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Summary of Contents for Cuisinart DLC-2011C
- Page 1 Prep 11 Plus Food Processor ™ Instruction Booklet DLC-2011C Series For your safety and continued enjoyment of this product, always read the instruction book before using.
- Page 2 Recommended work bowl capacity for various foods FOOD Chopped and Puréed Fruits and Vegetables Chopped or Puréed Meat, Poultry, Fish or Seafood Bread Dough Nuts for Nut Butters Sliced or Shredded Fruit, Cheese, or Vegetables Cake Batter Cookie Dough CAPACITY 2 cups (500ml) 1-3/4 pounds (790g) 2-1/2 pounds (1.1kg) (5 cups [1.1L] flour, yielding two 1-1/4...
- Page 3 IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart ® Premier ™ Series food processor, and the standard parts for it: PowerPrep ® metal dough blade, metal chopping blade, slicing disc, shredding disc, detachable stem for discs, spatula, recipe and instruction books, and how-to video.
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Page 4: Table Of Contents
TABLE OF CONTENTS Important safeguards ..Page 5 Introduction....Page 6 Assembly instructions ..Page 7 Machine functions. -
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
The Cuisinart ® Prep 11 Plus ™ has 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 some new features that will set the industry standard. -
Page 7: Assembly Instructions
2. A large pusher that fits into the Cuisinart ® Supreme ™ feed tube opening and moves freely within it. -
Page 8: Machine Functions
4. With the stem facing down, place the assembly over the center hub. It should fit snugly and rest on the bottom of the work bowl. 5. Place work bowl cover onto work bowl, with the handle area just to the left of center. -
Page 9: Practicing With Food
Never try to remove the pusher, lid and work bowl together; as a safety feature, the pusher assembly must be removed before the lid and work bowl can be unlocked. They can then both be unlocked at the same time. Remove the bowl from the base of the machine before removing the blade. -
Page 10: Chop Peel From Citrus Fruit
using the “Pulse” button until chopped as fine as desired. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 4-5 days, stored in an airtight bag in the refrigerator. -
Page 11: Beat Egg Whites
pasteurized liquid eggs, salt, vinegar or lemon juice, dry mustard, and two table- spoons (30ml) of the oil until smooth, at least 30 seconds. With the machine running, pour 1/4 cup (75ml) of the oil into the small pusher. After it dribbles through the pinhole in the bottom, remove the small pusher and very slowly... -
Page 12: Preparing Food For Slicing And Shredding
Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped –... -
Page 13: Practicing Slicing And Shredding
PRACTICING SLICING AND S H R E D D I N G 1. Insert a slicing or shredding disc, put the cover on the work bowl and insert the food in the feed tube. 2. Slide the pusher into place, and apply pressure to the pusher while pressing down the “Pulse”... -
Page 14: Meat And Poultry
SLICING MEAT AND POULT RY Cooked meat and poultry: The food must be very cold. If possible, use a piece of food just large enough to fit in the feed tube. To make julienne strips of ham, bologna or luncheon meat, stack slices, then roll or fold them double and stand upright in the feed... -
Page 15: Kneading Yeast Dough With Dough Blade
Otherwise, you may damage the slicing disc or the food processor itself. TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE POWERPREP ® METAL DOUGH BLADE The Prep 11 Plus ™ Food Processor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. -
Page 16: Kneading Bread Dough
Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding it but do not turn off the machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. -
Page 17: Typical Sweet Dough
Dough doesn’t clean inside of work bowl: • Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches. • Dough may be too dry. If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist... -
Page 18: Cleaning And Storing
Metal dough blade rises in work bowl: Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. Remove half of dough and process in 2 batches. Motor stops: See comments under ‘Typical Bread Dough Problems and Solutions’... -
Page 19: Technical Data
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. - Page 20 Although accessories sold by companies other than Cuisinart may be compatible with your Cuisinart machine, they may also be extremely dangerous, and expose the user to serious injury.
- Page 21 Recipe T able of Contents Appetizers ....... Soups ........Breads .
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Page 22: Appetizers
Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Preparation: 5 - 10 minutes, plus 1 hour resting time. small onion, peeled, cut into 1-inch (2.5cm) pieces (about 1 cup [250ml] pieces) 1/3 cup (75ml) fresh cilantro medium jalapeño pepper, seeded, cut into 1-inch (2.5cm) pieces Insert the metal blade. - Page 23 Spinach, Feta & Artichoke Stuffed Mushrooms For a savoury side dish, use this stuffing in portobellos. Makes 28 1-1/2-inch (3cm) stuffed mushrooms Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling. 1-1/2-inch (3cm) white button or cremini mushrooms 1-1/2 ounces (45g) French bread, cut in 1-inch (2.5cm) pieces...
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Page 24: Soups
Butternut Squash Bisque with Roasted Cremini Most cream soups are laden with heavy cream and fat. This Cuisinart soup uses half & half and rice to make it rich and creamy. Makes eight 7-ounce (200g) servings. ounces (340g) Cremini mushrooms,... - Page 25 Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Preparation: 30 - 35 minutes, plus chilling time. cloves garlic, peeled medium onions (4 ounces [110g] each), peeled, cut into 1-inch (2.5cm) pieces red bell peppers (approximately 1-1/2 pounds [680g] total), seeded, trimmed and cut into 1-inch (2.5cm) pieces...
- Page 26 Always served well chilled, this summertime favourite has its origins in the Andalusian region of Spain. Preparation: 15 - 20 minutes, plus chilling time. garlic clove, peeled medium jalapeño pepper, seeded, cut into 1-inch (2.5cm) pieces 1/3 cup (75ml) fresh cilantro small scallions, trimmed, cut into 1-inch (2.5cm) pieces small green bell pepper, cored, seeded,...
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Page 27: Breads
C r a n b e rry - Orange Bre a d Apples make this bread very moist - for a breakfast treat, slice and toast. Preparation: 10 - 15 minutes, plus 2 hours baking and cooling. Vegetable oil cooking spray 1-1/2 cups (340ml) unbleached all-purpose flour teaspoons (10ml) baking powder... - Page 28 Lowfat Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Preparation: 10 - 15 minutes, plus 2 hours baking and cooling. Vegetable oil cooking spray 1-1/3 cups (300ml) unbleached all-purpose flour cup (56ml) walnut halves, shells removed teaspoon (3ml) baking powder teaspoon (3ml) baking soda...
- Page 29 Yeast Breads If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (one 2-pound [900g] loaf) Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting, 30 minutes baking and 1 hour or longer cooling. tablespoons (60ml) sugar, divided package active dry yeast cup (50ml) warm water (105˚...
- Page 30 This bread is excellent for sandwiches and makes a delicious accompaniment to Makes 15 servings (one 2 pound [900g] loaf) Preparation: 10 - 15 minutes, plus 2-1/4 hours rising, 40 minutes baking, and 1 hour or longer cooling. package active dry yeast teaspoon (5ml) sugar cup (125ml) warm water (105˚...
- Page 31 Bake until tops are browned and loaf sounds hollow when tapped, about 30 - 35 minutes. Remove from pans and cool on wire rack. Variation: To make Classic Cuisinart Wheat Bread, substitute 2 1/2 cups (625g) whole wheat flour for 2 1/2 cups (625g) of the unbleached all-purpose flour.
- Page 32 Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again. Makes 1 pound (500g) dough, two 12-inch (30cm) or four 8-inch (20cm) Preparation: 5 - 10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes baking.
- Page 33 Olive and Rosemary Country Loaf The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Salty olives such as kalamata should be rinsed to remove some of their brine; oil cured olives will produce a more mellow flavour. Olive lovers may add an additional quarter cup (75ml) of olives. Preparation: 30 minutes, plus 3 to 3-1/2 hours rising time, 30 minutes baking time, and 1 hour or longer for cooling.
- Page 34 Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 Preparation: 20 minutes, plus 3 to 4 days for fermentation. A starter is a type of natural yeast that makes bread rise and gives it a full, rich flavour. For best results, make this starter in a large, clear glass or plastic container (2-quart [2L]) with graduated markings.
- Page 35 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, 1997 A mountainous loaf full of the nutty taste of whole grains, the Multi Grain Sandwich loaf may also be shaped into a plump round loaf. Preparation: 30 to 35 minutes, plus 2 hours to activate the Simple Wheat Starter, 3 to 3-1/2 hours rising time, 40 minutes baking time, and 1 hour or longer for cooling.
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Page 36: Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious 5-ounce (140g) (approximate weight) boneless, skinless chicken breast halves ounces (340g) dry pasta shapes such as fusilli, radiatore, penne, or double elbows 1-1/2 ounces (42g) Reggiano Parmesan cheese, cut in 1/2-inch (1.2cm) cubes large clove garlic... - Page 37 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce. 1-1/4 pounds (560g) shrimp (16-20 count), peeled and deveined bunches tender, fresh chives cup (80ml) Italian parsley leaves green onions, trimmed to 5 inches...
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Page 38: Pizzas
Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6. Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33); 20 minutes plus 12 minutes baking and resting time. - Page 39 Makes two 12 - 14 inch (30 - 35cm) pizzas or four 8 - 9 inch (20 - 22cm) pizzas, to serve 6 Preparation: 1 hour for the pizza dough (Cuisinart recipe, p. 33); 20 minutes plus 12 minutes baking and resting time.
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Page 40: Sauces And Dressings
Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups (750ml) tomato sauce for pasta / 1-3/4 cups (440ml) tomato sauce for pizza Preparation: 5-10 minutes plus 1 hour cooking and cooling time (add an additional 40-50 minutes to make the reduced pizza sauce). - Page 41 Creamy Chevre & Peppercorn Dressing Creamy and tangy, perfect for crisp romaine. Makes 1-3/4 cups (435ml) (28 tablespoons [420ml]) Preparation: 10 minutes, plus 30 minutes resting time. 1-1/2 ounces (425g) shallots, peeled and trimmed tablespoon (15ml) drained green peppercorns, rinsed & drained again 1-1/2 tablespoons (25ml) freshly squeezed lemon juice...
- Page 42 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time. large clove garlic 1/4 cup (75ml) fresh Italian parsley leaves, washed and dried tablespoon (15ml) dried basil teaspoon (5ml) dried oregano 1/2 teaspoon (2ml) kosher or sea salt Insert the metal blade.
- Page 43 The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria. This recipe uses a procedure suggested by cook- book author and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage are necessary.
- Page 44 Low in fat, yet full of flavour, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups (750ml)/ 48 tablespoons (720ml) Preparation: 10 minutes (plus 12 hours or overnight to drain yogurt), cups (750ml) nonfat plain yogurt, drained overnight to yield 1-1/2 cups (375ml)*...
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Page 45: Sides
Asian Slaw with Peanut Dressing dd cooked pasta and turn this salad into a meal. Preparation: 10 minutes plus 30 minutes resting time for the dressing; cup (125ml) toasted unsalted peanuts cloves garlic slices of fresh ginger, peeled, each about the size of a quarter tablespoons (60ml) natural style peanut butter cup (75ml) + 1 tablespoon (15ml) rice... - Page 46 Roasted Garlic and Parmesan Twice Do these potatoes ahead to serve with grilled fillets or London Broil. Preparation: 15 - 20 minutes, plus 1 hour to prebake the potatoes, garlic cloves, peeled Olive oil large baking potatoes (about 8 ounces [225g] each), washed, dried, pierced with a knife ounces (85g) Parmesan cheese,...
- Page 47 Savoury Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles. Preparation:15 - 20 minutes, plus 85 minutes baking and resting. Vegetable oil cooking spray ounces (55g) fresh white or wheat bread tablespoon (15ml) unsalted butter, at room temperature pounds (1.4kg) sweet potatoes, peeled, ends cut flat...
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Page 48: Desserts
Hazelnut Butter Cookies Melt in your mouth delicious – keep this cookie dough on hand in the freezer to bake when unexpected guests drop in. Preparation: 15 - 20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time. 1-3/4 cups (440ml) + 2 tablespoons (30ml) all-purpose flour... - Page 49 Double Chocolate Chunk Cookies Preparation: 15 - 20 minutes, plus 20 - 25 minutes baking and cooling. ounces (140g) milk chocolate, chilled, broken into 1-inch (2.5cm) pieces ounces (140g) white chocolate, chilled, broken into 1-inch (2.5cm) pieces 1-1/3 cups (333ml) less 1 tablespoon (15ml) all-purpose unbleached flour cup (125ml) pecan halves, shells removed...
- Page 50 Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time. lowfat honey graham cracker sheets, broken into 1-inch (2.5cm) pieces 1-1/2 tablespoons (20ml) sugar 1-1/2 tablespoons (20ml) unsalted butter pounds (900g) lowfat cream cheese, at room temperature Preheat the oven to 325°F (160°C).
- Page 51 Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Preparation: 20 - 25 minutes, plus 2 hours baking and cooling and 45 to 50 minutes for preparing the frosting, assembling and chilling the cake. Vegetable oil cooking spray 1-1/4 pounds (560g) carrots, peeled 2-1/2 cups (625ml) all-purpose flour...
- Page 52 Basic Flaky Pastry Dough This recipe makes ample crust for a 9 to 11 inch (22 to 28cm) 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, Preparation: 10 minutes, plus 30 minutes resting time.
- Page 53 Deep-Dish Pear and Apple Pie Pears and apples combine to make a delightful taste combination. If you want, you may use all pears or all apples. Makes a 10-inch (25cm) deep-dish pie - 12 servings Preparation: 15 - 20 minutes, plus 40 minutes for preparing the pastry Pastry for a 2 crust pie ripe but firm pears, about 8 ounces (225g) each, peeled, cored and...
- Page 54 MAKERS PROC ESSORS MIX ERS 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.com IB-3622-CAN-B 00CC18046...