Related Manuals for Cuisinart Pro Classic DLC-10S Series
Summary of Contents for Cuisinart Pro Classic DLC-10S Series
- Page 1 INSTRUCTION AND RECIPE BOOKLET ® ™ Cuisinart Pro Classic Food Processor DLC-10S Series For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using.
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Page 2: Maximum Work Bowl Capacity
RECOMMENDED MAXIMUM WORK BOWL CAPACITY FOOD CAPACITY Sliced or shredded fruit, vegetables or cheese 5 cups Chopped fruit, vegetables or cheese 2 cups Puréed fruit, vegetables or cheese 3 cups cooked; 1½ cups puréed Chopped or puréed meat, fish or seafood 1¼... -
Page 3: Important Unpacking Instructions
8. Save the shipping cartons and plastic foam blocks. You may want to use them in shipping the processor at a later date. This package contains a Cuisinart ® Food Pro- cessor, and these standard parts for it: metal... -
Page 4: Important Safeguards
4. Do not use outdoors. 4. The use of attachments not recommended or 5. Do not let cord hang over edge of table or sold by Cuisinart may cause fire, electrical counter, or touch hot surfaces. shock or personal injury, or damage to your 6. -
Page 5: Parts
Parts ® Your Cuisinart DLC-10S or DLC-10C will look like this after you follow the easy step-by-step assembly instructions inside. 1. Chopping/Mixing/Dough Blade 2. Shredding Disc 3. Slicing Disc 4. Feed Tube 5. Work Bowl Cover 6. Flat Cover 7. Work Bowl 8. -
Page 6: Table Of Contents
Contents Maximum Work Bowl Capacity ....2 Important Unpacking Instructions .... 3 Important Safeguards ....... 4 Parts ............5 Instructions for Use ........7 Instructions for Slicing and Shredding ..7 Chopping and Puréeing with Metal Blade ..........8 Techniques for Chopping and Puréeing with Metal Blade...... -
Page 7: Instructions For Use
INSTRUCTIONS FOR USE symbols on disc. Turn stem clockwise until it clicks into position. 1. Put base on counter, with nameplate facing you. Pick up work bowl, with handle facing 3. Place disc over shaft, matching outline on you, and place it on base with handle at its top to same shape on shaft. -
Page 8: Chopping And Puréeing With Metal Blade
PRACTICING WITH FOOD your thumb. Or hold the blade in place with your fi nger or a spatula while pouring out processed Try chopping some practice foods before you food. process food to eat. A zucchini or potato is a good choice. -
Page 9: Techniques For Chopping And Puréeing With Metal Blade
Place the compact Scrape sides of the bowl and continue processing cover on the work bowl so that the Cuisinart logo written on the cover is face up and... - Page 10 until drops of oil are visible. Taste for consisten- To whip cream: cy. The longer you process, the softer the butter Processor whipped cream holds its shape very will be. For chunky style, add a handful of nuts well. It is good for decoration or as a topping for just after the ball of nut butter begins to smooth gingerbread, berries or other desserts.
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Page 11: Techniques For Kneading Yeast Dough With The Blade
for 5 seconds to mix them. Remove and reserve Typical sweet dough contains a higher propor- the dry ingredients. tion of sugar, butter and/or eggs than a typical Add the eggs and sugar to the work bowl and bread dough. It is rich and sticky and it does not process to mix, letting the machine run about clean the inside of the work bowl. -
Page 12: Troubleshooting With Typical Bread Doughs
steady stream, only as fast as dry ingredients ab- 80 degrees. The rising time is about 1½ hours, sorb it. If liquid sloshes or splatters, stop adding it, but will vary from 45 minutes to several hours, but do not turn off machine. Wait until ingredients depending on the type of fl our and the humidity in the bowl have mixed, then add remaining liquid of the air. -
Page 13: Troubleshooting With Typical Sweet Doughs
Nub of dough forms on top of blade and soft, pliable and slightly sticky before setting it aside to rise. Let dough fully double in bulk in bowl does not become uniformly kneaded or bag, punch it down, then let it double up again Stop machine, carefully remove dough, divide it after it is shaped. -
Page 14: Preparation For Slicing And Shredding
PREPARATION FOR nanas, mushrooms, strawberries and tomatoes, and for all cheese. Use medium pressure for most SLICING AND SHREDDING food—apples, celery, citrus fruit, potatoes and Round fruits and vegetables zucchini. Use fi rm pressure for really hard vegeta- Before processing onions, apples and other large, bles like carrots and yams. -
Page 15: Slicing And Shredding Techniques
SLICING AND SHREDDING feed tube, wedging them in tightly. Slice them again. You will obtain long julienne strips. With TECHNIQUES the optional Square Julienne Discs, you can make Small, round fruits and vegetables square julienne strips in one operation. For large berries, radishes and mushrooms, trim Slicing Meat and Poultry the opposite ends fl at with a knife. -
Page 16: Additional Information If You Have A Problem
ADDITIONAL INFORMATION Soft cheese like mozzarella spreads out and collects on top of shredding disc IF YOU HAVE A PROBLEM The cheese was not cold enough, or the pressure Most problems with the food processor are easily on the pusher was too great. To shred soft cheese, solved. -
Page 17: For Your Safety
• Do not use pusher assembly if sleeve becomes detached from pusher. Call Cuisinart Consumer Service immediately. Our toll-free number is listed on the warranty. -
Page 18: Recipes
RECIPES Appetizers Quick Breads, Yeast Bread and Pizza Guacamole ............19 CornBread ............28 Blue Cheese and Pecan Spread ..... 19 Coffee Cake ............. 29 Chicken Liver Pâté .......... 19 White Bread ............. 29 Cheese Coins ..........19 Pizza Dough ............ 29 Pizza in a Hurry.......... -
Page 19: Guacamole
Guacamole Chicken Liver Pâté Serve with tortilla chips or crisp vegetables. An extraordinarily good party dish that is easy to For a less pungent taste, use fl at-leaf parsley make and keeps well. Serve it on toasted French instead of cilantro. bread or apple slices. -
Page 20: Chunky Gazpacho
until fl our is just mixed in. Chill dough until fi rm combine. Cover and chill before serving. enough to shape into logs, about 1 hour. *Handle hot peppers carefully. Their oil can irritate Divide dough into 3 equal parts and roll each into the skin and eyes. -
Page 21: Lentil Soup
Lentil Soup Split Pea Soup This hearty winter soup is a meal on its own, A perfect family lunch or supper. accompanied by crusty bread and a salad. 4 cups yield 6 cups yield ½ pound split green peas ounces lentils ½... -
Page 22: Meatloaf Or Meatballs
¾ pound combined meat and fat Chili If you don’t have a kitchen scale, measure sol- idly packed beef cubes and solidly packed fat Kids love chili and it’s a versatile dish. Serve it on hot dogs, fi ll tacos with it or eat it plain. This one cubes in cups, before chilling them, as follows: freezes well for about 6 months. -
Page 23: Sausage
Sausage chopped, 8 to 10 pulses. Sauté onion in skillet un- til soft, but not brown, about 5 minutes. Reserve. Use metal blade to process beef until coarsely When you make your own sausage, you’re in chopped. Add potatoes, salt, pepper and sautéed control of the ingredients. -
Page 24: Crab Cakes
Use metal blade to chop garlic and ginger fi ne, Form mixture into 1½ -inch cakes by generous about 4 pulses. Do not empty work bowl. Insert teaspoon measures. Coat them with crumbs in pie slicing disc. Stand chicken pieces tightly in feed plate and place on buttered baking sheet. -
Page 25: Potatoes Au Gratin
Put all ingredients except potatoes in work bowl medium carrots (about 2 ounces each) and insert shredding disc. Process potatoes and medium zucchini (about 4 ounces each) leave them in a work bowl. Remove shredding ¼ cup unsalted butter disc and carefully insert metal blade. Pulse 2 or Salt and pepper to taste 3 times, until liquid is absorbed. -
Page 26: Creamy Cole Slaw
Creamy Cole Slaw Cut carrots in lengths to fi t feed tube horizontally and parboil them in salted water until you can just pierce them with the tip of a sharp knife, about Cole slaw only takes minutes to prepare when you 3 to 5 minutes. -
Page 27: Mexican Salsa
Mexican Salsa added. Taste and adjust seasoning if necessary. *You can use one oil or a combination; about 20% Serve this sauce as a topping for tacos, or with light olive oil to 80% vegetable oil, for example. grilled fi sh or chicken. It is best when fresh; it may become slightly bitter after standing a day. -
Page 28: Raspberry Sauce
Use metal blade to process chocolate and sugar Use kitchen shears to trim dough, leaving 1-inch until chocolate is coarsely chopped, about 6 overlap beyond pan. Fold overlap under. Pinch pulses. Then process continuously until chopped crust to form decorative edge. Prick bottom and to a fi ne powder, about 60 seconds. -
Page 29: Coffee Cake
Coffee Cake White Bread This makes an excellent breakfast, or adds a sweet It’s best to make this bread with bread fl our, or fl avor to lunch or supper. unbleached fl our, or a combination of both. Bread made with bread fl our will rise higher in the oven. Dough package dry yeast Two 1-pound loaves... -
Page 30: Pizza In A Hurry
⁄ Preheat oven to 425°F and place rack in lower cups unbleached, all-purpose fl our third. Bake pizza crust for 6 minutes. In the mean- ¾ teaspoon kosher salt time, prepare fi lling. teaspoons olive oil Use metal blade to process Parmesan cheese and Vegetable oil for pan pepperoni until coarsely chopped. -
Page 31: Desserts Fudge Brownies
Fudgy Brownies Preheat oven to 350°F and place rack in center. Toast oats and pecans on baking sheet until lightly browned, about 10 minutes. Remove and These easy-to-make brownies are always a favorite reserve. Raise oven temperature to 375°F. in lunchboxes or for after-school snacks. Use metal blade to process butter and both sug- 16 brownies ars until smooth, about 2 minutes. -
Page 32: Cream Cheese Frosting
Process sugars, eggs, oil and vanilla extract with Pear Yogurt metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients and pulse until medium pears combined, about 6 times, stopping once to scrape ¼ cup confectioners’ sugar down work bowl. Use spatula to stir in raisins and ½... -
Page 33: Warranty
Cuisinart Pro Classic Food Proces- 800-726-0190 for additional information from sor or any other Cuisinart product, please call us out Consumer Service Representatives. Or send at the toll-free number, 1-800-726-0190. the defective product to Consumer Service at Cuisinart, 7475 Glen Harbor Blvd., Glendale, AZ... - Page 34 NOTES:...
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- Page 36 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 ©2016 Cuisinart 150 Milford Road...
- Page 37 Version No: IB-2376F Size: 210X148MM Materal: 105gsm gloss art paper for whole book Coating: Gloss Varnishing In Cover Color(Front): Cover:4C(black)+1C(black) (Back): Inside:1C(black)+ 1C(black) Date: 29-Jan-2016 Co-ordlinator: Astor You/Linda Ouyang Hugo Description PDF version: IB-2376F(0.0) Hugo Code: SMT 0198 IB-1-1 Operator:CW Hugo Diecut: IRP:BBJ Hot Stamping:...