as many rolls as sideways.

  • Page 18: Cleaning And Maintenance

    CLEANING AND The housing base is made of a tough plastic with high impact resistance. Its MAINTENANCE smooth surface will look new for years. Keep a sponge handy as you work, and Keep your food processor ready to use on wipe spills from the base.

  • Page 19: For Your Safety

    Remove it before tilting We warrant that your Cuisinart® Premier bowl, or hold it in place with your fi nger, a Series 9-Cup Food Processor will be free spatula or a spoon.
  • Page 20 Consumer Service Center toll-free at send the defective product to Customer 1-800-726-0190. Service at Cuisinart, 7475 North Glen Cuisinart will be responsible for the cost of Harbor Blvd., Glendale, AZ 85307. the repair, replacement, and shipping and To facilitate the speed and accuracy of handling for such products under warranty.

  • Page 21: Recipes

    Recipes Appetizers ........22 Soups .

  • Page 22: Appetizers

    Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups small onion, cut into 1-inch pieces (about ½ cup) ¼ cup fresh cilantro medium jalapeño pepper, seeded, cut into 1-inch pieces medium vine-ripened tomatoes, cut into 1-inch pieces teaspoon fresh lime juice ½...
  • Page 23 Roasted Garlic and Red Pepper Spread There is no such thing as too much garlic when it is roasted. Makes 2 cups large head of garlic (entire bulb), cloves peeled ½ teaspoon extra virgin olive oil cup lowfat sour cream medium scallion, trimmed, cut into 1-inch pieces large roasted red pepper (from a jar) ¼...
  • Page 24 Spinach, Feta and Artichoke Stuffed Mushrooms For a savory side dish, use this stuffi ng in portobellos. Makes 20 to 24 1½-inch stuffed mushrooms ¾-inch slice French bread, cut into 4 pieces ½ ounce Romano tablespoons lightly toasted pine nuts or walnuts can (15 ounces) artichokes, well drained, gently squeezed in paper toweling to remove excess moisture small garlic clove...
  • Page 25 Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining. Makes 28 pinwheels ¼ cup toasted walnuts ¾ ounce Asiago, cut into ½-inch pieces sun-dried tomato halves, reconstituted in ½ cup boiling water until softened, squeezed dry shallot (1 ounce) ¼...
  • Page 26 Hummus This popular Middle Eastern sauce may be served with the traditional pita wedges or may be used as a dip for fresh vegetable crudités. For something a little different, make the original recipe, and then use half to make one of the variations. Makes 2½...

  • Page 27: Soups

    Soups Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Makes 4 servings, 8 ounces each garlic clove small jalapeño pepper, seeded, cut into 1-inch pieces small scallions, trimmed, cut into 1-inch pieces small green bell pepper, about 6 ounces, cored, seeded, cut into 1-inch pieces small cucumber, about 6 ounces, peeled, cut in half lengthwise,...
  • Page 28 Butternut Squash Soup with Leeks Makes 5 servings, eight ounces each garlic cloves medium or 2 small leeks, about 5 ounces, rinsed well and cut into 1-inch pieces teaspoon extra virgin olive oil pounds butternut squash ½ teaspoon kosher salt ¼...
  • Page 29 Caramelized Five Onion Soup A twist on traditional French onion soup. Makes 6 servings, eight ounces each garlic clove shallots (2 ounces total) Spanish onions (1½ pounds total), cut in half vertically red onions (1 pound total), cut in half vertically leeks, about 1 inch in diameter, trimmed and well cleaned*, cut into 2-inch lengths tablespoons unsalted butter...
  • Page 30 Serve the soup in warmed bowls topped with a slice of the toasted French bread, a sprinkling of the cheeses, and topped with the chopped green onion. If desired, the bowls may be placed under a broiler or in a hot oven to melt the cheeses; if you do this, be sure to use ovenproof bowls.

  • Page 31: Sauces And Dressings

    Sauces and Dressings Basic Mayonnaise (The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are defi nitely worth the effort.
  • Page 32 Tartar Sauce A little lower in fat than most, this tartar sauce is good not only with fi sh and shellfi sh, but also with steamed fresh vegetables. Makes 1½ cups / 24 tablespoons 1½ ounces shallots or green onions, trimmed and cut into 1-inch pieces ounces drained sweet gherkin pickles tablespoons fresh fl...
  • Page 33 With the machine running, add the olive oil in a slow drizzle. Let rest for about 30 minutes before using to allow the fl avors to blend. 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.
  • Page 34 Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1¾ cups tomato sauce for pizza small onion (4 ounces), cut into 1-inch pieces garlic cloves ¾...
  • Page 35 • chol. 0mg • sod. 35mg • calc. 3mg • fi ber 1g Chocolate Sauce with Variations This Cuisinart version replaces cream with skim milk, cutting the fat nearly in half. Makes 1½ cups ounces good quality bittersweet or semisweet chocolate,...
  • Page 36 Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse about 15 to 20 times. If using sugar, add and process for 10 seconds. With the machine running, pour the hot milk slowly and carefully down the feed tube, process until the chocolate is melted and smooth, 1 minute.
  • Page 37 yellow bell pepper, stemmed, seeded and cut into 1½ x 3-inch pieces ounces Napa cabbage, washed and cut into 3-inch lengths ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty and tender) ounces snow peas, trimmed Insert the metal blade.
  • Page 38 Preheat oven to 350°F. Place walnut halves in a baking pan and toast until golden brown and fragrant, about 8 to 10 minutes. Allow to cool slightly. Insert metal blade in food processor and pulse to chop nuts coarsely, about 5 to 6 times. Reserve. Insert shredding disc.
  • Page 39 Lemony Honey Dijon Vinaigrette Try this dressing on a salad with sliced grilled chicken. Makes 1½ cups strips lemon peel, each 2 inches x ½ inch ¾ teaspoon kosher or sea salt shallots, ½ ounce each tablespoons fresh lemon juice tablespoons white wine vinegar tablespoons honey teaspoons Dijon-style mustard...
  • Page 40 Insert the metal blade. With the machine running, drop the shallots down the small feed tube; process 5 seconds to chop. Add the drained green peppercorns, chop 10 seconds. Remove and reserve. Process the chèvre, sour cream, lemon juice, white wine vinegar and water, until smooth, 30 seconds.

  • Page 41: Breads

    Breads Challah Braid If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (1½-pound loaf) tablespoons granulated sugar, divided package (2¼ teaspoons) active dry yeast ¼ cup warm water (105-115°F) 3¼ cups unbleached, all-purpose fl our 1½...
  • Page 42 Pecan Sticky Buns Our Pecan Sticky Buns are so good it’s hard to eat just one. Makes 9 servings Sweet Dough: package (2¼ teaspoons) active dry yeast ¼ cup granulated sugar, divided ¼ cup warm water (105-115°F) 2½ cups unbleached, all-purpose fl our ¼...
  • Page 43 Bake in preheated oven until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm. Nutritional information per sticky bun: Calories 553 (39% from fat) •...
  • Page 44 Cheese Bread This bread is excellent to serve with a hearty soup or for making sandwiches. Makes 12 servings (one 1½-pound loaf) package (2¼ teaspoons) active dry yeast teaspoon granulated sugar ¼ cup warm water (105-115°F.) ounces extra-sharp Cheddar cups unbleached, all-purpose fl our tablespoons unsalted butter, in 1-inch pieces teaspoon table salt ¾...
  • Page 45 cups unbleached, all-purpose fl our tablespoons unsalted butter, in 1-inch pieces ½ teaspoon ground nutmeg ½ teaspoon table salt ⁄ ³ cup raisins ⁄ ³ cup slivered almonds, divided (also used in fi lling) ⁄ ³ cup plus 1 tablespoon nonfat milk large egg Filling: ⁄...
  • Page 46 Classic White Bread Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) package (2¼ teaspoons) active dry yeast teaspoons granulated sugar ¹⁄ ³ cup warm water (105-115°F) cups unbleached, all-purpose fl our tablespoons unsalted butter, in 1-inch pieces 1½...
  • Page 47 • chol. 6mg • sod. 220mg • calc. 45mg • fi ber 2g Pizza Dough Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again. Makes ¾ pound dough (enough for two 9-inch crusts or one 14-inch crust) package (2¼...
  • Page 48 Cranberry–Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast. Makes 1 loaf (14 servings) nonstick oil cooking spray 1¼ cups unbleached, all-purpose fl our 1½ teaspoons baking powder ¼ teaspoon table salt ¾ cup pecan halves, shelled strips orange zest ⁄...
  • Page 49 Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (12 servings) nonstick cooking spray cup unbleached, all-purpose fl our tablespoons walnut halves, shelled ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon table salt ripe banana (about 5½...
  • Page 50 ¼ teaspoon table salt medium carrot (about 3 ounces), peeled, cut to fi t feed tube vertically ¹⁄ ³ cup walnut halves, shells removed strips orange zest ⁄ ³ cup fi rmly packed dark brown sugar ¾ cup fat-free milk large egg ¼...
  • Page 51 Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean.
  • Page 52 Cilantro-Lime Butter This compound butter is delicious on fresh corn on the cob. Makes ½ cup ¼ cup fresh cilantro, washed and dried strip lime zest stick (½ cup) unsalted butter, softened Insert metal blade. Process cilantro and zest until fi nely chopped, about 20 seconds. Scrape bowl and process an additional 20 seconds.
  • Page 53 To make bread: Preheat oven to 350°F. Lightly coat one 8 x 4-inch loaf pan with the nonstick cooking spray. Toast sliced almonds on a baking sheet until lightly browned, about 8 to 10 minutes. In a small bowl combine fl our, baking powder, salt and baking soda; reserve. Insert metal blade and process pears, egg, almond paste and butter until combined, about 30 seconds.

  • Page 54: Sides

    Sides French Cut Green Beans with Shallots The time-consuming French cut takes just seconds with a Cuisinart food processor. Makes 6 servings 1½ pounds fresh green beans, trimmed, cut to fi t feed tube horizontally large shallots, cut into 1-inch pieces 1½...
  • Page 55 Melt butter in a 3¾-quart saucepan over medium heat. Add zest mixture, juice and vinegar. Bring to a boil and add carrots. Reduce heat to medium-low. Cover and simmer until carrots are tender and glazed, about 13 to 16 minutes. Nutritional information per serving: Calories 144 (17% from fat) •...
  • Page 56 In a large saucepan, combine the milk, cream, nutmeg, pepper and salt. Stirring, bring this mixture to a boil. Carefully pour over the layered potatoes, leeks and cheeses. Top evenly with the buttered crumb and cheese mixture. Loosely cover with the foil and place in the preheated oven for 1½...

  • Page 57: Entrées

    Entrées Chili Lime Chicken with Grilled Pineapple and Zucchini A wonderful summertime supper for the grill. Makes 4 entrée servings medium zucchini, about 6 ounces each, cleaned and trimmed to 4-inch lengths ¼ fresh pineapple peeled and cored, cut to fi t the feed tube zest of 2 limes, bitter white pith removed garlic clove ¼...
  • Page 58 Greek Burgers with Feta and Olive Tapenade Makes 4 burgers small garlic clove tablespoon fresh parsley, well packed 1½ tablespoons capers, drained, rinsed and drained again ounces pitted imported green olives ½ teaspoon fresh lemon juice tablespoon extra virgin olive oil 1¼...
  • Page 59 Roasted Pork Loin with Apple, Onion and Dried Plum Stuffi ng The roast can be prepared ahead of time, making this a great dish for entertaining. Makes 8 servings dried pitted plums or prunes ¾ cup Applejack or brandy, divided ounces shallots garlic cloves 1½...
  • Page 60 Preheat the oven to 400ºF. Spray a roasting pan with nonstick vegetable oil spray. Spread the remaining onion/apple mixture in the bottom of the pan. Place the pork roast on top. Roast at 400ºF for 15 minutes, then lower heat to 375ºF. Continue to roast for another 45 to 60 minutes, until the internal temperature of the roast measures 150ºF when tested with an instant-read thermometer.

  • Page 61: Pizza

    Pizza Pesto, Cheese and Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes 1 pizza (14-inch) or 2 pizzas (9-inch) to serve 4 pizza dough, page 47 ½ pound fi rm but ripe plum tomatoes ½...

  • Page 62: Desserts

    Desserts Hazelnut Butter Cookies Melt-in-your-mouth delicious – keep this cookie dough on hand frozen and ready to bake when unexpected guests drop in. Makes about 70 cookies 1¼ cups unbleached, all-purpose fl our ¾ cup (4 ounces) lightly toasted hazelnuts ¼...
  • Page 63 ¼ cup unsalted butter, at room temperature large egg ½ tablespoon brandy ½ tablespoon pure vanilla extract Preheat the oven to 325ºF. Insert the metal blade. Use the pulse to chop the white chocolate, about 5 to 10 times; there should be no pieces larger than ½ inch. Remove and reserve. Use the pulse to chop the crystallized ginger, 10 to 15 times;...
  • Page 64 With unit running, pour melted butter through the small feed tube and process until blended, about 20 to 25 seconds. Scrape work bowl. Add eggs and vanilla; process until fl uffy and light, about 10 to 15 seconds. Add fl our and toffee bits; pulse until just combined, about 5 to 6 times.
  • Page 65 Peach Melba Crisp When these two summertime fruits are out of season, try this crisp using apples or pears with dried cherries or cranberries. Makes 6 servings nonstick cooking spray 1½ pounds ripe but still fi rm peaches, peeled, halved and pitted* 4 to 6 tablespoons granulated sugar, depending on sweetness of the fruit tablespoons instant tapioca 1½...
  • Page 66 Apple Kuchen This apple cake is also delightful when served for breakfast, brunch or coffee. Makes 8 servings ounces dried apricots ½ cup plus 2 tablespoons water nonstick cooking spray large Granny Smith or Golden Delicious Apples, peeled, cored and halved juice of ½...
  • Page 67 *This will yield 1 cup of apricot purée, enough to make this recipe 5 times. Leftover purée can be covered and refrigerated for 2 weeks, or frozen. Fruit purée may be substituted for part of the fat in many cake, brownie and cookie recipes. Do not remove all the fat or the product will be dry and tough.
  • Page 68 Double Chocolate Variation: Before making the cheesecake, chop 5 ounces of good quality bittersweet or semisweet chocolate that has been broken up using the metal blade and pulse 20 to 30 times until roughly chopped and the chunks are not bigger than ½ inch. Melt 3 ounces in a double boiler set over barely simmering water.
  • Page 69 fi t pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes. Preheat the oven to 400ºF. Line with a sheet of aluminum foil or parchment paper and fi ll with pie weights, dry rice or beans. Bake for 15 minutes. Nutritional information per serving (2-crust, 12 servings): Calories 252 (60% from fat) •...
  • Page 70 Notes...
  • Page 72 Juicers Cookware Coffeemakers Blenders Gadgets Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever. Try some of our other countertop appliances, cookware, tools and gadgets. www.cuisinart.com ©2015 Cuisinart 150 Milford Road...
  • Page 73 Version no : IB-13451 Fold Size 210X148mm Saddle Stitched: 72 PP Material (Cover): 105gsm art paper for whole book (Inside): 105gsm art paper for whole book Coating: Gloss varnishing in cover Color (Cover): 4C(CMYK)+1C(BK) (Inside): 1C(BK)+1C(BK) Date: Dec-05-2014 Co-ordinator: Linda Ouyang Hugo Description PDF version : IB-13451(0.0) Book...

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