Cuisinart DLC-2011N Series Instruction And Recipe Booklet
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Cuisinart DLC-2011N Series Instruction And Recipe Booklet

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INSTRUCTION AND RECIPE BOOKLET
Premier Series 11-Cup Food Processor
DLC-2011N Series
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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  • Page 1 INSTRUCTION AND RECIPE BOOKLET Premier Series 11-Cup Food Processor DLC-2011N Series For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

  • Page 2: Recommended Capacities

    Recommended work bowl capacity for various foods FOOD CAPACITY Chopped Fruits and Vegetables 11 cups processed food Chopped or Puréed Meat, Poultry, 1¾ pounds meat, cut in 1-inch or smaller cubes, chilled Fish or Seafood Bread Dough 5 cups all-purpose flour, yielding two 1¼ pound loaves; 2½ cups each all-purpose and whole wheat flour, yielding two 1¼...

  • Page 3: Unpacking Instructions

    9. Lift out the middle foam block. 10. Only the housing base (I) is at the bot- ® This package contains a Cuisinart tom of the box. Use both hands to lift Premier Series 11-Cup Food Processor, and the base out of the box and place on the standard parts for it: work bowl, work the table or counter.

  • Page 4: Table Of Contents

    CONTENTS Recommended Capacities ....................1 Unpacking Instructions ....................2 Important Safeguards ..................... 4 Introduction ........................5 Machine Includes ......................6 Assembly Instructions ..................... 6 Machine Functions ......................7 Operating Instructions ..................... 7 Techniques for Chopping and Puréeing ................ 8 Preparing Food for Slicing and Shredding ..............11 Practicing Slicing and Shredding ..................

  • Page 5: Important Safeguards

    4. The use of attachments not recommended 6. Do not operate any appliance with or sold by Cuisinart may cause fire, damaged cord or plug, or after appliance electrical shock or personal injury, or has been dropped or damaged in any way.

  • Page 6: Introduction

    Medium The Cuisinart Premier Series ® Shredding Disc 11-Cup Food Processor has all the elements of quality that Cuisinart is known for, including a powerful motor, the Supreme Wide Mouth ® Feed Tube, and the longest Pusher Assembly warranty in the industry.

  • 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 fits into the Cuisinart ® Supreme ® feed tube opening and moves...

  • Page 8: Machine Functions

    4. With the stem facing down, place the with the ON button. The machine will not operate assembly over the center hub. It should if only the DOUGH button is pushed. You must fit snugly and rest on the bottom of the also push the ON button to activate the DOUGH work bowl.

  • Page 9: Techniques For Chopping And Puréeing

    it off. metal blade.) Remove the bowl from the base of the When making soup, you will want to purée machine before removing the blade. This vegetables that have been cooked in liquid. creates a seal to prevent food from leaking. Don’t add the liquid to the work bowl, just Turn the bowl clockwise to unlock from the the cooked vegetables;...
  • Page 10 To chop peel from citrus fruit or to chop a shredding disc. The optional Fine Shredding sticky fruit like dates or raisins: Disc is particularly good. For citrus, remove only the peel with a To make peanut butter and other nut vegetable peeler, not the white pith which butters: is bitter tasting.
  • Page 11 keep in the refrigerator for 3 to 4 days. 5 or 6 times. The dough should begin to hold together when pressed. If it is still dry For variation, you may experiment with using and crumbly, add more water – 1 teaspoon flavored vinegars, or adding chopped fresh at a time –...

  • Page 12: Preparing Food For Slicing And Shredding

    Insert a finger into the underside of the blade If the fruit or vegetable doesn’t fit, try from the bottom of the work bowl, to hold the inserting it from the bottom of the feed tube, blade in place while emptying the batter. where the opening is slightly larger.

  • Page 13: Removing Sliced Or Shredded Food

    REMOVING vegetables like carrots, push them to the far left. If you are slicing a few vegetables that SLICED OR are wide at one end and narrow at the other (carrots, celery or scallions), cut them in half SHREDDED FOOD and pack in pairs, alternating one wide end up, one narrow end up.

  • Page 14: Slicing And Shredding Cheese

    Raw meat and poultry: Firm cheese like Swiss and Cheddar: Cut the cheese into pieces to fit the feed Cut the food into pieces to fit the feed tube. tube. Put it in the freezer until semi-frozen, Boneless, skinned chicken breasts will usually hard to the touch, but easily pierced with the fit when cut in half crosswise.

  • Page 15: Techniques For Kneading Dough

    TECHNIQUES FOR is level. Do not pack flour into the dry measure. KNEADING DOUGH Proofing the yeast: The Premier Series 11-Cup Food Processor The expiration date is marked on the is designed to mix and knead dough in a package. To be sure your yeast is active, fraction of the time it takes to do it by hand.

  • Page 16: Typical Bread Dough, Problems And Solutions

    Kneading bread dough: Making consecutive batches: Do not try to use the machine to knead You can make several batches of bread dough that is too stiff to knead comfortably dough in a row. The motor in the Premier by hand. Doing so can strain the machine. Series 11-Cup Food Processor is extremely efficient.

  • Page 17: Typical Sweet Dough, Problems And Solutions

    Nub of dough forms on top of blade and about 80˚F (26˚C). does not become uniformly kneaded: Dough containing whole grain flour will Stop machine, carefully remove dough, take longer to rise than dough made of divide into 3 pieces and redistribute evenly white flour only.

  • Page 18: Cleaning And Maintenance

    CLEANING AND Chopping certain foods may scratch or cloud the work bowl. These foods include MAINTENANCE ice, whole spices, coffee beans and oils like wintergreen. If you like to prepare your own spice blends, you may want to keep a Keep your food processor ready to use on second bowl just for that purpose.

  • Page 19: Technical Data

    We warrant that the motor for your Cuisinart ® Premier Series 11-Cup Food Processor will Be careful to prevent the chopping blade...
  • Page 20 Cuisinart ® Premier Series information pertinent to the product’s return. 11-Cup Food Processor or any other Cuisinart product, please call us at the toll- CALIFORNIA free number above. RESIDENTS ONLY: BEFORE RETURNING YOUR California law provides that for In-Warranty...
  • Page 21 Important: If the nonconforming product is to be serviced by someone other than Cuisinart’s Authorized Service Center, please remind the servicer to call our Consumer Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the...

  • Page 22: Recipes

    Recipes Appetizers Soups Quick Breads Yeast Breads Artisan Breads Entrées Pizzas Sauces & Dressings Sides Desserts...

  • Page 23: Appetizers

    Appetizers Fresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafood. Makes 2 cups Preparation: 5–10 minutes, plus 1 hour resting time small onion, cut into 1-inch pieces 1½ teaspoons fresh lime juice (about 1 cup) ⁄ cup fresh or frozen corn kernels ⁄...
  • Page 24 Hummus This popular Middle Eastern dip may be served with the traditional pita wedges or with fresh vegetable crudités. Preparation: 10–15 minutes (plus 1 hour roasting time for shallots or garlic if using), plus 30 minutes resting time Makes 2¾ cups / 44 tablespoons ⁄...
  • Page 25 Jalapeño Jack Wafers These savory wafers just melt in your mouth. Preparation: 15–20 minutes, plus 30 minutes resting time and 30 minutes baking and cooling Makes 48 wafers ounces Monterey Jack ¼ small onion, cut into 1-inch pieces small jalapeño, seeded cup unbleached, all-purpose flour tablespoons unsalted butter teaspoon fresh cilantro...
  • Page 26 Turkey Sausage & Sun-Dried Tomato Puff Pastry Pinwheels Do-ahead prep makes these perfect for entertaining. Makes 48 Preparation: 15–20 minutes, plus 1 hour to thaw puff pastry and roast the sausage, and 30 minutes baking time ½ cup toasted walnuts ounces of cream cheese (1½...
  • Page 27 Spinach, Feta & Artichoke Stuffed Mushrooms For a savory side dish, use this stuffing in portobellos. Makes twenty-eight 1½-inch stuffed mushrooms Preparation: 15–20 minutes, plus 30 minutes baking and cooling 1½-inch white button or small shallot, halved cremini mushrooms ounces fresh spinach, 1½...

  • Page 28: Soups

    Soups Butternut Squash Bisque with Roasted Cremini Mushrooms Most cream soups are laden with heavy cream and fat. This soup uses half & half and rice to make it rich and creamy. Makes eight 7-ounce servings Preparation: 40 to 45 minutes ounces cremini mushrooms, tablespoons white rice stems removed and reserved...
  • Page 29 Chilled Roasted Red Bell Pepper & Corn Soup Low in fat and calories, this soup is very refreshing on a hot summer day. Makes eight 7-ounce servings Preparation: 30–35 minutes, plus chilling time garlic cloves 4½ cups chicken or vegetable stock, low sodium medium onions, cut into 1-inch pieces jar (12 ounces) roasted red...
  • Page 30 Gazpacho Always served well chilled, this summertime favorite has its origins in the Andalusian region of Spain. Makes six 7-ounce servings Preparation: 15–20 minutes, plus chilling time garlic clove cups tomato juice medium jalapeño, seeded, medium cucumber, peeled, halved cut into 1-inch pieces lengthwise, seeds removed ⁄...

  • Page 31: Quick Breads

    Quick Breads Cranberry-Orange Bread Apples make this bread very moist – for a breakfast treat, slice and toast. Makes 1 loaf (16 servings) Preparation: 10–15 minutes, plus 2 hours baking and cooling nonstick cooking spray medium apple, peeled, cored and cut into 1-inch pieces 1½...
  • Page 32 Banana Nut Bread Wrap and freeze individual slices for a healthy lunchbox snack. Makes 1 loaf (14 servings) Preparation: 10–15 minutes, plus 2 hours baking and cooling nonstick cooking spray large egg white ⁄ cups unbleached, all-purpose flour ⁄ cup granulated sugar ¼...
  • Page 33 Almond-Pear Bread Almonds and pears combine to make this rich, moist tea bread. Makes 1 loaf (12 servings) Preparation: 20–25 minutes, plus 2½ hours baking and cooling Paste:* ¾ cup blanched almonds tablespoons, plus 1 teaspoon water ½ cup granulated sugar ¼...

  • Page 34: Yeast Breads

    Yeast Breads Challah Braid If you have leftovers, our challah braid slices make the best French toast. Makes 18 servings (one 2-pound loaf) Preparation: 15–20 minutes, plus 2½ hours rising and resting, 30 minutes baking and 1 hour or longer cooling tablespoons granulated sugar, divided ⁄...
  • Page 35 Cheese Bread This bread is excellent for sandwiches and makes a delicious accompaniment to hearty soups. Makes one 2-pound loaf (15 servings) Preparation: 10–15 minutes, plus 2¼ hours rising, 40 minutes baking and 1 hour or longer cooling package active dry yeast tablespoons unsalted butter, (2¼...

  • Page 36: Classic White Bread

    Classic White Bread Spoil your family with homemade bread. Makes 2 loaves, 1¼ pounds each (18 servings) Preparation: 10–15 minutes, plus 2½ hours rising and resting, 35 minutes baking, and 1 hour or longer cooling package active dry yeast tablespoons unsalted butter, (2¼...

  • Page 37: Pizza Dough

    Pizza Dough Once you see how simple pizzas are to make, you will never order one to be delivered again. Makes 1¾ pounds of dough, three 12-inch or six 6–7-inch crusts / 6 servings Preparation: 5–10 minutes, plus 55 minutes rising and resting, 5 minutes assembly and 10 minutes, baking teaspoons active dry yeast ⁄...

  • Page 38: Artisan Breads

    Artisan Breads Basic Artisan Bread (Boules) Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 Makes two 10-inch round loaves (boules) Preparation: 30 minutes, plus 2½–3 hours rising time, 40 minutes baking time and 1 hour or longer for cooling pound unbleached bread flour 1¼...
  • Page 39 Basic Artisan Bread (Baguettes) Makes three baguettes, about 14 inches long each Follow instructions in first 2 paragraphs, preceding recipe. When risen, scrape the dough onto a lightly floured work surface. Divide the dough into three equal pieces; shape into rough balls.
  • Page 40 Olive and Rosemary Country Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, © 1997 Salty olives such as kalamata should be rinsed to remove some of their brine; oil-cured olives will produce a more mellow flavor.
  • Page 41 Simple Wheat Starter Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using Your Food Processor, Broadway Books, ©1997 Makes about 5 cups 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 flavor.
  • Page 42 Multi-Grain Sandwich Loaf Adapted from: Charles van Over, The Best Bread Ever: Great Homemade 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. Makes one 1½...
  • Page 43 Farmhouse Bread “Long Cool Rise” Adapted from: Charles van Over, The Best Bread Ever: Great Home Made Bread Using Your Food Processor, Broadway Books, ©1997 The two long rising periods – one at room temperature and a second in the refrigerator –...

  • Page 44: Entrées

    Entrées East-West Chicken and Vegetable Stir-Fry with Pasta Asian flavors blend with Parmigiano-Reggiano and pasta in this colorful and delicious stir-fry. Makes 6 servings Preparation: 40–45 minutes boneless, skinless chicken breast large carrots, peeled and cut into halves (about 1¼ pounds in total) 1½-inch lengths ounces dry pasta shapes such as fusil- broccoli stalks, florets cut to serving-...
  • Page 45 Salmon and Pesto Potatoes en Papillote Just add a simple green salad for a quick and easy dinner. Makes 6 servings Preparation: 10–15 minutes, plus 18 minutes baking time tablespoon olive oil pounds skinless salmon fillet, cut into 6 equal portions small Yukon Gold or similar potatoes, well scrubbed, opposite ends trimmed ¾...
  • Page 46 Shrimp & Ginger Stuffed Sole Pleasing to the palate and to the eye, this dish is mostly do-ahead, making it perfect for entertaining. Makes 6 servings Preparation: 30 minutes, plus 20 minutes baking and 10 minutes for the sauce 1¼ pounds large shrimp (16–20 count), tablespoons unsalted butter peeled and deveined...

  • Page 47: Pizzas

    Pizzas Pesto, Cheese & Fresh Tomato Pizza Homemade pesto and fresh, ripe tomatoes from the garden make this a great summertime pizza. Makes two 12–14 inch pizzas or four 8–9 inch pizzas, to serve 6 Preparation: 1 hour for the pizza dough; 20 minutes plus 12 minutes baking and resting time recipe Pizza Dough ounces fontina...
  • Page 48 Five Cheese Pizza Bianco A blend of 5 cheeses, shallots, garlic and herbs makes our Pizza Bianco. Preparation: 1 hour for the pizza dough; 20 minutes, plus 12 minutes’ baking and resting time Makes three 11- to 12-inch pizzas or six 6-inch pizzas, to serve 6 recipe Pizza Dough ¾...

  • Page 49: Pizza Margherita

    Pizza Margherita Some of the best things in life are the simplest. Makes three 12–14 inch pizzas Preparation: 1 hour for the pizza dough; 20 minutes plus 12 minutes baking and resting time recipe Pizza Dough cup Simple Tomato Sauce (page 50), (page 36) reduced version for pizza ounces fresh mozzarella, well chilled...
  • Page 50 Roasted Pepper, Chèvre & Mozzarella Calzone Make ahead for a picnic or tailgating party. Makes 4 large or 8 small calzones, 8 servings Preparation: 1 hour for the pizza dough; 25 minutes, plus about 30 minutes baking and resting time 2½...

  • Page 51: Sauces & Dressings

    Sauces & Dressings Simple Tomato Sauce A simple marinara sauce for pasta, or when reduced, a tasty topping for homemade pizzas. Makes 3 cups tomato sauce for pasta / 1¾ cups 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) small onion, cut into 1-inch pieces tablespoons dry white wine...
  • Page 52 Cranberry Relish with Toasted Walnuts Fast and fresh, delicious with roast turkey, chicken, pork or ham. Makes 3 cups Preparation: 5–10 minutes, plus 10 minutes to toast the walnuts ¾ cup walnut halves cups fresh or frozen cranberries (do not thaw if using frozen berries) ¾...
  • Page 53 Herbed Balsamic Vinaigrette Drizzle over sliced summer tomatoes for a quick and easy salad. Preparation: 10 minutes, plus 30 minutes resting time Makes about 1 cup garlic clove tablespoons balsamic vinegar ¼ cup fresh Italian parsley teaspoons Dijon mustard tablespoon dried basil ⁄...

  • Page 54: Basic Mayonnaise

    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 scientist Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort.
  • Page 55 Tzatziki Sauce Low in fat yet full of flavor, this sauce is great as a sandwich spread, or as a dipping sauce for crudités. Makes 3 cups Preparation: 10 minutes (plus 8 hours or overnight to drain yogurt), 30 minutes resting time garlic cloves cucumbers, 7 inches in length, peeled, halved, seeded and cut into 1-inch...

  • Page 56: Sides

    Sides French Cut Green Beans with Shallots The time-consuming “French cut” takes just seconds ® with a Cuisinart food processor. Makes 6 servings Preparation: 15–20 minutes 1½ pounds fresh green beans, trimmed, 2¼ teaspoons balsamic vinegar* cut to fit feed tube horizontally ¼...
  • Page 57 Asian Slaw with Peanut Dressing Add cooked pasta and turn this salad into a meal. Makes 1 cup dressing Makes eight 1-cup servings Preparation: 10 minutes, plus 30 minutes resting time for the dressing; 10–15 minutes for the vegetables ½ cup toasted unsalted peanuts broccoli stalk, florets trimmed and reserved, stem peeled...
  • Page 58 Roasted Garlic and Parmesan Twice Baked Potatoes Do these potatoes ahead to serve with grilled fillets or London broil. Makes 6 servings Preparation: 15–20 minutes, plus 1 hour to prebake the potatoes, and 25 minutes to twice bake garlic cloves scallions, trimmed, cut into 1-inch pieces olive oil...
  • Page 59 Savory Sweet Potatoes with Onions & Currants A lowfat alternative to traditional, rich sweet potato casseroles. Makes 8 servings Preparation: 15–20 minutes, plus 85 minutes baking and resting nonstick cooking spray ⁄ cup fresh orange juice ounces fresh white or wheat bread ⁄...

  • Page 60: Desserts

    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. Makes about 80 cookies Preparation: 15–20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time 1¾...
  • Page 61 Double Chocolate Chunk Cookies Chocolate heaven! Makes 36 cookies Preparation: 15–20 minutes, plus 20–25 minutes baking and cooling ounces milk chocolate, chilled, ¼ teaspoon kosher salt broken into 1-inch pieces large egg ounces white chocolate, chilled, ½ cup packed light brown sugar broken into 1-inch pieces ½...
  • Page 62 Lemon Ginger Biscotti Delicious with coffee or tea. Makes about 60 biscotti Preparation: 15–20 minutes, plus 40 minutes chilling time and 25 minutes baking and cooling time ounces white chocolate, chilled, ¾ cup granulated sugar, divided broken into 1-inch pieces stick (8 tablespoons) unsalted butter, ounces crystallized ginger room temperature...
  • Page 63 Basic Cheesecake Creamy, smooth and simple to prepare. “Chocoholics” will love the Double Chocolate variation. Makes 12 servings Preparation: 10–15 minutes, plus 1½ hours baking and cooling time lowfat honey graham cracker sheets, standard packages (8 ounces each) broken into 1-inch pieces lowfat cream cheese, room temperature 1½...

  • Page 64: Carrot Cake

    Carrot Cake Wonderful as a 2-layer cake, but try it as a single layer cake, freezing the second layer for another time. Makes 12 servings Preparation: 20–25 minutes, plus 2 hours baking and cooling, and 45 to 50 minutes for preparing the frosting and assembling and chilling the cake nonstick cooking spray 2½...

  • Page 65: Basic Flaky Pastry Dough

    Basic Flaky Pastry Dough 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. Makes ample crust for a 9- to 11-inch regular or deep-dish pie or tart Preparation: 10 minutes, plus 30 minutes resting time For a one-crust pie: For a two-crust pie:...
  • Page 66 Old World Apple Crumb Pie A creamy apple pie with crunchy, crumb topping. Makes one 10-inch pie, 12 servings Preparation: 15–20 minutes, plus 40 minutes to prepare the pastry and 2 hours baking and cooling recipe single-crust Basic Flaky large apples, peeled, cored and cut Pastry Dough (page 64) into eighths (1 Granny Smith + 2 Golden Delicious, or 3 Winesaps...
  • Page 67 Deep-Dish Pear & 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 deep-dish pie – 12 servings Preparation: 15–20 minutes, plus 40 minutes for preparing the pastry and 2¼...
  • Page 68 Tools and Juicers Coffeemakers Blenders Gadgets 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, cookware, tools and gadgets. www.cuisinart.com ©2014 Cuisinart 150 Milford Road, East Windsor, NJ 08520...
  • Page 69 Version no : IB-5054D Fold Size : 210X148MM Number of pages:68PP 105gsm gloss art paper for whole book Material : (Cover): (Inside): 105gsm gloss art paper for whole book Coating : Gloss varnishing in cover Color(Cover) : 4C(CMYK)+1C(Black) (Inside) : 1C(Black)+1C(Black) Date : AUG-15-2014...

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