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Cuisinart
STEP-BY-STEP GETTING STARTED
Your Cuisinarf DLC-10S or DLC-10C will look like this after
you follow the easy step-by-step assembly instructions inside.
PUSHER FOR SMALL FEED TUBE
PUSHER FOR LARGE FEED TUBE
• Move up to ON position lo start motor
• Move down to OFF position to slop motor
• Press down to PULSE position and release for pulse/chopping
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Table of Contents
Related Manuals for Cuisinart DLC-10C - Classic Original Food Processor
Summary of Contents for Cuisinart DLC-10C - Classic Original Food Processor
- Page 1 Cuisinart STEP-BY-STEP GETTING STARTED Your Cuisinarf DLC-10S or DLC-10C will look like this after you follow the easy step-by-step assembly instructions inside. PUSHER FOR SMALL FEED TUBE PUSHER FOR LARGE FEED TUBE • Move up to ON position lo start motor •...
- Page 2 CHOPPING AND PUREEING WITH THE METAL BLADE Put base on counter, with nameplate Turn work bowl counterclockwise until it clicks. facing you. Pick up work bowl, with handle facing you, and place it on base with handle at about 7 o'clock. SLICING AND SHREDDING WITH THE SLICING AND SHREDDING DISCS...
- Page 3 Put cover on work bowl, with feed Place metal blade over shall, The pusher assembly slides over matching outline O on top of tube at about 7 o'clock. the large feed tube. It has a large hub to shape of shaft. Lower blade pusher and a small pusher.
- Page 4 Cuisinart Cuisina1®is a registered Irademark of Cuisinart ISO Milford Road East Windsor. NJ 08520 1-800-726-0190 Printed in China CUI 9228.94...
- Page 5 Locking Hold pusher with white Slide Lock Plug in machine. Move control To remove cover, hold pusher toward you. Slide pusher over feed switch up to ON position to start assembly with thumb away from tube on cover and push locking tab motor.
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Page 6: Important Safeguards
Never push food down by hand when slicing or shredding. 4. The use of attachments not Always use pusher. recommended or sold by Cuisinart may cause fire, electrical shock, personal injury or damage to your food processor. - Page 7 Cuisinart PRO CLASSIC" Food Processor 7-cup Bowl...
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Page 8: The Parts
We specifically caution 3. Avoid contact with moving Cuisinart. may cause fire, electri you not to use the Compact parts. Never push food down by cal shock, personal injury or Cover with other brand machines. -
Page 9: Table Of Contents
CONTENTS IMPORTANT SAFEGUARDS KNEADING BREAD DOUGH KNEADING SWEET DOUGH THE PARTS RISING SHAPING. FINISHING AND BAKING PRACTICING WITH FOOD MAKING CONSECUTIVE BATCHES REMOVING PROCESSED FOOD PROBLEMS & SOLUTIONS FOR MAKING DOUGH CHOPPING, PUREHNG& MIXING WITH MEWL BLADE PREPARING FOOD FOR SLICING AND SHREDDING 16 TO CHOP RAW FRUITS AND VEGETABLES ROUND FRUITS AND VEGETABLES TO PUREE FRUIT AND COOKED VEGETABLES... -
Page 10: Practicing With Food
PRACTICING WITH FOOD Try chopping some practice foods before you process food lo eat. A zucchini or potalo is a good choice Fifslcul it into 1 -inch pieces. Insert Ihe metal blade and pul trie pieces in the work bowl. Pul on Ihe cover and Ihe pusher assembly;... -
Page 11: Removing Processed Food
REMOVING PROCESSED FOOD Before you do anything, wait tor the blade to stop spinning. When it does, remove the cover lirst. You can remove the cover and pusher assembly in one operalion. Hold Ihe pusher assembly wilh your ihumb away Irom the descending labs and lurn it clockwise. -
Page 12: Chopping, Purehng& Mixing With Mewl Blade
CHOPPING PUREEING WITH METAL BLADE To chop raw fruits and vegetables First, cut Lhe food into 1-inch pieces. You get a more even chop when all pieces are about the same size. Put no more Irian 2 cups oltood into the work bowl. Lock the cover and pusher assembly in place Press Ihe lever down lo PULSE and release it, repeating al the rate of 1... -
Page 13: To Chop Hard Food Like Garlic
Remove stems Compact Cover on the work bowl from herbs. Add leaves to bowl so that the Cuisinart logo written and process until they are on the cover is face up and read chopped as fine as you want. -
Page 14: To Chop Meat. Poultry And Fish
CHOPPING PUREEING WITH METAL BLADE To chop meal, poultry, lish and seafood The food should be very cold, bit nol frozen Cut it inlo 1-inch pieces to ensure an even chop. Process no more than 2-1/2 cups (1-1/4 pounds) al a time. Press the levei down to PULSE and release il. -
Page 15: To Chop Nuts
To make peanut bulter and To make flavored butters, To chop nuls other nut butlers spreads and dips Chop no more thai 2 cups al one Process up lo 2 cups of nuts. Let Cul room-temperature butter into time. Press Ihe lever down to Ihe machine tun conlinuously. -
Page 16: To Make Mayonnaise
TECHNIQUES CHOPPING PUREEING WITH METAL BLADE To whip cream To beat egg whites To make mayonnaise Processor whipped cream holds Use this method only tor recipes The work bowl and metal blade it shape very well. It is good for mat can he done almost entirely must tie clean aid dry. -
Page 17: To Make Crumbs And Crumb Crusts
To make crumbs and crumb To make quick breads, and To make cake mix crusts cakes that use baking powder Your food processor work bowl is Cut or break bread. crackers or and/or soda. large enough for the preparation cookies into pieces and put them The most important rule for suc of an 18.5-ounce packaged cake in the work bowl. -
Page 18: Kneading Yeast Dough With Dough Blade
TECHNIQUES KNEADING YEAST DOUGH WITH DOUGH BLADE method. Use a standard, gradu The Pro Classic1" Food Processor ated dry measure, not a cup lor can mix and knead dough in a liquid ingredients. fraction of the time it takes to da it by hand. -
Page 19: Adding Liquids
vegetable oil. Roll the dough Processing dry Ingredients imize the possibility of overheat around to coat its entire surface. Put the flour in the work bowl ing the dough. You must never Cover it with a damp towel or a with all the other dry ingredients. -
Page 20: Problems & Solutions For Making Dough
TECHNIQUES KNEADING YEAST DOUGH WITH DOUGH BLADE Null of dough (onus on top of Problems and Solutions with blade and does not become uni Typical Bread Dough Dough doesn't clean inside of formly kneaded- work howl. ■ Amount of dough may exceed Stop machine, carefully remove Blade doesn't incorporate maximum capacity of your iood... - Page 21 Motor stops Don't knead so long that it PROBLEMS AND SOLUTIONS • Pusher assembly may have becomes overheated. The ideal WITH TYPICAL SWEET DOUGHS become unlocked. Push down temperature for kneaded dough is Motor slows down. pusher sleeve to lock it into place 80°F;...
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Page 22: Preparing Food For Slicing And Shredding
PREPARING FOOD SLICING SHREDDING Round fruits and vegetables Before processing onions, apples and other large, round fruits and vegetables, trim them wild a knile Cul the bollom end Hal, lo make Ihe food lie stable on Ihe disc. Place the food in the fend tube, flat side dawn. -
Page 23: Ifthefooddoesntfit
bottom piece and cut il and Ihe lop piece into wedges lo til the leed tube. The optional 2mm or 1mm Slicing Discs are excellent for slicing cabbage for coleslaw If Ihe fruit or vegetable doesn'l til Try inserting il from Ihe bottom of [he teed lube. -
Page 24: Practicing Slicing And Shreoding
PRACTICING SLICING SHREDDING 1. Insert a slicing of shredding disc, pil the cover on the work bowl and inserl Ihe prepared tood in the feed lube. 2. Prepare the pusher assembly Lock the small pusher in place and unlock the slide lock on back ol the sleeve, so the pusher can move up and down freely. -
Page 25: Removing Sliced Or Shredded Foods
REMOVING SLICED FOOD SHREDDED Before you do anything, wait for the disc to stop spinning. When it does, remove the cover lirsl. Hold Ihe pusher assembly with your thumb away From Ihe locking labs and lurn it clockwise. Lift, and Ihe pusher assembly and cover will come oil together Remove Ihe slicing or shredding disc betore removing Ihe work... -
Page 26: Slicing And Shredding Techniques
SHREDDING SLICING TECHNIQUES Small, round (mils and vegetables For large berries, radishes and mushrooms, Irim me opposite ends flat wilh a knile Insert Ihe food through the feed lube, standing each piece on a flat end. You can fill Ihe lube !o abou! 1 inch from Ihe top. -
Page 27: French-Cut Green Beans
tew vegetables that are wide al one end and narrow at the other — carrots, celery or scallions — cul them in hall aid pack in pairs, one wide end up, one narrow end up French-cut green beans Trim fresh green beans lo feed-tube widths. -
Page 28: Slicing Cooked Meat And Poultry
SLICING MEAT P 0 U LT R Y Cooked meat and poultry The food must be very cold. If possible, use a chunk ol food jusl large enough to fit Ihe feed lube. To make julienne skips of ham, bologna or luncheon meat, slack slices ol them. -
Page 29: Slicing And Shredding Ese
SLICING SHREDDING CHEESE Firm cheese like Swiss and Cheddar Cut Ihe cheese into pieces to til the leedlube. Pulitinthelreezeruntil il is semi-frozen — hard lo the louch bul easily pierced with the tip of a sharp kiile. Sland the pieces in Ihe feed lube and apply light pressure to the pusher. -
Page 30: If You Have A Problem
ADDITIONAL INFORMATION IF YOU HAVE A PROBLEM Carrots or similar food falls over Store the blades and discs as you Most problems with the food in leed tube would sharp knives — out of the processor are easily solved. Here Cut food into enough short pieces reach of children. -
Page 31: For Your Safety
Follow these guidelines to protect sleeve becomes detached from to prepare your own spice blends, you and your family from misuse pusher. Call Cuisinart Owner you may want to keep a second Service immediately. Our toll-free lhat could cause injury. -
Page 32: Recipes
RECIPES APPETIZERS SAUCES GUACAMOLE PESTO BLUE CHEESE AND PECAN SPREAD MEXICAN SALSA CHICKEN LIVER PATE MAYONNAISE CHEESE COINS NO-COOK CRANBERRY RELISH PASTRY CREAM SOUPS CHOCOLATE SAUCE CHUNKY GAZPACHO RASPBERRY SAUCE LEEK AND POTATO SOUP/VICHYSSOISE LENTIL SOUP PASTRY SPLIT PEA SOUP PIE PASTRY FRUIT TART MEATS AND FISH... -
Page 33: Appetizers
APPETIZERS Guacamole Blue Cheese and Pecan Spread Serve with lortilla chips or cnsp vegetables. For a less You can substitute collage cheese for all or parl ol the pungent, taste, use flat-leal parsley instead of cilaniro cream cheese and you can subslituie walnuls for pecans. -
Page 34: Chicken Liver Pate
Cheese Coins Chicken Liver Pate These tender and flavorful appetizers are easy to make, An extraordinarily good party dish that is easy to make convenient to serve, and they can be refrigerated or and keeps well. Serve it on toasted French bread or frozen. -
Page 35: Soups
SOUPS Chunky Gazpacho Leek and Potato Soup/Vlchyssoise This refreshing cold soup can be ready in [ess than 10 Louis Dial, longtime chef a! the New York Rilz Hotel. minutes. Yoj may serve it al once, but il improves wilh transformed the everyday Leek ancf Polato Soup into a chilling cold soup suitable tor parties. -
Page 36: Lentil Soup
Split Pea Soup Lentil Soup A perfect family lunch or supper. This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad. INGREDIENTS INGREDIENTS pound split green peas ounces lentils large onion, quartered large garlic clove, peeled large garlic clove small onion, peeled and halved pound smoked ham hocks... -
Page 37: Meats And Fish
M EATS AND FISH Hamburgers Mealloaf or Meatballs Chop meat to the exact texture you want — and For a spicier meat loaf, add a few drops of Tabasco control the amount of fat Our test kitchen finds 20% sauce and a teaspoon of Worcestershire sauce. fat ideal —... -
Page 38: Chili
Chili Kids love chili and it's a versatile dish. Serve it on hoi Slir in the beans and cook until healed Ihrough. Taste dogs, fill lacos wild il or eal it plain. This one freezes and addsalt.il needed. well lor about 6 monlhs Try some of these garnishes wilh the chili: shredded INGREDIENTS Cheddar or Monterey Jack cheese, shredded lettuce. -
Page 39: Sausage
Sausage Farmhouse Hash When you make your own sausage, you're in control of II you don't have a kitchen scale, measure in cups — Ihe ingredients. These sausages have no additives and 2-1/4 cups of tightly packed meat cubes weigh about a less than Ihe usual amount of fat. -
Page 40: Chicken And Vegetables Stir-Fry
Use metal blade to mi< water. Sherry, soy sauce. Chicken and Vegetable Stir-Fry sesame oil. ground pepper, and comstarch until Stir-frynig and the food processor are a most effec- smooth about 15 seconds. Remove metal blade. tive combination to put a meal on the table in no time. -
Page 41: Crab Cakes
VEGETABLES Crab Cakes Broccoli Puree These delicate seafood cakes are perfect with drinks. If Broccoli is high in fiber, high in potassium and low in you're feeling festive, substitute cooked lobster meat calories. This recipe uses the stems, which are often for half of the crabmeat. -
Page 42: Mashed Potatoes
Mashed Potatoes Potatoes iiu (ii.Hut Vou can jse baking or boiling potatoes for this The shredding disc processes cooked potatoes to substantial yet elegant dish. the nghl texture. Be careful not to over proecess when yon mix them with the other ingredients. INGREDIENTS INGREDIENTS ounces Gruyeie cheese, cut In... -
Page 43: Shredded Carrots And Zucchini
SALADS Shredded Carrots and Zucchini Sliced Tomatoes on Shredded Lettuce You can prepare all the elemenls of this salad in the Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. If work bowl. you like, substitule an equal amount ot parsnips for INGREDIENTS zucchini cup parsley leaves, loosely... -
Page 44: Creamy Cole Slaw
Shredded Carrot Salad Creamy Cole Slaw Cole slaw only lakes minules to prepare when you The brilliant color ol carrots and peas make Ihis fresh and simple salad a welcome addition to a party buffet don't have lo slice Ihe cabbage by hand. (able. -
Page 45: Sauces
SAUCES Pesto Mexican Salsa A classic pasta sauce from Italy. One cup is enough for Serve this sauce as a topping for tacos, or with grilled 1 pound of pasta. It's also good on boiled potatoes or fish or chicken. It is best when fresh; it may become in sojps. -
Page 46: Mayonnaise
No-Cook Cranberry-Orange Relish Basic Mayonnaise For a classical mayonnaise, as thick as butter, Because this is an uncooked relish, it requires only 1 substitute 2 egg yolks for each whole egg. cup of sugar to sweeten 1 pound of cranberries Most cooked relishes call for 2 cups. -
Page 47: Chocolate Sauce
PASTRY Chocolate Sauce Basic Pastry You can make a delicious chocolate sauce in your This is the basic dough for pies, tarts and quiches. work bowl in 1 minute! No more worries about melting chocolate on top of the stove. INGREDIENTS INGREDIENTS ounces semi-sweet chocolate, broken into... -
Page 48: Quick Breads, Yeast Bread And Pizza
QUICK BREAD, YEAST BREAD AND PIZZA Coffee Cake Corn Bread This makes an excellent breakfast, or adds a sweet This is a particularly moist and flavorful corn bread flavor to lunch or supper. which is best served warm. INGREDIENTS INGREDIENTS package dry yeast tablespoons butter tablespoons sugar... -
Page 49: White Bread
Wtiile Bread melted Duller Wilii remaining butler, brush inside ol It's besl to make this bread with bread flour, or 9x13-;nchpan. unbleached Hour, ot a combination of bath Bread made with bread Hour will rise higher in Ihe oven. To make filling, use metal blade lo process sugar, dales or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. -
Page 50: Pizza Dough
Pizza In a Hurry Basic Pizza Dough It takes no longer to make this pizza than lo wait for Wilh this dough, you can make large pizza crusts lo serve several, or small ones lo serve a few. one you order to lake oul. INGREDIENTS INGREDIENTS 14-ounce pizza crust (see recipe, left) -
Page 51: Pizza Sauce
DESSERTS Ridgy Brownies Distribute Parmesan cheese and pepperoni mixture, These easy-to-make brownies are always a favorite in then green pepper slices, over tomatoes. Sprinkle lunch boxes or for after-school snacks. evenly with basil and oregano. Return pizza to oven and bake for 18 minutes, or until rim of crust is golden and bottom is deep brown. -
Page 52: Chocolate Chip Oatmeal Cookies
Carrot Cake Chocolate Chip Oatmeal Cookies Toasted nuts and oatmeal make these cookies good for To make this delicious, moist cake look really professional, put a marzipan carrot in the center. You you as well as delicious. can buy them at many pastry or candy shops. INGREDIENTS INGREDIENTS cup quick-cooking oatmeal... -
Page 53: Cream Cheese Frosting
Sherbel and Frozen Yogurl: tor 2 lo 3 mmuies and lurn out onto wire racks to cool At leasl 5 hours before serving, prepare completely. Remove paper fruit by cutting it into 1-inch pieces. For frozen yogurts. Ireeze all of Iruit in single layer on baking Spread frosting between layers and on top and sides ol sheel. -
Page 54: Apple Pie
Apple Pie Use the basic pastry recipe and about 2 pounds of apples, peeled and cored. To assemble the pie, use the metal blade to mix 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon nutmeg and 3 tablespoons flour lor 5 seconds. -
Page 55: Warranty
California residents should call other than Cuisinart may be com use for three years from the date 1-800-726-0190 for shipping patible with your Cuisinart® ol original purchase. - Page 56 ©2002 Cuisinart Cuisinart111 is a registered trademark of Cuisinart 150 Miiford Road East Windsor, NJ 08520 U IB-2376C Printed in China...