Table of Contents
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Table of Contents
Related Manuals for Cuisinart DLC XP - DLC-X Plus Food Processor
Summary of Contents for Cuisinart DLC XP - DLC-X Plus Food Processor
- Page 1 Food Processor DLC-XP...
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Page 2: Important Safeguards
Be sure the box is right side up. 12. The use of attachments not recommended or sold by 2. Remove the instruction book. Cuisinart may cause fire, electric shock or injury. 3. Remove the cardboard insert. You will see a rectangular block 13. Do not use outdoors. -
Page 3: Table Of Contents
– even on the in the foam block. Grasp an edge of the work bowl cover and biggest jobs – for many years to come. Count on Cuisinart to let pull it straight up. The pusher assembly will slide away from you Savor the Good Life™... -
Page 4: The Parts
Making Quick Breads ......Page 10 Processing Yeast Dough ..... .Page 11 The Cuisinart ®... -
Page 5: Assembling The Parts
Both the metal blade and the dough blade have locking devices See page 5 for complete instructions on connecting the that prevent heavy, sticky mixtures from driving the blade detachable stem to a slicing or shredding disc. upward on the shaft. See page 5 for details. Place the cover on the bowl, with the feed tube at the rear, Each slicing disc has a long blade that makes beautiful whole slightly to the right of rear center. -
Page 6: Connecting The Stem To A Disc
The pusher assembly slides over the feed tube on the wise. If it is properly locked, it will not move. processor cover. A downward push locks it into position. The disc and stem assembly can now be inserted in the When you are using the metal blade or the dough blade, move work bowl. -
Page 7: Practicing With Food
the machine so there are at least 4 inches of clear space on If you are plugging the processor into a vertical duplex outlet, we suggest using the lower connection and leaving the upper all sides. one for another appliance. PRACTICING WITH FOOD There are two levers on the base of the machine. -
Page 8: Removing Processed Food
REMOVING PROCESSED FOOD CHOPPING AND PURÉEING FRUITS AND VEGETABLES Before you do anything, wait for the blade or disc to stop spinning. When it does, remove the cover first. Never try to THE METAL BLADE remove the cover and the work bowl together; this can damage To chop raw fruits and vegetables the work bowl. -
Page 9: Herbs
To chop parsley and other fresh herbs the cover and add the remaining vegetable pieces. Replace The herbs, the work bowl and the metal blade must all be thor- cover and continue processing. oughly clean and dry. Remove stems from the herbs. Add the •... -
Page 10: Nuts
CHOPPING NUTS, MAKING FLAVORED BUTTER AND DIPS Next, add the butter and process until smooth. Add any liquid ingredients last, while the processor is running, and process THE METAL BLADE only long enough to blend. To chop nuts To make cheese spreads and flavored dips Chop up to 4 cups (16 ounces, 1L) of nuts at a time, pressing Process exactly as you would for flavored butters. -
Page 11: Whipping Cream
To whip cream MAKING CRUMBS, CRUMB CRUSTS, PASTRY AND Processor whipped cream is best for decorations or as a top- QUICK BREADS ping for gingerbread, berries or other desserts. Because no air is incorporated into it during processing, it will hold its shape THE METAL BLADE very well, although it will not whip to a consistency as light and To make bread or cracker crumbs... -
Page 12: Processing Yeast Dough
the work bowl is clean and dry. Then set them aside until • Is rich and sticky. needed. (Always use sugar when chopping lemon peel; see • Does not clean the inside of the work bowl. page 8.) • Requires less kneading after the ingredients are mixed. Put dry ingredients like flour, salt and leavening in the work Although 30 seconds is usually sufficient, 60 to 90 seconds bowl and process with the metal blade for 5 seconds to... - Page 13 Rising Proofing the yeast The expiration date is marked on the package. It is usually, but Put the dough in a large, lightly floured, plastic bag, squeeze not always, reliable. To be sure your yeast is active, dissolve it out all the air, and close the end with a wire twist, allowing in a small amount of warm liquid (about 1/3 cup for one pack- space for the dough to rise.
- Page 14 If motor speeds up, continue processing. If not, add more Soft dough or liquid leaks onto base of food processor: flour – 1 tablespoon at a time – until motor speeds up. • Always start processor before adding liquid and add Process until dough cleans side of work bowl.
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Page 15: Slicing
Baked bread too heavy: Be sure the small pusher is locked and the slide lock on the • Next time, feel dough to be sure it is uniformly soft, large pusher is unlocked. Slide the pusher assembly over the pliable and slightly sticky before setting it aside to rise. feed tube and push the sleeve down to lock it into place. -
Page 16: Small Round Fruits And Vegetables
To slice small round fruits and vegetables Press down with the small pusher while pressing down on the For large berries, radishes and mushrooms, use this proce- PULSE/OFF lever, until the food is sliced. dure. Trim the opposite ends flat with a knife. Insert them through the feed tube, standing each piece on a flat end. -
Page 17: Cooked Meat And Poultry
To slice cooked meat and poultry Place the food in the pusher, one flat side down. Position it in the tube as far left as possible, to prevent it from tilting. Make In general, the food must be very cold. If possible, use a single chunk of food just large enough to fit the feed tube. -
Page 18: Processing Cheese
MAKING BABY FOOD PROCESSING CHEESE The food processor ends concern about Find the name of the cheese you additives or preservatives in your baby’s want to process in a box below. diet. When you prepare the food For processing information, check yourself, you know exactly what’s in it. -
Page 19: Cleaning And Storing
Always use a dry bowl for chopping. Process small, hard ingre- bowl upside down. Remember where you place sharp blades dients like garlic and ginger root first. Then proceed to the larg- and discs, and unload the dishwasher carefully. er solid ingredients like onion or peppers. Always add the hard- To simplify cleaning, rinse the work bowl, cover, pusher est solid ingredient first and go on to the softer ones. -
Page 20: Troubleshooting Guide
To clean the inside of the detachable stem, slide the stem A few pieces of food remain on top of the slicing or shredding release button on the side up as far as it will go and hold it disc: there as you run water through the stem. -
Page 21: Technical Information
• Do not use the pusher assembly if the sleeve becomes RECIPES detached from the pusher. Call Cuisinart Customer Service right away. Our toll-free number is given in the back of this book. SALSA Yield: 10 cups TECHNICAL INFORMATION Preparation: 10 – 15 minutes The motor in your food processor operates on standard line operating current. - Page 22 Tabasco - to taste ® teaspoon chili powder teaspoon cumin In a small Cuisinart ® saucepan, blanch the garlic in boiling water teaspoon kosher salt for 1 minute; drain and let cool. Insert the metal blade. With the machine running, drop the cooled Insert the metal blade in the processor and process to chop the garlic through the feed tube and process 5 seconds to chop.
- Page 23 6 inches in length Remove and reserve. Kirby cucumbers, quartered lengthwise, seeds removed medium green bell pepper, cored, seeded and cut in Bring the water, salt, and Tabasco to a boil in a Cuisinart 2-3/4 eighths lengthwise ® ®...
- Page 24 10 times. Nutritional analysis per 1 cup serving: Calories 61 (7% from fat) • carbo. 13g • pro. 2g • fat 0g • In a 6-quart Cuisinart ® stockpot, heat the olive oil over medium sat. fat 0g • chol. 0mg • sod. 342mg • fiber 2g heat.
- Page 25 In an 8 or 9 quart Cuisinart ® stockpot, heat butter over medium heat. Add the vegetables and sauté until they begin to soften, Nutritional analysis per 1 cup serving: about 5 minutes.
- Page 26 3 cans (15 – 16 ounce) beans, drained, rinsed and drained again (for variety, use one each black beans, pinto beans, and Heat the olive oil in a Cuisinart ® 6-quart stockpot over medium red kidney beans)
- Page 27 5 minutes. Add the chili powder, cumin, allspice, cinnamon, coriander, oregano and bay leaf; cook over low heat until fragrant, about 10 minutes. While the onion mixture is cooking, add half the remaining oil to a Cuisinart...
- Page 28 Calories 266 (8% from fat) • carbo. 24g • pro. 40g • fat 2g • 8 – 10 times; remove and reserve. sat. fat 0g • chol. 94mg • sod. 521mg • fiber 6g In a Cuisinart 5-1/2 quart sauté pan, heat the oil and butter ®...
- Page 29 Remove and reserve. ounces part skim, low-moisture mozzarella, well chilled ounces reduced-fat Monterey Jack cheese, well chilled Bring enough water to cook the pasta to a boil in a Cuisinart ® ounces stick pepperoni, paper casing peeled off, 7-quart pasta set.
- Page 30 Bake the pizza for 5 minutes, then rotate it ready to use.) In a 5-1/2 quart Cuisinart ® sauté pan, warm the oil front to back for even baking.
- Page 31 Remove and reserve. Insert the teaspoon freshly ground white or black pepper metal blade. Add the scallions and process until finely chopped, Evenly coat a Cuisinart ® 9 x 13 inch Roast Bake Pan with about 5 seconds. Add the milk, spinach, butter, kosher salt, and cooking spray.
- Page 32 Over medium heat, melt 2 tablespoons of the butter in a small green bell pepper, cored and seeded, Cuisinart ® 3-quart sauté pan. Add the chopped garlic and onions cut in quarters and the drained, sliced leeks; cook until tender and wilted, about ounces carrots, cut to fit the feed tube horizontally 5 minutes.
- Page 33 be used to spread as cream cheese, or as an ingredient in Insert the metal blade and add half the sauce to the work bowl. dressings or sauces. Pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes for a smooth sauce.
- Page 34 – to taste cups canola or other flavorless oil Blanch the garlic in boiling water for 1 minute to remove the In a Cuisinart ® 2-quart Non-Stick Saucier, stir together the egg sharpness. Insert the metal blade. With the machine running, yolks, vinegar, water, sugar, dry mustard, salt, and pepper.
- Page 35 MAYONNAISE Preheat oven to 350°F. Place walnuts in a baking pan and toast (MADE WITH EGG SUBSTITUTE) until golden brown and fragrant, about 8-10 minutes. Cool slightly. Yield: 3-3/4 cups Insert metal blade. Process the zest with 1 cup of the sugar until Preparation: 5 minutes finely chopped, about 45 seconds.
- Page 36 CUISINART HONEY WHEAT BREAD Dissolve the yeast, sugar and water together in a 4-cup measure; Yield: 3 loaves, 1-2/3 pounds each let stand for 2 to 10 minutes to proof (if it does not bubble or Preparation: 10 minutes;...
- Page 37 (it should take about 50 seconds). Once the dough has formed a single mass, continue to process for 1 Punch the dough down, divide into 3 equal parts (use a Cuisinart minute to knead. With lightly floured hands, carefully remove the...
- Page 38 (105-115°F) water Punch the dough down, divide into 4 equal parts (use a cups unbleached all-purpose flour or bread flour Cuisinart ® scale for best measurements), cover loosely and let cups whole wheat flour rest for 10 minutes. Melt the butter. Combine the brown sugar cup uncooked oatmeal and cinnamon.
- Page 39 ROSEMARY WALNUT RAISIN BREAD With lightly floured hands, remove the dough from the bag and place on a lightly floured counter. Divide the dough into 4 equal Yield: Makes 4 loaves, 18 ounces each pieces; let rest for 5-10 minutes. Working with one piece at a Preparation: 15 minutes, 2 1/2 - 3 1/2 hours to rise and bake time, flatten into a 6 x 10 inch rectangle.
- Page 40 tablespoon kosher or sea salt BASIC SWEET DOUGH tablespoons extra virgin olive oil cups cool water Yield: 5 1/4 pounds, enough for 6 Cinnamon Sugar Rings additional olive oil to coat the dough or 36 Sticky Buns Preparation: 10 minutes; 1 – 1 1/2 hours to rise Dissolve the yeast, honey (or sugar) and water together in a 4-cup measure;...
- Page 41 plastic wrap, then place in a resealable bag and freeze. To use, or nuts as desired. Beginning at one long end, roll up the dough unwrap, flour lightly and place in clean resealable bag. Allow to jelly-roll style; gently pinch to seal. Arrange in a ring; seam side thaw, then to rise before proceeding.
- Page 42 Insert the metal blade in the processor. Process the zest with the For the muffins: brown sugar until finely chopped, about 20-30 seconds. Remove Cooking spray and reserve. Add 4 tablespoons of the cinnamon to the work 3-1/4 cups all-purpose flour bowl with the maple syrup, orange juice, melted butter and cup pecan halves vanilla;...
- Page 43 Nutritional analysis per muffin: room for the cookies to spread. Bake for 12-14 minutes, until the Calories 297 (46% from fat) • carbo. 29g • pro. 3g • fat 16g • cookies are golden. Let cool on pan for 2-3 minutes, then remove sat.
- Page 44 Preheat oven to 350°F. Line baking sheets with parchment. With large eggs hands, roll a well-rounded tablespoon of dough for each cookie tablespoon vanilla extract into a 1-1/4 inch ball. Place the cookies on the prepared baking sheets, 2 inches apart. Make a depression in the center of each Preheat oven to 375°F.
- Page 45 Zest of 1 lemon, bitter white pith removed the work bowl. Add the eggs and process 20 seconds; scrape the ounces toasted slivered almonds work bowl. Process 20 seconds longer. Scrape the work bowl; if tablespoons granulated sugar there are still visible lumps of cream cheese, process for an stick unsalted butter, cut in 8 pieces, at room temperature additional 20 seconds.
- Page 46 cups granulated sugar Nutritional analysis per serving: teaspoons cinnamon Calories 300 (25% from fat) • carbo. 54g • pro. 4g • fat 8g • zest of 1 orange, bitter white pith removed sat. fat 1g • chol. 54mg • sod. 163mg • fiber 1g zest of 1 lemon, bitter white pith removed cup applesauce cup vegetable oil...
- Page 47 Insert the metal blade. Pulse to combine and sift the flour, cocoa, Melt the butter. While the butter is hot, with the machine running, baking soda, baking powder and salt, 5 times; remove and carefully pour the butter through the small feed tube in a steady reserve.
- Page 48 For a double-crust pie: recipe). Wrap in plastic wrap and refrigerate for 1 hour before cups all-purpose flour continuing to allow the gluten in the flour to rest. The dough will teaspoon salt keep refrigerated for up to 3 days, or may be frozen (double teaspoon baking powder wrapped) for up to a month.
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Page 49: Warranty
Use medium pressure to slice. Transfer to a bowl and toss with half the lemon juice. Insert the metal blade. Process the remaining lemon juice, brown sugar, and vanilla to combine. This warranty supersedes all previous warranties on Cuisinart ® DLC-X Plus Food Processor. - Page 50 800-726-0190 for additional information from our Customer Service Representatives. Or send the defective product to Customer Service at Cuisinart, 150 Milford Road, East Windsor, New Jersey 08520. To facilitate the speed and accuracy of your return, please enclose a check or money order for $10.00 shipping and handling.
- Page 52 ICE CREAM MAKERS PROCESSORS MIXERS 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 ©2008 Cuisinart Cuisinart ®...
- Page 53 Version no: DLCXP IB-1210C SIZE: 216mm(L) X 178mm(W) Total Pages: 52pp Material: Cover: 157gsm matt art paper Inside: 128gsm gloss art paper Coating: varnishing Color: Cover:4C Inside:1C(black) Die cut: same as DLC-4 Bar Code: Date: 12/24/07(03) Coordinator: Jelly Gao Tel: 2669 6173 Fax: 2677 6556...