Related Manuals for Cuisinart DLC-2007NC
Summary of Contents for Cuisinart DLC-2007NC
- Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 7-Cup Food Processor DLC-2007NC For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Recommended Capacities
Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits 7 cups (1.75 L) processed food and Vegetables Chopped or Puréed 1-1/4 pounds (625 g) meat, cut in 1 inch (2.5 cm) or smaller Meat, Poultry, cubes, chilled Fish or Seafood Bread Dough 4 cups flour (32 ounces [1 L]), yielding two 1-pound (454 g) loaves... -
Page 3: Unpacking Instructions
IMPORTANT 5. The Dough Blade (C) UNPACKING INSTRUCTIONS 6. The plastic Spatula (D) This package contains a Cuisinart ® Premier Series 7. The Slicing Disc (E) is 7-Cup Food Processor, and the standard parts for it: Work bowl, work bowl... -
Page 4: Table Of Contents
TABLE OF CONTENTS Recommended Capacities ..1 Unpacking Instructions... . . 2 Important Safeguards ....4 Introduction . -
Page 5: Important Safeguards
4. The use of attachments not recommended or sold by Cuisinart may cause fire, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible... -
Page 6: Introduction
Cuisinart. The Cuisinart ® Prep 7 ® all the elements of quality that Cuisinart is known for, including a powerful motor, the largest feed tube, and the longest warranty in the industry. It also introduces a new feature that will set the industry standard: •... -
Page 7: Machine Includes
7. Serrated slicing disc. like garlic. 8. Shredding disc. 2. A large pusher that fits 9. Detachable stem into the Cuisinart for discs (not shown). Supreme opening and moves 10. Plastic spatula freely within it. (not shown). -
Page 8: Machine Functions
5. Place work bowl cover pusher again, the unit onto work bowl, with will automatically turn ON. the handle area just to 5. Press the OFF button the left of centre. Turn when finished. counterclockwise to lock onto work bowl. OPERATING 6. -
Page 9: Chopping, Puréeing & Mixing With Metal Blade
Grab the blade hub, and You get a smoother purée remove the metal blade faster when all pieces are before tilting the bowl, about equal in size. using a spatula to scrape Put no more than the off any food. Then carefully recommended amount of lift the blade out of the food in the work bowl (see... -
Page 10: Chop Meat, Poultry And Fish
Cut the peel into lengths Remember, you control of 2 inches (5 cm) or less texture by the length of and process with 1/2 cup time you process. By (125 ml) of granulated varying the processing sugar until finely chopped. time, you can get a This may take 2 minutes range of textures suitable... -
Page 11: Beat Egg Whites
For a “one egg” batch of consistency obtained by basic mayonnaise made methods that beat in more with pasteurized liquid air. Chill the cream well eggs, place 1/4 cup (62 ml) before starting. Process pasteurized liquid eggs, 2 continuously using the ON tablespoons (30 ml) wine button, until it begins to vinegar or lemon juice, 1... -
Page 12: Preparing Food For Slicing And Shredding
Process by pulsing, PREPARING FOOD inspecting after each pulse. FOR SLICING AND Stop pulsing as soon as SHREDDING the dry ingredients have almost disappeared into the For disc assembly batter. Overprocessing will instructions, refer to cause quick breads and Assembly Instructions. cakes to be tough. -
Page 13: Practicing Slicing And Shredding
firm pressure for hard Remove the slicing or shredding disc. vegetables like carrots and yams. Place two fingers under PRACTICING each side of the disc and lift it straight up. Place the SLICING AND disc on top of the inverted SHREDDING work bowl cover to minimize drips and spills. -
Page 14: Small Amounts Of Food
SLICING MEAT they are easily pierced with the tip of a sharp knife, AND POULTRY although semi-frozen and hard to the touch. Remove Cooked meat and poultry: plastic wrap. Stand them in The food must be very cold. the feed tube, cut side If possible, use a piece of down, and slice them food just large enough to... -
Page 15: Kneading Yeast Dough With Dough Blade
Therefore, only attempt the processing procedures to slice or shred mozzarella are the same for both types when well chilled, and of dough. Parmesan when at Machine capacity room temperature. Recommended maximum TECHNIQUES amount of flour is 4 cups FOR KNEADING (1 L) of all-purpose flour or 2-1/2 cups (625 ml) of YEAST DOUGH... -
Page 16: Adding Liquids
Adding liquids the dough with your hands to test it. If it feels hard, All liquid should be added lumpy or uneven, continue through the feed tube while processing until it feels the machine is running. uniformly soft and pliable. Add liquid in a slow, steady Make sure that the blade is stream, only as fast as dry... - Page 17 If dough feels very sticky, Nub of dough forms reinsert blade and immedi- on top of blade and ately add 2 tablespoons does not become (25 ml) flour through uniformly kneaded: feed tube while machine Stop machine, carefully is running. remove dough, divide into 3 pieces and redistribute Dough doesn’t clean...
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Page 18: Sweet Dough
PROBLEMS leave it with the pusher assembly in the locked AND SOLUTIONS position; this could damage WITH TYPICAL the on-off mechanism. SWEET DOUGHS Store the blades and discs as you would sharp knives, Motor slows down: out of the reach of children. •... -
Page 19: For Your Safety
® Premier Series Food Processors. This warranty is available to consumers only. You are a consumer if you are the owner of a Cuisinart ® Premier Series Food Processor that was purchased at retail for personal, family or house- hold use. This warranty is... - Page 20 Although accessories Cuisinart ® product that is sold by companies other being returned, we recom- than Cuisinart may be mend you use a traceable, compatible with your insured delivery service. Cuisinart machine, they may Cuisinart cannot be held also be extremely danger-...
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Page 21: Recipes
Recipe Table of Contents Appetizers ....... . Soups ........Breads . -
Page 22: Appetizers
Appetizers Fresh Tomato and Corn Salsa Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood. Makes 1-1/2 cups (375 ml) small onion, peeled, cut into 1-inch (2.5 cm) pieces (about 1/2 cup [125 ml] pieces) cup (50 ml) fresh cilantro medium jalapeño pepper, seeded, cut... - Page 23 Insert the metal blade. Use the pulse to chop the parsley, 10 to 15 times. Remove and reserve. Chop the lemon zest with the kosher salt using the pulse, 10 times. With the machine running, drop the garlic down the feed tube; process 10 seconds to chop. Add the drained chickpeas, tahini, lemon juice, water, and cumin to the work bowl;...
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Page 24: Soups
Vegetarian Potato and Split Pea Soup Hearty enough to serve for supper, this soup has only 3 fat grams per serving! Makes six 6-ounce (170 g) servings small carrot, peeled, cut to fit feed tube vertically small celery rib, peeled, cut to fit feed tube vertically small onion, peeled, cut in half 1-1/2 tablespoons (25 ml) unsalted butter... - Page 25 Always served well chilled, this refreshing summer favourite has its origins in the Andalusian region of Spain. Makes four 8-ounce (227 g) servings garlic clove, peeled small jalapeño pepper, seeded, cut into 1-inch (2.5 cm) pieces cup (50 ml) fresh cilantro small scallions, trimmed, cut into 1-inch (2.5 cm) pieces green bell pepper, cored, seeded, cut...
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Page 26: Breads
Calories 137 (17% from fat) carb. 25g • pro. 3g • fat 3g sat. fat 1g • chol. 6mg • sod. 221mg • fiber 1g For Classic Cuisinart Wheat Bread, substitute 2 cups (500 ml) whole wheat flour for 2 cups (500 ml) of the white flour. - Page 27 Pecan Sticky Buns Cuisinart Pecan Sticky Buns are so good that it is hard to eat just one! Makes nine servings Sweet Dough: package active dry yeast cup (50 ml) warm water (105 - 115˚F [41-46˚C]) 2-1/2 cups (625 ml) unbleached all-purpose...
- Page 28 3g • chol. 38mg • sod. 167mg • fiber 1g Basic Pizza Dough Pizzas are so simple to make with a Cuisinart Food Processor that you can throw away the delivery menu! Makes 3/4 - pound (340 g) dough to make two 9-inch (22.5 cm) crusts or one...
- Page 29 In a 2-cup (500 ml) liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert metal blade in work bowl and add flour, olive oil and salt. Add cold water to yeast mixture. With machine running, pour liquid through small feed tube as fast as flour absorbs it.
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Page 30: 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 definitely worth the effort. Proper refrigeration and storage is necessary.) Makes 1 cup (250 ml) large egg... -
Page 31: Basic Vinaigrette
Basic Vinaigrette This basic vinaigrette is perfect for a crisp green salad. Makes about 3/4 cup (175 ml) clove garlic, peeled tablespoons (25 ml) Dijon-style mustard cup (50 ml) wine vinegar Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop, 10 seconds. - Page 32 Recipe analysis per 1/2 tablespoon (7 ml) serving: Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g sat. fat 0g • chol. 1mg • sod. 29mg • fiber 0g Cranberry Relish with Toasted Walnuts Fast and fresh, this relish is delicious with roast turkey, chicken, pork or ham. Makes 2 cups (500 ml) cup (125 ml) walnut halves cup (125 ml) sugar...
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Page 33: Chocolate Sauce
Calories 55 (19% from fat) • carb. 89g • pro. 2g • fat 1g sat. fat 0g • chol. 0mg • sod. 339mg • fiber 2g Chocolate Sauce Our Cuisinart Chocolate sauce uses fat free milk rather than the traditional heavy cream. Makes 1-1/4 cups (300 ml) / 20 tablespoons (300 ml) -
Page 34: Entrées
Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious stir-fry. Makes 4 servings boneless, skinless chicken breast halves (6 – 8) ounces [170 – 227 g ] each) ounces (227 g) dry pasta shapes such as fusilli, radiatore, penne, or double elbows... - Page 35 reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger, stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broc- coli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds.
- Page 36 Hearty Turkey Chili – Cincinnati Style Try our heart-smart variation of Cincinnati-Style chili. When served with cooked spaghetti, kidney beans, chopped onion, grated Cheddar cheese, and oyster crackers it is known as “Five Way Chili.” If you prefer beef chili, you can use beef chuck rather than turkey. Makes 4 servings (served alone);...
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Page 37: Pizza
Remove from the oven and let rest on a rack for 2 to 3 minutes before slicing. Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 27); then 20 minutes plus 12 minutes to bake Nutritional analysis per serving: Calories 365 (from fat 33%) •... -
Page 38: Sides
French Cut Green Beans with Shallots “French cut” green beans take just seconds with the Cuisinart Makes 4 servings pound (454 g) fresh green beans, trimmed, cut to fit feed tube horizontally large shallots, peeled, cut into 1-inch (2.5 cm) pieces teaspoons (10 ml) olive oil Insert 4 mm slicing disc in food processor. - Page 39 Preheat the oven to 350˚ F (177˚ C). Spray an 8 x 8 x 2-inch (20 x 20 x 5 cm) pan (8 cup [2 L]) with cooking spray. Set aside. Insert the metal blade. Process the bread until it becomes coarse crumbs, 15 to 20 seconds. With the machine running, drop 1 tablespoon (15 ml) of the butter through the feed tube and process 10 seconds to blend with the crumbs.
- Page 40 Insert the metal blade. Pulse to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop, about 5 seconds. Scrape the work bowl; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, and tamari.
- Page 41 Insert the metal blade. Process the drained yogurt, mayonnaise, tarragon, salt and pepper until smooth, about 10 seconds. Add to drained onions and toss to combine well. Cover and refrigerate at least 30 minutes before serving to allow flavours to develop. *To drain yogurt: Line a sieve with a double layer of cheesecloth or a paper coffee filter and set over a bowl.
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Page 42: Desserts
Desserts Toffee Brownies Our sinfully delicious brownies just melt in your mouth. Makes 16 servings Cooking spray ounces (57 g) unsweetened baking chocolate, broken into 1/2 - inch (1.25 cm) pieces cup (250 ml) sugar cup (125 ml) unsalted butter, melted Preheat oven to 350°... - Page 43 Preheat oven to 375˚ F (191˚ C). Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5 seconds. Remove and reserve. Process egg and sugars for 1 minute.
- Page 44 Basic Cheesecake Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert. Makes 6 servings lowfat honey graham crackers, broken into pieces tablespoon (15 ml) sugar tablespoon (15 ml) unsalted butter pound (454 g) lowfat cream cheese, at room temperature Preheat the oven to 325˚...
- Page 45 Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Makes 8 servings pounds (340 g) carrots peeled 1-1/2 cups (375 ml) all-purpose flour teaspoon (5 ml) baking powder teaspoon (1 ml) baking soda teaspoon (0.5 ml) salt teaspoon (5 ml) cinnamon...
- Page 46 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11-inch (22.5 to 27.5 cm) regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned.
- Page 47 Deep Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. You may also choose to use all pears or all apples. Makes a 10-inch (25 cm) deep dish pie - 12 servings Pastry for a 2-crust pie, p.45 ripe but firm pears, about 8 ounces (227 g) each, peeled, cored and quartered...
- Page 48 Cookware Ice Cream Processors Makers 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 and cookware, and Savor the Good Life www.cuisinart.ca © 2004 Cuisinart Cuisinart®...