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Summary of Contents for Cuisinart DLC-2009CHB
- Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 9-Cup Food Processor DLC-2009CHB For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
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Page 2: Recommended Work Bowl Capacities
Recommended work bowl capacity for various foods FOOD Chopped fruits and vegetables Chopped or puréed meat, poultry, fi sh or seafood Bread dough Pizza dough Nuts for nut butters Sliced or shredded fruit, cheese, or vegetables Cake batter Cookie dough Thin liquids (such as custard for quiche or... -
Page 3: Unpacking Instructions
IMPORTANT UNPACKING INSTRUCTIONS This package contains a Cuisinart Series 9-Cup Food Processor, and the standard parts for it: Work bowl, work bowl cover, large and small pushers, dough blade, metal chopping/mixing blade, slicing disc, shredding disc, detachable disc stem for discs, spatula, How-to DVD and recipe/ instruction book. -
Page 4: Table Of Contents
CONTENTS Recommended Work Bowl Capacities. . . 2 Unpacking Instructions ....3 Important Safeguards....5 Introduction . -
Page 5: Important Safeguards
4. The use of attachments not recom- mended or sold by Cuisinart may cause fi re, electrical shock or personal injury, or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly in locked position. -
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 blades and discs, makes the Premier Series 9-Cup the select choice in food processors. -
Page 7: Machine Includes
This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small food like garlic. 2. A large pusher that fi ts 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 fi t 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: With Metal Blade
To prevent the blade from falling from the work bowl onto your hand when empty- ing the work bowl, use one of the following methods: Be sure your hands are dry. Grab the blade hub, and remove the metal blade before tilting the bowl, using a spatula to scrape off any food. -
Page 10: Chop Peel From Citrus Fruit And Sticky Fruit Like Dates
To chop peel from citrus fruit or to chop sticky fruit like dates or raisins For citrus, remove only the peel with a vegetable peeler, not the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches (5cm) or less and process with ½ cup (125 ml) of granulated sugar until fi nely chopped. -
Page 11: Beat Egg Whites
For a “one egg” batch of basic mayonnaise made with pasteurized liquid eggs, place ¼ cup pasteurized liquid eggs, 2 tablespoons wine vinegar or lemon juice, 1 teaspoon dry mustard, ½ teaspoon kosher salt and a pinch of ground white pepper in the work bowl. With the machine running, add ½... -
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 SHREDDING 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 button. -
Page 14: Cooked Meat And Poultry
Cooked meat and poultry The food must be very cold. If possible, use a piece of food just large enough to fi t 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 tube, wedging in as many rolls as possible. -
Page 15: Kneading Yeast Dough
TECHNIQUES FOR KNEADING YEAST DOUGH WITH THE DOUGH BLADE The Premier Series 9-Cup Food Proces- sor is designed to mix and knead dough in a fraction of the time it takes to do it by hand. You will get perfect results every time if you follow these directions. -
Page 16: Kneading Bread Dough
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. Do not pour liquid directly onto bottom of bowl. -
Page 17: Sweet Dough Problems And Solutions
If 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 and cleans inside of work bowl. -
Page 18: Cleaning And Storage
If blade doesn’t incorporate ingredients Butter or margarine, if not melted, must be cut into tablespoon-size pieces before being added to work bowl. If dough blade rises in work bowl Blade may not have been pushed down as far as possible before processing started. Machine may be overloaded. -
Page 19: For Your Safety
FULL TEN-YEAR WARRANTY ON MOTOR This warranty is available to consumers only. You are a consumer if you own a Cuisinart Premier Series 9-Cup Food Processor that was purchased at retail for personal, family or household use. Except as otherwise required... - Page 20 Cuisinart for repair, or if necessary, replacement, by calling our Consumer Service Center toll-free at 1-800-726-0190. Cuisinart will be responsible for the cost of the repair, replacement, and shipping and handling for such products under warranty. BEFORE RETURNING YOUR CUISINART®...
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Page 21: Recipes
Recipes Appetizers ........22 Soups . -
Page 22: 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 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 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...
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Page 27: Soups
Always served well chilled, this summertime favorite has its origins in the 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, seeds removed... - 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 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. *Leeks are grown in very sandy soil, and must be well cleaned, or the grit will ruin your soup.
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Page 31: Sauces And Dressings
Sauces and Dressings (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 A little lower in fat than most, this tartar sauce is good not only with fi sh and shellfi sh, 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 A simple marinara sauce for pasta, or when reduced, 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 teaspoon dried oregano teaspoon extra virgin olive oil can (28 ounces) plum tomatoes, with juices sprigs fresh basil (10-12 large leaves) tablespoons dry white wine or vermouth...
- 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 running, pour the hot milk slowly and carefully down the feed tube, process until the chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10 seconds. Calories 62 (57% from fat) • carb. 7g • pro. 1g • fat 5g • sat. fat 2g •...
- 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.
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Page 41: Breads
If you have leftovers, our Challah Braid slices make the best French toast. Makes 18 servings (1½-pound loaf) tablespoons granulated sugar, divided package active dry yeast ¼ cup warm water (105-115°F) 3¼ cups unbleached, all-purpose fl our 1½ teaspoons table salt ½... - Page 42 Our Pecan Sticky Buns are so good it’s hard to eat just one. Makes 9 servings Sweet Dough: package active dry yeast ¼ cup granulated sugar, divided ¼ cup warm water (105-115°F) 2½ cups unbleached, all-purpose fl our ¼ cup unsalted butter, in 1-inch pieces ½...
- 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. Calories 553 (39% from fat) • carb. 49g • pro. 5g • fat 16g • sat. fat 8g •...
- Page 44 This bread is excellent to serve with a hearty soup or for making sandwiches. Makes 12 servings (one 1½-pound loaf) package 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 Cuisinart White Bread Spoil your family with homemade bread. Makes 16 servings (2 loaves, 1 pound each) package 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 Calories 134 (17% from fat) • carb. 25g • pro. 4g • fat 3g • sat. fat 1g • chol. 6mg • sod. 220mg • calc. 45mg • fi ber 2g Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again.
- Page 48 Place dough on a lightly fl oured surface and punch down. Roll into desired crust sizes and place on baking pans lightly sprayed with vegetable oil cooking spray. Follow pizza recipe. Nutritional information per serving (12 servings): Calories 69 (6% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g •...
- 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 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 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.
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Page 54: Sides
Insert the slicing disc. Place carrots in feed tube vertically and slice, using medium pressure. Remove and reserve. Insert metal blade. Process brown sugar, gingerroot and zest until fi nely chopped, about 15 seconds. Sides with a Cuisinart food processor. Nutritional information per serving: Glazed Carrots... - 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. Calories 144 (17% from fat) •...
- Page 56 of the cooled caramelized leeks. Repeat, ending with a layer of the potatoes. 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.
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Page 57: 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 Calories 448 (35% from fat) • carb. 17g • pro. 56g • fat 17g • sat. fat 3g • chol. 137mg • sod. 1249mg • calc. 59mg • fi ber 2g Greek Burgers with Feta and Olive Tapenade Makes 4 burgers small garlic clove tablespoon fresh parsley, well packed 1½...
- 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.
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Page 61: Pizza
Pesto, Cheese and Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make 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 ounce Reggiano Parmesan, cut into ½-inch cubes ounces fresh mozzarella, well chilled 1½... -
Page 62: 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 teaspoon table salt ounces unsalted butter, at room temperature ¾... - 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 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 When these two summertime fruits are out of season, try this crisp using apples or pears 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 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 lemon cup unbleached, all-purpose fl...
- 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 Food Griddler Cookware Brick Ovens Processors 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 ©2007 Cuisinart...
- Page 73 Version no: DLC2009CHB IB-8044 SIZE:140 mm(W) X 216 mm(H) Total Pages:72pp Material: Cover:157gsm matt art paper Inside:120gsm art paper Coating: Varnishing Color:Cover page/4C+Inside page/1C(BLACK) Cover: Inside: Die cut: Bar Code: Date:10/18/07 (00) Coordinator: Alice Chong Tel: 2669 6173 Fax: 2677 6556...